Not sure about cutting  up a nice leg if lamb though. Diced lamb woukd be good.

H

Absolutely right. I had a vacuum packed butterfly lamb from the supermarket which I chopped up, but any diced lamb would be good.

That's great djinni. I was put onto it by family members, lost 10kg and 20cm off my waist and that was 18 months ago, still keeping the weight off. The down side was needing to shell out for a whole new wardrobe!

Having the TMX makes it a lot easier to stick to the diet, provided you ignore the entire Cake, biscuit, slice, dessert, bread, pasta sections of the forum!

I have converted a lot of the recipes at home now, will start posting as I come across them.

Italian Lamb Casserole:
Serves 4:
Ingredients:
800g Lamb leg, cut into 3 cm cubes
2 tblsp olive oyl
1 onion, peeled and quartered
1 carrot, cut in chunks
1 stick celery, cut in chunks
2 gloves garlic, peeled
1/4 cup red wine
100 ml chicken stock
2 tblsp tomato paste
1 bay leaf
2 sprigs rosemary
water
2 parsnips, peeled and chopped into 3 cm pieces
2 tblsp flat leaf (Italian) parsley



Preparation:

Preheat oven to 180 degrees C
Place 1 tblsp oil and lamb in bowl and cook 4 mins speed 1 reverse Varoma temp, stirring through lid to ensure lamb is browned.
Remove lamb and place in cast iron/casserole dish

Run TM at speed 5 and drop onion, carrot, celery and garlic onto blades to mince/dice
Add 2nd tblsp oil and saute 3 mins Varoma temp, speed 1

Add tomato paste, wine, and stock and continue to cook for 1 more minute.

Transfer mixture to casserole stir to coat lamb, add bay leaf, rosemary and enough water to ensure lamb is covered. Cover with lid and bake in oven for 1 hour.

Add parsnip and cook for further 40 minutes, add more water if sticking.

Serve spinkled with parsley and enjoy!


Tips/Hints:
You could do the whole thing in the Thermie, but the smell of lamb casserole in the oven is half of the appeal!
I have also substituted sweet potato and pumpkin for the parsnip, but added it later, the main thing is to make sure you cook the lamb long enough so that it is nice and tender.

Obviously you can serve this with a salad, or if you are not on the CSIRO

I made this on Friday for guests, started it at about 6 pm with guests arriving at 7, easy to do and still had time (just) to pretty up before they arrived.

It was pretty straightforward, although I substituted prawn for crayfish as I couldn't get any tails on the way home from work. I also used the best chicken stock I could get to make the main part of the soup. Some are a little salty so I used a low salt version and added a little to taste.

You also need to really make sure the lemongrass is peeled and well blended otherwise the soup will be a little woody.

I used one red chilli as per the recipe which actually made it a little hot, although it totally depends on your guests' preferences.

Otherwise it worked well and was very easy to make, and with the prawns sticking up through the soup looked great.

And I forgot, the one that everyone loves is ozzy_dj banana bread. I don't know how to link to the recipe so I've just cut and pasted it. This is an absolute winner, have made it half a dozen times.

Another Banana bread. converted from my original recipe

place 160g sugar in bowl wiz at spee6 2 sec
add 113g butter I use cold from the fridg  wiz about 4 sec speed 6 I peek in the top to see if it looks like creamed sugar & butter
add 3 bananas (peeled)
add 2 eggs wizz about 6 sec speed 4-5
add 1 teasp. bicarb soda + 1/2 teasp. salt + 83g plain whole wheat flour + 80 g plain flour stir speed 4 about 6-7 sec

It can optionally have nuts such as walnuts but I do not as my family prefers it without.

put into greased and paper lined loaf pan cook 40 - 50 min at 180C

Great for morning tea, lunch, dinner or just sitting in front of the TV!

Thanks Monique - 50000 thermomix users in Australia! I thought I was so unique! 

I haven't read that book, but hopefully he points out that the reality of weight loss and weight loss maintenance is that to lose weight you need to expend more calories than you take in, and to maintain weight loss you need to break even.

All diets are simply a way to acheive that in a sustainable way. The "benefit" of a high protein, low carb diet is that some research suggests that this is an easier diet to stick to than a high carb diet. However, it's obviously not for everyone, and at the end of the day you need to find a diet that helps you lose weight and lifestyle changes that help you maintain the weight loss.

The TM can be a force for good or evil totally depending on how you use it. I make ice cream with low fat yoghurt, low fat curry pastes and casseroles, but also banana bread and high fat high sugar ice creams as well. The biggest advantage of the TM in the high protein, low carb or high carb low protein or low fat low carb or whichever diet you're on, is that you can control exactly what you put into your recipes with ease.