Well, you have to be happy with that snatched win Thermomixer.  Any win is a good win I say and I was barracking for Geelong because my dear old Mum picked them.

Do you mean cook the celeriac with the potatoes Thermomixer and then mash it all together?

Cathy don't put yourself out, I thought you may have already done the sums for your own info.  You can find better things to do with your time when you have the house to yourself than run in and out to the meter doing costings for me

There must be thousands of recipes out there, not being shared.

Funny how people won't give their recipes.  I never have a problem with it - I just take it as a compliment if someone tries something at our house and asks for the recipe and am only too pleased to share the love of food around.

I've seen this in health shops girls - what are the benefits of it?

Patzee I had the same problem as you when I made a batch - looked good but collapsed once filled. I have checked a Woman's Weekly cookbook recipe for the times etc and they suggest cooking in a hot oven for 10 mins (200o?) then reducing the heat to moderate (180o?) and cooking for 20 mins until golden brown and firm to touch. Remove from oven, make a small slit in side for steam to escape.  Return to oven for a few mins to dry out.  This time is for small puffs, they suggest 35-40 minutes overall cooking time for large ones.  Hope this helps.  My sister-in-law makes excellent cream puffs and she tells me she cooks them at 200o for 15-20 minutes then reduces the heat to 180o for the rest of the cooking time - she makes large puffs.  Like you, I was convinced if the machine could make the mixture, I would turn out a perfect batch of puffs and although the mixture looked perfect, the times in the book are obviously incorrect.

Name of Recipe:Rigatoni with Pork Ragout from Antonio Carluccio's Passion For Pasta cookbook.
Number of People:Serves 4 - 8
Ingredients:
80g olive oil
400g pork leg or shoulder chop, cut into 2cm pieces
1 onion, cut into 4
150mls dry white wine
2 x 400g cans crushed tomatoes
2 tblspns tomato puree
2 basil leaves, shredded (yes, it says just 2 leaves so that's what I did, picking out the biggest 2 I could find!!)
salt & freshly ground pepper to taste
375g dried rigatoni
75g freshly grated parmesan cheese


Preparation:If you haven't any grated cheese on hand, do this step first and put it aside until later. Chop
the onion for 3 seconds on speed 5.  Add the oil and saute 5 minutes 100o on speed 1.
Add meat and cook on reverse, 100o for 3 minutes on speed 1.
Add wine and saute 100o on reverse with MC off for 3 minutes on speed 1.
Add tomatoes & puree and cook 30 mins 100o reverse, speed 1 with MC on.
Add basil, S & P and cook further 30 mins 100o reverse, speed 1 with MC off. Place basket over hole to prevent splashing.
Keep the sauce warm in the thermosaver, rinse TM bowl and add 1200g boiling water & some salt to the bowl. Pour the pasta in and cook 14 minutes at 100o on reverse, soft speed.

Tips/Hints:

Serve with steamed vegies.  For 2, I only cooked 1/2 the pasta and froze 1/2 the sauce until next time. It was still way too much for us.

Babymaker - was yummy! I used 1/4 cup roughly chopped parsley instead of basil. Didn't have any wine as someone drank it....so I used 150mL of water with 1tbsp VSC (mine is reduced salt). We had garden salad with fetta too.

Hi joeneke, I tried this for dessert tonight but ended up with a drink, not ice-cream.  What did I do wrong?
I blitzed 40g sugar, added 150g strawberries, l cup ice cubes and 1/4 cup greek yoghurt and mixed for 20 seconds on speed 6.  Am I then supposed to freeze it to make icecream perhaps?  Nice drink though