Hi everyone

I know Christmas is well and truly over but I need sime advice on my brandy butter that I made.  I started my usual recipie by making my butter in thermi then mixing in brandy and other stuff as usual. Unfortunately it split badly, do you think that my homemade "pure" butter with no emulsifiers was the problem. Just curious for next time.   Lisa

HI everyone,  This is my first post but have been reading the forum for months.  I received my thermi in August and am absolutely hooked.  My pantry used to consist of several shelves of tinned goods and processed sauces etc. now they have been replaced with raw ingredients in clear containers.  Friends have walked into my pantry and asked what we actually eat and then I proceed to knock them something up in a jiffy.  I run on two bowls for ease and have every english printed recipe book.

My challenge next year is to start my family of five on gluten, dairy, yeast and sugar free.  This wouldn't be possible before thermi .  But that is  2012.

Has anyone made the almond pastry and then frozen it raw?  Just trying to make Christmas a little less messy.

Look forward to talking to other enthusiasts soon.
Lisa