My foodie porn
fantasy dream is to have the delicious Curtis Stone on tap in my kitchen, 24/7.
Just for cooking purposes you understand.
But in lieu of the lovely Curtis I have the next best thing.
I call her my magical miracle machine … Thermie for short.
She’s sleek yet solid, dependable and efficient – a quiet achiever.
Since her arrival in my kitchen nearly a year ago my culinary skills have risen from boiled eggs territory to quiche, curry and custard status.
I’m probably not ready for Masterchef just yet but I might just give the junior Master chefs a bit of competition.
CWA ladies watch out, I’ll be entering my sweet treats in next year’s country show.
My cooking companion is a Thermomix. It’s a German cooking machine that heats, cools, mixes, chops, kneads and performs many functions in between.
What?! All this from one machine, I hear you ask?
Yes, it is true, although I didn’t believe it at first.
It took some convincing to win me over. The first hurdle was persuading me to attend a demonstration. It’s the only way you can buy a Thermomix.
They’re not sold in retail stores. Instead a ‘demonstrator’ comes to your home to unveil the machine’s full capabilities.
I was initially skeptical of this approach. I’ve been to enough Tupperware and Linen Parties to know I must have an excuse at the ready whenever a friend says, ‘I’m having a Tupperware/Linen/Learning Ladder party …’
Selling to your friends – I hate it.
So I declined the first invitation to a Thermomix demo but when an equally cynical friend went and returned amazed curiosity took over – it was time to see what all the fuss was about.
The Thermomix was first designed in France in 1970 as a way to blend and heat soup in one machine. Its creators realized it was also great at creating sauces, warm desserts, steaming, mixing, stirring … and so this multi-functional machine developed. Australia is now one of the biggest users of Thermomix worldwide.
You’ve probably seen the Thermomix on television. They are often in the background on Masterchef, used by contestants and the professional chefs to whip up a quick sauce, chop some veg or perform some other previously laborious task.
George Colombaris is a Thermomix ambassador. So is Ian Parmenter and Mark Best.
I arrived for the demonstration with an empty stomach … thankfully.
For the next two hours we ate our way through fresh bread made from wheat grain milled on the spot, hummus, an apple and beetroot citrus salad, the best mushroom risotto you will ever try, chocolate custard and an amazingly fresh and zingy berry sorbet.
Where do I sign up and how quickly will I have it?
But there is a catch. This wonderful miracle machine comes with a hefty price tag. It’s yours for $1900. Keep breathing, don’t click away, it’s not as bad as it sounds.
One year on I would argue it’s worth every cent – I use it at least once a day, often multiple times a day. So let’s divide $1900 by 365 days by 2 … that’s just $2.60 per use for the first year. BARGAIN! (and yes I can justify ANY purchase).
Initially I did have reservations about the price. I was concerned I wouldn’t use it enough. That the novelty would wear off and it would be left to languish in the cupboard with my other under-utlised appliances. Hello rice cooker, food processor, barmix, slow cooker, pressure cooker. Oh and you at the back, my juicer.
But that’s the joy of the Thermomix, it replaces all of these machines. They’ve all been sold since the arrival of my friend Thermie.
So in a bid to be absolutely sure I should take the plunge I asked the demonstrator if she would come to my house and run my husband through the many benefits of the Thermie.
She did and he was amazed. The deal was done.
The demonstrator returned a couple of weeks later to deliver my Thermomix and run me through its operation.
And that was the beginning of the rest of my cooking life.
My pantry underwent a transformation. No more pre-packaged processed foods for us!
Now it’s overflowing with raw ingredients … and that is the secret of being successful with the Thermomix.?Without a pantry of ingredients it’s just another machine that will sit idle on your bench. But with the addition of a few simple key ingredients it’s the gateway to chefing superstardom. ?It’s nearly as good as having Curtis Stone in your kitchen … nearly.
What’s your favourite Thermomix recipe?
These are a few of my favourite Thermomix creations.
Home made Nutella: chocolate, hazelnuts, butter. Seriously it’s that easy
Sorbet: fruit, ice, blended sugar. Delicious!
Banana Ice-Cream: Bananas, frozen milk, condensed milk, cream. Presto you have ice-cream.
Mushroom, bacon and tomato risotto: possibly the easiest, most amazing meal I have ever created. It’s so good that I can’t even believe I cooked it!
Bread: A year on and we’re still perfecting our bread making. We’ve watched You Tube demonstrations, trialed various kneading techniques and different types of flour. Bread making is certainly a science and we’re enjoying the experimenting.
Porridge: Creamy, consistent, easy. Place ingredients in the Thermie, turn her on, return in 6.5minutes.
Broccoli, apple, carrot & yoghurt salad: This amazing, healthy Thermie version of coleslaw takes ohhh about one minute to make. No more. Gorgeous and good for you.