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Topics - missgrunge

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1
Recipe Requests / Taramasalata Dip
« on: September 30, 2011, 05:02:24 am »
Hey there thermodudes,
If anyone has a recipe for this would you please let me know?  It is ridiculous that I keep buying it, and I do worry about some of the additives and stuff in it, but I am a bit of an addict.  I'd love to make my own in my trusty Therminator instead of buying.
Thanks!  8)
Miss G

2
Recipe Requests / Best ever Chocolate Cake - conversion please!
« on: September 20, 2011, 10:54:27 am »
This recipe was on our local radio station.  Can anyone convert it to Thermo-friendly for me plse?  Many thanks!
Here's the recipe...

675g dark chocolate
450 g unsalted butter
675 g castor sugar
10 eggs.

Method

1. Melt the butter and chocolate in a double soucepan.
2. Whisk eggs and sugar in a really flash mixer (!!) for ten minutes until it looks really thick.
3. Fold chocolate and butter into eggs, combine thoroughly and pour into a lined baking tin.
4. Bake at 160C for 55 minutes or until set.
5. Allow to cool at least 12 hours.
Serve with creme fraiche and icing sugar dusted over

Many thanks,
Miss G.

3
Hi,
I did run a search but couldn't find anything - could some kind person please tell me the recipe for grinding raw sugar into standard, everyday white sugar - not castor sugar, but the sort of sugar that DH puts into his tea.
Many thanks,
Miss G.

4
I've made this recipe twice now, and it really needs tweaking.  First of all, the custard doesn't cook at 80oC nearly long enough to thicken up, so I did it for nearly 3 times as long, and it still didn't thicken.  Perhaps it needs more yolks?  And neither time did it set as hard as 'bought' icecream.  Can anyone help out, or perhaps I should slide down to the recipe request tab and ask for people's favourite vanilla icecream recipes.  I just want a really nice, natural, creamy traditional vanilla icecream.  I followed the measurements to the letter.
Thanks,
Miss G

5
Recipe Requests / Coconut biscuits with coconut oil instead of butter?
« on: March 05, 2011, 01:09:25 am »
Hi,
Does anyone have a recipe for making wonderful crisp coconut biscuits for my DH, using tasty coconut oil instead of butter?
Thank you in anticipation!  :)
Miss G

6
Hey everyone,
Surely there is a thread on this somewhere? I was privileged to meet Quirky Jo in the flesh and attend her demo at HO on Friday.  Great dishes and lots of great tips and ideas exchanged between her and the animated audience.  Jo's main course chicken dish with the most delicious coconut, coriander and cashew sauce and with vegetables all done in the Varoma was delish.  Jo handed out the recipe for this dish and said her other demo recipes had just been put up on the recipe commmunity. 

Jo, could you please post the link to those dishes for us here?
Thanks again.
Miss G.

BTW, Jo's homemade chocolate is TDF!   ;D
x

7
Recipe Requests / 500g Lamb Mince and what to make??
« on: February 12, 2011, 08:20:05 am »
If like me you had a 500g pack of lamb mince and the usual assorted vegies and pantry items, what would you make for dinner tonight with your thermie?  Help please!  :)
Thanks,
Miss G.

8
My consultant resigned the day after doing this demo for me, ie today, and I can't find the recipe in the FSA recipe book.  Help please!
Thanks,
Miss G

9
Recipe Book Recipe Reviews / EDC mashed potato - MC off?
« on: January 20, 2011, 10:28:39 am »
Alfter only about 12 minutes the milk all started boiling over into the lid.  I guess I should be making this recipe with the MC off?  I tried it with the steamer basket on top for a few seconds and it stilll boiled up into the lid.  What does everyone else do?

I find the recipes rarely say 'MC off', and it is often the case that it is better without the MC.  Perhaps there needs to be some more consistency with this? FWIW.

Thanks, and interested in the experience of others,
Miss G

10
My dearly beloved does the washing up and can't fit the whole Varoma caboodle on the top shelf of the dishwasher, especially if I've got the steamer basket, lid, etc going in the wash too.  (I try to always handwash the stainless-steel jug and blade.)  He's asked me to check with the 'authorities' (?) whether he needs to use the top shelf, or whether it's ok to wash the Varoma and other plastic parts in the bottom or main part of the dishwasher.
Many thanks,
Miss G.

11
As I was folding up some little alfoil boats to put salmon fillets in to steam in the Varoma the other day, I was reminded of all that we now know about contributions to the causes of Alzheimer's disease.

We threw away all our aluminium saucepans back in the '80s, but here we are, cooking in 100oC+ steam in aluminium foil.  ???  So I carefully lined each boat with an equivalent-sized piece of baking paper and then put my fish fillets in, before placing them in the Varoma.  Worked perfectly, and gave me a little peace of mind. :)

FWIW
Miss G

12
Hi there thermomixers!
I've got a competition for you: who can give me the yummiest recipe for family dinner tonight, using primarily a large tin of tuna in oil and other pantry ingredients?!  I've got pasta shapes and also angel hair pasta.

I've also got a punnet of cherry tomatoes and about 200ml of whipping cream.

Please help, and I hope it is a bit of fun for those of you who are super-clever and experienced. 

(Please note that I can't feed my lads chilli!  ;) )
(Also note this is like an ABC competition - the prize is the satisfaction of winning  ;D )

Thanks,
Miss G

13
Recipe Book Recipe Reviews / Strawberry Jam - now foolproof!
« on: January 08, 2011, 02:34:31 am »
I have developed a foolproof tweak to get the strawberry jam to set, based on my old favourite recipe.  I tried the EDC recipe and got strawberry sauce, delicious over icecream  ;)   :o    But if you want to make set jam, try this:
Everyday Cooking
p145

Strawberry Jam

Ingredients
500g Strawberries
1/2 cup lemon juice
480g sugar
1/2 pkt (25g) Jamsetta

Method
 As per recipe book



Good luck (you won't need it!),
Miss G.

14
Recipe Requests / Weisswurst in the varoma?
« on: January 06, 2011, 03:38:40 pm »
Hi,
Perhaps some of our German ladies could help on this one!  Before I had a thermie I cooked my weisswurst sausages as follows:  Bring a large pot of water to the boil.  Remove from the heat, add sausages, cover.  Leave for 10 minutes to heat through.  I am wondering how to convert this simple method of not-even-boiling sausages for use in the thermie.  I'm a little concerned that the temperature of the steam in the varoma will cause the sausage skins to burst.  The sausages are too large to fit in the basket and do in water that way.  Is anyone cooking/reheating cooked sausages in the thermie and can they help me out?
Many thanks,
Miss G.

15
There are no markings on any of the 3 parts to the Thermoserver to indicate that it's dishwasher-safe.  Can I assume that it is?  How is it going with those of you who have been washing it for a while?  I got mine today and it's going to be washed for the first time tonight.
Thanks,
Miss G

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