Are you a thermomix consultant now Karen?

Would that be enjoyment Paul   Sounds like you are having visitors!

Bron's steam pork loin turned out beautifully - I ended up cooking the lot and I reckon we ate just over half of it between the 2 of us. We are meat and gravy people so I made some gravy and also served it with a dollop of apple sauce, made some cheese sauce in the TMX whilst the meat was resting to pour over the cauli and broccoli and with the weber roasted vegies, it was a delicious meal.  DH was suitably impressed Bron.
Question for you or anyone who can answer it is - is it possible to re-use the rock salt.  I have poured boiling water over it to clean it but would it be unsafe to store it until next time I want to cook this way.

I'm having a "Bron" day today in my kitchen.  Have made the dishwashing liquid (a thick gooey green substance!) and have done my first load using it.  Everything came out clean so I was quite happy with it.  Will be interesting to see, when I do crystal glassware, if they come out sparkling.  Good one, Bron.

Next I made the macaroonies - lovely indeed. Cooked them 20 minutes though and think I will make them smaller (bitesize) next time. Completely different taste to our macaroons - they tend to be a bit dry inside.  Another winner!

Now I have the piece of pork loin on steaming under 2kg rock salt!! Can't believe I have spent $6 on salt - most of our meals don't cost that much .  Would have liked to have steamed some vegies in the tray but with all that salt, there is no room for the tray to fit.  So, it is back to the old way of using a saucepan which I haven't done for ages.  I have potato, carrot and pumpkin roasting outside in the weber and can't wait for it all to come together for a very late lunch.  Will report back later on this recipe.

I think the book should have side tabs to make it easier to find categories.  Let's know how the soup turns out (is it the one from the everyday book?) as I know someone who made it and said it was lacking taste.

I thought your ingredients must be a lot cheaper over there as I noticed you use the salt treatment for trout and have done this pork one a few times.  I bought boneless, skinless pork loin and would normally only pay this price for some special dinner or for visitors but before I serve it to anyone else I like to try it out myself. I think I could use the pork scotch fillet in lieu of the loin and that would work out cheaper but not to worry, we will see how we go and I won't tell DH how expensive the meal is, not that he would worry about that sort of thing.

Didn't have it today, had the chicken wings instead Bron.  On tomorrow's menu now and will certainly let you know how it goes.

I have been searching for the lovely legs recipe for over an hour Karen as I read it somewhere too - you aren't going crazy or at least, if you are then so am I! I don't think it was an actual recipe though, I think it was said they could be used in lieu of some other cut in a particular recipe. Maybe the person who posted it will remember and head you in the right direction to find it again. I will be watching this space with interest.

10 minutes later - I went through my print outs and found something that might be suitable.  Chicken cacciatore from NY Mixer used skinless drumsticks. Posted 27/7/08