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 (inter alia), '... 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...'.

• Beetroot salad - p.39

• Bellinis - p.26

• Brandied créme anglaise - p.155

• Bread - basic - p.112

• Butter - lemon/lime - p.147

• Coffee - p.6 and p.29

• Custard/créme pâtisséré (lemon custard) - p.155

• Fish fillets - Asian style - p.104

• Ice cream - vanilla bean - p.150 - recipe in the cook book is entitled 'Creamy Traditional Ice Cream'

• Lemon custard - p.155

• Pumpkin soup - p.70

• Risotto - mushroom/semidried tomato - p.85

• Torta Caprece - p.142

• Yoghurt - p.17

Beetroot salad

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.

Bellinis

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.

i)

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.

ii)

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.

Butter - Lemon/lime

New list of ingredients:

• 250g caster sugar

• 200g unsalted butter

• 3 eggs

• 1 egg yolk

• juice of 4 lemons

New method:

Add all ingredients and cook for 7 minutes at 90° on speed 4.

Coffee made in the Thermomix (recipe by Janine Babauskis)

Two 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.

Custard/créme pâtisséré (lemon custard)

The 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 gluten intolerance.

Fish fillets - Asian style

Add 20ml oil to list of ingredients.

After 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 bean

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.

Pumpkin soup

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.

Risotto - mushroom/semidried tomato

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 + speed soft.

After cooking allow the mix to set for 5 minutes before serving.

This is a magnificent risotto worth giving a go.

Torta Caprece

After mixing in the chocolate and almonds heat the mixture to 90C on speed 4 before putting into the baking pan.

Yoghurt

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 seconds.

Heat at 37C for 10 minutes on speed 1.

Pour into a thermos or yoghurt maker and keep warm for five hours then refrigerate.

Notes: 

Adding 2 tbsp powdered milk with the starter yoghurt makes a thicker yoghurt.

Full cream milk makes a milder tasting yoghurt.

Stirring or 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 house.