Tips and Tricks for your Thermomix


Stock – Don’t waste the remainder hard to get stock from your jar, add some water shake and use as “liquid stock”

Tomatoes – Easy to stick a sharp knife and “core” out the middle

Too many veges chopped ? Store in ziplock bag and place in freezer ready for that next soup or stock

When you make quantities of pastes/sauces etc that are excessive to your needs – bag up and freeze. Write name and weight


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1 Jar of Cumin seeds + 1 Blender + 1 minute, 1 Piece of Paper Towel, Turn up the speed to 9 and Voila – Ground Cumin ( Paper towel goes between the lid and MC stops the spices flying out  in the Thermomix ) 

When you buy fresh herbs from the shop (or even home grown ones – that you cut more than you may need) Be sure to stick them in a glass of water so they stay fresher for longer.
Better to use filtered water

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Place a board under your Thermomix. Reduced movement. You can move your Thermomix around. And it keeps crumbs off the feet


Poaching Chicken for meals and for Shredding Chicken – By Chef Laurent ( Original Source HERE )

Photo by me 🙂 This is fabulous Shredded chicken for Scrolls , Pizzas, Rolls and so much more


Thermomix instructions for poached Chicken.
1 Place water and garlic in Thermomix bowl and cook for 5 minutesat 100°C on speed 1

2 Place the chicken inside the basket and place in Thermomix bowl.

Cook in Thermomix as specified below until chicken is cooked through. Ensure the chicken is covered by water.

100g of chicken approximately 6 minutes at 100°C on speed 2

200g of chicken approximately 8 minutes at 100°C on speed 2

500g of chicken approximately 10 minutes at 100°C on speed 2
3 Ensure the chicken is cooked through by cutting open at the thickest part of the breast.

Add fresh or dried herbs for extra flavour.  If you let the chicken cool down in the juice it will stay moist.
Use the left over water from the cooked chicken for chicken stock in casseroles
and curries. This can last up to 2 days in the fridge.
Use whole poached chicken fillets on burgers. You can poach the chicken fillets up to 2 days in advance and keep refrigerated. Re-heat fillets in hot press just before serving.
Poached chicken is great for sandwiches, salads and sushi. Chop into small pieces, mix it with mayonnaise and store in an air tight container in the fridge to use as required.

To SHRED The chicken:  Add the Poached Chicken to the tmx Bowl

Shred chicken on speed 4, reverse for around 7-10 seconds.

If you have any left over pop into a ziplock bag and freeze or in the fridge if using in the next day or two



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