This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - thermie crew
1
« on: August 03, 2012, 12:13:42 am »
Halex, my son has liquid firm vitamin B6 in the mornings and liquid Manganese at night. Given to us by his chiro/kinesthesiologist and working wonders on the sleep front. A friend uses melanin tablets with her daughter which promotes a natural sleepy state.
2
« on: May 29, 2012, 01:38:59 am »
This was a 'user default'!! I rang my consultant as suggested and talked through what I did with the bowl in between proving the dough and putting it back in the machine to clean it. I then remembered with horror that the dough was so stuck that I banged the bowl to get it out!! (clearly not thinking clearly at the time  ) Not excessively hard but I did bang it straight onto the metal tray I was going to cook the rolls on  . It had buckled just enough for the lid to not go on properly at the side. Eek! The unofficial suggestion I got was to gently flatten out the kink with a tea towel (to protect it) and a pair of pliers. So my thermie bowl is not as perfect as it used to be but horray, it works! A lesson to all out there, never bang your bowl!! Not a good week. My slow cooker bowl also cracked! Now I'm getting a complex!
3
« on: May 23, 2012, 06:31:40 am »
I just made some buttermilk rolls in my thermi and now the lid won't go back on! The top right hand side of the bowl looks warped but all was fine before I made the rolls. I did get interrupted and had to feed bubs after making the dough so left to prove in there. Help!
4
« on: April 09, 2012, 11:46:48 am »
Phew, glad I was right after all. Worried that I'd gotten it wrong and led people up the garden path  . Judydawn, if anyone says the word 'chocolate', my ears prick up stright away!! And at Tenina's talk I was madly scribbling down her gems of wisdom.
5
« on: April 05, 2012, 02:45:55 am »
This is prob too late for those of you making your own Easter chocolates this year...BUT at the Adelaide cooking class Tenina gave us instructions for tempering chocolate. Well, i did it last night and it worked!!!
Very simple. Grate chocolate in 250g batches. (I used 500g in total but Tenina used 2kg). Melt at 37 degrees, speed 1 for 40 mins. Then pour into mould or do whatever you want to do with it and you'll have that lovely gloss and most importantly the snap when you break it or bite into it. Thanks Tenina!
6
« on: March 24, 2012, 11:35:11 am »
Sounds like you've been watching too much My Kitchen Rules LeeJ! 
7
« on: March 20, 2012, 09:10:38 am »
I'm no help re the sauce but I always seem to get dissapointing flavourless results whenever I cook ANYTHING in the slow cooker. Hence, I never really use it anymore 
8
« on: March 17, 2012, 09:31:29 am »
Yes, despite the statements that they didn't expect it to be as good as a Thermomix, that's pretty much what they were saying on bubhub at the start of the conversation-defensive much?! Those poor thermomix supporters are not being given much courtesy  And despite what the pro-bellini team seem to suggest, we are not all rolling around in money. Many owners have saved for a long time to get one and view it as a lifelong purchase. We are a one income family but prioritised buying one over a holiday/daily cups of coffee/dinner out etc. What a throw away society we have become . And as good as a thermie is, would I be happy to buy one with no recipe book or instructions-no way! That's the worst part of it all in my eyes.
9
« on: March 15, 2012, 09:39:30 am »
Maybe this'll help to sell more TM's after all! Either from realising that you get what you pay for and nothing else comes close, or if it works well for a year or so, by convincing people that they use the machine enough to buy the real thing when they can afford to.
10
« on: March 13, 2012, 09:45:17 am »
Yum. Have to add though that they aren't failsafe if you go for nuttalex as it contains flavour. Don't think it used to but re-looked recently and was very frustrated to find it there
11
« on: March 13, 2012, 06:26:57 am »
I confess to only reading your original post Dede and not everyone's replies but have you checked out 'Planning with Kids'? It's a great blog by a mum of 5 where she shares her tips on anything and everything, chores included. She also has her own book available online and in Big W stores. Her real name is Nicole Avery and she's a woman full of commonsense, I'm hooked!
12
« on: March 13, 2012, 06:24:16 am »
The link doesn't work for me either but I got enough of a giggle from reading all of your comments re the inaccurate recipes. Copying is the biggest form of flattery!
13
« on: March 12, 2012, 08:39:27 am »
I too had a great afternoon, what better way to have a break from my rugrats. Going to check out the Crio Bru site now. Food was delicious and wonderful to meet not only Tenina but our other celeb...Judy!!
14
« on: March 11, 2012, 10:54:01 am »
I've been using this recipe for a while now on cupcakes and b'day cakes and just got asked for the recipe by another thermie friend. Can't take the credit, it was from an overseas blog which I wish I had made note of. Very yummy and 'cooperative', give it a go!
Devilish Chocolate Icing:
60g chocolate
120g butter
80g cream
100g icing sugar
1. Melt cream and chocolate together in a bowl over a pan of simmering water until the chocolate melts (could be done in thermie but then there is more waiting...and washing up!!).
2. Meanwhile, turn raw sugar into icing sugar, 10 sec on speed 9.
3. Insert butterfly. Add butter and mix for 2 mins on speed 3.
4. Add cooled chocolate sauce and mix for 1 min on speed 3.
5. Slather in onto a cake or put it into a piping bag, let it cool for another 30 mins and spiral it onto cupcakes.
members' comments
nix - Fantastic icing recipe - not sickly sweet so you can layer it on thick. Would be delicious as a chocolate filling in a sandwich cake too.
15
« on: March 03, 2012, 04:32:12 am »
At this rate all 25 tickets will be forum members! 
|
|
Show Posts