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Messages - judydawn

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39106
Introduce Yourself / Re: hi there
« on: July 28, 2009, 02:11:39 pm »
Hi & welcome Jen - pleased you could join us. So, how have you been doing with your TMX this past month? Made much?

39107
Introduce Yourself / Re: Hello from Portugal/Europe
« on: July 28, 2009, 12:56:42 am »
Hi & welcome Samma, you've certainly had your TMX a long time - we are all pretty new to it here in Australia and on this forum so you could probably teach us a thing or two!  Have fun here.

39108
Chit Chat / Re: What are you cooking today?
« on: July 27, 2009, 11:58:42 am »
Thanks guys, I'm certainly working on it - have to be OK by Friday as we have booked a nice hotel in Adelaide for 2 nights for our wedding anniversary and I'd hate to have to cancel it.

39109
Notice how the blitzing times for the onion are so much less than what our books say - got to like that! These are the times I use now.

39110
Chit Chat / Re: What are you cooking today?
« on: July 27, 2009, 07:43:35 am »
This morning I needed a quick batch of chicken soup to help get me over another bout of flu so I knocked that up (have posted it in the soup thread) then made 3 batches of the BHG ginger/lemon/honey drink - so I am right for the next few days whilst I try and shake this problem once and for all. Whilst I was making the flu remedies inside, the weber was cooking a nice chicken roast lunch for me outside then I steamed some vegies and I'm done for the day. My bed awaits me.

39111
Soups / Chicken and veg soup
« on: July 27, 2009, 07:36:55 am »
Name of Recipe:Chicken & veg soup
Number of People:4 serves
Ingredients:
1 litre salt reduced chicken stock
1 onion
2 carrots
1 swede
1 turnip
2 sticks celery
2 chicken thighs
pkt low salt chicken noodle soup mix




Preparation:
Roughly chop the vegies.  Place in the TM bowl along with the liquid stock.  Blitz 3 seconds speed 5 then cook 35 minutes 100o reverse, speed 1.  Whilst this is coming to the boil, cut the thigh meat up into 1cm cubes, discarding fat and add this through the MC hole.  After 35 minutes, add the packet chicken noodle soup mixture through the lid and cook a further 5 mins 100o reverse, speed 1.


Tips/Hints:
Having come down with the flu (again!) I needed a fix of chicken soup.  This one came together really quickly and is just what the doctor ordered.  You could vary the vegies or use a chicken fillet instead of the thigh meat and of course use your own chicken stock or water/stock cubes but this is a full flavoured soup with the help of a couple of pantry items.

Members' comments
ILB - This soup is delicious!  Had some spare fresh parsley, so I chopped this up roughly and added it to the soup right at the end which added a freshness to the soup. You could also add some garlic and ginger before cutting up the onion to really help the cold along. However, I used full strength Chicken Noodle Soup mix which was a bit too salty, so next time I'll go with JD's recommendation of the salt reduced version.

Paulinel - I absolutely love this soup.



39112
Introduce Yourself / Re: Big decision - to buy or not to buy
« on: July 27, 2009, 02:35:41 am »
Well Wonder, with your demo booked for tonight (make sure DH is there) you should now be fully convinced that you really need a TMX in your kitchen.  If the above wrap from Spanner doesn't seal it for you, nothing will. Enjoy tonight :D :D

39113
Non Food Recipes / Re: Washing Machine Goo (Detergent)
« on: July 26, 2009, 01:15:51 pm »
And I second that ILB  :D :D :D

39114
Chit Chat / Re: What are you cooking today?
« on: July 26, 2009, 09:05:05 am »
I don't like your chances nay-nay :D :D :D  Still, it is so nice to see the young ones in the kitchen - I was never given that chance when I was young. I made sure my girls learnt to cook though.  I can remember a couple of points from a very old magazine re newly weds and cooking back in the 'old days'.  One asked if you mashed the potato before cooking it and the other cooked 2 large leaves of spinach for her and her DH and ended up with a spoonful each :D :D :D

39115
Introduce Yourself / Re: Hello, from Frannie, Melbourne, Australia :)
« on: July 26, 2009, 08:50:52 am »
Hi and welcome Frannie - nice to see you really got into the TMX without wasting any time.  I would never have been game enough to actually cook with someone watching that early on!  Glad you found us, some great recipes on here.  Let us know what you do and what you think as you plough through them.  Another one with a husband who likes to cook - where did I go wrong in life ??? ??? ???  Next time.............

39116
Chit Chat / Re: What are you cooking today?
« on: July 26, 2009, 08:45:02 am »
Antonio's version only has 1 tomato but 2 potatoes and a carrot and he uses chicken stock plus 200g small pasta which makes it more soupy.  I thought the added vegies and chicken stock would make a difference but guess you either love it or hate it.  I tried to convince DH it was good for him but I think you also have to enjoy eating food or what's the point of eating :-)) :-)) :-))

39117
Non Food Recipes / Re: Washing Machine Goo (Detergent)
« on: July 26, 2009, 08:39:44 am »
Seems like people with names beginnig with J & K are over-represented on the Forum ??  Especially the Ks. ;) ;)


Actually, there are lots of names starting with A too !!  - strange.

Thermomixer I must say, I'm enjoying your random conversation with yourself  ;) :D :D :-))
Between you and me (and all the others) ILB, do you think he is losing it ??? ??? ???

39118
Introduce Yourself / Re: Thermomix delivered
« on: July 26, 2009, 02:03:05 am »
Hi Sue, welcome to Thermoland.  Sorry to hear your first efforts were disasters but hopefully you will continue to try things and have some successes.  Try some of the recipes off the forum - they have been tried and tested by ordinary people like us. Take on board what the others have said re the time used for blitzing - remember less is best, you can always do it for a few more seconds.  It does take some getting used to and you are at the crucial stage where you have tried, failed and are now probably disillusioned with the whole idea.  I was too to start with but one day it all clicked and away I went, especially after joining this forum and reading every posting on it - the forum was a lot smaller back then so this would be a mammoth task these days but try and read as much as you can.  Still have failures, we all do from time to time, especially if we don't read the recipe correctly but the machine can be very forgiving and some failures do end up turning out OK.  Onions for example, I only blitz for 2-3 seconds on speed 5 as I like mine with a bit of body in them, not mush. Change the blitzing times in the recipe book as you try at a lesser speed so that you don't get caught next time.  You will eventually learn which speed suits what food. I am now looking forward to hearing about some of your successes in follow up postings - good luck. ;) ;) ;)

39119
Recipe Requests / Re: LSA
« on: July 25, 2009, 12:16:37 pm »
Thanks, now that Shayla has reminded me that you can freeze nuts, that may be the better option.

39120
Recipe Requests / Re: LSA
« on: July 25, 2009, 11:13:42 am »
I was hoping the health food store sells these loose so that I only need to buy what I want for the first batch. Anyone able to verify this one way or the other please.

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