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Topics - marmee
1
« on: July 18, 2011, 08:24:46 am »
How do I find a consultant in my area? The lovely lady who sold me my thermomix isn't consulting anymore...
2
« on: July 18, 2011, 08:23:27 am »
I was looking at a post about changes to recipes and creme brulee came up as a recipe change and it said to see forum for recipe. I can't seem to find it anywhere... Has anyone made the recipe from the EDC and how did you find it? Is there a tweak/reveiw somewhere? Thanks so much 
3
« on: January 29, 2010, 02:32:23 am »
Just a quikkie  Anyone know if you can *triple* the mix for this in the TMX? I tried doubling but still not enough for the birthday cake I am going to make in about an hours time. I need to make 2 decent sized bar cakes and estimate that 3x the recipe will be needed. Would just love to get it all done in one go.... Thoughts?
4
« on: December 26, 2009, 02:37:12 am »
Hi everyone,
I am over at my mother's house with TMX and all ingredients for the EDC mushroom risotto - but forgot the darn recipe.
Can anyone help me? PLEASE. I have searched these forums and see recipes with dried mushrooms - but the EDC doesn't have that in it's ingredients...and I don't have them here.
HELP - please. Needed within the next 4 hours....... xxxx
5
« on: August 23, 2009, 01:48:30 am »
Anyone have a great tired and tested recipe? Gluten free even? Or not...& I will play around with it?
Our recipe just ain't cutting it.
6
« on: August 12, 2009, 03:40:23 am »
Tried the strawberry jam in the EDC but it wasn't very nice at all. Maybe I did something wrong?
Do you have a recipe you can share with me - for any fruit jam (although not keen on orange)?
7
« on: July 31, 2009, 07:46:39 am »
While they are dairy, gluten and egg free - your guests won't even notice! And you could easily make them with egg and gluten if you prefer... Melt 125g Nuttelex in  2 mins, 60 degrees, speed 1 Add 65g brown sugar 60g plain GF flour 60g Self Raising GF flour 70g desiccated coconut 1T (or 5g) cocoa i tablespoon egg replacer mised with 2 tablespoons water (or just use 1 egg) Speed 4, 15 secs Spread into greased lamington tin. Bake 180 degrees 22 mins. Spread chocolate icing over the top while still warm and cool in tin. Very sweet 
8
« on: July 29, 2009, 05:59:33 am »
We liked this bake up Melt 150g butter and 150g honey together, 4 mins, 100 degrees, speed 1. Add 230g Self raising flour (we did Gluten free as we can't have wheat) and 50 to 60g cornflakes. 40 secs  speed 1 to combine. Place onto baking trays and bake 160 degrees fan forced for 10-20 mins (depending upon size of bikkies).
9
« on: July 28, 2009, 11:24:42 am »
Just a quick question.
I was reading a recipe today that says to add a pkt of yeast.
How much is in a pkt?
And the bread recipe in the EDC says to add a certain amount of fresh yeast (20g I think) or a pkt dried.
We just use a tin on Lowan brand yeast. But how much? Today I used 10g in our bread and it seemed ok??
10
« on: July 14, 2009, 09:18:40 am »
I am wondeirng - what TMX recipe books or booklets : 1. Do you have 2. Would you recommend (and why) and also - did I read that there is a meat one coming? Any others in the pipe line and when would we expect them? Full of questions today
11
« on: July 07, 2009, 03:37:47 am »
Ok - Butterfly use for the Dummies....
After you LISTEN to your demonstrator and READ the manual and then repeat over and over in your head a few times NOT to put the butterfly in at a speed higher than 4 - you must then REMEMBER all you have learned and NOT put butterfly in, ready to cream butter and sugar together, then decide to mill the sugar before creaming, leave butterfly in and zoom at speed 9!
What you will then find as you open the lid is black pieces.... "oh crap! That was speed 9! Oh no. Those black pieces...they would be the wings of my butterfly...oh no!"
Whoops. My memory came back all too late.
But, looking on the positive side here...at least it gave me a chance to see how absolutely friendly and helpful the team are at TMX head Office. $25 later and my new butterfly is on it's way to me.
:-)
12
« on: July 02, 2009, 10:09:23 am »
OK. I have had my TMX for nearly a week now.
I noticed the bowl, underneath where the knife fits in, there is a brown "rust" looking mark. Tried to clean it off, then ignored it.
Now, today, I made the spag bog mix from the everyday cookbook. When I got the meat out after cooking, I noticed it looks as if the meat burnt on the bottom of the bowl? I didn't think things would burn in there? Silly me, I guess.
Anyway- as I am making shepherds pie, I then cleaned it out and did the mashed potatoes.
Now there is yet anotehr burnt mark on the bottom, but the potatoes show no sign of burning. I can't scrub the burnt mark off.
What has happened and how do I clean it?
A go in the dishwasher??
13
« on: July 02, 2009, 03:59:04 am »
just checking - ALL parts can go into the dishwasher for cleaning? Except the actual machine of course
14
« on: June 28, 2009, 05:27:24 am »
Are the accurate? Can you convert a recipe that says to add 250g of something to 250g on the TMX scales? They just don't seem accurate to me? 
15
« on: June 28, 2009, 05:26:29 am »
On to making my 4th batch of playdough (playgroup-style meeting tomorrow) - does the recipe in the Everyday cookbook need tweaking? I am adding food colouring in at step one (saves kneading in the colour at the end by hand) and finding that the oil is way too much and 280g flour works best. Maybe my scales are out? I used 20ml oil perfectly - 20g was too much
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