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Messages - Tenina
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646
« on: October 26, 2008, 07:13:41 am »
Just a note of hope on the horizon..in future publications from TM, we are including symbols on ALL recipes for Vegetarian, Vegan and Gluten Free options...because of course there are some of all those categories in all cookbooks, no matter the title!
647
« on: October 26, 2008, 07:03:24 am »
Your pics look EXCELLENT...better than the one we made at HQ 
648
« on: October 26, 2008, 06:57:45 am »
Man, I think this should be in desserts....I haven't been looking in the babies and kids section....but the topic title caught my eye, thankfully! YUM
649
« on: October 26, 2008, 06:55:56 am »
Another good entry in the Recipe of the Month I think folks!!!
650
« on: October 26, 2008, 06:54:28 am »
Hey Amanda, what temp did you use in the TM? It sounds like a lot of liquid for not many onions to me...I would suggest that caramelizing in the TM is not that easy unless you are using Varoma temp...which still is only about 115 degrees C...not that hot...but steady at least. How much sugar was in the recipe? Curious... 
651
« on: October 26, 2008, 06:49:38 am »
Wow Cookie, what is taking so long...you are never going to stop cooking once you get your hot little hands on your TM...good luck! AND catch you at the cooking classes around town sooner or later I guess. 
652
« on: October 26, 2008, 06:46:12 am »
Ooohh Alina, a sweet tooth after my own heart...YUM, send this one into TM Recipe of the Month when it is up and running and I promise to be biased!!!
653
« on: October 26, 2008, 06:45:07 am »
I have a brownie tart recipe that is great with all the fresh berries around just now. It's on my site, and here's the link; http://cravepublishing.com/steamovencooking/2008/08/brownie-tart-steam-it-up/If you don't have a steam oven, just use a bain marie in your normal oven for a fudgy texture out of this world!! You can of course, make the almond meal in your TM first...something I haven't written into the recipe. LOVE BROWNIES, will post a BLONDIE recipe soon enough, now that I am salivating!
654
« on: October 24, 2008, 02:02:30 pm »
Sorry guys, the mini Christmas puds are off the list, too fiddly for the 120 people we expect in Perth at each class! We do have an awesome fruit mince (no fat) and delicious mince tart recipe to go with it, so hang in there. Recipes are final as of today and sound delish (if I say so myself!) hahaha Classes are $20 a head but that includes a recipe booklet. Hope to meet all you Perth-ites at the Perth one. Make sure you come and say hello. We will also be launching the new TM calendar for next year with 12 new recipes (my first contribution to TM really...some of the recipes you may have already seen here or on my blog...I hope you'll forgive me for that!)
655
« on: October 24, 2008, 01:20:55 pm »
Thanks guys, my ego needed stroking just now...thanks for the great feedback, you're helping me to get back in that darn saddle!
656
« on: October 22, 2008, 04:36:58 pm »
The freshness of the cream is also part of the science of whipping cream, believe it or not? The fresher the cream, the longer it takes to whip...and the MC must be OFF.
657
« on: October 19, 2008, 05:01:33 pm »
This sounds YUM..when we have the recipe of the month competition up and running....I think you should send this one in! hahahaha
658
« on: October 14, 2008, 02:52:17 am »
i was told by TM HQ in Perth yesterday that they will be running a christmas cooking class sometime in November for anyone living in Perth, its first in best dressed though so as soon as they announce it ring and book!
ALL TRUE, (late November, early December) and apparently around the country...have a meeting about it today to finalise recipes..sshhhh! It will be good, and we are looking to run some 'Master Classes' next year, so it's all up, up and away!
659
« on: October 13, 2008, 01:03:52 pm »
Eggs will always stick unless the pan is hot when they hit it (no matter what the pan is made of) so my recommendation is to heat the TM bowl until it has reached temp, and then put your egg(s) in. However...if the eggs are in with other ingredients, it should not matter.
Usually sticking occurs if there has been a recipe malfunction...you have added time to the recipe for example, or used a higher temp than recommended, or the speed was incorrect...however if you do have a catch, a non-stick scourer is fine to use as already explained in this forum.
660
« on: October 13, 2008, 12:57:59 pm »
Not sure if I should post this in a new thread or not, but we have just put up an email subscription 'thingy' (the official term) from feedblitz, so think that should help all those with subscription issues on the TM blog...please let me know it you subscribe and then get no joy. It should hit your inbox each time a new post is up, so at the moment that is only once a month, but I am hoping to change that in time...once again, email me your ideas for recipes or things you want sorted at recipes@thermomix.com.auGuess I'll be talking to most of you soon!! (One way or another!) Happy mixing!
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