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Topics - kylie
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« on: February 06, 2013, 11:37:16 pm »
My thermomix has started making an odd rattling sound on low speed. It may be there on high speed as well but I can't hear it over the sound of the motor running. At first I thought there was a large piece of something that hadn't been chopped up properly floating around in the bottom of the bowl, because that's what it sounds like, but there was nothing there. I didn't think much of it, but I've heard it a few times since so I'm getting concerned!
It seems to disappear when it has been running for a few minutes. Today I made vanilla bean paste, so all that was in the bowl was sugar, vanilla beans and water, so very liquidy contents in the bowl, and for the first 5 minutes it was rattling. Once I'd stopped to scrape down and started again, it was gone.
Any suggestions? My TM is 3 years old this month. Thanks in advance.
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« on: February 02, 2012, 03:33:05 am »
I had a reminder set in my calendar for tomorrow morning to buy the book when it went on sale, but I just checked and bought one now! So... it's $50 for the book, cost $65.45 after postage. Very excited 
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« on: December 20, 2011, 09:37:42 am »
I have made mayo twice in the past week - both times successfully!
I do have a question though, and it may show my mayo naivety, but what is it that gives mayo it's tang? Maybe I'm just too used to store bought mayo, but I do like the tanginess. The mayo I've made is delicious and thick and creamy, but I'd love it to have that tang.
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« on: November 19, 2011, 06:24:03 am »
I made this today and won't need to buy salsa for nachos again! It's a combination/adaption from both the EDC tomato pasta sauce and Nico's quick salsa. First one I've kind of adapted for myself so open to suggestions to improve!
Tomato and Capsicum Salsa
3 tomatoes, quartered
1 1/2 red capsicum, quartered
1 small onion, halved
2 cloves garlic
1/2 red chilli (can add more or less to taste)
Few fresh basil leaves
1/2 tsp raw sugar
2 tbsp EVOO
salt and pepper to taste
Place onion, garlic, chilli and basil into T.M. bowl and chop for 4 seconds on speed 6.
Scrape down sides.
Add remaining ingredients and set dial to closed lid position, press Turbo button 3-4 times until desired consistency is achieved.
Cook for 20 minutes at Varoma Temperature on reverse, speed soft, with the steamer basket on top rather than the lid to allow steam to escape.
If not thick enough, extend cooking time to suit.
Makes about 350mls and is mild with the suggested amount of chilli.
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« on: November 11, 2011, 04:18:51 am »
I have so many recipes that use lemon or lime rind, including sorbets and ice creams, but I find I can't get the rind finely grated enough for it to blend in well - my kids and husband complain about the 'gritty bits'!
Are there any tricks to getting it really fine?
6
« on: September 08, 2011, 12:48:59 am »
Just wondering if anyone is demonstrating at the upcoming Gluten Free show in Melbourne in a couple of weeks? My daughter and I will be going... She was diagnosed with Coeliac disease (and I was already gluten free) right at the time we were considering buying a Thermomix, and it really tipped me over the edge to get one (not that I didn't want one anyway!). The fact that we can make far better gluten free food than can be purchased is a huge selling point, and it's quick and easy to do. Would be a great chance for someone to get some good leads for demos. I'd love to be a consultant.... just no time to do so 
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« on: August 24, 2011, 04:17:27 am »
I was wandering around the home show in Melbourne last weekend when I came across a stand for a Vitamix. It looked quite good and there were LOTS of people around, watching, talking, and tasting.
I haven't seen this before, and had I not seen a Thermomix before, I would have been quite impressed!
A couple of things I noticed that stand out as the differences - obviously Vitamix doesn't cook, although it does heat things like soup if you leave it running. I also saw the demonstrater having to absolutely bash the food down with the plunger thing to get it down onto the blades! Because it has no reverse function, everything gets blended - I guess it is a blender after all. Oh, and the cost... the show special on the Vitamix was $879 - and their warranty is 7 years.
Anyway.... as I continued to wander around, I was sad that I didn't find a Thermomix demonstrater there, but I wondered if this type of show has been done before and didn't turn out to be profitable?
8
« on: April 04, 2011, 11:56:34 am »
Considering I've asked a couple of questions already and have read half of what's on here I should probably introduce myself!
I live in country Victoria, work as a Bowen therapist and am studying a Health Science degree in Exercise, Nutrition and Anthropology. We are a blended family of seven kids ranging in age from 18 to 4. My 16yo daughter has recently diagnosed coeliac disease and my 11yo son has Aspergers syndrome. The thermomix is proving to be very helpful with the transition to a gluten free diet.
I've had my thermomix since mid Feb but then went away on holidays for a couple of weeks so didn't get to use it immediately. We've since tried out so many recipes - probably more new recipes than I would have in a year normally!
So far, absolutely loving it.... I just wish I had more time to cook!
Kylie
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« on: April 04, 2011, 12:08:52 am »
Last week, after reading a particular section of the forum, I clicked "mark as read". Now, whenever I go into any part of the forum it's "marking as read" all the messages in that section. I've tried clicking it again to see if that turns it back off but that didn't work, and I can't seem to find any other way to stop it doing this.
Any suggestions?
Thanks, Kylie
10
« on: April 04, 2011, 12:06:47 am »
I'm a relatively new user of the wonderful Thermomix, and also relatively new to a gluten free diet, with my daughter recently being diagnosed with coeliac disease.
We have really enjoyed the pasta fagioli and the creamy tomato and salami pasta, so last night I decided to make a gluten free pasta fagioli.
I know GF pasta needs less cooking time than regular pasta, and that if you overcook it, it turns to mush. I was using casalare pasta, which says on the packet that it cooks in 8 minutes. So, after cooking the sauce for 10 minutes I added the pasta and cooked for 5 minutes before leaving it in the thermoserver for a few more minutes.
When I opened the thermoserver, it was mush..... and it got worse as time went on. There will be no reheating of the leftovers today!
Any tips on how to improve for next time? I wonder if a different brand of pasta will work better, or do I need to actually cook the pasta separately then mix together - in which case I'm probably going to need to adjust the sauce mixture down as the pasta usually absorbs a lot of the liquid.
Thanks, Kylie
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