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1/401344 622 344 I www.UKThermomix.com I info@UKThermomix.com

My Thermomix - no need to cheatat cooking! By Denise BullI received my Thermomix two years ago as a

wonderful birthday present and I use it every day.

The thing I like most is that with this one kitchen

appliance I can make complete meals easily

and with very little washing up too! One of myfavourites is the All-in-One Salmon Tikka

Dinner with Rice which I discovered at one of

the Thermomix Cookery Classes. My husband

Martin, who is not very keen on salmon,

thought it was delicious. To get someone to eat

a meal that they would normally avoid and have them

say they really enjoyed it is a great achievement!

There is currently an emphasis on TV and in cookbooks on taking

shortcuts to assemble meals quickly. Thermomix gives me an alternative

approach. I can cook everything from scratch with wholesome, traditional

ingredients and achieve better tasting, healthier food, all with lesseffort. Everything is improved - there is no need to compromise. For me,

Thermomix turns good ingredients into great tasting food with superb

avours and textures... and with hardly any effort.

In our second issue of My Thermomix, we bring you morepersonal stories of Thermomix users and several delicious

recipes for you to try. One of the great pleasures of workingwith Thermomix is how delighted our customers can be - we

certainly have a rich source of user stories! In this issue, we hearabout Denise Bull who regularly attends our cookery classes,Daniela Renno, a Thermomix Demonstrator in London andJohn Campbell, Executive Chef of The Vineyard at Stockcross.

By the way, thank you for all your feedback on our rst issue.Janie Turner, UK Thermomix

Issue 02

May 2008

The Vineyardat Stockcrossand its two Michelin-starred

restaurant was our venue

last year for a very special

customer event attended

by 20 Thermomix owners

and their guests. The chefs

showed us how they use

Thermomix in every section

of their kitchen and treated

us to a demonstration of howthey make their ice cream

mixes and pasta dough

with Thermomix. Our tour

of the kitchen was followed

by a fascinating visit to The

Vineyards amazing wine cellar.

We are delighted to prole

John Campbell, Executive

Chef, and his Head Chef,

Peter Eaton, in this issue

together with two of JohnsThermomix recipes.

contentsMy Thermomix

The Vineyard

Thermomix on TV

John Campbell Recipes

Cookery Classes

Full Steam Ahead

ThermomixTips

Daniela Renno

Spring Recipes

Thermomix on TV! With so many professional chefs relying onThermomix in their kitchens, it was no surprise that top chefs competing

in BBC2s Great British Menu insisted that Thermomix

was available in the competition kitchen. This popular

series concludes in June with the winners cooking for

a gathering of chefs and celebrities hosted by Heston

Blumenthal at the London Gherkin. You can see GreatBritish Menu on BBC2 at 6.30pm on weekdays.

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Thermomix, The Vineyard, John Campbell and 2 Michelin Stars!

John Campbells genius lies in combining complex elements into dishes that look and

feel simple and natural, and taste delicious. His superb cooking has earned him an

international reputation for innovation, expertise and air.

At the age of 15 John left school to work as a trainee chef and soon after he earned

a coveted Forte Hotels scholarship. In 1997 he moved to Lords of the Manor in

Gloucestershire where he continued to develop his food style and was awarded his rst

Michelin star. John is the author of three internationally renowned books: Formulasfor Flavour, Advanced Practical Cookery, and he has just launched the 11th edition of

Practical Cookery which includes Thermomix methods e.g. ice cream mixes.

John is now Executive Chef of the 2 Michelin-starred restaurant The Vineyard at

Stockcross, and in 2005 he invited Peter Eaton to be his Head Chef. I never wanted

to do anything else but cook! says Peter, who like John started cooking as a young

teenager and later gained invaluable experience at Le Manoir aux Quat Saisons.

Peter is looking forward to his wedding this coming September!

John and Peter are a great team, dedicated to avour and perfection in the food they produce and to passing their

skills on to others. They both love using their Thermomix machines and are constantly working on new recipes and

techniques. John takes his Thermomix with him everywhere in a Thermomix travel bag so he always has it available fordemonstrations and recipe development.

Many thanks to John Campbell for these two stunning recipes.

Pea VeloutThis delicious creamy soup is rich and wonderfully

avourful and the blending in the Thermomix is

outstanding. The colour is amazingly fresh and

vibrant. Perfect for a dinner party. Makes 2 litres.

2 shallots, peeled, cut in half

10g olive oil

1kg frozen peas (1.000 on TM display)

500g milk

100g double cream

100g butter

1. Add the oil and shallots to the TM bowl. Chop 3seconds/Speed 5. Scrape down the sides of theTM bowl with the spatula.

2. Cook 4 minutes/100C/Speed 1.

3. Weigh in the frozen peas and milk. Cook 16minutes/90C/Speed 3 until the peasare tender.

4. Add the doublecream and butter.Blend 2 minutes/Speed8 until very smooth thenscrape down the sidesof the TM bowl with thespatula.

5. Add salt and pepperto taste. Blend 1 minute/Speed 10. Serve hot.

Tip: If youd like to make this in advance, cool the velout

before chilling in the fridge. Reheat gently when ready toserve - 90C/Speed 2 for about 10 minutes.

Chocolate PotsThis recipe is easy, reliable and very impressive.

Serve with cream or ice cream. Makes 6 servings.

320g plain chocolate, broken in pieces

50g butter

200g egg whites (from about 6 or 7 large eggs)

70g sugar

20g rice our1. Melt the chocolate and the butter 4 minutes/50C/Speed 2,stopping once to scrape down the sides of the bowl.

2. Add the sugar and 50g of the egg whites.

Mix 30 seconds/Speed 2.

3. Turn up to Speed 3 and slowly add theremaining egg whites through the hole inthe TM lid; mix until combined.

4. Add the rice our. Mix 30 seconds/Speed 3. Pour into buttered and sugaredoven-proof moulds or ramekins until twothirds full.

5. Cook 6 to 9 minutes at 180C withfan/400F/gas mark 6 until the outside starts

to set but the centre is still a little runny. Aga ovens: bake 6-7minutes on the rack set on the oor of the Roasting Oven.

Note: This dessert happens to be gluten free.

I Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: info@UKThermomix.com I

Thermomix produces

consistently fantastic results John Campbell

On Friday June 13th at 10am we will be hosting a ThermomixDemonstration in the beautiful surroundings of The Vineyardat Stockcross. Those attending are welcome to stay for lunch inthe restaurant after the demonstration and if so, will be offered acomplimentary glass of champagne and a free starter or dessert.

A special Thermomix Masterclass for professional chefs will

also be held at The Vineyard on Monday 15th September.Please call 01344 622 344 for further details.

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Berkshire11th June Wednesday

11am Fast and Easy Indian Cooking

3rd July Thursday

11am Summer Entertaining and

Outdoor Eating

24th September Wednesday11am Breads and Baking for

Starters, Main Courses and Desserts

16th October Thursday

11amAutumn Harvest

Oxfordshire18th June Wednesday

11am and 7pm

Fast and Easy Indian Cooking

16th July Wednesday

11am and 7pmSummer Entertaining

and Outdoor Eating

17th September Wednesday

11am & 7pm Breads and Baking for

Starters, Main Courses and Desserts

1st October Wednesday

11am & 7pmAutumn Harvest

London

16th June Monday11am Mediterranean Dishes

15th July Tuesday

7pm Summer Treats

9th September Tuesday

7pm French Cooking

15th October Wednesday

11amAutumnal Fare

25 per person, per class.

Book by calling 01344 622 344.

Thermomix Cookery Classes 2008

My Thermomix - Top Tips

With the holiday season approaching you might want to treat yourself to some Thermomix cooking atyour holiday venue in which case a Thermomix Travel Bag could come in handy. The bag is made fromhighly durable fabric with a separate compartment for the Varoma. Price : 48 plus post & packing.

Full Steam Ahead!With the current renewed interest in

healthy steam cooking, its good news

that Thermomix has published an

excellent new recipe book

called Full Steam Ahead

with 70 international

recipes prepared using theThermomix Varoma. Book

price : 23.90 including

post & packing to any

UK address.

The TM31 Varoma has recently been

enhanced. It now has greater volume

and a see-through lid. Please contact

us for further details.

Technical Tip When you make

a cake mix or dough and youve

emptied the TM bowl, you can put

it back on the machine for 3 seconds/

Speed 10 to throw off more of the mixture

from the blades to the sides of the bowl.

Then you can use the spatula to remove

the extra mixture, and the blade will be

easier to clean. This is a valuable tip ifyou are using expensive ingredients.

Cooking Tip For a favour boost,

grind some dried wild mushrooms

at Speed 10 in your Thermomix until

they are powdered, then sprinkle over a

risotto or stir into a stew or casserole.

Before After 30 seconds

My Thermomix - A Love Story!By Daniela RennoDaniela joined UK Thermomix in 2005 as a Demonstrator.

Here she describes how she became passionate about her

favourite kitchen appliance.

A visit to my aunt in Italy was my introduction to cooking with

Thermomix and it was the start of my love affair with this

fabulous machine. My aunt had planted the seed with her

wonderful Thermomix cooking and I knew I had to have

one! Less than a week after returning to the UK I became

the proud owner of my own Thermomix. I thought I already

knew what it did, but after a fantastic demonstration I could

see it did so much more.

My Thermomix really does help me by saving both time and money and

enabling me to do so much more cooking. I love experimenting and once

you know the basics, you can do anything in it. Some of my favourites are

home made stock cubes, herb salts, Italian pickled vegetables and beef

with pizzaiola sauce. I also make all my own bread and mayonnaise now.

I didnt imagine that I would become a Thermomix demonstrator, but I am

so pleased that I did its taken me on a wonderful journey meeting people

and learning so much about international recipes.

I love my Thermomix and it has certainly paid for itself in many ways,including saving about 20 per week on my grocery bill for two!

Thermomix on Touris a nationwide series of group

demonstrations for those discovering Thermomix

for the rst time. On 17th June the Tour comes

to the CheeseWorks (www.thecheeseworks.co.uk)

which is owned by Ben Axford, nalist of BBCs Master Chef 2007. The evening

will start at 6.00pm and Ben will be doing a short talk and cheese tasting before

the Thermomix demonstration. Bookings on 01344 622 344.

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All-in-One Salmon TikkaDinner with Steamed Riceand Green Beans

This meal is easy to put together

and the steaming produces very

tender salmon.

1 litre water

up to 350g basmati rice - 70 g perperson

1 tsp sea salt

salmon llets for 1 to 4 people

1 tsp Tikka paste for each portionof salmon (see note below)

ne green beans, topped and tailed

1. Add water to TM bowl. Insert internal

steaming basket.

2. Weigh rice into basket. Add salt on

top of rice.

3. Put lid on TM bowl, leavingMeasuring Cup off. Rinse the rice 10

seconds/Speed 5.

4. Oil the Varoma lightly before placing

the salmon in it, esh side up. SpreadTikka paste on salmon evenly.

5. Place Varoma on top of TM lid. Put

green beans into Varoma tray and

cover with Varoma lid.

6. Steam 20 minutes/Varoma

Temperature/Speed 3.

Note: There will be a recipe for

home-made Tikka Paste in our

forthcoming book Fast and Easy

Indian Cooking by Rosie Laljee and

Janie Turner.

Broccoli, Celery andApple Salad

Thermomix salads are wonderful for

summer BBQs and outside eating.

1 head of broccoli, cut into 5cmchunks

1 or 2 sticks celery, cut into 2cmlengths

2 spring onions, cut into 2cmlengths

1 dessert apple, skin on, cut inquarters, seeds and core removed

2 Tbsp mayonnaise

50g sultanas

50g raisins

50g toasted nuts or seeds, e.g.hazlenuts, sunower seeds

1. Add rst veingredients to TM

bowl.

2. Chop 7seconds/Speed 4.

3. Add sultanas and raisins. Stir to mix

with the TM spatula.

4. Serve topped with toasted nuts or

seeds.

Fennel and Cucumber Salad

This delicious salad literally takes

seconds to make and the salad

dressing is mixed in at the same time!

1 fennel bulb, cut into chunks 1 dessert apple, skin on, cut in

quarters, seeds and core removed

5g to 10g fresh parsley orcoriander leaves

10 cm English cucumber, cut into3 pieces

1 tsp lemon juice or cider vinegar

1 Tbsp olive oil

a few grains sea salt and severalgrinds of fresh pepper

1. Add all ingredients to TM bowl.

Chop 4 seconds/Speed 4.2. Scrape down the sides of the TM

bowl with the spatula.

3. Chop again 2 seconds/Speed 4

if required.

Lemon PuddingSurprise Cake

This is a delicious pudding - a light

lemon sponge cake magically forms

above its own lovely lemon custard.

Serve hot or cold with cream.

2 large lemons,

skin of 1 andjuice of both

230g granulatedsugar

4 eggs,separated

25g butter

50g plain our

500g milk

1. Thinly peel the skin from 1 of the

lemons. Add the peelings and the sugar

to the TM bowl. Grind 20 seconds/

Speed 10.

2. Add lemon juice from both lemons,

egg yolks, butter, our and milk. Mix 30

seconds/Speed 8. Pour out into a large

bowl if you only have one TM bowl.

3. Wash your TM bowl (or use your

second TM bowl) with hot soapy water

and dry it so it is entirely grease-free.

4. Insert Buttery Whisk and whisk the

egg whites 2 minutes/Speed 4 until they

are stiff peaks. Remove Buttery Whisk.

5. Pour egg yolk mixture into the TM

bowl with the egg whites. Mix 15

seconds/Speed 3.

6. Scrape down the sides of the TM

bowl with the spatula. Mix again 5

seconds/Speed 3 then pour into a

buttered oven-proof dish.

7. Set the dish into a roasting pan and

pour boiling water from the kettle into

the roasting pan so water comes half-

way up the sides of the pudding dish.

8. Bake 35 minutes at 180C/350F/gas

mark 4. Aga Ovens: Bake 30 minutes

on the rack set on the oor of the

Roasting Oven.

This is a periodical publication for Thermomix owners in the UK. We would like to

distribute as many copies as possible electronically as a PDF email attachment. If youwould prefer to receive the newsletter by email please contact us via the UK Thermomix

web site and update us with your current email address. Please use the web site too to give us any

feedback about My Thermomix or suggestions for future articles & recipes.

Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: info@UKThermomix.comUK Thermomix, Pinehill, Sunning Avenue, Sunningdale, Berkshire, UK, SL5 9PW

UK Thermomix is the sole approved Vorwerk Distributor for Thermomix in UK & Ireland

My Thermomix recipe instructions are written for theThermomix TM31. Please contact us for advice onadapting the recipes for Thermomix TM21.

MORE RECIPESA new seasonal recipe appears onthe Thermomix web site monthly