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Messages - @HomeMum
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« on: November 28, 2012, 06:42:42 am »
Thanks girls!
I made it this morning and it turned out perfect.
Had the tin of condensed milk sitting in the varoma for 90mins in total. I filled the jug to the 2L line and set the timer for 30 mins and repeated twice. This was to remind me to refill the water each time as it evaporates quickly
I did 2 tins at once. I am making a Salted Caramel Cheesecake Slice and the other tin is being used for a Banoff Pie for playgroup tomorrow.
2
« on: November 28, 2012, 12:01:34 am »
Wanting to turn a tin of condensed milk into Caramel Top'n Fill. I have done it once before with great sucess. But can't remember how long I kept it sitting in the varoma with the water boiling away below. Can anyone help me? Been searching the web for half and hour and still no luck  Thanks 
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« on: August 21, 2012, 10:10:59 am »
I made these this afternoon and they are really yummy. I didn't dip them in melted chocolate though.
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« on: April 28, 2012, 06:39:07 am »
Just wanted to post and say thanks for this great recipe. I just used a double batch in my Wilton decorative tin and it worked perfectly. A huge relief after 3 failed attempts using a mudcake recipe which kept sticking. Being a large tin I think in the end it was baking for about 60mins in total. I let it cool down for 10 mins. Trimmed off the excess and then flipped onto a large rack.  I am now going to put it in the freezer till Thursday. Thaw it overnight and then decorate it Friday for DS1's birthday party on Saturday morning. Will post a pic of the finished cake next week and report back how it ended up tasting. ...
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« on: April 28, 2012, 06:21:22 am »
 Yay! yay! yay! Attempt #4 worked beautifully. The butter cake recipe was perfect. Breathing a huge sigh of relief here.  Milk choc mud sadly did not want to come out of the tin. Even after 3 attempts Butter cake came out beautifully first time. Thanks everyone for your encouragement, help and advice. Now that the cake saga is all over I am heading back to the kitchen to start baking the cookies!
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« on: April 28, 2012, 04:26:11 am »
OK so attempt #4 is now in the oven. This time I am trying this one- Basic Butter Cake - Lady Flo Bjelke-Peterson Coated the pan in the cake release from the recipe linked above. Fingers crossed once again 
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« on: April 27, 2012, 03:44:27 pm »
another failure!  All the cake is in the freezer. Luckily for me I did a Cake Pop class last week. You make them with discarded off cuts of mud cake mixed with choc ganash or cream cheese. So I now have enough cake to make about 300 cake pops! So all the cake will now stay in the freezer untill I get some sticks. I think cake pops will be on the menu for DS2's 1st birthday in June.  Going to try a normal butter cake recipe tomorrow and hope that I get better results with that.
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« on: April 27, 2012, 08:37:49 am »
OK so I am now on my 3rd attempt of making this mud cake in the airplane tin. Fingers firmly crossed. 1st time I brushed the pan with melted copha and covered in flour (as the directions on the pan stated) 2nd time I sprayed in generously with canola spray. Both times ended in the cake splitting in half through the middle and me having to scrape the rest out from the base That was last night..... Today I made the cake realease and brushed that all over the pan. It's in the oven now. If it doesn't work this time I will ditch the mud cake idea and just do a normal sponge recipe as I am wondering whether it is to dense or all the chocolate and sugar is making it stick?
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« on: April 25, 2012, 03:19:55 am »
Hi all! I am making my sons birthday cake tomorrow which will be in a Wilton decorative tin. Was thinking I would use a double quantity as the tin is quite large. The only problem I can forsee is trying to get it out in one piece.
Do you think this recipe will be suitable?
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« on: March 10, 2012, 11:50:41 am »
OMG!!! Overwhelmed with all the responses here. Thanks everyone for the warm welcome, advice and recipe suggestions. I haven't really been on here except to search for a couple of jam recipes (starting to experiment a bit now  ) and didn't realise that you had all replied to my introduction. Hope you don't think I was being rude? Will have to check the forum settings so I can get an email notification of replies to my posts? I love the idea of a Sydney get together and would even be open to the idea of hosting it here at my place. We live at Berowra which is pretty easy for Sydneysiders, Coasties and not to far from Newcastle. We could all 'bring a plate' TMX recipes of course
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« on: March 10, 2012, 11:30:11 am »
All you need to do is quarter a granny smith (do not de-seed) and pulverize it in the TM first then follow the other steps. The core especially of this apple is high in natural pectin which will set your jam no problems.
The sauce you have is fantastic on BBQ meats! Been there done that on my first batch! Never again after this tip.
Plum Jam
Ingredients
1 green apple, quartered only, not cored
1 kg plums halved, seeds removed
Flesh of 1 lemon and juice of another
Roughly 600g raw sugar
Method
Put a saucer in the freezer. Put apple in TM31, speed 9, 3secs. Place remaining ingredients in TM31 for 60min, 100°C speed 1-2. Then 30 min on Varoma, speed soft, with rice basket on top to prevent spitting. Put a tsp of jam on saucer, if it crinkles when touched it is set. Can always put back on for a couple of minutes at a time on Varoma setting till desired consistency is reached.
To sterilise jars put jars and lids in a saucepan, cover with water and bring to boil. Boil for ten min, then place in fan forced oven for 10min, 120°C. Fill jars with jam and turn upside down for several minutes to seal them.
Recipe contributed by
Sarah Johnson
Thanks Sarah for the above recipe. Made this last weekend after hubby bought home a huge bag of plums from the markets. It was my first ever attempt at making jam and it turned out awesome  Posted on Freecycle requesting jam jars and now have a huge box of them and have in the last 7 days now made Tomato relish, tom conserve and tonights effort was nectarine & raspberry jam Seems this jam making is slightly addictive!
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« on: March 10, 2012, 10:24:19 am »
Hello all! Just wanted to say Hi and report that we have just made a double batch of this recipe and the results are awesome. Just tested some on ice-cream for dessert Doubled it all up it is 'just' fit in the bowl. Had a bit of over flow and splattering but once I turned the basket over with the base up (hubbies bright idea) it was all good. Second batch is now almost done now too Looking forward to sampling the results on pancakes for breakfast in the morning.
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« on: January 12, 2012, 09:10:54 am »
Hello All. I am a stay at home mum with 2 boys (3 and 7mths) and live in nothern Sydney. I have had my TMX for a few months but sadly not using it nearly enough or being adventurous with trying any new recipes. I use it to make mashed potato, bolognaise, bechemel, soups, stews and that's about it.  I actually bought most of the cookbooks but have never used any of them execept the one that comes with the machine (EDC). I have only used my varoma to steam fish. Having said that I really want to start using it to its full potential and start using it more often. I would love to try making bread (I also bought the silicon mat thing and have never used it) but have been to scared. Also want to start making more foods from scratch to make healthier meals for my family. I know the machine can do it all but I guess I find it overwhelming and am scared of failure so I don't try.
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