I only recently learnt how to pronounce Niçoise Salad, for those of you reading who aren’t entirely sure either—it sounds like “ni-swaaz”.
As weird as the pronunciation is, the combination of ingredients sounds even more strange to me… but it somehow works! I have opted for a less traditional version using salmon instead of tinned tuna, because this makes it a great way to show off layered all-in-one thermo cooking.
Exclusive to the cookbook A Little Taste of France, this Nicoise Salad is a hearty salad full of protein and good fats. Perfect for meal prep and filling enough to have for dinner. You may like to skip the salmon for this Niçoise Salad Thermomix recipe and serve it as a side for the Chicken Cordon Bleu.
In the cookbook we have variations for Low Carb, Super Skinny, Paleo, Vegetarian and Low Fodmap dietary needs.
A Little Taste of France: Niçoise Salad
This Nicoise Salad utilises the multi layered cooking potential of the Thermomix, by cooking your eggs, potatoes, beans and salmon at the same time.
shallot (small brown)
red wine vinegar
Dijon mustard
light tasting olive oil (or Avocado oil from Costco)
baby potatoes
skinless salmon fillets
eggs
green beans
ripe baby Roma tomatoes
kalamata olives
baby cos lettuce
This recipe is exclusive to the cookbook A Little Taste of France – you can purchase the cookbook from the Skinnymixers Shop.
Tarte Tartin is a classic French dessert famous because of its rich dark caramel flavour, cut with beautiful buttery pastry.
This healthy Thermomix recipe does not have either of these things! BUT if you are gluten or dairy intolerant or require a low sugar and carbohydrate option this recipe is beautiful and satisfy your sweet cravings.
1000 g apples, peeled, cored and thinly sliced 1/2 cm (or 4 large apples (I recommend Jazz or other firm sweet apple))
70 g water
50 g coconut sugar (or sweetener of choice)
20 g butter (or coconut oil)
1 tsp vanilla bean extract
Preheat oven to 180°C, fan forced.
Add all pastry ingredients to mixer bowl and combine for 5 sec/speed 6/MC on. Scrape out and wrap up in glad wrap. Put it in the freezer while you prep the remaining ingredients.
Combine water, sugar and vanilla bean. Coat your apples in mixture then pour everything, including butter, (but not the pastry!) into a 20 cm baking dish. Bake in the oven for 20-25 minutes until apples are soft and golden. You want your liquid to reduce right down to no more than 5 Tbsp. At this point you can carefully arrange your apples in a pretty way if desired.
Take your prepared pastry and roll it out to a rough circle shape. Press it in to the baking dish, on top of the apple mixture. Bake until golden brown, about 15 minutes. Because this is almond meal based pastry, this time may vary. When golden brown, turn out on to a plate and serve after resting for 5 minutes.
Hi Skinnies….. It is Kristi Kalleske here. Let’s talk Cooking with Beef & Beef Thermomix Recipes!
The cuts of beef we choose or buy on a whim (it was on special) can determine the success or fail of any recipe, especially when cooking in the Thermomix.
My knowledge of beef comes from my Dad who was a butcher, my mum & marrying into a family who raised beef.
Mum taught me how & what to cook with all the varying cuts.
As a child I would love nothing more than to hang around as Dad butchered all varieties of animals, often on-farm. I literally watched all the ins & outs of breaking down an animal.
I’ve spent a lot of my life packing beef but never without appreciating the animal & the extreme care taken to raise them. In my own family when the kids would ask what’s for dinner? & I’d reply “roast beef, corned beef… something beef!” they’d always complain…
Well that was before I bought a Thermomix & found Skinnymixers.
Smokey BBQ Beef Ribs
Now I’ll unroll that piece of brisket that used to be corned & boiled for hours… chop into large pieces & use the Smokey BBQ Beef Ribs recipe for soft gelatinous meat, dripping in Smokey BBQ sauce….. just thinking about this makes my mouth water!
Knowing the right cuts of beef or what you may be able to substitute can save you time, money, wasted recipes that haven’t turned out as you’ve used the wrong cut, or cooked too long or not long enough. The following information is just my personal preference of how I use beef & the cuts most used in Thermomix cooking.
Some cuts have multiple names & different in other countries. I’ll stick to Australian terms here & what I’m familiar with.
Kristi’s Top Beef Tips –
Example of how thin to slice your meat for the Beef Stroganoff
Yellow fat on the outside of beef means it was grass fed, white fat is grain fed.
‘Stripping beef ‘ means to remove any fat/sinew & slice thinly against the grain in preparation for stir fry etc.
My perfect cooked steak – room temp meat, griddle pan on medium to high heat, cook 3 minutes, turn, cook another 3 minutes, remove to a warm plate & rest for half the cook time. This is for any frying steak about 3/4 of an inch in thickness.
Not overloading the pan/wok – It is really important to not overload your wok with beef when first frying off. If you add too much beef it will just stew in the juices – becoming tough & dry. Cooking a handful at a time is plenty. All the cuts I’ve listed to be used for steak can be pan-fried, BBQ, popped in the Weber or cooked over Charcoal. Just not for long cooking periods unless suggested otherwise.
I’ve used the term ‘long cook’ as with Thermomix cooking we’re mostly cooking for a maximum of 1 hr. Any of the suggested ‘long’ cooking cuts can be popped into a slow cooker or now the TM6 has ‘slow cook mode’ even more options are available.
What cut for what cook?
How to remove sinew from beef eye fillet
Whole Beef Eye Fillet/Tenderloin
An extremely lean & tender cut of beef, cooked properly this cuts like butter.
This has a line of sinew that runs on the outside of the meat, slip your knife just under & slice off, this is inedible & not nice to chew through (see picture).
Sear & roast whole or slice into minimum inch thick steaks & pan-fry or BBQ etc.
Steam a whole fillet in the varoma, pan-fry for colour to serve.
The Middle Eastern Marinade from The Healthy Mix Cookbook marries perfect with this delicate cut of beef.
Scotch fillet – Whole roast, Steak
This beautiful cut needs fast hot cooking & pairs wonderfully with the Cafe de Paris butter. You will only want to pan-fry or BBQ this cut of meat.
Porterhouse/Sirloin, Whole Roast, Steak –
Creamy Garlic Prawns on top of steak – just like you would order at a restaurant!
Another beautiful steak being just a little leaner through the meat. Pop on the ultimate steak topper of Creamy Garlic Prawns or Mushroom Gravy!
You can slice against the grain & use for stir-fry/stroganoff but I personally prefer to enjoy it as a steak. This cut of meat is not suitable for long cooks.
How to cut rump steak
Rump – Whole roast, Steak
Remove fat & cut into 2 cm pieces to make your own kebabs, marinade, strip the steak for stir-fry, stroganoff.
You can also use for a long cook in the thermomix, although I wouldn’t recommend using this cut in the slow cooker as it breaks down too quick.
I’m going to drop in a #skinnynag for a pepper sauce or rub for rump please, Nikalene?
Gravy Beef/ Shin Beef/ Bone in & this is now know as Osso Bucco
Beef Bourguignon
Lots of connective tissue runs through this cut so long cooking is needed to break it down. When cooked low & slow this is my most favourite cut of all. It is not suitable for fast cooks or pan-frying.
The current very popular Beef Bourguignon is perfect with this cut.
Skinnymixers Simple Stew in the Slow Cooker using Gravy Beef
Identical cooking to gravy beef is needed, not quite as gelatinous in the finished product but still a really lovely tender meat. If you come to the end of your cook in the Thermomix and it isn’t tender, try cooking for another 5-10 mins and next time cube the meat a little smaller.
Oyster Blade Steak/ Texas T-bone
A versatile cut in that you can fry or bbq as a steak , strip the meat or use in a long cook. This doesn’t take as long as chuck or gravy beef to break down though.
Making your own mince
Rump, Topside or Blade would be my choices to mince.
Use to make burger patties, beef stock paste, meatballs etc see BCB for mincing instructions.
There are many of Skinnymixers recipes where I’ll sub in beef….. like the ‘Thai Red Chicken’ this is perfect with thinly sliced beef rump. Beef, Chicken & Lamb are quite interchangeable as long as you stick to the same cut. I often use beef mince instead of lamb for the koftas or Rustic Shepherds Pie, still tastes great!
If you are unsure about how to cook a cut of beef, just ask in the Skinnymixers Facebook group & someone will be there to help you.
I hope this will bring some guidance & help for you when choosing your next beef Thermomix dinner. I haven’t named all the different cuts, just what is applicable to Skinnymixers.
Go get some Beef…… in ya Cheek!
Beef Fillet Dinner with Béarnaise SauceRib Eye Caprese Salad
Pin this handy Beef Thermomix Tips Guide for Later…
If you would love a Thermomix but the price tag is a little out of reach, there are a few alternative thermo cooking machines on the market including the Mistral Thermo Cooker, Smith & Nobel Intelli, Magimix Cook Expert, Kogan Thermo Blend, Tefal Cuisine Companion, KitchenAid Cook Processor. The Skinnymixers Facebook Community is especially excited about the Mistral Thermo Cooker going on sale for $299 at Aldi September 7th in their Special Buys.
How does the Mistral Thermo Cooker compare to the Thermomix?
The Mistral Thermo Cooker Stews, Mixes, Kneads
Mistral Thermo Cooker on sale at Aldi for $299
The Mistral Thermo Cooker has a 2L stainless steel bowl
The Mistral has 10 different speeds – you can chop, blend, cook, knead, stew
Integrated scale function
Reverse function
1000W heating power
800W motor
Comes with a variety of accessories including steaming tray set, mixing tool and recipe book.
20 different functions inc. slow cooking, sous vide, high heat, caramelise, fermenting for making yoghurt.
Integrated scales accurate to 1g
Smart, connected appliance with WIFI connectivity built-in
Step-by-step guided cooking on a 15.2cm x 20.3cm touch screen.
Browse over 50,000 plus recipes on Cookidoo on the touch screen – yes it is true Skinnymixers has a mini collection coming out on Cookidoo late 2019.
Comes with Varoma, measuring cup, splash guard, steaming basket, spatula, Basic Cookbook inc 120 recipes pre-programmed into the TM6
2 Year Warranty
Apart from the price what are the differences between the Mistral Thermo Cooker model and the Thermomix?
Takes longer to heat up/cook – You will find with the Mistral (or Bellini/Smith & Nobel) that you will need to cook recipes a little longer. They don’t get up to temperature as quickly and may require just that little bit longer to cook at each step to get the desired result. When steaming in the steaming trays, sometimes it is necessary to place a tea towel over the top to help it heat up faster.
Not as powerful – When milling/chopping ingredients you may find you need to process ingredients a little longer in the Mistral (or Bellini/Smith & Nobel) to achieve the desired result, or at a higher speed. The Mistral Thermo Cookers and Smith & Nobels are much cheaper and not as robust as the Thermomix. A little more care needs to be taken them, especially when chopping where the ingredients should ideally be dropped through the lid onto already spinning blades rather than from a cold start.
Recipe Support – You will find Thermomix has the most recipes available & although most will work in the other Thermo Cooker models, they may require some thinking/tweaking. There will be some that just aren’t adaptable – like sous vide, slow cooking, fermenting, high heat recipes. You shouldn’t have any issues cooking Skinnymixers recipes and if you have any questions, then you are welcome to ask in the Skinnymixers Facebook Group.
Fried Chicken – Although the Aldi catalogue says the Mistral “Fries” and has a picture of Fried Chicken… neither the Mistral or Thermomix will actually deep fry chicken pieces. You can however make a delicious marinade/crumb for your chicken pieces similar to that secret Fried Chicken recipe.Applies to older style machines only or the Kogan Thermo Blend…
No inbuilt scales – you will find some of the older Bellini / thermo cooker models don’t have inbuilt scales. The thermo cooker should come with separate digital scales for you to put the jug on to weigh as you go – or you may need to purchase separately.
Different blades due to no reverse function – You will find the older Mistral, Bellini & other machines have a sharp chopping and a blunt stirring blade. The newer models of these Thermo Cookers should now have the reverse function.
Feedback from our Thermo Cooking Community…
The Smith & Nobel from Harris Scarfe comes from the same factory as the Mistral but is more powerful.
“I have the Bellini from target and off memory this one was sold at Big W a few years back and was just as good. Yes it doesn’t have all the bells and whistles but it is alot more affordable.
I couldn’t afford a thermomix years ago ( still cant yet) and i also didn’t know if i would like this way if cooking so $2000 is a lot of money to spend. I make Skinnymixer meals no problem and very rarely have to adjust anything. Although I do need to put a tea towel over the top when steaming in the Varoma.” – Hayley G, 26/08/2019
“I’ve had the original Mistral Thermo Cooker from Big W for 4 years..hasn’t missed a beat and I always cook Skinnymixers and other thermo recipes in it…got it on sale too…$200 well spent.” Kylie O, 26/08/2019
“I started off with a Bellini. Had it for like 2 years. Then bought my first thermo. It’s a good starting point! Gets you used to using the machine and seeing if you’ll love it before spending the Thermo $$.” Courtney H, 3/09/19
With the release of the TM6, you can often find a Thermomix TM5 for sale secondhand for approx $1k – $1.5k, or TM31 for $400-$500
“I started with a bellini supercook which is very similar to the Aldi one. For me, it lacked power for bread kneading amongst other things. Mine broke within a year but I did love it for general all in one cooking. I love my tm6 and they certainly do not compare.” Kirsten R, 3/9/19
Some Thermo Cooker History / Background
The Mistral Thermo Cooker was once sold in Big W & the Bellini Intelli was sold in Target and then rebranded as the Smith & Nobel and sold in Harris Scarfe. The Mistral comes out of the same factory as the Bellini/Smith & Noble – but has a smaller motor.
When Vorwek’s original patents ran out it made room for other competing Thermo Cooker models on the market. Over time the cheaper models have added some of the features like the inbuilt scales and the reverse function.
Cooking & Converting Thermomix Recipes for other Thermo Cookers
You will notice throughout the Skinnymixers website there are adaptations for Bellini Users. This is to help the older style Bellini users to understand how to use the different blades and also the need to cook / process a little longer than the recipe states. Mistral Thermo Cooker users won’t need to change the blades but you can use these recipe notes as an indication of mixing, milling, chopping, cooking just that little bit longer.
The Skinnymixers cookbooks are tested in the top Thermo Cooker models, and although they don’t have specific Bellini or Mistral adaptations – you will find the recipes work well.
If you purchase a Mistral Thermo Cooker, Bellini or Smith & Nobel Intelli – we highly recommend that you join the Facebook group Bellini Addicts and Smith & Nobel Addicts. The admin team are extremely knowledgable with the machines and can help you convert a recipe or help you troubleshoot.
Conversion Chart for Thermomix Vs Bellini / Smith & Nobel / Mistral
You guessed it… it is all about the Skinnymixers Butter Chicken
The very first recipe all Thermo Cooker users should make is your Stock Concentrate. This Stock Paste will add an amazing flavour to your dishes and there really isn’t any substitutes. We recommend keeping this Stock Concentrate in a container in the freezer – it won’t freeze solid with the salt content and will be easy to scoop when needed.
Once you have your Stock Concentrate made, here are some Skinnymixers Recipes perfect for beginners.
Thank you to Daniel Kilgour for sharing his famous Korean Pulled Pork Thermomix Recipe with us!
You can serve this slow cooked Korean Pulled Pork on Bao buns, with Skinnymixers Appleslaw. Although Bao is native to Taiwan (not Korea), the flavours are perfect together.
skinnymixer’s Appleslaw
Daniel also suggests to add Danny Balboa’s hot sauces, or you can use Sriracha, “I would like to try adding another 2 Tbsp of gochujang when reducing the sauce, however, I live in a household with NO resistance to spice/heat whatsoever. The recipe is VERY mild, thus could definitely be tweaked for more heat. If so, invite me!”
Guest Recipe: Daniel's Korean Pulled Pork
Marinade
6 cloves garlic (peeled)
1 thumb ginger (cut into coins)
2 Tbsp gochujang (or 2 red chillies)
1 Tbsp cacao powder
1 tsp smoked paprika
2 tsp fennel seeds
1 tsp ground black pepper
1 tsp salt
60 g tamari
15 g Apple Cider Vinegar
30 g olive oil
Remaining
1.5 kg pork shoulder (boneless, skin removed)
250 g apple juice
1 Tbsp honey
1 Tbsp cornflour
1 Tbsp water
Add marinade ingredients to mixer bowl. Blend 2 sec/speed 9 /MC on. Scrape mixer bowl down and repeat 3 times. Place marinade in a bowl with pork overnight.
Add marinated pork (including excess marinade) and apple juice to slow cooker. Cook on low for 8 hours.
Once cooked, remove pork and place in a thermoserver and shred using forks.
Pour remaining liquid from the slow cooker through a sieve, into a saucepan. Bring liquid to the boil on stove top and reduce by half.
Add honey and stir through. Combine cornflour and water, then stir through liquid, until a nice glossy, stocky consistency.
Pour sauce over pork and combine evenly.
For Bao buns, I usually have a few people over when I cook this recipe, so I just put 1 ltr of water in the TM – 20min, Steaming temp, speed 3. Place buns in varoma until cooked and add/remove as many as required. The buns won’t take 20 minutes to cook, but I just put 20mins, so I don’t have to keep resetting timer…
If you have a TM6, you can find the guided cooking Chinese Five Spice Beef Cheeks recipe on Cookidoo – it is incredible how melt in your mouth tender these are after only 4hrs, when traditionally you would need to cook Beef Cheeks all day.
I promised the Skinnymixers Community that I would share the slow cooker & pressure cooker version on the website – so everyone can enjoy these delicious Slow Cooked Chinese Five Spice Beef Cheeks.
If you are someone who hasn’t loved Beef Cheeks in the past, I urge you to give these a try. I definitely think they will change your mind on them!
You can find Beef Cheeks in Coles and Woolworths, or ask at your local butcher.
Slow Cooked Chinese Five Spice Beef Cheeks
2 Fresh red birds eye chillies (trimmed)
30 g garlic cloves (peeled (approx. 4))
30 g fresh ginger (peeled, cut into coins)
150 g brown onion (peeled, quartered)
30 g olive oil
1 kg beef cheeks (trimmed, cut into quarters)
80 g soy sauce ( tamari or coconut aminos)
250 g water
30 g honey
1.5 tsp Chinese Five Spice Powder
1 pinch freshly cracked black pepper
2 Tbsp cornflour (+ 2 Tbsp water, whisked)
1 bunch Chinese Broccoli or Bok Choy (300 g)
1 spring onions (cut into thin slices for garnishing)
1 long red chilli (cut into thin slices for garnishing)
Put chilli, garlic and ginger into mixing bowl and chop 3 sec/speed 9/MC on.
Add onion and chop 3 sec/speed 5/MC on. Scrape bowl down
Add oil and cook 5 min/100°C/speed 1/MC off.
Add soy sauce, water, honey, five spice, pepper and water to mixer bowl. Blend for 30 sec/speed 3/MC on.
Add to pressure cooker or slow cooker with beef cheeks. Cook for 1 hour in the pressure cooker or 8 hours on low in the slow cooker. When the beef cheeks are tender, stir through corn flour and green veg. Allow to simmer for 5 mins before serving.
I have a really great childhood memory of watching my mum pouring Worcestershire Sauce all over her bacon and eggs and then reading the ingredients only to discover that it had anchovies in it! Anyone that knows my mum, knows that she absolutely hates anchovies… the look on her face was priceless. With the launch of The Healthy Mix IV coming up on Friday November 15th 2019, I thought it was a great time to release an allergy friendly Worcestershire sauce recipe to complement the healthy cookbook.
Whether you need Worcestershire sauce for a recipe or you like to drown your bacon and eggs or BBQ meat in it like my mum, you will absolutely LOVE this sauce. The best bit is it caters for vegetarians, vegans, low carbers and paleo peeps!
Warning: You will find it difficult to go back to the shop bought Worcestershire sauce, after you have tried this homemade sauce.
Store in the fridge for up to 3 weeks or freeze in smaller portions.
You can buy plums preserved / canned in juice from most supermarkets, I used these Plums in juice from Woolworths. Just remember to remove the seeds before adding to the Thermomix.
skinnymixer's Worcestershire sauce
700 g preserved plums in juice (drained, deseeded (canned in juice))
70 g white wine vinegar (or apple cider vinegar)
80 g soy sauce (tamari or coconut aminos)
30 g water
30 g coconut sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp onion powder
1 tsp lime juice
1/2 tsp mustard powder
1/4 tsp black pepper (freshly cracked)
1/4 tsp cinnamon powder
1/4 tsp ground cloves
Add all ingredients to mixer bowl. Cook for 15 min/100 degrees/speed 1/MC on.
Blend for 30 sec/speed 7/MC on. Allow to cool completely.
Low Carb Variation: Omit Plums and coconut sugar. Reduce cook time to 10 mins. When using for recipes, use half the amount needed in the recipe as this is more concentrated.
I am so excited to be sharing the contents of my 10th book – ‘The Healthy Mix IV’ 😍🥗🥘, which will be available for pre-sale in the Skinnymixers Shop from Friday the 15th of November at 8pm SA time.
This is our BIGGEST book yet with 30 healthy, family friendly recipes and over 185 variations 🥰 With a strong focus on Gluten Free and Dairy Free recipes, we’ve also included Low Carb, Super Skinny (low calorie), Nut Free, Egg Free, Paleo, Vegetarian (variations) and Low Fodmap recipes where possible.
We have also included slow cooker and air fryer options for some recipes!
⭐️ We also listened to the community and have added a NEW Halved variation, with instructions on how to halve the recipe! ⭐️
I’m also eager to let you know thatI am working on a special pre-sale gift, to celebrate our 10th cookbook 🥰
The price of the book will be under $40 + Free Australian Shipping and we also have AfterPay. There will be a new 4 book The Healthy Mix Collection bundle and also a 10 book Complete Skinnymixers Collection bundle, available during pre-sale from Friday the 15th of November.
I hope you guys love the recipes as much as I do, we’ve absolutely worked our hearts out on this one.
Love Nik xx
⭐️⭐️ P.S. these dietary codes apply either directly to the recipes, or signify that we have given instructions on how to meet multiple dietary requirements. ie. For Vegetarian – we have tested vegetarian alternatives. ⭐️⭐️
This Poké Bowl Thermomix recipe is exclusive to The Healthy Mix IV. I regularly crave black rice for its amazing nutty flavour and unique texture and while I have eaten a fair bit of Poké Bowl lunches over the past year—I haven’t seen one with black rice on offer. I think the combination of rich salmon, nutty black rice and tangy dressing makes this one of my favourite lunch time recipes I have ever created. This recipe serves two—you can halve or double it depending on how many people you want to serve.
This recipe is great to prepare the black rice and dressing ahead of time and then assemble the Poké Bowl fresh when you are ready to eat it for lunch or dinner.
My hot tip for making the Poke Bowl beautiful, is using a julienne peeler from Everten. If you don’t have one yet, I love mine to make some quick zoodles too.
The Poké Bowl from The Healthy Mix IV will bring the vibrant Hawaiian flavours to your kitchen. The nutty flavour of the black rice goes perfectly with the rich raw Salmon & zingy dressing.
soy sauce/tamari or coconut aminos
macadamia nuts
ginger (fresh)
limes
garlic
sesame oil or olive oil
small red chilli
salmon fillet (sashimi grade)
black rice
carrot
cucumber
radish
avocado
baby spinach
sesame seeds
This recipe is exclusive to The Healthy Mix IV – available from the Skinnymixers Shop.
This recipe has Low Carb/Paleo, Super Skinny, Vegetarian, Low Fodmap and Halved variations. We have also included instructions on how to cook chicken instead of salmon.
While this Tuna Mornay Thermomix recipe from The Healthy Mix IV doesn’t use a traditional ‘mornay sauce’, I think you will find this really delicious. It also has the added bonus of cutting down on the dirty dishes and having hidden veggies to boost the nutrition!
Tuna Mornay is one of those very polarising meals. Many of us grew up being forced to eat some sort of stodgy variation of the basic bechamel, pasta and tinned tuna recipe popularised in the 50s.
The Skinnymixers Facebook Community has been asking for a Tuna Mornay Thermomix recipe for a few years now and I final checked it off the list as the People’s Choice recipe for The Healthy Mix IV cookbook!
If you are a fan of the hidden vegetable recipes for your children or veggie hater, you might like these Thermomix recipes:
This Shepherd’s Pie with Hidden Veg is exclusive to The Healthy Mix IV. Shepherd’s Pie is another one of my really popular free recipes, I thought it would be great to up the amount made for larger families and add the perk of hidden veggies too. If you love a cottage pie, feel free to substitute the lamb mince for beef mince for a different meal to introduce into the rotation.
Chow Mein is a favourite Chinese take-away choice for many, and I think this is an awesome recipe not only because it is super tasty and budget friendly—but it only takes 13 minutes to cook! If you are cooking for children, you may like to decrease the curry powder.
This Chow Mein Thermomix recipe can be made with mince, however it will more than likely result in a fine ‘Thermomix Mince’ texture. We make our own mince in this recipe to try and keep the pork a little chunkier.
Chow Mein is one of those recipes that the Skinnymixers Facebook Community always request, but I hadn’t had a chance to develop a Skinnymixers version yet. I thought that this Chow Mien Thermomix recipe was perfect for The Healthy Mix IV, as it is incredibly fast to cook and not too many ingredients.
If you are a big fan of under 15 minute Thermomix Dinners then you will definitely want to check out these healthy recipes:
This Sweet & Sour Pork All-in-One Thermomix recipe is exclusive to The Healthy Mix IV. When I was growing up, stir fry sauces were a hugely popular quick meal option, and my mum used to make the Sweet and Sour Pork regularly.
While making this Sweet & Sour Pork All-in-One recipe from scratch may not be as quick as opening a jar, you can have this vibrant meal of rice, veggies and protein served to your family in under 35 minutes.
The Healthy Mix cookbook series are my go-to healthy weeknight family friendly recipes. You will find them full of family favourites and I think The Healthy Mix IV is the best cookbook yet…
THMIV: Sweet & Sour Pork All-in-One
The Sweet and Sour Pork from The Healthy Mix IV is an All-in-One Thermomix recipe that makes the most of multi-layered cooking.
chicken stock concentrate
apple cider vinegar
soy sauce/tamari or coconut aminos
coconut sugar
tomato paste
garlic powder
ginger powder
white pepper
pork fillet
medium grain rice
tin pineapple chunks in juice
red capsicum
green capsicum
onion
cornflour or xanthan gum
This recipe is exclusive to The Healthy Mix IV cookbook – available in the Skinnymixers Shop.
This recipe has Slow Cooker instructions and also variations to make it Super Skinny/Paleo, Vegetarian and Halved.
If you are unable to eat pineapple, tinned plums would be a good substitute – it just would no longer be Sweet & Sour Pork 😉
I think this Swedish Meatballs All-in-One Thermomix recipe is one of my favourite recipes from The Healthy Mix IV cookbook. Traditional Swedish pork and beef meatballs, swimming in a rich gravy and served with a sweet jam on the side is a great excuse to visit your local Swedish furniture shop.
I believe I have mastered this all-in-one meal that will ultimately save you money and is a healthier option with no added preservatives, additives and flavourings.
If you are like me and love my Thermomix All-in-One dinners to make the most of the layered cooking (and your time!), you might like to check out some of these recipes:
The Mongolian Beef Thermomix recipe from The Healthy Mix IV cookbook is a healthier fake-away option that is on the table in only 10 minutes!
Fake-away recipes are in high demand with people educating themselves on what goes into commercially made food and the rising cost of eating out.
I think this is a great option for those who are trying to get more veggies and beef in to their kids, as it is mild in spice and incredibly tasty.
If you love ordering Mongolian Beef, give this 10 minute meal a go—it will be much faster than ordering take-away!
The key to cooking this dinner in 10 minutes is using good quality steak and slicing it thin enough to cook in such a short amount of time.
Using a lower quality steak or stir-fry beef strips won’t be as tender. If you have meat that needs to be slow cooked, then we have included slow cooker instructions – but I don’t recommend using it in the Thermomix version of the recipe.
THMIV: Mongolian Beef
The Mongolian Beef in The Healthy Mix IV is incredibly tender using good quality steak AND the best part is that it is ready in 10 minutes! Healthier, lower in sugar and adaptable for different dietary needs.
ginger
garlic
red capsicum
spring onion
good quality beef steak
cornflour or xanthan gum
soy sauce/tamari or coconut aminos
rice wine vinegar or ACV
fish sauce
This recipe is exclusive to The Healthy Mix IV cookbook available from the Skinnymixers Shop.
This recipe has variations to make it Low Carb, Super Skinny, Paleo, Vegetarian, Low Fodmap and Halved.
The Fajita Salad Thermomix recipe from The Healthy Mix IV has soooo much flavour and can be served as a salad or as Fajita wraps.
This is a crowd pleasing, brightly coloured meal that will impress anyone who fears eating salad. This is a great Thermomix recipe, as the spice mix used as the marinade doubles as a yummy dressing which takes the flavours to the next level.
If you crave Mexican food, but are trying to avoid fast food or carbs—this Fajita Salad is a perfect way to get your fix in the warmer months.
Exclusive to The Healthy Mix IV, the Fajita Salad isn’t spicy – but you can easily increase the heat level if you like.
Other Thermomix Salads that will impress when entertaining:
The origins of Goulash trace back to medieval 9th century shepherds, and the introduction of paprika to Goulash happened during the 16th century.
My favourite way to enjoy this rich tomato based stew is with steamed veggies and a good dollop of sour cream on top.
The Healthy Mix IV Cookbook is full of family friendly Thermomix recipes, that are healthy AND full flavoured.
In the cookbook we’ve also provided Slow Cooker, Thicker Sauce & Extra Veggies instructions. Plus variations to make it Low Carb, Super Skinny, Vegetarian, Low Fodmap.
skinnymixer's Hungarian Goulash
1 medium onion (peeled, halved)
2 cloves garlic (peeled)
30 g olive oil
700 g gravy beef (trimmed and diced small)
500 g liquid beef stock (or 500 g water + 1 Tbsp beef stock concentrate)
50 g tomato paste
2 Tbsp sweet paprika
1 Bay leaf
150 g carrots (peeled, cut into chunks)
Sour cream and parsley to serve
Add onion and garlic to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape mixer bowl down.
Add olive oil and cook for 5 min/100 deg/speed 1/MC off.
Add beef, liquid stock, tomato paste, paprika and bay leaf to mixer bowl. Cook for 20 min/steaming temp/slowest speed/MC off – place simmering basket on top to avoid splatter.
Add carrots and cook for further 15 min/steaming temp/slowest speed/MC off – place simmering basket on top to avoid splatter. Due to differing water content in beef, the cook time may need to be extended by 5-10 min.
Season to taste, it will need an extra pinch or two of salt and pepper!
Low Carb / Keto Variation: Omit carrot & use vegetable of choice.
Bellini Users
Use your blunt blade for this recipe
At step 1 repeat if necessary. At step 3 use ST temp and sp 1 if using an Intelli and 120 degrees and sp 1 if using a Supercook. At step 4 use ST temp and sp 1 if using an Intelli and 120 degrees and sp 1 if using a Supercook.
This Creamy Vegetable Medley Thermomix recipe from The Healthy Mix IV makes the most of layered cooking by steaming your choice of vegetables while the sauce cooks underneath. Perfect for those nights when you don’t know what to cook, but you need to get more veggies into your diet. The best part is that it is on the table in 20 minutes!
A big thank you to Amber Vost for this awesome Mango Fizz adaption of the Watermelon Gin Fizz Thermomix Cocktail recipe that was so popular in the Skinnymixers Community in 2017.
I love healthy choice, fruit based cocktails like this Mango Fizz because you can enjoy them with less guilt and the Thermomix makes a nice big batch for parties!
Feel free to change the alcohol to your favourite choice of spirit, like vodka or gin.
You can also try it with strawberries or fresh pineapple, the testing team went a little crazy testing a few different variations of this recipe – including using coconut cream instead of soda water!
Watermelon Gin Fizz
You might like to take a little look at my other healthier Thermomix Cocktail recipes 😉
Add mango, ice cubes, nectar and sugar and blend for 1 min/speed 9/MC on. You may need to use your spatula to assist with combining. Scrape mixer bowl down.
Add remaining ingredients and blend for 30 sec/speed 4/MC on.
This Gherkin Dip Thermomix recipe was developed in honour of Sian’s late father ‘Ian’, she tells me this was his absolute favourite all time dip. Judging by how my Mum stole the dip from my fridge and took it home for herself, I think that this will be a favourite for you all too.
Feel free to choose your preferred style of gherkin, we have tested many different types with positive results. Love Nik xx
If your using a sour gherkin we recommend adding about 10g of sugar to balance the flavours.
Other popular Thermomix Dips that you could make for your next BBQ or for snacks:
