Welcome Passir. I'm enjoying using my TM heaps on the holidays too. Just a question on your hazelnut spread, did you remove the skins from the hazelnuts?  I've made peanut butter and jam but haven't ventured to making the spread yet as I was unsure.

Hi I've had my TMX now for three weeks and love it very much. I use it every day, most days at least twice. I'd been waiting to be able to afford one for a while now and still can't believe I am an owner of one.

Just thought I'd drop in and say hello and thank you for this forum. I've spent a bit of time on here, and have enjoyed reading all your ideas and thoughts and recommendations. It also helped me cement the desire to own one.

I look forward to being a part of this forum, and hopefully being able to give some help soon too.   

Thank you very much for posting that link I feel heartened now and am pleased it's happened to others. I tend to think using tinned tomatoes will produce a redder sauce. I will experiment with the onion too. It tastes great but we do eat with our eyes.

Hello Everyone
I've been looking through these forums for months now, awaiting the time that I could afford my TMX. I have now had mine for a week and I just love it. I've used it everyday, and am amazed at the ease in which I make great tasting food. Today I have struck my first problem.

I am making the Tomato (Pasta) Sauce in the EDC p. 63. It's not a lovely red though, it's more of an orange, almost like a brown pumpkin soup, so it doesn't look very appetising, although it tastes good. I followed the recipe but put a generous amount of basil in it as I love the herb, could it be that I put enough in to discolour the sauce? I'm just wondering if anyone else has done the same thing, and worked out what they did wrong.

I look forward to taking part in this forum, now that I too have a TMX.