Well, there’s a new chapter for ThermoGourmand! 😊 As most of you know, I’ve been using and loving Thermomix for a very long time. I started this recipe blog back in 2010, when the name ThermoGourmand was born, and although the blog has changed a bit over the years, my love of thermal cooking…
When life gives you lemons, you make Lemon Curd! Delicious and tangy and perfect for making tarts or spreading on toast. This recipe makes two jars of luscious thick…
No rolling needed! A super simple pastry recipe perfect for small tarts.
These cookies are crispy and delicious, just the way we like them Choc Chip Cookies – less sugar. These cookies are crispy and delicious, just the way we like them. Most choc chip cookies are chewy, but we’re not fans of soft chewy cookies. These ones also have less than half the sugar of regular…
If you’ve ever tried chicken luncheon meat from the deli, you’ll know that it’s less chicken and more fillers and very questionable ingredients. You can easily make your own chicken deli meat for sandwiches and salads. It’s very simple, just needs time in the fridge, so start this one a day ahead. Your Varoma does…
After being locked out of my website for the past few months, I’m very happy to say I’m finally back online — thanks to the wonderful support from Vodien. Over the coming days, I’ll be sharing some delicious Thermomix recipes here again, so keep an eye out! Unfortunately, I’m still unable to access my YouTube…
This pastry is the one I use when I make my Aussie Meat Pies. It’s sturdy enough to hold a lot of filling without falling to bits with the first bite. Yet, it’s still melt in the mouth. I use half butter, half lard because this gives the dough the right texture and strength. If…
A family favourite, Cream of Chicken Soup is easy to make with fresh ingredients. I sometimes have a couple of left over chicken thighs when making a curry or stir fry dish, so I always chop up and freeze for soup. Ready in under 30 minutes! A delicious and satisfying soup for the whole family….
Whenever I roast a chicken or buy a cooked chicken, I always keep all the bones to make liquid stock. No waste and good for the gut, home made chicken stock usually has to be reduced to concentrate the flavour. This is due to the fact that it needs a lot of water to…
About Me Hi, I’m Megan — a lifelong food lover, enthusiastic home cook and the person behind ThermoGourmand. My story began in the small country town of Nyabing in Western Australia. Living in the bush had plenty of advantages, but when you’re someone who loves good food, experimenting in the ...