I know this has nothing to do with cooking but can anyone tell me why our postings have the weirdest times on them - I know we are forum junkies but do we really post comments in the wee hours of the morning - I think not.  I'd love to know why these times are not correct.

Name of Recipe:  Beef and spinach

Number of People: 3-4 servings

Ingredients:

 400 rump steak (1.5cm dice)
 2 cloves garlic
 2 red onions, chopped roughly                        
 1 stalk celery with leaves, chopped roughly                          
 30g olive oil
 1/4 cup red wine
 leaves from 4 sprigs fresh thyme
 1/4 bunch parsley, chopped roughly
 250g freshly cooked spinach (or use thawed frozen spinach but this is much finer than spinach you
                                                                    would cook and chop yourself)
1 tblspn concentrated vegetable stock
200 ms water
cornflour to thicken

Preparation:

Place garlic, quartered onions and roughly chopped celery in TM bowl. Chop for 5 seconds on speed 7. Add oil, saute 3 minutes 100o on speed 1.  Add the cubed beef, the wine and rest of ingredients except the cornflour and cook for 20 minutes on 100^oC on reverse, soft speed.  Thicken to your taste at the end of the cooking time with cornflour mixed with a little water.
Serve with mashed potato & vegies, over rice or place in casserole dish, top with some pastry and bake in the oven.  
The mixture is best left to sit for a while for the flavours to develop.

You could use freshly chopped spinach but I had frozen packs of home grown spinach in the freezer and find it easier to work with than huge amounts of fresh spinach.

members' comments

Thermomixer - if you have lots of fresh spinach then you could place it in the Varoma while doing the initial cook and it will wilt down to more manageable quantities to add to the TMX bowl.

babymaker - Mmm 5/5 from us! we put the uncooked fresh baby spinach in the thermoserver and topped with the cooked meat and sauce so the heat from that cooked it, we then did mash potatoes with steamed veg in the varoma to go with it.  You're right, the meat just got more tender sitting in the saver.

JD - Oct 2011 - I revisited this one today for the first time since I made it way back in 2009.  Changed things slightly.
I used 400g blade steak cut into 3-4cm pieces & 150g water - cooked 50 mins/90^o/reverse/speed 1 and used Thermomixer's suggestion of placing chopped fresh spinach in the varoma dish during this time to wilt.  Added it to the bowl and cooked an extra 5 minutes before thickening slightly. Also added a tablespoon of FOSM with the liquid.

Today I posted my first recipe and made some comments on a few that I have tried from this site.  I must say, because they are tried and true, I am more impressed with them than those in theThermomix recipe books I have.  So many recipes are disappointing and need tweaking which is a waste of time and money as far as I am concerned. What we need are more recipes from normal, everyday cooks who are smart enough to convert their favourite recipes (I have trouble doing that unfortunately) or can come up with new ideas.

I have had mine for about 6 months now.  My daughter went to a party and kept saying 'Mum would love this machine" so she had a party and 3 were sold on the night. I find it great for cakes and desserts (although we don't eat a lot of high calorie foods) but am disappointed with main meals. Still, I wouldn't give it back for the world as it is such a clever little machine which just needs tastier recipes to try in it.

There are only the 2 of us in this house so I find I only need to cook 3 or 4 times a week and eat leftovers or go out for meals the rest of the time.  My husband has MS so he doesn't eat a lot at the best of times and most of the desserts I have to eat on my own which is not good for the waistline. Mum doesn't mind me taking bits and pieces around to her to try.

I love this site and spent hours on it before actually committing fingers to keyboard and joining you all.  Looking forward to finding many interesting recipes in the future, thanks everyone.  Regards Judy

This is an excellent addition to meat sandwiches, especially corned beef ones. It will keep for many months in the fridge if you want to double the recipe.

825 g tin sliced beetroot
3 tablespoons cornflour

Mix the cornflour with a little juice from the beetroot and set aside.
Place the rest of the contents of the can into the TM bowl and chop on speed 5 for 5 seconds.
Insert the butterfly attachment.
Add the cornflour mixture and cook 100oC for 4 minutes on speed 1.
Cool and place in sterilised jars in the fridge.