Thermomix Tips

Making The Healthy Chef’s Apple Bread Recipe in the 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?

Wheat in bowlFlour

ApplesApples chopped with ingredientsApple bread before ovenApple bread cooked & sliced_1

YUM!! I chopped the apples in the Thermomix too & used my Thermomix milled cinnamon stick & homemade vanilla bean paste & it was just delicious!!

 

 

Converting Recipes to the Thermomix

 

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.

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.

 

 

 

Making Thermomix Butter

Butter_1

My friends from A girl, a guy, furkids and food have the best  butter recipe or check out Dani Valent’s video on making butter here along with some great flavoured butter ideas. Of course if you have the model 5 Thermomix you can use the guided recipe which is super easy too!

So why would you make your own butter? It tastes so good!! You can save money & you also get buttermilk to cook with as well!

I love to use Ashgrove Cream. There are lots of places around Tassie where you can buy it in 2 litre bottles. Always use the best quality you can get, pure cream & not low fat cream.

Yes you start with cream, I normally do a litre at a time but you don’t have to do that is you are just starting out & you can always make another batch straight after making the first batch.

 

You insert the butterfly whisk & take it up to speed 4 (which of course you are not allowed to go higher than speed 4 with the butterfly in) & you will have whipped cream in about 20 secs depending on how fresh your cream is.

 

Whip it for a bit longer & then you have butter!!

And buttermilk!! remove the butterfly whisk & set aside.

 

Insert the basket

 

Time to strain off the buttermilk. Set it aside for some yummy baking. Cover the strained butter with cold water & rinse a few times – saving the first lot of rinsing water to put into soups. It is your choice how many time you rinse. It has been said the more you rinse it the longer it will keep.

 

My friend’s hubby makes these awesome butter paddles or you can use your clean cold hands to remove all the last of the rinsing water.

 

Then it’s time to put the butterfly whisk back in & add salt, I love salt but it also helps to preserve the butter. you can also add a non flavoured oil about 100g at this point if you want to have spreadable butter. Whip it up! it gives you that texture of buttercream icing mmmm.

 

After scraping out the bowl you may need to do what i call the “blade fling” put the bowl back into the Thermomix & if you have the butterfly on only go to speed 4 for about 1 sec.

And now the rest of the mix has been flung to the sides of the bowl making it easier to scrape out. Extra Tip – time to “flavour save” don’t wash the bowl & you can make something that has butter in the recipe straight away- a cake or a soup – this means you don’t waste a drop of butter & less washing up!

 

Then I like to store my butter in this butter dish my Mum gave me – how cool is that?

What is the best thing to do with your homemade butter? Spread it on something delicious some freshly made bread or crumpets – you can also freeze some of it to use later.

Happy Thermomixing!