11 of the best Free Thermomix recipes for beginners

October 15, 2020 by Chrystalla Tzaneros Leave a Comment

Some of the best Thermomix recipes are made up of those that are on continuous rotation in your menu plan. There are so many amazing recipes and yes its very hard to choose but these are just 11 of the best recipes I think Thermomix beginners should try and the best bit is that they are all free!

11 of the BEST FREE Thermomix recipes for beginners

It’s funny when I’m talking to someone and they don’t know what a Thermomix is. I always have to stop and look at them a little puzzled and think are you living under a rock? Now, I’m not talking about those people who go all defensive about the cost (lets talk about THAT in another post!). I really mean, have never heard of it! What on earth right?! Well when you meet one of those people or heck just anyone who needs to experience a Thermomix meal in their life then this list is for you.

Thermomix Recipes You Must Try

At the top of my list I have to start with the queen of all recipes. This recipe converted half my family from thinking I was crazy Thermomix lover. They then understood why they needed one in their life too. It’s a must try Chicken and Cashews with Coconut Satay Sauce and Coconut Rice by Jo from Quirky Cooking. It is delicious and you must try it! The sauce is the winning element in this dish and must not be left out. Did I mention its the fastest all in one dinner recipe as well?!
I love a lot of flavour in my dishes and this Shredded Chicken Rice Noodle Salad with Nuoc Cham Dressing recipe sure does impress. It’s refreshing, a little spicy and a little different to my traditional dishes. I just love to experiment and play with the flavours in this dish.
If you love salmon and spices then add this recipe to your menu plan. I don’t quite agree with the name Simple Steamed Salmon but we can just call it spectacular steamed salmon between us right? It’s an all in one meal, super quick and the flavour tingles your taste buds. Just so good!
This Greek can’t forget about a little lamb on the plate. I had to have this recipe on the list as well. Butterflied Leg Of Lamb With Veges & Gravy is a recipe I served up to my husband one night after a long night at work. The dish was plated up and ready for him to eat. I didn’t tell him what it was or how I cooked it but he said it was the best lamb he’d had. Super soft and tender! You can brown it off in the oven if you like as well but with the gravy poured on top you can’t even tell that it was all steamed in your Thermomix.
Back on the seafood wagon I have to make sure you’ve tried my recipe for garlic prawns as well. This is my sons favourite dish and is always on high rotation in our house. I show you how to cook it in the video on this link. Creamy Garlic Prawns – Recipe For Your Thermomix Make sure you give it a try.
Who would I be if I didn’t include a sweet treat for you to enjoy. I’m a little obsessed with mango and this Raw Mango & Cashew Dreamcake ticks so many boxes for me. It’s a creamy, very mildly sweet cake. Perfect to take to a friends or just to enjoy a sneaky piece after dinner.
It’s no secret that we have made the Thermo Foodie and The Chefs On the Go recipe multiple times. I love that it includes so many eggs. It’s also really filling as a quick snack and my kids will drink it. In fact they LOVE it and it’s so smooth and silky. If you are yet to try it you must make some for your week.
You had me at chocolate. This Thermomix Chocolate Fudge Cake by Sophia’s Kitchen is just delicious! It is soft, gooey and the most perfect gluten free cake!
For all my paleo friends, this one is another winning recipe for those weeknight meals. Paleo Mongolian Beef is a quick, tasty and surprisingly effortless meal that my whole family enjoys. You’re only 4 steps to a delicious meal so go get cooking.
For the fastest meal with the least effort but definitely not lacking in flavour is Alyce Alexandras Thermomix 2 Minute Noodles. This puts any two minute packets to shame so stop buying it and try this recipe.
I have to leave you with one more dessert recipe for your sweet tooth. Sometimes its the simple things and this my friend is the ultimate Creamy Traditional Ice Cream with a Dairy-Free Option. What could beat a home made scoop of silky vanilla ice cream. Only the best recipe from our friend Tenina would do.

Add These Recipes To Your Menu

Now that you have this list you need to go make that shopping list and go cook them immediately. You know I will want to hear all about your cooking. Make sure you comment below with what you think or your favourite Thermomix recipe! In the meantime, you will find me posting some more scrumptious dishes in my private facebook group. Be sure you’re in there to check them out!

How To Make Almond Butter In 3 Minutes With Your Thermomix

October 7, 2020 by Chrystalla Tzaneros Leave a Comment

Have you ever tried making almond butter in your Thermomix? It is super simple. In fact it takes only 3 minutes with this recipe. The key is to add some oil such as macadamia or coconut oil which helps break down the nuts into a smooth paste.

Of course you don’t have to add the extra oil but it will take a bit longer depending how fresh your nuts are and how much oil they release so the paste can be created. It could take anywhere from 5 minutes to 15 minutes.

The thing I love most about making my own nut butter though is that I am in control of the flavour. There are so many things you can add to it to change it every time you make it. A little salt today, some cacao tomorrow, maybe try a different type of nut or even just roast the almonds. You can even sweeten it up with some vanilla, cinnamon or any spice you enjoy.

Now you can enjoy your additive free, quick and simple nut butter with this easy recipe. The hardest thing will be to choose any additions you might want to add but you cant beat a simple plan nut butter to add to just about anything. Don’t just think toast! I’m talking apples, celery, porridge, to flavour granola, add it to some hummus, on a dessert pizza, smoothies, cookies, curries, biscuits. Ok! I’ll stop there because now I’m hungry and am going to go sit down with a jar and eat it as is.

Be sure to let me know in the comments how you love to enjoy yours too!

Almond Butter Recipe

Ingredients
250g almonds, raw, activated, dehydrated or roasted
1 tbsp coconut oil or macadamia oil, optional

Steps
1. Add almonds (250g) to the bowl and blend 30 seconds/speed 9.
2. Scrape down sides of bowl, add oil (1 tbsp) if using and blend for 1 minute/speed 8 scraping down sides as needed.
3. Scrape down sides and continue to blend on speed 5 until the desired texture and consistency is achieved.

Notes

Add more oil for a smoother consistency.
The longer the nuts are blended, the more natural oil the nuts will release.
If no oil is used it could take up to 15 minutes of blending and scrapping down the sides until a thin smooth paste is formed depending on how fresh the nuts are and how much oil they release.
Try adding different flavours to the nut butter by changing the type of nuts used, adding cocoa, vanilla, salt, cinnamon or other spices.
This recipe can be doubled. Blending times may vary.

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Molokhia Egyptian Soup Recipe For Your Thermomix

September 30, 2020 by Chrystalla Tzaneros Leave a Comment

This Molokhia recipe is one of my family recipes that I have converted for you to cook in your Thermomix. It was taught to me from Mum’s Mum, Yiayia (Grandma) Yvette. Her Mum taught her when they lived in Egypt and now you too can cook it with your Thermomix.

Cooking Molokhia — The day I was cooking Molokhia at Yiayia’s and she didn’t want a photo. I still took this sneaky photo to remember it. Don’t tell her I shared it.

Molokhia, Molokheya, Mulukhiya

There are many different names to this dish depending on where you are from. Molokhia, Molokheya, Mulukhiya, Moloka, molokheyya, mulukhiyyah, Jews Mallow, Jute Mallow, Mallow Leaves and I’m sure many others too. We always pronounce it Mo-lo-h-i-a. Just like the name differs so does the type of meat that is used. My grandma always made it for us with lamb or chicken but I know it can also be made using rabbit or seafood too.

The Molokhia are leaves that are finely minced and boiled in broth or water and meat to create the broth. It is then heavily topped with garlic which creates a very aromatic flavour. It can have a slight slimy texture, kind of like cooked okra but it is what I know most who enjoy this dish like about it. Of course you can increase or decrease the amount of water or broth depending on the texture you prefer.

Serving Your Molokheya

Once the Molokheya is cooked it can be served as is for a low carb option or more commonly it is served over rice or with some pita. You could even try it with some cauliflower rice if you liked. The dish is kind of like a soup or stew really. It is a very simple recipe yet still has so much flavour in it.

Where To Find Molokhia

This is what a Frozen Molokhia Packet looks like

I know the older generation use to grow the leaves in the back yard and cut them fresh to cook but these days it is more common to buy the minced Molokhia. It is often readily available from a European, Asian or Indian deli. I do know of some large supermarkets that stock it in their freezers too. My suggestion would be to google “Molokhia packets near me” and you will be sure to find a stockist.

Now that you know how to find a frozen packet of the Molohkia, here is the recipe for you to try!

Molokhia

Ingredients
8 small garlic cloves, peeled
180g onion, peeled and halved
600g lamb chops (or any preferred meat like beef, chicken or a mix)- remove any thick fat
800g water
40g tomato paste
400g frozen minced Molokhia, roughly chopped
40g lemon juice (or white vinegar)
2 tsp salt or to taste
25g ground coriander
120g butter

Steps
1. Add garlic (8) to bowl and chop 3 seconds/speed 7. Set aside all but 1 tsp. Leave that in the bowl.
2. Add onion (180g) and grate 3 seconds/speed 7. Scrape down sides.
3. Wash the meat (600g) and add to bowl.
4. Add water (800g) to cover the meat. Boil 20 minutes/120 degrees/reverse/slowest speed.
5. Add the tomato paste (40g), molokhia (400g), lemon juice (40g) and salt (2 tsp). Cook for 55 minutes/100 degrees/reverse/slowest speed.
6. Add dried coriander (25g) to garlic paste and mix through.
7. In a pan add butter (120g) and melt on high heat on the stove.
8. Add the garlic paste to the melted butter and cook until browned and aromatic.
9. Add the garlic mixture to the bowl of molokhia.
10. Cook molokhia for a further 5 minutes/100 degrees/slowest speed.
11. Serve over some boiled rice.

Notes
Cooking time may vary depending on the size and type of meat you use.

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Turning Your Mosaic Roll Into The Ultimate Decadent Treat

September 9, 2020 by Chrystalla Tzaneros Leave a Comment

This recipe is created using the Mosaic Roll. It is sliced up and then dipped in chocolate. You can decorate these bars in so many different ways and then wrap them to serve as individual serves. They are a sweet decadent dessert that is sure to be a hit at any party. Here is how you create the bars:

Make the Mosaic roll first using this Thermomix recipe
Melt some chocolate in your Thermomix to dip the sliced pieces into
Decorate to your preference. Try different coloured chocolate, edible flowers, crushed nut, crushed honeycomb etc
Allow to set than serve as desired

Check out he video for the step by step instructions:

Chocolate Mosaic Roll Recipe For Your Thermomix

September 9, 2020 by Chrystalla Tzaneros Leave a Comment

When you’re on the Greek islands in one of the amazing ζαχαροπλαστεία (zaharoplasteia) – Greek sweet shops, you are bound to find this Chocolate Mosaic Roll. There are so many names given to this roll: Mosaic, Mosaiko, Salami, Kormos, Hedgehog, doukissa and I am sure there are many more!

Unlike many of the Greek sweets that are based on nuts and honey, this one is a very sweet chocolate based slice. It is quite a decadent dessert but a lovely treat to enjoy over tea or coffee. Definitely one to try when travelling the Greek islands as well. However, when we can’t get there we can now make it with this recipe at home to enjoy with our family and friends.

MOSAIKO RECIPE

INGREDIENTS

300g shortbread biscuit, roughly broken – we use arnotts arrowroot or malt o milk biscuits

2 eggs, separated

Pinch of salt

5g or 1 tsp sugar

200g icing sugar

250g unsalted butter, softened, roughly chopped

20g cocoa powder

1tsp vanilla extract

2 tbsp cognac or orange juice or

STEPS

1. Place biscuits (300g) into bowl and chop 4 seconds/speed 5 or until roughly chopped. Set aside.

2. Add egg whites (2), a pinch of salt and sugar (5g) to bowl. Add the butterfly to the blades and mix 1.5 minutes/37°C/speed 3.5/MC OFF.

3. Scrape down the sides. Add 50g of the icing sugar and continue to beat for 1 minute/ speed 3.5/MC OFF. Scrape down sides and repeat.

4. Set aside the meringue in a large bowl.

5. Clean and dry the bowl. Melt the butter (250g) for 3 minutes/60°C/speed 2. Ensure butter is completely melted otherwise continue melting.

6. Add the remaining icing sugar (150g), cocoa (20g), vanilla (1tsp), liquor (2tbsp) if using and mix 1 minute/speed 3. Whilst mixing, add the egg yolks (2) through the hole in lid.

7. Scrape down sides then add the crushed biscuits back into the bowl and mix 15 seconds/reverse/speed 1.

8. Add the biscuit mixture to meringue and gently fold together.

9. Line a baking tin with enough cling wrap to hang over the sides. Pour the mixture into the tin and cover the top with the excess cling wrap. Grab the two ends of cling wrap and take the mixture out of the tin. Roll it on the bench to form a log shape. Set in freezer for 1-2 hours to harden.

10. Once the log has hardened, slice it into pieces and serve with tea and coffee. Or store in the fridge or freezer until ready to serve.

NOTES

Try adding some sultanas, coconut, goji berries, chopped nuts, cranberries, glazed cherries, honeycomb or praline to change the mixture. Add in step 7 along with the crushed biscuits or try sprinkling some on top before cutting into slices.

You can slice the roll up and dip the pieces into melted chocolate to form individual bars. You could also form the mixture into individual balls to make some Greek trifles. Dip your hands in water between rolling and coat the balls in cocoa, icing sugar, desiccated coconut or melted chocolate.

Easy, Quick, Soft And Fluffy Thermomix Cupcake Recipe

September 2, 2020 by Chrystalla Tzaneros Leave a Comment

If you’re looking for a really easy Thermomix cupcake recipe then this is just for you! These are soft, fluffy and really the perfect texture. Bonus points that it’s such a quick recipe too. Get ready for this melt in your mouth cupcake.

This recipe is usually my go to birthday party or take to my kids school or kindy recipe. Maybe because I’m a bit more short on time these days and these just get the job done but still taste great! I definitely use to spend a lot more time decorating them when I didn’t have kids but who’s got time for that right?! I must admit I did secretly love putting so much love into the decorating. My mind would really get lost in the process, it was like my own little mediation session. Might have to show you some tips and tricks on the decorating side another day.

For today I bring you the vanilla cupcake recipe and a few tips on changing them up for every occasion. If you want chocolate cupcakes, change the vanilla for some cocoa. Try decorating them with some basic buttercream. You can always add a food colouring if you prefer a coloured cupcake. Even try adding some chocolate chips or dried fruit and nuts if you like.

You can half the recipe if you don’t need so many but the big batch is great for a party or feeding a crowd.

Vanilla Cupcakes

INGREDIENTS

250g butter, roughly chopped
440g white sugar
4 eggs
4 tsp vanilla
430g plain flour
4 tsp baking powder
250g milk

STEPS

Preheat oven to 180 degrees, fan forced. Grease 10 inch (25cm) cake tin.
Beat butter (250g) and sugar (440g)together 1 minute/speed 5.
Add eggs (4) and vanilla (4 tsp) and beat for 30 seconds/speed 5.
Scrape down sides. Add flour (430g), baking powder (4 tsp) and milk (250g) and mix 30 seconds/speed 6.
Scrape down sides and blend for another 10 seconds/speed 6.
Pour mixture into cake tin and cook for 15-20 minutes or until a skewer comes out clean.

NOTES

Allow the cake to completely cool before decorating with a beautiful buttercream frosting or a basic buttercream.

Lamb And Vegetable Stew Recipe For Your Thermomix

August 8, 2020 by Chrystalla Tzaneros Leave a Comment

Yiayia’s Trelou, Trelou, Lamb And Vegetable Stew

Τρελου, Τρελου – Crazy, crazy Lamb and Vegetable Stew is a recipe Thermomix recipe I converted from my Yiayia (grandma) Yvette. She says this is the recipe her mum would make them when she was using up everything in the fridge. With 13 brothers and sisters, the food had to be stretched out as much as possible. If they didn’t quite have enough meat to feed the whole family, then it would just be left out. You could use up any veggies you have on hand. That’s why it’s called trelou, trelou – crazy, crazy! Might have to record Yiayia saying this one for you! I still find it a real tongue twister.

It’s a red based stew with some really surprising flavours. My hot tip for you would be to adjust the spice to taste! Like it really hot? Double the peppers! Does your tongue just burns at the sight of peppers? Maybe skip them altogether. It definitely does bring in the unique flavour profile though.

Please let us know if you make any variations to this recipe by sharing your tips with our facebook group or leave a comment on the blog.

Lamb And Vegetable Stew Thermomix Recipe

INGREDIENTS

150g or 1 onion, peeled and halved
1 large garlic clove, peeled
40g olive oil
800g lamb forequarter pieces, roughly chopped into large chunks
400g tomato puree
50g tomato paste
400g water
2 small hot finger peppers, added whole or cut up if large
1 tsp salt
30g butter
155g or 3 small carrots, peeled and roughly chopped into 2cm pieces
200g or 4 small or 1 large eggplants, roughly chopped into 3cm pieces
145g or 2 small zucchinis, roughly chopped into 1cm pieces
50g baby spinach

STEPS

Add onion (150g) and garlic (1) to bowl and chop 3 seconds/speed 5.
Scrape down sides and add some of the olive oil (40g). Cook 3 minutes/100 degrees/speed 1.
Add lamb pieces (800g), tomato puree (400g) and the tomato paste (50g) and cook 5 minutes/100 degrees/reverse/slowest speed.
Add water (400g), peppers (2), salt (1 tsp), butter (30g) and cook for 15 minutes/100 degrees/reverse/slowest speed.
Add carrots (155g) and cook for 10 minutes/100 degrees/reverse/slowest speed.
Add eggplants (200g) and cook for 10 minutes/100 degrees/reverse/slowest speed.
Add zucchini (145g) and cook for 10 minutes/100 degrees/reverse/slowest speed.
Add baby spinach (50g) and cook for 5 minutes/100 degrees/reverse/slowest speed.
Serve hot with some rice.

NOTES

Reduce the amount of water and meat if using a bowl that is smaller than 2.2L. Do not exceed your bowls maximum capacity. This recipe has been catered for the MAXIMUM for a large serve. Reduce the quantities if preferred. Start by reducing the meat by 200g.
Replace the butter with more olive oil to make it dairy free.
If you like more heat, add more peppers.
You can change the type or cut of meat to your preference. Try beef strips or cubes, chicken tenderloins or chicken thighs. Cooking times may vary.
The point of this recipe is to use up all the bits and pieces in your fridge. Any vegetable could really be used. Try adding some potatoes with the carrots. Add some mushrooms with the zucchini. Swap the spinach for silver beet.
Serve with some mash potatoes instead of rice.
Serve it with some homemade Greek Yoghurt – recipe available in the Mezze cookbook.

The Fastest Guilt Free Almond Flour Waffles

July 9, 2020 by Chrystalla Tzaneros Leave a Comment

Do you enjoy having something a little different for your morning breakfast? With eggs being a staple in our house sometimes it’s nice to be able to enjoy something thats not typically deemed healthy. With so many allergies and restrictions in my house we finally came up with a waffle recipe the kids loved and devoured.

This recipe is gluten, grain, dairy and refined sugar free. The waffles aren’t crunchy but you can definitely alter them to be if you prefer. They are more light, fluffy and a little soft in texture. They are so fast to make that you will have them whipped up in just a couple of minutes ready for the waffle iron. This is a simple recipe for your Thermomix. You could easily make them in any high speed blender as well.

Tips For Perfect Gluten, Grain, Dairy and Refined Sugar Free Waffles

Some tips shared with me from the help of my testing team was that if you prefer a crispier waffle add some tapioca flour to the mix. You can use any sugar replacement of preference, you can serve with some fruit preserves and this recipe works with silicon waffle moulds in the oven or a waffle iron just don’t forget to grease before making each waffle. One more tip was to not overfill the pan! The mixture is very runny to start with but they puff up a lot so only half fill or the waffle maker will spill over when cooking.

You can eat these waffles freshly cooked, store them in the fridge, freeze them and reheat in the toaster! Now who doesn’t like a quick and easy breakfast that can be reheated.

Ingredients

100g almond meal
1/2 tsp salt
1/2 tsp bicarbonate soda
4 eggs
50 g honey
honey or maple syrup to serve

Steps

1. Turn on waffle maker to heat up.
2. Add all ingredients to bowl: almond meal (100g), salt (1/2 tsp), bicarb (1/2 tsp), eggs (4), honey (50g)
3. Bend 10 seconds/speed 5. Scrape down sides and repeat.
4. Grease waffle maker with cooking spray.
5. Pour a little of the mixture onto the hot greased waffle pan. The mixture will be runny but only half fill the pan as it will rise a lot. Cook until browned.
5. Continue to cook each individual waffle until all the mixture is used.
6. Serve with extra honey or maple syrup on top.

Notes

Recipe can be doubled
Honey can be replaced for preferred sweetener
For a crispier texture add 1 tbsp of tapioca flour
Serve with fruit, cottage cheese or fruit preserves
For silicon waffle moulds cook in oven for 25 minutes at 180 degrees
The bicarbonate can be replace for baking powder

7 dead easy ways to use broth or stock everyday

June 18, 2020 by Chrystalla Tzaneros Leave a Comment

How do I use up all this broth or stock I’ve just spent hours making? I get it. You went to the effort of making it and now you don’t know what to do with it. Well, I’m going to show you how but lets just recap here for a second in case you are new to the broth and stock scene.

Why use broth or stock

You’ve heard the endless benefits of including stock or broth into your day. How its full of vitamins, minerals, digestive benefits, can help improve your sleep, brain health and inflammation within your body. I can tell you from experience that by adding this one thing to my family’s daily diet we saw tremendous health benefits. Especially in my children’s wellbeing!

From the countless benefits this drink gives, you can see why it’s important to include it into your day. And in case you haven’t made it yet, here’s the step by step instructions to make this super drink. It even has a video so you can’t go wrong. The question now is, how do you actually use it or drink it? Here is some ways to effortlessly include it without the kids even noticing.

1. Drink the stock by the cup full

This way is probably the easiest way to start off. Every morning just warm up a glass with a little salt and drink it with your breakfast. It’s a quick way to get a cup in, only takes a couple of minutes to do and is a great way to start your day off. It will help to keep you fuller for longer, give your body some healthy fats to fuel on and really support your digestive tract. Don’t worry, if you’re not a morning person you can make it a dinner routine. That way you will sleep all night like your husband, or is it baby? 😉

Thermomix instructions: Add 200g stock to the bowl and some salt to taste. Warm for 3 mins/90 degrees/speed 2. Add an extra minute for each cup you are heating up at the same time.
You can also just put it in a pot on the stove top until boiled.

2. Swap broth for water when cooking

When you make soup, stews, gravy or whenever you are adding water to your food, just swap it. Use the broth instead of water so you get more into your day. The soups will have more flavour, your stews will be more nutritional and I guarantee everyone will be asking you for your gravy recipe.

3. Make cheat’s avgolemono

I shared with you the processes of making this Greek lemon egg soup and how you can simplify it by using the stock. This recipe is especially good if you aren’t too keen on the stock on its own and are looking for more flavour. It’s also supercharged with the egg yolks and lemons! Great way to change up that morning cup of stock.

4. Use broth in your cooking

It’s so easy to use the broth as water replacement. When your cooking rice, cauliflower rice, pumpkin, potatoes or mash potatoes and you usually boil or steam them in water. Replace the water with the broth so you’re getting the extra benefits of the broth.

5. Add a little stock to eggs

If your a keen scrambled egg fan then this is just another place you can add some broth. Add a couple of tablespoons to replace the milk and you’ve just found another way to get a little more broth into your day.

6. Use broth when boiling vegetables

No longer will you be boiling your vegetables in boring plain water. Time to jazz them up in a little bone broth with a some added garlic, salt, lemon and herbs. No boring vegetables in this house sorry.

7. Add stock to sauces

I saved the best till last for you. This one is my ace trick if you have kids who are super fussy and you really are struggling to get it into their diets. Most these kids are the ones that love sauce. Nothing wrong with that my little buddies, so do I! We are just going to supercharge those sauces by adding some stock when cooking them. Tomato sauce, barbecue sauce, mince sauce or maybe even an apple sauce if you have to! Add it, hack it, do what you have to and you will be getting it into their day in no time.

The possibilities are really endless. But getting started with swapping the water and including this nutritional drink does not have to be hard. Start with a few of these suggestions and feel the benefits. You’ll definitely enjoy it and want to find more and more ways of including it. Tell me, how do you like to include it into your day?

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The best Greek soup you must have everyday – cheats version

June 18, 2020 by Chrystalla Tzaneros Leave a Comment

What could possibly be the best Greek soup that you MUST have everyday? Well, you’ve probably heard of the Greek soup avgolemono? It’s a chicken soup that’s made from boiling chicken legs or a whole chicken. It’s finished off with a few beaten eggs and a heap of lemon. If you’re Greek you’ll know that this is a traditional soup eaten at Easter to break the fast. You’ll also know that its the soup your Yiayia (grandma) or Mum will make and bring to you when you are not well. How wise they are to know what our bodies are really needing when we are unwell.

Avgolemono is a soup made by slow cooking some meat on the bone. The key is to make sure the bones are included as that is where you get the nourishing benefits from. It’s cooked for a short time and supercharged with eggs and lemon. Really its the ultimate healing soup when you think about it.

Why you should include this soup into your day

Have you every consider the way this is made is exactly how the “new age” stock or broth is made? Surely you’ve heard all the hype about drinking broth and how beneficial it is to make your own stock. The vitamins, minerals, digestive benefits, improvement in sleep, brain health, inflammations and so much more are well documented. Those benefits alone should be enough to encourage you to include more into your day!

The problem is, how many of us have the time to make avgolemono every day? Well I want to solve that problem for you as THIS is the soup you SHOULD definitely be adding to your daily menu. If you want to make it the traditional way, by all means check out the free recipe: Avgolemono Thermomix Recipe. The way I like to do it is by using my homemade broth or stock to make a cheats version.

Cheats Avgolemono Egg Lemon Broth Soup

Firstly, yes you will need to make or have some type of liquid stock or broth you can use. This is ultimately the superpower of the dish so don’t skip this step. I highly encourage you to make it yourself as you will get so much more flavour and nutrition from it.

Take 200g of that broth and warm it in the Thermomix if not yet warm for 3 minutes/90 degrees/speed 2.

Add fresh lemon juice, salt and pepper to taste. For a mild amount use 20g and 50g for a real kick. Start blending on speed 4. Whilst it is blending add 1 egg through the measuring cup and continue to blend for 30 seconds. If you want it really frothy but the measuring cup back on and blend it on speed 5.

Pour it into a large mug and enjoy your quick cup of nourishing soupa. Can I go as far as saying that it’s better then the traditional soup? Only because it means that I have one bowl to wash.

There are just so many benefits of adding a soup like this to your day. If lemon and egg soup is not your style, check out the other ways to use your broth and stock.