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Topics - Wonder
46
« on: April 29, 2012, 10:00:26 am »
I bought the 5 in 1 today and have tried pressure cooking for the first time tonight, unfortunately it's been a bit of a disaster and we will be eating much later than I thought. I assume the machine came to pressure as my understanding is that the timer won't start to count down until it has come to pressure, also when I released the valve there was a lot of steam coming out. I was cooking a rolled piece of pork which was put in my fridge visiting parent and am wondering if maybe it was still frozen in the middle. I had no idea the meat was placed there until this afternoon when I found it. Can any experts on pressure cooking tell me if my understanding of the machine coming to pressure would be right?
47
« on: April 14, 2012, 10:56:59 pm »
Hi, I needd to cook enough rice for 30 - 40 people today and remember seeing a different way mentioned in a thread which I was going to try. I've searched this morning and can't find it, is anyone able to point me in the right direction. Thanks
48
« on: February 26, 2012, 11:37:17 pm »
Hi all, after reading all the great reviews for both of these books I would really like to purchase both but with a big holiday and lots of other expenses coming up I can only really afford one. For those of you who have both which would you choose if you could only purchase one? I'm interested in everyday meals for a family with kids who, like most, are very time poor. These days DH needs to go most of the cooking and while he's great, he really needs great instructions that don't need any tweaking.
49
« on: January 08, 2012, 04:40:35 am »
I was just in Aldi and saw a dehydrator fr only $40, I know OT wouldn't be any where near as good as the more expensive ones people are buying but has anybody seen one in action?
50
« on: October 16, 2011, 05:00:58 am »
I've just made what looks and smells like a fantastic Beef Rendang but have put way too many chilli's in and I think it will be too hot to eat. I've just put it in the slow cooker after preparing it all in the TMX, does anyone have any ideas on how I can tone down the chilli?
51
« on: October 15, 2011, 01:18:19 am »
I am thinking of making packages of fruit for my morning smoothies ahead of time then freezing them. My thoughts are that I could include each days fruit in a single bag and then add to my smoothies along with the greens in the morning therefore saving time each day and also saving fruit in the long run because I won't end up with any wastage and will have a different combination each day which will avoid boredom. My question is are there any fruits that can't be frozen? I'm thinking I've never seen frozen apple or pineapple.
52
« on: October 14, 2011, 03:04:19 am »
Hi! We are going up to Coffs Harbour for the cup weekend in November and staying at Aanuka Beach Resort. When I booked the holiday a little while ago the majority of reviews on trip advisor and else where were overall positive. I've now had to pay the remainder of our account and when looking at newer reviews they all seem negative, I'm a little worried it's going to be a bad experience. Also I'm wanting an indication of if there are any places within walking distance of the hotel to eat, pretty much all reviews, new and all gave terrible accounts of the hotel bar and restaurant. We were hoping not to have to hire a car but if we need walk too far for decent food I'll just get a car.
Thanks, Nadine
53
« on: October 14, 2011, 12:52:15 am »
Our garden has been over run with parsley and mint, does anyone have some recipes that use a large quantity of these - it's such a shame to see it go to waste.
54
« on: September 14, 2011, 01:28:16 am »
Does anyone make their own sour cream? I'm thinking of purchasing some yogurt starter from Cheeselinks and notice they also have sour cream starter. We go through quite a lot of sour cream so thought I might buy both the starters but I can't find any instructions on the net for making the sour cream.
55
« on: September 06, 2011, 03:01:49 am »
Has / does anyone use these products? I currently have linseeds, sunflower seed, almonds, and spirulina in my morning smoothy and wondering if these would be of more benefit. I've looked into the benefits of both a little on the internet but not extensively so would appreciate any experiences others have had.
Thanks in advance.
57
« on: March 09, 2011, 07:50:53 pm »
Hi, can someone please point me in the direction for Thermomixers chicken nugget recipe? I've searched and searched but can't find it.
Thanks
58
« on: December 22, 2010, 09:53:00 pm »
Has anyone tried accessing Bimby's webiste recently? I know I've tried in the past and it was fine but now it is asking for a Username and Password and won't let me access. I was planning on trying to make her gingerbread house today and didn't bother copying the recipe.
59
« on: May 18, 2010, 02:32:31 am »
Hi, my workplace is participating in the World's Biggest morning tea for cancer research tomorrow and I've been begged to bring a savoury dish. I won't have much time in the morning, so ideally would like to prepare and even cook the dish tonight and then just reheat in the morning wrap snugly in foil and present at 10am. Does anyone have some easy suggestions (apart from mini quiches)??
Thanks, Nadine
60
« on: September 18, 2009, 03:40:48 am »
Hi, I haven't yet tried to convert a recipe to the TMX but I'm making this mud cake tonight and figure it should be easy to convert. I'm thinking I could just use the ganache recipe from the EDC for the temps for the first section but any suggestions on time, temp and speed would be greatly appreciated.
Toni's Mud Cake Recipe
150g dark chocolate
250g butter
1 cup milk
440g caster sugar
2 extra large eggs
4 tablspoons of whiskey (you can omit this if you want but I didn't)
80g SR flour
120g plain flour
100g unsweetened cocoa (dutch cocoa)
Heat milk, sugar, butter and chocolate in a non stick saucepan until melted. Let cool....(you don't have to wait until it is room temp but just not hot) just put it straight into your mix master and then let it sit while you sift the flours - that's usually cool enough.
Sift flours and cocoa together
combine flours, eggs, whisky to chocolate mixture and mix all together.
Pour into greased and lined tin.
Bake at 160C it can take up to 2 hours to bake.
Use a wooden skewer (not metal) to test if cake is done
Leave in tin to cool.
Thanks, Nadine
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