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Messages - Berry
1
« on: July 11, 2014, 08:25:58 am »
I was also wondering how to cook this, as the start of the recipe says to preheat the oven but then it all appears to get cooked in the TMX.  I don't love using the thermomix to slow cook meat so I might try the stove top too, thanks Cookie! 
2
« on: July 06, 2014, 04:13:29 am »
Yes, basil!
I saw an amendment somewhere... Must have been Facebook or Twitter.
3
« on: July 04, 2014, 10:53:22 am »
This was delicious! Lovely and thick, almost like a dhal. It was pretty spicy (which we like), but I did use a hot home-grown chilli and left the seeds in, so would be easy to adjust to your taste. Was ready in about half an hour too, which is an extra bonus. 5/5 for me Linked JD
4
« on: April 22, 2014, 01:56:23 pm »
This is seriously good soup..... I used brown lentils as that's what I had on hand and just soaked them for a couple of hours prior. So hearty and filling and delicious! About to make my second batch for the week. Thanks for an awesome recipe 
5
« on: August 07, 2012, 01:21:44 pm »
Thanks Wonder, I thought that may be the case. I'll track down the Suzanne Gibbs one instead.
6
« on: August 02, 2012, 04:16:14 am »
We had the butter chicken last night too and thought it was fantastic. I made my own garam masala for the first time too, which I think would have made a difference. Tempted to try with chicken thighs next time - the marylands were great but it would be easier to scoff it down with no bones in the way!
Does anybody have both the big hardcover WW book and the smaller paperback one? I've only got the bigger one, but assume that the smaller one would be mostly duplicate recipes? I love my WW cookbooks, but I think I've got each recipe about 5 times spread across the collection!
7
« on: July 24, 2012, 05:33:06 am »
Thanks guys! I guess it's like anything, and confidence will come with experience.
Julie, the first thing I made was the sticky pork ribs thanks to your wonderful review! And I made the beef and barley soup yesterday too, just loving it!
Wonder I got boring old black, they had one red one there but it was the display model and I wasn't prepared to wait!! I'm stuck at work now and all I want to do is get home and play with it some more!
8
« on: July 24, 2012, 03:30:53 am »
Help please!!!!
I bought a 6.5L Silit pressure cooker yesterday, have used it three times and love it to bits already.
Now my instruction manual says to always use a minimum 375ml of liquid. Is this more than other brands? How could I go about this recipe when the water is only 80ml plus a little bit of sauce?
I hadn't seen a pressure cooker in action until I pulled it out and gave it a go yesterday, so I'm a complete novice and still a little bit cautious!
9
« on: March 24, 2012, 03:12:47 am »
Hi Trish,
For super-smooth velvety soups, I always blend on speed 9 for around a minute.
It will depend a little on your ingredients and the final desired texture.
Hope that helps!
10
« on: January 29, 2012, 06:49:32 am »
Too easy! Thanks so much
11
« on: January 29, 2012, 06:20:43 am »
JD when you halve risotto recipes do you simply halve the ingredients and do you reduce the cooking time at all? I guess that sounds like a silly question but the one thing my demonstrator told me was to make sure I always use the correct proportions when cooking risotto. In the past I've always made a big batch with the view of having leftovers......well, I'm sure there's never quite as much leftover as there should be..... I think it's called portion control? 
12
« on: January 04, 2012, 12:53:17 pm »
I made this today and it turned out perfectly. Will definitely make again and again, though looking forward to trying the meat one next! Thank you so much Farfallina, and the pictures on your blog were especially helpful
13
« on: December 23, 2011, 10:35:45 pm »
Auds I've just sent you a pm. Let me know if it doesn't come through ok, and let us know how you go if you make them!
14
« on: December 11, 2011, 07:41:20 am »
Hi Mezza, I made these the other day too and thought they were delicious. I used baby spinach so didn't bother cooking it first, therefore hadn't noticed any error! Did your eggs take the full time to cook? Mine took a lot less, although my ramekins I cooked them in were a lot larger (and therefore couldn't fit as many in the varoma at one time), and was wondering if this had something to do with it? I can't wait to get stuck into this book properly, just haven't had the time 
15
« on: August 26, 2011, 09:40:11 am »
I'm no expert but I've made the EDC version a number of times and have never had a problem. I think it's important to let the dough rest before rolling, I just leave mine on a board covered with a tea towel for half an hour.
Oh, and I used 'OO' flour too - I can't remember if the EDC specifies what type to use (and I don't have it with me at the moment to check).
Good luck!
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