Name of Recipe: Fast Bean Stew
Number of People: ?
Ingredients:

130g bacon pieces (oops, this is vegetarian.  Soya bacon, I guess)
2-3 cloves garlic
100g red onion, chunks
250g frozen beans (I think green beans, not sure)
400g potatoes, in pieces
300g vegetable stock
1 tsp savory
0.5 tsp thyme
0.5 tsp oregano
2-3 pinches nutmeg
300g white beans (canned)
250g kidney beans (canned)
300g tomatoes (can)
salt & pepper

Preparation:

Run blades at speed 6.  Drop bacon onto them.

Running blades at speed 5, add garlic and onion to chop.  Then cook 4 minutes / 100oC / speed 1

Add frozen beans.  2 minutes / 100oC / speed 1

Add potato.  3 minutes / 100oC / speed 1

Add stock and herbs (not nutmeg).  10 minutes / 100oC / speed 2

Add rest of ingredients, and briefly stir with spatula.  5 minutes / 100oC / speed 2

Photos:

Tips/Hints:  Can use fresh tomatoes, but add at the same time as the stock.  Again this recipe is from Sternekoechin at www.wunderkessel.de , translated by me, and posted in response to UnConundrum's request for bean recipes.

Name of Recipe: The Souffle Omlet
Number of People: 2
Ingredients:

3-4 eggs
slosh of milk (stop me if I'm being too technical  )
1 dessert spoon fresh chives
1 dessert spoon fresh sage
1 leek
small handful of broccoli
A chunk of hard cheese (I used cheddar, about 5 x 3 cms)
1 dessert spoon cottage cheese
1 tomato, sliced (I'd have used 2 if I'd had 2)
salt & pepper


Preparation:

1.  Add leek, herbs & hard cheese.  Chop speed 7 (about 5 seconds?  It stopped sounding loud)
2.  Add broccoli, chop speed 3 for a couple of seconds
3.  Add eggs, milk and cottage cheese, salt and pepper.  Mix speed 5 for probably 8 seconds? (until it looked frothy)
4.  I poured into Remoska, put slices of tomato on top and cooked for about 15 minutes.  Probably use a cake tin (eg sandwich tin) in a 200oC oven for those who don't have a Remoska.  When it looks cooked and is rising up, a bit like a Yorkshire Pudding, it's done.   It's a cross between an omlet and a souffle.  Hence the title   

Hard to describe how completely delicious I found this.  I loved the texture.  Hope it works out just as well even if you don't have a Remoska.

Photos: (sorry, eaten it!)

Tips/Hints: 3 eggs would serve 2 people if accompanied by a salad.  Or 1 person with a VERY healthy appetite, with no salad (I was very hungry and managed abut 2 thirds of it)

Name of Recipe: Tuna Dog Treat
Number of Dogs: Lots
Ingredients: 
250 g flour
120 g ripe banana in pieces
120 g apple (peel & pips), in pieces
380 g tuna fish in own juice (tin)
25 g safflower oil


Preparation:
    * All ingredients in TM for 20 Sec./Speed 5 to mix into a dough.
    * Smooth the dough onto a baking paper lined tray with a spatula
    * Bake in oven for 20 Min. at 160°
    *Remove from oven and with a knife / pizza wheel cut first into strips, and then into cubes
    * Bake again for  70 Min. at 160°
    * Leave to cool completely (several hours), then store in airtight container


Note: ovens / tray sizes are not all the same - to store the treats for a long time it is necessary that the biscuits are fully dry after they are fully cool.  If not, then bake them again, and increase the baking time in future

Photos:

Tips/Hints:  This recipe is taken from http://www.virusculinarius.de/forum/showthread.php?t=870 and was posted by Andrea.  I've translated it into English.  In the original version, spelt grains were used, and milled into flour.  I have simply put 'flour', and missed out the milling part.  Naturally, spelt would have a higher nutritional value.

Andrea had also posted a recipe which used all banana rather than half banana, half apple, and with 500g minced beef rather than 380g tuna.  Otherwise, everything is the same.

Again, taken from the Fast and Easy Cooking book.  Their comments are:  "This is very economical because it is made from the residue of a fruit drink such as old fashioned lemonade.  Don't worry about the citrus seeds and pith, they will contribute pectin and help to set the spread.  If you would like to have a really firm set, use jam sugar instead of granulated sugar." I use granulated sugar, and it sets pretty firm anyway - although I've always been using citrus fruit pulp.  Think that i cook it about 6 or 10 minutes longer than they say, though. 

Ingredients:

fruit pulp from strained fruit drink such as apple and carrot juice
granulated sugar
50 to 100g fruit juice from the drink OR water

Method:

1.  Weigh the fruit pulp into the TM.  If there were no citrus ingredients in the fruit drink, weigh in 1 lemon, cut into quarters.

2.  Add the 2 weights together and calculate the amount of sugar as follows:  If the fruit drink was all citrus, add and equal weight of sugar.  Otherwise, just add two thirds the weight of sugar.

3.  Mix 20 seconds / speed 8 to chop the fruit finely

4.  Scrape down sides and lid with spatula.

5.  Heat 14 minutes / 100oC / speed 1.  Test to see if setting pint has been reached by tilting TM  bowls and checking that the fruit spread at the top is starting to gel.  If not, continue cooking stopping every 3 minutes to check (I leave it longer than 3 minutes, more like a minimum of 5)

6.  Pour into sterilised jars, seal, and keep in fridge (I keep properly sealed jars in a cool place until opened.  I put them in the fridge once they're open.  If jar didn't pop the button to show proper seal, or it was a clean jar rather than sterile, I keep it in the fridge).

3 medium sized juicy oranges, well scrubbed
1 lemon, unwaxed, well scrubbed
water
250g sugar
1 tsp citric acid

Method:

1.  Remove peel from each end of the fruit

2.  Cut oranges into 4, and lemon into 2, and put into TM bowl.

3.  Add water up to the 1 litre mark.  Cover MC lid with a cloth and press Turbo button 3 times for 1 second each, until fruit is roughly chopped.  Strain through the internal steamer basket into a jug.  (NB  keep the chopped fruit leftovers to make Fruit Spread - see recipe under jams and chutneys)

4.  Rinse TM bowl and pour back in the strained juice.  Add the sugar and heat 5 minutes / 90oC / speed 2

5.  Add the citric acid and mix 5 seconds / speed 4

6.  Bottle in sterilized bottles, label and store in the fridge.  Dilute to serve.

This recipe is taken from the UK book "Fast and Easy Cooking".  I also make it with lemons (you're going to ask me how many, aren't you?  I just throw in what looks right.  Ummm, 5?).  My husband's favourite is the orange.  My daughter and I prefer the lemon.  Haven't tried lime as yet, but surely that would be good too?  It makes about 1 litre of squash.

Name of Recipe: Lemon Curd
Number of People: 1 jar
Ingredients:  75 g caster sugar
juice and finely grated zest of large, juicy lemon
2 large eggs
50 g unsalted butter


Preparation:
1.  Put all the ingredients in the TM bowl.  Mix 15 seconds on Speed 6.
2.  Scrape down the sides with the spatula
3.  Insert the whisk.  Cook 4 minutes at 80oC on Speed 4
4.  If it hasn't thickened enough, continue to cook for 1 to 2 minutes more.
5.  Pour into sterilised jars and seal.


Photos:

Tips/Hints:  I got this recipe from the UK Fast and Easy Cooking book.  I made a double batch, and it took an extra 3 minutes of cooking time.  Great recipe if you like to really taste the lemon.  If you prefer a sweeter lemon curd, use the Australian recipe (called lemon cheese, I think - can't quite remember).

I'm finally getting around to introducing myself, after just realising that I've been posting without doing that.

I got my TM31 about 6 weeks ago, and love it.  Previously I had the TM21, which I bought 2nd hand in Germany (we lived there for nearly 12 years - moved back to the UK just over a year ago).  Because I bought it 2nd hand, I never saw a demo, or really knew everything that it could do (learning the self-cleaning trick was a revelation!  I went 2 years without that).  I mainly used it for sauces and soups.  I also have the distinction of being probably the only person to manage to break a TM (or rather, my removal men did).  I meet with flummoxed and disbelieving faces from all TM staff when they hear it doesn't work anymore.  People tell me stories of how their TM was passed from mother to daughter.  What can I say?  My removal men were just talented, I guess.

After seeing the price of a new TM, I decided that I could live without one.  And proceeded to try and do so.  In the end my husband complained about the number of bought in ready meals, etc, and told me to get on with it and order a new Thermomix.  Ah the joy of being reunited!!  But this time, I'm determined to use it to its maximum potential.  It has to earn its money!  Well, that was my original standpoint - but now I'm just having fun 

Open our fridge now and it's full of homemade condiments, squash, juice, jam, marmelade, lemon curd, peanut butter, yogurt, etc.  Ready meals?  Pah!  Who needs 'em?! 

My family all live in Ozzie now (are they trying to tell me something?!), but we're firmly fixed in the UK - for now, at least ...

A visit to my relatives a few weeks ago gave me the chance to see a Cyndi O'Meara back to basics course, buy a couple of Australian books ... and talk my Mum into buying a TM too