I took these to a girlfriend's birthday party yesterday. They were very well received. I followed the recipe as per the book, with two exceptions. First, I didn't add the saffron as I didn't have any of the real stuff and didn't want to use imitation, and secondly, I didn't use nearly as much as 100g of mozzarella.

The instructions say to cut the mozzarella into 1/2 cm cubes, and I didn't do this very well. I made my cubes much too small so had *lots* left over, I ended up using two or three as I realised how much was going to be left. I could tell the difference between those with not much mozzarella and those that had closer to the correct amount. I think if I had cut it up with the idea that I needed 50 pieces I would have been more successful than focusing on the correct size.

I did have to make additional bread crumbs as 5 slices catered for only about 40 balls (but this could be because I used sandwich sliced bread - perhaps 5 slices of thicker toast sliced would have been enough?). In all I used about 6 slices worth. Also, I needed to add another beaten egg, but again my eggs were from a 550g carton so were probably smaller than the ones expected by the recipe.

The mixture made exactly 50, as it said it should which was great (except that there wasn't a spare tasting one).

I suspect that they would normally be cooked in a deep fryer to retain their ball shape, as mine ended up with lots of flat sides from the frying pan. They still looked great though.

Overall, I would give this recipe a 5/5. It takes a bit of time to put them together and is certainly a messy process, but worth it in the end.

I bought a half price box of Nectarines in the days after Christmas and decided to turn them into Nectarine Sorbet. I used the recipe from http://dessertfirstgirl.com/2007/06/post-1-3.html and the result was good. 

I cooked the nectarine mix in the TMX first, and then rinsed the bowl and cooked the milk/cream mixture. Then I churned it in my ice cream machine, and did final freeze in the freezer.

This recipe (and ingredients) were brought over last night by guests as she hadn't left herself enough time to bake it, so we made it before sitting down to dinner and it cooked in the meantime. She received the recipe from a mum at the school she works at, and that is all the attribution I can make...

It was delicious and moist.

Ingredients

• 2 ripe pears
• 1 lemon
• 180g butter
• 180g caster sugar
• 2 eggs
• 200g self raising flour
• 100g ground almonds - we did this in the TMX, sp7 5 seconds, as she had mistakenly bought almond meal.
• 2 tbsp milk (or more if it looks too dry)
• 250g fresh or frozen raspberries (thaw frozen ones a little, but not until sloppy)
• 200ml pure cream whipped (to serve)

Method
1. Preheat oven to 180 (less if fan forced), line base of 20cm spring form cake tin with baking paper.
2. Peel and core the pears, roughly chop and squeeze over lemon juice to stop browning.
3. Cream butter and sugar at speed 5 for 20 seconds
4. Add eggs, mix at speed 5 for 10 seconds
5. Add flour and almonds and mix speed 3, 5 seconds.
6. Add milk, mix speed 3, 5 seconds (or until combined. Add more milk if mix appears too dry).
7. Remove mixture to large bowl and gently stir through pears and raspberries. This may be OK to do on reverse, speed 1 but I didn't try as my guest was really keen for the cake to be perfect and I didn't want to experiment too much.
8. Place mixture in tin and bake for 1 hour. Test with skewer and if it doesn't come out clean, continue baking, checking every 5 mins or so. (The original recipe said 1 hour 15 mins but it was perfectly cooked in the hour in my oven.)
9. Cool slightly and remove from the tin.
10. Serve warm with whipped cream.

Hi,
I want to make some scrolls for the kids lunchboxes and have been searching for some ideas. I am confused about the dough though. Should it have yeast or not? Why would you use a yeast based dough over a non-yeast based dough or vice versa?
Thanks

When my friend moved to Brazil she left me with a whole heap of grains and seeds. One of these was quinoa. So I have been on the hunt for recipes to use it, especially as it is supposed to be so good for you. I adapted this recipe from http://www.quinoa-nutritionfacts.com/Recipes-for-Quinoa-Flour-Cookies.html (haven't tried the peanut butter ones yet but may soon). Oh and I didn't measure weights either but will do so next time.

Recipe: Quinoa, Oat and Choc Chip Cookies

Ingredients:
3/4 cup margarine or butter (I used Nuttelex)
1 1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
3 tbsp honey
1 cup plain flour
1 cup whole wheat flour (I ground from whole wheat, not sure exact amount to make one cup. We did 1 and 1/3 cups and that was too much.)
1/2 tsp baking soda
1 tsp salt
1 cup quinoa flour (I ground from the grain. As with wheat, not sure of exact amount. 1 and 1/2 cups of grain was too much for this recipe.)
1 cup oats
1/2 cup chocolate chips

Steps:
1. To make quinoa flour: Rinse the quinoa until water is clear. Shake off excess water. Heat a non stick frypan and toast on medium heat until quinoa starts to pop. (I guess this could have been done in Thermie too - anyone tried that?). Allow to cool. Place in TMX bowl and mill on speed 9 for 1 minute. Check consistency, if necessary scrape down sides and remill. Set aside in small bowl.
2. To make whole wheat flour: Place wheat in TMX bowl. Mill at speed 9 for 1 minute. Check consistency, if necessary scrape down sides and remill. Remove from bowl (keep separate from quinoa flour).
3. Place required amount of whole wheat flour into TMX bowl. Add plain flour, baking soda and salt. Mix on speed 4 for 4 seconds to incorporate. Set aside.
4. Add margarine/butter and sugar to TMX bowl. Combine on speed 4 for 10 seconds. Scrape down sides.
5. Add egg, vanilla and honey. Mix on speed 5 for 10 seconds.
6. With the TMX on speed 5, gradually add the combined flours (not the quinoa) and mix until combined. Scrape down sides.
7. With TMX on reverse, speed 4 add the quinoa flour, oats and choc chips. Continue to mix until evenly combined.
8. On a baking tray place a tablespoon of mixture. Press down if you prefer a flatter cookie as they don't spread too much.
9. Bake 15 - 20 minutes in 180 degree oven.

Enjoy!

members' comments

Deecat - my first time using quinoa. They were nice.

We made this today and it was really good. A lovely flavour. We could have chopped it more to make sure it was a really smooth consistency but other than that it was really yummy.

4/5

OMG!!! I am soooooo excited! My kids school has been participating in the Canteen Rescue competition across Australia which is sponsored by Thermomix. I think that there are two winning schools in the country, each receives $40 000 for a canteen make over and A THERMOMIX!!!

Guess what?!?!?! We WON!!!!! And so we should have too. I know of parents who were taking their kids up to our local shopping centre to scour the car park and trolleys for receipts, as well as walking through the shopping centre looking at the ground to pick up any stray ones. Some kids stationed themselves at the supermarket checkouts to ask people for their receipts as they left too. My kids did all of this, plus crawl around on the ground at the supermarket checkouts grabbing receipts from under the checkouts as well.

I'm soooo excited! Amongst our parent community we have two consultants (that I am aware of), plus at least 6 TMX owners. So we will be able to start off using our new school Thermie as soon as it arrives. I think we will need to run a competition to see what we make first.... Chocolate custard for the kids... Anzac biscuits... cheese and bacon rolls... mini cheesecakes.... so many choices

Hi all,

My kids (and to be honest my DH and I) like the Kraft Deluxe Macaroni and Cheese. Since getting the TMX I have been only getting it when it is on special and keeping in the cupboard for emergency meals. However during our dinner planning for the week my DS6 begged to have "cheesy pasta" for dinner this week and I just can't bring myself to buy it for him again.

I have tried making him something similar but it is never "good enough" - one of the few TMX recipes he specifically asks not to have. Does anyone have a suggestion for how I can get closer to the flavour without adding the crap?

Thanks,
Kerryn