Thermomix Cooking Course

The souffles or suflés are elaborations based on snow-white whites, mixed gently with a light bechamel and egg yolks. To adequately raise the heat of the oven must be used special molds, usually ceramic, smooth walls, called "ramequines." The elaboration of souffles with Thermomix is ​​very simple and fast.

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The mousses became fashionable a few years ago, coming from the French culinary tradition. Nowadays it is rare the restaurant that does not offer in its menu a chocolate or seasonal fruit mousse, for example. The mousse, due to its light consistency and its softness, could be considered a precursor to modern foams and elaborations with nitrogen, typical of molecular cooking.

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We recently tried how to make custards with Thermomix, taking advantage of the Varoma container, which is an ideal alternative to the classic water bath. Taking advantage of this option we can also prepare pudding with Thermomix with great ease. Actually, these are Anglo-Saxon desserts, usually based on fruits, bread, sugar, milk and whole eggs.

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Continuing with the simple pastry preparations we are going to talk today about the elaboration of custards with Thermomix. With a few simple tips, we will achieve similar results to those obtained by cooking in the oven's water bath, using the Varoma container that allows us to steam.

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When it comes to assembling eggs, or egg whites, as is the case with meringue, we will achieve surprising results in quality and speed, since in a matter of seconds we will assemble the egg whites, thanks to the butterfly accessory, saving a lot of time and effort. To get a perfect meringue with Thermomix you have to know some small tricks that we now explain.

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Following our course, we will now try one of the most appreciated creams in pastry, the English cream. Basically, it is the classic custard, but when used for other elaborations it is called that. Making English cream with Thermomix is ​​very simple and similar to the preparation of custard.

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The precise temperature control of Thermomix will allow us to prepare pastry creams that require very soft cooking, due to its content in whole eggs or yolks. The cream most used to fill cakes, pies and small sweets and puff pastries is the custard. The preparation of the pastry cream with Thermomix is ​​very simple with this recipe, as you will see below.

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There are many possibilities of using our Thermomix when making cakes with Thermomix. Although, of course, we will need the oven to finish these sweets, but we will do the kneading and weighing of the ingredients with our kitchen robot. Cakes differ from the classic biscuits in several things.

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Continuing with the basic pastry preparations, we will talk about how to make biscuits with Thermomix and get the most out of this field, where it certainly is a great help and time saving. We will see how in a few minutes we will have the cake dough ready, which would otherwise take us a long time to knead and assemble with rods.

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After reviewing the broken pasta, one of the most used in baking, we will talk about how to make choux paste with Thermomix. This paste is the basis of numerous elaborations. Once ready you can fry, obtaining the classic and light wind fritters, or bake to make lionesses, profiteroles and all kinds of “petit choux”, which will usually be filled with aromatic whipped cream or custard.

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Making broken pasta with Thermomix is ​​very simple. Broken pasta is the basis for making cookies, sweet and savory cakes, quiches or tartlets. It is made with flour and butter, usually in 2x1 proportion. You can also take salt or royal yeast, which makes the dough more crispy when baking.

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From this moment on we begin to enter the uses of our Thermomix in pastry and bakery, where it is undoubtedly a tool of great help, especially thanks to the functions of kneading (spike speed), specially designed for this purpose. As you can see, thanks to this function, making bread and rolls with Thermomix is ​​as easy as introducing the ingredients and programming the machine, saving us a lot of effort and work.

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In this new chapter of our course we will talk about meats. Cooking meat with Thermomix will have very good results, especially with those that require little cooking, such as chicken and poultry in general. A poultry meat that I especially like, for its flavor and culinary qualities, is that of duck, especially certain cuts, such as magret (breast).

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Marinades and marinades with Thermomix will help us to cook meat and fish in an original way, which they will gain thanks to these techniques in flavor and digestibility. Actually, more than ways of cooking, it is a conservation procedure, something similar to salted fish, originated at the time when there were no refrigerators and had to keep the genders once they reached the pantry.

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After the summer holidays, it is time to continue with our cooking course with Thermomix Direct to the Palate. For those of you who do not know it, we are going to make a brief summary of what has been treated so far. By the way, you don't have to sign up anywhere and it's free, you just have to access the course through the link located in the sidebar, on the right, of our blog.

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The possibilities of cooking seafood in our Thermomix are almost endless. Mediterranean cuisine is characterized by the abundance of fresh fish, especially the so-called "blue fish", rich in omega-3 fatty acids, very beneficial for health by helping to reduce cholesterol levels.

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Cheese cuisine is abundant in suflés, sweet and savory pies and cheese sauces. Thermomix, thanks to its thermostat, allows us to cook cheese delicately, especially when we want to make sauces with cheese, which we have already talked about in its corresponding chapter, or to make the classic Swiss cheese fondue, or the original Welsh rabbit, cheese and beer based Scottish dish.

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Following our Cooking Course with Thermomix, we turn to the chapter dedicated to one of the most humble and at the same time more versatile raw materials in the kitchen, eggs. Together with milk and cheeses they are the basis of a good diet, being very rich in proteins of high biological value. Fashions have been introducing eggs of different birds, apart from the hen, such as quail, easy to find in any supermarket and have a rather decorative use.

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Chickpea has been a staple food of many peoples for millennia. It has been the livelihood of generations, and is a staple of the Mediterranean diet, in which legumes have demonstrated their important role. The meat of the poor, as chickpea is also known, is of considerable wealth in terms of nutritional contributions.

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Traditional lentil stews, such as our partner Pintxo's chorizo ​​lentils, can be cooked easily with our Thermomix, with the guarantee that they will remain in place, and the stew will never stick, thanks to the perfect time control and temperature it offers us.

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