Making my own peri peri sauce and mayonnaise at the moment. I'm on a no sugar diet, and supermarket sauces are so full of sugar. It's nice to be able to make my own sauces and condiments :)
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Making my own peri peri sauce and mayonnaise at the moment. I'm on a no sugar diet, and supermarket sauces are so full of sugar. It's nice to be able to make my own sauces and condiments :)
So what's everyone's favourite things/s to make?? I make a lot of raisin bread, scrolls and cakes.
Chody, how did your demo go?? Very exciting!
On high rotation down here are iced coffes, pancakes, mashed potatoes, lots of sides and of course risotto. We make risotto once a week just about, with whatever is in the fridge. My TMX has been a kitchen hand recently, moreso than cooking heaps mains etc, as we all adjust to the new school routine.
One thing I've not been using it for, which I expected to be doing, is school snacks. DD seems happy to go with her sandwich and fruit, so I'm running with that for now. Maybe once she settles in and sorts out eating in 10 mins (lol - not something she's good with) she might need more snacks.
Oh, Steph Berg's French onion dip. I make that once or twice a week too.
And that reminds me of the fail I had the other week. I tried to make hummus. Grabbed a can of chick peas. Whacked them in. No. Not chick peas. Cannellini beans. Fail. Though DH still ate it, lol :rofl:
Hi ladies
I've had my Thermomix for about 3 months and am stil experimenting a lot with it. I love using it for the side dishes that normally go in a saucepan and either boil over or go off the boil- like steamed rice.
But I can't seem to get mashed potatoes right. They're always unpleasantly gluey! I've used several different types of potatoes, and some are worse than others, but none of them are good. What might I be doing wrong?
Sorry pholi I have no idea because I don't make them! Too much fat for me hahaha
And my husband makes really good mashed potatoes so might be offended if I replaced him LOL
We do them differently. I use the varoma. Then mash as I would normally with the butterfly. I prefer the texture this way.
You do have to make ure they're seriously overlooked so all the starch molecules are just about destroyed. It's the good starch that makes them gluey.
Mine must be always overcooked as they are always yummo. Mmmm, fat content ;)
I normally cook them til they are half mashed already.
I've only made mash twice but both times I did it the way that's in the cookbook, using milk. Both times it was perfect.
I make it pretty much to the EDC recipe...usually. Though I have added pumpkin/sweet potato/zucchini/spinach and adjusted the recipe to suit the 'wetness' of the added veggies. Or I've used tasty cheese instead of parmesan when I didn't have parmy. I have found it to always work for us. But I love the texture of the mash. DH doesn't really though and neither do my two boys, one literally gagged when he tried it! Maybe it just whizzes it up too much for you?
Pholi - I could also be the type of potato you are using? Or if the potato has been around too long and is starting to look worse for wear. I have had one bad batch of mash, the rest of the time perfect. During this pregnancy I could just eat the mash with garlic butter, sour cream and cheese... Mmmmm
I use the EDC recipe too and never had issue apart from my brain fart moment but that was my fault lol I use white potatoes
I think it's a taste thing too. I'm pretty picky about mash. So it might not be that anything is wrong. It might just come down to personal taste.
I've never had a problem with the mash, however I use skinny milk, and omit the cheese. I cook the potatoes until they are starting to fall apart.
On another note, does anyone have a delicious banana and raspberry bread recipe, or can you recommend one from the receipe community?
I've been following this thread as I've been tossing us as to whether or not I should buy one. I am scared that I am not going to use it enough to justify the cost.
I've been to demos and I have loved what it can do but just can't make the final decision - any tips to help me make it??
No Manhattan but I'll be keen to see what everyone else says, yum!
Liviam - my demonstrator had a handout to look at areas you can save money by using a TMX. I took that home and had a look and worked out some area I could save. Big ones for us are no more buying packaged things - a sauce that cost a couple of dollars (marinade, bolognese etc) I can make for much less than that.
I just made some hot cross buns, for probably about 50c of flour, some butter, one egg, maybe a dollar (or less) of sultanas/currants and spices and done. We buy them for what, four or five dollars from the bakery for six? And I make a dozen.
There are heaps of savings. It's all about how you use it.
Something that someone wise once said to me often rings in my head... You don't have to use it every single day to make gourmet meals and whizz bang food. You can use it to enhance your current cooking. I use it cut everything up when I make bolognese sauce but cook the sauce on the stove. But the time it saves me in slicing and dicing and chopping is awesome.
Oh I don't use the cheese either
Thanks for the mash thoughts. It's definitely not how well cooked they are, so I'll try again with another different potato type and see how it goes. :/
Ocean Princess, could you share your hot cross bum recipe, by any chance, please?
Liviam, I love the fact that I can set things to go and leave it unattended in that 30 mins before dinner when there are a lot of different demands on my attention, and rice doesn't boil dry, sauces don't burn on the bottom, white sauces aren't lumpy, etc! What it saves in terms of not rushing, not worrying, and being able to enjoy watching and joining in my son and just-home-from work DP's playing together... That's priceless!
The one from the baby and toddler book is nice. I'm on my phone at the moment so when I get to a computer I'll send it across xx:
For me it was a couple of things. The $$ savings like OP said was a big thing. The fact that I could make things from scratch and I knew exactly what was going into it, so I knew exactly what my family was eating. And finally the time saving aspect was the biggest thing for me. I work and have 2 small kids with one on the way, the luxury of coming home and putting something on in the thermie to cook with only 5-10min prep time and the cooking sorts itself out, 20mins later having a yummy healthy dish - sold me. I love the varoma attachment - being able to make the rice/potato in the bowl, steaming the vege up in the varoma and baking some meat in the oven at the same time with minimal effort.. Brilliant! Worth the money in my books!:
Good luck making your decision :)
Thanks Black Rose :)
Liviam, as others have said, I love the convenience of knowing I can whip up a yummy healthy dinner in no time, so I don't stress about it anymore if I'm running late or decide to stay out a bit longer. Also, it's opened up a whole new world of cooking for me, I've cooked things I've never attempted or even thought about cooking before just because I can, and the recipes are plentiful. I also find I do use it so I don't feel bad about spending the money. DH also experiments a lot with it, his favourite is the Flowerdrum chicken and corn soup, it takes like 20 minutes and is absolutely delish! Hope that helps even just a little bit x
I'm thinking it's time to bite the bullet & have a demo
Flower drum chicken and corn? Sounds yum! Might have to look for that one, is it available online?
Liviam have you checked out Quirky Cooking yet??? Go have a look... Google it. Basically all her stuff is absolutely delish.
Pholi - I just use the recipe in the new EDC! I've had two roaring successes and one fail :(
Have sent the soup link to you in a pm OP :) We like it for lunch and dinner.
I got my thermomix today!!!
We made the stock on delivery and we then made a roasted cauliflower and pumpkin soup for dinner and a chocolate yogo type custard for dessert. All four of us loved it all. I can't wait to use it more tomorrow!
Yay chody!!!!
Subbing cause DH surprised me with my Thermie for Christmas :D and I'm keen to learn some more tricks and recipes. I'm so in love with it! :lol:
I made potato salad last night it's my fave. So easy and always devoured.
Congrats to all the new thermie owners :)
How do you make the potato salad Rouge?
I have a banana and raspberry bread in the oven as I type! The mix was delicious so the finished product should be just as yummy. I used the recipe off the RC. Will let you know how it goes ;-)
Ooh, verdict??
Soooooo good! Absolutely delicious, DH and DD both loved it too. It will definitely be a staple in our household from now on.
DH and I just devoured a big bowl of freshly made mango sorbet. 1 minute 20 in the Thermie, unbelievable. Nom nom nom :D
Ok ladies I've booked my demo on Sunday. I really need to sell DH as he is not overly convinced I'll use it for anything more than cooking cakes/slices/ice cream, LOL!!
So what are your favourite mains/lunches??
What is your all time favourite thermie recipe??
TIA,
Dan.
Chicken and brown rice soup (sounds a little unappetising, but trust me it's absolutely delish!) or chicken veloute would be my fave meals. They're one pot meals, everything goes into the thermie and veroma and a little while later it's all done. I also make the bolegnaise sauce in it a lot, though some people don't like the texture of how fine the meat ends up, but that is the thing the kids and I love (hubby isn't a huge fan of it though).
I make the dips often and have them for lunch with chopped veggie sticks. Usually the tuna dip, hummus or the sundried tomato and capsicum dips.
I make breads in it regularly, especailly in the colder weather when I make soups. I made pumpkin soup on Tuesday with garlic and herb pull apart and ham and cheese scrolls.
Even if you do make lots of cakes or slices, there are so many whole food and healthier recipes out there that you can use. And besides that in using the thermie, generally you're using whole foods, and not any additives or yucky stuff that is often in store brought or packet cakes.
For me it's made cooking so much easier. I enjoy cooking, but hate the mess I usually create, the time it takes having 3 kids around my feet waiting for a meal, and the fact I was getting lazy and using a lot more packaged foods. Now, nearly everything is made in the thermie, sauces, dips, snacks, cakes, smoothies.....and it's mostly whole foods and all natural. It just makes being healthier so much easier for me.
^^ What Mrs Fubuloso said, lol :)
And the best thing is, Thermie will do all of the convincing for you, that's the beauty of it ;-)
Some of my faves are risotto, linguine and salmon salad, chorizo and olive fettuccine, Thai curries, pesto, blueberry bagels, pizza scrolls... Oh the list is endless!
Fingers crossed your DH is swept off his feet by Thermie xo
What they said :D
My absolute fave is Quirky Cookings Chicken Cashew Satay....I could drink the sauce.
I use it regularly for boiled eggs, rice and porridge.
DS' most requested dish is pumpkin soup and it knocks that up no prob.
The girls favourite is dahl. 25 minutes, thanks for coming.
I don't actually bake a lot (cos I suck)...so I'm really not one to advertise it for that.
I love that I can make the best chicken stock paste ever.
My own vanilla paste.
Muffins in very little time with whatever is on the fridge.
Quirky Cooking's fried rice for tea tonight. I reckon about 25 minutes from first ingredient to dishing it up. And that included washing up everything I used to chop veggies.
We make heaps of risottos. Pizzas. Scrolls (savoury ones). Lots of dips.
I love the chicken stock too. And the dulce de leche and subsequent iced coffees. Nom.
I made stuffed chicken rolls in the varoma the other day, delish.
I go through waves. I use it every day. But for meals I don't use it for all in one all the time.
I love Thai chicken curries in it.
I LOVE doing potato salad from start to finish in it. So easy.
I bake a lot. So lots of breads, cakes, cookies.
Once you get your head around the techniques you can convert anything. So my biggest tip is use the recipes to learn methods so you aren't stuck with just "for Thermomix" recipes.
The hainanese chicken is another face here. We also love steaming seafood and rice and veg. For some good soul food as an all in one.
I use it a lot for prep and sauces. So gravies, white sauce, custard, ganache, cheese sauce, buerre blanc, chutney, salad dressings. As well as chopping, sautéing (when it doesn't need to brown), caramalised onions, curry pastes, spice mixes, jams, poaching, sous vide, steaming anything. Poached chicken for lunches etc.
Who has made ****tails in their thermie? I am having a girls night tomorrow night, my girlfriend is making dinner in her thermie, and I will bring mine to her house to make the ****tails! Which ones do you guys recommend?