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Thank you! Happy Thermomixing!

Hello! Thank you for subscribing to my Channel - I hope you enjoy the videos. I have provided the full recipe in my written intro (just below the video). If you click on 'more...' you will see it. Happy Thermomixing! Cheers Tracey

Hello and thank you for watching my videos! My understanding is that the milk POWDER component assists with the thickening process. To be honest, I have never substituted regular whole milk (liquid) for the full cream milk (powder) so I am not confident to tell you that it will work. The only way to know for sure is to experiment yourself! Apologies that I cannot be of more assistance! If you do try it, I'd love to know the result! Kind regards Tracey

Hello, thank you for your message and for watching my videos! Here are the ingredients: 395 grams sweetened condensed milk (I made my own in the Thermomix) 1 tablespoon vanilla bean paste 70 grams of Extra Virgin Olive Oil (EVOO) - make sure it is the best quality you can buy 600 grams Pure Cream (ensure it is at least 35% fat as it must be the type that whips) Method: as per the video - Pour into an insulated container and freeze. NOTE that the method I spoke about in the video regarding pouring the mixture into a shallow container, freezing overnight, then cutting up into pieces to rewhip does not apply when using the condensed milk/cream version.

Hi, thank you for watching my TH-cams. Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts. It has an appearance and consistency similar to honey, and is often used as a substitute where honey is unavailable. In Australia it is available to purchase in all supermarkets - however, as I demonstrate in the video, it is easily replicated in the Thermomix at a fraction of the price - or when you run out!

Hi! Thank you for your message and for watching my videos. I honestly have never used salted butter as I only ever purchase (or make) unsalted. My instinct would be to say that you would still get the same consistency, however there would be a hint of salt to the taste. It would then depend if that is suitable for the recipe you are intending to use it in. I hope this helps! Happy Thermomixing!

Hello, the recipe calls for a pinch of salt, so just omit that from the recipe and a happy balance will be found.

@@angelasharp6869 Thank you that's what I would've done but forgot to mention lol, but do appreciate you helping 💖

Hi! Thanks for your message and for watching my videos. This is very common, and there is a simple answer which is good news. When this happens to my lid, I simply put the cleaned lid out into the sunshine for a few hours. The sunlight will fade both the colour and the smell from the lid....you can do this as many times as you want, as the lid is designed to withstand a lot of heat without any issues. Hopefully this will do the trick for you also! Kind regards and Happy Thermomixing!

Hi, I have posted the recipe as a PDF on my TH-cam Channel. Enjoy!

Hello Jeanette! Wow what a compliment, thank you so much. I have been a Consultant for just over 3 years and have learnt so much in that time! I really don't consider myself worthy of running a Master Class - but it's lovely of you to say so! I live in the Southern Suburbs of Adelaide and do regular TM6 demonstrations for customers in their own homes - you can ask your Consultant about this (if you have one already that you are in contact with). If you don't have a Consultant then by all means send me a message via my business FaceBook Page (Tracey DiBartolo Thermomix Consultant). You can also find me via Google Maps. Just type in Tracey DiBartolo Thermomix Consultant and you will find my business page on Google. Kindest regards Tracey

@@traceydibartolo-thermomixc3392 thank you Tracy for answering-- l thought l heard you say something about doing it at your home all together---sorry--well l feel that you explain and show step by step beautifully-especially the Greek sweet. I have a tm6 and have loved using my THERMOMIX for the last 7-8 yrs and easy to follow --BUT l love going out of the ordinary and try other things. Thank you for answering me l definitely will keep following you to listen to all the tips. If l need some help l will definitely be in touch. Jeanette green. Burnside Adelaide

Hi Jeanette, thank you so much for watching my videos! YES absolutely there is a Gluten Free version on Cookidoo here in Australia. Here is the link so you can see the ingredients: cookidoo.com.au/recipes/recipe/en-AU/r815152

Thanks soo much-- lm really enjoying your video

Hi, I have posted the recipe as a PDF on my TH-cam Channel. Enjoy!

Glad you are enjoying my video's - Celery: firstly, make sure you store it properly so it lasts a long time. I use either a tupperware container that you can extract the air out of, or vacuum seal them. I use celery everyday in my smoothie (with almond milk plus spinach leaves and frozen fruit)... Celery leaves can be used to make your own stock paste (see my video) or you can make celery leaf gremolata to garnish pasta dishes... Hope these helped!

Thank you so much! It's lovely to hear that people are watching, and also enjoying my little videos! 😊

Thank you for watching my videos. I have not ever tried poaching eggs in the shell using the sous vide method....There is always more than one way to achieve the same outcome, no matter what we are doing. The trick is to find the method that suits you and go with it! Happy Thermomixing, cheers Tracey

Hi, I have posted the recipe as a PDF on my TH-cam Channel. Enjoy!

What a fabulous idea! Yes of course. I love hearing other people's ideas about keeping waste to a minimum! Well done. Happy Thermomixing. Cheers Tracey

Hi Margaret. Thank you for watching. Unfortunately the blade cover is only available for the TM6 or TM5.

tinyurl.com/Galakrecipe

Hi Pam, thank you for taking the time to send a comment. Just checking what you'd like to see (when you say do a video of it please)? The video of me making the recipe is here and goes for 25 minutes. Apologies that it goes for a long time, but it shows how to make the entire dish ready to put into the oven. Kindest regards Tracey

Hi Pam, I have posted the recipe as a PDF on my TH-cam Channel. Enjoy!

Hi Elena, I have added the recipe in the Community files on my TH-cam Channel. I hope you enjoy it! Regards Tracey