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Messages - cgonsalv
1
« on: May 10, 2014, 02:48:19 am »
Hi Judy,
I would like to try making a dessert which involves peanut butter custard topped with dark chocolate mousse and roasted peanuts. I know this post was quite a while ago, but was just wondering whether you can remember if the custard did firm up, as I would like a custard that is reasonably thick.
Cheers,
Chris
2
« on: March 05, 2013, 10:17:34 am »
Oops ... I just did. Hope we all survive 
3
« on: March 05, 2013, 08:44:34 am »
Hi,
Can anyone help me with how long you would need to cook these if they were frozen.
Cheers,
Chris
4
« on: June 30, 2012, 10:56:56 am »
Lilli33 was there a difference between the one that rose and the one that you made later which did not have time to rise. We have some members of our family who like them fluffy and thick, while I like them thin and crisp.
5
« on: May 19, 2012, 09:24:24 am »
Finally made this today with a biscuit base ... can't believe that the dulce de leche was so easy to make.
Thank you all for the recipe and the hints. It was yummy.
6
« on: October 01, 2011, 09:43:08 am »
Thanks for the advice LellyJ and Twitterpated and for introducing me to TDF ... had to google that one.
This is going to be a real challenge for me as I am very big on the whole 'tasting' aspect, so it is going to be very interesting to see if it actually gets a chance to be ice cream.
7
« on: October 01, 2011, 04:07:09 am »
Hi,
I would like to try this delicious ice cream with a combination of the thermomix and the cuisinart ice cream maker.
Once the mixture is made in the thermomix, should I just chill completely, then put in the cuisinart frozen bowl and start churning for the 25-30 minutes.
Cheers,
Chris
8
« on: July 16, 2011, 02:58:42 pm »
Hi Everyone,
In my wanderings around the net I came across a 'salt' recipe .. possibly herb/spice mix which I though I had bookmarked, but unfortunately cannot find. It was written by someone who had bought this 'salt' overseas but then could not get it again and came across another recipe which was even better. It requires a range of items to be put into the oven before they are ground. I have tried searching this forum with a range of key words but have not had any luck.
If you know what I am talking about by my ridiculous description, please let me know.
Cheers,
Chris
9
« on: July 01, 2011, 10:02:20 am »
Hi Judy, Can you please send me the recipe too. I am guessing that there is some good reason why you can't post it - copyright, etc. I have no more chocolate souffles in the freezer so we are going to try rice pudding tonight. Cheers, Chris
10
« on: June 23, 2011, 11:30:58 am »
I have bookmarked this for inspiration CP - what a great effort. I feel guilty for eating Vietanamese Roast duck for dinner tonight - Mr. T had a well earned break. TM Chocolate Souffle (from the freezer) just ready - gotta run 
11
« on: June 23, 2011, 11:25:38 am »
Ladies sounds heavenly. Enjoy. Looking forward to hearing the stories.
12
« on: June 23, 2011, 11:16:54 am »
Thank you all, I will give it a go this weekend - I can't imagine what I would do without this forum.
Life and work have intruded on my TM fun, so have not had a chance to do it yet.
Will keep you all posted.
13
« on: June 19, 2011, 12:41:37 pm »
Hi Everyone,
I have just bought some Laucke Multigrain bread mix and would like to make a lmultigrain oaf using the TMX.
Can anyone point me in the right direction. I have had a quick look but have not been able to find anything.
Thanks.
14
« on: June 19, 2011, 06:05:52 am »
My DH loves duck Bonsai, so will give this one a go. Thanks for sharing.
15
« on: June 18, 2011, 07:38:46 am »
Hi GC, I found this info on: http://homecooking.about.com/od/foodstorage/a/buttermilkstor.htm"Like milk, buttermilk can be frozen up to 3 months, but it is not recommended because it tends to separate. If you do freeze buttermilk, let it thaw in the refrigerator and be sure to mix it well to reincorporate the solids with the liquid. Although it will be perfectly safe to drink, you may prefer to use previously-frozen buttermilk in recipes rather than for drinking, as it tends to lose texture and mouth-appeal. " Cheers, Chris
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