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Messages - Hannah
46
« on: May 27, 2009, 05:41:31 am »
Hi there Nay-nay & welcome. I must confess that I was a bit disappointed when my varoma arrived and it was plastic especially since all the pictures I had seen were stainless steel. (I have had my machine for just over a year now.) I did ask the question "why is it plastic?" and got told it was not plastic! - the exact spiel that has been included by baf65! The fact is that 99% of my use involves none of the "plastic" bits so I have not been overly concerned. I also always try to serve and store leftovers in either glass or the stainless steel server.
I did however cringe when my friend in England told me that at the demonstration he went to, they wrapped chicken in glad wrap before putting it in the varoma. (I think someone also suggested it not long ago for dry chicken on this forum.) Just the way that plastic stuff shrinks around things is more than I could bear ...
47
« 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.
48
« on: May 15, 2009, 07:56:14 am »
I have both the Australian & English books. I think I prefer the Australian book - there are less recipes but we seem to do the whole recipe in the tmx whereas with the English book there seems to be a lot of non-thermomixing going on - stove top, in oven/AGA.
Having abandoned making yorkshire puddings years ago, I must say though that the English book recipe is a winner and we now have them weekly!
49
« on: May 12, 2009, 01:33:13 am »
This cake so reminded me of ring cakes we sold in our deli in the 80s & 90s. That baker also did a carrot & pineapple and carrot & zucchini (orange & green flecks!) so I am going to try swapping the apple for pineapple in one and zucchini in the other. They were absolutely yum and sooo popular. Thanks roberta & brazen!
50
« on: May 12, 2009, 01:27:51 am »
Sounds more like the syrup we used to use in our deli to make vanilla malted milkshakes. Similar to Cottees chocolate & strawberry topping.
51
« on: May 09, 2009, 11:41:24 pm »
Forgot to say hello to rhouge! (Perhaps a bit overcome by it being Mother's Day and Thermo's 1st birthday!)
52
« on: May 09, 2009, 11:35:31 pm »
I found out about Tmx about 18 months ago in an newsletter from Cyndi O'Meara. I was very low at the time, certainly fed up with cooking after preparing meals for 30 years for my 5 children and knew it was what I needed.
It took about 6 months to finally get to a demonstration with one of my daughters-in-law in tow. I was so impressed I ordered one on the spot and secretly ordered one for my daughter-in-law too so I would have a thermo-buddy (certainly a rash decision financially at the time but in the end well worth the struggle). Also I could see the benefits for any future grandchildren. We had the delivery at DIL's the day before Mother's Day last year and at the end, the demonstrator brought one in for DIL. She was absolutely speechless and has certainly done wonders with it since. She told me she now has to dust her stove!
Well, one year down the track, I am still loving it and have just invested in one for my (unfortunately somewhat estranged) daughter who is living in England with 2 young daughters. Hopefully she will get as much joy out of it as I have. Snf hopefully she will join the forum too!! The trouble is, with 5 chlildren I still have 3 more to buy!!! But with only 1 child left at home now this is something that I am determined to afford.
53
« on: May 09, 2009, 02:46:33 am »
Yes - from the service deli.
54
« on: May 09, 2009, 02:20:30 am »
JudyDawn, I get my fresh yeast from Frewville Foodland, Pasadena Foodland or Burnside Village (cheese shop). It is quite cheap ($5 a kilo), good for about a month depending on how well sealed it is. Once you have used it you won't want dried ever again!
55
« on: May 05, 2009, 12:29:01 am »
The Australian book tells you to put onions, garlic etc in the bowl before chopping; the English book recommends dropping them onto the blades. Does anyone know whether one method is better than the other or why the difference?
56
« 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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