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Messages - kpev
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« on: June 10, 2014, 10:53:12 am »
ta
so i can just add the flavourings after I've made it and its fermented OK?
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« on: June 10, 2014, 10:04:29 am »
So i just made my first yogurt, but all the recipes I've found so far say to add vanilla and sugar at the start, not the end.
How can I best flavour my raw yogurt? I have berries, vanilla paste and honey - I was thinking just plain vanilla, but ... help!
3
« on: April 23, 2014, 08:37:30 am »
Hmmm so I made this with fresh ginger, but now that I've tasted it (hot from the thermie!) it's got a definate ginger kick! Sooooo .... what's the difference between fresh ginger, stem ginger, and stem ginger (fresh) ? As it appears that stem ginger is ginger in sugar syrup? Tastes yummy though - my mum is staying with me and it's a thermie kind of day - beef stock, hommus, this and as soon as I've boiled the water to rinse the jars out (I've already put them through a hot dishwasher) I'll be making quiche, starting with the shortcrust pastry 
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« on: December 11, 2013, 09:22:19 am »
Heydehey.
Here's my first attempt at putting forward a recipe  Hope you enjoy.
Prep - 8 mins
Cook - 26 mins
Ingredients:
400g dried pasta (large spirals)
1tbsp olive oil
large pinch sea salt
1200g water
30g whole cashews (optional)
2 small carrots, in large chunks
4 sticks celery, in large chunks
4 spring onions, cut into 5cm chunks (whites only)
Half roast chook, meat removed.
1tbsp curry powder (I used keens)
120g mayo
100g yogurt
40g bbq relish / chutney
1tsp tumeric
1 tsp paprika
1/4 tsp ground cinnamon
1. Put 1200g water into thermomix, add oil + salt, put on cover, cook 8-10 mins @ 100deg  speed 1.
2. After water boiled, add dried pasta. Cook 11mins, 100deg,  with no MC, but with basket on lid.
3. Drain pasta in Varooma bowl & rinse in cold water. Set aside into salad bowl.
4. Wash & Dry TM bowl.
5. Put in cashews, speed 6 1-2secs until rough chopped.
6. Roast, 2min 30 @ 80deg sp1
7. Set aside into small bowl or cup for later.
8. Chop carrots, celery & spring onion 2-3 short 2sec bursts on  Turbo
9. Pop on top of pasta in salad bowl.
10. Chop chicken 1-2 short 2sec bursts @ speed 6
11. Pop on top of pasta in salad bowl.
12. Clean & dry TM bowl
13. Cook curry powder @ 80deg 1 min speed 1
14. Add yogurt, mayo, relish, cinnamon, paprika, tumeric
15. Mix speed 4, 30secs
16. Toss dressing through salad, mixing well.
18. Sprinkle on nuts to serve.
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« on: November 25, 2013, 10:03:38 am »
Snappy, thankyou. This was so easy! And yum!!! I did use my rice cooker for the rice while cooking the curry, and it was gooooood.
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« on: November 25, 2013, 08:19:28 am »
Thanks folks
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« on: November 24, 2013, 03:18:19 am »
Hi Cookie, I've had it for about 4 weeks. My hubby loves the polenta (he hated polenta before TX!) and I think custard ... yum ... For mains, I'm enjoying making pasta + sauces. Oh, and pikelets
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« on: November 24, 2013, 03:13:05 am »
Thanks Snappy, I've got your coconut curry on the list for this week!
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« on: November 24, 2013, 02:54:32 am »
.. and that's just since lunchtime!
Anyhoos, g'day and hi and all that stuff. Thermi newbie. My oven now doesn't work, so checking out all-TX meals (without warming thingy tray thingy as I haven't had my party yet)
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« on: November 24, 2013, 02:37:50 am »
Sounds yum, will try tonight!
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