Modifications that have been made to recipes
Thermomix TM31 cook book (2008 edition)
The modifications should not be seen as
corrections. They may or may not appeal and are described for the interest of
those adventurers who may wish to try variations to the standard recipe. Click the name of the recipe to go
directly to the
details of that modification.
The Thermomix organisation is in favour of
individuals making changes to recipes so that they better suit requirements. In
February 2009, Tenina
Holder the Recipe Developer for Thermomix in Australia released a Booklet of
recipes entitled 'Lunch Box and After School Ideas'. In the foreword she said
'... all Thermomix recipes are designed to suit families' individual needs, so
feel free to reduce sugar content, fat content, or replace ingredients or flavours as you see fit...'.
The trick here is to ensure that the result is
salad and not puree. This dish is a standard demo item and consultants are
careful with the time that they chop.
Use speed 5 but try setting the timer for 4
seconds. Then scrape down and if the pieces are too large chop one more second.
There are 2 different changes suggested. The
first one is not as extensive as the second. The second change creates a
Merry Berry cocktail or "Red" Bellinis.
Do not use sugar and
instead add 100 ml of peach schnappes at the same time as the champagne is added. This intensifies the peach flavour and makes the
drink a little less sweet.
Use sparkling red wine instead of champagne
Use raspberries instead of peaches
To remove seeds (if required) after mixing,
strain as you pour into glasses.
Brandied créme anglaise
Substitute a tablespoon of brandy for the
teaspoon of vanilla essence.
Bread - basic
Use 200g of cold water and 100g of hot water.
Try 420g instead of 400g of Bakers flour.
New list of ingredients:
250g caster sugar
200g unsalted butter
juice of 4 lemons
Add all ingredients and cook for 7 minutes
at 90° on speed 4.
Coffee made in the Thermomix (recipe by Janine Babauskis)
modifications are suggested to Janine's original recipe. The first is a different sequence of steps. The
second is to heat the milk
to only 70°C (not 80°C). Click
here to go to the entire (modified) recipe.
pâtisséré (lemon custard)
suggested modification is to replace the 50g of plain or Bakers flour with 40g
of Cornflour. This makes a gluten-free custard for those people who have a
Fish fillets - Asian style
20ml oil to list of ingredients.
chopping the spices add the oil and saute on 100° for 2
minutes on speed 2.
Cook the rice unwashed.
Note: Leftover water after the
dish is prepared makes good soup stock.
Ice cream - vanilla
The modification is to exchange a vanilla bean
for 1 tsp Vanilla Essence. Instructions for milling the bean are not yet
written even though it has been done.
Add 1 tablespoon of honey and 1
tablespoon of seeded mustard at the same time as the cream is added. The blending
should then be for 1 minute. Usually a smoother more piquant soup results.
430g of rice seems to be adequate.
Reduce the quantity of mushroom to 100g and add
100g of semidried tomato.
Take the 'no butterfly' option but use reverse +
After cooking allow the mix to set for 5 minutes before serving.
This is a magnificent risotto worth giving a go.
After mixing in the chocolate and almonds heat
the mixture to 90C on speed 4 before putting into the baking pan.
This method is worth a try (it has input from
Victorian TM consultants)
Heat milk at
90C on speed 2½ for 50–60 minutes. Allow to cool to 37C.
Add 3 tbsp
plain yoghurt (bought commercially or from the last batch). Mix on speed 4 for 4
Heat at 37C for
10 minutes on speed 1.
Pour into a
thermos or yoghurt maker and keep warm for five hours then refrigerate.
Adding 2 tbsp
powdered milk with the starter yoghurt makes a thicker yoghurt.
Full cream milk
makes a milder tasting yoghurt.
shaking the yoghurt gently, or putting back in the TM and stirring gently makes
it creamier, although too much will thin it down.
Joy usually makes a double quantity as it doesn’t seem to last very long in our