Hello and Welcome Vivi, I've only had mine for about 6 or 7 weeks, and I can remember looking at it in awe when it was delivered, was scared I was going to break it Doesn't take long to get in the swing of things, but one thing I will advise, just check on here before making any of the recipes in the book, just in case there have been amendments/tweaks to the recipe, it can save you a lot of anguish as well as ingredients. Enjoy.
Love parsnip puree - good work JulieO - and thanks for changing the tide on taste
Thanks Thermomixer, I've tried to be honest in all I've written and I've had a couple of PM's, one today actually, thankiing me which was nice. It's hard curbing my enthusiasm sometimes.
Judy, I'll tell you how I did the parsnips, they turned out really lovely. Will be enough for 2 serves like you see in the photo, or you could stretch to 3. Give it a try, if you don't like then at least you would have tried them.
3 medium parsnips (about 400g) about 35g butter salt & freshly ground black pepper 2 tsp orange zest (you'll be able to try out your new zester ) 2 tblsp cream
Peel the parsnips, and cut into chunks (like potato salad) and put into strainer basket.
Put 500g water into TM bowl, add pinch salt
Place basket into TM bowl. Cook on Varoma temp, approx 15 mins/speed spoon. Test to make sure parsnips are tender otherwise cook further couple of mins.(mine were done in the 15 mins)
Remove basket from bowl, discard cooking water. Empty the parsnips back into bowl, add butter, cream, seasonings & zest. Slowly turn speed up to about 5 for a few seconds until parsnips are broken up. Add butterfly and mix speed 4/until smooth.
I'm still clearing out the freezer and today's meal was using salmon fillets. I made a recipe I have made before which is really nice called Spiced salmon with parsnip puree & orange butter sauce. Such a simple recipe, but I did manage to make the parsnip puree in the TM, which after cooking was mixed with a bit of butter, salt & pepper, orange zest and just a tiny bit of cream. Served with salad.
Thanks Cookie, I had a good look through the book last night and I have noted a few I'd like to make over the coming weeks/months. Willl come back and review as I make them.
I sure will Judy and will give my honest thoughts on the recipes too. Getting the 2 new books today means I have a lot to look through LOL. Will start cooking from them once I've finished clearing out the freezer.
I've just picked up the cookbook from the post office and after only having a quick glance, it looks really good. Gives recipes for lots of pastes and powders to use in the recipes too and from what I've seen the recipes expect you to use other methods of cooking some of the curries with help from the TM in some aspects, which I think is great. Can't wait to sit down quietly and have a good look through.
Will just give a reminder to anyone using recipes from the book, that the UK tablespoon is only 15ml, where ours is 20ml, so if you don't have a smaller sized tablespoon measure, just use 3 x teaspoons instead. (can make a big difference, especially in curries! )
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Doesn't take long to get in the swing of things, but one thing I will advise, just check on here before making any of the recipes in the book, just in case there have been amendments/tweaks to the recipe, it can save you a lot of anguish as well as ingredients. Enjoy. 
