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Topics - JenniCB
1
« on: December 08, 2023, 05:24:54 am »
Oh my goodness! I can't believe you've all still here!!
All the names I remember too. I thought this forum shut
down??
I’ll have to change my bio now as I have another child!!
2
« on: December 09, 2017, 02:28:11 am »
So in order to get my Thermie mojo back I’ve spent the last few days going through all the recipes on this site. I now have a pretty good list of recipes that I feel confident to try based on the success forum members have had. I was just wondering whether there are any other good, reliable sites that people get recipes from. I’ve had a look at the official TM recipe site but feel unsure as to how reliable those recipes are. Does anyone use them? There are an awful lot and I wonder how many have been tried. I guess the ratings give some idea. I just don’t have a lot of time now with baby in the house so really need recipes to be a success first time. Any particularly reliable blogs?
3
« on: December 02, 2017, 03:08:05 am »
So unfortunately I haven’t been on here in a veeery looong time but have decided to really get back into using my Thermie more. What better way to start then with the forum.....but it seems like a bit of a ghost town now (glad all the info is still here though). What happened? Is anyone still around? JudyDawn??
4
« on: April 13, 2015, 01:01:39 pm »
Hi All....I've just joined Weight Watchers  and have starting working out the Pro Points values of some recipes that I thought I would share. So a 20g serve of Hommus is just 1 point and an ANZAC biscuit (from the EDC) is 2 points, as long as you make 30 biscuits. Will update as I workout more points.
5
« on: March 12, 2014, 09:46:28 am »
Hi All,
Cooking Judy Dawn's Mince Meat Curry tonight which we all love and I usually do the rice Chookie style in the thermoserver. I was just wondering thought whether anyone thinks I might be able to cook the rice in the actual mince meat dish itself and if so when to add it. I'm going to give it a go anyway....unless anyone thinks it will be a dinner disaster and stops me in time!! It's 5.45pm here in Perth and counting....LOL!!
6
« on: February 19, 2014, 03:43:11 am »
Does anyone here make CADA? I know the recipe calls for a handful of each of the 3 loose ingredients, but I'm a bit weight conscious and am wondering about more specific amounts for just a single serve. I read that a handful of almonds is about 20-23. I use about 15. But how many tablespoons of coconut would you say is in a handful (I use the Macro shredded coconut as it doesn't have the 220 preservative). What about dates (yum!) how many in a handful? (Probably not as many as I would like!) I know I can measure myself but it's so subjective so just wondering if anyone else makes it and what amounts they use for a single serve. I'm a recipe girl who likes specifics! Vague amounts throw my ducks outta line!!
Jenni
7
« on: February 03, 2014, 01:04:36 pm »
Has anyone noticed the trade up offer to get the new EDC on the Official Thermomix page? We have until 31st of March to get the new EDC for just $25 instead of $40. Keep the old one too if you like.
Jenni
8
« on: January 26, 2014, 01:01:02 am »
I just discovered that a new EDC came out last year. I got my machine in 2010. Should I try and get the new book? Is it better?
Thanks,
Jenni
9
« on: January 26, 2014, 12:16:14 am »
Hi All,
I wasn't really sure where to post this question so hope this is ok. I was wondering, since I've been out of the thermo loop for a while, which recipes people use straight as is out of the EDC (ie better alternatives aren't being used instead). In particular, I'm wondering about the Beef Stroganoff and Pizza Dough recipes. Hope my question makes sense.
Oh and I've noticed that there is a 2013 edition of the EDC. I got mine in 2010. Is the new book much different? Better?
Thanks,
Jenni
10
« on: January 14, 2014, 08:01:02 am »
Hi All,
Well, it's been a loooong time since I've been on this board. I originally got Thermie back in December 2010, used it heaps and posted on this board a fair bit. But then at the end of 2011 we moved interstate to Tassie and everything slipped just a little. My usage of poor Thermie went way down. The first house we lived in was a really old one that had zero, and I mean zero, zip, zilch, nada bench space. I had to used the small draining board area just to make a sandwich. So rolling out pizza dough was long gone and many other ways of using my Thermie too. Then the following year (2013) we moved to a different house but I fell quite ill (major anxiety and depression that hit me out of nowhere) and so just getting out of bed and showering were major feats meaning dinner was reduced to the heat and eat variety that hubby could do.
As of Christmas time though I am now back in my own lovely kitchen in WA and ready to get back to cooking some food from actual ingredients without all the additives and preservatives in the processed kind. I just feel a little lost as to where to start. I had a look at some recipes in this forum today but quickly became overwhelmed, not knowing which we were the best ones. Could anyone point me in the right direction? Could anyone give me some ideas of some tried and true, well loved and popular recipes. I'm mostly after something to cook for dinner (though of course happy to accept other suggestions!) I am cooking for 5 (kids aged 10,8 and one very fussy 5 year old). We like chicken, meat, pasta, pizza, quiches, casseroles, salads, stir fries.....no seafood.
Thanks heaps guys. I remember what a helpful bunch you always used to be. I just really want to get my enthusiasm back for my Thermie. Shock horror that I dare allow it to become just another expensive piece of equipment that takes up bench space!!!!
PS I literally haven't used the varoma since before we went to Tassie....so in other words not in about 2 1/2 years!
11
« on: February 03, 2011, 06:44:41 am »
This has been adapted from the New Glucose Revolution book. Makes: 10 smallish muffins Ingredients:40g All Bran Cereal 160g Milk 1 green apple, cored, peeled and quartered 1 egg 70g honey ½ tsp vanilla essence 90g SR flour 60g unprocessed oat bran 2 tsp baking powder 1 tsp mixed spice 80g sultanas Method:Pre heat oven to 180C Combine All Bran and milk in a bowl and let stand for 10 mins. Chop apple for 1 second at a time on speed 4 scraping down sides and checking in between (I found 2 secs was enough). Set aside. Add egg, honey and vanilla and mix for 10 seconds on speed 6. Add flour, oat bran, baking powder, mixed spice and seeds and mix for 10 seconds on speed 6. Add sultanas, apple and All Bran and mix for 15 seconds  + speed 1. Pour into a muffin tray and bake for 15 mins. As above, I found this mix made 10 small muffins. May want to double the mixture to make more, bigger muffins. members' commentsKerrynN - DS7 and I made a version of these today. We doubled the recipe as suggested and got 24 cupcake sized muffins. We had no oat bran, so 'whizzed' some oats instead. We also used wheat bran instead of all bran, but in the end used 100 grams of oats and 100g of wheat bran. Instead of sultanas alone we used half sultanas and half cranberries. For the spices I used 1/3 each of cinnamon, cloves and ginger. We added the milk when the all bran would have been added. DS7 decided that they 'taste like porridge', which for him is a good thing but not so much for DS10. I enjoyed them though they are a bit dense. DS7 was particularly excited that I let him have a muffin for breakfast too!
12
« on: January 24, 2011, 12:51:43 pm »
Does anyone know how best to store cookies after they've been made to stop them turning soft? Made a beautiful batch of the chickpea choc chip cookies today which were soft in the middle but a little crunchy on top....yum!! Now I have actually eaten most of them...LOL!! but the rest have now turned soft. It doesn't seem to matter if I put them in a plastic container, just leave them on a plate or cover a plate with cling wrap. My cookies (different sorts) often seem to end up soft all over. Any ideas??
13
« on: January 12, 2011, 11:16:15 am »
Hi All,
Have been reading Cyndi O'Meara's books lately and a lot of her articles. Yesterday I saw her in an interview where she said that clingwrap contains additives 320 and 321. I don't use it much but was horrified. So it lead me onto wondering how other mum's wrap their kid's sandwiches, and how they package their food for school. Also wondering just how many of the kid's water bottles out there are BPA free and what other people use?? Would love to hear other people's lunchbox/water bottle/packaging ideas.
Thanks,
Jen
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« on: January 11, 2011, 03:45:25 am »
Hi, could someone tell me which book Cyndi's Chocolate Cake is in? I bought her Healthy Eating with Cyndi O'Meara book but it doesn't seem to be in that one. Was really wanting to try it out.
15
« on: December 21, 2010, 02:24:48 pm »
Is it just me or do you find that a lot of the dishes (beef stroganoff, fast chicken curry, butter chicken) have waaaay too much sauce.? I always feel like I'm playing "hunt for the pieces of chicken" when serving up out of the bowl. What do you do about this? Do you reduce the liquid components of the recipes? I often increase the meat and vegetables but there is always still way too much sauce.
Thanks, Jen
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