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Tips and Tricks / Re: Getting mixture off the blades
« on: January 25, 2009, 11:55:57 am »
I also find it handy to lock the lid and give a couple of blasts on turbo to get extra mixture off the blades.

Tips and Tricks / Re: uh oh!
« on: January 25, 2009, 11:53:44 am »
I won't admit to anyone that I put mango sorbet all over the kitchen the other day. It was so sticky to clean up.

Drinks / Re: Mocha Frappe
« on: January 25, 2009, 11:50:36 am »
Mmmmmmmmmmmmmmmmmmmmmm.  Just what I need to serve 'the girls' when they come round next.

Cakes / Re: Choc fudgy wudgy cookies
« on: January 25, 2009, 11:48:00 am »
These look lovely and the type of thing my family love. I will make them tomorrow.  You've certainly been busy with the recipes. Thanks.

News about Thermomix / Re: New date for Perth cooking class - easter
« on: January 24, 2009, 10:10:16 am »
Thanks. Will look you up if we're both there.

Chit Chat / Re: Thermomix in a magazine
« on: January 24, 2009, 10:04:49 am »
Baf 65, you beat me to it. I've just read the article and looked for a Thermomix and there one was. What better advertisement than to say it is used at The Loose Box restaurant.

Introduce Yourself / Re: Another enthusiast in Perth
« on: January 24, 2009, 10:02:51 am »
Patzee, it's wonderful for preparing lots of foods from their natural state. eg icing sugar, almond meal, any different flours you use and as someone said absolutely brilliant for things that you normally have to stir. eg sauces, custards, risottos.
I was absolutely amazed how quickly and easily is turned rye seed into rye flour. (I hadn't meant to get rye flour, but it was done so quickly)
It is expensive though and you would have to think seriously about it. Perhaps go to one of the evenings that are run or have a demo.

News about Thermomix / Re: New date for Perth cooking class - easter
« on: January 23, 2009, 05:20:41 am »
Thanks Baf65. I think I'll go to the Bentley one.  It's reasonably near to me. Will you be there?

Tips and Tricks / Re: Chopping meat
« on: January 23, 2009, 05:17:14 am »
That sounds pretty correct Warren. I'd say it is the eye as it's fat free and usually tender. We use rolled brisket for corned beef and also other cuts like topside. (hope that's correct, I'm no butcher)

Cakes / Re: Almond and Chocolate Chip Slice
« on: January 23, 2009, 05:14:01 am »
Gosh, I hadn't thought of that.  I should have as my last 10 years were spent at a nut free school.  Will have to find a nice 'nutless' recipe for the ankle biters.  :D

Chit Chat / Re: Thermomix in a magazine
« on: January 23, 2009, 05:08:04 am »
I notice in the back pages of the BBC Good Food there is always ads for Thermomixers.

Cakes / Almond and Chocolate Chip Slice
« on: January 22, 2009, 03:43:03 am »
With the ankle biters going back to school soon I thought this may be useful for lunches.

Almond and Chocolate Chip Slice

150g butter, chopped and at room temperature
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
3/4 cup dark choclate bits
3/4 cup almond meal (made in the thermomix)
1/2 cup plain flour
1/2 cup self raising flour
1 tablespoon milk
1/2 cup chopped almonds (blitzed in thermomix)

Put all the ingredients into the bowl, except the choc bits and the chopped almonds. Speed 4 for 40-50 seconds or until all the mixture is combined.
Add the choc bits and  :-: for 20 seconds to combine them.
Put into a lined, greased 18 x 28cm slice tray, sprinkle the chopped almonds over and cook for 25-30 minutes in a slow oven. 160 degrees Celsius.

This has been adapted from a recipe I found in a magazine.  (Can't remember which one)
Allow to cool in the pan before cutting into slices.

members' comments

Trudy - It was super quick and my Granddaughter loved it!!!!!!  Will certainly make it again. Thanks.

Rach - Mmmm... not too sure about this recipe... I dunno if I baked it long enough. Is it supposed to be a doughy cakey texture? I think it may not have been sweet enough for the kids 'cos we'd only had a choc slice (that was toooo sweet) a few days before.

cookie1 - Rach, this slice is more cakey (?) than cookie.  Hope that makes sense.

Rach - LOL it does make sense... it is one of those slices that is better with age too... I don't think it would be a favourite around here but it is still nice.

Lauren - Nice and easy to make and yes, cakey and not too sweet- perfect with a hot cuppa. Thank you.

Tips and Tricks / Re: Chopping meat
« on: January 22, 2009, 03:31:30 am »
I buy the girello cut quite often as we try very hard to watch our fat intake. In fact I use it for almost everything, except probably slow cooking.

Cakes / Re: Less Rich Celebration Cake
« on: January 22, 2009, 03:28:02 am »
I think I will be doing a lot of washing up for that price. Maybe "one powerball" is all I need. (a lotto win Warren and Caroline)

Introduce Yourself / Re: Another enthusiast in Perth
« on: January 22, 2009, 03:19:16 am »
Welcome. It is a bit of an obsession. Thermomix anonymous.

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