Forum Thermomix
Welcoming Center, Management and General Chat => Introduce Yourself => Topic started by: Pearsall on January 25, 2013, 01:42:46 am
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I was surprised by mu hubby at Christmas with a Thermomix. Budget conscience as he is -I got a second hand machine that was only a few months old! Apparently the lovely lady he bought it from was moving overseas. Unfortunately it didnt come with any cookbooks so I found myself googling recipes for my son and I to try. He wants to be a chef and the thing is he is cooking better than me and hes only 14.
I have been onto the Perth head office for the Everday cookbook but they dont sell them on their own. >:(. This is very frustrating as my sister in law -how also has a Thermomix - says this is vital for easy cooking. I havent had a demo but I suppose google is your friend.
Hopefully I can get heaps of great tips and recipes from you guys. :)
Cheers
Karen
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Welcome Pearsall! This website is the very best for recipes and information. Everyone is so helpful that its like having a demonstrator in your home. A lot of the recipes from the EDC are probably on this site anyway. Enjoy your Thermomix.
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Hi Karen, welcome to the forum. Well you have a Thermomix but unfortunately sourcing an EDC to go with it is going to be hard. Why the person your DH bought it from didn't include it with the machine baffles me but perhaps she is going to buy another TMX overseas and decided to keep the book for herself. The EDC is handy for basic instructions but if you want to know anything, just ask and someone will enlighten you I'm sure. Perhaps you can visit your sister-in-law and write down a few of the basic instructions from her book - eg how to cook rice, pasta, make breadcrumbs, butter, boil eggs etc. There is a chart on one of the early pages of the EDC which gives you an idea of times for chopping, mixing, grating which is handy so I would certainly make sure you get a copy of that page.
Maybe in time you will purchase some other recipes books but for now, there are so many recipes on this forum, on people's blogs and on the internet in general that you will have so much choice anyway.
Google is certainly your friend - if you can't find what you want, sing out and we will help you if possible.
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Hi and Welcome to the forum. What a great present, I'm sure you and your son will get a lot of enjoyment cooking and experimenting with your TM. Heaps of recipes here to try and reviews of recipe books. Have fun.
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Hi Karen and a very warm welcome to the forum . . an excellent start would be this thread!
http://www.forumthermomix.com/index.php?topic=6470.0
. . and don't forget the magic formula - time - temperature - speed . . . . set them in that order and no problem!
Sending you a pm - so check your email soon :D
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Thermomix UK sell the EDC - I have a copy as well as Spanish, Portugese and UK cookbooks :-)
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Jeremy I don't think UK will sell a book to Australians if it is available here - someone can correct me if I am wrong there though.
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Hello and welcome Karen :D
A shame you didn't get the EDC with your second hand machine, but all is not lost ;) This forum is full of tips, hints, advice, recipes and very friendly members. We will be able to help you every step of the way :)
Your son sounds like a very keen and talented young cook. I'm sure you will both have lots of fun with your new toy!
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Hi pearsall and welcome to the forum. You will find so many recipes here that it will keep you busy and well satisfied. My EDC was falling apart and I ordered one off my consultant. Perhaps your SIL can contact her consultant and order one. (Prob wouldn't say its for you cos they may not like it for some reason). Was about $35 off memory. Alternatively you could purchase the UK Fast & Easy which has a lot of similar type recipes.
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Welcome to the forum Pearsal. There are several youtube videos that show basic functions etc.
A back to basics class would help too - go to the thermomix website and click on your state and you will be able to see when a class is being held near you. :)
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Welcome Karen.
I'll try not to repeat all the lovely suggestions so far. I do think going to a Back to Basics class would be perfect as also getting your SIL to order herself another EDC, then sell it to you. Otherwise photocopy some pages from hers.
What state are you in?
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Hi and welcome
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Hi Karen welcome to the forum, luckily your SIL has a Thermomix I wouldn't of known where to start without the book.
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Hello and welcome, Karen. Hope you are finding lots of yummy recipes on here to try. :D
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Welcome to the forum Karen :)
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Thanks everyone for the warm welcome. I will try and look for the other book in the UK - I appreciate the tip.
How hard is it to convert a family favourite recipe to cook it in the Thermomix? I usually do rice pudding on the stove and it takes forever!
Do you have to alter the liquids any and what temperature would you cook it on? I have googled and couldn't find a recipe similar to mine. My Nana passed it on to me and the kids dont like me messing with it. If I can get it to work I will definitely put it on the forum.
I'm sure that when I get the hang of how the Thermomix works it will become easier! I will definitely go to some of the cooking classes! Wonder if I could get a demo even through I didn't buy it new?
Anyway, if someone could help with the conversion I would be greatly appreciative!
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This is just as suggestion... Would you be willing to post your recipe and maybe those who are pretty adept at conversions could make their suggestions?
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Sounds like a plan. Keep in mind this is not for those on a diet.
1 cup Aborio Rice
3 cups Low Fat milk
3 tbl butter
1/4 cup sugar
1 tin Evaporative lite Milk
300ml lite Cream
Nutmeg and butter for top.
Put milk, sugar, butter, rice in saucepan bring to boil. Add evaporative milk and reduce to simmer. When rice is almost cooked add cream, turn off leave it to cool slightly.
Pour into baking dish, dollop with butter, sprinkle with nutmeg and put under grill till golden brown on top.
This is when I have to hide it or the kids will eat it all before dinner.
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Pearsall, I am testing your recipe as we speak. I love rice pudding and haven't made one for a while so I decided to test your ingredients using the Rice pudding recipe from My Way of Cooking. Back later.
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Hi Karen and welcome to the forum. What a lovely present to receive. Shame about the book but all is not lost. Lots of recipes to be found here. :)
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Go Judy ;D
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OK, recipe made and topping grilled.
Here (http://www.forumthermomix.com/index.php?topic=5636.0) are the reviews of the recipe from My Way of Cooking.
Your recipe
200g arborio rice
750mls skim milk
3 T butter (I left this out because I used full fat cream)
55g sugar
380g can evaporated skim milk
300mls lite cream (used full fat cream as that is all I had)
Nutmeg & butter for top - used freshly grated nutmeg and I grated butter I had put in the freezer. Not sure how much you used, I didn't use all that much.
My Way of Cooking Recipe
1000 mls milk
50g sugar + some extra to serve
pinch salt
220g white short-grain pudding rice
Method I used, following the above recipe but incorporating your ingredients and method into it as best I could.
Place milk, evaporated milk and sugar into TM bowl.
Heat 8 mins/100o/speed 1/MC off.
Add the rice and cook 30 mins/90o/reverse/speed 1/MC off. Check it after this time and cook a further 5 mins if needed, mine did. It ended up slightly burning the bottom of the bowl so I would use speed 2 instead of speed 1 next time.
Add the cream. Mix for 30 sec/speed 2/reverse.
Leave sit in the TM bowl for 15 minutes.
Pour into casserole dish, grate frozen butter over the top and sprinkle with freshly ground nutmeg.
Place under the grill until golden brown on top.
It is quite runny Pearsall, is this what your recipe is like? It is very tasty though and I don't like thick rice pudding anyway. I think I probably should have left it under the grill a bit longer.
The note I have made against the MWOC recipe is 'nice and creamy but thickens when cold. Add more milk next time or before reheating".
Update this morning - after cooling overnight it is just the right thickness for me and tastes like creamed rice from a can, only better.
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Judy, you are a gem. I have a feeling that the thickness of the finished pud may be a personal thing.
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Thanks Judy. It looks just like what I make and at first it is a bit runny but thickens up as it cools (if the kids leave it alone long enough).
The kids are really excited as I tend to only do this when I am cooking something they don't like. No dinner - No dessert. Cant wait. Will definitely try this today as its might daughters 21st and we are having a family dinner.
I think you got the butter just right on top. I usually only put a few little dollops on top but I think grating it is a much better ideas.
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Hello and welcome Pearsall.
Rice pudding yum yum!
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Thanks Judy. It looks just like what I make and at first it is a bit runny but thickens up as it cools (if the kids leave it alone long enough).
The kids are really excited as I tend to only do this when I am cooking something they don't like. No dinner - No dessert. Cant wait. Will definitely try this today as its might daughters 21st and we are having a family dinner.
I think you got the butter just right on top. I usually only put a few little dollops on top but I think grating it is a much better ideas.
Son and I couldn't wait and we are making it now. After making the vege stock and white choc/craisin bisc. Very productive day!
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Pearsall my DH love the MWOC rice pudding. I will give your a try and see what he thinks.
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OK, recipe made and topping grilled.
Here (http://www.forumthermomix.com/index.php?topic=5636.0) are the reviews of the recipe from My Way of Cooking.
Your recipe
200g arborio rice
750mls skim milk
3 T butter (I left this out because I used full fat cream)
55g sugar
380g can evaporated skim milk
300mls lite cream (used full fat cream as that is all I had)
Nutmeg & butter for top - used freshly grated nutmeg and I grated butter I had put in the freezer. Not sure how much you used, I didn't use all that much.
My Way of Cooking Recipe
1000 mls milk
50g sugar + some extra to serve
pinch salt
220g white short-grain pudding rice
Method I used, following the above recipe but incorporating your ingredients and method into it as best I could.
Place milk, evaporated milk and sugar into TM bowl.
Heat 8 mins/100o/speed 1/MC off.
Add the rice and cook 30 mins/90o/reverse/speed 1/MC off. Check it after this time and cook a further 5 mins if needed, mine did. It ended up slightly burning the bottom of the bowl so I would use speed 2 instead of speed 1 next time.
Add the cream. Mix for 30 sec/speed 2/reverse.
Leave sit in the TM bowl for 15 minutes.
Pour into casserole dish, grate frozen butter over the top and sprinkle with freshly ground nutmeg.
Place under the grill until golden brown on top.
It is quite runny Pearsall, is this what your recipe is like? It is very tasty though and I don't like thick rice pudding anyway. I think I probably should have left it under the grill a bit longer.
The note I have made against the MWOC recipe is 'nice and creamy but thickens when cold. Add more milk next time or before reheating".
Update this morning - after cooling overnight it is just the right thickness for me and tastes like creamed rice from a can, only better.
I used speed 2 and it still caught a little on the bottom of the TM bowl but worked. Now just to hide it from the kids for awhile. Thanks so much Judy for your help!
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I've been eating this all day Pearsall, it is the creamiest, most delicious rice pudding I have ever tasted. It heats well after being in the fridge too - Nana's recipe is certainly a winner. Not only did I freeze a chunk of butter for the topping, I also put the grater in the freezer too as everything must be very cold to be able to grate butter successfully.
I had no trouble cleaning my bowl, did it immediately and used my scrubbie (http://thermomix.superkitchenmachine.com/products/super-scrubbies-bulk) - these cleaners are a must for Thermomix owners.
I'll put your Nana's recipe on the forum in desserts - it is worthy of it's own thread. I have reduced the heating temperature of the milk in the first step to 90o in an attempt to prevent the pudding sticking to the bowl.
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Hi and welcome.. Just noticed your recipe judydawn posted.. Yum.. Love rice pudding and my dh gran in france makes a delish rice pudding.. Will have to compare 😉
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Hi and welcome Pearsall...I'm looking forward to trying your Nan's rice pudding :)
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You are all most welcome. My Nana would have been so proud to think her recipe was bringing others pleasure.
I did make the vege stock concentrate and found it really salty and I only put in 100g salt. If you didnt put as much salt in and froze it would it still last. Hubby has high blood pressure and shouldnt have so much salt.
Cheers
Karen
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Hi and welcome to the Forum Pearsall. Well you are off to a flying start. My Mum used to make a pretty mean rice pudding (using evaporated milk too). Am going to try your Nan's to compare soon.
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Do you mean the veg stock concentrate itself was really salty Pearsall or the dish in which you used it? I would never taste the veg stock concentrate, it is not for tasting but using in recipes and if you leave all salt out of the recipe until the end when you can adjust according to your own tastes, 100g of salt really shouldn't be too much at all. I freeze all my stock concentrates then I don't have to worry if they have gone past their use by dates at all. The VSC stays soft so is easy to remove from a ziplock bag with a spoon using 150g salt but I daresay with the lesser quantity of 100g it would still stay soft. With no salt though you would have to freeze it in ice-cube trays or put little dobs on baking paper, freeze them then keep them in a ziplock bag.
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Ok Judy. Again thanks. Yes it was the VSC and I did taste it when I finished - hence the question of salty. When you use this stock does it make the food really salty or does it even out? ???
I think I am going to have to find a recipe and try it out today. I will look through some of the recipes on the forum today.
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It evens out and with you using even less than the recipe, you shouldn't find it too salty. Have a go and you will see what I mean.
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Which recipe would you suggest as a beginner to try first. My son is eager this morning to try something/anything. I think he addicted to the Thermomix more than me.
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We both suffer from high blood pressure and I use the Vegie stock. I use about 1 teaspoon of concentrate to a cup of liquid. I find that most times you don't need to add any extra salt to the dish. I love it for soups, casseroles, risottos and probably most things. I find it very versatile.
I'm glad your son is enjoying the machine too. It is wonderful to rustle up a batch of biscuits quickly.
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Thanks cookie1. It is good to know and yes we made a batch of biscuits yesterday. My son wants to be a chef so anything different he can do in the kitchen he loves! Battling this morning to beat hi. To the machine to make pancakes.
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Hi Pearsall and welcome to the forum :)
Another suggestion regarding the VSC that I do due to salt intolerance....I make my VSC completely salt free, then freeze it in Tbsp amounts in ice cube trays. Once frozen, I store them in zip lock bags in my freezer ( they do freeze solid) but don't take long to thaw as needed.
I will often add 2 cubes (= 2 Tbsp) if I feel like it, then I add a sprinkle of salt to taste and find this works so well for me as I can totally control the amount of salt in my cooking.....