Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - louisagreen

Pages: [1]
1
Recipe Book Recipe Reviews / Re: Quick Blueberry Icecream
« on: December 14, 2009, 12:44:10 pm »
Yes thermomixer, I used a 500g packet frozen blueberries and I made sure the frozen yogurt was cut into cubes, no bigger than an ice cube.  It is a lot of volume, as you can imagine, so I have made a note on my recipe to do it in two batches.  It is a really lovely dessert.

2
Recipe Book Recipe Reviews / Quick Blueberry Icecream
« on: December 14, 2009, 09:31:14 am »
I made this the other night.  The recipe calls for 500g yogurt and 300 - 500g blueberries.  I used 500g.  I poured the yogurt into a plastic container and then froze it, so I could chop it up into ice cube sized pieces.
This was far too much for the TM - It actually stopped working -blade  got 'stuck' and that was that.  It wobbled all over the bench.  So I removed half the ingredients and did it in two batches.  It is really a nice recipe, very refreshing.  I used traditional greek yoghurt, so it definately had a yogurty taste.  (the recipe calls for vanilla flavour). 
But definately halve the recipe.

3
Tips and Tricks / Re: Creaming egg yolks and sugar
« on: November 30, 2009, 02:25:39 am »
Quote from: Gralke on November 29, 2009, 06:06:57 pm
Hello, on the Portuguese forums and in the Portuguese Bamby recipe book they advise, to make a fluffy biskuit type cake, t beat sugar and eggs 6 Mn's speed 3, temperature 37º and repeat same programming but this time without the temperature. And they advise to pulverize the sugar first and only then add the eggs. And some people also advise to start with the flour, beat it on a high speed for a few seconds to get some air into it, reserve the flour and start with pulverizing the sugar. I have never bothered with the flour thing but the rest is my normal procedure already.
Thanks Gralke.  I am curious, though, as to why one would use the temperature?  I would be adding dry ingredients to it, once it has been beaten.

4
Tips and Tricks / Creaming egg yolks and sugar
« on: November 29, 2009, 01:03:39 pm »
I want to convert a cake recipe and the first method is to whip egg yolks and sugar till pale and creamy.  Would I use the butterfly for this?

5
Introduce Yourself / Hello everyone
« on: November 23, 2009, 10:18:01 am »
Hello everyone,
I have been 'snooping' around here for a couple of weeks now, and finally made my first post.  It is wonderful to have a Forum like this. I have learnt a lot, just reading what you all have to say, so much so, that I have not 'mushed' anything yet!  Gee a second makes a difference, doesnt it?  I made coleslaw today and that 'one more' second made a huge difference.  I am having fun trying to adapt my own recipes, furiously making notes, and have been very pleased so far with the results.  I am sure one will never stop learning with this machine.

6
Recipe Requests / Re: White Chocolate Panna Cotta
« on: November 23, 2009, 10:13:19 am »
Thank you so much!
Has anyone made a panna cotta in the TM?  I am interested in your results.  I would imagine it would give a lovely smooth silky result.

7
Recipe Requests / White Chocolate Panna Cotta
« on: November 22, 2009, 01:16:14 pm »
Has anyone converted their white chocolate panna cotta recipe?  Would love it, if you have.
Cheers

Pages: [1]