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Messages - Mully

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Introduce Yourself / Re: Hello from London
« on: June 22, 2015, 10:45:08 pm »
Hi and thank you everyone for such a lovely warm welcome!

Sorry for delayed replies I've been up to my eyes in work after having said I de stress with the colouring books.

I don't use it a lot just at times when I think everything is getting too much and I need to just stop and take some time out.  Then I reach for one of the books and start.  Before I know it an hour or so has gone and I've been sitting down with tongue sticking out (in concentration) and frowning that I don't have enough colours in my pencils haha

I was never that good at staying inside the lines, but I wasn't ever obsessive about it so I don't mind if I go over the lines a bit here and there.  I've seen some people say "why destroy a perfectly lovely drawing by colouring it in" which is also a good argument, but I've seen some friends do some wonderful work inside those lines.

I've now also tried the frozen fruit ice cream (made using 0% fat natural greek yoghurt and a huge box of strawberries I got for a knock down 30p) which was utterly delicious, the beetroot salad went down a storm at a BBQ at the weekend as did the coleslaw (though I didn't like it so much - I felt it was almost too chopped up).

I really want to try Bacon Jam too

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Introduce Yourself / Re: Hello from London
« on: June 17, 2015, 12:09:52 am »
Hi Mully, what a great introduction you've posted.  Welcome to the forum. You're off to a great start with your TMX cooking, well done and thanks for sharing your experience with is.  I've only recently  heard of the new adult colouring in craze but but have yet to see any books.  Must check out the  newsagent next time I go shopping to see what it's all about.

Hi Judydawn and thank you for the welcome  :)

If you can find Johanna Basford's "Secret Garden" it's a great book to start on.  The paper quality is lovely or Millie Marotta's Animal Kingdom, they are both fabulous books.  There are quite a lot available now, with mandala drawings etc.  It isn't for everyone, I read a review recently where the writer was saying it just stressed her out and reminded her of being a child and being admonished for going over the lines!

A few years ago a friend introduced me to the a great book called "fat ladies in spaaaace - a body positive colouring book" by Nicole Lorenz which just tickled me.  I didn't buy it, but thought it was brilliant.  Then saw the Johanna Basford book and that was that.

I'm loving my TM and had never heard of it until a few weeks ago when by chance I was invited to a demo evening.  I'm very glad I was invited.

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Introduce Yourself / Hello from London
« on: June 16, 2015, 11:19:38 pm »
Hi all

I took delivery of my TM 5 last Thursday.  I spent the weekend cooking up a storm!  I've made Tenia's Tuscan Almond Pesto, Lemon Curd, Asian Style rice, Porcini Mushroom pasta, Alyce Alexandra's Raspberry and white chocolate cupcakes, fresh Lemonade, frozen strawberry "ice cream" (made with quark).

I absolutely love it!  Such a great piece of kitchen kit. 

Apart from my new found "craft" I also knit, sew, make jewellery and love adult colouring in books (which help me de-stress when things get too much).

Looking forward to my TM journey!

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Introduce Yourself / Re: Hello from Dublin
« on: June 16, 2015, 11:13:46 pm »
Welcome to the forum. You would not have a recipe for Irish Soda Bread would you? lovely to have you with just before St Patrick's Day
Gert


Hello!

I'm also very new, from London but I do have a soda bread recipe (not TM though)


Soda Bread

10 oz extra coarse wholemeal flower pref Odlams Irish Flour
10 oz strong white bread flour
1oz wheatgerm
1 tsp salt
1.5 tsp bicarb
Approx 1 pint buttermilk
2 tsp brown sugar

Heat oven to 200c 180c fan

Grease baking tray with butter.

Mix dry ingredients together in a large bowl

Add buttermilk slowly while mixing to soft but not wet dough – need to be able to roll into a ball on a floured board

tip: you can freeze excess buttermilk

Gently roll in ball on a floured board - needs very little handling.  Place on greased tray and with sharp knife (bless the bread by) cutting a cross in the top

Bake for approx 40 mins till loaf sounds hollow when tapped on the bottom

Wrap in cling film and freeze – to defrost put in microwave in cling film and will be like fresh





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