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Messages - CarolineW

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Thanks, Thermomixer - I'll give that a try.  I'll let you know how it works out.

And thanks for the welcome :-)  I was really pleased to find this forum.  I love my Thermomix, and I'm determined to really learn how to use it to its maximum potential.  This forum should really help me to do that - and hopefully to then help others to do the same.

Questions? Technical Issues? The Survival Guide / Re: SCRAMBLED EGGS
« on: November 18, 2008, 10:38:57 am »
My husband made scrambled eggs this morning.  He and my daughter both said they were excellent (I didn't have any).  This is what he did:

4 eggs
50g milk
30g butter
salt & pepper

Put all ingredients in mixing bowl.  Put butterfly whisk in.  10 minutes at speed 2, 100 degrees.

Hope this helps


Hi all,
I just followed Cyndi O'Meara's thermomix recipe for sweet chilli sauce to the letter.  Now, I've tasted this sauce as made by someone else, and it was delicious.  I think that the problem is that I've used my homegrown chilli's - and they're HOT!!! 

The sauce is so hot that there is no way that either I or my daughter can eat it (my husband would be fine  :) ).  Does anyone have any ideas on how to tone it down?  Could I just double the quantities of the other ingredients and re-cook it?  Or would it lose flavour / stay just as hot?

Hope someone can help!   :-\

6 large red chillies, seeded and roughly chopped
1 tsp small red chillies (can use dried)
60g hot water
60g rice vinegar
60g raw or rapadura sugar
1 tsp sea salt
4 cloves garlic, peeled

Soak fresh chillies in water for 15 mins and drain well.

Place all ingredients into TM bowl and puree on speed 8 for 20 seconds, or until smooth.

Cook for 15 mins at 90 degrees on reverse and speed soft.

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