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Messages - pumpkin pie
1
« on: November 25, 2021, 09:46:53 pm »
Thanks for your well come wishes.
CUILIDH, I loved my TM3I, they are real work machines. I bought TM6 as a retirement gift to myself. I would have kept the 31, as well, but space was limited.
2
« on: November 25, 2021, 12:51:19 am »
Hi everyone, it's been a couple of years since I joined this page and I used to read it regularly, then for some reason stopped coming on here.
I have since sold my TM31 and updated to a TM6. I also retired 12 months ago and am enjoying life at home. I have been a bit hit and miss using my TMX but have started getting back into it, and then remembered this site, and how I used to enjoy reading the comments from everyone, and recipe reviews. So I'm looking forward to trying some more recipes from here, even though I notice they are more for TM31 & TM5.
Cheers and happy cooking.
3
« on: January 03, 2017, 05:53:03 am »
I made this today, it was fantastic. I didn't have any stock paste left, so I used 1 tsp Vegeta veg stock powder and 1 tspn of my own homemade veg stock powder. Tastes better that the shop one. Yum
4
« on: July 20, 2016, 07:53:44 am »
Pumpkin Soup 2
Ingredients:
2 medium onions, quartered
4 bacon rashers, chopped roughly
1 garlic clove
20g olive oil or butter
3 cups pumpkin, diced (approx 850g)
1 tablespoon tomato paste
3 tsp TM vegetable stock
3 cups water
1 bay leaf
salt and pepper
pinch cayenne pepper
100g evaporated milk
Method:
Chop onions, garlic and bacon in TM bowl for 2 seconds, Speed 5.
Add oil or butter. Saute on 3 minutes, 100 degrees, Speed 1.
Add the rest of the ingredients except for evaporated milk.
Set for 15 minutes, 100 degrees, Speed 1.
Add evaporated milk, and then blend 15-20 seconds by slowly going from Speed 1 - 9.
Tip: this is not a thick soup but was the right consistency for my taste, if you prefer it thicker add 'a bit' less water.
I made this today, 20/7/2016 and was it a hit, just love the taste of bacon. I did not use the cayenne pepper, and cut back the water to 2 1/2 cups, then also cooked 15 min varoma, MC out, before blitzing. Yum
5
« on: March 11, 2016, 11:10:00 am »
Thanks cookie1, I went ahead and treated my firm Ricotta as you would Feta. So I sliced my nice round ball into thick slices, and then large cubes. I added 5 tabs salt to 1/2 of the whey that was left from making my cheese, and added my sliced ricotta. I placed it in the fridge for 24 hrs, and then tasted it. Oh Yum, had a lovely smooth texture and salty cream taste. so I took a bit to the girls at my work (my sounding/tasting girls) and they all loved it and the texture. So tonight I have removed it from the salted whey, and put it into plain whey and tomorrow I will put it into olive oil and some oregano and basil to eat on a cheese platter, or add to salads etc.
Sometimes it pays to experiment a little.
Cheers Monica
6
« on: March 09, 2016, 06:34:56 am »
I don't think so, but someone wiser than me may be able to help you. You could bake it for something different.
You can make feta with the thermomix too.
Can you direct me to the recipe for feta please cookie1, I have tried to find it, but unable. I am using TMX 31, Thanks
7
« on: March 09, 2016, 01:05:06 am »
Is it possible to turn my ricotta which has set lovely and firm, into a type of feta, if so how?
8
« on: February 09, 2016, 07:47:12 am »
Hi all, it's been awhile, but I'm on the hunt for a peach wine recipe. I have been given a whole load of peaches, and thought among other things I might give making peach wine a go. I know there are a few people on this site that make there own "drinks" and was wondering if any of them have tried this and have a recipe they are happy to share,  
9
« on: January 17, 2016, 07:24:15 am »
Hi I have been given a whole pile of tomatoes, some red, some green, the green I think are just under ripe ones. I've just finished making tomato relish with the red ones, now need to find what to do with the green ones. Does anyone have a good recipe? Cheers.
10
« on: September 28, 2015, 01:00:34 pm »
I've been looking at fermented foods too. So far, have only done sauerkraut. I'm very keen to try kombucha, but have to get hold of a SCOBY from somewhere.
Not keen on milk kefir, but apparently water kefir is nice.
I have spare scoby but don't think I can post it. I make smoothies with my milk kefer, using fresh/frozen fruits.
11
« on: April 25, 2015, 10:52:57 am »
Made this tonight for tea. Beautiful,  I didn't need to blitz the veg they had broken down nicely, and I just took the meat out and cut it up a bit more. I also added a small amount of macaroni.
12
« on: October 23, 2014, 08:44:52 am »
Chookie, what is cake release? Would light brush with oil be the same?
13
« on: October 23, 2014, 04:59:17 am »
Hi I made this loaf the other day in my small slow cooker, really happy with the result used the Vienna rec. I browned the top and the bottom under the grill for a few minutes, the sides are the colour they were in the S.C Now I just have to remember how to down load the picture, Here goes
14
« on: October 07, 2014, 10:08:51 am »
So I guess Aussie Brenda, that you stored yours in the pantry for that length of time. That's great, not a lot of shelf space in the fridge to keep all the xmas goodies in at that time of year.
15
« on: October 06, 2014, 06:46:43 am »
Just wondering how long this would last on the pantry shelf. Chookie you say it lasts 6 months in the fridge, but if I want to make it up ahead for xmas hampers, how long before xmas would be safe to make it, do you think?
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