Step 2: When it arrives – Veggie Stock Paste is the recommended recipe to 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
I lost count how many passion fruit mojitos we had in Vietnam over the course of the 2 weeks we were there as part of our Thermomix in Australia Thermofest and Emerald Class trip. They were very reasonably priced especially when it was Happy Hour!! Sometimes it seemed they had forgotten to put in the rum, which still made for a nice mocktail if you want that option for this recipe?
If you wish you can stick with the classic passionfruit mojito by leaving out the extra ingredients I have added into this recipe and adjust to your own personal taste. The Vietnamese mint adds a peppery flavour which can be slightly over powering – so use it as a garnish and maybe just a few leaves per drink. When I was recipe testing (tough job lol!!) I happened to have some leftover ginger infused sugar syrup & thought it would work in well with my drink and it did!! It’s not traditional to use a sugar syrup for a mojito but one of the mojitos I had in Vietnam you could still get the texture of the sugar in the drink which was unpleasant. Of course if you are in a rush for happy hour you can skip making the sugar syrup and just whizz up the sugar on speed 10 for 10 secs in your Thermomix. I also think if you don’t like sugar you could leave the sugar out because you get a nice sweetness from the fresh passionfruit.
I also think this recipe would work with some fresh lemongrass too. We had some great lemongrass cocktails too – so I need to work on that recipe too!! I’ve also added something a bit special to make the cocktail stand out – it doesn’t have a flavour but it is the Blue Pea flower tea you can freeze into ice cubes if you want this look I’ve created here. We were introduced to this ingredient by Luke Nguyen at Thermofest when he blitzed the tea into a matcha powder to make the most gorgeous looking ice cream. (click here for the recipe). I’ve also served mine with a large reusable bamboo straw that I bought in Vietnam.
I never would have guessed how many people really want this recipe, after I posted the pic on social media yesterday people are begging for it, so I know you will all help me continue to test and perfect this recipe won’t you? Please provide and tips and suggestions that you think will make this the most perfect passionfruit mojito ever!!
To serve – Blue Pea Flower Tea made into ice cubes (optional) or regular ice cubes
30g fresh ginger cut into thin slices
A few leaves of Vietnamese mint plus extra to garnish
A few of sprigs of fresh mint leaves plus extra to garnish
50g white rum
juice from 1 lime
pulp from 1-2 fresh passionfruit
handful of ice
To make the sugar syrup place the sugar, water and ginger into the TM bowl and cook for 4 mins, 100 degrees, speed 1. Strain the sugar syrup and allow to cool (this syrup will make more than you need for 1 drink but I think you may want to make more than 1)
Add the passionfruit pulp to the cold tall serving glass (if you don’t like so many passionfruit seeds you can add the pulp into the TM bowl and mix for 15 secs, speed 4 and then strain off some of the seeds, retaining the juice for your drink) Add the garnish mint leaves into the glass with the blue pea flower tea ice cubes.
Insert the butterfly whisk. Place the few leaves of Vietnamese mint, few sprigs of fresh mint, lime juice, white rum, handful of ice and 20g of the completely cooled ginger sugar syrup (or to taste) into the TM bowl and muddle for 20 secs, reverse, speed 4. Strain the mixture and pour into your serving glass over the passionfruit pulp and ice cubes. Top up with soda water to serve. Cheers!!
A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
130g butter, softened
1ts vanilla extract
300g plain flour
3tsp baking powder
Homemade raspberry jam
150g icing sugar
2 drops pink food colour or 1 tsp beetroot powder
2tbs boiling water
hundreds & thousands, optional to decorate
Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).
My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.
This is the Thermomix version of my Creamy Potato Salad from the Tasmanian Pantry Cookbook by Eloise Emmett.This recipe is very adaptable, you can use sweet potato instead or a combination or potatoes or veggies. In Tasmania we love our pink eye potatoes but you can use any potato you like, waxy potatoes work best for the salad recipe though. Tt can be dressed with natural yoghurt or homemade mayo (or a combo of the two) or a vinaigrette. You can change it up & serve it with crispy bacon pieces or smoked salmon & capers!! Endless possibilities!! YUM!!!
This recipe is very adaptable, you can use sweet potato instead or a combination it can be dressed with yoghurt or homemade mayo or vinaigrette served with crispy bacon or smoked salmon & capers!! Endless possibilities!!
Fresh herbs - parsley, dill & or mint
1 clove garlic (optional)
500g Boiling water
800g washed pink eye potatoes, cut into quaters
1 tbs dijon or seeded mustard
250g sour cream
salt & peper to taste
½ bunch spring onions & or chives, finely chopped
Place parsley and chosen herbs with garlic into into TM bowl and chop finely for 2 seconds on speed 7. Set aside.
Place water into TM bowl and place eggs into the simmering basket, potatoes into the Varoma dish. Set Varoma into position and steam at Varoma temperature for 15 minutes on speed 2. or until eggs are cooked to your liking. Place the eggs into a bowl of cold water to cool them down.Continue to steam the potatoes until they are cooked through. (The time will depend on the size of your potatoes)
Discard water and peel eggs. Remove and set aside to cool.
Place cooled potatoes into a bowl, with half the chopped fresh herbs, half the spring onions & or chives and add the mustard, sour cream, salt & pepper, mix together to evenly distribute. Place on a large serving platter. Cut eggs into wedges and add to platter. Sprinkle over remaining herbs & spring onions and or chives. Serve immediately.
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
1 tbs salt flakes
1 tsp cracked black pepper
6 juniper berries
20 all spice berries
16 cloves garlic
120g brandy or apple cider
1 kg pork shoulder cut into 3 cm cubes
500g pork belly or bacon (rind removed) cut into cubes
1 tbs dijon mustard
1 tbs veggie stock paste
150g dry white wine
fresh thyme leaves optional
fresh bay leaves optional
butter or duck fat optional
Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
Add the garlic and chop for 3 secs / speed 7.
Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
Allow to cool and place into sterilised jars.
If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.