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Messages - Karen Joy
1
« on: June 08, 2011, 09:49:16 am »
Was thinking this could be steamed in the varoma too.
Hi Judy, I think it might work too...will have to try it next time 
2
« on: June 08, 2011, 09:48:01 am »
Hi cookie, yes, in fact, they suggested this as an entree or a light meal if served with salad. I made this as an entree with cherrie tomatoes and herb sauce.
By the way, how can I insert an image? I did attach a photo, though I dont know if everybody can see it. Can you?
3
« on: June 07, 2011, 12:55:03 pm »
Found this recipe in one of the Thermomix et Vous Magazine (#03) and decided to give it a try. I made two of this recipe last Saturday for a big family dinner. Adjusted the mixing time a bit and added the 1/2 chicken cube to give it more taste. So far, it turned out ok. Give it a try and let me know if you have any suggestions
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« on: June 07, 2011, 12:49:51 pm »
Name of Recipe: CHICKEN BASIL TERRINENumber of People: 6-8Ingredients:900g chicken filet 2 celery stalks cut into 1inch long strips 22 basil leaves 1 onion halved 150g bread crumb (the soft, inner part of bread) 100g whole milk 3 eggs 150g fresh cream 30g butter 2 Pinches of nutmeg ½ chicken broth cube Salt and pepper Preparation:Preheat the oven to 180°C. Cut the filets into bite size pieces and put them into the bowl and mix at 25 secs/speed 8. Set aside in a bowl. Put the bread crumb into the bowl and add the milk. Mix at 10 secs/speed 5. Set aside with the chicken. Put the onions and the celery stalks into the bowl and mix for 10secs/speed 5. Halfway through, scrape the sides of the bowl to make sure that the stalks are well grated. Add the butter and chicken cube then set for 7mins/90°C/speed 1. Then, add the chicken and bread mixture, the eggs, the cream, 10 basil leaves, 2 dash of nutmeg, salt and pepper. Set for 25 sec /speed 4 until well mixed. Butter the bread mould and line 12 basil leaves at the bottom and sides. Delicately spoon the chicken batter into the mould, smooth the top flat and cover with aluminum foil. Bake in the oven for about 1h. To test, insert a toothpick into the cake. If it comes out clean, it is done. Let it stand to cool and put in the refrigerator for about 3hrs before serving. Serve as an entrée or as a light dish with salad. Best serve with mayonaise or any herbed sauce. Photos:
Tips/Hints:
Note from wikipedia on bread crumb: The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
5
« on: May 27, 2011, 04:07:25 pm »
Hi, is the TM mat included in the package? I saw a bread making video and the girl mentioned that the TM mat is included in the package? I didnt have any in my box. Is it normal?
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« on: May 23, 2011, 02:55:23 pm »
A tip I read somewhere was that you could put a clean tea towel into the bowl and run it on  at speed 1 to dry it in a hurry
Hi Katya, thanks for the tip...I tried this one and it work...and it also worked well with hot water...so much faster! :-)
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« on: May 23, 2011, 02:53:28 pm »
I'm wondering why you used a cornflour paste to thicken risotto? Normally, the rice absorbs all the liquid. You may need to check your recipe and use less liquid next time.
As far as cleaning, what everyone else has said.
Hi MJ, I usually put the cornflour paste when I find my risotto a little bit watery..or if I added too much water...so, yes, I guess I have to pour the paste somewhere else (not on the blades)
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« on: May 23, 2011, 02:49:56 pm »
I know this might sound like a stupid question, but do you remove the seal from the lid when you clean? Recently I did a post-sale demo for a lady who had had her TMX for a couple of weeks. I did the self-clean and then when I removed the seal to rinse it off she said "I didn't know you could do that, must remember in future"!!!  If you don't remove the seal, food residue can get stuck under it and that will retain a smell.
To clean the blades I find the easiest thing to do is remove the blade assembly from the bowl and then use a baby-bottle brush to give it a good cleaning - works a treat.
To dry the bowl quickly, give it a quick swirl out with hot water (from the kettle), dry with a clean tea towel, then leave for 30 seconds or so - any residual moisture should quickly evaporate. I do this if I'm going to grind rice, sugar etc. and have just used TMX.
And finally, don't forget to keep seal and lid separate when not in use; lets them dry completely - no moisture, no bugs.
Hi Rogizoja, thanks for the advice. Actually, I do remove it everytime I clean the lid. that's what surprised me because the smell is still there even if I clean the parts separately.
9
« on: May 20, 2011, 11:23:33 am »
Hi Judy and Katheryn, Thanks for the encouragement. I did pour the water-flour mixture on the blades while the blades are turning at  ..so, that probably caused it stick on the top of the blade. Next time, I will just have to stop the mixing and add it on the side (not very close to the bowls inner sides either). Will go one reading here..:-)
10
« on: May 20, 2011, 09:33:31 am »
Hi, I know there may be a lot of topics related to cleaning already but I just wanted some help about cleaning. I just got my TM three days ago and the first thing I made was shrimp couscous with bisque. The shrimp smell just wouldn't come off from the lid! I tried brushing, soaking and even put it in turbo with temp but the smell is still there. Also, yesterday, i made chicken risotto. I used some water and flour mixture in the end to thicken up the sauce but, it got stuck in the blades.
I feel like I spend more time cleaning the insides of the bowl (mainly the blades assembly part which is very difficult) than cooking. Am afraid that if I have to whip up egg whites (which requires very clean bowl and utensils), I might fail because there are just some hard to reach nooks and crannies..
Any ideas for a speedy cleaning? Oh, and also, how can one dry the bowl quickly?
11
« on: May 18, 2011, 08:19:40 am »
Finally got it! Made strawberry sorbet and shrimp couscous with bisque last night. My family loves it esp the sorbet. Now, I'm thinking about what to cook this evening! oh, this is so addicting!! hehe...have to concentrate at work now.
By the way, can anybody help me how to remove the shrimp smell left in the lid? After cooking the bisque last night, even after few cleanings, the smell it still there. I left the lid soaked in a soapy water today. I dont know if will be ok tonight.
Thanks!
12
« on: May 17, 2011, 09:45:37 am »
Hi Cuilidh, Frozzie, We're picking it from the quay this afternoon after work. Will be making the Shrimp couscous (with bisque) tonight. It was the dish Nathalie, my agent made during the demo and it was just divine. Prepared my shrimps and veggies last night  and the strawberry sorbet for dessert! my colleagues said the cherries are not very nice for sorbets..ok, we'll see For the picnic, apparently, there is already somebody who will bring chocolate cake, so, I'm thinking of Tiramisu (most of them loves this dessert). What an exciting challenge! will check on that raspberry brownies...sounds nice too. Frozzie, what is raspberries in French? framboises? 
13
« on: May 16, 2011, 03:16:41 pm »
haha...yes! I found a better solution. I called the UPS center here and told them, I'll pick my TM from their office on my way home. :-) My husband already placed his request this morning. He asked me to make some desserts for his 'picnic' at work. hmm...tricky! 
14
« on: May 16, 2011, 02:56:22 pm »
Ok, this time I think I have it right..10 kilos should be it right? UPS just sent me an email and they will deliver my TM tomorrow :-) Yippeeeyyy!
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« on: May 13, 2011, 09:02:18 am »
look at it in a positive way...you have another week to plan what you want to cook and expand your list of recipes..
also if you have an iphone or ipad or similar or just your pc you can get evernote (free)...its basically an electronic notepad if you dont know it and i find it fantastic and you can add anything to it not just recipes and access them in the supermarket if you forgot an ingredient for something or take it to the kitchen to access recipesz rather than printing off a bunch of recipes etc etc...i think its fantastic and got onto it after meganjane mentioned she used it also on another post..there are other software out there more like electronic cookbooks but they are more for recipes only whereas evernote can be for anything..like i said a notepad that you can organise and access anywhere...just a tip as you have anohter week to wait ...you can also put it on your pc and they all syncronise/update (sorry my brain is not giving me the word im looking for but you get the gist)... i get recipes i want to try etc and file them under different labels...just an idea haha!
good luck with the waiting...just think that sorbet will taste even better in a week
Thanks Frozzie! I will try to search for that app. It sure sounds helpful. I usually hate making list especially for groceries and an on the spot list can be nice. :-)
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