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Topics - Nay-nay

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46
News about Thermomix / Look out for our New Zealand Cousins - Soon to be flooding on here!!
« on: November 19, 2009, 08:44:22 am »
I received this lastest news from Thermomix today - how exciting!!  :D ;D ;)
Thermomix in New Zealand
Thermomix is officially being launched in New Zealand!
The first group of Thermomix Consultants will be trained in Christchurch this month. Also their very first cooking class on the 27th November. Tell any friends or family you have in the area. If you know anyone that would also be interested in becoming a Consultant in New Zealand please get them to contact Thermomix.
All the best to the New Zealand team!!!

47
Chit Chat / Shortbread moulds
« on: November 18, 2009, 12:12:42 am »
Have been looking for shortbread moulds - Does anyone know where you can get something like the 'Brown Bag' brand in Australia? The ones on ebay are a good price until you have to pay postage!  :o I asked in a kitchen shop while I was at 'the big smoke' on the weekend and the young girl looked at me as if I was alien so no help there!   :-\

48
Chit Chat / MSG & Yeast Extract
« on: November 16, 2009, 11:16:17 pm »
Just thought I'd pass this information on to you all as I have been tricked by labelling in the past and I thought I was very good at reading labels.   :-)) I always went to extra lengths to make sure I bought for my family the special stock cubes and powder that you find at the health food store so as to avoid all the nasties - turns out I was just paying extra for them.   :-[ If you see on your labels 'yeast extract' you'll find this is another name for MSG! Companies will even go to the length of writing on their label 'NOaddedMSG' knowing it's right their in the yeast extract - The deception!!  >:(  I just found this article by having a very quick search on the internet.

http://www.naturalnews.com/001528.html
Keep yourself informed   ;)

49
News about Thermomix / Just to keep you updated on the latest Media coverage
« on: November 02, 2009, 06:50:53 am »
I just received this info from thermomix.

1.   Last week Thermomix was featured on 6PR (Radio - Perth), there was a great discussion about the TM on Simon Beaumont’s show.
2.   A mention in November issue Australian Women’s Health. http://au.lifestyle.yahoo.com/womens-health/
3.   Look out for a great competition that Thermomix will be running on www.taste.com.au from 9th November. This site has 1.6 million visitors. There will be a TM up for grabs for one very lucky entrant. Vorwerk has sponsored this unit and it is very exciting for Thermomix as it is the first time ever that they have run a competition of this magnitude. 

Please note – this competition is not open to Thermomix Consultants  :'(

50
Tips and Tricks / For Goodness sake - don't ever weld your base to the machine!!!
« on: November 02, 2009, 01:11:20 am »
This has happened to at least two people that I know of. What happens is the base, jug and blades are not put together properly. Make sure they are all clicked together properly. And ladies if you 'let' hubby do your washing up make sure he knows how the the blades lock everything together otherwise he'll just plop the base then the jug into the machine and then put the blades inside jug and lid on top and you'll come along throw all ya stuff in to whizz up and disaster!! (or vice versa if it is hubby's machine!)  :o You have to get a new base and grommet (the grey round thing that the blade spins in to work the machine)  :'( Apparently this is one of the reasons the new 32 point check list has come about.  :-))

51
Raw Recipes / Raw Cacao Brownies
« on: October 30, 2009, 01:23:52 am »
I just came across this recipe while surfing today and thought the Raw Foodies would appreciate. It is from Jann French  ;)
2 cups raw cashews
1 cup Medjool dates
1/2 cup raw cacao nibs
1/2 cup Mesquite pod meal
1/2 cup of raw nuts of your choice
1 vanilla bean
1/4 tsp sea salt
Process nibs in TMX (and set aside)
Process cashews with salt and vanilla bean until very fine
Add other nuts and chop not quite so finely
Add dates and blend
Add cacao and mesquite meal, blend until smooth
Pat into squares or roll into balls or a shape of your fancy
Eat before everyone else does
Option: Leave out the Mesquite meal for an equally delightful treat that's less like
a brownie and more like a chocolate fruit nut slice. Bonus two recipes in one!

52
Chit Chat / Four weeks to change labelling laws
« on: October 30, 2009, 12:08:22 am »
 If you have ever read Cyndi O'Meara thoughts on GM food it is quite a scary thought that Australia is so willing to allow this in.  >:( I just got this email below from the True Food Network.
We all have a right to know what we are eating, but under our current laws most GE ingredients are exempt from labelling. Last Friday it was announced that an independent review into food labelling will be undertaken. This creates an opportunity for our lax labelling laws to be changed. Alarmingly, the government is only allowing four weeks for public submissions. If you're sick of eating in the dark, show the reviewers that Australians want labelling to cover all GE derived ingredients. Make a personal submission to the review now.
http://www.truefood.org.au/newsandevents/?news=73

53
News about Thermomix / Chef Laurent - Makes Lemon Tart - Link to video
« on: October 29, 2009, 01:42:34 pm »
Not sure if this info has been put up on here - couldn't find it anywhere on here.  Chef Laurent is a French Chef that runs the St Johns Tuckshop in Nambour. He uses and promotes the Thermomix. In fact he was special guest at the very first cooking class went to when I first met my Thermie! He is launching a new cook book and it has Thermomix recipes in it and menu planning ideas; recipes for up to 50 people, including space to write your own quantities; and a range of low cost, easy to prepare, delicious recipes that kids will love. A few of these recipes will also be appearing in the 'Canteen News' magazine that goes out to all the Tuckshops around Australia. So Thermomix will get a huge amount of exposure in the coming months.
Check it out.
http://www.cheflaurent.com.au/

54
Special Diets / Dairy Free Butter
« on: October 15, 2009, 10:28:25 am »
I just did a quick search and couldn't see this but if something like this is already up - just let me know. I don't usually keep an eye out for this sorta stuff cause we are not dairy intolerant household (we have a cow for goodness sake!) I have not made this but got it off a friend as it looked interesting and I thought of you guys straight away! ;)
Ingredients
200mls EVOO
200mls soya milk
1 tsp Celtic sea salt
1 tsp tumeric
1 block of copha
Method
Melt copha - put aside to cool a little
Blend all other ingredients together adding melted copha and continue blending til smooth.
If anyone makes this could you please add in details for newer users such as temp and speed, time etc??
I'd be interested to hear how it works out.  ;)

55
Chit Chat / Does Sonya Kruger use a TMX???
« on: September 12, 2009, 12:21:11 pm »
Did anyone watch the dancing show the other night with Sonya Kruger?? My kids were watching when the Swiss Vitamin ad came on and DS 11 swears black and blue he saw a TMX on the bench of  'Sonya's swiss vitamin kitchen'. Today a caught a glimpse of it too. Does anyone know if she has got one or sold one to her??? ;)

56
Chit Chat / Cooking/Food Trivia
« on: September 03, 2009, 01:36:35 am »
How are you with food trivia?? Do you have any interesting tidbits to fill the recesses of our brains with useless information that may never be used? Expecting Thermomixer to have lots! ;)
Here's a start:
Why are sausages called bangers?
The name goes back to early 1900's. Sausage skins were made from sheep's intestine, so retained a bit of water. If you didn't prick the skin with a fork before frying, they would explode with a bang!
Where does natural vanilla flavouring come from? -
Orchids
OK, so most of ya knew that - what else ya got??? ;)

57
Chit Chat / What to do with leftover Risotto from this weeks CHALLENGE??
« on: August 27, 2009, 11:07:01 am »
Who has been risottoed this week?? & never wants to see it again!... for a while. Once you have eaten fresh risotto you'll be spoiled and turn your nose up at reheated risotto. Or maybe yours is sooo good you don't have leftovers. You could intentionally make more then you need to make the following tasty offerings:
Tamara Milstein in her Risotto cook book suggests
Arrancini or Suppli
These a little crumbed croquettes. Use any flavoured cold leftover risotto and shape tablespoons of it into ovals. Arrancini has mozzarella cheese poked into the middle but Suppli has none.
Dip them into beaten egg and breadcrumbs and chill until ready to fry. Deep fry until golden brown. Serve hot.
For a more substantial snack, serve with Napoli sauce.
Risotto Cakes
A traditional Italian way of using up leftover risotto. Add egg so it holds together.Flatten the cold risotto into thin patties about 10cm across and fry in butter or oil until crisp. Serve topped with stirfried veges and fish, chicken or beef.
Use as a Quiche or Pie Crust
Instead of pastry for a quiche. Press cold risotto firmly into buttered pie/quiche dish and bake at 200oC for 10 mins. Then proceed with the rest of your filling recipe.
Any other ways???....

58
Starters and Snacks / Cottage Cheese
« on: August 09, 2009, 12:32:01 pm »
Not sure where to put this so put it under starters and snacks. Used to make it on the stove but so fuss free in TMX ;)
Cottage Cheese:
makes about 1 cup
Ingredients:
2L milk
90-100ml of white vinegar



Preparation:
1. Put 2L or 2000g of milk into TMX (whatever you use skim or whole or half of each)
2.  *:
3. 50C for 5mins or until it reaches 50C on  ^^
4. Turn off and add vinegar.
5. Let sit for 30min - Will separate into Curds and Whey
6. Put cheesecloth or chux cloth into strainer basket and pour mixture into it making sure you catch the whey. (Save whey for soups, casseroles, make ricotta cheese or at least throw it to the chooks they love it!)
7.Let drain for about 3 mins then rinse the cloth and cheese under cool water massaging with fingers.
8. Put cheese into container add salt if you like.

Tips/Hints:

If curds are too 'squeaky' use less vinegar
This can be added to Lasagna etc.
Paneer can be made like this if you use lime or lemon juice insted of vinegar.
Ricotta recipe coming soon....

59
Non Food Recipes / Hot Oil Hair Treatment
« on: July 26, 2009, 09:20:44 am »
If your hair is naturally dry or has become dry due to over-shampooing, bleach, colouring, or too much sun or illness, both hair and scalp will benefit from a hot oil treatment.
2 tbsp Castor oil
1 tbsp olive oil
10 drops lavender essential oil
5 drops Clary sage essential oil
5 drops sandalwood essential oil
Mix all the oils together and warm to blood heat (37C) - NO HOTTER.
Massage the blend into your hair and scalp. Cover with a washer or hand towel (piece of toweling) wrung out in very hot water, and then with a shower cap. Wrap the whole head in a hot towel. Reheat towel when it cools 2 or 3 times. Do not shampoo for at least an hour. Follow with herbal shampoo. The quantities in this recipe may need to be doubled if your hair is very long or thick.
From Nery Purchon's handbook of Aromatherapy

60
Recipe Requests / Creamed Rice
« on: July 22, 2009, 10:01:55 am »
Looking for a recipe for creamed rice like in the can. It's for a friend who likes the TMX and buys this stuff all the time. Need to show her you can make it quick and easy at home! :)

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