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Messages - KatieV
1
« on: February 15, 2011, 01:39:56 am »
Hi JD, would appreciate if you could sent to me also. I had mixed success with the EDC version and would like to try this one.
Many thanks,
Katie
2
« on: February 13, 2011, 08:27:18 pm »
Thanks for all the good advice.
PP as JD has advised, I simply peel fresh garlic (I purchase in bulk) and put into a zip lock bag. So easy when you need a clove, just grab out of the freezer. There is so much fresh produce going at such good prices at the moment that it's good to stock up. Who knows what impact all the flooding in QLD & VIC will have on our produce prices?
Thanks Earth Mumma for the watermelon tip. I have a huge batch in the fried that I'm struggling to get through and didn't think to freeze as I thought it would come out too mushy.
I also freeze my dried yeast (JD, I know you do this too). Freezing the veggie stock is also another handy tip I've picked up from this forum.
I made cinnamon scrolls yesterday (from a recipe on this forum) and they also freeze well. Simply reheat for 10sec.
3
« on: February 13, 2011, 06:17:54 am »
DH and I just made these and they were DIVINE!!!!! The only thing different we did was to halve the icing mixture. We are going to freeze the extras - although it is very temping to eat the whole lot....  I guarantee we'll get comments at work tomorrow when we reheat them for morning tea.
4
« on: February 13, 2011, 04:42:24 am »
Hi, I've been taking advantage of lots of local farmers markets in our area recently, but this has also raised a few surplus food stuff issues. So I thought that I would start a topic to see what people have has success & failures with in freezing. I got a huge box of tomatoes and have made soup and relish, but I was wondering can you simple freeze whole tomatoes raw, without cooking or blitzing beforehand? They would be handy when making up a tomato sauce etc to just get out what you needed, when you needed. I usually have tomatoes on hand, but these are used for DH's and my lunch, so I wanted to keep a frozen stash for cooking. I have had success with garlic cloves being frozen, also with mint/basil leaves, egg whites. I've just picked up some red onions today and wondered if you could freeze these, given their high water content??? Would it be best to quarter before freezing?  Any thoughts, experience would be gratefully received. Thanks, Katie
5
« on: February 09, 2011, 10:03:23 pm »
Just a thought.... Don't think of contacting HQ as a "complaint" and making it a negative thing, try and think of it as a positive move on your half (I understand your frustration). You never know, by contacting them, they may be able to provide some leadership and guidance to the consultant to help her. There may be some underlying reasons that could be causing the problem, she may not even realise that she's giving poor customer service. I'm not siding with the consultant in any way, as I STRONGLY believe in customer service values. I was taught a long time ago - "The Customer is Always Right". You could strangle them every now and then, but they are the customer and should be listened to.  A little handholding and guidance could just be all that is needed to get your consultant back on track and you will both benefit from the experience. Keep smiling and good luck.
6
« on: February 09, 2011, 12:04:24 am »
Just made another loaf of this bread and followed some advice on the topic to reduce crumbliness and it worked. I increased the kneading time to 4min & the rise to 1hr. The bread is still lovely and soft, but not crumby. Thanks to all for the suggestions.
7
« on: February 04, 2011, 12:58:02 am »
Thanks JD for the frosting freezing tip. As there is only DH and I, I'm always looking for ways to freeze excess to try and avoid unnecessary waste. Oh, there is also our "fur child" who I'm sure would love to help us eat cupcakes and frosting, but not good for his tummy. Maybe we could start a "pet treat" topic? ? I've got some doggy biscuit recipes that I could try and convert to TM. Cheers, Katie
8
« on: February 01, 2011, 07:46:02 am »
Thanks Cookie1, I'll have to give this one a try and compare them both.
9
« on: February 01, 2011, 04:39:34 am »
I finally used the last of the shop bought bread that I had in my freezer (I've only had my machine for a little over a month) and then panicked as to what I would have for lunch the next day...... Thankfully, my brain has undergone extensive TM re-wiring and I realised that I don't need to go to the shops to buy another expensive loaf, filled with all sorts of nasty additives, I can make my own. So that's what I did. My DH came home last night to the smell of fresh baking bread in the oven. I was amazed when he said he wanted to try it. I advised him that it was a grain bread and he probably wouldn't like it. He insisted that since it was created in the TM (he's a huge fan of it) he just had to try it. Well to my complete amazement he loved it. This is a person who simply won't eat grain bread normally, he hates all the hard bits. The difference with this loaf was that the bits weren't hard. I'm tickled pink that he likes this as it is soooo much better for him than normal white bread (he doesn't really like wholemeal either). So there we go, another success and a change of eating habits to a more healthy alternative all thanks to Thermomix - what a champ!  Cheers, Katie
10
« on: January 24, 2011, 04:02:20 am »
Hey Maddy,
Just wanted to pass on a big thank you from my husband for your recipe. We made these on the weekend and they turned out better than the shop bought ones. So good to know exactly what went in to them.
Cheers,
Katie
11
« on: January 22, 2011, 10:37:43 am »
I just wanted to share with you a fantastic cooking journey that myself, my husband and our TM - Whizza embarked on today. We made: - Tikka Paste - Cheese & Bacon rolls - Smoothie - Brown Butter Ice-Cream with Peanut Butter Ganache Swirl - Butter Chicken Whilst I know many of you have probably embarked on similar cooking journey's, the thing that amazed myself and my husband is that we did all of this with just ONE cooking applicance!!! Truely amazing, everything we made was so brilliant and we had a fantastic time preparing everything with surprisingly little mess in the kitchen. We started with the Tikka Paste, which made the house smell amazing. Once done, we started marinating the chicken for the Butter Chicken dish. A quick clean up and it was on to the Cheese & Bacon rolls (thanks Maddy for the fantastic recipe - so much better than the shop bought version) for lunch, but whilst waiting for the prooving - we got a little hungry - so I whizzed (see how my machine got its name ) up a smoothie with some fruit/yoghurt/milk to keep us going until the rolls were ready. A quick lunch break gave us energy to move on and it was on to the sweet treat and in to the freezer to set. Tonight was the Butter Chicken (the version from the Indian cookbook), followed by our yummy desert. Phew, we are both very happy, with full tummies. So after all that action, it is off to bed for a rest and Whizza is now cleaned and dry and tucked away fast asleep, ready for more action tomorrow. I won't be far behind him... ZZZzzzzzz Cheers, Katie
12
« on: January 18, 2011, 12:35:29 am »
I gave this a go on the weekend and had a success with it. My only comment is that according to the recipe in EDC, it lists 1/4 tsp Cream of Tartar in the ingredients list, yet there is no mention of using it in the method? ? I added the COT at the same time I was adding icing sugar. Maybe this is why the meringue for some other people may not have worked and mine did - not sure. Will be making this one again, but upping the amount of lemon as I like my lemon curd to be very lemony and tangy. Cheers, Katie
13
« on: January 11, 2011, 05:23:28 am »
Many, many thanks to all the helpful posts so far. It's good to know about the consistency and the fact is doesn't freeze solid due to salt content. I store a lot of food in my freezers in zip-lock (if you haven't tried them, they are a wonder & a whole new topic of discussion).
My first batch is on the brew at the moment in prep for this evenings meal. Will try the zip-lock storage & see how I go.
Again thanks to everyone for their input, you are all a wonderful bunch of people.
Cheers,
Katie
14
« on: January 10, 2011, 11:53:29 pm »
Hi all,
Everyone I've spoken to that has a TM has said "you've got to make the stock". I'm looking to make some stocks, but wanted to freeze half the quantity made. I'm still new to TM and am learning to make different things and may not get around to using the full amount of stock before it perishes.
My question is to everyone is..... Do you have some idea as to a good weight amount to freeze? Would batches of 200g be good? Is there a common stock quantity (e.g. 200g) called for in most receipes that I could use as a base level? I'm trying to minimise wastage, but also realising that if I freeze half a batch and only need a small amount, thawing out the whole lot might not be what I want at the time.
I was thinking of getting ice cube trays and filling each one with a different stock and then I could just get out cubes of each to the amount required. This would allow easy mix'n'match of stocks also - what do you think.
Any advice would be greatly appreciated.
Thanks,
Katie
15
« on: January 10, 2011, 09:54:24 pm »
Hey Andie,
Thanks for this. Will give a a whirl every few uses to ensure yeast is still active, but it does seem that storing it in the freezer extends the shelf life of the product.
Cheers,
Katie
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