I don't know much about bread improver or what is in it and so have never been happy to use it.  I have a niggling memory that it is full of artificial chemicals, etc.  Can anyone tell me about what it comprises?

Oh Coxy, you've done it now, mentioning such a delicious sounding treat but not giving us any details ... better get that recipe onto the forum pronto before we all nag you to death!

Hi there and welcome to the forum.

Like  you, there is just my husband and I and our TMX.  When we (I) purchased the TMX I was determined that it would not be an expensive toy just left unused - I work far too hard to earn my money and I was not willing to pay out the best part of $2,000 and leave it sitting around hidden in the cupboard gathering dust and cobwebs.

So, first thing, it was left on the bench in a very handy position.  Due to our circumstances, I can only really cook at the weekends so I usually spend around 5 - 6 hours on a Sunday morning preparing food for the week which I freeze and use as needed.  The fact that you can cook enough food in each recipe for perhaps 3 - 4 (or more) people is a bonus so far as I am concerned - it means more meals into the freezer just waiting for me to defrost and use during the following weeks.

The TMX has really been a God-send for me as I work approx. 55 hours per week and having food ready to go in the freezer works perfectly for us - I am sure you will also find that you can quickly and easily adapt to the new lifestyle and will not look back.  Menu planning is easy, especially when you have a good range of "ready meals" on hand in the freezer - just defrost, make a quick salad or vegetables and there you go.  A wonderful home cooked meal in minutes.

Bon Apetit!

Hi bulletproof4 and welcome to a whole new world of cooking.

I hadn't even thought about what I would make first when my TMX was delivered and was caught totally unprepared when my consultant starting to make suggestions for what we could make!  We live a 'split' life - in Melbourne during the week and at home in the country, where my TMX now resides, at the weekends.  As most of my cooking is done at the weekends and my TMX was delivered to Melbourne, I had very little in my larder to make anything at all.  Anyway, we scraped together enough ingredients to make lemon custard and it was gorgeous.

As soon as I got the TMX home at the weekend the first thing I made was pumpkin soup, followed by the veg. stock concentrate, then I got stuck into risottos (this was in the middle of winter so it was all 'comfort' food).  Now that it's warming up I'm getting more into salads, 'real' mayonnaise (which I was always to scared too make before), sorbet - mangoes are superb just now - and my first attempt at ice cream is coming up. 

My biggest problem is that there are too many recipes to try and not nearly enough time to try them all!

Enjoy your TMX and good cooking.

I have also made the sun dried tomato dip and agree with you on all counts - delicious and most definitely a repeat.  I currently have some in my freezer and hope that it is just as good once it has de-frosted.

I did my "trial" (read "tasting" for "trial") of this a week or two ago - it's a great recipe and very easy.   See the thread at http://www.forumthermomix.com/index.php?topic=2261.0

The rolling out went well; I didn't have a sushi mat, but that didn't seem to make too much of a difference to the appearance of the end product.  I used Tia Maria as that was all I had.  The only change I would make would be to toss in a few extra cranberries as they make a lovely taste contrast.

Anyway, I am planning on making some for Xmas gifts this year but will be on a tight time schedule during December so I wonder if anyone knows the shelf life of the salami (assuming you can contain your "taste checks" for the duration) so that I can plan my making day/s.

Many thanks

Hi Renae

Welcome to the forum.  Like you, I read this forum for quite a while before joining earlier this week, a move I am very excited about as, like the TMX, the forum is a whole new experience for me.

I've had my TMX for approx. 6 months now and at first I was totally hooked on risottos, they are so easy and, as far as I was concerned, they were the best thing since sliced bread! but then I made a promise to myself to branch out and try at least one new recipe a week and it worked really well.  I now have developed quite a few that I make regularly, but I'm still sticking to my 'rule' of at least one new recipe per week.  It works really well and I am becoming much more adventurous - something as simple as custard in my TMX was a revelation as I had always been too wary to try making real custard the "traditional" way before, now dishes like trifle feature almost every time we have guests for dinner.

Cooking is now, simply, a joy, so good luck and experiment like mad, it's great fun.