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Messages - frannie

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1
Questions? Technical Issues? The Survival Guide / Re: Olive Oil??
« on: July 31, 2009, 02:29:37 pm »
Hi Chelsea,

I find Rice Bran oil is excellent particularly when cooking at higher temps.

High in antioxidants.

Look it up on google, and let me know what you think.

You could also try Grapeseed oil, and Camellia oil - suitable for cooking at higher temps.
The Grapeseed oil has a strong flavour all its own.  Very yum!

Cheers,
Fran :)

2
Introduce Yourself / Re: Hi from Debra Sydney Australia
« on: July 29, 2009, 01:32:06 pm »
Hi Debra,
You're very welcome.
Let us know how the recipe turns out!
Warm regards,
Fran :)

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Introduce Yourself / Re: Hello, from Frannie, Melbourne, Australia :)
« on: July 28, 2009, 03:12:54 pm »
Thanks for the welcome, Aunty Annie!
Yes, I can see this is a great site.
Hoping to try out some new recipes soon.
Since the working week began, have been too busy, alas...
Perhaps tomorrow?
Cheers,
Fran :)

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Introduce Yourself / Re: Hello, from Frannie, Melbourne, Australia :)
« on: July 27, 2009, 01:31:55 am »
Hi Joelene & Thermomixer,

Many thanks for your warm welcome, too!

Yes, I've been working on my husband re: healthy food preparation (getting him into Sally Fallon's book "Nourishing Traditions", too), so he's really keen, and encouraging.  He says anything that makes me want to prepare food is a bonus (I'm usually too busy or otherwise distracted to prepare meals...ie until I got onto Nourishing Traditions & this TMX machine!  Have quite a few friends into the NT book.

Re: TMX consultant not putting me onto this website, well my consultant has only been promoting the TMX for 3 weeks, and I was her first sale a week or so ago!  I'm pretty sure with her busy lifestyle (4 kids) and now busily booked with TMX demos, she wouldn't have the faintest idea this group exists.  I'll let her know today.

Warm regards,
Fran :)

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Introduce Yourself / Re: Hello, from Frannie, Melbourne, Australia :)
« on: July 26, 2009, 11:14:46 am »
Many thanks to Karen & Judy for the warm welcome and encouragement!

Bless you!

Fran x

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Introduce Yourself / Re: Hi from Debra Sydney Australia
« on: July 26, 2009, 07:14:34 am »
Hi Debra,

I'm brand new to TMX, too.  Mine also arrived on Friday...it's only 3 days old now :)

I noticed you mentioned the Sabayon as shown on Master Chef.

I looked it up on google, and with cutting and pasting, here's the TMX recipe.  Enjoy!  Fran (frannie)  ;D
PS.  Don't know if this recipe has been included as one of the desserts already? 

Sabayon (Serves 4)  as shown on Master Chef, Channel 10, July 2009

5 egg yolks
100g (about ½ cup) caster sugar
1 tsp freshly ground nutmeg
2-3 tbs freshly squeezed orange juice
1 tsp vanilla extract
2 tbs dark rum

To make the sabayon, place all the ingredients (using 2 tbs orange juice) into a Thermomix (see note below), secure the top and set for 8 minutes at 80 degrees celsius on speed 4. Alternately combine egg yolks and sugar in a large heatproof bowl and whisk with balloon whisk until the sugar dissolves and mixture is pale and creamy. Add the nutmeg, 3 tbs orange juice, vanilla and rum and whisk until combined. Place the bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water) and cook, whisking gently and constantly for 8-10 minutes or until the sabayon starts to thicken, take care as it curdles quickly.

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Introduce Yourself / Hello, from Frannie, Melbourne, Australia :)
« on: July 26, 2009, 07:00:24 am »
Hi fellow Thermomixers,

I'm totally new to the TMX, having only received my new appliance 2 days ago.
That night I cooked some basmati rice & vegie stir fry (using lots of home grown vegies) for dinner, instead of the usual Friday fish n chips treat.  The meal was delicious and easy to prepare.

After dinner, my husband (who'd been at the first TMX demo I hosted 2 wks ago) decided to look thru the cookbook and make a cake :)  He chose to make the lemon poppyseed cake.  It sunk slightly in the middle, but tasted delicious.  The next day I made a lemon syrup for the cake (using recipe from Stephanie Alexander's cookbook) - as I was very low on castor sugar, I followed instructions for how to make castor sugar from basic white sugar with great results.

Last night (Sat) we invited mum over for dinner.  Ian roasted chops in the oven with various seasonings, carrots, onions & stock, and I made the perfect potato mash in the TMX book - mum was very impressed (she watched me make the mash)!  For dessert, I cut small slices of the lemon poppyseed cake, drizzled on some heated up lemon syrup, then poured on the lemon custard which I made using the TMX (mum watched again in amazement).

Today (Sun), my husband made the pumpkin soup.  Not quite what we are used to (we don't usually use so much liquid, and the texture is usually creamier, but it wasn't bad, and I'm sure we'll learn how to adapt the recipe.  Ian said that it would have been much better if we'd used butternut pumpkin rather than our (home grown) QLD blue.

I found the starter recipe book a bit limited on main meals, so decided to check out more recipes on the thermomix site, but again, only a few extra recipes.  Then google did me a favour and directed me to this website.  I have since copied, cut & pasted so many of your recipes into a file which I will eventually print off and put in a plastic sleeved folder for future use.

So am looking fwd to making some superb dishes using my new TMX.  Btw, I let friends on our yahoo permaculture site know about my new TMX, and need to sell unrequired appliances such as my hardly used Magimix 3000 food processor and Wonder Mill grain grinder.  I've already got a buyer for the Magimix (yay!), but may have to list my Wonder Mill on ebay, and any monies made will help pay off my credit card purchase of the TMX.

So excited!  Thanks everyone for recipes you've provided for us novices.  Bless you all!  Fran x

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