Thermomix

Thermomix Stars in Cafes & Restaurants

Why all cafes & restaurants need a Thermomix. (Most of them already do have at least 1 Thermomix.)  
My friend & award winning chef, Eloise Emmett, who owned the hugely popular Mussel Boys restaurant for over 10 years, said “It’s a no brainer to get a Thermomix. The amount of time that you save is worth the investment over & over. I wish I’d had my Thermomix when I ran my restaurant.” Eloise, the author of the Seafood Everyday Cookbook & The Real Food for Kids Cookbook, said she constantly uses her Thermomix at home & when preparing for her dinners and functions. She is amazed with how easy it is to make quince paste in the Thermomix – no stirring! Some of the other things she makes with her Thermomix are fresh bread dough, curry pastes, coulis & sauces. AND pasta dough, aioli, purees, jams, relishes & chutneys. AND not to mention sorbets, ganache, creme’ anglaise, hollandaise & pate’.
“Here is the prep list from the launch for the Seafood Everyday Cookbook. While they are not Thermomix recipes as such, most of what I cook has some part prepped in the Thermomix.”
Bread
Tart base
Fettuccine
Fish crust
Salad dressings
Hollandaise for scallops
Beetroot chutney
Lasagne sheets
Tomato sauce base for lasagna
Fish stew base
Berry cheesecake
Lemon tart
Coulis
Sorbet
Quince paste

Three Japanese Matcha Green Tea Ice Cream & Sesame Pudding

I certainly agree with Ellie as early in my career, I worked at cafes, bakeries & a catering establishment for a number of years. You will find that using a Thermomix commercially works a little differently than domestically. Most restaurants wouldn’t use their varoma steamer because they utilise big commercial steam ovens.
My friends at Three Japanese used the Varoma to make a steamed savoury custard dish, called chawanmushi, as they aren’t able to have a steam oven at their premises. During a 2016 Cooking Class we used 5 Thermomix to make this popular recipe for the guests. Three Japanese also use a Thermomix to make their delicious Matcha Green Tea Ice Cream and Plum Sake Sorbet.
Any restaurant, cafe or catering firm would certainly use it for silky smooth purĂ©es, dips, flavoured mayos or aioli. Chocolate ganache is another popular use along with perfect creme’ anglaise and amazing instant sweet or savoury sorbets. For example Smolt achieves the most amazing lemon curd with their Thermomix. The Thermomix also roasts & mills whole spices to get the best flavours into dishes.

Some elements of this menu were prepared using a Thermomix at the Pidgeon Hole Cafe

Making flavoured salts or sugars was a favourite of Fiona Hoskin. Her Launceston restaurant, Fee & Me, won national awards for an innovative menu. Fiona & her chefs used a number of Thermomix to create maximum flavour, while saving time. You can find Fiona’s recipes from her restaurant in the Devil of a Cookbook which also includes a few recipes from renowned Chef Tetstuya.

Some chefs are concerned that the Thermomix will replace them. Having a Thermomix means they can work smarter, saving time while not compromising on quality. You can decide the level of involvement the Thermomix has in your kitchen.  While most commercial kitchens wouldn’t take advantage of the guided cooking function, with a little bit of practice, it is so simple to convert your own recipes to use with the Thermomix. As with any new technology, it just takes a little investment of time to explore the full potential you have right at your fingertips. The Delivery Briefing (provided by your Thermomix Consultant) & subsequent staff training in the correct use of the Thermomix is vital.

The German designed quality of the Thermomix stands up to the rigours of restaurant life. It is recommended to have a 2nd bowl blade & lid set, to speed up kitchen processes even more. All the parts are dishwasher safe (obviously not the base.)

The commercial warranty is 1 year, you have the full back up & support from your Thermomix consultant. Occasionally the blades need replacing costing only $115.

Many well known chefs are Ambassadors for Thermomix in Australia. You may have seen the Thermomix on cooking programs such as MasterChef Australia & Chef’s Table where many of the worlds top restaurants use a Thermomix.

Thermomix in Australia are developing a site called Kitchen Stars to feature restaurants & chefs who use a Thermomix. Renowned Spanish restaurant elBulli had 36 Thermomix to ensure perfect cooking for dishes requiring a constant temperature.

The Dani Valent Cooking video site features many top chefs preparing their favourite Thermomix recipes. Dani’s In the Mix Cookbooks also feature amazing recipes from chef’s around the world.

A chef recently mentioned to me they prefer to work in a kitchen that has a Thermomix.

It’s well worth mentioning that Thermomix are very popular in schools both in the cooking classes & canteens.

If you would like to see how the Thermomix can work for you in your commercial setting you can contact a commercially trained Thermomix consultant for an in-house demonstration.  (Yes I am a commercially trained consultant ;-))

I have seen Thermomix at many places all over the world -maybe you would like to do some Thermospotting too?

My Thermospotting Gallery

 

 

Layered Salad Jar

Layered Salad in a Jar is a fun way to serve salad & you can have so many variations based on your favourite in season salad ingredients. My version was created for a healthy eating workshop & after speaking with the nutritionist who was presenting I put together this yummy nutritious combo.

First make your dressing, I chose to use flaxseed oil & apple cider vinegar, you can use use lemon or lime juice instead of the vinegar or use extra virgin olive oil in place of the flaxseed oil.

Choose your flavours, try fresh herbs or your favourite mustard or even fresh chilli.

I love the zing of fresh ginger & garlic plus I had some gorgeous vibrant fresh turmeric as well!

Blitz 10g each of fresh ginger, garlic & turmeric for 5 secs on speed 7. Add 100g of apple cider vinegar & 100g chosen good quality oil & salt & pepper to taste, mix for 10 secs on speed 5.

 

Pour in your chosen amount of dressing to your jar or jars.

 

I like to make a “massaged” kale layer on top of the dressing layer, it really makes the kale taste amazing! After making your dressing leave about a tbs in the TM bowl, remove the stalks from the kale & put the leaves into the TM bowl & chop for 2-3 secs on speed 5 to your desired texture. Season to taste then set the Thermomix for 2-3 mins reverse speed 2. You can use a jam funnel to get your ingredients into the jar without pouring half of them onto the table. Try not to pack your ingredients down too much because you need room to stir them when you are eating the salad.

 

I like to include a shredded chicken layer, using leftover steamed chicken breasts (from steamed whole chicken) or you can poach them in the simmering basket after cutting them in half & cover with water to the max line cooking for about 20 mins, 100 degrees speed 1. You might like to chop up fresh hebs & garlic before adding water to give the chicken some flavour or use a big tbs of veggie stock paste. Once the chicken is cooked allow to cool & place in the fridge. Place cold chicken breasts into the Thermomix bowl & chop for about 3-4 secs reverse speed 4 until desired consistency is reached.

 

You can put layers of any of your favourite veggies, just think about vibrant colours to make it more appealing. It is better for any wetter ingredients to go towards the bottom of the jar, especially if you won’t be eating the salad until the next day. I hand chop things like cucumber, tomato or cherry tomatoes. If you are using avocado you will have to squeeze some lemon juice on it to stop it from going brown. I love using red cabbage or fresh beetroot that has been peeled I chop it for 3-5 secs on speed 5. Broccoli is another favourite of mine too. You could even do a boiled egg layer. Hand sliced radish looks & tastes great too.

 

Finish it off with some freshly chopped chives or other herbs & toasted seeds or nuts for some added texture.

 

If you want to ditch the jar, this salad is still delicious in a salad bowl! 😀

 

Thermomixing My Way To Lake Como Italy

I am sooooo excited!! As an Independent Thermomix Consultant we have the opportunity to earn our way to a reward trip to Lake Como in Italy, including a guided foodie tour by WA Chef Nico Moretti!!

Only the top selling 51 consultants from (1st Jan-30th June 2017) in Australia & New Zealand will get to go & I plan to be one of them. (We can sell a Thermomix to anyone in Australia)
Just for a bit of fun every time I get another point towards Lake Como, I am going to make an Italian recipe in the Thermomix & share the photo
Do you have any favourite Italian recipes you think I should try? I will only need to cook 50 plus recipes in the next 6 months!!

And anyone who hosts a Cooking Experience with 2 or more guests between 9th Jan & 30th April will go into the draw to win a Trip for 2 to Lake Como as well! I hope one of my customers wins the prize!

Join me as I cook my way through Italian Recipes using my Thermomix – 1 recipe for each time I make a sale – I need over 50 sales before the end of June to get to the Thermomix Reward Trip in Lake Como. I do love a good challenge.

See my Facebook Album here.

1. I’m counting this as an Italian Recipe – It is the Inside Out Chicken Parmigiana – Not traditional but very delicious! It’s from the Entertaining with Dani Valent Cookbook.

 

2. Homemade Pizza Dough

 

3. I also made Nico’s Ragu Di Pomodoro E Peperoncini – Spiced tomato sauce for the base of the pizza.

 

4. Homemade pasta dough in the Thermomix made into Spaghetti with Ragu Di Pomodoro E Peperoncini (Spiced Tomato Sauce & Cheese)

 

5. Dani Valent Cooking Red Wine -Braised Beef with Polenta Cremoso recipe by Joseph Vargetto (I used the truffle polenta I bought at the Essential Ingredient) – The dish tastes better than it looks!

 

The pasta & truffle polenta I bought at the Essential Ingredient in Newcastle 🙂

 

6: Tiramisu for 2 (in a jar – one for me & one for my friend & customer who upgraded her Thermomix at the start of March) I used the recipe from the Basic cookbook & added my own homemade vanilla bean paste. I made 1/3 of the recipe so I didn’t have to eat too much 🙂

 

7: Nico Moretti recipe for Spinach & Ricotta “Gnudi” – “Gnudi” are a classic Tuscan dish, and it’s like ravioli, but without the pasta (just the filling). These light & fluffy gnudi are STEAMED in the VAROMA and served with a fresh Salsa di Pomodoro (Tomato Pasta Sauce)

 

8. A regular recipe made at our place is homemade pesto, delicious as a quick sauce on pasta or spread on toast with fresh homegrown tomatoes is just heaven.

 

9. Nico Moretti’s recipe for White Chocolate Pannacotta

 

Hooray!! I’ve got my 10th sale – so watch this space for my next Italian style recipe coming soon 🙂

 

Entertaining with Dani Valent

Words can not express how excited I was to get my advanced signed copy of this awesome cookbook!! I have been lucky enough to do a bit of recipe testing for this cookbook & was invited for a week of the photoshoot – along with a couple of other cooks I got to cook some of the dishes that were photographed for the shoot. We all had a Thermomix each to use. It was so amazing to watch the pros work their magic with the styling & photography, I learnt so much & had so much fun too. I am so grateful for the experience.

There are so many amazing chapters & delicious recipes to share with you, here are a few pictures of the recipes I have made already & I will continue to update them. By the way don’t forget to check out the official Entertaining with Dani Valent site & register your progressive dinner in Feb to win great prizes.

The day after I got the book in the post – so exciting!!

BRUNCH

Kale, Chia, Pear & Orange Smoothie

 

Wholemeal Crumpets

 

Rhubarb & Blackberry Breakfast Tart

 

Spiced Carrot Porridge

 

Smoked Salmon Muffins with Steamed Eggs & Herbed Relish

 

Tiraccino

SPANISH

Tuna Empanadas made by my Mum

 

Herb-Salted Chicken and Chickpea Casserole

CHINESE

Masterstock Chicken

 

Fortune Cookies

PARTY

Rhubarb & Vanilla Rhumba

 

Romesco Dip

 

Spiced Nut Clusters

 

Mushroom Cappuccino (Mushroom Soup)

 

Sweet Potato Blini with Cumin & Sesame Crème Fraîche

 

Lamb Kibbeh

 

Black & White Chocolate Tatufo

 

LADIES’ LUNCH

Mimosa Float

 

Pea & Lettuce Soup

 

Champagne poached Chicken Terrine (Rustic Serving)

 

Champagne poached Chicken Terrine (Posh Serving)

 

Ruby Kingfish with Citrus Yoghurt Dressing

 

Spinach Salad with Crunchy Quinoa & Green Goddess Dressing

 

Apple, Pear & Bay Leaf Cake & yes it’s gluten free!

 

PLAN AHEAD

Inside Out Chicken Parmigiana from the Plan Ahead Chapter (I used sweet potato instead of potato)

 

Peanut Butter Parfait, Chocolate Bark & Raspberries

 

Mandarin Crème BrĂ»lĂ©e (I couldn’t find my blow torch lol!)

INDIAN

Tandoori Chicken

 

Palak Paneer

 

A BIT CHEFFY 

Pineapple Rum Cocktail

 

Confit Salmon, Parmesan Gnocchi with Creamed Cauliflower.

 

Chocolate Volcanos

MEXICAN

Gin & Cucumber Cooler

 

Gin & Cucumber Cooler (So refreshing)

 

Guacamole with Mango (Yes I love it!)

 

Smoky Chicken Thighs

 

Chilorio Shredded Pork with Lime-Pickled Onions

 

Chilorio Shredded Pork with Lime-Pickled Onions ( & I also had it with pork crackling too YUM!)

 

Flour Tortillas

 

Red Rice

 

Steamed Corn with Chipotle Mayo & Coriander Salsa

 

Family Beans

ROMANTIC

Spiced Apple Liqueur

 

Prawns, Wasabi Panna Cotta with Lime Sauce (I didn’t have any yuzu for the sauce)

Hearts Entwined Loaf

 

Parmesan-Crusted Lamb Cutlets, Creamed Spinach & Smashed Spuds

 

Chocolate Love Cake with Turkish Delight Jelly (I made my jelly into hearts & I only had pink food colour instead of red)

 

Chocolate Love Cake made for a team members birthday 🙂

CHRISTMAS

Zesty Avocado with Crab

 

Asparagus Tart with Sour Cream Pastry

 

Blackberry Vinegar Chocolate Truffles

BARBECUE

Baba Ghanoush

 

Roasted Carrot Hummus

 

Zhoug

BRING THE KIDS

Sticky Chicken Drumettes

 

Slow Roasted Lamb Shoulder & Fennel with Agrodolce

 

Cobb Salad

 

Chocolate Ripple Cheesecake Towers

 

Lychee & Mango Icy Poles