Hi everyone
I have just gone to pack my TMX into it's special carry bag and I'm not sure if you put the lid and MC on for when it's travelling.  If so do you lock it on please?  I hope I've got the rest worked out.  This is what happens when you use the machine up until the last minute!
Hopefully some kind consultant will be able to help me, other wise I'll try Thermomix by phone.

Caramelized Apple Risotto Pudding:
:
Ingredients:
750g granny smith apples, peeled and cored
150g sugar
cinnamon to taste
1 teaspoon butter
350g Arborio rice
1100g apple juice
100g mascarpone cheese

Preparation:
Place apples, half the sugar and cinnamon into   and cook for 7-8 minutes at 90 degrees on   speed 1. Set aside.
Place butter, rice and 100g of the juice into   and saute for 2 minutes at 100 degrees on   speed 1.
Add the remaining apple juice, and cook for 15 minutes at 100 degrees on   speed 1.
Add 100g more of sugar and incorporate by stirring for 10 seconds on   speed  .
Allow rice to cool for about 10 minutes.
Add apple mixture and mascarpone to rice, and stir for 10 seconds   and  .
Place into greased oven proof dish, sprinkle the remaining sugar over the top, and place under a hot grill until sugar has caramelized and is dark, golden brown.

Photos:

Tips/Hints:

I found that you needed to cut the apple up or blitz in the TMX to smaller pieces than quarters.
I only used 50g raw sugar for a half quantity of the dish and it was plenty.

This recipe is from "A Taste of Vegetarian".

Comments from Members
cera - I totally just stuffed this up, I didn't remove the apple and I didn't cook the apple on reverse so it's stewed apple risotto but it still tastes really nice lol!

AliRo - yeah, I've made this several times and love it.  I blitz up the apple into chunky-ish pieces before cooking. I also use 75% juice, 25% water so it's not quite so sweet.  And yes, less sugar.  In fact, I only put sugar in when cooking the apple and that's it.

Dried Apricot Icecream:
Makes 1-2 litres:
Ingredients:
250g dried apricots
500g water
1/2 cup raw sugar (for apricots)
1 cup thickened cream
1/2 cup pouring cream
1/2 cup milk
1/2 cup raw sugar
1 teaspoon vanilla essence

Preparation:
Place the apricots, water and 1/2 cup sugar into the  . Varoma for 15 minutes   speed 1.
Puree apricots 4 seconds speed 6.
Set aside to cool.

Place all ingredients, including the cooled apricots, into the   . Mix for about 10 seconds on speed 6. You may need to use the spatula to help it mix. (like sorbets).
Place into a shallow container and put in the freezer.
When icecream is just beginning to set around the edges (about 2 hours) remove and break up into the  .
Mix 20 seconds speed 9, then 10 seconds on speed 4. (may need the spatula)

Photos:

Tips/Hints:

I have used the apricot mix from the Easy Apricot Slice and the icecream from the Banana Icecream. It is a lovely flavoured ice-cream and could probably be enhanced by the addition of a little liqueur or brandy/rum if it's for adults only.

members' comments
VHJ - I made this today Cookie1 and I'm sure it's going to be a winner. I reduced the sugar in the ice cream to 1/4 cup and may even try it without any extra as the apricots are very sweat. I only had pouring cream and was too lazy to thicken any but it seems to be ok. I agree that it lends itself to a variety of fruits. I've got Mulberries in the freezer so might try them.

JulieO - Looks like another great one Cookie.  You keep coming up with them  Cheesy  Have just pureed the apricots which are now cooling.  Once mixed together I will chill, probably overnight  (if I can wait that long) before churning in the morning.
Update -  I'm going to say now that it is the nicest ice cream I've tasted.  Seriously!  I love it.
I didn't add the sugar with the apricots and water and the sweetness is just right for me.  Thank you so much for a lovely recipe. 

Cathy79 - I made this yesterday to have with birthday cake last night.  Following the suggestions, I didn't add any sugar to the apricots, so only used 1/4 cup altogether.  I had a 200ml carton  of pure cream which was almost enough cream, so just made up the extra with milk.  Still nice and creamy (not icy), not too rich, but with a nice apricot flavour.

I used rapadura, so it had quite a caramel colour which suited the apricot flavour.  I have to admit that when I first saw this recipe, I thought it sounded a bit strange.  But it was a big hit with our guests.  Thanks Cookie - very nice!

If I was to make the Chilli Chicken Dumplings and cook them, would it be ok to keep them warm in the varoma while I did stir fry vegies in ? Or do you think the dumplings would overcook?
Thanks in advance.

Does anyone else follow AFL? I am a tragic, diehard West Coast Eagles fan. I'm looking forward to the season starting.

Bolognaise Pinwheel

Serves 4

Ingredients:

2 sheets puff pastry
1 tablespoon oil
1 onion
1 carrot
2 sticks celery
1 clove garlic
500g lean minced beef
4 tablespoons tomato paste
1 teaspoon Italian herbs or fresh herbs to your taste
50g baby spinach leaves
50g parmesan, grated in Thermomix
1 egg to glaze, if you wish

Preparation:

Put onion, garlic, carrot and celery into . Chop for 5 seconds on speed 5.
Scrape the down.
Add oil and cook for 3 minutes at 100 degrees at speed 1.
Add mince. 6 minutes at Varoma   speed
Add the tomato paste and herbs 5 minutes varoma   speed

Leave bolognaise sauce to cool.
Spread pastry sheets with the sauce leaving a 1-2cm border all round. Place half the spinach on each sheet and sprinkle the cheese over.
Roll the pastry up like a swiss roll and glaze with egg if desired.
Place them on a tray and bake at 220 degrees for about 20 minutes.

Photos:

Tips/Hints:

This bolognaise sauce is quite thick.
The recipe is adapted from a Pampas Pastry recipe.

members' comments

JD - Well Cookie1, I went to town today and bought the Careme puff pastry for the bolognaise pinwheel. Holy Moses!! almost $10 for 1 sheet and although I think it would be nice for a dessert, can't say it was worth the extra expense for this recipe.  I made the second pinwheel from pampas pastry and there was no great difference in the finished product at all. I'd made the filling yesterday so just had to assemble it for dinner tonight (lunch tomorrow, dinner tomorrow night etc etc!) - it makes a lot for 2 people. Think I'll freeze one.

Babymaker - We had this last night, I threw in 2 extra tablespoons of tomato paste. Had to bake mine longer in the oven but I don't have fan forced. 5/5 from us!

cathy79 - Made this twice this week, a test run, and today for guests.  Was delicious. First one I used 3 cubes of frozen spinach as that's what I had - excellent.  Means I can make it any day as always have that on hand. Second one used the fresh spinach leaves.  Very nice as well. Can't believe that I managed to feed 4 adults and 3 toddlers with 500g mince.  That's a great value meal.

katesjoy - l too finally got around to making this, the only problem being that l will be eating leftovers for a long, long time! P.S. also tried out careme pastry on top of some apples - oh my that is some seriously good pastry.  Can't wait to try their chocolate pastry now.

JulieO - I made this too and we thoroughly enjoyed it.  I added a tsp of sugar when I added the tomato paste to the bowl. 
I also cooked the onion etc for 10 mins on 100^o C instead of the 3 mins to make sure I cooked the rawness out of the onion. I made some mash and veg in the bowl/Varoma to serve with it.  Very tasty, thank you Cookie and will be made again.

Chelsea - These were a hit tonight in our house.  Great job Cookie! I had a bit of trouble rolling them up.  My bolognaise wasn't stone cold which had softened the pastry too much.  Also I threw a zucchini into the mix and probably had too much filling.  Next time I will just stick to the recipe.

thermo18 - I put one in the freezer uncooked. Wow we just loved this. It does make a lot for two but lunch is ready for tomorrow, had it with steamed vegetables and mash potato. Also I put tasty cheese as that's all I had, still yummy. I am sure once I use the one in the freezer will make again a good meal for standby.

Muesli Bars

125g margarine or butter
75g brown sugar
2 tablespoons honey
135g rolled oats
75g self raising flour
65g sweetened dried cranberries
70g dates
80g sultanas
50g  pumpkin seed kernels (pepitas)
2 tablespoons sesame seeds

Make sure the dates have no stones in them and pulse 2-3 times to chop.  Remove from the bowl.
Put margarine, sugar and honey in the bowl.
Heat 1 minute 30 seconds at 60 degrees Speed 2.
Add oats, self raising flour. Mix at speed 4-5 for 5-7 seconds or until mixed.
Add cranberries, chopped dates, sultanas, pepitas and sesame seeds.
  speed 2 for about 20 seconds. Check that it is well incorporated.
Place in a lined slice tin and bake at 180 degrees celsius for 30- 35 minutes.  When they're cooled cut into bars.


This recipe was altered from a Women's Weekly recipe.
For those that are gluten intolerant possibly you could swap the flour for almond meal.
These are very tasty and may be good for school lunch boxes as they keep well.