Many years ago I gave my new customers the Thermomix 30 Day Challenge. Because it is my 10 year Thermoversary I wanted to revamp the challenge to bring it up to date to the new model TM6 & to give back to my awesome Thermomix customers as I share my favourite recipes & Thermomix tips & tricks. You can start the challenge at anytime. I will be starting on the 1st of November with facebook live videos everyday too.
DO YOU ACCEPT THE CHALLENGE? To try 1 new thing a day with the Thermomix, if you miss a day you can make it up on a different day & you can swap the days around if you need to as well. Over the 30 days we want to use all the parts of the Thermomix and as many functions as we can. These recipes are just suggestions so please adapt to suit your own eating style. I will also be introducing you to my favourite Thermoxers along the way too!!
Day 1: Vegetable Stock Paste
DAY 1: MONDAY Have you got some vegetable stock paste in the fridge? If not make some today or try a new stock you haven’t made before a chicken, mushroom or beef.
Today is the perfect day to practice your menu planning using cookidoo – including using the shopping list feature. (Please contact me if you need help with this. I do provided training at all my deliveries & cooking experiences too)
DAY 2: TUESDAY Have you tried steaming a whole chicken? You can simply place 1 litre of boiling water into the TM bowl & place the chicken into the varoma with any of your favourite flavours in & around the chicken. There are many great recipes for Hainanese Chicken Rice including the recipes by Jo Whitton in your Life Changing Food Cookbook. (This cookbook is also available as an App & it has a few of my food photos!!) Dani Valent has a wonderful video on steaming chicken & making a chicken stock with the bones which is something I do quite regularly. (I also add water to the bowl after making the dog food & whizz it up to clean the bowl to make a puppuccino for my dog Jet.)
DAY 3: WEDNESDAY Use any leftover steamed chicken breasts to make shredded chicken on reverse speed 4 for 2 secs. Use in salads sandwiches/wraps or soups. If you are vegetarian you might like to make the pulled jackfruit recipe. Use the chicken stock to make a soup or try Arwen’s Flu Fighter Chicken Soup.
Day 6: SATURDAY Weekend breakfast workshop: Try my favourite steamed omelette recipe or use the egg boiler mode for boiled eggs just the way you like them. Maybe you want to try the poached eggs with the blade cover recipe. And how about some hollandaise sauce to go with that?
Tandoori Curry Paste
Day 7: SUNDAY Tandoori Curry Paste – This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed 1. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
Day 13: SATURDAY Bread workshop: Choose a bread or roll recipe from cookidoo or gluten free bread. My favourites are brioche, focaccia, tangzong bread Dani Valent’s Best Ever Bread Buns. Sophia’s Kitchen has amazing bread recipes too, the Artisan bread recipes is very popular.
Sous Vide Wallaby using the sous vide kangaroo with rosemary recipe on cookidoo.
Day 28: SUNDAY Try something new – Do something that scares you – maybe it’s converting your own recipe to the Thermomix or maybe you would like to try the sous vide mode if you havent tried it yet.
Day 30: Tuesday – This Basque Cheesecake recipe by Dani Valent is the best way to celebrate becoming a Thermomixing superstar!! Congratulations on completing my 30 Day Thermomixing challenge!! I hope you had delicious fun!! Or try Dani’s Chocolate Volcano recipe on cookidoo from the Entertaining with Dani Valent Cookbook.
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 $69 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
Instructions
We will follow the guided recipe to cook this recipe - Instructions are in the Basic Cook Book.
3.5.3208
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
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.
Shane Delia’s Warm Roasted Cauliflower Dip with Spiced Beef – You have to try this!! It could be the best dip ever!! I loved watching the video for this recipe too, it was a lot of fun!
Everything Salsa & then the same salsa used to make a cashew dip & a cream cheese dip- just 2 of the ideas for the salsa – so tasty & versatile!
Chicken Tart – This recipe by Dani has the most amazing lemon & mustard flavoured pastry – plus shredded chicken & buttery leeks in the filling!
Spicy Peach and Mango Jam Glazed Ham
Dani Valent’s Pithivier
Cheesy Quinoa Bites, recipe by Alice Zaslavsky
Sopa Freda de Meló – Melon Soup – Emma Warren
Strawberry Gazpacho with Tomato, Basil & Goat’s Cheese Salad
Gazpacho – recipe by Eyal Shani
Recommended way to serve this dish is to drink straight from the Thermomix bowl!! If it’s good enough for Dani, then I’m in 😉
Scallop Mousseline with Lemon Caper Sauce
Leek, Potato and Truffle Soup
Tasty “Emergency Lentil Soup” watch the video here.
Creamy Chicken and Brown Rice Soup – recipe by Jo Whitton from Quirky Cooking
Matzo Ball Soup (Dani asked me to make this recipe & photograph it for her website, I also had to make my own matzo because I couldn’t find any in Hobart to buy :-))
Pumpkin Soup with Virtual Bacon Dust – recipe from George Calombaris – this recipe is from the In the Mix cookbook – I have made it so many times & it’s my all time favourite pumpkin soup!
Jing Shui Daan recipe by Tony Tan – its a delicious steamed custard with shitake mushrooms & pork with black beans on top 🙂
Gnocchi
Cauliflower Rice – it’s a delicious vegan recipe 🙂
Shane Delia’s BBQ Prawn Kofte Salad is seriously good!!
Pear Coleslaw with Pear Vinaigrette
Beetroot, Pear & Pomegranate Salad
Prawn & Potato Salad
Lamb Shank Barley Casserole – Yes the shanks are steamed in the Varoma for some of the recipe!
Delicious Duck Bao – inspired by the Momofuku recipe by David Chang
Char Siu Bao – Steamed Pork Buns
Hummus- recipe by EyalShani, such a great video to watch, and a delicious recipe to guide you but it is ultimately up to your taste buds to adjust the balance of flavours 🙂
Ultimate Mac and Cheese Toastie – recipe by Anthony Femia
Pineapple-spiked Vietnamese Lamb Salad
Hainanese Chicken & Egg, seriously amazing recipe by Trissalicious This is also from In the Mix & includes my favourite way to cook eggs – at 60 degrees!!
Jerk Chicken
Quirky Cooking Gluten Free & Dairy Free Chicken Pot Pie is so Yummy – we even took some for lunches too!.
Chicken Tinga So easy & delicious (pictured with my gluten free wrap – Dani’s recipes serves it with her flour tortilla recipe)
Steamed Fish with Eggplant Miso – so healthy & fresh – a great recipe using the Varoma.
Aligot – French cheesy mash – so wicked & so good!!
Chilli & Lime Crumb – I’ve made this recipe from In the Mix Cookbook before – I love how tasty & versatile it is. watch the free video here.
Palak Paneer
Marmitako (Basque Seafood Stew) recipe by Chef Ruben Trincado – A delicious video filmed in Spain.
White Garlic Soup with Seafood – recipe by Chef Jaun Carlos Caro, in the video (filmed in Spain) you see him using the TM 21 to make this dish.
Vadouvan Mussels which includes the recipe for the Vadouvan spice mix 🙂
Tuna version of the Poke with Furikake & Wasabi-spiked Avocado Sorbet
Wasabi-spiked Avocado Sorbet
Kha Nhom Jeen Nam Prik – Thai recipe by Pla Liamthong, that not too spicy peanut sauce is so good!!
Gang Prik with Steamed Chicken -another great Thai recipe from Pla Liamthong
Thai Ribs with Coconut Rice & Coleslaw – this is the version I made with lamb instead of the beef – I made the beef version too & that was amazing, I will be making it again soon – for sure!!
Thai Ribs with Coconut Rice & Coleslaw
Fork-Apart Slow-Roasted Lamb Shoulder
Vitello Tonnato – An Italian dish of poached beef & tuna egg sauce, sounds weird but it is really delicious 🙂
Mint & Choc-Chip Hemp Smoothie recipe by Julie McKie
Rhubarb Saffrontini
Cucumber, Lime & Mint Dry Ice Sorbet – recipe by Chef Pierre Roelofs
Passionfruit Dry Ice Sorbet – recipe by Donato Toce from Gelato Messina (This is possibly the best sorbet I’ve ever eaten!!)
Okonomi-Kimchi Savoury PancakesInside-out Chicken ParmigianaGreen Beans with Ricotta SalataRolled OmelettesKombucha SpritzTortilla (mine doesn’t look so good but it tasted good – I did the frypan option)Middle Eastern Salmon with Tahini Sauce and Walnut RelishWinter Minestrone with Butter Lovin’ Leeks with Parmasean and Chilli Twist BreadEasy Nut-Free PestoFrench Toast CasseroleFlourless Almond, Coconut And Vanilla Cake recipe by Belinda JefferyChestnut Pancakes with Instant Pear Bircher MuesliCarrot Layer Cake recipe by Christina Tosi ( also in the In the Mix 2 cookbook)Korma Curry Sauce by Jesse SinghPekmez – Turkish grape syrupPozole Negro – Mexican Chicken SoupBrown Basmati Rice SaladPotato Mochi – recipe by Michael RyanPistachio-Crusted Lamb Cutlets with Green Tahini SauceMint & Coriander Chutney, recipe by Jessi SinghApricot and Almond CakePrawn Cocktail Skewers recipe by Emma WarrenButtered Cabbage with Orange Syrup – recipe by Gerard PhelanSpice RubsEgg in a JarCoconut Chicken SaladOtak OtakLamb Kustilji recipe by Shane Delia Bloody MariaLazy Tomato SpaghettiTomato ShorbaKorean-style Pork Ribs – Daeji GalbiToasted Coconut Paste (Kerisik) – recipe by Suriya AbdullahChilli Padi Chicken Rendang – recipe by Suriya AbdullahRoasted Beef Rib RendangButter ChickenTomato FocacciaChocolate Peanut Butter TartTomato TartChocolate GanacheSea Corn Tacos ( I used prawns instead of crab)Neil Perry’s Chilli SauceTomato JamDouble Trouble Fennel & Tomato ChutneyMexican Drinking ChocolateButter making with a butter pressAnzac CrackQuince PasteTomato PasteTempered Chocolate Peanut SlabApricot GrissiniSteamed Snapper, Heirloom Tomatoes and Burnt Butter Sauce recipe by Jesse McTavishSilky Pumpkin Tagine with Couscous and HarissaHoney, Rosemary and Buttermilk Chicken PilafPapdi Chaat – recipe by Jessi SinghRoasted Aloo Gobi – recipe by Jessi SinghCardamom Pistachio Kulfi – Recipe by Jessi SinghCoconut Fish Curry – recipe by Jessi SinghWaffles with Horseradish CreamSeaweed Butter recipe from KazukiChocolate BrowniesMulled WineHong Kong-style Braised Pork Ribs with Tomato – recipe by Annie XavierWombok Coleslaw recipe by Gamila MacRuryBeef Noodles recipe by Olivia TanBerbereGenfo Barley PorridgeHakka Yam Abacus Beads – recipe by Annie XavierGolden Pillow – recipe by Theresa LeeGolden Pillow & inside is a Tamarind Pork Curry – YUM!!Stir-fried Pork and Long Beans – recipe by Annie XavierBitter Greens Salad with Truffle VinaigretteDulce de LechePeanut Butter ColeslawSlow-Cooked Brisket Tacos with Grilled Spring Onions and Tomatillo SalsaDani’s Vegetarian Daughter’s Quick Sustaining DinnerDulce de Leche Espresso Martini – recipe by Gamila MacRurySteamed Fish with Quinoa, Spinach and BasilFried Calamari with Chipotle MayonnaiseCalamari with Herb CrumbGheePaneerApple Clafoutis recipe by Gamila MacRuryChicken Liver Pate recipe by Charlie CarringtonMango & Cardamom SorbetBest Ever Bread BunsMushroom CappuccinoBeetroot-Cured Kingfish SaladZhoug & Salmon SaladBloody CaesarClam SaladBûche de NöelMarron, Chestnut and Pine Mushroom Risotto (I used lobster instead) Recipe by Philippa Sibley but I used my Thermomix as much as possible to make this delicious meal.Cilbir – recipe by Coskun Uysal – brown butter crumble, poached 60 degree egg with smoked yoghurt, brown butter sauce and crispy chicken skin.Mackerel with Pil Pil on Olive Oil Rice – recipe by Jesse Gerner (I used a different fish that was available)Pan-Roasted John Dory with Bay Leaf Oil & Sugar Snap Peas – recipe by Phil WoodFinger Lime, Gin & Cucumber Cooler from Dani’s Cocktail ebook – so good!!Simple Shakshuka Sauce recipe by Charlie CarringtonSimple Shakshuka Sauce recipe by Charlie Carrington I added mixed roast veggies, feta & fresh coriander YUM!!Carrot KheerZesty Avocado with CrabBlackberry Vinegar Chocolate TrufflesApricot CobblerChicken CongeeSpice Biscuits + BoozeChristmas Trees – Chrissy Kueh! (except I made them in snowflakes shapes with blue pea tea to colour the top layer)Kadhi Pakora recipe by Saransh GoilaBasic Cake with PlumsChestnut, Macadamia & Plum Tart with Olive Oil Pastry with Plum Sorbet with Davidson Plum SherbetEveryday Emergency HummusGanache TartletsAsparagus Tart with Sour Cream PastryPrawn Wontons with Peanut Sauce and Chilli OilHummus with Prawn & Crab – recipe by Tom SarafianPesto alla Trapanese – recipe by Joseph VargettoPesto alla Trapanese – recipe by Joseph Vargetto Served with homemade fresh pastaJapanese Curry CubesZucchini Fritters with Quick Pineapple ChutneyPeanut Butter Miso BiscuitsPasta with Burnt Butter and SageCrumpetsFresh Sardines with Vinegar and Currant DressingKoshari – recipe by Tom SarafianChocolate Banana and Pecan Cookies recipe by Helen GohOrzotto (Barley Risotto)Parsnip and Jerusalem Artichoke Soup with Almonds Crumbs recipe by Darren RobertsonGoat’s Cheese, Artichoke & Herb Stuffed Sweet Potato by Jules McKieBlackberry Pumpkin PancakesCeleriac and Apple Soup with Parsley and Thyme OilPut-It-On-Everything Chilli Soy Dressing – recipe by Khanh NguyenSri Lankan Black Curry PowderRomany’s Sri Lankan Black Beef CurryBeef Short Ribs with Pickled Carrots and NoodlesSteamed Asparagus with Caper CrumbSambar – Southern Indian Lentils – recipe by Payal BishtBroccoli PestoPear FriandsPotato MasalaNew Bigilla Broad Bean Dip – recipe by Julia Busuttil NishimuraUttapamFermented Tomato RelishCucumbers 3 WaysPerky Kohlrabi Salad
Lemony Tahini Dressing with Sweet Potato Salad
Shortbread Wreath – Kirsten Tiballs
Grate Borsch recipe by Alice Zaslavsky
Afik Gal’s Hummus
I’ll keep updating this page as I go with photos of the recipes I have made from the site – as you can see there is a good range of family meals & exciting fun things to give a try too.
There have been a few versions of The Basic Cookbook which comes with your Thermomix – each time it gets bigger & better. There are so many great base recipes from this book so I thought I would share some photos of the recipes I have made from this book. As the name suggests they are basic recipes so play around and add extra chilli, extra cheese or whatever takes your taste buds fancy.
ANZAC BiscuitsPot Set Yoghurt
Homemade Butter
Banana BreadVegetable Stock PasteFocacciaChilli Mussels with Thyme and TomatoVanilla Custard
It’s the new kid on my kitchen bench the Thermomix model 6 & yes I’ve got 2 already!! You don’t need 2 but it just helps me do my job so well (that’s my story and I’m sticking to it LOL) I’m slowly testing out all the new things to let you know all about them and I will update this post as I go. The best way to check it out is to book a Thermomix Cooking Experience so you can see and taste it all for yourself. See the menu options on the previous post.
Anyway some of the new features and functions the new Thermomix has to offer are wowing off my customers socks !!! It has a bigger screen and you can log directly into cookidoo to start guided cooking straight away. There are new slow cook & sous vide function available too. The new MC that locks in & the new flexible spatula are very popular. Within guided recipes to you can access higher temperatures for sauteing or sugar work for things like honeycomb (I don’t actually like it but I’ve made it a few times now)
HoneycombTesting out the Sous Vide function with Duck breast à l`orange with orange zabaglioneSous Vide Scrambled Eggs – Recipe from the Skinnymixers CollectionPot Set Greek Style Yoghurt using the new fermentation mode.
Lasagna is the perfect meal to prepare ahead, not only will it’s flavour develop and it will taste better. It’s also a great thing to have in the freezer for a delicious quick and easy week night dinner. It really pays to go to the extra trouble of mincing your own meat and making fresh pasta sheets. YUM!!Hainanese Chicken and Rice – recipe from Sophia’s KitchenSpelt and Seed Loaf steamed in the Varoma – recipe from Sophia’s KitchenSaffron ButterButtermilk bread with herbs, garlic & cheese scrolled 2 ways
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