Issue 03
Dec 2008
contents
• Charles Bell
• Simon Hulstone
• Phoebe Cowen
• Yolande Stanley
• Thermomix Gifts
• Thermomix Tips
• Thermomix Recipes
National
Chef of
the Year
Congratulations
to Simon
Hulstone,
chef patron of The Elephant
Bar and Restaurant in Torquay
and enthusiastic Thermomix
owner who has won Knorr
National Chef of the Year
2008! Michelin starred Simon
used Thermomix extensively
in the competition. “I felt like
I was competing on my
own but with a team of two.
While the Thermomix was
at work, I could confidently
get on with another recipe.
It is really a perfect piece of
equipment for a competition
… portable, reliable, and lots
of functionality. I used it for
my toffee pea cream, steaming
mussels, a parsnip purée, and
my salted butter caramel ice
cream!” Simon has given us a
favourite ice cream recipe
– see page 2.
Thermomix constantly amazes me with what it can
do and how much time, effort and money it saves our
customers. A recent discovery is that it can peel garlic
in 3 to 6 seconds! – take a look at Thermomix Tips inside.
Also in this issue we have added a new tip on how Thermomix can
save you money – this time, we look at how Thermomix reduces
energy consumption with some astonishing results.
Why not put your Thermomix to work this Christmas and save
money with homemade gifts – we provide lots of ideas inside.
And finally, we trust that Thermomix will make your festive cooking
so much easier and we wish you all a Very Happy Christmas!
Janie Turner, UK Thermomix
Student couple save £75 a month on food!
Full time university students, Phoebe Cowen and her boyfriend,
were delighted to find that once they started cooking with
Thermomix they were saving £75 a month on their food budget.
Phoebe says their major savings are on pasta sauces and soups.
“We love to have friends round for a meal and a fabulous yet extremely
cheap dessert is Thermomix rice pudding. We buy much less food in tins and
jars now and the money we save pays for a nice meal out once a month!”
My Thermomix - I’ll never buy ready
meals again! By Charles Bell
Thermomix has transformed the way I think about
cooking. It has given me the confidence to open the
fridge and be creative with the ingredients I find. I’ve
had my Thermomix for 6 months now and I must have
made 20 different risottos. Thermomix cooking is so
easy that one evening when we had friends round and
I had forgotten dessert, we set the Thermomix to make
a crème brulée while we shared a bottle of wine!
Thermomix also encourages you to be more conscious about what you eat.
Very important, given I have a young son and twins on the way. Adapting popular
recipes from baby cookbooks is easy too and with Thermomix we make baby
food in quantity and then freeze it. I use my Thermomix daily and we make 5 to 7
family meals in it every week. With a Thermomix in our kitchen there is also very
little waste because we can use any leftovers to make a tasty soup.
We used to have a ready meal every week. They are now a thing of the past and I
reckon we save at least £6 every time. Overall, I would say that my Thermomix will
pay for itself on basic cooking alone in 12 months. And what’s more my family is
eating better quality, healthier food.
01344 622 344 I www.UKThermomix.com I info@UKThermomix.com
 Thermomix – an essential skill for young chefs!
Yolande Stanley loves learning as much as teaching – she is Senior Lecturer at Thames Valley
University (TVU) teaching patisserie to degree students including chefs from The Lanesborough,
Harrods, The Square, Hakkasan, Boodles, Le Caprice, RAC Club and more. She has an
extensive background in pâtisserie and trained in some very famous 5 star hotels! She is also an
international judge for many top competitions. One of her roles is to train a young chef, under 23
years old, for the World Skills competition.
“For the last event in December 2007, I took my pastry and confectionery competitor
Will Torrent to Japan and he achieved the Medallion for Excellence, a well deserved result.
His Thermomix was invaluable and was in use continuously during the 4-day
competition. Will used Thermomix for choux pastry, sweet pastry, ganaches,
sorbet, chocolate mousse, coulis and marzipan.”
Yolande loves to experiment especially since acquiring Thermomix and particularly when World Skills competitor training is
hotting up. “My attention was drawn to the Thermomix by John Campbell (2 Michelin stars) who flagrantly extols its virtues, and
quite rightly so! At TVU, we were quick to establish our own Thermomix addiction! It helped us to accelerate the development of
recipes and it saved us much time during the competition.”
Yolande has kindly given us the following recipe for a fantastic chocolate apricot tart with all components made in a Thermomix
– it’s a prize-winning recipe – enjoy!

I Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: info@UKThermomix.com I

 THERMOMIX SAVES YOU My Thermomix - Top Tips
MONEY ON GIFTS! Cooking Tip
What greater gift is there for your • To peel garlic, place 1 to 30
cloves in the TM bowl, press the
family and friends than a delicious
Reverse Blade Button and set to Speed 4
homemade treat prepared with love! for 3 to 6 seconds. Hey presto your garlic
Here are a few ideas to get you is peeled! If you don’t want to pick out
started, and remember, Thermomix the garlic skins, just run a gentle cold tap
usually makes enough of each recipe into the TM bowl and let the garlic skins
that you’ll have multiple gifts in float up and out of the bowl. No more
one go. garlic-smelling hands! Save lots of time!
And chefs, you can avoid the extra cost of
Web Brandy Butter – stunning and only 5 minutes
pre-peeled garlic!
F&E Egg Cognac Liqueur – rich & smooth – 8 minutes
F&E Chocolate Chip Cookies – stocking stuffers for the children
F&E Cantucci – much nicer than biscotti from the stores
F&E Salad Dressings – beautiful flavours and colours
F&E Curry Pastes – Thai red or green for your spicier friends!
DD Herb Salts – something different for your foodie friends
Web Flavoured Oils – decorate these with herbs in an attractive bottle
F&E Chutneys – try the Apple, Peach & Apricot Chutney or the Chilli Before After
Chutney Sauce
Web Marmalade – so easy and reliable Technical Tip
F&E Lemon Curd – fantastic – cook a triple recipe in 10 minutes • For a quick shortcut to 1 minute
F&E Chocolate Hazelnut Spread – how can something this delicious only just press the minus button once,
take 5 minutes to make? then press the plus button to increase
F&E Sticky Toffee Sauce – fabulous with ice cream and puddings the time. To set the timer back to zero
Web Gingerbread Biscuits – for eating and for decorating the tree press the plus and minus buttons
simultaneously.
F&E = “Fast & Easy Cooking” Recipe Book
Recipe Source DD = “Demonstrator Delights” Recipe Book
Web = www.UKThermomix.com

CHRISTMAS COOKING MADE EASY WITH THERMOMIX!

Let Thermomix take the strain and be your kitchen helper for the Christmas
season. Why not try something new – anything from cakes, puddings and
mince pies to all your savoury items including stuffing, bread sauce and
gravies. And when your friends come round for a visit, entertain them with Savings Tip
Thermomix mulled wine and canapés. • Thermomix is very energy
Another great idea is to make Christmas decorations out of marzipan, efficient because it cooks and stirs
biscuit dough or salt dough – it takes no time at all. Hang biscuits on the tree in an enclosed bowl and can be set to
wrapped in coloured foil and then offer them as treats to your young guests. accurate temperatures. When compared
Make a wreath with the salt dough. Decorate your Christmas cake with with boiling and stirring for 10 minutes
marzipan figures. in an open pan, recent tests have shown
that Thermomix consumes less than
THERMOMIX GIFTS FOR THE COOK IN YOUR LIFE! half the energy. Our tests compared
Why not treat yourself or the cook in your life to a special Thermomix gift: Thermomix with an induction hob. We
A Thermomix recipe book • An extra Thermomix bowl • Vouchers for would expect comparisons with gas to be
Thermomix cookery classes • Pudding basins and dariole molds (all to fit even more favourable. Penelope Curtis,
the Varoma) • A Thermomix travel bag • Order line: 01344 622 344 who uses her Thermomix on a sailboat,
With Thermomix your Christmas is “All wrapped up”! confirms that Thermomix is a much less
expensive method of cooking than gas
(and she adds that gas bottles are of
Thermomix on Tour is a nationwide series of group course very heavy!).
demonstrations for those discovering Thermomix for
the first time. On 14th January and 27th April at
1pm the Tour comes to The Bertinet Kitchen in Bath
(www.thebertinetkitchen.com), famous as a cookery school and for it’s bread
making classes. Why not make a day of it? Bring a friend to the demonstration
and then visit the Museum of Costume round the corner or some of the Bath
historic sites afterwards. Bookings and further details on 01344 622 344.

With Thermomix your Christmas is “All wrapped up”!

Triple Chocolate Christmas Pudding
This is a delicious alternative to a more traditional
Christmas pudding – in fact it’s good at any time of
the year with or without the mixed peel. Many thanks
to Suzanne Crafer for the idea of steaming it – gentle
steaming in the Varoma is perfect. Serve hot with
whipped cream or brandy butter. Serves 12.
• 70 g white bread, torn into 4 cm chunks
• 110 g plain chocolate, broken into
small chunks
• 100 g double cream (or 50 g unsalted
butter plus 50 g milk)
• 70 g plus 70 g light muscovado sugar
• 60 g butter
• 2 eggs
• 20 g cocoa powder
• 110 g plain flour
• 110 g white chocolate, broken into small • 5 sage leaves, fresh
pieces about 1 to 1.5 cm
• 70 g milk chocolate, broken into small • 20 black peppercorns plus 10 extra
pieces about 1 to 1.5 cm
• 70 g cut mixed peel – lovely at • 200 g onion, peeled and quartered
Christmas, but optional otherwise
• Whipped Cream (recipe in “Fast and Easy Cooking”) or
Brandy Butter (recipe on www.UKThermomix.com ) to serve
1. Cut a circle of greaseproof paper to fit the base of a 20 to 22
cm non-stick round cake tin (2.5 cm high). Grease the paper
and the sides of the tin. Weigh the chunks of soft bread into
the TM bowl. Turbo pulse a few times. Tip out and reserve.
2. Melt the plain chocolate, cream and 70 g sugar 5 minutes/
37°C/Speed 2.
3. Add breadcrumbs, butter, the remaining 70 g sugar, eggs,
cocoa and flour. Mix 20 seconds/Speed 5 until smooth.
4. Add the white and milk chocolate pieces and the mixed peel.
Stir in by hand with the TM spatula. Scrape out the mixture
into the prepared tin. Place the TM bowl back on the machine
and spin the mixture off the blades 3 seconds/Speed 10.
Add to the tin.
5. Cover the top of the mixture with a buttered circle of
greaseproof paper, then place a piece of foil over the top of
the tin and press it lightly around the sides of the tin. This will
prevent steam condensation dropping onto the top of
the pudding.
6. Rinse out the TM bowl. Add 1.5 litres water to the TM bowl.
Set the Varoma on top of the TM lid, with the filled cake
tin inside it. If necessary, rest the cake tin on top of 2 or 3
chopsticks or wooden skewers cut to fit into the bottom
of the Varoma – the steam must be able to rise around the
edges of the cake tin. Cover and steam 45 minutes/Varoma
Temperature/Speed 1.
Note: If you have leftovers, let the pudding cool completely
then wrap in cling film and foil and freeze. Defrost completely
before steaming until piping hot throughout to serve.
Cashew Roast with Mushroom Stuffing
This nut roast is lovely as a veggie
Christmas Dinner served with roast
potatoes, gravy, cranberry sauce and
all the trimmings. Whenever I make
it, all the meat-eaters want it too!
Inspired by a Rose Elliot recipe.
Can be made ahead of time, and left
in a cool place ready to bake later.
Serves 6 to 8.
• 230 g cashew nuts
• ½ tsp mace
• ½ of a whole nutmeg
• 50 g fresh white bread, torn roughly
• ½ lemon, thinly peeled skin plus juice
• 2 tsp rosemary leaves, fresh
• 2 Tbsp thyme leaves, fresh
• 1 tsp sea salt plus ½ tsp extra
• 180 g fresh brown bread, roughly torn
• 50 g butter plus 50 g extra
• 1 heaped Tbsp flour
• 150 g milk
• 1 egg, separated
• 230 g mushrooms
• 1 heaped tsp marmite
1. Add to TM bowl the cashews, mace, nutmeg, white bread,
lemon peelings, fresh herbs, the 1 tsp salt and the 20
peppercorns. Crumb, grind and mince 15 seconds/Speed 10.
Tip out and set aside.
2. Crumb the ½ tsp salt, brown bread, and the 10 peppercorns
5 seconds/Speed 10. Tip out and set aside.
3. Chop the onion 3 seconds/Speed 5. Scrape down the sides of
the TM bowl with the spatula. Add 50 g butter and sauté
6 minutes/Varoma Temperature/Speed 1.
4. Add flour, avoiding the blade unit. Cook 1 minute/100˚C/Speed 2.
5. Add milk and cook 5 minutes/90˚C/Speed 3.
6. Add lemon juice, egg white and reserved nut mixture. Stir at
Speed 3½ until mixed. Pour half into a buttered 900 g loaf tin,
tip out other half into a bowl and reserve (OR set remainder
aside in the TM bowl if you have a second TM bowl for the
mushroom stuffing).
7. In a clean TM bowl, chop the mushrooms and 50 g butter
7 seconds/Speed 5. Scrape down the sides of the TM bowl with
the spatula. Sauté 7 minutes/Varoma Temperature/Speed Spoon.
8. Add seasoned brown crumbs, egg yolk and marmite. Stir at
Speed 3½ until mixed. Use to make a middle layer in the loaf tin,
then top with remaining cashew nut mixture. Cover with foil and
bake 1 hour at 180˚C/350˚F/gas 4.
Variation: Use almonds or walnuts instead of cashews.

MORE RECIPES My Thermomix recipe instructions are written for the

A new seasonal recipe appears on Thermomix TM31. Please contact us for advice on
the Thermomix web site monthly adapting the recipes for Thermomix TM21.

This is a periodical publication for Thermomix owners in the UK. We would like to
distribute as many copies as possible electronically as a PDF email attachment. If you
would prefer to receive the newsletter by email please contact us via the UK Thermomix
web site and update us with your current email address. Please use the web site too to give us any
feedback about My Thermomix or suggestions for future articles & recipes.

Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: info@UKThermomix.com

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