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Messages - JaneeZee

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31
Chit Chat / Re: Welcome Back Thermomixer
« on: May 02, 2011, 11:36:00 am »
Yeahhyyy - you're back.  Was starting to think it was something I'd said or done, or not said or done.......but that's making it about me!!!!  Hope you've had a productive time away from the forum & you're ready to get back into it again.  I've been sporadic but I've certainly missed your comments, insight & generous input.

32
Chit Chat / Re: Varoma demo help please!
« on: May 02, 2011, 11:29:22 am »
I recently did a dairy free, gluten free, yeast free varoma demo.  The pizza was the hardest challenge.  I found an interesting recipe for that.  You can buy wheat free cous cous (either rice or spelt) - which is pretty expensive but my host purchased the packet off me.  I used sheep pecorino for the parmesan for the dip, coconut cream instead of egg white in the fruity dream.  The coconut puddings have a GF option in the recipe cards.....think that was it!!

GF/DF/EF Pizza base:
85g basmati rice
85g brown rice
55g millet
35g tapioca

Mill these together for 1.5 mins

Add 2tsp baking powder
2 tsp xanthan gum
1 tsp sugar
1/2 tsp salt

Then add 2tbsp Olive oil &
1.5 cups sparkling water (bet you didn't expect that!!)

This will make a couple of bases so make sure you don't spread them too thick (which I did).

Hope this helps

33
You were right not to use the parmesan Caroline........I was "in need" of chicken soup tonight & really looking forward to it.  I wish I'd left the parmesan out & tasted it first.  One word - overpowered.  Such a shame.  Had to add a load more cream (such a shame!) & give it another go!!

34
Chit Chat / Re: Flour
« on: April 22, 2011, 11:00:13 am »
Very interesting discussion.  I buy 25kg of Bakers Flour at a time so storage is certainly an issue.  I too have a fridge in the carport which is dedicated to nuts, seeds, grains & flours.

Especially intrigued by the adding wheaten cornflour to normal flour to make bakers flour.  Have you tried adding it to spelt flour to make bread hools?   Be really interested to hear what the results are.......

35
Suggestions and Complaints / Re: Grinding Cinnamon
« on: April 20, 2011, 08:28:35 am »
Hi all,

At a cooking class a couple of weeks ago this issue was raised & Janine suggested that a minimum of 4 quiills should be done at any one time to get good milling.

For really drying the bowl before grinding I dry it as thoroughly as I can then push turbo for about a second to flick any moisture hiding under the blades out & then dry with a (Thermomix bamboo) tea towel - as they are so absorbent.  If you really wanted to get it super dry you could try heating it on say 50 for around 2 mins to burn off any moisture in the bowl.  Then let it cool before milling (or turn the TM bowl upside down & rest it on top of one of your hydronic heating radiators for those of us who have them!!!).

Hope this helps!

BTW "Thermatic memory" as a technology is not an urban myth - only as applied to our blades apparently!

36
Thanks Cookie & Nay Nay - guess I've just got to try it to find out........Trouble is with only 2 of us most of the time I don't want to make heaps & heaps - although DH can eat it up when I'm out at demo's rather than dial a pizza!!

37
I'll confess I haven't tried this - in any form - yet.  Have no idea why.......just not got around to it.  I have a question however - why put the chicken in the larger part of the Varoma & the vegies in the top tray?  Don't the veg take longer than the chicken to cook (unless stuffed & rolled perhaps) & wouldn't you get more vegies in if you did it the othe way around.........Or have I completely misread it?  I'm looking for some all in one dishes to do a bit of a workshop with & want to put this on the list but need to understand it from all you experienced producers of this award winner.  Thanks

38
Chit Chat / Re: Thermomix Travel Bag
« on: April 13, 2011, 01:13:40 pm »
I had no idea what the AUD was to the Euro.......& then I looked it up!!!  45Euro is a bargain!

I think we have to understand that the exchange rate is variable but TM Aus buy & have to fix their price when they buy their Euro's....it tends to be swings & roundabouts.  Goodness alone knows what the freight for the bag would be to Australia!!  But if anything happens to mine in the near term I'll consider it........

39
Chit Chat / Re: Indian Cookbook?
« on: April 13, 2011, 01:05:36 pm »
I've heard it's being reprinted in the UK at present & is due here at the end of May............  I'm out of stock I'm afraid  :(

40
Chit Chat / Re: need sum motivation!
« on: April 09, 2011, 03:19:21 pm »
It's so easy to get into the doldrums isn't it!  I find I often make the same things week in week out.  I've decided that once I finish this elimination diet (another couple of weeks) I'm going to pick one cook book a week & do something different from that book every day.  Mind you on a week like I have ahead of me when I am in for a total of 2 nights it can be challenging!!!

I always find Jo's posts inspirational (though where in Victoria I'd find dragonfruit I have no idea LOL) - so maybe search the blogspots which have Thermomix involvement & follow them so that ideas get presented to you regularly.

Good luck.  Once you've got the Thermy "taste" back you'll remember why you loved it!!!

41
Hi Lee,

Do you think these would cook in the Varoma if I was to put them into little silicone moulds & steam them?  Trying to find a pudding to replace the tradiitonal lemon coconut puddings at a Varoma demo where they are egg & gluten free.

Thanks

Janeee

42
Chit Chat / Re: ideas for my first use of the varoma
« on: April 02, 2011, 11:30:22 am »
Me too Jo - probably don't do quite as much as you Jo as there is only DH & I at home.

Here's some tips for Varoma use:
Poach your eggs – use silicon cups/moulds, 11 min, Sp3
Defrost your food – 25 min, Sp4
Warm/heat your food – 10-15 min Sp4
Steam Veggies – consult Everyday Cookbook or Full Steam Ahead cookbook.
Steam Fish – 15-20 min, Sp3 (depends on type and thickness of fish) – one of my favourite dishes is Asian Style Fish Fillets (in your Everyday Cookbook)
Steam mussels and cook a sauce at the same time – your family/friends will be impressed – Chilli mussels with Thyme & Tomatoes (in your Everyday Cookbook)
Any cake or pudding can be steamed ... the smaller the receptacle, the quicker it will steam (invest in some silicon moulds) – the sticky date puddings are brilliant. They can be steamed, frozen individually & packed for lunches.
Meat, chicken, turkey – can all be cooked in the Varoma – just follow the recipes in Full Steam Ahead

43
There are a couple of options if you are planning on buying anyway.  Order your TM over the phone with your consultant & have a delivery demo - then you qualify to get the discount on the additional bowl & blade.  Otherwise have your demo asap & then book a delivery demo before the end of the month...........

44
Introduce Yourself / Re: New Owner
« on: April 02, 2011, 03:27:10 am »
Hi Tammy,

Glad to see you on here.........hope both babies are travelling well!!

Jane

45
Is everyone aware that this month there is an incentive for anyone hosting a demo in April that they can buy a Bowl & Blade set fo $100 off - on top of the usual host reward?  If anyone buys as a result of the demo then the B&B is half price at $195.  Great for anyone who wants one but can't come at the full price.................

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