One Girl and her Thermie

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ankita

Magic bean chocolate cake

A delicious (and gluten-free) chocolate cake with a healthy difference—red kidney beans!  Sarah Wong’s recipe is one of the best known on the official Thermomix community recipe sharing site, however, there are thousands of other great recipes in here, with new ones posted every day here.

This gluten-free, but free, high protein cake is wonderfully moist and works with most canned beans. Chickpeas work but they have a bit of a strong taste.

I wanted to share it here just in case you haven’t tried this yet. Do try it. If anyone is familiar with my cooking, I am a strictly a non-GF, child-friendly family household. As a Thermomix Advisor I know of many unique and quirky recipes but often don’t make them, as usually there’s no point, they just don’t get eaten by my kids.  If this kidney bean chocolate cake got past Milan’s taste test (i.e. he had no idea he wasn’t) then I call that a fabulous result and encourage anyone and everyone trying to diversify their repertoire and sneak vegetables into their kid’s diets.

Chole Bhature

Bhatura

A Bhatura is a fluffy, puffed Indian deep fried bread, bhatura is best enjoyed with chole (spiced chickpea curry). Chole Bhature is one of North India’s most popular dish! You often eat it in Punjab and Delhi and it is my go-to vegetarian dish.

People often ask me what is your favorite dish? That’s pretty tough to answer, isn’t it? As a foodie, I like so many things from different cuisines so it’s hard to pick a favorite. But if you ask what is my favorite Indian, vegetarian dish, I have a definite answer – Chole Bhature.

If you ever ask me out for dinner to an Indian, vegetarian restaurant, I will always order this. This dish reminds me of my Dad, as I know it’s one of his favourites; chole bhatura – chickpeas, bhatura with sliced (raw) onions and pickles. I don’t care who is with me or what time of day, I need to complete the dish with the onions and pickles. (Please do not miss these two accompaniments, you can always brush your teeth, pop a mint or chew some gum afterward to freshen your mouth and breath).

Since bhatura is deep-fried, I don’t really make it often at home. More than the calories, I find frying food hasslesome so rarely do and hence why going to a restaurant is preferred. But in the spirit of sharing more of my favourite dishes on this website, then here it. Bhatura, made easy in the Thermomix.

Thanks to Veg Recipes for this Bhatura recipe; I have converted the Bhatura ingredients and method to Thermomix.

Amai Sauce (Wagamama Style)

Anyone who has been to Wagamamas with children is sure to be familiar with Amai sauce. Offered as a sauce on the side to their children’s meals. My daughter loves it, we have to order an extra portion. This is my homemade Thermomix version of the delicious, sweet sauce from Japan. It keeps for a few weeks in the fridge (if it lasts that long)

My kids love this sauce and anyone who has kids will be familiar with it as it served as the accompaniment to the kids’ meals.

Eat with chicken covered in panko crumbs, rice or stir fries.

Iced coffee

Perfect Thermomixed Iced Coffee every time. This recipe is quick, easy, budget-friendly, and tastes just like the gourmet coffee-shops, if not better!

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Breaded chicken

I read recently an article in the Guardian about the ‘What is Britain eating? The ultra-proccessed truth about 10 of our bestselling foods‘. What really made me sad was yes, the amount of processed food we’re feeding our kids. Now, I must admit, even pre-Thermomix, my mother brought me up cooking from scratch so even if I was making a pasta sauce, burger or cake, I normally did it from scratch.  Even without a Thermomix, one can do things easily if you try. A Thermomix just makes it easier.

What I thought I’d share with my readers is how to make these top 10 best-selling products and how easy they are to make. Some might be alternatives but they will be the best alternative to the store bought, over processed food (if we can even call it food) we are feeding ourselves and our families.

The first food I want to tackle is Bernard Matthews Turkey Dinosaurs

(Taken from the article)

Ingredients: turkey 46%, breadcrumb (wheat flour (calcium carbonate, iron, niacin, thiamin), salt, yeast, turmeric, turmeric extract, colour (paprika extract)), water, rapeseed oil, batter (wheat flour (calcium carbonate, iron, niacin, thiamin), salt), starch, skimmed milk powder, milk protein, salt, potassium chloride, natural flavouring (milk), lemon juice concentrate, spirit vinegar.

“Something that has only 46% turkey is going to be full of a lot of other stuff,” says Scott; we should, therefore, be wary of this, nutritionally, if we’re looking for a healthy source of protein.

In spite of the breadcrumbs, there’s not much fibre – 0.7g per 100g once cooked. The company’s website promotes its dinosaurs as “Jurassic fun for kids” with “no artificial colours, flavours or preservatives”, but, says Scott, “I don’t know anyone who would have paprika extract in their home kitchen.” Paprika extract is a highly concentrated oil-soluble extract from capsicum pods. Nor would they have milk protein, which is extracted in a factory, or skimmed milk powder. The dinosaurs also contain two forms of salt – sodium chloride and potassium chloride, making up 16% of a child’s daily allowance in 100g (just over two dinosaurs).

We can make breaded chicken or turkey very easily and one of my family favourites. The breadcrumbs are actually one of the demonstration recipes we used to do back in the Thermomix TM31 days because firstly, it was such a wow factor using fresh (not stale or dry bread) and secondly, it tasted so good with the parmesan and herbs. With such fresh and flavoursome breadcrumbs, all you really need to do is roll the chicken pieces into the bread crumbs and either grill or fry them. So easy and so healthy. No additives, no preservatives, and no nasties. The better the quality of your chicken (or turkey), the better the quality nugget; but most importantly because you are making it, you know every ingredient in the dish.

So please, let’s stop buying store-bought nuggets and start making them at home. This recipe for breaded chicken is easy to make and truly delicious. I often make a double batch – one ready for dinner and one popped into the freezer for next time. Your kids will thank you.

Murgh Makhani (Butter Chicken)

Butter chicken or murgh makhani is a dish, originating in India, of chicken in a mildly spiced tomato sauce.  This is one of the ultimate curry dishes. The secret is to marinate the chicken in the chicken tikka paste overnight before combining it with the rich, indulgent makhani sauce.

I’ve seen ‘skinny’ or diet versions of this on various Thermomix bloggers websites. I’m going to take a stand on this and say don’t go there. If you translate murgh makhani it literally translates to chicken butter. If the key ingredients weren’t chicken or butter, then it wouldn’t be called that. If you don’t want to indulge in these, then choose another dish. Something like chicken tikka masala which uses tomatoes as the base, not butter and cream. There is absolutely no point of even attempting this dish if you are not going to stay true to the dish.

Seriously though, if the ingredients give you cause for concern or you are following a particular diet, then use the tikka paste and make chicken tikka masala which uses tomatoes as a base instead of cream and butter. It’s another Punjabi dish and one of our family favourites.

N.b. I have a separate post for the tikka paste on the website.

Ankita at TM6 launch

Do you need to upgrade your Thermomix?

Following the big surprise announcement last week about the Thermomix TM6, we as Advisors are equally excited, surprised and shocked. I was at a Team Leader Leadership conference having training on the usual look after your team, why getting together is important, let’s learn skills (that I already have…). It was a pretty routine meet-up; good food, great catching up with colleagues around the UK and some official stuff thrown in. When we reached dinner time, we were all tired and hungry wanting to wind down and relax. My colleagues and I had no idea, that we were about to experience the global launch of the Thermomix TM6. So when it happened, we were in shock.

The Thermomix TM5 is the 5th generation of Thermomix and it was launched on 5th September 2014, 10 years after the Thermomix TM31 which was launched in 2004.  We were all expecting a new model, of course, we were, but circa 2024; not on 8th March 2019, just four and a half years later.

Since I was introduced to Thermomix 10 years ago, is there a ’next model is coming’ has been a constant question, as it has been for the past 10, 20, 30 or 40 years they have been produced. Why? It’s true, that’s why!

Vorwerk and Thermomix is an innovative company, from the day a model is released, they are constantly working on tweaks, adjustments, and new functions. Fact. They often make these along the way too, so a TM ordered in January may be ever so slightly different to the one you order in February. Fact. That is what makes Thermomix so good and stands miles apart from copycats and other appliances in the first place! Fact.

So, back to the dilemma at hand, what to do? To upgrade or not? For those who have been following my journey, I was a TM31 customer first. I thought it was the best thing since sliced bread which is why I jumped on the bandwagon and became an Advisor. I couldn’t understand how Vorwerk could ever improve it. Until they did with the Thermomix TM5. Had I not been an Advisor, an upgrade wouldn’t have been necessary as I was perfectly happy with my current model.

In fact, as I then had two Thermomix TM31s and TM5, for the first 6 months, my TM5 was used as a demonstration model and my TM31 on my kitchen counter. It was what came first and what I was most comfortable with. Over time that changed, the more I used my new Thermomix TM5, the more I fell in love with its improvements. I expect the same will happen with Thermomix TM6, when I do receive it in June 2019. The only difference now is I have 3 TM5s, 1 TM31 and will have a TM6 too. I probably need to give some away before my husband divorces me for having too many Thermomixes.

Am I cross or upset about the new model? Shocked, initially (of course) but not cross. I’ve had some time to think about it. This is much like when Apple launched the iPhone X. Was this a new snazzier model with more bells and whistles? Yes. Did it make the 6/7/8 any less good? No! The X had more bells and whistles and a price point that came with that. I have an iPhone 8, only because my contract was up and I switched to a new provider. It is still great, has a brilliant camera and does all the things I need. New models and technology improvements happen all the time. It’s the way of the world and at some point, I will upgrade. I am still happy that I bought my iPhone 8 and got all that use out of the clever camera modes etc. before the new one was launched.

Has the Thermomix benefitted me? Of course, it has. I can cook healthy, nutritious meals for my children and family, in a super quick time. I use it every single day. That is not going to change, no matter how many new models come out over its lifetime, it has been a game-changer in our home. It not only met my needs, but it also surpassed my expectations and I, like almost every owner I know, love it more and more the more we use it. We realise it does far more than we ever thought and the more you learn about it the more you integrate it into your everyday cooking!

You can see from the previous pages that I’ve summarised the new functions and compared the models. The new Thermomix TM6 is great and does have improved and new modes which are exciting. However, many of the functions are the same as the TM5. Do I really need it? No. However, as an Advisor & Team Leader in the UK, I am required to have the latest model we are providing to customers to demonstrate to people and continue being able to share my passion about what Thermomix can do for everyone, young and old, families big and small.

I’m currently in an incentive to ‘earn’ one which is a wonderful opportunity. For customers who bought recently, Vorwerk UK has a really fair plan for customers. We are being advised to ask our customer base to call in and speak to them directly. So far the feedback has been really positive which I’m pleased about.

And for those who haven’t jumped on the Thermomix bandwagon, you are in a unique position to have a choice. We have never had two options available. For the next 3 months, you can either choose to buy the current Thermomix TM5 at a discount of £100 at £949 for the Connected version or pre-order the new Thermomix at £1099. I feel only die-hard fans will take the pre-order option as they have had TM21, TM31, and TM5 before and just want the new one. For anyone new to Thermomix TM5, the Thermomix TM5 is still our hero.

Happy Thermomixing, whatever model you have to play with!

Update: September 2019

I eat my words. It is better. I’ve had a TM6 since 22nd May 2019 and it is better. I love the bigger screen. Cookidoo being integrated just works. No more having to synchronise. No more faff of forgetting to take my Cook Key with me to friend’s house or for a demonstration. The new functions, like high temperatures, has blown me away. Yes, I have made the peanut brittle and fudge using the sugar stages but it’s the sauteeing that has me convinced. I’m loving the sizzle when caramelising onions and cooking stir-fries. I could never achieve this before in my TM31 or TM5. So for that alone. Would I upgrade? Hell yes.

Garlic & Ginger Paste

Garlic and ginger are mainstays of many cuisines, especially in South Asia. Instead of chopping them for every dish, we tend to blend them into a paste that you can spoon directly into the dish you are making.

It amazes me how so many people just head to the supermarket and buy products like this. This version from Laila has 84% ginger and garlic, which is quite substantial. But it’s the other ingredients that worry me: Water, Salt, Corn Oil, Acidity Regulator: Acetic Acid , Thickener: Xanthan Gum, Preservatives: Sodium Metabisulphite [Sulphites], Sodium Benzoate. Going for a homemade version including a little salt and oil, means you know exactly what you are eating. Real food. Homemade.

Garlic, ginger paste is one of the essential part of daily Indian cooking. It’s really time saver if it’s made in bulk, which would last longer with out freezing it. So here’s an easy recipe with easy home preservative to make ginger garlic paste last longer up to 2 to 3 months.

For low fat recipes, leave the oil out and just add a little water to help the garlic blend into a smooth paste.

Leave the salt out if you are on a low sodium diet.

Tikka paste

This really easy homemade Tikka Paste is great to have handy in the fridge, ready for your next impromptu curry night.

A selection of Indian spices, fresh garlic, fresh ginger, garlic cloves, tomato puree, olive oil, and fresh coriander. Pop all the ingredients into the Thermomix and blend into a paste. The important part here that Thermomix can do that a normal blender can’t is the cooking part. The beauty of it is that once made you can stick the jars in the fridge and use as and when desired. It will keep for up to 3 months.

I like to marinade chicken pieces and then turn this into butter chicken, I slather it on salmon and steam it, or simply such as to any meat, fish or veggies plus a can of coconut milk for a quick curry.