The 4 Blades Podcast

The 4 Blades Podcast

Australia

The blog for everything Thermomix and Bimby

Episodes

T4B127: The 4 Blades Thermomix Magazine Turns 2  

Our Little Thermomix Magazine is 2! In Episode 127 we celebrate the 2nd birthday of The 4 Blades Thermomix Magazine. What better way to celebrate than to get all 3 owners on the podcast for a quick chat. In this episode Joe does a very informal interview with Bec and Peta …

The post T4B127: The 4 Blades Thermomix Magazine Turns 2 appeared first on The 4 Blades.

T4B126: Healthy Thermomix Snacks – Energy Bars  

Want to make your own healthy Thermomix snacks? In Episode 126, we’re exploring the world of energy bars as a great option for some healthy Thermomix snacks. You can pack these snack bars for a quick breakfast or lunch plus some LCHF dessert bars that are sure to be a crowd pleaser. …

The post T4B126: Healthy Thermomix Snacks – Energy Bars appeared first on The 4 Blades.

T4B125: Thermomix Laksa Experience  

Have You Tried Thermomix Laksa Before? In Episode 125, we’ve been swept up in Laksa fever. We arrived in Singapore a little over a week ago. We’re staying with our sister and brother-in-law and we were lucky enough to spend some time with friends of theirs who were holidaying from …

The post T4B125: Thermomix Laksa Experience appeared first on The 4 Blades.

T4B124: How to Clean Out The Fridge With Your Thermomix  

Is it time to clean out the fridge? In Episode 124 we are recording from Singapore where we are staying for seven weeks. Before we left for our big trip we had to clean out the fridge. We didn’t want to leave any nasty surprises for our house sitters (or for …

The post T4B124: How to Clean Out The Fridge With Your Thermomix appeared first on The 4 Blades.

T4B123: Getting Started With LCHF Thermomix Recipes  

Looking for LCHF Thermomix recipes? Or maybe you are just wondering, “What is LCHF?” In Episode 123, we’ve got the super talented Thermo-Foodie and The Chef to discuss LCHF Thermomix recipes, their LCHF journey and their first book in a four Thermomix book series on Low Carb Healthy Fat (LCHF) ‘Getting …

The post T4B123: Getting Started With LCHF Thermomix Recipes appeared first on The 4 Blades.

T4B122: Amazing Thermomix Dips for Spring  

Three Thermomix Dips to help you ditch the store-bought stuff.
Spring brings fresh flavours and marks the start of the social season. In Episode 122, we share three delicious Thermomix dips that are easy and delicious. You will be the prized guest when you attend packing one (or more) of these Thermomix dips. The three Thermomix dips we have chosen are varieties that you may purchase from the shops pre-mixer. We want to show you how easy it is to create the same (or better!) results with your Thermomix.
To listen to the podcast, simply tap on the play button at the top of this page or download this episode iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)
The recipes we chose this week are:
Recipe 1 - Capsicum, Sun dried Tomato & Cashew Thermomix Dip (from Bake Play Smile)

This is an absolute supermarket favourite and so simple to throw together in your Thermomix. We subbed out the cashews for almonds and it worked brilliantly. One other tip that we didn’t mention in the show is that we used the olive oil from the jar of sun dried tomatoes. This is a ‘waste not want not’ tip plus has the added benefit of pumping up the flavours of sun dried tomato in your dip. This dip is also great as a pasta or pizza sauce.
We froze all the dips to see what would happen. When this dip defrosted it was ok but not great. It would be absolutely perfect if you were using it as a pizza or pasta sauce.
Recipe 2 - French Onion Dip (from Steph Berg)

Wow! This dip is just like a really good store bought one. Using real onions, butter and cheese you can make up a truly impressive dip without any of the nasty numbers. We subbed out the cream cheese for goat's cheese and it worked a treat. This is a beautiful dip and it would be great as an alternative to butter on sandwiches. We think it would make the perfect spread for cucumber sandwiches at your next tea party.
When we froze and defrosted this dip it was great! This makes quite a lot so you could easily portion it and keep it in the freezer ready to entertain another day.
Recipe 3 - Raita from The Celebrations Issue of The 4 Blades Magazine

This dip is full of refreshing flavours. It first appeared in The Celebrations Issue of The 4 Blades Magazine. Originally this was made as a side dish to serve with curries, however this Raita stands strong as a dip all on it’s own. We made up some of the Grain Free Pizza Dough base and cooked it on a frying pan to create some flat breads to have with the dip. It was amazing. This would also go really well with any kind of lamb or meat.
This dip did not freeze well. We would recommend eating this fresh within 3 days.
Here are some cool tips from this podcast...

When using sun dried tomatoes or roasted capsicum from a jar, use the oil in the jar to boost the flavour.
Try using dips as pizza or pasta sauces. If that doesn’t suit, maybe a sandwich filling.
Freezing dips can be a great option for organisation. Be wary of the dips you choose to freeze though.

What’s your favourite Thermomix Dip? Leave us a note in the comments below!
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B122: Amazing Thermomix Dips for Spring appeared first on The 4 Blades.

T4B121: Thermomix Juice and Smoothies  

Want Some Thermomix Juicing Tips Plus Some Top Smoothie Recipes?
In Episode 121 we’re diving head first into the world of juicing in the Thermomix and Thermomix smoothies. In this episode we cover Thermomix juicing tips and some of our favourite Thermomix green smoothies (and a not so green smoothie).
To listen in to the podcast, simply tap on the play button at the top of this page or download this episode in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)
The recipes we chose this week are:
Recipe 1 - Carrot, Cucumber, Mint and Pineapple Smoothie

We’re kicking off with a super healthy smoothie that isn’t green. This is a delicious fruit and veggie combo that screams Spring. So much so, we also created a similar juice. This smoothie is exactly what it says on the label it’s so easy and delicious it makes for a great start to the day or a great mid afternoon hunger buster. To add some creaminess you could also try adding a frozen banana or some yoghurt.
Recipe 2 - Spring Time Thermomix Juice

This is based on the above smoothie but in juice form. As you will learn from this podcast it’s not technically a juice as it includes all the pulp. This is a good thing though, you don’t want to miss out on all the glorious fibre. Give this juice a go and you will be surprised just how juice like it is. If you like a sweeter juice you could swap the water for fruit juice.
Recipe 3 - Shrek Juice (From Quirky Cooking)

As with most Thermomix Juice and Smoothies this is so easy. It’s also delicious! It tastes just like orange juice but not so sweet and it’s also green. This juice is a great way to introduce your kids to the world of green smoothies and juices plus it’s a great way to get those extra veggies in.
Recipe 4 - Apple Pie Thermomix Green Smoothie

This smoothie is a little more complex in it’s flavour profile but still dead easy. It uses the Thermomix to it’s potential by creating an almond milk base simply by using almonds, ice and water. This green smoothie tastes like an apple pie plus has loads of Spinach in. It makes two big glasses or one adult glass and two kids glasses. This is the perfect start for the day, have it with breakfast or as a replacement for breakfast. With veggies, nuts and seeds you’ll be ready to get stuck right in to your day.

Here are some cool tips from this podcast...

if your making a juice and would like to keep the whole fruits and vegetables (pulp), we recommend blitzing it on speed nine or ten for two minutes. This really seems to break down those fibres really well.
Add liquid and ice for juices to help break down and thin out the fibrous fruit and veggies.
Consider the level of creaminess your after, you can increase creaminess by including dairy such as milk ad yoghurt, you could also use nut milks or bananas, avocados, coconut cream or even coconut oil.
How sweet do you want your smoothie or juice. You can add sweetness by including more fruit, sweeteners such as sugar, honey, xylitol etc., fruit juice, ice cream or sorbet
For more smoothie recipes and ideas check out episode 32: Thermomix Smoothie Recipes
We also love everything that Jadah and Jen do over at simplegreensmoothies.com and highly recommend their free 30 day challenge.

What’s your go-to Thermomix Juice or Smoothie!
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B121: Thermomix Juice and Smoothies appeared first on The 4 Blades.

T4B120: Top Thermomix Tips With Sophia from Thermomix Baking Blogger  

Are you ready for some Pro Thermomix Tips
In Episode 120, we’ve got Sophia from Thermomix Baking Blogger on the show to talk about her new book ‘Practice, Mix, Perfect’ and a bunch of pro Thermomix tips that are in it.

To listen in to the podcast, simply tap on the play button at the top of this page or download this episode in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)

We think Sophia has done an amazing job on this book. It has 70 recipes, guides, meal plans and Thermomix tips for everything you could possibly think of. In this episode we discuss some of Sophia’s favourite tips from the book.

Freezing
We discuss how to balance frozen meals and frozen produce in a tiny freezer in a tiny London apartment.

Sunday Prep Day
We discuss how to enjoy your weekend and prepare your meals for the week ahead. Sophia has a whole section in her book about how to achieve preparation success.

Grinding Spices
Have you ever struggled with grinding small amounts of spices? This tip will give you great results using what you already have. When your spices are ready to grind (i.e. after roasting) place the internal steaming basket in place, close the lid and grind. This will effectively make the area in the bowl smaller and push the spices back down onto the blades.

Cooking with fresh herbs
Herbs bruise easily and this can lead to a bitter flavours. By putting the whole herb in the Thermomix you can blitz them using the Turbo function 3-4 times. This cuts the herbs cleanly and avoids bruising and bitterness.

Save time by pre-boiling
While you're chopping your vegetables set your water to boil using Varoma or Steaming Temperature. This will ensure that your water is boiled by the time your veggies are ready to steam.

Use your measuring cup (MC) to the max
Cut your dough with your MC, use it to measure liquid and as a lid. The TM5 lid is perfect for an Easter egg shape too.

Getting dough off your blades.
Once you have emptied your dough out of the bowl. Put the lid back on and hit the Turbo button to fling the dough out from under the blades making it easy to get with a spatula. This will avoid you putting your hands in the bowl and cutting your fingers on the blades.

Cleaning
After cooking with super aromatic ingredients take a couple of handfuls of whole coffee beans and grind for about 20 seconds on speed 10. This will neutralise any remaining smells in your bowl. Give it a rinse and you’re ready to go on to the next recipe.

These tips are just the ‘tip’ of the iceberg for this book. There is so much more goodness inside. Check it out here.
Your chance to win.
Sophia has kindly offered to share one of her beautiful books full of pro Thermomix tips with one lucky listener.

To win simply check out the contents image below and leave a comment about what excites you the most in this book.

Entries close on Sunday October 02, 2016.
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B120: Top Thermomix Tips With Sophia from Thermomix Baking Blogger appeared first on The 4 Blades.

T4B119: Thermomix Doughnuts  

Who knew Thermomix doughnuts could be so easy?
In Episode 119, we take a look at Thermomix doughnuts (or 'donuts' depending on how you like to spell it!) Doughnuts are somewhat in the midst of a renaissance at the moment so we want to tell you how you can make your own Thermomix doughnuts from home.
To listen in to the podcast, simply tap on the play button at the top of this page or download this episode in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)
The recipes we chose this week are:
Recipe 1 - Thermomix Jam Doughnuts (from Thermomix Baking Blogger)

These doughnuts were recently featured in The Sweets Issue of The 4 Blades Magazine but are also available on Sophia’s blog. These are delicious and you will truly be surprised just how easy making your own classic jam doughnuts from scratch can be. We tested these doughnuts baked and fried. Baking is definitely safer and it allows you to make a whole batch at once, however frying gives you that classic crunch on the outside and soft middle that you’ve come to know and love from jam doughnuts.
Recipe 2 - Grain Free Donuts

These are delicious and soft, it’s hard to believe they are grain free. We also tested these baked and fried... both delicious! If you are using a donut ring baking tray to make these, be sure to only half fill them as the dough will rise. Dusted with cinnamon sugar these are just delightful.
Here are some cool tips from this podcast...

Be SUPER careful when deep frying on the stove. Oil and flames makes for a dangerous combo. These recipes are much easier with a programmable deep fryer.
If you are deep frying on the stove, make sure that the oil doesn’t get too hot. If you have a candy thermometer that can help. Sofia recommends between 175-180 degrees Celsius. We found that if by heating the oil on a low heat for 5-10 minutes it made it hot enough, but not too hot.
Cinnamon sugar is so easy, just get 50g of sugar to 1/4 tsp of cinnamon. Speed 10 / 3 seconds for caster sugar and Speed 10 / 10 seconds for icing (icing sugar is best for dusting the baked doughnuts).

Don’t Forget Dine at Mine
It was Bec’s birthday during the week and we hosted our monthly pot luck dinner with the family. To celebrate we’re donating what we would have spent on dinner out to Camp Quality.
It would be great if you could do the same! Simply host any kind of food party, donate using the link below and ask your guests to do the same! 
www.the4blades.com/dine
What’s your favourite style for Thermomix doughnuts? Leave us a note in the comments below!
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B119: Thermomix Doughnuts appeared first on The 4 Blades.

T4B118: Thermomix Mexican Cooking with Nikalene from Skinnymixers  

Do you love to cook Thermomix Mexican food?
In Episode 118, we’ve got the wonderful Nikalene from Skinnymixers on to discuss all things Thermomix Mexican plus her new book ‘A Little Taste of Mexico’.
We start off by discussing how on earth Mexican food made it into a Skinnymixers book. Often when we think of Mexican we think of nachos, Tex Mex and the like however Nikalene and her husband Michael actually went to Mexico to explore what the locals eat. What they found was, firstly, traditional Mexican food is far more fresh and flavoursome then what we’ve come to know it as in Australia. Secondly that eating street food in Mexico can lead to some serious health issues.
Nikalene ended up in hospital during the first visit so we think it’s fair to say that she’s seriously put her body on the line to bring us this book.
To listen in to the podcast, simply tap on the play button at the top of this page or download this episode in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)
In this podcast we discussed how Nikalene put the book together from the other side of the world and also what she learnt from her time in Mexico.
We have had the pleasure of trialling a few recipes from A Little Taste of Mexico and they were all top notch. We discussed these recipes with Nikalene, where she first tasted them and how the recipe came to be featured in the book.
1. Chilli con Queso

This basically means chilli with cheese. This is quite possible the most amazing thing you will ever eat. It’s a cheesy dip with the heat of chillies. It’s not quite what you would expect or the processed stuff that you will get from certain shops. The Chilli con Queso they tasted in Mexico City was full of flavour and fresh real ingredients.
2. Sopa de Lima

This was another dish from Mexico City. This is a delicious and complex soup which will blow your mind. It’s lime and a chicken broth slow cooked and then served with fresh avocado and crispy tortillas. You will be amazed at the flavours that basically lime juice, chicken and water can produce.
3. Chipotle Ribs

This was inspired by an average dish from a fancy Mexican restaurant in Melbourne. As Nikalene has had success with ribs she thought why not give them a Mexican twist. Boy oh boy these are delicious. It’s super versatile too, you can use the sauce on wings, pork or beef ribs roasts or even on chicken breast and grill it.

Don’t Forget Dine at Mine
With all this Thermomix Mexican inspiration, why not have a Mexican night? The recipes in A Little Taste of Mexico really lend themselves to a big Mexican feats and they flow together really nicely.
We’d LOVE for you to host your own Dine at Mine Dinner. It’s like joining us in a big virtual dinner party!
While you can host anytime in August or September, we will be holding The 4 Blades virtual dinner party over the weekend of Thursday September 8 – Monday September 11 (for Bec’s birthday!)
Simply host any kind of food party!
It could be a work lunch in the office instead of going out. You and your significant other could have a romantic dinner at home rather than in a restaurant or you could simply cook dinner instead of buying take away. Then donate whatever you would have spent to Camp Quality.
Simply donate here (and ask your guests to do the same!):
http://www.the4blades.com/dine
This link will allow us to see how much we can raise as a community! Last year Camp Quality raised $750,000 and this year they’re hoping for $1,000,000. We know you guys are awesome so let’s see what we can do to help.
Once you’ve got your party planned make sure you take lots of pictures and post them to Facebook and Instagram (don’t forget to tag us!) Use the hashtag #dineatmine to help raise awareness.
What’s your favourite Thermomix Mexican Meal? Leave us a note in the comments below!

T4B117: Thermomix Dinner Party for Camp Quality  

Host a Thermomix Dinner Party for Camp Quality
Want to go behind the scenes of our very own Thermomix dinner party? We are excited to announce that The 4 Blades is supporting Camp Quality's 'Dine at Mine' campaign. This special charity has directly affected some pretty important people in our lives and their current campaign combines some of our favourite things - food, fun, family and friends. 
To listen in to the podcast, simply tap on the play button at the top of this page or download this episode in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)
Camp Quality’s purpose is to create the best quality of life for every child in Australia who is living with cancer. They believe, as we do, that laughter is the best medicine so they run programs focussed on the power of positive psychology to build optimism and resilience. By hosting your own dinner party you can support Camp Quality, and we will show you how.
In this week's podcast we talk through our process of planning and hosting a dinner party.

Things to consider...
1. Who will you invite?
How many people would you like at your dinner party and who are they? Think about dietary requirements (vegetarian, gluten free etc.), your budget and the quantity of food you will need.

We had to consider that our guests included those that needed grain free, sugar free and vegetarian options.

2. Where are you going to have your Thermomix dinner party?
At your place? Inside? Outside? Do you need to factor in the weather? Once we were lucky enough to go to a friend's dinner party in a park... they hooked up a string of oversized light bulbs between the trees. As the sun began to set it was absolutely glorious. You can get creative if you like! We're not really fancy at our place... it's mainly folding tables and whatever mixed and matched chairs we can find!
3. What style of meal are you going to go for?
There's obviously no hard and fast rules here - the sky is the limit when it comes to options! However, it's nice for the meal to have some kind of structure / flow. Perhaps your meal may have a Mediterranean feel. Maybe a BBQ with salads. Maybe lots of curries, rice and naan breads. We host a ‘pot luck’ dinner once a month where everyone who comes brings a dish to share. It's a great way to catch up with our family without all the catering.

Now onto our dinner party! This is how it ran...
We decided to have a three course meal.

1. We like to have food ready for when people arrive so to START we made...

Grain free pizza bread. You can make the base ahead of time and have it ready in the fridge. We top these with dried Italian herbs and garlic granules on one, and a dairy free basil pesto for another.
Low Carb Chicken Wings. These tasty, tasty wings are our go-to for entertaining. They can be found in The Picnic Issue of The 4 Blades Magazine (or in the 2015 Sampler, for free!)

2. For the main meal... 

Sweet Potato and Feta Cannelloni from The Freezer Issue of The 4 Blades Magazine. So incredibly delicious, and you can make this way ahead of time and store in the freezer (like a lot of the 
Gnocchi with a dairy free Basil Pesto sauce (which we made for the pizza bread too! A two for one deal!) To save time we bought some gluten free gnocchi from the supermarket and stirred through the basil pesto sauce once cooked. 
Crunchy Carrot Beetroot Salad with Orange, Feta and Mint
Mixed Leaf Salad, we just threw this together with mixed leaves from the markets, fresh lemon juice, chopped capsicum and some sunflower seeds.

Finally, Dessert

Orange Almond Cakes from Super Kitchen Machine. We made the batter ahead of time and had it in a silicon muffin tray in the freezer, ready to pop straight into the oven when the cannelloni came out. 

How to Make Your Own Thermomix Pasta  

Have you ever wanted to make your own Thermomix pasta?

In Episode 116, we are headed back to Italy (or so we think). But first, a little trip down memory lane to where we first saw pasta being made by hand (Thermomix Pasta will come later). In 2012, we were lucky enough to find ourselves on a road trip around Umbria, the green heart of Italy. On one of those glorious days we went deep into the hills with a family to go truffle hunting and cooking and just generally spending a day inside the culture of a 300 year old sheep farming family. This was one of those experiences that absolutely solidified our love for pasta and for Italian culture. In the podcast we start by sharing some history and some of our history.

While we were there we had the privilege of seeing a real nona and another nona prepare fettuccini in what felt like was from thin air. We were standing around a kitchen table when Nona mounded some flour on the bench, dug a hole in the mound, cracked some eggs into it and mixed it by hand slowly adding water until a perfect dough ball was formed. Then the other nona rolled it out with the biggest rolling pin I’ve ever seen. Before we knew it this thin translucent sheet took over the whole kitchen table. Masterfully, this sheet of pasta was rolled and cut with magical ease. Check out the full story from the blog we kept at the time.

 

So what does that have to do with the Thermomix? Well we have 4 cracking recipes that we think you’ll love as we explore the wonderful world of Thermomix pasta making.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)

The recipes we chose this week:

Recipe 1 - Basic Pasta Dough (from The Road To Loving My Thermo Mixer)

You will be amazed just how simple making delicious pasta at home can be. This traditional pasta recipe from the wonderful Peta at TRTLMT uses simple ingredients that you’ve probably got in your pantry. This recipe is also available in The Steaming Issue Vol 1 of The 4 Blades Magazine.

Recipe 2 - Grain Free Pasta Recipe or Impasta

What a glorious day it was when we created this recipe. We just LOVE this Impasta Thermomix Pasta. It handles just like the real thing which means you can make pasta of all types, ravioli, tagliatelle, fettuccini, lasagne sheets - you name it. This grain free pasta first appeared in The Freezer Issue of The 4 Blades Magazine as a Sweet Potato and Feta Cannelloni. We actually pulled this out of the freezer and put it in the oven to enjoy on launch day, such a great recipe to have on hand. Even if you don’t subscribe you can make your own creations with this delightful grain free Thermomix pasta.

Recipe 3 - Home Made Chicken and Vegetable Thermomix Ravioli

We wanted to try something a little bit different for this pasta. With chicken and veggies on the inside you can rest easy even if the kids don’t want any sauce. This is a delicious recipe. As with all filled pastas it does take a bit of time but if you love cooking you will love spending the time to create this recipe.

Recipe 4 - Thermomix Basic Cheese Sauce
We put this mild cheesy sauce with the above Chicken and Vegetable Ravioli and it was delightful. You can whip this up in literally minutes, adults and kids will both love it. You could use these cheesy sauce with most pasta dishes and would also work as an excellent base for an Alfredo.
Here are some cool tips from this podcast...

When rolling out your pasta dough, try to make as even a circle as possible
Split the dough into parts before rolling to make it easier to handle (I split mine in 4)
Put your offcuts to one side and use them to repair holes or tears as you’re rolling out the rest of the dough, whizz up the off-cuts with a little water or oil and re-roll (and by a little I mean a little, maybe 1 tsp)

T4B115: Brazilian Thermomix Recipes  

Are you looking for some delicious authentic Brazilian Thermomix recipes?
In Episode 115, we have been overwhelmed with Olympic fever so we are sharing three delicious Brazilian Thermomix recipes . These recipes will get you in the Carnivale mood and will sustain you while you cheer on your country in this year’s games.
Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)
The recipes we chose this week are:
Recipe 1 - Healthy Thermomix Acai Bowl (from Thermobliss)

Acai bowls are a huge craze throughout the world. Using the Amazonian Acai berry these antioxidant filled, fruity bowls of deliciousness can set you back a pretty penny at your local hipster joint. As with so many things you can make your own from home with this delicious Thermomix recipe. This recipe makes 2 big bowls or 4 small bowls and is so refreshing. We followed the recipe to a tee however we left out the honey as the berries and frozen banana was sweet enough. You can also have heaps of fun with the toppings.
Recipe 2 - Pão de Queijo or Brazilian Cheese Bread (from Gastromony)

These are amazing! Crunchy on the outside and soft and stretchy on the inside. This traditional Brazilian recipe is made grain free as it uses tapioca starch. It makes around thirty small cheese puffs. They’re best eaten fresh however you can re-heat and they’re still great. Word of warning though, as they are a ‘puff’ steam can build up inside so be careful when you re-heat these, I recommend tearing them apart rather than biting into it to avoid burning your mouth.
We tweaked this recipe quite a bit. I found we needed to almost double the tapioca starch. We ended up using 220g milk and 500g of tapioca starch.
When adding the tapioca starch we added 250g and blitzed on speed 5 for 10 seconds then added another 250g of tapioca starch and mix on speed 5 for 10 seconds.
Then I followed the rest f the recipe as per instructions.
Recipe 3 - Thermomix Chimichurri Sauce

Chimichurri sauce is an absolute favourite in our house, throughout Brazil BBQ meat is a big deal. They keep the meat part pretty simple but this sauce makes any BBQ’d meat pop. It’s fresh and tart (due to the vinegar) and is a refreshing change to the sweet and sticky sauces usually associated with BBQ.
We originally featured the Thermomix Chimichurri Sauce recipe with an Argentinian beef in the BBQ issue of The 4 Blades Magazine, you can now find the sauce on the blog.
Here are some cool tips from this podcast...

When using powder (like Acai) we like to put it on after something a bit bulkier to stop it sticking to the bottom of the bowl.
Use the scale function of your Thermomix by placing any bowl on top of the lid and pressing the ‘scales’ button to tare it.

Do you have any favourite Brazilian dishes? We’d LOVE to hear about them. Leave us a note in the comments below!
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B115: Brazilian Thermomix Recipes appeared first on The 4 Blades.

T4B114: The Best Thermomix Scone Recipes  

Ever wondered where to find the best Thermomix scone recipes?
Maybe you’re a pro at the hand made scones but would LOVE to try them out in your thermie? In Episode 114, we share three of the best Thermomix scone recipes on the web. We were VERY popular amongst friends and family the day we made these.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)

The recipes we chose this week are:

Recipe 1 - “Best Ever Scones in the Thermomix” from Retro Mummy.

If you’re after your classic scone then this recipe is for you. Corrie from Retro Mummy has actually converted this recipe from the 1972 Country Womens Association’s winning scone recipe! So you know it’s going to be good!

These scones were loved by all, we followed the recipe to a tee, the only difference for us is that we had to bake them for 17 minutes before they were done. Each oven will vary though.

Delicious!

Recipe 2 - Pumpkin Scones from Thermolicious 

Pumpkin scones were a real treat when we were growing up. We LOVE LOVE LOVE pumpkin scones! What we particularly love about Thermolicious’ recipe is that she incorporates making the pumpkin puree into the recipe method rather than just saying ‘add the pumpkin puree’.

This recipe was so easy and the result was AMAZING!

Vibrant orange scones, even better than from the shops.

As suggested in the recipe we baked these in a cake tin close together so that they joined together. Due to the deeper tray in the cake tin (as opposed to a cookie tray) and the fact that they joined together, the result was a beautifully soft scone that you could pull apart to serve.

They looked SO GOOD!

Recipe 3 - Grain Free Pumpkin SconesR

Now if you are a pumpkin scone aficionado then these may not tick all of the boxes for you, however if you are looking for a grain free option these pumpkin scones will definitely scratch your itch.

They are delicious as a sweet bread either way, everyone who tasted them said that they were delicious. They are perfect served warm with some butter.

Here are some cool tips from this podcast...

Sticky dough = Good for scones
Use a floured baking sheet rather than a floured bench to contain the mess.
We use a floured cookie cutter rather than the MC, we find that the shape isn’t quite right when we use the MC as the air has nowhere to go and deforms the shape of the scone.
We have a heap of scone making tips and 3 yummy recipes for traditional, pumpkin scones and GF scones in the Tea Party Issue of The 4 Blades Magazine
Bake your scones closer together and/or in a deeper dish for a softer scone

We also give you a brief history of scones which we hope you enjoy and will get you pumped up and ready to try one of these brilliant recipes yourself.
Do you LOVE scones? Which is your favourite variety?

Let us know by leaving a comment below.

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B114: The Best Thermomix Scone Recipes appeared first on The 4 Blades.

T4B113: Quick Thermomix Dinners  

What’s For Dinner? Quick Thermomix Dinners to Inspire.
In Episode 113, we're joined by some of our ‘go-to’ thermo mixers on what their ‘go-to’ quick Thermomix dinners are. 'Quick' is the word of the moment in the world of The 4 Blades right now, as we’re sure you have heard the second instalment of #30mix will be coming to you for free next month. If you haven’t signed up already, what are you waiting for?? It’s free and it’s a super fun way of making.
Learn more about #30mix
Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)
In our search for some of the best quick dinner inspiration for you we turned to Nikalene from Skinnymixers, Tenina from Cooking with Tenina, Sophia from Thermomix Baking Blogger and Alyce from Alyce Alexandra Cookbooks. Make sure you listen all the way to the end as Alyce has given us a great giveaway for you.
Here’s what our expert guests had to say:

Nikalene from Skinnymixers:
Nik has shared with us her latest recipe from her blog, Creamy Mustard Sauce. This is a stellar idea to get that restaurant feel in under 30 minutes. This super delicious sauce tastes like you’re having something really naughty but it’s a low carb, healthy fat recipe so it’s not naughty at all! The sauce itself takes just 7 minutes and you can cook up some chicken, steak or salmon once that’s done, whip up a salad and you’re set for a delicious meal in way under 30 minutes.
Nikalene has been super busy putting together her brand new book ‘A Little Taste of Mexico’ which will be coming out in August. We can’t wait!
Stay up-to-date with everything Skinnymixers by checking out Nikalene's blog or joining the super Facebook group.
Links mentioned:
Skinnymixer’s Creamy Mustard Sauce
Skinnymixer’s Whole Grain Mustard Recipe
Skinnymixer Books

Tenina from Cooking With Tenina:
Tenina has shared two of her ‘go-to’ quick Thermomix dinners, both of which are Thai inspired. First up we’ve got the Thai Chicken Basil with Chilli and secondly we have the Beef Basil. We LOVE how Tenina uses the term ‘Fake Away’ and with these recipes it’s almost (if not definitely) easier to whack these on in the Thermomix rather than heading out to a take away shop.
These recipes both have only 4 steps and take less than 15 minutes (plus marinating time for the beef). As these are so quick and easy, you can put both of them together, boil some rice and you’ve got yourself a Thai take away meal that you will be able to fool your friends into thinking is the real deal.
We covered the Beef Basil in a recent episode of the podcast - Episode 103: Basil Recipes.
Tenina has been super busy with her Insider's Club which is packed full of recipes, videos and resources that is growing bigger and bigger all the time. Check it out over at tenina.com.
Links mentioned:
Thai Chicken Basil with Chilli Recipe
Beef Basil Recipe
Tenina’s Insider’s Club
Episode 103 - Thermomix Recipes to use up Basil

Sophia from Thermomix Baking Blogger:
Sophia has shared with us a recipe that will be coming out in her new book due late August. Jerk Chicken.
If you haven’t tried any Caribbean style food before Jerk Chicken is a great place to start. We cannot wait to get our hands on this full meal with coconut rice and black beans. While you’re waiting for that though you can check out Sophia’s current book ‘Home Baked’ which is beautiful and packed with classic and modern baking recipes for your Thermomix.
If you just cannot wait for some Jerk Chicken, we released a Jerk chicken wings recipe on the blog which you can try.
Links mentioned:
Thermomix Baking Blogger
Home Baked
The 4 Blades Jerk Chicken Wings

Alyce from Alyce Alexandra Cookbooks:
Bone broth is just one of those things that is so good f...

T4B112: Thermomix Pumpkin Soup Recipes  

Looking for the best Thermomix Pumpkin Soup?
In Episode 112, we share three delicious Thermomix pumpkin soup recipes (and also a great recipe for making your own chicken stock!) It’s getting pretty chilly here in Brisbane and these three soups are deliciously warming. If it’s not particularly cold where you are, never fear, a classic (or not so classic) pumpkin soup is a great starter or easy dinner.
Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)
The recipes we chose this week are:
Recipe 1 - Chicken Stock (from Skinnymixers)
A key component of soup is, of course, stock. We generally use the vegetable stock concentrate that is straight out of the recipe book that was shipped with our Thermomix but we thought we would use this opportunity to try something new. So we gave the Skinnymixers base stock recipe (that can be made as either chicken or beef) a go. This recipe is also in the Healthy Mix cookbook. It was SO easy and a really nice change in the stock department.
Recipe 2 - Best Ever Pumpkin Soup (from The Recipe Community)

This is a delicious traditional style pumpkin soup. The colour is a vibrant orange and the taste is pure, robust pumpkiny goodness. Polly absolutely LOVED this soup too, it was fantastic for her little 18 month old spoon technique development. This Thermomix pumpkin soup was really quick to make too.
Recipe 3 - Super Easy Roast Pumpkin Soup (from The Organised Housewife)

This soup is really creamy and light, a perfect starter dish. It’s also super easy and the fact that a lot of work is done early with the pumpkin and onion roasting in the oven it means you can do other things with your Thermomix while it’s roasting. 
Now we couldn’t follow this recipe to the letter as we have a TM31 and the quantity was a little much. So we could only get 790g of stock in before reaching the max line. As always (especially with soups) no matter what the recipe says don’t go over that max line as it’s just not safe. Also, we went up to Speed 3 instead of Speed 2 so that the soup incorporated and heated properly.
Recipe 4 - Coconut Curried Pumpkin Soup (from Skinnymixers)

If you love your pumpkin soup and you want something just a little bit different this recipe is a ripper. It’s got a really nice and mild curry flavour (not spicy at all) and the coconut cream led to a beautiful creamy consistency. We didn’t have the Babas curry powder but we did have some of our Malaysian Meat Curry Powder which we created when we needed to make our own curry powder for some Skinnymixers recipes.
Here are some cool tips from this podcast...

Subscribe to our email list to get a soup recipe to use up those veggies in the fridge
If you do find yourself making stock, plan to do a soup straight after so you don’t have to clean the bowl.
Check out The Organised Housewife for some great soup freezing tips

Are you a pumpkin soup lover? Are you going to give any of these recipes a go? Let us know by leaving a note in the comments below!
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B112: Thermomix Pumpkin Soup Recipes appeared first on The 4 Blades.

T4B111: Thermomix Chocolate Biscuits  

Looking for Thermomix chocolate biscuits?
In Episode 111, we share three delicious Thermomix chocolate biscuits that will suit all dietary styles, from decadently delicious to healthy and yum.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)

The recipes we chose this week are:

Recipe 1 - Milo Cookies (from Thermotwinning)

Milo lover? Thermotwinning has some recipes you need! We accidentally left the grated chocolate in, rather than adding at the end - still worked great! This recipe made a tonne of biscuits (about 60!) and were loved by everyone who tried them. To roll them out we use the handy technique of spooning out dollops of mixture onto the baking paper, and then (using wet hands) we rolled up each cookie, and then pressed down with a fork. We left them in the oven a little longer so they would be a little more firm, but stick to the recipe if you like very chewy Thermomix chocolate biscuits.

Recipe 2 - Choc Orange Cookies (from The Sweets Issue of The 4 Blades Magazine)

 

These are Bec’s favourite Thermomix chocolate biscuits. Oh boy, are they a favourite! Beautiful flavours of choc and orange, without the sugar or grains. Practically a health food, right? They are quite fudgey and decadent. In fact… this mixture is also delicious before it’s cooked (oh my goodness… so true)!

Recipe 3 - Variation of Gluten, dairy, nut and egg free biscuit cookies (from Low Tox Life)

We really wanted to share Thermomix chocolate biscuits that would be suitable if you needed to avoid gluten / dairy / egg / nuts. These are a really great option. The original recipe wasn’t chocolate flavoured, so we made a few adjustments to the recipe to fit the bill of Thermomix chocolate biscuits.

Here they are…
Step 1 - Add 2 Tbsp chia seeds to 5 Tbsp water in a small bowl. Stir and set aside. (if you can have egg, just add an egg to Step 3)

Step 2 - Add sunflower seeds (85g) and pepitas (95g) to the bowl. Grind Speed 8 / 10 seconds. Coconut doesn’t really agree with us, so we added almonds (110g) to this step, and omitted the coconut in the next step.

Step 3 - Add tapioca starch (110g), the chia mix, butter or coconut oil (100g), cacao (2 Tbsp), honey (50-100g, depending on preferred level of sweetness) and coconut (1 cup). Combine Speed 8 / 15 seconds.

We then used the rolling method mentioned above in the Milo Cookies and baked in a 180C oven for 12-15 minutes. Joe ate them all. Both batches. Need we say more?

Here are some cool tips from this podcast... 

Here is the Oxo peeler that we love. It's well worth the $12.95!

Have we featured your favourite chocolate cookie? Leave us a note in the comments below! 

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B111: Thermomix Chocolate Biscuits appeared first on The 4 Blades.

T4B110: Thermomix Shortcrust Pastry (& Quiche Lorraine!)  

Thermomix Shortcrust Pastry, in no time!
In Episode 110, Sophia from Thermomix Baking Blogger gives you the tools you need to grow your kitchen confidence to make your own shortcrust pastry, and a delicious Quiche Lorraine to be proud of. You will love this quick and easy dinner from scratch.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)
Shortcrust pastry… which one is that again?
Shortcrust pastry is the pastry you choose for making the deliciously buttery, crumbly pastry that you will find at the base of a tart, or a quiche.

It takes MUCH less time than puff pastry… in fact, it takes quite a ‘short’ amount of time to make it. It’s easy to pre-prepare and freeze.
Why make your own?
Not only is it more buttery and more crumbly, but it's cheaper too!

For the recipe, follow the dough instructions from Sophia's guest post: Quiche Lorraine.
There are two MUSTS when making your own shortcrust pastry…

Always use cold butter.
Always chill your pastry before using it.

Your pastry should be crumbly, without being too dry (that’s how to tell you've added just the right amount of water!)
Quick guide to blind baking...

Roll out to 5cm more than the diameter of your dish.
Roll up onto your rolling pin and lay it on top of the tart dish, like putting a blanket on it.
Prick the base with a fork.
Line with baking paper and fill with baking beans (ceramic, or dried). They act as a weight. Don't use beans out of a tin. Bake for 10-15 minutes.
Remove the beans and the paper before baking for another 5 minutes.

Need a visual?

Choose your filling, and off you go! Sophia recommends (from her book, Homebaked)...

Choc Hazelnut Tart
Quiche Lorraine (which you can make vegetarian by leaving out the bacon)

How can you tell if it is done? The wobble test!
Armed with your oven mitts, take your quiche from the oven and give it a bit of a wobble. If the middle is moving, it needs more time. If it is set, it's ready!

Looking for a gluten free option? 

If you loved this episode you will probably love... 

Our puff pastry master class with Tenina
Our croissant making workshop with Sophia

The shortcrust recipe and method that we walked through in this episode can be found in Thermomix Baking Blogger’s fabulous recipe book Homebaked – ThermoMix.Bake.Eat.Repeat, redefining baking with Thermomix. In this book you will find a mouthwatering collection of over 50 recipes, guides and tips on baking with Thermomix. It is packed with all the necessary tricks you need to tackle every type of dough with your Thermomix. Each printed copy comes with a free eBook.

The book is perfectly divided into sections by dough type, including instructions for each dough, how to guides and tips to create the perfect dough. From sweet yeast dough to choux pastry, Sophia has not left anything up to chance. Whether you make a succulent chocolate babka for breakfast or a fantastic Quiche Lorraine for dinner, this book will guide you through it and inspire you to bake more at home. Because nothing says home like the smell of baking.

Homebaked includes:

Sweet Yeast Dough
Shortcrust Pastry
Choux Pastry
Bread Dough
Filo Pastry
Puff Pastry
Danish Pastry
Rough Puff Pastry

Want to receive a copy of Home Baked from Sophia? One of our lucky listeners will be gifted a copy. Simply check out the contents list and tell us which (one) recipe you would like to make MOST in the comments below, by midnight, Sunday July 10 2016.

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to...

T4B109: Thermomix Lamb Recipes  

Love your lamb? You need these Thermomix Lamb Recipes!
We make choosing Thermomix lamb recipes easy in this episode of the podcast by featuring three yummy options that make great use out of the various functions of your Thermomix. Looking for more great options? We will point you in the right direction!

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)

To kick off this week's podcast we ran through the food we took away with us on a recent weekend away with friends:

Triple batch of Grain Free Pizza Bases (done as a double and a single) which we cooked on the BBQ - delicious!
The Grain Free Sandwich Loaves (which you can find in The Tea Party Issue)
Triple batch of Grain Free Flat Breads (from The Made in 30 Issue)
The pulled pork from The Budget Issue - YUM!

The recipes we chose this week are:

Recipe 1 - Moroccan-Inspired Lamb Stew (from If We Have to Eat)

 
We were on the lookout for a yummy lamb stew that didn't use honey or dates... and found this winner dinner! It uses delicious spices and is packed with veggies. It cleverly uses the Varoma to cook the vegetables, allowing it to have a larger overall volume, making it great for bigger families.  A couple of quick recommendations for this recipe: it was a wee bit salty for us so next time we will only put 20-30g of the vegetable stock concentrate. We will also cut the veggies in slightly smaller pieces, and use only about 300g of eggplant. Don't like eggplant? Try adding pieces of capsicum at the end!

Recipe 2 - Lovely Herb and Garlic Lamb Shoulder (from The 4 Blades Magazine)
This is one of the most DELICIOUS Thermomix lamb recipes that you will come across. It has been featured in The Steaming Issue Vol II of The 4 Blades Magazine. We have tested and retested so this is a great option for creating a yummy Sunday roast, especially if you haven't made a roast before as it's so easy. We have also included instructions for you to make roasted and steamed vegetables so that it will suit larger families.

Recipe 3 - Pesto Lamb Steak in the Thermomix with Pesto Mash (from The 4 Blades)

Steak in the Thermomix? No way! Well, we experimented with it, and came up with a good result! We think that this could be one of your new favourite Thermomix lamb recipes.

Looking for more Thermomix Lamb recipes? Here are some of our favourites...

Rolled Roast Lamb with Festive Stuffing - The Festive Issue
Rosemary Citrus Seasoned Butterflied Lamb Leg - The BBQ Issue
Lamb Shanks with a Zesty Rosemary Crumb - The Steaming Issue V2
Hearty Lamb and Veggie Soup also featured in The Healthy New Year Issue
Super Quick Marinade for BBQ Lamb
Lamb Ragu
Bec's Go-To Stew

Please share your favourite Lamb Thermomix recipes, leave us a note in the comments below! 

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B109: Thermomix Lamb Recipes appeared first on The 4 Blades.

T4B108: Thermomix Puff Pastry with Tenina  

Thermomix Puff Pastry is better than store bought!
Listen in to Episode 108 as we join Tenina for a master class about making amazing Thermomix puff pastry at home!

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!)

We LOVE giving you the tools to grow your kitchen confidence.

We asked Tenina to join us on the podcast to walk you through an amazing recipe for making your own puff pastry. The recipe, originally created by Helene from Super Kitchen machine, has been tweaked by Tenina over time. She explains the role of the ice, and also the way that the addition of vodka leads to an even better end result.

You can find Tenina's recipe here.

Watch Tenina's video below for a visual guide to making your own puff pastry.

It has also been featured in the Easter Subscriber-Only Bonus Issue of the mag, available to all mag subscribers.

We had great fun exploring Tenina's new Insider Club, where she shares more awesome videos, including the yummy Lemon Cheesecake Puff with Berries that we talk about during the podcast! You can find out more about it here, or in the podcast.

Have you made your own puff pastry? Tell us about it in the comments below! 

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

The post T4B108: Thermomix Puff Pastry with Tenina appeared first on The 4 Blades.

0:00/0:00
Video player is in betaClose