Inspired by ThermoHubby John’s Northwestern Spanish musings, this recipe takes about a minute to make in your Thermomix. To keep it light I used only a small amount of olive oil. And because we used no cheese, this pesto happens to be dairy free. Serve it with fresh trout, salmon, or monkfish, or mix it into some fresh Thermomix pasta. The subtle taste of orange really lifts the flavour of the wild garlic, and the ensemble is enhanced by the almonds. Delicious!
Follow my journey in the Thermostars cooking contest for Thermomix advisors and take this tasty, historic dish to a new level.
This is one of my all-time favourite soups, not only because it carries the sentimental value of having been Thermomix demonstration soup recipe for UK Thermomix, but because I just love the way the red pepper taste blends with the tomato. And the pinch of cayenne pepper really lifts the whole soup. You can optimise the use of your Thermomix by steaming meat and vegetables in the Varoma while your soup cooks for up to 30 minutes before blending.
What do you get when you mix a fabulous appliance created by German engineering, a successful publishing house, a passion for food and the Australian gotta-love-it-gotta-have-it attitude? You get TMix+, the first print magazine created for users of the Thermomix in Australia.
A totally healthy alternative to traditional egg-based mayo, Lunchbox Doctor’s Avocado Mayonnaise is fast and easy to make in the Thermomix. Eat it on its own, dollop it on a burger, slather it on a sandwich, serve it as a dip with crudités and/or savoury crackers, enjoy!
Have you ever been in a foreign country, looking at the English version of the menu, burst out laughing at some of the fractured translations, and had no idea what you were going to eat? Never fear, there’s a real recipe for Avocado vinaigrette here, too!
Have you seen The 4 Blades Magazine yet? It’s written by and for Thermomix lovers everywhere, by three Thermomix lovers over in Australia. Check it out!
The lovely ladies at Alyce Alexandra have very kindly sent me a copy of their gorgeous cookbook, “Recipes from our Cooking School” for me to offer to one lucky Why Is There Air reader in the UK, France, New Zealand or Australia. How good is that? Contest ends at noon UTC on Sunday 22nd May 2016.
Sometimes you don’t have to go very far to live an adventure in food.
Gluten free, Dairy free, Vegan and Vegetarian Coconut Milk Wraps with Sweet Chilli and Lime Dipping Sauce
This dish is simple and full of goodness and flavour. It’s a great way to get the kids to eat their vegetables, too. Makes 5 or 6 crêpes and can easily be doubled.
The Moulin de la Bussière in France is an antiques shop with a difference. The owners have sourced high-quality items from many periods, including some great vintage clothing and furniture. And I’ve got a vintage banana bread recipe for you 😉
A flavour-packed instant Thermomix salad using an unusual (and unusually delicious!) vegetable. Adapted from a recipe by chef Yotam Ottolenghi.