Portuguese Seafood Soup

Thermomix® time: 29 min
Total time: 45 min

Ingredients Portuguese Fish Soup.png

  • 2 eggs
  • 500 g mussels, clean
  • 300 g fish fillets
  • 1000 g water
  • 250 g shrimps, with shell and heads
  • 100 g green pepper
  • 100 g red pepper
  • 150 g onion
  • 2 garlic cloves
  • 200 g tomato pulp
  • 70 g olive oil
  • 2 fish stocks
  • 1 bay leaf
  • Ground pepper to taste
  • 60 g rice
  • 1 tbsp chopped coriander


  1. Wrap eggs in cling film and place in Varoma, together with mussels and fish fillets. Set aside.
  2. Place 500 g water and shrimps’ shells and heads into mixing bowl and set 5 min/ 100ºC/ speed 3. Strain the liquid with the help of the simmering basket and reserve the fumet.
  3. Cut shrimp crumb in pieces and set aside.
  4. Place in the clean mixing bowl green and red pepper, onion and garlic and chop 6 sec/ speed 5.
  5. Add tomato pulp and chop 15 sec/ speed 7.
  6. Add oil and sauté 7 min/ 100ºC/ speed 1.
  7. Add 500 g water, fish stocks, bay leaf, ground pepper and fumet and set 7 min/ Varoma/ speed 1.

Mussels with Crème Fraiche and Herbs

This recipe is from Vorwerk International.
Thermomix® time: 27 min
Total time: 60 min

Ingredients  Mussels

  • 80 g shallots, cut in halves
  • 5 sprigs fresh parsley, leaves only
  • 40 g unsalted butter
  • 100 g Pineau de Charentes or 100 g Sherry
  • 1-2 pinches ground pepper
  • 1500 g bouchot mussels, fresh, cleaned
  • 100 g crème fraîche
  • 3 egg yolks


  1. Place shallots and parsley in mixing bowl and chop 10 sec/ speed 6.
  2. Add butter and sauté without measuring cup 4 min/ 120°C/ speed 1.
  3. Add Pineau de Charentes and pepper. Set Varoma dish in position and add mussels in it. Close Varoma and steam 20 min/ Varoma/ speed 1. Set Varoma aside and keep warm. Strain the cooking water using a fine sieve above a bowl.
  4. Place cooking water, crème fraîche and egg yolks in mixing bowl and mix 15 sec/ speed 10, then heat 3 min/ 80°C/ speed 3. Meanwhile, remove one of the 2 shells from each mussel. Keep the mussels in their shells in the Varoma to keep hot. Serve the mussels in shallow dishes, and spoon over the sauce.
Tip: If you are short of time, omit the stage of removing one shell from each mussel, and simply leave the mussels in the whole shell.
Variation: This recipe can also be prepared with 1500 g clams. Regular mussels can be used if the Bouchot variety is not available.
Background information: Pineau is a speciality of western France, it is a rich golden fortified wine, approx 17% ABV, made from grape must.


Cereals and Raisins Bread

Thermomix® time: 2 min

Ingredients Cereal and Raisins Bread

  • 1 tbsp honey
  • 50 g butter
  • 350 g flour
  • 100 g brown sugar
  • 250 g milk
  • 100 g raisins
  • 10 g sesame seeds
  • 10 g flax seeds
  • 1 egg yolk


  1. Preheat oven to 200ºC.
  2. Place honey, butter, flour, sugar and milk into mixing bowl and mix 10 sec/ speed 6.
  3. Knead 1 min/ dough mode.
  4. Add raisins, sesame and flax seed and set 1 min/ dough mode.
  5. Shape by hand small breads with the help of two spoons, brush with scrambled egg yolk and sprinkle with some more seeds.
  6. 6. Bake for about 30 minutes in a silicone tray.

Green Consomé

Thermomix® time: 38 min

Ingredients Green Creme.png

  • 150 g onion
  • 40 g leek
  • 3 garlic cloves
  • 20 g olive oil
  • 280 g potato, without peel, cut in small pieces
  • 150 g potato branch
  • 200 g pumpkin leaf
  • 150 g spinach
  • 300 g meat broth
  • 300 g water
  • Cream to blend
  • 8 g butter
  • Salt and pepper to taste


  1. Place onion, leek and garlic into mixing bowl and chop 5 sec/ speed 5.
  2. Add olive oil and sauté 6 min/ Varoma/ speed 1.
  3. Add potatoes and cook 10 min/ Varoma/ speed 1. Add slowly pumpkin leaves and spinach through the lid opening.
  4. Add meat broth and water and set 20 min/ 100ºC/ speed 1.
  5. Chop 2 min/ speed 8 and rectify seasoning. Blend with cream and butter, through the lid, and mix some more seconds at speed 3.

Christmas stollen

Thermomix® time: 8 min
Total time: 2 h 20 min

Ingredients Christmas stollen


  • 80 g mixed dried fruit
  • 40 g raisins
  • 40 g currants
  • 80 g rum or brandy
  • ½ lemon, zest only, no white pith
  • 80 g butter, softened
  • 70 g caster sugar
  • 90 g full cream milk
  • 60 g water
  • 1 egg
  • 1 egg yolk
  • 30 g fresh yeast or 1 tbsp dried instant yeast (2 sachets)
  • 1 tsp natural almond extract
  • 550 g plain flour, plus 2 tbsp extra to dredge fruit
  • 20 g flaked almonds


  • 180 g icing sugar
  • 20 – 40 g lemon juice




  1. Place a ceramic or glass bowl onto mixing bowl lid, then weigh mixed dried fruit, raisins, currants and 60 g of the rum or brandy into it. Set fruit aside to soak for a minimum 1 hour or overnight.
  2. Place lemon zest into mixing bowl and grate 10 sec/ speed 9. Scrape down sides of mixing bowl with spatula, then repeat grating 10 sec/ speed 9. Transfer into ceramic or glass bowl with the dried fruit.
  3. Place 60 g of the butter into mixing bowl and melt 2 min/ 50°C/ speed 2.
  4. Add sugar, milk and water and heat 2 min/ 60°C/ speed 2.
  5. Add egg, egg yolk, yeast, almond extract, flour and remaining 20 g of the rum or brandy and mix 6 sec/ speed 6, then knead 1 min 30 sec/ dough mode.
  6. Add a little extra flour if dough appears too sticky. Transfer dough into a well-floured ceramic or glass bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl.
  7. Line a baking tray (20 x 30 cm) with baking paper and set aside.
  8. Add flaked almonds to ceramic or glass bowl with the fruit, then drain off rum or brandy. Sprinkle 2 tbsp extra plain flour over fruit and stir to combine with spatula. This allows the flour to dredge the fruit (take up excess liquid).
  9. Transfer proved dough onto a silicone bread mat or floured work surface and briefly knead in dredged fruit mixture.
  10. Roll dough into an oval (28 x 10 cm), then take one side of the oval and fold over so that it extends just past the middle. Take the other side of the oval and fold so it overlaps the first.
  11. Place dough onto prepared baking tray, then cover with a kitchen towel and leave to prove in a warm place until doubled in size (approx. 1 hour).
  12. Preheat oven to 180°C. Place remaining 20 g of the butter into mixing bowl and melt 1 min/ 50°C/ speed 1. Brush melted butter over proved stollen on baking tray. Clean and dry mixing bowl.
  13. Bake for 10 minutes (180°C), then reduce oven temperature to 160°C and bake for a further 20-30 minutes (160°C), until Stollen sounds hollow when tapped on the underside. Cover with aluminium foil if the Stollen is browning too quickly. Set aside to cool completely.


  1. Place icing sugar into mixing bowl and mill 10 sec/ speed 10.
  2. Add lemon juice and cook 1 min/ 100°C/ speed 1. Scrape down sides of mixing bowl with spatula, then mix 10 sec/ speed 2. Pour sugar glaze over the top of cooled Stollen, then slice and serve.


UTENSILS: Thermomix parts: Spatula, Measuring cup. Useful items: ceramic or glass bowl, plastic wrap, baking tray (20 x 30 cm), baking paper, silicone bread mat, rolling pin, kitchen towel, pastry brush, aluminium foil
SERVING SIZE: 12 slices (1185 g total).
NUTRITIONAL VALUES per 1 slice (1 portion): Energy 1625 kJ / 387 kcal. Protein 7 g. Carb 67 g. Fat 9 g. Cholesterol 48 mg. Dietary fibre 3 g.
This recipe is from Vorwerk International.


Corn Pastels with Tuna

Thermomix® time: 31 min

Ingredients Corn Pastels with Tuna

  • 350 g sweet potatoes
  • 1000 g water
  • Salt to taste
  • 65 g corn flour
  • 1 onion
  • 50 g olive oil
  • 1 can of tuna
  • ½ chilli pepper
  • ½ coffee spoon of salt and garlic mixture
  • Oil for frying


  1. Place potatoes into mixing bowl with salted water and boil 20 min/ 100ºC/ speed spoon. Drain and reserve the cooking water.
  2. Attach the butterfly and mash the potatoes with a little of the reserved water 30 sec/ speed 3.5.
  3. Remove the butterfly, add corn flour and mix 20 sec/ speed 6, until a moldable past of soft consistency. Take out and set aside.
  4. Place onion and oil into mixing bowl and chop 5 sec/ speed 7 then sauté 7 min/ speed spoon.
  5. Add tuna and mix 15 sec/ speed 3. Season to taste and cook 3 min/ 100ºC/ speed spoon.
  6. Make balls of equal size with the dough, flatten with your hands and fill with the mixture obtained. Fold them in half, close and fry in hot oil.



Tiger Prawns with Aromatics

Thermomix® time: 25 min

Ingredients Tiger Prawns with Aromatics

  • 500 g tiger prawns
  • 3 tbsp garlic pasta
  • Juice of 1 lime
  • 10 garlic cloves
  • 100 g olive oil
  • 2 tablespoons sweet pepper
  • 20 g coriander leaves
  • 1 chilli
  • Salt to taste
  • 1000 g water


  1. Cut prawns lengthwise and season with garlic pasta and lime juice. Place prawns into Varoma, previously lined with aluminum foil, and set aside.
  2. Place all ingredients into mixing bowl and chop 7 sec/ speed 7. Sauté 5 min/ Varoma/ speed 2.
  3. Pour the obtained sauce over prawns in Varoma and close the foil in order to cover the content. Set aside.
  4. Add water into mixing bowl, place Varoma on top of the lid and cook 20 min/ Varoma/ speed 2. Open the wrapper and make sure that the prawns are cooked.