I’m so excited to be working with Sophia Thermomix Baking Blogger including her upcoming Australian Cooking Class Tour starting in Melbourne on the 23rd Nov & finishing in Newcastle on the 7th Dec. Sophia lives in London & is a Thermomix baking expert. She was taught to bake from a young age by her Dad who has been a professional baker for many years. I’m so excited to meet her in real life in a couple weeks time 🙂 I have all her cookbooks and heaps of her products that I absolutely love!! Including the Thermi Ergoslide.
1. What do you love about your Thermomix?
I love that my Thermomix is always on hand when I need it. It makes my baking life so much easier. I could never just whip up a cake in 40 seconds if I didn’t have it. My Thermi gives me the opportunity to be free and creative and have enough time to make a wonderful meal for everyone without having to slave away in the kitchen for hours. It’s just a wonderful helper.
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I would have to say I’d love to big up my Real Bread book. I am completely obsessed with sourdough bread and this book is full of incredible sourdough bread recipes. It is one of the nicest things you can eat and the fact that Thermomix can make it so easily is a huge bonus. My book Real Bread is also full of amazing tips on sourdough baking and how to get the process started. I’ve been a sourdough fan since I was a child and my Dad the baker taught all I know today about sourdough baking.
3. What is your top Thermomix tip?
I think by far my favourite Thermomix tip is that you can use the measuring cup to cut out the most adorable scones, cookies or any other biscuits. You don’t even need a cookie cutter and besides those shapes you can use the TM5 measuring cup to make a cute Easter egg or butterfly shape. Love it.
4. What is your quick & easy go to Thermomix meal?
I love a good bolognese. We make it once a week at home and I always use the recipe for Chorizo bolognese from my book Practice Mix Perfect. It’s quick, it’s easy and super delicious. We always make enough to have some leftovers the next day. If I want to mix it up I make meatballs instead which can also be found in my booklet Bella Italia.
5. Which Thermomix recipe/s do you want to try next?
I am currently really trying to make gluten free sourdough bread so that’s next on my bucket list to tick off. It’s a bit of a tricky one but, hey, I’ve got a Thermomix.
Thanks so much Sophia for your inspiring answers to my my Famous ThermoFive questions, see more Famous ThermoFive interviews here.
My Thermo Family: Thermbot, Paris Heston & Bimby with the Cook- Key attached.
As you know I do get rather excited about all things Thermomix & the Cook-Key is no exception. The Cook-Key attaches to your Model 5 Thermomix, where the recipe chip would normally sit. Then the first time you set it up you connect it up to your home wifi. It will automatically update to the latest updates available for the Thermomix Model 5, like sound options – you can turn the sound down or you can get it to chime for less time 🙂 There is a Cook-Key website to answer all your questions too. The most exciting thing about the Cook-Key in my opinion is that you can now use any of the recipes on Cookidoo (all tested recipes) as a guided recipe on your Thermomix Model 5.
Simply log onto Cookidoo & activate your Cook-Key by putting in the code on your Cook-Key. Then choose any of the the recipes on Cookidoo from any of the Cookidoo sites (12 countries to choose from) & create your own recipe lists, add them to your favourite recipes, or your favourite collections or even add them to your weekly planner. Turn on your Thermomix with the Cook-key attached & sinc the recipes so they now appear on your Thermomix 🙂 (If you are using another country’s Cookidoo & you don’t speak the language you can use use chrome translate so you can read the recipe in English (which can sometimes be amusing :-))
Plus special offers available – right now pre-order your Cook-Key for $189 plus $10 postage either through the Thermomix Shop selecting your consultant or contact your Thermomix Consultant directly & they can process your Cook-Key order including the option to put it on your zip money payment plan (12 months interest free) you will get 2 free mini Thermoservers – while stocks last 🙂 Your Cook-key comes with a 6 month subscription to Cookidoo & then if you choose to continue the subscription it will be $49 a year. Otherwise you still have the option to purchase individual collections that you love.
30 Day Free Trial Cookidoo Subscription – Simply log into Cookidoo or register if you haven’t already & under the browse dropdown box is the get subscription tab, once you select this is gives you the option of the free trial & this can be used by all Thermomix owners. What a great way to explore all the recipes before your Cook-key arrives.
I didn’t think it was possible, but Thermomixing is going to be even more fun!! HAPPY THERMOMIXING!!
I have made this recipe in the Thermomix too you just need to make sure you don't go above the max line so you may need to adjust the quantities. Also cook on 90 degrees on speed soft & keep checking it to see if it is tender, the time will depend on the type of meat you have used & how large you have chopped it up - don't forget to use reverse.
1 kg meat (*see note below)
½ kg potatoes (approx)
1 onion, medium sized
2 cinnamon sticks
6 star anise
4 cardamom pods
1 tablespoon tamarind block/paste
25 ml fish sauce
25 ml palm sugar
1 can coconut milk (might need extra)
1 small can Maesri (114 gm) massaman paste or ⅓ cup of massaman paste (see previous post)
HINT Buy palm sugar in the round blocks, then break up into lumps with pestle and chopper, and keep in an airtight glass jar
HINT Buy the 1 ltr cartons of coconut milk. The oil separates much better in carton coconut milk.
*Can be chicken, beef, lamb….whatever you want it to be. On the bone is best, chicken marylands can be halved. Chicken thighs are fine, halved too, or chuck steak or leg of lamb with the lamb cut off.
For 1 kg of meat, use a ratio of the ingredients below to make a slurry mix (to be added to the massaman at the start of the cook):
25 ml fish sauce
25 g palm sugar
25 g tamarind block
Dry Spice Mix
2 cinnamon sticks
1 tablespoon coriander seeds
2 star anise
NOTE This recipe may seem complex. It’s not. But there are a series of separate different things that need to be done to ultimately lead to the finished product.
Slurry Mix - Blend with enough water to make a slurry, then set aside
Dry Spice Mix - After dry roasting the ingredients for about 5 mins, add all except the cinnamon sticks into muslin or a chux wipe, tie up with kitchen string, and set aside, so then that little muslin bag too can be added to the massaman at cooking time.
Chop up dutch cream potatoes (approx 1 kg) into large chunks
Chop meat into large chunks
Quarter a medium sized onion
Pour approx ½ cup coconut milk into your large saucepan.
Add massaman paste, and stir fry mix till the oil in the coconut milk separates (approx 10 mins)
Then add to the saucepan: the tamarind slurry, chicken pieces (or beef, or whatever meat you’re using) the muslin bag containing the dry roasted spices, the cinnamon sticks, the quartered onion & approx half cup water.
Let the onion cook for approx 5 mins in this mixture, then add the chopped potatoes, ½ cup coconut milk (can add more if required later too)
Cook on a low heat for approx 45 mins. (For a beef massaman, if using a cheaper cut of beef, like chuck steak, you'll need to cook longer till it reaches the pull apart, fork tender stage). Obviously, the cooking time is also dictated by the size you have cut your meat pieces.
You want the onion and meat to be slow cooked, and for the sweetness of the onion flavour to come out into the massaman.
I have Thermofied Helen's by making the paste in the Thermomix pureeing the paste ingredients on speed 10 for 10 secs.
10g dried red chillies
2 cardamom pods, roasted
1¼ teaspoons cumin seeds, roasted
1½ teaspoons coriander seeds, roasted
1½ teaspoons shrimp paste,
¼ teaspoon whole black peppercorns
¼ teaspoon ground cinnamon
1 stalk lemongrass, finely sliced
1 tablespoon galangal, peeled and finely chopped
¼ cup garlic, finely chopped
½ cup red onion, finely chopped
Roast the shrimp paste, wrapped in foil and roasted in 200C oven for 15 mins
Roast dry spices as noted above (except for dried chillies and shrimp paste), in dry pan stirring constantly, till pungent, then put aside
Combine roasted dry spices, peppercorns, cloves and cinnamon and pound in a mortar/pestle, or grind up in a spice grinder.
Soak dried chillies in boiling hot water for 30 mins.
Remove chillies from water (keep the water) and chop finely
Add (in mortar/pestle or processor, but not into the spice grinder which is for dry spices only!) remaining ingredients and process to a paste, using some of the chilli soaking water if the paste needs to be moistened during this process.
Makes approx 1 cup of paste. Paste can be kept frozen in an ice cube container, or will keep in the fridge for approx 2 weeks.