So unfortunately I haven’t been on here in a veeery looong time but have decided to really get back into using my Thermie more. What better way to start then with the forum.....but it seems like a bit of a ghost town now (glad all the info is still here though). What happened? Is anyone still around? JudyDawn??
Hi All....I've just joined Weight Watchers and have starting working out the Pro Points values of some recipes that I thought I would share. So a 20g serve of Hommus is just 1 point and an ANZAC biscuit (from the EDC) is 2 points, as long as you make 30 biscuits. Will update as I workout more points.
Could someone help me with a question regarding this cake. I have always made this using brown sugar and macadamia oil instead of the butter and it turns out lovely and moist and light. Today however I used butter but the cake came out quite dense....very much like a brownie...does anyone know why this may have happened?
It was very nice! I think it will take a few more goes to know exact amounts of the ingredients though. I added 200g of rice but would add more next time. I think I used about 220mls of water as I add quite a few veggies which increase the water content. I also added an extra tsp of curry powder. So I think the final amount of water depends on how much rice and veggies you use. I also needed an extra 4-5 minutes of cooking time to get the rice tender. But it is certainly doable and I will try it again.
That's what I was thinking. Just trying to decide on what amount of rice to use now...200g maybe? Thanks for the recipe btw Judy! I love any recipes using mince. So great for hiding all sorts of veggies in. Having said that, I find I usually have to decrease the water in my recipes because of the amount of water from the extra veg. So this really will be an experiment!
Cooking Judy Dawn's Mince Meat Curry tonight which we all love and I usually do the rice Chookie style in the thermoserver. I was just wondering thought whether anyone thinks I might be able to cook the rice in the actual mince meat dish itself and if so when to add it. I'm going to give it a go anyway....unless anyone thinks it will be a dinner disaster and stops me in time!! It's 5.45pm here in Perth and counting....LOL!!
Does anyone here make CADA? I know the recipe calls for a handful of each of the 3 loose ingredients, but I'm a bit weight conscious and am wondering about more specific amounts for just a single serve. I read that a handful of almonds is about 20-23. I use about 15. But how many tablespoons of coconut would you say is in a handful (I use the Macro shredded coconut as it doesn't have the 220 preservative). What about dates (yum!) how many in a handful? (Probably not as many as I would like!) I know I can measure myself but it's so subjective so just wondering if anyone else makes it and what amounts they use for a single serve. I'm a recipe girl who likes specifics! Vague amounts throw my ducks outta line!!
Has anyone noticed the trade up offer to get the new EDC on the Official Thermomix page? We have until 31st of March to get the new EDC for just $25 instead of $40. Keep the old one too if you like.
Thanks Judy I do use it a fair bit. Strange that it's not spiral bound though. I have put a similar post elsewhere asking roughly if other people still use the EDC a lot. Would you say that the recipes from there for the beef stroganoff and the pizza dough are still the best?
I wasn't really sure where to post this question so hope this is ok. I was wondering, since I've been out of the thermo loop for a while, which recipes people use straight as is out of the EDC (ie better alternatives aren't being used instead). In particular, I'm wondering about the Beef Stroganoff and Pizza Dough recipes. Hope my question makes sense.
Oh and I've noticed that there is a 2013 edition of the EDC. I got mine in 2010. Is the new book much different? Better?
Thanks everyone for your kind and helpful replies. I love that phrase "lost my Thermie mojo" cecilia! That exactly describes what happened. So glad to see that you are still here judydawn. I remember you as a bit of a Thermomix Guru Oh and yes, I saw my Chicken Chasseur recipe! I have to say I was very surprised as I posted it ages ago and it just disappeared and lay dormant for a while. Funny to see it being tested and reviewed now 3 years later!! astarra, we lived in Hobart. We rented for a year in Sandy Bay and then a year in Kingston if you know the suburbs of Hobart at all.
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and have starting working out the Pro Points values of some recipes that I thought I would share. So a 20g serve of Hommus is just 1 point and an ANZAC biscuit (from the EDC) is 2 points, as long as you make 30 biscuits. Will update as I workout more points.
Oh and yes, I saw my Chicken Chasseur recipe! I have to say I was very surprised as I posted it ages ago and it just disappeared and lay dormant for a while. Funny to see it being tested and reviewed now 3 years later!! astarra, we lived in Hobart. We rented for a year in Sandy Bay and then a year in Kingston if you know the suburbs of Hobart at all.