There are so many ways to add your five-a-day to meals in more appetising ways. And there are almost as many different kitchen tools for the job that can clutter your cupboards and drawers! Mandoline slicer. Potato chipper. Vegetable slicer and cutter. Julienne peeler. Carrot shredder. Onion slicer. Food processor. Oh, and your traditional knife and chopping board. The list goes on. Some of them make prep needlessly laborious and monotonous. Many are messy, a safety hazard for fingers and hands, and a wrench on your wrist. And plenty aren’t dishwasher safe for easy cleaning.
But we’ll cut the chase, the Thermomix® Cutter is finally here to make it quicker and easier to add a fresh new look and moreish mouth feel to healthy dishes.
A food processor and mandoline slicer in one. And more.
In one compact, double-sided disc, the Thermomix® Cutter has four razor-sharp functions for thickly and thinly slicing and grating vegetables, root vegetables, fruits or hard cheeses, quickly, easily and precisely.
It’s easy to assemble, easy to use, easy to clean (and dishwasher safe) and leaves your Thermomix® bowl clean and ready to go without having to rinse. It’s never been easier to look after your health, speed up your weekly meal prep and dial up your wow-factor results.
It's surprising what slicing can do
Vegetables are an essential part of a healthy balanced diet that can easily be made more appealing to look at, easier to eat and even more exciting all-round when they’re sliced. But you might be surprised how much the evenness and thickness (or thinness) of your slices really make a difference.
When your vegetables are nice and evenly thickly sliced, they’re more likely to cook faster and more evenly, and be eaten by even the fussy eaters in your family. And when they’re perfectly evenly sliced to paper-thinness, they can add a whole new texture, flavor and visual dimension to your meals.
Vegetables that are especially suited to slicing include zucchinis, potatoes, carrots, cucumbers and tomatoes and make perfect additions to salads, stir-fries, pizza toppings or sandwich fillings. And with so many ways to slice and dice the whole rainbow of veggies, the creative possibilities are endless. Here’s just a taster.
Thickly sliced cucumbers for tangy and refreshing Sweet Cucumber Pickles.
Perfectly thinly, evenly sliced cabbage makes the best Coleslaw you ever saw.
Thick, evenly sliced plum tomatoes and zucchini top a Ratatouille Galette beautifully.
Finely slice and grate carrots, cucumber, green mango and cabbage for making Yu Sang, then toss the salad together while saying your blessings for Chinese New Year.
An all-round winner, Potato Gratin made with thick-sliced potato rounds. Or thinly sliced root veggies for healthy oven-baked chips.
Those pretty paper-thin rounds of peppery radish add extra pop and crunch to salads.
What’s really great about grated veggies?
Grated vegetables are a super-simple way to add more flavour, texture, colour and nutrition to your dishes, and you might be surprised by just how many great (grate?) ways there are to use them. Here are some of our all-time faves.
Add depth to soups, stews and casseroles.
As well as adding richer flavour and nutrition to your big hearty bowl of winter comfort food, grated starchy vegetables like squash, pumpkin, sweet potato or white potato will thicken your soups, stews and casserole sauce too.
Hide the healthy bits in pasta.
Adding nutritious fresh grated veggies to hot and cold pasta dishes is a great way to hide them from your fussiest little eaters and a healthy way to thicken the sauce too.
Step up your stir-fries.
By adding grated, as well as chopped vegetables, to your stir-fries, not only will it thicken up your sauce, you’ll get a greater variety of textures, flavours, colours and nutrients in your dish.
Roll out a good rosti.
They're delicious plain – made with firm, parboiled, grated potatoes – or with the addition of onion, bacon and cheese and fried in plenty of hot butter.
Make a Buddha Bowl more heavenly.
You can use any number of toppings for a Buddha Bowl, but you can’t beat the fresh crunch of thickly grated carrot thickly grated carrot, sliced red onion, cucumber and Roma tomato and crisp shredded baby cos in our Recipe Developer’s go-to recipe!
Get all your tasty inspiration with our recipes over on Cookidoo®!
For utter perfection with the Thermomix® Cutter.
Check out our top tips for turning the speed up on your weekly meal prep and effortlessly transforming healthy food into next-level wow-factor dishes with the Thermomix® Cutter.
- For perfectly even slices, guide the ingredients through the feeder tube with steady and gentle pressure on the pusher.
- Raw ingredients can be cut thinly or thickly, according to your taste, but you’ll achieve a better result by thinly slicing firmer fibrous vegetables such as beetroot or celeriac.
- Unless you’re looking for a particular result, such as thin and crispy oven-baked root vegetable chips, use the thicker side of the Cutter for thick-slicing and grating your veggies so they keep their shape, flavour and juiciness and don’t dry out in the oven.
- When buying your ingredients, choose small fruits and vegetables that will fit in the feeder and achieve the best cutting results
- To evenly slice small ingredients, such as mushrooms or strawberries, stack your ingredients in the feeder, hold with the pusher, then start the motor. Once done, stop the motor and repeat with another batch of ingredients.
- Vacuum seal your sliced and grated meal prep ingredients and salads in a Vac-U-Seal container to keep them fresher for longer. Great for quick-pickling too – vacuuming develops those tangy flavours much faster!