Tag Archives: Hints and Tips

Thick, creamy rice milk

I have stumbled across a way to make my DIY rice milk quite thick and creamy… completely by fluke.

Now this may bring up nightmares from some peoples’ childhoods, but, its really not that scary…

Chokos. Yep. Those strange green vegetables (that double as a fruit?)…


Click on the picture to go to original source & find out more on chokos

How? What the?

OK so I used my Thermomix to chop up some swede and choko to add to a lamb mince bolognese the other day… and then gave it a quick rinse but used it immediately to make our standard rice milk recipe – which is a variation of Quirky Jo’s Rice and Almond milk – here.

So normally when I do Jo’s recipe, I make a double batch (I use a lot of this milk!) and instead of using cashews, I do about 2 x 90g (ie 180g total) of rice turned into flour as per instructions … as littlest miss cannot have nuts at present. For a long time I just did the suggested amount of rice plus a little, but I was finding it too runny. I also always cook it with 1L of water and then add an extra 1L as per Jo’s doubling suggestions.

Instead of being cooked for 6 minutes, I’ve been starting to do it for 7, to again just help it thicken/cream up.

The other day I made it, promptly forgot about it and was engrossed in one discussion or another online, came back to it some time later, and it was SO thick and creamy, I couldn’t believe it! It hadn’t settled out into gluggy rice flour at the bottom and watery rice milk at the top. It was thick the whole way through.

I *think* that it is because of the saponins in the choko. Anyone who has peeled a choko knows it makes your hands feel a bit funny as you peel it. It can make them actually quite dry/strangely tight skin, to the extent that hubby and I wear a glove when we are doing any more than one at a time to avoid the sap.

Today I experimented and found that the following combo worked a treat, and its now in my fridge, thick and mixed, and tastes great.

This is to make 2L:

  • 120-130gg rice turned into flour (I use a 50/50 mix of medium and long grain white rice)
  • ~60-80g rice malt syrup
  • piece of a choko (literally can be a 2-3cm piece only – use the rest in a cake, stew or casserole. It is a good source of vitamin c and takes on the flavour of whatever you cook it with! I often use about half a choko just because its some more nutrients in there…)
  • Pinch of your preferred salt
  • 1L + 1L of water
  • 2T coconut (approx 40g…. or whatever failsafe/other oil you can use – canola and rice bran oil work fine)


  1. Grind rice flour ~1.5 mins sp 9 and set aside. [I have a tub of pre-milled rice flour ready to go for all my recipes]
  2. Chop choko about Speed 6 for 2-3 seconds or until its fully chopped and on the sides of the Thermie bowl
  3. Add rice flour, salt, 1L of water, rice malt syrup and oil.
  4. Cook 70 degrees C, 7 minutes, speed 4 and then I blend for about 1 minute gradually stepping up to speed 9 (like the method used for soups/veggie stock etc).***
  5. Strain via nut bag or cheese cloth/muslin etc. If desired.
  6. Add extra 1L of water to strained mixture and refrigerate.

I have previously used a nut bag to strain the remaining rice flour off, but to be honest, there’s very little left now so I think its probably just as easy to put in a jug and store! There may be a little sediment at the end, but its so thick now its a pain to use the nutbag.

My 'take' on Quirky Jo's Rice MIlk

My ‘take’ on Quirky Jo’s Rice MIlk

 *** I have been finding in cold weather it is taking longer and sometimes even a hotter temp (80C) to get it thickening. The individual choko used can impact on it too, so I think how fresh they are may impact on it, but I don’t have any on my vine at the moment so I have no way to judge it!***

Filed under Dairy Free, Egg Free, Failsafe, Gluten Free, Nut Free, Soy Free, Using the Thermomix

Merry Christmas 2013! Some Christmas links and cheer :-)

December 2013 - new customer offer

Get these goodies if you purchase during December 🙂


Hello everyone,

Just a quick post in the lead-up to Christmas (and getting close to the end of Interest-Free for late 2013/early 2014.

My family and I wish you a Merry Christmas and hope you have a wonderful festive season and new year. I know for us 2013 has been a massive year and it has come to an end completely different to how I expected, for the positive I might add…



Click the link below to read the PDF:

December 2013 Newsletter

December 15, 2013 · 5:45 am

So you have a Thermomix… now what?

You have your shiny new ‘child’, toy or otherwise known as one of the best Kitchen Appliances you could ask for… but now what?

How do I best use it? How do I clean it? How do I remember everything I learn at my delivery session?

Well hopefully this post will help you to recall things, and you can refer to it whenever you need to!


Always transport your Thermomix so there is no pressure on the feet. Whether that’s around your kitchen, within your house or on a plane! So whether that is lying on its side, as it is when it is shipped, or in a proper Thermomix bag… remember the feet are where the scales do all their magic, so don’t drag the machine on your bench, keep the feet clean and don’t let things get tangled around them.

Speaking of cords etc around the feet… make sure the cord is unravelled and away from the machine so that it doesn’t interfere with the scales.


Which side does it need to go on, I hear you say?

If you put the butterfly to the left hand side of the highest blade for normal direction, or the right hand side of the highest blade for reverse, you will get the best results out of your butterfly!

Never go above Speed 4 when using the butterfly. Faster than this and your butterfly may sustain ‘terminal’ damage…! If you need to have the MC in place, turn it ‘upside down’ over the butterfly.

Some hints from Head Office: http://www.recipecommunity.com.au/content/proper-way-insert-butterfly

In dishes like risotto, you don’t always have to use the butterfly. As you experiment, you may prefer it in some dishes, and not others!



If you want to prevent splatter from dishes you are cooking at Varoma temperature (eg jams, risottos etc where you need the MC out of the way to boil off steam)… remember to put your basket on top of the lid as its cooking. It will allow steam out but minimise splashes.



The first thing I have to say about cleaning is – let your machine do most of its cleaning itself! If you find yourself turning to a brush all the time, re-read these hints and look at some of the links below too.

Second thing worth investing in is one of the awesome Thermomix brushes – for my customers, they are quite inexpensive I can get these for you to save you postage, for anyone else reading, your consultant may also be able to provide them to you postage! They are the only brush I have had which can get in and around the blades to get hidden stuck food when you do need to resort to more than self cleaning.

So, cleaning goes something like….

1)      When you are finished cooking most dishes, return the bowl to the base and spin for a few seconds at speed 6-8. You can then scrape down the sides and get most excess off.

2)      If you have been working with a dough or sticky food, add flour to the bowl and spin again, the flour helps to stick to the excess and spin off.

3)      Really sticky/doughy dishes that are well stuck? Add water to cover the blades and set the thermie to speed 7-8 for at least 15 seconds. Repeat with fresh water if you are nearly there!

4)      For stubborn messes, cover the blades completely with water (500-600g?) set to about 5 minutes, 100 degrees and speed 4. Once finished, steadily raising the speed to 7 and doing a wash for 15 seconds, like previous step, should help to dislodge remaining food.

(Thanks to Leonie and Liz from ThermoFun and Thermosphere for some of these specifics)



Fruity treats: Got fruit that is quickly aging? Use your basket sitting on the machine or bowl + lid to measure out 300g bags of fruit to freeze! Then its ready to make sorbet, smoothies or use two and make a heavenly Fruity Dream.

Stock: When making stock out of the EDC, it suggests using 150g of salt. This is to act as a preservative and means it can last 6 months in the fridge without any trouble! Only thing is, it’ll also be extremely salty (obviously), but particularly so in the first few weeks after you make it. During this time, use half the recommended amount in recipes.

…if you are using a lot of the stock and regularly going through it, why not try 80-100g of salt instead? It will not last as long, but you can use it at the recommended ratios in recipes and if you are going to use it quite quickly anyway, it won’t make any difference that it doesn’t keep as long.

Doubling/Halving recipes: If you double a recipe, make sure you add 20% to your cooking or processing time. Conversely, if you are halving a recipe, make sure you take 20% off.

Basket: You can use the steaming basked to help strain juices, as well as preventing splatter when used on the lid for Jams etc.

Making Minced meat: remember to partially freeze meat (ideally into 3-4cm cubes?) and then follow the instructions within the EDC to make your own mined meat! You know exactly what’s in this mince, unlike much of what you buy!

Making smooth as silk soups, stocks, etc: Remember to turn the blades up slowly to the intended speed when dealing with hot liquid and one which you want a smooth texture for. If you gradually step up the speed and do it for the required time (eg a minute or so total for soups/stocks), it will be the most smooth consistency you could hope for. If you rush it, it may be lumpy, spray hot food around more than is desired and not give you the overall end product you want.

Spatula: If you position the spatula behind the lowest blade and go around the bowl, you will collect a lot of the residue quickly and easily.

MC (Measuring Cup): To keep your MC looking the same as the day you got it, insert it bottom-down for most dishes. Only invert for use with the butterfly. This saves the slight ‘haze’ look from slight abrasion that can happen inside the cup if inverted the balance of the time.



Q: I turned my butterfly yellow with turmeric… what now?

A: Wash it thoroughly and put it in the sun – this is meant to help! Otherwise, with time the yellow will fade. It shouldn’t impact on the taste of food its put in with in the mean time. If you do lots of curries, it may be worth considering buying a second butterfly for everything else?


Q: My lid smells like onion/leek/garlic… will this impact on my other dishes? How do I get rid of it?

A: The smell shouldn’t impact on most dishes, but if you are doing a particularly delicate meal, you could try one of the following. Again, if you do lots of smelly dishes, but want to avoid the need to ‘de-smell’ it for other dishes, it may be worthwhile investing in a second seal and/or lid.


Q: I accidentally put liquid into my Thermomix bowl and the blade wasn’t in place… it has leaked all over the place! WHAT DO I DO?

A: Carefully put the machine onto its back. Yes, lay it down on its back so that all liquid can drain out of the machine, away from the ‘brains’. Let it dry fully, which may be 24 hours or more, before using again.


Q: When I’m making certain dishes like sorbet, it sounds like the blades are whizzing around not doing anything. Is my Thermie broken?

A: No! It sounds like you have an air pocket forming. Great time to pull out your spatula and



Contact your consultant (or me!) and ask away. Don’t think that a question is too silly to ask, better asked so you get the most out of your machine than you sit wondering…



As I come across useful blogs or websites to help get the most out of your Thermomix, I will add them below…




Filed under Using the Thermomix