Posts Tagged ‘TM5’

Fruit for Thought

What would you do if you have too much aubergine, bell pepper and tomato in your fridge? I had a bountiful of each waiting eagerly for me to consume them, as it had been almost a week since I bought the fruits. Yes, scientifically speaking aubergines, capsicums, courgettes and tomatoes are FRUITS and not vegetables, because they have seeds! I was planning to make a quick one-dish meal one weekend. First off, I was thinking of making ratatouille, but that would be too boring. Furthermore, I live with 3 carnivores and a no-meat dish would not entice them at all.

So I scurried to a nearby supermarket and bought 2 extra ingredients. Chicken and grated cheese.

I knew I would come up with a winning dish *wink


Mmmm….does this not look tasty and festive at the same time?

A Frugal Regal Meal

I love the colours and more so, knowing how healthy the dish was, plus how economical I could put all the ingredients together for a top notch meal. Gosh, I may sound somewhat cocky, but I can’t help it, because it’s true *wink

I have adapted only some of the steps from the Thermomix BCB, while the rest are pure common sense, guestimation and creative thinking 😉

Ingredients A

  • Aubergines or egg plants, halved lengthwise 
  • Capsicums or bell peppers, halved

Ingredient B

  • 600 g water

Ingredients C

  • 550 g chicken breasts, diced

Ingredients D

  • 30 g shallots
  • 10 g garlic 

Ingredient E

  • 10 g EVOO

Ingredients F

  • 10 g fresh herbs (mint, basil, spring onion, etc)
  • 1 tsp dried herb (thyme)
  • 1 heap tsp homemade vegetable stock paste
  • Freshly milled black pepper
  • 150 g tomato, de-seeded 

Ingredient G

  • 100 g bread (grate in dry TM bowl at 7 sec/ sp 10)

Ingredient H

  • Grated cheese


  1. Arrange A in Varoma dish and tray with cut-side down. Place B in TM bowl. Steam A as per instruction in the BCB. Remove water from the TM bowl. Using a tsp or Tbsp, scoop out the pulp of the aubergines. Chop roughly. Set aside.
  2. Add D in mixing bowl. Blend for 3 sec/ sp 5.5. Add E and sauté for 3 mins/ 100 C/ sp 2
  3. Place the chopped pulp of the aubergines, C, F and G. Cook for 15 mins/ 120C/ R/ spoon. Season to taste.
  4. Fill the shells with the cooked stuffing, cut-side up on a baking tray. Drizzle H liberally on each stuffed shell.
  5. Bake at pre-heated oven for 35 to 40 mins or until the cheese has melted and turned a lovely golden brown.

This dish goes very well with baked new potatoes or potato wedges. Makes one awesome complete meal 😀

My Verdict?

To be honest, my other half does not like to consume store-bought ground meat. He says there’s too much fat and other-god-knows-what things mixed in the meat. I agreed with him on that, so I made this healthier version of stuffed aubergines and bell peppers. He could not believe I home-ground the meat in my thermie 😉

By the way, this was not the first time I made this dish. I have used store-bought ground meat before and they tasted great, too. The fact that I used lean chicken breast meat and home-ground them, made the whole dish lighter and healthier. Hubby was euphoric over the dish. And my boys? They eat anything that aren’t sloppy looking and with meat. Lol!

The best thing about this dish is, you can use almost any fruit or vegetable that you can scoop out the flesh to make a cavity. Courgettes or zucchinis are great. So are squashes, but the steaming and baking time need to be adjusted.

Will I make this again? You bet! Over and over again. Anytime, because …. It’s cheap. It’s tasty. It’s colourful. It’s healthy. It’s easy!

Have a fruitful mid-week!

This recipe has gone viral a few months ago and shared several times within the Thermomix Community. I was curious, of course, and jumped on the bandwagon. The cake used the simple Quatre Quarts Cake (literally 4-fourths) recipe which was taught at Domestic Science classes. This cake is quite similar to a typical Victoria sponge and is referred to as Pound Cake.  

By the way, I have made a very similar cake which I have posted in my blog in 2015. I had wanted to use poppy seeds then but I chose the healthier chia seeds instead. You can find out the reason why in this post, Lemon Chia Seeds Sponge Cake.

I had bought a packet of poppy seeds some months back and it had been sitting in my kitchen pantry, untouched, hence this was THE perfect moment for me to make good use of the seeds… Finally!

The Challenge 

The owner of this recipe promised this cake would turn out soft and moist. That’s what fascinated me, especially so when we know that a Quatre Quarts Cake uses 4 ingredients of equal amount (butter, sugar, flour and eggs). The recipe calls for 250 g per ingredient. First off, it sounded heavy, too heavy in fact,  and I was quite hesitant to bake this cake because I usually skip a cake recipe using the entire block of butter and a quarter kilogram of sugar!  Yikes! But I was tempted to proceed because I LOVE oranges and I’m sure nothing would go wrong with a pound cake with orange and poppy seeds!  Ha ha ..

To be very honest, the biggest challenge is beating and blending the ingredients at the right consistency to achieve that moist and fluffy effect. 

Is that attainable with a Thermomix? 

Let’s find out, shall we?

The original recipe was posted by Ellin Chong as per below –

I tried to follow the recipe exactly but ended up modifying some of the steps to my liking and logic. Well, that’s just me 😉

The recipe indicated 30 mins baking time. I thought that was way too short. Was my judgement right?

Here are my modification to some of the steps 

  • I added another cycle of pulverization in (1)  i.e. 2 times MC/ 10 sec/ sp 10 to get the visual consistency I wanted.

  • I increased the time in (2) from 2 mins to 2 mins 45 sec as I thought that would give me ample time to crack the eggs one at a time to mix through the lid hole.

  • I added 15 g of London Dry Gin to give the cake a slightly boozy effect 🙂

  • I sifted the APF with 10 g of baking powder and increased the mixing time from 10 sec to 20 sec.

  • 30 minutes of baking time in my pre-heated oven was definitely too short. The cake was under cooked, i.e. still wet and the crust was too pale for my liking.  

  • I increased the time to another 16 minutes, making the total baking time of 46 minutes in my pre-heated oven at 180 deg C. That was a lot better.

So, was the cake moist and fluffy as promised?

Seeing is Believing!

    My Verdict?

    When I first saw the recipe, I saw the baking time of 30 minutes was too short for a cake as ‘dense’ as a Pound cake. Well, my initial judgment was correct. Perhaps it’s just my oven. If it worked well for the owner of the recipe then it was tested based on the type of oven she owns.

    When I increased the baking time to a total of 46 minutes, the cake turned out visually PERFECT ! I loved the citrusy smell whiffing past my nostrils and my kitchen smelt heavenly. 

    And I definitely prefer a tanned (not charred) cake to a pale looking one. Again, it’s just me.

    Was the cake moist and fluffy? 

    Yes, when it was fresh out of the oven and when still quite warm, like most cakes. When the cake was left to cool completely, I thought it was very lightweight but less moist than when it was warmer. Definitely not dry, but with a pleasant texture. It’s not bouncy either like chiffon cakes, but, hey I LOVED it!

    Some changes I would like to make are (1) reduce the quantity of sugar, as the cake became too sweet the following day(s), (2) increase a little of the poppy seeds, as I like the crunch and the subtle nutty flavour and (3) increase slightly the gin, as I was still trying to trace the aroma … ha ha ha …

    Oh yes, I should have left the cake to cool in the bundt pan and not got it out too soon when it was still hot. That’s why the surface of the cake was not smooth 😦

    Just compare the cakes I have baked using the same cake mould below …

    Nevertheless, this recipe is definitely a keeper but I will not be in a hurry to bake another one in a jiffy. 1 kg of sugar, flour, eggs and butter combined was a humongous amount to consume too often.

    Have a great week!


    I made my first foolproof steamed buns or paos 3 years ago. I’m glad I have gone through that pao-making journey the conventional way first before delving into the “mind” of an automated kitchen gadget early this year. This reminds me of learning to drive a manually-manoeuvred car first before going into an automatic-geared one.  

    For the record, I am still a believer of manually operated cars. Call me old-fashioned, but isn’t that what we have to go through life first? Always learn and tackle the hard way first and everything else will be easy peasy? 😜

    Three vs One

    3 years ago, I went through the hurdles of getting the dough proofed 3 times before I could taste the fruit of my success. It was a long and winding process and the key word was ‘Patience’. My Kenwood did a fantastic job in kneading the dough to perfection…BUT it was the waiting time that consumed my day.

    Here’s why …

    First Proofing

    Second Proofing


    The pao on the right was proofed for the third time. The one on the left was proofed twice

    With lots of patience, the paos turned out top notch in my books in terms of size and texture. 

    L – R : Tau sar (red bean paste) bun and chicken bun

    Then came the Thermomix.  My waiting time was reduced by two thirds as the buns required to be proofed only once for 30 mins.  That’s it!

    And here’re the results…

    Any difference?


    Following my conventional pao recipe, I converted the method to that of the Thermomix way of cooking. Instead of vegetable shortening, I used corn oil.

    Ingredients A

    • 120 g water
    • 20 g corn oil
    • 20 g sugar
    • 1 tsp instant dry yeast

    Ingredients B –

    • 250 g Pao flour (note using plain flour is a healthier option but will not yield the white, soft and fluffy texture of a classic Chinese steamed buns)
    • A pinch of sea salt

    Ingredient C –

    • 600 g water

    How to prepare ?

    1. Place A in TM bowl: 30 sec/ 37 deg C/ sp 3
    2. Add B. Mix for 30 sec / sp 0 -> 6
    3. Knead for 2 mins
    4. Tip the dough on a work top and knead lightly to form a log shape. Cut 6 to 8 pieces from the dough.
    5. Flatten each ball into disc-shape and add char siew filling into each flattened disc.
    6. Proof the buns for 30 mins
    7. While waiting for the buns to rise, boil 600 g water @ 30 mins/ V/ spoon
    8. Place the proofed buns in the Varoma set (dish and tray). Steam for 25 mins/ V/ R/ sp 3. Rest for 5 mins before serving 


    With homemade char siew filling

    I would be lying if this was not yummy …

    Verdict: The stark difference with using the TM was that, a huge proportion of my time has been saved as opposed to the conventional way. There appeared to be no difference in the texture of the pao immediately after it came out of the steamer (Varoma set), however, TM paos if left to cool too long would harden, unlike the traditional paos, which would remain soft and fluffy.  The only way to work around the TM paos was to freeze them as soon as they have cooled and steamed them when needed. Size-wise, TM paos were only slightly smaller (due to less proofing duration).  Both methods had no influence on the taste. They were equally yummy. Finally, use your imagination for the filling. It’s your pao, your call😜
    I’m linking this post to Cook Blog Share Week 17 hosted by Sneaky Veg

    Blessed Sunday!

    I must confess since owning the Thermomix, I have became somewhat analytical in the way I cook, and even trying to challenge why we can’t fry rice in the thermie the normal way? 

    There are thermomix fried rice recipes on the net. Honestly ~ in my opinion ~ they should not be called “Fried Rice” (rather misleading, if you asked me …) but more appropriately, “Mixed Rice”, simply because cooked rice cannot be fried in the TM

    Against all odds, the stubborn me decided to cook fried rice in the Thermomix, my TM5.  It was a DISASTER!  I ended up with a sticky and clumpy mass and felt like a downright despondent nincompoop …

    By the way, the taste was great but there was absolutely no way I could fix it. I could transform that into a yucky looking porridge but that defeated the entire purpose. I wanted Fried Rice. Period !


    Conclusion: Thermomix cannot fry (cooked) rice.

    Thermomix , Noodles and Pastas 

    To err is human.  I have learnt the grievous mistake in frying cooked rice in my Thermomix. That was my first and the last time I attempted such a stunt. 

    Don’t get me wrong, though, the Thermomix cooks awesome rice and porridge, which my family has enjoyed immensely.

    Here’s the verdict of awesome fluffy rice cooked in my thermie. I kept my rice warm by covering the simmering basket with an aluminium foil. 


    And then came the question of whether we could fry noodles in the Thermomix…

    That’s when my inquisitive mind became inquisitiver. Lol!

    Here’s the result of cooking tagliatelle in my thermie. The pasta came out to perfection, ie with the right ‘al dente‘ texture.

    Question: If we can cook pasta in the TM, why can’t we cook Asian-style noodles in there? 

    Answer: Yes, we can!

    Hint: Follow the logic of cooking the pasta (found in TM5 recipe book or chip) and you will end up with a foolproof Asian-style fried rice noodles cooked in your thermie. 

    Here’s my first attempt and I LOVED it! My family loved it. 


    Here’s how I cooked my foolproof Char Bee Hoon (Fried Rice Noodle/ Vermicelli). Note, you need to use thicker strands of vermicelli, not the fine ones to xerox my result.

    By the way, the choice of ingredients and taste is up to you. These, you need not have to xerox mine at all.

    Ingredients A

    • 30 g shallots
    • 15 g garlic

    Ingredient B

    • 20 g cooking oil

    Ingredients C

    • 355 g water
    • 2 Tbsp mushroom oyster sauce
    • 2 Tbsp light soy sauce
    • 1 Tbsp sesame oil
    • A dash of ground white pepper

    Ingredients D

    • 250 g ‘Go Tan‘ Rice noodles (Bee Hoon) – rinsed briefly with cold running water; do not soak 
    • 60 g white celery (stalk)
    • 60 g carrot
    • 60 g green bell pepper
    • 60 g red bell pepper
    • 60 g yellow bell pepper 
    • 1 stalk spring onion
    • 200 g fish cake, sliced 



    How to prepare?

    1. Place A in TM bowl. Blend for 5 sec/ sp 5. Scrape the sides of the inner bowl
    2. Add B. Sauté for 3 mins/ V/ R/ sp 2
    3. Add C and cook for 4 min 30 sec/ V/ R/ spoon
    4. Add D. Cook further for 5 mins/ V/ R/ spoon. Leave the noodles in the TM bowl for 5 mins before serving. Note this last step is not necessary if you are using fine vermicelli sticks.




    Verdict: With the right choice and type of rice noodle/ vermicelli, the texture and the amalgamation of flavours were accurately absorbed in the noodles without getting clumpy or sticky or cut-up. I kid you not. 

    I wish I could have 2nd or 3rd helping but that was not meant to be. A 250g-packet of  Go Tan rice noodles was the right quantity to serve 4 people as a main meal. 

    Using Finer Vermicelli Sticks

    On the other hand ~ to give you an idea ~ using finer strands of vermicelli may result in the noodles getting cut-up whilst the blades were spinning, even at reverse/ spoon speed.

    Here’s one I made earlier 😜


    Verdict: As you can see, the strands of noodles were shorter, but definitely not a clustered clumpy mass. And hey, I wasn’t complaining. My guys were not complaining, either, so all’s well that ends well😋

    Have a great week!


    When I had lunch with G and AO on 4/12, G inquired whether I had made up my mind to buy the Thermomix. Little did G and AO know that I had my thermie for slighltly more than a week already (then)! Sorry girls, my post was not published yet at the time. Mum’s the word 😜

    By the way, AO owns the 1996 version, the TM21. I asked her what she had cooked in her thermie. She said lots! She named all the yummy stuffs, which I could only drool… BUT why in heavens did AO stop cooking with her thermie???!!! She said it’s a mundane task having to clean the separate parts of the thermie after each use and the little robot was on the loud side! It jiggled and groaned on her kitchen work top! Ha ha …

    Now, if you, look at the evolution of the Thermomix, from 1961 to the latest TM5 model, you can tell the VKM5 (1961), TM3300 (1982) and TM31 (2003) have lived through a decade or more before a newer version took to the market. 

    In my post here, I wrote about the couple who immediately placed an order for the TM5 after the demo at F‘s place. If you are wondering if the couple had jumped the gun without even using their heads, not at all! They were the brainiacs! They have owned the 1982 version, the TM3300 for 30 years!!! It’s as brand new looking as ever! The wife’s an Italian and the thermie is fondly called Bimby in Italy and Portugal. This is due to the fact that the name “Thermomix” was already in use by another home appliance in both countries and therefore could not be registered by Vorwerk.

    Here’s their 30-year old Bimby. F was at their place to give a demo of the TM5 for their daughter.


    Personal launching of my TM5

    My TM5 was delivered to me on Wed 25/11. I did not use it until Friday evening on 27/11. I must confess that I don’t usually cook dinner on weekdays. It’s such a hassle and furthermore, hubby does NOT eat warm in the evening.

    But not THAT evening! Could it be the kitchen robot that made him say ‘yes’ to dinner all of a sudden?

    Oh by the way, if someone were to ask me what was the first recipe I have cooked in my thermie. Well, it’s got to be something simple, fast and easy.

    This mixed lime/orange/lemon-ade became the inaugural ice-breaker! Done in 2 seconds! Yes, you read it right the first time. 2 seconds flat! The simmering basket was used to strain the citrus juice leaving the chopped peels, piths and seeds in the TM mixing bowl.


    After removing the residue, I rinsed the bowl and continued with preparing tagliatelle all’arrabbiata. This was the recipe I had at the demo at F‘s. She used penne, hence, the choice of pasta is endless, and I added a bit more chillies to the dish to spice it up even more😊


    Remember this photo from my previous post?


    Well, I made a BIG mistake in pre-supposing everything said and written by some websites that we have to use only that spatula and nothing else. Tsk! Tsk! Tsk! I was so down when I inadvertently sliced off a part of my virgin spatula on my first try-out cooking a main course in my thermie, by scooping the pasta out from the bowl with that spatula *sob*. I told F about my misfortune and she said any type of spatula or wooden spoon can be used to scrap foods off the blades.

    Lesson learnt: Always read between the lines and think out of the box. 

    Hint: The 4 blades are extremely sharp! Use your head! 😬


    After getting the hang of using my thermie, I was starting to show signs of obssession. OMG!!😱😱

    I was looking up TM recipes and trying to adapt my own recipes to TM instructions.

    You see, Saturday lunches which used to be simple one-dish meals, became experimental gastronomic meals. Thanks (or no thanks) to my new kitchen ‘slave’. LOL!

    Here’re our first 6-course Saturday lunch of healthy broccoli salad with pine nuts, followed by creamy mushroom soup, chicken with creamy vegetable sauce, tropical fruit sorbet, grapefuit juice and hot chocolate!



    And by the way, my older son made the hot chocolate! Easy peasy, he said … with some whole hazelnuts in the cuppa😳


    My itch for cooking in my new thermie did not stop. I wanted to expriment with more TM recipes for Sunday lunch, but alas, I had an appointment elsewhere on 29/11, hence I told my guys that I would cook a curry lunch for them in advance in my thermie. I showed my guys the recipe book and let them choose one of the 2 curry recipes in the TM Cookbook. Hubby wanted Chicken Garam Masala while my older boy wanted the Thai Chicken Curry. In order to arbitrate the 2 choices, I created a mix of both the garam masala and Thai curries, and here’s the result, using freshly ground garam masala with fresh coriander and garlic!


    Don’t count your chickens before they’re hatched!

    After a few bouts of my inquisitive experiments the last 2 days, I adapted some of my own recipes to the TM way of cooking. Boy, was that a BiiiG mistake!!! There’s a local saying that goes “we should not run when we only started to walk“. The price I had to pay was unpleasantly hefty. I imagined a scrumptious plate of fried rice but I ended up making an extremely sticky risotto-like mass and furthermore, I burnt my TM bowl base!! 😱😱😱



    No matter how I have used the self-clean function, nope, the stain remained. I then used a kitchen cloth with some detergent, nope, did not work. Soft sponge? Nope! Brush? Nope! Those were some of the actions I read on the internet on how to clean your TM bowl. I was really frustrated to the point of wanting to claim a new thermomix. Afterall, my order is still under warranty, right? I whatsApp’d my ‘guardian angel’, F to ask her if my TM bowl could be replaced. She answered with a firm, No!  

    Ooo la la… Don’t play-play with sifu ah.. He he

    She said, “Use CIF with steel wool“. I had neither, so I ended up finding my own way to clean my TM Bowl.

    How I cleaned the stains: Use white vinegar, some detergent and a soft sponge! 

    Et voilà!


    Never ever again in the evening in Winter!

    It was Tuesday, 2/12. I got home after work and I was itching to use the chicken breasts in my fridge to make homemade chicken stock paste in my thermie. It was 9pm. Another BIG mistake!

    Hint: It’s winter season. The windows, doors and shutters are down/ closed, so you can imagine the smell of leek, onion, garlic, celery lingering in our kitchen, living room and garage! Hubby was disgusted the next morning smelling leek in his car!! Yuck!

    While F was sending me photos of what she was cooking in her thermie daily, I was actually guilty for not using mine. I told her I have to compensate my cookings in my thermie on weekends. Well, now you know the reason why I don’t cook in the evenings on weekdays 😝

    Weekend Batteries Charged with my Creative and Smallest Kitchen!

    Here we go again… the weekend has arrived!

    Our Saturday lunch on 5/12 of Brussels sprouts, granny smith and carrot salad with walnuts, followed by courgette soup, steamed jasmine rice, stir-fried snowpea and carrot, steamed tofu with squid, prawn and shiitake stir-fry. Incredibly appetizing, I must say.


    If you’re wondering …. did I cook all those in my TM5? Yup!! And I’m NOT kidding!

    Oh, yes, hubby said I have been cooking up a storm and way too much eating lately. He said we would end up being roly-polys in no time at all. Having said that, he was falling in love with my Sunday lunch on Saint Nicholas’ Day on 6/12. I made pumpkin soup, cauliflower cheese bake, pork tenderloin with mustard and porto sauce, steamed/ boiled potatoes and the grand finale was the most scrumptious Tiramisu with rum! Yum Yum!



    Remember the failed fried rice I cooked on 2/12 which turned out a sticky mass? I was about to thrash the entire thing, but hey, “Eureka!” I know my boys eat with their eyes as much as the taste of the foods, hence, by transforming the supposedly fried rice into a mashed potato-like portion, worked immensely well.


    Waste not, want not. The failed fried rice was a silent winner after all *wink*

    What have I learnt and what needs to be known (Note all comments in this post are solely mine based on my personal findings and experiences)

    1. Never cook in the evening during the winter season when all your windows, doors and shutters are down, unless you have a huge separate kitchen from the rest of the building, OR if no one minds the smell lingering in the room, HOWEVER, there appears to be no issues where baking is concerned 😊
    2. Patience is key. The TM bowl functions as a cooking pot or pan. You need to wash your bowl if you are cooking a completely different category of recipes. For example, if you are making sambal or savoury and pungent stir-fries in your TM, wash and dry the bowl before cooking your dessert. You won’t want your tiramisu to smell like sambal belachan. LOL!
    3. Only wash the TM parts thorougly at the end of your cooking. It is infact not necessary to wash the bowl with detergent after every use in between cooking different dishes if you are in the middle of a marathon of cooking. Make sure the category of recipes do not in any way jeopardize the taste and flavour. You decide.
    4. Any stubborn stains in your TM bowl need to be scrubbed and removed thoroughly when you’re completely done with cooking for the day, in order not to undermine your equipment and subsequent cookings. 
    5. The maximum capacity of the TM5 bowl is 2.2L. That means most of the recipes are meant for 2 big eaters or 4 medium eaters or 6 small eaters. This TM5 is brilliant for my family of 4, with no leftovers to spare, though…

    Buzz the Buy Knob if …

    • you like to cook
    • you like to experiment with a different kind of cooking technique
    • you don’t mind cleaning the equipment (inside and out) at the end of the cooking
    • you like having a clean work area (most of the time with very limited utensils)
    • you can afford (I think of it as a long term investment)
    • you want to have a relaxed moment and yet want to eat tasty and healthy dishes (this is done while you’re doing something else while waiting for the audio signal from your thermie 😜)
    • you have a family of max 4 to 6 (small to medium eaters)
    • you don’t mind a quick “slow-cooked” dish (hint: stewed meat will be cooked in 90 minutes or even less than an hour!)
    • you like fresh ingredients in your meals

    Do Not Buy if …

    • you only want to keep appearances because so and so has one
    • you can’t cook or won’t cook or simply, do not like cooking
    • you have an army of a family or big adult eaters (note: the simmering basket is really quite small. Steaming rice in there is probably enough for 3 to 4 people)
    • you are using TM for the sole purpose of having big parties or guests over (okay for the dips, perhaps breads and cakes, but definitely not the mains or soups in one sitting)
    • you are too lazy to clean your thermie and the work area
    • you do not have time for cooking
    • you prefer to eat out
    • you prefer grilled and deep-fried foods (although you can prepare the marinade in the thermie and marinate your meats prior to grilling/ deep-frying or baking)
    • you can’t afford the Thermomix 
    • you cannot/ will not want to get away from the traditional cooking method of constantly stirring your foods 
    • you have all the time in the world to wait for your stewed meats to cook in 3 to 6 hours 
    • you won’t mind chopping, slicing, kneading and mixing with your hands
    • you prefer ready-made and microwaveable meals
    • you are a hardcore “canned” eater, ie if you prefer canned curries to freshly made ones. Get the point?

    One for the Road

    This was how my work area looked like when I used my TM5 last weekend. While waiting for a dish to be cooked, I found the time to clear all clutters and washed the dishes. My kitchen top has never been that spic and span. 


    I am a happy bunny, yes…. because I have fulfilled all 9 bullet points in the “Buzz the Buy Knob if …

    If you have not, please do NOT jump the gun. Check and identify if you fall within the second category “Do Not Buy if …

    Did you know?

    The concept of Thermomix began when a mother in Germany wanted to make her own baby food but was unable to find an appliance capable of grinding food into small enough pieces with the ability to cook at the same time.

    And the rest is history!!

    Remember: Don’t jump the gun
    Happy days!