Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Is the bowl big enough?

Posted by Bee & John on July 31, 2013 at 1:35 AM

A very common thing that happens at my demos are people who look at the Thermomix... shake their head and said... yeah but I cook for a large family.  You know them right?

We heard yesterday (at our meeting) about a Canteen Chef/manager who caters for 150-280 kiddy meals a day.... all with ONE thermomix (three bowls).  What's more, he has the same thermomix he bought 6 years ago!!

We heard how he did it and while...

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Bread Tips

Posted by Bee & John on July 21, 2013 at 5:50 AM

"But my bread didn't rise!" - "My Bread is hard", "my bread is too sticky.....

Sounds familiar?  Here are some tips you might find useful

Getting Bread To Rise

It's winter, and in a fair portion of Australia it's cold...  Not just outside, but our water is cold, our baking tins are cold.....

  1. Use slightly warmer water - it's ok to have warm, not tepid, water.  NOT HOT - but 50oC water is fine, it will counteract the ...
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"Hello Sweetie" Hair Spray

Posted by Bee & John on July 7, 2013 at 9:00 PM

Hello there!  If you know about my new book you know I'm just about to release one, if you don't - I have written a new book with cleaning and beauty recipes.  

You will find more information on my new "Creams an Cleaning Book" page 

Here's a recipe from the book that you might like to try...

“Hello Sweetie” Hairspray

Now I’m not goi...

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The Wonder's of Ice Coffee in the Thermomix

Posted by Bee & John on June 9, 2013 at 5:10 AM

Well.... South Australia is famous for their Fru-Chocs and South Australan's LOVE their Ice Coffee!

There is really nothing better than making Ice Coffee in Thermy - it is SO yummy!  But I have found that there are a couple of factors to bear in mind!

First of all - there are two different types of ice coffee!  One is Spumone Al Caffe from the Everyday Cookbook and then there is the Peter method.

I'll talk about the Peter Method ...

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Where to get your Organic..... stuff

Posted by Bee & John on April 16, 2013 at 5:50 AM

I have heard a lot about Community Co-op's lately - a collection of people who order a large collection of "stuff" and then they can buy things in bulk, at good prices - rather than the higher shop prices.  One of my clients, Karina, has started one up herself and is getting immense satisfaction out of it!  She said her family have never eaten better, at a cost not much higher than buying un-organic stuff (hope un-organic is a word!  Well.... it is now!)


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Butter Spread

Posted by Bee & John on April 16, 2013 at 5:20 AM

Now that winter is approaching - well,  not in South Australia yet - although a little cooler in the evenings, the sun is sunny still - but the portents are there! (sorry - went into an "i'm sick of this warm weather rant then... back on track  now)

So, now that winter is approaching (no rant... see?) the prospect of hard butter is apon us once again.

People often ask me how long butter lasts when you make it yourself - well, the answer is - ages!...

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All about Mince

Posted by Bee & John on September 23, 2012 at 6:10 PM

In january this year, I popped up a  post about meat.  I sat the John boy down and got some nitty gritty on meat choices for stews, casseroles and the best meat for mince (here)

On a lovely Sunday drive yesterday we ended up at a restaurant in the Barossa Valley and I had a lucsious hamburger - asking John a simple question ended up providing...

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Hints and Tips

Posted by Bee & John on September 15, 2012 at 6:50 PM

We are all spoiled in Australia!  99% our Thermomixes are personally delivered and - in my case especially - we stay as LONG as it takes before the person is comfortable with it before we leave.   Luckily for the new clients, that doesn't take up all their day LOL, usually between 1-3 hours.

We explain how the thermomix works, get people to try taking out the blades and trying the lid and seal.  We then clean the themy with water and vinegar - boiling it ...

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Thermomix... a good investment?

Posted by Bee & John on August 7, 2012 at 5:10 AM

 So.... how much do you have to use your thermomix to make it worthwhile?


This post was prompted by someone telling me recently, that I cheated in buying wonton wrappers already made. It made me think, in fact, I actually felt guilty after that comment, but should I have? Just because you have a Thermomix, do you have to make EVERYTHING you can, to make your investment worthwhile?

I often get the following statement at my demonstrations, "Im n...

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Cleaning your TMX bowl

Posted by Bee & John on July 18, 2012 at 8:35 PM

How easy is it to clean your Thermomix?  

Lets face it, it is super easy!  But sometimes you want to go the whole hog and give your work horse the equivalent of a spa day or a car detailing job!



  • The outside of the cradle (the white bits) - use a soft, damp cloth and then dry with a cloth or paper towel.
  • ...
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How to keep your cooked jars in the pantry

Posted by Bee & John on July 12, 2012 at 6:35 PM

When we make our own food - it's great right?  Nthing better than seeing lots of jars of jams and sauces made from fruit in season..... but, just HOW big a fridge do you need to store them?

Well, be smart about it - seal your jars properly and store in the pantry until you open them.  


  • First of all, please note that this procedure is good for all produce that you have to BOIL to cook like jams, sauces, chutneys.  I...
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Posted by Bee & John on June 24, 2012 at 11:05 PM

Butter!  Why make it yourself??  Well, if you have never tasted home made butter, you dont realise what a bland thing supermarket butter really is!!  Home made butter is just delicious and you REALLY notice how fresh it tastes!!

There are clear steps in the Australian Everyday Cookbook (Basic section) and Helene has a wonderful video on her website.

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How to - Scrolls

Posted by Bee & John on May 10, 2012 at 2:05 AM

I was at a really fun demo last night with people who are fast becoming friends... when Aimee said - "but HOW do you make scrolls".... so for you Aimee!..

First of all, what scrolls?  ANY.  I am doing a sweet dough, Chelsea Buns, here, but do a plain bread and fill with Vegemite and cheese (or vegemite and camembert, my fav!), ham cheese mayo, pizza stuff... the list is as long as...

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How Long DO things last??

Posted by Bee & John on May 7, 2012 at 5:50 PM

One of the most asked questions I receive is "how long will it last?"  I think home made produce will last longer than people have been led to believe, but shorter (in general) than store bought things. 

The length of time things last really depends on the cooking method, the ingredients you use and how you treat them.

Treat it?  Yup that's right.  For example, if you keep your opened jar of sauce in the pantry it's not going to l...

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Jam making..... some tips that I've found

Posted by Bee & John on February 6, 2012 at 10:55 PM

Jam making....

"Why isn't my jam setting" is one of my most frequently asked questions by my customers. I blindly told them that they just needed to reduce the liquid in the jam by hitting Varoma temperature for a couple of minutes. Now... to be fair, that does work - but it is thickening the jam and not setting it - but I honestly didn't know the difference until recently.

For those of us who have this "idea" of what jam...

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Meet your Meat - Meat choices for your recipes

Posted by Bee & John on January 24, 2012 at 3:10 PM

What is t his entry all about?  Meat!  If you are a vegetarian... you can stop here, think good thoughts and move on to a cake recipe.

If your meat knowledge is is even slightly above average, you might get a yawn out of this too.  I am talking here to those of use that think of meat and go "yeah, I know meat, it's that red stuff right?"

I was tlaking to John the other day (it's been known to happen) and I was talking about meat, and h...

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How to peel a head of Garlic

Posted by Bee & John on December 22, 2011 at 11:00 PM

I peel garlic a lot.  I make quite a bit of Tikka Paste for John's butcher shop (where the Chicken Tikka Sausages are a big hit!) and also use garlic for my demonstrations.

There is a very easy way to peel garlic in the Thermomix!!  Thanks Helene for your fabulous video!!  Superkitchenmachine.com is truely an asset to all Thermomix owners!

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How good IS your thermomix brush!!

Posted by Bee & John on December 9, 2011 at 3:35 PM

Most people who have a Thermomix has been given, or bought, the thermomix brush designed to help clean the thermomix.  I, like all good consultants, give a free brush when I deliver a Thermomix.

The first thing I often get told, and in fact I pre-empt people and laugh about it myself now, is that it looks like a toilet brush - and I guess it does.  However, the design of the brush - like everything to do with the Thermomix - is a brilliant mix of good design and du...

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Invert Sugar

Posted by Bee & John on November 24, 2011 at 8:45 AM

What is Invert Sugar?  I had NO idea.  The Callebaut recipe for Marzipan suggested it and I was left a bit dazed.

But - as with most things that sound excotic and magical... it is a basic mixture of some very basic ingredients!!  

WHAT: Using only sugar, water and a little cream of tartar (or citric acid) which, when cooked, splits table sugar (Sucrose) into it's individual components, Glucose and Fructose. (

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Thermomix Vegetable Stock

Posted by Bee & John on September 11, 2011 at 1:25 AM

Vegetable stock - the thermomix vegetable stock is really the epitome of why everyone should get a Thermomix!

What is it?  If you need to ask this...

 get straight to your EveryDay Cookbook and do the recipe!!  Really

Basically - it is a concentrated paste of vegetables, herbs and salt.  It is delicious and is used as a ...

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