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I'm not an expert but I don't think it would matter if you left the salt out.
My personal theory is that when the yeast start getting old (I buy the big maroon container and keep it in the fridge), it is less effective but will still give your bread a bit of a rise. I always use milk (or actually milk powder and water) in my bread. And I'm not sure which recipe you use, but it can help to let the yeast and wet ingredients sit for 10 minutes before you add the flour, just to get it going a bit.
Made creme brûlée for the first time today. So good!
Also made spag bol, and my man made bread and dip :)
I'm making the orange cake from the EDC. I am going to put some chocolate cream cheese inside it. I licked a little bit of the cake mix from the bowl and it's so yummy! I can't wait to eat it, but I have to, it's for play group tomorrow!
You guys, I made herb and garlic pull apart from the EDC this afternoon after going to a cooking class last week and watching it being made. Wasnt sure about how to place the dough in thr cake tin. Easiest thing ever and so delicious!
Thanks for the reminder about herb pull apart, it was the first bread I made in my TMX and it turned out great, I too was amazed how easy. I should make again. I am terrible for only trying stuff once.
Did you do the concertina style thing??? I haven't worked out how to do that...
Don't you just break bits of dough off, roll them in the butter mixture and layer them in the tin? That's how I've made it before (pre thermie)
OP - google thermomix pull apart video, There is a few videos online demonstrating the consintenia method.
Thanks redgum! Hadn't thought of that! I tried and it just went all glurgh. Yeah, that's the technical term :)
Kim I just tried to roll it on itself, didn't think about layering it...!
Yep. I saw it at a cooking class. Basically you cut strips of dough with herb butter on it then fold it over each other like a zig zag so it looks like this. ---> /\/\/:
Then pack the piece on the side of the tin and keep going til the tin is full. :)
Tonight I made the chicken stroganoff from the devil of a cookbook... really yummy. The boys loved it. Really nice flavour. I had mine with thr leftover herb and garlic pull apart. .. yummmmm. The stroganoff took all of 20mins! And super easy!
Who has the new in the mix 2 cookbook?
I have ITM2, best cookbook yet I think :) I'm making the capsicum tart tomorrow night.
I can't wait to get that book! I was supposed to go to the book launch class thingy. But I am going away for a girls weekend that weekend. Boo.
What is the best cookbook. I have the edc the Veroma one and I think a seafood one which I will never use. I just find I'm using it mostly for cooking sweets then proper meals
I love in the mix. I want the quick fix books too. And I heart chocolate.
Made the impossible quiche tonight. The boys gobbled it up... really really delish and not so impossible. Loving the devil of a cookbook!
Ok BR you've encouraged me to revisit the devil!!!
I want ITM and For Food's Sake and the new chocolate one... And quick fix... I want them alllllll!!!!!
I bought the I love choc one and devil one the other day. Just the pictures alone in the choc one are fattening I'm sure! It's a beautiful cookbook.
Does anyone have issues with taking friends (in this case already tmx owners with diff consultants) to cooking classes in their own area? I have been to a few now, organised by the umbrella of consultants mine comes under. Both times I have bought tix for friends, and both times it's been drilled into me that they shouldn't come to "our" classes they should go to their own.
I understand it's all about looking after your own customers etc but we like to all get together and go. Swap recipes etc it's a fun night. I've all but been told they won't allow it anymore. It's really frustrating. Wondering if anyone else has encountered this?