Hi Aunt Annie,

Great!! I look forward to checking out your website and reading about the recipes you convert.  I will have a chunk of free time this summer and I will use some of that time to really hone my Thermomix skills. 

Hi UnConundrum,

Thanks for the info about the cookbooks and your recipes.  As I mentioned above, I plan to spend lots more time soon experimenting with the TMX and hopefully churning out tasty and healthy dishes.  I will post the results from my efforts.

Hi UnConundrum...

Thanks for the welcome!  I live in the Big Apple and have a place on the Jersey Shore.  Now that summer is upon us, I look forward to making some gazpacho soup.  In the past, my soup has always been chunky which was fine.  I recently had gazpacho soup that was thick and smooth which I discovered I also liked.  I anticipate that this machine is powerful enough to achieve either a chunky or smooth consistency.

Do you have more than one Thermomix cookbook?  I searched Amazon.com to find additional Thermomix cookbooks but there are none to be found.  There were a few other books that were recommended but I guess they are not sold here in the US. 

Did you make the Thermomix vegetable stock? The list of ingredients includes rock salt.  I could not find edible rock salt so I instead used sea salt.  Does it matter? 

I would be interested to hear about recipes you have adapted to be prepared/cooked in the Thermomix. 

Judydawn,

Thanks for the welcome.  I look forward to experimenting and trying new recipes.  I did a number of searches and was unable to find anyone else who made ice cream according to the recipe instructions in the Australian cookbook.  Maybe I will have to scratch that recipe...  Again, thanks for welcome!

Mr Spock  Thanks!!

I spoke with Nathalie and placed my order with her.  She was great!  Unfortunately, my machine was stuck in Customs for over a week.  I had to contact UPS - FDA and nudge them to get the proper paper work to the correct department.  There was a whole in the box where they peeked in to confirm the contents.  I am not sure why the Thermomix is not sold in the US...

Thanks for the hearty welcomes!

Mr Spock - the English language cookbook (Australian) is quite good.  There are instructions as to how to convert recipes to the Thermomix.  I have the added challenge of needing to change the way I measure ingredients.   Most of my recipes use the US system of measurement, not the metric system.

 I am finding the metric system quite easy to learn, especially since the Thermomix has a built in scale.

Hello everyone...

I read a recent article in the Wall Street Journal that described the Thermomix in such a way that I was absolutely convinced I needed to get it.  I am a pediatric occupational therapist with my own practice here in New York City.  I work a lot of hours and I was looking for a way to cook healthy food without spending hours in the kitchen.  Subsequent research via the internet sealed the deal for me.  I contacted a Canadian distributor and had the Thermomix imported from Quebec.

My first dish was the mushroom risotto which was quite a success at my dinner party.  I first made the vegetable stock which was a great way to learn about the machine. The second dish I attempted (the ice cream recipe from the Australian cookbook that arrived with the machine) was a different story.  It was supposed get firm in the freezer in three - four hours but was still a liquid after seven hours.  I substituted vanilla extract for vanilla essence and maybe that was the problem?  The alcohol in the extract interfered with freezing?  My friends, with the wonderful risotto still in their bellies, forgave me for my promise to serve a delectable ice cream with chocolate sauce. For dessert we headed out to our local creamery.

Has anyone had any success making ice cream from scratch in the Thermomix?  Also, are there additional recipe books anyone can recommend?  Thanks so, so much in advance for any suggestions/advice.  We don't have distributors in the US so I am on my own here and I would love to hear from others with any suggestions/tips concerning the TM.

I look forward to spending this summer making all sorts of dishes (soups, spreads, sorbets, and pizza).  I will share the results of my experiences.