free thermomix recipes

The cardboard-like unbendable tortillas have long been the bane of a gluten free existence. It's very hard to find delicious soft wraps! Well, until now! We were super excited to find this delicious (and easy!) recipe for gluten free tortillas from King Arthur Flour®, which we have converted for thermo mixers. The cooking process is an interesting one, and much easier to understand by watching Joe in the video below.

Recipe Tester Feedback: "This recipe will now be a staple in our house. Tasty, soft, flexible wraps without gluten – who would have thought it possible. These are amazing and so quick to make!" - Kylie

No: Gluten / Dairy / Nuts
Contains: Egg

Gluten Free Wraps

besan / chickpea flour – 150 grams, or dried chickpeas

plain flour – 210 grams, GF (we used a store-bought mix, Orgran™ brand)

xanthan gum – 1 tsp

egg – 1

If using dried chickpeas (150g), add these to the bowl first. Program 1 minute / Speed 9.

Add plain flour (210g), salt (1 tsp) and xanthan gum (1 tsp) to the bowl. Mix Closed Lid / Turbo / 4 x 1 second blasts. Scrape down sides.

Add water (210g), oil (25g) and egg (1) to the bowl. Mix Speed 5 / 20 seconds. Scrape down sides.

Program 1 minute / Closed Lid / Kneading Function.

Due to the sticky nature of the gluten free dough, it is best to roll out the dough (1 dessertspoon per wrap) between two pieces of lightly oiled baking paper. We cook ours on a flat grill toasted sandwich maker.

https://www.youtube.com/watch?v=wScoBLtGlCA

Joe from The 4 Blades shows how to cook the world's best gluten-free tortillas!
Listen to Episode 7 of The 4 Blades podcast to hear the recipe for the batter. 
http://bit.ly/1021N45

Cook Gluten Free Tortillas!

This is a classic New York Baked Cheesecake that turns out perfectly everytime. It's actually the most popular recipe on The 4 Blades blog, so when we were developing the 'Champion Cheesecakes' section, it was an absolute must-include. We've even had a podcast listener tell us that she makes this to sell at her cafe! If you haven't tried it before, add this to your list of things to make... it's one to impress!

This recipe was also featured on Episode 26 of The 4 Blades podcast.

No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten

New York Baked Cheesecake Thermomix Recipe

cream cheese – 750 grams, blocks

plain flour – 2 Tbsp, (*can use gluten free flour)

tsp, extract

tsp, finally grated, zest

lemon juice – 1 tsp

sour cream – 250 grams

eggs – 3

nutmeg – ground

Line a 20cm round springform pan with baking paper.

Add sugar (250g) to bowl. Mill Speed 10 / 10 seconds to make icing sugar.

Set icing sugar aside into a small bowl, then return 2 Tbsp to the mixer bowl.

Add biscuits (200g) to the bowl. Closed lid / Turbo / 3-4x 1 second blasts until crushed.

Add butter (85g) to the bowl. Program 2 mins / 80C / Reverse+Speed 3.

Press biscuit mixture into the base of the tin &amp; bake in the oven for 10 minutes.

Once the base has finished, remove from oven and increase the temperature to 200C.

While the base is baking program 25 minutes / 37C / Speed 3. Note: this is NOT intended to keep going for the entire 25 minutes, it’s justto ensure the heating element continues at 37 degrees.

Feed in cream cheese through the lid, breaking up the blocks one at a time, until well combined.

Slowly add in remaining icing sugar from Step 4 and the flour (2 Tbsp) until well combined.

Stop the blades and insert the whisk attachment WHILE the cheese mixture is still in the bowl.

Turn on to Speed 3

 while adding in lemon juice (1 tsp), eggs (3), vanilla extract (1 tsp) and sour cream (250g). Scrape down sides if required. The mixture should be homogenous.

Pour mixture directly onto base in one smooth movement. This is important if you want your cheesecake to have a smooth top.

Bake for 10 minutes at 200C then reduce heat to 100C and continueto bake for another 25 minutes.

Turn oven off, allowing cake to cool for two hours with oven door closed.

Dust the top of the cheesecake with freshly ground nutmeg to serve

Smokey and rich, this recipe for Argentinian beef makes good use of both your BBQ and your thermo mixer. Chimichurri is the name of a flavoursome green sauce from Argentina which is perfect for serving with grilled meat. Commonly beef is prepared only with a salt crust in Argentina, but we have used some of the chimichurri sauce to create a marinade which adds to the flavour of the meat. The meat is commonly served well done, but you can adjust according to your personal preference.

This recipe was also featured on the T4B blog.

Recipe Tester Feedback: "What an amazing combination of flavours! This BBQ'd beef is so moist and tender and could easily be cooked in the oven if you didn't have access to a barbecue. Hubby loved it and asked for seconds, so I'll definitely be cooking it again!" - Sharree

No: Gluten / Dairy / Egg / Nuts

Argentinian Beef with Chimichurri Sauce

fresh parsley – 20 grams, leaves

garlic cloves – 4

fresh oregano – 4-5 stalks, leaves

chilli flakes – 1/2 tsp

red wine vinegar – 40 grams

salt flakes – 1/2 tsp

pepper – black,

olive oil – 120 grams

olive oil – 60 grams,

fresh rosemary – 1 Tbsp, leaves

lemon – 1, medium, juice only

salt flakes – 1 tsp

beef blade – 2kg,

salt –

Add parsley (20g), garlic (4), oregano (4-5 stalks) and chilli flakes (1/2 tsp) into bowl. Speed 7 / 3 seconds.

Add red wine vinegar (40g), salt (1/2 tsp) and pepper (to taste) to the bowl. Speed 7 / 3 seconds. Scrape down the sides.

Sit a small bowl on the lid and set the scales to zero. Weigh out the oil (120g).

Program 1 minute / Speed 6 and slowly add oil through the lid. Transfer your prepared chimichurri sauce into a small bowl (can use the one the oil was in).

Without cleaning the mixer bowl, add chimichurri sauce (100g only), olive oil (60g), garlic (4), rosemary leaves (1 Tbsp), lemon juice (1), salt flakes (1 tsp) and pepper (to taste).

Place beef in ceramic dish and pour marinade over it. Refrigerate from 2 hours to overnight, as best suits your BBQ Fiesta timeline.

If you have a rotisserie, put the beef roast in place and cook for 45 minutes &#8211; 1 hour over a high heat.

If you don&#8217;t have a rotisserie, sear the roast for 10 minutes each side then turn the heat down to low. Roast for a further hour turning every 15 minutes. Depending on your BBQ you may need to raise the roast off the plate or grill or move away from the element to prevent it from burning the exterior.

Once finished, transfer to a roasting pan and allow to rest for 10 minutes.

Carve into thin slices and serve topped with chimichurri sauce and a side dish of Cucumber Avocado Salad.

These deliciously crispy potatoes (with a fiery ‘brave’ sauce) are a twist on a traditional Spanish classic. Typically they are cooked in the pan until crispy, but we have utilised an awesome technique we learnt from Alyce Alexandra, in her book Quick Fix: Every Occasion. The potatoes are steamed with your thermomixer and then ‘chuffed’ with your thermomixer before being baked. The result is a potato that is crispy on the outside and soft on the inside. Typically the potatoes aren't seasoned, but we were inspired by Jamie Oliver’s version of the dish (which is delicious and can be found in his ‘Jamie Does…’ book), so we included a seasoning on the potatoes too. This recipe makes ample sauce. It’s great to freeze and pull out for next time you make the potatoes (and there will be a next time!), to put with the Tortilla de Patatas or to use as a pizza sauce.

We featured this recipe in Episode 49 of The 4 Blades podcast.

No: Gluten / Dairy / Egg / Nuts

Patatas Bravas

potatoes – 1kg, medium, washed / peeled and quartered

garlic cloves – 2

fresh rosemary – 2 stalks, leaves only

olive oil – 20

thyme – 1 tsp

pepper – freshly cracked, to taste

chillies – 3, deseeded

carrot – 1, chopped into chunks

tin, chopped / crushed

red wine vinegar – splash

pepper –

Add 800g of peeled or washed &amp; quartered potatoes in the lower dish of the steaming attachment.

Program 15 minutes / Steaming Temperature / Speed 3.

Once potatoes have finished steaming, set aside, tip water out and dry bowl.

Add garlic (2) and the leaves from 2 sprigs of fresh rosemary to the bowl. Speed 5 / 5 seconds.

Add paprika (1 tsp), dried thyme (1 tsp), salt (1 tsp), olive oil (20g) and the potatoes to the bowl. Reverse+Speed 4 / 5 seconds.

Tip mixture onto a lined baking tray, spread out evenly and cook in the oven for 25 minutes.

Add onion (1), garlic cloves (4), red chillies (3) and carrot (1). Speed 5-6 / 2 seconds.

Add olive oil (20g) to the bowl. Program 8 minutes / 110C* / Speed 2.

Add tomatoes (400g) to bowl with red wine vinegar (splash), salt and pepper (to taste). Program 10 minutes / 110C* / Speed 2.

Once cooking is complete, blend by programming 1 minute / Speed 9, raising the speed slowly from 1-9.

Once potatoes have finished cooking, remove from heat.

Serve potatoes drizzled with bravas sauce, or to the side for dipping.

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Top 4 free thermomix recipes recipes from across the web

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Gluten Free Wraps

New York Baked Cheesecake Thermomix...

Argentinian Beef with Chimichurri S...

Patatas Bravas

The most viewed free thermomix recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine