Thanks for watching, it's called Quick Veggie Pasta Salad and here's the link if you're on cookidoo: cookidoo.com.au/recipes/recipe/en-AU/r427245

The dough mode info button encourages a max of 1.3kg dough ingredients. I have heard of people who do a bigger dough regularly, just need to be mindful that you're putting extra pressure on the blades over a long period of time. I do multiple batches of dough often but just do one after the other because it's so quick anyway.

Hi my channel probably isn’t the best for your needs. Here is the Thermomix USA channel with videos you may like youtube.com/@thermomixusa?si=Tp4z2TcN6nr3zATa

Hi there’s thousands of recipes for the thermomix so I’m not sure what your comment means sorry. Check out cookidoo.com.au to see the wide variety.

Thank you so much for your kind comment

Hi the moulds I used are these ones here which are: Dimensions of each mould: External width: 67mm External height: 60mm Internal width: 44mm Internal height: 57mm thermomix.com.au/products/silicone-dariole-moulds-set-of-8

But you could do other size moulds and they'd still work. If they're a lot smaller or bigger you'd need to adjust the timings a bit

Thank you so much.

Hi Janet, I get my bulk dry goods from Honest To Goodness as I have a wholesale account with them and they deliver free to my area. There's a min spend per order but I gather some family and friends to also order together. Then just local fruit/egg shop and Aldi, Woollies for what's left.

Hi yes these can be frozen, just cool them down first. Could also freeze them in the moulds so you can heat back up again and then unmould.

They're better warm in my opinion, but we had some cooled down too and they were also good.

Thanks for watching and glad it was helpful. Good luck with your baking!

Thanks Jeanette! These were so easy and everyone loved them at dinner time. More flexible than shop wraps so there was no tearing when we overfilled them. Good flavour and good texture.

Hi yes sure, I only have it as a pdf or picture on my phone. Are you able to send me your email address or a social handle so I can message it to you as an attachment? Feel free to email me at [email protected] if you don't want to put your email address publicly here.

Hi I bake it at 180° C

Well there you go, now thermie can save you even more $

On the machine itself if you swipe to cookidoo and search for something, 3 dots appear next to the recipe name. You can press those dots to bookmark or cook today. On your machine you can’t add to collections or add to weekly planner on a different day. Is this what you meant?

Pretty much thank you. I’ll let Mum know.

Thanks so much for watching and your lovely comment. Happy thermomixing!

Thank you Anne, glad to be helpful. Can find more info here: linktr.ee/ThermoLaura

Cookidoo has recipes for brown sugar, golden syrup, and the Anzac slice and hot chocolate. I didn’t follow a recipe for melting the chocolate.

Might need to consider a few things Were your egg whites whipped very firm before adding into the chocolate? Was the chocolate mixture perhaps too hot so it’s melting the egg whites a bit? Were you gentle when folding? Not sure what other factors would contribute sorry!

Hey John, thanks for the comment. As the raw chicken was poached in the liquid, the remaining liquid has the chicken juices cooked into it. Definitely not as strong as a bone broth or other stocks made with full chickens or cooked longer as you say, but a good base to use instead of water in soup, stew or risotto. It added a nice flavour to the minestrone I used it in. In this case, just a by product of what I actually wanted, which was shredded chicken. When I set out to make a proper chicken stock I'd prefer to add chicken cuts with bones so it's richer and more nutritious.

So glad to be helpful Jeanette, thanks for watching, your comments are so kind.

Thanks Jeanette!

Hi Donna I’m really sorry but I only know for Australia. I should edit my description. I just found this site for you though www.vorwerk.co.uk/shop/thermomix/c/thermomix

Hi thanks for the comment. I agree it would be better to see that. I have some other videos with a top view of the bowl but while going we usually need the little lid in so food isn’t coming out while it whizzes.

Hi Jeanette this feeds 6 people.

Thanks for watching, I love SA, I actually went there for a thermomix conference 10 years ago.

Thanks so much for watching. Glad it was helpful for you.

Hey there, thanks for watching

Thank you, I'm more about quick to the table so I'm glad you think it still looked good!

Hi yes sure, here is the original recipe link. I just add noodles in last step, and if I don't have any cooked chicken I add it in raw with the water and stock. quirkycooking.com.au/2009/07/coconut-lemon-chicken-soup/

@@ThermoLaura thank you.

Totally agree, I was lucky to get one as a consultant but all my family and friends and customers have to wait. If you’re in Australia there’s a couple ways to get one at the moment free. It’s one of our host reward choices up until 4 December and is also an incentive for new consultants to earn free. Please let your consultant know (or I can help you if you don’t have one) if you’d like more info about either of those options.

I’m very sorry I’m in Australia so not sure about Sweden. What we have been told is that it’s sold out across the world and the factory is madly making more to be able to get them out to everyone.

@@ThermoLaura thanks Laura for the response!

Thank you, so yummy!

Thank You Mary

Hey thanks for watching. Yes I can help with this. In your cookidoo app or on the website, go to your profile and update preferences. You’ll see a section to change your filters. Your default filter would be set to UK in the countries section. You can go in and add australia and any other countries you’d like recipes for. OR do what most of us here do, which is to untick all countries and then simply tick English in the language section. That way all English recipes will show for you from all countries including au, Uk, us, Malaysia, Singapore, Switzerland, Canada etc.

Thanks for watching and your kind comment Mary

Oops presentation well done!

Thanks for watching and commenting. Glad it was helpful for you

If you watch from 16.20 to 17.20 you'll see how you can get the pastry/dough out of the bowl and away from the blades. When she had it on the machine to get the dough to go to the sides of the bowl away fro the blades, she turned it up to a high speed just for a second or two. Speed 8 should do it. It just flings it all to the sides. Does that answer your question?

Hi yes this one is very good. cookidoo.com.au/recipes/recipe/en-AU/r469559

Thanks for the feedback, I'll have to look into it. I'm very simple with my approach as you can see but sounds like a good idea.

Hope you enjoy it as much as we do.

Haha yes so true. Consultants are very spoiled, the company always has great incentives for us to earn. Everyone should consider joining us!

So good! I've had my kids make it too, the other one we like is creamy tomato salami fettuccine