The Future of Blending

At 11,000 rpms I can either fly, or create the most fabulous smoothie ever! But, the real blend is 23 appliances into 1 incredible machine.

I had read about the popularity of the Thermomix with Michelin-starred chefs and across Europe. At the Auberge Saint-Antoine in Quebec City, I tasted a variety of Thermomix-blended juices and was thrilled by their luscious consistency. I’d never actually seen the machine, and as far as I knew, it was not sold in Ontario. Alas, I settled for a typical blender that matched the colour of my kitchen.

Recently we enjoyed a complimentary demonstration of the Thermomix in our own home. Sure, why not, I thought.

In a flash, rice converted to rice flour. I stared in disbelief, as one dish after another was prepared simply at the push of a button. Like alchemists, our demonstrators, Monika Newelska and Olsi Kule, sprinkled a bit of this, poured a bit of that, and poof! Avocado dip; tuna spread; kiwi-parsley juice; warm cucumber soup; cappuccino; butter; yogurt; and an eclectic salad of cauliflower, pickles, apples and garlic for which I insisted on the recipe. All the while, and to save time, salmon and vegetables were perfectly steamed in the above tray; and an accompanying Hollandaise sauce was made almost instantaneously.

For me, this was love at first blend. I imagined all the possibilities from hot soup to ice cream. This one machine could save so much of my time, counter space, and effort; not to mention money saved by amalgamating so many different functions into one appliance.

For the next month this Thermomix remained in my kitchen, with ingredients amassed around it like a shrine. I made it chop, mill, grind, knead, churn, steam, liquefy, slow cook…oh, and blend. There’s even a built-in scale to weigh the ingredients as I added them to the mix.

In my kitchen-turned-laboratory I created a strawberry tarragon jam; blueberry mint jam; and mixed nut butter with dried currants and cranberries. I made cold soups like cucumber-dill, and a gazpacho. Hot soups like carrot and cilantro, and seafood chowder. I made mango lassies and strawberry daiquiris. The juice had a wonderful consistency and texture from the pulp and seeds pulverized into a smooth and frothy refreshment. I tossed in kale, flax, ginger, carrots; anything left over in the fridge that I could find was fair game.

Just when I felt I was out of ideas of what to cook, Thermomix opened a whole new realm of possibilities. It enabled me to be creative, attempt recipes that might have otherwise been too difficult, and select healthier ingredients with which to make my own fresh products rather than spending more by buying them from the supermarket. There is absolutely nothing else like it. I watched, and I was sold; and now that I’ve used it, I can’t go back. At 11 000 rotations per minute, the only way to go is up.

For more information on the Thermomix, home-demonstrations, and where to purchase it, contact Monika Newelska or Olsi Kule, Nobelhaus representatives in Toronto, at: /

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