Thermomix Recipes

Kiwi Collection on Cookidoo

Lamb Cutlets with Spinach & Pea Puree

My Mum & her family are from New Zealand so as soon as I saw thew Kiwi collection on cookidoo I knew I had to try some of the recipes. I made the afghan biscuits with my nephews too & they loved it! A recipe our Mum used to always make for us. The thing I like about this Lamb recipe is you use a pan to sear the lamb & the Thermomix is used for a marinade for the Lamb before it goes into the oven & then a red wine jus is made in the pan & the spinach & pea puree is made in the Thermomix. it tasted amazing too!!

Afghans – Mum used to make these all the time & we loved them!!

Sophia -Thermomix Baking Blogger’s Famous ThermoFive

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.

The Thermomix Cook-Key & Cookidoo Subscription

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!!

Sylvia’s Almond Bocconcini

Thanks so much Sylvia for giving me this recipe to share, you can meet Sylvia at the Italian Pantry, which is where you can buy the cherries for this recipe. 

Sylvia's Almond Bocconcini
Author: 
Recipe type: Baking
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
Thanks to Sylvia for letting me share her delicious & easy recipe.
Ingredients
  • 500g Blanched Almonds into almond meal
  • 500g caster sugar into icing sugar
  • 6 egg whites
  • Amarena cherries in syrup 250g
  • Almond flakes or pistachios to roll into the biscuits
Instructions
  1. Mix the almond meal, icing sugar & egg whites in the Thermomix to form a marzipan like consistency low and slow. (I did it at speed 4 for about 30 secs.)
  2. Form the biscuits into balls and put a cherry in the centre. Roll in almond flakes and let them sit for 4-6 hours the longer the better, at room temperature.
  3. Cook until golden on 160 degrees.
Notes
Sylvia normally makes a half batch.
You can make your own almond meal & icing sugar in the Thermomix on speed 10 for about 10 secs.