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Messages - TamG
1
« on: October 02, 2015, 03:37:14 am »
I can't stop cooking recipes from this book - they are fabulous.
So far I have made the beef and veggies rissoles, the soy and basil chicken noodles, the banana choc muffins, the easy lemon tart (including the vanilla bean pastry), and I am currently cooking the fudgey chocolate raspberry brownies. I don't have photos of them all but I am happy to write reviews of them. How should I do this? Just post a reply for each review that will then be moved?
Tam
2
« on: August 30, 2015, 06:35:02 am »
I have this marinating in the fridge at the moment and we are having it for dinner tonight. I love it and it is about the 4th time I have made it.
3
« on: April 04, 2014, 02:54:02 am »
I first made this recipe at Christmas time, which was a big hit. I decided to make it again a couple of weeks ago. I was making it in a rush and accidentally added the white chocolate before the 20 mins at Varoma speed. I can tell you that modification makes toffee after it has been in the fridge.
I made it again today for our school cake stall and it turned out lovely and creamy and smooth again.
Thanks for a great recipe.
4
« on: January 16, 2014, 02:45:12 pm »
I made this recipe and it is lovely. I have used the end products in a few recipes so far as well.
The only problem I had was quite a few cloves were mashed up. I think from looking at the pictures that people have posted that the cloves I used were too small. When I make it again I will look for larger garlic cloves.
5
« on: December 24, 2013, 01:54:08 am »
I made these a couple of weeks ago, and am making them again right now.
My cookies were darker than Jo's too, they looked like gingerbread not shortbread. At first I was worried if these would be too spicy for the kids, but they are awesome. Thanks Tenina for another great recipe.
6
« on: November 26, 2013, 10:01:32 am »
I made these last week and didn't ice them but froze leftover ones for the kids lunches. They are a lovely texture and flavour and were well liked by the kids. I will make some more this week and I might even try the icing. .
7
« on: November 26, 2013, 09:57:25 am »
I made these last week, and they were delicious. The sauce is really tasty and will be a good alternative for anyone who doesn't like really hot chilli mussels. I also made some crusty bread to slurp up the juices with too. 5/5
8
« on: November 26, 2013, 09:54:40 am »
I made this on the weekend and it was so quick and easy and tasted beautiful. I changed around some vege's to suit our family but cooked them in the same method. I will definitely make it again. 3 ribs was enough for me, my hubby had 5.
Thanks Alyce for the great recipes. I have been busy cooking your recipes this week!
9
« on: November 18, 2013, 03:17:24 am »
I couldn't resist buying it yesterday when I saw it in Dymocks after reading the rave reviews on here. I only bought it at 4pm yesterday and last night I made the crispy roast veges (I will made the olive tapenade next time) and I am in the middle of making the honey icecream. I can't wait to try the fig & olive crackers.
10
« on: August 29, 2013, 11:32:01 am »
I made this recipe again tonight and it is really delicious. I have made it quite a few times now.
Thanks for posting the recipe.
11
« on: August 27, 2013, 01:16:10 pm »
This is an awesome recipe. I have cooked it twice now, I won't go back to cooking these on the stove.
The sauce was just to our liking - not blow your head off spicy, but spicy enough for us. Cooking the mussels in the varoma is excellent - they open so well. It must just be easier for them to open if they don't have the sauce weighing it down.
Thanks for the recipe.
12
« on: July 28, 2013, 06:07:45 am »
I made this loaf a couple of days ago in the evening, so we could have it for breakfast the next morning. It made a huge loaf and tasted really nice. I used raisins, sultana's, currents and craisins as my dried fruit. Thanks for the recipe.
13
« on: July 28, 2013, 06:01:26 am »
I just saw this thread at the right time, as I was just about to make another batch of the EDC VSC. Just made this version and it smelt delicious while cooking. After making the stock I went straight into making the marinade for the gourmet beef casserole http://www.forumthermomix.com/index.php?topic=4535.0. I love not wasting the extra stock that I can't scrape out, and the flavour of the casserole is great. Thanks for this interpretation.
14
« on: July 10, 2013, 02:06:56 pm »
This is absolutely delicious. My kids looked like they wanted to lick their plates when I cooked it. I had to show them how to mop up the juices with bread. I made it with lamb, only because that is what DH bought and only marinated for 1 hour as per the recipe. Tonight I made some of the left over into pies with Maggie Beers sour cream pastry. Thanks for Mama Fergie for posting that recipe. I use Maggie Beers sour cream pastry for pies and everyone loves it 
250g Plain Flour
200g chilled unsalted Butter
125 g sour cream
Put the flour and butter into TMX and process for 5-7 seconds Speed 6 until it looks crumbly.
Add sour cream and process again for 6 seconds speed 6 until it comes together. A couple of extra seconds if necessary.
Put onto silicon mat or a board and form into a ball and refrigerate until ready to use. At least 20 minutes.
I looked up Maggie Beer pie recipes using that pastry to get a cooking time, as I have not made many pies. I cooked it on 220 degrees for 20 minutes and then turned down to 180 degrees for 5-10 mins until golden brown. No need to precook, just put cold filling into cold pastry and put back in fridge for 20 mins before cooking. Yum, sorry no photo.
15
« on: July 10, 2013, 04:16:37 am »
There is a replay of it on Saturday at 6:30 in WA
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