One Girl and her Thermie

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ankita

Save with Thermomix and make your own Sprouts

Try making your own Brussel Sprouts this Christmas and save with Thermomix.  A simple, healthy side dish bursting with festive flavours.

Typically boiled or steamed, sprouts are considered an essential addition to the Christmas table. Here we serve them raw, shredded and mixed with lardons and cranberries in a delicious salad that is perfectly served with cold cuts on Boxing Day.

Ingredients

  • 500 g water
  • 450 g Brussels sprouts, trimmed, halved
  • 140 g butternut squash, peeled and diced (approx. 1 cm)
  • 60 g unsalted butter, diced
  • 80 g pecan nuts
  • 50 g dried cranberries
  • 30 g light brown sugar
  • 30 g balsamic vinegar
  • 15 g freshly squeezed lemon juice (approx. ½ lemon)
  • ½ tsp dried chilli flakes, or to taste
  • 1 pinch fine sea salt
  • ¼ tsp ground black pepper

    Preparation

    1. Place water in mixing bowl then place Varoma dish into position and weigh in Brussels sprouts. Cover with Varoma lid and steam 4 min/Varoma/speed 2.
    2. Carefully remove Varoma lid and weigh in butternut squash, secure lid and steam a further 12 min/Varoma/speed 2 or until vegetables are tender. Transfer steamed vegetables to a serving bowl and keep warm. Empty mixing bowl.
    3. Place butter in mixing bowl and melt 2 min/100°C/speed 1.
    4. Add pecans, cranberries, sugar, vinegar, lemon juice, chilli flakes, salt and pepper then cook 2 min/100°C/reverse/speed 1.
    5. Transfer to serving bowl with steamed vegetables and gently mix with spatula.
    6. Serve immediately.

    Nutrition – per 1 portion

    • Calories 1615.7 kJ / 386.2 kcal
    • Protein 4.5 g
    • Carbohydrates 14.7 g
    • Fat 18.6g

    Get this recipe on Cookidoo here: https://cookidoo.co.uk/recipes/recipe/en-GB/r491061

    Thermomix Christmas Offer

    Don’t reinvent the wheel, if it’s not broken, right? Well, head office has done just that. The ‘limited’ Black Friday offer has been continued as our Christmas offer 2022 (or whilst stocks last). Thermomix TM6 and a second bowl. Read on.

    BUY A THERMOMIX TM6 AND A SECOND BOWL FOR £1219.

    Available from today to 16th December (or while stocks last) Buy a Thermomix TM6 and get a second bowl for £30 (saving £139)

    There are so many reasons that this offer is fabulous, that it would take me forever to list them but I’ll try.

    Since I do a lot of baking, I love having two bowls for suddenly having to mill that sugar or almonds, or even when I suddenly need ground cinnamon and only have cinnamon sticks. Two bowls are ever so handy and probably, in my opinion, the best accessory to have with a Thermomix.

    TOP 5 REASONS FOR HAVING A SECOND BOWL, BLADE, AND LID SET.

    1. Make ingredients from scratch – mill almond meal, icing sugar, or grated Parmesan cheese without stopping the flow of your recipe. Save time when you need to mill sugar, spices, or grains or grate cheese mid-recipe.
    2.  A sparkling clean bowl is a secret to fluffy whipped egg whites and meringue. Use your second bowl to whip your egg whites, and keep your first to continue on with the rest of the recipe. Two of our favourites are the Chiffon Cake and Chocolate Mousse.
    3. Simply being able to swap bowls to reduce cleaning or save time when waiting for ingredients to cool or rest
    4. If you’re catering for special dietary requirements, you may like to allocate one bowl for those recipes to avoid cross-contamination.
    5. Keep one bowl for sweet dishes and one for savoury meals like curries, especially handy if you don’t want your lid stained with turmeric for those who use it.

    You can purchase your second through me as an Advisor, at any point. They are priced at £169 and it’s money spent well. It is delivered by DPD courier, which is fully tracked and traced and with free shipping.

    WHAT’S IN THE SECOND BOWL, BLADE, AND LID SET BOX? 

    • Stainless steel bowl with handle
    • Bowl base
    • Mixing knife
    • Lid with a seal
    • Newly improved measuring cup
    • Simmering basket

    Bowl, blade and lid setLast orders for guaranteed Christmas delivery is Friday 16th December, and this offer is only whilst stocks last, so please, please get in touch sooner rather than later and get this secured and under your tree.

    Contact me on email:  Ankita@onegirlandherthermie.co.uk, or text or WhatsApp me on 07977 563537 if you would like more information or place your order. 

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    Best Thermomix Offer

    How many times I have been asked what is the best Thermomix offer, or if I know if next month’s offer is better.  My answer is always the same. The best offer is having a Thermomix in your kitchen now.

    There’s a reason why you are investigating Thermomix, so why not take action when you have a problem to solve and not when the ‘head office’ offer is different. Note, I said different not better.

    “What’s the Thermomix Offer this month?” How many times in the past 15 years have I heard that?

    “What’s the Thermomix Offer this month?”

    “Do you know next month’s offer?”

    “Is next month’s offer better?”

    “Can I have the free bowl offer that was available in June?” 

    “Is the Thermomix Noir still available?”

    Yes, I know that Thermomix UK & Ireland have monthly offers. Sometimes they are great, sometimes so, so, and sometimes, well just not for you.

    THE BEST OFFER IS ACTUALLY HAVING A THERMOMIX IN YOUR KITCHEN.

    How many times have I had customers waiting for that perfect customer offer and after waiting for 1, 2, 3, or even 6-months, wish that they had bought sooner. Not once or twice, but all the time.

    When customers finally get one, their biggest regret is waiting so long.

    Thermomix facts:

    1. Thermomix will help you save time in your kitchen. We are all guilty of eating ready-made meals and take-out because we lack time. The Thermomix can save you up to 45 minutes on each meal. Most of that time you can relax with a glass wine or catch up with other people.
    2. The Thermomix will make it easy to clean. All you need is one bowl and one blade. You can make full meals. The Thermomix bowls can be easily disassembled and are dishwasher-safe.
    3. A Thermomix will help you save money. The average Thermomix customer can save between 20-25% per week. My family of four has an average weekly shopping budget of £100. That’s £25 per week.
    4. The Thermomix can also assist you in meal planning and keeping shopping costs low. Cookidoo‘s planner will assist you in creating shopping lists to ensure that there is no food waste. You only need 300g of chicken. That’s fantastic. In today’s economic climate where our supermarket shop is increase day by day, using our Whisk online shopping allows you to compare your ingredients shopping list between Sainsbury’s, Tesco, Waitrose, Amazon Fresh and Ocado. The cost difference just using the comparison site has been nearly £50 for the same ingredients. 
    5. The Thermomix can help you eat clean. You can save money on preservatives and other nasty ingredients by cooking from scratch. You can also avoid unnecessary packaging and plastics by buying your essentials in bulk. You can save your body as well as the environment.

    So I just wanted to say, if you are waiting for the right deal, let me reiterate;

    Having a Thermomix in your kitchen is the deal. It’s the grand prize, the super gadget, the best offer. It’s the cake.  Anything else and everything else is just the cherry (on the cake).

    Having a Thermomix in your kitchen will be the thing that changes your life and lifestyle. Don’t just take my word for it, read an independent review below. All other customer reviews can be seen on my Google page here.

    Really happy with my purchase. I have pondered over buying one for years and recently went for it and can already tell after just 2 days that it’s going to be my most used piece of kitchen kit.
    The whole family are keen to get involved too which is great.
    The support she gives is practical, honest and helpful. I was a little overwhelmed when I first unboxed it but decided to take the plunge and made bread dough and smoothies!  Easy peasy 🙂
    I had a welcome session with Ankita and made the sweet potato curry and this was a great session as it answered all my questions and gave me a useful orientation to the functions. I would highly recommend Ankita as an advisor as she really goes the extra mile to support your purchase and help you get the most out of it. Thank you!

    If you would like a chance to see the Thermomix in action, why not join me on one of my Virtual Cooking demonstrations or invite me to face-to-face demonstration if you are within a commutable distance of Canary Wharf. I also run regular sessions at our Greenwich Thermomix Studio.

    To book call me today on 07977 563537 or see one of my socials (FacebookInstagram, or YouTube) for more recipe inspiration in terms of photos and videos. Or if you have already scoured the internet for information on Thermomix and just want a chat, then give me a call, I’m happy to answer any and all your Thermomix inquiries.

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    Thermomix for Professionals

    The ThermomixTM6 kitchen appliance is versatile and can do it all. This equipment is perfect for professional and home pastry chefs who want to make dynamic pastries and desserts.

    The TM6 smart device handles all the chores of cooking. It can do everything from recipe planning, ingredient shopping, chopping, cooking, and cleaning. Cookidoo is Thermomix’s powerful recipe platform. It features step-by-step instructions that seamlessly guide users through every step of the cooking process. Thermomix automatically adjusts the temperature, cook time, and speed for each step. With just a push of a button, users can whisk, caramelize and brown, chop, steam or saute, stir, boil, knead and more using the appliance’s innovative technology.

    Copied from Bakemag.com this article showcases why a professional chef utilises Thermomix.

    One of the biggest champions of the Thermomix TM6 is Chef Antonio Bachour. A multiple-time semifinalist for the James Beard Foundation’s Outstanding Pastry Chef Award, Bachour utilizes the TM6 in his own kitchens and has been using Thermomix products for years. Bachour recently shared with Bake Magazine his advice for bakers and pastry chefs who have Thermomix in their kitchens.

    Bake: How can bakers and pastry chefs best utilize the Thermomix to craft desserts and pastries?

    Antonio Bachour: Bakers and pastry chefs can use the Thermomix to do almost 100% of the preparation for both desserts and bread – including all creme anglaise, curds, sable, mousse, glazes, breads, and dough, etc. As you can see, I use the Thermomix to do nearly everything. It gives you the perfect texture, allows for 70% less in preparation time, and above all, delivers on precision and consistency for each and every recipe.

    With transparency and health being important to consumers, how can Thermomix simplify the ingredient process?

    The best thing about the Thermomix is the ability to cook items – such as eggs – that must be prepared at a certain temperature. The Thermomix is the only kitchen tool that can cook at such a precise pre-set temperature and will always have consistency in that temperature. The cooking process is entirely transparent and the ability to maintain the hygiene of the equipment is also key.

    When did you first begin using the Thermomix and how has your relationship with the brand evolved from there?

    I started using the Thermomix more than 25 years ago in Europe. I was fascinated by the speed of cooking and the amazing culinary textures it allowed me to create. The Thermomix is truly the most important piece of equipment in my kitchen and I use it every day.

    Do you use the Thermomix in your personal life, and in what ways?

    I do! We have one at home as well as in the bakery – and use it to make nearly everything there, too. I have taught my wife to make soups, vegetables, steam perfectly, make hummus, dips, sauces, breads, and of course, desserts.

    You use plenty of fruit and chocolate in your pastries. Are these products ideal for use in Thermomix recipes?

    Yes! I temper chocolate, make all of the fruit purees, and creams and mousse in the TM6. We also make all of the ganaches for the truffles and macarons in the Thermomix. Virtually any pastry ingredient is ideal for use in the Thermomix.

    The Thermomix prices are as follows:

    • TM6 with one bowl, £1189 – £990.83 ex VAT
    • Chef packages, TM6 with two bowls, £1358 – £1131.67

    And until Friday 16th December 2022, the ‘chef package’ is our current offer. Thermomix TM6 plus a second bowl, £1219. For an extra £30, you can buy a second bowl. This works out to a retail saving of £139, and in commercial terms the chef package for £1015.83 ex VAT.

    Please contact me for more information.

    Ankita Stopa
    Diamond Team Leader & Advisor 800 000 0068
    Ankita@onegirlandherthermie.co.uk
    07977 563537

    Christmas Gifting – Honeycomb

    Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Honeycomb made in the Thermomix and the cost saving you can have compared to buying it.

    Whether you call it honeycomb, hokey pokey or cinder toffee, this Thermomix recipe is amazing.

    Ingredients

    • 1 tbsp bicarbonate of soda, sifted
    • 300 g white sugar
    • 1080 g water
    • 20 g honey or golden syrup
    • 50 g vinegar

    Preparation

    1. To guarantee the success of recipes using Sugar Stages, please follow the exact quantity and description for all ingredients. The recipe should also be cooked immediately after placing the sugar with the other ingredients in the mixing bowl.
    2. Line a square cake tin (18 x 18 cm) with baking paper (paper should be approx. 5 cm higher than the tin – see Tips) and place on a heat-resistant surface.
    3. Sift bicarbonate of soda and set aside. Place sugar, 80 g water and honey into mixing bowl and start Sugar Stages without measuring cup.
    4. Immediately add reserved bicarbonate of soda around the blades and quickly stir with spatula until mixture foams up, taking care not to over mix. Transfer immediately into prepared cake tin. Using spatula, remove any mixture from the mixing bowl rim to be able to close the lid correctly for pre-cleaning.
    5. Place 1000 g water and vinegar into mixing bowl and start Pre-clean.
    6. Allow to cool completely to room temperature and break into pieces. Store in a sealable container at room temperature (see Tip). Use as required.

    Hints & Tips

    • This lovely treat looks similar to real honeycomb. Bicarbonate of soda is the secret to achieving an airy texture. Stirring it in at the last minute is the reason for its namesake appearance. Honey is used to flavour the caramel. Honeycomb is great to decorate with and it is also good added to other desserts. Break the honeycomb into pieces or crush it and sprinkle over ice cream, for example.
    • Honeycomb cannot be left out in the open for an extended length of time, as it will draw moisture from the air and become sticky. Store in snap lock bags or wrap in plastic wrap and place into a sealable container for up to a week. However it is best eaten soon after it is made. Dipping honeycomb pieces into melted chocolate helps extend shelf-life by a few days.
    • Extending the baking paper up the sides of the cake tin encourages the honeycomb to rise.

    Nutrition per 1 portion

    • Calories 445.3 kJ / 106.3 kcal
    • Protein 0 g
    • Carbohydrates2 6.2 g
    • Fat 0 g
    • Saturated Fat 0 g
    • Fibre 0 g
    • Sodium 830.4 mg

    Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r437218

    What modes are available on the Thermomix TM6?

    Just when you thought the Thermomix couldn’t get any better, the Thermomix TM6 has new and improved modes to any previous model. The beauty of having software updated regularly means that new modes are often introduced and quick software will ensure your Thermomix has all the latest modes.

    The Thermomix TM6 has a built-in scale, mixing knife, heating element, whisk attachment, measuring cup, and steamer basket. Its 22 cooking functions and techniques range from slow cooking, emulsifying, whisking, chopping, and blending, to caramelizing, kneading, and new features like sous-vide immersion cooking.

    To achieve the best cooking results with the modes, we also recommend that you keep your Thermomix up to date with the latest firmware version.

    Current Modes include:

     

    warmUp.png Warm-up mode: Heats and reheats sauces, soups, and further liquids efficiently without breaking chunks of food within. Food to be warmed must be liquid or creamy, The butterfly whisk is not mandatory, but it is highly recommended for quantities over 250 g.
    thickening.png Thickening mode: In this mode, you can thicken sauces such as vanilla pudding, béchamel, and other sauces with eggs, egg yolk, flour, and cornflour. Milk, cream, or baby food may be warmed without burning.
    ric.png Rice cooking mode: The rice cooking mode allows you to cook many types of rice or bulgur, up to 500 g at the touch of a button.
    Egg.png Egg boiler mode: Boil between 2 and 6 size M Eggs in your Thermomix® TM6. Insert the eggs into the mixing bowl and add water up to the 1 Liter mark on the mixing bowl. Select one of the five cooking points: soft, medium soft, medium, medium-hard and hard
    jog.png Fermentation: This mode can be used to ferment yogurt or prove a yeast dough in a warm environment.
    warmUp.png Sous-vide: Method for tender meat, fish, and vegetables.
    SC.png Slow Cook: A gentle method for cooking dishes that take a bit longer.
    blend.png Blend: Get great results with purées, soups, and smoothies in this mode.
    scale.png Scale: Weighs in 1 g intervals.
    dou.png Dough: Prepare all types of dough quickly and easily. You will achieve great consistency and professional smoothness – no lumps guaranteed!
    turbo.png Turbo: Chop like a pro with high speeds of up to 10,700 rotations per minute.
    preclean.png Improved Pre-clean: now you may select one of the four different variations of cleaning depending on the soiling of the Bowl (Dough, Universal, Fat & Caramel, and Browning) making the cleaning results more efficient.
    kette.png Kettle: Heat water to 37–100°C for making tea, preparing baby bottles, or cooking pasta.
    Peeler_mode_icon.png Peeler: Use this mode with the Thermomix Blade Cover with Peeler for automatic peeling of vegetables with the TM6. Place the peeler on the mixing knife so that the curves of the peeler match the shape of the mixing knife and make sure that the peeler is properly hooked (the peeler should now sit firmly on the mixing knife and can only be removed with a little resistance) Add 600 g of water and a maximum of 800 g of vegetables (e.g. potatoes) to the mixing bowl For best results, the vegetable pieces should not be larger than the mixing bowl lid opening. For most vegetables, 4 minutes is recommended to remove the peel.

    Christmas Gifting – Amaretti

    Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Amaretti made in the Thermomix and the cost saving you can have compared to buying it.

    Amaretti di Saronno refer to a type of amaretto, a bitter-sweet flavored macaron, that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional amaretti, but the only one made with apricot kernels.

    Ingredients

    • oil, for greasing
    • 2 egg whites, from large eggs
    • 2 tsp honey
    • 1 pinch fine sea salt
    • 180 g ground almonds (see tip)
    • 150 g caster sugar
    • 100 g dried mixed fruit (e.g. apricots, cherries, prunes), quartered
    • 100 g mixed whole nuts (e.g. pistachios, almonds, hazelnuts)
    • icing sugar, for dipping

    Preparation

    1. Preheat oven to 190°C and lightly grease a baking tray.
    2. Insert butterfly whisk. Place egg whites, honey and salt in mixing bowl then, without measuring cup, whisk 2 min/speed 3.5. Remove butterfly whisk.
    3. Add ground almonds, sugar, dried fruit and nuts then stir 20 sec/reverse/speed 2.
    4. Using wet hands, shape tablespoons of mixture into small, rough balls and dip half of each ball in icing sugar. Place on prepared tray, icing sugar side up, and bake for 10-12 minutes (190°C) until just golden.
    5. Leave on tray to cool for 5 minutes then transfer to a wire rack to cool completely. Serve or package up to give as gifts.

    Hints & Tips

    • The literal translation of these Italian biscuits is ‘the little bitter ones’ as they were traditionally flavoured with bitter almonds. Plain almonds work just as well, and you can grind your own with Thermomix®. Prepare a batch and give as gifts, or serve alongside coffee or dessert wine to add some Italian flair to your Christmas meal.
    • To grind your own almonds, place 180 g blanched almonds in mixing bowl before starting the recipe and grind 10 sec/speed 10. Transfer to a bowl then clean and dry mixing bowl thoroughly before beginning the recipe.
    • In step 3, add 50 g dark or white chocolate chips

    Nutrition per 1 piece

    • Calories 442.3 kJ / 105.7 kcal
    • Protein 2.8 g
    • Carbohydrates 11.8 g
    • Fat 6 g
    • Saturated Fat 0.6 g
    • Fibre 1.6 g
    • Sodium 22 mg

    Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r85060

    Christmas Gifting – Florentines

    Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Florentines made in the Thermomix and the cost-saving you can have compared to buying it.

    A Florentine biscuit is a sweet pastry of nuts and fruit. Florentines are made of nuts and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven.

    Ingredients

    • 50 g pistachio nuts, unsalted, shelled
    • 30 g walnut halves
    • 75 g unsalted butter, diced
    • 75 g Demerara sugar
    • 15 g double cream
    • 1 pinch salt
    • 30 g dried cherries, halved, quartered if large
    • 60 g mixed candied peel
    • 50 g dried cranberries
    • 60 g flaked almonds
    • 150 g dark chocolate, small pieces or callets

    Preparation

    1. Preheat oven to 180°C and line 2 baking trays with baking paper.
    2. Place pistachios and walnuts in mixing bowl then chop 3 sec/speed 7. Transfer to a bowl and set aside.
    3. Place butter, sugar, cream and salt in mixing bowl then melt 3 min/Varoma/speed 1.
    4. Add cherries, candied peel, cranberries, almonds and reserved chopped nuts then mix 10 sec/reverse/speed 3.
    5. Roll tablespoonfuls of mixture (approx. 20 g each) into a ball using hands, place on prepared trays and flatten out as much as possible, leaving 5 cm between each to spread. Bake for 8-10 minutes (180°C) until golden then leave on tray to cool completely. Meanwhile, clean and thoroughly dry mixing bowl.
    6. Place chocolate in mixing bowl, grate 5 sec/speed 8 then melt 4 min/50°C/speed 2.
    7. Spread chocolate evenly over one side of each florentine and leave to set completely (see tip). Store in an airtight container until needed.

    Hints & Tips

    • Florentines often have a wavy pattern on the chocolate. If desired, once chocolate is firm enough to hold its shape (30-60 minutes), use a fork to draw wavy lines across the chocolate.

    Nutrition per 1 piece

    • Calories 531 kJ / 127 kcal
    • Protein 1.7 g
    • Carbohydrates 12 g
    • Fat 9 g
    • Saturated Fat 4 g
    • Fibre 1.5 g
    • Sodium 12 mg

    Get recipes on Cookidoo here, https://cookidoo.co.uk/recipes/recipe/en-GB/r754184

    Christmas Gifting – Mince pies

    Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Mince Pies made in the Thermomix and the cost saving you can have compared to buying it.

    Ingredients

    Shortcrust Pastry

    • 340 g plain flour, plus extra for dusting
    • 75 g unsalted butter, cold, diced
    • 75 g lard, cold, diced
    • 1 pinch fine sea salt
    • 60 g water, ice cold

    Assembly and Baking

    • 400 g mincemeat, gluten free (see tip)
    • milk, for brushing
    • icing sugar, for dusting

    Preparation

    Shortcrust Pastry

    1. Place flour, butter, lard and salt in mixing bowl then mix Turbo/1 sec/4 times.
    2. Add water and mix 20-30 sec/speed 4 until just clinging together. Tip out and bring together into a ball then wrap in reusable wrap or cling film and chill in fridge for 30 minutes.

    Assembly and Baking

    1. After this time, preheat oven to 190°C.
    2. On a lightly-floured surface, roll out rested pastry to 3 mm thick. Cut out 24 circles using a pastry cutter (Ø 7 cm) and use to line 2 x 12 hole bun tins. Re-roll any trimmings then cut out 24 pastry lids using star-shaped, tree-shaped or round fluted (Ø 6.5 cm) cutters.
    3. Place 1 tsp mincemeat in each pastry base then cover with a lid, sealing with a brush of milk if using round lids. Brush tops of lids with milk then bake for 18-20 minutes (190°C) until cooked and golden.
    4. Leave in tin to cool for 2 minutes then transfer to a wire rack. Dust with icing sugar and serve warm or at room temperature.

    Hints & Tips

    • Homemade mince pies are a joy to make when you have a Thermomix®. Prepare the mincemeat weeks before you need it, then whip up a batch of crisp, buttery shortcrust pastry in seconds. All that’s left is the fun part; making the pies!
    • Make your own Mincemeat following the recipe on Cookidoo®.
    • Can be made ahead and frozen. Defrost fully before serving.
    • Serve with homemade Brandy Butter, homemade Brandy Sauce or pouring cream. Find recipes on Cookidoo®.

    Nutrition per 1 piece

    • Calories 636 kJ / 152 kcal
    • Protein 2 g
    • Carbohydrates 21 g
    • Fat 7 g
    • Saturated Fat 3 g
    • Sodium 19 mg

    Get this recipe on Cookidoo, https://cookidoo.co.uk/recipes/recipe/en-GB/r363499