Forum Thermomix
Welcoming Center, Management and General Chat => Introduce Yourself => Topic started by: SR on September 15, 2009, 06:06:16 am
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Hi everyone,
I thought I would introduce myself. I received my TM on Thursday night and was very excited. On Saturday I did a banana and orange slush, vegetable concentrate, 5 seed loaf and pumpkin soup. It was all so very nice and easy. On Monday I did risotto which ended up a little mushy. But I will not give up. Practice makes perfect. I also did porridge this morning.
I am calling my machine the 007 as I figure it does everything (a little like James Bond).
I can't wait to do the rye bread and Spaghetti Bolognaise. Has anyone cooked the spaghetti in the TM?
I can't believe the support people are getting on this website. It is incredible. I can't wait to look at all the recipes people have posted and try them out.
Happy cooking,
Sue from Adelaide
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Welcome Sue, This forum is fantastic, I spend most of the day at work looking at recipes, just as well I am self employed as it has become addictive.
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Welcome to aboard Sue! :)
We just must be special because we love our TMX! ;)
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Welcome and yes spaghetti is great in thermomix. I have called my machine Thelma and she is great. ;D
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Thank you for the welcomes and thanks for the information Pauline.
Just one quick question, did you have to break up the spaghetti or did you just have it sticking out until it went soft and you could push it into the water?
I plan to get organised one day and make my own pasta. That way I won't have that problem.
Thanks again,
Sue
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Sue I found that if you don't break the spaghetti up it does catch a bit around the blades but it still seems to cook ok.
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Hi Sue and welcome ;D
Just pop your spaghetti through the hole in the lid on reverse :-: speed slow stir ^^ and as the pasta softens it will go down.
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Hi Sue, another Adelaide TMX owner boosting our numbers, welcome to the forum. Hope you enjoy the forum as much as the rest of us do.
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Welcome Sue. What great people on this forum with great hints and tips - can't wait to do the spaghetti through the hole trick (I love Bimby) - another great tip for us new ones!!
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Hello and welcome Sue. I'm a newbie too, only had my machine for about 5 weeks. You'll be surprised how quickly you pick it up and you've come to the right place to get help and guidance. They are a real friendly bunch of people with lots of experience and knowledge between them, I love it on here. ;D
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welcome sue!
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Hi Sue and welcome to the forum. I have not cooked pasta on the stove since I have had my TMX. Set it and forget it. Sometimes I wish I had two thermomixes or at least two jugs. Sigh!
Gretchen
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Thank you all so very much for your support and for all the suggestions regarding spaghetti. Can't wait to try that now.
I have never found a site yet that has this kind of support and helpfulness. I must say it has blown me away.
I can't wait to really get into it and maybe make a few of my own creations to share with you all.
Thanks again.
Sue from Adelaide
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What a lovely compliment you have paid this forum Sue. I have to agree with you - even though I haven't been involved with too many other forums I have browsed some from time to time.
Like Gretchen, I also haven't cooked pasta in a saucepan since I got my TMX. Guess for huge amounts you would have to though and put up with the mess it makes when it boils over, cleaning of the saucepan etc etc. ;D ;D ;D I rarely even use a saucepan these days, let alone the stove top 8) 8) 8)
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And Sue if I had access to your wonderful market I would go nuts. You have no idea how lucky you are. Sometimes I feel llik getting on a plane from Cairns just to go shoppng there. Oh wait a minute, I did do that once. I flew down shopped at the market coming back with cheese, salami etc. My carry on bags were full of smellys we cannot buy here. I was in piggy heaven for a few weeks. Bliss.
Gretchen
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Gretchen,
I know exactly what you mean. I just went to the market to get some rye grain from Goodies and Grains. A wonderful shop with lots of organic and gluten free items as well. There is an amazing selection. We also have some pretty amazing vegetable, butcher and seafood shops so I feel really spoilt. I have done heaps of travelling and am always amazed at what Adelaide produces. Plus I attend cooking classes at these fine food places and again you have everything for the kitchen and lots of imported cheese from Italy etc. Some chefs say that these kinds of stores are the biggest in Australia. I buy my flour and pizza toppings (like artichokes etc) from here. If you ever do come to Adelaide let me know.
I still can't believe you came all the way to shop here though. You would have some wonderful shops in Cairns though wouldn't you?
Cheers,
Sue from Adelaide
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Welcome Sue,
Great to have another South Aussie onboard. Where abouts in Adelaide are you. I live in Redwood Park.
Cheers,
Trudy
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I wish. Not one decent full on deli in Cairns but we do have a good cheese factory called Vannella where them make a great buffalo cheese called burrarta which is unique and to die for. They also carry some small goods . http://www.vannellacheesefactory.com .
The next time I see a cheap fight will be there. Maybe we can meet at the market for coffee.
Cheers,
Gretchen
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i've never cooked pasta in the tmx! we have to cool 2 different batches so would be a total PITA plus i'm not sure i could do enough in one batch - how much pasta can you do?
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Karen, the EDC says up to 500g but, being just the 2 of us, I would only do 250g. Any more than that would end up in the freezer. Give it a go one day when it is just you and maybe 1 or 2 children, for lunch. I always start with boiling water, too impatient to wait for water to boil in the TMX.
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ok, well 500g is enough for us so i might give it a try one day :) thanks jd
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Has anyone tried cooking their spaghetti in the bolognaise? Like the Pasta with Tuna recipe in EDC?
I guess you'd need to make the bolognaise a little bit wetter so there was enough moisture to cook the spaghetti.
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Sorry, I have been off line for a few days. I had a nasty fall on Thursday coming to work and hurt my left ankle, my right knee and my right hand. When I do a job, I do it well. I had last Thursday and Friday home in bed.
Thanks for all the many ideas. Wow.
Trudy, I actually live in Rostrevor. So not far at all from you. Adelaide it such a small city really. If you ever want to catch up let me know. I work close by the central market.
Gretchen, no worries. Would love to catch up for a coffee when you come to visit the central market. I must confess, I don't buy buffalo cheese.
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Oh that is a nasty fall alright. Not nice.
What kind of mozzarellla cheese do you use? Silly me. I thought all mozzarella was made from buffalo milk. We have a lot of buffalos up here. I could probably make it in the TMX. Oh no not anther thing to waste time on. ;D
Hope you are feeling better soon.
Gretchen
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Boy, you don't know what you're missing out on if you don't try burrata. It is delectable - so creamy inside.
I had burrata and other bits in an eggshell in a restaurant in Florence.
Gretchen - lots of Aussie mozzarella (for pizza toppings etc) is just plain old cows' milk. You will need a big TMX to make decent amounts of burrata. Hey but then you've got a still ! ;)
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That burrata is to die for . I can get it fresh at the Vannella factory any day and it is not expensive. Some of my friends just don't undestand how it works it but I love to serve it and watch what happens. Once they figure out what to do with it the moans of delight are good to hear. In an egg shell? They must have been very small but what a great look. I guess the ones made here could fit in a duck egg perhaps. Must get thinking about a better look to serve it in or on. The factory also make sfogliata and ricotta buffalo. They have one many awards. You can buy their products in Melbourne at King and Godfree on Lygon Street and Leos Fine Foods.
Gretchen
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... Some of my friends just don't undestand how it works it but I love to serve it and watch what happens. Once they figure out what to do with it the moans of delight are good to hear....
It is like the creamiest cheese inside a shell of the usual stretched curd that you find in buffalo-milk mozarella.
...In an egg shell? They must have been very small but what a great look. I guess the ones made here could fit in a duck egg perhaps.
They were just part of a tasting menu - I think that there must have been easier ways to serve it - but it looked impressive (lots of work!)
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Gretchen, I love cheeses more than chocolate. Do they sell anywhere in Perth do you know?
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Gretchen,
Thanks for your kind words. I am getting there. The ankle is now the sorest and swells by the time I finish a days work.
I haven't bought mozarella for years. I used to add it to my home made pizzas until I went to a cooking course and now I just sprinkle some parmessan on top.
I might have to look for the burrata though. That does sound very nice. It might even be in a continental shop I go to which imports dozens of cheese from Italy. It will be interesting to see if they have it. I will keep you posted on that one.
Sue from Adelaide
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SR I really don't know if that burrata could be imported as it is unpasteurised. Check on this website and they may list a place in Perth to buy www.vannellacheesefactory.com I am sure any good deli over there could order it as we have direct flights from Cairns to Perth now. It is to die for. I have seen it in Aussie Gourmet Mags and also on menus for some restaurants.
Th er may be other people making it in Australia. Just found this one as well. http://www.thatsamorecheese.com.au/thatsamorecheese/display.asp?entityid=6057
Hope you are looking after yourself.
Gretchen
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Glad to hear you are on the mend Sue but sounds like you still have a little way to go with that ankle. You are the 3rd person I know who has had a fall recently - must watch my step ;) ;)
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They are a Melbourne based company and were at the Taste of Melbourne "show"last month and got rave reviews including this one http://www.theage.com.au/news/entertainment/epicure/showing-the-whey/2009/08/17/1250362021450.html?page=fullpage#contentSwap1 (http://www.theage.com.au/news/entertainment/epicure/showing-the-whey/2009/08/17/1250362021450.html?page=fullpage#contentSwap1)
They had a stand, but were being "promoted" by Tobie Puttock of Fifteen Restaurant.
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Gretchen - thanks for the websites. Have just had a look at them - very interesting. I am determined to find burrata here in Adelaide though. Will search on the weekend.
Thanks Judy. My doctor tells me I will be in pain for at least 2 weeks. I slipped on wet pavers which were very uneven in the city on my way to work. Just one of those things.
Thanks also to Thermomixer for the website. That would have been wonderful to attend. The doughnuts sound amazing.
Well I am on my way home now to make some bread. I love my TMX (suitably named 007).
Sue from Adelaide
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I love my TMX (suitably named 007).
WHAT ?? as in licensed to KILL ??
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(http://www.freesmileys.org/smileys/smiley-laughing001.gif) (http://www.freesmileys.org/smileys.php) Very quick Thermomixer. :D
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Licensed to thrill.
Gretchen
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Ooh! ;) ;)
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Julie, loved that icon of it laughing.
I am calling my machine 007 as like James Bond it can do nearly everything and has all these buttons to do all different things. Plus it kind of looks suave. My house mate has named it Deks (or Dex) as she thinks it looks like a dalek from Dr Who.
Hey Gretchen, I can't get the Burrata cheese here unfortunately. They used to sell it in one of the shops but not anymore. One of the cheese specialists in the central market is looking at getting it in though as they have had a few requests for it. So fingers crossed.
Sue from Adelaide
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Hey Gretchen, I can't get the Burrata cheese here unfortunately. They used to sell it in one of the shops but not anymore. One of the cheese specialists in the central market is looking at getting it in though as they have had a few requests for it. So fingers crossed.
Sue from Adelaide
Wonder if that is because of this forum SR ;) ;)
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That is a shame Judy but I am sure they will get some in if they have had requests. You may have to drive to Melbourne or you can fly up here.
You never know who is watching!
Gretchen
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Sorry SR. just realised that post was from you and not from Judy but you are invited up here too! I wonder if your cheese shop could get in touch with either of those suppliers and set something up. There would be more flights from Melbourne to Perth than from Cairns to Perth. All these good Aussie products should be available to all us foodies no matter where we live. What ever happened to all those travelling salesmen? So much good produce not making it to markets.
If I were younger I would open a good deli in Cairns with a proper cheese room, a meat room, a wine room. Oh dear I would probably then not fit trough the door!
Gretchen
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Welcome SR :)
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No worries Gretchen. Hey, nothing stopping you opening a deli at any age. Did you see that 90 year old bar maid in London. She is still doing a wonderful job.
I really have my heart set on that Burrata though. I will let you know if and when (hopefully when) they get it here in South Australia. Next time I travel to Queensland though I will certainly remember to try it. When they did sell it I believe it was just under $13.00 for 200 grams.
Quick question. When doing steamed vegetables and mashed potato - Which one should you do first? I am still so new to this machine - sorry if it sounds like a silly question.
Cheers,
Sue from Adelaide
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Quick question. When doing steamed vegetables and mashed potato - Which one should you do first? I am still so new to this machine - sorry if it sounds like a silly question.
I tend to steam them altogether... potatoes in the basket and vegies in the varoma.. then empty jug and add potatoes to it and other ingredients and mash. Hey presto all done. :)
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Thank you so much for that Ceejay. Der I hadn't thought of that. I was just thinking about cooking the potatoes in milk. I will do that on Saturday night. Am going to try the Hungarian Goulash. Hope it turns out okay.
I am also going to try some savoury biscuits tomorrow to go with the dip, so I hope it is all a success.............
Cheers,
Sue from Adelaide
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I believe that burrata from the Vannella factory here is about $30 a kilo. Not expensive as you only want to eat one. I usually buy 3 or 4 at a time and I can't remember being worried about the price at all. They are very small.
Ha ha when I am 90 I want somebody pouring beer for me!
Sounds like you are having fun. Very good.
Gretchen
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Thank you so much for that Ceejay. Der I hadn't thought of that. I was just thinking about cooking the potatoes in milk. I will do that on Saturday night. Am going to try the Hungarian Goulash. Hope it turns out okay.
I am also going to try some savoury biscuits tomorrow to go with the dip, so I hope it is all a success.............
Cheers,
Sue from Adelaide
Don't feel bad SR - took me 12 months to work that out :-))
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Thanks I love Bimby. I feel much better now.
Boy, Saturday was busy. I did to different savoury biscuits and the garlic and herb dip (YUM) - that was while watching the footy. The afternoon I did 2 different breads and two different butters (one garlic and one plain). Then I did potato and leek soup, beef stroganoff with mashed potatoes and then did some milk for a chai latte.
With the milk, does anyone have any ideas on how to make the milk frothy. It was a lovely cuppa but not as much froth as I would like.
But what a success. Only had the plates to wash after.
Sue from Adelaide
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Check out http://www.forumthermomix.com/index.php?topic=867.0 (http://www.forumthermomix.com/index.php?topic=867.0)
http://www.flickr.com/photos/brazen20au/3454118238/in/set-72157612024957089/ (http://www.flickr.com/photos/brazen20au/3454118238/in/set-72157612024957089/)
http://www.joysthermomixexperiences.clancie.com.au/ThermomixCoffeeRecipe.htm (http://www.joysthermomixexperiences.clancie.com.au/ThermomixCoffeeRecipe.htm)
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Thanks for that Thermomixer. Those links were very helpful. I will just have to persevere and try different ways. I am a determined person so will get it in the end.
Sue from Adelaide