What are you cooking today?

[Thermomixer]

...  They made it look so easy on MC    One of these days, when we have visitors, I will cook how ever many I need and then just have to make the sabayon or zabaglione in front of visitors.  ...

You'll have to practice rolling cigars before your audition for MC next year JD 

For anybody who has made zabaglione before, this is a recipe that makes them go WOW - you just have to throw it all in and it does the rest ?  No standing over bowls of steaming water, beating like crazy ?

[JaneeZee]

Can someone tell me the difference between Sabayone & Zabaglione?  Is one the greek version/pronunciation & one the italian???

[Thermomixer]

 Lastly, I made the chocolate cigars from Masterchef to the end of the rolling up stage then I put them in the freezer until needed.  I chopped the nuts very carefully in the TMX but the chocolate wouldn't melt so I had to resort to the microwave for that step before mixing everything together in the TMX. 

Hey JD - Tenina has published a recipe on the Thermomix in Australia blog http://thermorecipes.blogspot.com/2009/07/channeling-your-inner-master-chef.html for next time.

[Thermomixer]

Can someone tell me the difference between Sabayone & Zabaglione?  Is one the greek version/pronunciation & one the italian???

Mon dieu, sacre bleu - je suis desolee mais sabayon est francais.  Regardez s'il vous plait ma cherie http://www.bbc.co.uk/dna/h2g2/alabaster/A10357661 et http://www.hub-uk.com/tallyrecip02/recipe0075.htm

Catherine de Medici is also credited (by the Italians, of course) with teaching the French how to make bechamel sauce !!

[judydawn]

 Lastly, I made the chocolate cigars from Masterchef to the end of the rolling up stage then I put them in the freezer until needed.  I chopped the nuts very carefully in the TMX but the chocolate wouldn't melt so I had to resort to the microwave for that step before mixing everything together in the TMX. 

Hey JD - Tenina has published a recipe on the Thermomix in Australia blog http://thermorecipes.blogspot.com/2009/07/channeling-your-inner-master-chef.html for next time.

Too late she cried

[cookie1]

Judy, that was clever of you. I plan on making the Sabayon tomorrow as we are having friends round for soup, bread and sweets. I made some little almond biscuits from Nico Moretti's book to serve with it as I wasn't brave enough to try the cigars.
I saw Tenina this morning when I picked up my glorious basket of goodies and she was saying it's just a custard with a fancy name, must agree with her.
Will let you know how my fancy custard goes tomorrow.

[Thermomixer]

If you use the butterfly and get some air into then you will see that it is more than just custard.  It is so light and luscious.

Did we get a pic of the winner and her tray of fruit?

[I Love Bimby!]

All the very best for the birthday party JD! You have been working very hard with TMX to get so much prepared. Hope it all goes (or went by now...) well 

  All went well but as I am biased, the best food there was cooked in the TMX

Of course it would have been JD!!! 

[JaneeZee]

Can someone tell me the difference between Sabayone & Zabaglione?  Is one the greek version/pronunciation & one the italian???

Mon dieu, sacre bleu - je suis desolee mais sabayon est francais.  Regardez s'il vous plait ma cherie http://www.bbc.co.uk/dna/h2g2/alabaster/A10357661 et http://www.hub-uk.com/tallyrecip02/recipe0075.htm

Catherine de Medici is also credited (by the Italians, of course) with teaching the French how to make bechamel sauce !!

Mais vouz devez comprendre que, avant le Thermomix, je n'avais auqun idee dans la cuisine!! (En plus, j'ai perdu toute ma francais!!)

[Thermomixer]

Mais vouz devez comprendre que, avant le Thermomix, je n'avais auqun idee dans la cuisine!! (En plus, j'ai perdu toute ma francais!!)

Ce n'est pas problem - that's what we're here for - it's all Greek to many !! Especially when we watch Masterchef.

BTW - I am hoping to learn French, but being an old fart that may prove un peu difficile.

[JaneeZee]

Ce n'est pas problem - that's what we're here for - it's all Greek to many !! Especially when we watch Masterchef.

BTW - I am hoping to learn French, but being an old fart that may prove un peu difficile.

Given your command of italian I suspect it will be "une promenade dans le jardin public"...............I hope you realise I have now moved my french/english dictionary next to the computer just on the off chance you'll throw something at me for me to respond to - it's been 20+ years since I spoke it fluently!!

[Thermomixer]

Tres bon - I have refered a Masterchef inquiry your way - avoid the TMX HQ black hole.  Audrey Falcone from SE Melb.

[JaneeZee]

Tres bon - I have refered a Masterchef inquiry your way - avoid the TMX HQ black hole.  Audrey Falcone from SE Melb.

Merci buckets!! I hoped that might be the subject of your PM to her!!

[cookie1]

Yes Thermomixer there is a photo of Tenina and I and the enormous collection of fruit and vegies. I believe to go on the blog at a later stage-unless I broke the camers.

I made the Sabayon custard today. Had friends over and we had Bron's Minestrone with Cape Seed bread and then the Sabayon with almond wafers. Just a light lunch-no middle course.
It was so easy to make and very rich, but you still wanted more. I was surprised at all the flavourings, vanilla, orange juice and rum but you could taste all 3 easily. The rum was very strong but not over powering. I will definitely make it many times more. You only need a small serving.

[brazen20au]

i am making gluten free donuts - yum!