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Topics - faffa_70

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Chit Chat / Am I going blind?!!
« on: August 01, 2015, 07:46:56 am »
Helllloooooo my lovely forum friends. It has been a very long time I know (things are really busy here especially now I have Noni duties to my beautiful little Granddaughter :) )

Anyhooo I digress ... I have been searching the forum for about 20 minutes now for Chelsea's Condensed Tomato Soup recipe and can't find it. Can find many topics with links back to her old blog but not that recipe.

Is it me? .... I hope so. Can you save me lovelies ... I want to link it for someone.

Wish I had many hours to spend chatting with you all still. One day .... when I retire!!!

Sending love and friendship to you all xx

Chit Chat / I have been waiting and waiting to share!
« on: September 27, 2014, 11:37:03 am »
I am so excited to share this with you and have been waiting and waiting for it to be official so that I could ...


Bub is due 11th April  ;D ;D

I don't get here very often but you are all still so close to my heart that I need to come and share special things that happen in my life with you all  :-* :-* :-*

Chit Chat / Help please :)
« on: March 17, 2014, 09:58:01 pm »
Hi Everyone, I know I don't get here very often now but am wondering if you could help me out with some voting for my little Joey Scout Group.  We have 24 (up to 28) little 6-8 year olds that Possum and I (Bilby) love to work with each week and have some great plans for this money should we manage to win. Thanks  :-* :-* :-* :-* :-*

Can you please click through on the link and vote for


Desserts / White Chocolate Sago Pudding
« on: January 19, 2014, 08:43:52 am »
White Chocolate Sago Pudding Originally a TC recipe  ;)


100 g Sago
250 g Boiling Water
200 g Milk
150 g Coconut Cream
100 g White Chocolate - chopped


1. Place sago and water into a bowl, stir and allow to soak for at least 1 hour. Longer if you have the time.

2. Place all ingredients in TMX bowl and cook on speed 2 at 90∞ and REVERSE for 10 minutes.

3. Pour into serving bowl, sprinkle with cinnamon, flaked almonds or sweetened coconut chips.

Source: Cheeky Richo it is also their great photo that I have used as I forgot to take one  :)


I had thought about mixing the sago and water in the TMX bowl and leaving it to sit there and soak but thought it may get too gluggy and then all mushy when you go to mix it later. I might have to give it a go and see what happens ... just to save dishes lol

It is not very chocolate in flavour being white chocolate, we did enjoy it warm and I loved the left overs cold with diced peaches on top ... I may or may not have had it for breakfast this way one morning  :o :o

Members' comments
JD - I made this tonight and I really enjoyed it.  I love the texture of sago in my mouth but I imagine some people wouldn't like it at all.   I didn't have any coconut cream so used low fat coconut milk.  You are right Kathryn, it isn't overly chocolaty nor overly sweet either.  I might just have some for breakfast in the morning too.  Thanks for posting the recipe.

Drinks / Ginger Ale
« on: January 08, 2013, 08:04:30 am »
Ginger Ale


250 g fresh ginger peeled and roughly chopped
500 g water
300 g sugar (which ever you use ... I used rapadura)
soda water or mineral water to serve


Place ginger and water into Thermomix bowl and mix for 20 seconds on speed 4.

Add sugar and cook for 15 minutes at 90° on speed 1 and REVERSE.

Allow to cool to room temperature, insert rice basket and strain syrup, discarding the ginger slices.

Pour approx 1/4 cup (or to taste) of ginger syrup into glass, add ice if desired, then top up with mineral water.

Serve with lime wedges

Converted from either Take 5 or That's Life Magazine

Made this today and it is absolutely delicious... definitely enjoyable in this hot weather :)

Chit Chat / WOO HOO I'm on holidays ....
« on: December 20, 2012, 05:04:51 am »
 and hopefully back to spending some time on the forum. Oh how I have missed you all  :'( :'( :'(

It's been a very busy time to say the least :-)) :-)) . Looking forward to my few weeks of holidays before going back to work only 7 days a fortnight next year  ;D ;D

Breakfast / Faffa's best yoghurt recipe
« on: June 04, 2012, 10:23:12 am »

2 Litres Milk (Full fat, Hilo, Skim – what ever you choose)
1/8 teaspoon of yoghurt starter (see notes below)


Place milk into TMX bowl and cook for 20min at 80 degrees and speed 2-3.

Cool milk to below 37 degrees (see notes below) Be warned this can take quite a while...and you will have a late night if you start this process too late after dinner.  Also make sure you take the jug out of the cradle while you are waiting for it to cool as the cradle insulates the bowl!!  

Once milk is cooled add your starter and mix in on speed 4 for approx. 10 seconds.  Then cook for 20 mins at 37 degrees and speed 2-3.

Pour into your Thermoserver (see notes below) and leave TOTALLY UNDISTURBED for 5 or more hours (over night or longer is even better) If you disturb, move or knock your yoghurt it will not set – THIS IS REALLY IMPORTANT!!!


MILK -  Hilo and skim milk seem to give a tangier taste than full cream milk, though they all have worked as equally well for me.

Yoghurt Starter -  I use the thick one . If you buy the sterile bottle as well and keep it in the freezer it will keep for 12 months. There is enough to turn 250 litres of milk into yoghurt in this little pack!!

One tip though is to make sure you order it on a Monday. I made the mistake of ordering it on a Thursday. Cheeselinks are fabulous in the fact that they send it out express post the next day with it's own little freezer block etc  ...but mine sat in transit all over the weekend as express post to me is always at least 2 days so I didn't get it until the Tuesday.

The starter was fine as it was the middle of winter, but I did learn from that - especially noted for the summer so thought I would share  

TEMP & LIGHT ILLUMINATIONS - Just clarifying all this for you, when the light is illuminated at 37 it can be between 37 and 49 degrees as the next light illuminates at 50 degrees. When the TMX is set to cook at 37 or 50 or whatever it will heat to that temp and hold it. When you are measuring the heat that is in the bowl (by placing the bowl back in the cradle and the heat registering) it has registered that it is hotter than 37 degrees (so it is lit up) but not 50 degrees so it isn't lit (same works for all temps).

This is why you need to make sure the 37 light isn't on - to ensure it is cooler than 37.

SETTING YOUR YOGHURT - In the warmer months, I just put it in the Thermoserver (using both the lid and the base plate) and leave it on the bench or if I am not sure that fingers can't stay out of it I put it in my Microwave with a big sign on it "YOGHURT do not disturb" lol  

When it is just getting the cooler nights, I put some boiling water in my Thermoserver to heat it up for about 5 minutes, then tip it out just before pouring the yoghurt into it.

When it is really cold I preheat my oven to about 50 then turn it off when I start the second cook and put the Thermoserver in there to set.  In my old oven I could leave the light on without the fan to help keep a little warmth in there, but my new oven the fan comes on with the light  :( It still works with out the light though  :) You can also use the boiling water method before you place it in the oven too if you live in a really cold place  :D :D

HO have published this on their Facebook page today so thought I would add it here and maybe we can link it in with the reviews so that everyone can find it ... if that is ok JD :-* :-*

Please note that we have updated the Gluten Free Double Chocolate Muffins recipe on page 135 of Devil of a Cookbook. The amount of 130g of sugar is omitted from the recipe. We have added the correct recipe to Recipe Community. We apologise for this oversight ... perhaps the cookbook was sweet enough!

The full correct recipe can be found here on the recipe community

This is an interesting recipe with a mild flavour. Not too much meat, in fact I would probably be inclined to add a little more if we were all going to be home. We enjoyed it, and it's a good way to get some sauerkraut into you!! It fed 4 adults and 2 kids last night  :)

We also loved the steamed dumpling and I have enjoyed the leftover dumpling sliced and toasted this morning  :) it nearly filled the varoma bowl  :D

This is one that I would remake again (though I don't remake many recipes ... there are too many new ones to try!!)

Chit Chat / 21st present ideas please (Female)
« on: May 14, 2012, 02:46:11 pm »
Help!! My son's beautiful lady is turning 21 this week and I have no idea what to get her ... buying for girls/ladies hasn't been high on my priorities for the past 21 years lol (I fuss make that 16 before DD arrived!!)

They have been dating for just over 12 months and it seems to be a serious relationship. We love her to bits so would be grateful of some suggestions.

p.s. she has been no help to anyone for suggestions lol  :-)) :-))

Cookbook Contents / Devil of a Cookbook - List of contents
« on: May 09, 2012, 03:56:17 am »

22   Chilled Corn Soup
23   Lobster Ravioli with Tomato and Basil Vinaigrette
25   Marinated Lobster Tail with Bread Salad and Avocado Soup
27   Grilled Fillet of Veal with Wasabi and Sea Urchin Butter
28   Orange Ice-cream
31   Chocolate Sorbet


36   TM Worcestershire Sauce
37   Peanut Satay Sauce
38   Lime Curry Paste   
40   Apricot Chutney
40   Mustard Fruits
41   Carrot Pickle (Afgani Turshi Zardak)
42   Fee’s Quince Paste


48   Cauliflower and Truffle Soup   
49   Chicken and Sweet Corn Soup
50   Raw Green Pea and Mint Soup
52   Spicy Tomato Bean Soup
53   Hearty Seafood Chowder
54   Prawn and Pineapple Curry Soup
55   Smoked Salmon Bites
56   Anise-Scented Cured Salmon
58   Gruyere Fritters with Microgreen and Warm Asparagus Salad
64   Watermelon and Feta Salad with Mint Dressing


64   Carrot, Sultana and Cashew Nut Salad
65   Chickpea Salad
66   Christmas Salad
67   Creamed Spinach Dip   
68   Smoked Salmon Mousse
70   Chicken Liver and Port Pate
71   Crayfish Pate
72    Tuna Spread
73   Barley Risotto with Asparagus

        MAIN MEALS

78   Impossible Quiche
70   Pumpkin, Feta and Caramelised Onion tart
80   Chicken Stroganoff
81   Healthy ‘Roast” Chicken
83   Fragrant Curry Sauce with Chicken
84   ‘Fried” Rice
85   Tumerice Lamb
86   Venison with Pepperberry sauce
88   Sweet Moroccan Curried Beef
89   One-Bowl Beef and Rice Casserole
90   Ginger-Scented Trevalla
91   Steamed Trevalla with Lime and Coconut Sauce
92   Tasmanian Salmon with Yoghurt Dressing
93   Greek Style Sausages in Tomato Sauce (Soutzoukakia)


98   Micks Ciabatta Rolls
99   Herbed Lavosh
100   Gluten Free Pan –Fried Focaccia
102   Native Pepperberry Fruit Bread
103   Chocolate Hot Cross Buns
104   Brioche with Quark Filling
106   Christollen (Sweet German Christmas Bread)
107   Coconut and Sultana Loaf


112   Easy Apple Tea Cake
113    Carrot and Apple Teacake
114   Sticky Lime Cake
115   Tricie’s ‘Light as Air’ Sponge Cake
116   Sixty Second Fruit Cake
116   Banana Oatcake
117   Great, great, Great, Great Grandmother’s Lemon Syrup Cake
118   Raspberry and White Chocolate Cheesecake
120   Chocolate Nougat Cheesecake
121   Oat-Based Baked Cheesecake


126   1,2,3,4 Pancakes
126   Coconut Dipping Sauce
127   Citrus Mascarpone Flan
128   Chocolate Cinnamon Self-Saucing Pudding
129   Easy Peasy Mocha Mousse
130   Mango Fool
132   Muesli Slice/Bars
133   Chocolate Brownies
134   Coffee & Date Muffins
135   Gluten Free Double Chocolate Muffins
136   German Apple Pudding
137   Brandy Babas
138   Real fruit Jellies
140   Chocolate Walnut Fudge
141   Macadamia and Lemon Cookies
142   Cinnamon Biscuits
143    Martha’s Melting Moments
144   St Nicholas Speculaas
145   Oliebollen


150   French Hot Chocolate
151   Invigorating Juice
151   Melon Mania
152   Minted Apple Slushy
152   Frozen Watermelon Daiquiri
154   Danish Champagne Cocktail
155   Strawberry Champagne Cocktail
155   Rhubarb ‘Champagne”

« on: April 21, 2012, 11:33:06 am »
I have been put under a little bit of pressure 5 minutes ago and asked if I can make mandarin marmalade tomorrow  in the Thermomix...

Does anyone have a true tried and favourite recipe??(preferable converted!!! I can convert but am running on 3.5 hours sleep at the moment so feeling lazy ... tomorrow should be a different story  :D)

Bread / SOUPER BOWL ROLL- TMX Calendar 2011
« on: March 31, 2012, 02:08:31 pm »

100 g whole wheat or spelt grain
420 g bakers flour
2 teaspoon dried yeast
300 g tepid water
20 g Extra Virgin Olive Oil (EVOO)
Pinch sea salt
Additional EVOO for baking bread bowls


Place grain into TMX bowl and mill for 1 minute on speed 10

Add remaining ingredients and mix for 6 seconds on speed 6.  With dial set to closed lid position, knead for 2 minutes on internal speed.

Tip dough out onto ThermoMat and allow to prove until doubled.

Form 8-12 round bread rolls (approx 80-100g each).

Brush or spray with cold water and put into cold oven set to 180oC. Bake for 15-20 minutes until golden. Remove from oven and cool.

Cut tops off rolls, scoop out soft middle and brush inside and outside with EVOO.

Return to oven for 10 minutes to crisp up "bowl"

Ladle soup into rolls immediately before serving.

Chit Chat / Look what Target has ....
« on: March 11, 2012, 03:03:02 pm »
Look what was advertised in my local Target catalogue for $269.00 save $130 ....  :o :o

Here is a link to the website

Condiments and Sauces / Harissa Paste
« on: January 17, 2012, 12:02:30 am »

Harissa Paste

I'm not sure where I got this recipe from. I THINK it was in a newsletter from HO ... if not and it is your recipe please let us know so we can acknowledge you  :)


10-12 Dried Red Chillies
1 1/2 teaspoon caraway seeds
1 1/2 teaspoon coriander seeds
1 teaspoon Cumin Seeds
3 cloves Garlic
1 teaspoon Sea Salt
2 Tablespoons Olive Oil


Cover the chillies in boiling water and leave to soak for 1 hour then strain off the water and remove stems and seeds.

Place spice seeds into TM bowl and dry roast for 4 minutes at 100° on speed 1.

Let cool and pulverize for a few seconds on speed 9. (If salt in granules pulverise as well with spices).

Add remaining ingredients and slowly increase to speed 6 to form a paste. You may have to scrape down a few times and chop again.

Store in refrigerator in a clean jar. Cover with a thin layer of olive oil to keep longer.


Will keep for a month in the refrigerator.
You can use fresh chillies.
Use in small amounts as it is very strong.

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