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Messages - Joyceloveswater
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« on: November 14, 2012, 12:51:21 am »
Oh wow, this is great!! Too yummy to be this easy. Instead of bacon I topped the finished dish with Sous Vide Shrimp and Baked Lemon Thyme Mushrooms.
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« on: October 13, 2012, 03:25:10 am »
I had been wanting to find a gravy to serve over mashed potatoes that wasn't made from meat drippings. Sooooo, at the store yesterday, they had discounted a big package of already-peeled and ready-to-cook garlic cloves. Now you're going to ask how many, and I have no idea. Lots. Multiple heads worth of cloves. So I roasted (in a bit of olive oil) them all in the oven and covered wrapped tight in foil until soft and slightly browned in spots. Then chucked them into the refrigerator. Today, I made standard TM Bechemal Sauce. After sauteing the flour, when I added the milk, I also added the entire lot of roasted garlic. I ran it on about speed 8-9 for a bit to make everything smooth, then ran the cooking cycle as per Bechemal Sauce recipe. It was divine!!!! Hubby says it's the best mashed potatoes and gravy ever. And probably way healthier than the traditional American meat gravy. Oh, and after I made the gravy, I kept it warm in my mini crock pot (which I'll remember worked great next time I have company) and then I didn't bother to clean the bowl--the bit of gravy in the bowl just flavored up the potatoes a bit. So super duper easy.
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« on: October 13, 2012, 03:17:03 am »
Thank you for all the ideas!!! I love you guys!!
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« on: October 12, 2012, 12:24:25 pm »
What is your favorite way to make the crust for Tarlets or mini tarts? I LOVE the lemon filling for the big lemon tart everybody makes, with the shortbread crust. But I want to do little mini lemon tarts and I've tried several crusts that didn't work. I tried doing the shortbread crust in mini muffin tins, but it takes hours to pat the dough in and around each one. Then I tried rolling out pie dough and cutting into circles and molding into mini muffin tins, and they came out so thick there is no room for lemon filling. Any other ideas?? Thank you!!!
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« on: September 18, 2012, 01:44:55 am »
Gert--I'm so excited you made my recipe!!! That's a first for me. [Smiling from ear to ear.] Re: the biscuits, did you put both baking powder and baking soda in them? Just wondering. :-)
Cook on!!
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« on: September 18, 2012, 01:39:31 am »
Educate me, please!! I am making a short ribs recipe that calls for reducing two bottles of wine. I looked up several TM recipes for reducing everything from balsamic to various sauces and I noticed that they all call for cooking at Varoma with the MC off. Doesn't Varoma make it boil and boil and boil itself to death??? The traditional recipe calls for bringing the wine just to a boil and then turning it down to simmer until reduced. Has anybody tried reducing anything at a temperature lower than Varoma? Or, does TM need a higher temp to reduce because there is less air exposure than in a traditional pan, even with the MC off?
Thank you!!
Joyce
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« on: September 01, 2012, 10:38:38 pm »
Thank you for all the comments questions! You guys are great! And this is so much fun.
Re: Measuring Spoons
As far as I know, the teaspoon (tsp) and tablespoon (TBL) measure we use in the U.S. is the same as Australia. I have a couple of cookbooks from Australia and they use teaspoon and tablespoon also.
Re: Scones
Yes, the American biscuits are very similar to scones, except that the breakfast version don't have any sugar in them. Also, for an evening meal, we might make biscuits as the bread and make them savory, like with garlic and oregano, or even cheese. Biscuits are so quick and easy because you don't have to wait for dough to rise.
Re: Apron
I got the apron from my grandbabies who live in Dallylup (near Bunbury in W.A.) I got to visit them last Fall and I had a ball in Australia!! Can't wait to visit again soon.
Re: Pork Sausage
The best way I know to describe pork sausage is that it's just pork mince with seasonings added to it. When we eat it as a breakfast meat it comes two ways--fried in patties or fried in skinny links (with casings). You don't need pork sausage to make my recipe. Just grind some pork in TM with the seasonings below for breakfast sausage, and you're good to go.
Here are the seasonings added to pork to make several different kinds of sausage popular in the U.S.:
Breakfast Sausage:
Salt
Pepper
Thyme
Allspice
Garlic
Rubbed sage
Italian Sausage:
Fennel Seed
Anise
Pepper
Red wine
Mexican Chorizo:
Ground chili powder
Cumin
Cinnamon
Onion
Garlic
Red wine
Brats: (simmered in beer then browned up on the barbie)
Marjoram
Coriander
Nutmeg
Celery seed
Milk
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« on: September 01, 2012, 02:54:54 am »
Oh, I just hate that white floor!! It's a nightmare to keep clean. Thank you for noticing I actually gave it a scrub before videotaping. lol.
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« on: September 01, 2012, 02:50:42 am »
Thank you everybody!! Everyone in this forum is very nice.
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« on: August 29, 2012, 03:13:23 am »
My name is Joyce. I live in Naples, Florida, USA, and I love, LOVE my new Thermomix!!! Though it's not officially for sale in the U.S., I was able to get one from an authorized distributor in another country and I am just having a ball. I am really enjoying learning TM recipes from all over the world so now it's my turn to start adapting some American recipes, especially since TM is gaining in popularity in the U.S. Can't wait to try ALL of your lovely recipes and I thank each and every one of you for posting. Joyce I have removed the email so that you don't get lots of unwanted emails. Members can just pm you if they wish to contact you. 
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I also did a first attempt at a demonstration video of this recipe.