The word is getting out there
In this months Australian House and Garden George Colambaris from The Press Club in Melbourne, lists a TM in his top 10 kitchen items, mind you it came 3rd after Scanpan and a spatula, I think it should have come at least before the spatula!!

LTM’s

Ingredients
110g butter
100g sugar
2 tbsp honey
Tsp vanilla
4 cups Rice Bubbles
50g coconut

Method
Place butter, sugar and honey into TM bowl and cook for 6 minutes at 100ºC on speed 3.
Towards the end of the cooking time, add vanilla through hole in lid and allow to incorporate.
Add Rice Bubbles and coconut to bowl and mix for 10-15 seconds on Reverse + speed 3-4.
Press into paper lined baking tray and refrigerate until firm.
Cut into slices to serve.
Push choc chips into the top before placing in fridge if desired.

Recipe from Thermoix Australia blogsite/Kids cookbook/Tenina

members' comments

Karonjulie - I used coco pops and they were yum!!!   Reminded me a bit of the old "chocolate crackles".

Amanda - they were problematic - mostly because the kids couldn't take them to school as they fell apart in the heat so I ate most of them!!

Fabfour - they were a big hit with the kids. Mine have stayed together really well. I mixed them for a little longer than the recipe said and it crushed a little bit of the rice bubbles and that seemed to help it hold together. I can see that LTM's will be making a regular appearance in the kids lunchboxes.

Chelsea - I make these occasionally for my boys but I use about 80g of puffed brown rice instead of rice-bubbles and raw sugar instead of white sugar.  I blitz the raw sugar for a couple of seconds first before adding the other initial ingredients.  The puffed brown rice changes the taste and appearance but they still go down a treat with my two little ones!

Mollygrubbles - I made a marshmallow version of these.

Ingredients
200g Marshmallows
80g butter
4 cups rice bubbles (I measured this to be 130g)

Method
Place butter and marshmallows into TM bowl and cook for 8 minutes at 60ºC on speed 3.
Add Rice Bubbles to bowl and mix for approx 20 seconds on Reverse + speed 3 (until rice bubbles are coated in marshmallow mixture).
Pour mixture into a lined baking tray and press down firmly. 
Refrigerate until firm (approx 1 hour).
Cut into slices to serve.
Tip:
These can be decorated with choc chips, sprinkles, coconut, or just leave plain.  Whatever your heart desire.

versaceyoyo - I made MGs version with marshmallows and quinoa puffs instead of rice bubbles - very quick and easy.

MJ - I made pretty much your recipe MG at Easter time. I just made it up to get rid of some rice bubbles I had in the pantry that no one was eating. They were yummy!

HelenN - I tried a different version with just chopping up a handful of marshmallows and putting them in when mixing up the rice bubbles and coconut.  They melted a bit so might help with keeping them together a bit better.   I also put them in patty pans this week instead of making a slice. 

Zan - they were a great hit! Hopefully with the cool weather they will also stand up to the lunch box next week.

Millipede  I made the marshmallow version and they were so super sweet and yummy! kids loved them. Thanks so much, will definitely be making these again.

rubyslippers - Honey puff version didn't score any points with the children.

NICKY74 - has added her Mum's version on Page 2.

Bambi - I made the marshmallow version but I put a layer of melted chocolate in the bottom of the pan then the layer of rice bubble mixture and then choc rainbow sprinkles on top, then left to set.
I find it is super sweet but that just means you cut it up smaller than 'lcm' bars are. Thanks for the tip about patty cases, will make it easier for lunch boxes.

MumtoFour - Very easy to make....my three year old loved it.

wapred - I make these quite often for my kids, I reduce the sugar and add marshmallows instead.  I find they stick together much better.

jsthermie - So following the recipe at the beginning of the thread - or from the school lunch box booklet - but
we omitted the desiccated coconut
used 100g puffed rice (whole grain brown rice)
and
instead of sugar we used Coconut palm sugar (same measurement).
The result was a beautiful toffee coloured and flavoured slice!  And we can pretend it's not quite so bad for us given the brown rice and nutrients from the palm sugar! Rapadura would no doubt give the same result. We're keeping it in the fridge.
YUM YUM YUM!!   
Will push some choc chips in next time.
They held together really well. After pouring/dropping into tin, I flattened down with a piece of baking paper between my hand and the mix so I could really push it in.

nerine - When I make these, I cut them and store them in the freezer, that way it takes a little longer for them to crumble in warm little hands.

Perth Mum - MollyGrubbles: I made your marshmallow LCM's the other day... or should I say my 8 year old made them and both the kids just loved them! They're asking to make more. Thanks for that recipe. It's well loved here!

CP - I think off memory there is some healthier version of rice bubbles (rice puffs?) from either the health shop or the health section of the supermarket. I made these on the weekend and it just vanished. Added glace cherries and next time will add some roasted peanuts and marshmallows I think. Next time I may also decrease the sugar, super easy.

Denzelmum - Made with wheat puff and topped with melted dark choc.

Jamberie - I made these following a similar recipe to MG's using marshmallow. Yummo!

Kimmyh - Great recipe thank you. We can't stop eating them. Very moreish and will definitely make again.

TM Australia is putting the price up to $1939 as of 1 Feb, so tell your friends who are procrastinating  to get a demo done and get their machines before the end of Jan if they are thinking of getting one anyway

Name of Recipe: Agilio Oilio E Peperoncino (garlic oil and chilli pasta)
 
Number of People: not sure 2-3? Serves at least 4 or 8 as a side. JD

Ingredients:
50-100g parmesan
1200g water
500g spaghetti
80g olive oil
3 cloves garlic
2 red chillies (or to taste)
20g parsley
150g dry white wine
2 stock cubes or 2tbs vegie stock concentrate

Preparation:

Grate cheese for 10 secs on speed 9 - set aside
Insert butterfly, put in the water and heat for 11 mins on varoma speed 2 (or less if you use boiled water)
break spaghetti in half and put in the bowl cook for 10 mins at 100C, 
place 40g of oil into water to help spaghetti cook freely

strain spag after cooking and put to one side

Place garlic, chili, parsley into TM bowl chop for 5 secs on speed 7
Add 40g of oil, saute for 2mins, 100C speed 1
Add wine and stock and saute for 2mins at 100c on speed 1

Pour over spaghetti along with parmesan.

Note - I have some double smoked speck which I usually cube up and throw in as well, makes it quite tasty.

DONE!!

Photos:

Tips/Hints:

Taken from 2009 Thermomix Calendar, recipe provided to calendar by Josie Pinto

members' comments

Alina0210 - OMG I made this last night.. it was so quick and tasty. Really handy as I really couldn't be bothered cooking dinner.
DH really liked it... I added 3 chillies too. DH suggested some crispy bacon and pine nuts would be a nice addition to it too.

Karonjulie - This is the most yummiest meal around.  We have it once a week and its a no-fail recipe.   Sometimes on the way home I stop and get some Italian sausage and fry that up for about 3 mins on 100 degrees soft speed reverse and then commence the recipe as normal just to add something extra every now again.  Add the cooked sausage when doing the sauce mixture, after chopping the garlic etc.  Yuuummmm!!!

JD - I have to agree with the other posts, this is one hell of a pasta dish!  I couldn't believe it and would never have tried it in a pink fit if it were not for the comments on this site.  Something you can whip up in such a short time for unexpected visitors - I used  sambal oelek instead of the chillies.

I used some of the leftovers of this pasta today for lunch.  I mixed 2 cups pasta with 4 beaten eggs and made a lovely omelette for 2.  No need to add anything else as the flavours in the pasta are sufficient but guess you could add any leftover vegies or bits of ham but definitely no seasoning. Have enough pasta for another omelette but will freeze it for later.

Made this again for family and although the recipe says it serves 2-3?, as a side it would actually serve at least 8 people.  I had 5 of the 8 at the table who ate it and I have oodles of left overs.

Babymaker - Mmmm was delicious.

Snoozie - This is really yummy!  Can definitely see how the bacon and pine nuts will add to it.... will add that to the leftovers tomorrow!!!

rainbow - agree it is fantastic. I used the recipe from A taste of Vegetarian book.  Only DH and myself for tea so I halved all the ingredients but kept the water basically the same and kept the cooking times the same.  Used a nice white wine from Lindemans to put in the sauce and also to have with the pasta.  Beautiful.

Suzie G - Yum yum, substituted sweet chilli sauce for the chilli because I didn't have any.  Just a couple small glugs because I was feeding my little people. I halved the recipe, still made heaps. Also sautéed some diced bacon in a fry pan and added to the pasta.

Bedidassi - in Italy, with tmx, we actually cook the spaghetti already in the oil and garlic because in any other way you decide do process the pasta while the salsa cooks, the spaghetti, even for 3 minutes would became irreparably overcooked but, as you probably know,  we Italians are very fussy about overcooked pasta.
That's the way we do spaghetti aglio e olio: (for 4)
We put 3 garlic cloves into the bowl with dried chilly and (but not for the purists) some parsley: 5 sec. speed 6/7.
Then we pour 50 gr. of good olive oil and we cook for 5 min. 100' speed 1. We then add 750 gr. of water and we heat for 8/9 minutes 100' speed 1. At that point we  take away the lid and insert the spaghetti (whole) through the hole and then cook them for the time on the package at 100',  reverse, speed soft (I'm sorry I don't know how you call this speed in English, is the speed before 1)
Serve in a bowl with other 30 gr. of oil and a some grated (at the moment) Parmesan cheese  Kiss
Again, not to want to teach anything to anybody but just to let you know how we do it.

GRRRRR I just cannot get mayo right!!! I made it fine when I was training now when Ive tried it again, another failure!!!  Its just runny like salad cream.
I even tried starting again using a new egg and adding the failed mayo to that and it made it even more runny that it already was!!
Maybe my eggs are a couple of weeks old - even tho they were freshly laid the day before I bought them, and that is why its not worked?
Any tips!!!!?

Im just not happy with the bread!!!
I like a nice big piece of toast and normal looking sanwhiches but Ive not been able to get a loaf out that looks like a 'normal' loaf
They are either like vienna loaves if I dont put in a loaf tin, or like a banana cake shape loaf if i do put in a loaf tin
Anyone willing to share their bread tips and pictures!!  I guess Ive been used to a breadmaker shaped type of loaf

When I was doing my practical demo training yesterday I got told about a hot tip!!
If you are making mayonnaise and have forgotten to take your eggs out of the fridge, dont despair.....when you are first mixing the egg and mustard put the temperature on 37, this will bring everything in the TM bowl to room temperature.  MIx for about 2mins (not 30secs as advised in the book)
Turn off the temperature and Then add your oil as per normal
Dont put your lemon juice or vinegar in until the last

It worked perfectly and I have had a few disasters with mayo!!!!

Could TM work on 220V?