I’m in love with homemade dips the flavours are far superior when you make them yourself and the Thermomix makes them super easy to make. I will admit to being a dip snob, if someone were to serve me a bought dip there is no way I would touch it!!
The dangerous thing is they are so delicious I almost always end up eating a dip all by myself!! I’m going to attempt to list all my favourite dips – I warn you the list will be long. I will keep adding pictures and recipes as I go.
If I have these in my fridge/pantry already made my life is so much easier – here is my list!!
Veggies Stock Paste
The first thing you make when you get a Thermomix, it saves you money & it adds extra flavour to soups & casseroles. Made from fresh veggies & herbs & a lot of salt to preserve it. It can last in the fridge for up to 6 months if you didn’t use it up first! 1 teaspoon is equal to 1 stock cube. Here is the ingredients list or you can put other things in too like mushrooms or leftover green parts of your leeks. So versatile & it packs a flavour punch!
Thermomix made natural yoghurt
The automated recipe on the Thermomix model 5 is fantastic, with the option of using cream (yes please) and using powdered milk. it is one of 2 recipes where the blades stop moving & it keeps it at 37 degrees for 8 hours. Yoghurt is a great substitute for anything with sour cream if you don’t have any on hand, good for smoothies & also if you strain it over night you had labne – the most delicious yoghurt cheese!!
This paste is pure gold, so full of flavour. There are many variations on this paste recipe, I love the one from the Indian book so I am going to stick with that. Not only is this paste the start of the butter chicken recipe, (once you have your chicken marinating you can have butter chicken on the table in about 1/2 hour a perfect weeknight meal.) You can also use it to marinate any meat before grilling it. It makes a good marinade for a whole chicken before you steam it too. PS Yes you can store chillies, ginger or other fresh herbs in the freezer until you need them.
This is just so versatile, a dip or spread or toss through fresh pasta. So many varieties of pesto to try, pictures here is Jude Blereau’s recipe for pumpkin seed & coriander pesto. Here is my regular pesto recipe or my kale pesto recipe. You can use different nuts or a mixture of herbs, or even add some spinach leaves in for some sneaky veggie smuggling! Pesto is also an awesome filling in scrolls with cheese 🙂
I hope you like it hot? This is my recipe for spicy mustard yum!! I use it when I make mayo or spread onto cold meats. I also use it in the famous veloute’ sauce we do at the Thermomix demo.
Vanilla Bean Paste
My friend Charlie did extensive testing to create this awesome recipe that I use all the time. TIP: After making it add milk to the bowl and make the best vanilla milkshake ever!! Flavour saving is awesome!!
My friends from A girl, a guy, furkids and food have the best butter recipe or check out Dani Valent’s video on making butter here along with some great flavoured butter ideas. So why would you make your own butter? It tastes so good!! You can save money & you also get buttermilk to cook with as well! Here is my butter post.
Milled Pink Salt with Dulse (seaweed)
I know I store my pink salt in a pink chook? It’s kind of a bit strange but it’s worked for me the last 4.5 years!! I was first introduced to this salt by Fiona Hoskin at the first demo at my house when I had just decided to become a Thermomix consultant. It’s got lot’s of minerals etc but I just love the taste, it’s a recipe from Cyndi O’Meara. I used to use a recipe for it, but i make up a big container of it & then use it for everything even in my stock paste. I use about 500g of Himalayan rock salt & 50g dulse flakes & mill it up for on speed 10 for about a min until it has reached the consistency I like.
Homemade Mayo or Aioli
You can make so many different variations on mayo, using different oils, or egg free, add any herbs you like? I always love having garlic, lemon & homemade mustard in mine. I’ve even made a wasabi & lime version. So good to use as a dip on some bread or to dress a potato or sweet potato salad.
Recipe is in the In the Mix Cookbook I keep ice cubes of this paste in the freezer & add them to my smoothies or juices for an intense kick of green goodness 🙂
I normally make this right before starting my curry recipe, and then depending on the curry recipe I use the same TM bowl for the curry without washing the bowl (flavour saving) I love using Quirky Cooking recipe here is a good video that shows how to do it. Yes you will need a nut milk bag to strain it – they are available online or at most health food shops.
I need to thank my foodie friend Charlie again for this recipe she got it off her Indian friend’s Mum & converted it to the Thermomix. So versatile I have used different oils or fats added black sesame seeds to make it look a bit different – here is the video of Charlie cooking her roti wraps. You can store them in the freezer wrapped in glad wrap & reheat them in the varoma.