Keep-Your-Hands-Clean Garlic and Ginger Marinade

We all need a handful of meals that we can pull together in the shortest of times.  Of course, having a Thermomix in your kitchen makes that task very easy.  It's the nights when I am really pushed for time that I appreciate my Thermomix the most.

This marinade is one that we use often in our house. It is fast and fresh and can be served a multitude of ways.

The best part of this marinade, besides the flavour, is that you don't have to get your hands dirty.
It is probably too easy to even warrant calling it a recipe....let's call it inspiration. I think it's worth sharing.

We most often use tenderloins and steam it with cauliflower rice and vegetables.  The whole meal taking around 16 minutes to cook.

Marinated BBQ Thigh Fillets with Steamed Vegetables and Cauli Rice

Keep your hands clean Garlic and Ginger Marinade - in the Thermomix


  • 3 cloves of garlic, peeled
  • 1-2cm piece of ginger, washed
  • 10 ml tamari or soy sauce
  • 10 ml oil ie sesame
  • up to 700g chicken pieces - this marinade is great for any cut of chicken: diced fillets, tenderloins, wings and even drumsticks. Choose cooking method and times to suit


Place ginger and garlic into TM bowl and chop Sp 8/5 secs
Add oil and tamari (I don't measure, I just drizzle into the bowl). Add chicken pieces.
Mix Reverse/Sp3/5secs. Done!

Cooking Options

STEAMING: Using tenderloins, place in the Varoma tray with vegetables in the Varoma dish and rice in the steaming basket. Add 900ml of water and cook Varoma/16 -20 mins/Sp4. Ensure the chicken is cooked before serving.
BAKING: Using any cut of chicken, place in an oven proof dish, loosely cover with foil and bake in the oven for approx. 30 - 40 mins, 180'. Cooking time varies, depending on the cut of meat.
BBQ: Grill on the BBQ for a delicious charred flavour


I blog. Do You?

Blogging is a great platform for sharing ideas, inspirational photos and educating others.  I started this blog because I love to inspire my customers.  I want them to get the most out of their Thermomix.  I enjoy playing with food photography and sharing my recipes.  In addition to posting on this blog, which I am hoping to do a bit more of in 2015, I read blogs ... lots of them ...often. 

Are you always checking your favourite blogs on a regular basis?  Do you spend a bit of time looking up individual sites?  Why not have them all in one place, so you can see what's new, at a glance.    A RSS reader will do this for you and I use Bloglovin.

Bloglovin allows you to enter the blogs you read, categorise them and choose to read now or read later.  It allows you to save your favourites and comment easily.

This is what Bloglovin has to say about what they do “Reading blogs can be a pain in the ass. We created bloglovin´ so you wouldn’t have to visit un-updated blogs, open ten windows in your browser, or forget your favorite blogs web-addresses. With bloglovin´ we wanted to make your blog reading fun and easy.”

If you would like to set up an account, you will find this tutorial very helpful.


Mango and Lime Syllabub

Mangoes are beautiful at this time of year.  My local green grocer often sells the ripe ones at a bargain price.  When he does, this dessert is on the menu.  A very simple dish that is low in sugar but packs a punch in flavour.

Mango and Lime Syllabub

Recipe by Tamara Morris - My Melbourne Thermomix

  • 50g white sugar
  • 3 sprigs of mint plus a few leaves for garnish
  • 1 lime, peel of
  • 300g (appox 2 large) mango flesh
  • 600ml cream
Cooking Directions
  1. Place sugar, leaves from mint and lime peel into a dry TM bowl. Mill Speed 10, 15 seconds. Set aside.
  2. Add mango flesh to the bowl and puree Speed 5, 10 seconds. Set aside.
  3. Add butterfly to TM bowl, then add cream. Whip cream on Speed 4 until stiff peaks form, be careful not to over beat. Add mango and 2 tbsp of the sugar mix. Gently fold with the spatula to combine. Place into serving glasses and refrigerate until serving. Serve with a sprinkle of sugar mix and a sprig of mint


Two Beautiful Sauces

I always love to have a few beautiful sauces or dressings in my fridge.  It means pulling together healthy, tasty meals is a simple task.  I especially love to add a bit of zest to my own lunchtime fry-up of leftovers and steamed or roasted vegetables (also often found in lovely glass bowls in my fridge)

The warmer weather of late has thrown my herb garden into a flurry of growth and greenery.  As many of my favorite concoctions start with a base of herbs, what better time to be inspired than Spring!

I thought I would share with you two quick and easy sauces I made today, and suggestions of ways they can be used.  Both complement similar dishes, however one has a definite middle eastern taste, whilst the other gives a more traditional Mediterranean flavour.  With two cloves of garlic each, both of them pack a punch!

Garlic and Coriander Yoghurt Dressing

1 clove garlic
Two sprigs of mint
½ bunch of coriander
125g Greek yoghurt
1 lemon – halved
40ml olive oil

Place garlic, mint and coriander into mixing bowl and chop 5 secs/sp 7.
Add yoghurt and put lid and MC in place. Squeeze juice of lemon onto the lid. Blend 30secs/sp3. Whilst blades are turning, drizzle oil onto the lid so that it slowly emulsifies into the yoghurt.
Drizzle dressing over the salad and serve the remaining in a jug or bowl.
Serve with:
  • any middle eastern morsels, such as felafels, 
  • a dressing to the famous beetroot salad 
  • tossed through some steamed green beans 
  • garnish for any morrocan or middle eastern meat dishes 
  • drizzled over BBQ kebabs 

Salsa Verde

2 cups of mixed herbs ie parsley, basil, oregano, mint
2 cloves of garlic
3 anchovy fillets
2 tsp capers
2 tsp mustard
Juice of a lemon
30g olive oil

Start by making the Salsa Verde. Combine all of the ingredients except the mustard, oil and lemon juice into the TM bowl, chop on Speed 6 for 10 seconds.
Add mustard and lemon juice and combine on Speed 4. Whilst blades are still turning add the oil slowly. Scrape down the bowl and process a little bit more if needed.

Serve with:
  • beautiful over steamed fish or chicken as in here
  • tossed through steamed greens; ie beans, asparagus and brocolini
  • as a dressing for a simple salad of roasted capsicum and chickpeas
  • great over any BBQ meat

Baked Chicken with Lemon and Harissa

Are you entertaining this long weekend?  This is your dish!

It was well loved favourite of mine before Mr T arrived in my kitchen. Now that I've converted the recipe to the Thermomix, it's even better.

The quantities below make a double batch as it is a wonderful dish to freeze.  Having a serve in the freezer means that inviting friends over at the last minute is never a stress. It's also a prepare-ahead meal (the morning or day before) which gives it another tick on my list for entertaining.

Whilst the chicken is baking in the oven I usually steam some rice and green beans.  When served with the famous Thermomix beetroot salad or even my Winter Salad it makes a delicious, healthy dinner. 

Baked Chicken with Lemon and Harissa

Serves two meals for 6-8

4 tbs cumin seeds
4 tbs coriander seeds
1 cinnamon quill
1 tsp cloves
3 lemons
2cm piece of fresh ginger - washed
2cm piece of fresh turmeric - washed (use 3tsp dried if unavailable)
6 garlic cloves - peeled
3 onions - peeled and quartered
200ml extra virgin olive oil
2 tsp sugar (optional)
1 tbs harissa paste
2 tbs tomato paste
1.5 tsp smoked paprika
16 chicken thigh fillets/chicken pieces
Rresh, chopped coriander to garnish
Serve with beetroot salad, rocket leaves and feta, steamed rice and green beans, yoghurt and mint leaves
  • Place cumin, coriander, cloves and cinnamon stick into TM bowl.  Dry roast 4 mins, Varoma, Sp2. MC off.  Allow to cool, then grind Sp 8, 6 secs
  • Peel lemons with a peeler, add peel, ginger, turmeric, garlic to the bowl and chop Sp6, 10 secs.
  • Add onions and chop roughly Sp4, 5 secs
  • Remove pith from lemon and slice flesh into rounds.  Add to TM bowl with oil, sugar, paprika, harissa and tomato paste. Combine Reverse Sp2, 10 secs.
  • Divide the mixture into two large ziplock bags and place 8 chicken fillets into each bag.  Seal and massage the marinade into the chicken.  Place one bag in the fridge to marinate and the other in the freezer for another day.
  • When ready to cook, preheat the oven to 190' and place chicken and marinade into a large baking dish with pieces nicely arranged.  Roast 40-45 minutes until cooked through.
  • Meanwhile prepare your sides: Steam rice in TM and add green beans to the Varoma tray in the last 2 minutes of cooking.  Toss beans with olive oil, a sqeeze of lemon and two handfuls of slivered almonds (roasted on a tray in the oven).
  • To serve, place rice on a platter, arrange chicken pieces on top, pour remaining sauce over the top and garnish with coriander.
  • Beetroot salad can also be made ahead of time.  To serve, arrange on a rectangular platter with rocket leaves underneath.  Top with crumbled feta.
Some Notes: 
Chicken can be frozen into smaller serves. 
For an easy mid-week meal for one or two, steam single serves of chicken (cut into smaller slices with plenty of marinade) in Glad Bake 'nests' . Cook in Varoma dish with some vegetables in the tray whilst the rice is cooking.  Steaming will take around 16 minutes. 
If in a rush, use pre-ground spices and add with the with the oil and harissa.
You can make your harissa in the Thermomix.  You may want to add another tablespoon if you enjoy a bit of kick to your bite.


Hot Nights :: Cold Chicken Dinner

Hot Melbourne nights call for quick and easy meals.  As the temperatures soar, it's hard to be inspired in the kitchen. A dinner that can be prepared in the morning is always popular and this dish ticks all the boxes. This simple meal is delivers on flavour.

Start with up to 650g chicken tenderloins.  Place them in the Varoma tray and bowl.  Fill the TM bowl with 900g water, that's just below the 1ltr mark on the bowl.  Place the rice basket in and pour in the right amount of rice for your gang.  Place the lid on top, the Varoma trays in place and cook 15 mins/Varoma/Sp 4. 

At the end of the 15 minutes your rice and chicken should be cooked.  Cut through a tenderloin to check.  Steaming tenderloins and some veges like this (you can pour a little soy sauce on top for flavour) is a perfect dinner for fussy kids who like their food plain.  But for this dish, we are going to shred our chicken.  Empty the water and place all the chicken into the TM bowl.  Shred chicken for about 10 sec/Reverse + Speed 4.  After this pop your rice and chicken into a covered bowl to refrigerate.  This dish is served cold with a hot sauce on top. 

Ten minutes before ready to serve make the sauce to pour on top of the chicken.  I cook this sauce in a frypan or wok as you really need the high temperature from the hotplate. Heat about 2 tbsp of oil in pan.  Meanwhile, pop a large knob of ginger and three of cloves of garlic into TM bowl and chop 5sec/Sp 7.  When the oil is almost smoking add the ginger and garlic and let it sizzle away until golden brown.  When it reaches that point pour in about 2 tbsp of soy sauce and then pour immediately onto cold chicken.  Top with fresh coriander and spring onions.

Don't wash the bowl out,  just place some capsicum, cabbage, carrot and coriander into TM with some Asian dressings; sesame oil, lime juice, fish sauce and white vinegar and chop speed 4 until desired consistency.  Dinner is done!  A great cold dinner that took only about 15 mins of prep work in the kitchen.

P.S. I often cook a little more chicken and keep it for lunches.  Another post for what to do with that!

Enjoy your weekend!


Handmade Moisturiser in the Thermomix

Summer is coming and along with it nice skirts, shorts and a little more bare skin. Who wants smooth, soft skin?  I usually find that once my family hits the beach we find ourselves using copious quantities of moisturiser all round.  When it's lathered on all the family I really like to know that what I am putting on their skin is all natural.  Given we use so much of it, it's great to make sure it's affordable.

Imagine if you could make your own hand cream and moisturisers.  With a Thermomix it is easy!

It is amazing to think that with a Thermomix in your kitchen you can whip up a couple of pots of luxurious moisturiser in about ten minutes. Since what you put on your skin gets absorbed into your body, it's nice to know exactly what is going into it.

When you start to make your own moisturiser it becomes obvious just how much water it contains. When you buy an expensive moisturiser from the shops, most of what you are buying is water!

Before you make your moisturiser you need to purchase a few ingredients.  Most of them you will be able to buy from a health food shop but two you will have to source specifically; Vegetable Glycerin and Emulsfying Wax.  These are both available from speciality stores such as Auroma, New Directions and Aussie Soap Supplies.  You can also purchase the other ingredients from them, in bulk quantities and at cheaper prices than you would from a health food store.

To give you an overview of how a lotion is made and why the Thermomix is so suitable I will briefly explain the steps.  A lotion is an emulsion between an oil phase and a water phase.  A successful emulsions requires both phases to be heated to 70'.  The water phase is then added to the oil phase with significant agitation (think of making mayonnaise). It is both the blending function and the precise temperature control that make the Thermomix so ideal.

There is a lot of flexibility with quantities and ingredients and so the recipe below is more of a guide than hard and fast instructions.  Experiment with different oils, different ratios and see what you like. One thing I would always recommend is that you keep a little notebook with each variation you make and the date.  There is nothing more frustrating that finally finding the right mix and not remembering the recipe!


Ingredients - this recipe can easily be doubled
Water Phase - around 70%
- 130ml filtered water
- 10ml vegetable glycerin

Oil Phase - around 30%
- 50ml oil of your choice; almond, olive, jojoba, coconut are all great
- 15g emulsifying wax
- 1/4tsp citrus (any kind) seed extract - a natural preservative

Essential oils of your choice

To start you want a very clean Thermomix so that there is no contamination. I wash my Thermomix bowl with 100ml of vinegar and 500ml of water and heat on Varoma, 5mins, Sp 4.  Empty.
Also, fill your Thermoserver with hot water to heat briefly.  Tip out before use.
Now, place the filtered water and glycerin in the TM bowl.  Heat to 70', 2 minutes, Sp 3  Pour into empty Thermoserver to keep warm.
Add oil phase ingredients to TM bowl making sure the wax pellets aren't sitting on the blades (or they won't melt). Heat to 70' 2 minutes, Sp 3.
Insert butterfly and place lid on top with MC inverted.  Start your Thermomix at 5mins, 70', Sp 4.  Slowly pour the water phase onto the top of the lid.  When you are adding the water, add it slowly to start with and then you can speed it up, just like a mayonnaise.  You want it all to mix for another couple of minutes after you have incorporated all of the water.

When it is finished it is very runny, nothing like a cream.  Don't fear!  Pour it into your sterilised containers and let it set with the lid off.  Make sure you wash your bowl, lid, MC and butterfly in hot soapy water immediately. When I make moisturiser I actually pop these all (minus the blades) in the dishwasher.

You can add some essential oils into the oil phase if you like but I don't.  I add mine after. I often make a batch, or a double batch, pour and let it set. Then I doctor up each little jar to suit the end purpose or recipient.  For example, I make several small jars for my children simply to use as a carrier for their essential oil blends.  I have one for sleeping, one for mosquito bites, one for studying etc.  They each have a little first aid kit in their bedrooms.  Then I make up a cream for my husband, it is scented with more masculine oils.  Into my own I love to add some of the more nourishing oils like rosehip and camellia with some essential oils like lavender, orange and rosemary.

It is best to keep your cream away from sunlight and only use clean hands to dip into it.  If not using straight away, keep refrigerated.