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Messages - vanillabean
1
« on: June 21, 2011, 04:03:25 pm »
I must be in the minority, or am just not doing it right, but I prefer the way my rice cooker makes rice over the TM. In the TM it seems the grains get overdone, even when I cut back on time. Rice cooker rice is chewier.
2
« on: June 15, 2011, 03:21:39 am »
Yes, thank you so much for this, Trudy!  I'll contact them and find out how much the damage postage to me will be. 
3
« on: June 15, 2011, 12:42:59 am »
Oh! Apples and cranberries! Good idea. Actually, I have a recipe somewhere for apple/cranberry crisp from Cook's Illustrated (or maybe Cooks Country) and it is very good. If memory serves me, though, this version of the crumble topping is better than CI's. Maddy, your picture is making me drool.  What's that on the top? It looks like creme fraiche.
4
« on: June 13, 2011, 05:18:09 am »
No worries! Just trying to give back in exchange for all the recipes and great info I've read on this forum. 
5
« on: June 12, 2011, 08:13:07 pm »
Thanks!
6
« on: June 12, 2011, 07:29:15 pm »
ICK!! This was WAY TOO salty! The recipe oddly calls for 2-3 tsp. of salt (?). I used 2 tsp. all the time thinking that it would be too much and was I ever right! I thought that perhaps they were thinking that the spelt & buckwheat are very bland on their own and that the additional salt would bring out their nutty flavour. GAG this was wrong! This loaf is a very slow riser (I wouldn't doubt it given that much salt which inhibits happy yeast growth) - took longer than 1 hour to rise to the top of my baking tin, probably around 2 hours sitting covered in a nice warm location. I wasn't sure what linseed is so I used flax seeds instead and they worked out nicely. The loaf baked up very dense and chewy, with less salt (I'd recommend 1 - 1 1/2 tsp. salt) I'd say the loaf would be great. Not a sandwich type bread but good for toasting with butter and jam or honey. As written: 0/5 With less salt: 4/5 if you like a dense, chewy bread.
7
« on: June 12, 2011, 07:18:10 pm »
Hi Cornish Cream (btw love that name!),
Yes, I've been possessed by the TM cooking demons. I just can't seem to stop!
8
« on: June 12, 2011, 07:16:48 pm »
The filling for this was very sweet as written (40 g sugar). I used Golden Delicious apples, they seemed of regular sweetness when I tasted them raw. The crumble portion of the recipe was excellent, but again on the sweet side. I'd consider adding flaked or sliced toasted almonds to the crumble for some added crunch. I'd also reduce the sugar by 1/2. This version of crumble is versatile; I imagine would be a good topping for pies, tarts, cheesecakes, etc.
On the whole a good recipe, but too sweet for me.
3.5/5 as written. A less sweet tweak would bring it to 5/5.
9
« on: June 12, 2011, 07:03:07 pm »
Would someone PM me the recipe, please? I don't have EDC and would like to make it for an anniversary dinner.
10
« on: June 12, 2011, 06:42:26 pm »
This was a thin North American style chocolate pudding. (We call custard desserts "pudding here). Very silky texture. Looked exactly like the picture. It was not sweet at all, so if you prefer a sweeter custard, at least double the sugar (it calls for 20g), if not triple it. I used 72% dark chocolate and although it was sweet enough for my adult palate, my DD disliked it greatly (she's 7). Big thumbs down from her.  I added the optional egg that is called for in the recipe, next time will make it without and see what a difference it makes. If you're making this for adults who like custards that are not too sweet, then 5/5. If making for children, then 1/5 as written with the 20 g of sugar.
11
« on: June 12, 2011, 06:20:28 pm »
I really liked this one as well! I too would add extra lemon rind.
Good for people who are gluten sensitive.
12
« on: June 12, 2011, 06:15:44 pm »
In a word, excellent! This is essentially a lighter version of creme anglaise as it uses milk instead of cream. It thickens considerably once it is refrigerated and completely cold. Warm it is on the thin side, so if you wish to use it warm but want a slightly thicker consitency, I'd recommend adding no more than 1 tsp. of corn starch (I think you call it corn flour in Australia?).
I'm wondering how this milk based sauce would work frozen - it may make a nice ice cream given a good turn in the ice cream maker.
5/5
13
« on: June 12, 2011, 06:05:42 pm »
This was excellent and the whole family enjoyed it. I was surprised that it wasn't coconut-y as I thought it would be; it had a lovely texture that wasn't overly creamy, in fact it had a slightly watery consistency, but in a good way. Lovely over rice.
Some notes: I used Tilapia fillets as that is what I could find - I've never seen hake at the fishmongers and I won't buy Chilean sea bass due to the unsustainable overfishing practices. Tilapia fell apart creating a curdled appearance, it quite literally broke down into a million little fish pieces. It still tasted great, but not the nicest of textures. If I were to do this recipe again with Tilapia, I'd steam it in the Varoma instead and the serve it with the prawn sauce. I imagine scallops, squid and any other seafood would be fantastic in this stew. If you use fish fillets that are delicate, steam them in the Varoma instead of cooking them in the TM bowl.
Make this, you won't be disappointed. 5/5
14
« on: June 12, 2011, 05:44:32 pm »
All these recipes sound amazing and as Malaysian is my hands down favourite cuisine I'm going to have to source out somewhere in Canada to get a copy. Anyone have any feedback on the recipes? Judydawn, since you said that there's a picture with every recipe, is this book published by Vorwerk? I'm curious about the peanut powder and the Japanese cheesecake -- although these don't sound specifically Malaysian though. 
15
« on: June 09, 2011, 06:02:23 am »
Hello earth mumma, Thank you so much for your thoughtful reply! I've ordered the ebook and am loving everything I'm reading so far. I also ordered her TM cookbook and the Changing Habits, Changing Lives book but wouldn't you know it, we have a postal strike right now in Canada??? Grrrr. So I'll have to wait to read more. So far, the 21 day program hasn't been too difficult to stick to since we already do eat healthfully -- I don't buy prepackaged foods and make meals from scratch. I was really excited to learn about Rapadura sugar (never heard of it - and is it ever hard to find here, but I finally did! ) I know absolutely nil re: eating for your blood type (which I doubt would be easy to follow since we're all different blood types in my family --- and my days of being a short-order cook from my daughter's toddler days are so OVER!  ) Anyway, the long and the short of it, thank you for your response, it has helped me a great deal. Cheers!
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