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Messages - Sassafrass
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« on: November 18, 2011, 02:23:43 am »
Hi Nazar,
I've currently got a handwash (oil added) that I put into an old soap pump bottle. Mine separates as well but if you give it a real hard shake before using they come back together again, and easily pump through. It is quite oily as a hand wash, but great for getting rid of smelly hands. Use this hand wash in summer though as in winter (when I first used mine) the lemon cleaner sets harder and clogs up the pump.
I think this cleaner is better used as is, for kitchens and bathrooms. So for those curious about whether to make this or not give it a go. I love the fresh smell it leaves, and its great for cleaning, especially for the kids toilet (two little boys can make a huge mess)
Sass
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« on: September 08, 2011, 03:14:28 am »
Hi Lottie, I'm still new to this forum, however have found it great for giving ideas and tips of what to make. I'm not adventurous with meals and not yet confident at tweaking, but I do make my own spaghetti (I made ravioli a few nights ago), yogurt and bread a few time a week. Not to mention whipping up rice pudding or custard for the kids at school. I think the only problem you'll have with your TM is your expanding waist from trying all the yummy recipes that are now just too easy to whip up lol. Have fun and enjoy the food  Sassafrass
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« on: September 08, 2011, 02:41:42 am »
Hi Judydawn,
I made the recipe exactly as it stated (I'm not yet confident tweaking), however I must admit I didn't read step 13 (how to serve) which tells you to use the ravioli as a 1st course and lamb ragout as main. Instead I served the Lamb ragout as the sauce for the ravioli. Now I understand about the quantity concerns and dryness issues. I don't think there would be enough of the ravioli to serve on it's own (for four people, and it would be very dry, I also think the ragout needs something to soak into), however both together make a fantastic meal, easily serving four adults. This meal is now one of our favourites, and well worth the effort of making your own pasta (I'm sure more experienced pasta makers would do this much quicker than I did, as all up it took me about 2 hours not 1h 20min).
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« on: September 06, 2011, 10:50:43 am »
Recipe Name: Ravioli with Sweet Ricotta Filling and Lamb Ragout Book Name: Full Steam Ahead Tweaking details: I wouldn't change a thing – however the recipe doesn't say to leave the ravioli, however my pasta maker suggested you leave the made ravioli for an hour to dry out before cooking (if you don't let it dry out it will all stick together in the steamer) Review: Absolutely loved this. It did take a long time for me to roll out the dough, but it was well worth it Score: (out of 5*) 5 I have read a very old link that said the pasta from the book doesn't make enough; however this feed 2 adults and 3 children (+ small lunch for husband next day). The pasta needs to be rolled on the thinnest possible setting (I used 8 ), and it made 60 ravioli's. I have also read questions about what flour to use, I used normal plain flour (Australian) with no problems. Sassafrass
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« on: August 27, 2011, 12:15:51 pm »
Thanks so much for starting the butterfly position discussion Faffa, and to Frozzie I love the kissing analogy. I had no idea there even was a right way. But this does make sense as sometimes when using the butterfly, it comes off the blade and has to be repositioned again (usually with risotto and mash). I hadn't ever noticed the symbol on the blade before, and looked about four times to find the symbol on the butterfly. Quick question though, how do you know how to insert the butterfly if the blades are covered with food (eg risotto or mash), or do you just scrape each blade to find the symbol?
Sassafrass
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« on: August 27, 2011, 11:26:23 am »
Just want to add to the praise of these muffin/cakes  I made these last week to take to Brisbane's Ekka (Royal Show). I made them in Texas muffing tins the night before, and they looked and smelt fantastic. They lasted well till mid morning where we ate them while watching the wood chopping. They were a very welcome and filling treat. While my 3 darling children, husband and I were devouring ours I had an older lady ask where we bought them from. My DS aged 3 very proudly told her "mummy made them so we could afford a show bag". He wasn't far off with the prices of things lol. Thanks for the recipe and the lemon syrup on top soaks through when left over night making the whole muffin/cake even tastier. Sassafrass
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« on: August 16, 2011, 08:14:07 am »
Just want to clarify that this recipe is not like the dishwashing liquid with the FATAL TMX WARNING. Is it the adding of the rinse aid that causes trouble, the rock salt or the combination of both? As messages from Dishwashing liquid say trouble is due to acidity?. I have read the messages from the dishwashing liquid only after making this cleaner (which by the way I love, smells great and no damage to my machine), but am confused to the difference between them. Could someone please clear it up for me (after all this cleaner is from the UK thermo site), and are there any new developments with the dishwasher liquid, and could we use this cleaner in our dishwashers?. Hope this all makes sense  Sassafrass
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« on: August 15, 2011, 02:46:38 am »
Hi Gaby, As I am just discovering there are so many great recipes and ideas on this forum. Also if you ever get stuck or need help there is bound to be someone online to help you out and answer your questions. Enjoy your cooking - it is sooooo much easier and quicker with your TM Sassafrass
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« on: August 15, 2011, 02:39:03 am »
LunchBox & After School Ideas
LTM's (Little Thermomix Munchies) p5 These are the quickest and easiest lunch box ideas, and kids love. They take about 7 minutes to make (prep & cook/mix). They do need time to set in fridge though, not sure how long as I make them at night then they are ready for school next day. Tweaks: I use Rapadura sugar (they have a slight brown twinge - however taste great) and shredded coconut instead of desiccated (it's all I have, and I like the bits of coconut throughout). I also use GF Rice Puffs (Rice Bubbles contain Malt which has gluten) To make these Failsafe instead of honey use golden syrup and omit coconut (still yum) This lasts 1 week in fridge (3 kids have a LTM bar every day in their lunch box). I'm sure they would last longer. 5 Stars
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« on: August 15, 2011, 01:43:04 am »
Hi all, this is my second query post for the Rice Flower Steamed Cakes p85 from A Taste of Asia cookbook. I cannot find where to buy wine rice biscuit. In the books glossary it states it is the "remains of rice wine making.... pressed into a cake or biscuit shape", BUT I can't find it anywhere . I asked in China Town supermarket (Brisbane), but they weren't sure what I meant. Please someone help as these cakes do sound, and look great. And now I've found out what ENO is and actually bought it I want to give this recipe a go, I'm even happy with a substitute, as the wine biscuit needs to be pounded in the original recipe. I've googled wine biscuit, but only get recipes for biscuit to make with or for wine. Please Help! Sassafrass
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« on: August 09, 2011, 08:53:31 am »
A great big thank you to all. You have really helped and I'm off to Coles to buy the green bottle (loved the pic - it has helped a lot). Now all I have to do is actually make the Rice Flower Cakes. I'll let you know how they go. Thanks Again Sassafrass
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« on: August 06, 2011, 09:22:52 am »
Thanks for all your help. I had no idea of what it might be, but I think something that fizzes up (like salvital) makes sense as it's used along with double acting baking powder, just before dividing mixture into amounts (maybe it helps with the rising of cakes??). Anyway I'll go ask a health food store. Sassafrass 
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« on: August 06, 2011, 09:02:09 am »
Hi anyone who can help or who reads this, I'm looking at the Rice Flower Steamed Cakes p85 from A Taste of Asia. under the heading of (C) it calls for 2 tsp of ENO What is this, and does anyone know what you can use as a substitute if this is a hard to find item? These cakes look great but unsure of the ingredient Sassafrass
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« on: July 30, 2011, 02:48:50 am »
Fast & Easy Indian CookingTikka Paste p17 Chicken Tikka Masala p89 Cardamom Cake p156 Salty Lasi p 158 We had this as an entire meal including a bought roti (I will make my own - from above book at let you know how it went) and rice with the Chicken Tikka Masala. Tikka PasteI halved this recipe (didn't have enough coriander seeds for whole). It made 1 whole jar (jam size) + 90g for 1st use. the paste is DELICIOUS. Mild enough for young children, but has a slight bite. 5 Stars Chicken Tikka Masala The 1st time I made the Chicken tikka I thought there wasn't enough sauce, so this time I doubled it, however this made far too much, so next time I will make the exact quantities from the book (this way you finish thinking I would love a little more instead of oh my - I can't finish this). The original recipe made enough to feed 2 adults and 3 children (aged 3-8). 5 Stars Salty LasiSadly we didn't really like this drink, however if you love the tang of Greek-style yogurt, and can eat it straight by the spoonful give it a go. 2 Stars  Cardamom Cake. What can I say YUM YUM YUM. We loved this cake. It is basically a butter cake with a refreshing after taste, that's hard to describe but delicious. I would not change a thing about this, and yes the cake is even more moist the next day - great with a coffee as well. We served this firstly with creme fraiche, which was OK but much better with cream. Also great by itself. 5 Stars Hope this inspires someone to give these a go
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« on: July 28, 2011, 02:02:21 am »
Hi all, Hopefully I'm writing in the right section to introduce myself. I have had my TM for over a year and am still finding out new ways in which to use it. We have recently moved from NT to QLD and I am looking forward to attending my first ever TM class (when I find the time) hopefully on bread making (I have a bread mat but not quite sure how to use it other than as a fantastic non stick mat). I have recently bought the Indian cookbook and the Taste of Asia, both fantastic books. Once a week my 3 kids get to pick a recipe from each so we are slowly working our way through. I use my TM for Wheat Free, Dairy Free and Additive Free cooking and as you would all know the TM saves so much time and money. So like many, many, many before me I am going to say I love my TM and thank my sister for introducing it to me.
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