Practical Training & 1/2 day off

I had checked my list and checked it twice, ensured I had everything before I left 45 minutes early for my session. Just before I head out the door, mom grumbles the helpful advice of "did you remember the crackers". Oh gods, I never bought them!!! What do I do now?

Luckily - being new to the TM family folds, my parents stock a ready supply of Turkish Bread! 1 medium loaf sliced and grilled with a drizzle of olive oil - done in less than 10mins, cooled for 4mins & packed ready to go. YAY!

The session went by so fast, 8 recipes in less than 4 hours! It was the first time I tried pasta fagioli, lovely and very solid main! I might try making it with some vegetables on the side.

So I did Sorbet and Custard. For a person who really don't eat a lot of sweet stuff, I'm seriously making a lot. I generally bake goodies, but don't eat much myself.

I'll upload pictures later, but I'm sure most people would have tried the sorbet already. It is true that "bought ice" just doesn't cut it. You need more ice for the same sorbet somehow. *sigh* but sadly my ice maker at home is not working. Will have to keep that in mind when I take the TM on the roadtrip end of this month.

First TM branch meeting!

After the actual work stuff (stats, reporting & training) - which is important, comes the REALLY important stuff: Recipe Testing!

The recipes are from the Recipes Community cookbook (not available for purchase):
- smoked salmon mousse with dill
- stewed sweet soy pork ribs (pork belly used instead). This is very similar to the Asian stewed pork belly recipe, except I think it's missing a little something (cloves, star anise & ginger) or kecup manis.

It's all about personalizing. The recipes and interactive-ness of the recipe community makes the TM experience unique and helps cater to individual needs!!! Do I sound brainwashed?

(Oh gods, the pork belly smell is really distracting! Help! They're brainwashing me with pork belly!) <--- ok I'm a willing victim.

It's so simple too - from recollection *(being distracted by the smell and training):

50 g sugar

50 mL dark soy sauce

50 mL Olive oil

500 g Pork belly (chopped down to large cubes, if buying in strips chop to maybe 2cm pieces)

750g - 1kg of Spring onions chopped into large pieces

My memory is a bit vague on the timings etc. But I think it was Caster sugar to icing sugar first. Then add the dark soy and olive oil - cool/stir fry on 100 C, 2 mins and Speed 1 to heat up the 'glaze'. Add in the Pork belly, T100C, T10mins, S1(Reverse). End of 10 mins, add 1/3 of the spring onions. Repeat twice more (so in total cook about 30mins).

Embark on your Thermomix adventure today - let me share a recipe with you! :) If you're in Perth metropolitan area and want to see Thermomix in action drop me a message! If you're not sure about your area - still contact me and I'll find out who would be best suited to come to your location in WA.