A belated welcome from the other side of the coountry Russell. I remember Cunningham's Gap well. It is a lot better now than the first time we went through/up with the van.
I agree with all the afore mentioned comments and think that if you can manage one it will be a good buy for you. I've had mine for 16 months now and still find new ways to use it. Minimal washing up is an enormous bonus.
Welcome Wendy from Mount Lawley. Thermomixer is spot on we are all rather obsessed here. I hope you didn't receive too much damage on Monday in the storm.
CP63 my local WW has smoked cheese in it. I'm afraid I can't remember the maker but if you look with the Mersey cheese and South Cape it should be there. Sometimes it is in a sausage shape about 10cm long and 2.5 cm thick. (I hope my conversion from inches to cm is accurate)
Ricotta Gnocchi from 'A taste of Vegetarian' 80g parmesan, cubed 400g ricotta, drained 200g bakers flour or plain flour salt to taste nutmeg to taste Place parmesan into bowl and grate for 10 seconds on speed 9. Add ricotta and flour to the bowl and set dial to closed lid and knead for 1 minute on interval speed. Remove dough from the bowl. Roll portions into small sausage shapes and then cut into gnocchi pieces-about 1.5cm in length. Score the gnocchi by rolling pieces over the back of a fork. Cook gnocchi in a pot of salted boiling water. Once water has boiled add gnocchi. When they rise to the top they are cooked, approx 5 minutes. While cooking gnocchi use the TMX to create a sauce. TIP You can increase the quantity if desired by using 600g ricotta and 300g flour. Gnocchi can be made and then frozen. To make a spinach and ricotta gnocchi, cut spinach first and remove from bowl and add back during kneading.
I'm afraid I won't buy Whittington's spices anymore. A few years ago I bought some fruit mince and it had a few extras in it. I also get angry with them as they say they are West Australian and they import most of their stuff and just package it here. Sorry if I offended anyone but that is one of my soapbox chants. Please ignore me if I have.
Maddy for the pumpkin gnocchi I just replaced some of the potato with pumpkin. You need to watch the moistness of the mix as some pumpkins are very moist. Just treated them as potato gnocchi apart from that. The recipe I used was from the EDC.
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