Forum Thermomix
News => News about Thermomix => Topic started by: brazen20au on August 18, 2009, 04:24:31 am
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Everyday Cookbook—June 09 Edition Changes
All machines now being shipped have the revised Everyday cookbook –June 09 version. Please see attachment
with Thermobiz for full recipes that have been replaced as stated below.
· Beef Rendang
Changed coconut milk from 300-400g to 150g
Removed option to add water in method
· Buttermilk Scones
Changed buttermilk from 380g to 220-250g
· Cape Seed Bread —recipe replaced with Five Seeded Bread
· Crème Brulee—recipe replaced
· Minestrone Soup with Pasta—recipe replaced
· Mushroom Risotto—recipe replaced with original demo guide version
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Thanks - was this from Tenina? It is great to see that this is finally happening - but is it going to everyone, or just consultants?
Cheers
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LOL thermomixer, I am not in the know! it came to me as a consultant and i am sharing with the forum but they didn't tell me if they're sending to customers ;)
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That's fantastic - thanks Brazen. I often wonder if it's the recipes or just me!
Does anyone know of anywhere other previous updates to the EDC are posted?
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Thanks Karen, those sorts of things much life so much easier.
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Thanks Karen, this was my mission tonight if it wasn't already here ;D
Maggie, I don't recall seeing any previous ones posted (that isn't to say they aren't here lol)
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Given that this is in the Thermobiz it will only be going out to consultants. It is part of customer service for us to let customers know & give them the option of updating their cookbooks. My original one is in tatters anyway - it kept getting stuck to the bench before I got a cookbook stand (don't forget, I didn't cook much prior to Thelmas arrival!!).
We didn't get a copy of the replaced recipes so if anyone has the latest cookbook with the new recipes I would appreciate them............ :) :)
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yes we did janee, they're at the bottom of the second attachment :) or here
Minestrone Soup with Pasta
Ingredients
Small handful Italian Parsley
Few Basil Leaves
1 Onion peeled and halved
3 cloves Garlic
50g Olive Oil
400g diced Vegetables of choice (Mushrooms, Carrot, Celery, Potato, Peas)
400g tin chopped Tomatoes
400g tin Borlotti or Cannelini Beans drained
2 tsp TM Vegetable Stock Concentrate
750g Water
50g sachet Tomato Paste
1 tbsp raw Sugar
Sea Salt to taste
130g Pasta Shells
Method
Place parsley and basil into TM bowl and chop for 3 seconds on speed 7. Set aside.
Place onion, garlic and olive oil into TM bowl and chop for 4 seconds on speed 6. Sauté
for 5 minutes at Varoma temperature on speed 1.
Add all remaining ingredients except peas if using and pasta shells and cook for 15
minutes at 100ºC on Reverse + speed soft.
Add pasta (and peas) and cook for a further 10 minutes at 100ºC on Reverse +
speed soft.
Sprinkle with chopped parsley and basil and serve with fresh crusty bread.
Mushroom Risotto
Ingredients
Place the Parmesan cheese into TM bowl. Pulverise for 10 seconds on speed 9.
Transfer to a separate bowl and set aside.
Add onion into TM bowl and chop for 5 seconds on speed 7.
Add oil and sauté for 2 minutes at 100ºC on speed 1.
Insert Butterfly*. Add rice and wine into TM bowl and sauté for 2 minutes
at 100ºC on Reverse + speed soft.
Add stock, mushrooms and water and cook for 16–17 minutes at 100ºC
Reverse + speed soft.
Pour the risotto into a dish and stir through the Parmesan Cheese.
* Optional: cook without Butterfly using Reverse + speed 1–2.
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Five Seed Bread
Ingredients
500g Bakers Flour
2 tsp dry Yeast
1 tsp Salt
50g Oats
30g Sesame Seeds
30gs Linseeds
30g Sunflower Seeds
30g Pumpkin Seeds
30g Poppy Seeds
30g Honey
30g Olive Oil
500g lukewarm Water
Method
Pre-heat oven to 200ºC.
Place all ingredients into TM bowl. Set dial to closed lid position and knead for
2½ minutes on Interval speed.
Scrape into 20cm square, greased baking dish. Sprinkle top with mixture of above seeds.
Set aside in warm place to rise for 25-30 minutes. Bake in oven for 40-45 minutes.
Allow to cool in tin before unmoulding and slicing.
Crème Brulee
Ingredients
3cm piece Vanilla Bean or 2 tsp Vanilla Bean Paste
50g Sugar
400g whipping Cream
1 whole Egg
4 Egg Yolks
2 tbsp Corn Flour
Additional Caster Sugar for caramelizing
Method
Pre-heat oven to 120ºC. Butter 8-12 ramekins and set aside.
Place vanilla bean (if using) and sugar into TM bowl and mill for 10 seconds on speed 10.
Add remaining ingredients except brown sugar and blend together for 10 seconds on
speed 8.
Divide custard mix between ramekins and place into large baking tray. Place tray in
oven and then pour warm water into tray until it reaches half way up the sides of the
ramekins. Cook for 25-35 minutes until custards are set in centre.
Sprinkle each custard with a generous amount of caster sugar and increase heat in oven
to 200-220ºC, preferably on a grill setting for around 10 minutes or until the sugar
caramelises.
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Thanks JZ - just wish to thank you for the recipes you forwarded today - appreciate it - will send an email too. :-* O :-* O :-*
Thanks to ILB & brazen for forwarding the info too - really appreciate it. :-* O :-* O :-* O
Wonder when my consultant will send the changes to me :( :( :( :-\
Hey brazen - thanks, while writing you added all the changes - yippee.
BTW they ( 0 ) are hugs (baci ed abbracci)
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Doh!! Still getting the hang of this forum stuff!!!
Thanks heaps Karen
:)
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You are welcome Thermomixer....... :-*
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LOL
thermomixer, i don't have any customers to send it to (seeing as mine bought in august ;)) so i had to think of someone to send it to!
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OK - talking about DUMMIES - have to post this in tips!!!!!
I usually type recipes in Word and use the Insert Symbol method to get the degrees symbol - o
BUT -if you type in the letter o and highlight it and then hit the sup button (above the :-X Lips Sealed emoticon) - it will appear like [ sup ]o[ /sup ] - without the spaces onyour screen and be o when you submit the post.
So JZ - don't worry - we are all (well I am) learning ;D ;D ;D
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That's fantastic - thanks Brazen. I often wonder if it's the recipes or just me!
Does anyone know of anywhere other previous updates to the EDC are posted?
Hi Maggie,
I've only ever seen a summary of what's changed but never had the new recipes issued. About to email all of what Karen has posted (only in pdf format).
OBTW - Welcome back ;D
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Was going to put this in demonstrator chit chat - but just as relevant here ?? Do consultants get much warning about what promos there are going to be in the different months?
Certainly news of appearances on Masterchef, kitchen openings seem to be kept close to the chest of the Perthites ?
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Thanks girls, much appreciated. Have printed off 2 copies for people I know who don't go on the forum. 25 o thought I'd try it Thermomixer and as you can see, it worked.
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Was going to put this in demonstrator chit chat - but just as relevant here ?? Do consultants get much warning about what promos there are going to be in the different months?
Certainly news of appearances on Masterchef, kitchen openings seem to be kept close to the chest of the Perthites ?
Hi Thermomixer - we don't get much warning at all. Usually right at the end of the month leading into the promo or right at the start of the month of the promo.
The Masterchef thing - I'd heard a very unofficial whisper from JB while she was trying to set it up, and we might have had a week's (??) notice. Other things we usually know only a day or two in advance.
On the forum it seems that as soon as consultants know one of us is posting it here as fast as possible ;)
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Thanks - great to have friendly consultants on here who care :-* :-* :-*
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We get just as much out of the forum as everyone else does :-*
Its nice to be able to contribute something... ;)
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What is Thermobiz and where is the attachment?
"Please see attachment
with Thermobiz for full recipes that have been replaced as stated below"
I can't see any attachment in Brazen's post.
The answer is obviously obvious as other people know what you are talking about however I must be as dumb as a box of hammers because I can't work it out.
;D
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Thermobiz is a newsletter for consultants (which I have not seen - because I haven't been converted), but the attachment has two parts (I think) the first is here
http://www.forumthermomix.com/index.php?topic=1575.msg13139#msg13139 (http://www.forumthermomix.com/index.php?topic=1575.msg13139#msg13139) and the second is
http://www.forumthermomix.com/index.php?topic=1575.msg13175#msg13175 (http://www.forumthermomix.com/index.php?topic=1575.msg13175#msg13175)
Hope that is correct
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Oh i completely missed the part about it being for demonstrators.
Seriously i'm a wally at times.
Thanks for the links.
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I wonder why they changed the Creme Brulee recipe - it worked perfectly for me - especially putting the hot custard onto frozen berries. I would never do it in the oven again after having done it in the TM. I found the chefs I showed it to also found it worked well so this recipe is going backwards in my mind.
Shayla in CapeTown
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I hadn't gotten around to reading the recipe, but a couple of things
1 - (dont have EDC here) - I think the old recipe was really Crema Catalana - cooked and then poured and bruleed
2 - you shouldn't need to add cornflour -especially not that much
3 - it seems odd to crank the temp up in the oven to brulee the custards - much better to cool the custards and then put them under a grill/salamander or use a blow torch.
Oh, and ...
"Ingredients
3cm piece Vanilla Bean or 2 tsp Vanilla Bean Paste
50g Sugar
400g whipping Cream
1 whole Egg
4 Egg Yolks
2 tbsp Corn Flour
Additional Caster Sugar for caramelizing
Method
Pre-heat oven to 120ºC. Butter 8-12 ramekins and set aside.
Place vanilla bean (if using) and sugar into TM bowl and mill for 10 seconds on speed 10.
Add remaining ingredients except brown sugar ....."
.... what brown sugar ? Poor Tenina needs us to help with proof-reading. I mkae these mistakes all the time - but this is for real money.
Have to think a bit more about it ???
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That's fantastic - thanks Brazen. I often wonder if it's the recipes or just me!
Does anyone know of anywhere other previous updates to the EDC are posted?
Hi Maggie,
I've only ever seen a summary of what's changed but never had the new recipes issued. About to email all of what Karen has posted (only in pdf format).
OBTW - Welcome back ;D
Thanks ILB - I've been a bit of a voyeur on the forum of late, too busy with other things.
You're great at passing on hints, recipes, newsletters etc. thank you. I hope everything's going very successfully, you certainly deserve it with all the hard work you put in.
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Everyday Cookbook—June 09 Edition Changes
· Mushroom Risotto—recipe replaced with original demo guide version
My edition of EDC was printed in May 2008 - is this the latest version? I cannot see the ingredients list for the risotto here to amend my recipe. Can TMXFM :D point me in the right direction?
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sorry there were no ingredients on the flyer sent out. hopefully they will update us with those soon
June 2008 is the latest version
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Thanks Karen and ILB. I really appreciate your help. My consultant has given up (no it wasn't Baf) and therefore I receive nothing. Not that I did when he was still demonstrating. I guess you have to be a real TMX lover to keep sharing info.
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Thanks Karen and ILB. I really appreciate your help. My consultant has given up (no it wasn't Baf) and therefore I receive nothing. Not that I did when he was still demonstrating. I guess you have to be a real TMX lover to keep sharing info.
Can't you be taken under the wing of a different consultant Cookie?
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My EDC book is Jan 2009 and my Creme Brulee recipe is almost the same as in the updated version that has just been listed. Mine doesn't say to add cornflour, and it does say to cook in the Varoma not the oven, but that's about it.
I made it today and it didn't set even after sitting in a water bath in the oven for almost 1 1/2 hours. I did only use 2 tsp cornflour but that was the only change. The top set, but when you distrurbed it underneath was very liquidy, as thin as milk. What a waste of 5 eggs.
I have just had a look at the TM recipes page on the UK site, and their recipe looks more promising and will give it a try in a few days. :(
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I had all these changes and new recipes printed out for DD & her friend but no point giving it to her if the new recipe doesn't work ??? ???
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Maybe I should have realised before I started making them but all other recipes I've ever seen all entail cooking the custard a bit before putting into a water bath. This recipe doesn't cook it at all, just mixes in the bowl then you pour into the ramekins, then into the water bath. Obviously needs to be heated before it will thicken and set. I see that now. :-[
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My EDC book is Jan 2009 and my Creme Brulee recipe is almost the same as in the updated version that has just been listed. Mine doesn't say to add cornflour, and it does say to cook in the Varoma not the oven, but that's about it.
I made it today and it didn't set even after sitting in a water bath in the oven for almost 1 1/2 hours. I did only use 2 tsp cornflour but that was the only change. The top set, but when you distrurbed it underneath was very liquidy, as thin as milk. What a waste of 5 eggs.
I have just had a look at the TM recipes page on the UK site, and their recipe looks more promising and will give it a try in a few days. :(
Need to follow up on this - Tenina has probably tested, so we'll ask her.
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I probably could find another demonstrator Meagan but I have this lovely forum and ILB is very kind in sharing things with me. :-* :-*
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Everyday Cookbook—June 09 Edition Changes
· Mushroom Risotto—recipe replaced with original demo guide version
My edition of EDC was printed in May 2008 - is this the latest version? I cannot see the ingredients list for the risotto here to amend my recipe. Can TMXFM :D point me in the right direction?
CreamPuff, here's my demo recipe (I can't find the "official consultant recipe" but it will be similar):
200g parmesan cheese cubed
few dried porchini mushrooms
1/2 medium onion
50g olive oil
410g arborio rice
100g white wine (optional)
100g fresh mushrooms
1 desertspoon of chopped dried shitake mushrooms, soaked in water (pulse them in the tmx and store)
1-2 desertspoons veggie stock concentrate
1100g water
baby spinach, chopped asparagus or chopped zucchini (optional)
Add cheese to bowl and grate on speed 9-10 for 10 seconds. Remove and set aside.
Grind porchini mushrooms on spee 9-10 for 10 seconds.
Add onion and cut on speed 5 for 10 seconds or until chopped.
Add oil and saute for 2 mins, 100C speed 2.
Add wine, rice and 1/2 fresh mushroms. Saute for 2 mins, 100C, speed 2.
Add shitake mushrooms, vegie stock concentrate, water. Cook 100C, 16 mins, Reverse speed 1 1/2.
Tip - it will probably start 'spitting' - remove MC and replace with basket on top of the lid, which will allow air in and out without letting the food splatter everywhere.
Add spinach, chopped asparagus or chopped zucchini to Thermoserver. Pour Risotto over top. Don't worry if it's still a bit soupy as it will continue to cook in the Thermoserver. Leave for 5 minutes then serve with fresh parmesan cheese.
TIP: If you wish to make the risotto 1/2 hr before being served, cook for 13-14 minutes and let it continue to cook in the Thermoserver.
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Thank you ILB, have only just seen this :)
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DD has just signed up as a consultant and the machine was delivered today. Yippee!! MM (being Mere Mum - maybe new acronym?) has just spent all night between taxi-ing and checking through old and new EDC and will post all the new changes as I have previously made changes to my book, but I have found that in comparison there is a lot more to note than mentioned on the forum. If you want to save the paper I will post the changes in the easiest format that I can come up with over the next week, and whilst paying attention to recent posts re copyright will try to overcome this. I am a bit of a neat freak, and will probably end up buying the new edition, but I would like to think that there are some "enviromentalists" out there who will just amend their books accordingly. ;)
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Ta CP63 (saving space !! ;) ) It would be great - maybe Tenina has a list?
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i've even noticed changes between the vegetarian book and the EDc :-))
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Maybe because Tenina did lots of testing for the Vegetarian cookbook?
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good on her ;)
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I was amazed at the number of changes, as I thought I had updated everything from TMXFM just recently. I'll get around to this during the week. Interestingly, the Mushroom Rissotto recipe was exactly as in my book with only variations in the general tips, etc.
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Thanks CP63 :-* :-* :-*
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Head Office - please note. You need to advise the changes to your current customers, and it is a good idea to adivse your customers on this forum as it will probably have more effect. It is advisable to work with this forum rather than against as it is one of your best selling features.
The recipes and information that are uploaded to this website are done in the Thermomixers users best interest, and we would appreciate your immediate advice if the website and its users have crossed any legal boundaries as it is has only been within our enthusiam to pass on knowledge and information, and not to trespass, copyright, or unwittingly upset people in the process.
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Don't worry - they will let me know !!
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Thermomix Head Office should review the variations that have been made on the website, and OK them. It is important. They have been made at absoulutely no cost to Thermomix Head Office, and in the long run it is all a part of customer service. The fact that they are made free of charge is a bonus to Thermomix, and they should be working with this website and may be offering a little bit of "fruit" on the side as a bonus of recognition of the sales that are generated as a result of people visiting this website from solicitated tapping on the Thermomix Forum website. Its all good.