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Messages - happylittleday
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« on: May 26, 2010, 04:57:15 am »
Would it need to be a cast iron crockpot or is ceramic ok?
Tony I'll have to give the oven light a go, thanks. I'm not sure if it will get warm enough as a fan comes on in my oven even just for the light, and I can't override it - so hopefully it won't be too breezy!
I'll have to wait until next week to try again I think......can only justify the purchase of so much milk in one week!!
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« on: May 26, 2010, 04:50:21 am »
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« on: May 25, 2010, 02:33:43 pm »
Thanks Isi for this recipe, it's delicious!   I made it tonight with a few variations because I'm intolerant to gluten; and based on what veggies came in my co-op box this week. I used gluten free pasta spirals and did a pasta bake instead of a lasagne because I didn't have any lasagne sheets on hand. I pre cooked the pasta before stirring together in the lasagne dish with the strained veggies and the bechamel sauce. Then I sprinkled it with grated parmesan and tasty cheese before putting it in the oven to brown....perfect!!!
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« on: May 25, 2010, 06:44:42 am »
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« on: May 24, 2010, 06:08:35 am »
Thanks Andie and Versace Andie there is something about the taste that isn't quite right - maybe my little thermos let the temperature drop too much overnight - it was very cold in our house last night. And the milk I used was just the end of our carton from a few days earlier so maybe very fresh milk will make a difference. And Versace thanks for the tip! I'm about to pop out to pick up some more milk so I'll try homogenised this time to see if makes a difference. (I think it may be cheaper that way, too!) I'll also try it at TM temp 90C as suggested in this thread - maybe the temp was just a fraction too low to break down the proteins. There was quite a bit of cream on top when I opened it this morning and I was surprised to see how much it had separated. Anyway, will let you know how I go....try try again.....
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« on: May 24, 2010, 04:05:17 am »
Ok, so what I have created smells like yoghurt and tastes like yoghurt but doesn't exactly look like yoghurt. I don't know if I would describe it as "stringy" but it's quite gelatinous in texture. Kind of gloopy, but not slimy. I used unhomogenised organic full cream milk, and the yoghurt had a thin layer of cream on top when I opened it - I wonder if that may have affected the way it cultured?  Or maybe I needed to use Greek style as a starter and not European? I'm worried it might have fallen victim to the "bad bugs" that Andie and others' have talked about. If it has, should I not eat it? Is likely to make you sick?  I plan on trying again just as soon as I go out to get some more milk! Glad I only made a small amount though!
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« on: May 23, 2010, 02:02:46 pm »
I've been looking for ways to improve my relationship with my TM lately ( http://www.forumthermomix.com/index.php?topic=3661.0 ) and am pretty pleased to announce I've just had my first go at making Valerie's yoghurt I wasn't exited about the powder in the EDC recipe and since EasiYo sachets (other then Greek) have some additives, I've never tried it. I'm not a fan of the tang of Greek style yoghurt, but I absolutely love love love a plain mild European style or Jalna premium vanilla which isn't too sweet. So, I used Jalna Leben as starter (just the cultures and milk solids are listed as ingredients), and from the tiny bit I tasted from the TM bowl after pouring the cooked mix, it has a lovely mild flavour so I hope it works! There was a mix up with my delivery demo and we didn't have enough households represented, so I didn't receive my thermoserver, so tonight I made a 600ml amount (also incase in doesn't work) measured with, and now culturing in, my Aladdin brand thermal bento bowl. It's basically a 700ml very short and wide thermos with a clever lid which stacks by locking into the base of another bowl. (We don't use microwaves so I pop hubbies' lunch in in the morning and he gets a hot/cold meal at lunchtime - I highly recommend them!) We have 4 so one can be sacrificed for a few days if this batch works! I think I'll just leave it overnight rather than get up at 1am to check on it.  I still used 1/4 cup of starter even though I had such a small amount of milk. Just experimenting really so fingers crossed it will work! I will save a small fortune if it does because we go through 2L a week here and it's mostly just eating for dessert or putting into smoothies! Will post back tomorrow with photos.
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« on: May 23, 2010, 01:34:04 pm »
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« on: May 22, 2010, 01:35:40 pm »
Chookie I think you're right - everything has shifted for us and it has and continues to be a huge adjustment for me. We moved from beautiful sleepy Mullumbimby on the far north coast of NSW to suburban north west Sydney!! 750k's! The difference is huge! So our lifestyle is changing and you're right - some old habits have been pushed aside I suppose. And if I'm honest I guess a bit of the blues come into play. I think I will book a demo, try my hand at some completely new recipes, and delve a bit deeper into the forum. I'll be sure to post my successes and failures too. Thanks all for your encouragement - what a lovely little corner of the web to be a part of
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« on: May 22, 2010, 08:45:06 am »
Have you made any of Isi's bread recipes? They are great fun to make. .
Also Cookie, how do I find those recipes? Not all that forum savvy yet....
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« on: May 22, 2010, 08:40:31 am »
Yes I think a demo is in order. I've spoken to my new (because we have moved) consultant over the phone once, we didn't really seem to click so I have to admit I've been putting off inviting her into my home for a demo!! But I've just bitten the bullet and emailed her so hopefully we will have a more positive encounter this time. I think you're both right, too - I need to make some new things. Maybe I will post them here as self imposed accountability....... 
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« on: May 22, 2010, 08:15:04 am »
Cooking has always been something I love to do; it relaxes me, inspires me, makes me think. When I first got my TM I was in heaven - and I thought as time went on I would use it for more things and adapt more recipes. But the opposite has happened. I love to cook some of my old faithful recipes slowly, over the stove and with a wooden spoon, taking my time; but I'm not talking about those recipes so much as the other everyday things I'm just not in the habit of doing in the TM. I was doing them, and then we moved a very long way and to a very different part of the country and I find myself just stuck in a cooking routine that doesn't involve the TM much. Do you ever feel like that? How do you beat it? Do you have any ideas on how to get back in the game? I love my TM very much, and would love to tips on how to improve my relationship with it......maybe I should have another demo??
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« on: April 07, 2010, 06:47:55 am »
Wow interesting about Agave Nectar!!  I never knew that! Well I am just about out of it, so I'll wash the dregs out and not get it again. This is the end of the first jar I've ever used, and I did think it tasted very refined - the sweetness is very "high" toned, if you know what I mean??? I had my suspicions. I bought it from a bulk buy section of a wholefoods shop, it was labelled organic but I don't know which brand anymore. The things we learn on TMX forum......
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« on: April 07, 2010, 04:05:31 am »
Sometimes I make a batch of the rice porridge (brown rice) from the baby section of the EDC, but add things to make it more adult friendly. Follow the directions in the EDC and once it's cooked, add some milk of your choice, some agave nectar or honey, and some cinnamon, brown sugar, or vanilla; stewed fruit and walnuts etc. It's quite quick to make, and could be going while you're in the shower. It's very filling and warming!
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« on: April 06, 2010, 10:34:42 am »
Thanks everyone, I'm so glad I joined!
I just posted another recipe...I think this could easily become a new favourite pastime...
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