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Topics - knittercook
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« on: August 09, 2019, 10:23:00 pm »
Hello everyone, it’s been quite some time since I’ve popped in and asked a question but I am doing a bit of research. I am wondering whether to purchase a TM5 second hand or go with the TM6. I am going to go to a cooking class to see it demonstrated but obviously they will try and sell me a TM6. The reason that I’m hesitating purchasing a TM6 is I like to convert my own recipes and my much used TM31 allows me to do this, but can I only use Cookidoo recipes to access some of the TM6 functions? Thanks for any advice 
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« on: January 24, 2013, 08:12:48 pm »
I made this last night and it was delicious, the pastry is simple and the eggy cheese mixture a classic simple one with an amazing smooth creamy texture. I substituted the cheddar cheese for the gruyere and plain cream for the creme fraiche. Will definately make again 4/5
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« on: July 24, 2012, 03:00:55 am »
Simple question, how long does the thermoserver keep food hot?
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« on: June 19, 2012, 02:40:57 am »
Made these this morning, delicious  Very soft and light and if the thought of dates puts you off ( my teens groaned when they heard I was putting dates in muffins) they are whizzed up into a pulp and you would never know they were there  A nice caramel sauce and you would also have a lovely dessert muffin. Makes 12 medium sized muffins Will definately make again 5/5
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« on: May 31, 2012, 02:13:51 am »
Name of Recipe: The Perfect SavNumber of People: 4 - 6Ingredients: 8 saveloysYou either love them or hate them but we actually enjoy a saveloy in bread with tomato sauce on a Friday night in the middle of winter, but trying to cook them so that the skins don't break and turn into a pot full of broken saveloy bits is near impossible. Then last Friday night a light bulb moment, why not try them in the varoma! They were perfect! Preparation:Place 8 saveloys in the varoma, I use 4 on the base and place the other 4 over the top over the ones below but in the other direction, fill  with 750g water and cook on varoma, speed 2 for 20 minutes. cooking time may vary depending on the thickness of your saveloys
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« on: February 15, 2012, 10:01:13 pm »
Hi!! I have some lovely cherries and would like to make some jam, has anyone made cherry jam successfully in TM? Or do I just use the strawberry jam recipe from EDC and replace the strawberries with cherries? I make jam the old fashioned stove top way but am yet to venture into making it in the TM  Sharon
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« on: January 23, 2012, 01:47:04 am »
This is my favourite 'lunch box' cake as it is a nice big cake that lasts all week, very buttery and yummy, it is taken from the Women's Weekly Quick-Mix Cakes cookbook. Name of Recipe: Family-Sized Buttery Vanilla Cake Ingredients:250g butter, chopped 2 tsp vanilla extract 440g castor sugar 4 eggs 300g self-raising flour 40g custard powder 250g milk Preparation:Grease a deep 23cm square cake pan, line base and sides with baking paper. Combine all ingredients in speed 4 for about 1 minute, increase speed to 6 and mix for approximately 1- 2 minutes until mixture is smooth and changed in colour. Spread into prepared pan. Bake in moderately slow oven 160 oC ( I use 150 oC fan-forced) about 1 1/4 hours. Stand 5 minutes before turning onto a wire rack to cool. Dust cold cake with icing sugar, if desired. members' commentscookie - I make this a lot. I have had it called a Hi-light Cake. Sometimes I use cocoa instead of the custard powder to make it a chocolate cake, it's really nice. CC - Look what I made in my new cake tin using your recipe Knittercook. It fitted perfectly and tastes wonderful. I did chicken out of mixing it in my TM though and used my old Kenwood Chef. Lilli33 - Cake was a big hit and I think I will add to my standard yummy cakes. Especially for school!!! Thanks again, was a real hit, we all loved it. Hally - I made this once & it was a disaster, one side overcooked, other side not cooked.
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« on: January 21, 2012, 05:17:56 am »
I am loving making cakes in my TMX and recently re-discovered the Womens Weekly Quick-Mix Cake book which had been sitting on my shelf gathering dust.
There is a whole section on one bowl method cakes and these are perfect for the TMX, especially as the ingredients have already been converted into grams. Today I made the family sized vanilla butter cake, a very yummy buttery cake, great for lunch boxes. Not sure if it is still in print but there are a couple on ebay.
Sharon
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« on: January 18, 2012, 02:20:02 am »
I was wondering if someone could kindly pm me the butter chicken recipe from the EDC, well the ingredients actually, you see my recipe book had a little accident last night (someone who shall remain unknown left it sitting on kitchen bench folded open) water must have been spilt. Page stuck to kitchen bench and I lost the top half of the recipe  thank you, Sharon
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« on: January 11, 2012, 08:42:21 pm »
Name of Recipe: Satay Sauce Number of People: 6 Ingredients:2 tbs olive oil 2 onions 4 cloves garlic 2 mild chillies or 3 tsp chilli powder 4 tbs lemon juice 500g water 4 tsp soy sauce 6 tbs crunchy peanut butter 3 tsp curry powder Preparation:Chop onion, garlic and chilli (if using powder this will be added later) in for 7 seconds, speed 7 add oil and saute 2 minutes, 100c, speed 1 Add all other ingredients (including chilli powder if using) and cook 10 minutes,  ,100c, speed 1 Photos:will add photo next time I make some Tips/Hints:If you prefer a milder sauce the chilli can be omitted
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« on: December 29, 2011, 10:00:48 pm »
I have been making these for years the old fashioned way, using a special grater attachment on my mandolin which always resulted in a lot of hard work and the smell of the starchy water, yuk! So I was hoping that this version would work so I could say goodbye to the old method, and it did  I didn't add the lemon juice as my original recipe didn't use it and it was quite ok without, the oats actually made the mixture white and I think they are there to eliminate the starchy watery problem that grating causes. I only grated for 10 seconds and that was enough, any longer and they wouldn't have been the texture of my originals, I also added season-all salt to jazz up the flavour a bit as 1 tsp of salt for that amount of potatoes wouldn't have been enough. They fried up beautifully and kept their shape much better than the grated version, probably due to the flour and oats and they tasted delicious, served with marinated (made in the TMX of course) steak and salad, the perfect summer meal.
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« on: July 21, 2011, 07:31:54 am »
Just made this soup and it is delicious Very wholesome and the texture is brilliant with the cooked pieces of cabbage stirred through the pureed soup. I will definately be adding this to my favourites to make again. Sharon
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« on: May 19, 2011, 10:33:16 am »
Yay!! Thermie arrived today So after the demo and everyone went home, it was time to feed the family well decided to dip my toe in the water and made pumpkin soup and chocolate custard from the EDC, wow!! So quick, so easy and so yummy, there were 6 of us and we were well satisfied as I did have some frozen leftover pizza which I reheated to have with the soup. I can see a lot more delicious food prepared in this kitchen from now on. Sharon
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« on: April 09, 2011, 12:07:20 am »
Hi everyone, been lurking for a while and have decided to register and become a part of this great community! As yet I do not own a Thermomix but hope to change that soon, just have to convince the husband that I will use it and that it is worth the money, which we all know it is but....... Anyhow in the mean time I am printing off recipes that I want to try and saving my hard earned cash 
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