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Messages - pumpkin pie
16
« on: October 06, 2014, 06:03:33 am »
Hi all, I love marmalade, but sometimes find it a bit bitter, so I have adapted the citrus marmalade in the EDC book. pg 146.
I peel the fruit first and use the peel only, and then I juice the fruit. Only time the juicing bit can be a bit tricky is when using manderins, they don't seem to have a solid pith, as do the other fruit to hold onto as you juice them.
I then put the fruit peelings into TMX and chop until they are as fine as I am wanting, everyone will be different here, but I prefer mine small. I then add the juice and the quantity of water stated in the EDC book, and follow the instructions as per EDc. The only thing I find is that the final cooking time is about 40min.
Bottle as you would usually, and then when almost cool, tip the jars upside down to mix the fruit in, as this marmalade is not as dense, due to not having all the pith, and the fruit settles a bit to the top. Even if you don't turn the jars, it doesn't matter, you have a nice citrus jelly on the bottom.
Another hint, if I get too much fruit given to me, and am a bit short of time, I do the first process, eg peel, chop and juice the fruit, and then put it in a zip lock bag in the freezer. when I have a spare moment, I can take it out and know that I have 1 portion of fruit ready to go.
I hope some of you may find this helpful. Cheers Monica
17
« on: September 30, 2014, 10:03:46 pm »
Thanks Judy, yes checked the video link and it showed that it goes into the stock. Looks a really nice dish.
18
« on: September 30, 2014, 10:00:22 pm »
Thanks everyone for your input, I will pass the comments on to my son, they don't have a TMX so getting the two individual items seems the way to go. 
19
« on: September 30, 2014, 07:54:24 am »
Just looking for couscous recipes and came across this one, which sounds really nice, however, reading through the recipe, I can't seem to find where to add all those lovely spices? or am I blind  cheers Monica Just checked the video link and it shows there about the spice etc. 
20
« on: September 30, 2014, 06:55:17 am »
Hi all. My son and his wife need a new rice cooker and were also thinking of getting a slow cooker, with his wife going back to work shortly. I told him I have read some posts somewhere here about people who seem to have a rice cooker/slow cooker combo. Can those of you who have them and use them regularly, and have any helpful comments (good or bad) on your types of machines let me know. Cheers Monica
21
« on: September 23, 2014, 06:53:56 am »
I made this today, yummooo  only used 400g water and used sultantas and currants. I did need to cook it longer, and turn the oven down so it didn't burn, so nxt time will start at a lower temp.
22
« on: March 26, 2014, 10:18:01 am »
I made this tonight to go with corned beef (cooked in pressure cooker), I used 20ml vinegar, and added 1 tspn honey. It was beautiful, will definitely be making this again. Thanks.
23
« on: March 01, 2014, 08:00:14 am »
Thanks Judydawn and cookie1 will give that a look and try when I cook something I think will look good posted as a pic. I knew someone would be able to help, this is such a good forum.
24
« on: February 25, 2014, 09:26:04 pm »
Deniser, it's not as hard as you think once you give it a go (posting a recipe). Putting a picture on though seems a bit daunting to me as I don't have a good camera, however will give it a go one day, if I can get some instructions on how to do it, I'm sure someone has probably asked that question before, and the answer is here somewhere in the many pages of information. I can spend hours looking through this site and get some great ideas. I love some of the pics people post of their meals, they look amazing.
25
« on: February 23, 2014, 01:20:37 am »
I made this tonight, adapted from a Weight Watchers recipe, to do in the TMX. It was really nice. I haven't posted a recipe before so hope I do everything right. For any weight watcher it has 9 pro points value per serve and serves 6 o. oil 200 g scallops 600g green prawns shelled 150g squid rings 250g ling fillet (or other firm fist) cut into 3cm pieces 1 med onion cut into 1/4 2 cloves garlic 1 1/2 c Arborio rice dry 1/2 c white wine 3 veg stock cubes into 3 cups boiling water 400g tin canned tomato in juice 1/2 cup fresh flat leaf parsley. Gently fry seafood in non stick frypan and put into thermo-server when cooked ( I guess you could steam this in varoma whilst risotto is cooking but I liked the taste of gently frying) Into  put onion, garlic and parsley chop 2-3 sec on speed 6-7 Add 1/2 tbsp. o.oil and sauté 2min 100c speed 1 with mc off Insert butterfly, add rice and wine into TM bowl and sauté 2min 100c   Add stock, tomatoes and cook 16-17 min on 100c Season with salt and pepper and put into thermo-server with seafood and allow to rest of at least 5 min before serving.
26
« on: February 23, 2014, 12:31:33 am »
Thanks for those suggestions, will give them a go, never thought of using it in mashed potato or soup. Was thinking of making scones today, so will give it a try there also. Thanks again.
27
« on: February 22, 2014, 07:30:35 am »
I made some ricotta the other day using skim milk and ended up with two wine bottles of whey. What to do with it? (the whey) I had to make some bread today, and still had some Laucke Barossa Sourdough Rye bread mix to use up, so I made a loaf of that and replaced the water with the whey, ended up with a great loaf of bread. Previous attempts to make this bread using water, in my bread maker have failed miserably, so decided to make it today following Isi's very normal bread method (which I usually do when making bread in the TMX) and happy days, a great loaf of bread . Sorry unable to post pics, not that good at that just now. Any other suggestions on what to do with the whey?
28
« on: February 07, 2014, 06:40:48 am »
If I find a recipe that I want to save and go back to later to try, is there a way I can do that, instead of writing everything down on paper.
29
« on: January 06, 2014, 09:04:31 am »
Jamie's 15 min Chicken Dim Sum, coconut buns, cucumber pickle & Hoi Sin Sauce, done in the veroma. Very nice, even DH like it.
30
« on: January 04, 2014, 11:54:56 pm »
Droverjess, vit C powder, is that just the sort you take, or a special kind for cooking?
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