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Topics - Hannah

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When I got my TM 2 1/2 years ago, my consultant said I should put the MC in with the open end up unless I was using the butterfly.

I didn't asky why but this makes sense to me because:
1.  It is easier to lick!
2.  It is easier to wash
3.  It makes the inside of the lid "flatter"

I wonder now whether I am the only person in the world who has a fixation with checking out who has got them in "upside down" in photos & videos - eg. Chef Dylan. Or is mine actually in "upside down".

I know I am a bit obsessive - I like shoes at 90 degrees, furniture, etc at 45 or 90 degrees and so on. Just wondering which way up the rest of you use your MC?!?!

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CHRISTMAS / Christmas Rocky Road
« on: October 03, 2009, 10:45:09 am »
Christmas Rocky Road
375 gms chocolate melts
180 gms clinkers, cut in half
190 gms raspberries (jubes not fruit!, cut in half
100 gms baby marshmallows

Melt  chocolate in TM bowl for 5 minutes/50/Speed 1. 
Scrape down edges and melt for further 1 minutes/50/Speed soft until desired consistency is achieved. 
With 30 seconds to go, change to reverse and add clinkers, raspberries and baby marshmallows.
Once combined, place into a lined lamington tray and cool before cutting into squares.

This recipe came to me via email so I'm not sure who it "belongs" to but it was very yum. It was a hit with both my sons & grandsons last Christmas. I will have to do it again this year and take some photos. although it looks similar to the clinker slice.

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Bread / Yorkshire Pudding
« on: May 15, 2009, 09:40:03 pm »
Name of Recipe:  Yorkshire Pudding

Ingredients:
2 large eggs
150 gms plain flour
400 gms milk
Salt & pepper
Lard or oil for baking tin

Preparation:
1. Preheat oven to 230C/450F
2. Put all ingredients into TM bowl and mix 12-15 seconds speed 6. The batter should be the consistency of single cream. If it is too thick add a little more milk and mix again for a few seconds.
3. Place tins with 1/2 to 1 tsp fat in each muffin cup into the hot oven until the fat is hot, about 5 minutes.
4. Pour batter quickly into the tins and cook individual puddings 15-20 minutes (30-40 minutes for one large pudding) until brown and well risen.
5. Serve immediately.

Recipe from: "Fast and Easy Cooking"

Tips/Hints:
I usually only start with 300 gms milk (I find that the majority of recipes I use involving flour & liquid tend to be on the soft side & turn out better with more flour or less liquid) & I use a fan-forced oven set at 210C.

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Introduce Yourself / Hi there!
« on: April 21, 2009, 04:38:11 am »
It seemed like a good idea to join the forum but in between working and cooking there really isn't much time left for typing!!! I work in a school in Adelaide, South Australia and now that it's school holidays and there are no kids around, its a good time to introduce myself. Should I be working? ... probably! But in holiday time with no teachers and students around you can do in a day what otherwise takes you a week.

I have had my thermomix for nearly a year now and despite using it 2-3 times a day, there are still a million things I haven't even tried yet. Having a daughter-in-law (Anna) and a workmate (Sam) who also have them, I have noticed that we all have different basic uses. For example, Anna hasn't bought a loaf of bread since she bought hers, Sam is a lover of the mashed potato and I make a lot of fruit smoothies. I enthused to my friend Martyn who lives in the Cotswolds in England about my thermomix and he also bought one. I think he is most satisfied by his homemade butter - luckily he has a good local dairy where he can source his cream.

I am hoping to be enthused to try new foods now I've joined the forum. Also to learn a new language - perhaps italian so I can translate the recipes myself. Already I have been inspired to make "brioche" - something I had never tasted before and they were so good!! Now I just need to buy some brioche tins ... And get back to work!  :)

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