Top 15 Thermomix recipes according to our experts

Surely if you decided to buy this well-known food processor it was because in the presentation of it they cooked a dish so fast and easy that left you with your mouth open, or because your mother, sister or best friend assured you that there was a recipe that was worth making with it because it never failed. Whatever it is, the truth is that we all have a favorite recipe to make with this one and today we are going to tell you what are top 15 best Thermomix recipes according to our experts.

Of course, any of them can be prepared without the help of this robot, but we must admit that when you try it you get hooked, because you don’t have to stir for fear of food sticking, because you don’t have to dirty ten kitchen utensils and because the recipes always come out round. Can you ask for more? These are our favorite recipes, what’s yours?

1.Arroz caldo

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In general, all rice dishes come out great with the Thermomix, both rice broths and risottos, as well as rice for sushi or simply boiled rice. The point that is achieved is perfect, and I tell you someone who finds it very difficult to get the cooking point to this cereal. It is enough to follow to the letter the times that mark the recipes and the result will conquer you.

  • Ingredients: Garlic clove 1, Extra virgin olive oil 30 g, Small chopped pork ribs 300 g, Frozen peas 60 g, Small ripe tomato 1, Sweet paprika 1/2 teaspoon, Water 600 ml, Concentrated poultry stock cube 1, Red bell pepper 80 g, Salt to taste, Round rice 150 g.


  • Preparation: Put the peeled garlic and the oil in the glass and crush 5 sec/speed 5. Add the ribs and sauté for 20 min/temp Varoma/reverse rotation/spoon speed. Add the peas and the diced tomato and program 5 min/temp Varoma/reverse rotation/spoon speed. Add the paprika, the water, the stock cube and the salt and program 20 min/100º/reverse turn/spoon speed. Add the chopped bell pepper and the rice and program 13 min/100º/reverse turn/spoon speed. Let stand 5 minutes and serve.



Free Photos Of Lasagna

Earlier I told you that more than one of us has bought this robot because we fell in love with a recipe. I recognize that this is what happened to me with lasagna, a recipe that I was very lazy to make. Since I got the Thermomix I have never again prepared a béchamel sauce or a Bolognese sauce without it. The result is always impeccable, especially the bechamel in which no lumps are formed. a delight!

  • Ingredients: York ham 100 g, Broccoli in small florets (without the stem) 300 g, Salt, Onion 100 g, Garlic clove 2, Extra virgin olive oil 30 g, Liquid cooking cream 400 g, Ricotta cheese 250 g, Grated Parmesan cheese 70 g, Chopped walnuts 50 g, Ground black pepper, Precooked lasagna sheets 18, Grated Mozzarella cheese 100 g.


  • Preparation: Set the oven at 180 degrees. Trim the ham, then set it aside. Boil the steamed broccoli, if we do it in Thermomix put 250 g of water in the glass, put the broccoli in the Varoma and program 10 min / Varoma / speed 1. Follow the instructions on the package to prepare the lasagna sheets. Chop the onion and garlic and sauté them in a pan with the oil. In Thermomix, chop 2 sec/speed 5 and then fry 5 min/120º/speed 1. Add the cream, ricotta cheese, grated Parmesan, walnuts, salt and pepper. Stir to integrate everything. In Thermomix, 10 sec/reverse rotation/speed 3. Pour 5 or 6 spoonfuls of this mixture in a baking dish of approximately 20×30 cm. Place 6 lasagna plates and pour 1/3 of the mixture on top. On top we distribute half of the broccoli, crumbling it with our fingers and half of the chopped ham. Cover with another 6 lasagna sheets, cover with half of the cream and top with the remaining broccoli and ham. Cover with another 6 lasagna sheets, cover with the remaining cream and sprinkle with the grated mozzarella. Bake in the oven for 15 to 20 minutes and then grill for 5 more minutes at high heat. Let stand 2 or 3 minutes and serve.

3.Salmorejo and gazpacho

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I have a friend who bought a Thermomix just to make gazpacho. The anecdote is totally true although it sounds a bit snobbish, but I have to admit that these two cold soups are nailed with this food processor. As always with traditional recipes, the amount of ingredients may vary a little, but that is up to the consumer’s taste and I assure you that it will not interfere at all in the final result. Try it and let us know.

  • Ingredients for the salmorejo: Tomato (ripe) 1 kg, Garlic cloves (small) 2, White bread (without crust) 150 g, Vinegar (optional) 5 g, Extra virgin olive oil 100 g, Salt (to taste).


  • Preparation of the salmorejo: Wash the tomatoes well and remove the parts where they are attached to the stalk. Cut them in half and place them in the glass. Peel the garlic cloves and remove the inner germ, with this we soften its flavor, and add them to the glass. Program 30 seconds, speed 5. Add the chopped white bread (we can also use bread crumbs) to the glass, the vinegar and season to taste. Blend for 30 seconds, speed 5. We lower the remains of the walls and we program again five minutes at speed 10. During this time pour the extra virgin olive oil through the nozzle, without removing the glass, so that it falls little by little. With this we get the mixture to emulsify and we obtain an unequalled velvety and creamy texture. The friction raises the temperature of the salmorejo, so we keep it in the refrigerator until the moment of serving.


  • Ingredients for the gazpacho: Red and ripe tomato 1 kg, Garlic cloves 2, Italian green bell pepper 50 g, Onion 40 g, Cucumber 60 g, Vinegar 30 g, Salt teaspoon 1, Extra virgin olive oil 50 g, Cold water 200 ml.


  • Preparation of the gazpacho: Start by peeling the tomatoes and chopping them. We also peel the cucumber, onion, and garlic. Thermomix glass filled with veggies, vinegar, salt, and water is triturated for 30 seconds at speed 5. Next, we completed 3 minutes at pace 10. If you like it thicker, you can also add at the beginning a little white bread to taste, better if it is of the previous day, I normally do not put it because I like the gazpacho more liquid. Now we must add the oil. If you do not want the gazpacho to be emulsified, it is best to add it now and not at the beginning, this way the final result will be more red and less orange. Once added, beat 2 sec/speed 7. Before serving, you can filter the gazpacho if you’d want to remove any tomato seeds or peel. Everyone at home is a little finicky, so I generally do that, although it’s not required.

4.Vegetable cream

All the creams are perfect with the Thermomix, especially the zucchini and pumpkin creams, to which it is not necessary to add cream or milk to make them creamy, because the blades of the robot are so powerful that the ingredients are crushed without even the slightest particle being noticed (something that children appreciate). In addition, that in the same container you can cook and crush the cream, without having to use another appliance is very convenient.

  • Ingredients: Zucchinis 2, Carrot 4, Small broccoli 1, Leek 2, Potatoes 2, Pumpkin 0.5, Concentrated stock cube 2, Quesitos 4, Extra virgin olive oil, Salt, Water.


  • Preparation: We start by preparing all the vegetables. Wash the zucchini, trim them and cut them into pieces. Scrape the skin of the carrots with a sharp knife, wash and chop them. Wash the broccoli and chop it too, discarding the stem. Peel the leek, wash it and chop the white part, the green part we keep for another occasion. Slice, wash, and peel the potatoes. We do the same with the pumpkin, peel it and chop it. In a deep casserole put a little oil and sauté the leek for a few minutes, until it has softened a little. Add the rest of the vegetables and let them sauté too, stirring so that they do not stick to the bottom of the pan. Then, add water to cover them all. When the water boils, add the stock cubes and salt. It is better not to add too much water at the beginning but to add it little by little if we see that it is necessary, so that it is neither too thick nor too watery. Lower the pan from the heat, add the cheeses, add salt and beat with a hand mixer until everything is integrated and has the consistency of a cream.


Croquettes, Meal, Yummy, Nourishment

The croquette dough is one of the heaviest preparations to make because it requires having to stir the pan all the time so that the mixture does not stick. With the Thermomix you can forget about that, it is very convenient to make the béchamel sauce and the frying of the ingredients in the same glass, you will save a lot of time and the result is always great.

  • Ingredients: Extra virgin olive oil 50 g, Fresh salmon without skin or bones and chopped 400 g, Fish stock cube crumbled 1, Butter 100 g, Onion 30 g, Wheat flour 170 g, Whole milk at room temperature 800 g, Ground nutmeg, Ground black pepper, Salt, Beaten eggs (for breading) 2, Breadcrumbs (for breading) 200 g, Extra virgin olive oil (for frying).


  • Preparation: Put the oil in the glass and heat it for 2 min/120º/speed 1. Add the salmon and the stock cube and sauté for 4 min/120º/reverse rotation/speed 1. Put the butter and the onion in the glass and chop it 2 sec/speed 5. Then fry it for 3 min/120º/speed 1. Add the cooking liquid and the flour and fry for 3 min/120º/speed 2. Add the milk, the nutmeg, the pepper and the salt and mix for 10 sec/speed 6. Add 2 tablespoons of the reserved salmon and program 8 min/100ºC/speed 4. Add the rest of the salmon and mix well with the spatula. Pour the batter into a bowl and let it cool. Then, we reserve it in the refrigerator for a minimum of eight hours. Once the dough is well chilled, form the croquettes and dip them first in the beaten egg and then in the breadcrumbs. Fry them in abundant hot oil and let them drain on kitchen paper. Serve them hot.


Pizza, Kitchen, Pizzeria, Food, Tomato

In my family, Friday dinner is reserved for homemade pizza, we don’t even need to think about what we want to make for dinner, so having the Thermomix at hand is a real breakthrough, because the dough in general and the pizza dough in particular, always come out perfect. What I do is to let it rise inside the glass and wait for the dough to come out of the nozzle to know that it has risen enough.

  • Ingredients: Water 200 ml, Extra virgin olive oil 50 g, Yeast pressed at room temperature 20 g, Flour 380 g, Wheat semolina 20 g, Salt, Basil pesto 30 g, Broccoli, Zucchini, Blue cheese 30 g, Mozzarella cheese 30 g, Fresh oregano.


  • Preparation: To prepare the dough in the Thermomix, pour the water and oil in the mixing bowl and program 1 minute, 37º at speed 4. Add the pressed yeast, mix 5 seconds at speed 4. Then add the flour, the semolina and a pinch of salt (a level teaspoon) and program 1 minute, closed glass at speed spiga. We can let the dough rise in a bowl sprinkled with flour and covered with a clean cloth for half an hour, but this is optional. Divide the dough into three and spread each one on the baking tray lined with greaseproof paper or sprinkled with flour. Cover the base with the basil pesto and spread small pieces of broccoli, diced zucchini and mozzarella cheese over the surface. Sprinkle with a dash of extra virgin olive oil (optional), season with salt and pepper and bake on the oven base, preheated to 300ºC, for eight minutes or until the base is cooked to your liking. Remove from the honor and spread the blue cheese and fresh oregano on the surface at the moment of serving.

7.Brazo de gitano filled with pastry dough

Brazo De Gitano

I remember when I was a child and my mother used to prepare this recipe as a Sunday dessert. I can see her stirring the casserole with a wooden spoon so that the cream would not cut and being careful not to form lumps. The first time I made a pastry dough filled gypsy arm I found it so easy that since then it is one of the star recipes in my repertoire of recipes with Thermomix.

  • Ingredients: Eggs 4, Sugar 130 g, Pastry flour 170 g, Chemical yeast teaspoons 2, Salt, Milk 500 ml, Egg yolks 4, Sugar 130 g, Lemon peel, Orange peel, Pastry flour 80 g, Rum (liqueur) 50 ml, Water tablespoons 3, Sugar 50 g.


  • Preparation: We start by making the sponge cake. Put the butterfly on the teaspoons and pour the 4 eggs and 130 g of sugar into the mixing bowl, programming 2 min/40º/speed 3. Then, leave the temperature unprogrammed and beat for another two minutes at the same speed, so that it becomes fluffy. Add the 170 g of flour and the yeast, together with the salt and program 5 sec/speed 3. Next, pour this mixture into the previously greased baking pan, taking care that it is well extended, with a maximum height of 1/2 cm. We introduce it in the oven, preheated at 180ºC for 10 to 15 minutes. Unmold the dough on a clean kitchen towel, sprinkled with plenty of sugar, roll it up and let it cool. Meanwhile, prepare the cream. With the glass clean, we place the butterfly in the blades, pour the 500 gr of milk, the 4 egg yolks, the 130 gr of sugar, the lemon peel and of (without white part) and the 80 gr of flour and we program 7 min/85º/vel 1 and 1/2. When finished, remove the temperature and program one more minute at the same speed. Pour the cream on a plate, remove the lemon and orange peels and let it cool a little. To make the syrup, pour the 50 grams of rum, the 3 tablespoons of water and the 50 grams of sugar in the thermomix mixing bowl and program 3 min/100º/speed 4. Assemble the gypsy’s arm, unrolling the sponge cake, brushing it with the syrup and spreading the cream over the sponge cake. Then roll it up again, sprinkle with icing sugar and decorate as desired.

8.jam recipe

Croissants, Jam, Breakfast, Knife

All of you who have made jams, jellies and chutneys with Thermomix will have to recognize that it is a most rewarding task because it does not dirty the kitchen and washing the glass of the food processor does not require any effort. Since I have it I have not had to throw any fruit no matter how ripe it has become, because preparing a jam is the best solution so that this does not happen.

  • Ingredients: Apple (without skin, seeds and chopped) 200 g, Chia seeds 1 tablespoon, Strawberry (cleaned and chopped) 500 g, Lemon juice 10 g.


  • Preparation: If we make this recipe with Thermomix, put in the glass the apple and the chia seeds and chop 3 sec/speed 5. Lower the ingredients from the glass with the spatula. Add the strawberries and lemon juice, place the basket instead of the measuring cup and program 45 min/95º/vel 1. Then program 5 min/Varoma/speed 1. We must let them boil for half an hour and then let them cool in the water. If we are going to consume them immediately, we can keep the jars in the refrigerator without sterilizing, they keep between seven and ten days perfectly.

9.Triple chocolate cake thermomix

I think the three chocolates cake was the first one I made with Thermomix, besides being delicious it is visually beautiful. The only thing you should keep in mind to make it great is that you have to let one layer cool well before pouring the other on top, and when you do it, do it slowly. I assure you that it is a recipe that hooks you.

  • Ingredients: 200 g Maria cookies (for the base), 100 g butter at room temperature (for the base), 200 g dark chocolate (for the dark chocolate layer), 200 g cream with 35%MG (for the dark chocolate layer), 200 g milk (for the dark chocolate layer), 1 sachet of curd (for the dark chocolate layer), 200 g milk chocolate (for the milk chocolate layer), 200 g cream with 35%MG (for the milk chocolate layer), 200 g milk (for the milk chocolate layer), 1 sachet of curd (for the milk chocolate layer), 200 g white chocolate (for the white chocolate layer), 200 g cream with 35%MG (for the white chocolate layer), 200 g milk (for the white chocolate layer), 1 sachet of curd (for the white chocolate layer).


  • Preparation: For the cookie base: Put the cookies in the mixing bowl and crush them for 5 seconds on speed 8. Add the butter at room temperature and mix everything 5 seconds on speed 5. Put this mixture in a springform pan and flatten slightly to prepare the base with the help of the measuring cup or a spoon. It is advisable to put baking paper or silpaf on the base to make it easier to unmold it later. You can also bake the cookie in the oven for a few minutes so that the base is hard and crunchy. For the dark chocolate layers: put the chocolate in the mixing bowl and chop 5 seconds on speed 7. Add the 200 g of milk, 200 g of cream and the sachet of curd and program 7 minutes, 90º, speed 4. Pour over the cookie base and let it set before putting the next layer on top. Once it has hardened, scrape with a fork so that the next layer does not slide off. Wash the glass. For the milk chocolate layer: put the chocolate in the mixing bowl and chop 5 seconds on speed 7. Add the 200 g of milk, 200 g of cream and the sachet of curd and program 7 minutes, 90º, speed 4. Pour over the previous layer a little grated so that the layers do not slip when unmolding. Wash the glass. For the white chocolate layer: put the chocolate in the glass and chop 5 seconds on speed 7. Add the 200 g of milk, 200 g of cream and the sachet of curd and program 7 minutes, 90º, speed 4. Pour over the previous layer a little grated and let it cool completely in the refrigerator so that all the layers curdle. Let stand at least 4 hours or until the next day.


Brioche, Bread, Bakery, Cooking

At home, brioches are a big hit in both winter and summer. Although when it’s hot it’s hard to turn on the oven, it’s hard to resist a special Sunday breakfast, accompanying the brioche with a delicious glass of chocolate milk. The recipe I make for the roscón de reyes is practically the same, you can find it in Directo al Paladar. The only thing is to respect the leavening times, do not forget it.

  • Ingredients: Milk 90 ml, Fresh pressed yeast 40 g, Medium-sized eggs 4, Power flour 500 g, Sugar 60 g, Salt 10 g, Butter at room temperature 100 g.


  • Preparation: We start by pouring the milk into the glass and programming 30 sec/40º/vel 1 (37º with Thermomix 31). Then, add the crumbled yeast and program 10 sec/speed 3. Add the eggs, flour, sugar and salt and mix 30 sec/speed 6. Then, program 2 minutes again at spiral speed and add the butter through the nozzle. Let the dough rest in the mixing bowl for one hour. After this time, lower the dough with the spatula (which will protrude from the bowl) and knead for one minute at spiga speed. Dump the dough on the work surface sprinkled with flour and knead lightly giving it a cylinder shape. Divide it into 6 equal parts and shape them into a ball. Grease a 24 cm diameter mold with butter and cover the base with baking paper. Place the balls of dough inside the mold, slightly separated, and let it rest in a warm place, free of drafts, until it doubles its volume (approximately 45 minutes or one hour). Preheat the oven to 200ºC, brush the surface of the brioche with beaten egg, sprinkle with sugar and bake for 30 to 40 minutes.

11.Orange Sponge Cake 

Although it sounds a little strange the first time you hear that a whole orange is used to make this cake, with skin and all, once you have tasted the result you forget that at the time you opened your eyes like saucers. If you have the Thermomix and you have never made this recipe I ask you to try it, it is simply perfect.

  • Ingredients: 250 g sugar, 2 egg yolks, 1 egg, 100 g sunflower oil, 1 whole orange, 1 natural yogurt, 220 g flour, 1 sachet of yeast, a pinch of salt.


  • Preparation: Put the sugar, the chopped orange and the eggs in the mixing bowl. Program 1 minute/50º/speed 4. Then add the oil, yogurt and mix a few seconds at speed 4. Add the flour, yeast, salt and mix everything 6 seconds at speed 5. Pour the mixture into a greased crown mold and bake for about 25 minutes in a preheated oven at 180ºC. Let cool and sprinkle with caster sugar.

12.cheesecake coulant

Cheesecakes are one of the favorite recipes of all Thermomix users, but especially this coulant type, with a creamy interior that lifts you to seventh heaven at the first bite. Let it cool completely before serving, so it is necessary that you calculate the time you need to make it in advance.

  • Ingredients: Maria type cookies 200 g, Butter at room temperature 100 g, Cream cheese 600 g, Liquid whipping cream 35% of G.M. 400 g, Sugar 200 g, Eggs size “M” (country size) 6.


  • Preparation: Crush the cookies in the glass of our Thermomix for 10 seconds at increasing speed from 5 to 10. Add the butter at room temperature and mix for 5 seconds at speed 5. Cover the base of a 24 cm springform pan with it, slightly lifting the mixture at the edge so that it resists better and the filling does not come out. Let stand in the freezer for 30 minutes. Wash well the Thermomix mixing bowl until there are no remains of the cookie dough to prepare the filling. Mix the cheese, cream, sugar and a pinch of salt in the mixing bowl for 30 seconds at speed 6. Add the pamriposa, add the eggs and mix for 30 seconds more at speed 3.5. Pour the filling over the cookie base and bake in the oven, preheated to 175°C, for 35 minutes. Not all ovens respond in the same way, so if yours is not very accurate, you may have to extend the time by 5 to 10 minutes. When you take the cake out of the oven, it will have risen slightly, especially around the edge, but it will be soft and the inside will be shaky. Let it cool for 90 minutes before carefully unmolding and serving.

13.Rice pudding

Rice Pudding 888607 960 720

Another mythical recipe to make with Thermomix is rice pudding. Forget about the wooden spoon to stir for a long time, because you won’t need it. Surely this recipe is among your favorites and you would not change your food processor for any other.

Ingredients: Whole milk 1.5 l, Round rice 200 g, Lemon peel (yellow part only) 1/2, Orange peel (yellow part only) 1/2, Cinnamon stick 1, Salt, Sugar 180 g, Unsalted butter 70 g, Ground cinnamon (for sprinkling).

Preparation: Put the butterfly on the blades. Put the milk, rice, lemon and orange peel, cinnamon and salt in the mixing bowl. Program 45 min/90ºC/speed 1. Add the sugar and the butter. Program 10 min/90ºC/vel 1. Remove the lemon and orange peels and the cinnamon stick. Divide the rice pudding among 6 individual plates or bowls and let it cool. Serve sprinkled with ground cinnamon.

14.Cheese flan

The cheese flan made with the Thermomix does not need cooking and the result is absolutely delicious. You have to see how many recipes we can make with this food processor in which we can control the ingredients to obtain the most nutritionally adequate result for our family. This recipe in particular is one of the most appreciated by all Thermomix users.

  • Ingredients: Sugar (for the caramel) 100 g, Milk 500 ml, Liquid cream 500 ml, Cream cheese spread 200 g, Sugar 200 g, Curd powder (in sachets) 2, Liquid vanilla teaspoon liquid 1.


  • Preparation: We start by making the caramel, for this we put the sugar in a frying pan and let it burn. Then we distribute it in flan trays and set aside. Put the milk, cream, cream cheese, sugar, curd and vanilla in the mixing bowl and program 10 min/100º/speed 4. Divide among the flan trays, cover with cling film, leave to warm and keep in the refrigerator overnight to cool well. Unmold and serve the flan cold.


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With Thermomix there are recipes that are not at all lazy to make, on the contrary, and also automatically transport us to the flavors of our childhood. In this recipe in particular the whole eggs are used, so you will not have uncomfortable leftovers inside the fridge that you do not know in which recipe to invest.

  • Ingredients: Sugar 120 g, Egg 4, Milk 700 ml, Cornstarch 15 g, Ground cinnamon.


  • Preparation: In the glass of the Thermomix we put the sugar, the eggs, the milk and the cornstarch. We can do without the cornstarch, but then we will have to reduce the amount of milk and use only 600 grams so that it does not become too liquid. Program 8 minutes, 90º, speed 4. Divide the custard among six medium-sized bowls and allow to cool before sprinkling with ground cinnamon. Serve immediately or leave to cool in the refrigerator until ready to eat.



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