It’s so hard for me to choose my favourite foods but cheese is certainly up there as a favourite food – it just tastes so good & makes everything else taste so good too, so imagine how delicious your own homemade cheeses taste! It’s kind of dangerous but good. Here are my favourites & maybe some day I will get a chance to make some hard cheeses or even a brie!!
This is my homemade Labna cheese in one piece, I start from scratch & make homemade yoghurt in the Thermomix (I use the automated recipe rounding up the cream & the starter yoghurt) & then it is simply left to strain over night so it becomes firm. There is also a recipe for this in the In the Mix (first book).
You can roll it into balls & marinate with your favourite herbs & spices & then cover it with oil & keep in the fridge. This cheese is so versatile you can eat it on toast with crackers or veggies sticks served in salads or sandwiches. Or simply on it’s own as a cheeky snack – So good!!
Next is the ricotta or paneer cheese – they are pretty much the same thing but used for different dishes – heat up milk (some recipes have cream too) & then add some vinegar to it, let it sit & then strain the liquid away & you are left with the soft fresh cheese to cook with. Try a ricotta gnocchi recipe or a spinach & ricotta pie.
Click on this link for the recipe for Paneer Curry 🙂 Which includes the recipe for making the paneer.
The other cheese you can easily make in the Thermomix is Mascarpone, I will be making this again soon & will take some photos to share with you. I hope I have inspired you to give cheese making a go? It’s so fun & rewarding and best of all it’s delicious 🙂
This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).
First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))
Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.
Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.
Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂
While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).
When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.
Yes people are still buying Thermomix!! Of course they are because they are so awesome!!
When I deliver a Thermomix I want people to get the most out of their new kitchen friend & ask them if they would like to accept the Thermomix 30 Day Challenge. “Your mission should you choose to accept it is to make 1 new thing a day in the Thermomix everyday for 30 days, it can be something as simple as making icing sugar in 10 secs, also if you miss a day you can make up for it on another day. In the challenge try to use every part of the Thermomix at least once including the Varoma. It is optional to share photos of the food you make in your 30 day challenge on social media with the hashtag #thermomix30daychallenge. (Feel free to share on my Arwens ThermoPics Facebook page too)” Of course you don’t have to be a new owner to accept the challenge either, you might just want to try some new recipes for 30 days 🙂
At your 1 hour delivery session, you learn all about your new Thermomix & how to use it, as well as cook your first recipe while your consultant helps. We recommend hosting another Thermomix demo a few weeks after your Thermomix has arrived because at any presentation you will only remember 20% of the information. Or you may like to go to one of the Thermomix demonstration style cooking classes.
Here are my tips on the best places for inspirational Thermomix recipes.
Sign up to the My-Thermomix Recipe Platform. (It’s available for TM31 & Model 5 Thermomix owners – you just register with your serial number from your Thermomix on the TM31 it is underneath & on the Model 5 it’s under the settings menu in about Thermomix) If you have the Thermomix model 5 you can put in the codes on your recipe chips & those recipes will be uploaded. Once you have access to the platform you can purchase tested recipes in collections for around $3 & it also has a menu planning & shopping list feature – it is best to use either google chrome or firefox as your internet browser – when you sign up you will get 1 free collection straight away, so what are you waiting for? Also later on in the year the cook key will be released,a device that somehow enables the Thermomix model 5 owners to access these purchased recipes from the platform as a guided recipe on their Thermomix model 5. If you need any extra help with the platform you can ask your consultant or ring Thermomix directly on 1800 004 838.
The Thermomix Recipe Community has over 21,000 recipes & growing everyday. This is a place where Thermomix enthusiasts upload their favourite recipes they have converted to the Thermomix. These are not tested recipes. It is a fantastic tool you can search for a favourite recipe or ingredient or even a user like me arwen.thermomix 🙂 The advantage of creating your own profile on the recipe community is you can create your own folders & keep your favourite recipes in them – you can also ask other users to be your “friend”. Your friends will be able to see your collections & you will be able to see their recipe collections.
Quirky Cooking is a fantastic site especially if you have allergies or food intolerances.
Dani Valent Cooking is available for amazing Thermomix recipe videos, you get 1 free video a month for the free subscription or for $89 a year you get 1 Thermomix video (with printable) recipe a week & you start with 25 recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing chef’s recipes too. I’m kind of addicted to this site 🙂
Of course you can just google Thermomix & whatever recipe you are looking for & there are so many blogs, Facebook groups & pages for you to join too! I think one of the great things about the Thermomix it really has built a community of Thermomix lovers & we love to help each other with our Thermomixing & share our favourite recipes. The main thing to remember is we all cook differently no matter which appliance we are using & we all have different tastes or requirements for our food, lifestyles, our families & friends. So don’t be scared of your new best kitchen friend, pick up your trusty spatula, just be brave & Thermomix!
I am sure I have mentioned before what a fan I am of Teresa Cutter – The Healthy Chef & I love all her recipes – they are not Thermomix recipes but so easy to make in the Thermomix here is her recipe for Apple & Cinnamon Bread. I wanted to take the recipe 1 step further back by making my own spelt flour so I started with spelt grains. Did I mention i just love milling in the Thermomix?
YUM!! I chopped the apples in the Thermomix too & used my Thermomix milled cinnamon stick & homemade vanilla bean paste & it was just delicious!!
This is my kitchen – I think it is the kitchen of the future – I cook almost everything with the Thermomix – I have no built in cooktop! Above where the TM31 is sitting is my pull out range hood. I have an induction plug in cooktop if I need to use it saving so much space in my kitchen 🙂
This is a question we get asked a lot being a Thermomix consultant – “Can I still make my own favourite recipes using the Thermomix?” The answer is YES!!
The easiest way to convert a recipe is to find a similar recipe in the Thermomix book that came with your Thermomix & use that as a guide putting in your own ingredients. This is made even easier with the guided cooking function on the Thermomix Model 5.
There is a lot of useful information about converting recipes in the first few pages of your “The Basic Cookbook” that came with your Thermomix Model 5.
Doubling or halving a recipe: Adjust time by 20% more or less. (You must remember never to go above the max line in the bowl or the simmering basket & I would not recommend doing a double batch of jam or chutney in case it bubbles over.)
Chopping onion or vegetables & herbs: What size to start with – the golden rule “If it can fit in the hole in can go in the bowl” Don’t try putting a whole pumpkin in please? Roughly chop pieces so they are about the size of the MC (measuring cup) before putting them into the bowl. What texture do you want? Speed 4 – 5 you are still in control & can have the texture of “roughly chopped” speed 7-10 is pureed this doesn’t matter for a soup that will be pulverised or a curry paste. Just chop for a couple of secs to start with, you can always chop it again if you need to. Listen to the sounds your Thermomix makes you can tell when something has finished chopping.
If it can fit in the hole it can go in the bowl!
Roughly chopped on speed 5 for 2 secs
finely chopped speed 7 for 2 secs
Always scrape down the sides of the bowl before sautéing
Chopped cheddar on speed 4 & parmesan on speed 10
Chopping cheese: roughly chop into cubes- is it a hard cheese like a parmesan? It will need to go up to speed 10. Softer cheese can go to speed 5 otherwise you will have a puree’. Listen to the Thermomix but it will take about 5 secs for each of these cheeses.
Milling: Milling grains or or spices takes about 1 min on speed 10. It is best to have a min of 100g if you are trying to do a small amount at a time like 1 tsp you won’t have great results. If you are wanting to get a small amount into a cake mixture mill the whole spices with either some of the sugar or flour from the recipe & this will help to incorporate it.
Saute’: Always use 100 degrees or varoma temperature to produce enough heat to saute’ & you will need a min of 3 mins on a slow speed soft or speed 1 with reverse to saute’. To enhance flavours & if you have time saute’ for 5 – 10 mins. (an excellent tip we learnt from Nico Moretti) You may like to let some moisture out while cooking, to do this place the simmer basket on top of the lid instead of the MC.
*Cooking casseroles always have the blades in reverse on soft speed as too not break up the food too much. Also don’t shop your meat or chicken into too small a pieces, they can break up by being constantly stirred. (2 – 3cm size pieces are a good min). If you like to buy low fat mince some of the brands have been minced super fine so when they are stirred on reverse it can create a strange grainy texture. to avoid this after you have browned the meat transfer it into the simmering basket so it stays in the sauce but away from the blades.
Steaming: You always need a min of 500g water in the TM bowl & you always need to use the varoma temperature to produce enough heat for steaming. If you are in a rush you can use boiling water from the kettle. I also put the things that need more cooking like proteins or hard vegetables in the varoma dish & then veggies that need less cooking on the varoma tray. For recipes like the whole steamed chicken you do need to have 1 litre of water because you will be steaming for over 1 hour.
Mixing: cake or muffin batter 5 secs on speed 4 scrape down then do another time, you don’t want the speed to high or to do it for too long otherwise you risk your cake or muffins being tough or rubbery.
Look at the recipe you want to make & work out the best order to do things without having to wash the bowl between steps, so normally start with the dry ingredients & progress from there.
There are lots of tips and ideas to be shared about converting recipes to the Thermomix – this is my quick & easy basic guide & I will possibly update with some more ideas soon. The main thing to remember is to have a go – most recipes are actually made easier by using a thermomix, so give it a try & you will be pleasantly surprised.