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Booked my demo! So excited. Where do you all go for recipes? And what are your favourites?
BellyBelly Member
Yesterday I made pavola (which turned out really well!), iced coffees and gravy.
Today I'm whizzing up a pesto dip and hummus to take to Fathers' Day lunch.
Last week I made cheese biscuits and cut them out with animal cutters as DS1 had seen the Shapes brand flavored biscuits at the shops and wanted them (no way! full of crazy stuff). The only downside with my homemade ones is that they were so yummy that I ate lots of them! Now I will have to make another batch for the kidlets.
BellyBelly Member
Yesterday I made pavola (which turned out really well!), iced coffees and gravy.
Today I'm whizzing up a pesto dip and hummus to take to Fathers' Day lunch.
Last week I made cheese biscuits and cut them out with animal cutters as DS1 had seen the Shapes brand flavored biscuits at the shops and wanted them (no way! full of crazy stuff). The only downside with my homemade ones is that they were so yummy that I ate lots of them! Now I will have to make another batch for the kidlets.
Registered User
Hetty, I get mine from Olive and Rouge a lot. Pinterest, the recipecommunity, forum thermomix, lots of thermo FB pages.
I only have the EDC (every day cookbook) and the Varoma one, which I don't like.
lol Bloom, I do that a lot.
Registered User
Ok so :hides: I do not have TM because I'm cheap, I have the cheap version. I have been googling recipes what's people's fav site for recipes???
Registered User
Hi All
I got my Thermie a couple of months back, and whilst I like it, I dont love it as much as others seem to. I think it's great for when I'm in a rush and been at work or out all day. I love risotto, so I do love making risottos in it, and I used to hate making mash, but love thermie mashI used the varoma for the first time last weekend, and am going to attend a cooking class next week so I can get some more value out of it.
What is everyone's absolute fave recipe so far? I would have to say I love love love white chocolate and vanilla bean custard for a dessert, and for a savoury, I love the chicken and corn soup. Both so quick, easy and oh so yummy!
Moderator
I'm loving bread in mine at the moment. I'm using it almost daily for our every day bread, fruit loaf, pizza bases or scrolls. I make one of them every day just about.
I've also reached a conclusion: I don't have to use it every single day to make a whole meal or an intricate dessert or similar. Tonight I wanted to do one of our favourite quick and simple meals due to an extreme case of man flu and three bratty kids: carbonara. Consists of bacon, fry, mushrooms, fry, add cream, cook, add Parmesan, done. Contemplated cooking in the thermie but couldn't be bothered converting in my head so started heating the fry pan and got out the chopping board.
Put chopping board away. Threw six middle rashers into the thermie, 5 secs sp 6, done. Into fry pan. Mushrooms into thermie, 2 secs on sp 4, done. Into fry pan. So quick.
So it's helping me to work smarter. Not harder.
I tend to use recipe community or forum thermomix.
Registered User
Got mine today
Registered User
Oh yeah OP, i forgot about making bread, and pizza scrolls. DD and DH both love scrolls in their lunch boxes. Cheesymite for DH (with way too much vegemite for my liking!) and ham and cheese for DD. I like mine with pesto.
I guess what you said makes sense. It does seem easier sometimes to do a dish the way you've always done it, but if you just take a step back and think how you can do it in the thermie, it can definitely make life easier.
I was going to do the coconut satay chicken from the Quirky Cooking blog tonight, but DH is at the footy, so not going to bother making him a proper dinner which he prob wont appreciate. He is on night shift for the next 3 nights, so might whip up a batch of bolognaise sauce for him to take to work. I don't really like how fine the meat gets, but easier than standing at the stove stirring it.
Registered User
Can you do the bolognaise on reverse so it doesn't chop?
Registered User
Yeah Hetty, the recipe in the edc has it on reverse speed 1,and it still comes out super fine, no chunks whatsoever. Anyone found a better way to do it, besides reverting back to the stove?
Registered User
Hm... Well, I decided when I got mine I'd stick to spag bol on the stove, I think it needs that kind of love. I don't stir mine constantly though, maybe once every 10-20 mins.
Registered User
Lol, well I just bought all the ingredients, so gonna give it another go, and chop for less time/power and see how i go. Vegies etc may stay a bit chunkier if i do it that way. Ill let you know how it goes
Registered User
What about using the butterfly? Maybe that would help.
Moderator
Last time I did bolognese I did speed soft... That helped. I also didn't chop all the veggies so finely.
Administrator
Had a fantastic weekend in the kitchen. Didn't make any normal school snacks as DS had gastro.but I'll be doing that today. Today I'm making chicken stock concentrate and quirky Jo's chicken and brown rice soup for dinner. And I'm also making some washing powder
Moderator
Good luck with the soup Rouge
I haven't made chicken stock yet. Is on my to do list
Registered User
I love her chicken and brown rice soup - I've made it low fat though because of my gall bladder issues at the moment, so it tastes nearly exactly the same but with hardly any fat. Woooohooooo! lol
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