Updated EDC changes

[CreamPuff63]

To make amendments to your book, amend to read as follows:

Introduction: New page created on Steaming

p 9. Beating Egg Whites: …to be incorporated. Beat for 3-5 minutes on 50 degrees, Speed 3 until…

p15 Vegetable Stock Concentrate – Ingredients: delete handful fresh mushrooms, and amend to 150g Rock Salt

p17 Yoghurt – Thick & Creamy – Ingredients: amend 800g Full Cream Milk, 50g Milk Powder
Method: Place milk in to TM bowl and blend for 10 seconds, Speed 7 then 30 minutes at 90 degrees on Speed 1…8 hours at room temperature to set and then refrigerate . Do not disturb yoghurt during this time.

p36 Porridge – 1st Method – Place oats into TM bowl and pulverise for 5 seconds on Speed 8.
Add the liquid and salt and cook for 8-9 minutes at 90 degrees on and  .
2nd Method – Cook for 10 minutes at 90 degrees on Reverse + Speed Soft.

p.49 Hommos – 40g lemon Juice (use fresh lemon)

p50 Tuna Dip – 30g walnuts

p54 Beetroot Dip replaces Almond Style Pate Dip

p59 Hollandaise Sauce – Hollandaise is still an art, even in the very easy to use method we have here, so bear in mind that the time may vary slightly depending on the freshness of your yolks and the coldness of your butter. If you like a mousse consistency then you may add a minute or so to the cooking time if necessary.

p65 Marinara (Seafood Sauce) – Ingredients: add 100g white wine Method: Add tomato puree, wine and seasoning….

p66 Red Onion Relish, Coconut Chutney replaces Apple, Peach & Apricot Chutney and also Chilli Chutney Sauce

p73 Minestrone Soup – revised recipe on forum

p75 Tomato Soup – Ingredients – 50g tomato paste replaces 1 tbsp Tomato Concentrate, delete Worcestershire sauce and pinch ground cloves

p77 – Beetroot Soup (Borsch): Ingredients – amend to Ό onion, Ό carrot

p79 Tomato & Lentil Dahl – Ingredients – amend to 2tsp ground turmeric

p85 Mushroom Risotto – recipe amended – see forum

p86 Apricot Chicken (Risotto Style) – Ingredients – amend 500 – 400g Chicken thighs, boneless and cubed, 480g can Apricot Nectar

p88 Pasta with Tuna – Ingredients – zest of 1 lemon , 50g Parmesan Cheese (optional),
250 – 300g Penne Pasta, 400g can Tuna (spring water or oil)
Method: Place lemon zest and Parmesan cheese in TM bowl and grate for 10-15 secs.
….Serve with grated Parmesan mix and lemon wedges.

p90 Gnocchi – Ingredients – 2 tspn butter, 600g water for cooking and steaming

p97 Beef Rendang – Ingredients – amend to 150g Coconut Milk
Method – delete “water can be added if the mixture becomes too dry or if you prefer more sauce”.

p99 Hungarian Goulash – Ingredients – amend to 1 tbspn Flour

p101 Meatloaf with Red Sauce or Mushroom Sauce –
Mushroom Sauce Ingredients – amend 1 shallot / spring onion

p105 – Snapper/Trout Di Josie – Ingredients – 2 tbspn Cornflour (delete Plain Flour)

p114 – Five Seed Bread replaces Cape Seed Bread – see recipe on forum

p116 Brioche Dough (Basic) – Ingredients –  amend to 1 tsp Salt

p117 Hot Cross Buns - Ingredients –  amend to 1 tsp Salt

p119 Choux Pastry (Profiteroles) – Method – Spoon mixture into heaped tablespoon balls onto a tray lined with baking paper.
…and cook for 20 mins. Once cooked, put a slit in the sides to allow steam to escape & leave in oven with door open for a few mins.

p122 Buttermilk Scones – Ingredients – amend  to 220 – 250g Buttermilk

p128 Choc Chip Cookies – Ingredients – amend to 100g Nuts of choice

p129 Too Easy Chocolate Cake – Ingredients – 120g butter, 1 tsp vanilla essence, 120g sugar, 120g Self Raising Flour, add 1 tsp Baking Powder

p130 Marble Cake – Ingredients –  amend to 1 tsp cocoa powder

p134 Caribbean Carrot Cake – recipe revisions to follow

p136 Boiled Orange & Almond Cake (GF & FF) Ingredients –  add 800g water,
Method – Place water into TM bowl. Insert basket with whole oranges (skin on) or place oranges in the basket with 800g of water…..

p141 Hazelnut Torte – Method – Refrigerate the cake for 4-5 hours before serving. For GF option replace 40g plain flour with cornflour.

p142 Torte Caprese (Flourless Almond Cake) - Ingredients –  amend to 150g sugar (white, brown or caster), 200g butter.
Method – Place chocolate into the TM bowl and grate for 5-19 seconds on speed 8. Set aside.

Place almonds into TM bowl and mill for 4-6 seconds on Speed 6. Add to chocolate.

Place remaining ingredients into TM bowl and mix for 20 seconds on Speed 7.

Add chocolate and almonds and continue to mix for 30 seconds on Speed 6.


p145 Strawberry Jam – Ingredients – add zest of 1 lemon

p146 Citrus Marmalade replaces Orange/Cumquat  Marmelade Jam

p152 Passionfruit, Berry Dacquoise (Nut Meringue) – replaces Pavlova

p153 Lemon Meringue Pie – Ingredients –  amend to 100g icing sugar (delete caster)
Method – Insert Butterfly and place egg whites into clean TM bowl. Beat egg whites with MC off for 3 – 5 minutes on Speed 4 until stiff @ 50 degrees.

Pour in remaining icing sugar and 1 tspn at a time of cream of tartar through hole in lid and continue beating for 2 minutes until sugar is completely dissolved and meringue stands in firm peaks. Speed 2 -3 for approx 2 minutes.

Spread meringue over…

p154 Easy Chocolate Mousse replaces Chocolate Mousse – recipe to follow

p155 Custard/Crθme Patissere – Ingredients – 40g Corn flour

p155 Crθme Anglaise – revised recipe – see forum topic “Cream” for recipe

p156 Crθme Brulee – revised recipe – see forum for recipe

(Didn’t look at any revisions for Babies & Toddlers as I don’t have any)

[judydawn]

Thank you so much CP63 - you are a doll 

[Ceejay]

Thanks a heap! 

[CreamPuff63]

Any queries, would be delighted to answer. Hope the format is easy to understand.

[Thermomixer]

Thank you very. very much - I had started the list, but been out all week so fell off the list.

One big difference was that anywhere in the old book that had stock cubes - they have gone and it now just says TM stock concentrate.

Thanks again CP63 

[cookie1]

A big job well done, thanks CP63.

[Thermomixer]

Sounds like you have had a big task with recording the changes while appearing to be working on the business at hand,

[CreamPuff63]

My personal project is working on a "How to..summary"....this involves helping people in any way with the TM. If you have any tips that you pass on, tell me, as I am gleaning tips off this website to try and help people convert recipes, gain confidence, and learn something, and consolidating into one topic for easy reference.

[Thermomixer]

... It must be noted that during this process full accreditation is not necessarily going to be given as we try to find the best answers, questions, and theories. Its also to be noted that during this process that any information forwarded will be used by our forum members only for their personal use (and any other use outside thereof to profit more than $0.50  website to gain the permission for use of information from the  authorised provider of the recipe or o Moderator). Its not a profit making exercise, its a simple reference guide from simple people...

Not sure I follow your drift ? 

[CreamPuff63]

Hmmn, me neither now! so I have edited it out  hic 

[Anaise]

Are these changes in my EDC book already?  I hav eonly had mine this week.

[Thermomixer]

They should be - does your book have a hard or soft cover?

[cathy79]

Anaise, I've had my book for about 3 months and went through it and it has all the updates listed here.  So you should be safe!

[faffa_70]

They should be - does your book have a hard or soft cover?

have never seen a soft cover Thermomixer...are you in privileged circles again??!!

[Thermomixer]

They should be - does your book have a hard or soft cover?

have never seen a soft cover Thermomixer...are you in privileged circles again??!!

No, I think UNDERprivileged circles.  Brazen probably also has a softcover - that's what they used to be like, when TMX first came off the Ark.