Hi from South Africa

[Tazy Wazy]

Hi Everyone!!!

I am new to the forum so I thought I should introduce myself to all you awesome people! Im 21 years old from Johannesburg recently qualified as a Chef  And a very recent TM owner . Studying to become chef was an amazing journey for me but one thing I must admit is ,had I known about the TM before,I would have definitely reconsidered all that hard work & studying!!!! Honestly I would ,because the TM is the best chef in the world! I love mine like its my baby ! So now that I'm a chef ,whats next? Well instead of following the famous traditions of most chefs & working in a fancy gourmet restaurant I decided to open up my very own Ice-Cream parlor (as they not very famous here in sa)  I worked on my very ice-cream recipes in the TM & the results were a knock-out!!! & this way I can spend my quality time having fun making other out of this world TM delights!!!  So I'm praying & hoping for the best because as long as I've got my baby by my side I think I will be a great blast of success!!!

Have fun TM chefs!Xoxo

[Cornish Cream]

Hi Tazy Wazy and welcome to the forum.Congratulations on qualifying as a chef and your new enterprize of opening a ice-cream palour.The TM will be invaluable in your recipe development.I will look forward to any recipes that you will share with us here on the forum.

[gertbysea]

Well done Tazy Wazy. Yummo ice cream and lucky you with your Thermomix. Be sure to look at the Italian Thermomix Forum as well for some recipes for gelato. You can use the google translator.

http://bimby.mastertopforum.com/index.php

You will find more blogs and forums here

http://www.superkitchenmachine.com/

Our very best wishes for you.

Gretchen

[CreamPuff63]

Welcome Tazy Wazy  - you are very enthusiastic about your cooking, and show lots of initiative by setting up your own business. I hope you do extremely well in your new venture 

[judydawn]

Hi Tazy Wazy welcome to the forum.  Oh, I do hope you are going to share some of your ice-cream recipes with us - something that stays nice and soft and doesn't set rock hard and is reasonably low-calorie is my preferred option.  Otherwise we are just going to have to travel to South Africa and buy one from your shop. Good luck with your new venture.

[cookie1]

Welcome Tazy Wazy and congratulations on your achievements.

[Tazy Wazy]

Hello to all sweetie pies & Happy Spring Day!(Today's Spring day here in SA)

Thanks so much for the warm welcome & all the compliments, you all are to kind ,however it really does make me feel part of the family Well now that you all know my story let me start talking about food!!! I love all the yummy delights that I make in the TM & these days I hardly spend all day in the kitchen cooking up a storm. I am at the moment working on Nougat Ice-Cream , Lemon Curd Ice-Cream & Chocolate Sorbet. The ones that I mastered in the TM is Plum Ice-Cream and Coffee & Cardamom Ice-Cream .
Of course I would most certainly post the recipes on this forum but only after you all have truly came down to the almost bottom of the earth & criticized my specialty   You have my word  I'll post the recipes! I'm only starting business in the summer so that gives me time to try out all the mouth watering Ice-creams I've found on this forum    

At Gertbysea thanks a million for the blogs! Do you know of anymore? Not necessarily ice-creams just any gourmet desserts?

At judydawn well I do have an answer to your question , the plum ice-cream is just made for you!!! phew what a relief ,I already have a client hehe will polish the recipe to perfection just for you! Oh & my tip , for best results an ice-cream maker is needed but if you don't have one its no biggie , just chill the ice-cream for 2 hours in the freezer or until thick & slushy , than remove & churn it in the TM on a slow 2 medium speed (not sure on the speed number haven't tried it yet)for about 10 minutes or until smooth, please repeat this method 2 more times! NB : I cant promise the best results as I haven't tested it in the TM before but I dont see why it wouldn't work , because by doing this it eliminates ice crystals from forming & as well as the end result from being rock solid. Well thats the blender method & I think the TM way will be far better

By the way does anyone own the book, fast & easy indian cooking ?I actually got it as a gift & its amazing what I've made & tasted! My favorite is the carrot dessert !DEEEEevine!Who would have thought carrots make a heavenly dessert

Well I best get going because I seem to get highly addicted to this forum.hehe , well atleast thats a good thing
Have a feast everyone!

[judydawn]

Thanks for the delightful reply Tazy Wazy and look forward to some of your recipes.  Interesting that you have to 'churn' the icy mixture for as long as 10 minutes - I have never done it that long!  Will follow your instructions though as you are fast becoming the expert on ice-cream.  One more point, I live in South Australia and we shorten that to SA too so people are going to be a little confused with 2 SA's. I'll be a little more specific in future so as not to confuse people.  It sounds as if your ice-cream parlour is going to be a very pleasant experience to walk into. 
Thanks for the heads up with the Carrot Halwa, would never have looked twice at it before reading your comments but I have all the ingredients on hand so I am off to make a batch right now.

[Thermomixer]

Welcome.  I bet there are loads of Aussies who wish you were located here rather than SA.  Have fun.

Those ice cream flavours sound great. 

[judydawn]

By the way does anyone own the book, fast & easy indian cooking ?I actually got it as a gift & its amazing what I've made & tasted! My favorite is the carrot dessert !DEEEEevine!Who would have thought carrots make a heavenly dessert

  Made 1/2 quantity of this Carrot Halwa Tazy Wazy but, although it had a nice flavour, it just didn't cut it with us so rather than throw it out, I made a slice using this instead of apricots or apples.  See pictures & review here
http://www.forumthermomix.com/index.php?topic=4241.msg53300

[cookie1]

Tazy Wazy those icecream flavours sound wonderful. I'm going to try some cherry icecream so I will use your idea of churning in the TMX as I don't have an icecream machine.

[ozrockit]

Welcome Tazy Wazy,

As there must be at least 10,000 S/A's out of a populaion on 30,000 in Kalgoorlie western Ausralia I am sure you must know a couple of them.. Anyway welcome aboard and please feel free to send your Kal buddies my way for a demo

[Tazy Wazy]

Hi its me again

At judydawn I feel awful on hearing about your TM carrot dessert experience ! To be honest it was an absolute winner when I served it to my Indian friends! I guess maybe it was the way in which I served it, a spoonful of the carrot halwa served in an amuse-buse spoon topped with a dollop of cream & a sprinkle of chopped Pistachio's. I also served it before the starter instead of a dessert. I noticed my TM bowl was browing abit at the bottom during cooking so every 2minutes I would stop the cooking process & stir it by hand with a spatula so the bottom didnt stick or got burnt! I too made half the quantity & actually regretted it afterwards , as I should have made thee full amount Maybe you shouldn't give up on it just yet or maybe its just a personal liking as I love experimenting with unusual combinations of flavors & would definatly make it again soon!

At Cookie Wow I am so excited to hear how it turned out ! Hope the outcome was amazing & a delightful cherry ice-cream
At ozrockit thanks , I  will most certainly take you up on that over!

Later

[andiesenji]

A warm and enthusiastic welcome from me too, Tazy Wazy.   I love hearing about South Africa and the foods that are popular in your area.  A chef friend from here in southern California retired and relocated to Cape Town about twenty-five years ago and we kept up a steady correspondence until he passed away a few years ago. 
We exchanged letters and later notes on Prodigy, before the internet became more user friendly, about the different foods, spices, condiments, etc., and sent samples back and forth.

One item he sent me, which I thought was brilliant, was an extremely  hot mustard with the odd name of "Mother-In-Law's Tongue."   
I've often wondered if it is still produced and if there is an online vendor that will ship to the US. 

We were both "chile-heads" and I sent him pepper seeds which were unavailable there so he could start his own garden of pepper plants.   I also shipped him jars and cans of Mexican foods that were totally unavailable in Cape Town. 

Isn't it wonderful that the internet has made international foods available almost anywhere in the world?

[judydawn]

Tazy Wazy, thanks for your comment re the carrot halwa - obviously I served too much.  We eat dessert by the bowlful, not the spoonful here in Australia   We did enjoy it but it was just too much after a while.  The slice is delicious though