One Girl and her Thermie

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Pesto Rosso

Being adventurous doesn’t have to be going all out and skydive. It could be trying a new recipe in the kitchen. For example this delicious Pesto Rosso.

Pesto Rosso (literally, “Red Pesto”) is a Sicilian variation that starts with sun-dried tomatoes. It has a rich red hue and a deep, sweet, tangy flavor. Like all pestos, Sun-Dried Tomato Pesto recipes also vary by region and cook. The sauce typically calls for almonds instead of the pine nuts used in basil pesto.

Really easy to make and very nice. Different to the usual green basil pesto but great to garnish vegetable tagliatelle, for tapas or pasta. Thanks to fellow Advisor, Sara De Miguel Hernandez for this recipe under her business Flow with Me.

Satay Chicken, Beef or Pork

Satay Sauce

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.

Chesnut and Wild Mushroom Soup

This Chesnut and Wild Mushroom soup, adapted for the Thermomix from a Neven Macguire recipe was showcased for the first time at ‘Christmas – All Wrapped Up’ classes in 2016. This was amazingly rich and smooth soup; warming enough to serve as a starter to the main event or as a nourishing meal during the holidays. It’s rich and creamy which this is a wonderful Autumn soup perfect for the Christmas season too.

Chestnuts are absolutely gorgeous roasted and simply enjoyed on their own, but they also lend their creamy, sweet flavour well to soups, sauces and stews.  Even desserts.

During a time when there’s a tendency to overindulge in everything, it’s great to know that the key ingredients in the soup recipe have nutritional benefits too.

  • Mushrooms are known to contain health benefits to support the immune system, they contain active compounds which have anti-tumour, cholesterol-lowering and virus-inhibiting effects (Powell 2010; AC 2007a)
  • Chestnuts help to relieve coughs and contain detoxifying properties

I prefer to serve this as a canape or amuse bouche, hence why the serving suggestion varies from 8-12. If you use espresso cups, it could even stretch to 16-20. All you really need is a couple of mouthfuls of this delicious soup to feel warm and fuzzy.

Asian Salad

This Asian salad is one of my favourites. We used to make this recipe as one of our cooking class dishes and time after time, after a class, I’d come home and repeat it for the family. It has a fantastic fusion which is bold, fresh and crunchy that is perfect on it’s own or as an accompaniment to any meal.

Credit: This recipe is from our “First Class with a Thermomix” cooking class created by Thermomix UK. If you would like to attend this or any of the classes, I am involved in, please go to my Events section on my website.

Spinach souffle

Spinach Mousse with Parmesan Cream

This Spinach Mousse with parmesan cream is light, rich and super tasty. This recipe works really well as a starter with some sautéd mushrooms or as a main course with a substantial salad and vegetables on the side. It’s a stunning dish.

This recipe was taught to me by Elias Pontikos, a former Advisor on my team. Elias was a greta foodie and did many commercial demonstrations in his time. Trained as a Chemical Engineer, he loved the Thermomix because of it’s high technical ability and he always converted the best recipes. I believe this one was originally by Simon Hopkinson.


Sardine spread

Learn how to make this super quick sardine spread. Great for sandwiches, on toast or to dip vegetables. Don’t knock this one until you’ve tried it. This sardine spread is one of those recipes that you can keep in your fridge, as the flavour develops with time and it’s great to make a day or two ahead.

This recipe was first introduced to me by my Advisor, Leonie Harvey, who adapted from Thermomix Super Summer Recipe card 1983. Leonie is a keen cook and has had a Thermomix for over 40 years, so her repertoire of recipes is vast and numerous. She is also a keen bread maker, so watch out for hints & tips from her for this too.

Almond and tomato salmorejo

Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup. I found this almond and tomatoe salmorejo recipe in the Guardian’s ‘20 best easy summer recipes – Part 1‘ and having read the recipe was so easy to convert to the Thermomix.

Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. Of course, using a Thermomix we don’t have to waste time skinning the tomatoes as when we puree the dish at the end, the Thermomix will beautifully blend skin, pulp and seeds into one smooth soup.

Written by Monika Linton, this salmorejo de tomate con almendras ‘zoco’ – almond and tomato salmorejo is absolutely delicious. She advises to choose the ripest, tastiest tomatoes you can find. Traditionally, the soup is served with grapes or little cubes of piel de sapo melon.

Monika Linton, founded Brindisa in 1988, retailing products from some of Spain’s best food producers. She opened the first Tapas Brindisa restaurant in 2004 and there are now four Brindisa restaurants across London.

Photo credit:  Almond and tomato salmorejo. Photograph: Martin Poole for the Observer



Enjoy one of the easiest and most delicious delicacies in Japanese cuisine with this Thermomix okonomiyaki savoury pancake recipe. Okonomiyaki literally means ‘grilled as you like it‘, and is made from seasoned flour, cabbage, and various fresh meats and vegetables mixed together and cooked in a frying pan just like a pancake.

Prepare this easy recipe for lunch or dinner, and watch it become a family favourite.

While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake onto these when cooking the other side for Hiroshima-style okonomiyaki.

During the final stage, try breaking an egg on the top of the pancake, then cover with a wok lid to quickly steam-cook. Serve when the yolk is slightly runny.

Recipe for Okonomiyaki sauce: 20 g honey, 30 g Japanese soy sauce, 60 g tomato ketchup, 40 g Worcestershire sauce – mix together and drizzle on top of the pancake.

Kewpie mayonnaise can be substituted for any other mayonnaise too.

Japanese salad dressing

Japanese Salad Dressing

OMG… I am missing Japan like crazy right now. This happens from time to time. You see, between the years I spent living in Japan and the fact that I have just come back from 2 weeks showing my family the highlights of this amazing country,  there is a real hold the land of the rising sun has on me. Japanese culture is so much a part of my life and the trip was so easy, even with my 6-year old as we eat so much Japanese food at home and when we go out too. Watch out for a plethora of Japanese inspired recipes over the next weeks but for today, I’ll give you an easy one to make, Japanese Salad Dressing. 

This Japanese Salad dressing really hits the spot. This is the ubiquitous restaurant style dressing you get on your starter salad with all your kaiseki meals in Japan. It’s delicious, super easy to make and, if you’re like me, it’s a comforting reminder of home.