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Messages - ros
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« on: January 23, 2014, 12:29:58 pm »
I always used Fast and Easy mayo recipe, which turns out every time. However I wanted to dress some salad leaves and also make a herby dressing for fish so came up with this recipe, which I dont think has been posted before
2 whole eggs, pinch of sea salt flakes, half teaspoon dry mustard powder and 2 tablespoons cider vinegar. About 190g light oil, ground nut or rapeseed tried so far.
Put all ingredients, save oil,in in bowl with butterfly whisk.
Speed 4 and with mc upturned pour over the oil.
Scrape down bowl and short blitz on Speed 4
Pour into jar.
Easy to dress salad, add chopped, parsley, coriander or dill as quick sauce.
In itself it is not slimming, but you DO use less!! :-)
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« on: February 01, 2012, 11:29:14 pm »
Know this is an old post but I have only just made this recipe. In France, the family we know uses less prunes but add raisins. More economic but also delicious! Ros
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« on: December 08, 2011, 11:27:57 pm »
Cant equate weight of hens egg to quails, so have experimented.
I put 12 quails eggs in the tm basket with500g water. Cooked them vapona for 10 minutes and were perfect. Also easier to shell than normal as the shells go brittle with the steaming.
For Xmas I am going to Ido scotch eggs but with quails eggs and so will only cook them for 9 minutes as I will recook them in the oven once they have their sausage eat coating!
Do try them they are lovely and look dinky served with aperitifs, smoked salmon etc
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« on: December 03, 2011, 12:26:55 pm »
Having just tried tm for boiling eggs both soft and hard boiled and am amazed at the results. Accurate and exceptionally easy to peel". Now I want to try the same with quails eggs. Has anyone got accurate timings?
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« on: November 19, 2011, 06:05:05 pm »
What prompt replies and comments. Thanks for the recipe. Do hope this is the one used in the Masterchef Professional programme. I did also see the young man using the TM! Thanks again to everyone. Ros
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« on: November 19, 2011, 01:34:10 pm »
Chocolate Sorbet On Professional Masterchef on Thursday 17 November 2011 the youngest contestant, Claire, made a Chocolate Sorbet. Michel Roux wanted the recipe!!! I saw her use the Thermomix and with all the other things she had to prepare the TM was the ONLE way she could have got it all done in the time. Has anyone any idea of the recipe? 
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« on: October 27, 2011, 03:20:04 pm »
Where are the recipes for steamed puddings? Can't find them in the TM books I have. Would love to do little syrup puddings etc
Any other ideas gratefully received
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« on: October 27, 2011, 03:07:09 pm »
Since posting on 26 October, I still find a 'bloom' when using the TM with heat, particularly sauteeing. However, when using recipes with lemon it is not as bad. Its just having bought one I really noticed the difference in the bowls from those of my demonstrator. However, Head Office have been sympathetic and says if it keeps happening they will take it further. Also notice having done rice a few times that there is a difference in the lid colour - almost like a slight crazing. I'm not surprised as the lid gets so hot. Its just that it would be nice to know these things beforehand - otherwise I panic!!!
Having said that, I would now kill anyone who tried to take my machine away!!!! Having been round the block a few times I am not easily impressed but, boy, is TM making my life easier. My grown up son said the 'quick sponge' was the nicest he had ever eaten and he loved the chocolate and amaretti cake as well!! I am now programmed to go and do ALL the Christmas cooking!!!! Is that a result or what!!!!!!!
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« on: October 19, 2011, 06:56:06 pm »
Followed the TM recipe - but mine is as flat as a pancake. VERY stodgy! What have I done wrong?
Tested it in the oven after an hour - skewer came out clean and it had risen. Then on cooling it fell back
and it looks a little like bread pudding!
Any ideas???
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« on: October 06, 2011, 02:20:08 pm »
I bought a TM last Friday. Made rice pudding etc OK but after sauteing onions found after cleaning that I had a 'bloom' on the bottom.
TM suggested I wash the bowl in the dishwasher but that has made the staining more pronounced. I have taken photos this afternoon and forwarded them to the TM office and asked for Quality Control to get involved.
I also found my spatula was stained after just scooping pesto out! My old cheapie spatula got left in the pesto and washed up like new.
For staining on the bowl has to be ...... quality of the stainless steel, thickness of the stainless steel or the element/position. Since the rice pud was OK it has to be quality or thickness of the stainless steel - or a manufacturing problem.
I have complained as the two bowls my demonstrator used last Thursday were in pristine condition and they are given VERY hard wear. She bought hers a year ago ...... so something has happened in the past year. I noticed as I washed up both of her bowls by hand and remarked how clean and shiny they were - and we had cooked onions etc for the soup recipe.
Do hope TM deal with this
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