Monday, 26 December 2016

Ajvar (Aubergine and Pepper Spread) in Thermomix

This recipe is on page 188 of Travelling with Thermomix. It is easy to do and a lovely spread for sandwich's or use as a dip with bread or veggie sticks.  it is also something that you can seal and give out as gifts. You can eat it as a condiment with meat or use it as a pasta sauce. Very versatile.


6 Red Peppers cut into halves and seeded
1 Eggplant cut in half
4 garlic cloves
60g olive oil
1 1/2 tsp salt

You can use your barbecue or heat your oven and use the grill feature to char the outside skins of the eggplant and peppers. Peel off skins.
Place garlic cloves into mixing bowl and chop 2 sec/speed8 Scrape down
Add peeled peppers and scrape flesh fro, eggplant, Mix 8sec/speed 5
Cook 5 min/90C/speed3
Add olive oil and salt. Cook 10 min/90C/Speed 2
Add vinegar or lemon juice
Add 70g tomato puree
Add 1-2 small chillies or cayenne pepper.

Monday, 19 December 2016

Balsamico Reduction in Thermomix

This is an easy do it yourself Christmas gift.  This recipe doesn't make a lot so you may have to do a couple of batches but it tastes really great.  Balsamic reduction is something that can be very expensive if purchased.  There are also many ways to add flavour and possibly stretch it out. This recipe makes about 125g of Balsamic reduction so by adding some melted chocolate you can stretch it out. (Balsamic Chocolate reduction) You can also choose to shorten the cooking time slightly so it will not be as thick.  This is for people who like to customize to their own tastes.  You can also add orange extract etc. (Balsamic Orange reduction) There are many possibilities to personalize your own sauce.


250g Balsamic vinegar
30g Honey (I used Manuka) I could call it Balsamic reduction with Manuka honey.
2 garlic cloves (I could call it Balsamic reduction with Garlic and Manuka Honey)
sprig rosemary
1 T Port wine ( I could call it Balsamic reduction with Garlic, Manuka, Rosemary and Port)
Orange zest (etc.....)
Place everything in bowl 18 minutes/VAROMA/speed 1 (simmering basket instead of measuring cup)
Let cool slightly.
Pour into squeeze bottle and keep in fridge.

Sunday, 18 December 2016

Baba Ganoush in Thermomix

Baba Ganoush is an eggplant dip.  It is really versatile and healthy.  It comes from the middle east and can taste different according to the spices that you use.  It is also simple to make.  I roasted my eggplant and did not peel it as I wanted a darker colour.  Some recipes call for you to scoop out the flesh so the purple colour from the eggplant will not be there. You can eat it with crackers, pita bread or veggies. I recommend using lots of lemon to give it a tang.

2 medium eggplants cut in cubes roasted in oven until cooked 30 minutes (see below)
1 onion cut in half
3-5 roasted garlic cloves
1 T olive oil
1 tsp cumin
2-4 lemons juiced (how acidic do you like it)
2T tahini
1T soup stock mix (veggie)
1 tsp salt
1 tsp pepper
Add onions and garlic, 10 sec/speed 10 scape down
Add olive oil and cook 3mins/100C
Add rest ingredients and blitz 7 sec/speed 10 until desired consistency
Serve with chips, pita bread or veggie sticks.

Sunday, 11 December 2016

Thermomix White Chocolate Fudge with Pistachio/Hazelnut, and Cranberries

I have never understood why people like fudge.  I have eaten it at various carnivals and find that it is just like chewing on pure sugar.  This fudge recipe actually doesn't taste that sweet and it's not grainy. It also uses the real dried fruit to give it sweetness.  I was telling my friend  about this and she also said she has been making it to satisfy her and her husbands sweet tooth.  I think I have been converted and am willing to give it a chance even though I prefer more savoury delights.  It was also really easy to do and simple to clean up.  It is slightly sticky but easy to handle.

 400g white chocolate chips
1 300ml can of sweetened condensed milk
1 tsp vanilla extract
200g pistachios/Hazelnut
125g cranberries dried
Dried Cherries for garnish
 Pour chips, condensed milk and vanilla into bowl 5mins/50C/speed 2
Butter and line baking dish
Stir in nuts and cranberries and mix 10sec/speed5
Pour into buttered dish and sprinkle cherries on top
Chill minimum 1/2 hour until set.

Saturday, 26 November 2016

Dukkah in Thermomix from Everyday Cookbook page 67

As far as I have seen this is a very Australian thing to use on a variety of things.  I have heard you can put it on your salad as a crunchy top.  You can put it on top of oatmeal in the morning as well as roasted chicken or lamb in the evening.  I was very intrigued and I had some friends taste it and they all liked it. I thought it tasted great too. Give it a try! If you check out the wikipedia it isn't Australian at all? Who knew?

For more info:

150g sesame seeds ( I used 75 black and 75 white)
100g almonds (you can use hazelnuts too)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 tsp ground thyme ( you can also use dried mint)

Place sesame seeds, almonds, cumin and coriander in bowl. 8mins/ Varoma/speed 1
All other ingredients and turbo 2 seconds until desired consistency

You can add ground turmeric for added colour and flavour.

Monday, 7 November 2016

Black Truffle Gnocchi in Thermomix

I have been wanting to cook with fresh truffle for some time but had yet to actually see them for sale somewhere. Finding them in a store is harder than you think.  On a recent trip to Germany I saw a gentleman buying one from the mushroom stand at the local market.  They were from France and Italy.  I bought a black one and was told to keep it in a breathable container or bag and it should last about a week. The day after I returned home I decided to make my go to gnocchi and a simple butter truffle sauce. YUM!

Ingredients for Gnocchi

1000g floury potatoes ( I used russet)
550g-650g white flour
pinch of salt
3 eggs

Steam peeled potatoes in simmering basket or Varoma, 25-30 minutes and cool.
Place potatoes and mash 10 sec/speed4, scrape down and REPEAT
Add 300g flour, salt, eggs and KNEAD 30-40 seconds
Place flour and knead by hand. Using  more flour as you go. Try and keep it sticky as the more flour you incorporate the harder they will be. I like mine softer.
Roll into long logs that are slightly sticky and cut into 3/4 inch size pieces.
Roll onto fork or gnocchi board and set aside
Boil in salted water about 1-2 minutes until they float.
Drain and serve with your favourite sauce or in my case, shaved Black Truffle.

I was also told that as truffle season continues the prices start rising as the flavours get more intense as the season goes.

Saturday, 29 October 2016

Last Thermomix Cooking Classes for 2016, Limited Class Size

As a red seal chef/foodie, I am always being asked for tips and recipes for various things. As cooking is my passion I love doing workshops. I will be using the new TM5 and TM31 so come and be inspired! You can also come and learn even if you don't have a Thermomix. 

I will be offering cooking classes from my home  over the next few months.  If you want to come and be inspired or bring a friend, I would love to see you.  The only thing I ask is that you register and pay the 25 dollar course fee to reserve your spot. In the past I have done free workshops, which is why I will be charging a 25 dollar ingredient fee. If you give me a couple of days notice and can’t attend I will be more than happy to return your fee.  As well if you would like to host your own demo and receive a beautiful hostess gift with 3 or more people, I would also be more than happy to do that. Just contact me and we can plan that together.

Classes will start on time and roughly take 1.5 -2 hours long, (depending) Menus may vary slightly. Space is limited.

Saturday November 26th 2:00 p.m. XMAS GIFTS, ($25.00)Vegetable Stock, Curry Ketchup, Green Tea Shortbread, Homemade Bailey’s, Christmas Spice, Burnt Almonds (German roasted nuts), Fudge

Saturday December 10th 2:00 p.m. ($25.00) Ajvar (Eggplant/Pepper Dip), Foccacia, Apple Punch, Lentil Moussaka, Marble Cake, Sabayon or Zabaglione (Wine cream)

If you would like to host a private Thermomix demonstration at your home, that can also be arranged.
Please contact me through this site or email  me with a convenient time to call you back.


Ingredients for Vegetable Stock

Mock Bailey's

Tuesday, 27 September 2016

Gazpacho in Thermomix

This is truly a fantastic summer recipe and a very healthy one too!  It is easy to make and tastes delicious when all the vegetables are in season. I bought beautiful Okanagan tomatoes that taste like tomatoes. Imagine that. The recipe is on the TM5 chip and on page 88 in the  Basic Cookbook.

1000g Plum tomatoes, ripe cut into half (I used large round ripe ones?)
50g Green Pepper
40g Onions
70g cucumber
1 garlic clove (fresh)
30g vinegar (Balsamic is nice)
1 tsp salt
50-100g olive oil
8 ice cubes

Place all ingredients into bowl and chop 30sec/speed5.
Blend a further 3 minutes/speed 10 and refrigerate for at least 1 hour.
Garnish with chopped fresh vegetables and serve.
If you prefer gazpacho without emulsifying the oil, add it after blending the other ingredients and mix 2 sec/speed 7. Gazpacho will have a deeper red colour instead of being orange.
Heirloom  Healthy!!!!!!!!!!!!!

Yummy Tomatoes!!!!!!!

Sunday, 25 September 2016

Semmelknodel (Bread Dumplings) in Thermomix

People are always asking me what I did with my older TM31 Thermomix now that the new TM5 is available. I have been offered money for it and my daughter wants it as well. I tell everyone that the only thing better than having a Thermomix is having 2 Thermomix's. I regularly use both of them at the same time. It's really great as I don't have to wash bowls in-between. It just makes everything that much faster.


5 stale buns (250g) pulse in thermomix until desired consistency
1 onion
20g olive oil
1/2 bushel parsley
250g milk
3 eggs
salt and pepper to taste

600g water
Chop onion and parsley 3 sec/turbo
Add oil and sauce 2mins/100C
Add all other ingredients and KNEAD/3 minutes
Add 600g water and place Varoma with dumplings in it.
Steam 30 minutes/Varoma/speed1
I served this with the beer steamed pork roast. It was a hit!
Really juicy and easy.
The machines did the cooking while I spent time with my guests.

Sunday, 11 September 2016

Barbecue Sauce Thermomix

I go a whole bunch of Italian prune plums from my sister in the Okanagan and decided I wanted to make my own barbecue sauce as I also had a flat of beautiful tomato's. I found a recipe in Jo Whitton's book called Quirky Cooking. She is a big hit with all the Thermomix Australian users and does some really healthy cooking. I changed the recipe slightly as I went along and here is my version and it tasted really nice.  Barbecue sauces vary widely and everyone has there own version of the best sauce.  My goal is to always try making new and different ones. I have also made another batch adding 1 cube fresh ginger as well as 50 g molasses and it also tasted quite nice. I made pork ribs the other day and used this sauce.  It was a big hit so here is the recipe.


1000g fresh tomato's
200g plums pits removed
200g red onions
1 pepper (red, green,?)
1 large Jalapeno (I like spice and I couldn't find thai chilli's
4 garlic cloves
100g apple cider vinegar
50g coconut sugar
3 cloves (you can add ground up ones)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 Tablespoon chilli flakes (my homemade ones)
2 tsp smoked paprika
2tsp liquid smoke
2 tsp salt

Place all ingredients in bowl and with the help of the spatula blend 40sec/ speed8 until combined.
Scrape down.
Cook 45 minutes/100C/speed 2 with simmering basket on top of bowl.
Remove simmering basket, insert measuring cup and blend 30 sec speed 5-9 gradually.
Fill into sterilized jars and seal.  Make sure tops have sealed.
Keep in fridge after opening.

Monday, 5 September 2016

Pflaumen Knodel (Plum dumplings) in Thermomix

This is something I had when I went to Austria 30 years ago.  It is something that I thought was so delicious that every time I see the Italian prune plums, I think about trying to make it. I gave it a try finally. I always thought it was really difficult and a lot of work but I was shocked at how easy it really was. It turned out quite well however the dough was a bit firm. I may try using 1/2 sour cream to lighten the dough. I also only put half of a plum in each dumpling which the original recipe had the whole plum in it as well as a sugar cube which I also omitted. Next time I will try using the whole plum. I roled 1/2 a prune plum in the cinnamon sugar mixture. It is very filling so it could substitute a meal.  It would also be great for afternoon tea.

50g melted butter
250 g quark (I used homemade ricotta) (or 130g sour cream, 130g quark)
2egg yolks
1 pinch salt
50g sugar
350g flour

50 g sugar
1tsp cinnamon

Add butter, quark, egg yolks, sugar, flour , salt into mixing bowl 15seconds/speed 5. scrape down
KNEAD 2 mins
Take out small piece of dough and roll into a ball. Flatten and place plum in centre.
Sprinkle cinnamon sugar mixture in centre and seal ball. Place on well oiled Varoma, Repeat.
Add 500g water and set Varoma and steam for 10 mins/120C/speed 2
Serve with bread crumbs that have been browned in butter and whipping cream.
Form a ball and flatten. 

Dip in sugar, cinamon mixture.

Close it up and roll into ball.

Place on Varoma. 

Finished Steamed Dumplings!

 Steamed Plum Dumplings

Bread crumbs toasted in butter!

Add whipping cream!

Italian Prune Plums

Wednesday, 27 July 2016

Plum Jam in Thermomix

I got these plums from my sister who lives in Okanagan Centre and they ripen very quickly.  They taste great and I thought I would make a plum jam to go with dim sum when I make that. (or any dipping thing) I added chilli's to the other batch so I have a spicy plum jam too. It turned out really great.

800g plums pits removed
1/2 pkg liquid pectin
500g sugar

Add ingredients and blend 10 sec/ speed 7. Scrape down
Cook 30 minutes/VAROMA/speed 2 with simmering basket on top instead of measuring cup.
Pour into sterilized jars.

To make a spicy sauce add 10 thai chilli's,  1/4 onion and 4 garlic cloves.

My kitchen smelled great! YUM!

Monday, 18 July 2016

Thai-Style Fish Cakes

This is a really easy dish to prepare and it goes a long way especially with the price of fish these days.  Living on the west coast you would think fish is quite cheap as we have an abundance in the ocean so close. Most of our seafood heads to Asia and Japan as those countries are willing to pay premium prices for the seafood that comes from these waters. Unlike their oceans they believe their fish have more chemicals etc. so they prefer imported fish from Beautiful British Columbia.  Hence we pay through the nose for fish caught close by.  Most of the fish I buy is from a local fisherman on the sunshine coast. He goes out, catches the fish, prawns etc. flash freezes them on board and brings them in after being out for weeks.


2-4 kaffir lime leaves stalks removed (I used frozen)
100g fresh green beans
2 spring onions or shallots( 40g) cut into pieces
600g fish (I used salmon and cod)
30-50g Thai curry paste (taste it to see how spicy it is)
60g coconut cream
1 egg white
2 garlic cloves (optional)
1/2 tsp salt or 1 TBL fish sauce
1000g water
1 long red chilli for garnish

Lightly grease aroma dish and set aside
Place kaffir lime leaves chop 10 sec/speed 10, scrape down
Add green beans and green onions chop 6-8 sec/speed5
Add fish, curry paste, coconut cream, egg white and salt or fish sauce TURBO/1 sec X3 (not pureed)
Roll mixture into 18 balls and gently flatten to form fish cakes. Do not let the fish cakes touch.
Place water into mixing bowl and place Varoma into position.
Steam 16 minutes?Varoma(120C)speed2
Serve fish cakes warm, garnish with chilli or fish sauce, cilantro.
Serve cold in a salad. etc.
Very versatile.
Very healthy and tasty.

Sunday, 17 July 2016

Kimchi Pancakes in Thermomix

This is something I have eaten a lot and using kimchi makes it quite healthy.  It also tones down the flavour of kimchi. I have only had it in Korean restaurants.  It is easy to do and you could make them ahead and warm in the oven.  You could also make them in small sizes and use them like blinis. Adding whatever you like on top. The possibilities are endless.


470g kimchi ( used my homemade one which didn't have a lot of juice)
400g flour
1/2cup kimchi juice or 200ml mineral water
5 eggs
2 green onions chopped
1/2 tsp salt
Blend 20 sec/ speed 5 (thick batter)

Add 1 T oil and 1/2 tsp sesame oil to fry pan and fry until golden.
Keep warm and serve with dipping sauce.

 Dipping Sauce
2T Rice vinegar
2T soy sauce
1tsp spicy korean paste
1/2 tsp sesame seeds

Sunday, 10 July 2016

Mustard Seed Caviar in Thermomix

Very easy condiment to make that can really add up at the grocery store. It also gives your food an added texture.  The mustard seeds burst open when you bite on them and add that mustard flavour.

60g apple cider vinegar
120g assorted mustard seeds
60g Manuka honey (or any other)
30g kosher salt
100g water

Add all ingredients except water
Stir REVERSE/VAROMA/60 minutes
Add water little by little during 60 minutes to add moisture
Refridgerate and will keep approx. 2 weeks-1 month


Saturday, 9 July 2016

Bauhaus Vancouver One West Cordova Street

The best thing about Vancouver is the variety of restaurants.  Bauhaus is a upscale German restaurant owned by Uwe Boll.  It has been open since  June 2015  and I have been a few times in the last few months. It was just voted  2nd Best Upscale and  2nd Best New Restaurant in the 27th annual Restaurant Awards in Vancouver magazine.  I have included the newsletter link if you would like more information. I have also included some photos of the dishes that I had the pleasure of tasting. I took the photos, however the photos do not do the flavours justice. These are from multiple visits as I did not eat all that food in one sitting. Check it out!