Hi Stephen, welcome to our wonderful forum.  Better late than never in joining the forum - lots of people take much longer than 3 weeks to discover this forum so you have done well.  Looking forward to hearing your experiences and reviews of some of the recipes here.

Welcome to the forum nconnella - what a great wedding present. The next best thing you did was to 'stumble across this forum' - it will show you the way and give you all the help you need as you start your life as a TMX owner.

Hi and welcome to the forum Em - where are you from?  Glad you are liking what you see in the recipe section. There's enough there to keep you busy for a long, long time.

Name of Recipe:Steamed Coconut Custards (recipe converted from one in Take 5)
Number of People:6 serves
Ingredients:
25g plain flour
100g castor sugar
40g dessicated coconut
45g butter, melted
2 x 59g eggs
200ml Carnation Light & Creamy Coconut Flavoured Milk
65g skim milk (1/4 cup)
1/2 tspn vanilla extract


Preparation:
Place everything into TMX bowl and mix for 30-40 seconds on speed 3.
Grease and line the bottoms of 6 x 125ml ramekins or moulds.  Pour the mixture evenly into them and place 3 into the varoma dish and 3 onto the tray. You may be able to fit more into the dish but that's all I could get in there with my ramekins.
Pour 1 litre of boiling water into the TM bowl, place the varoma dish, tray and lid in place and cook on varoma temperature for 30 minutes on speed 1.  Leave to cool slightly before unmoulding. Can be served warm or chilled.


Tips/Hints:
The lining of the ramekins helps to unmould the custards.  Some mixture still seeps underneath the paper but doesn't affect the look all that much (have a spoon ready to eat the residue though ).  You could skip this step, just grease and eat the custard from the ramekins.
I served them with some canned lychees I had in the freezer and a dob of cream but something more colourful would be more pleasing to the eye for guests.

Mixture can be doubled and baked in a 180^o oven for 30 minutes.

Thanks for that.  We don't particularly like risotto in this house but we really enjoyed your dish and have leftovers for another meal. DH said to make sure I let you know he enjoyed it - he thinks it's his role now in life to be the official taste tester of new recipes 

I made a batch of this stock concentrate back in early May and the recipe in the Full Steam Ahead cookbook says it lasts for a few months. I still have enough to make up 12 litres of liquid stock and was wondering if it is too late to freeze it.  Obviously I don't use a lot of beef stock as I gave some away when I made it and after all this time there is still heaps there. Next time I make it, I will definitely freeze it in 1 teaspoon quantities and perhaps only make 1/2 the quantity.

Check this one out Carolyn - haven't done it and it isn't TMX but I'm sure you could convert it.

http://www.taste.com.au/recipes/13469/irish+soda+bread

This could be called Poor Man's Soup Thermomixer - it is certainly different but we enjoyed it. I tweaked the recipe a little by not steaming the cabbage but adding it into the soup with the stock and using 100g of leftover grated tasty cheese which I threw into the soup once it was cooked. I used fettucine pasta rather than open a new packet of noodles.  You could add any left over vegies at the end of the cooking as well.  It is heading for my recipe file & that means thumbs up from this household. You could knock this one up if unexpected visitors turned up at your doorstep at mealtime.