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Messages - Thermoconvert
1
« on: March 18, 2011, 11:15:25 am »
We had so many pak choy last year that I made stock with it, as per the stocl concentrate recipe in the EDC.
I just subsituted all veges for pak choy. For example 1 carrot was subsituted with a handful of pak choy etc. I added same amount of salt and herbs and it turned out great. The best stock ever! It had a very mild taste.
2
« on: January 28, 2010, 02:46:34 am »
Hi, another Perth consultant here. Would love my details added please. Location: SOR/Perth Forum Username / Real Name: Thermoconvert / Jaye Best contact details (email): EMAIL ME HEREComments: I have had my Thermomix for over a year and have not been able to stop using it or spreading the word about how fantastic it is. I have seen the huge impact it has had on our diet and as a result I feel and look a lot healthier and am enjoying having more control over the food we eat. I love the extra time I now get to spend with my family (and on 'me' time), as a result of the Thermomix cutting down the time I spend in the kitchen and helping me get much more organised.
3
« on: January 19, 2010, 05:10:02 am »
I use the long red chillies and leave the seeds in. If you want to take the seeds out you will have to double the amount of chillies to create the same amount of 'heat' (as per original recipe given to me).
It is a lot more economical to just include the seeds.
4
« on: January 14, 2010, 12:47:03 pm »
I'm so glad you enjoyed it. It is so easy, I have made it for a fete stall and everyone thought I was fabulous...I had to tell them my little secret of owning a Thermomix.
You have made it on the stovetop (before Thermie), but the colour it keeps in the Thermomix is much brighter.
5
« on: December 13, 2009, 03:29:04 am »
I love all of these ideas, expecially changing the lid so it doesn't drip over the Thermomix and make a mess on my bench when i take it off.
A silicone spatuala is also a must for me, I find the Thermomix spatula is not very good for scraping the sides or getting dregs of the bottom as it does not bend to the bowl.
A spout for pouring would also be amazing.
6
« on: December 07, 2009, 10:36:32 pm »
No problem Nay-Nay. I love simple recipes! You have just reminded me I need to make some more for my father in law for Christmas.
I don't tend to use much of it myself and a bottle would last years, but the men in my family seem to go through it a lot faster. I know my husband polishes off 1-2 large bottles a year on eggs alone!
7
« on: November 27, 2009, 11:30:00 pm »
When I have a big amount of lemons, I juice them in Thermie and freeze in ice cubes to use throughout the year.
By accident I have found the juice alone makes great lemon sorbet.
I only use 90g lemon juice ice cubes, 8 mint leaves milled with sugar(optional), 120-150g sugar and 700g water ice cubes. I find I do have to add water to this mix to get it moving.
8
« on: November 27, 2009, 11:15:05 pm »
I made this last night and froze the leftovers (with the yogurt already added). Will let you know how it goes. Thanks for typing recipe up. I have the calendar, but would rather cut and paste it and pop it in my Thermomix Recipe Book.
9
« on: November 25, 2009, 11:17:00 pm »
It is definitely a soft slice, I am not sure how I would describe it:) But it can be crumbly if cut too early.
10
« on: November 25, 2009, 11:15:30 pm »
I have some opened chilli sauce in the fridge and the sealed stuff in the cupboard. I haven't notice any spoiling.
11
« on: November 25, 2009, 11:14:08 pm »
Mine has been in the cupboard for a year and is still fine.
12
« on: November 23, 2009, 10:26:21 pm »
Nay-nay, my last condiments to work out are tomato paste, oyster sauce, fish sauce and soy sauce. I have found recipes for most of these, but with no success to far.
I am a little lazy, so I also want these recipes to be easy! Maybe I am asking too much:)
13
« on: November 23, 2009, 10:17:31 pm »
Now you have me thinking Nay Nay:) I haven't made this since last summer...just waiting for apricots to come back in season. I know I tend to fill things up a bit and clean up the mess later:)
I wrote the recipe down as I made it, but Thermomixers adjustments sound good. I will note any changes I make when apricots come back in season.
14
« on: November 23, 2009, 10:11:07 pm »
In Australia glazed ginger in a crystalised ginger. It is covered in sugar.
15
« on: November 23, 2009, 06:14:33 am »
Yoghurt Topping:
3/4 cup icing sugar
1 Tbsp lowfat plain yogurt
1/2 tsp grated orange or lemon rind
1/2 tsp orange or lemon juice (or omit juice and only use 1/2 cup of icing sugar)
or
1/4 cup yoghurt
little honey and
few drops of apple juice
I have used these to ice cakes which are quickly eaten, so am not sure how well icing would store. Would definitely keep them in the fridge though. Let me know how it goes if you ever try it.
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