Delicious Dinners: 10 Best Thermomix Recipes To Feed Your Family

Chicken and Mushroom Soup

A comforting, nutritious soup - the Thermomix ensures a smooth, creamy texture without the addition of cream.

Ingredients

• 200g fresh mushrooms, sliced
• 1 onion, peeled and halved
• 2 cloves garlic, peeled
• 20g olive oil
• 300g chicken breast, cut into cubes
• 1000g chicken stock
• 100g cream
• Salt and pepper to taste
• Fresh parsley to garnish

Method

1. Place onion and garlic into the Thermomix bowl and chop for 5 seconds/speed 5. Scrape down the sides of the bowl.
2. Add olive oil and sauté for 3 minutes/120C/speed 1.
3. Add the sliced mushrooms and sauté with the onions and garlic for 3 minutes/120C/reverse/speed 1.
4. Add the chicken breast cubes to the bowl and cook for 5 minutes/100C/reverse/speed 1.
5. Now add the chicken stock to the bowl. Cook for 15 minutes/100C/reverse/speed 1.
6. Once done, add cream, salt, and pepper to the bowl. Blend for 30 seconds/speed 6 to get a smooth consistency. Be careful as the soup will be hot.
7. Serve the soup hot, garnished with fresh parsley.

Chorizo and Chicken Empanadas

A tasty, handheld meal that's perfect for busy weeknights. The Thermomix makes it easy to prepare the dough and filling in no time.

Ingredients

• 200g chorizo
• 200g chicken breast
• 1 onion
• 2 cloves garlic
• 1 red capsicum
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 500g puff pastry
• 1 egg (for egg wash)

Instructions

1. Start by preheating your oven to 200°C.
2. Put the chorizo, chicken breast, onion, garlic, and red capsicum into your Thermomix bowl. Chop for 5 seconds on speed 5. Scrape down the sides of the bowl.
3. Add the olive oil, paprika, salt, and pepper to your Thermomix bowl. Cook for 10 minutes at 100°C on reverse speed 1.
4. Roll out the puff pastry and cut into circles using a large biscuit cutter or a glass.
5. Spoon a small amount of the chorizo and chicken mixture onto one half of each pastry circle.
6. Fold the pastry over the filling to form a semi-circle. Press the edges together to seal, and crimp with a fork for a decorative finish.
7. Place the empanadas onto a baking tray lined with baking paper.
8. Beat the egg in a small bowl and brush the tops of the empanadas with the egg wash.
9. Bake for 20-25 minutes, or until the pastry is golden brown.
10. Allow to cool slightly before serving. Enjoy your homemade Chorizo and Chicken Empanadas!

Classic Pumpkin Soup

The Thermomix makes it easy to blend cooked pumpkin into a creamy, comforting soup - perfect for a cold day.

Ingredients

• 1 onion, peeled and halved
• 2 cloves of garlic, peeled
• 20g olive oil
• 800g pumpkin, peeled and cut into cubes
• 500g vegetable stock
• Salt and pepper to taste
• 100g cream (optional)

Method

1. Place the onion and garlic in the Thermomix bowl. Chop for 5 seconds/speed 5.
2. Scrape down the sides of the bowl, add the olive oil and sauté for 3 minutes/Varoma/speed 1.
3. Add the pumpkin to the Thermomix bowl. Chop for 15 seconds/speed 5.
4. Add the vegetable stock and season with salt and pepper. Cook for 20 minutes/100C/speed 1.
5. Once cooked, blend for 1 minute/speed 5-9 gradually, until smooth.

If desired, add cream and mix for 10 seconds/speed 4.

Creamy Vegetable Risotto

A hearty, wholesome dish packed with vegetables and rich flavours, cooked to perfection in your Thermomix.

Ingredients

• 50g Parmesan cheese, cut into cubes
• 1 onion, peeled and halved
• 2 cloves garlic, peeled
• 20g olive oil
• 320g Arborio rice
• 100g dry white wine
• 800g vegetable stock
• 400g mixed fresh vegetables (e.g. zucchini, capsicum, peas, carrots), chopped into small pieces
• Salt and pepper to taste

Method

1. Place Parmesan cheese into the Thermomix bowl and grate for 10 seconds/speed 9. Set aside.
2. Without cleaning the bowl, add onion and garlic to the Thermomix bowl and chop for 5 seconds/speed 5. Scrape down the sides of the bowl.
3. Add olive oil and sauté for 3 minutes/120C/speed 1.
4. Add the Arborio rice and sauté with the onions and garlic for 2 minutes/120C/reverse/speed 1.
5. Add the wine and cook for 2 minutes/100C/reverse/speed 1 until the alcohol has evaporated.
6. Add the vegetable stock, chopped vegetables, salt, and pepper to the bowl. Cook for 16-18 minutes/100C/reverse/speed 1. Make sure to place the simmering basket instead of the measuring cup onto the mixing bowl lid.
7. Once done, let it sit for a few minutes to allow the risotto to thicken.
8. Stir in the grated Parmesan cheese before serving. Adjust seasoning if necessary.

Easy Pizza Dough

Use your Thermomix to prepare homemade pizza dough quickly. Top with your favourite ingredients for a fun, family pizza night.

Ingredients

• 220g water
• 2 tsp dry yeast
• 400g bread flour
• 1 tsp salt
• 20g olive oil

Method

1. Add water and yeast into the Thermomix bowl. Heat for 1 minute/37C/speed 1.
2. Add the bread flour, salt, and olive oil to the bowl. Mix for 6 seconds/speed 6 to combine.
3. Knead the dough using the kneading function for 2 minutes.
4. Remove the dough from the Thermomix bowl and shape it into a ball. Place the dough ball in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.
5. Once the dough has risen, preheat your oven (and pizza stone if you have one) to the highest temperature.
6. Roll out the dough on a floured surface to your desired thickness. Add your favourite toppings and bake in the preheated oven until the crust is golden and the cheese is bubbly and slightly browned.

Hearty Bolognese Sauce

A versatile meat sauce to serve with pasta or used to make lasagna, the Thermomix makes it easy to achieve a rich, slow-cooked flavour in less time.

Ingredients

• 100g Parmesan cheese, cut into cubes
• 1 onion, peeled and halved
• 2 cloves garlic, peeled
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 50g olive oil
• 500g lean minced beef
• 100g dry red wine
• 400g canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil

Method

1. Place Parmesan cheese into the Thermomix bowl and grate for 10 seconds/speed 9. Set aside.
2. Without cleaning the bowl, add onion, garlic, carrot, and celery to the Thermomix bowl and chop for 5 seconds/speed 5. Scrape down the sides of the bowl.
3. Add olive oil and sauté for 3 minutes/120C/speed 1.
4. Add the minced beef and cook for 10 minutes/100C/reverse/speed 1.
5. Add the wine and cook for 2 minutes/Varoma/reverse/speed 1 until the alcohol has evaporated.
6. Add the diced tomatoes, tomato paste, salt, pepper, oregano, and basil. Cook for 20 minutes/100C/reverse/speed 1. Make sure to place the simmering basket instead of the measuring cup onto the mixing bowl lid.
7. Once done, stir in the grated Parmesan cheese before serving.

Lentil and Coconut Curry

A warming vegetarian dish full of anti-inflammatory ingredients that's easy to prepare in one pot, making clean-up a breeze.

Ingredients

• 1 onion, peeled and halved
• 2 cloves of garlic, peeled
• 20g fresh ginger, peeled
• 1-2 chillies (adjust to taste)
• 20g coconut oil
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 cup red lentils
• 400g can diced tomatoes
• 400ml can of coconut milk
• Salt and pepper to taste
• Fresh coriander for garnish

Method

1. Place the onion, garlic, ginger and chillies in the Thermomix bowl. Chop for 5 seconds/speed 7.
2. Scrape down the sides of the bowl, add the coconut oil and sauté for 3 minutes/Varoma/speed 1.
3. Add the curry powder, turmeric and cumin to the Thermomix bowl. Sauté for another 1 minute/Varoma/speed 1.
4. Add the red lentils, diced tomatoes and coconut milk to the Thermomix bowl. Season with salt and pepper. Cook for 25 minutes/100C/reverse/speed soft.

Once cooked, check the consistency. If you prefer a smoother curry, blend for 20 seconds/speed 5-7 gradually.

Potato, Bacon, and Leek Soup

A velvety, savoury soup that comes together in a flash. The Thermomix ensures a smooth and creamy texture without heavy cream.

Ingredients

• 200g bacon
• 2 leeks
• 1 onion
• 2 cloves garlic
• 30g olive oil
• 500g potatoes, peeled and cubed
• 750g chicken or vegetable stock
• Salt and pepper to taste
• 100g cream (optional)

Method

1. Start by placing the bacon into your Thermomix bowl. Chop for 5 seconds on speed 5. Scrape down the sides of the bowl.
2. Add the leeks, onion, and garlic to the Thermomix bowl. Chop for 5 seconds on speed 5.
3. Add the olive oil and sauté for 3 minutes at 100°C on speed 1.
4. Add the peeled and cubed potatoes to the Thermomix bowl. Chop for 5 seconds on speed 5.
5. Add the chicken or vegetable stock, salt, and pepper to the Thermomix bowl. Cook for 20 minutes at 100°C on speed 1.
6. Blend for 1 minute gradually increasing from speed 1 to speed 9, ensuring a smooth consistency.
7. Serve hot with crusty bread on the side.

Quiche Lorraine

A classic French dish that's light yet filling and perfect as a hassle-free midweek meal.

Ingredients

For the Shortcrust Pastry:

• 150g plain flour
• 75g cold butter, cut into cubes
• 1/2 tsp salt
• 50g cold water

For the Filling:

• 150g bacon, roughly chopped
• 1 onion, peeled and halved
• 100g gruyere cheese, cut into cubes
• 4 eggs
• 250g cream
• Salt and pepper to taste

Method

1. To make the pastry, put the flour, butter, and salt in the Thermomix bowl. Mix for 10 seconds/speed 6 until it resembles breadcrumbs.
2. Add the water and knead for 2 minutes using the kneading function.
3. Remove the dough from the Thermomix, wrap it in cling film and refrigerate for 30 minutes.
4. Preheat the oven to 180C. Roll out the pastry on a floured surface and line a 23cm quiche dish. Prick the base with a fork, and blind bake for 15 minutes.
5. While the pastry is baking, add the onion to the Thermomix bowl and chop for 5 seconds/speed 5. Scrape down the sides of the bowl.
6. Add the bacon to the bowl and cook for 5 minutes/Varoma/reverse/speed 1.
7. Add the cheese to the bowl and grate for 5 seconds/speed 5.
8. Add the eggs, cream, salt, and pepper to the bowl. Mix for 10 seconds/speed 4.
9. Pour the filling into the pre-baked pastry shell and bake for 35-40 minutes, or until the filling is set and golden.

Spinach and Ricotta Cannelloni

An Italian favourite full of rich textures and flavours, it will surely please the whole family.

Ingredients

• 500g fresh spinach
• 250g ricotta cheese
• Salt and pepper to taste
• 1 egg
• 100g Parmesan cheese
• 12 cannelloni tubes
• 500g passata
• 200g mozzarella cheese

Method

1. First, preheat your oven to 180°C.
2. Place the spinach in your Thermomix bowl. Chop for 5 seconds on speed 7. Scrape down the sides of the bowl and repeat.
3. Add the ricotta, salt, pepper, egg, and 50g of the Parmesan cheese to your Thermomix bowl. Mix for 10 seconds on speed 4.
4. Spoon the spinach and ricotta mixture into the cannelloni tubes. A small teaspoon might help with this process.
5. Arrange the filled cannelloni tubes in a single layer in a large baking dish.
6. Pour the passata over the cannelloni tubes in the dish. Ensure all the tubes are covered.
7. Sprinkle the remaining Parmesan cheese and the mozzarella cheese over the top.
8. Bake for 30 minutes, or until the cheese is golden and bubbly.
9. Let it cool for a few minutes before serving. Enjoy your homemade spinach and ricotta cannelloni!