brazen  no problem and that probably will point me to my source too. I am from the US and many of my recipies are from books I brought with me to OZ.

Location: NE of Perth WA
Forum Username / Real Name: ozzy-dj/ dj
Website / blog:
Best contact details (phone, mobile, email): email me
Comments: Fairly new consultant but loving it. Have set out to create a bunch of recipies for Varoma. Love converting for the TMX. I have named my TMX Gonzolas as it is so speedy. Home made fast food.

According to my cheese making book Quark is the German version of cream cheese. I make quark from UHT milk that I buy when on special so end up with about 1 KG Quark for 2lt milk plus 200ml UHT cream and the culture (about 50 cents). It is not really a process for the thermomix but very easy. I make all my cream cheese and sour cream for the house hold and I am a bit of a wizz with cheese cake. Going to do a steamed cheese cake soon. Will post the results.

dj

Only slightly related to this recipe,  I have cooked chickpeas to use for humis and found they cook faster in the TMX than on the stove. My first try were a bit overcooked even when I shortened the time for my first look. Last night I wanted black beans and added them to brown rice cooked in the basket while the varoma cooked something else. I soaked the rice and the black beans in hot water about 45 minutes then in the TMX only 20 minutes and the beans were great. Made an interesting contrast with the brown rice.

I have found beans if soaked first, cook in the TMX about inbetween pressurcooker and stove top times.

dj

I use an adaption to my old salmon recipe. You can try this;
For each portion of salmon I make a little dish with alfoil and set these with the salmon in on the tray of the varoma. I put whatever vegies will cook in 20 min in the bottom. I put rice in the basket. Fill bowl with 500 ml water. add salt to rice to your taste.
Season the salmon wih a teaspoon soy on each, a dollop (about a teaspoon or 2) of butter, and a heaped teaspoon of brown sugar.
Time 20 minutes, Speed 4, varoma temp.

If I use brown rice I soak it in hot water for 30 min or so before starting.

enjoy
dj

Name of Recipe:BBQ STStyle
Number of People:2 - 4 depending on number of steaks
Ingredients:
2 – 4 steaks good quality such as porterhouse or scotch fillet. 3 – 4 cm thick
Marinade;
2 Tbsp Hoi Sin sauce
1 tsp salt
T Tbsp sugar
1 Tbsp rice wine or dry sherry
1 Tbsp (2 cm ) fresh ginger
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 tsp sesame oil
2 cloves garlic
1 small red chilli
2 tsp cornflour


Preparation:
Place garlic, ginger & chilli into the bowl. Chop at speed 9 for 6 seconds.
Scrape down bowl. Add all other marinade ingredients to bowl mix at speed 7 for 8-10 seconds.
Place steaks in pan and pour marinade over. Marinate 1 hour. Turning if not covered by marinade.
Drain and arrange steaks on tray of Varoma. Allow space for steam to rise between.
Place 500 ml water in bowl. Set time for 20 min. Temp varoma speed 1.


Photos:
next time
Tips/Hints:
You can cook rice or potatoes in the basket while the steak cooks. if so use speed 4
I put the steaks on the tray and put veggies to steam underneath so it is a one dish meal.
This timing gives a medium done steak but very juicy

Judy: My steaks were only 2cm thick so I cooked the vegies for 15 minutes then added the varoma tray with the meat and cooked a further 10 minutes.  Heated up a pack of frozen mushroom gravy (EDC) and now I am sold on this idea of varoma steaks. Thanks ozzy-dj for this recipe - we don't eat a lot of red meat but with this easy method we may start to now.

Ruth:  We don't have those sauces so he made the marinade based on Jude Blereau's basic Asian marinade from 'Wholefood'. This is
1.5 tbsp tamari 1.5 tbsp mirin 3 tsp pear concentrate 1 tsp grated ginger 1 tsp shopped fresh coriander 1 garlic clove 1/4 cup water. We followed DJs method and added in the chilli and cornflour too.

KerrynN: We did kangaroo this way tonight. It was good but I think it would have been better with less cooking time, say 15 minutes. Parts of the steaks were thinner and these bits were really difficult to eat. Flavour was good though.

luel: I did some kanga this way the other night.  Had potatoes cooking in basket and when they hit the 11 mins to go mark i popped on the varoma tray containing some marinated roo steaks.  I just bought the ones from woolies already marinated.  They came out absolutely delish, moist and tender and quite rare (just how i like them).  The steaks were also rested while potatoes were mashed and salad was served, so about 5 mins.

Thanks cookie1, The thing I like about this is how fast it can be made. I will admit I usually frost it before it gets really cold which means the only real time is the cook time.

One of the things I like about Thermomix is the fast food option while still being good for you.

Name: Carrot cake with nuts
Size: 12 pieces 20cm X 20cm

Ingredients   
160 gr carrots cut in pieces
80 gr nuts I like almonds but the nuts are optional
140 gr oil
160 gr sugar
130gr plain flour
2 eggs
1 teaspoon baking powder TM
1 teaspoon allspice or mixed spices
1 teaspoon baking soda (bi-carb)
¼ teaspoon salt
1 teaspoon vanilla essence

Topping thanks to Trisha Burgess
250 gr cream Cheese
60 gr Maple Syrup
80 gr nuts optional




Method

Put carrots and nuts in TM Bowl chop at speed 8 for 6 seconds or until chopped to your liking
Scrape down the bowl.
Add all the rest of the ingredients to the bowl. Combine at speed 6-7 about 15 seconds. Check and scrape down sides and mix a couple more seconds if necessary.

Preheat oven to 180 C
Grease and line baking pan. I use 20 cm square.

Pour mix into prepared pan. Bake for 40 min or until straw comes out clean.

Cool slightly then remove from pan and cool completely.

Topping. If using nuts put in bowl and chop at speet 9 for 3-4 sec.
Add cream cheese and mapyle syrup. Mix at speed 4 for 30 seconds.
Spread on Cake.

members' comments

cookie - we really like it. I reduced the sugar by about 20g. I didn't put the cream cheese icing on it, I just used a butter icing and then TMXed a few almonds to sprinkle on the top. Great recipe.

Amanda - I made this brilliant little cake on Saturday and it was all gone by yesterday morning, so I will be doing another today (we currently have loads of carrots)!
I iced it with 80gms cream cheese, 40gms butter, about 1 cup of icing sugar and a slurp of pure maple syrup - divine! It's just delicious - excellent crumb and beautifully moist!

 CP - Lovely, easy and quick to make. Will make this again, thanks for converting.

maddy - we really enjoyed it. I used walnuts in the recipe.

Icing (like Amanda) I used:
80g cream cheese
40g unsalted butter
30g maple syrup
130g icing sugar.

Thanks for posting it ozzy-dj

Chelsea - Oh heavens.  This cake is divine and so easy!  Thank you for the wonderful recipe Ozzy-DJ and also thank you Maddy for jotting down the yummy icing measures.

Yvette - stayed lovely and moist for days (it didn't really taste like carrot  cake though).

lucky - very yummy, thank you for sharing! It's all gone, and didn't even get to be iced.

Nic2WIN - Yum.  Was intending to make it into muffins to take in lunch boxes (we've plenty of carrots so still can ...)  I made it into two "loaves" which I sliced in half and filled the middle and the top - yum, yum. Couldn't actually believe how easy it was!!  
Really nice and a big hit with ds1 (ds2 doesn't like carrots apparently). Many thanks for sharing.

Moo2 - Made this the other day with pecans, walnuts, carrots and dare I say it, pumpkin as I didn't have enough carrots. It was lovely & moist and so very easy. The best thing is that my 3 DS's all thought it was one of the best chocolate cakes they had tried. I didn't dare tell them it had veggies in it. Thanks for posting this recipe Ozzy-DJ.

Denzelmum - Made this without frosting.  Very moist and yummy.  All gone by now.  

Shazzy - YUM! Thanks for this - we have all loved it especially the icing!!!  My 2 boys and I were discussing the merits of just making the icing and eating it without the cake!! Very easy to make - will definitely make this again.

Obbie - I made this yesterday, and gave 1/2 to Mum & Dad. Yummy, and so easy.Thankyou.

dede - Made this today. I have yet to taste it but it smells great and was really easy to make ( like most things with the TM).

funnyfarm2 - Thanks for posting this recipe! This has become my favourite tmx cake. Everyone in my family loves it with or without icing. I usually double the recipe and cook in a large spring form tin. Even then it still doesn't last very long.  I also use a more traditional cream cheese icing using lemon juice.
 
JD - I've done the version from Brazen's blog and I love this recipe too so it is certainly good for all our new members to see it and perhaps try it themselves.  I've frozen it complete with the philly lemon icing - thaws out perfectly.

Thermobudgie - This is the BEST carrot cake ever!! So easy and so yum. I've made loads of carrot cakes and they are usually pretty tasty but this wins hands down. The only things I change is to cut down the sugar to 100g of rapadura or brown sugar and to add extra nuts in at the end because we love crunching on big bits of nuts! Thanks for posting such a great recipe.

Amanda - it's such a great cake.

SueJen - Out of the oven partly eaten. Icing, unbelievably great. Cake so moist. Don't like carrot cake but love this one. Saw it here and thought it would be great for visitors. Had to try a piece though and its really good and so easy.

Bec8112 - Yum! It's so easy and tasty. I used almonds and then added some walnuts at the end for some crunch. Had no maple syrup so used 60gm light agave syrup in the icing, yummy and not too sweet.

Emme - This is a great recipe, mixed it up, put in the pan then realised I had forgotten the sugar, tipped it back into the thermo bowl and blitzed it again this time with sugar.  Put back in pan and baked, turned out lovely.  Will certainly make it again but with sugar added at the start (less mess).

VieveMS - Can't believe how quick and easy it was to make. I used the same icing as Amanda and Maddy (80g cream cheese, 40g unsalted butter, 30g maple syrup, 130g icing sugar).  If I was to make the icing again I'd probably reduce the amount of maple syrup slightly as I did find it very sweet.  Definitely a winner!

blackwood - This is so quick and easy! I love carrot cake, but they take so long to make pre-TM days...grating the carrots, chopping the nuts...etc. This version is amazing..I think it is my favourite cake at the moment. I've made it at least half a dozen times now. It is so moist and I love the fact that it makes a smaller sized cake than my old carrot cake recipe. It means that the cake gets gobbled up before it has a chance to go stale...then I can make another one! A definite winner from this household 5/5!

Uni - Too easy.  Cut into pieces, individually wrapped and in the freezer for DH to take to work .


Amy - I whipped up two batches of this recipe and made 4 carrot cake loaves for a bake sale. I used the cream cheese icing but I didn't have any maple syrup but it was fine without it though. Thanks for the recipe, its great!
 
SuzieG - Made as cupcakes with the maple syrup icing version.  Mmmmmmm  Cooked 190^oC for 20 mins, swapping trays over half way through, I think I got 22 out of the mix.

kezza - Made this today in ring tin.  I only cooked it for 30 mins fan forced.  It seemed to be done - I hope so as I am taking it to work for a friend's birthday.