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Messages - zebraa
1
« on: March 21, 2014, 12:55:51 am »
If admin allows I would love to get share a FB page. I am trying to get Jamie Olivers Ministry of Food Kitchen to Albury/Wodonga where I live. I am one of the 8 finalists Australia wide and we find out on Sunday  We do need to keep the enthusiasm going so if you could like us and even share the love on your FB I would really appreciate it. It will make a difference to our cmapiagn! (I am the only 'person' in the finals - everyone else is a corporate/council so I need all the support I can generate!) https://www.facebook.com/jamieoliverpopupkitchenalburywodonga
2
« on: March 20, 2014, 12:13:31 pm »
I use roasted, unsalted and use whatever mix of nuts I have. Do love straight peanut though. Would use about a cup of nuts. Add a couple of dates, a pinch of salt and some coconut oil and whizz it up. Spectacular.
The coconut oil makes it go hard in the fridge and I slice it off and put it on apple slices for morning tea often. I want some now!
3
« on: March 11, 2014, 01:04:00 pm »
Thanks for bumping this - looks great.
4
« on: March 11, 2014, 01:02:40 pm »
This looks brilliant. thanks
5
« on: March 09, 2014, 01:24:51 pm »
UNhomogonised!
Pauls Organic Unhomogonised 1L (not 2L as they are homog)
6
« on: March 09, 2014, 01:21:52 pm »
Looks lovely and easy. Thanks
7
« on: March 08, 2014, 01:21:42 pm »
Looks lovely and easy
8
« on: March 08, 2014, 01:20:50 pm »
Cookie I make a great yogurt every week and it is super super easy
Heat 2 L of unhomogonised (this makes a difference I find) milk to 80 deg for 20 mins. Let cool till 37 deg - in summer this takes 3 or 4 hours.
Ad 3 or 4 tablespoons natural yogurt and heat at 37 deg for 10 mins. While doing so , swush some boiling water around the thermoserver to sterilise and heat. Empty, pop the milk in, wrap with a towl and leave 8 hours.
I find that the first one can be runny, but once you re-sue this as a starter for the next batch it is thicker. I leave 1500ml as natural yogurt, strain the other 500ml for a few hours for greek yogurt or 24/48 for sweet or savoury labneh. the whey that comes off I use in cooking or to marinate meat.
9
« on: March 02, 2014, 06:11:11 am »
I've just pulled the rhubarb bit out: 23.Rhubarb Curd
24.Thermomix instructions:
25.Roughly chop the rhubarb & Place in an ovenproof dish sprinkled with some of the sugar.
26.Roast in the oven till the juices begin to run.
27.Remove and place in the TM bowl with rest of the sugar. Blitz on speed 10 for 20 seconds.
28.Scrape down the sides. Add the eggs and butter and pastis and mix together for 15 seconds speed 6.
29.Insert butterfly whisk and cook for 7-8 minutes/80c/speed 4. If it is not thickened, cook for another minute or 2. Remove and set aside.
Looks great! Thanks
10
« on: March 02, 2014, 06:06:44 am »
I do speed 5-6 and never have an problem so maybe try reducing the speed?
11
« on: January 06, 2014, 01:49:00 pm »
Oooh thankyou for this - I have some kefir fermenting atm. I generaly just do a banana milkshake with ricemalt syrup in it but this may be a nice change.
I have had success making the 'cheese' and adding it to pesto to make a dip.
And I have had NO success with double fermenting.
12
« on: December 18, 2013, 07:41:03 pm »
My husband bought me a Kenwood (wanted a KA or assistant) for egg whites and cakes as I don't live TMX cakes for sponges etc and it is a complete waste of money. Honestly, if it doesn't happen in the TMX , it doesn't happen. But I am using it to feed a family of 5 good nourishing food, not make fabulous food.
I use the kenwood for my Christmas pavs and that is it. Would love to get rid of it and just get a hand-held or sunbeam egg whisker but b/c it was a pressie I can't.
So yes - I wouldn't get one as I don't see the advantage while having a TMX.
13
« on: December 14, 2013, 01:01:14 pm »
If it's all they can afford, I'd honestly say to just cook manually. That's how much I hated it. I haven't had one but that is the impression I get. From the forum, no one seems to know how to use their machine and it all seems so HARD. And it doesn't seem to do much - can't steam and cook. doesn't weigh, need to change blades for stuff. I think if I had one of them I would never have got a TMX as I would've thought it was all a waste of time. Still plenty do, so........
14
« on: December 11, 2013, 12:31:56 pm »
simplywholefood does a good icing that would be brilliant on this too - 3 TB coconut oil, 3 TB raw honey 1-3 TB (depending on taste) tahini. Can have runny over a warm cake or pop it in the fridge for a cold, thick one.
15
« on: December 11, 2013, 12:30:28 pm »
thankyou
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