Forum Thermomix
Welcoming Center, Management and General Chat => Introduce Yourself => Topic started by: Kathy on May 04, 2009, 03:04:17 pm
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Hi I just purchased my Thermomix today!!! after attending a Demo today, amazing. Now I'm eagerly waiting for it to be delivered ;D
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Welcome Kathy.
I hope this forum will bring some magic to your new appliance. Any questions, please let us know. We have many Thermomix ambassadors here.
Hope the wait doesn't take too long
Admin
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Congratulations and welcome - hope we can help maintain your enthusiasm
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Hi Kathy, you're going to love it!
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Hi and welcome to Kathy from Melbourne - do as much reading from this forum as you possibly can before your delivery. Knowledge is certainly power when it comes to the TMX and you've bought it at the best time of the year - cold weather is a perfect time to be cooking up a storm. I got mine just as summer was approaching and with the high temperatures we all had last year (I was actually in Melbourne when you had your hottest day in 70 years I think it was) the machine didn't get used as much.
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Thanks everyone.
One of my families favorite deserts is Lemon Meringue Pie, which for some reason I just don't like cooking. BUT I can't wait to give it a go in Thermomix! is there a recipe on the forum??
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i'm sure there is!
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There's one in the everyday cookbook that comes with your machine Kathy - if anyone has tried it, please let Kathy know if is OK to do as is or does it need tweaking.
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Thanks JD - haven't tried it and don't have it in front of me. DOes the meringue get beaten at 37 or 40 degrees?
Also, check out Tenina's site - this link is for a search - you'll find 2 recipes for the sort of thing that you desire.
http://cravepublishing.com/steamovencooking/?s=meringue (http://cravepublishing.com/steamovencooking/?s=meringue)
You will find that the meringue recipe from the cheesecake will work better than that described in the pie recipe.
You can make your own pastry as per the Everyday cookbook if you don't want to use the sour-cream pastry. But, sour-cream pastry is one of Maggie Beer's favourites, so you couldn't go wrong.
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Hi Kathy - just realised that you are a Melburnian - yippeee another Victorian. What suburb are you in?
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In my book Thermomixer the egg whites are just beaten, no temperature used but in the new book that Kathy will get with her machine, maybe this recipe has been improved. From what I have been reading lately about beating egg whites, it won't work unless you use a low temperature. This is where our newcomers may not have success with their recipes because they are not written up correctly and I was hoping someone could set her right before she attempts this recipe. Hopefully she will refer to the sites you have mentioned and get a better picture of what she has to do.
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Thermomixer, can you tell me how I can print out a recipe from Tenina's website without getting 8 pages of different listings. All I wanted was the Italian Citron Meringue Cheesecake recipe and I got all the other stuff (a nice way of describing it!)
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It may be something that could be included in a newsletter. Tenina did mention the changes in a post HERE (http://thermorecipes.blogspot.com/2008/12/dacquoise-and-mousse.html), but there will be many who have not heard that they should use some heat.
Sorry Tenina - didn't think that you had enough to do. ;) ;) ;) ;D
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Hi Kathy and welcome! I know that excitement all too well, I have had my machine now for almost a month :)
I have the new book and the egg whites are beaten 3-5 min 50C speed 4. Does that help?
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Thanks Rowyfo :-* :-* :-*, in the Italian books it is only 37 deg - but if you are not beating for long there may not be much diference.
Judydawn - you can just open a new Microsoft Word document, go to the recipe, highlight the text by holding down the left cursor and scrolling over the text you wish to copy, while it is highlighted you can then either point to the text with your cursor (don't touch the left cursor yet!) and then right click and hit Copy and then go to the open Word document and right click and hit paste, then you can print that page.
or, while the text is highlighted, left click and HOLD while you drag the cursor down onto the Microsoft Word icon in the Task Bar below with Document 1 (or whatever it says) and then onto the blank page and let go of the left cursor - it should all appear there.
Hope that makes sense. ??? :o ;D
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Thanks for the recipe Thermomixer. Glad you sent that before I read how to do it myself. ??? ??? ??? Left me scratching my head but have printed it out so that I can study it then get someone in the know to decypher it. Why don't these sites have a 'print me' button to click on for us computer illiterate oldies?
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Hi Kathy,
Welcome. This is a wonderful site with so much support! Glad you've found it.
I'm just up the road in Wangaratta ;D
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Hi Kathy - just realised that you are a Melburnian - yippeee another Victorian. What suburb are you in?
I'm in the Dandenong Ranges Belgrave!
ahhhhhhhhhh the egg and temp issue is scaring me!!!! hope my Thermomix arrives soon.
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Thanks Kathy - I'm the other side of town - Yarraville.
PS - you can hit the QUOTE button up the top of a Post to have the Quote inserted and then chop out waht you don't need.
Hope your machine arrives soon.
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lol thanks for that!!
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Hi all,
I have been busy reading through the recipes over the last week and making notes on what I will make. I'm off to Perth tomorrow to visit some girlfriends, while I'm there I have arranged a Thermomix Demo!!
They all think I'm crazy that I don't want to go shopping instead!! I keep saying just wait till you see this amazing machine!!
I will get mine Thermie when I get back next week, REALLY can't wait!!
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I can understand - my wife wants to have a day to herself for shopping - but I will probably spend that time on the computer ;) ;)
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;) Hi there, this is my first attempt at a post. I will confess straight up that I am a consultant based in Melbourne - bayside suburbs - & I, needless to say, adore my TM - known as "Thelma". The issue of meringue does seem to cause some angst. I only received some advice from our senior consultant here in Melbourne yesterday. In her recipe she says egg white (4 @ room temp) should be beaten for 3 mins and 30 seconds on speed 4 with the butterfly inserted. She maintains the success is dependent on "following the instructions exactly & not going off halfway through the process". I haven't made the meringue this way myself.........Sticky date pudding is my downfall for dessert & the Tm one is the best I have ever had..........
Am (hopefully) attaching her "Pavlova with Raspberry Cream" recipe
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I couldn't download the pavlova with raspberry cream - could Thermomixer please post it on the forum for us. :-* :-*
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Brazen has done it - feel redundant. Check the desserts at http://www.forumthermomix.com/index.php?topic=1005.0 (http://www.forumthermomix.com/index.php?topic=1005.0)
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how can you possibly feel redundant after nearly 200 new posts in a day? :D ;D
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;) Hi there, this is my first attempt at a post. I will confess straight up that I am a consultant based in Melbourne
Well I didn't out you this time ;) ;D
The issue of meringue does seem to cause some angst. I only received some advice from our senior consultant here in Melbourne yesterday. In her recipe she says egg white (4 @ room temp) should be beaten for 3 mins and 30 seconds on speed 4 with the butterfly inserted. She maintains the success is dependent on "following the instructions exactly & not going off halfway through the process". I haven't made the meringue this way myself.........
Tell JB to contact JB - or TH in Perth - the Italians have been using heat for a while and it really is better. Check with Tenina. I may only be a dog and cat doctor, but ...... there is much better success with heat.
Am (hopefully) attaching her "Pavlova with Raspberry Cream" recipe
Brazen - aka Karen no 1 has made it into a post - for all to see
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It took me a few seconds to work out who the second JB was!!!! I will direct JB as you suggest.
It seemed only fair that I should "out" myself & I am amazed that not more consultants are using this site but I will certainly try to rectify that.
As a dog & cat doctor, you are a more than convincing "foodie" - sounds like you are having a wonderful time.............
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Good to see you active - must be hard with fingers in all the pies - wish we could send you some leads.
As a dog & cat doctor, you are a more than convincing "foodie" - sounds like you are having a wonderful time.............
The great pretender !!
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Well done Karen. Imagine if all us girls could do what you do, Thermomixer wouldn't know if he was coming or going ;D ;D ;D This recipe looks exactly like my old one before TMX. Will be trying Brons first though.
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She maintains the success is dependent on "following the instructions exactly & not going off halfway through the process". I haven't made the meringue this way myself
Hi JZ - because tu parle francais bien - here is a lemon meringue pie from France - the whites cooked at 50 degrees. http://www.vorwerk.com/fr/thermomix/html/recettes-tm31,recipe,view,511,0,search-dosearch-classic-0.html?title=meringue&author=&datefrom=&dateto=&category=999&type=999 (http://www.vorwerk.com/fr/thermomix/html/recettes-tm31,recipe,view,511,0,search-dosearch-classic-0.html?title=meringue&author=&datefrom=&dateto=&category=999&type=999)
Have you checked out their site? - Tres bien, aussi.
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;) Hi there, this is my first attempt at a post. I will confess straight up that I am a consultant based in Melbourne - bayside suburbs - & I, needless to say, adore my TM - known as "Thelma". The issue of meringue does seem to cause some angst. I only received some advice from our senior consultant here in Melbourne yesterday. In her recipe she says egg white (4 @ room temp) should be beaten for 3 mins and 30 seconds on speed 4 with the butterfly inserted. She maintains the success is dependent on "following the instructions exactly & not going off halfway through the process". I haven't made the meringue this way myself.........Sticky date pudding is my downfall for dessert & the Tm one is the best I have ever had..........
Am (hopefully) attaching her "Pavlova with Raspberry Cream" recipe
Thankyou for the Pav recipe it downloaded fine. Also nice to meet you today.
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It seemed only fair that I should "out" myself & I am amazed that not more consultants are using this site but I will certainly try to rectify that.
I'm having ANOTHER demo next week :D and am going to show my consultant this site. Have told and emailed her about it a couple of times and she still hasn't looked :( So...will be physically showing her this time! She is always proud of what I do in my TM and I tell her all the great things come from this forum and NOT me lol. Wait til I tell her about the dishwasher and laundry detergents :o
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Sounds to me like you will have to physically hit her over the head with it before she takes any notice of you. What is it in the words 'forum thermomix' that they don't understand :-)) :-)) :-)) It is not going to do them out of a job, in fact it could help to sell more machines.
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Nice to meet you too Kathy......hope you are cooking up a storm up there in Belgrave.
I think Kathy & I both found out the answer to why most consultants don't look at this site, they are simply too busy!! Most of them are mums with little children & out there demonstrating whenever they can. Some of us (me!) have no such encumberances & while I am pretending to study I sneak a look at the site!! One of the best ways you could share your passion if you don't want to have another demo is simply to recommend to friends who haven't been to a demo to have their own. We are not going to be able to spread the word without your help. ;) Here in Melbourne we are on a massive growth curve & as word spreads & numbers out there grow we will get more & more resources. We are trying to do more "cooking classes" I am currently looking for a venue between Mornington and Middle Park to hold one in. Demos are supposed to be fun and informative so I can't understand why anyone wouldn't want to host one!!!! But, don't want to hijack this as a sales forum. Love the work that Brazen & Thermomixer do & appreciate you all spreading the Thermomix gospel!!!
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Hi JZ - because tu parle francais bien - here is a lemon meringue pie from France -
Have you checked out their site? - Tres bien, aussi.
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Zut alors, maintenant je n'aurais jamais du temps pour autrechoses........it's been that long I have no idea whether what I just said made sense!! But the site looks like it has some yummy stuff on it - the bergamot infused creme brule...........mmmmmm might have to risk translating that one.
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Sounds to me like you will have to physically hit her over the head with it before she takes any notice of you. What is it in the words 'forum thermomix' that they don't understand :-)) :-)) :-)) It is not going to do them out of a job, in fact it could help to sell more machines.
I think Kathy & I both found out the answer to why most consultants don't look at this site, they are simply too busy!! Most of them are mums with little children & out there demonstrating whenever they can. Some of us (me!) have no such encumberances & while I am pretending to study I sneak a look at the site!! One of the best ways you could share your passion if you don't want to have another demo is simply to recommend to friends who haven't been to a demo to have their own. We are not going to be able to spread the word without your help. ;) Here in Melbourne we are on a massive growth curve & as word spreads & numbers out there grow we will get more & more resources. We are trying to do more "cooking classes" I am currently looking for a venue between Mornington and Middle Park to hold one in. Demos are supposed to be fun and informative so I can't understand why anyone wouldn't want to host one!!!! But, don't want to hijack this as a sales forum. Love the work that Brazen & Thermomixer do & appreciate you all spreading the Thermomix gospel!!!
As a consultant I would have to agree with JaneeZee. Each consultants situation is different. Around here one I know is a full time Lawyer and is a consultant on the side, and others I know are also Mums of youngsters. For me I'm a single Mum and being a TMX Consultant is my second job/hobby. The only time I get here is late at night - and then get quizzed at work as to why I"m looking tired ;) :D :D
I kind of think that interest in the forum is like that of the TMX - you need to get someone emotionally excited to get them to see it. And to do that to someone who doesn't know what it's really like - it's hard work! Everyone is busy and spare time is disappearing.
But for those of us that are aware of the forum, it's our jobs to excite other owners & potential owners about this fantastic and inspiring online community and amazing resource available - literally at our fingertips 24/7!!!!! ;D ;D ;D ;D isn't that what everyone wants?
Now I just wish I had time to make all these amazing things every one posts.... and convert my own things..... :D :D ;)
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and some people just don't get the whole internet or forum thing...
crazy people :D
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Their loss hey?!
;) :D :D
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Have to admit am really hooked on here! I love it all! Think its a wonderful idea, sharing recipes (and friendships) all over the world.
Just wish I had more time, but with work, the kids, DH, and after school activities I do struggle, but somehow manage to use THX everyday ;D Even if its just to make soap! or lemonade! ;D