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Messages - judydawn
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39391
« on: June 14, 2009, 07:01:19 am »
I made the Hungarian goulash ( I have the Australian Cook book) but not knowing what tomato concentrate is I used tomato paste, it was good but a little too much tomato flavor. Can some one tell me what tomato concentrate is? Hi Gayle, welcome to the forum. Tomato concentrate and tomato paste are one and the same so if it was too strong, just cut back to half perhaps. My favourite goulash recipe (which I have yet to convert) doesn't use any at all so I think you could quite easily just put a tablespoon of paste in the recipe book one. Don't be afraid of this forum or your ability to do postings - I would have been the worst computer literate person there was 12 months ago but now know enough to get by. Not clever like some of our members though. Have fun with your TMX - what have you named it?
39392
« on: June 14, 2009, 05:10:14 am »
Love to have a camera to take a photo of my 'scones' - they look more like a rock cake  Paul, I ended up putting 550g flour into the mix as it was sooo soggy and then thought I had better not add anymore so I put them onto the tray with a tablespoon as there was no way I would have been able to cut them like you normally do a scone. Cooked them for 15 minutes, not cooked inside so gave them another 5 minutes. Still a little gluey but wasn't going to cook them any longer as they would have been as heavy as a rock cake. Tried a couple but tasted a bit stodgy. Where did I go wrong? I microwaved the diced pumpkin for 7 minutes, cooled and squeezed out excess juice. Had a look at Karen's site for the way she did hers and will study that when I have more time. Trying to get a roast to come together at the moment and I have things going left right and centre. Where's Flo when you need her 
39393
« on: June 14, 2009, 03:08:49 am »
Hi ILB, I am a lover of tuna casseroles so this was one of the first things I made ages ago. So long ago in fact that I can't remember what it was about it that we didn't like - made a note on the recipe that it was lacking something but it was too early in my TMX career to even think about how to tweak it. We didn't have the tweak & review section back then unfortunately. DH hated it and I haven't attempted it since. I tend not to do something again if it didn't work the first time though so now I just make a batch of bechamel cheese sauce and add a can of tuna and creamed corn to that and if there is any left-over pasta in the fridge, that goes in too. Does anyone else have a favourite, tasty tuna recipe they can share with us.
39394
« on: June 14, 2009, 02:58:06 am »
39395
« on: June 14, 2009, 02:34:55 am »
I have it Caroline and these are the recipes in the book which are TMX friendly.
Pastry, Moroccan Harira, Tom Kha Gai, Chicken caesar salad dressing, 3 sauces for gnocchi, Thai green curry which includes making the paste, Bourbon BBQ glaze, Thai Chicken & Basil (I've already posted this one on the forum, yum) Steamed Red Emperor, steamed rice, chilli orange dressing, steamed Thai fish cakes, raspberry chocolate & nougat semi-freddo, berry coulis, chocolate sauce, lemon tart filling, chocolate obsession, berry & lime butter stack, summer fruit crumble, citrus ricotta cakes, ricotta cream, coconut cake and mango lassi. My daughter also has the book and says everything she does (i.e. not TMX friendly) is great. She loves his book. I have only done the Thai chicken and basil so far.
39396
« on: June 14, 2009, 02:06:24 am »
1) Long life milk for custards and desserts 2) Cans of tuna 3) Parmesan cheese 4) Olive Oil 5) Chilli paste (sambal oelek) 6) White and red wine 7) Tomato paste  Curry powder and pastes 9) Honey 10) Cornflour and many of the items the others have posted. Grow your own basil, parsley, coriander and thyme too if you can.
39397
« on: June 13, 2009, 02:07:58 pm »
39398
« on: June 13, 2009, 06:51:46 am »
I made my rosti cake again today for the first time since posting this recipe and will add the following adjustments & comments.
Make sure the raw potatoes only weigh around 60g each, cook 12 minutes (not 10) and press them into a heavy based frypan no bigger than 22cm. Today my potatoes were obviously bigger than the first time I did it and were therefore too raw and when grated and pressed into the frypan they weren't holding together too well. I got over this problem today by pressing the mixture down during cooking with a potato masher and as the raw pieces cooked, they melded together much better. Once I turned it, I continued to do the same thing and it turned out nice and crunchy & crisp. Don't be too anxious to turn them over, it does take the 8 minutes to make them nice and brown on a medium heat.
I have altered the original recipe.
39399
« on: June 13, 2009, 06:44:38 am »
I made half quantity of this sauce today and served perhaps a tablespoon on some steamed chicken fillets - you wouldn't want too much. Not bad but I think I would prefer gravy. I then tried it with ice-cream for dessert and it was much better although I think it could do with a little more sugar (as Bron suggested) when served with sweets. Would go well with custard, even over an apple pie with cream. A little bit goes a long way though and because it isn't something we would eat regularly, I have frozen the leftovers in an ice-cube tray. I now have 11 cubes as a topping for later. Mine was the smooth version, even on reverse I think the rhubarb would fall to bits.
39400
« on: June 13, 2009, 06:37:26 am »
Have you posted those recipes Amanda? Sound very interesting.
Today I cooked some potatoes for a rosti cake, made another batch of vegie soup & the rhubarb sauce. For lunch we had chicken with rhubarb sauce, steamed vegies and a slice of the potato rosti cake followed by ice-cream with rhubarb sauce. Have made comments about the rhubarb sauce under that topic and also a few more hints for the rosti cake too.
39401
« on: June 13, 2009, 04:16:59 am »
I've seen it on his Recipeonrails site Karen.
39402
« on: June 13, 2009, 03:15:46 am »
39403
« on: June 13, 2009, 02:45:18 am »
No but you are lucky it isn't a 71 or 72 as that can only be fixed by Vowerk customer service. Maybe a consultant could help you out with more information as there doesn't seem to be a list of what number means what problem apart from 53 which is temperature sensor failure. Would be nice to have a list of what all the different numbers mean though.
39404
« on: June 13, 2009, 02:05:30 am »
Boy Rudi, you must have really wanted a TMX to go to all that trouble  Good for you and we hope you can now just enjoy the fun part - using it.
39405
« on: June 13, 2009, 01:58:21 am »
Sounds interesting Caroline. Excuse my ignorance but what is Ugali
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