Thermomix Mackerel Fish Porridge

Ingredients:

1. 1 1/2 cups of rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 2 slices of grilled mackerel (remove all bones from fish)

4. Sea-salt

5. White pepper (optional)

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1. Place the rice into the Thermomix jug.

2. Pour the boiling water into the jug.

3. Set 25 minutes/90C/Speed 2. (Remove the MC)

4. Add the fish pieces through the hole in the lid after 10 minutes.

5. Add some sea-salt (and pepper) to taste.

6. Once done, pour the porridge into a big pot.

7. Serve hot.

Bon appetit!

Basic Thermomixing Guide

*picture taken from HERE

Thermomix Stir-Fried Baby French Beans & Carrots

Ingredients:

1. 400gm baby french beans (cut into 2cm length)
2. 2 medium sized carrots (outer layer peeled and cut into fine thin strips and 2cm in length)
3. Sea-salt
4. Sunflower oil
5. 2 cloves garlic

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1. Place the garlic into the TMX jug. Cover lid AND MC and set 5seconds/Speed 4 Reverse.

2. Remove the garlic skin.

3. Pour some sunflower oil into the jug. Cover the lid and MC and set 1min/100C/Reverse spoon.

4. Then add the french beans and carrots. Season with the sea-salt.

5. Set 6mins/110C/Reverse spoon.

6. (*If you find that the vegetables are not soft enough, add another minute.)

7. Pour onto serving dish. Serve hot with rice or eat it on its own.

Bon appétit!

Washing the Thermomix Jug

The very dirty jug.

Add 1.5L water and add one dollop of washing dish. Set to 6 minutes/Speed 4. In between, set to Reverse and then back to normal position. (If there is no butterfly inside jug, I would set the speed to 6.)

Voila! Clean jug with no excessive scrubbing needed.

Thermomix Fried BeeHoon (Rice Noodles/Vermicelli)

Ingredients:

1. 1/2 clove of garlic (peeled)
2. 60gm sunflower oil
3. 100gm taugeh (bean sprouts)
4. 100gm carrot (grated)
5. 500gm minced chicken (seasoned with sea-salt, oil and potato starch)
6. Pepper (optional)
7. 500gm of bee hoon
8. 300gm of hot water
9. Sea-salt
10. TMX chicken powder seasoning

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1. Place carrots into TMX jug. Cover with lid and MC. Set 5seconds/speed 5.

2. Scrape down the grated carrot from sides of TMX jug. Add the garlic and oil.

3. Set 5mins/Varoma/Reverse spoon.

4. Meanwhile soak the beehoon. After the beehoon is softened, drain the water away. Set beehoon aside.

5. Add the minced chicken and set 10 mins/Varoma/Reverse spoon. At about 6 minutes, add the taugeh (beansprouts) through the hole in the lid. Replace the MC on the lid.

6. Next, add the TMX chicken powder seasoning, sea-salt, pepper (optional), beehoon and hot water.

7. Set 5 minutes/Varoma/Reverse spoon.

8. Use the spatula to mix it thoroughly.

9. Pour onto serving dish. Serve hot.

Bon appetit!

Thermomix Mince Meat

Ingredients:

1. 500gm of chicken breast (about 3cm cube size - PARTIALLY FROZEN)
    - You can use any kind of meat (pork/beef.. etc)

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1. Place approximately 100gm into TMX jug. Close the lid AND mixing cup.

2. Set 10seconds/Speed 6.

3. Scoop up the minced meat into a bowl. Repeat step 2 with the rest of the partially frozen meat.

4. Many feel that the jug will be hard to wash after meat is minced in it.

5. Add 1L tap water and a drop of dish detergent.

6. Set 6 minutes/Speed 6 (Switch blade back and forth from Reverse to Normal)

A clean jug and no scrubbing needed!

7. Proceed with removing the parts and wash normally with no rigorous scrubbing needed!

Thermomix Mashed Potatoes

Ingredients:

1. 1000gm Russet potatoes (peeled and cut into pieces)
2. Approximately 800gm water
3. Sea-salt
4. Black pepper (optional)
5. 100gm Sunflower oil

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1. Place all ingredients inside TMX jug.

2. Set 30mins/100C/Speed 2.

3. Once the temperature reaches 100C, allow to cook for another 5 minutes before turning it down to 90C.

4. Once the mashed potatoes are done, set 5seconds/speed 3 to puree it.

5. Pour onto serving bowl and serve hot.

Bon appetit!

Thermomix Vanilla Icing Sugar

Ingredients:

1. Vanilla sugar (I buy vanilla pods and place them in the sugar.)

I keep this for baking.

The vanilla pod inside the sugar.

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1. Place about 200gm of vanilla sugar into the jug. Cover with lid and mixing cup.

2. Set 15 to 20 seconds/speed 10.

3. Wait for a few minutes for the 'sugar dust' to settle before you open the lid and mixing cup.

4. Scoop up the icing sugar into airtight container.

5. Repeat step 2 if you have more sugar to grind.

6. Store in fridge or in a cool place.

Thermomix Minced Pork & Soft Tofu

Ingredients:

1. 400gm of minced pork belly (seasoned with sea-salt)
2. 1 pack of soft tofu (300gm)
3. 1 cup of filtered water
4. Sea-salt
5. Pepper (optional)
6. Cooking oil
7. Spring onion (the dark green parts) (chopped into small pieces)

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1. Place all the ingredients inside the TMX jug.

2. Cover with the lid and mixing cup.

3. Set 25 minutes/100C/Reverse spoon.

4. Once it is done, pour onto serving dish and garnish with some spring onions.

5. Serve hot with rice.

Bon appetit!

Thermomix Beef Broth

Ingredients:

1. 300gm washed beef (parts for boiling stock)
2. 1 large potato (skin removed and cut into 6 parts)
3. 1 large carrot (skin removed and cut into 6 parts)
4. 2 stalks of chives (spring onion) cut into 2 cm in length (use only the dark green part)
5. A bunch of celery leaves
6. Sea-salt
7. Pepper (optional)
8. 1.8L water

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1. Place all ingredients into TMX basket. Fill water to the level slightly lower than the word 'MAX'.

 2. Set 2hrs/90C/Speed 1.

3. Once it is done, remove the basket using the spatula.

 4. You can eat the beef parts and the carrots.

Bon appetit!

Thermomix Oatmeal

Ingredients:

1. 50gm organic gluten-free rolled oats
2. 90 to 100gm filtered water
3. A pinch of sea-salt

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1. Soak the oats overnight.

2. Drain the water away the next day and rinse the oats.

3. Pour the fresh filtered water into the TMX jug.

4. Set 10mins/100C/Speed 1.

5. Once it reaches 100C, add the oats and sea-salt and continue to let it cook.

6. Serve hot.

Bon appetit!

Happy Pancake Day! (Thermomix Pancake)

Shrove Tuesday is the day in February or March which is preceding Ash Wednesday. This day is celebrated in some countries by having pancakes.

Today is pancake day. Let's have some pancakes!

Ingredients:

1. 50gm butter (have some extra for frying)
2. 300gm oat milk
3. 2 eggs
4. 2 bananas (mashed)
5. 200gm buckwheat flour
6. 5gm baking powder
7. 1/2 tsp salt

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1. Place butter into TMX jug and set 2min/70C/speed1.

2. Add the milk, eggs, buckwheat flour, baking powder, salt and banana and mix 10sec/speed 5.

3. Heat up a frying pan.

4. Add some butter to the frying pan.

5. Pour a ladle of batter and cook for 1 to 2 minutes or until bubbles start to appear on the pancake surface.

6. Flip the pancake over and continue frying for another minute or two.

7. Repeat with the remaining batter.

8. Serve hot with butter or maple syrup.

Bon appetit!

Thermomix Chicken Cubes Potato Stew

Ingredients:

1. 4 large potatoes (peeled and cut into 4 parts)
2. 600gm chicken breasts (cut into cube size)
3. Sunflower oil (or any other cooking oil which suits you)
4. 1 teaspoon of sea-salt
5. 2 tablespoons of maple syrup
6. White pepper (optional)
7. 3 stalks of chives/spring onion (the green part) chopped into fine pieces
8. 500gm water
9. Cornstarch (or potato/tapioca starch)

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1. Pour the cooking oil into the TMX jug.

2. Set 2mins/Varoma/Reverse spoon.

3. Add the potatoes, water, sea-salt, maple syrup and cornstarch.
    (Do not add the chicken cubes at this stage as they will be broken up. The dish will not end up with chicken cubes!)

4. Set 25min/Varoma/Reverse spoon.

5. Once 10 mins have passed, add the chicken cubes through the hole in the lid. Cover back the hole with the MC.

6. If you want the potatoes to be softer, then add another 5 minutes.

7. Pour the dish into a serving dish and garnish with the chopped spring onions/chives.

Bon appetit!

Thermomix Sourdough Bread

(I used the TMX baguette recipe for this.)

Ingredients:
1. 330gm water
2. +/-500gm high protein bread flour
3. 150gm sourdough starter
4. Salt

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1. Place water into TMX jug and set 2min/37C/speed 2.

2. Add the flour, salt and sourdough starter and knead for 3 mins.

3. Place the dough into a bowl and let it rise.

4. Once it has risen, punch it back down and place it in the fridge for 24 hours.

5. Line a baking tray with baking paper.

6. Take out the dough from the fridge and knock the dough back down and place it on the baking tray. Allow it to rise for another 2 hours. Using a sharp knife, cut some lines on the top of the dough.

7. Preheat oven at 250C.

8. Bake for approximately 35mins or until golden brown.

9. Allow to cool.

Bon appetit!

Thermomix Saffron Chicken

Ingredients:

1. 500gm of chicken breasts (cut into strips) (seasoned with sea-salt, cornstarch, pepper (optional) and some cooking oil)
2. Some saffron strands (washed)
3. Sunflower oil (or any cooking oil which you can tolerate)
4. Chives (chopped finely)
5. 3 tablespoons of hot water

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1. Pour some cooking oil and add the washed saffron strands into the TMX jug and set 15mins/100C/reverse spoon.

2. After one minute, add the chicken strips through the hole in the lid.

3. Cover the lid with the MC.

4. After 5 minutes, pour the 3 tablespoons of hot water onto the lid. It will slowly drip into the TMX jug through the slight gap of the MC and lid.

5. 1 minute before it is done, remove the MC and pour the chopped chives into the TMX jug.

6. Once the 15 mins are over, check if the chicken strips are throughly cooked. You can add another 5 minutes if they are not.

7. Serve hot with rice.

Bon appetit!

Thermomix Oat Milk

Ingredients:

1. 50gm organic rolled oats

2. 2.2 litres filtered water
3. 1/2 teaspoon of sea-salt
4. Coconut nectar OR maple syrup (use whichever which suits your needs)

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1. Pour 50gm of rolled oats into a bowl and soak with water overnight in the fridge.

2. Pour away the water and rinse the oats (on the next day).

3. Fill the TMX jug with 500ml water and add the oats. Add the salt.

4. Place the lid (and MC) and set 30 seconds/speed 8.

5. Fill the TMX jug with water until the max level.

6. Set 13minutes/80C/speed 2.

7. Once it is done, pour the drink into glass bottles and allow to cool before keeping it in the fridge. You can add the sweetener to your drink before you drink it.

Try it without any added sweetener. It's as delicious too!

Bon appetit!

Thermomix Water Roux (Tangzhong)

There is a technique called the "Tangzhong method" which is used in Asian baking. By adding this "Tangzhong/water roux" to the dough, the bread/buns will be extra soft, lighter and fluffier.

The water roux starter is made up of water and flour. It is then cooked at 65 degrees until the starch starts to gelatinize.

Before I had my Thermomix, I made the water roux using the gas stove. It was tedious as I had to stir it continuosly in order for it to gelatinize. One must be alert to not burn this too!

Now with the TMX, making the water roux is a breeze!

Ingredients:

1. 100gm plain flour
2. 500gm water

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1. Place both ingredients into the TMX jug. Set 30mins/65C/speed 1. (I have done it at 70C too.)

2. Once it is done, pour the water roux into a container/bowl to allow it to cool. Use it as desired. I kept the extra in the fridge. Bear in mind if you keep it too long, it will turn grey-ish in colour. It has gone bad.

I did not want to waste this. I made bread dough with whatever that was left in the TMX jug.

Thermomix Steamed Wrapped Chicken Balls in Chinese Cabbage

Ingredients:

1. 500gm of minced chicken
- seasoned with sea-salt, white pepper (optional), chopped carrots, fresh mushrooms (optional), cooking oil, cornstarch (you can use potato starch)
2. Chinese cabbage (wash the leaves and set aside to dry)
3. Toothpicks

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1. Fill the TMX jug to the number 2 mark.

2. Place the TMX jug onto the machine. Place cover and MC.

3. Set 30 minutes/100C/Speed 2.

4. Each chicken ball should be about 1.5 inches in size. Wrap each chicken ball with a cabbage leaf and stick a toothpick through it to hold it in place.

5. Place the chicken balls on the Varoma tray.

6. Once the temperature reaches 100C, remove the MC and place the Varoma tray on the TMX jug. Cover the Varoma tray.

7. Allow it to steam for about 15 minutes.

8. Once it is cooked, remove the balls and place new ones and continue steaming until all are cooked.

9. Serve them hot with soup or rice.

Bon appetit!

I did not have enough cabbage leaves. I steamed them on their own. It was delicious too!

Thermomix Chicken Powder Seasoning

Ingredients:

(I amended this recipe from the TMX cook book to suit my dietary needs. The recipe book used garlic and onion which I cannot have due to FODMAP. They used some spices and herbs too.)

1. 1000gm of minced chicken breast (I used minced instead of cut up chunks of chicken breasts to ensure faster cooking)
2. 300gm carrots (peeled and cut into chunks)
3. Chives (about 4 stalks)
4. 2 celery sticks
5. Sea-salt (about 100gm)
6. Coconut nectar (optional)
7. Sarawak white pepper powder (optional)

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1. Place everything into the TMX jug.

2. Close the lid but not the MC.

3. Set 60minutes/Varoma/Speed 2.

4. Place the simmering basket above the cover to avoid any splattering of sauce.

5. Check on it occasionally.

6. If the mixture is still in paste form, set 10minutes/Varoma/Speed 2.

7. Repeat step 6 until paste has turned into powder.

8. Once it has turned into powder form, remove the simmering basket and cover with the MC. Set 10 seconds/Speed 8.

9. Scoop it up into a bottle and allow to cool.

10. Keep it in the fridge to ensure freshness. It can be kept in the fridge for a few months. You can add this chicken powder seasoning which is free of artificial flavourings and enhancers to your soup, dishes or congee/porridge.

Bon appetit!

Thermomix Chicken Floss

Ingredients:

1. Chicken meat from 1 whole free-range chicken used to boil soup OR 2 chicken breasts (make sure it's in small pieces so that it's easier for the TMX to shred it).
2. Sea-salt
3. Coconut nectar (OR Maple syrup for salicylate sensitive)
4. Pepper (optional)
5. Sesame oil (OR sunflower oil for salicylate sensitive)

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1. Place meat into TMX jug. Add all seasonings to the meat. Set to 40minutes/70C/speed 1.

2. If it's not dry enough, you might want to add some extra time (depending on how dry you want the floss to be).

3. The alternative way would be to place the chicken floss into the oven and bake it. You can preheat oven at 180C. Bake for another 1/2 hour or until golden brown.

4. You can add the floss to your porridge, rice, noodles or sandwich.

5. It can be kept longer in an airtight container placed in the fridge.

Bon appetit!