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
“Famous ThermoFive” are my 5 chosen questions to ask my family, friends & customers about their Thermomixing 🙂 Please get in touch if you would like to answer my Famous ThermoFive questions.
My first interview was with my Mum for Mother’s Day, she has had her Thermomix for over a year now & I gave her an Entertaining with Dani Valent Cookbook for her early Mother’s Day pressie. (That’s one of my sisters in the photo too)
1. What do you love about your Thermomix? I love weighing directly into the Thermomix bowl as I’m cooking & I love how well it blends. I make the best pesto with basil from my garden and a really smooth crepe’ mixture.
2. What is your favourite Thermomix Cookbook or Thermomix recipe? At the moment it’s the Smokey Chicken recipe from the Mexican chapter of Entertaining with Dani Valent.
3. What is your top Thermomix tip? I text Arwen for any of my Thermomix questions!!
4. What is your quick & easy go to meal? Butter Chicken from the Indian Cookbook (It’s so quick when you have the homemade Tikka Paste already in the fridge).
5. Which Thermomix recipe/s do you want to try next? Churros, Spanish Chicken & Red Rice from the Entertaining with Dani Valent Cookbook.
Thanks Mum 🙂 & guess what we made Mum for her Mother’s Day dinner? Spanish Chicken & Red Rice – she loved it!!
My next interview was with my son ❤
1. What do you love about the Thermomix? I love how easy it is to start something, then walk away & do other things while it’s cooking.
2. What is your favourite Thermomix Cookbook or Thermomix recipe? I love using the recipe community, it’s easy to find any recipe you want. I also like the Basic Cookbook.
3. What is your top Thermomix tip? I like to use the simmering basket to strain cooked pasta.
4. What is your quick & easy go to meal? Rice Pudding or Macaroni Cheese.
5. Which Thermomix recipe/s do you want to try next? Cinnamon Scrolls.
My friend Eloise Emmett she is a Tasmanian Chef, Mum & Award Winning Author.
1. What do you love about the Thermomix? It stirs while cooking! I can have a shower while my porridge is cooking, get washing of the clothes line while dinner is cooking and it makes otherwise time consuming tasks like quince paste super easy. I also love that it inspires people too cook with real food and not buy as much food out of a packet.
2. What is your favourite Thermomix Cookbook or Thermomix recipe? Arwen’s Black Forrest Trifle 🙂
3. What is your top Thermomix tip? If you are thinking of buying a Thermomix or at all tempted, just do it, because you will eventually! I regretted not buying my first one when I was first interested, so I missed out on having it to make baby food for my first 2 babies and used all my pots, pans and blenders to prepare baby food and when I was making baby food for my 3rd child in the Thermie I would always think “why didn’t I just buy it earlier”!
4. What is your quick & easy go to meal? My Butter Chicken recipe.
5. Which Thermomix recipe/s do you want to try next? I like making recipes for my family so I would love to try the pulled pork recipe from the Entertaining with Dani Valent Cookbook.
My friend Ulla (pictured with Pepsi & Hamish) Ulla is the reason I signed up to be a Thermomix Consultant 5.5 years ago!! She came to work on a Monday morning & said she bought a Thermomix on the interest free payment plan & I would love it & I should be a consultant! She wouldn’t stop talking about how amazing the Thermomix was so I had to book a demonstration – I was sold at the icing sugar!! The rest is history, so they say 🙂
1. What do you love about your Thermomix? I didn’t fall in love with my Thermomix until I got it & started using it & now I wouldn’t be without it! When I first saw the Thermomix at a demo, I had in mind Arwen loves food, cooking & has such a sunny personality, she should be doing this for her job!
2. What is your favourite Thermomix Cookbook or Thermomix recipe? Beef Rendang & the Torte Caprese’ (gluten free almond & chocolate cake)
3. What is your top Thermomix tip? I use my Thermomix to chop up tired veggies for the dogs’ food, they love it!
4.What is your quick & easy go to meal? Any soup including the Moroccan Lentil Soup & Stir-fry.
5.Which Thermomix recipe/s do you want to try next? Salmon with Salmon Mousse & Mango Sauce from the Full Steam Ahead Cookbook.
Next I interviewed my sister Ali, she was one of my first customers over 5 years ago 😀
1. What do you love about the Thermomix?
I love how quick it is to make everything & it’s on the bench ready for anything from baking prep to family meals.
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
Pizza dough!! We have woodfired pizza’s every Friday night, the whole family help put the toppings on & we all sit around the fire while they are cooking.
3. What is your top Thermomix tip?
Definitely get 2 Thermomix bowls, it’s so handy to be using one while the other one is in the dishwasher 😀
4. What is your quick & easy go to meal?
Arwen’s Thermie Green Curry (I’ll pay her later lol!)
5. Which Thermomix recipe/s do you want to try next?
Steamed Bread.
Sally is an amazing cook & hosts Chinese Cooking Classes from her beautiful home just past Cygnet. I first met Sally many years ago when she was still a Thermomix Consultant. Thanks for taking the Famous ThermoFive questions Sally. You can email Sally directly to find out about her cooking classes sallypixies@hotmail.com.
1. What do you love about your Thermomix?
Apart from saving me heaps of money and time, Thelma (Sally’s Thermomix) has made my life sooooo much easier for the past 6 years! Now I can’t imagine a life without her. My husband is quite jealous of her actually!
2. What is your favourite Thermomix Cookbook or Thermomix recipe? T
oo many to list, from dip to salad to soup to cake mix, all at my finger tips. However, I must say the thing I use the Thermomix most for is making various doughs for my Chinese pancakes, dumplings and steamed buns. My husband loves sticky date pudding. He keeps reminding me the way to a man’s heart is through his belly so that is on our menu often too!
3. What is your top Thermomix tip?
Before you start any cooking, think what you can do in your Thermomix. The more you use it, the more you will use it and the easier life will be! Trust me!
4. What is your quick & easy go to meal?
Again too many to list. At the moment it is pumpkin soup (only because I harvested 45 pumpkins in April…..need to get rid of them somehow) with my various forms of Chinese pancakes.
5. Which Thermomix recipe/s do you want to try next?
I just saw Arwen’s post for her Vanilla Chia Puddings recipe. I happen to have some chia seeds in the pantry, so I will definitely will try that.
My friend & fellow Thermomix consultant Kelly has taken the famous ThermoFive questions. Thanks so much Kel, you are a true inspiration & I love that you use your Thermomix constantly to make delicious food for your family.
1. What do you love about the Thermomix?
I don’t think there is anything that I don’t love about my 2 Thermomix (yes I’m spoilt with 2 Thermomix, a TM31 and a TM5) I just love how easy it is to make everything from scratch and how I am in control of how much sugar and salt I add, not to mention the preservatives and rubbish in bought food that we are avoiding! Having 2 Thermomix is a huge saving on time and on the grocery bills!!
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I love the Devil of a Cookbook and the I Love Chocolate, I Love Thermomix cook books. They both have some great easy recipes to make. One of my favourite dessert recipes is my own recipe from the recipe community for chocolate molten cakes.
3. What is your top Thermomix tip?
Don’t think just because you now own a Thermomix that everything you make will be a hit. Sometimes we do have failures in the Thermie (not often) but you just have to keep going and keep cooking. Add more flavour to dishes by upping the herbs and spices. Use your own intuition with some recipes.
4. What is your quick & easy go to meal?
The Thai Basil and Chilli Chicken from the Basic Cookbook & recipe chip. It’s healthy and super quick! I up the chicken to 1.2 kilos.
5. Which Thermomix recipe/s do you want to try next?
After 4 years I still haven’t made mayonnaise so I guess I should give that a go!!
The ease that good, healthy and tasty food can be achieved with a TM.
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
As I cherry pick, and blend so many techniques and recipes from the many TM cookbooks I’ve bought over the years, it’s hard to nail down a favourite but probably I’d have to say The Basic Cook Book as it reminds you of the basics of all recipes.
3. What is your top Thermomix tip?
Top tip for me is use it to roast and blend all your fresh spice mixes, and make (then freeze) curry pastes etc. Such an easy go-to solution for those times you don’t have the ingredients and/or can’t be bothered.
4. What is your quick & easy go to meal?
My favourite easy go-to meal is Thai fish cakes, or my Chiang Mai Sausages. Quick, easy and tasty using my own personal kitchen hacks.
5. Which Thermomix recipe/s do you want to try next?
I’ve been really loving your posts and pics of steaming the whole chicken, so am really looking for an opportunity to try that. Never dared attempt it before, so one day….
My Famous ThermoFive interview today is with my friend Erica. I met Erica over 6 years ago when we trained together to be Thermomix consultants.
Even though she is longer a consultant she still loves & uses her Thermomix everyday. Erica is passionate about lunch boxes see her lunchbox inspiration below.
1. What do you love about your Thermomix? Versatility. I can throw everything in Thermie for a quick all-in-one meal. Or I can use Thermie to chop all the ingredients when batch cooking meals to freeze. Or blend up a dip or smoothie for afternoon tea. Or make a cake, buzz up bliss balls, pizza dough, muffins… the list is endless.
2. What is your favourite Thermomix Cookbook or Thermomix recipe? Only one?? I have more Thermomix recipe books than I care to admit! But my boys are 2 and 5 so I’m in the daily trenches of getting meals and snacks on the table and packing lunchboxes. The books I reach for most are the Basic Cookbook and all three Louise Fulton Keats’ books.
3. What is your top Thermomix tip? Use it. Start with recipes written for Thermomix. Choose ones that suit your tastes and nutritional requirements. Make as many different recipes as possible. Learn how different combinations of temperature, time and speed achieve the different functions. Get familiar with kneading, chopping, milling, grating, steaming, stirring, cooking, mixing, sauteing, blending. Then you can make any recipe you want, including recipes with conventional instructions. The sky is the limit!
4. What is your quick & easy go to meal? Good ol’ risotto. I use the Basic Cookbook recipe as a base and then vary it to suit. e.g. I use different veggies, or a mix of grains (e.g. quinoa, rice, buckwheat). Or I make a plain risotto and serve family style with side dishes to suit different tastes.
5. Which Thermomix recipe/s do you want to try next?
I’m looking forward to exploring Cookidoo more and finding new recipes to try.
Thanks so much Erica for your inspiring answers to my my Famous ThermoFive questions.
Today’s Famous ThermoFive interview is with my awesome foodie friend Rosey, she made my Thermomix costume I met Rosey when she was a Thermomix consultant a few years ago & we will be lifetime friends because we love food & eating so much!!
1. What do you love about your Thermomix? It’s always there for me no matter what I want to do 😀 2. What is your favourite Thermomix Cookbook or Thermomix recipe? The Basic Cookbook & the Torta Caprese (with my own tweaks) it’s just so versatile.
3. What is your top Thermomix tip? Read the full recipe before you start cooking, to see if there you can make any of the steps quicker or easier like milling your sugar into icing sugar before you start your recipe.
4. What is your quick & easy go to meal? Healthy steamed whole chicken from the Devil of a Cookbook.
5. Which Thermomix recipe/s do you want to try next? As many Dani Valent recipes as I can from her Entertaining Cookbook & her Dani Valent site 😀
Thanks so much Rosey I’ve learnt so much from you xx
Today’s Famous ThermoFive questions are with my friend & customer Janne, she has had a Thermomix for over 10 years ❤
1. What do you love about your Thermomix? I love how quick it is!
2. What is your favourite Thermomix Cookbook or Thermomix recipe? Chicken Kiev’s.
3. What is your top Thermomix tip? To get extra mixture off the blades when scraping out the bowl put it on again for 1 second on reverse speed 4 to fling the mixture off the blade to the sides of the bowl.
4. What is your quick & easy go to meal? Pumpkin soup or risotto.
5. Which Thermomix recipe/s do you want to try next? Arwen’s pesto scrolls 😀
Thanks so much Janne for answering my questions & being in a photo with me 😀
Today’s Famous Thermo Five is with my friend Kate – she is too shy to be in a photo but we have a pic of her 2 Thermomix.
1. What do you love about your Thermomix?
It encourages me to try to make new things that I was previously too scared to even attempt, like pastry and jam. Having two Thermomix has saved me even more time, today I made dinner and jam at the same time.
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
My favourite cookbook is the Festive Flavours, it’s great for entertaining any time of the year. And the recipes always get compliments.
3. What is your top Thermomix tip?
If you think a recipe has too much or too little of something, adjust it to your liking as you’re making it. Trust your gut. You can always add more salt later, but it’s super hard to adjust a recipe once you add too much.
4. What is your quick & easy go to meal?
Okonomiyaki, to always use up the random cabbages my husband buys, the recipe is from the In the Mix cookbook.
5. Which Thermomix recipe/s do you want to try next?
There’s a curry in Skinnymixers “A little Taste of Asia” cookbook called Ayam Kapitan that a friends always raves about, I’m desperate to try it out next.
Thanks so much Kate – 2 TM’s is always better than one LOL!!
This is my kitchen – I think it is the kitchen of the future – I cook almost everything with the Thermomix – I have no built in cooktop! Above where the TM31 is sitting is my pull out range hood. I have an induction plug in cooktop if I need to use it saving so much space in my kitchen 🙂
This is a question we get asked a lot being a Thermomix consultant – “Can I still make my own favourite recipes using the Thermomix?” The answer is YES!!
The easiest way to convert a recipe is to find a similar recipe in the Thermomix book that came with your Thermomix & use that as a guide putting in your own ingredients. This is made even easier with the guided cooking function on the Thermomix Model 5 or TM6.
There is a lot of useful information about converting recipes in the first few pages of your “The Basic Cookbook” that came with your Thermomix Model 5 or TM6.
Doubling or halving a recipe: Adjust time by 20% more or less. (You must remember never to go above the max line in the bowl or the simmering basket & I would not recommend doing a double batch of jam or chutney in case it bubbles over.)
Chopping onion or vegetables & herbs: What size to start with – the golden rule “If it can fit in the hole in can go in the bowl” Don’t try putting a whole pumpkin in please? Roughly chop pieces so they are about the size of the MC (measuring cup) before putting them into the bowl. What texture do you want? Speed 4 – 5 you are still in control & can have the texture of “roughly chopped” speed 7-10 is pureed this doesn’t matter for a soup that will be pulverised or a curry paste. Just chop for a couple of secs to start with, you can always chop it again if you need to. Listen to the sounds your Thermomix makes you can tell when something has finished chopping.
If it can fit in the hole it can go in the bowl!
Roughly chopped on speed 5 for 2 secs
finely chopped speed 7 for 2 secs
Always scrape down the sides of the bowl before sautéing
Milling spices
Chopped cheddar on speed 4 & parmesan on speed 10
Chopping cheese: roughly chop into cubes- is it a hard cheese like a parmesan? It will need to go up to speed 10. Softer cheese can go to speed 5 otherwise you will have a puree’. Listen to the Thermomix but it will take about 5 secs for each of these cheeses.
Milling: Milling grains or or spices takes about 1 min on speed 10. It is best to have a min of 100g if you are trying to do a small amount at a time like 1 tsp you won’t have great results. If you are wanting to get a small amount into a cake mixture mill the whole spices with either some of the sugar or flour from the recipe & this will help to incorporate it.
Saute’: Always use 100 degrees or varoma temperature to produce enough heat to saute’ & you will need a min of 3 mins on a slow speed soft or speed 1 with reverse to saute’. To enhance flavours & if you have time saute’ for 5 – 10 mins. (an excellent tip we learnt from Nico Moretti) You may like to let some moisture out while cooking, to do this place the simmer basket on top of the lid instead of the MC.
*Cooking casseroles always have the blades in reverse on soft speed as too not break up the food too much. Also don’t chop your meat or chicken into too small a pieces, they can break up by being constantly stirred. (2 – 3cm size pieces are a good min). If you like to buy low fat mince some of the brands have been minced super fine so when they are stirred on reverse it can create a strange grainy texture. To avoid this after you have browned the meat transfer it into the simmering basket so it stays in the sauce but away from the blades.
Steaming: You always need a min of 500g water in the TM bowl & you always need to use the varoma temperature to produce enough heat for steaming. If you are in a rush you can use boiling water from the kettle. I also put the things that need more cooking like proteins or hard vegetables in the varoma dish & then veggies that need less cooking on the varoma tray. For recipes like the whole steamed chicken you do need to have 1 litre of water because you will be steaming for over 1 hour.
Mixing: cake or muffin batter 5 secs on speed 4 scrape down then do another time, you don’t want the speed to high or to do it for too long otherwise you risk your cake or muffins being tough or rubbery.
Look at the recipe you want to make & work out the best order to do things without having to wash the bowl between steps, so normally start with the dry ingredients & progress from there.
There are lots of tips and ideas to be shared about converting recipes to the Thermomix – this is my quick & easy basic guide & I will possibly update with some more ideas soon. The main thing to remember is to have a go – most recipes are actually made easier by using a thermomix, so give it a try & you will be pleasantly surprised.
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. Of course if you have the model 5 Thermomix you can use the guided recipe which is super easy too!
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!
I love to use Ashgrove Cream. There are lots of places around Tassie where you can buy it in 2 litre bottles. Always use the best quality you can get, pure cream & not low fat cream.
Yes you start with cream, I normally do a litre at a time but you don’t have to do that is you are just starting out & you can always make another batch straight after making the first batch.
You insert the butterfly whisk & take it up to speed 4 (which of course you are not allowed to go higher than speed 4 with the butterfly in) & you will have whipped cream in about 20 secs depending on how fresh your cream is.
Whip it for a bit longer & then you have butter!!
And buttermilk!! remove the butterfly whisk & set aside.
Insert the basket
Time to strain off the buttermilk. Set it aside for some yummy baking. Cover the strained butter with cold water & rinse a few times – saving the first lot of rinsing water to put into soups. It is your choice how many time you rinse. It has been said the more you rinse it the longer it will keep.
My friend’s hubby makes these awesome butter paddles or you can use your clean cold hands to remove all the last of the rinsing water.
Then it’s time to put the butterfly whisk back in & add salt, I love salt but it also helps to preserve the butter. you can also add a non flavoured oil about 100g at this point if you want to have spreadable butter. Whip it up! it gives you that texture of buttercream icing mmmm.
After scraping out the bowl you may need to do what i call the “blade fling” put the bowl back into the Thermomix & if you have the butterfly on only go to speed 4 for about 1 sec.
And now the rest of the mix has been flung to the sides of the bowl making it easier to scrape out. Extra Tip – time to “flavour save” don’t wash the bowl & you can make something that has butter in the recipe straight away- a cake or a soup – this means you don’t waste a drop of butter & less washing up!
Then I like to store my butter in this butter dish my Mum gave me – how cool is that?
What is the best thing to do with your homemade butter? Spread it on something delicious some freshly made bread or crumpets – you can also freeze some of it to use later.
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!!
Tikka Paste
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.
Pesto
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 🙂
Mustard
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.
Chlorophyll Paste
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.
Wraps
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.
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