First published: 24/11/2020
The Thermomix is indispensable in the modern kitchen. The appliance takes your culinary possibilities to a higher level. And that will be confirmed by both inexperienced cooks, hobby cooks and top chefs. When we asked whether cooking is no longer possible without Thermomix, we received a resolute answer from Salima Bakali, owner of restaurant De Bralle: “Yes, but if you can work easier and faster, why not?”
Thermomix
The Thermomix is a versatile kitchen appliance from German company Vorwerk, designed to simplify various cooking tasks. It combines functions such as chopping, mixing, cooking, steaming and kneading in one appliance, making it a valuable addition to both domestic and professional kitchens.
In Belgium the Thermomix exclusively available through certified advisors of Thermomix Benelux and is not sold in regular stores.
The Thermomix offers a comprehensive culinary experience and can be a valuable addition to both novice and experienced chefs.
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Belgian Master Butchers
Features
Thanks to its extensive functions, you can easily perform almost all cooking operations and techniques. In a matter of seconds, you can mix sauces and batters. The Thermomix weighs all your ingredients, even when it is in operation. Thanks to the puree function, you can quickly achieve a beautiful, smooth texture of your sorbets, ice cream, smoothies, cocktails or soups. Ingredients can be stirred continuously with the blade that can rotate on both the sharp and blunt sides.
No more chopping vegetables, your appliance chops in seconds. Grains, nuts, parmesan, coffee beans or breadcrumbs are ground coarsely or finely without fail. Thanks to the built-in temperature sensor, risotto, chocolate and delicate sauces cannot burn or fail. The special dough function kneads all doughs for patisserie, bread, quiche, pizza and pasta.
Making your own mayonnaise, dressings or aioli is now child's play. With the Varoma you can steam deliciously low-fat and healthy. In combination with the simmering basket, this can be done on 3 levels at the same time. And with the 3 touch-screen buttons time, temperature and speed everything is cooked to perfection. By using the butterfly whisk, whipping cream, egg whites or sabayon is very easy.
In addition to the familiar functions of the TM5 model, the new TM6 model offers a number of additional options. You can use the slow-cooking function, sous-vide cooking, fermenting and working at high temperatures.
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Key features of the Thermomix
Multifunctional: Replaces over 20 kitchen appliances by integrating functions like chopping, mixing, steaming, kneading and even sous-vide cooking.
THERMOMIX BENELUX
Built-in scale: Provides accurate weighing to the gram, ensuring precision in recipes.
Large touchscreen: The 6,8-inch display makes navigation and operation intuitive and simple.
Wi-Fi connectivity: Direct access to Cookidoo®, the official Thermomix recipe platform with over 85.000 recipes in various languages.
COOKIDOO
New cooking modes: Features such as fermenting, slow cooking and sous-vide expand the culinary possibilities.
Time saving: Automates many cooking processes, saving you more time.
space saving: Replaces multiple appliances, freeing up space in the kitchen.
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Healthy cooking on multiple levels
Thanks to the smart construction of the Thermomix you can prepare different dishes at once. All ingredients retain color, taste and nutrients through the balanced steam and cooking function.
Are you already familiar with the new Food Triangle or the Nutri-score label who attaches great importance to a varied diet, then cooking with the Thermomix is a must.
10 tips for optimal use
Is your Thermomix also running in your kitchen every day? Maybe you know “the trick with the inverted spoon” or the “2 x 5 rule”. Two smart ideas from the Top 10 of practical tips that will make you enjoy your Thermomix even more.
Tip 1: Always chop your vegetables dry
To make a nice smooth soup, you have to chop the vegetables finely enough. You do this chopping “dry” in the thermomix, so without having added any water or stock. Dry chopping allows your vegetables to cook evenly and quickly. Remember the 2 x 5 rule for this: chop for 5 seconds at speed 5. Only then do you add water or stock and cook the soup. As a final step, you activate the blend function to mix your soup finely.
Tip 2: The ideal sauce
There is nothing as disappointing as a sauce that is too runny or too thick. Is your sauce too runny for your liking? Then remove the measuring cup from the lid and switch on the varoma function again. The liquid in the sauce will then evaporate more quickly, so your sauce will thicken faster. Add a little liquid to a sauce that is too thick. The type of liquid depends on the type of sauce. What did you use as a base for your sauce? Water, wine, stock? Add some of the right liquid.
Click here for the remaining eight tips.
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Chicory soup with grey shrimps
The subtle taste of this delicious party soup is in the refined taste combination of curry, balsamic and honey. At first glance it may not seem so obvious to add them to a soup.
You can prepare this soup a day in advance, but wait to add the cream. Before serving, reheat the soup and mix in the cream at the last moment. The result is surprisingly delicious.
Ingredients for 4 people
- 2 onions
- 20g olive oil
- 1 potato
- 500g chicory
- 600g vegetable stock
- 1 teaspoon curry powder
- 1 sprig of thyme
- 1 bay leaf
- 50g cream
- 1 teaspoon balsamic vinegar
- 1 tablespoon of honey
- 100g grey shrimps
- black pepper and salt
Preparation
- Peel the onions and cut into large pieces.
- Place them in the mixing bowl and chop: 5 sec/speed 5.
- Add the olive oil and sauté: 4 min/100°/speed 1.
- Peel the potato and cut into pieces that are not too large.
- Clean the chicory and keep 1 leaves from 4 head aside for finishing.
- Place these leaves in ice water to keep them nice and crispy.
- Cut the rest of the chicory into large pieces and place them in the mixing bowl together with the potato pieces.
- Stew briefly: 3 min/100°/speed 1.
- Add curry powder, thyme, bay leaf and vegetable stock and cook: 20 min/100°/speed 1.
- Remove the thyme and bay leaf.
- Add the cream, balsamic vinegar and honey and mix: 1,30 min/speed 10 (gradually).
- Taste and season with salt and pepper.
- Serve the soup in bowls or plates and garnish with the chicory leaves and grey shrimps.
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More Thermomix recipes
You can find many more recipes with the Thermomix via this website.
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