Strawberry Jam

3 Simple Ingredients

We don't eat Jam a whole lot in our house (usually) but one of my kids asked for Jam today (which we had none of) I knew I had loads of strawberries so I thought I might as well make her some.....

The recipe below is less quantity than the EDC Book

320grams strawberries
190grams sugar
Rind of one lemon
1 lemon peeled and halved

Place all ingredients in Thermomix - 30 minutes - Speed 1 - 100 degrees

Pour into sterilized jars and enjoy on bread, scones or toast

My batch made 2 jars worth (only pictured 1)

It wasn't as thick as shop bought jam but I am happy with the consistency and figure once it has been in the fridge for a while it may thicken a bit more.

My Batch made 2 Jars this size

Vegetable Stock Concentrate

This is a must in every fridge.  Thermomix makes this job super easy, quick and with no fuss.......
You can use this in soups, casseroles, risotto's, anything that calls for stock......
Saves stacks of money on purchasing stock at the supermarket not to mention avoiding the additives and flavour enhancers.......

200g celery cut into chunks
2 carrots cut into chunks
1 onion, peeled and halved
1 tomato, halved
1 zucchini, roughly cut
1 clove garlic, peeled
1 bay leaf
few leaves basil, sage and rosemary (optional)
1 bunch parsley (small)
100g rock salt
1 tbsp oil

Chop all vegetables for 10 seconds - Speed 6
Add salt and oil and cook at varoma temperature for 20 minutes - Speed 1
Pulverise by slowly turning dial slowly up to Speed 9 - 1 minute

Store in jars in fridge, keeps for up to 6 months.  

1 heaped Tablespoon in 1 litre of water is enough to make 1 litre of stock


(recipe taken and slightly adapted from Thermomix EDC) 

Chicken Stroganoff - Cooked in 13 minutes

1 Onion peeled and halved
2 cloves of garlic peeled
30g butter
500g Cubed Chicken (Small bite size pieces)
120g Mushrooms
2 Tbsp tomato paste
80g white wine
120g water
1 Tbsp cornflour
1 tsp dijon mustard
150g sour cream
1 Tbsp Paprika
1 Tbsp Worcestershire sauce

Place onion and garlic in bow and chop for 5 Seconds on Speed 5
Add butter and cook for 3 minutes - 100 degrees - Speed 1
Add remaining ingredients (Chicken last) and cook for 10 minutes - 100 degrees - Speed soft - Reverse (Give a good stir before starting)
I stir my once more during cooking time as well.  Take lid off and give a good stir right to the bottom, replace lid.  It will remember the time left - just don't forget to hit 100 degrees again.

I usually serve mine with pasta - always a yummy, super fast meal and i always have these ingredients in my fridge/pantry