Does anyone own both?  I love my TM and use it lots but sometimes I just want to wizz a small amount (like a single serve of something) and I wonder whether it would be worth getting a magic bullet for these times? 

I know it seems excessive to want another gizmo but there is only two of us and DP doesn't always want to share in my "hippy" food, plus I don't/can't always put leftovers in the fridge as they'll lose their nutrients if you know what I mean?

Would love some opinions please, especially those that own both! Also what are the things you use the MB for mostly rather than the TM?

Thanks

Does anyone have a recipe for an all in one with meat curry in the bowl, rice cooking in the basket and veggies steaming on top in the varoma pretty please?

I really only need help with the meat curry part - not sure on liquid quantities/time/temp to get the steam going enough for the rice and veg.  If you have any recipes like this with any type of curry (paste or powder) and any style (red/green/tandoori/coconut milk based) it would be a great help to me.

I love the all-in-one recipes but haven't seen many more added to that thread...hint hint lol.

Many thanks in advance!

Tim - that's interesting that the UK book says only 500ml/g of water as the aussie EDC says for cooking rice (basmati or jasmine) use 400g rice (can reduce qty to suit) and 900g water, 13-16min varoma speed 4.  That's seems a big variation in water doesn't it.  My EDC is July 2010 version, I wonder if anyone has a newer one that they could tell us if the instructions differ?  What speed does it say in that book Tim?

I did cook plain rice tonight; approx. 320g with 890g water for 13 min.  With 4.5 min left on the clock it started it's spurting out the mc hole so I tried upping the speed a little which seemed a bit out of control and didn't seem to stop the spurting.  I turned it off for a minute to get my bearings then angled the mc and continued cooking at sp4 and a half.  It didn't bubble out the top - it stayed just under the mc and the rice was cooked fine.

Another question for Tim - what are the cooking instructions in your EDC for custard?  Mine is 7 min at 90 degrees on sp4.

Can't see anything wrong with the seal although I'm not sure what I am looking for!  Thanks Tim for that tip, I don't have that cookbook. 

I heard from my demonstrator and she said it happens all the time with hers (she has 2) and she always puts the basket on top (for risotto etc).  She said she always has something steaming in the varoma when she cooks plain rice so not sure if it's happening then too.  She's offered to take a look at mine anyway.  Also said try a bit less water...

I will try the suggestions and see how I go - will report back!

Hi I hope someone can help.  I think my TM is sick!!!  For a while now when I cook rice (just plain rice from the EDC) the water starts to bubble and spurt out the top, knocking around the MC and causing me much distress as I try to turn it off without getting spurted on.  At first I thought it was the rice - maybe a starchy batch or I didn't rinse it enough but i have made a lot more since then using different packets of rice and rinsing very well and it still does the same thing.  It also does it with other stuff, for example I am cooking the mushroom risotto from the EDC right now, same quantities etc etc and with approx. 6 min to go it started spurting out the top.
People this is freaking me out!  It's so dangerous as I imagine that 100 degree liquid on your hand or in your eye would not be pleasant.  My TM is only about 3 years old.  I am feeling too scared to cook things in it now.  Has anyone else had this problem?  I feel like the TM is heating hotter than it's 100 degrees like the thermostat is out of whack or something.  Oh and the risotto catches on the base too.
I have tried to contact my TM lady, waiting for her to get back to me but thought it worth asking here.  Also a friend of mine who bought a TM not long after me said hers is now doing the same thing.....

After checking out the photos I made this on the weekend.  My pastina was more like bread crumbs not little balls so I put a bit of water in (too much) then a bit more flour and kept doing that until it looked right!!!  I don't think my egg was big enough but adding the water/flour to acheive the right mix was pretty easy - just keep adding til you get there!

Then I didn't read the recipe properly and used two tablespoons of tomato paste instead of puree lol.  It was very tomatoey and a wee bit bland (I had chucked in the veg rather than use the stock).  After being in the fridge overnight it had thickened up and I added some of my chicken stock paste for flavour.  The orangeyness from the tomato paste and the texture of the pastina reminded me of tinned spaghetti but 100 times better - I thought I would mention it here as some people may have kids that like spaghetti on toast and I would use this recipe for that.  Just make sure you make it the day before so it thickens in the fridge.  Much tastier and healthier 

Thanks so much Em that's sounds exactly like what I was looking for!

Hi all, hoping someone can help - I've had a search and I can't find what I want...

I'm after the recipe for making proper coffee all in the tm from grinding the beans to frothing the milk.  A lady told me this is how she does it: grind x amount of beans; add water and heat; pour off into plunger/french press; rinse bowl and add milk and heat/froth; plunge coffee and pour; pour froth on top. 

I can work out most of it except the quantity for beans and water and the speed and heat for that part.  The lady couldn't remember the quantities off hand and I'm too impatient to wait for her email lol.  I think she was given the recipe by a consultant.

Thanks in advance