Can I sign up just to lust after them?
I so want one but I just can't justify the price.
BellyBelly Life Subscriber
Thermomix Lovers United
I know a few of us have or want one so I thought we could have our own thread to discuss what works, what doesn't. I'm a new owner, still have my L's. Made a few mistakes but also had some great success.
I'm gluten intolerant but find gluten free bread to be pretty awful. One benefit of a TMX for me us being able to easily make my own GF bread. I buy the grains/seeds like buckwheat, quinoa, rice, chickpeas and mill them in the TMX. It's easier to mill the quantities needed at the time than have loads of different flours. I also use the grains etc for other things, like making rice, soup or whatever, all in the TMX.
We've sold off other appliances like the blender, juicer and milkshske maker. It took me a while to get used to the density of juice made in the TMX as it doesnt remove the pulp. I just add water to get the consistency I want. Use less fruit for them too as thrre's less wastage.
Anyone else love their TMX?
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Can I sign up just to lust after them?
I so want one but I just can't justify the price.
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Me too
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I'm joining!!!!
Just waiting for delivery...
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I'm stalking too. I love hearing about your TMX adventures tash.
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Mmmm chai lattes in TMX. So easy and so much cheaper than store-bought. (athough we do cheat and use a packet mix - should try from scratch)
Trying to think of something to cook tonight for dinner. Wonder if we could do beef strog in the TMX?
Brown rice in TMX = delicious!
BellyBelly Life Subscriber
Currently at Mum's playing with her new TMX. She's making pumpkin soup. I had a bit of a fail with it the other night but we worked out the recipe uses to much liquid. This batch is fine
The dog doesnt like it though. Scary noise when pureeing something.
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DS doesn't like the higher settings much either (noise).
Had beef strog made from scratch in TMX for dinner. YUM!
BellyBelly Life Subscriber
woohooo i can join too
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Me too! We've already named oursSir Mixalot
I think I'm gonna have so much learning to do, but I can't wait. I have to have wheat-free bread so I usually go for a oat or barley sourdough - as I agree with tashy, gf bread ain't great. So I'm hoping to make my own, as I'm sick of paying $7 a loaf.
Olive - do you know when you get yours yet?
BellyBelly Life Subscriber
nope, still to order!
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Wooooohooo! I'm another waiting for delivery, ordered one at the Good Food and Wine Show on Friday. I'm just SO excited!
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BellyBelly Life Subscriber
Tonight's dinner, brought to me by TMX, is sweet potato and goats cheese risotto. It's an adaptation of various recipes I've found. I minced and sauted garlic and celery, chopped some sweet potato, then added white wine and sauted 3 minutes. Threw in rice, stock (homemade in TMX) and instead of water, I'm using left over pumpkin soup from the other night. It was a bit of a fail - too watery. So I'm hoping that will both reduce waste and add a nice flavour.
Once it's cooked, I'll put into the thermoserver to stand, add parmesan and goats cheese. One recipe I've read says to add butter. I have some garlic and herb butter made in TMX but I'm wondering if adding a dab of it would be too much. Anyway, the risotto is currently cooking now. Nice not to have to constantly stir
A tip on the pumpkin and potato & leek soups in the Everyday cook book (EDC). use 3/4 of the water in the recipe of the soups are too watery. Worked that one out yesterday.
How are others going with the TMX?
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I had use of my friends and found out that the recipe for normal porridge is wrong when it tells you to pulverise the oats. It ended up like the Chinese drinking porridge on the next page. So that was my biggest fail...so far lol
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Tashybabe do you use the EDC home-made stock? We made it at our delivery demo but we really don't like the taste.
Strog was yummy! Although a communication breakdown saw DH thinking we didn't have mushrooms, when we did, so they got missed. Oh well!
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With the EDC home-made stock (I'm assuming you mean the vegie stock/paste stuff?) does it truly use just whatever you have leftover? Or are there some minimum requirements of certain veg? I'm a bit sus, cos my consultant swore it didn't have onion in iit (which I can't have), so I wondered what WAS in it?
Tashybabe - have you tried any other risottos? The risotto (mushroom) our consultant made at the demo on Sat night was way too watery I reckon - thickened up nicely on standing tho. Goats cheese... I should get DH onto that, would give us some more dairy-type options which would be nice!
Incidentally I cooked the crappest dinner tonight (slow cooker). I'm concerned I'm too crap a cook to have a TMX lol!
BellyBelly Life Subscriber
Belfie - I'm a crap cook too and I'm still getting used to the TMX. I was a bit intimidated at first. I think just practising helps and trying things in small quantities. One thing that irritates me about the EDC recipes is it doesnt tell you how many serves you get so I keep making more than we need (there's only 2 of us). We've had a couple of fails including pureeing mince. I dont know if that's from not following instructions or what. I'm not great at following revipes. I always change something around and that can cause problems. But that's not just using a TMX, that's me in general
Wrt to the stock, there is a standard recipe which I've used but you could make your own. It's just pureed vegies cooked into a concentrate and a whole lot of salt to preserve it. There is onion in the EDC recipe but you can exclude it. I got a good tip off Rouge to keep vegie cuttings like carrot tips in a bag in the freezer and make stock from those when you have enough.
We had a pumpkin risotto made at the demo as DH doesnt like mushroom. I've also made pear & blue cheese risotto. I pull recipes off forumthermomix and from FB pages or blogs. Tonights risotto was a tad undercooked but still yummy.
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Me too.
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