Name of Recipe:Virginia Folger's Cheese Spread
Number of People: 30
Ingredients:700 grams extra sharp cheddar cheese, cubed
200 grams bell peppers, any mix or red,green,orange or yellow
175 grams onions, roughly chopped
100 grams pickles, roughly chopped
3 eggs, hard boiled
250 milliliters mayonaise


Preparation:Roughly cube cheese to 5 centimeter cubes, place a third of the cheese at a time in Thermomix for 10 sec. on speed 8. Empty into a 1.5 to 2 liter bowl. Repeat until all cheese is grated. Place the roughly chopped peppers in THX for 10 sec on speed 5. Add onion and pickles and eggs process for 10 sec on speed 6 scrape sides and process 5 more sec on speed 6. Add about ¼ of the cheese and ¼ mayo process for 20 sec speed 3 using the spatula /safety disk to scrape sides as processing. Add another ¼ of cheese and mayo and process as before only with   speed three. Repeat until all cheese and mayo is incorporated.


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Tips/Hints:

This sounds yummy my DH loves Mascarpone and I have wild blueberries in the freezer. It would make an interesting color.

And, my answer is delayed because I've been a bit hesitant to turn my TMX on!  I finally made the stock concentrate in preparation for the garlic oil and chile pasta and it worked!  Baby steps...  I'm sure it would have been better to have a demo and a consultant, but none available!  Am looking forward to a Tucson trip next month where my husband and I will attend our 40th high school reunion and visit my mom's Mt. Lemmon cabin.  Stay cool!

I have not been on the internet recently because I had to make myself get the house back in shape. Three weeks without air conditioning then 2 weeks out of the country made for a lot of dust.  Mt Lemmon ought to be beautiful next month and maybe chilly. This summer they had free music concerts on the weekend we went up to see Linda Ronstadts' brother's band I liked him even better than her. It was a round 100˚ in Tucson but I had to buy a long sleeve shirt while we were up there it was more than 40˚ cooler and windy.

I made the Torta Caprese for the second time this week. I had a meeting at my house for a group I belong to so I made it to serve to the group everyone really liked it. It is very easy and and looks very impressive to some one who is not familiar with how easy the Thermomix makes it.

I made the vegetable stock concentrate awhile ago I (don't remember what I used it for) and really liked it and I am looking forward to trying some of the soups when it gets cooler. We are in the mid 90's (35℃) now which is better than the mid 100's (40℃) but not soup weather yet.

Hello from a native Tucsonan living in Colorado.  I also learned about Thermomix through the WSJ article, but I didn't see it until a few weeks ago.  So far I've unpacked my Thermomix, washed it and admired it.  I may just make the guacamole recipe you posted as my first try.  Quite a leap from using the traditional molcajete as they do at a great Mexican restaurant here!  http://www.gourmetsleuth.com/recipe_rmgm.htm 

Sorry to take so long to answer. We got back from two weeks in England late on the 19th and I have been very jet lagged and trying to get my youngest settled in college. Had a good time in England but very glad to get home. We have lived in Tucson for 10 years & really love it. We used to talk about retiring to the Texas Hill Country but will probably stay here.

You will love using the Thermomix. I have not used it as much as I wanted to because we were without air conditioning for three weeks before our trip( and the temp was over 100 every day) so the only thing I was making was the gazpacho which I highly recommend.

Salad Master has been around for many years but I have never known any one who has a set. The only place I have seen them sold is at the State Fair of Texas (since the 1970's) by a fast talking guy that sounded like and old time medicine salesman or a carney barker. Always put on an entertaining show. I have never heard anything bad about them.

What is the problem with salycilates ?