Custard is a good place to start.
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Custard is a good place to start.
Yeah custard, bread rolls are a cinch, soup (so if you make bread rolls and soup for dinner, and then custard for dessert, you feel like Queen Of The Thermomix). Mashed potato is pretty satisfying too.
Do you have some cream? Whip up some butter, that's rather cool, I always feel clever doing that.
Risotto for dinner tomorrow night. Cheesymite scrolls for lunch tomorrow. Porridge in the morning.
Soups are easy, pumpkin soup (though the one in the EDC is a bit boring, I would recommend finding one online).
Pizza dough is super easy. Pizza bianca is too, and it's yummy, and goes with the soup! You can use the pizza dough to make other things like scrolls too if you'd prefer that. I often make herb and garlic butter scrolls with soups too.
The mushroom risotto is good too.
Make the vegetable stock. It's a good start to use the thermy and practice, but you will also use it to make other things in the future.
The chocolate cake is easy, and so is the butter cream icing, as are the 40 second biscuits.
Oh and does anyone know how I convert recipes to TMX recipes??
Thanks for all the great ideas, I am going to give custard a go. That'll win everyone over with the new machine, hahaha :) I was shopping this morning but forgot vanilla bean, boo!
Liviam each recipe is different. Use your EDC as a guide. Find similar recipes in your EDC and do that. Otherwise contact your consultant that's what they are there for. Way to convoluted to explain in one post.
Kelly use cornflour if you have it. I never use plain flour in sauces. It just doesn't cool off the same.
Without vanilla? I loooove vanilla.
And yes I did get this because of your recommendations ;) Thank you thank you thank you :)
You can do any flavour. Jaffa. Caramel. Lemon!
Making Turkish Lamb Pide for dinner :) Noms!
You could do chocolate with cocoa....
Just don't start with bread....or maybe it's just me that sucks at that.
LOL @ bread. I do want to try it. But the custard was a huge hit, I got DP to bring vanilla paste on the way home - AMAZING!
And great idea with the choccy custard, I have organic cacao, that would make it a tiny bit healthier!
Pumpkin soup in now, looking good. :) Already cut myself on the blade though, doh that hurt like buggery!
Yeah those blades are sharp!!!! When I first got mine I dropped my blade on my brand new thermomat and cut it. Yep. Winning moment, not.
Thermy day today: porridge, butter, rolls, soup, Anzac biscuits, risotto. Woo!
Is cooking with a TMX about confidence and practice because I am sucking at it big time!!
For the life of me I cannot get vegies right. Tonight I put 2 cobs of corn in the bottom, carrots and beans on the top of the varoma baskets. Water in the jug and had the TMX on varoma. 30 mins later they were still raw.
Does anyone know what I did wrong?
What is your favourite no fail recipe. I am needing some successes
What temp did you have it set to?
I had it set at 100
That is weird. Was your thermie hot? Could it be faulty? I steamed veg last night, 22 mins on 100 and carrot and broccoli in the varoma were perfect.
Needs to be varoma. And you need to have room for the steam to get through.
Did you start with hot or cold water? - I usually start with kettle water
Does your lid fit properly? (if you put it on the bench, is it flat on the bench or bowed?)
My fave is Quirky Cookings Cashew Satay
Easy Ciabatta from the recipe community (but I don't shape or flip - I just blob. lol you'll understand when you read it)
Tomato Dahl from the EDC
I was also told that for stuff in the Varoma, you need to have the speed up high enough to make sure the steam is getting pushed through the middle hole - I think they said 2 or 3 was ideal. I have done corn on the cob in the Varoma and was about 18 mins I think, so 30 mins should have been well done.
I always use varoma temp speed 4 and about 17 mins for a whack load of veges.
Made a simple chocolate yogo type custard and it was devoured no left overs and we licked the bowl :)
I need to start experimenting with more all in one meals instead of just desserts.
I just followed the instructions in the cookbook. It has a guide of veggies and settings.
Liviam - I've had raw stuff in the varoma, I wasn't leaving enough room for the steam to get through.
If I'm honest - I don't use the varoma that much. As for other recipes. I stick to EDC, other TMX recipe books, recipe community, forum thermomix or other blogs like Quirky Cooking for recipes. I haven't converted recipes. Things that were old faves (stroganoff, risotto, fried rice etc) I've googled and found new TMX recipes.
Try Quirky Cooking's fried rice. Yum. She does great recipes that say "Now add this to the bowl: 50g cashews and 500g diced chicken" or whatever. Foolproof.
While you're there check out her chicken and brown rice soup.
Oh and on the recipe community - search for "bestest bread rolls" - they are really easy and yum, great with soup. Cheesymite scrolls from Thermovixens - yum.
Dinner was amazing!!! Definitely recommend Middle Eastern Lamb Pide recipe on the recipe community. Amazing.
I never used my varoma much but then i started doing Jo's all in one meals.
So easy & tasty, even better my fussy kids & even fussier husband all love them.
Liviam was your timer set? I didn't set my timer once & my food didn't cook.
Thought of something else easy that is great. Shredded chicken for sandwiches. You poach the chicken (thighs or breast) in stock. Allow to cool in the broth so they stay moist. Then drain and shred on speed 3-4 on reverse for a few seconds. Great for chicken wraps, sandwiches etc.
Ohh, Rouge, thanks for the shredded chicken idea! That's definitely going to be useful soon!
I always steam on Varoma temp- you get heaps more steam. And make sure the lids and layers if the Varoma are sitting straight, otherwise the steam escapes too easily.
We're about 12 days in to the Failsafe elimination diet, and thank God I have a TM! So much easier to make so many things! :D
Super excited! I am hosting a demo today so I'm going to get my second bowl and blade set.. Squee!!
Also second the shredded chicken idea for sambos! I buy a whole cooked chook and mix it up with chopped carrot and celery and herbs and mayo to make a yummy filling for my boys sandwiches. They love it and don't realise that they are getting veges in their sandwich!
I'm thinking of getting the full steam ahead cookbook and the Quick fix in the thermomix cookbooks. Anyone got these already. Want to use the varoma more for steaming but tend to stick with what I know
Getting a little more confident... made the Quirky Cooking brown rice and chicken soup - YUM!!! Moved on to sweet potato and bacon soup - amazing, pumpkin and sweetcorn soup and tonight I made vanilla bean icecream... wow :D Lucky we're entertaining two days of this long weekend.
Loving it all nom nom .... want to get a bit more adventurous tomorrow, never loved cooking so much ever!
Bacon and sweet potato soup sounds awesome Kelly! Where could I find the recipe?
I just made brownies. Going to make condensed milk for our chocolate fudge then I'm making scroll dough for tomorrow's breakfast.
Today was a low day for me cooking - just Porridge for Mr 7's birthday breakfast request, then pumpkin soup for lunches this week.
Half thinking about making some herb pull-aparts for snacks tomorrow - doing it now, but letting it prove overnight and putting into cold oven tomorrow. but then i may just go to bed ;)
My 2nd bowl plus red bag plus thermoserver arrived yesterday :)
Yay Kaz for new goodies! Red bag hey? Nice.
Tell me about proving dough overnight guys. How does that work?
Works fine! Just pop it in the fridge. I've been doing it since I first started working with dough. Nearly a decade ago. Yeast still works when it's cold. Just slower.
Does it matter how long I leave it in the fridge for? So like if I make a dough after kids are in bed, stick it in the fridge, get it out first thing next morning (7am?) and put it in a cold oven so it gets a second prove while the oven warms would that work?
In other news, I had a day of substitution yesterday.
Custard - ran out of cornflour. What are suggested substitutions for cornflour??? I grabbed some coconut flour and that was a bit interesting. It went really thick and was a bit bitsy :( The kids didn't like the texture but DH said it was fine and ate it all, lol. While I was stressing about the flour, I then forgot to add sugar :lol: Added it at the end, all fine.
Then went to make salami fettuccine from the EDC for dinner. No cream, had to use canned cream. No fresh tomatoes, canned tomatoes. No zucchini, chucked in some asparagus instead. And laughed at myself :lol:
But at least I am getting a bit more confident at doing things like that!
Re the dough yep that works fine. Arrowroot flour is a good sub for corn flour.
MrsFabuloso I took a screenshot of the recipe luckily because it was much better than expected (I just made it for the man, thought he'd like a bacon soup lol). I might play with it to include some other healthy ingredients like ground brown rice and/or almonds like the chicken and rice soup.
100g diced bacon (we used more, I think 200g as we had them pre-frozen in bags)
1 onion
20g olive oil
600g chopped and peeled sweet potato
500g chicken stock (I use vegeta, with one extra spoon of stock)
50g cream
* Dice bacon and cook 4 min Varoma speed 2 in reverse. Remove when done.
* Use same bowl (dont wash) chop onion 3 sec speed 7
* Add oil cook 3 mins on Varoma speed 2
* Add sweet potato and chop 7 secs on speed 7, scrape bowl down after
* Add stock, cook 20 mins on 100, speed 2
* Season with pepper, then 1 min speed 9 (I skipped this step we all hate pepper lol)
* Add in the bacon and cream, mix 10 secs on reverse speed 2
DELISH! :D
Tonight's "go-to" meal - risotto. Sorta the EDC one, except with leftover roast chook, beans & sundried tomatoes. Almost foolproof ;)