Your Thermomix Delivery and Veggie Stock Paste

Your Thermomix Delivery and Veggie Stock Paste

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.

Thermomix Veggie Stock Paste

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.

Veggie Stock Paste

Veggie Stock Paste
Prep time: 
Cook time: 
Total time: 
Serves: 1 litre
 
Ingredients
  • 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
  1. 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

Thermomixers 30 Day Challenge

Converting Recipes to the Thermomix

Atlas Dinning’s Masterclasses

Atlas Dinning’s Masterclasses

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.

Week 1: Vietnam

Fish Cake, Cucumber Salad with Bean Sprouts (I was missing bean sprouts) YUM!!
Chicken, Rice, Egg and Peanut Crumble – So Delicious!!
Mushroom Pho – so nourishing!

Week 2: Israel

Shawarma Lamb Pitta with Hummus Israeli salad & pickles
Chicken Schnitzel Spiced Butter and Pumpkin Salad
Eggplant Matbucha chickpeas goats cheese & olives – AMAZING!!

Week 3: Korea

Buckwheat Noodles, Chicken Mince & Red Kimchi – So good, I used my homemade kimchi & smoked tofu YUM!!
Beef Bulgogi
Mushroom Bibimbap Egg & Seaweed

Week 4: Mexico

Chicken Tamales
Pulled Pork Tacos
Pumpkin and Black Bean Enchiladas

Week 5: Peru

Papas a la Huacaina
Lomo Saltado
Smoked Cauliflower, Quinoa Salad and Ocopa Sauce

Week 6: France

Chicken Cassoulet
Beef Bourguignon
Classic French Onion Soup

Week 7 Brazil

Sausage Feijoada
Carne Churrasco
Vatapa Pumpkin

Week 8 Thailand

Satay Chicken
Pad Kra Pao Moo – Pork Loin Stir Fry with Green Beans
Pad See Ew -Mushroom, Noodles & Chinese Broccoli

Week 9: China

Kung Pow Chicken
Pork belly

Week 10 America

Fried Chicken with Mac & Cheese
Smoked Beef Brisket (I bought mine from The Wood Fiery Red Head) Slaw, Dill Potatoes and BBQ Sauce
All American Chilli with Chopped Salad

Week 11 Lebanon

Chicken ‘Shish Taouk’
Lamb Shawarma Pita
Zucchini, Chickpea, Yoghurt Crisps

Week 12 India

Tandoori Chicken
Goat Vindaloo
Aloo Gobi with Dal Makhani

Week 13 Spain

Patatas Bravas -Chicken, Potato, Chorizo
Pork Albodiga – Meatball Roast Vegetables Almond Gazpacho
Spanish Omelette with Olive Tapenade and Rocket and Pear Salad

Week 14: Turkey

Marinated Chicken Skewers, Hummus, Turkish Pilaf Rice
Beef Tepi Kofta, Broccoli Tabouli, Tahini, Flatbread
Braised Leek & White Beans, Walnuts, Feta

Week 15: Argentina

Chicken Milanesa
Minute Steak, Potatoes, Radish and Chimmichurri
Quinoa Stuffed Capsicum Broccoli and Chimmichurri

Week 16: Greece

Lemon Marinated Chicken, Greek Salad, Tzatziki
Pork Gyros Potatoes Tzatziki (on homemade pitta bread)
Eggplant Moussaka

Week 17: Morocco

Lemon Marinated Chicken with Caramelised Onion & Olive Sauce and Cous Cous
Lamb Kofta, Tomato Sauce and Moroccan Carrot Salad
Vegetable Tagine

Week 18: Portugal

Peri Peri Chicken, Rice, Cabbage & Fennel Salad
Peri Peri Chicken Rice Cabbage & Fennel Salad
Salted Blue Grenadier with Potato Salad Egg & Olive Sauce
Caldo Verde Kale Soup with Crumbed Cabbage & Egg

Week 19: Britian

English Chicken Roast with Sautéed Vegetables and Gravy
Bangers & Mash
Mushroom & Leek Shepherd’s Pie

Week 20: Italy

Chicken Milanese with Crushed Potatoes and Peperonata
Porchetta with Fennel and Radicchio and Orange Salad
Mushroom Ragu with (homemade) Fettuccine and Sautéed Silver Beet

Week 21: Japan

Chicken Teriyaki (homemade) Udon Noodles with Daikon Salad
Beef Tataki with Cucumber Wakame Salad and Ponzu Sauce
Mushroom Okonomiyaki

Week 22: Columbia

Colombian Chicken Rice Sofrito and Blistered Beans
Pulled Pork Patacones with Orange and Coriander Salad
Arepa Butternut Squash with Black Beans and Salsa

Week 23: Taiwan

Three Cup Chicken with Ginger Basil and Rice
Braised Pork Belly with Rice and 5 Spice Vegetables
Cold Noodle Salad with Egg, Sesame Dressing and Vegetables

Week 24: Indonesia

Satay Chicken Skewers with Rice & Pineapple Sambal
Beef Rendang with Roti and Cucumber Salad
Mei Goreng with Tofu and Crispy Egg

Week 25: Croatia

Paprika Chicken with Gnocchi and Mustard Sauce
Cevapi Sausage with Red Capsicum Sauce, Potato and Dill
Stuffed Cabbage Roll with Beetroot Butter, Fennel and Dill Salad

Week 26: Singapore

Hainanese Chicken Rice with Chinese Broccoli and Ginger & Spring Onion Sauce
Grilled Pork Chop with Black Pepper Sauce and Singapore Noodles
Cauliflower & Potato Biryani with Almond Mint & Tomato

Week 27: Sri Lanka

Chicken Curry with Coconut Sambal, Silverbeet and Rice
Lamb Chops with Devilled Cashews & Kottu Roti
Egg Hopper Dahl with Green Coconut Sambal & Chai

Week 28: Germany

Chicken Schnitzel with Mustard Mash and Zucchini Asparagus & Dill Salad
Cheese Kransky with Curry Wurst Sauce and Onion Cabbage & Apple Salad served with a (homemade) Pretzel
Smoked Pork Hock with Potato Rosti and Apple Slaw

Week 29: Egypt

Grilled Chicken and Spiced Rice

Week 30: We are back in France

Thyme Roasted Chicken with Lentils & Goats Cheese Salad
Steak & Frites with Cafe de Paris Butter & Asparagus
Tuna Nicoise Salad with Olive & Caper Vinaigrette
Jock’s Scottish Cook-Up

Jock’s Scottish Cook-Up

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!!