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
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!!
My sister has a hungry family of 5 and she will often cook up a big batch of bolognese sauce and freeze it off into portions and decide what she will turn it into once she defrosts it – That’s why I am calling this post magic meals. If you prefer to make a vegetarian bolognese sauce with lentils and veggies you can still turn your sauce into any of these 5 magic meals!!
Of course you can serve your bolognese sauce with pasta or vegetable noodles!!
2. Mexican – Try adding some spices & beans to make your bolognese into chilli con carne and serve with rice and or corn chips, cheese & salads for a taco bowl.
3. Shepherds Pie – Add herbs & frozen peas to the bolognese & top with a veggie mash and cheese and then bake in the oven.
4. Pastitsio – Place cooked macaroni mixed with 2 whisked eggs into the base of a baking dish top with spinach leaves and the bolognese sauce then top with white sauce, bread crumbs and cheese and bake in the oven.
5. Lasagna – Of course you can layer the bolognese sauce with fresh pasta or instant pasta sheets and bechamel sauce and top with cheese and bake till crispy.
We had a wonderful Bastille French Lunch today – we used the Atlas Masterclass special French Mother’s Day menu as inspiration. Rita made voilà cocktails- recipe from the Drinking French cookbook & she also made a gluten free walnut French cake. Sue made the Charlie Carrington chicken liver pate recipe. Rosey made French onion soup Christine made sourdough baguettes and boeuf bourguignon. I made brioche, truffle butter, Dani Valent recipes for Café de Paris, Lemon & Tarragon butter and Aligot (French cheesy mashed potato). Roquefort salad, baked salmon, roasted garlic kipfler potatoes, roast beetroot, steamed beans and my pork rillettes recipe.Natalie made a delicious Apple Tart served with vanilla bean ice cream.