Best of Thermomix® Community Stars

This month, we are delighted to be featuring some our Community Stars members, bringing you fabulous recipes, tips and experiences from Poland, Portugal and Italy.

Thermomix® created the Community Stars program to connect with its most helpful and active customers and create an opportunity to preview and review new recipes, products, features and services.
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Recipes from Artur and Sławek in Poland

Tips from the Stars

Artur Zaskorski

The Beef tartare with capers, red onion, sun-dried tomatoes and aioli recipe was actually created by accident! Working as a chef, I got a special order from customers who wanted beef tartare without the traditional raw yolk and pickles. For the tartare I use beef sirloin because it has the most delicate taste and texture. To avoid egg yolks, I complemented the beef with an aioli, and I used red onions as they have a more delicate taste than white onions.

My secret tip:

To maintain the beautiful, vivid red color of the meat, just add a little cold sparkling water. The carbon dioxide will ensure the tartare keeps its perfect colour!

Slawomir Zabawa

For my Shrimp cream soup, I prepare a homemade mushroom powder by finely grinding dried mushrooms (without soaking them). It is the perfect seasoning for many dishes. It can be stored in a tightly sealed container and used for many months!

What is the Community Stars program?

Thermomix® created the Community Stars program to connect with its most helpful and active customers and create an opportunity to preview and review new recipes, products, features and services. Being a Community Star helps you grow your skills, reach new audiences, gain exclusive access to brand and build more recognition for your wizardry in the kitchen.

Recipes from Lília and Ana in Portugal

Tips from the Stars

Lília Matias

For a fun variation, add 300 g of peeled raw shrimp to the baking dish before baking the Cod, spinach and courgette gratin with carrot cream. Take advantage of the shrimp shells and heads to make a fumet that you can freeze and use in various recipes, or freeze the shells and heads to make the fumet another time!

Ana Luísa Fernandes

I often adapt ingredients and adjust seasonings to my personal taste. For the Sweet potato bread rolls I replaced milk with oat milk, used coconut sugar instead of sugar and coconut oil to replace butter. The result was a super tasty and very versatile bread that I enjoyed for breakfast and dinner. Cookidoo® gives you more time, keeps you organized, and above all, it provides you with great recipes that can be adapted to your taste and preferences!

My 12 minute recipe for Healthy creamy custard is a delicious dessert that even the most skeptical loved! It is the perfect recipe to test with different plant-based milks. You can even add a spoon or two of raw cocoa powder or lemon or orange peel to change up the flavour while still keeping it healthy!

Recipes from Anna, Diana, and Alessia in Italy

Tips from the Stars

Anna Remondina

For the Chicken salad with mint vinaigrette, prepare it in advance if you want more intense flavours. For the Pea cream soup with squid and tomato, try replacing peas with broad beans for fun twist.

Diana Buso

When preparing the Tiramisù with chocolate and red chili, if time allows, prepare the sponge cake one day in advance and store it wrapped in plastic wrap. The flavours will be more intense and it will be easier to cut. You can also replace raspberries with strawberries, and if you want a more delicate flavour, replace walnuts with almonds.

Alessia Burgnich

When preparing the Creamy spelt pasta with asparagus and strawberries, you can also use fresh peas instead of asparagus. For a nice finishing touch, add hemp seeds or gomasio (a Japanese sesame salt)!

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