With a heavy heart I have decided to hang up my Thermomix Consultant Apron for a while. We have some great new consultants in the area now, which leaves me to re-adjust my priorities.
My original goal was to introduce families in NE Vic to Thermomix and offer a easier way to provide good, wholesome and nutritious food and give the kids a really good start to life. Now with more consultants in the area and the word is spreading like wild fire, I feel comfortable knowing that we're in good hands.
Thermomix has offered me an amazing journey and has opened up a whole new world to me and the adventure of "real" food!! To anyone interested in becoming a consultant, I would highly recommend it.
I'm happy to still be contacted for any queries or can point you in the right direction to some other wonderful consultants.
Happy Thermomixing and thank you so very much for your support and encouragement!
Joelene xoxo

Monday, November 16, 2009

Nan's Boiled Salad Dressing

In the pursit of finding all things low fat for a little longer, I dug up Nans Boiled Salad Dressing recipe which she uses pretty much as a replacement for mayo. Nan uses it in her coleslaw, through chopped egg and lettuce, and anywhere you'd use a dressing or mayo. And it's not full of oil! So here it is:

200g sugar (feel free to cut this back)
1 desertspoon mustard powder
1 teaspoon salt
2 heaped desertspoons plain flour *
1-3 egg (in Nan's words "your choice!" - I used 2)
2 1/2 cups water
3/4 cup white vinegar

Place all ingredients into TMX bowl and cook for 8 minutes, 90C on speed 4. Refridgerate once cooked and use a an alternative to mayo or coleslaw dressing.

* Apparently corn flour isn't strong enough to hold in the dressing and will end up going runny.  I'm keen to hear if any gluten free cooks out there have a suggested alternative??


  1. Made this with grain mustard and arrowroot instead of plain flour and it is perfect. (Well I think so ;) )

  2. Thanks for the feedback Thermomixer. Did you use equal amount of arrowroot in place of the plain flour? Thanks for the feedback! :-)