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Topics - jeninwa

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Promote your non-Thermomix business here / Stampin up
« on: October 07, 2016, 07:33:21 am »
Hi everyone, I recently become a Stamping up consultant, as I love to make my own cards, if you would like me to send you our main catalogue or the holiday catalogue send me a P.M or you can order directly from my web page and have your products shipped right to your door any where in Australia
http://jennyreed.stampinup.net


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As the title of the book says, this is so simple, the most time consuming was peeling the garlic. I bought some local garlic at the growers market this morning with this recipe in mind. I used 310 g evoo as that was all I had left, the smaller cloves broke down as it cooked so doesn't look as good as the photo in the book. It has a lovely sweet taste, there was a small amount that didn't fit in the jars, instead of wasting it I'm going to make some Caesar salad dressing.

Linked JD    


3
Made this cake today's lovely light cake, I only had DH home-brew Ginger Beer to use, and didn't have stem  ginger replaced with crystallized ginger, very quick and easy recipe to follow. Cooked for 40 min. We found the ginger flavor to be very mild. I gave the recipe 10 out of 10. DH gave it a 9 said he would have given it 10 if it was iced, which I don't think is needed.


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Chit Chat / E-magazines free from your library
« on: January 19, 2013, 06:21:26 am »
Don't know if this has been mentioned on here before,
I found out during the week, I have downloaded an app for my ipad called Zinio. Or you can download to your computer, iphone, or tablet. There are 97 e-mags to choose from, better homes and gardens, taste, the o mag to name a few,
You just need to login into your library's web site all the info should be there use your library card number, create an account and then start reading. I am pretty sure this is Australian wide, the good thing is they are the current issue and there is no expiry date, yours to keep for ever and free.

5
Chit Chat / Can you help!
« on: December 17, 2012, 11:12:32 am »
Just wondering if anyone would like to send a card or postcard to my friends granddaughter Ella who is in the Royal Childrenís Hospital in Melbourne, this little 5 year old has Acute Lymphoblastic Leukaemia, had been in remission for 13 month sadly it has reared its ugly head again, they have had to move from Hobart to Melbourne last week for a minimum of 6 months for special treatment that they canít receive in Hobart ,Ellaís lovely mother Kerryn, lost her husband in 2008 and 10 months later Ella was diagnosed with Leukaemia itís just not fair.

A face book page has been set up if you would like to like it; itís called Ellaís Journey

www.facebook.com/ellavdhjourney?ref=stream

If you would like to send anything over (Ella loves receiving mail!)
Please pm me for the address.


Mods please remove if this is not allowed; I just want to do something for this family

6
Cookbook Contents / Review Festive Spicy Salts
« on: November 23, 2012, 03:52:45 am »
This was quick and easy to make. my house smells all Festive, another of Tenina's great recipes. The only thing I changed was the peppercorns as I only had black.
Will gift some to my friends with recipe ideas.

7
Jams and Chutneys / Strawberry Liqueur Conserve
« on: October 25, 2012, 02:39:05 pm »
Name of Recipe: Strawberry Liqueur Conserve

This made 3 small jars of jam and 1 small bottle of liqueur, the recipe was given to me by an old friend many years ago. Tonight was the first time I made this recipe in the TMX.

Ingredients:

Liqueur

500 grams strawberries
1/2 cup  sugar
1/2 cup gin

Hull strawberries and combine with gin and sugar, in a jar or glass bowl, cover and stand for 3 days, shake or stir gently several times to dissolve sugar.
After 3 days strain and bottle liquid, nice over ice cream.

Conserve

250 grams fresh strawberries
drained Strawberries from liqueur
190 grams sugar
2 teaspoons lemon rind  (I used 1 lemon)
2 tablespoons lemon juice (I used juice of 1 lemon)

Place all in TMX 100 degrees 40 minutes, speed 1, the last 10 minutes I cooked on Varoma. or until mixture reaches a spreadable consistency when cooled on a plate.  Pour into sterilised jars and seal.
 


Photos:


8
Spice Mixes / Chinese Five spice powder
« on: November 28, 2011, 10:32:00 am »
3  whole star anise
20 cloves
1  long piece of cinnamon
1 Tbs Sichuan pepper
1 tsp cumin seeds
1/4 tsp white peppercorns or white pepper

Place all in TM

Cook on veroma temp for 7 minutes at  ^^ or untill hot and aromatic I sometime cook for 9 minutes.

Grind at speed 10 for 10 seconds

use spatula to scrape mix off the bottom and sides and scrape lid as well back into jug

Grind at speed 10 for 10 seconds.

Repeat until you have a fine spice mix. (Takes about 4 or 5 goes to get a fine spice)


I like the addition of the cumin in this recipe.

Use in any recipe requiring Five spice powder.

9
Introduce Yourself / Another newbie here from WA
« on: January 30, 2011, 08:50:11 am »
I have been lurking here for a few weeks, thought it time to come out of hiding and introduce myself.
My wonder DH surprised me with a TM for christmas. I saw them years ago and just couldnt justify one, a month or so before xmas I was at a friend of a friends house and she had one, and just happened to have some info so I  left it  lying around, and thats all it took. Whish I had it when the kids were still at home.
I have been having fun making lots of recipes and cant wait till I can stand of a long time to make more a (knee replacement just before xmas).
I tied making one of my old recipes chocolate slice in Thermie, but it was very crumbly, first time it has failed, do I need a adjust ingriedents in TM.
We call TM thermie, the lovely lady that sold DH TM came around when I was able to move around a bit and showed me how to use the TM, thats when all the fun started, DH is very impressed with it and has been cooking too. A few weeks ago we had a demo, everyone that was there loved the TM.
Sorry this has gone on a bit. If you get this far thanks for reading.

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