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Messages - jmc296
16
« on: March 17, 2013, 10:56:58 am »
Is apricot nectar like a very think apricot purée - like zizzing a can of apricots in juice?
Many thanks, I will take a look at the books you recommend.
I agree, it's amazing in here. There's almost too much, it's easy to miss things when you're a newbie.
Thanks again..
17
« on: March 17, 2013, 06:02:53 am »
Hi. As a fairly new TMX owner I have the Fast and Easy Cooking and the FE Indian Cooking books. I was given a list of other recipe books, many of which are Australian in origin (I'm from the UK).
Are they *very* Australian - by that I mean do they have ingredients that I wouldn't be able to find in the UK? The Healthy Eating one sounds interesting but if I can't make some of the recipes, it might be a waste of money.
Hoping someone can help. Thanks in advance.
18
« on: March 17, 2013, 05:36:50 am »
I think I'm going to have a go at a cream of chicken soup - it looks so delicious!
And it was - it was really delicious. 
19
« on: March 17, 2013, 05:27:09 am »
We're going to have lasagne followed by apple pie and custard.
20
« on: March 16, 2013, 03:08:21 pm »
So do I - I know it's expensive but it does such a lot and three weeks in I can't imagine being without it!
J
21
« on: March 16, 2013, 01:32:52 pm »
Hi! I'm from GB too, living in Chelmsford. It's great to see other UK residents with TMs. I've had mine for more or less three weeks now and have done all sorts of things but the first things I made were lemon curd (gorgeous), leek and potato soup (also gorgeous) and - oh, I forget now - no I don't, it was cheese sauce. I've used it loads since then and now my custards are lump free and scrummy!
Do try the orange squash in the FEC book and then use the left over pulp to make fruit spread. I've just made them today and they're both absolutely delicious and all from two oranges, one lemon and some sugar - and a little bit of citric acid!
J
22
« on: March 16, 2013, 10:18:25 am »
I think I will and see - but it will take some time to let you know!
23
« on: March 16, 2013, 09:37:58 am »
2, to rhyme with Hermione, because I'm a Harry Potter fan!  J
24
« on: March 16, 2013, 09:36:35 am »
Great, thanks. As I can't see it lasting all that long (I eat a lot of chicken stuff one way or another), it should be fine. The freezing idea is good too though - except that my freezer is in the garden shed so not exactly to hand! J
25
« on: March 16, 2013, 07:46:54 am »
I think I'm going to have a go at a cream of chicken soup - it looks so delicious!
26
« on: March 16, 2013, 07:45:30 am »
There's so much on here, I agree. It's a fantastic resource.
Thanks
J
27
« on: March 16, 2013, 07:44:16 am »
How long is the shelf life for the full salt version, please? I'm probably just not looking in the right place but can't find it.
Thanks
J
28
« on: March 16, 2013, 06:32:22 am »
Apologies if this has been answered else where - I have done a search and couldn't find anything so I hope this is the right place.
In Fast and easy Cooking there's a recipe for Thermomix cream. Does anyone know if it freezes OK?
Many thanks
J
29
« on: March 16, 2013, 05:48:11 am »
I call mine Thermione
(and apologies for posting this in the wrong place originally)
J
30
« on: March 16, 2013, 05:40:58 am »
There is a thread here on what forum members have called their machines 
I'm really sorry, I didn't realise. <hangs head in shame> My apologies.  J
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