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Messages - Ceee
1
« on: November 10, 2013, 03:03:53 am »
Cheesy Basil Knots, failed, yeast never kicked in,  , Seed Loaf, superb, Banana Loaf, perfection, Basil Knots again, Perfection!
2
« on: May 11, 2013, 02:13:03 pm »
Can anyone offer advice in this regard? or has anyone used the machine where they have limited power resources?
3
« on: May 10, 2013, 05:09:52 am »
Hi everyone, this forum is so helpful! My daughter is getting married and will be living in Seattle Washington. She would love a Thermomix as a wedding present. Any ideas on how to get this to her would be greatly appreciated.
4
« on: April 21, 2011, 12:17:34 pm »
I would love to know how many of you make your own Hot X Buns and who knows which day you are supposed to eat them?
5
« on: February 28, 2011, 09:45:53 am »
On the Paula Deen Show last week I saw that all she used was, Prepacked Coleslaw, Flaked Roast Pork, some seasoning, chopped celery, mixed it through with her hands. She then added two tablespoons of oyster sauce, left it to rest for a while to break down the cabbage, then placed in the spring roll wrappers. Deep fried in oil. With the TMX the coleslaw mix will be easy to prepare. Can't wait to try this weekend, will substitute Pork with Chicken, I think.
6
« on: February 08, 2011, 02:24:08 pm »
Hi, I just wanted to say that I have not used any Jamsetter or Jam Sugar, as I haven't seen them here in our South African shops. I just weight out the fruit, equal with ordinary white sugar, and add the lemon and it has worked 9 out of 10 times. I have some fresh prunes, do you think I could use them for making Jam? My parrot does not seem to enjoy them and neither hubby!
7
« on: December 26, 2010, 06:31:54 am »
I made these with our cold Christmas lunch, a big hit with everyone! Picture to follow! Thanks for the recipe!
8
« on: November 16, 2010, 01:29:29 pm »
My MC lost its yellowy colour eventually after a quite a few trips in the dishwasher! But now I have milky white markings on it which the dish washer is not moving. With regard to smelly Tm's I have never had that, but I do get little brown smudge marks after e.g. cheese sauces, jams etc. I fill up the machine halfway with ice cubes, a lemon cut in quarters, crank up the speed to 10, then take it down to 2 and put the temp on varoma for 5 mins. This takes out any possible marks and smells.
9
« on: November 15, 2010, 02:18:58 pm »
I made some plum jam last summer and was distressed to only be blessed with a saucy mixture. A few weeks ago I made orange marmalade and the same thing happened. I was feeling rather down. Last Friday, after catching a delicious whiff of the beautiful strawberry jam that a friend made, I decided to try again, as there are so many strawberries around at the moment. I used the recipe from the EDC, 250 g fruit to 250 g sugar and 1 lemon, and after the cooking time was up I was a little concerned. I amped up the heat to Varoma for 10 minutes and Voila! beautiful strawberry jam! Since then I have made another batch, the Kiwi and Banana jam from the My way of Cooking Book, and last night decided to try the same method as with the strawberries using apricots. This also resulted in beautiful if a bit tart apricot jam. I think for sweetness the key is to choose the ripest possible fruit, even a little over-ripe will be preferable. I have not used a jam-setter at all or special sugar, just ordinary sugar. I have a diabetic husband, what should I do to cater for his dietary needs? Cook longer but with less sugar, and if so what ration?
10
« on: October 16, 2010, 06:49:46 am »
I was wondering if I could use other fish with this sauce. I have never seen cod in the shops here and am going to try with hake or butterfish this weekend.
11
« on: September 20, 2010, 06:33:46 am »
PS they are called chilli flakes here.
12
« on: September 20, 2010, 06:30:48 am »
Thanks, I will definitely give this recipe a try because my family love the flavour of KFC but not the oil!
13
« on: September 20, 2010, 05:43:37 am »
Hi from South Africa, please could you explain pepper flakes?
14
« on: August 05, 2010, 06:14:37 am »
I learned a trick from one of my customers and that is to wrap the bread (in the tin) in a cotton tea towel when it comes out of the oven, just for a few minutes, an voila! it pops out beautifully!
15
« on: June 29, 2010, 07:46:50 pm »
The first time I tried this the necks and thighs were in the basket. This weekend I used skinless, boneless thighs and one drumstick and the meat, even though in reverse was turned to threads. I would rather stick to the basket method.
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