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Messages - cecilia
Pages: 1 ... 89 90 [91] 92
1351
« on: August 26, 2011, 09:40:31 am »
Don't move it yet - I'll add a specific recipe to make it legit, as it's easier to find here.
1352
« on: August 25, 2011, 06:20:16 pm »
My Way of Cooking update for those not receiving Thermomix newsletter.
It is at present freely available from your consultant to all customers for $60, and also available half price ($30) as co-payment for a Varoma demo with no sales or FREE for someone who purchases a Thermomix in August 2011.
If you want to have a look through it first (it is a very beautiful and impressive book) come along to a cooking class or contact your consultant.
1353
« on: August 25, 2011, 05:52:55 pm »
Tips/Hints:
I'm not posting aq specific recipe at this stage - just adding the thread, as it strikes me that the Thermomix would be of immense value to people after their lapband operation, when you have all those days of liquids only then mushy food.
Does anyone agree?
1354
« on: August 25, 2011, 03:30:08 pm »
Hi.
I wondered whether you had heard there is going to be an advanced cooking class led by Fiona Hoskin at the Lenah Valley Hall this coming Sunday from 2pm to 4pm - $60 each and for owners only.
See Thermomix News section of forum for more details.
1355
« on: August 25, 2011, 02:35:10 pm »
Name of Recipe: Pork and Celeriac Casserole Number of People:Ingredients:Preparation: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2856891.ecePhotos:Tips/Hints: I had some celeriac and pork in the fridge. I couldn't find a Thermomix recipe for using those two ingredients, but the online search threw up the recipe in the link above, and I improvised from that, using what I had on hand. It is hard to know quite how long to cook the pork in the Thermomix - I did it for about half an hour. Prob next time would try for longer. What do other more experienced Thermomixers recommend?
1356
« on: August 25, 2011, 02:22:51 pm »
Absolutely wonderful meal. Excellent recipe!
1357
« on: August 25, 2011, 01:10:06 pm »
the girl who sold me mine certainly isn't a tm consultant anymore. I think it's perfectly understandable that some people only take on the role of consultant until they have sold their six to get their own Thermomix. That's a legitimate way of "buying"a Thermomix.
1358
« on: August 25, 2011, 01:04:34 pm »
The Thermomat is made from silicone... can also be used in the oven but will tend to discolour over time if you do. Mine stained very quickly. I reflected that probably that was caused by a combination of using in the oven (which I thought was a key selling point of the Thermomat) with a bit of flour left on it, and oil leaking off the top of the Pizza Bianca onto it. I'm a demonstrator, so I had to invest in another one for demos. Just wondered if anyone has found a way to clean the Thermomat.
1359
« on: August 25, 2011, 12:36:10 pm »
I served a delicious hot chocolate one night when I forgot to put the cornflour (30g) into a chocolate custard. Guests loved it! One couple whod just returned from Europe said it rivalled the hot chocolates they'd had in coffee houses in Italy and France.
Here's the recipe for HOT CHOC then - just a variation on EDC custard:
60g raw sugar, 100g dark choc - MILL until you can tell from the sound it has been processed enough.
2eggs, 500 ml full cream milk
Enjoy!
1360
« on: August 25, 2011, 12:08:30 pm »
For Tasmanian readers prepared to travel to Hobart for an advanced cooking class, Fiona Hoskin (Branch Manager of Tasmania) is offering "Winter Soups" advanced cooking class this coming Sunday, 28 AUgust from 2 to 4 pm at Lenah Valley. Booking required. $60 per person. Only for Thermomix owners. Menu: - Steamed Bread
- Raw Green Pea Soup
- Chicken and Sweet Corn Broth
- Brandied Mushroom Soup
- Hearty Minestrone with Parsley Parmesan
- Celeriac Cream Soup
- Essence of Carrot Soup
- GF/DF Sweet Potato and Ginger Soup
- Roast Dinner Soup
- Strawberry and Earl Grey Soup
1361
« on: August 25, 2011, 12:04:25 pm »
Just for the record, there was a big Thermomix plug on Millionaire Hotseat in Australia on Friday 12 Aug, with Eddie McGuire disclosing his love for Thermomix porridge!
1362
« on: August 25, 2011, 11:59:34 am »
This was a superb dish. All our guests loved it. The scallops were beautifully plump steamed in the Varoma, so elegantly contrasted with the steamed leek, and the shallot/white wine sauce was to die for.
1363
« on: August 25, 2011, 11:50:04 am »
I love love love this recipe: http://www.stephberg.com/?p=3060I found it by googling a few key ingredients and Thermomix. Members' commentsJenJan - This is REALLY good! If you love CADA, you will love this too. I made this last night and served finely chopped onion separately (because my DH doesn't like raw onion) and it's delicious both ways. Thanks for posting this as it is destined to become the go to salad at my place this summer. Persistenttiger - Verdict: nice. DH loved it. I think it needed some more acid - lemon juice maybe. It makes a lot. Next time I might just chop the onion and nuts in the tmx and hand dice everything else.
1364
« on: August 25, 2011, 11:40:31 am »
I endorse the addition of the cumin in this recipe. A hostess of mine insisted on this tweak at a demo and she was very proud of everyone's response to it.
1365
« on: August 25, 2011, 11:24:01 am »
I made this cake this afternoon and the family loved it. Split it in half and sent some to another family member. They served theirs with whipped cream and we had ours with vanilla custard. I thought the amount prescribed of lemon rind was fine. Our cake was beautifully moist. Will definitely be serving this up again. Yum!
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