Does your family like risotto, crumpet? You could use whatever veges they like. I'm a fan of the apricot chicken one.
The white sauce is great for a quick pasta bake - while the white sauce is in the TMX, cook some pasta on the stove, then into a baking dish with veges of choice, +/- BBQ chook or tuna, cheese on top & in the oven.
Ahhhhh. DD1 just asked me if there was anything for dessert. Because I am getting into the raw food-ish scene I have some frozen banana & always keep frozen blueberries on hand for DD2 (she is kind of obsessed) so I just whipped up some frozen banana, blueberries, plain yoghurt & a bit of maple syrup - voila! HEALTHY frozen yoghurt in a matter of seconds.
I had a google on natural bread improver and a place in Victoria sells one saying the ingredients are: Soy Flour, Ascorbic Acid, Bread Flour, Enzyme(Amylase) and has no artificial products, enhancers, numbers. Does this sound "healthy"? Am tempted to get 200gms to try out.
I need to come back and look at these tips for bread. I would really like to make it well enough to replace buying it.
I think another thing I realised about why I don't us mine enough - lots of people seem to use theirs for butter, tomato sauce, etc... Many of the condiments / pastes you can make i presume i won't use quick enough. How do people get around this? I have been thinking about a freezer for a while but I admit it was a half-hearted idea... now I am wondering if this is how people get more use out of the tmx? We don't seem to use / eat things quick enough so i dont feel like i am saving money at all.
This proabbly makes no sense perhps i need to come back a little less brain fried and clarify.
I know what you mean - with less preservatives, from-scratch things don't last as long. You can always just make a bit less? I haven't seen the tomato sauce recipe or tried it but perhaps it can be halved?
We eat LOTS of peanut butter. But peanuts are way cheaper. So I make sure I have peanuts on hand and make less peanut butter than what I'd buy and I keep it in the fridge.
Sometimes I do throw away unused pesto which makes me sad! But it tastes so much better, so I don't mind
I freeze what I don't use. My freezer is a treasure trove.
I don't make too much stuff that doesn't get used straight away. Things like sauces you can can by putting in sterile jars that are heat sealed and stored in dark places.
I made lemon curd last summer and it made 3 jars. Finished the last jar recently. I stored the jars in the fridge in our condiments crisper lol.
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