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Messages - davemack
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« on: October 16, 2015, 10:13:15 am »
Thought you might be interested to know that the publishers of the "In The Mix" and "In The Mix 2" Cookbooks are currently working on releasing a new high quality Thermomix Magazine called TMix+ Getting the most from your Thermomix http://www.tmixplus.comThe 128 page magazine will be available in newsagents on November 15 or via subscription through the TMix+ website from next week. https://www.facebook.com/tmixplus
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« on: March 05, 2012, 10:16:42 am »
I hope you enjoy the bikkies Judy - still working on the development site, it isn't actually ready yet… there is a caching system to add in which will speed it up significantly, but until then it does run a little slow…
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« on: March 05, 2012, 10:11:05 am »
Thanks everyone - JulieO, your pic is stunning - Gorgeous colour!
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« on: March 05, 2012, 10:09:18 am »
Thanks for your comments on my site - I actually wasn't going to add it to my profile because the site isn't quite finished…
achookwoman: You must try those peanut cookies, they taste even better than they look – especially when you make your own Peanut butter!
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« on: March 05, 2012, 09:53:18 am »
Just made this - well… I made something similar based on this recipe…
I had some frozen bananas, so I added ½ cup thickened cream, 60 grams sugar and a dash of vanilla extract… I think I could do better by blitzing the sugar first, but it was great just the same…
I think next time I will swap out the cream for yoghurt and add a little Malt & Honey next time…
Delicious!
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« on: March 04, 2012, 11:06:57 am »
I bought the book today and had the pumpkin soup for dinner - thought I'd share my pics…
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« on: March 04, 2012, 10:53:45 am »
Hi, I've had my TMX for just under a year now - I use it all the time, and have referred to this Forum a few times over the last few months…
I work at Slattery Media Group - the publisher of Dani Valent's In The Mix cookbook, although I can't claim to have had any involvement in the process of the book creation - I head up the digital team at Slattery Media Group.
It's interesting to see how everyone here uses their TMX, and the different recipes you have all adapted to the machine… Preparing food for work lunches would be my favourite reason for using my TMX - it is such a cost saver, and it makes the people at work jealous of the lunches I can bring… Saying that, I use it almost daily, and on reflection, there is so much more that I could be doing with it if I could find the time to prepare properly…
I bought Tenina's book today, and made the Curry paste, Butternut Pumpkin Soup, Baguette and the Curry Mayo (which I have mixed with shredded chicken to have on my sandwiches baguette tomorrow).
I hope to post some new recipes and comment on some of the discussions…
Chat with you all soon...
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« on: March 01, 2012, 10:19:47 am »
Hi Kegvil,
Here's a great spaghetti recipe that takes all afternoon to cook - but it is well worth the effort… The resulting Bolognese is extremely rich and tender…
I haven't yet converted for the TMX, but should be easy to do!
SPAGHETTI BOLOGNESE
2 tablespoons butter
1 onion, finely chopped
1 small carrot, finely chopped
1/2 celery stalk, finely chopped
1 garlic clove, crushed
120 grams pancetta, sliced
500 grams ground beef
1/4 teaspoon dried oregano
pinch of nutmeg
1/4 cup dry white wine
1 1/3 cups beef stock
1 tablespoon tomato paste (Optional)
2 tablespoons heavy cream
1 egg, beaten
1/2 cup heavy cream
120 grams fresh spaghetti
DIRECTIONS
1) Heat the butter in a frying pan and add the chopped vegetables, garlic and pancetta. Cook over moderately low heat for minutes, or until softened and lightly golden. Add the ground beef, increase the heat a little and cook for 8 minutes, or until coloured but not browned, stirring to break up the lumps. Add the oregano and nutmeg and season well.
2) Pour in the wine, increase the heat and cook until it has evaporated. Add the beef stock and tomato paste (optional) and simmer for 5 hours. Add a little hot water, if necessary, during this time to keep the mixture moist, but towards the end allow all the liquid to be absorbed. Stir in the cream , remove from the heat and allow to cool for 15 minutes. Stir in the egg.
OPTIONAL
1/2 cup mozzarella, grated
1/3 cup Parmesan, grated
I often mix in the cooked spaghetti into the sauce, top with grated cheeses and bake in a 180 degree oven for 40 minutes until golden brown - allow to rest for 20 minutes before serving.
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