I have been bowled over by the awesomeness of this book.  So far, this recipe is the first I have tried that I probably wouldn't make again.  

First, I found I needed to cook it an extra 10 min for the rice to be done, and by then it was quite thick.  I should have watched it more closely and added some more liquid.
 
Also, I like my rice pudding to have a bit more flavour- when I ate this I needed to add a ton of cinnamon and a dash of maple syrup in addition to the fruit, and it was still a little lacklustre.  But the idea of layering with the banana and pomegranate was quite nice, I think I'd use that idea with a different rice pudding recipe.

Linked JD

I have seen several versions of Borscht for the thermomix but none replicate the way I had it growing up.  Unlike most versions, I don't care for mine to have cabbage or potatoes, and the original recipe calls for all the veggies (a few pounds of beets, carrots, celery and onions) to be grated by hand instead of the big chunks (or puree) that other recipes produce.  Needless to say, although I LOVE it, I hardly ever made it with the daunting task of peeling and grating beets all day.  Until thermie came along.  A match made in heaven for Baba's borscht!

 Name of Recipe: Borscht (Beetroot Soup)
Number of People: 4-6
Ingredients:

-2 peeled garlic cloves
-3 tbsp butter (or coconut oil or margarine)
-750 g (4 large) beets peeled and cut into chunks
-1 med onion peeled and cut in quarters (or 3-4 peeled shallots)
-(~50 g) 1 carrot peeled and cut into chunks
-(~50 g) 1 celery stalk cut into chunks
-250 g  of canned tomatoes (whole diced, whatever)
-2-3 tbsp veg or chicken stock paste
-2 bay leaves
-¼ tsp ground cloves
-1 tbsp honey
-1 tbsp apple cider vinegar
-2-3 cups water

Preparation:
1. Mince garlic speed 8 10 sec
2. Add and grate beets, onion, carrot, celery speed 4  for 30 sec
3. Add butter and cook temp 90 for 10 min speed 2 reverse
4. Add tomatoes and rest of ingredients (adding water up to around the "max" line), cook temp 90 45 min speed 2 reverse
5. Remove bay leaves (if you can find them)
6. Remove half of soup to another container
7. Puree remaining half of soup speed 8 1 min
8. Mix pureed and chunky soups together, season with salt and pepper if needed, and serve with sour cream or crumbled feta on top


Enjoy, but beware the pink pee the next day  

Hi all,
I can eat egg whites but not yolks, and am ok with dairy but not gluten.  Does anyone have a gluten-free egg-free hollandaise recipe?  Obviously not for serving over poached eggs...but with salmon and asparagus which was a previous favourite meal for me!

I checked Quirky Cooking since that seemed like a likely source but came up empty.  I was thinking maybe something with cashews and nutritional yeast?  If I can't find a recipe I might try to create one on my own, and we really don't want that!  *cue theme music for impending disaster*

Thanks in advance!

My first recipe post! I served this at a dinner party this weekend and people were GUSHING about how much they loved it.  Easy, and so cheap!
Adapted from: http://www.foodnetwork.com/recipes/ingrid-hoffmann/mexican-corn-soup-recipe.html

Name of Recipe: Mexican Corn Soup
Number of People:4
Ingredients:
3 cups frozen, thawed corn kernels
2 medium tomatoes
1-2 chipotle peppers with ~1 tbsp adobe sauce
~1L chicken stock
1 teaspoon ground Mexican oregano (regular oregano works)
4 slices thick cut bacon
1/2 onion
4 cloves garlic
~1 tbsp vegetable oil
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, (optional)
3 tablespoons fresh flat-leaf parsley
1/2 cup queso fresco/cotijo (the soft mexican crumbly cheese, VERY similar to feta)

Preparation:
1 Place half of the corn kernels in blender with tomatoes, chipotle pepper, oregano, and  half the stock in bowl. Puree speed 8 15 sec. Set aside.

2. Cook bacon in a skillet until brown and crisp, about 10 minutes. Don’t throw away the fat, but drain bacon on a paper towel lined plate. Once cool, crumble the bacon up. Set aside.

3. Chop onion and garlic for 5 sec speed 5.  Scrape down.  Add
bacon fat (trust me), if needed add a bit more vegetable oil to make ~2 tbsp fat total.  Sauté 8 min varoma temp speed 2, MC off.

4.  Add tomato-corn puree to bowl with remaining half of stock. Cook temp 100 speed 1.5 until bowl reaches 100 (5-10 min for me), then add remaining corn kernels.

5.  Simmer 90-100 degrees speed 1.5, MC off, for 20 min until thickened. Stop halfway through (and again at the end) and remove any foam with a large flat metal spoon.

6.  Add salt, pepper, cream, and half of the parsley.  Mix 10 sec speed 2.

7.  Serve, garnished with crumbled bacon, remaining parsley, crumbled cheese, and/or broken up tortilla chips


Photos:

Tips/Hints:
I had the chipotle peppers, mexican oregano and queso because I was serving a whole Mexican meal and it was worth the trip to the Mexican grocery store.  If you don't have the peppers you could easily use a jalapeño or chilli, but wouldn't have the same smokey flavour.

I didn't end up using the whole amount of cream because it already has a lovely creamy texture.

As far as a heat rating goes - with 1 chipotle pepper it's really very mild, 2 or 3 and it's getting on the spicy side. It also depends how much of the adobe sauce you add. Note- adding the optional cream counteracts the spice somewhat so keep that in mind.

Also, I was lazier last time and just fried the garlic and onions (in the TM of course), and then dumped in the tomatoes and 1/2 the corn and 1/2 the broth and the spices and puréed.  Then added remaining broth, heated to 100 and added the last of the corn. Saved a bowl not having to transfer the tomato corn purée out and back in again. Made no difference! 

I'm really new here on the board and to Thermomix, but I've been lurking on this forum for months, and enjoying learning the tips and tricks and of course all the mouth-watering recipes.  But as a Canadian, I find some of the terminology and names for things to be mystifying (although usually extremely charming), and have been keeping track of all my new vocabulary words. 

I thought I might share them here to help other Non-Aussies, and also to make sure I've got the correct "translations."  So feel free to chime in with corrections or other suggestions and I'll add them to the list!  Note- I'm not sure the origins of many posters, so I may be
mixing UK or other "dialects" into the list, apologies!

Aubergine= eggplant
Baking paper= parchment paper
Beetroot=beet
Bicarb (soda) = baking soda
Capsicum= bell pepper
Castor sugar= extra fine sugar/quick dissolve sugar
Chicory= endive
Chinese cabbage = Napa cabbage
Chook= chicken
Coriander (the herb)= cilantro
Corn flour= corn starch
Cos lettuce=romaine lettuce
Courgette = zucchini
Icy pole (which always makes me giggle)= popsicle
gherkin= cornichon
kumara (?NZ) = sweet potato
linseed = flaxseed
Mince= ground meat
Pudding= dessert
Pumpkin= squash, all types (eg “butternut pumpkin”), not just the orange version we carve into jack-o-lanterns
Punnet = basket like the one blueberries or raspberries come in
Prawns = shrimp
Rice bubbles= Rice krispies
Rocket= Arugula
Scroll = a pinwheel-type baked good like a cinnamon roll but could have different fillings
Silverbeet = swiss chard
Slice = squares or bars, tray bake (Uk)
spring onion = green onion (not to be confused with scallions, chives, or shallots!)
snow peas = mange tout, sugar peas, chinese peas
Sultanas= golden raisins
Swede = rutabega
Tea  = can also mean supper in addition to the hot drink
Tinned (eg. Tinned tomatoes) = canned
tomato sauce = ketchup
vanilla essence = vanilla extract