ankita, Author at One Girl and her Thermie

Satay Sauce

Leave a Comment / Meat, Poultry, Starters

Satay lovers rejoice! This is the stuff food dreams are made of – chicken marinated in an authentic homemade satay sauce, then simmered in an incredible Satay Peanut Sauce. No hard to find ingredient and ready in under 30 minutes.

Satay sauce or peanut sauce is typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass.

I’ll be using the satay sauce as a serving dip with my chicken/ beef satays in another blog post but thought this needed its own post as it will keep in an airtight container in the fridge for about a month.

Thermomix Butter

4 Comments / Dairy, Vegan & Vegetarian

Making homemade Thermomix butter is delicious and an ideal way of maximising your Thermomix. I’m a big fan of President’s Butter but at £2 a pop and the amount of baking we do at home, it’s expensive. Making homemade butter is therefore not only cost effective but allows me to flavour the butter so it’s individual to our family tastes (salty) and special for dinner parties (think, olive butter, sundried tomato butter, garlic butter etc.)

I always tend to make butter after Christmas and New Year, as I have an excess of cream building up in my fridge. Ever since I have had a Thermomix I always keep an eye out for cartons of cream that are nearly at their expiry date. Usually, these cartons are discounts at about half-price or more.

If you use the cream that is close to its expiry date, it will separate faster when you are whipping it. If you use fresh cream that has a long expiry it will take longer to separate, so this is a great recipe to dig out that cream at the back of your fridge or going cheap in the store.

Butter can be frozen and 600ml of double cream makes about one block of butter and 250ml buttermilk.

Mango sticky rice

2 Comments / Baking (Sweet), Dessert, Noodle, Pasta & Rice

Mango sticky rice is a traditional Thai dessert made with glutinous rice, fresh mango, and coconut milk, and eaten with a fork, spoon, or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region of Southeast Asia, including Laos, Cambodia, and Vietnam.

As the weather gets colder in the UK, I want to hibernate and for some reason, my palate leans towards all Asian dishes. This mango sticky rice dessert with coconut milk – a simple, heavenly Thai classic hit the dessert spot every single time.

I have converted this recipe to Thermomix but used this BBC Good food recipe as a guide.

Red pepper & tomato soup

Leave a Comment / Soups, Vegan & Vegetarian

This red pepper & tomato soup is probably one of my favourite Thermomix soups. A long time ago, it was a TM31 demonstration staple and I still love it. It reminds me of the good old, university days (before Thermomix, obviously) when Heinz Tomato & Lentil Soup was a regular in the kitchen cupboard in my rental flat.

The reason why this recipe is so good and showcased during the demonstration is for many reasons. Firstly, we’d grind the lentils to show the grinding ability of the lentils to a powder and also because they are ground, the cooking time is super speedy; perfect for a mid-week meal. In addition, the lentils add a little protein and thickening to the dish. The red pepper skins disappearing into the soup was always a wow factor at commercial demonstrations as any other kitchen appliance doesn’t blend the pepper skins so beautifully. With Thermomix it simply disappears.

Do try this recipe, I’m sure you won’t be disappointed. It’s warming and wondering as a soup and if you have any leftovers it’s wonderful as a pasta bake too.

Chocolate Covered Strawberries

Leave a Comment / Baking (Sweet), Dessert, Snacks

These tasty chocolate covered strawberries make the perfect summer dessert or sweet afternoon treat. With Valentine’s Day coming up, it’s the perfect present. It says you have made an effort for the person you love.

The melted chocolate is made with the addition of coconut yogurt which gives it a lovely rich and creamy texture. This is a very simple dessert to make in the Thermomix and one where it looks like you’ve put a bit of effort in but really it’s a doddle to make. The added coconut yogurt which thickens the chocolate sauce and helps it go further, especially if you have an abundance of large strawberries that need to be eaten.

Credit: I can’t take credit for converting this recipe. Why re-invent the wheel. This recipe has been slightly adapted from Thermomix Diva, a British mum living down under.

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Thermomix Rice

5 Comments / Gluten Free, Noodle, Pasta & Rice

There are so many ways to make Thermomix rice but as a rice-o-phile, this is my tried and tested way.

We’re all creatures of habit and even before having a Thermomix, I had a rice cooker. This rice cooker was my friend and so loved that I hand-carried it back from Japan in 2001. I paid a lot of money for it and there was no way I was leaving it behind. So fast forward to 2009, when I first bought my Thermomix, why would I change the way that I’d be making rice for over a decade. There was no need to. Yes, I became an Advisor soon after my initial purchase so I would advocate that the Thermomix has many functions, including cooking rice whilst secretly behind closed doors, continuing to make rice in my beloved rice cooker.

And then my au pair broke it. Accidentally, of course, but I was livid. I was filled with anger and emotion. Sadness and despair. Those who know me, know I’m not a violent person, so dear Martyna’s life was never at risk but I was mad. And moody.

There’s a reason you marry the person you end up marrying and for me, Rob is the one, the only one, who knows how to handle me. My darling husband reminded me that my Thermomix could make perfect fluffy rice and I should try it. Well, dear hubby, you were right. Habits are hard to break, but when you find a new one, it might stick forever.

I bring you the easiest and most loved recipe in my Indian household – Thermomix rice. Perfect Thermomix rice. The fluffiest white rice which is a staple side dish for many Asian meals. Here’s how to get it right every time

Basil Sorbet

Homemade Chocolate Bars

1 Comment / Baking (Sweet), Dessert, Snacks

Homemade chocolate bars are fun, you can make them whatever size you like, and can pack them with whatever chunks, spices, nuts, seeds, and goodies you have. The possibilities are endless. Make a bunch, wrap them in gold foil candy paper, or parchment, and place in a drawer – you’re set for the month. Everyone seems to have a slightly different technique, but generally, I simply start with the best dark chocolate possible, then add as many extras as the chocolate can hold. To shape your bars You can just slather the mixture across a parchment-lined baking sheet, or allow it to set in a mold (or ice cube tray) of your choice.

The beauty in the recipe is the simplicity. A Thermomix tempers the chocolate callets so precisely that the quality of chocolate you use is key – I only use Callebaut Chocolate callets which is the finest Belgian chocolate and then toppings can be as elaborate as you want. For Christmas rose petals or pistachios give it a little luxury; for everyday eating for the kids, I use sprinkles and M&Ms. I know the last ingredient goes against my quality and best the best comment, but I’m keeping it real. My kids love M&M, Smarties, sprinkles and everything & anything that is sugar loaded. I take comfort in the fact the 80:20 rule, most of those they are eating is good.

This beautiful recipe is re-blogged from I love Chocolate, I love Thermomix by Janie Turner. Janie was the distributor of Thermomix UK when I started so is a friend and mentor of mine. After selling the business back to Vorwerk in 2014, set up Cook with Janie. Do check out her website and blog. It’s truly amazing as the lady herself.