Tag Archives: thermomix recipe

Spaghetti vongole (clams)

(Recipe developed at home!)

I’ve never cooked clams at home before. But this weekend I was at the South Melbourne markets, and the clams looked so fresh I had to get some. I had intended to cook this pasta dish on the stove, but then I thought hell, why not give it a shot in the Thermomix! Well, the sauce and the seafood, anyway.

Ingredients (serves 2)

500g clams

1 bulb garlic (feel free to use less, that’s just how we like it! Half a bulb for the people who like garlic but aren’t crazy like we are, and 3-4 cloves for those who just want a light hint.

A handful of parsley

80g butter, cubed

1 lemon, halved

170g white wine

Chilli flakes (I’d prefer fresh chilli but the man’s a wuss, so I add chilli flakes to my plate at the end).


  • Wash and drain your clams, and then place them in the Varoma dish, taking care to leave some of the tiny holes in the dish uncovered so that the steam can come through. Side note, if you live in Melbourne, I can’t recommend Aptus Seafood at the South Melbourne markets enough. These clams were ridiculously fresh, and the flesh was oh-so-juicy and sweet!




  • Put a pot of salted water on the stove to boil, and then cook enough spaghetti for two. When your pasta is ready, drain it and leave the noodles in the pot so you can add the seafood and sauce in at the end. You can also make your pasta in the the TMX if you want, I just think making the components of the recipe at the same time means that your pasta isn’t sitting around for too long.
  • Pop your garlic and parsley into the TMX bowl and mince for 3 seconds/speed 7. Scrape down the sides and if necessary, mince for a further 1-2 seconds/speed 7.


  • Add the butter and saute for 4 minutes/100 degrees/speed 1.


  • Add wine and the juice of half a lemon. I actually added a whole lemon’s worth of juice which was fine for our tastebuds as we like a bit of a kick, but half would probably be more balanced. You can always add in more lemon at the end if you feel like it.
  • Place the lid on the TMX bowl and the Varoma dish on top. Cook your sauce for 10-15 minutes/100 degrees, speed 1.
  • After five minutes (the cooking temperature should definitely have hit Varoma by then), check your clams, and pull out the ones that have already opened so you don’t overcook the flesh. Continue checking every 2.5 minutes.
  • The sauce only needs to cook for 10 minutes, so if your clams are all done by then, you can turn your TMX off.
  • Pour your sauce and clams on top of your cooked pasta and mix well. Enjoy.


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Mushroom Risotto

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

A quick one before we crack on to this recipe. I’m not sure if this has happened to you, but I’ve made risotto in my TMX bowl twice now, and both times some rice has gotten stuck onto the bottom and ended up burning. If anyone knows how I can avoid this in the future, would love to hear from you! Also, I’ve used a bicarbonate of soda paste to get rid of the burn stain, but it’s not getting it out COMPLETELY. Argh. Again, would love to hear of any other remedies. On the plus side, my right bicep is turning out to be a lot more defined than my left due to all that bicarbonate-paste-rubbing.


5og parmesan cheese, cubed (don’t be lazy and pop a whole chunk in, it gets caught up in the blades.

1/2 medium onion

1 clove garlic (surprise surprise, I used 4)

Handful parsley (optional, I didn’t bother)

50g olive oil

350-400g Arborio rice (I used 350 and made enough risotto to feed 2 at dinner, two packed lunches and another bowl left over)

100g white wine

2-3 tbsp TM vegetable stock concentrate (recipe here)

200g fresh mushrooms, sliced (I used field mushrooms. Next time I might try a 75% field, 25% porcini mix)

1100g water

20g butter (optional, I didn’t bother).


  • Pop the Parmesan in the TMX bowl and pulverise for 10 seconds on speed 9. Set aside.
  • Place onion, garlic and parsley (if using) and chop for 2-3 seconds on speed 6-7.
  • It doesn’t tell you in the book, but scrape down the sides of the bowl before the next step.
  • Add oil and saute for 2 minutes at 100 degrees celcius on Reverse + speed soft., without the MC on.
  • Add rice and wine, and saute for 2 minutes at 100 degrees celcius on Reverse + speed 1-2.
  • Add stock, mushrooms and water, and cook for 16-17 minutes at 100 degrees celcius on Reverse + speed soft. 
  • Season with salt and pepper to taste. Pour into ThermoServer, stir through cheese and butter (I just used the grated Parmesan)
  • As you can see, the risotto’s still a little wet. Pop the lid on the ThermoServer and leave it for 5 minutes or so for the final stage of absorption. Done.

It would have been nice to get a little bit more flavour in the mushrooms. Although I suppose with less than 20 minutes of cooking time, there isn’t much you can do about it. It tasted a lot better the next day though, I wonder if cooking the mushroom with some pancetta, salt and pepper in the TMX bowl for a couple of minutes (and removing) before chopping and sweating the onions and garlic would help. I’m sure some shaved truffles or a lug of truffle oil wouldn’t go astray either! Oh, and if you’re not keen on having yet another bowl of risotto the next day, you could potentially make arancini balls with the leftovers and your awesome 10 second homemade breadcrumbs!

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Torta Caprese (Flourless Almond Cake)

Can I just say, you won’t regret making this, but HOLY CRAP it’s rich! I’m pretty good at shovelling down my desserts, but even I had to stop after a tiny slice. Hmm, okay, maybe not TINY… let’s go with “smaller-than-usual”. The salted caramel topping I added may or may not have contributed to the sinfulness that is the torta caprese.


250g dark chocolate, chopped (I used Nestle dark chocolate buttons, any good quality cooking chocolate will do)

250g almonds

250g sugar (I brought it down to 170g, you can use caster, raw, or white depending on what’s in your pantry)

150g butter, room temperature, cubed

6 eggs (that’s right. Six.)

1 tbsp baking powder

1tbsp cocoa


  • Pre-heat oven to 180 degrees celcius.
  • Place chocolate into the TMX bowl and grate for 5-10 seconds on speed 8. Set aside.
  • Place almonds into the TMX bowl and mix for 4-6 seconds on speed 6. Add to chocolate.

  • Place remaining ingredients into the TMX bowl and mix for 20 seconds on speed 7.

  • Add chocolate and almonds, continue to mix for 30 seconds on speed 6.
  • Pour mixture into a lightly greased 22-24cm tin (or large spring-form pan), lined with baking paper on the bottom.

  • Bake for approx. 1 hour. Done. I actually had some salted caramel spread from Christmas, so I popped some on top of the cake. A dark chocolate ganache would be pretty yummy too!

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