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Messages - Meegles
1
« on: February 16, 2013, 11:34:48 am »
Thanks for that link, goldfish... Ill pass it on....
2
« on: February 16, 2013, 06:19:31 am »
Hi all,
Not sure what category to put this in, but I have been raving about my Thermie (Dobbie the house elf) to a friend in the US and she wants one.. Can anyone give me (or her) some suggestions... I assume that they are still not sold there.. Would love to know why...
Ta,
Megan
3
« on: January 23, 2013, 07:44:01 am »
I grind, I cool, I grind, I cool, over and over, much better result but still slightly grainy... 😥
4
« on: January 23, 2013, 02:05:19 am »
Thank you very much for that assistance! I was about to go out and buy icing sugar but will have a go at this, do you think the same principle works for nuts?
5
« on: January 22, 2013, 10:15:01 pm »
Hi, hoping I can get some advice, please?
Yesterday I was making cakes and icing.. I bought regular white sugar to grind my own icing sugar, and kept grinding on 10 for over a minute and still I had grainy icing... I read posts where a few seconds is all that is needed.. I am expecting a powder but don't get it... Am I expecting too much? Also when I make "Nutella" or peanut butter I hope for the super smooth consistency from the shop versions, but it is always grainy...
Thanks in advance
6
« on: April 05, 2011, 08:32:42 am »
I just wanted to say to Quirky and Tarosuma, that I am so with you on your eating endeavours!! I am a registered nurse but like to say that I have 'seen the light' after my first visit to a Naturopath and am reversing everything i ever thought I knew about food.. So much so that I am studying to be a Naturopath!! I love my 'Dobbie' because I can avoid all those revolting 'numbers' and make things myself like mayo and nut butters and curry pastes.. Tonight I am making this fantastic sounding chicken dish, so off I go!!
7
« on: January 02, 2011, 07:36:35 am »
I have just made berry sorbet and while the taste is fab, I don't really like the seeds... Now can someone please tell me, am I being too fussy or should I have pureed it more till the seeds were gone??? Currently I have it going through a strainer, I know my kids won't eat it... Then I will have to refreeze it a bit...
8
« on: December 07, 2010, 11:33:31 pm »
Thought I might just add my 2 cents worth in here, as I was very hesitant.. I am a bit of a gadget queen and so am conscious of 'am I doing it again? Buying something that I will not use?' I have had my 'Dobbie' for about 2 months now and I don't regret it at all... I use it every day, at least once, usually more times and I love to be able to whip up some more home made mayo in 5 mins and 'oh no, we are out of peanut butter' so make a batch in about 30 seconds... I LOVE the LACK of additives and preservatives, this machine is the perfect kitchen companion. My 7 yr old son says 'Mummy, if you are making ANYTHING in Dobbie you have to tell me so I can help'... my 7 yr old and 10 yr old will soon be cooking the entire meal themselves and between the thermomix and Masterchef I have two very excited new cooks in my house... As someone has already pointed out, if you don't use it you can sell it and get most of your money back so really you don't have anything to lose... Just make the most of this Forum and buy some of the books, so that you CAN get the most out of your new purchase.. If you like Indian the Indian book is fabulous, I think my chicken Tikka is just as good as I get in my favourite indian restaurant and it is really easy... There are sometimes a lot of ingredients but because you can just add one, hit the scales and add the next, it is really quick and easy... I say go for it....
9
« on: December 06, 2010, 10:44:03 am »
Thanks Nay-Nay, gee, might have to try it again!!!
10
« on: December 05, 2010, 12:13:49 am »
Hi All,
I need the advice of people who can actually cook, I can't, but Dobbie is making me look good!! I made this tart yesterday and the taste is amazing but it really didn't set very well... yes it was very hot weather, but even straight from the fridge it didn't hold its form, even this morning it is still quite sloppy... So I am wondering if there is something that I could put in to make it more like a cheesecake consistency, like gelatine???
Thanks all!!
11
« on: December 04, 2010, 06:54:10 am »
I've just made this, my base didn't go golden, except around the edges, I didn't like to cook it too much longer as the edges would start to burn.. I made the macaroon stars and same thing.. Just wondering what I did wrong, I followed the recipe except I used Gluten free flour, but I can't see this making the difference... Still, the tart looks good, so i will report back tomorrow on how it tastes.. Between this and the choc fudge from Tenina we will all be on a lovely sugar high but what a way to go!! Diet starts AGAIN tomorrow!
12
« on: November 15, 2010, 03:25:59 am »
The Tikka paste is sooo divine, I think it is as good or better than you would get in an Indian restaurant... I gave half to a friend, but I am sure I would use it all in 6 weeks without a problem.. Try freezing it, or the other thing you could do is marinate and cook some chicken tikka then freeze that.. It is well worth it though.... Anything that my kids gobble down gets used fairly often in my house!!
13
« on: November 11, 2010, 10:42:59 am »
Wow, that sounds and looks so great!! I am determined to try it this weekend, with gluten free flour, I am wondering if it will still work... Anyone have ideas on that??
14
« on: November 03, 2010, 08:31:50 am »
I have not had a chance to make anything in 'Dobby' all day so I had to whip up some mayonnaise!!! Now I feel better!!
15
« on: November 03, 2010, 08:14:24 am »
I LOVE that 3D Christmas Tree Cookie cutter... Very Happy Jan, where did you buy them? Are you in Australia? I have just had a look at the website that Cornish Cream posted and the delivery would be 4 times as much as the cutters... I love them and have googled but can't find them here...
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