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Messages - wombleydoo
17
« on: July 11, 2009, 01:17:38 am »
I got a txt from a friend in Ballarat who knows I have one. She was really excited. My sister sent me an online message LOL. It was great to hear the chirpy noise. I wondered if they were going to keep that in  It was great to show how effortlessly he made the "custard"... can't remember the technical name. It was a huge contrast to some of the sauces and custards the contestants have made by whisking in etc. If George had shown how to make a proffiterole in the TMX, all those crocquembouche contestants would have fallen off their chairs LOL
18
« on: July 09, 2009, 12:49:50 am »
Just to clarify the date... did you mean the 10th of July, instead of the 10th of August? They are talking finals week next week, so it must be nearly finished. It doesn't sound like its going to go on that much longer.
19
« on: June 27, 2009, 02:59:47 am »
I tried this out tonight, using Golden Syrup. I love Golden Syrup, so I put about 3/4 of a cup in the bottom of the bowl. Also made it all in one bowl. I put in 1 litre of hot water out of the tap and cooked it for 30mins. Perfect!
20
« on: June 26, 2009, 07:44:57 am »
Reverse means the blunt side of the blades is coming in contact with the food, so it won't be continually cutting the food while it stirs. Soft speed would still be cutting a little bit, depending, of course, what kind of food you had in the TMX.
21
« on: June 25, 2009, 05:02:24 am »
Does anyone have an easy way of cleaning the machine at the top? It's at the peak of the triangle on the machine, little grooves where the bowl lid slides around. I seem to end up with all sorts of interesting 'stuff' in there and because it's grooved it is a little difficult to clean. Thanks in anticipation. 
I usually just get my dishcloth (whatever you use to wipe down benches etc) or damp paper towel and fold it to fit and insert it into the slot and pull it back and forth. Nothing fancy, but works perfectly
22
« on: June 24, 2009, 12:21:10 am »
I agree with everyone's comments. I've been very happy with my front loader. I wash one day a week and do about 3-4 loads. That's for a family of six. I'm amazed at how much I can cram into it and it washes great, clothes last longer. Mine spins at about 800rpm. It does take longer, but I'm used to it. If I'm organised, I'll put a load or two on the night before washing day so I can get it hung and dry by days end. I can unlock the door after its started, if I turn it off at the wall for at least 1min. Don't usually worry about it though.
23
« on: June 16, 2009, 05:16:54 am »
I've got an unemployed friend helping me (I'm paying him). Even so, it's taking ages.
Re the croquembouche, I did take a photo. I'll have to upload it when I get a chance.
24
« on: June 16, 2009, 05:14:31 am »
Woohoo!!!
25
« on: June 16, 2009, 05:12:29 am »
When are you going to be in Brisbane?
26
« on: June 15, 2009, 01:53:29 pm »
The croquembouche was probably as impressive as the ones the Masterchefs attempted!! I'm glad I didn't do the toffee part LOL. My bro did it and it took a lot of juggling to keep it at the right temperature so it didn't burn or start setting. Don't know if we'd be fussed to make it again. Just the profiteroles filled with custard or the caramel stuff you make in the Thermomix (can't remember the name, but wow! how easy and yummy is that!). I'll definateldy make the choux pastry again. There was nothing hard about it at all. Took longer to cook than the book suggested, but that could be my oven. Best eaten fresh. They get a bit soggy after a few hours, but still taste as delicious.
Thanks for the birthday wishes. My birthday isn't til Thurs, so no day off yet LOL. Were going to have had the kids home all week. School got closed on Fri for a case of swine flu. Reports came back on the weekend that it was negative, so the office staff had to ring around again to say school is back on.
I haven't done too much in the way of exciting Thermomix cooking. Been painting the inside of the house room by room. Basic meals and the thermomix is such a godsend when making mash potato etc. I've precooked a few meals for this week because we are tackling the kitchen dining room.
27
« on: June 11, 2009, 12:18:41 pm »
Haven't been doing much more than basics lately. Too busy painting the inside of the house.
Tonight though, I made 2 batches of profiteroles (inspired by Masterchef). How easy is the Choux pastry?! Also tried out the short pastry. Again.. how easy! I don't know why I haven't tried them before! In an hour and a half, I had 2 batches of profiteroles, a batch of the custard and the pastry. Was going to make the DUlce de Leche, but don't have cream, so will do that tomorrow. I'm having some ladies over tomorrow night, so supper is going to be delicious!
I wanted to make the Croquembouche, but too chicken to do the caramel, plus I have no time to do all that fiddly stuff this weekend. My bro said he'd do it if I did the profiteroles and custard. So I might have to make some more tomorrow. We are having lunch on Sun for some birthdays (mine and my cousins wife and my dd's) so... perfect birthday cake!
28
« on: May 20, 2009, 09:59:23 am »
Mine is just called "The Thermomix". If you say it dramatically, it might actually sound like a name LOL. So yeah.. mine doesn't have a name. I used to have car I called "frog in the blender" coz it was green with red rust paint on it.
A group of thermomixes (thermomixi?) could be called a ROAR
29
« on: May 12, 2009, 08:23:35 am »
Boy, you love making cakes Wombleydoo - you must have a big freezer! I haven't made cakes for ages. I usually make biscuits. Most of the muffins were mini muffins, so they take up less room LOL. I stick them in tupperware containers and put them on one shelf in the freezer. I have an upright freezer. These cakes should last me a couple of weeks.
30
« on: May 11, 2009, 05:48:42 am »
I have an abundance of apples and my mum had the symply good recipe books where they use lots of apple sauce in mufifns and cakes. So I made apple sauce, which in my kitchen means purreed apples (LOL), in the Thermomix. Then I whipped up apple cinnamon muffins, jam muffins, banana cake, chocolate cake and apple tea cake. Easy Peasy! The recipe stressed not over mixing the batters, so I used the TMX to beat up the eggs, sugar and vanilla.
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