Veggie Stock Paste is recommended to be the recipe you make when you receive your new Thermomix. I will spend an hour with you teaching you how to use your Thermomix & we will cook this amazing recipe together as part of your training – either in person or virtually. I have Thermomix customers all over Australia, so we can do this via facetime or zoom if you are not living in Tasmania.
You will also need to pre register on cookidoo here to activate your 30 day free trial on this online recipe platform. Your Thermomix comes with a 6 month subscription and then you can choose to continue the subscription for $49 a year. You will still have the Basic Cookbook recipes on your Thermomix if you decide not to continue or you have no access to wifi. All the recipes on cookidoo are tested by Thermomix and new recipe collections and cook books are being added every month. Start browsing recipes and creating your own favourite recipe lists. I will teach you how to use cookidoo while your veggie stock paste is cooking and answer any of your questions.
Make sure you have your wifi password handy too because you will need it to log into your new Thermomix.
This veggie stock paste is a good base for a lot of savoury recipes – 1 tablespoon is equivalent to 1 stock cube.
Please have all your ingredients ready as per the picture shown – the best bit is you don’t need to cut things up too much now that you own a Thermomix!! This recipe is really adaptable, if you are missing a couple of the ingredients it won’t matter. You may also like to add leek or mushrooms to the recipe.
Have some containers or jars ready to store your veggie stock paste it will make about 1 litre & because of the salt content it will keep for up to 6 months in the fridge. (You will use it up before then I promise) You can also store it in the freezer but it won’t actually freeze if you use the full amount of salt.
200g celery, chopped into thirds - keep light coloured leaves on
2 carrots, chopped into rough pieces
1 onion, peeled halved
1 tomato, halved
1 l large zucchini, chopped roughly into pieces
2 cloves garlic, peeled
1 bay leaf
1 bunch parsley, fresh
few leaves basil,fresh
few leaves sage, fresh
1 sprig rosemary
150 grams rock salt
1 tbsp extra virgin olive oil
We will follow the guided recipe to cook this recipe - Instructions are in the Basic Cook Book.
Here is a delivery video for you to refer back to if you forget anything – please select English Australia when choosing the language and please note the measuring cup actually weighs 82 – 83g.
You may wish to join my Arwen’s Thermo Pics Customers facebook group, it’s a great place to ask questions share food pictures and recipe ideas. And to the right of this post you should be able to sign up to my monthly customer newsletter
Here are some things that may help get you started
Wow these crazy times we live in at the moment have seen some terrible things happen but also some inventive and amazing things too. So I love this idea that Chef Charlie Carrington and his team came up with to have Masterclasses with 3 recipes a week and each week will be a different country’s cuisine. If you are lucky enough to live in Melbourne you can order the box of ingredients for the week and then cook along at home while you watch the youtube masterclass or each of the nights Charlie does a live video on instagram where he cooks the recipe and answers any questions. If we can’t travel the world right now we may as well taste it in our own kitchens. I have been doing the DIY version and having to make up parts of the recipes myself as some of the ingredients boxes includes parts of the recipes already completed like the spice mixes, pickles or sauces. This really has been a delicious journey so far and I am definitely along for the culinary trip around the world with Charlie & his team. I’m so grateful to be able to join in and already have been introduced to some new recipes, ingredients and spices to make & taste.
You know I love nothing better than a cook-a-long, so when I saw Jock Zonfrillo’s instagram post about his Scottish Breakfast instagram live cook-a-long I was in. My family on my Mum’s Dad’s side were from Scotland so I borrowed some family heirloom props too!! Jock did ask us to wear some sort of tartan quote “I’ll be disappointed if you don’t… not angry… just disappointed. We were going to make Glasgow Rolls with Square Sausage and we were also given a suggestion of some Scottish treats to snack on while we cook. The dough for the rolls needs to be kneaded for 10 mins – of course I did it in the Thermomix!! I milled the spices for the sausage in the thermomix too & steamed the potatoes for the “Tattie Scones”. I ened up making the rolls for a 2nd time because when I proved them in the morning I fell asleep and they over proofed!!
It’s no surprise to me or anyone else that I love the Dani Valent website. It is a subscription site for amazing Thermomix recipes and videos, you get approx 1 free recipe a month for the free subscription or for a yearly membership you get 1 recipe a week & you start with all the current recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing Chef’s recipes too. What’s not to love? Being inspired to try & taste new recipes, learning new skills & ideas for your Thermomix cooking plus I love seeing how Chefs use the Thermomix for their dishes. Sign up here.
I have now currently made ALL of the recipes from this website & some of them I have made a few times because they are so delicious 🙂 It has taken me a few years to complete all the recipes and I will be attempting to keep up and cook each new recipe every week and update this post with the photos of the recipe. I hope you will be inspired to cook along too. Happy Thermomixing!!
Here is one of the free videos with Jo Whitton from Quirky Cooking making Coconut Pancakes with Blueberry Syrup.
Matcha Smoothie Bowl
Black Rice Pudding
Breakfast Curd with Toasted Grains recipe by Chef Jesse Gerner – It was really yummy!
Miso Hollandaise (served with slow 60 degree eggs)
Mango Lassi recipe by Jessi Singh
Khachapuri (a cheese pie from Georgia) recipe by Anthony Femia – so GOOD!!!
Wattleseed & Macadamia Dukkah
Bread With Tomato recipe by Emma Warren
Steamed Oysters with Ginger & Spring Onion Oils, recipe by Victor Liong
Steamed Corn with Spicy Allioli another drool worthy recipe by Chef Jesse Gerner. Watch the free video here.