I love it!

[salval]

Well I've had my Thermomix for 2 days and I'm in love, even though I haven't had great success, I'm still in love!

On Tuesday night I made Lemon & Mandarin Sorbet. Yesterday, I made Bread with Baby Spinach & 3 Cheeses, Flourless Chocolate Cake and the Marinade for the Sticky Pork Spare Ribs. And today I've made Ice Cream. The cake is divine. The bread I'm not sure about & the Spare Ribs not great.. Still waiting for Ice Cream to freeze!

But.. Still loving it! Tonight is my official "delivery demo" and I can't wait.. I have become a woman who disliked cooking immensely, had no confidence or creativity to someone who has actually had fun in the kitchen & is looking forward to making profiteroles, something I would never have attempted in my wildest dreams! Unbelievable!

[cathy79]

Fantastic news Salval.  Now you've got the bug, nothing will stop you.

That bread sounds nice.  What recipe did you use and what aren't you sure about?  Maybe we an help get it right.  That's where the true beauty of this forum comes to light.

[Thermomixer]

Keep at it - we all had less than successful results for many of our initial attempts.

[salval]

Thanks cathy79. It's a recipe that I saw made at a demo a few weeks ago - Three Cheese Scroll

100g grain of choice, 1lge handful baby spinach leaves, 300g warm water, 1 yeast sachet, 420g bakers flour, 1tsp salt, 20g oil, 60g parmesan, 60g vintage, 70g goats fetta.

Mill grain, speed 8 for 25 sec. Add spinach, flour, water, yeast, salt & oil and knead on interval speed for 1.5 min.
Remove & place in warm position in a covered bowl for 20 mins.
Without washing the bowl, add parmesan & grate for 4 sec, speed 7. Add vintage cheese & grate 3 sec, speed 7. Add fetta & incorporate, reverse speed 3 until mixed through.
Reserve until bread is ready to shape.

To shape, place the dough onto a lined baking tray, press bread into a rectangle shape (A4 size), then spread the cheese mixture, leaving the long edge last to roll, clear of cheese and roll tightly, slightly stretching at the beginning to increase the tension as you roll. Continue rolling, place seam underneath, pinch the ends, score the top, sprinkle with water, seeds.
Bake in oven at 260oC.

Instead of following the recipe in full,  did what I saw the consultant do - just crumbled the fetta over the top, instead of incorporating it in the bowl.. Also I don't think I spread the cheeses around enough, because there seemed to be this big "cheesey" glob in the middle of the loaf, which also made it a bit soggy. Maybe will try again another day

[Thermomixer]

Wonder how long you left it to rise/proof after rolling?  Sometimes it is not laft long enough before going into the oven?

[judydawn]

Don't forget to check out CP63's Cream Puff recipe here Salval http://www.forumthermomix.com/index.php?topic=4048.0. She has nailed it for all of us.

[cathy79]

That scroll sounds fantastic!  A couple of ideas to try
- grind the grain for 1 minute instead of 25 seconds.  set flour aside
- warm the water in the bowl 37deg for 2 minutes, add yeast and let sit for about 5minutes
- proceed with recipe
- let bread rise in the tmx bowl instead of removing it

That's what I'd try.  I've had much better success with my bread by activating the yeast first.  Hope these ideas help.

[cookie1]

The scroll certainly does sound nice.

[salval]

Ohhh I'm feeling all warm & fuzzy inside due to all the help & lovely vibes I get in here  Thanks everyone... JudyDawn, I will definitely use that choux pastry recipe - thanks for the link.. And thanks everyone else for the tips. I'm going to give it another try...

But... Can I just gloat for one more minute 

Yesterday I made Vanilla Ice Cream, which my husband, who loves ice cream but unfortunately shows no emotion or enthusiasm or admiraton or anything, pronounced "delicious".!!!! I was so rapt.

And today, I made a fruit loaf and I'm doing the yoghurt popsicle thingies at the moment. I am so addicted, I can't believe it. It's almost like a spiritual awakening 

[judydawn]

How lovely to hear such enthusiasm salval and so pleased this forum is still working wonders as it has been doing for so long now. It is just a lovely place to be and it doesn't take long before you feel part of the family.