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Topics - ThermomixBlogger
1
« on: November 01, 2012, 09:47:36 pm »
Okay, I'm so excited I can hardly type  The forum is on Twitter ?!?!? CONGRATS to MM and this forum. Great move! This forum is the best and the biggest and about to get a whole lot bigger. Are you we ready for it?!?See >> https://twitter.com/forumthermomix
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« on: February 14, 2012, 06:59:25 pm »
Hello -- am I the only one here who wants to see Tenina on TV??? Who better than Tenina to be presenter of a new cooking show for Australian TV viewers? "Cooking with Tenina" should be a TV show and I am starting a thread here to rally support for the idea. Maybe if enough people agree, someone will do something about it.  Does this idea need to be 'approved' by Thermomix HO?  I DON'T THINK SO! Does Cuisinart need to approve each cooking show that features its stand mixer? Hello?!  Tenina is PERFECT FOR THIS JOB!  I don't need to list her qualifications cuz we know all about that. Plus, she has personality, talent, flair etc. She is smart and funny for sure. Good on camera too! Oh oh oh... imagine Tenina with Georgie as "guest"?   Where are the Australian TV producers who should be grabbing her now? Any savvy producer with a keen eye should jump on this opportunity. Not only would the 50,000+ dedicated Thermomix owners watch each episode, but so would everyone who is curious. Even the non-curious would find themselves watching "Cooking with Tenina". (Thermomix sales would double, and more demonstrators would be needed!) We need a forward-thinking TV producer to check into this forum. In the mean time, I'd love to know if I am alone in thinking this would be a great idea. ps - I have posted this new thread in the section for "Thermomix News" because I wasn't sure where it belonged, and because I would like to see the idea gain support and become a reality. Then it would be very good news indeed!
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« on: January 24, 2011, 08:13:30 am »
I'm really sorry to be so absent from here lately  and then when I do drop in, it's so brief  but truth is, I'm just swamped with work  and emails here....Just wanted to pass on this little nugget of interesting info that may be of particular interest to demonstrators everywhere. It applies to North America specifically, but also to UK and perhaps even Australia (if now now, maybe coming to Oz some time soon?!) Article is about the new Cuisinart product that has been called "new lower-priced competition for Thermomix..." Well, the fact that it is being compared to Thermomix is the ultimate compliment  ! (imho) See the full story on the blog here: http://www.superkitchenmachine.com/2011/10640/cuisinart-soup-maker-thermomix-usa.htmlHave fun reading! oh -- ps --I've only posted part one. This is an "article of discovery" and part two will be posted later this week so do check back as there's more to come!
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« on: January 17, 2011, 08:00:08 pm »
Warning! This is of interest to serious Thermomix fans only! Only other serious Thermomix funatics like myself are likely to appreciate this little gem discovered in the wee hours last night when I should have been tucked in and snoring instead... But no. Not only was I awake, but I actually heard myself squealing ( yes, it happens on very rare occasions) with delight as I listened to a recent episode of the BBC radio "Food Programme" about kitchen gadgets. In this 25 minute show the host does a cultural exploration into "what makes certain kitchen gadgets worth having" etc. There are four top chefs featured and they are ALL a pleasure to listen to and learn from. Best of all.... our beloved Thermomix is there too! Okay, enough teasing -- why not listen and enjoy for yourselves -- more info here: http://www.superkitchenmachine.com/2011/10848/thermomix-uk-bbc-kitchen-gadget.html(shhh... please don't tell anyone about the squealing! )
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« on: November 23, 2010, 06:58:53 am »
Hi everyone  Okay, this area is for "general chit chat", not Thermomix related? Is that okay? An Aussie friend pointed out this little trick online and of course I couldn't help but think of all the fun-loving Thermomix parents on the forum with kids in the kitchen who might like a go .... http://www.bitrebels.com/geek/how-to-make-a-tea-towel-chicken/If this is too general for posting, I guess the moderators will remove it -- but it me laugh and should keep the kids busy for a few minutes... Cheers from the land of snow! Helene
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« on: November 07, 2010, 08:24:42 pm »
Hi all -- I was looking for a forum thread for demonstrator chit chat but didn't see it, so I'm posting this here in case it might be of interest to anyone, esp. TMX demonstrator consultants. Stumbled upon an interesting little article... Even though Thermomix is not sold in the USA, Vorwerk does has a presence there with other products. So here is an article directed at Vorwerk reps in the USA ... it's called " Top Rated 5 Secrets and Techniques Each Vorwerk USA Rep Ought to Know to be a Top Notch Income Earner". Since I am not a rep or demonstrator, I'm not sure how valuable or relevant this info might be. But I thought to myself... anything that helps Vorwerk reps should by extension help TMX reps, regardless of where they live. Right? Even if the article repeats something you already know... sometimes such reminders can help inject new energy into long term marketing goals. (IMHO) Here's the link, if anyone wants to check it out: http://uberarticles.com/business/mlm/the-top-rated-5-secrets-and-techniques-each-vorwerk-usa-rep-ought-to-know-to-be-a-top-notch-income-earner As I see it, anything that can help get Thermomix into more global kitchens, is worthy of discussion. Hope this helps. Cheers!
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« on: September 25, 2010, 09:03:38 am »
Sorry it's been so long since I last visited here ... but I've been waaaaay tooooo busy.... and now this bit of new is too important to ignore... For the record, I do NOT endorse the purchase of second hand Thermomixes  and I DO recommend buying new from distributors ( http://bit.ly/c4JWTa ) ... BUT... since the TMX is so hard to get in USA and there are so many there who want one ( http://bit.ly/aBkZEc ) it would be irresponsible of me NOT to mention that a TM31 has just gone up for sale on craigslist in New York City. See it here: http://newyork.craigslist.org/mnh/app/1972429355.html
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« on: June 18, 2010, 11:41:58 pm »
Gertbysea!WOW our dear Gretchen deserves a barrel full of kudos for all the work she put into preparing liverwurst with Thermomix! She was the impetus behind the LOL project (for Lovers of Liverwurst) and spent weeks getting a fresh pork liver into the kitchen. Here now is her recipe as it appears (with photos) on SuperKitchenMachine.com GertbySea doesThermomix Liverwurst Ingredients:800 g pork shoulder cut in small chunks 200 g pork liver cut in larger chunks 300 g onion (about 2 large cut in quarters) 1 tsp salt 1 tsp white pepper 1 tsp marjoram ¼ tsp ground cloves ¼ tsp allspice Preparation: * Make sure your Thermomix blades are sharp. If necessary, chop some ice first to sharpen them. * Freeze pork and liver for about an hour. * Drop onions into Thermomix through the top on speed on 7. Remove onion flesh and squeeze out excess liquid. * In small batches put liver in TMX for 15- 20 seconds on speed 7. Remove and set aside. * In small batches put pork in TMX for 1 -2 minutes on speed 8. The length of time needed for processing depends on how coarse or fine you want your liverwurst. Since this was my first attempt I processed for less time (only about one minute) as you can see in the pictures. Next time I will process the pork for about 2 minutes. * Chuck it all back into the TMX, add the spices. Mix for one minute on speed 5 with REVERSE. * For testing of cooking techniques, I then divided the liver mixture into thirds. First I removed 1/3 of mixture and rolled it into a log as you can see in the picture. I wrapped it three times in plastic wrap. * With the next 1/3 I just made a squarish patty , wrapped it in plastic twice before placing it in to Ziploc bag. * The next 1/3 I processed in TMX another 2 minutes, put it into a dish, placed baking paper on top then put that dish into another. I Poured boiling water up to abut ½ the height of the first dish and put them into the oven for 1.5 hours on 150 c. Perfect! * I put the rolled log in the Varoma. The square package I put in the basket. I added about 1.4 litres of water and set the TMX for one hour on Varoma and speed 1. Also perfect. Great work Gretchen! Are you done with the leftovers yet??? see here for more tips and photos: http://www.superkitchenmachine.com/2010/7537/thermomix-liverwurst-recipe.html
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« on: May 04, 2010, 02:02:44 am »
It's been a long time since I've posted here because I'm toooo darned busy these days but -- I've been experimenting with more raw foods and it's opening up a whole new world... Here's a little raw recipe that I put on the blog recently which appeal to raw forum members. RAW ALMOND CHEESE (fermented. peppered) Ingredients:290 g. raw almonds (organic is best of course) soaked for 8-10 hours, drained, rinsed and skinned 250 ml water 1 tsp. light miso ½ tsp. probiotic powder 1/8 tsp. nutmeg powder ½ tsp. dried garlic powder ½ tsp. salt 2 tbsp. nutritional yeast flakes 10 g. organic cold-pressed flax oil black or other peppercorns and/or cracked pepper coarse salt Method:# Put soaked, skinned almonds in Thermomix bowl with water, miso, and probiotic powder. Blend for one minute on speed 8. # Line a colander or strainer with cheesecloth and set over a bowl to collect liquid as it drains. Put blended mixture into cheesecloth and overlap with extra cheesecloth. Place a small plate and weight on top. Allow to ferment in a warm (not hot) place for 12-24 hours. (Less time is needed in warmer weather.) I put mine in the oven with just the light bulb turned on for 24 hours. # Once fermented, do the following: put garlic powder, nutritional yeast, 1/2 tsp. salt and nutmeg into dry Thermomix and whiz 5 seconds on speed 8. # Add the flax oil and the fermented almond ‘cheese’ and mix gently for 5 seconds on REVERSE speed 1. # Press into molds and refrigerate. After about four hours (or more), gently remove from molds and coat the rounds with a mixture of peppercorns and ground salt. (Depending on what type of pepper you are using, you may want to loosely grind peppercorns with coarse salt in Thermomix before doing this.) Keep wrapped in parchment paper or butchers paper in fridge for up to 5-6 days. # Serve as you would cream cheese or goat cheese. Consider blending with more healthy flax oil and minced fresh garlic or herbs to make a healthy dairy-free veggie dip. If anyone dares to try this there are more photos and additional tips on the blog: http://www.superkitchenmachine.com/2010/6606/thermomix-raw-almond-cheese-recipe.htmlThat's all for now!
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« on: March 08, 2010, 06:32:57 pm »
Hey everyone! Here is a recipe for traditional (Chinese New Year) peanut cookies that I adapted first for Thermomix and then for gluten-free diets. Don't wait for festivities though -- these are tiny and easy to eat any time. They have a roasted peanuty flavour and soft buttery crunch with added texture of the rice flour. I keep the sugar content on the low side, so they're not too sweet... For those wanting more info, there is a video/slideo (yes Nay-Nay, with music! ) and additional notes on the blog: http://www.superkitchenmachine.com/2010/5373/thermomix-gluten-free-cookies-recipe.htmlThis recipe makes about 60 small cookies. (They're so good, they don't need to be any bigger.) GLUTEN FREE PEANUT COOKIES(Fah Sang Peng) Ingredients300 g. shelled unslated peanuts 180 g. white rice (I used Arborio because, of course, I had it in on hand...) 160 g. white sugar 40 g. potato flour 20 g. tapioca starch ½ tsp. cream of tartar ¼ tsp. baking soda (bicarb of soda) 2 tsp. xantham gum 120 g. flavorless oil (I used canola) 1 egg yolk (optional, for egg wash) Instructions * Roast peanuts in a dry frying pan on med-low heat. Stir while roasting until peanuts become aromatic and begin to change colour slightly. This takes just a few minutes so be careful not to burn! * Mill the rice for 30 seconds at speed 9. * Add sugar and mill with rice for 1 minute at speed 9. * Push milled powder down sides of bowl with spatula. Add potato flour, tapioca starch, cream of tartar, baking soda, xantham gum and fluff for 5 seconds on speed 5. * Add peanuts and 100 g. oil, process for 6 seconds on speed 7. * Add remaining 20 g. oil and mix for 4 seconds on REVERSE speed 4 * Shape cookies into small balls or as shown in video to make traditional Chinese New Year cookie shape. I use the inverted lid from a bottle with plastic wrap inserted. Press dough into the form with a spoon or spatula. Then invert and gently pull the plastic to release cookie. (After you’ve done about 3-4 cookies like this, it gets faster and easier.) Brush with beaten egg yolk if desired. * Bake for about 17-18 minutes at 375°F until tops become golden. Makes about 60 cookies when using a cookie shaper that is 3 cm wide and 2 cm deep. Additional notes: For those people who are not avoiding baking powder, simply use ½ tsp. baking powder instead of the cream of tartar/baking soda combination.I made a batch of regular (with wheat) and another batch of gluten free and could barely tell the difference... hope you like! TMB
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« on: March 01, 2010, 11:48:39 pm »
Hi Everyone! We have a new distillery in my town and their "Victoria Gin" is powerfully fantastic . And it doesn't hurt that they did such a great job on their label design either Had to find a reason to justify all the gin I was buying so I was inspired to create a cocktail for the blog. Thinking of all you Aussies in the heat too and thought I'd share the recipe here. Would love to know if you think this drink is too weak . Seriously! I was being conservative as it really is one to drink early in the day (almost like a punch or a slushie), so I didn't want to be too heavy-handed. (Also, the gin I used is quite strong...) Blushing BuckIngredients (for two)100 g. Victoria Gin (more or less, to suit your taste) 1 chilled blood orange 1 chilled large Navel orange (or similar seedless variety) 1/2 chilled lime 100 g. chilled ginger ale 3-4 ice cubes Method * Prepare oranges by cutting off the peel and removing any seeds. It is important to remove peel by cutting rather than simply by peeling, as this will also remove most of the white pith. (Some pith is okay on the fruit, but retaining all pith will result in a very bitter drink!) Cut oranges into quarters and toss into Thermomix bowl. * Squeeze juice from the half lime (remove any seeds) and add this juice to the bowl with the ginger ale. Add ice cubes to bowl and puree for 45 seconds on speed 8. * Use spatula to scrape pureed fruit down from lid and sides of bowl. Add gin and mix gently for 4 seconds on REVERSE speed 4. * Serve immediately. Garnish as desired with slices or twizzles of lime or orange, or with juniper berries (from the spice section of your grocery store). The Blushing Buck is pretty and pink You can see photos and additional notes at: www.superkitchenmachine.com/2010/5396/thermomix-victoria-gin-cocktail-recipe.htmlHere on Vancouver Island we are just coming down from the 'high' of the Olympic games which turned out to be MUCH more fun than anyone expected. I made this drink for watching our gold-medal hockey game yesterday. Wooopeeeeeee!  Cheers! TMB
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« on: February 13, 2010, 12:08:48 am »
Hi there everybody! I haven't been on the forum much lately (too busy) and I sure do miss it and you Thought I'd mention something that may be of interest to TMX consultants out there. One of my favourite videos has just been released publicly on YouTube and I've reviewed it on the blog. This is a promo video (made by one of the Canadian distribuors) that has four award-wining chefs talking about why they like TMX. It's a very well produced video that will inspire those who already know the machine and is also quite eye-opening to those who are new at it or considering purchase. Feel free to view it here and let me know if you agree... http://www.superkitchenmachine.com/2010/5013/thermomix-restaurant-chefs-thermomix.htmlHappy week-end and Valentines Day TMB
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« on: February 06, 2010, 05:22:16 am »
Hi to all the Aussies on the forum. I'm chit-chatting here to set the record straight about how Canadians REALLY feel about the Aussies flying their controversial banner at the Olympic village in Whistler, BC. We, the real people who live here are ECSTATIC about the Aussie mascot banner being flown in the face of the International Olympic Committee. (the IOC). Contrary to how it may appear in the news, we, the real people with their feet on the ground are very much in DISagreement with just about everything to do with the Olympics. You probably won't see it in the news Down Under, but most people here would never have let the games take place here if they had their way. These games have been a HUGE controversy from the day they were announced and the IOC has been extremely problematic for all concerned. The IOC has banned the use of the Olympic rings and the word "Olympics" in any signage, period. I think they didn't even allow school children to make posters with the word Olympics. The IOC is an iron hand controlling everything and the result is that people who live here are not able to feel positive about the games. On a phone-in show today in Vancouver all callers were hugely supportive of the Aussie team flying their Roo and also, really excited to simply have Aussies playing in the games at all. The Aussies have done a huge job in raising the spirit (albeit controversial one) of these games. As I am typing this now, it's on the news again. People are offering to wrap their homes in the Roo flag in order to protest and IOC and support of the Aussie team and mascot! The entire issue is embarrassing and I have to wonder how the Aussie press is handling it. You Aussies are much loved here and much supported. You've become the darlings of these Olympic games and the competition hasn't even started yet! Just wanting make sure the truth is out there... Sending warm woolly hugs and a cup of hot-cocoa to you all! (okay, I know the weather's not right for hot-cocoa, but you get my meaning...) .... TMB
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« on: December 14, 2009, 02:45:42 am »
Hi everyone: Do you eat Goat's Cheese in Australia?  Here in Canada, some of us love our "Chevre" but it is so very pricey... So I was inspired by Valerie to try making goat (yogurt) cheese from the yogurt recipe we all love best. Guess what? EXCELLENT results! A very economical way to put a tart and tasty (and healthy!) delicacy on your table. How to do it?It's so simple, you don't need a recipe... you just need to 'dry' the yogurt a bit longer than usual to make a cheese that can be formed into the traditional goat cheese roll we (here) all know and love. I rolled mine in cheesecloth and wrapped it in a kitchen towel. Kept changing the towel for about six days in total. (This was all done after I first made the goat's milk yogurt following Valerie's recipe.) After that, simply slice into 'rounds' and season with oil and herbs to your family's tastes. It works well as a festive treat too. Small photo attached, but more on the blog at: http://www.superkitchenmachine.com/2009/3600/thermomix-goat-cheese-recipe.htmlThis worked so well, I hope it helps others here who might like goat's cheese! Cheers, TMB
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