Hi Wonder, once you have been to the demo you will understand why the TMX is not sold in shops I think.  I bought mine because my DD said I would love it! At my age, it is a little late as I don't entertain as much as I used to but find it great just for feeding DH and myself as I like variety in my cooking.  I was a little scared of it at first but this forum really got me off my backside and into using it a lot more than I did after I had a few failures to begin with. There was no way I was not going to use it though with the price it cost, it had to work for us.  We have no intolerances so, whilst this is great for those who have to take these into account, it was not the reason I bought mine.  I love not having to clean the stove everyday, love being able to cook a full meal in it, make the easiest of custards, soups and stews. I'm not big on breadbaking either but I have just this minute pulled a pull-apart from my new oven and it looks and smells amazing - this is only something I will be doing when I have nothing pressing to do and feel like baking so don't feel bad if you don't put the TMX to its fullest use.  I know a lady who only uses hers for making cakes and she has had people from H.O. in Perth stay at her place - now if they can't motivate you to use it for other things, who can? I'm sure you will get your money's worth from the machine, just go for it - you know you are going to buy it so enjoy.

Thanks Melissa, this one looks nice enough to do for a dinner party. I haven't requested any of your recipes but will just go with the flow and print out any that take my fancy.

Are you going on another shopping spree -  to Melbourne this time Cookie1?

OK Judy, think you might have to do the work and tell us what you were thinking with the mushrooms for the oyster sauce - seems no one else has any ideas to share 

I found the following recipe - Bryanna's homemade chinese vegetarian mushroom "oyster sauce" Kathryn.  Seems simple enough.

http://veganfeastkitchen.blogspot.com/2007/02/chinese-style-vegan-beef-and-asparagus.htmlhttp://

Sounds great Paul, nice to see you back.  Boy, you have a lot of friends who give you food Can you give them my address

Well, if you go ILB, make sure you get the opportunity to sprout off about the TMX won't you  Wang has come a long way since some of us on this forum though it was an Asian country  bet you all got a laugh when you read that one.

Name of Recipe:Mulligatawny soup (curried chicken) Converted from Super Food Ideas magazine.
Number of People:serves 4-6
Ingredients:
1 tbspn lemon juice
1 Granny Smith or Golden Delicious apple, cored & quartered.
1 tblspn vegetable oil
l brown onion, cut into 4
1/2 to 1 teaspn curry powder (according to taste)
250g cooked chicken, diced (thigh or leg meat is best)
1 litre chicken stock
2/3 cup red lentils, rinsed ( 160g)
200 mls Carnation Light & Creamy coconut milk or Low fat coconut milk
S & P to taste
Fresh coriander leaves and pappadums to serve (optional)

Preparation:
Chop the apple for 3 seconds/speed 5. Remove from bowl and set aside sprinkled with the lemon juice.
Add the onion to the bowl and chop for 2 seconds on speed 5.  Add the oil and saute 100^o/5 minutes/speed 1.
Add the curry powder and saute 100^o/30 seconds/speed 1.
Add stock, lentils and apple. Cook 100^o/15 minutes/reverse/speed 1.
Add the chicken pieces and Carnation milk and cook for 5 minutes/100^o/reverse/speed 1.
Season to taste with S & P & garnish with coriander leaves.
Pappadums would be ideal to serve with this soup.

Tips/Hints:
I made this soup with stock obtained from a whole varoma steamed chicken the day before. Having eaten the breast meat, what is left is ideal for this soup. You could use diced fresh thighs but you would need to add them with the stock.

22/6/11
I have made some small changes to this recipe - as you do to one of your early conversions