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Topics - buzzbee

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1
Chit Chat / Lunchbox ideas
« on: March 03, 2014, 02:44:23 am »
Hi all
I know there is an old thread about this topic in the forum, but I thought maybe I would start a new one for 2014.
One of my resolutions for this year is to try to make more interesting lunchboxes for my kids - they get bored and I get bored! I thought perhaps the lunchboxes would be less of a chore if I tried to make them more varied. And then there is more likelihood that the lunch would get eaten.
So far I have tried:
* Steaming and then shredding chicken in the TM - freezing this in portions and then using it to make chicken mayo wraps/pitas
* Making and freezing the bolognaise rolls from the 'more munch in your lunch' recipe booklet - these are a big hit, and my kids don't seem to mind eating them cold (I wouldn't want to, but it doesn't seem to bother them!)
* cooking chicken shnitzels (not in TM  :)) and then freezing these and popping a shnitzel in the lunchbox
* making TM hoummous and packing a small container of hoummous with some crackers/cucumber sticks
All these ideas are working well, but I am looking for more good ideas, esp for things that can be made in the TM and then frozen in portion sizes.
Neither of the children have facilities for reheating, so it needs to be things that can be eaten cold.
Thanks!  :)

2
Introduce Yourself / Second-hand (as opposed to new!)
« on: March 02, 2014, 06:44:32 am »
Hi everyone
I am not technically new to the TM forum, but I am taking a new approach to the forum ... all will be revealed below ...
I have been on the forum for a while, but haven't taken an active role. I have used a number of the recipes and have been amazed at the incredible generosity of spirit evident on the forum, and the willingness to share. I have been more of an observer than anything else.
However, that is about to change ... I have gone back to uni this year (eek - haven't done any studying for nearly 20 years, but that's another story), and one of the courses that I am doing as part of my degree is called 'e-learning'. As part of our learning for the course, we need to join an e-community, or what is referred to as a 'learning community'. We are supposed to participate in the community, learn from our participation, and then reflect on our experience. So I have chosen the TM forum as my learning community.
I may even pose some questions at some point to get a sense of how people experience this forum as a 'learning community'. :)
'Re-joining' the forum has renewed my energy around consulting the forum daily and also participating in the forum.
So to start, I have planned my week of meals, using my TM primarily, and hope to post some feedback about what I made and how it turned out.
Btw, I live in Sydney and I LOVE my thermomix. It has revolutionised my cooking and my life, and I know I sometimes get a bit annoying because I can't stop telling people how wonderful it is!
Bye for now, and thanks in anticipation for all the LEARNING,
Buzzbee

3
Questions? Technical Issues? The Survival Guide / Beating egg whites
« on: October 08, 2011, 04:42:57 am »
Hi All
I am relatively new to TM and am loving it!
I have had some difficulty beating egg whites though and am hoping some of you experts will be able to offer advice.
I followed the instructions on the forum about how to beat the egg whites, but the instructions I found were 1 and a half minutes for 2 egg whites. I needed to beat 6 egg whites and wasn't sure what to do with the time - I knew it would need to be increased, but I didn't know by how much.
The first time I tried it produced some wonderful fluffy beaten whites, with great-looking peaks, but a substantial proportion of the mixture was liquid at the bottom of the bowl - I then tried to beat them some more, but this didn't work. I used what I had, but the chocolate mousse wasn't too successful (more of a pudding than a mousse!).
When I tried again, the egg whites took on a glossy texture (like meringue), which wasn't too much of a problem, but they didn't fluff up like the first lot. I was a bit nervous to beat them some more, in case they became liquid like the first lot.
And I tried again, also without any success - the whites looked glossy and heavier than they should, and the volume of egg whites wasn't correct.
I was then left with many egg yolks and was feeling a bit helpless, so I turned to my hand-held beater instead!
I look forward to some guidance.  :)
Thank you!

4
Recipe Requests / Lemon tea cake - requesting a recipe conversion
« on: September 17, 2011, 03:41:14 am »
Hi All
I have a fantastic recipe for a lemon tea cake. It is a foolproof cake that is universally well-received. I would love to make it in my TM, but am a newbie and don't know how to convert the recipe. I thought perhaps one of you TM experts would like to give it a go - the reward will be yummy lemon tea cake! The recipe has two parts - the dough and the filling, and I don't know how to approach converting it. I am not sure whether the filling (which is like a lemon curd) could be made in the TM at all. And I also don't know how to use the TM to make the 'rubbed-in' texture for the pastry.

The recipe is as folllows:

INGREDIENTS
1 cup (150g) self-raising flour
1/2 cup (110g) caster sugar
60g butter, chopped
1 egg, beaten lightly
For filling:
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1 egg, beaten lightly
60g butter, chopped
METHOD
* Preheat oven to 180C/160C fan-forced. Grease a deep, 18cm cake pan, line base with baking paper (the size of the pan is crucial - if it is too big, the cake doesn't work)
* Sift flour into a bowl. Add sugar then rub in the butter until mixture resembles breadcrumbs. Stir in the egg to form a soft dough. Press two-thirds of the dough over the base of the prepared pan.
* LEMON FILLING: Combine juice, sugar, egg and butter in a small pan. Stir over a low heat until mixture thickens and coats the back of a spoon.
* Spread the hot lemon filling over base in pan to within 1cm of the edge. Crumble the remaining dough over the lemon filling.
* Bake for about 30 minutes or until browned. Cool in pan.
* Serve dusted with icing sugar.

I look forward to hearing from anyone who has ideas about how to convert.
Many thanks!
 :)



5
Introduce Yourself / Hello from a newbie
« on: August 17, 2011, 04:35:47 am »
Hi All
My thermomix is arriving this weekend and I am SO excited!
I have been reading some of the forum posts and am amazed at everyone's helpfulness and generosity of spirit - I look forward to being a part of that.
I was wondering what recipes you recommend trying out as a newbie - what are the quintessential TM recipes that will build my confidence, inspire me and get me going with my TM? (and that are relatively straightforward as well!)
Thanks,
Buzzbee  :)

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