I will try this again and see how it goes. Despite the sticky mess, the result was delicious and the family thought it was great.

I made this tonight - very tasty. Thanks for sharing.

I found the bread was very heavy at first. I have tried doubling the oil and found that this seems to make it a bit lighter.

I only do one rising outside of the oven. But I put the dough in a cold oven, let the oven warm up slightly and then turn it off for five-ten mins. I then turn the oven back on and take it up to temperature.

I have used this method for bread rolls - works well. Also the pizza bases (using the recipe straight from the book) turn out perfectly when cooked like this.

I would like the scales in the Thermomix to be like my old electronic scales:

- up to 10g, it weighs in 1g increments, 10g to 100g it weighs in 2g increments, above that it weighs in 5g increments

- there is a little button I can flick on the bottom that changes it from metric to imperial so I can easily use old recipes.


Of course, a better recipe book is a must.   

Well we have had another success - my husband made Josie's meatloaf and it was great. However, he also commented on the poor quality of the cookbook - steps out of order etc.

I find it strange, given the Thermomix has been around for years, that the recipes aren't all topnotch. Budding publishers please note - I would happily buy multiple books by third-party authors.

Thanks for all the quick replies. Just noticed I spelled Thermomix incorrectly - oh dear!

I tried to make a mix for meat pies today. Minced the meat  coarsely, chopped the onion, garlic and carrot, and then put it all together with some wine and Worcester and let stir and cook down for about 40 mins.

I had the mixture  stirring on reverse on about 1.5. By the time the mixture was reduced it was very finely chopped, so I was wondering if reverse can also chop? It was OK in the end as we called them sausage rolls, but I  still need to be able to control the mushiness.