All Recipes

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    Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma is brilliant for all kinds of reasons. Firstly, the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time. Steamed chicken also remains incredibly juicy. It’s a really clean way to cook too, with very little mess to deal with at the end – love you, Thermomix!
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    This dish is a lovely illustration of how Thermomix can be used to get on with one part of the meal while you deal with something on the cooktop: chef Simon Arkless grills pork while the flavoursome hash does its thing in the Thermomix.
  • Different mushroom flavours and textures give this soup rich texture and depth. Add fresh truffles if you can!
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    In Japan, mochi are soft, round snack-sized pucks, usually made from pounded glutinous rice, sometimes stuffed with bean paste or jellied fruit. Mochi are usually sweet but savoury ones are great too. Award-winning chef Michael Ryan's delicious version achieves the distinctive pillowy mochi texture by using whipped potatoes and a little potato starch.
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    This elegant and party-friendly spin on a classic martini begins with a colourful, tasty rhubarb syrup that's spiked with saffron. Then we add our pink potion to gin and vermouth and turn it into a chilled, stirred martini. It's such a nice drink!
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    Two ingredients! These vegan pancakes are the easiest thing ever because they require just chestnut flour and water. I serve them with a pear muesli that takes just three seconds to make
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    Chestnut butter is a favourite in France: it's sweet, smooth and tasty, like peanut butter with soul. Spread it on a baguette, set it in a tart shell, swirl it through ice cream or dollop it over Chestnut Pancakes (video coming soon). You can also add chocolate to turn Chestnut Butter into Chestnutella (see Variation) but I love the sophisticated simplicity of the pared back version.
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    A quick nourishing classic that solves one of the main gripes I hear about Thermomix cooking: clumpy, dry mince! I hate it too! You’ll never get that with this best-ever bol
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    I’m a total sucker for dark chocolate and chilli. I also love peanut butter, so this combination pushes all my buttons, and when it’s presented in such a pretty package, I am completely jelly-kneed.