This is not a sponsored post. God knows I wish it were. In fact, if there is anyone from Thermomix reading this, send me free stuff. I have been evangelizing your products for nearly five years now, so it’s only fair.
Ahem… So why should you read my not-even-sponsored sponsored post about the Thermomix? Because if I were stranded on a desert island and could summon up only one electrical device, it would be my Thermomix. Not my hairdryer, not my iPhone, not even my iPad – but my Thermomix (I’m just thinking about it now actually, I would probably make a coconut and banana smoothie, maybe a frozen Pina Colada, maybe even some sort of desert face scrub…)
What is a Thermomix, you ask? A Thermomix is essentially a really high-powered, computerized blender. It also has a heating mechanism, a stirring setting, and a steaming attachment. Put simply, it can create any food item worth consuming (soups, smoothies, porridge, curries, mashed potatoes, risottos, dips, custard, gelato, frozen cocktails...) The basic principle is: figure out what you want to cook, whack it in the Thermomix, select a speed for the blades and a heat setting, and set the timer. Then sit back and relax (or, as my Type-A self likes to do, hang up a load of washing) while the Thermomix COOKS IT FOR YOU! (The new version Thermomix was released a couple of months ago and it blows my mind – you don’t even need to chose any settings, you just select the food from a menu).
The Thermomix is really great for anyone with food allergies, as you can mill your own flour (I’m looking at you coeliacs) or make your own soy or nut milks (hello dairy-free and vegans!). But they are also good for anyone who loves eating healthily, not only because you can make everything yourself and therefore end up eating more naturally, but also because the quicker, less-involved cooking method retains more vitamins.
Finally, the Thermomix is great for anyone who loves time! I mean, nowadays my home cooking basically consists of the following: Mornings – oat, quinoa, or raw buckwheat porridge for breakfast (prepared by the Thermomix in 9 mins while I put on my makeup for work); Evenings – Vegetables and stock transformed by the Thermomix into soup in 15 mins while I get changed into my pyjamas and cue up an episode of Gossip Girl on my laptop (yes, I clearly need to get out more, but the point is the Thermomix is awesome). It even cleans itself! You just chuck in some water and set it to speed 8 for 30 seconds…! The wonders of German engineering, *sigh.
The only drawback of the Thermomix is that it is pricey (I paid 1,000 EUR for mine in Germany and they are even more expensive back home) and in Australia you need to host a party in order to purchase them, which is very strange. I got out of hosting the party in Munich, but I wonder if that was just because the consultant was sick of dealing with my terrible German :S But anyway, given that I use the Thermomix AT LEAST once a day I really feel like I’ve got my value for money.
So here is one of my tried and tested weeknight favourites: my version of pumpkin soup, originally inspired by this recipe from Love and Lemons (one of my favourite cooking blogs). Also, while we are on the topic of blogs my ABSOLUTE favourite cooking blog (and cooking blog couple) is Green Kitchen Stories. If you love soup, this is highly recommended, as is this.
//Coconut curry pumpkin soup//
1 Haikido pumpkin
1 clove garlic
500 ml vegetable stock
300 ml coconut milk
½ tablespoon curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
Salt and pepper to taste
1. Peel and cube the pumpkin, and peel the garlic clove
2. Place in Thermomix and set to Speed 6 for 4 seconds
3. Add vegetable stock
4. Set to 100 degrees, Speed 1 for 15 mins
5. Add coconut milk and spices, set to 80 degrees, Speed 8 for 2 mins
6. Add salt and pepper to serve (and a little swirl of coconut milk if you’re feeling artistic ;))