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

Cracked Pepper Pate (with Port - optional)

Posted by Bee & John on April 11, 2016 at 3:30 AM

Bee's Cracked pepper pate


No recipe, no matter WHAT people say, is completely made up.  SOMEBODY, somewhere made up the recipe of Pate and there have been variations of both the recipe and it's usage over time.

This one is a variations of one that I have used many times, and that is Gretchen's Pistachio pate from SuperKitchenMachine and a few others I found on the web.  I added what I had available and what I love...

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Taking Stock!

Posted by Bee & John on November 11, 2014 at 3:10 AM

I am really loving the new Basic Cookbook that comes with the new TM5 - but there are a few recipes I just HAD to think about.... then try the recipes just to make sure.  The first was the Brioche recipe and I have just posted about that.  

This post is about the new recipe for the Meat and Chicken Stock Concentrate Paste

First of all - Be aware that if you are using the chip it has slight discrepencies to what is in the cookbook - here is ...

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Asian Soup Stock Concentrate

Posted by Bee & John on October 10, 2014 at 2:05 AM

Well... it's our first week into our 5:2 diet (info at the bottom of the page)... time will tell how long we continue it... but the first two fast days were fine for me!  I was very surprised that while I WAS'T eating.... I spent an inordinate amount of time talking about food and looking up recipes LOL

One recipe that caught my eye was an asian broth with poached chicken... looked amazing (and I was hungry so I was already imagining the taste.

So... w...

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Mushrooms�?�.. lets have some Fun(gi)

Posted by Bee & John on May 15, 2014 at 9:20 PM


Like mushrooms?  I do!  I never used to, but I have come to really apprecieate them over the past few years..

My only introduction to them as a child was canned champingons (little button mushrooms). But I started to actually enjoy them RIGHT after I tasted my first hot meal made in the thermomix... the Mushroom rissoto at the demo!


What are they really? Well, according to Wikipedia they are "gobbley gook....... 1000 wo...

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Make your OWN patty pans

Posted by Bee & John on December 22, 2013 at 1:20 AM

I was making a batch of fruit mince tarts - mini ones so that we can eat OTHER things too at Christmas LOL - anyway... I was thinking about the method I use to make my own Patty Pans.

I thought you might like to use this as we head into a busy baking time :-)

Why ?  They're quick... they're easy and.... they're quick!  Hope you find them useful!

FIRST: get a piece of baking paper (the non-stick sort... otherwise... what's the poi...

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Cauliflower Pickles

Posted by Bee & John on January 12, 2013 at 5:05 AM

I was watching an episode of Poh's Kitchen the other day, and Neil Perry (for those who don't know.... [don't worry, I didn't] he is a super dooper multi hatted chef in Sydney specialising in Asian Cooking) was talking about chinese pickles.  It sounded SO easy I thought I'd give it a try.  ie: salt the veggies... rinse... 1/2 vinegar and 1/2 salt.  I got around to salting the veggies... but then thought the recipe sounded TOOOOOO easy - so before I went any further I did a bit...

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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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Sausage Rolls

Posted by Bee & John on September 8, 2012 at 5:15 AM

Now forgive me for saying this... but I don't make my own puff pastry.  SHOCK!  I know! I have made it and it is easy!  And... I make all my own OTHER types of pastry..... but I keep a packet of puff pastry in the freezer for moments like these (Mintie moment - sorry)

We were supposed to have used up a bit of mince for dinner on Friday night, but I was running late (blah-dy blah-dy excuse, excuse, excuse) and didn't use it.  You know what good mince ...

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Flour by weight or cup... Why Thermomix wins again

Posted by Bee & John on August 18, 2012 at 5:05 AM

Just how much DOES a cup of flour weigh??

While trolling around the internet for one thing or another, I came across a very interesting online article.  It maybe a basic bit of web work, but the information was really quite eyeopening for me and something, if I had thought about it, that can make a difference to many a recipe.


Basically, what the article says you shou...

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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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What ingredients do you need????

Posted by Bee & John on July 15, 2012 at 7:30 PM

I have just completed a list that I was thinking might be handy... I hope it is.  I thought I would write a list of all the DRY ingredients (and a few common fresh ones) that you will need to make everything in the Everyday Cookbook.

Because it is too big for a post, and needed a bit of formatting, I added a whole new page to mty website.  It is called Everyday Ingredients.

I hope you enjoy it :-)  



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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Honey Toasted Muesli

Posted by Bee & John on June 17, 2012 at 6:10 PM

I have never eaten cereal, not the bowl of cereal in the morning (although I use it in cooking).  Shock you?  Well, when I tell you that I hate, hate HATE milk.... it might not.

When the power of the Thermomix brought cheap Almond Milk into my grasp (Vegetarian cookbook).... I tried it and LOVED it - I started doing the whole milk thing!  Iced coffees, Smoothies, Custards.... but, I still did not even think about cereal, not having had it for so long.  I ...

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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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mashed potatoes

Posted by Bee & John on May 4, 2012 at 10:20 AM

John and I watched Helston Blumethal last night, make his "perfect mashed potatoes".  What you do is cook them slowly, then cool them, then grate them then put them through a strainer and then add LOTS of butter (he talked 25-50% butter!) and stir and stir.....

.... or you can forget all of that and chuck rinsed, chopped raw potatoes into the Thermomix and get perfect mashed potatoes every time!!  Heston also talked about the taste, the bulk of flavour in the skins...

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Posted by Bee & John on April 6, 2012 at 2:15 AM

I used to make Pikelets all the time... I had taught myself a mixture of ingredients that seem to work when I was younger and then just stuck to it.  Nothing much to it, beat eggs and milk together and then add self raising flour incrementally until it seemed almost thick enough and then let it sit.

But... I never had an actual pikelet recipe.  So, when I flicked through the Everyday Cookbook recently and saw THAT pikelet recipe, I stopped to think. 

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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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Easy chicken noodle soup

Posted by Bee & John on December 22, 2011 at 10:10 PM

I have had SUCH a busy time of things lately... so busy that it was no surprise to John that I ended up getting relatively crook.

What do you feel like eating when you feel like (insert your favourite descriptor of feeling bad here)?  Chicken Soup of course.  

But... I was in a bit of a quandry... I had thown out my packets of chicken noodle soup mix AGES ago and hadnt missed them because of the fabulous soups you can make in the Thermomix.


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