Easter is the only time of year when you can put all your eggs in one basket.

SOUND OFF. One, two. Three, four. A one, two, three, four. Three, four!
Yep it is definitely March! It is the month when I get really focused because bills have been paid, kids have settled into school routines and the realisation dawns on me. Easter, birthdays, Christmas and INSURANCE are all going to cycle through again this year! I nearly tripped when walking in from the letterbox and I opened our home insurance renewal letter, surely that is a mistake? After a phone call and push 5 to speak to real person, it was revealed that this was in fact the cost to insure our possessions for another year! So while I personally have had no flood damage it seems the effects do indeed affect everyone. Silver lining is that I did not have to deal with cleaning and claiming due flooding. March is going to be the month I answer the kids request for non essential spending with no can do, we are saving!. Having ideas and dreaming thankfully cost zilch! Doesnt that have a wonderful snap to it... zilch!. We found that last year reading the travel section, or on TV, or from family and friends, places and things we would like to do with the kids. Problem was we kept forgetting about what great ideas we heard and liked! So when out for an all essential latte Man of The House suggested we grab a pen and write down our list to tick. This list is of experiences to travel to. Now of course Japan skiing and the UK motorhome trip are firm favorites but will have to wait till the end 2014 or 2015! Still they are on the list! Cant tick it off if it isnt written down! Other things are watch the Lions play at the MCG, see the fairy penguins on Phillip Island, The Great Ocean Road BnB trip. We came up with a wonderful list and have already planned a few that we can put a tick on! So it has been decided that the next 18 months will be full spurty get aways for long weekends and as much camping as we can fit in!

Why not try something so retro this Easter... chocolate fondue! What a great crowd pleaser! No need to buy individual Easter eggs, grab some turkish delight, fruit and marshmallow. Of course pop some of your favaourite chocolate in along with some pure cream. Hope you get down on your hands and knees to get the fondue set out of the back corner of your cupboard!

THE LOREM IPSUMS

FALL 2016

CRUSTED KING SNAPPER

1 lime (rind and juice) Handful FRESH coriander 150g shredded coconut 50g sesame seeds Salt to taste 10g maple syrup 15g olive oil 1kg king snapper fillets Lime wedges to serve. Preheat oven to 160 c Place rind in TM bowl, zest for 10sec/speed 9 Add coriander chop 3 sec/speed 8 Add coconut and sesame seeds chop 4 secs/ speed 6 Add salt, maple syrup, lime juice and oil. Mix 4 sec/speed 4 Coat snapper fillets evenly with crumbs and bake 30 minutes or until cooked. Serve with lime wedges and this salad...

KALE AND APPLE SALAD

4 cups packed finely chopped raw kale, preferably dinosaur kale 1 large red apple, such as Fuji, red delicious 1 full stick celery 2 x mc* lid walnuts, toasted 1/2 mc*, plus 2 tablespoons raisins 2 tablespoons Dijon mustard 2 tablespoons water, more if needed 1 tablespoon red wine vinegar 1/8 teaspoon sea salt Place kale in a large bowl. Rub together through fingers (like washing socks) until slightly wilted. Place walnuts in TM bowl and chop 2 sec/ speed 4, set aside. Place apple and celery in TM bowl and chop 3 sec/speed 4, Add half apple/celery mixture to kale along with 1 mc walnuts and 1/2 mc raisins. To the remaining apple/celery mixture add remaining walnuts and raisins to the TM bowl with mustard, water, vinegar and salt. Pure dressing 20sec/speed 9. Pour dressing over kale salad and toss to combine. *M.C. is the clear lid of TM bowl.

The weather has been messing around with my what I feel like cooking mojo. It is all dreary and wet so naturally I want to bake, stew and get all wintery like. Yet it is hot and humid so it is crazy! Easy solution is to steam baby steam! I have been practicing the new recipes for our menu offerings, Chicken Veloute`. All in favour at my place said aye and the ayes had it! This 20 minute ripper prepares 2 courses; a potato and leek soup. Second course is steamed chicken with vegetable tagliatelle and a creamy sauce to pull it all together. It allows me to get on with sneaky reading! Sneaky because sometimes you stumble on a gem that no page is a good stopping spot! This weekend it was Twelve Tribes of Hattie...a wonderful book that had me Talking like I was from Southern America! Of Course I pulled my mammas coming pie dish out and made sweet apple pie! I use the almond pastry recipe from the EDCB and the filling is green apples, cinnamon, butter and brown sugar...Lordy, Apple Pie is good! Speaking of pastry, Mamma Goose has been intentionally using her Thermomix everyday....a New Years Resolution! I have been thoroughly enjoying her random txt alerting me to a recipe that has tickled her fancy! I did however enjoy a divine passion fruit pie Mamma Goose whipped up, last minute when there for lunch/dinner. She made the almond pastry, and using my Key Lime Pie Recipe adapted it to swapping flavour to passion fruit! Wii Whoo, tasty little gem! Have a wonderful March and enjoy the next few pages! 2

THE LOREM IPSUMS

FALL 2016

Welcome to our second issue of Thermo Talk. This is our way of sending exciting hints and tips to you and also keeping you in the Gold Coast Thermomix loop. We are taking a fresh approach to our newsletters and getting a different consultant each month to do one. This month it is me, Leisa Montfroy, aka Divine Desserts. I started my Thermo-mix business, August 2009 in Bendigo Victoria, moved home in January 2010 and brought the TM business with me and still made cakes. Then the cake making slowed down and my TM business started to grow. By March 2010 I was promoted and the business continued to grow. February 2012 saw me promoted to JBM. I have the pleasure of working with amazing ladies and men from all walks of life. They all have inspiring stories to share. And yes we are still growing. It is such a great feeling to Love the Job your in. Wow! March is mad Where did it come from? Just finished Christmas and bang! Easter is here. Time to think all things chocolate. We have some great chocolate recipes on our Thermomix Community check them out at:

Chocolate Bread Most Wicked

Recipe of the month by GC consultant Bronwyn Ryall

Ingredients: 300g chocolate, made up of a mixture of white, brown and dark - I use Mars Bars, Rollos, Flakes plus white and dark cooking chocolate to make up the quantity. 500g Bakers Flour 15g sugar 10g Salt 1 Yeast sachet 300mls luke warm water 40g Cocoa 20mls olive oil This recipe is a bit fiddly but well worth it. Cut the 300g of chocolate into smallish bits, (e.g. the Rollos into quarters) and put them into a container and into the fridge. Meanwhile preheat your oven to 180c for fan forced and 200 for gas or electric ovens. Place the water, yeast, salt, sugar, flour, cocoa and oil in the TM bowl and mix for approximately 10 seconds on speed 7 to combine. Scrape down the sides for any residue and put the machine into closed lid position and knead for 2.5 minutes Turn the dough onto a Thermomat or bench top and roll out to around 30 cms approx. 2.5 cms in thickness. Retrieve the chocolate from the fridge and push each piece into the dough,. Then tuck the edges over and roll the dough into a ball. Knead slightly to shape and put directly into a greased bread tin. Cover with a tea towel and allow to rise for an hour in a warm place. Once your bread is doubled in size, brush the top with a little water and sprinkle either rapdura or raw sugar on top. Put into the preheated oven and cook for 25 to 30 minutes. When cooked, allow to cool completely on a wire rack, before slicing.

TIP To release bread dough from blades, turn bowl upside down and turn blades around a few times. Dough will fall out of bowl easily. Place bowl back on base and turbo 1 sec. Excess dough will come off blades, leaving bowl clean and ready to use again!

Chocolate butter
70g chocolate 120 butter, softened 30g icing sugar 1 tsp. vanilla paste Break the chocolate into smaller pieces and melt in the TM bowl for 2 minutes @ 60 degrees, speed 1. Add the softened butter, icing sugar and vanilla and combine for 6-10 seconds, speed 4. Serve with the Chocolate bread. So naughty! 3

HOST INCENTIVES
BOWL, BLADE AND LID HOST OFFER IS BACK . FOR EXISTING THERMOMIX OWNERS*(Those who purchased a TM31 before 1 March 2013) Host a qualifying demo: Pay only $195 for a Bowl, Blade and Lid set including butterfly, MC and basket (normally $395) If theres a TM31 purchase at the demo: Pay only $125 for a Bowl, Blade and Lid set including butterfly, MC and basket (normally $395) Customers absolutely love this promotion and wont want to miss out. Having a second Bowl, Blade and Lid set for a Thermomix makes cooking even quicker and easier! Keep the second bowl clean to beat egg whites or grate cheese. And for those families with allergy requirements, one bowl can be kept free from sensitive ingredients.

FULL STEAM AHEAD & A SEAFOOD BOUNTY COOKBOOKS

All qualifying customer* orders placed in March will receive a Full Steam Ahead and A Seafood Bounty Cookbook#! Full Steam Ahead The first book in the International cookbook series shows you how to steam your way to the perfect meal using the Varoma and TM basket. Full Steam Ahead shows you how to cook healthy steamed food in the Thermomix, whilst maximising the quantity of food that can be prepared at once. This book is packed with great recipes such as; Salmon with Salmon Mousse Stuffing and Mango Sauce Gilthead (Bream) in Salt Crust Russian Salad

A Seafood Bounty

Make the most of Australias abundant seafood with this delightful cookbook, filled with 80 mouth-watering seafood recipes such as; Sushi Salad Lebanese Snapper in Chilli Tahini Sauce, Salmon filled Empanada and Andrew Fielkes Prawn Bisque with Lemon Myrtle & Coconut Foam