Category Archives: Pantry Magic

Hard boiled eggs

Just a quick one today, I haven’t tried soft boiled eggs in the Thermomix yet but this post has the method if you need it.


500g water


– Fill the TMX bowl with the water.
– Pop your eggs in the TMX steamer basket (I popped mine in straight from the fridge)
– Cook for 17 mins/Varoma/speed 1.

– Try not to burn your fingers peeling off the shells.


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I’ve always liked my salads to consist of more than just salad leaves. Cheese, fruit, quinoa, ANYTHING to make greens more interesting! I had one of the salads from Grill’d a while back and fell in love with the combination of dukkah in my salad. For my birthday a one of the companies I work with gave me a Thomas Dux hamper (!!!) and in it was the most beautiful dukkah, but since I’ve finished that I haven’t been able to find a good, cheaper version. I’m a bit of an idiot, it took me ages to realise that I could just whizz some up at home in the Thermomix!

The original recipe calls for hazelnuts, but since I had almonds in the pantry I used those instead. I don’t think that the Thermomix is particularly good at dry roasting herbs, so I recommend doing this step on the stove if you have the time. This recipe also yields a fair bit of dukkah, so if you don’t use it too often then I’d recommend halving the ingredient quantities.


150g sesame seeds
100g almonds
30g cumin seeds
50g coriander seeds
1tsp salt
1/2tsp black peppercorns
1tsp dried thyme


– Pop the seeds and nuts into your TMX bowl, and dry roast for 8 mins/100degrees/speed 1.
– Add in salt, pepper and thyme, and pulse 3-4 times on turbo. You’re done!



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More breadcrumbs

Another quick fix. I wanted to make a dish of baked scallops with parsley, lemon juice and garlic. The recipe called for a breadcrumb crust, so I just popped 3 slices of frozen wholemeal bread, a handful of parsley and 3 cloves of garlic into the TMX bowl, and pressed Turbo 4 times.


I emptied out the breadcrumbs, then used the TMX to chop my remaining parsley and garlic for the sauce. Ahh, how I love that damn gadget.

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Vegetable Stock Concentrate

Just another batch of Thermomix vegetable stock concentrate for the fridge. The end result never photographs well so I didn’t bother this time.


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Italian Breadcrumbs

(Recipe adapted from the Everyday Cooking for Every Family TMX cookbook)

Making my own basic breadcrumbs in the TMX is great and all, but I got REALLY excited (Ask everyone that knows me. You mention anything remotely edible and I spin off on my own food axis. It’s a bid sad.) when I saw a recipe for spaghetti with lemon cauliflower and pangrattato  and realised I could  whip my very own Italian breadcrumbs up at home thank-you-very-much!


1 clove garlic (I can’t remember what I ended up using but you can bet your ass it wasn’t just one)

A small bunch of continental parsley

30g whole black pepper

300g stale bread broken into pieces (I used some frozen bread I had in the freezer)

110g parmesan cheese (I had some grated parmesan in the fridge, so I used this rather than a block)

Rind of one lemon (this isn’t actually in the recipe, but it features in other pangrattato recipes I’ve seen and I had a spare lemon so why not)


  • Place garlic, parsley, pepper (and lemon) into the TMX bowl and chop for 10 seconds on speed 7.
  • Add the bread and cheese, and pulverise for 1 minute on speed 7 (because I had the grated cheese, I did the bread for 40 seconds, then added the cheese and blasted the mix for another 20 seconds). Done-zo.

I must say, the smell is AMAZING (largely due to the lemon rind). I’ve frozen most of it and will probably use it to coat some chicken thighs or fish down the line. The same day I made this, I squeezed the juice from the lemon used in the recipe over some cauliflower florets along with some olive oil, salt and pepper, and popped it into the oven for about 40 minutes (shaking the pan every 15 minutes to avoid too much burning on the top.

While that was happening I fried up some pancetta and a bit more garlic in a good lug of olive oil, before dumping a generous lot of breadcrumbs into the pan and left it in there until it started to crisp up. Toss in some cooked spaghetti, the cauliflower and another squeeze of lemon juice (as well as chilli flakes if that’s your thing), and settled down to a damn satisfying meal.

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Vegetable Stock Concentrate

(Recipe from the Everyday Cooking for Every Family TMX cookbook)

Aaand… buh bye to stock cubes.


200g celery, roughly cut (I bought half a celery)

2 carrots, roughly cut (I used 4 small ones)

1 onion, peeled and halved

1 tomato, halved

1 zucchini, roughly cut

1 clove garlic (I’m a garlic fiend, so I put two cloves in. Sue me.)

1 bay leaf (I only had a dried leaf)

Few leaves basil, sage and rosemary (no one buys a few leaves of herbs. that’s just silly. you can use mixed dried herbs which is much more economical, but since I had some rosemary growing on the balcony I just used that).

1 bunch parsley (I bought a bunch from Coles, but ended up using less than half. so apparently, a bunch is relative.)

150g rock salt

1 tbsp oil


  • Place everything except the salt and oil into the TM bowl, and chop for 10 seconds on speed 6. Gotta tell you though, the bowl gets pretty full!

  • Add the salt and oil. Give it a quick stir, and this is what it looks like. Pretty unappetising huh…

  • Cook for 20 minutes at Varoma temperature on speed 1. I used the little clear cover, but got a little bit concerned at the amount of steam that was being emitted halfway through. It doesn’t actually say in the book, but I ended up tipping the clear cover on it’s side so that steam could escape but didn’t allow any of the stock out onto my ceiling, or, god forbid, MY CLOTHES.
  • Mix by slowly turning the speed dial to speed 6,  then up to speed 9 for 1 minute. This is the result…

  • 1 tablespoon of this equates to one stock cube. I’ve glanced at some other recipes and it seems as if adding a litre of water to 1 tablespoon of stock equates to a litre of stock, but don’t quote me on this yet!
  • Note that the amount of salt used is designed to preserve the stock. If you reduce the salt, the shelf life reduces accordingly. Thought I’d let you know as I’m the kind of person who would read this recipe and automatically cut the salt in half!
  • Also, I ended up scooping tablespoons of stock onto glad wrap squares and making little stock wontons to freeze (so I could just pull one portion out when I needed it.) You don’t have to do this, but I just wasn’t sure how often I’d be using the concentrate, so I thought it best to extend it’s usefulness as much as possible!
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10 Second Breadcrumbs

(Recipe from the Everyday Cooking for Every Family TMX cookbook)

I’m never buying breadcrumbs from the store again.

Just freeze whatever bread you need (meaning that you can actually just buy a loaf of fresh bread rather than wait for your bread to go stale), break it into pieces then chuck it in the TM for 10 seconds on speed 6. done. I used this serve for my Christmas stuffing.

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