Tenina's For Food's Sake - Links to reviews

[ThermomixBlogger]

Well said Bonsai ;-)

[Frozzie]

Haha perfect 😃

[Thermaddicted]

Love it Bonsai!! The perfect decoration!!

[meganjane]

Though I love Dani's book, there's not a lot that I would make regularly. Tenina's sounds more useful
Must go and order it now.

[Halex]

I love Teninas & Alyces books. I woukd recommend bboth

I didnt buy Dannis as I thought from the contents page it wouldnt suit family meals.

H

[meganjane]

I had the same issue as Mary Brown, "cannot ship to this address". I realized that I had to sign in to Teninas shop in order to access shipping details.

Got 2 on the way - one for my DD! 😃

[jaclom]

Wow!  Spent the day cooking, should have been working!!!  Now I have the umani paste, yellow curry paste, and chicken vegetable stock powder.  Basics in the fridge ready to go!!  About to put the baguette in the varoma too.  Used fresh yeast for the first time ever so really excited!!! Everything I've made looks exactly like the picture, and the tastes (and smells!) are divine.  What a great way to use up a chicken carcass!!!!
My friend and I went to Tenina's class yesterday lunchtime.  Just like the last class, it was fun, informative, tasty and refreshing..  Keep the classes coming Tenina and we'll keep attending.  We are so lucky to live here!!!!

[gertbysea]

Please review the baguette when it is cooked jaciom.  Everything looks like it should  is right.

Gretch

[Thermaddicted]

Just made the Chocolate Coconut Pie!! One word .... WOW. See link below for a pic

[judydawn]

Jaclom, or anyone else who has made the chicken stock powder, how long did you need to leave the carcass & vegies in once you turn the temperature down to 140^oC to completely dry out. Am I looking at hours and hours here??

[cookie1]

Jaclom we must say hello to each other if we both go to Tenina's classes on the same day/time.

[CreamPuff63]

Anyone here going to the Tuesday night Choc Chic class?

[jeninwa]

I'll be there CP, I did such a good job of cooking to tortillas at the last class, that Tenina has asked me back again

JD I think I left the chicken and veg in the over for about 1 1/2 to 2 hrs. I forgot about them, they were really dry.

[judydawn]

Thanks Jen, all up that's what I did but I removed bits as they dried fully - like the onion in particular.  One last slice of carrot would not dry up so it got the flick 

[gertbysea]

With the dried chicken stock I left it for about 2 hours as I had two layers. The chicken skin was still a bit greasy looking but it turned out just great anyway.

Gert