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Messages - ANNEUK
16
« on: February 10, 2011, 05:52:33 pm »
I don't often comment on here but just wanted to say I made this and it was fantastic. I only had raw (rapadura) sugar so I whizzed it for a few seconds longer. Also used melted butter and milk. Oh, and my D is GF so I used Doves Farm GF flour.
I was worried by how liquid the mix was but watched in awe as it rose and rose, turning golden brown. I sprinkled it with TMX icing sugar and watched as the whole thing was wolfed down in seconds!
Strongly recommended!
17
« on: December 01, 2010, 09:59:56 am »
Another stupid question:
While you are cooking it for 20 minutes, are you cooking meat and vegetables in the varoma, and rice or whatever in the steaming basket? Like those fantastic all-in-one meals I love so much
18
« on: August 30, 2010, 07:27:55 pm »
Reduce it to a thick sauce, by simmering in an open pan for ages. The thickened syrup is then lovely as a dressing.
19
« on: June 21, 2010, 06:52:19 pm »
Really sorry for not replying sooner Cathy - I have had lots of intermittent problems with my internet.
I definitely keep all open packet of nuts and seeds in the fridge. Unopened packets should be OK, but you can't really be sure how the shops etc have stored them re light and heat.
If I buy in bulk and think I might not use them for a few months, I put them in the freezer.
20
« on: March 31, 2010, 05:41:32 pm »
Soya, like brassica vegetables (eg cabbage) is a goitrogen. It stops the body absorbing iodine, and iodine is needed to make thyroid hormone, thyroxin. So if the medicine is to help the body make or convert thyroid hormones, you would not want to limit your iodine uptake. (If the medicine is actually artificial thyroxin, not sure what the link would be)
BTW, cooking brassicas s thought to inactivate the goitrogen. Again, I'm not sure about soya.
21
« on: March 25, 2010, 07:55:33 pm »
When I got my TMX and was describing it to friends, I found that my description varied depending on their attitude to cooking. I came to the conclusion that the TMX can be different to different people:
If you can't cook or don't have much time etc, and use processed foods or stuff like that, the TMX can help you to learn to cook those foods or cook them quickly eg shepherd's pie, lasagne etc
If you can cook a little, it can help you to expand your range eg bearnaise, proper custards etc etc
If you are a keen and capable cook or chef, it helps you to experiment eg developing recipes
22
« on: March 08, 2010, 07:39:12 pm »
Sorry Cathy - just realised you said to store it in the fridge 
23
« on: March 08, 2010, 07:37:53 pm »
This sounds delicious - and it also sounds as though your kids are eating/drinking it as fast as you can make it. But if it does hang around, I'd like to suggest you store it in the fridge. The good unsaturated fats in the seeds and nuts are very fragile and can go rancid quite quickly. Rancid oils have lots of free radicals buzzing around and are not generally good for your health. I store all open nuts and seeds in jam jars in the fridge (or even the freezer) to keep them fresh longer.
24
« on: January 22, 2010, 08:48:50 pm »
Thanks again to everyone - and just to say that Thermomix central in the UK don't always seem to respond very quickly, but they do in the end.
Had a demo yesterday from a lovely lady and picked up more great tips.
25
« on: January 15, 2010, 07:17:27 pm »
The saturated fat in coconut oil is mostly medium chain fatty acids, which are pretty healthy - they are anti-microbial and anti- other nasties. These types of saturated fat are very good for the immune system, are a very good source of energy for the body and actually help increase the metabolic rate.
Saturated fat is more stable at higher temperatures (due to the lack of double carbon bonds, if anyone wanted to know!!) which means you have less nasty free radicals whizzing around causing damage to your cells when you use it in cooking.
Sorry, didn't mean to drone on, but certainly over here coconut oil still labours under a 'scary saturated fat' label!
26
« on: January 15, 2010, 06:58:30 pm »
When you say that this pav is not too marshmallowy, do you think it would work as small meringues? I tried to make a simple meringue recipe last week and it was a disaster (so I followed the suggestion in the cookbook, added almonds and made little biscuits instead). I have some more egg whites to use up and was hoping to try again
27
« on: January 15, 2010, 06:03:07 pm »
Thank you to you all - especially for the washing up tips. I prefer the delegation one, but the bicarb one is probably the most useful one! Also the breadmaking - will look up the recipe, and I have noticed that about the temp only increasing if the clock is ticking down, not if it is ticking up.
I am hosting a demo next week, mainly for the free recipe book!
28
« on: January 14, 2010, 08:04:58 pm »
Thanks for that about the bread - I'll put that on tomorrow To Do list - and I have done the self-cleaning thing but it doesn't work for the things that have caught on the bottom.
I live in Hertfordshire, having moved down from Manchester originally
29
« on: January 14, 2010, 05:11:11 pm »
Hello - you may be able to guess what my name is and where I come from but just wanted to say hello!
I got my lovely Thermomix just before Christmas so I could have a play with it before we went away for the week. And since I got back, I have been playing with it even more... I love it, though I do find it has some limitations (why can't you put a little heat into it without any stirring? Then you could leave your bread dough to rise in it instead of putting the dough into another bowl in a warm place - guess I just hate unnecessary washing up!!)
So far, I've made some incredibly easy and tasty soups and risottos, lasagne (which I never used to make because of the washing up), white/cheese sauces, custards and ice creams, caramelised onions, butter, chicken pate and cashew nut butter. I found that both porridge and scrambled eggs caught on the bottom, and while I would do both in the TMX if I was doing large quantities, it wasn't worth the washing up just for small amounts (there's definitely a washing up theme going on here)
Anyway, I have a husband and three kids, including a gluten-free teenager, and I work from home as a nutritionist - although I seem to be spending a lot more time cooking and experimenting with my TMX lately, and am hoping it will help me with testing for a book I am going to try and write. We lived in Oz for a total of four years over a couple of stints - one of my kids was born in Sydney and the other in Melbourne, so hopefully I'll be able to understand the lingo!
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