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Messages - RhubarbWhine
1
« on: February 03, 2013, 09:26:08 pm »
Can I ask RW was the liter of tikka paste a double or triple amount of the ingredients?
Greyhoundmum The recipe as it is, made a litre.
2
« on: February 03, 2013, 09:32:05 am »
I made the Balti as well, which I will use during the week (some of it) Both so very authentic.
3
« on: February 03, 2013, 07:34:13 am »
Here's another thread on tikka paste RW - it freezes well.
Thank you.
4
« on: February 03, 2013, 06:29:21 am »
RW I empathise with you. I retired from teaching ( I was retirement age) because of the politics of the admin. I was acting admin at the time and we had an acting boss come in. Yuck x 1000000. I got out.
I have just checked your blog out. Love it, especially the vision of you in the 'ladies' pulling control products up. I had a lovely laugh. Years ago when they were fashionable last time round my DH called them 5 pounds thinner undergarments.
Thanks Cookie. Many of the senior teachers, and good teachers with morals and ethics - are leaving. There's very few left to mentor the new. I feel sad for what I see happen, but you are on the money - we must do what's right for us at the given time. I am still so tired, and very 'wound', I am so used to living with the pressure of the 'unfinished', 'what next', and 'working on the weekend and midnight most nights'. Lucky my love of cooking has always been my stress release, so I can remind myself to get busy in the kitchen. Thanks for the ki8nd words on my blog. I love to write.
5
« on: February 03, 2013, 06:21:13 am »
I've just made a litre of tikka paste from the Fast and Easy Indian book. Tikka paneer dor dinner tonight, not sure what I am going to do with the rest of it. Hope it freezes well.
Another thing I won't be buying anymore - any type of curry paste.
6
« on: February 03, 2013, 05:19:43 am »
Thank you very much, everyone. Amy :-) and goldfish - I am happy to share the recipe and when I type it up properly will share with pleasure. Sharing is good  Alexis - thank you for the kind words. So nice to hear from someone who understands the politics and unrealistic expectations that come with teaching. If I have to hear anyone say 'oh, all those holidays' again my eyeroll will have my eyes vanish in the back of my head. I know people don't understand the difference between recess leave and the kids holidays - (who do get holidays!) Goldfish - I am hedging my bets. Whilst on leave, I at least have a job to go back to - I will see how I feel.
7
« on: February 03, 2013, 04:19:59 am »
I thought you might like to see my bread from today. This is the first time I have ventured away from a 'recipe' and made my own recipe based on the successes and failures I've had since Christmas. I am very pleased with the look and the taste, and the texture isn't too dense. Hope you don't mind me sharing.
8
« on: February 01, 2013, 04:45:51 am »
Hi guys I am now almost 2 months into having my thermomix and have written a post on my blog on my journey leading up to the purchase, and my findings to date. I am sharing it here in case anyone would like to read and I would also love to know other's thermi stories as well. Were you like me, and needed time for it to 'sell itself' to you, or were you an instant convert? PS: I am quite prepared that some people will disagree with my thermomix story (I'm OK with that
9
« on: January 18, 2013, 10:16:27 pm »
Thanks for the clarification, I wasn't aware you had a different machine. So much to know, as a newbie to the forums.
10
« on: January 17, 2013, 08:42:20 am »
We had this last night. Managed to convince hubby to take some to work for lunch but the rest went to the chooks  We found it just too bland (and we are huge chick pea lovers). I think it needed a good whack of spices, like some harrissa or even stir through some Za'atar, and some finely sliced red onion and coriander leaf - something to give it some punch and flavour.
11
« on: January 17, 2013, 05:21:00 am »
no, it looked rather long! Thanks for the explanation.
12
« on: January 17, 2013, 05:12:10 am »
I wasn't around and don't really know the protocol, but I am in. Is it all cooking related? Are there guidelines about what to buy, how much to spend etc? That might help the newbies like me ?
13
« on: January 17, 2013, 02:21:18 am »
Like a dog on a leash
14
« on: January 17, 2013, 02:01:20 am »
Thanks Goldfish. Putting it in the sink sounds like a recipe for disaster in my house. (Boys!) My mind is now at rest.
It reminded me of a toddler trying to do the hokey pokey...
15
« on: January 17, 2013, 01:52:50 am »
I've just made the dough for my first batch of rolls. I was very wary of leaving the machine alone as it 'walked' along the bench with the power of the kneading. I tried putting it on a tray but that was worse. I tried a slip mat but that just bunched up while it 'walked'. Does this happen with everyone else's Thermies too, or is mine 'special' ?
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