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Messages - cecilia
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1336
« on: September 07, 2011, 01:07:01 pm »
A customer made a delicious tweak to the Hummous recipe at our demo today with the addition of honey, but since she did it herself, I didn't quite see how much.
1337
« on: September 07, 2011, 05:02:56 am »
Hi Daisy. Guess your consultant already explained about securing the Thermomix in the car and packing it on its side, so as not to damage the scales. If you have kept the original packaging the styrofoam and arrows on Vorwerk box will guide you. Also, consider where you will be placing the TM when you stop to cook. It needs to be on a strong, level, clean surface. Enjoy!
1338
« on: September 06, 2011, 02:10:17 pm »
Hi everyone. I absolutely love the Thermomix custard and am always on the lookout for new flavour twists.
I just thought I'd share with you one I tried tonight:
One jar Quince and Tomato Jam (made in pre-Thermomix days and sitting in the cupboard - contained plenty of sugar)
One 400g can coconut milk
Approx 100g cream
4 eggs
40g cornflour
Cook on 90 degrees for nine minutes - speed 4.
Delicious!
This was just a random concoction, but all the same I wanted to share, as I was quite proud that it worked out.
Someone else could probably make something similar from first principles, rather than using the jam. Please share your variations here.
1339
« on: September 06, 2011, 01:08:28 pm »
Wow - thank you - I'm trying this.
1340
« on: September 04, 2011, 11:41:48 pm »
You're not a Thermomix bore, gobaith. You're simply articulating your feelings - in this case, to an already converted audience. We are absolutely with you. I might have been a much healthier person if I'd come across the Thermomix when it first was released in my part of the world, but we can't go backwards. We can only make up for the time we didn't have the benefits it brings by sharing the news and that's exactly what you're doing. Thank you. (And are you in advertising, by the way? Your subject heading certainly got people reading!)
1341
« on: September 04, 2011, 05:52:36 am »
Love your work, Sammi. Great posting. Welcome to you and WELCOME TO YOUR NEW *THERMOMIX*!
1342
« on: September 03, 2011, 02:52:04 am »
This recipe (just as given in the book) went down very well at two cooking classes I've attended. It is not your usual basic pasta dish and the use of Varoma leads to large servings. Well worth trying!
1343
« on: August 28, 2011, 11:04:31 pm »
Welcome, ElsieD. You will love your Thermomix. Keep posting. Thanks for sharing.
1344
« on: August 28, 2011, 10:44:11 pm »
Hi nazar. I went to an advanced TM cooking class last night and the trainer (Fiona Hoskin) several times referred to making sure we blend the soup at the end for long enough to make it silky smooth. We did not have a pumpkin soup amongst ours, but I thought I'd share her advice on your thread.
1345
« on: August 28, 2011, 10:39:51 pm »
As others have said, having the Thermomix has given me the confidence, energy and means to cook a whole lot more and so it has engendered more significant change in me that only "changing the way I do thing" - it has helped me change the way I think. I liken it to when I first learnt first aid. My whole life just went up a gear! I have become better informed, more conscious, more courageous about food and hosting, more proud and know that the family is proud of me and happy for me that these changes have taken place. I keep telling people about Thermomix as you never know who you are going to help: the anxieties and fears that are eradicated when you use a Thermomix daily are buried very deep and only known to our most trusted friends. If you are wavering about buying a Thermomix for yourself, or buying someone a Thermomix, stop. Yes, the Thermomix does enable and support change - change for the better. 
1346
« on: August 28, 2011, 02:44:45 pm »
We tasted this soup at the Advanced Cooking Class in Hobart today. Beautiful! Thank you for sharing the recipe.
1347
« on: August 28, 2011, 02:20:41 pm »
A Table avec Thermomix is available from Thermomix consultants in Australia, Vivaroo. I purchased it as I'm studying French and it's a great insight into the culture as well as double bang for my buck study material as I get to see the Thermomix recipes as well as learn all the foodie vocab. Formidable!
1348
« on: August 28, 2011, 01:11:56 pm »
Back to the subject of the spelling correction of Mangement in the heading
Welcoming Center, Mangement and General Chat,
it is many months since this has been pointed out.
1349
« on: August 28, 2011, 10:38:48 am »
This 2010 book, by Aileen Scorfina, is not an official Thermomix publication, but is available from Thermomix consultants in Tasmania, at least. The retail cost is $35.
1. Soups and Main Meals
Chunky Tomato, Onion and Zucchini Gravy
Lasagna with Dry Roasted Vegetables
Tomato, Onion Gravy
Carrot and Walnut Patties
Baked Falafel Balls
Tofu Spinach Rice Balls
Savoury Filled Tomatoes
Vegetable Stew
Lentil Shepherd's Pie
Spicy Tomato and Lentil Dahl
Spicy Tomato and Lentil Burgers
Seed Burgers
Indian Spiced Potatoes
Creamy Tomato and Chickpea Hotpot
Mushroom Burgers
Walnut and Zucchini Patties
Millet Nut Balls
Tofu Walnut Balls
Spinach Polenta
Tofu Vegetable Frittata
Sweet Potato Frittata
Tomato and Basil Sauce with Black Olives
Spinach Pie
Brown Rice Sushi
Spinach and Tofu Gnocchi with Garlic Sauce
High Topped Roasted Vegetable Pie
Roast Vegetable Tart
Satay Sauce
Peanut Savoury
Chickpea Mornay
Roasted Vegetable Stack with Satay Sauce
Borsch
Refreshing Chilled Cucumber Soup
Tomato Soup
Chunky Monestrone Soup
Chunky Borlotti Bean Soup with Pasta
Creamy Winter Soups
White Soup
2. Bread and Crackers
Sprouted Whole Wheat Bread
Basix Wholemeal Bread
Soup Croutons
Rosemary and Garlic Focaccia
Sesame Herb and Garlic Twists
Mushroom Scrolls
Roasted Vegetable Layered Loaf
Chappati Crackers
Dumplings
Zwieback
Lebanese Crisps
Lebanese Bread
Chia and Quinoa Crisps
Rye and Caraway Seed Bread
Mixed Seed Cracker
3. Dips, Spreads, Sauces, Dressings, Gravies
Cashew Cream Cheese
Cashew Sour Cream with Chives
Cashew Mock Chicken Spread
Tangy Tomato Dressing
Creamy Cashew Mayonnaise
Cashew Capsicum Dip/Spread, Dressing
Peanut Butter
Hommous
Polenta Cheese
Pepito Dressing
Citrus Dressing
Not Margarine
Creamy Tofu and Basil Dip
Vegetable Gravy
Mushroom Gravy
Golden Sauce with Steamed Vegetables
Satay Sauce
Pesto
Fresh Herbs and Cashew Dip
Sundried Tomato Dip with Black Olives
Hot Tomato and Basil Sauce
Tapenade
Walnut and Tomato Herb Dip
Stroganoff Gravy
4. Salads
Minted Cabbage Salad
Coleslaw
Sprouted Cruciferous Salad
Cauliflower and Greens Salad
Spinach and Orange Salad
Raw Sweet Potato Salad
Summer Salad
Grated Salad
Beetroot and Apple Crunch
Juicy Carrot Salad
Warm Spinach Salad
Raw Dipping Salad
Greek Salad
Green Lettuce Salad
Nut, Garlic and Parsley Stirthrough
Broccoli Salad with Sprouts
Garden Salad
Potato Salad
5. Breakfast, James, Sweet Nut Creams
Mixed Grain Porridge
Creamy Oatmeal Porridge
Crunchy Granola
Granola Clusters
Old Fashioned Bread Pudding
Nut Milk
Rice Milk
Soy Milk
Oat Milk
Breakfast Banana Splits
Date Butter
Frozen Banana Popsicles
Cashew Pear Cream
Cashew Cream
Apple Crumble
Orange Soy Custard
Lemon Polenta Custard
Soy Oat Waffles
Brown Rice Waffles
Jam Recipes
Quick'nÉasy Breakfast Rice
Breakfast SALADS
Nut and Seed Energy Shake
Baked Tropical Rice Pudding
Tropical Thick Shake
Scrambled Tofu
Gourmet Breakfast Sausages
Gourmet Sausage Supreme
6. Sweet Treatss
Coconut Biscuits
Fruit Slice
Currant Cookies
Currant Jame Slice
Pineapple Slice
Fruit Sorbets
Icecream Topping
Creamed Rice
Tropical Coconut Slice
Sago Cream
Fruit and Nut Balls
Peanut Crunch Cookies
Apple and Date Slice
Banana Cream Pie
Pure Decadence
7. Beverages
Watermelon Juice
Banana, Mango and Orange Frut Drink
Tropical Passionfruit Nectar
Strawberry and Lemon Drink
Lemon and Ginger Drink
Tropical Coconut Delight
Plum Juice
Lemon and Mint Drink
Lemon and Lime Drink
Lemon and Orange Drink
Orange and Mango Nectar
Mandarin Juice
Green Smoothies
Sugar Loaf Cabbage Tropical Smoothie
1350
« on: August 26, 2011, 04:33:21 pm »
If only my consultant would get back to me.... hmmmmmm Don't be thinking badly of your consultant, Leesmac78. If you have expressed interest in being a consultant, your consultant's role is to inform his/her GL and only when the GL has received the written permission form will you hear back ... from the GL, not the consultant. Look forward to a conversation soon and if things don't happen soon enough, why not get back to your consultant and share the fact that you're keyed up and hoping for developments?
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