I purchased a Thermomix (TM) last year and have been putting it to good use many times a day. Recently I have been adapting some of my favourite recipes to make in the TM as it makes mid-week meals easier. My girls’ favourite meal is Tilly’s Chilli and I’ve been cooking it up on a more regular basis now I’ve adapted it for the TM.
Thanks to Megan from Childrens Books Daily for her gentle encouragement to share a TM recipe! For those folks who own a TM and looking for ideas, here are a few ways I put it to good use.
- Green smoothies. It is so on trend but I do feel really happy sending my kids off to school after a non-dairy smoothie full of seeds, oats, berries, bananas, carrot, ginger and kale. Even the vegetable fearing Elliott will drink a glass. I use Alyce Alexandra’s guide to make a perfect smoothie.
- Yoghurt. This is a new thing but I’m delighted to find I can make pot set yoghurt which we use on almost anything.
- Stock paste. Revolutionary.
- Raspberry jam. Seriously simple recipe.
- Nut butter – any sort plus an occasional homemade nutella.
- Porridge. I know it is easily made the conventional way but I get in a routine during the colder months of putting the porridge on then going for a run or a shower and then my kids, usually Levi, will listen out for the TM and pour the finished porridge into the thermoserver where it stays perfectly warm ready for kids as they come down for breakfast.
- Bread/pizza dough. My favourite pizza dough is a recipe I make in the mixer and I use my eye to know how much liquid to add but most weeks I will just rely on the TM and ask one of my kids to make the dough that comes on the recipe chip. I also make up this recipe and use it to make either pizza scrolls, calzone or vegemite and cheese scrolls for lunch boxes. Usually I’ll make the dough and pop it in the fridge overnight then the next morning I’ll use half the dough to make scrolls and then the next morning I’ll use up the other half. As for everyday bread I get my kids to make this reliably good recipe for a Jumbo Bread Loaf.
We love making a spiced fruit loaf too which is great for afternoons on chilly days.
- Curry. My favourite! The TM makes cooking your own curry pastes a breeze and there are so many good recipes out there. We all love curry and having jars of homemade paste in the fridge has often saved me when we are low on supplies. I can make a pretty delicious and speedy curry out of a tin of cooked lentils, veggies, yoghurt or coconut cream and the homemade curry paste. One of our favourite weekend meals is to make a big curry complete with saffron rice and naan bread (or ‘banaan bread’ as Elliott likes to call it, and has caught on in the family!) which is all made in the TM. A weeknight favourite is a very simple Japanese Katsu Chicken Curry.
- I use it a lot to blitz up seeds and nuts to boost protein in baked goods and love to blitz oats to add to pancakes/pikelets to make them more substantial like this recipe from Quirky Cooking for Apple Oat Fritters.
- Icy drinks and desserts. I don’t make ice cream in my TM but I do blitz up fruit and ice for fast desserts or slushies like this yummy recipe for Coconut Vanilla Sorbet.
- Treats and foodie gifts. Boy oh boy the TM came in very handy for things like fudge, rum balls, bliss balls and salted caramels to gift over the festive season. I could put ingredients in and walk away and it would do the rest.
- Custard. I saved the best for last. Any recipe for custard, custard bases for icecream, custard for Portuguese tarts. The list could go on. I just put in all the ingredients and cook until it hits 80 degrees and custard is done and not split!
I am a little obsessed with kitchen accoutrements and the TM is yet another for me to play with, although it isn’t the be all and end all. I’m still learning how to utilise my TM the best way but I am loving that my kids use it and enjoy using it which means we are still able to eat delicious whole food meals even when I’m super busy.
tilly’s chilli thermomix
1 onion, halved
2 garlic cloves, peeled
1 carrot, cut into chunks
1 red capsicum, deseeded and quartered
4 seconds/Speed 5/MC on
Scrap down the side of bowl.
25g olive oil
4 minutes/100 temperature/Speed 2/MC off
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons smoked paprika
pinch of dried chilli
1 teaspoon salt
cracked black pepper
2 minutes/100 temperature/Speed 2/MC off
Scrap down sides of bowl.
800g tin of whole, peeled tomatoes
2 seconds/Speed 7/MC on
Place simmering basket on the top of bowl to weigh.
100g French puy lentils
Remove and rinse the lentils under running water in the basket then drain. Tip them in the TM bowl.
Add the following beans to the simmering basket.
1 x 400g tin of black beans
1 x 400g tin of red kidney beans
Rinse the beans in the basket under running water and drain. Tip them in the TM bowl.
45 minutes/100 temperature/ /MC off
Sit the simmering basket on top of the TM lid to minimise splatters!
And that is that! I absolutely love how reliably delicious it is each time and cooking it in the TM means a whole lot less time chopping and stirring for me which is what I particularly want mid-week.