This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - runnybabbit
1
« on: September 13, 2012, 09:52:59 am »
I'm eating this RIGHT NOW and it's delicious! Added some parsley as we had half a bunch going yellow. Yummm. Love that I can make the bechamel sauce with skinny milk just so it's not QUITE so naughty -- just the full fat cheese to worry about.  Thank you!
2
« on: August 15, 2012, 11:08:36 am »
Made this tonight, so good! Added a bit more celery. A great way to get some veggies into everyone. 
3
« on: August 01, 2012, 11:31:37 am »
We've had this three times in the past two weeks. My hubby loooves it and we usually end up groaning on the sofa in a post-prandial stupor, in pain from overeating. I usually add some spinach and ricotta fresh pasta into the soup to make it a fuller meal. We've just had it again tonight! Also if you don't have caramelised garlic paste handy, we use Odette's Onion Jam from Super Kitchen Machine in smaller quantities, just takes an extra 15 minutes before starting the soup. Lovely recipe, and so good for our budget, thank you.
4
« on: May 18, 2012, 02:43:07 am »
Quick question, I made this recipe again today but added some frozen baby peas as well.
Both times I've made it I've ended up with some burning on the bottom of my jug. I had it on reverse and speed 2 this time to try to prevent burning, but it didn't work. Has anyone else had this problem?
5
« on: May 17, 2012, 11:46:38 am »
Cookie1 just wanted to let you know that I made this last night and it was lovely. I made the leftovers into arancini balls with wheatgerm, and my VERY finicky one-year-old couldn't get enough! Thank you!
6
« on: May 04, 2012, 06:19:00 am »
I just made this today and burnt the roof of my mouth eating the first piece. I used dark brown sugar instead of muscovado and it was delicious. So, so, moist. Will have to try it with muscovado next.
I made the mistake of giving a tiny piece to my one-year-old, now I have a little boy crawling after me whenever I eat it, going "MMMM, MMMMMMM!" insisting that I share my cake with him.
7
« on: May 01, 2012, 08:19:39 am »
Thank you everyone. I think I'll get rid of the blender and keep the hand blender, hand mixer and food processor -- if nothing else, for slicing. Although we also have a mandoline (?) slicer thing... Ah well.
8
« on: May 01, 2012, 05:50:36 am »
Okay, so about a month into my Thermie ownership, and I just don't use our blender, stick blender or food processor anymore. I just need some help convincing myself to donate them to poor uni students or something. So -- have you gotten rid of your other appliances, and do you regret it? Or do you still use your pre-TM appliances from time to time?
9
« on: April 16, 2012, 01:48:17 pm »
Thanks Bonsai, I will try it again -- the Thermie EDC book's recipe for SR flour is 150 g plain flour, 1.5 tsp baking powder with an option 0.5 tsp cream of tartar, which I didn't have.
I'll give it a go with less baking powder!
10
« on: April 16, 2012, 01:23:40 pm »
Did you let them sit to long before putting them in the oven?
I assume oven temp is alright because I haven't had too much trouble with other stuff so far. I did let the batter sit for about 15-20 min (baby needed resettling) before I divvied it into the patty pans and popped them in the oven. How does that make a difference?
11
« on: April 16, 2012, 01:11:50 pm »
Here they are. Failed. 
12
« on: April 16, 2012, 01:07:03 pm »
Okay, so, drum roll please -- My Never Fail Cupcakes FAILED. I used the same amount of plain flour, and used 2 tsp of baking powder. After 10 minutes at 200 deg (fan forced), they all domed really asymmetrically and the tops cracked, too. Troubleshoot, anyone?
13
« on: April 14, 2012, 11:30:03 am »
I made this this afternoon, and it is all gone now. I am SO. FULL. But thank you!
14
« on: April 11, 2012, 01:18:57 pm »
I tried these today but didn't have any herbs, so I used grated Parmesan instead. They were DELICIOUS!
15
« on: April 08, 2012, 10:14:36 am »
Thank you everyone! I adapted my pumpkin cannelloni recipe and we had that, it was yummy, but a little too pulverised -- just a matter of getting used to the TMX. And today -- of course I had to make the hot cross buns. So good fresh from the oven; think I'll never be able to have store-bought again. We are just sitting down to our EDC mushroom risotto for dinner now. 
|
|
Show Posts