What are you been cooking today

[I Love Bimby!]

On Friday made 5 double batch pavalovas (older version of Everyday cookbook) for a Bushfire Fundraising Gala Dinner work were holding on Saturday night - and all but the first lost their 'stiffness' once I started adding the sugar (which I added very slowly)   
Today decided it was about time to pre-prepare some healthy lunches for Miss 3 at day care so made some sausage rolls.  Pulverised the minced meat to make it more like the sausage mince consistancy.  The recipe still needs a bit of tweaking.  Another Pav (and another flop) for dinner tonight for Mum's Birthday.  Ended up with 2 very flat pavs - so I stacked them up and covered them with cream! (As you do).  Steamed the vegies and made the Gravy for the roast beef in the TMX.

Does anyone have the very latest version of Everyday cooking as I believe the pav recipe has changed??  Haven't looked in the desserts section yet to see if anyone has posted a better version.  A success rate of 1 out of 7 pavs is not inspiring!

[judydawn]

I haven't had any luck beating egg whites either I Love Bimby!  Pavlovas used to be my specialty but I would still do them the old way unless someone can come up with a foolproof method in the TMX. If recipes are improved, I think they should be posted on the Thermomix site at least, for those of us with the original book.

[Thermomixer]

I've just made the Tartare Sauce to take away and put on all the fish we catch-I hope.

Don't cook your fish before their caught.  or maybe that's chicken before they hatch ??  same deal?

[Thermomixer]

Suitable for all dishwashers, I don't have one, so I am making it for family as I have the THX and they have the dishwashers. Here in Spain, everyone raves about it, you put 3 or 4 spoonfuls into the little box bit instead of powder or tablets.

Here goes the recipe, as don't know quite where to post it, sorry 

WE'll move it somewhere so that is has a Topic Header of it's own - I'll link one of the videos -probably in Italian  or Spanish that goes with the soap - thank you. 

[Thermomixer]

I'm having a "Bron" day today in my kitchen.  Have made the dishwashing liquid ( ...

Next I made the macaroonies - lovely indeed.  ...

Now I have the piece of pork loin on steaming under 2kg rock salt!!  ....

A real "bron" day - way to go !!!

[Thermomixer]

On Friday made 5 double batch pavalovas (older version of Everyday cookbook) .... and all but the first lost their 'stiffness' once I started adding the sugar (which I added very slowly)   

Another Pav (and another flop) for dinner tonight for Mum's Birthday.  Ended up with 2 very flat pavs - so I stacked them up and covered them with cream! (As you do). 

Does anyone have the very latest version of Everyday cooking as I believe the pav recipe has changed??  Haven't looked in the desserts section yet to see if anyone has posted a better version.  A success rate of 1 out of 7 pavs is not inspiring!

I haven't had any luck beating egg whites either I Love Bimby!  Pavlovas used to be my specialty but I would still do them the old way unless someone can come up with a foolproof method in the TMX. If recipes are improved, I think they should be posted on the Thermomix site at least, for those of us with the original book.

I don't have the new book,  but if you check the Thermomix Recipe Blog at http://thermorecipes.blogspot.com/2008/12/dacquoise-and-mousse.html, you will see that Tenina uses 50 deg to whip egg whites.  The Italian sites have been recommending using 37 deg to mount egg whites for some time.  I have found greater sucess with 37 deg than cold, haven't tried 50 deg.  Also, for pavs/meringue I tend to blitz the sugar to almost icing sugar before using it to reduce the chances of it not mixing in.

Hope that helps.

[judydawn]

Are your pavlovas successful or is it still hit and miss Thermomixer?  If someone has a foolproof recipe, please post and tell us.

[I Love Bimby!]

Thanks Thermomixer.  Shall try that.
Had blitzed the sugar too - so that should be fine, but will now try with the 37-50C next time.  Fingers Crossed!!

[Thermomixer]

Are your pavlovas successful or is it still hit and miss Thermomixer?  If someone has a foolproof recipe, please post and tell us.

Only done a couple and they worked well - but not as well as with the Kitchen Aid. 

[brazen20au]

just whipped up a quick beetroot dip for the kids' afternoon tea - even used the beetroot i pickled myself a few months ago!

[Thermomixer]

Your own beetroot ? - good work.

[brazen20au]

i didn't grow them though

[bron]

Well I am feeling rather flattered that you have enjoyed some of my recipes posted, ice-cream, macaroons and pork!!
How lovely! I have made pavlova once and had no problem with it, will check out my books for you and get back to see the difference

[judydawn]

Bron's steam pork loin turned out beautifully - I ended up cooking the lot and I reckon we ate just over half of it between the 2 of us. We are meat and gravy people so I made some gravy and also served it with a dollop of apple sauce, made some cheese sauce in the TMX whilst the meat was resting to pour over the cauli and broccoli and with the weber roasted vegies, it was a delicious meal.  DH was suitably impressed Bron.
Question for you or anyone who can answer it is - is it possible to re-use the rock salt.  I have poured boiling water over it to clean it but would it be unsafe to store it until next time I want to cook this way.

You were right Bron, this meat is delicious cold too, in fact I think it is even better! With the leftovers I cut some into batons and made a pork stir-fry then tonight placed slices of the pork in the varoma tray and steamed it to warm through, heated all the leftovers from our roast in the microwave and we had another roast.  Still enough for sandwiches tomorrow so perhaps the $22 for the piece of meat wasn't that extravagant afterall.

[bron]

Try it cold with a drizzle of virgin olive oil and some black pepper, its lush!