Egg whites


It is so easy to whip perfect egg whites with a Thermomix. The Basic Cookbook whips the egg whites at speed 3.5 for 3 minutes.

But sometimes they don’t work out and the tip to whipping egg whites in your Thermomix is making sure the bowl and blade is completely clean and dry before getting started.

If you have cooked something with fats (butter, oil etc) prior to whipping the egg whites there can be some residue left in the bowl so you want to ensure the bowl is thoroughly clean.

Do you have any more tips to whip egg whites in your Thermomix?

Grain free cinnamon ‘donut’ cupcakes

At the recent Quirky Cooking seminar Jo Whitton gave some tips about baking. When she was talking about egg whites she gave her tip for the Grain free cinnamon ‘donut’ cupcakes. 

She said don’t be tempted to fold the egg whites in the Thermomix bowl. She stressed it was important to carefully fold the egg whites into the mixture in another bowl. And by carefully she meant take your time and slowly fold the egg whites into the mixture. This important tip was the make or break for successful cupcakes. Jo said some people had told her they had tried making this recipe and they hadn’t risen, or they had risen and then collapsed. She asked if they had carefully folded the egg whites which they hadn’t. 

This recipe is really easy to make and I already had all the ingredients in my cupboard. I think the reason I had never made these cupcakes is because there wasn’t a picture in the cookbook. I’m all about the photos! 

So I left the seminar inspired to give them a go and they did not disappoint at all. I’m glad I had this tip and took my time carefully folding the egg whites. My cupcakes came out perfectly and were a hit.  I’ll definitely be making this recipe again! 

Quirky Cooking

Jo Whitton is in Perth doing her 2 hour Quirky Cooking seminars for TM5 and TM31. I was lucky enough to earn a ticket to the consultant cooking class last night and loved it! If you have tickets to one of the seminars you will love it!

IMG_7689During the seminar Jo demonstrated:

  • Coconut green chai smoothie
  • Nut butter
  • Beetroot ciabatta
  • Thick coconut cream
  • Chocolate and coconut cake with marbled ganache

I have made plenty of recipes from her cookbook and her blog but I actually hadn’t made any of the recipes she demonstrated last night. And after seeing how easy they were (and having a taste) I definitely feel inspired to give them a go now 🙂

Here’s a few of the tips I learned last night:

  • Add some ice cubes when making smoothies and blend everything for 2 minutes on speed 10 for a very smooth drink
  • Add oil and water when making butter for a nice spreadable butter better than margarine
  • If you don’t have time to activate nuts then do a quick soak (20-30min with boiling water) or roast them. Soaking/activating/roasting will reduce any gut irritability
  • Keep a pizza stone in your oven to help keep the heat in for all your baking
  • Save the pulp when you make coconut milk/cream and use it to make coconut flour

The best tip of the night was to meal plan so you can see what basics you need to make in advance e.g. gluten free flour, dairy free sour cream, coconut cream. If you’re not into meal planning then try to have a day every now and then when you do a big cook up of basics and freeze them. This way you know it’s already done and you can just grab it when you need it 🙂

And the second best tip was to use the substitutions go-to guide on pages 14-15. This guide is great to use when you want to use what you have in your cupboard or if you have an allergy to a particular ingredient. I had forgotten about these pages so it was great to be reminded of this easy reference in the cookbook.

Don’t have the Quirky Cookbook? Contact your consultant or buy your copy online here. Some (not all) of the recipes can be found on the Quirky Cooking blog and if you subscribe to her newsletter you will get a weekly newsletter which includes a recipe, some Q and A’s and a link to her podcast.

Happy cooking xx

Base, bowl and blade


At my recent branch meeting I heard this great little saying which I think should be a mantra in every Thermomix household.

Some customers have spilled liquid in their Thermomix because their base, bowl and blade wasn’t put back together and the common cause is not the owner but another member in their household.

When your machine is delivered your consultant goes through the safety features with you and teaches you how to use your new Thermomix.

This includes the very important rule that you always put your base, bowl and blade back together before you put your bowl back into the unit. So what better way to remember this than:

Base, bowl and blades before food is made

Teaching everyone in your household this very easy little saying will prevent accidental spillage in your Thermomix and a trip to Thermi-hospital.

So no matter how you wash your BBL – in the dishwasher or in the sink – never rest the bowl in the unit unless you have put it all back together.

Always put your base, bowl and blades back together before putting it back in the unit and make sure everyone in your household does the same 🙂

Squeezing lemon juice

TMX PIC TIPS_Lemon juice

I just love how Vorwerk thought of everything when they designed the Thermomix!

Did you know you can use your spatula to squeeze lemon juice onto the lid?

With the MC in place it will catch the pips and allow the lemon juice to run in.

How does it do this? It was designed with a tapered base so that it allows steam out AND you can pour liquid in 🙂

Chicken stock paste


Like the vegetable stock paste in the Basic Cookbook the chicken and meat stock pastes are great ways to add more flavour to your meals.

Use whichever leftover vegetables you have in your fridge but keep to the weight required in the recipe.

1 tablespoon of chicken stock paste is roughly equal to 1 standard chicken stock cube. Mix 1 tablespoon of stock paste with 500g of water to make chicken stock.

The stock paste keeps in the fridge for several months.The salt in the recipe is a preservation agent so if you want to use less salt then you will need to keep the stock paste in the freezer.

A great tip to freeze the stock paste is to freeze it in an ice cube tray – one ice cube equals one tablespoon 🙂

Stained Lid

TMX TIPS_Stained lid

Has your lid been stained by curry, red pepper or tomato?

Colour pigments can migrate from ingredients into plastic, especially at high temperature.

You can ‘crack’ these pigments with exposure to UV light.

Leave your lid under direct sunlight to reduce the staining 🙂

Spatula Care

TMX TIPS_Spatula

It can be quite easy to get nicks and cuts along your spatula. Especially if you are scraping the food in the bowl in an anti-clockwise motion. This causes the spatula to come into contact with the sharp side of the blade.

To avoid nicks and cuts along your spatula:

  • always use your spatula in a clockwise motion
  • only make contact with the blunt side of the blade



Did you know the scales sensors are in the rubber feet located on the base of your Thermomix?

Here are some simple tips to look after your scales – which has to be my favourite function of my TMX!

Always sit your TMX on a flat, solid, stable surface avoiding any joins in your benchtop

Always lift your TMX if you need to move it.
Or you can keep it on a board that you can move around you kitchen benchtop 🙂

Always ensure the feet are clean – just ONE crumb can affect the scales

Always check the power cable is fully extended and not leaning on any part of your machine