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  1. #841
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    I cooked brunch for 6 in the thermie this morning-steamed seasoned tomatoes, mushrooms and spinach in the lower varoma basket, steamed 8 eggs in the top ( on grease proof paper with holes punched in it, bacon on the stove, then hollandaise in the thermie bowl whilst everything else was served up. Also made vanilla yoghurt (night before) and CADA just before eggs in case a lighter meal was preferred.
    It went really well- I was a bit impressed with the outcome if I do say so myself.

  2. The Following 2 Users Say Thank You to babybabycakes For This Useful Post:

    LoCo  (15-07-2013),Pesca77  (14-07-2013)

  3. #842
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    That sounds great. I haven't had to cook for that many people yet but would love to.
    Afm I cooked lunch for some friends today - just 5 of us with dd included.
    I made carrot and felafel balls with mint and coriander raita and hommus for entree, followed by garlic prawn risotto and freshly baked gluten free bread for main. No dessert as our guests brought chocolate to share. It was lovely and my friend just texted to say that she thought the food was better than restaurant food ) can't complain about that!

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    Pesca77  (14-07-2013)

  5. #843
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    Great work babybabycakes!

    Sent from my HTC One X using The Bub Hub mobile app

  6. #844
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    Quote Originally Posted by btmac View Post
    Hi everyone. I've had my thermie since April and don't know how I survived without it.

    So far I haven't been too adventurous mostly sauces, soups, risotto etc... Tonight though I made bread using the basic recipe in the EDC. I made rolls out of it and while they were ok they were definitely a little like a scone iykwim!

    Can anyone point me to a better recipe or was it the cook not the recipe? 😊
    Oh! Me, me! made these just yesterday and they were lovely.
    http://www.recipecommunity.com.au/re...lls-ever/23613

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    btmacxxx  (16-07-2013)

  8. #845
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    Tonight's dinner- EDC meatloaf with red sauce, mash and steamed broccoli. Outstanding. Here's a pic ImageUploadedByTapatalk1373885790.294294.jpg

  9. #846
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    Quote Originally Posted by Atropos View Post
    Oh! Me, me! made these just yesterday and they were lovely.
    http://www.recipecommunity.com.au/re...lls-ever/23613
    These are the bread rolls I make as well! They are awesome!!! I have them made in bulk in my freezer

  10. #847
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    Quote Originally Posted by Atropos View Post
    Oh! Me, me! made these just yesterday and they were lovely.
    http://www.recipecommunity.com.au/re...lls-ever/23613
    Yes I've tried this I've too and it's lovely!

    Btmac I thanked your post by mistake, was supposed to quote it sorry! Clearly I wasn't thanking your 'scones' - ha!

  11. #848
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    Can someone please tell me how I locate my 'saved recipes' in the recipe community? I hit 'add to my collection' but nothing happens.

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    mummtime101  (15-07-2013)

  13. #849
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    Quote Originally Posted by Pesca77 View Post
    Can someone please tell me how I locate my 'saved recipes' in the recipe community? I hit 'add to my collection' but nothing happens.
    This is for me as well! I ended up hitting the email button and now have a folder with all the recipes in on my email

  14. #850
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    Tried something new tonight - I couldn't find a recipe that I liked for a pork casserole so made up one myself. Thought I'd share as it turned out better than I expected.

    Pork and white wine casserole

    1 small onion
    1 garlic clove
    1 tbs (20g) olive oil
    1 small carrot
    2 sticks celery
    300-400g pork scotch fillet, cubed
    1/2 cup white wine
    Tomatoes tin
    1 bay leaf
    1 tsp veg stock paste
    2-3 mushrooms
    1 large zucchini
    Freshly ground pepper

    Chop onion and garlic speed 5/5 secs. Add oil. Cook varoma temp/speed 1/2-3mins. Add carrot and celery speed 5/5 seconds. Cook varoma temp/speed 1/2-3 mins. Add pork and cook until brown 100c/reverse speed spoon. Add white wine, tin tomatoes, bay leaf, pepper, stock paste, mushrooms (chopped), zucchini (chopped) & pepper. Cook 50-60 mins 100c/reverse speed spoon/mc off until meat is tender.
    Serve with mashed potato or pasta

    Optional: add chopped parsley with tomatoes etc.
    Last edited by CookingMonster; 16-07-2013 at 22:50.

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    Atropos  (16-07-2013)


 

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