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Messages - Ilana
1
« on: December 18, 2015, 06:15:30 am »
I just wanted to thank the member who posted this recipe. I should have a long time ago. I have been making it every now and then for a few years already. I had to substitute a few ingredients as we dont eat bacon, so I realize mine is probably less delicious, but we love it anyhow, Thanks!! 
2
« on: January 28, 2012, 12:00:45 pm »
I hope I am not reposting an asked question. I did try to find a thread... Anyhow, I would like a recommendation on a really good book for thermomix. Thanks!!
3
« on: January 28, 2012, 11:58:04 am »
Oh thank you sooo much! Yes his recipe does not seem right compared to others. Some did say rice does make a diff but cant be the only reason-that is what my common sense told me. Well I made patties-added eggs, gluten free bread crumbs, chopped onion and parsley and fried. I guess because they are fried patties-which can never really be bad, they are decent! While reading through all the posts you suggested and these posts took me to others... I saw someone else had exactly th same patty idea!! Gave me a smile. SO next Friday I will try again. I will try to source a better type of Risotto as well. Thank you all very much!!
4
« on: January 28, 2012, 10:29:28 am »
Hello. I made porridge last night instead of risotto. It was a total disaster! I got the recipe from my tmx rep. He said that the most probable reason for the mess was the rice I used. I used a supermarket reg risotto and he said it isnt a good one at all. COuld this be the reason?
My recipe was:
30 gr Parmesan
half an onion
1 garlic clove
25gr olive oil
250 gr risotto
50 gr white wine (which kind??)
550 gr veg stock (how many tsp of theveg paste made in the tmx??)
100 gr fresh mushrooms
grind parmesan for 10 secs at speed 9 and put aside
onions and garlic speed 5 for 4 secs
Add oil and saute for 3 minutes,speed one at 100C
Add rice and wine use the reverse blade at 100C speed 1 for 2 mins
Add the stock and mushrooms revesre blade setting, 15 mins speed 1
SO I did all this exactly (very basic) but after 15 mins the liquid and mushrooms were still "floating" at the top-no sign of the rice and the liquid was barely warm although it was showing 100C. I opened it all up, dug deep to find hot but uncooked rice at the bottom. No matter what I did, it didnt cook. Eventually I went to higher speed with the reverse setting and I ended up with porridge and even then the rice was not entirely cooked after an hour!!!
Does anyone know what happended? COuld it be the type of risotto? Thank you for any help!
5
« on: October 25, 2011, 10:26:22 am »
May was very good. I have never had homemade before, it is different but great. The southwestern sauce and corn cake things were a success. Thanks again!!
6
« on: October 19, 2011, 01:29:49 pm »
Hello. Thank you very much for this recipe! I am using it to make a "southwestern" sauce, whatever that is, to be used with a recipe I saw on our local Masterchef reality show, for corn tamales-which I understand are corn cakes made from fresh,frozen or canned corn. I needed mayo to make this. My daughter is preg so I needed past. eggs. This lovely forum helped me find everything!! Thank you!
7
« on: October 19, 2011, 01:18:46 pm »
I also just saw this and as my darling daughter is pregnant I wanted to make her mayo with past. eggs!! Thank you!!
8
« on: July 26, 2011, 03:07:28 pm »
I just love this fruit. I use an orange press- I don't know their proper name-put half a pom and press with lever to get pure juice, no pulp or seeds. I cook on a low heat for a long time to reduce. Thank you Judy and Carine-will try!
9
« on: July 26, 2011, 03:04:47 pm »
Ingredients
150 grams sugar
One tablespoon of ground coriander seeds
300grams icecubes
a handful of basil leaves
2 big lemons
1,500 ml of water
Method
1. put sugar and coriander in jug, using the scale
2. Grind on speed 10 for 10 seconds-to get powdered sugar
3. Add icecubes
4. crush icecubes for 20 seconds on speed 10
5. Cut lemons into quarters and add to jug (with or without peel). Add basil leaves
6. use speed 10 for 1 minute
7. Gradually add the water while mixing at speed 3
* Can change sugar according to taste
* Can use one or combo of other herbs, such as mint, Melissa, Louisa (Verbena)
* Can replace lemon with other citrus fruits
* Can replace some water with alcohol
Nice color! Very refreshing.
10
« on: July 26, 2011, 02:48:51 pm »
adding cumin and coriander sounds marvelous. I will try OJ next time-sounds interesting. Thanks!
11
« on: July 25, 2011, 08:51:01 am »
Name of Recipe: Honey Coconut and Carrot Soup
Number of People: serves about 10 people-a ladle and a bit in each bowl
Ingredients:
A peeled and halved onion
A clove of garlic
A slice of ginger
40 grams of olive oil (half can be butter)
A celery stick
500 grams of carrots
750 grams of vegie stock (confession:I used water with chicken soup powder-was lazy)
A tablespoon of honey
Coconut cream (around 30-40 grams, but I used quite a bit more-kept tasting and adding more and it was great). Can replace with real cream
Preparation
1. Put onion, ginger and garlic into TMX jug andchop for 3 seconds at speed 5
2. Add the oil and use Varoma setting for 3 minutes at speed 1
3. Add the celery and carrots and chop for 5 seconds at speed 4
4. Cook for 3 minutes at Varoma at speed 1
5. Add the vegie broth and spices like salt, pepper to taste and cook for 14 mins at 100 C at speed 1
6. Add the coconut cream and honey and blend for 30 seconds at speed 10. You may want to add a bit more coconut cream-to taste and consistency of your liking. Serve hot!
Photos: will take next time-oops-color is wonderful.
Tips/Hints: can change a bit see ingreds
Members' comments
DJ -I added 1/2 tsp of cumin, coriander and turmeric.
Used hot chicken stock just made from bones then added milk before blending and 1d cream on serving.
Didn't have coconut cream.
12
« on: July 21, 2011, 11:01:59 pm »
I did the polls! 
13
« on: July 21, 2011, 08:40:31 pm »
I am from "other countries" 0.6%. I am unique, I guess! Well at least in this!!!
14
« on: July 20, 2011, 10:37:25 pm »
thank you all sooooo much! It feels like an American movie to say "I feel at home here", but I do! I can't wait to be good enough to give someone else words of encouragement and advice! I got my TMX in a funny way. MY husband was on his way on business and at the duty free decided to buy me a laptop for my bday. After bargaining a bit and choosing the right color for me, he decided (at the cash register) to call me and let me know-he got worried, I guess. Of course, I said,"What?! SO much money on a computer? I want a Thermomix!" He is still scratching his head, but soon enough he will pat his tummy!
15
« on: July 20, 2011, 08:36:32 pm »
I am glad you understood my meaning about TMX problems. Yes. you are right about home, but sometimes the heart aches. France seems incredible but you miss home. See the TMX brings the world closer together! Cooking and food will always do it!  I guess I should stick to TMX issues-sorry.
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