ThermOMG Recipes

Inspiring recipes for the Thermomix 

Smoky Chipotle Tomato Sauce

This is my new go to tomato sauce recipe.  I have an obsession at the moment with anything chilli but really love the Adobe Chipotle Chillies.  Add chillies to your preference, I found this quantity gave it just enough hum without the rest of the family getting annoyed with more chillies!  I personally will use this on anything but my favourite is definitely for pizza.  Hope you enjoy it too.  Eb x

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  • 2-3 Garlic Cloves
  • 200g red apple
  • 80g onion
  • 800g fresh tomatoes
  • 100g tomato paste
  • 1 to 2 adobe chipotle (or to taste)
  • 2 bay leaves
  • 100g apple cider vinegar
  • 150g brown sugar
  • 1 tbsp liquid smoke
  • 1 heaped tsp smoked paprika
  • 1 tsp salt

Add garlic, apple and onion and chop on Speed 7 for 5 seconds.

Add tomatoes and chop on Speed 6 for 5 seconds.

Add remaining ingredients and cook for 60 minutes at 100° Speed 2.

Slowly blitz by going to Speed 5 for 10 seconds then gradually taking the speed up to 9 for 1 minute.

Great for a BBQ, sandwiches/scrolls, pizza topping or with a pie.

Caramelised Onions (the easy way!)

Do you always burn your onions?  I know I did, there are distractions everywhere so turn your back for a minute and they are over cooked.  I love love love using my Thermomix for getting beautifully cooked onions to go with a burger or a steak sarnie or sometimes just as a side with breakfast.  Give these a go and see how easy it is.  Enjoy, Eb x

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  • 2-4 brown onions
  • 20g balsamic vinegar
  • 20g brown sugar
  • 20g butter
  • 20g olive oil
  • Good pinch of salt

 

Hand slice your onions into 8ths.  This will minimise the moisture in the bowl.  Place all ingredients into the bowl and cook for 30 minutes at 120° Reverse Speed Soft. (TM31 use Varoma Temp)

Scrape down the sides and go for another 10 minutes if desired.

Finger Licken Chicken

You know you have a winner when the whole family is hovering around the bowl to soak their chicken in this delicious sauce.  My daughter who is not a big meat eater even went back for another piece of chicken purely so she could dip it!  We dipped the raw veggies in it (I know naughty but good) and I even drizzled a bit over my mash potato - yum yum yum.  Enjoy.  Eb x

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  • 2 chicken breasts
  • Plain flour with a pinch of salt and pepper
  • 2 eggs
  • 1 tsp Dijon mustard
  • Breadcrumbs (homemade!!)

Dressing

  • 1 garlic clove
  • 200g oil (olive, macadamia, grapeseed)
  • 1 egg
  • 20g Worcestershire sauce
  • 100g sour cream
  • Dash of pepper
  • 1 tsp salt
  • 10g lemon juice
  • ½ tsp smoked paprika
  • Pinch cayenne pepper
  • 2 dill pickles finely diced
  • 1 large spring onion finely diced
  • Small handful of parsley finely chopped
  • Jarred jalapeños diced (optional)

Place your salt and pepper and flour into one bowl.  Place eggs and Dijon into another bowl and whisk.  Place breadcrumbs into a large snaplock bag.

To prepare the chicken, slice the chicken into strips.  The coat in flour, then eggs then breadcrumbs.  Spray chicken with oil and bake at 180deg for 15-20 minutes.  I have an airfryer so I added a tablespoon of oil into my breadcrumbs and baked in the airfryer at 180deg for 15 minutes.

To make the dressing.

Add garlic to the bowl and chop on Speed 8 for 3 seconds.  Scrape down the sides.  Add about 1 tsp of olive oil and cook for 3 minutes at 120deg/Varoma Speed 1.  (Cooking the garlic is optional; I personally prefer it to a raw garlic taste).

If you have cooked the garlic, set the machine to 1 minute 37deg Speed 4.  Crack the egg on the lid then add to the bowl.  If you didn’t cook the garlic you can add the egg to the bowl and cook for 1 minute 37deg Speed 4.

With blades on Speed 4, slowly drizzle your oil on the lid of the MC.  This can take up to 4 minutes but I generally combine within 2 minutes.

Add sour cream, Worcestershire, pepper, salt, lemon, paprika and cayenne and mix on Speed 4 for 5 seconds.  Add dill, parsley and onion and mix on Reverse Speed 2 for 5 seconds.  Pour into a bowl.  Top with jalapenos.

Tomato and Fennel Sauce

This is a gorgeous basic sauce recipe that makes a great base for any pasta dish or even use in hamburgers or on pizzas.  I added some cream to mine and served with fresh pasta (yep that's homemade pasta in the picture!) and I had some fresh herbs over the top.   It's simple food but done well.  Enjoy.  Eb x

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  • ½ tsp fennel seeds
  • 1 large garlic clove
  • 1 small onion peeled and halved
  • 100g red capsicum
  • 400g tin tomatoes or fresh (diced)
  • 50g white wine
  • 50g tomato paste
  • 1 tsp chicken stock paste or 50g vegetable stock paste

Place fennel and garlic into the bowl and chop on Speed 7 for 5 seconds

Add onion and chop on Speed 5 for 2 seconds

Cook for 5 minutes on Varoma Reverse Speed 1.

Add remaining ingredients and cook for 15 minutes at 100deg Reverse Speed 1.

Great for pizza topping or in pasta dishes.

Mexican Spice Mix

We are regular mexican eaters, incase you hadn't picked up on that!! So I have been on the hunt for a good "go to" spice mix but was yet to find one out there that did it for me.  I have made this one up and I expect it to be a regular.  I used it in tonights Pulled Chilli Beef and it was loaded with flavour so I was very happy.  Don't you just love being able to make your own fresh spice blends on demand - I Do!  Enjoy Eb x

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  • 10-20g dried chipotle chillies (I used 20g)
  • 30g cumin seeds
  • 10g coriander seeds
  • 20g peppercorns
  • 10g onion powder
  • 10g garlic powder
  • 10g dried oregano
  • 30g smoked paprika
  • 15g salt

Add chipotle, cumin, coriander and peppercorns to the bowl and dry roast for 5 minutes at Varoma Speed 1.  Allow to cool slightly

 Add all remaining ingredients and mill on Speed 10 for 30 seconds.  Store in an airtight container.

Mexican Chicken Stack

Yep, it was as good as it looks!!  Such a simple dinner but so scrummy.  This can be made easier by having some of your elements pre-prepared.  I made the tortillas (recipe here) the day before (when time was available) and just covered them with gladwrap to keep them fresh.  The filling between the layers is my Shredded Mexican Chicken recipe just bulked up with a tin of corn and kidney beans.  I also added a little bit of liquid (approx 100g) to make more sauce.  Then I topped it off with an old school Con Queso dip (see below) and grated cheddar.  Bake it in the oven for approx 20 minutes at 180deg and serve with your favourite Mexican condiments (jalapeños, sour cream, guacamole, coriander).  Enjoy.  Eb x

Con Queso Dip/Sauce

  • 250g Kraft Processed Cheddar Cheese diced (yep that cheese on a shelf that you probably shouldn't eat!!)
  • 200g evaporated light milk
  • 1 tsp each ground cumin, coriander, smoked paprika
  • pinch of cayenne pepper (optional)

Add evaporative milk to the bowl and cook for 5 minutes at 100deg Speed 1.  Add the other ingredients and mix for 10 seconds on Speed 5.  Cook for a further 1 minute at 100deg Speed 2.

Spicy Jalapeno Bread Cob

Perfect dip to take along to any BBQ this summer, make sure you have extra corn chips or crackers because the bread will be inhaled pretty quick.  Bek :)

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  • 1 Sour dough loaf lid removed and inside ripped out
  • 2 tubs cream cheese softened
  • 200g grated extra tasty cheese
  • 1 tup French onion dip
  • ½ a pepperoni stick or 200g salami
  • 2tbsp jalapeno’s

Place pepperoni or salami into TMX and chop 5 seconds speed 7

Add remainder of ingredients (leaving a bit of the grated cheese aside) and mix on speed 4 until combined using spatula to assist.

Place mixture into hollowed out bread and then top with remainder of cheese and place torn chunks of the inside bread on baking tray

Bake in a 180 degree oven until hot.  Dip CC’s and crispy bread innards and enjoy!

Mango Chutney

I recently ordered a box of mangoes as a fundraiser so I had to find some good uses for them (besides mango daiquiris!).  This is a great recipe and even my husband (who doesn't like mangoes or mango chutney) liked this recipe.  This will be part of my Xmas hampers this year.  Enjoy.  Eb x

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  • 250g onions
  • 2 garlic cloves
  • 30g fresh ginger
  • 10g olive oil
  • 1 tbsp chilli flakes
  • 270g brown sugar
  • Juice of either 2 limes or 1 lemon
  • 1kg fresh mango flesh chopped
  • 100g brown malt vinegar

Add garlic and ginger to the bowl and chop on Speed 7 for 3 seconds.  Add onion and chop on Speed 5 for 2 seconds.  Add oil and cook for 5 minutes at Varoma Reverse Speed 1.

Add remaining ingredients and cook for 30 minutes at 100deg Reverse Soft Speed.

Cook for a further 15 minutes at Varoma Reverse Soft Speed with simmering basket on the lid.

Pour into sterilised jars.  

Caesar Salad Dressing

First whiff of summer and the salad cravings start!!  This is my absolute favourite caesar salad dresssing and personally I think its better than most restaurant ones.  I'm not a huge fan of anchovies so when they are put whole in the salad I find it icky.  I love that this dressing has the anchovies in it so it adds the flavour without feeling like you are eating icky fish bits!!  Enjoy. Eb x

  • 100g olive oil
  • 4 achovies
  • 1 small garlic clove (add more if you LOVE your garlic)
  • 1 large egg
  • cracked pepper
  • 20g fresh lemon juice
  • 30g red wine vinegar
  • 2 tsp wholegrain mustard

Add oil, egg, anchovies, garlic and pepper to the bowl and blitz on Speed 7 for 10 seconds. Add the mustard into the bowl and measure the lemon and vinegar into the MC.  With blades on Speed 4 slowly add to the bowl (about 30 seconds).

Creamy Beetroot Hummus

How gorgeous does this look!!  Tasted fabulous too.  Eb x

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  • 1 garlic clove
  • Handful fresh parsley
  • 1 tin of chickpeas, rinsed and drained
  • 100g cream cheese
  • 1 beetroot peeled and diced
  • Juice of a lemon
  • 20g oil
  • Salt and pepper to taste

Add garlic and parsley to the bowl and blitz on Speed 7 for 3 seconds.  Add remaining ingredients and blitz on Speed 7 until desired consistency is reached.

 

Lemongrass

We were recently asked the question, can you make fresh herbs like the Gourmet Herb range available from the shops.  The Answer .... ABSOLUTELY!!!  I used to buy the pre blitzed lemongrass until I read what else was in it - check the label guys its not just lemongrass.   So today I took 4 lemongrass stalks, chopped them into 5 cm pieces, popped them in the bowl and chopped on Speed 5 for about 1 minute.  Then I added some oil and water (just enough so that the lemongrass isn't getting stuck to the side of the bowl) and blitzed on Speed 9 for about 1 minute and Speed 7 for 1 minute.  Until I got the consistency I was looking for.  Spooned into ice cube tray to always have fresh lemongrass on hand.

The same principal works for any fresh herb combination you want to make.  Fresh herbs - oil - bit of water blitz then freeze.  Eb x

Baharat - Middle Eastern Spice Mix

In doing up my meal plan for next week I came across a recipe I have been meaning to convert but it required middle eastern spice.  I didn't have any on hand.  Quick google search and 11 minutes later I have Baharat!!  No running to the shops or hunting down the spice mix, with no effort on my part I now have freshly ground spices.  Eb x

Original recipe

  • 2 tbsp peppercorns
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1/2 tbsp allspice berries
  • 4 whole cardamom seeds
  • 1/2 tsp whole cloves
  • 4 cinnamon sticks
  • 2 heaped tsp smoked paprika (or sweet)
  • 1/4 tsp nutmeg

Add all spices except paprika and nutmeg to the bowl and dry roast for 10 minutes at Varoma Reverse Speed 1.  Add paprika and nutmeg and mill on Sped 9 for 30 seconds to 1 minute.

 

Nigella's Chocolate Peanut Butter Fudge Sauce

So this is not my recipe at all, I just did it in the Thermomix and it HAD to be shared.  I decided I needed to celebrate reaching 10,000 followers on Facebook so this is just the ticket (for a Wednesday night)!!  It is devine and the best bit is my family don't like peanut butter so this is ALL MINE!!!!!  I used a new Select brand peanut butter which is American Style - I love American peanut butter and better yet there is no palm oil in it!!  Treat yourself.  Eb x

Original recipe here

  • 100g dark chocolate
  • 100g peanut butter
  • 50g golden syrup
  • 180g cream

Add chocolate to the bowl and chop on Speed 8 for 5 seconds.  Add other ingredients and cook for 4 minutes at 90deg on Speed 3.  Pour over icecream and top with roasted nuts of choice. 

Perinaise

We are a big fan of the perinaise available from Nando's, but since I started doing my own Peri Peri sauce I have also been doing my own Peri Mayonnaise.  Eb x 

Firstly start by making a batch of the Peri Peri marinade Click here for recipe 

Pour the marinade over the chicken, I use snap lock bags and portion chicken thighs into them, then portion the marinade and freeze the bags for quick meals later.

WITHOUT cleaning the bowl or scraping down the sides add 1 egg to the bowl and cook for 1 minutes at 37deg on Speed 4. NO Butterfly!

With blades running on Speed 4, slowly pour 250g of grapeseed oil onto the lid with the MC in place.  The general rule for making mayonnaise is to take 4-6 minutes to add the oil.  Personally I do it in 2 minutes - slow and steady.  

Use this mayo in sandwiches, with hot chips, burgers, wraps or salads.

Chermoula Chicken and Quinoa Carrot Salad

This is a conversion for a recipe that was shown on My Kitchen Rules by Cathy and Anna.  I have put it in our blog so that I don't lose what I did to make it.  Definitely well worth the effort (what little effort it took) this was a fabulous dinner enjoyed by everyone.  Eb x

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Chermoula Chicken

  • 2 tbs cumin seeds
  • 2 tbs coriander seeds
  • 4 tsp sweet paprika
  • 4 tsp sea salt
  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper add more if you can handle it
  • 2 large pinches of saffron threads

Add cumin seeds and coriander seeds to the bowl and dry roast for 5 minutes at Varoma speed 1.  Add all remaining ingredients and blitz on Speed 10 for approximately 30 seconds (until all spices are ground).  Add 30-50g olive oil and mix on Speed 3 for 20 seconds or until all mixed through.

I used a whole chicken so I rubbed this mix all over the outside and under the skin on the breast. Leave the chicken to marinade for as long as you can.  I put mine in a large snap lock bag and left in the fridge for approx. 5 hours. 

Clean the bowl and make the Coriander Dressing.

When ready to cook the chicken, I placed the it on baking paper in the Varoma and with 1lt of water in the bowl I cook it for 60 minutes on Speed 3.  Note:  You can cook the quinoa in the basket for the first 20 minutes of this.  Only use 800g of water but then top up with boiling water when quinoa is finished.  Set the timer for 20 minutes then reset for a further 40 minutes to avoid over cooking the quinoa.  Place quinoa in thermoserver.

I then cooked the chicken in the oven at 180deg for approx. 15 minutes until the skin had turned golden.

Coriander Dressing

  • 2 eschallots, chopped
  • juice of 1 lemon
  • 1 tsp ground cumin
  • 250g Greek style yoghurt, strained
  • ½ tsp chilli flakes
  • 1 cup chopped mint
  • 1 cup chopped coriander
  • Good pinch salt and pepper

Add cumin to the bowl and dry roast for 5 minutes at Varoma Speed 1.  Add eschallots and chop on Speed 7 for 5 seconds.  Scrape down sides and repeat until well blended.

Add lemon, herbs and chilli and chop on Speed 7 for 5 seconds.  Scrape down the sides.

Add seasoning and yoghurt and mix on Speed 4 for 10 seconds.  Set Aside.

Quinoa, Carrot and Cumin Salad

  • 12 baby carrots, trimmed
  • 400g can chickpeas, drained
  • 60ml olive oil
  • 2 tbs lemon juice
  • 1 cup quinoa
  • 30g pine nuts, toasted
  • Salt and pepper to taste

Rinse your quinoa and add to Thermomix basket.  Add 800g water to the bowl and cook for 20 minutes at Varoma Speed 4.  Note: This can be done with the chicken as per above.

Toss the carrots and chickpeas in olive oil and salt/pepper.  Bake in the oven at 180deg for approximately 20-30 minutes.  Until tender but not overcooked.

Add all ingredients together and toss.  Mix in the dressing just prior to serving.

Cashew Satay Sauce

This dish transports me back to the early 80's when my parents used to cook it on a Sunday night.  I LOVED it.  Not only because of the beautiful flavours but it meant a dinner with no knives and forks!!  We would have a platter of different vegetables to dip into the sauce along with some chicken.  Whilst I have made mine a cashew satay this was originally a peanut satay so either works a treat.  I served mine with satay sticks (if using bamboo soak them in water first) and I used chicken breasts and vegetables (pumpkin, red capsicum, green capsicum and zucchini) coated in oil and salt then baked in the oven for 20 minutes (turning half way).  We all loved them. Eb x

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  • 2 garlic cloves
  • 1 large onion
  • Red chilli to taste (I used 2 small ones)
  • 20g ginger
  • 20g oil
  • 1 tbsp curry powder
  • 130g roasted cashews or peanuts (unsalted)
  • 50g sugar
  • 80g white vinegar
  • 100g water
  • 100g peanut butter
  • 90g fruit chutney
  • Tsp salt

Add onion, ginger, garlic and chilli to TMX bowl and chop 3 seconds on Speed 7

Add nuts, curry powder and oil and sauté for 5 minutes at 100 degrees on Speed 1

Add remaining ingredients and cook for 15 minutes at 100deg Speed 1.

Blitz for 10 seconds on Speed 5 or until desired consistency.

Serve with chicken and vegetables on bamboo sticks.

Chipotle Chicken

I have never used chipotles before and I am wondering why not!  They are gorgeous (if you love chilli I guess)  I picked up the chillies from our local Weigh N Pay in Woodvale and the smell alone was enough to excite me.  I used 5 chillies in my first try and although it was delicious it was way too hot for us.  My kids did put on a brave face and eat it - I have really increased their tolerance for heat!  That said next time I would only use 2.  This recipe came from Barefeet in the Kitchen.  Eb x

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  • 4-8 chicken thighs
  • 50g olive oil
  • 50g honey
  • 10g garlic cloves
  • 2-5 dried chipotle chillies
  • ½ tsp cumin ground
  • ½ tsp salt
  • ½ tsp white pepper

Add all ingredients except the chicken into the bowl and blitz on Speed 10 for approximately 30 seconds.

Pour over chicken and allow to marinade (time allowing).

Add chicken to the bowl with marinade and cook for 15-20 minutes at 100degs on Reverse Soft Speed.  Time will depend on number of chicken thighs used.  Be sure to check the chicken to ensure all pieces are cooked through.

Chimmi Churri

Here is a quick and easy way to bring your steak to life!  Perfect condiment for any bbq meats. Bek x

  • 15g jalapeños
  • 15g sun-dried tomatoes
  • 20g red onion
  • 25g dill pickles
  • 30g cherry tomatoes
  • ½  bunch parsley
  • ½ bunch coriander

Put all ingredients in TMX bowl and blitz speed 5 for 3 seconds

Scrap down sides and blitz again speed 5 for 3 seconds

Serve on top of any bbq meats

Tomato Sauce

My family goes through their fair share of tomato sauce so I was quick to try and find a Thermomix recipe I could use.  I tried quite a few but they fell short for me.  We were used to Heinz Ketchup so we like a thick rich sauce but also wanted something with a little pizazz.  So the experimenting began and this is the final result.  I have been making it for about 6 months so it is well tested and well loved by everyone.  You will never find store bought sauce in this house!  I hope this appeals to your family too. Eb x 

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  • 1 clove of garlic
  • 1 red onion (peeled and halved)
  • 1kg fresh tomatoes (halved)
  • 100g red capsicum (chopped)
  • 1 small red apple (cored and halved)
  • 100g tomato paste
  • 150g sugar
  • 100g balsamic vinegar
  • 20-40g horseradish cream
  • 4 bay leaves
  • Tsp salt

Add garlic and onion to bowl and chop for 3 seconds on Speed 7.

Add tomatoes, capsicum and apple and chop for 10 seconds on Speed 7.

Add remaining ingredients and cook for 30 minutes at 100deg Speed 2.

Cook for further 15 minutes on Varoma Speed 2 with basket on top.

Blitz on Speed 8 for 30 seconds (or until preferred consistency is reached).

Pour into sterilized jars.

Spiced Honey Chicken

This is a simple marinade I came across and slightly tweaked to what I had in my pantry.  You could easily cook in the Varoma but personally I love baking in the oven to get that glazed finish. Original recipe from Barefeet in the Kitchen can be found here. Eb x

  • 1 garlic clove
  • 1/4 tsp chilli powder (add more for extra kick)
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 80g jarred red peppers
  • 20g olive oil
  • 50g honey (plus extra)
  • 10g apple cider vinegar

Add all ingredients into the bowl and blitz for 20 seconds on Speed 8.  Add to chicken and leave to marinade for as long as you can (8 hours).  Bake on an oven tray at 180deg for 15 mins then add a drizzle of honey on top of the chicken and continue to bake for a further 10 minutes.

Serve in buns, with salad or veg or in wraps.