Posts filed under ‘Basics’

More use…

I’ve been busy with my life. Too busy to blog about what I’ve used my TM for.
However, here’s a quick recap, not to mention that it is finally time to make more of the TM Vegetable Stock Concentrate.

I’ve used the TM to

  • make pizza dough with the TM recipe – two batches at a time – one pizza is not enough!
  • cook plenty of risotto using the lesser amount of rice in the TM recipe (470g) and an addition of 4 pieces of short cut rindless bacon. This makes a veryfull containerful of risotto
  • make red-bean blended ice – just like at EasyWay but cheaper – frozen red-bean soup, ice, and a bit of water
  • mince beef – my little girl still struggles with eating beef, so I use the TM to turn my beef, whether frozen or thawed, but usually still raw, into pretty much a mooshy paste.
  • mince carrots – this is a winner – I add it to our bologonese sauce (which I do not make in the TM, nor do I use the TM recipe), but after seeing Gary “hide” carrots in the Sausage Rolls with Hidden Vegetables and labouriously grating the carrots, I thought to myself “hey! I have a TM to do that ‘grating’ for me”
  • cream butter and sugar – I’ve used the TM twice to do this now. I’ll have to get my mum’s opinion on whether it’s as good as the KitchenAid, or the Kenwood, but it has been sufficient for my purposes – chocolate chip biscuits and a treacle pudding
  • icecream – I’ve been making lots of the mango icecream recipe that came in a TM newsletter.

    300g mango, frozen in chunks
    300g milk, frozen in cubes
    50 g cream
    50 g sweetened condensed milk

    I changed the recipe somewhat as I’m lazy to always have cream, so I up the condensed milk anywhere from 80g to 100g and then add some fresh milk to compensate for the liquid component – 20g to 40g. YUM!

  • smoothies – frozen blueberries, frozen strawberries, greek yoghurt, a weet-bix, and some milk – my little girl loves them.

I did also encounter my first error. “Err 52”. The user manual did NOT specify what it was, nor how to resolve it. I was quite unhappy, but fortunately, the internet came to my rescue. It was because condensation had dripped down the pins of the TM bowl and into the machine where the pins are inserted. Gave it a day or two to dry, and then I was back in business. Phew!

The other interesting thing to note about using the TM… my little girl thinks it makes the best noise, and when I recently made some pizza dough she would demand it make more noise when it would pause while in “Interval Mode”. Which, of course, it would. Perhaps that could be a new selling point – “entertaining for demanding children”. 😉


February 6, 2011 at 1:45 pm Leave a comment

Pureed Zucchini

4 large zucchinis, peeled and chopped into quarters, pureed at speed 8 for 20 seconds, cooked at 100C for 10 minutes, and pureed again looks like this:

November 14, 2009 at 12:02 pm Leave a comment

Mashed Pumpkin

I made some mashed pumpkin for baby’s first foods, other than Farex.

Peeled and cut up a whole Jap Pumpkin. It ended up being about 1.8 kilos of pumpkin. I put in 1 kilo of pumpkin, then chopped it for 20 seconds on speed 7. Added 1 MC of water, then cooked it at 100C on speed 3.

Once it was done, I pureed it some more at speed 8 for 20 seconds.

Nice and creamy and baby LOVES it!

It did stain the bowl though ….


November 14, 2009 at 11:59 am 2 comments

Red Bean Blended Ice

Mum and I are fans of Red Bean Blended Ice from EasyWay. So, we thought we’d try to make some at home. Simple. Ice and red bean dessert (as in the Cantonese red bean dessert soup – red beans, water, sugar and cook).

I brought out my ice, and based on what happened with the sorbet from my first demo (the ice didn’t crush up as well as the demonstrator had hoped) decided I’d crush the ice first. The basics guide says about 400g of ice at speed 7-10 for about 10 seconds. I didn’t weigh my ice, but I turned it up to speed 7. And went by sound. There was no more rattling after about 4 seconds, so I figured it was all crushed. I was surprised to see it wasn’t just crushed – it was… well, it looked like icing sugar, it was all white! We added the red beans and some extra water, and the result was fabulous.
Our own Red Bean Blended Ice at home. All that was missing was pearls.

October 30, 2009 at 2:25 am Leave a comment

Caster sugar from the Thermomix

The Basics section of the TM recipe book says to process 200g of sugar for 3 seconds on speed 9 to get caster sugar.

Well, you don’t get caster sugar. You get powder. Even processing for just 2 seconds leaves you with a significant quantity of powdered sugar.

And you shouldn’t process raw sugar for caster sugar. The book doesn’t specify, but you should use white sugar if you want white caster sugar (which caster sugar typically is, otherwise, it’s called brown caster sugar). If you make TM caster sugar from raw sugar, you will still taste the rawness in your recipe that calls for caster sugar.

October 23, 2009 at 5:22 am 1 comment

Whipping Egg Whites take 2

I thought I’d try beating egg whites again. Without heat, but with a pinch of cream of tartar.

They whipped to what looked like soft peaks quite ok. But then they deflated when I put the sugar in. 😦

So I had to bring out the Kenwood Mixmaster and stiffen the egg whites. I made plenty of little meringues, but the conclusion of these experiments is that the Thermomix is NOT cut out for making meringues.

October 9, 2009 at 4:00 am 1 comment

Whipping Egg Whites

Mum wants to see how well the Thermomix beats egg whites. It doesn’t. Not in our opinion anyway.

The recipe book says to beat 4 – 10 egg whites at 50C for 3-5 minutes at speed 4.

I’m dubious about the heat. Mum reckons it’s good to help it whip up.

We put the 4 egg whites and a bit of cream of tartar in and beat. Mum starts to add caster sugar when she thinks it’s stiff enough to hold it.

We stop the Thermomix at about 4 minutes – it’s still very runny. White and opaque but still very runny. We transfer it to the Kenwood Mixmaster to stiffen it. We know that the Thermomix isn’t going to cut it.

I will try it again with just egg whites and no heat.

I found some interesting information about egg white whipping:

October 8, 2009 at 8:34 am 1 comment

Older Posts


Recent Posts