Thursday 31 October 2013
An Unexpected Journey - my season as a Thermomix Consultant
Given that my first response to the Thermomix (based on a picture and the price tag) was 'That's immoral", there's going to be an interesting story to my decision to start selling them!! And a curious journey it has been. Some things have been expected (like trying to swallow massive slabs of humble pie) and many other things have been unexpected, like opening new doors, discovering my passions and growing me in areas that needed to be pruned.
The key to the story was my mother in law, who had seen it in action and thought this would be a life changer for us. An enormous gift she thought would be a wonderful change she could make in our lives. I was pityingly sceptical and (barely politely) turned down the offer.
After 5 months, some arm bending, and an interstate visit from my in-laws, we had a lovely and straightforward woman (Julie Ann Allen) come and put us through the Thermomix paces. Not before I had given her some scornful "no thanks, I don't do party plans". I had hated feeling pressured to buy over-priced items that I could live without and didn't want to put my friends through any such experience. I was suspicious but relieved when I found out about the straightforward structure of the demonstration.
That soon gave way to excitement and amazement. My husband and I could see this would be a worthwhile investment, and thanked my kind parents-in-law and decided to pay half ourselves. It wasn't a stupid move. That half we paid was re-paid in grocery savings in 9 months, and I was keen to see people I loved helped like I had been. I had been given fun and time back in the kitchen.
My physiotherapy work was proving a little tricky to dovetail around my husband's commitments and the family needs, and my sister in law had turned my world up-side down by starting with Thermomix and having a ball, so I took the plunge and committed to do what I had criticised others for doing; started a direct selling business. (My sister-in-law and I are pictured above when I had just qualified).
Part of me still cringes at the phrase because of the connotations it brings up, including my rudeness. My first three months I kept looking for the 'evil' in the business. I was waiting for the 'ah-ha, I was duped, they are all monsters'. Instead, I got work. Hard work. Loads of training, support, some wins and losses, encouraging managers and group leaders and lots and lots of fun, creative people. The support has been amazing. My group leader has been generous, my branch managers incredibly encouraging. I have had a very fun team to play with and create yummy food.
Much of the last eighteen months has mostly been about meeting gorgeous folks I would have never had the chance to get to know and reconnecting with family. Some I still regularly pray for as I have discovered the struggles in their lives. I hope that the Thermomix would be some practical help as it has been for me. I have made some life changing cyber acquaintances as well, as the indomitable Leonie of ThermoFun and I discovered a shared passion for perfect recipes and life's hard twists and turns.
It's also been about having my preconceptions challenged. I have come to discover a whole world of brave folks setting up direct selling businesses of great products in order to work around family needs. I now own a lot of Norwex and some Mary Kay, and find them well worth their price tag!
It's been about extreme time management as I have tried to juggle ongoing therapy needs for my fourth child, some learning challenges for my first, lots of involvement in our church and college community and my husband's many commitments. I am much better at working out how to make things all fit, and also, know when there is just too much to fit.
The Thermomix experience has definitely opened doors for me. The small business training has been very good with an excellent focus on customer care. Information that my physiotherapy degree sorely lacked. On the horizon for me are small business opportunities that I would have never had the courage or knowledge to take, but have now I'm looking forward to. And that's because it has helped me realise my passions. Like seeing children confident and excited about the healthy food they can prepare!
However, more than anything else, the "Thermomix Consultant journey" has been about some much needed growth. And not just my 'direct selling' generalisations and rudeness. I was quickly shocked by how vulnerable I felt at presentations. I was used to instant respect and desire for my services as a physiotherapist. It was a scary feeling to be 'needing' people's business and starting skills training all over again. I had to face up to my pride and my judgementalism and decide that if I knew how good the Thermomix was, it didn't matter what other people were possibly saying or thinking, I just needed to get on with providing an excellent and helpful service. And the growth has been ongoing as I have faced tricky situations that brought out my fearfulness and had professionalism and generosity modelled to me by my group leader.
And I have to stop and say what an incredible support my group leader, Fleur Cole, has been. Riding the waves with me as I tried to fit everything in, she has been generous every step of the way. Over 12 months, I realised that I needed more than 20 hours per week to make my Thermomix business really effective, and just for this season, I can only invest 4-8 hours per week in work. Seeing this, my group leader has opened doors for me as a Thermomix Ambassador to continue sharing my passion for helping others cook well and enjoy their Thermomix, at a pace that suits my family. I look forward to continuing to develop recipes for those on the FAILSAFE diet (and hopefully a cookbook), and inspiring many.
So that's it. No bogey men. Just lots of support, learning and precious people. I'm very thankful for it all!
Thursday 10 October 2013
Chilli and Ginger Jam
You know - sometimes you just want to have fun...and play with flavours that get the salivation really rolling.
This little jam was inspired by Dani Valent's "In The Mix" Apricot and Cardamom jam. So many options....
A little bit with grilled fish, or BBQ'd lamb, or my Thai steamed fish. Go on, you know you want to!
This little jam was inspired by Dani Valent's "In The Mix" Apricot and Cardamom jam. So many options....
A little bit with grilled fish, or BBQ'd lamb, or my Thai steamed fish. Go on, you know you want to!
Chilli
and Ginger Jam:
Toast 3-6 dried red chillies (to taste – we
love HOT)
And 20g of dried coriander seeds
TOAST 5
minutes 100 degrees speed 1.
Mill for 2 minutes speed 8-10 (turn it up
as the bowl cools down)
They won’t be perfect powder – don’t worry.
Add 190g crystallised ginger, chop for 8 seconds speed 8
Add 50g sugar and 50g water and cook for 5 minutes, 100 degrees, speed 2.
Blitz
for 10 seconds speed 6, repeat if necessary to form
a coarse paste.
I have experimented with a dash of
lime juice and fish sauce, a slug of sesame oil and it is seriously moreish
Steamed Fish with sticky sauce and crunchy garnishes
This is a 'test the limits' recipe. It's about discovering the cool things you can do with your thermomix, like making crunchy garlic garnishes as well as steaming your fish and your rice all at once.
There are a lot of sections to this recipe, but they are all simple and you can just cut down the time by preparing the garnishes on the stove top while the steaming is happening. Just be aware - you need to soak your sticky rice for 6 hours before cooking. (just factor that one in :)
INGREDIENTS:
Fish and Sticky Rice
2+fillet firm white-fleshed fish,e.g. barra, up to six pieces
2+banana leaves ,for steaming and serving
2+cups of sticky rice, (SOAKED FOR 6 HOURS)
pinch salt and pepper for seasoning fish
2+banana leaves ,for steaming and serving
2+cups of sticky rice, (SOAKED FOR 6 HOURS)
pinch salt and pepper for seasoning fish
Crunchy Garnishes
80g vegetable oil
2 clove garlic,finely sliced
handful thai basil leaves,washed and dried
few coriander leaves,washed and dried
1/3MC of Fried Asian Shallots
1/3MC of sesame seeds
2 clove garlic,finely sliced
handful thai basil leaves,washed and dried
few coriander leaves,washed and dried
1/3MC of Fried Asian Shallots
1/3MC of sesame seeds
Sticky Sauce
5cm piece of ginger,peeled and halved
2long red chillies,halved, deseeded optional
100g palm sugar,roughly shredded
60g lime juice
60g fish sauce
2 tablespoon tamarind paste (40g)
2long red chillies,halved, deseeded optional
100g palm sugar,roughly shredded
60g lime juice
60g fish sauce
2 tablespoon tamarind paste (40g)
Preparation
Rice Cover the rice with water generously and
leave to soak at least 6 hours
Crunchy Garnishes
Toast
sesame seeds for 5 minutes, Varoma Temperature, reverse speed 1. Tip out and
wipe TM bowl.
Pour
oil in TM bowl and set to 14 minutes, varoma temp, reverse speed 1
After 2
minutes, drop the garlic in and allow to fry
When there
is 4 minutes to go, drop in the thai basil leaves.
When
finished, pour onto a piece of paper towel over a small bowl.
Add the
ginger, take the reverse button off
ans chop 4 seconds speed 7, add chilli to the TM bowl chop for 3 seconds speed
7
Pour
back 20g of the reserved oil and sauté for 3 minutes varoma temp speed 1
Weigh
in the sugar, fish sauce, lime juice and tamarind paste and cook for 6 minutes,
varoma speed 2.
Tip
into a small jug or bowl and wash out the TM bowl
The
remaining oil is a beautiful seasoned basil and garlic oil for stir fries.
NOTE: If you don't mind using the stove top and want to
save time - you can prepare the garnishes in a pan while the fish and rice are
steaming. Simply fine slice the garlic, chiffonade the chilli and grate the
ginger.
Heat
1 tablespoon of oil in a wok over high heat. Add garlic and cook until golden
(don't burn it or it will be bitter). Transfer to paper towel. Add 2 more
tablespoons of oil and fry the basil until crispy and reserve on baking paper.
Tip out all but 1 tablespoon of oil and add the ginger and chilli and stir fry
for 1 minute. Then add the sugar, lime juice, tamarind and fish sauce (you may
need extra tamarind, lime juice and fish sauce if cooking in a pan) and cook
until syrupy. Transfer to a jug.
Fish and Sticky Rice
Season
the Fish with a little of the reserved oil, salt and pepper and a little of the
sticky sauce, sprinkle with half the toasted sesame seeds and wrap in the
banana leaves.
Rinse
out the rice, and put in the bottom tier of the Varoma, shaping into a donut to
allow the steam to pass through well.
Put
1000g of water into TM bowl, set to 28 minutes, varoma speed 2
Place
fish in the top layer of the Varoma, and place all levels on top of the TM.
Stir
the rice 1-2 times in the cooking time.
To
serve – place cooked fish on banana leaves, pour a small amount of sauce on top
and sprinkle with the crunchy garlic, basil leaves, remaining sesame seeds,
shallots and fresh coriander.
Madame Pa's Signature Thai Green Chicken Curry - for the Thermomix
Madame Pa’s Green Chicken Curry
Blue Elephant Royal Thai Cuisine
This is just one of those magic recipes. That one you perfect and feel it's your own signature dish...except of course, it's some one else's! I would love to know more about this Madame Pa, as my journey into Thai food (beginning 15 years ago) was made all the more exquisite by the Blue Elephant cookbook. I'm sure there is many a story to tell.
I would love to hear your experience with this dish - I think it's an exciting and rather different way to use the Thermomix.
Ingredients:
· 1
cup fresh coriander leaves
· 3tbsp
vegetable oil
; just over ½ line on MC - use upside down til oil is needed.
· 1
½ Tbsp green curry paste
· pinch
freshly ground coriander seeds
·
1
pinch freshly ground cumin seeds
· 370ml/13fl
oz/1 ½ cups coconut milk
· 1
boned and skinned chicken breast, sliced into bite-size pieces
· 2
green aubergines (eggplants),
· quartered
sprig pea aubergines (eggplants)
· 1tsp
sugar
· 1
½ Tbsp fish sauce
· 2
kaffir lime leaves, torn in half
· 6
Thai basil leaves
· 1/2
fresh red chilli, thinly sliced
For the
garnish
· 2tsp
cream of coconut milk
·
fresh
Thai basil for sprinkling
Thermomix Method
Toast cumin and coriander seeds for
2 ½ mins
100 degrees speed 2, cool 1 min
In the meantime wash and spin/pat your coriander
leaves
Put a tissue just under the MC and grind
1 min
speed 8-9. When finished, lift bowl out and gently tap lid
on bowl to loose spices, then tip into the tissue. The coriander will still
have shape.
Put coriander in and blitz
2 seconds
speed 7. Scrape and remove into a small bowl.
Place oil in TM bowl, set to
23 mins,
varoma speed 2 heat for 1 min
At 22mins
add the coriander through the hole in the lid and fry 1 min
At 21mins
add the paste and ground seeds and fry for 2 mins
At 19
mins press 90 degrees and start adding the coconut
milk through the lid ½ a cup every 30 seconds
At 17
mins, press REVERSE, add the chicken through the
hole in the lid, press 80 degrees, speed
to 1.
At 5 ½
mins add your
· eggplants
(or zucchini and squash as replacement – can add a handful of snowpeas in the
last minute)
· sugar
· fish
sauce (I measure 1/3 of the MC)
· kaffir
lime leaves
· thai
basil leaves
· chili
When finished, check balance of flavour. If you
have used coconut cream instead of milk you will need to add lime juice to cut
through the cream and balance the tartness. Otherwise, just balance the
salty/sweet/hot and turn on for 1 min 80
degrees reverse, speed 1.
Serve with garnish in thermoserver.
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