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So this week was a weird one. I had a couple of not great days and then have been sick since Friday. I wondered whether this would dampen my enthusiasm for cooking, but no. If anything, it’s proven to me that the Thermomix suits my way of living so well, as when I was feeling like comfort food, I could just knock up a chocolate custard from scratch in 8 minutes when I didn’t have the energy to do much of anything else.

FullSizeRender 2The custard is kind of like a Yogo consistency, but way more delicious. I know if I had tried to make it in a saucepan I would have had to stand there stirring, would have invariably scalded the milk, burned the bottom of the saucepan and then had a mess to clean up. With this way of cooking, I just put everything in the Thermomix and set it going on automated cooking, went and lay on the couch for 8 minutes and then got up to perfect custard which I could eat while watching sick day television. Winning!


I want to make sure we still cook our old favourites as well as adding new dishes to our household repertoire, so earlier this week I made good old spaghetti bolognese. Perfect consistency, full of hidden vegies chopped up really small (yes I’m an adult and yes I know the vegies are there but I can’t see them so it still just seems like regular bolognese), only used one pot, again hardly any mess to clean up. And there were plenty of leftovers, so I made…

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Lasagne using the leftover beetroot salad from last week mixed with the leftover bolognese sauce. And the béchamel sauce – oh my goodness. The smoothest, creamiest, most fuss-free béchamel I’ve ever made. I found some goat’s cheese in the fridge too so crumbled that over the top. That was enough for dinner, lunch the next day and a frozen portion for another time. We are getting a lot of value out of our groceries at the moment!

Other things I made include:

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I also made what I thought was going to be a massive fail (it was the night I was feeling most unwell). It was supposed to be a sort of pot roast with sweet potato mash and mustard sauce. It seemed very straightforward in the recipe but I was using a different cut of meat and I get a bit confused about meat cuts. So the meat seemed really overdone. But we sliced it thinly and served it up and, what do you know, it was still delicious.

In consultant news, I have finished up my training and now am getting my business up and running! I have a few demos booked in already but am really hoping to get some more under my belt so I can just feel thoroughly confident with cooking and chatting and answering peoples’ questions. The demos are lots of fun; 2 hours of eating and playing with the Thermomix, basically! Let me know if you want to find out more 🙂