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Topics - chrissa

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Recipe Requests / Needing recipe
« on: September 08, 2015, 05:10:22 am »
So, I'm having guests for dinner tonight and making my signature dish, steamed salmon with burnt orange sauce.

Problem is, I've left my book at my other house and I urgently need the sauce recipe.

It's in the womens weekly 1000 best ever recipes, ( the white book). I've googled and can't find it online.  Is there anyone out there that has the book and can give me the recipe.


Questions? Technical Issues? The Survival Guide / Orange mousse
« on: July 29, 2015, 11:01:37 pm »
I'm wanting to make an orange mousse from an existing recipe but need help to convert a part of it for my TM31

Instructions...Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy.

Question 1--- What temp and speed would I use and for how long and butterfly?

Instructions ...Remove from the heat and continue whisking until completely cool.

Question 2----  Do I just turn temperature off and use same speed and butterfly as question 1 until temp light goes out?

Any help would be appreciated

Recipe Requests / I need to use up .........
« on: May 10, 2015, 08:34:36 am »
I thought I would start a thread on using up excess ingredients.

At some point we have an excess of a staple with a use by date, fresh produce that seems to ripen all at once or just left overs that need to be used up.

As I live on the land, I can't just nick up the shop and I don't like wastage so I'm going old school like my Grandma would have done back in her day (well trying to anyway)


Recipe Book Recipe Reviews / Help ! Sticky fig and date pudding QFITT
« on: February 22, 2014, 04:55:14 am »
I'm making this for guests tonight.

The pudding themselves are fine but the sauce just turns out to be a dark thin horribly sweet mess that looks burnt

I've made it twice, once with cooking cream and now with thickened cream.  It's inedible

Has anyone else had issues with this sauce.

I think I'll just make a custard instead

Recipe Requests / Bisque
« on: March 15, 2013, 10:59:00 pm »
It's my DH's birthday today.  He loves seafood and I'm trying to find a TMX recipe for a prawn bisque.

I usually use the Julia Childs lobster bisque recipe but I'm not confident in converting to the TMX.

I found one on the recipe community site but the instructions are vague and in part nonsensical

CHRISTMAS / Tenina's merry christmix - steamed foggy puddings
« on: December 21, 2012, 08:25:40 pm »
I've decided to make this for a pre-christmas lunch for friends tomorrow.

I've read through the recipe but I think there's a small mistake.  It tells you to mill the quinoa and remove it.  It then tells you to put it back with the fruits spices etc.  later on it tells you to add the quinoa flour and the eggs.  There's only one quantity of quinoa though.

I'm guessing that you don't add it to the fruits ?

Does anyone else have this ebook and tell me what they would do.  Thanks.

Tips and Tricks / Substitutes
« on: December 04, 2012, 04:42:53 am »
so I'm about to make a casserole and it needs red wine. 

Ok, so I've  polished off every bottle in the house.  It's been a tough week.  Ok, so it's only Tuesday - maybe I have other issues, but I digress.......

Anyway, what do I use instead?

I found this link which I found useful and thought someone else might need it one day

Chit Chat / Help with garnish
« on: November 20, 2012, 06:57:40 am »
I bought one of these

For the life of me I can't get anything to come out! It just mashes up inside.  Does anyone have one and can they use it ???

Starters and Snacks / Turning left overs into pies?
« on: September 18, 2012, 10:36:06 pm »
I have some left over roast beef from last night.

Does anyone have any suggestions on how to turn some into a filling for some mini pies in the pie maker?

Main Dishes / Maltese macaroni
« on: August 07, 2012, 12:47:21 pm »
1 onion
3 cloves garlic
3 rashers bacon
400grams mince (beef or pork or veal or a combination)
I use half beef and half pork
2 teaspoons tomato paste
Beef stock cube
Small Tin of crushed tomatoes
4 eggs
1/4 cup milk
500g large macaroni shells

Chop Onion garlic & bacon in TMX 5 seconds/speed 5
Add some oil, sauté 3 mins/100o/Speed 1
Add mince 10 mins/varoma temp/reverse/speed soft
Add tomatoes & tomato paste & stock cube salt & pepper 14 mins/varoma temp/reverse/speed soft Meanwhile, Cook macaroni shells in salted boiling water until just soft and drain.  Stir in the meat sauce, add eggs and milk.  Pour into baking dish, cook 1 hour 180oC uncovered.  If it browns too much, cover with foil.  Serve hot or cold.

This recipe is suitable to freeze. I reheat in the microwave for lunch, although its better reheated in the oven.

members' comments
goldfish - made this yesterday - just about all gone!!  Thank you very much for the recipe - the small portion that's left I'm just about to pop into the freezer.

courton - Delicious family meal. Thank you for sharing the recipe.

Recipe Requests / Baked Egg Custard Tart
« on: August 24, 2011, 10:26:23 am »
Hi all.

I'm wanting to make a baked egg custard tart, the kind that you bake and then sprinkle nutmeg over and you eat it cold.

I've had my machine for about 48 hours so I don't think I'm going to be too proficient in convering an existing receipe yet. 

Any help would be appreciated.


Introduce Yourself / I'm a newbie and I'm sooo excited !!
« on: August 24, 2011, 10:06:27 am »
My hubby bought me my TM as a surprise for my birthday.  He arranged the demo at a friends place and I had no idea that he had set me up !!!

It was delivered a couple of days ago and I've already made the vegetable stock concentrate and three dips.  I only stopped when I ran out of ingredients.

I've got tomoro off and boy, have I got plans !!!   

Now, off to find some recipes......

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