We’ve had our Thermomix for quite a while now (heading for two years) and it’s definitely a normal part of daily life. I sometimes think, `Why didn’t I get one of these many years ago?’
With that, I thought it was time to write up another post about how we use the Thermomix in our house. Of course, it will be different for everyone. We are just two people at our place, however we often have extras either in for a meal, or staying. We regularly have teams of young people here, so it’s not unusual for us to be cooking for 10-15 people for a few weeks at a time.
I get asked a lot of questions about my Thermomix:
Where do you keep it? Doesn’t it take up a lot of space in your cupboards?
My Thermie lives in the most convenient spot on my kitchen benchtop. It’s never been in a cupboard!!! It just needs to be there ready to use at all times.
Then the most common question is about what I make with it…what do I use it for.
The short answer is `Everything!’
My Thermie literally does get used countless times a day, for pretty much everything.
We do have a slow speed juicer, a food dehydrator, and a kettle that all get used regularly. But the things that we no longer use include a Kenwood mixer, Bamix, food processor, blender, microwave oven, kitchen scales. And I rarely use saucepans now. Even simple things like the grater or the mortar and pestle have settled somewhere in the back of the cupboard rarely seeing the light of day.
`But what do you use it for?’
I’ve always been one who makes most things from scratch. To make anything from a packet mix always felt like cheating!! (LOL) I think this comes from things like growing up (in the 1950s & 60s) on a farm, and my Nana teaching me to cook before I was ten. Way back then packaged and processed foods were quite expensive so they weren’t a big part of our life.
It’s not that I have a whole lot of things that I make with the Thermomix… and everything else gets made with `regular’ appliances. It’s more that if the Thermie just plain can’t do the job, then I look to more conventional methods. The Thermomix makes so many of the basic things, and making things from scratch, so much more effective in a shorter amount of time.
- I love that I can make a real, whole egg mayonnaise so easily. I’ve not had it fail in the Thermomix!!
- Tomato sauce – most (if not all) tomato sauce on the market is filled with sugar and other nasties. I can make it in 30 minutes, reduce the sugar drastically, and know the source of everything I put in it.
- Custard – this is one of my favourites over winter. No more having to stand over the stove and stir continuously. Just put the ingredients into the Thermomix bowl, set the temperature and time and let it cook. Come back when it’s finished – about 10 minutes all up.
- It’s quick and easy to make things like paleo muesli bars.
- I love that I can whip up a creamy soft-serve type treat for desert when we have guests. Some frozen coconut milk yogurt and fresh fruit. 3 – 4 minutes and it’s ready to serve!
- We make our own coconut milk, and dessicated coconut from fresh coconuts.
- We grow lots of basil, so that we can make fresh basil pesto. There’s always a jar in the fridge.
- Coconut energisers are also staples in our fridge.
Let’s look at some of the ways we use the Thermomix in a day…
I often discover that my hubby has decided to have leftovers (usually planned) for breakfast. We’re not using a microwave oven any more so the Thermomix is used. He puts some into a heat proof bowl, pops it into the Varoma and set it for 15-20 minutes (depending on what the food is). That gives plenty of time to go and have a shower etc. Foods re-heated in this way are just like as if they were freshly cooked. The other great thing is that there are no extra cooking utensils to wash when you’re done.
A quick look in the fridge shows that there are no hard boiled eggs left. (We usually keep a supply of these ready for lunches etc.) Have you ever forgotten that you had eggs cooking on the stove and they’ve boiled dry? (Oh….that smell!!!!!) Even if you happen to forget you won’t have any of these disasters with the Thermie. It will let you know when it’s done! So while the Thermie still has hot water in it from the re-heating, put some eggs into the basket. Set for 15 minutes and they’re hardboiled.
Middle of the day…
Lunch time rolls around…and someone has dropped in unexpectedly. I like to have some cut up and peeled pumpkin in the fridge…or even the freezer. Then it’s always ready for those occasions when someone drops in – which can happen several times a week in our house. And of course, there’s always coconut milk in the pantry cupboard. That’s the basics for my pumpkin soup – everything else can be substituted if we don’t have them. It only takes a few minutes to put it all into the Thermomix bowl. Then you set it to cook – and prepare anything else you want to serve with it.
Just recently we discovered a supplier of buffalo meat at the Newcastle City Farmer’s Markets. Having friends over for dinner was a great opportunity to try it.
First up was to make a chocolate coconut milk custard, put it into serving glasses, and into the fridge. Some strawberries on top and it’s ready to serve for dessert.
After looking up some buffalo recipes we decided to try a buffalo stroganoff, using the beef stroganoff recipe in the Thermomix cookbook. it took just twenty minutes to cook in the Thermie, and we set it aside in the Thermo-server to keep it hot.
Next up is cooking the veggies in the Varoma. We had lots of greens, and bright coloured veggies, and cauliflower mash. This all takes about 25 minutes and you’re ready to serve. I make sure that I rinse the Thermomix bowl out immediately after serving because I’m more than likely going to want to use it again before the meal is over.
This may sound like a long time in total, but for much of that time the Thermie is `doing its thing’ – leaving you to do other things. (I like to get all the bits and pieces washed and put away to save time later.)
And who doesn’t like a nice hot chocolate as we chat around the table after a meal?! Back to the Thermie!
For four people, put four squares of Lindt 85% dark chocolate into the bowl – mix 5-10 seconds – speed 8. Add four cups of the milk of your choice (we use coconut milk, or full fat non-homogenised dairy milk) and cook – 80 degrees – 8 minutes – speed 4. If you want it frothy, wait till it’s finished and mix on speed 9 for 10 more seconds. Done!!!
Everyone has gone home and we’re cleaning up….. A glance in the fridge and we see that there’s not much coconut yogurt left. Best put some on tonight. It only takes a few minutes to put the milk into the Thermie and heat it up. No worries about it getting too hot, or worse, boiling over. The Thermie brings it to exactly 37 degrees C. It doesn’t take much to put the yogurt on in the midst of doing a few other things.
Thermomix consultants do in-home demonstrations. (I’m NOT one.) It really is the only way to see the potential of the Thermomix. You certainly wouldn’t want to buy one and have it become just a `high-end’ blender that you use occassionally.
We do love how our Thermie makes our paleo/primal lifestyle so much easier.
AND...I’m considering starting paleo/primal cooking classes (using the Thermomix and regular methods) in the Newcastle area. What do you think? Would that be helpful for you? Let us know.
UPDATE(25/4/2017)…we are no longer doing classes until further notice. Expressions of interest are most welcome for the future.