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Messages - Maggie

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31
Questions? Technical Issues? The Survival Guide / Re: Oven cooking times for TM recipes
« on: July 02, 2009, 01:08:18 am »
That's a good idea, I've plenty of cookbooks in the cupboard I can use to gauge oven temp where it's important.

Thanks Thermomixer  :) :)

32
Questions? Technical Issues? The Survival Guide / Oven cooking times for TM recipes
« on: July 01, 2009, 08:53:54 am »
Hi guys,

I'm wondering if someone can help me. I'm a bit confused about the correct oven temperature to use when cooking TM recipes  ???  For example last night I made the Torta Capresse (absolutely lovely  :)) and the recipe stated to cook in the oven for 1 hour at 180 degrees. Does anyone know if the oven temperatures stated are for fan forced ovens, or without? The cake seemed to cook quite quickly and in the end I decided to turn it down. Some of the recipes have a different temperature for fan forced, or without fan force ovens, but most just state the one.

33
Questions? Technical Issues? The Survival Guide / Re: The Thermomix scales
« on: June 30, 2009, 03:17:25 am »
I was having the same problem  ??? The scales seemed to be 10 - 20g out when I checked weights with my kitchen scales.

After pulling the cord all the way out I tried them last night and problem was solved. Thanks guys  :-* :-*

34
Questions? Technical Issues? The Survival Guide / Re: Cyndi's vegetarian sausage rolls
« on: June 29, 2009, 03:21:38 am »
Hi JaneeZee,

I gave these a try yesterday using the rough puff pastry recipe as you suggested. It was absolutely beautiful, well worth the effort, with such a marked difference from the butter puff pastry you can purchase  :)  I wasn't certain how it would roll out, so divided the pastry in two and rolled two approx 30x30cm sheets (similar to store brought size) and used one store brough piece. Next time I'll try dividing the pastry into three and rolling it thinner.

I made the filling exactly as per the recipe, except that I used dried herbs instead of fresh. The mixture is more "runny" that meat would be, but rolled into each 1/2 piece of pastry with only a little oozing from the sides. I noticed the pastry recipe stated to cook it at 220 degrees for the first 20 minutes, so cooked the rolls at this temperature until golden (about 22 - 25 minutes). The end result was just right, the pastry was crisp, not soggy on the bottom as I've had in previous attempts and the mixture once cooked looked just like sausage meat.

I think so long as each peice of pastry is approx 30x30cm there should be enough to roll up the filling, even though it is a little "oozy" and fiddly to roll. When you try again JaneeZee, I'd love to hear how you go  :) :)




35
Questions? Technical Issues? The Survival Guide / Re: Cyndi's vegetarian sausage rolls
« on: June 24, 2009, 06:33:56 am »
I haven't tried making my own pastry yet, but can see that not having uniformly sized sheets would make it hard.

I really love these so will give it another go on the weekend and let you know how it goes.

36
Questions? Technical Issues? The Survival Guide / Re: Cape Seed Loaf - second raising
« on: June 23, 2009, 03:00:26 am »
It's good to be here, this is such a fantastic and active forum  :-* 

Truely it's not me - the recipe must be almost fool proof. I made it last night, forgot where I was up to and think I might have put a couple of the ingredients in twice, poured the water in too quickly and put way too much in  :'(  then got caught on the phone and left it in the oven too long, but you know it still turned out beautifully  :) :)

37
Questions? Technical Issues? The Survival Guide / Re: Cyndi's vegetarian sausage rolls
« on: June 23, 2009, 02:43:22 am »
Hi JaneeZee,

I haven't made these for a while, but they're really lovely and worth persisting with. I use 3 sheets of pastry, each cut in half, then put 1/6 of the filling mixture on the slightly longer edge of each peice of pastry and roll. Then score them so they can be cut into 3 or 4 small peices. This makes them thinner than standard sized sausage rolls. I find once the mixture is cooked it doesn't ooze out, but do tend to cook these for slightly longer than the recipe states (an extra 5 - 10 minutes).


38
Questions? Technical Issues? The Survival Guide / Re: Cape Seed Loaf - second raising
« on: June 19, 2009, 07:43:51 am »
I'm new to thermo-mixing but have been making a couple of Cape Seed loaves each week - it's lovely  :-*
Haven't thought to cover it, I just do it exactly as the recipe says and it works beautifully.

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