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Messages - bickie
1
« on: June 05, 2012, 11:26:47 am »
I was in the same boat as you Sandra - trying to talk myself out of it. One thing I thought would be a downside is the 'loss of traditional skills' but in fact, I am a much more 'traditional' cook now as I can be bothered to make bread, sauces from scratch, lasagne etc. BT - (before Thermomix) I knew how to make a white sauce or knead a loaf of bread - I just never had the time to do it. I am a very busy working FT mum of 3 and I wanted my children to grow up with a sense of 'homemade meals'. The thermomix is the only was this has been possible. I still use stove top, wok and oven a lot as I find night after night of thermomix a bit too 'soft'. So don't feel it has to be the only piece of equipment you will use. It just makes cooking a lot more fun and fast. Hope this helps. And hope you get one - it is worth it.
2
« on: June 05, 2012, 07:16:47 am »
The cream - I know! I realised when I was putting it all together that I had run out of cream. It was too manic by then to go out and get some - so we had 'war-time ration ' Victoria sponge. Last night when we finished it off - 'lashings' of cream! Agree about the concert 🎇 brilliant. So happy for them that the sun shone. Everyone hoping the Duke will be fine. Thought poor old Ralph Harris did well before they cut him off!
3
« on: June 04, 2012, 01:42:57 pm »
Well we did it! Very wet - but we bravely waved our flags on the Thames and then scuttled back home for a bit of warmth and dry! I am still an Aussie at heart - couldn't stay out in rain for too long. Here is my Victoria Sponge - was too nervous after the mixed reviews to use the thermomix for the sponge - so used my KA instead and a Donna Hay recipe - in her modern classic cookbook. It uses the Genoise method - i.e. no baking agent - just lots of whipping of eggs and sugar and then folding in flour and melted butter. I was pleased with results but a bit dry - more to do with my new oven then the method. Hope all had a great day.
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« on: June 02, 2012, 06:40:17 pm »
Best of both worlds! You sound like an amazing person so I am sure this next chapter will be positive. A good friend of mine said to me after i had been through a rough patch - Put it in a box and mark it 'interesting'. I still laugh about that expression - and I don't open the box to look at the contents very often! I will be jealous of many things - but the main one will be you don't have to pay such horrendous prices to ship over thermie cook books!
5
« on: June 02, 2012, 02:49:16 pm »
We are having a picnic in the park - I have Coronation Chicken palm pies and mini pork pies in oven, and tomorrow will do a Victoria Sponge, cupcakes, egg and cress sandwiches and jam drop biscuits. The children have put out the bunting on the front of the house with a huge Australian flag in the middle! The streets are all looking great. Happy Jubilee everybody!
6
« on: June 02, 2012, 02:33:15 pm »
I think I understand the excitement and sadness you must be feeling. I miss Australia dreadfully, and will be excited/nervous to go back one day. But 20 years of living here and I still get a thrill with the beauty, culture and history of Europe. As you say - if only not so far apart. Good luck with the move. Sunshine Coast hard to beat as a place to land and settle.
7
« on: May 29, 2012, 11:39:00 pm »
Pork Larb - review under the recipe. But if you haven't tried it - do. Very nice and easy midweek meal. Ate it standing around kitchen bench with friends - no plates, no cutlery, happy husband who had no washing up.
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« on: May 29, 2012, 11:35:45 pm »
I made it tonight and agree - delicious. I wanted to try it in thermomix and was very happy with results. Great conversion thanks! I think the wok might give you quite a different dish, but as I'm not familiar with the dish I was happy with the thermomix result. Had no peanuts and was a bit unsure of the toasted rice approach and so (Gert cover your eyes) used cashews. Sacrilege I am sure!!! But yummy 
9
« on: May 29, 2012, 07:40:57 am »
Congrats Dede, a godmother daughter relationship is so lovely. In UK you're out the door pretty much as soon as possible. I don't think I was ever there longer than 12 hours . But the midwives come and visit you in your home for the next week.
10
« on: May 29, 2012, 06:48:36 am »
I agree - I think the key is the lemon juice. I usually find any recipe Barefoot contessa has adapted gets it spot on for flavour. Unfortunately also means it has double the fat!
11
« on: May 28, 2012, 10:46:41 pm »
Really nice - thanks for the conversion. I have seen another recipe by Barefoot Contessa which is obviously same base recipe but zest of two lemons and 1/3 cup of lemon juice and 1/3 cup veg oil. The rest was same. I will try this next time as Ina the star of making flavours work and for me this could have been a touch more lemony.
12
« on: May 28, 2012, 10:35:50 pm »
I know what you mean about falling asleep. A lot of our friends here are French, Italian or Spanish and you don't even arrive as a guest until 9. And then there is a good hour or so of aperitifs, and usually a cheese course after main before pudding - and so I am often very ready to put my nodding head on the placemat by the time pudding is served - well after midnight! And that can very easily be on a school night. Arghh - makes me tired just thinking about it. But what I will say is the pace is always good - not too rushed and not too slow. I think you should try to do it while you still have the energy to get up and put it together. But not so it's rushed. So, if no cheese course - half an hour later.
13
« on: May 28, 2012, 10:21:24 pm »
Oh wow those tartlets look so delicious. I had tenina's spinner Vietnamese chicken - but I did it to use up roast chicken leftovers. Great way to use up chicken that has gone a bit dry.
14
« on: May 28, 2012, 12:00:37 am »
Courton a tip I was given at a cooking class once was to go to a commercial kitchenware place and buy a pastry chef scale / I did and it was great for about 10 years. Just packed up on me and I don't have a commercial kitchenware place near me and so bought the Heston Blumenthal ones. They seem fine.
15
« on: May 27, 2012, 09:51:25 pm »
Hot day in London today and this was perfect way to use up left over roast chicken. Also added some sliced nectarines and this was a delicious addition.
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