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Topics - past94x
31
« on: September 17, 2015, 07:20:12 pm »
Now that those new users have had time to get used to the new style TM, what are your views on it?
I am still madly in love with my older TM - after about three years - but live in fear and dread of it going wrong. I just don't think I could cope without it now.
Should I buy the newer model too, so that I have a TM to fall back on should anything go wrong?
I use my TM everyday, without fail. yesterday it was tomato soup to use up a huge amount of tomatoes I had, and today it was a lovely BBQ sauce to go with our spare rib dinner.
Both things were effortless and soooooo good.
What a wonderful piece of kit it is- just wonderful.
The best money I ever spent.
32
« on: April 11, 2015, 12:22:26 pm »
For the second time this week, we've got "foodie" guests to stay.
Thank heavens for my wonderful TM.
Just made a big batch of tomato and red pepper soup and lovely cheese scones for lunch.
Then some lovely short pastry for apple pie and to finish off, a large jug of real custard. All perfect, even though I say it myself.
I take no credit - my TM is the hero. I simply couldn't be without it now. And to think I spent 6 months umming and aaahhing about whether to buy one or not! What an idiot I was?
33
« on: April 07, 2015, 03:25:55 pm »
I printed off this recipe for bread using just SR flour,beer,sugar and salt some time ago. I didn't believe it would actually work when i printed it, but as I was in need of a quick loaf today - about 45 minutes from start to finish - I have just made it , expecting disaster. It was wonderful - lovely and soft, a good colour and a brilliant, crunchy crust - all without any yeast! Amazing.
I cant remember where I found the recipe but it was for the TM31 and used 400 grams of SR Flour, 300 grams of beer (any beer), 2 tblspns of sugar and a tspn. of salt. Chuck it all in the TM and mix on speed 6 for 10 seconds. Plonk it all in a greased loaf tin (I used a 2lb loaf tin) and bake at 190c for about 45 minutes. I tapped the bottom of my loaf to make sure it sounded hollow before finishing baking.
It really is speedy and very good.
I do hope I'm not stepping on anyone's toes here, by printing this again. I honestly can't remember where I got it, but it is printed on paper with the VORWERK sign at the top of the paper, so it must have come from a genuine TM website.
34
« on: April 02, 2015, 06:27:13 pm »
Love the new look Forum, but where can I click to find everything that has been posted since I last looked please?
35
« on: March 23, 2015, 07:00:39 pm »
I've had my TM31 for about 2 years now and am still madly in love with it. I just cannot imagine not having it in my kitchen and use it every day for something or other.
I was wondering if I should also buy the new model, so I've always got a backup. Well, that's my excuse and I'm sticking to it!
To those of you who have the new model and have used the older model , can i ask what you think of it, compared to the TM31 please???
36
« on: March 05, 2015, 06:28:48 pm »
I know I've said it all before but I use my TM31 almost every day, sometimes several times a day and I looooove it. I visit this great forum every day, too, although I rarely post. I try so hard not to take my TM for granted. I often give it a little pat when passing by or, as tonight, give it an extra long shine after washing.
I love the forum and have gathered lots and lots of wonderful recipes which I use and re-use. I just wanted to say a huge thank you to everyone who posts these. I so appreciate them.
I also have lots of the TM books, which I use regularly. Tenina's citurs curd is to die for. I had my family staying this weekend, and made them lemon meringue pie. When they found out that I had made the lemon curd, they pestered me to allow them to make some too. Off we went, bought lots of eggs,butter, lemons and limes and the result was 16 pots of citrus curd for them to take home. They were happy bunnies.
How on earth did I ever manage prior to owning my lovely machine??? Wonderful soups, cakes, loads of sauces, lemonade, cakes and the best pastry I have ever made, plus lots more.
Buying it was the best thing I ever did. Just had to say all that. I'm sure there are lots of other owners who would agree with me too. I'm even thinking of buying the new one, so I always have one spare in case of breakdown!
37
« on: November 14, 2014, 06:36:28 pm »
My beloved TM is coming up to 3 years old and I'm still in love with it and use it almost every day, sometimes several times a day.
However, I have noticed today that it's scales are under reading. i.e. 220g on my kitchen scales weigh only 190g on the TM. I thought maybe my kitchen scales were at fault, but I weighed a pack of butter and it is definitely the TM scales at fault.
Is there anything I can do please?
38
« on: July 17, 2014, 09:34:01 am »
Just got this new TM book. I thought I'd sit down last night and have a quick look through it - two hours later I was still engrossed. This book is stuffed full of the most fabulous, desirable recipes I have ever seen. Can't wait to try them out.
39
« on: June 27, 2014, 06:26:11 pm »
Can anyone recommend a Creme Patissiere recipe that works please? There's one in Fast & Easy Cookbook but it makes about I litre, which is rather a lot. Has anyone tried it? I want to make some strawberry tartlets for tomorrow evening. Thanks so much.
40
« on: May 07, 2014, 03:46:20 pm »
Has anyone downloaded this yet? Is it worth buying? Seeing as how I'm a bit of a chocoholic, I thought I might give it a try, but would welcome any comments please.
41
« on: March 12, 2014, 06:44:05 pm »
I've had my TM for about 14 months now and can honestly say that since having it, I have not made a roux-type sauce any other way than in the TM. In all that time I must have made hundreds and everyone is perfect. I am so in love with my TM.
42
« on: December 23, 2013, 01:47:37 pm »
Just making mince pies for the hordes over Christmas. I used the recipe on page 178 of Fast And Easy Cooking for Rich Shortcrust Pastry. The mince pies are, even though I say it myself, the very best I have ever made.
I have always enjoyed making pastry, with usually very good results, but this pastry is nothing short of superb! The mince pies just appear to melt in your mouth. So far, I have made just the one quantity of pastry using 170g of butter, but, having tried this recipe, I am never going to use anything else and am making lots more. Do give it a try, it's wonderful!
Happy, happy Christmas to you all and thanks so much for all your kind and generous help over the last year. I would have been lost without you.
At the beginning of 2013 when I bought my beloved TM, I thought I couldn't love it more, but, after using it hundreds of time over the last year,it is my best kitchen friend ever!
Linked CC
43
« on: November 18, 2013, 01:34:16 pm »
Just made the cheese soufflés on page 64 of this book, for lunch. I was a doubting Thomas all the way, thinking that there's no way these soufflés are going to rise when the eggs whites haven't been separated and folded in as I used to do before my Tm came along.
But, how wrong can you be? I used a strong cheddar as I didn't have any gruyere and the soufflés were light and very tasty. They also rose up and looked really, really good. I am so chuffed with this recipe. I thought just throwing everything in the TM was a recipe for disaster. I was always taught that you have to carefully fold in the egg whites prior to baking. Indeed, I have done just that loads of times. If you want a very quick and easy lunch or starter for a dinner party - try this. It's brilliant.
Linked CC
44
« on: November 17, 2013, 05:05:40 pm »
I loooooooooooooooooooooooooooooove my Thermomix! 
45
« on: November 08, 2013, 09:25:20 am »
Anyone watching Professional Masterchef with Michel Roux etc? It was great to see a Thermomix being used by at least one of the chefs!
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