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Messages - TamG

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Soups / Re: Tomato soup using canned tomatoes
« on: June 05, 2013, 09:46:09 am »
I made this today and it was lovely.  I was in a rush, so I took some out for my lunch half way through cooking (I let the rest cook for the whole time).  It tasted so lovely like this I didn't even end up adding the milk at the end.  My son tasted it and wants it for dinner tonight.

Thanks for the recipe.

Recipe Book Recipe Reviews / Re: For Foods Sake- Beef and Ale Pie
« on: June 01, 2013, 08:12:57 am »
I made this recently with very good results.  DD doesn't like mushrooms so I left those out of the mix and cooked them up separately.  I made mini pies in muffin tins with mine.  Using the one mix I made 3 flavour variations since the mix made so much.  One was mushroom, by just adding the separately cooked mushrooms, one was beef with the mix as is, and one was pepper by adding some pepper to the cooked meat.

Delicious Tenina.  Can't wait for the new book.

Breakfast / Re: Porridge
« on: June 01, 2013, 03:08:21 am »
I love this recipe.   I had been using the variation (100g oats/400g liquid) but that was a bit too thick for us.  Today I went back to ILB's original recipe and it was perfect.  I made 1.5 times (3 of us eating) and I cooked it for 9 mins and it was great. 

I know this was asked a few months ago, but I was looking for the pasterised eggs recipe.  If you make the mayo with pasterised eggs, then it should be OK for pregnant women shouldn't it?

Jams and Chutneys / Re: Re: Mango chutney
« on: May 09, 2013, 07:11:55 am »

Jams and Chutneys / Re: Mango chutney
« on: May 09, 2013, 03:11:30 am »
I am going to make this recipe, but can anyone tell me if it is 1.5kg of red onions or 1.5 (ie 1 and a half) red onions?


Soups / Re: Re: Roasted Apple & Butternut Soup - Jamie Oliver
« on: April 06, 2013, 11:58:15 am »
I made this before the Easter weekend and it was very well received by all of our friends. As I made it for Good Friday when some people don't eat meat I used vegetable stock paste with some water. I left out the cream and was intending to put some in before serving but it tasted great without.

I made a 1.5 times batch, adjusted quantities and blended in 2 batches. We were away fit the weekend with a group of friends and a couple of people tried it on the first day and raved about it. The next day everyone had a bowl of it.

Suggestions and Complaints / Re: Mincing meat problem
« on: February 10, 2013, 12:36:32 pm »
I didn't like mincing in the thermomix when I first tried it.   However I have recently come around to the idea again.  I don't like the fine texture of bolognaise or savoury mince cooked in the thermomix when I use store bought mince.  I have found that I like the texture a lot better if I mince my own meat (from semi frozen cubed meat).

I am planning on making this for my husbands birthday next week.   It is birthday week in our house (Son Monday, Hubby Wednesday and Daughter Saturday), so there is always an abundance of cake around and this will be a nice change.

Do you think it would keep OK in the freezer if I made it today/tomorrow for Wednesday night?


Babies and Kids / Re: Nigellas Ritzy Chicken Nuggets
« on: January 02, 2013, 10:41:53 am »
I make chicken nuggets from Annabel Karmel which is a similar method to this and it always gets great comments when I cook them for kids parties. 

In the Annabel Karmel recipe you marinate the chicken in milk, lemon juice, garlic and thyme for 4 hours or overnight (in the fridge).  The coating uses Rice Krispies (Rice Bubbles) and grated parmesan which would be easy to add into the thermomix.   She suggests adding a teaspoon of oil to the coating mix, then you can oven bake the nuggets (or I shallow fry).

Also can vary marinade to use oregano/thyme and paprika, cayenne or tabasco.  Hope this gives someone ideas of flavour variations.

Questions? Technical Issues? The Survival Guide / Eggs
« on: December 02, 2012, 01:37:23 pm »
I am hosting a Christmas Breakfast for friends and I am trying to work out the best way to cook eggs in the thermomix.  The only problem is that I also want to make hollandaise sauce in the thermomix.    Has anyone successfully cooked eggs in bulk?  I would ideally like the steamed/poached eggs, but I love the slow cooked ones too, I just don't know how I could do the hollandaise as well.

Anyone got any ideas?

I have lost count of how many times I have made this.   It is delicious.

I am currently making it again (this time to give away for a friends Dad).  I love adding to to anything for a flavour boost, I regularly have it on my sandwiches, I had it with steak last night and it would be great with a cheese board or on a tart etc.

At a high tea recently I had some caramilsed onion tarts.  I immediately though of the onion jam and how that would be a quick and easy substitute.

Thanks Judydawn and an extra big thankyou for your fantastic French Onion dip.  I made it for friends last Christmas and they still remembered how good it was this year when they asked me to do the dips for the 21st!

I have this dip on my list to make for a family 21st next week.  Would it be better to roast the capsicum first?  Or is the flavour nice using raw?

Also I need double the recipe, so can I just do this in one batch?

I am also making French Onion Dip from Judydawn and Beetroot, Parmesan and Cashew Dip - but I have made both of these before and they taste excellent.

I may have had a little moisture still in the lid, as I had just made peanut butter in it and gave it a good wash out.  :(

Should I try it again after it has all dried out overnight?

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