Blog Archives - Page 10 of 26 - One Girl and her Thermie

Save with Thermomix and make your own spuds

Try making your own potatoes this Christmas and save with Thermomix. A simple, healthy side dish bursting with festive flavors. These classic roasties with garlic and rosemary are perfect sides for your Christmas lunch and can be frozen ahead to make your life easier.

Ingredients

500 g water
1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
4 Tbsp vegetable oil
coarse sea salt, to taste
ground black pepper, to taste
5 – 6 garlic cloves, lightly crushed, to taste
4 sprigs fresh rosemary, leaves only

Preparation

Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
King Edward, Maris Piper and Désirée are good roasting potato varieties.
To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

Calories 892.4 kJ / 213.3 kcal
Protein 3.5 g
Carbohydrates 30.2 g
Fat 9.6 g
Saturated Fat 1.4 g
Fibre 3.8 g
Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037

Save with Thermomix and make your own Parsnips

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This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. Try making your own Honey Parmesan Parsnips this Christmas and save with Thermomix.

Ingredients

100 g Parmesan cheese, cut in pieces (2 cm)
5 sprigs fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
½ tsp fine sea salt
2 pinches ground black pepper
100 g polenta
3 Tbsp olive oil
30 g unsalted butter, diced
500 g water
800 g parsnips, peeled, quartered lengthways
4 garlic cloves
100 g runny honey

Preparation

Place Parmesan, thyme, rosemary, salt and pepper in mixing bowl then grate 10 sec/speed 10.
Add polenta and mix 10 sec/reverse/speed 4. Transfer to a large bowl and set aside.
Place oil and butter in a roasting tin and set aside.
Place water in mixing bowl. Place Varoma dish into position then weigh in parsnips. Remove Varoma and divide parsnips between simmering basket, Varoma dish and Varoma tray (see tip), ensuring some holes remain uncovered for steam to circulate. Insert simmering basket then insert Varoma tray. Place covered Varoma into position then steam 15-18 min/Varoma/speed 1 until just tender. Meanwhile, preheat oven to 190°C then place prepared tin inside to preheat.
Remove Varoma dish and remove simmering basket with aid of spatula then immediately transfer parsnips to bowl with Parmesan mixture and toss to coat.
Remove roasting tin from oven and carefully place parsnips in hot oil. Mix well to coat then roast for 15-20 minutes (190°C) until lightly golden and crisp. Meanwhile, discard steaming water, dry mixing bowl and continue with recipe.
Place garlic in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then chop again 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add honey and mix 10 sec/speed 6. Once parsnips are roasted, pour over garlic honey, toss to coat and bake for a further 3-5 minutes (190°C) until golden. Serve hot.

Hints & Tips

Roasted parsnips are always a favourite at the Christmas table, and we’ve added a twist to make this popular dish even better. The herby Parmesan and polenta coating makes them extra crunchy, and the honey dressing helps the natural sweetness of the vegetable shine through.
When distributing parsnips, place larger pieces in simmering basket and smaller pieces in Varoma tray to ensure even cooking.
If desired, the garlic honey glaze can be omitted. Simply stop the recipe at the end of step 6 and serve crispy Parmesan parsnips as they are.

Nutrition per 1 portion

Calories 1390 kJ / 333 kcal
Protein 9g
Carbohydrates 33 g
Fat 17g
Saturated Fat 7g
Sodium 313 mg

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

Save with Thermomix and make your own stuffing

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Try making your own gluten-free mushroom stuffing this Christmas and save with Thermomix. This GF Vegan Mushroom Stuffing is loaded with mushrooms, onions, & herbs, for a fantastic holiday side dish that you will love.

Ingredients

25 g dried porcini mushrooms
boiling water, for soaking
100 g hazelnuts
10 g fresh parsley leaves
3 garlic cloves
80 g shallots, halved
20 g olive oil
300 g chestnut mushrooms, quartered
250 g fresh portobello mushrooms, cut in pieces (3 cm)
6 sprigs fresh thyme, leaves only
1000 g water
150 g quinoa
½ tsp fine sea salt
2 pinches ground black pepper

Preparation

Place a bowl on mixing bowl lid and weigh in porcini mushrooms. Remove bowl from lid, cover with boiling water and leave for 5 minutes then drain mushrooms, discarding soaking liquid. Meanwhile, continue with recipe.
Place hazelnuts in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.
Place parsley in mixing bowl and chop 3 sec/speed 7. Transfer to bowl with hazelnuts and set aside.
Place garlic, shallots and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
Add chestnut mushrooms, portobello mushrooms, thyme and reserved drained porcini mushrooms then, with aid of spatula, chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula then, with aid of spatula, chop again 1 sec/speed 4. Scrape down sides of mixing bowl with spatula then insert measuring cup and sauté 5 min/120°C/reverse/speed spoon. Transfer to a large bowl and leave to cool completely. Meanwhile, continue with recipe.
Place water in mixing bowl. Insert simmering basket and weigh in quinoa. Rinse 10 sec/speed 5 then cook 10-15 min/Varoma/speed 4 until cooked. Remove simmering basket with aid of spatula and set aside. Discard steaming water.
Preheat oven to 190°C and line a baking tray with baking paper.
Place reserved mushroom mixture, reserved cooked quinoa, reserved hazelnut mixture, salt and pepper in mixing bowl then mix 20 sec/reverse/speed 4. Finish mixing with spatula if necessary.
Use to stuff the turkey neck cavity if desired (see tip) then shape remainder into balls (approx. Ø 4 cm) and place on prepared tray. Bake for 15 minutes (190°C) then cover with foil and bake for a further 30-40 minutes (190°C) until golden. Serve warm.

Hints & Tips

Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time – as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.
This stuffing is also delicious served with a vegetarian or beef Wellington or used to stuff a roast chicken.

Nutrition per 1 portion

Calories 807 kJ / 194 kcal
Protein 7 g
Carbohydrates 13 g
Fat 12 g
Saturated Fat 1.1 g
Fibre 4 g
Sodium 80 mg

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

Save with Thermomix and make your own Sprouts

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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

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.
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.
Place butter in mixing bowl and melt 2 min/100°C/speed 1.
Add pecans, cranberries, sugar, vinegar, lemon juice, chilli flakes, salt and pepper then cook 2 min/100°C/reverse/speed 1.
Transfer to serving bowl with steamed vegetables and gently mix with spatula.
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

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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.

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.
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.
Simply being able to swap bowls to reduce cleaning or save time when waiting for ingredients to cool or rest
If you’re catering for special dietary requirements, you may like to allocate one bowl for those recipes to avoid cross-contamination.
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

Last 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.

Best Thermomix Offer

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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:

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.
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.
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.
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.
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!

Vicki Allan

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 (Facebook, Instagram, 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.

Thermomix for Professionals

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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

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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

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.
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.
Sift bicarbonate of soda and set aside. Place sugar, 80 g water and honey into mixing bowl and start Sugar Stages without measuring cup.
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.
Place 1000 g water and vinegar into mixing bowl and start Pre-clean.
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?

Current Modes include:

	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 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.
	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 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
	Fermentation: This mode can be used to ferment yogurt or prove a yeast dough in a warm environment.
	Sous-vide: Method for tender meat, fish, and vegetables.
	Slow Cook: A gentle method for cooking dishes that take a bit longer.
	Blend: Get great results with purées, soups, and smoothies in this mode.
	Scale: Weighs in 1 g intervals.
	Dough: Prepare all types of dough quickly and easily. You will achieve great consistency and professional smoothness – no lumps guaranteed!
	Turbo: Chop like a pro with high speeds of up to 10,700 rotations per minute.
	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.
	Kettle: Heat water to 37–100°C for making tea, preparing baby bottles, or cooking pasta.
	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.