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Messages - Amanda_01
1
« on: February 02, 2013, 03:31:52 am »
Now reading a book called adrenaline by jeff Abbott. Sort of a jack reacher-style book. Not a literary giant, but a nice time waster.  I have the kindle with keyboard and 3G, hubby has the one without, and wifi. The lighted case is so much better on the non-keyboard version. a keyboard is handy at times, but mot enough to warrant the extra weight I don't think. after initially setting up my different folders, I don't use the keyboard a whole lot. Tbh I think the 3G is a bit of a waste of time/money, we have wifi at home, but we tend to load a whole bunch of books at once, usually I do it via my computer because I find it easier to read the blurbs/reviews etc on the computer.
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« on: January 31, 2013, 12:09:54 pm »
Thanks Brenda. I don't have a thermometer to check, but after I took the merengue out if the bowl I felt the blades and they were definitely hot, the central pin bit the runs through the blades was almost too hot to touch. And no, I wasn't going above speed 4. Might have to make something tomorrow with just the regular blades in and see if it still heats up.... Thanks for your reply
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« on: January 30, 2013, 02:10:28 am »
I've started reading books from a list of 1001 books to read before you die that I found online. Just finished Life of Pi and loved it. Now I'm reading a book called Flatland, which is totally random!
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« on: January 30, 2013, 01:48:46 am »
So... Over the weekend I was making a batch of swiss buttercream. I melted the sugar/eggwhites in the double boiler then transferred to the thermomix to whip. You're supposed to let the meringue cool to room temp before adding the butter, so I was watching the temp guage, and it dropped down to 37, then all of a sudden was back up to 50... I decided it was too warm in my house so put the bowl in the fridge to cool it down a bit, back into the thermomix to whip some more (has to get to stiff peak stage before adding butter, so about 10 minutes) and it was cool, then I look again and it's back up to 50!!! I realised that it was the blades heating up making the temp go up... This morning I was creaming some butter and sugar for muffins (butter was soft) and it only had to be on for a minute, yet in less than that time the 50 degree temp light was on again.
Is this 'normal'? Surely not?? It was a bit of a PITA, because it meant I had to get the old handheld mixer out to do my buttercream on the weekend, thank god I hadn't chucked it out yet!!
Any suggestions? I have no idea if the thermomix is heating up without the butterfly attachment, I have to admit I've been really slack using it lately...
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« on: July 17, 2012, 05:18:41 am »
Obbie I love it!!  TBH I haven't used it all that much over the past week as we've been having an 'eat all the leftovers in the freezer' week, but I've still been making bread, and obviously butter and jam. Will be whipping up some cheese and bacon rolls for the littlies at playgroup this week and some scones for us big kids 
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« on: July 17, 2012, 04:38:52 am »
Making moroccan lamb for tea. For lunch I just sampled the strawberry jam I made last night with some homemade bread and some butter I just whipped up (definitely making that all the time, so quick and easy and so delicious!)  Feeling bad now because I ate all the bread. Oh well, will have to make some more
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« on: July 16, 2012, 05:05:53 am »
Just wanted to make a note that my mum used to make strawberry jam with green apples for extra pectin, if you don't want to use jamsetta.
She'd soften about 3 large green apples (uncored, with just stems and prickly stuff from the bottom removed and then roughly chopped) with half a chopped up lemon (skin on & seeds in) in a saucepan with a bit of water then push it through a seive to get about a cup of apple puree. Then add 4 cups of strawberries and 2.5 cups of sugar and cook as usual. Once it's cooked up you can't taste the apple, but it makes the strawberries go a bit further when they're expensive and means you don't use quite so much sugar (I'm trying to cut down on the amount we use).
Haven't tried it myself, but I'm going to make a batch probably tonight, so I'll let you know how it goes!
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« on: July 05, 2012, 07:43:44 am »
Thanks guys, I added some extra cashew as courton suggested, as well as about a half a cup of coconut milk (I used that instead of cream as I was making a dairy free version), it was still overly cinnamonny, but not bad... I think it was just a particularly fat cinnamon stick that I used will cut back in future! In conclusion, although it wasn't like the korma I've had before (and after researching a little, it seems that korma is one of those dishes that changes depending on what region you're getting the recipe from) it wasn't a bad dish, DH commented that he quite liked it and would definitely have it again. So all good
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« on: July 04, 2012, 08:55:42 am »
Chookie it was the one from the indian cookbook, I think that it's the same as the one you posted?
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« on: July 04, 2012, 05:21:32 am »
ok thanks courton I'll give it a go!!
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« on: July 04, 2012, 04:45:21 am »
chicken korma. Just made the sauce and I don't like it  First thing I've made in the TMX that I'm not happy with, but it's not the thermie's fault, think it was me/the recipe... might make bread later. have some chive and onion breadmix to use up.
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« on: July 04, 2012, 04:42:56 am »
I know this is an OOOOLD thread, so sorry for dragging it up again. I just made the sauce component of this recipe, because I'm having people over for dinner tonight and thought it would be quicker just to have it ready to go. So I whizzed it up, tried it, and  I don't like it!!! Certainly doesn't taste like any korma I've had before. I think I should have removed the cinnamon stick before blitzing, because it tastes kinda cinnamony... Any idea how I can rescue it? If it was just me and DH I'd probably just eat it, but because we're having people round and I know they're itching to see what the TMX can do, I don't want them to be disappointed. Should I just ditch it and cook something else?! HELP please!!
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« on: July 03, 2012, 11:34:56 am »
I made this last night to the EDC recipe but without the cayenne and DH liked it. Even DD (2) ate a bit, though she preferred the mash  I'll have to give Chelsea's version a go now, it sounds a bit more like mum's traditional strog recipe with the bacon and worcestershire
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« on: July 03, 2012, 10:37:33 am »
HI Maryanne! welcome I just got my thermie last week but am loving it already!
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« on: July 02, 2012, 06:14:49 am »
I made this last night, didn't have fresh bay leaves or wine, but just added a bit more water and also a couple of handfuls of mushrooms and a heaped teaspoon of the vege stock concentrate. I also made my own fettucini using the pasta dough recipe (first time making pasta!). I did that first and let the dough rest until just before the sauce was done, rolled out and cut it with my pasta roller thing, it was all delish!! Even DH was pretty impressed. I loved that by making my own mince in the TMX I was left with some small and some chunky bits of meat, it made the sauce that much better than just using bought mince
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