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Messages - Marilyn
1
« on: August 01, 2011, 01:35:43 pm »
I made a version of this with 200g whole wheat, ground, and 300g bakers' flour (I'm going to try with more whole wheat, though). I did the first rise in the thermomat and then put the dough into a bread tin. The second rise took a long time, but it was a cold day. I put it in the oven when it was almost at the top of the tin, at 200 degrees for 30 minutes (slightly too long). I will keep revising it, but we think it's our favourite bread yet. Thanks farfallina.
2
« on: July 31, 2011, 07:36:26 am »
I made this today and it was yummy, thanks cookie1. Yes, I overfilled the bowl, too - my sweet potato was pretty big. I only used 1 litre water and the consistency is good. I was glad it made a big batch - that's this week's lunches sorted!
4
« on: December 15, 2010, 01:22:21 am »
Thanks ILB, I used this recipe yesterday to make a gingerbread house with my goddaughter and it was perfect. We made the templates for walls and roof from this site: http://www.fashion-era.com/Christmas/GingerBread.pdf, although not the windows, etc - we drew those with icing. I am definitely too lazy to make a doorstep out of gingerbread!! We used ILB's royal icing recipe too. I was quite proud of myself for not being a control freak and letting the 8-year-old do all the decorating. However, this was a practice run for doing the same with my 3-year-old niece next week, and I'm not sure I will be able to be as relaxed then! Anyway, great recipe.
5
« on: September 26, 2010, 03:16:01 pm »
And by the way, if you get distracted by a two-year-old "helping" you when you don't have kids of your own and are therefore not as good at multi-tasking as you could be, it also works perfectly if you just chuck all the ingredients in together and give it a couple of bursts on turbo. Of course, you have to zest the lemon with the lemon zester you used to use before you got your Thermomix and thankfully haven't got around to getting rid of.
6
« on: September 20, 2010, 03:23:47 pm »
I made this yesterday and it was very yummy. When I weighed the ingredients I got:
220g flour
140g sugar
120g yoghurt
100g oil. Hmm that seems heavy for the oil, but it's what I've written down.
I used bron's sugar and lemon juice mixture on top. Lovely.
7
« on: September 15, 2010, 03:38:32 pm »
Oh, but the photo - OK, noted.
8
« on: September 15, 2010, 03:37:53 pm »
I actually contacted taste.com.au about the intellectual property issues and they were pretty clear about it - I could post a link, but not the recipe itself. Which I think is fair enough.
9
« on: September 14, 2010, 02:15:14 pm »
Name of Recipe: Chilli bean soup with corn bread Number of People: 6 Recipe: I have just made Chilli Bean Soup with Corn Bread, one of my favourite recipes, in my Thermomix for the first time. The recipe is from taste.com.au: http://www.taste.com.au/recipes/6327/chilli+bean+soup+with+corn+breadTips/Hints:I adapted the method only slightly for the Thermomix. For the soup, I chopped the onion, garlic and chilli for 2 seconds on speed 7, then added the oil and sauteed for 2 minutes at 100 on speed 1. Then added everything else (1 tablespoon vege stock concentrate instead of the cube) and cooked it at 100 for 15 minutes on speed 1. Then I blitzed it, moving slowly up to 9, for about 20 seconds. This was a bit scary as it was slightly too full. Next time I would reduce the water - just add enough to take it up to the 2L mark. I just mixed the corn bread in a bowl as it didn't seem worth using the Thermomix, but I did use Thermomix butter, buttermilk and creamed corn (thanks Chelsea for the creamed corn recipe). I always make it in muffin tins - 12 muffins (mixture measured with an ice cream scoop, 190C, 20 mins). This is the first recipe I have posted, so I hope I've got it right! Members' commentsMF - Cooked this today and was delicious. I added chopped carrots, celery, and red and green capsicum to the original recipe and then blended half of the soup as my DH likes chunky soups. Was very thick so added extra stock and some sour cream after pouring into a large pot when cooked. A few shakes of smoked paprika and into the bowls with the yummy corn bread on the side. DH was in love!!! Courton - Have to bump the corn bread recipe because it is so delicious. Goes with any type of soup and makes a change from serving bread rolls with soup.
10
« on: September 13, 2010, 02:36:39 pm »
I made the gnocchi yesterday and they were quite nice. I don't think you could describe them as gluey. I used quite old potatoes, can't remember the variety but I remember it was described as floury. However, when I looked at the pile of dishes afterwards I wasn't that sure I would make them in the Thermomix again - I think I could have got away with fewer dishes without it. I have enough for another couple of meals in the freezer now anyway.
11
« on: September 13, 2010, 02:30:40 pm »
Chelsea, I used your creamed corn recipe yesterday. It was very good - thanks! Used it in a recipe that called for a 310g can, so weighted the right amount and then ate the rest on toast for breakfast this morning. Yum!
12
« on: September 13, 2010, 02:17:51 pm »
Oh, so busy being hilarious I forgot the possibly useful bit. The sugar doesn't need to be caster sugar. I had already started making it when I read that bit and so I didn't turn my raw sugar into caster sugar, and it was fine.
13
« on: September 13, 2010, 02:03:32 pm »
I have a complaint about this recipe. I keep having to eat it with a spoon out of the jar. 
14
« on: September 09, 2010, 01:27:37 pm »
When I made this the first time I wasn't that impressed - I think because the tuna was too "mashed" for my taste. Tonight I made it with a couple of tiny changes. I added 3 measuring cups full of frozen baby peas just after I started cooking the pasta, and didn't add the tuna until 2 minutes before the end of cooking time. The tuna stayed in large chunks and the meal was very nice - I much preferred this slight variation.
15
« on: September 02, 2010, 01:50:00 pm »
Thanks for this recipe CateA. I made it tonight, with white wine. It was very nice. Needed quite a lot of salt and pepper at the end, I thought, but I admit that we are too addicted to salt.
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