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Messages - Thermomixer

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Introduce Yourself / Prodigal Son
« on: April 16, 2013, 12:49:21 am »
Hi All

Good to see the forum doing so well.  I remember when Master Moderator contacted me to join, there were only a handful of members.

How good to see it was worth the hours to help get it going.

Keep it up.


Tips and Tricks / Re: Herbes de Provence
« on: April 16, 2013, 12:44:20 am »
That was fast.  xxx

Tips and Tricks / Re: Herbes de Provence
« on: April 16, 2013, 12:40:41 am »
Hello all.  Sorry, too many things going on.

Hopefully will get back on here soon.

Good to see familiar faces still active.


Chit Chat / Re: Thermochef...
« on: June 27, 2011, 02:43:01 am »
Will let you know.

Probably would encourage them to come to our forum & see the benefits of the TMX ;)

Chit Chat / Re: Thermochef...
« on: June 26, 2011, 11:12:01 am »
Might bite the bullet and test them out ( prior to giving them their present - will just explain I was helping ensure they get the best results ;) )

Chit Chat / Re: Thermochef...
« on: June 26, 2011, 11:02:15 am »
Hi all, just wondering if anybody has actually seen one of these machines in action yet?

They are now available through Matchbox Stores ?

It is like the old Themromix TM21, but about half the price.

I believe they are made in China with a Japanese motor.

Have been looking for something for a friend and this seems a cheaper alternative?

Catch you all soon.

Introduce Yourself / Re: Happy owner of a 3300
« on: May 02, 2011, 12:44:03 pm »
Cheers.  I started using MindManager about 14 years ago and haven't looked around.  Thanks, will look at iMindmap

Introduce Yourself / Re: New Person
« on: May 02, 2011, 12:39:38 pm »
Welcome - good to have an enthusiastic member on board.  Have fun

Introduce Yourself / Re: I have arrived int he world of Thermomix!!
« on: May 02, 2011, 12:17:45 pm »
Welcome Deonie - sure you'll have fun

Introduce Yourself / Re: Loving my New Thermomix
« on: May 02, 2011, 12:15:25 pm »
Welcome karen, as JD says - less moisture as in the slow-cooker is a good rule

Introduce Yourself / Re: Just introducing myself
« on: May 02, 2011, 12:12:54 pm »
Welcome - glad you joined.

Bread / Re: jegman4's Dark Pumpernickel bread
« on: May 02, 2011, 11:58:17 am »
That's the problem when recipes get hidden away. Sounds great

You can always add yoghurt to curries - the vanilla or even fruit yoghurts will disappear into the curry flavours and nobody will know.

To stop it curdling either mix with some cornflour before adding or add some of the curry to the yoghurt before adding back to the TMX.  Then keep temp down at 80 deg or so.

Bread / jegman4's Dark Pumpernickel bread
« on: April 29, 2011, 11:05:47 am »
A recipe from jegman4 hidden away in another section.  Click on the quote section to go to the original post

Well,  Here iswhat I came up with ladies.
 It is one I make about twice a year. It is delicious and well worth the trouble.
My 86 year mother-in-law adores it and my wife and I do too. The rest of the family doesnt get it too often...theres a whole lot of them.....they lke it too much....
I  make it into a long loaf rather than a round one as the slices are easier to handle.

I like to cool it, slice it, put the slices on a cookie sheet separated by wax paper then freeze them.
After freezing I puthem into ziplock bags. The slices keep apart and we take them out as needed. I have kept tis bread frozen for 3 months and it is just as good each time I use it.

 Dark Pumpernickel bread
2 ¼ cups of boiling water
¼ cup of plain cocoa (not the sweet stuff)
½ cup of Balsamic vinegar
½ cup of dark molasses
2 TBS of Caraway seeds
2 tsp of instant coffee granules
2 ¼ TBS of dry yeast             (I use regular yeast, not fast rising)
½ cup of warm water      (about 110 degrees F)
1 TBS sugar
1 TBS salt
4 cups of dark rye flour
1 cup of unprocessed wheat bran
2 ½ cups of whole-wheat flour
1½ cups of all -purpose white flour
Some cornmeal for the tray

   Combine boiling water, cocoa, vinegar, molasses, caraway seeds and coffee in a large bowl;
                 cool to 105-110 degrees F.
   In a small bowl, dissolve sugar and yeast in the warm water; let stand 10 minutes.
   Add the yeast mixture to the cocoa mixture (be sure that the cocoa mixture has cooled enough)
   Add the rye flour, bran and salt, and mix well.
   Add in the whole-wheat flour and then the white flour a little at a time. If you have a dough hook, use it.
                If not you may have to get your hands in here. The dough must be fairly firm and pull from bowl.
                Do not add too much flour or it will be too stiff to rise and will crumble.  You want it to feel sticky but not
                 enough to have any dough stick to your fingers when you pull them away.
   Pull the dough from the bowl onto a floured board and knead for approx. 5-6 minutes (if you used a dough
                hook previously),  if you did not, then knead for 9-10 minutes
               It should not however, be kneaded to the point where it begins to tear, but it should be smooth.
   Lightly oil a large bowl, put the dough in and turn it over so that it has a light coating of the oil. Cover the bowl with  a cloth or plastic wrap and let rise in a warm place until completely doubled, about 2½ hours.
   Punch it down, and turn out onto the board again.  Roll it to press the air out, and then form into a long, or round  loaf.       Sprinkle the cornmeal over a good cookie tray. Place the loaf on the tray, cover with a cloth again let rise again              about           hour at least until doubled in size.
   Bake at 350 degrees for 45-55 minutes (The bottom will sound hollow when tapped)
              Let cool down before slicing (tastes better that way)

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