You will obviously have to do it in stages (like they do at demos) eg start off with a simple dip, make them a drink of some sort (cocktail or non-alcoholic), perhaps make pizza dough and get them in the oven whilst doing something else.  I'd try Aglio Oilio & Peperoncino (garlic oil and chilli) pasta baf65's recipe in Main Dishes on the forum (it is brilliant) and so quick to make. You are cooking for quite a large number of people so they will only get a taste of this and that but if you keep the goodies coming, they will end up quite full. You could do Bron's steamed garlic rice with some sort of curry too. Custard or rice pudding or sorbet for dessert would be easy too.  I take my hat off to you for trying something like this. Have a bit of a practice throughout the week and good luck to you next weekend.  Let us know how it all went and what you decided to do.

Only recipe in our book is this:

1 litre long life milk
1 natural yoghurt
sugar to taste

place milk and sugar in THX mix 10 seconds Speed 4 and then program 3 mins 80º Speed 2 and 1/2. When it finishes add yoghurt and mix speed 3 a few seconds.
Leave in THX with MC on lid, cover with 2 tea towels and leave for 8 hours.
If you want thicker yoghurt add a measure of the MC of powdered milk

Is this the same as your recipe?

Ours is 1 litre organic unhomogenised milk, 3 tablespoons good quality natural yoghurt (organic) and 2 tablespoons powdered milk for a thicker yoghurt but not too many people are having any luck with it Bron.

Had all the ingredients for this so did it as soon as I read this thread.  DH said he 'wouldn't leave home for a cup of it' and I found it unusual to say the least. Sort of reminded me of mulled wine - is there such a thing as mulled coffee   I added milk to the cups after it was made as the powdered milk didn't make it creamy enough.  The jury is still out on this one but as I have a whole container full of the mixture, someone has to drink it and guess who that will have to be   Be interested to see if anyone else tries it and what they think of it. 

Karen, I checked my Cyndi book and couldn't find the above recipe but there is one in Full Steam Ahead for a vegetable salt. I'll post that for you if you want it.

I've been so dehydrated and thisty those past two days that the only thing I craved was lemonade. I made the lemon granité from the ŕ table avec Thermomix cookbook. I don't know if you have the recipe in the Australian book, so let me know if anyone wants it.

 

No we don't have lemon sorbet in our book MrSpock and I do remember it being served in between meals at restaurants some time back - haven't come across it lately though but then we don't go out for fancy meals as much as we used to either. So yes please, would love to have the recipe.

Converted another low fat dessert this morning (will post in special diet section ) then had a busy day running Mum around to appointments and visiting etc.  Decided to use up some Frenched lamb chops for tea so crumbed them and served them with potato patties and fried tomatoes as I haven't had time to go shopping yet and had no vegies in the house.  Must say, didn't enjoy the fried meal at all - Rowdy cooking is so different and much lighter and I am preferring that now to anything fried.

It is scrumptious Bron - DH loved it.  I think it was your steamed garlic rice which gave it such a flavour boost too compared with normal plain boiled or steamed rice.  We had it hot and then I zapped it each time we had a piece.  It can also be eaten cold but I prefer hot during this weather. Would be nice in summer with a salad, hot or cold.

That's it! I'm never going to buy a pasta machine   Oh dear, MrSpock you do have fun and games at your place.  We are all learning from your mistakes though so you are making a useful contribution to this forum - it is just not in the way you thought it would be