Is your kitchen a place where you feel CONFIDENT, INSPIRED & ORGANISED? If the answer is no! I have been there as well & know the frustrations this brings. This is why I am committed to coaching & mentoring my customers so the Thermomix® becomes so much more than imagined. When you invest in a Thermomix® with me, I am committed to partnering with you so you become CONFIDENT, INSPIRED & ORGANISED in your kitchen.
I am a passionate Thermomix® Consultant & Team Leader supporting my customers to transform their kitchens Australia wide. If you would like to purchase a Thermomix or need a personalised online demonstration to see if it is right for you, get in contact as I would love to introduce you to the TM6 & ensure you have the very best start & support with your own Thermomixing adventure x Lisa
You can find more videos at - facebook.com/Tmxingadventures
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Yes you can. When you defrost it, it can become a bit runny with the whey coming out of the yoghurt. That's not an issue if you are going to cook with it but the texture might be odd if eating as it 😊
That looks lovely. I wonder if it could be frozen and either poured into ice lolly moulds or (if frozen in ice cube trays), put back into the mixing bowl and turned into an ice-cream type treat?
Thank you so much for this video. I have made this type of yoghurt in jars twice and has failed miserably each time and split Turns out the temperature was too high and l fermented it too long with the recipe l was using. I will try this recipe tomorrow and see how l go. I even reached out to my consultant and she did not even respond to my query on why it was failing.
hi Lisa. Thanks for the video. I just ate the 2 best poached eggs ever thanks to you! I have always struggled with poaching eggs now I know. Hey I subscribed a while ago but don’t seem to be receiving your emails where I can become a member. Thanks again
Hi Lisa Great presentation, as usual. Thanks for advising that these aren’t suitable for people with coeliac disease, delicious though they look. I’m off to make the GF artisan loaf instead. Hope you had a great day.
Sugar binds with water, retains moisture and makes baked softer and last longer and not become dry and stale. It also inhibits gluten developement. Honey is liquid and is sweeter. 1 cup sugar, use 2/3 cup honey and decrease other liquids by 1/4 cup.
Sorry to confuse you - lm saying that l have two tm6 which l take it’s all on the one account - not very tech minded Lisa 78 yrs old 🤪 enjoy all your hard work thank you
HELLO, Great video, very well explained i feel, i in my new home area have very little to no internet available most days, i had to learn manual mode with my tm6, i use my tm6 daily, i was not much of a cook before owing my tm6, it has made me a better contented happy cook. THANKYOU for sharing, i am a subby and look forward to seeing many more your videos, have a nice day.
Love your work Lisa and your realism and enthusiasm; definitely empowering!! Having spent years cooking for four children plus their extras, I loved my food processor, Thermomix has taken its place!
@@TmxingAdventures is that a better way than RU-vid? I was looking for ginger paste but without the salt.. thought you might have a clip! I'm new to my tm6.. well 2 years but rarely use it.. and Need to start justifying the purchase.
Hi Lisa Love your recipes. 1. The passionfruit drink looks great, and 2. You can “toast” the seeds on the hob in a skillet, like you would pumpkin seeds. According to the lady that posted this on her blog, they’re very tasty especially if there’s residual pulp in the seeds, as it caramelises whilst cooking.
I usually make yoghurt on the stovetop, but have ordered a TM6 and keen to try it. Can I manually select the temperature and time? I usually bring the milk up to 85C and keep it there for 1hr before letting it cool back down between 37C and 40C and culture it with Kefir. It basically condenses the milk so you get a thick yoghurt without adding anything to it. Hoping to do it in the TM6 so I don't have to stir it on the stove for that hour and check the temp all the time.
Yes :) You will need to go back once the hour is up and set it up to ferment and adding the culture, but everything else is done for you via the guided cooking.
