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Topics - teagg

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1
Chit Chat / urgent advice - CHICKENS from school???
« on: May 16, 2013, 01:24:54 pm »
Dear All
as my youngest DD was going to bed tonight - the question arose as to whether we could adopt some chickens from school... apparently they've hatched a load and tomorrow (Friday), the chickens go (somewhere)...
should I get some?  and if so...
how many
what do I need to do
what do I need to get/build
are they expensive
can I get just girls
will they lay eggs for me (you can see where I'm going with this!)
what do I do if they're not a girl or they don't lay
can I keep them in the garden
are they easy enough for my husband to look after when I take the girls on hols for 3.5-4 weeks in July (am I seriously asking that question...)
what other advice would you give me

just fyi - we live in Sydney - but on the northern side, we have a garden (not huge, but not small), I don't have sons (don't know if that's really relevant), I'm a SAHM (most of the time!!), I've never kept chickens before, but we had lambs in the garden in England as kids, and a cockatiel flew in and we looked after that too, in the UK (learnt very quickly to ensure that his cage cover was on the night before... summer dawns are VERY early in the UK!!!!)...

I understand that ticks are a big worry for dogs (one of the reasons we don't have dogs, amongst many), are there any major worries like that for chickens?
are chickens expensive to keep?

if I need to get rid of them... is there somewhere/someone they can be sent to??? (I realise that there probably isn't but someone might have a relative who's a chicken enthusiast and would happily adopt them if we are completely incompetent in doing this....)

Please advise me as soon as you can!!! this is a time critical issue!!!!!!  ;D ;D :o :o
with great appreciation,
regards
Gillian

2
Recipe Requests / Searching for a particular recipe... Do you have it?
« on: April 10, 2013, 01:41:43 pm »
Dear all
It's only occurred to me tonight that I could ask you about a recipe that I cut out of a Sunday newspaper supplement, used, loved and then lost.

It was a puy (I think) lentil & potato braise with fennel seeds. I seem to remember it having an almost unholy amount if olive oil in it -250ml- I think.

I've occasionally looked online, checked out smh 's website, and asked around. No joy.

Please let me know if you know of it!

Thanks
Gillian

3
This is divine... and that's the comment from friends, to whom I've given jars of this as a gift.

The addition of the spices - cinnamon, but in particular, the cloves - make this a real delight - and it would work well for a Christmas gift.  I have had one person tell me that it makes an excellent glaze for their roast.  I think there's a compliment in that concept somewhere, but I'm not sure!

The recipe calls for 800g of JAM sugar - and as I didn't have that, I used about 25g of Jamsetta (powdered pectin) to the suggested weight of sugar, which was either white or raw, or probably a mix (dependent on pantry's provisions!). 

One of the reasons that I prefer this recipe to the one in the EDC (which I haven't made, only read), is that this one only needs 12 minutes of cooking time.

I will be making this recipe again - it's delicious!

HTH
Gillian

4
This is an extremely easy jam - in fact it was my first, teach yourself, jam experiment, and it worked brilliantly.
It was also very tasty!  But as you can see below, I actually used frozen berries.

My notes on the recipe show:
1. Used 10g of Jamsetta to c.+/- 300g of fruit; frozen strawberries in microwave to defrost first.  V. sweet!  V. good!

2. With frozen fruit, add at least another two minutes to cooking time.

Please note that this recipe only takes 12 minutes, with the suggestion that you check the gelling, and if need be, add an extra couple of minutes until it's done.

Bloddy brilliant!! ;-)

HTH
Regards
Gillian

5
This is an easy, tasty and very simple jam that is great as it uses 'everyday' fruit in the fruitbowl.
It looks lovely - a tasty green colour with cute little black bits throughout!
It makes a great gift!

I have notes on my recipe that state:
2x kiwi fruit
2x apple
&c 20g jamsetta (purchased pectin powder)
=> v. tasty but broke jar!

So - make sure you sterilise your jars, and then keep them warm as you fill them up!! It was heartrending to see the jam in the broken jar...
NB jamsetta = purchased pectin powder


HTH
regards
Gillian

6
Again, for me, another excellent recipe from this cookbook.

I do vary the recipe according to my guests - some prefer a more liquid mash (what I would call 'Kartoffelbrei') and then I follow the liquid components; my husband however prefers firmer mash, and so I tend to leave out the stock liquid... and just use the quantity of milk given.

I have done the recipe without using the butterfly - it's a rather lumpy delight - but it's still lovely.

So - for a simple mash - there are various options!!

HTH
Regards
Gillian

7
This is LOVELY!!!

It's sort of similar to Ikea's cinnamon rolls... but (depending on my rolling and cutting) better...

I don't always use the green cardamom pods - I sometimes take a shortcut and use cardamom powder, but originally I used the recipe to loosen the black seeds from the husks.  I however, upped the speed from 4 to 6 for this.

I usually use plain flour rather than strong white bread flour - dependent on what's in the pantry!  Both seem good!

I also sometimes cut the raw dough to make individual rolls (roll ups, really) rather than leave it as a pull apart loaf. 

HTH
regards
Gillian

8
I made this, this afternoon, for my daughters... and we used three nectarines, some store-bought vanilla ice-cream, and A2 full cream milk... as per the recipe... but we didn't have the straws for serving.

Despite the fact that my children were less than appreciative of the nectarines... (mad, I know!)... they loved this!!! As did I!!!

However, upon reflection, we would reduce the sugar - I found it very sweet, and was agreed with by the wee ones - but they still liked it!  I think the purchased ice-cream was very sweet!

It's more liquid than what I would say a smoothie is, but it was lovely.

Give it a go!
regards
Gillian

9
Cakes / Cakes that can be made in advance & frozen...?
« on: October 19, 2012, 12:31:34 am »
Dear all
I have a busy November coming up with school events requiring goodly amounts of baking. Do any of you have any tried & tested recipes for cakes and/or cookies/biscuits that you know can be frozen & defrosted successfully?  This is so I don't have to do yet another marathon baking session till the small hours.
The cake & cafe at our school does a great job and I like contributing - it's just a little more difficult when my DH is in the country as he'd be questioning the whole 'baking all day and *all* night???' mentality that I would have got away with if he couldn't see what was happening!

Many thanks in advance for your help/advice/suggestions!

Regards
Gillian (in Sydney)

10
Raw Recipes / Carrot and raisin salad
« on: July 09, 2012, 07:38:47 am »
Dear All
here is my first recipe - here and on the recipecommunity website (url:
http://recipecommunity.com.au/recipes/carrot-and-raisin-salad/47482 )

I hope you enjoy it!
regards
Gillian

Makes 6 portion(s)
Ingredients

10 grams white wine vinegar OR apple cider vinegar OR lemon juice
20 grams olive oil - extra virgin
20 grams orange juice - juice your own, or use store-bought
1 teaspoon wholegrain mustard
1 clove garlic - peeled
1 bunch parsley - washed and dried
3 carrots - large, washed
1 raisins - use a handful - according to taste; OPTIONAL
 salt and pepper - to taste



Preparation
 

1.

Place vinegar (or lemon juice, according to preference), olive oil, orange juice and wholegrain mustard in the Thermomix (TMX) bowl, and whisk together for 5 seconds/speed 7.  Scrape down sides of bowl.
 
2. With the blades running at speed 7, drop the clove of garlic through the hole in the lid.  Let the machine run, until you no longer hear the garlic being chopped.  This should take no more than about three seconds after the garlic has been added.  Add salt and pepper to taste.
 
3. Wash the carrots, top & tail them, and then cut into thirds.  Place carrot pieces into the TMX bowl and then roughly chop them for 8 seconds/speed 4.  Be careful with your chopping - you want an approximately even sized texture, neither too big nor too small!  Adjust for your preferences.
 
4. OPTIONAL STEP:  Add a handful of raisins, if you'd like a sweet note to the salad, and stir them through gently by using REVERSE/4 seconds/speed 2.
 
5. Ensure that the flavours have time to develop, especially if you are using raisins!
 
6. Place in serving dish, garnish with a sprig of parsley, and enjoy!
 
7. Please let me know your feedback or suggestions on this recipe!  And please also leave notes if you tweak it to your palate, as I'd love to hear and learn!  Thank you!  Gillian

Tip

The acid (vinegar or lemon juice) can be varied, according to your taste, or in line with the rest of your menu.Additionally, you can add in chopped spring onions for extra flavour and health; you can change the raisins for dried cranberries; chopped chives also adds good flavour to this salad (fresh chives are better, but dried chives work too).

11
Chit Chat / ideas for eggs...
« on: March 27, 2012, 02:01:44 pm »
in particular I seem to come up with either too many egg whites... or just recently too many egg yolks...

does anyone have any suggestions for recipes that use one or other of these, so that I can avoid wasting the excess?

thanks
Gillian - Sydney

12
Chit Chat / 'Sweet Poison' (sugar) book... and TMX recipes...??
« on: March 27, 2012, 01:59:38 pm »
Dear all
I lurk a lot of the time (!) - but often read a lot of the posts (in fact most nights!)
... however, I digress...
the reason for posting is to ask
= have you read David Gillespie's Low Sugar Diet Book: Sweet Poison?
= if so, do you lead a sugar free or low sugar (fructose free) diet?
= how do you link it into your life,,,,
and in particular can anyone tell me if there's a way of baking cakes without sugar... (i'm one of the 'naughty' TMXers insofar as I get great joy out of baking cakes and just recently some biscuits, using the tmx...)

unfortunately, there is a downside to this... my backside, my front side, and my side sides....

so I'd sort of like to find out if I can still make my cakes, and eat them!

I'd love any advice on the matter...
or suggestions of what to try or alternatives and so on.
thanks
regards

Gillian - in Sydney

13
Chit Chat / recommendations with new fridge/freezer - in Australia
« on: December 11, 2011, 02:44:22 pm »
dear all
i'm sitting here trying to work out what to buy... and then thought that I could ask for your advice...

 we've been talking about getting a second fridge for some time as we don't have enough room in the current one... which is a fisher and paykal.

I'm tempted to get a chest freezer and cope with the current fridge arrangements... (I think)... but 'is Nibs (my DH) wouldn't really see that as solving the problem!  I would also quite like a larder fridge and freezer - called a pigeon pair, over here, i think!  I wouldn't be able to have them side by side (which wouldn't be a problem, i expect)

Could you recommend any particular brand or model??

Here's some miscellaneous/background info that may help:
I tend to buy once or twice a week and often in larger quantities.
I don't menu plan for a week... I go with my 'intuition'...

We are a family of four, entertaining regularly at weekends... probably anywhere from one to nine extra guests; I also do TMX demos...

I would prefer to be able to store nuts etc in the fridge...

we are in Sydney; we don't have restriction on size.

I am very keen to have the most efficient machine - but not at all costs.... I would prefer not to go for F&P again.


thank you very much for any help or advice or comments you may make!
with regards
Gillian

14
Dear all
I'm a newbie consultant trying to get the right info to be able to respond to questions from my customers (friends actually at the moment!!)

I've had a question about whether the TMX can be used with Ayurvedic principles of cooking... And if so how...

I have to admit I'm not up to speed on Ayurvedic principles - but as I understand what was explained to me... It is basically the concept of cooking in a state of mindfulness, with love and focus, and being involved in the process... Along the lines of being able to take the pan, fry the spices, watch them as they fry and then at just the right point, add the items that one has lovingly and appropriately prepared earlier.

This doesn't strike me as being at all out of step with the Thermomix - but I would love views, comments, and suggestions from others as I'm not sure if I'm commenting it in the right way when I talk to this friend...

Do you cook along Ayurvedic principles?
Has having a Thermomix helped you? And if so how... What benefits has it given you?
Do you have a better/ different relationship with your food and food preparation now?
Do you have any resources or advice you could direct me to?

With huge thanks for your help
Regards

Gillian in Sydney

And PS if you'd like to try out an English-accented demo or sale... Please let me know!! ;-)

15
Dear all
I have a trend who is having challenges making her buttercream - whilst it's hot here in Aus at the moment her bowl and blade seem to be warming up too much so that her butter in her frosting/icing is melting.
Do any of you have any advice or suggestions that I can pass onto her?

FYI - when making coleslaw her bowl base & blades also warmed/heated up too!
And no she's not been turning on the heating in the TMX!

TIA
really appreciate any help

Regards
Gillian

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