Thermomix tips

“Famous ThermoFive”

“Famous ThermoFive” are my 5 chosen questions to ask my family, friends & customers about their Thermomixing 🙂 Please get in touch if you would like to answer my Famous ThermoFive questions.

My first interview was with my Mum for Mother’s Day, she has had her Thermomix for over a year now & I gave her an Entertaining with Dani Valent Cookbook for her early Mother’s Day pressie. (That’s one of my sisters in the photo too)

1. What do you love about your Thermomix?
I love weighing directly into the Thermomix bowl as I’m cooking & I love how well it blends. I make the best pesto with basil from my garden and a really smooth crepe’ mixture.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
At the moment it’s the Smokey Chicken recipe from the Mexican chapter of Entertaining with Dani Valent.

3. What is your top Thermomix tip?
I text Arwen for any of my Thermomix questions!!

4. What is your quick & easy go to meal?
Butter Chicken from the Indian Cookbook (It’s so quick when you have the homemade Tikka Paste already in the fridge).

5. Which Thermomix recipe/s do you want to try next?
Churros, Spanish Chicken & Red Rice from the Entertaining with Dani Valent Cookbook.

Thanks Mum  & guess what we made Mum for her Mother’s Day dinner? Spanish Chicken & Red Rice – she loved it!!

My next interview was with my son ❤️

1. What do you love about the Thermomix?
I love how easy it is to start something, then walk away & do other things while it’s cooking.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I love using the recipe community, it’s easy to find any recipe you want. I also like the Basic Cookbook.

3. What is your top Thermomix tip?
I like to use the simmering basket to strain cooked pasta.

4. What is your quick & easy go to meal?
Rice Pudding or Macaroni Cheese.

5. Which Thermomix recipe/s do you want to try next?
Cinnamon Scrolls.

My friend Eloise Emmett she is a Tasmanian Chef, Mum & Award Winning Author. 

1. What do you love about the Thermomix?
It stirs while cooking! I can have a shower while my porridge is cooking, get washing of the clothes line while dinner is cooking and it makes otherwise time consuming tasks like quince paste super easy. I also love that it inspires people too cook with real food and not buy as much food out of a packet.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
Arwen’s Black Forrest Trifle 🙂

3. What is your top Thermomix tip?
If you are thinking of buying a Thermomix or at all tempted, just do it, because you will eventually! I regretted not buying my first one when I was first interested, so I missed out on having it to make baby food for my first 2 babies and used all my pots, pans and blenders to prepare baby food and when I was making baby food for my 3rd child in the Thermie I would always think “why didn’t I just buy it earlier”!

4. What is your quick & easy go to meal?
My Butter Chicken recipe.

5. Which Thermomix recipe/s do you want to try next?
I like making recipes for my family so I would love to try the pulled pork recipe from the Entertaining with Dani Valent Cookbook.

My friend Ulla (pictured with Pepsi & Hamish) Ulla is the reason I signed up to be a Thermomix Consultant 5.5 years ago!! She came to work on a Monday morning & said she bought a Thermomix on the interest free payment plan & I would love it & I should be a consultant! She wouldn’t stop talking about how amazing the Thermomix was so I had to book a demonstration – I was sold at the icing sugar!! The rest is history, so they say 🙂


1. What do you love about your Thermomix? 

I didn’t fall in love with my Thermomix until I got it & started using it & now I wouldn’t be without it!
When I first saw the Thermomix at a demo, I had in mind Arwen loves food, cooking & has such a sunny personality, she should be doing this for her job!
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
Beef Rendang & the Torte Caprese’ (gluten free almond & chocolate cake)
3. What is your top Thermomix tip?
I use my Thermomix to chop up tired veggies for the dogs’ food, they love it!
4.What is your quick & easy go to meal?
Any soup including the Moroccan Lentil Soup & Stir-fry. 
5.Which Thermomix recipe/s do you want to try next?
Salmon with Salmon Mousse & Mango Sauce from the Full Steam Ahead Cookbook.

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!

 

Weekly Staples made in the Thermomix

Weekly Staples

If I have these in my fridge/pantry already made my life is so much easier – here is my list!!

Veggies Stock Paste

The first thing you make when you get a Thermomix, it saves you money & it adds extra flavour to soups & casseroles. Made from fresh veggies & herbs & a lot of salt to preserve it. It can last in the fridge for up to 6 months if you didn’t use it up first! 1 teaspoon is equal to 1 stock cube. Here is the ingredients list or you can put other things in too like mushrooms or leftover green parts of your leeks. So versatile & it packs a flavour punch!

Veggie stock paste

Thermomix made natural yoghurt

The automated recipe on the Thermomix model 5 is fantastic, with the option of using cream (yes please) and using powdered milk. it is one of 2 recipes where the blades stop moving & it keeps it at 37 degrees for 8 hours. Yoghurt is a great substitute for anything with sour cream if you don’t have any on hand, good for smoothies & also if you strain it over night you had labne – the most delicious yoghurt cheese!!

yoghurt

Tikka Paste

This paste is pure gold, so full of flavour. There are many variations on this paste recipe, I love the one from the Indian book so I am going to stick with that. Not only is this paste the start of the butter chicken recipe, (once you have your chicken marinating you can have butter chicken on the table in about 1/2 hour a perfect weeknight meal.) You can also use it to marinate any meat before grilling it. It makes a good marinade for a whole chicken before you steam it too. PS Yes you can store chillies, ginger or other fresh herbs in the freezer until you need them.

Tikka paste

Pesto

This is just so versatile, a dip or spread or toss through fresh pasta. So many varieties of pesto to try, pictures here is Jude Blereau’s recipe for pumpkin seed & coriander pesto. Here is my regular pesto recipe or my kale pesto recipe. You can use different nuts or a mixture of herbs, or even add some spinach leaves in for some sneaky veggie smuggling! Pesto is also an awesome filling in scrolls with cheese 🙂

pesto

Mustard

I hope you like it hot? This is my recipe for spicy mustard yum!! I use it when I make mayo or spread onto cold meats. I also use it in the famous veloute’ sauce we do at the Thermomix demo.

Mustard

Vanilla Bean Paste

My friend Charlie did extensive testing to create this awesome recipe that I use all the time. TIP: After making it add milk to the bowl and make the best vanilla milkshake ever!! Flavour saving is awesome!!

IMG_7365

 

Butter made in the Thermomix

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. 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! Here is my butter post.

Butter

Milled Pink Salt with Dulse (seaweed)

I know I store my pink salt in a pink chook? It’s kind of a bit strange but it’s worked for me the last 4.5 years!! I was first introduced to this salt by Fiona Hoskin at the first demo at my house when I had just decided to become a Thermomix consultant. It’s got lot’s of minerals etc but I just love the taste, it’s a recipe from Cyndi O’Meara. I used to use a recipe for it, but i make up a big container of it & then use it for everything even in my stock paste. I use about 500g of Himalayan rock salt & 50g dulse flakes & mill it up for on speed 10 for about a min until it has reached the consistency I like.

salt

Homemade Mayo or Aioli 

You can make so many different variations on mayo, using different oils, or egg free, add any herbs you like? I always love having garlic, lemon & homemade mustard in mine. I’ve even made a wasabi & lime version. So good to use as a dip on some bread or to dress a potato or sweet potato salad.

Chlorophyll Paste 

Recipe is in the In the Mix Cookbook I keep ice cubes of this paste in the freezer & add them to my smoothies or juices for an intense kick of green goodness 🙂

Coconut Milk or Cream

I normally make this right before starting my curry recipe, and then depending on the curry recipe I use the same TM bowl for the curry without washing the bowl (flavour saving) I love using Quirky Cooking recipe here is a good video that shows how to do it. Yes you will need a nut milk bag to strain it – they are available online or at most health food shops.

coconut

Wraps

I need to thank my foodie friend Charlie again for this recipe she got it off her Indian friend’s Mum & converted it to the Thermomix. So versatile I have used different oils or fats added black sesame seeds to make it look a bit different – here is the video of Charlie cooking her roti wraps. You can store them in the freezer wrapped in glad wrap & reheat them in the varoma.

flatbread