Відео

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Fresh thyme would go so well with this it looks delicious!

Ingredients: 4 large carrots, chopped 1 large onion, chopped 3 cups stock 2 tbsp grated ginger 1/2 tsp salt 1/2 cup coconut milk Optional: crispy shallots & parsley to top toasted bread & butter to serve Roast carrots and onion in olive oil and salt & pepper until cooked. Let it cool. Blend with the rest of the ingredients then simmer on the stove for 10-15 minutes and serve!

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That looks fire, definitely going to try it

Ingredients: Sauce: - 300g silken tofu (use firm tofu for a different texture) - 1/3 cup nutritional yeast (nooch) - 1 tbsp Dijon mustard - 1/2 tbsp miso paste - Juice of 1 lemon - 1 tsp sugar - 1/4 cup plant milk (add a little more if using firm tofu) - 1 tsp garlic powder - 2 tsp salt - 1/2 tsp turmeric Main: - 300g macaroni, cooked Toppings: - Breadcrumbs - Parsley - Optional: cashew Parmesan - Olive oil Instructions: 1. Preheat the oven to 180 degrees Celsius. 2. Blend the sauce: In a blender, combine silken tofu, nutritional yeast, Dijon mustard, miso paste, lemon juice, sugar, plant milk, garlic powder, salt, and turmeric. Blend until smooth. 3. In a large bowl, mix the smooth sauce thoroughly with the cooked macaroni. 4. Spread the macaroni mixture evenly in a baking dish. 5. Sprinkle breadcrumbs, chopped parsley, and optional cashew Parmesan over the macaroni. Drizzle with olive oil. 6. Place the dish in the preheated oven and bake for 20 minutes until the top is golden and crispy.

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Das ist Tomatenmark mit Würzung.

Die grünen Ansätze bei den Tomaten 🍅 sind nich so gesund lieber entfernen dann alles gute für den Ketchup

How to order in this product.

Ingredients: 1-1.5 kg of tomatoes 1 pepper 1 onion 2 cloves of garlic 100 ml apple cider vinegar 1 teaspoon curry powder 1 pinch cayenne pepper 1 pinch nutmeg 1 tsp paprika powder (smoked or hot) 1 tsp mustard seeds 10 peppercorns 1 tsp rock salt 80 g erythritol or 6 pitted dates 1 bay leaf Preheat oven to 180 degrees. Put all the ingredients, apart from the bay leaf, in a high-speed blender and blend at the highest level for 1 minute. Everything should be very finely chopped. Pour the tomato sauce into a casserole dish, add the bay leaf and place in the oven for 1 hour. After that time, the ketchup can be stirred into a bottle or filled into jam jars.

Thanks for sharing my recipe! It was easy to blend in your blender!! :)

Ingredients: 750 g Sweet potato peeled and chopped 750 g Pumpkin peeled and chopped 1 large Brown onion peeled and diced small ⅛ cup Water 2.5 cm Fresh ginger peeled and grated 3 cloves Garlic peeled and minced ½ litre Unsweetened almond milk 2 cubes Vegetable bouillon 1⅔ cups Water ½ teaspoon Ground pepper 1 teaspoon Ground coriander Instructions: 1. In a non-stick pot over high heat, add ⅛ cup of water and the diced brown onion. Stir continuously until the onion is translucent. 2. Add the sweet potato, almond milk, and an additional 1⅔ cup of water to the pot. Bring to a soft boil, then reduce heat to medium and simmer for 5 minutes. 3. Mix in the pumpkin, fresh ginger, garlic, vegetable bouillon cubes, ground pepper, and ground coriander. Continue to simmer for 15 minutes or until the vegetables are tender. 4. Turn off the heat and let the pot stand for at least 10 minutes. Transfer portions of the soup to a blender, leaving the lid slightly ajar to allow steam to escape, and blend until smooth. Repeat this process until all the soup is blended. 5. Taste and add salt if needed. Serve warm.

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Ingredients: 6 small dates, soaked in warm water for 30 minutes 1 cup of warm water A pinch of Himalayan pink salt 1 tbsp vanilla essence Instruction: 1. Soak 6 small dates in warm water for 30 minutes to soften. 2. Combine the soaked dates, 1 cup of water, a pinch of Himalayan pink salt, and 1 tablespoon of vanilla essence in a blender. 3. Blend at high speed for 35 seconds until the mixture is smooth. 4. Enjoy the date milk by adding it to your favourite cereal for a caramel cookie flavour, or drink it as a sweet, nutritious beverage.

Ingredients: - 20g flax seeds - 20g chia seeds - 5 cl water - 120g dried fruit (apricots, cranberries, dates) - 80g oilseeds (walnuts, hazelnuts, almonds) - 40g seeds (pumpkin, sunflower, buckwheat) - 100g spelled flour - 90g rye flour - 1 tsp baking soda - 80g rolled oats - 250g sheep's yogurt - 2 tbsp cider vinegar - 2 tbsp agave syrup - 5g butter (for greasing the mould) - A mix of pumpkin, flax, buckwheat, sunflower seeds, and cranberries for garnish Instructions: 1. Pre-soak the flax and chia seeds in the water until they become gelatinous, about 10 minutes. 2. In the blender, combine the pre-soaked seeds, dried fruit, and oilseeds. Pulse until coarsely mixed. 3. Transfer the blended mixture to a large mixing bowl. 4. Add spelled and rye flour, baking soda, and rolled oats to the bowl. Mix to combine. 5. Stir in the sheep's yogurt, cider vinegar, and agave syrup until the mixture is well combined. 6. Grease a baking mould with butter. Pour the batter into the mould. 7. Sprinkle the top with a mix of seeds and cranberries for garnish. 8. Bake in a preheated oven at a specified temperature (typically around 180°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean. 9. Allow the bread to cool in the mould for about 10 minutes before transferring it to a wire rack to cool completely.

Ingredients: - 1 packet pasta (gnocchi recommended, but use any type you prefer) - 20g (1 tbsp) butter - 15g Extra Virgin Olive Oil (EVOO) - 1 large brown onion, finely diced - 1-2 cloves garlic, crushed (optional) - 300ml thickened cream (lactose-free can be used) - Salt, black pepper, white pepper, and herbamare to taste - 1 bag frozen baby spinach (fresh can be substituted) - 1 bag Parmesan cheese, added to taste Instructions: 1. Begin by chopping the onions using the ThermoCookPro 2.0. Add butter and oil, and sauté the onions at 100°C on speed 1 for 3 minutes. 2. Incorporate the frozen spinach, cream, and all seasonings into the blender. Cook this mixture using the same settings for 5 minutes. 3. Add Parmesan cheese to the blender. Combine using speed 4 for 10 seconds to ensure the spinach is finely chopped but not completely blitzed. 4. Separately, boil the gnocchi in salted water until they float to the surface. Drain the gnocchi and then combine with the creamy spinach sauce. 5. Optionally, top with additional Parmesan cheese before serving. This recipe can also be adapted for stove-top cooking if preferred. Simply sauté onions in a pan, then add spinach, cream, and seasonings, cooking until creamy. Blend to desired consistency, pour over cooked pasta, and enjoy!

I just love the Magicook!

Ingredients: - 4 Limes or Lemons - 80 g Fresh Ginger - 80 g Fresh Turmeric - 2 Medium Oranges - Optional: Cloves & Star Anise for added flavour Instructions: 1. Begin by thoroughly washing all the fruits. Peel the limes or lemons, oranges, ginger, and turmeric. 2. Roughly chop all the peeled ingredients to fit your juicer. 3. Juice these ingredients until you have extracted as much liquid as possible. 4. Pour the fresh juice into ice cube trays. If you like, add a few cloves and star anise into each compartment for a hint of spice. 5. Place the trays in the freezer until the juice is fully frozen. 6. To use, simply place a cube in a glass and pour hot (not boiling) water over it. The warm water helps preserve the vitamins and minerals in the juice, making for a soothing and healthful drink. T

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Thank you so much❤ I was wondering why my air fryer keeps turning on and off You have saved me❤

Ingredients: - 2 cups of organic blueberries - 2/3 cup of coconut kefir - 1/2 cup of coconut water - 1/2 tsp of lion's mane mushroom powder - Chia seeds or your favourite toppings for garnish Instructions: 1. Gather all the ingredients listed above. Ensure the blueberries are washed and ready to use. 2. Add the blueberries, coconut kefir, coconut water, and lion's mane mushroom powder into a high-speed blender. 3. Blend on high speed until all the ingredients are thoroughly combined and the mixture is smooth. 4. Pour the smoothie into serving glasses. 5. Sprinkle chia seeds or add your choice of toppings like granola, nuts, or additional fresh fruit to enhance the flavour and add texture. 6. Serve immediately for the freshest taste and best nutrient benefits.

The salt permanently stained the inside of my blender, which now has a cloudy tint. 😐

1. Mix coconut milk with lemon juice and set aside for about 10 minutes until it curdles. 2. Sift dry ingredients together in a large bowl and set aside. In a separate bowl, whisk together the wet ingredients until well combined. 3. Ensure the water is boiling before preparing the batter to immediately steam the batter once it is fully mixed. 4. Gradually add dry ingredients to wet ingredients a quarter at a time, ensuring each addition is fully incorporated before adding more. 5. Pour the batter into a lined or oiled cake pan and steam for 40-45 minutes, or until a toothpick inserted into the center comes out clean. 6. Allow the cake to cool in the pan on a wire rack for about 10 minutes, then let it cool completely before frosting or icing.

Why to add nutritional yeast and how much?? I’m haven’t used nutritional yeast in any recipe before so curious

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Makes 1 to 2 servings Ingredients: 4 cups diced mango ½ cup coconut milk 2 mint leaves 1 frozen banana Pinch of cardamom (optional) Method: Place all the ingredients in a blender and blend until smooth. Serve and enjoy!

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Ingredients: Base: 150g biscuits 20g butter 30g erythritol Filling: 400g silken tofu 300g soy yoghurt skyr 100g erythritol 2 packets custard powder 1 teaspoon organic lemon zest 2 teaspoons cinnamon 1 packet vanilla sugar or vanilla extract 150g cherries, pitted Instructions: 1. Crush 150g of biscuits into fine crumbs and mix with 20g melted butter and 30g erythritol. Press this mixture firmly into the bottom of a 17cm springform pan to form the base. 2. Blend 400g silken tofu, 300g soy yoghurt skyr, 100g erythritol, 2 packets of custard powder, 1 teaspoon lemon zest, 2 teaspoons cinnamon, and a packet of vanilla sugar or vanilla extract until smooth. Pour the filling over the biscuit base and smooth the top. 3. Scatter 150g pitted cherries over the filling. Bake at 180 degrees Celsius for 40-45 minutes until the cheesecake is set and slightly golden on top. Allow to cool before removing from the pan. Enjoy your delicious vegan cherry cheesecake!

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Sounds like a German living in Australia

This guy is retarded

Ingredients: 2 cans of chickpeas 1/3 cup of extra virgin olive oil 2-3 tablespoons hemp oil 2 tablespoons hemp seeds Juice of half a lemon 2 tablespoons tahini 2 cloves garlic 1/2 to 1 teaspoon ground cumin 3 tablespoons water Salt to taste Instructions: 1. Drain and rinse the chickpeas from two cans. 2. Place the chickpeas, 1/3 cup extra virgin olive oil, 2-3 tablespoons hemp oil, 2 tablespoons hemp seeds, juice from half a lemon, 2 tablespoons tahini, 2 cloves of garlic, 1/2 to 1 teaspoon ground cumin, 3 tablespoons water, and salt to taste into a high-speed blender. 3. Blend all the ingredients until smooth and creamy. 4. Taste and adjust the seasoning, adding more salt or lemon juice if needed. 5. Serve and enjoy your creamy, flavourful hummus!

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Can I ask, I am awaiting the delivery of my Thermocook M 2, can it be used with this app? If so can you send a link to this app that is used in this video please

You guys should make recipes easier to download from the web or a way to convert thermomix recipes to thermocook seamlessly

Ingredients: - 1 cup raw cashew nuts - 2 cups clean water - A dash of vanilla extract Instructions: 1. Soak the cashew nuts in water for 6 hours or overnight. 2. Drain and discard the soaking water. Place the cashews in the Optimum Magicook Pro. 3. Add 2 cups of clean water and a dash of vanilla extract to the blender. 4. Set the Magicook Pro to run for 5-7 minutes at 37°C. 5. After blending, pour the mixture through a nut milk bag to extract all the milk. 6. Use the leftover cashew residue in recipes like cookies.

Ingredients: - Cashews (1 part) - Water (4 parts) - 3 dates, pitted - A shake of cinnamon - A pinch of salt 1. Soak the cashews in water for at least 4 hours or overnight to soften. 2. Drain the soaked cashews and rinse them under cold water. 3. Place the cashews, 4 parts water, dates, cinnamon, and a pinch of salt into the high-speed blender. 4. Blend on high until the mixture is smooth and creamy. 5. Strain through a nut milk bag or a fine mesh sieve to remove pulp (optional, for smoother milk). 6. Store the cashew milk in a sealed container in the refrigerator for up to 4 days. Shake well before using, as it may separate over time.

Ingredients: 1 banana 80gr flour 80gr oats 200ml soy milk spinach 1tbsp baking powder 1tbsp sweetener 1/2tbsp matcha powder 1. Add the banana, oats, flour, soy milk, spinach, baking powder, sweetener, and matcha powder to the Optimum G2.6 blender. 2. Blend on high until the mixture is smooth and well combined. Scrape down the sides as needed. 3. Lightly grease a non-stick skillet and heat over medium heat. 4. Pour about 1/4 cup of the batter for each pancake into the skillet. Cook for 2-3 minutes on each side until golden brown and cooked through. 5. Serve the pancakes hot with your favourite vegan toppings such as maple syrup, fresh fruits, or vegan yogurt.