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Messages - mboosh
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1
« on: May 02, 2012, 07:19:36 am »
Wow that's total dedication. So I can use the list for the EDC as that's the only book I have. Thanks Judydawn
2
« on: May 02, 2012, 02:57:49 am »
Hi
I've noticed a lot of posts that just list ingredients for books or recipes. What's the purpose of these please?
Thanks.
3
« on: April 20, 2012, 03:49:15 am »
Thanks for the replies. After heating it for longer it ended up splitting. Not a complete disaster as my 9 month old girls still liked the taste!
4
« on: April 19, 2012, 08:03:10 am »
Hi
I just had a go at the creme anglaise and the consistency is really watery. I gave it a few extra minutes but nothing changed. Will it set as its cooling or have I just been unlucky or punished for using cold ingredients?
Thanks
5
« on: April 17, 2012, 04:44:38 am »
Thanks Dede. Am rightin the middle of making it so your quick reply has saved me!
6
« on: April 17, 2012, 04:28:46 am »
Have very quick question re Narelle's thin and crispy pizza. Do you need to let it rest before rolling? Her recipe goes straight from mixing to rolling out - no proving?
Thanks
7
« on: April 13, 2012, 12:23:50 pm »
Goodness me. 2 sets of twins. That gives me chills! If I had 2 of my toddler I think I'd be certifiable! Kudos to you Kezza.
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« on: April 13, 2012, 04:39:07 am »
I just checked out the video sent by KC. I wonder if part of my problem was not adding enough salt. I try to keep the salt down as it's for the kids but maybe, as the woman said, it's needed to work with the yeast?
Also, I have a thermomat but worry that it doesn't let the dough rise - that it constricts it. What do you think?
And another thing(!) the pizza tray looks cool. Has anyone used one?
No more questions. !
9
« on: April 13, 2012, 03:29:40 am »
Great. Thanks everyone. I will try again. I've got my sauce ready to go. Just need the bases!
10
« on: April 13, 2012, 01:54:10 am »
Hi. I've attempted the EDC pizza dough twice now and have had to throw it away as it hasn't risen. I'm using new yeast sachets, 7 g and am following the recipe. Even when it comes out of the thermomix it doesn't have that silken texture that pizza dough has. It's quite firm.
Does anyone have any ideas please?
Thanks!
11
« on: April 13, 2012, 01:47:59 am »
Thanks to everyone again. Merlin, nice to see you've survived. Gives me hope! Have just finished feeding the girls their semolina with apple from the EDC. Went down a treat. Unfortunately, have had second failed attempt at pizza dough. Am going to check out the forum for tips now.
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« on: April 08, 2012, 12:31:10 pm »
Huge thanks to everyone for the warm welcome. What a great community. It's all so exciting. My husband thinks I'm such a freak because I'm so obsessed. I'm having my varoma demo in a couple of weeks. All ready to learn some more tips.
Today made isi's portuguese bread and Helen's Yorkshire pudding, as well as usual porridge for the kids and hubby in the morning. Oh, not to mention the pesto for my son's ravioli. Phew!
Totally loving it!
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« on: April 08, 2012, 12:17:51 pm »
Ok I know it's been ages since this thread was started but have just joined so very keen! My husband is English and we are having roast beef for Easter Sunday. Decided to do Yorkshire puddings. Have never done them before, with or without a thermomix. Just made them and they look (and taste) fab!
Hooray!
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« on: April 07, 2012, 06:35:24 am »
Hi
I have 8 month old twin girls and a 3 yr old boy. After seeing a demo I knew I needed to get one of these amazing machines stat as it is ideal for making purees for the girls. Whenever I see the freezer stash is a bit empty, I just look in the veg crisper and have fresh purees in minutes. I use my thermomix about 4 times a day at least. I've been converting recipes with reasonable success and it's all very exciting really!
Looking forward to getting some great recipes from this site and I may be brave enough to post some myself at some stage.
Cheers!
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