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Messages - stef
16
« on: August 26, 2014, 01:31:25 pm »
Well girls and boys, i did again.. I made a new version of this sauce, now using a new kind of yellow peppe that is way hotter then habanero. Forget " red hot" yellow is the new hot.. A 100 times stronger then tabasco, at least  
17
« on: June 20, 2014, 02:10:49 pm »
I know it has been a long time.. I had crazy two years.. Became a member of BNI, a refferal betwork organisation, where i meet with lots of business people to share contacts and where i started new local chapters to connect people.. This is a fulltime job, with meetings every morning at 6 AM. After the meetings i still have my own business to run and our birthday boy to look after  i hope i will be able to post new things soon.. I adapted a few of the recipes i found here (a great curry flavored heinz style ketchup and other stuff). Missed tou. Read all the posts on the subjects i got involved, but no time to react.. I promiss to better my life
18
« on: June 20, 2014, 12:30:13 pm »
Our little baby has grown up to become this beautiful gentle giant... For those who never saw his picture before. Go to the first post in this tread.. The whole thing started with Luka Prankster of Tiroca He is celebrating his second birthday today and he has become the most patient and sweetest family member ever. Loving all, trusting us gardians 100 percent. Happy birthday, Luka, you are a blessing and we are proud that you are our guide to more love and peace. Xxxx  
19
« on: December 08, 2013, 08:57:09 am »
I made this last week and had to wait for DH to do the taste test as I am not a chilli lover. Anyway, it has successfully passed the 'sufficiently hot' test with flying colours so it is now bottled and labelled as "Fairly Feisty Hot Sauce" and will be going into Xmas hampers.
Thanks for the recipe Stef.
You are so welcome.. I use this sauce every day.. If you want it hotter, add more habanero or use ghost peppers instead Greetings Stef
20
« on: November 25, 2013, 01:16:31 pm »
With a brother & father with an insane love for hot hot hot food, this has been on my list to make since getting TM & seeing it on the forum. Made it tonight & I think turned out pretty good the test will be on my Dad tomorrow ... thanks for the recipie
Very Nice! Keep me posted! I would love to hear what their think of it!
21
« on: September 02, 2013, 10:17:31 pm »
This year, erik and i have a lot to celebrate.. We turn 100 years old this year, we have our business for 25 years, got married 10 years ago and our new best friend and pet Luka is one year old.. So we decided to cater our own party, all from scratch, for 40 pple, with a lot of help from our thermomix.. Just some pics....  the breads  stuffed eggs and tomato with a scampi salad  poached salmon with cucumber coat and home cured and smoked pork roast  chicken legs  salmon again  the smoked pork roast.. In adition we had a lot of veggies, meatballs, pasta, potato and rice salad, coleslaw, home made breadpudding, rice pudding, chocolate mousse, tiramisu, home made cheese next to some belgian classic cheeses... It was fun and i wanted to share some pics with you. It is so fun to cook for people you love!
22
« on: July 07, 2013, 11:30:30 pm »
I was wondering how Luka was doing. Good to see you back Stef.
He's certainly grown into a gorgeous dog. A big boy to be sitting on your lap. 
I never have been away, but found no time to be on the forum being busy with a lot of things.. Since last month i became a BNI director, raising local network groups.. We also are celebratating the fact that our flowershop is in business for 25 years now, the fact that we got legaly married fir10 years on july 12th and the fact that me and Erik together reach the age of 100 this year lol.... As for the lap pic... That is not me, but my DH Erik Luka is growing like crazy, but he is the nicest, mist gentle dog ever How are you?
23
« on: July 07, 2013, 10:28:03 pm »
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« on: June 02, 2013, 08:26:03 am »
I make a habanero tabacsco style sauce that is richer then the original one, having more flavor instead of the accidic tabasco. It is slightly hotter then tabasco, but does not burn for ages. I have it here : http://www.forumthermomix.com/index.php?topic=10345.msg160249#msg160249You can see it is a vibrant red sauce, that for me still is not hot enough, i plan to make it with ghost chili's this summer, which are about 400 times hotter then tabasco. Can't wait. Anyway, i suggest you compair your chili recipe with mine. Maybe you will find some idea to tone it down, i would reheat it and add vinegar and sugar, no water!
25
« on: June 02, 2013, 08:21:06 am »
Gert, i made this so often now and now i am the stage that i use more and hotter chilli's then before. I love it berween the two of us we use more then 2 750 ml bottles a year, not counting all the other chili i use to spice up our lives
26
« on: April 30, 2013, 11:35:33 pm »
thanks stef i will give it a go in a few weeks time
Eve eats pastina con formaggino and she loves it ,i use the laughing cow, so this will be perfect W/O the Salt, chili, peppercorn
The recipe is easy to adapt to taste, just the cheeses you use make it firmer/more lose/more grainy.. And so on. Looking forward for some interesting flavors.
27
« on: April 30, 2013, 07:36:00 pm »
This recipe makes a nice spicy spreadable cheese that is great on bread, but also can be warmed to be used as a dipping sauce. It is not as firm as the "the laughing cow" commercial ones, but boy it is full of flavor.  The pic is made while the cheese was still cooling down and setting! Here we go. 150 gr of hard cheeses (gouda style, emmenthal, gruyere, parmesan) in a good mix. Do not use more then 50 gr of parmesan, since that will result in a more grainy texture. 50 gr of softer cheeses (brie is the first one that comes to.my mind) 1fresh red chili (with seeds if u like some more kick) 1TBSP green pepercorn (dry) 1/2 tsp sea salt 1TBS olive oil 100 ml milk 100 ml cream 1. Cube the cheeses and add the chili (roughly cut) and peper. mix, speed 8, 20 sec 2. Add salt and milk . 15 minutes, 80 degrees, speed 1, MC half in place, to let some of the excess liquid out 3. Use spatula to bring the mix together and again, with MC half in place, 5 minutes, 80 degrees, SPEED 8. 4. Add the olive oil (a good quality one) and mix at speed 8 for 10 seconds 5. Put in bowl, let cool down (first at room temp, then in the fridge) while stiring now and then to make sure the solid parts are not sinking to the bottom. Keep in fridge.. If done well you can keep this about 2 weeks. Enjoy.
28
« on: April 27, 2013, 07:27:15 am »
Indeed DJ, string flower is the one to use
29
« on: April 26, 2013, 05:48:23 pm »
Once again they look great cc
30
« on: April 19, 2013, 07:20:42 pm »
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YES a 40 kilo lapdog
