Made the EDC cashew chicken last night. Was almost completely tasteless!! On the upside my white food only child loved it. :D
My poor thermie has had a holiday the last couple of weeks as DH has been away. Working my way back into enthusiasm.
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Made the EDC cashew chicken last night. Was almost completely tasteless!! On the upside my white food only child loved it. :D
My poor thermie has had a holiday the last couple of weeks as DH has been away. Working my way back into enthusiasm.
I made the easy peasy soy and garlic chicken last night and it was yumo! Definitely not flavourless. Next time I'll add some chilli flakes to the marinade.
Today I've got to find a recipe for vegetarian sausage rolls to make and make a baby spinach, tomato and cheese pull apart.
I have made vegetarian sausage rolls a couple of times - the Cyndi OMeara one on the recipe community. We all love them.
Made three awesome things today, a green drink (with kale, baby spinach, strawberries, banana, chia seeds and coconut water), Hainanese chicken rice (sooo good!) and mayonnaise, which I then turned into a chilli lime dressing.
Which haianese chicken recipe, Hetty? I want to try that.
I had a thermofail tonight... Coleslaw. Tried to just make it up, no recipe... Ended up like almost purée :(
It's in the thermomix Asian cookbook, but there's another recipe on the recipe community that has good reviews. I can write out the recipe if you want, or post the cooking times for larger amounts of chicken (the one on the community is for a 1.2kg chicken). The chilli sauce to go with it in the Asian recipe cookbook is awesome, but very spicy.
I'll have a look at recipe community, thanks!
Manhattan, you asked before about bolognese without fine meat, well, I did it tonight using this http://www.recipecommunity.com.au/re...olognese/77912 but with the ingredients I like in bolognese (we all have our different ingredients for bolognese!). So basically, putting it in last. It worked really well, the mince was about the same fineness as when I do it on the stove top. I don't think I'll be making it on a stove top any time soon, this was so easy and about 90% as good as when I make it on a stove top. I also made my own pasta and having the thermie helped me cut down on time for that as well.
Borrowed a TM cookbook from the library called Quick Fix in the Thermomix. It was great!
New recipe from that book: 2 heaped teaspoon coffee powder, 100g milk, 350g ice cubes, sugar to taste. Speed 10, 30 secs. Then insert butterfly and Speed 4, 2 mins. Kinda like a frothy milkshake.
Borrowed a TM cookbook from the library called Quick Fix in the Thermomix. It was great!
New recipe from that book: 2 heaped teaspoon coffee powder, 100g milk, 350g ice cubes, sugar to taste. Speed 10, 30 secs. Then insert butterfly and Speed 4, 2 mins. Kinda like a frothy milkshake.
I'd never thought about borrowing from the library, but you're the second person that's mentioned it, might have to go and check our out.
I also borrowed Quick Fix from Library - only made the bagels so far but they turned out really well. I think have on loan a week or so more - it is very popular I was 13th reserve so had to wait a while and there are 7 reserves on it at the moment.
Nom nom - iced coffee! Might give that one a whizz.
I've just made bread, which, for the first time has flopped. Literally. Don't know why! Any ideas??
Also in the mix today I made a healthy chocolate puffed rice slice. It is setting in the fridge - don't known if family will like it, sweetened with rice malt syrup instead of sugar! We'll see!
OP - I make bread often but have the occasional flop. Possible reasons: old yeast/getting to the bottom of the container, too much salt, water too hot, forgot to put yeast in (yes, have done this!).
Rice malt syrup rocks. I have only used it once, in rice pudding, but it was pretty sweet to my taste still. Hope your family likes your slice!
I don't add salt... I don't think the water was too hot but it is possible??
I hope it isn't the yeast... I've still got a fair bit to go! Bloom, do your loaves rise up nice and high? Do you have any tips for me?
Test your yeast in a glass of warm water and see if it fizzles. I use the TMX to ensure my liquid is at the right temp by putting it on for a minute or so to reach 37C.
Surely it wouldn't have risen at all of it were the yeast though?
I would say tbh that there is a possibility your scales were touching something when you added the ingredients. That's just my guess and I could be wrong :P
It was a little crowded on the bench :redface: Possibly something touching the cord...
How important is salt? I do the 1min at 37deg thing too.
Too much kills the yeast. I even make sure that the salt and yeast don't touch when going into the machine.
Wow Rouge, I didn't know that! Maybe that's what I'm doing wrong with my bread...whilst it rises, it's never very fluffy or as beautiful as the ones everyone posts on FB!!:
But does it matter if I I leave it out?
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?
I went to one class - wasn't in my area but I didn't get from consultant in my area either. Seems ridiculous to me, some nights are convenient some locations better than others so seems silly to restrict. I am going to a Christmas one tomorrow with my mum who is a TMX owner but in England!! This one probably would be considered my area though am not sure. I probably wouldn't go to another on my own, seemed like most people there with friends and is just more interesting going with someone to discuss etc. (Although I did find it quite rude the way some people chatted right through and if I was delivering course I would have asked them to save chat to end).
Might join in. Had a demo, now I'm convinced I need one. So I'm on the path to convince dh. He's going to get bored with my constant reminders lol.