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Topics - cecilia

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Cookbook Contents / Good Food, Gluten Free
« on: September 30, 2016, 12:33:25 pm »

We got some rump steak on special so I tried this recipe to use some of it up and we enjoyed it very much.  It was so easy and quick  to make I wondered if the meat would really be cooked, but all was well.  I didn't make the Lemon Feta that was recommended to go with it, but it sounded lovely.  The recipe, served only with rice, was a suitable amount for four adults.

Linked CC

Enjoyed the taste of this combination of flavours very much.  The only problem in preparing the dish was trying to mince the room-temperature pork (yes - I know I was foolhardy to try, but it was a case of needs must).  Because I was unsuccessful in mincing enough of the pork, the balls themselves were nearly all fish and prawn, but I cooked the remaining pork pieces in the basket while steaming the balls over the boiling soup and this infused the pork flavour into the broth.  Also, I admit I didn't have time to make the dry stock powder, opting for just some vege stock concentrate.  Yummy soup.  Give it a try.

Linked JD 

This is a super, simple recipe, which works just as well as every other recipe I've tried, which was developed by Thermomixer.

It is similar to the Herbal Chicken Hors d'Oeuvres in the EDC, but without the herbs.

The croquettes steamed very well and the Thermomix just did a mighty job of preparing the Parmesan and bread crumbs and the mince.

Quick, delicious and definitely worth trying!  5/5

A lovely big cake.  I am not usually a fan of white chocolate, but this one only has 100g, along with 100g nuts (I used pecans) and 300g carrots.  The recipe was easy and it tastes delicious.

I look forward to updating this thread of Friday, as Hobart consultants are getting a workshop in cake decorating based on this book to celebrate Valentine's Day.  Fiona Hoskin will be our demonstrator.  

Yes, we know we're very blessed.  :)

Linked JD

My DH bought some fish and he chose this recipe from A Seafood Bounty.  I steamed rice in the basket and fish in the Varoma. Next time I will add some veges in with the fish as there would have been room. The sauce is beautiful.  All done in 25 minutes.  800g of fish was five fillets for us.

The only downer was that not a lot of liquid pooled onto the baking paper I was using - the paper kind of dissolved.  

But we loved it anyway.  4.5/5

Linked JD

Hi from Hobart in Tasmania.  I haven't been on ForumThermomix much for a long while, as I've been out and about working my Thermomix business.  I've had three years as a consultant and have had tremendous support along the way from the members of this forum, from my Thermomix leaders and from the hosts and guests and customers who have trusted me.  Thank you to all who have helped me learn the power of the Thermomix.  Since cooking with my Thermomix, I have gained in personal confidence and increased my self-esteem.  It has been a wonderful tool for mental health, releasing the pressure I used to feel when faced with the normal, everyday challenge of feeding myself and the family.  I'm looking forward to Christmas now, and to entertaining in the summer and to managing my life and health in a way I just didn't before. 

I haven't got it going yet, but I just wanted to let you know that I am trialling over the summer a Facebook page for my business.  I've called it Thermorevolution, as that's how much of an impact I've felt the Thermomix has had in our house.

Please LIKE my page one day if you see it in passing on Facebook.  There's not much there yet, but I have to start somewhere.

Who would have thought I'd get to Club 100 or win my place to two Thermofests?  I am proud and excited and happy.

Merry Christmas, everyone!

Cecilia, AKA Ros in Tas

Chit Chat / New Recipe Book/Story book by Daniel Patterson COI
« on: October 19, 2013, 01:11:13 pm »
Did anyone else notice in today's Weedend Australian, the John Lethlean column in the A+ section, there is a good plug for the Thermomix on p.3?

Talking about Daniel Patterson new book COI, he writes: " He's a San Francisco resident, a chef, a restauranteur, and, now, an author on the prestigeous Phaidon roster of books by chefs that include material only a professional chef would bother with. .....

Now, the rice cracker is almost certainly the easiest thing in Patterson's beautiful, intelligent book, a volume that aims to document his own story and that of his restaurant's food evolution. BUT IT CALLS FOR A THERMOMIX, a machine most chefs have and some domestic cooks own too..."


Quote from: Thermomix in Australia

NEWS FLASH! Interest Free Finance Offer coming soon! Speak to your Consultant for more information. Full details will be available on our FB page and website from Monday 14th October.

Cookbook Contents / Wholefood with Jude Blereau
« on: September 24, 2013, 11:37:26 am »
A Thermomix recipe booklet to heal, nourish and delight

  • Dried apricot, date and coconut balls with coconut butter
  • Almond Milk
  • Rise and Shine Smoothie
  • Brown Rice, Chia and Sesame Seed Crackers
  • Lentil and walnut pate
  • Adzuki and sweet corn stew
  • Irish lamb stew on sweet potato mash
  • Meyer lemon, barley and olive oil cake
  • Gluten free chocolate cupcakes
  • Creamy chocolate and coconut fudge frosting

Tips and Tricks / Sterilising jam jars or baby bottles in Varoma
« on: September 22, 2013, 03:45:01 pm »
500 g water
20 minutes/Varoma Temperature/Speed 1 clean, rinsed jars and lids or clean and rinsed baby bottles (with all parts separated) can be sterilised in the Varoma this way!

Recipe from UK Thermomix Facebook page.

Recipe Book Recipe Reviews / Basil and Spinach Pesto - old EDC - p.52
« on: August 25, 2013, 09:03:07 am »
I didn't think there was nearly enough Parmesan cheese in this recipe and I had great difficulty weighing the basil leaves.  I blitzed the leaves of a whole bunch but the scales hardly reacted.  We enjoyed the adjusted recipe on toast for a snack but I think it would have been even better on pasta as a light meal.

Nicely seasoned and didn't take long.  Unfortunately I didn't have celery but I used broccoli in the Varoma with the beans (or snow peas in our case).  I chopped the pumpkin into big cubes but some of it still went mushy and all of the tinned beans just became a thick gravy, along with the onions and spices.  It tasted fresh and pleasant, and was a quick, simple lunch served with rice.  This serves four, as a light main meal.  The leftovers, whizzed up with a package of cream cheese, made a delicious dip too.  Win-win!

I did a search on here to see if there were any threads that would answer my question or any discussion about this already but most of the results I generated in the search engine were about birthday candles. 

I ask because in my Music-teaching days I had a collection of nice beeswax candles to give to choirs at Christmas, but I left them in the car and they melted into wonky shapes.

Still very nice wax though and I'm wondering if I could do anything with them in the Thermomix.


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