Thanks guys, hope they work out for you :-)

Is the amount of dried yeast correct please?

I'm not too sure Cookie.  The recipe from Vorwerk only states fresh yeast.  I just looked at my bakers flour packet, and it said to use 6g of dry yeast for every 500g of flour, so because I used 600g, I just slightly increased it.  These pretzels were probably a little too dense, so I'm tipping a little more yeast would probably do the trick.

I found a simple Pretzel recipe from the Vorwerk Thermomix iPad app.  Just thought I'd share it, as the other pretzel recipes I've come across have a lot of ingredients.  I just wanted a nice simple one.  Apologies if this is already on here somewhere else.

Ingredients:
400g milk
40g fresh yeast or 7g dry yeast
600g bakers flour
2 teaspoons salt
600g water
4 tablespoons baking soda/bicarb soda
course salt to sprinkle

Method:
1. Place milk and yeast in TM bowl - warm for 2 minutes/37 degrees/speed 2
2. Add flour and salt.  2 mins, 30 secs, 
3. Place dough in bowl, cover, and allow to rise for approx 30 minutes or until dough has roughly doubled in size
4. Preheat oven to 200 degrees
5. Divide dough into ten equal pieces, roll each onto non-stick surface into a rope shape (60cm long), thinner at the ends.  Form pretzel shape
6. Bring water to boil, add baking soda.  Boil pretzels one at a time for 30-60 seconds, place on baking tray lined with baking paper
7. Sprinkle salt on top, or other desired toppings such as sesame/poppy seeds, etc (optional)
8. Bake in oven for 13-15 minutes or until golden on top.

Does anyone know what would happen if you omitted the egg from the custard recipe?

Our son is raw egg allergic (egg cooked to hell and back in cakes are fine though), so am wondering if there's an alternative egg-free recipe anywhere?

I had a look at the ingredients in the supermarket custards yesterday, and none of them had egg in it.  Can we just omit it and see what happens?

Well, over a year later, we've finally bought one.

Doing it a little backwards, pre-bought the TMX, and are having the demonstration retrospectively in a couple of weeks.  The consultant is bringing our new one with her.  Didn't want to miss out on the demo, as we've never been to one before, so looking forward to it.

Also, decided not to become a consultant, simply don't have enough time to do it.

Can't wait!!!!!

Hi everyone, I made the zucchini slice that's in the TMX gluten free book this evening.

I followed the recipe to the letter, with the following exceptions:

* Recipe suggests to mill brown rice into four - I only had white rice, so I used this
* Recipe generically states 'cheese'.  The only cheese I had was Edam, so I just used that.  Not sure if it would make much of a difference or not?
* Recipe states 350gm zucchini, I only had 290gm left, so I just used that.

Anyway, it smelt absolutely beautiful, but the taste was a little 'just okay'.  I can't really describe it, but didn't leave the best after taste, not horrible or anything, just 'meh'...

Being useless when it comes to food and cooking, I'm wondering if perhaps my combinations of the Edam cheese, less zucchini and white rice perhaps made it not as nice as it could be?

Can anyone suggest any improvements?  Many thanks 

I made this one tonight minus the bacon, but everything else, as per the book.

Turned out really nicely, was quite impressed.

As the above poster said, next time I'll probably add some more vegies to it, like zucchini, etc to make it a little tastier.

Good luck with it all Grapesy!  I've decided to take a back seat for now and get the TM first and use it for a few months to become more confident at it before embarking on the Consultant journey.

Will definitely be still doing it, just at a later stage.

All the best with your training!