Just wondering if anyone has dyed (sp?) red eggs in Thermomix?

I have used the full measure in the past too and I don't think it's so bad for some recipes but in this case, there are only two ingredients in the recipe and I used double the amount of 1 ingredient, so it would affect it.

Anyway, I decided to try Helene's recipe this time and it was delicious!! Definitely want to make this again as it tastes so nice once refrigerated. Didn't like it warm though. The cream makes it! It is a bit fiddly trying to scrape out all the bits of ricotta from the nut milk bag so as none goes to waste....especially when the bag is hot! Next time I would also leave it for an extra 10 minutes to drain as I found there was still a fair amount of liquid in it.

Here is a photo before refrigeration:

I was a little impatient and decided to make it tonight. It only makes a small bowlful and I can't say I was too impressed with it on its own but it was nice with ricotta on top.

I only had a 250g bag of baby spinach and I used the ricotta I made earlier today using Super Kitchen Machine's blog recipe.

Here is a photo:

Sorry I didn't explain properly JD. Apparently when a recipe refers to 1 MC ....it means up to the line ...so only 50mL whereas I assumed 1 MC = 100ml ....the full amount.

No. 2. My favourite recipe would have to be the chicken and mango salad for summer. Love the flavour combination.

I decided to go ahead with making ricotta as it was on my 'to make one day' list and I had forgotten about it. I used the recipe from Recipe Community which turned out ok. I love how simple it is and only 2 ingredients however the measurements were either 2 MC's or 1/2 cup which are not the same thing. I went for the larger amount and I think that's what affected the texture of the final product once refrigerated. I think next time I will use 1 MC's worth.

Cookie - I realise you can freeze milk but I already have 2 x 2L bottles frozen as I had accidentally bought too many when shopping online.

Gert - I had A2 milk as I don't think we have jersey cow milk....at least not that cheap and I do the smell test too for when milk is past expiry but I still ditch after 2-3 days.

We have an Emile Henry Tagine and it was great when we used it to make a Moroccan Chicken Tagine. Can't compare it to a slow cooker as I don't have one but the tagine definitely makes the food melt-in-your-mouth tender. We haven't used it since having children but only last week I tagged some recipes I want to try this winter so I'll be bringing it out soon. We thought of doing a cooking class for it but then I found similar similar recipes which I might try instead as we can't really afford to go on this class.