Thanks for all the compliments girls - glad you all liked the idea.  MJ, I haven't seen those elastic bands you mentioned - where do you buy them?

And this one too Cathy http://www.forumthermomix.com/index.php?topic=1700.0

Me too Karen but if you need any help until you find the book mymac2009, just ask us.  A lot of the basic stuff that is handy is in that book - I still refer to it for lots of things.

That was bad timing Kaycee, cooking classes don't come along that often. Get well soon.

He doesn't like fruit but will he drink a fruit smoothie em? Have you got the the recipe booklet called 'Lunchbox and After School ideas'?  Don't know if the contents have been listed on here anywhere - there doesn't seem to be an index in the booklet.
Your consultant will be able to show you one and even though there are things made from fruit in it, there are other things that may suit your needs too.
I'm sure some Mums with young ones will come to your rescue with some ideas.

mum23, you can freeze both the butter and the cheese. The butter would still be OK to use once past the 2nd March, people on here do buy their cream when it is out on special & close to useby dates, specifically to make butter. If you are baking a lot, a batch won't last long anyway. If you have made bulk amounts of butter I would freeze some.

Name of Recipe:Crepe Baskets (From a Take 5 recipe booklet)
Number of People:Makes 8
Ingredients:
140g plain flour
3 x 59g eggs, lightly beaten
250g milk
1 tblspn melted butter

Chocolate Sauce - 300mls thickened cream
                          200g dark cooking chocolate (I used milk chocolate) - broken into squares
                          1 tblspn brown sugar

Preparation:
Crepes
Place all the ingredients into the TM bowl and blend for 35 seconds/speed 8.
Transfer batter to a large jug and stand, covered for 20 minutes.
Preheat oven to 180^o C.
Pour 2-3 tblspns of the batter into a small heated, greased frying pan, tilting pan so the batter covers the base. You need about a 16cm crepe. Cook until light golden brown, turn and cook the other side.
Grease the outside of 8 small ovenproof moulds (I used 7cm base ceramic ramekins).
Place the inverted moulds onto 2 lightly greased oven trays.  
Drape a crepe over each mould as you make them. I placed a large rubber band around them and left it there until the crepe went cold - it helps keep the basket a nice shape. (Don't forget to remove it carefully before placing the baskets in the oven - cutting them off with scissors is the easiest way).  You could use string instead.
Bake for 10-12 minutes or until crepes are crisp. This will depend on their thickness.
Remove from oven and allow the crepes to cool on the moulds.
Remove the baskets from the moulds and place right way up onto the baking tray. Return to a 150^o C oven for a further 2-6 minutes or until baskets are completely dry and crisp.   Remove from oven and cool.
Serve with a scoop of ice-cream, some fresh fruit and drizzle with chocolate sauce.


Chocolate sauce - Place all ingredients into TM bowl and cook 4mins/50^o C/speed 3.

Tips/Hints:

To really impress your guests, serve filled with home made ice-cream eg QuirkyJo's 30 second Choc-banana-nut ice-cream and some fruit. Chocolate sauce would not be necessary with this one.

Crepe baskets and chocolate sauce can be prepared a day ahead. Keep the sauce in the fridge and the baskets in an airtight container. If baskets soften on storage, they can be re-crisped by placing them into a 150^oC preheated oven for a few minutes. Reheat chocolate sauce just before serving.
Your guests will need both a fork and a spoon to eat this dessert.

members' comments
Chelsea - They looked absolutely beautiful were very delicious.  I will be buying some smaller ramekins though because the baskets were a bit too big.  I might even make really small crepes and use my biggest muffin tray (upside down).   

Yes, Nestle make both the Carnation and Bear Brand evaporated milks.  I wonder if continental or Asian shops stock some other brand?