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Messages - kylie
1
« on: February 06, 2013, 11:37:16 pm »
My thermomix has started making an odd rattling sound on low speed. It may be there on high speed as well but I can't hear it over the sound of the motor running. At first I thought there was a large piece of something that hadn't been chopped up properly floating around in the bottom of the bowl, because that's what it sounds like, but there was nothing there. I didn't think much of it, but I've heard it a few times since so I'm getting concerned!
It seems to disappear when it has been running for a few minutes. Today I made vanilla bean paste, so all that was in the bowl was sugar, vanilla beans and water, so very liquidy contents in the bowl, and for the first 5 minutes it was rattling. Once I'd stopped to scrape down and started again, it was gone.
Any suggestions? My TM is 3 years old this month. Thanks in advance.
2
« on: June 13, 2012, 12:51:35 pm »
Quirky Jo also has a recipe for 'melty cheese' on her blog - I haven't tried it yet but I think it would work for your cheese top. Or, Cheezy makes a soy melting cheese (also untried - just very recently been researching dairy free options).
This recipe sounds great and I'll definitely be trying it.
3
« on: May 16, 2012, 01:05:27 am »
The pictures of Tassie are nice. I wish there were more pics of the recipes in the book though! (yes yes apparently I am a food porn addict!).
There are lots of recipes in here that I intend to try. We made the 'light as air' sponge cake last night - gluten free as per the recipe for those who are interested - and it's really good. Must write a shopping list today for everything else we want to make on the weekend!
4
« on: May 09, 2012, 05:09:51 am »
Thankyou!
That makes all the difference in making a decision. I don't understand why Thermomix couldn't release the contents. Seems silly as it helps people decide.
5
« on: May 08, 2012, 05:14:14 am »
Apparently this book is available today. It's $40 (presumably plus postage) from thermomix aust.
Has anyone seen the contents list? They say they can't give me the contents but that it includes venison with pepper berry sauce, rhubarb champagne, lobster ravioli, cauliflower with truffle soup, anise scented cured salmon, turmeric lamb and crayfish pate.
It may be just in time to arrive for mothers day but with a family of some vegetarians and a few gluten free, I'd like to know that we are going to get good use out of the book.
6
« on: February 13, 2012, 08:52:03 am »
They are traditionally served with the sauce poured over and then the mayo kind of squiggled over that. If my picture attachment works, this is a fancy version of that (not my photo!).
You could really add any veggies you want, or chicken. It would be fine.
7
« on: February 02, 2012, 09:56:58 am »
Hmmm... it does say out of stock!
Maybe I was just lucky to find it when they were testing the site live or something. Considering the launch is tomorrow I'm sure you'll find them in stock again in the morning - keeping in mind that Perth time is behind the Eastern time if that is where you are.
8
« on: February 02, 2012, 03:33:05 am »
I had a reminder set in my calendar for tomorrow morning to buy the book when it went on sale, but I just checked and bought one now! So... it's $50 for the book, cost $65.45 after postage. Very excited 
9
« on: January 07, 2012, 11:02:50 am »
Just to bring up the topic of okonomiyaki again.... (because I love it!)
I made these from the "in the mix" recipe last night - and they were fantastic! The sauce is divine, and I'd made some fresh mayo earlier that day, so the entire thing was just delicious.
10
« on: January 07, 2012, 10:59:08 am »
I've spoken to the developer of this bread mix. He was very nice and extremely helpful; spent quite a bit of time on the phone with me going through what to do and what not to do with the mix.
He is familiar with the Thermomix.
Here are his suggestions for getting the best out of your bread.
1. Use a very good quality yeast - he suggests a French or Dutch yeast. They sell this from their website but I have bought some elsewhere also. It's only a couple of dollars. Keep it in the freezer in an airtight container and it will last months.
2. It's really important to keep everything warm for the yeast. This includes the water you add (hand hot temp), pre warming the bowl (just by filling it with warm water then emptying it again) and the bench top that you are going to knead it out on! He suggested using a wooden cutting board as the wood doesn't get as cold as a bench top. If you are using the silicone mat, put it on a wooden board. Don't let the dough get cold. Prewarm your bread tin in the oven briefly before putting the dough in.
3. To rise, if it's not a warm day and there is nowhere to put the dough in a warm spot, turn the oven onto 180deg for 3 minutes then turn off and put the dough in. You can give it another burst if necessary (esp if your oven is not well insulated). It should triple in size before baking.
4. Use a proper bread baking tin.
There is lots of helpful info on their website as well and it's worth spending the time to go through it to get the best results.
Yes, this bread is great!!
11
« on: December 27, 2011, 09:00:11 am »
Thanks everyone for all the hints!
I was using grape seed oil as this seemed to be the most unflavoured oil suggested (in previous posts that I'd read). I used white vinegar initially after reading that it had more reliable results. I made the second batch using half vinegar half lemon juice to try to get a bit more tang, but it wasn't a lot different. The mayo was definitely beautifully thick and creamy though!
So now that I've read all your comments, I'll add some dijon mustard and try using all lemon juice. Looking forward to the results!
12
« on: December 20, 2011, 09:37:42 am »
I have made mayo twice in the past week - both times successfully!
I do have a question though, and it may show my mayo naivety, but what is it that gives mayo it's tang? Maybe I'm just too used to store bought mayo, but I do like the tanginess. The mayo I've made is delicious and thick and creamy, but I'd love it to have that tang.
13
« on: November 20, 2011, 02:59:52 am »
My 17 year old daughter and myself were diagnosed earlier this year. I love the TM for making gluten free food - it really does make the job easier.
We do use a lot of rice flour, and rice itself... I have a couple of favourite bread mixes that are fantastic for being like "real" bread but I'd say they have rice flour in them. You never know... without the gluten your daughter may not be sensitive to rice any longer.
My daughter did have the endoscopy. She was diagnosed first. I haven't. What that means is that she has a formal diagnosis and I don't. The endoscopy is apparently the 'gold standard' for diagnosis. I spoke with my doctor about it, and asked whether it was necessary for me to have the biopsy or not. We decided that because we knew that I was intolerant to gluten, and I felt worse for eating it, and better for not eating it, and I was prepared to follow a strict gluten free diet anyway, that the biopsy served no purpose but to complete the paperwork.
I'd suggest joining the coeliac society - they are great and you get a fantastic welcome pack of sample products. Your doctor has to sign off on the membership forms so if he/she is prepared to sign off on the diagnosis without a biopsy you'll be fine.
I'd suggest you will definitely find many improvements in your daughter's health. Coeliac disease has so many unrecognised symptoms, including motor skill issues and developmental delays. I know now if I am accidentally given gluten I become very clumsy, dropping things or running into things for the next few days, and have a strong sense of 'fuzzy headedness', like I can't think straight. My daughter says her balance is severely affected. So it's not just all about gastrointestinal symptoms.
Make sure you read up lots about cross contamination. It's a big issue for maintaining a gluten free diet, and while it sounds daunting in the beginning to have separate cooking utensils once you are set up it's no big deal. If your doctors have suggested a visit to a dietician, choose one that specialises in coeliac disease. They, along with the coeliac society, will teach you how to read labels quickly and easily so you know whether that food contains gluten. If you are in Vic, Shepherdworks is fantastic, and their website also has quite a lot of info.
Quirky Jo's recipes are a favourite of ours too. There are heaps of blogs that are coeliac related and the recipes are often easily converted to thermomixing. Sue Shepherd's recipe books are great (she is Shepherdworks).
Well that's my essay for the day! Feel free to contact me if I can help further.
14
« on: November 19, 2011, 06:24:03 am »
I made this today and won't need to buy salsa for nachos again! It's a combination/adaption from both the EDC tomato pasta sauce and Nico's quick salsa. First one I've kind of adapted for myself so open to suggestions to improve!
Tomato and Capsicum Salsa
3 tomatoes, quartered
1 1/2 red capsicum, quartered
1 small onion, halved
2 cloves garlic
1/2 red chilli (can add more or less to taste)
Few fresh basil leaves
1/2 tsp raw sugar
2 tbsp EVOO
salt and pepper to taste
Place onion, garlic, chilli and basil into T.M. bowl and chop for 4 seconds on speed 6.
Scrape down sides.
Add remaining ingredients and set dial to closed lid position, press Turbo button 3-4 times until desired consistency is achieved.
Cook for 20 minutes at Varoma Temperature on reverse, speed soft, with the steamer basket on top rather than the lid to allow steam to escape.
If not thick enough, extend cooking time to suit.
Makes about 350mls and is mild with the suggested amount of chilli.
15
« on: November 19, 2011, 12:35:03 am »
I received my microplane zester yesterday - laughingly as it was one little zester in a massive box full of packaging!
It's great. Very fine, very easy to clean - exactly what I needed. Thanks so much!
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