Wow dot never heard of such a thing.
Does it do shower doors even in a lime scale zone?

I often thought if had spare cash would buy a robot vacuum. Anyone got one of these?
 But now have spent all my money on Thermy that won't be happening!
Now saving for second bowl!

Custard sauce
Makes half a pint / 300ml

300 ml milk
2 level T cornflour
25g sugar
1 egg
Few drops vanilla essence or use vanilla sugar.


if Australian tablespoons are larger it may come out too thick. Suggest try and see.

Put milk and cornflour into  
6 mins / 90 / speed 4

Add beaten egg and sugar, and mix til all blended. I think I did speed 4 or 5 for 20 secs but can't remember. It was very good with a rhubarb sponge.
Serve immediately or pour in jug and keep warm.

Anyone can tweak it into   speak for me if I am not quite right. I've made this for 30 yrs but only once in  
Only made this quantity. If doubled, might need longer time haven't tried that yet.

Uni suggests add lemon zest for more flavour. It has good reviews further on.

Members' comments
hillbilly - Thank you so much Droverjess. I searched for custard, came up with your post and it was made and in a bowl in ten minutes! I made it exactly as directed, Australian tablespoons are fine, flavour beautiful. This is my custard recipe forever!!

JD - DJ I made this tonight and because every custard I've made in the TMX all the ingredients go in together, I gaily went ahead and did the same then read the recipe. However, it worked perfectly and makes enough for 2 really good servings. So what I did again, throw everything into the bowl and cook for 6 mins/90o/speed 4 and it's a perfect pouring consistency. Thank you for your recipe.

Uni - I completely misread the method like I always do, all good in the end. Thanks. I did the same when I made it JD. For double recipe I cooked for 8 mins , perfect.

Greyhoundmum - day 2 of owning TMX for me and I have had the lemon custard twice, it is so easy and yum.

 

Just bought paprika and it can't get recipes from forum unless I toe them in. I simply cant do that, not enough hours in day?

Might try apple for a refund as it was whole point of getting it.

Am disappointed.

Thanks. What a star you are judydawn. 

Well it is because of this fact I thought of making my own with Thermy.

I used to make this a lot. Fast and easy and tasty too.
Now wondering if can be made with fast and easy (uk cookbook) mushroom soup but as a 'concentrate' with half the liquid.

Chicken joints
Onions sliced in bottom of casserole. Sweat or not according to time available.
Brown chicken jts put on top
Tin of Campbell's condensed mushroom soup on top.

Moderate oven till cooked.

Original recipe had crushed potato crisps and grated cheese on top but as a non cooked cheese eater left this out.

What do u  think, has anyone tried it? Or something similar?
Will wait til DD home as she loves this and try it on her. May have to whizz sliced mush a bit more as she is not keen on large mushroom pieces.

Love to,hear your comments.

I had a working holiday 30 yrs ago in Australia on farms and was always miles from shops. The distances compared to,here are IMMENSE.
Then in uk when first married with smalls I was 13 miles from any shop. In uk that is far!

Now 3 miles from corner shop and 6 miles supermarket. But am so used to making do I still carry on, plus the less you shop the less you spend, and it saves on fuel which is so v expensive in the uk.

Thanks mcmich.
The young ( can't say children any more) sometimes say oh no it's another of mother's fusion meals..... They don't all work! It is not just since the tmx that I have played about with recipes.
But it is really down to reading (in bed) all the tips and hints on here and recipes of course. Somehow they've just sunk in and I think way hey lets try that. I think the members on here give each other confidence.

On the bread front am always looking for best recipe, best flour etc. now got flour sorted from a specialist mill, delivered in a sack.

Am getting there with some recipes like English muffins and no longer experiment. It is because I try  to make them as healthy as possible (as much fibre as poss) with as much flavour as possible. I use slow old fashioned methods like sponge and dough and NO bread improvers etc ...
I support the real bread campaign which is all about artisan bread.
It is fun too.