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Messages - demak
1
« on: October 15, 2016, 08:37:20 am »
Thanks JD. It did start making the noise again today so have turned it off, but it is still a concern. I think I will ring the techs on Monday. My husband said "trade it in" which I thought was a good idea for getting a new one. It has been going flat out for 6 years now. 
2
« on: October 15, 2016, 05:17:45 am »
Last night on the way out of the kitchen I noticed my Thermie was making a loud buzzing noise  . It was plugged into the socket and on, but not on at the machine. It scared me to think that it might have been an electrical fault of some sort and turned off at the socket immediately, My TM is always plugged in, so wondering if anyone has had this issue or heard of it and what I should do, I would hate to think it might cause a house fire. I have turned the power at the plug on again this morning but the noise is not noticeable so far. Any help would be appreciated.
3
« on: December 20, 2012, 03:58:21 am »
Yep - everything was whipped and thickened. everyone who ate it said it was fantastic, but it just didn't seem as set as normal. Recipe from EDC.
4
« on: December 18, 2012, 07:15:03 am »
Made this Sat morning to have for Christmas lunch. Doubled the mix, not the crumbs and it looks fantastic, right up to the top of the spring form pan, so should be wonderful. Serving with a choice of cherry coulis or a syrup made of my homemade fruit mince for that Christmas touch. thanks Chookie. 
5
« on: December 18, 2012, 07:11:53 am »
The last few batches of mousse I have put in a large flat tray to take to dinners etc., rather than individual serves. it hasn't been setting, so i figured that was because there wasn't enough cold air getting around the actual mousse, so last night i put the mix into shot glasses. The mix tastes fabulous as usual, but this morning the mix is still a little "sloppy" in the middle, so don't know what i am doing wrong. Any ideas please on this as it has me stumped  .
6
« on: November 28, 2012, 08:12:27 am »
Excellent - thanks for the almond tip. I notice there is no butter in the biscuit mix, is this because it is frozen. Guess so hey!
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« on: November 27, 2012, 05:56:01 am »
Hi Chookie - would you be able to add things - nuts, fruit etc to this mix before freezing. What do you reckon.
Cheers...Deb
8
« on: December 08, 2011, 06:46:32 am »
this looks fab Judy - I think it would go perfectly alongside the Christmas pud 
9
« on: December 08, 2011, 06:26:19 am »
Fundji - do you have the almond syrup recipe - that sounds ultra decadent 
10
« on: October 04, 2011, 08:56:17 am »
Fundj I know what you mean about roasts. I love them, but find them daunting. About the only thing I do know is a beef fillet (whole) wrapped in bacon to keep it more moist. Couple of dollops of TMX butter in the bottom of the baking dish, place the beef wrapped in bacon on top and put another couple of dollops of butter and pour over some balsamic vinegar. Bake high around 220 for twenty minutes. Turn over and turn down to 180 for a further 10 - 15. Take out and wrap in foil and keep until the vegies are done and the gravy made. Keeping the meat aside really makes it juicy and tender. I never cook the vegies in the same pan as the meat though. Good luck
11
« on: September 22, 2011, 05:32:18 am »
Thermomixer - speaking of dukkah. I made the recipe as is in the EDC which is fantastic anyway, but used it sometime ago to coat pork fillets, baked in the oven for 20mins. Talk about heaven. I wondered if the nuts in the dukkah may have burnt, but no - all good. Served that up with some salad and couscous (of course made with stock concentrate) and wow, what a meal. Think that is what I will do again tonight - yum. 
12
« on: September 22, 2011, 05:27:45 am »
I will be making this on the weekend - can't wait  . I haven't had much luck with cakes in the TM. Pastry is a dream though, so don't know what I do wrong when it comes to cakes. Will let you know how it turned out.
13
« on: August 02, 2011, 04:10:41 am »
I love the choc hazelnut spread. I did use dark choc and did roast and grind the hazlenuts separately. It is delicious. It does go firm when kept in the fridge, but lasts for ages and I love to spread it over big juicy strawberries and pop them in my mouth. Yummy!!!!!! I have found that this is one of the nicest things I have ever tasted.
14
« on: August 02, 2011, 04:01:09 am »
Hi Jaz - great to see another happy cook. You will love this forum too. I hardly post anything, but do a lot of reading and learning.
15
« on: August 02, 2011, 03:38:57 am »
Hi Shanmac - I researched TM for 5 years prior to biting the bullet. I also wanted the kitchen aid because I thought it would do everything that I wanted. I am sooo happy that I decided against it, so big and bulky and so many bits to clean and...... The TM is compact, totally efficient, so easy to clean, not to mention that the KA doesn't cook. I have never used a mixer, blender, juicer whatever since getting the TM. I am still pretty new to all this and the only other device I do use is my big wheat grinder, but for anyone other than me you would do that in the TM also. Hope your TM time comes soon.
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