thermy10a

8/11/2019 thermy10a

http://slidepdf.com/reader/full/thermy10a 1/193

8/11/2019 thermy10a


Table Of Contents

Breads and Pastries 1Croissants 2French Oatcakes 5Fresh Egg Pasta 6Hazelnut Pastry 7

Iced Puff Pastry 9Lavosh 10New York Bagels 11New York Rye Bread 13Oat Bread 15Olive oil bread rolls 16Savoury Oat Crackers 17Sour Cream pastry 18Spelt Tortillas 19Stollen 21Tang Zhong Starter Bread 22Thyme-scented Oatcakes 23Tomato Spinach Savoury Muffins 24

Turkish Pide 25Vanilla Bean Pastry 26Varoma Bread 27Walnut Bread 28Wonton Wrappers 29

Breakfast and Brunch 30Hollandaise Sauce 31Varoma Poached Eggs 32

Cakes and Desserts 33Cheatin’ Pecan Pie 34Chocolate Pots 35Chocolate, Fig and Ginger Panforte 36Cinnamon Upside-Down Sponge Cake with Fruit 37Dark Chocolate Crème Brulée 38

Easiest Lemon Cake Ever 39Fresh Fig and Zabaione Tart 40Galaktoboureko 41Golden Pecan Steamed Puddings 42Guinness Chocolate Cake 44Lemon Delicious 45Lychee Sorbet 46macarons 47Olive Oil Lemon Tart 49Pavlova 50Pear, Almond & Chocolate Torte 51Perfect Panna Cotta 52Persian Love Cake 53

Swiss Almond & Carrot Cake 54Traditional Steamed Christmas Pudding 55

Cheese and Yoghurt 56Fresh and Creamy Ricotta 57Halloumi 59Paneer 61Yoghurt, Greek-style Yoghurt, Yoghurt Cheese 63

Entrees 64Black Olive and Raisin Dip 65Chicken Stuffing for Tortellini 66Fried Stuffed Olives 67Hummous 69Lemon Parsley Pesto Dip 70

Lentil and Walnut Balls 71Meat Stuffing for Tortellini 72Mini cheese and olive clafoutis 73Okonomiyaki 74

8/11/2019 thermy10a


Pakoras 75Roast Capsicum, Cashew and Chilli Dip 76Salmon Rillettes 77Smoked Salmon Blinis 78Steamed Globe Artichokes with Lemon Mousse 79Steamed Salmon Ravioli 80Stilton & Walnut Pâté 81Sushi 82Thai Fish Cakes 84Thai Fish Cakes with Sauce 85Tortellini 86Tunisian Eggplant Appetizer 88Warm Timbales of Scallop Mousse 90

Mains 91Meat 92

Beef and Guinness Pies 93Beef Rendang 95Beef Rendang 2 96Beef Stroganoff 97Moussaka 98Osso Bucco 99

Quiche 100Thai Larb Salad 101

Poultry 102Apricot Chicken Risotto 103Butter chicken 104Chicken & Broccoli Fettuccine 105Chicken and Cashews with Coconut Satay Sauce and Coconut Rice 106Chicken in Yoghurt 108Chicken Kiev 109Chicken Korma 111Chicken Paella 113Pat Thai noodles 114Steamed Chicken and Vegie Meatballs 115

Syrian Chicken 116Seafood 117Coquilles St Jacques 118Creamy Garlic Prawn Risotto 119Egg Roulade 120Garlic Prawns 121Rice with monkfish and prawns 122Seafood Marinara (Seafood Sauce) 123Suquet: a saucy Spanish seafood tradition 124

Vegetarian 127Barley & Roast Pumpkin Risotto 128Fragrant Quinoa 129Lentil Moussaka 130Mushroom Risotto 131Rice, pumpkin and cauliflower the smell of mushrooms 132Thermie Green Vegetarian Curry 133Zucchini and Black Truffle Tagliatelle 134

Miscellaneous 135Milks 136

Almond milk 137Almond Milk 2 138Coconut Milk 139Rice Milk 140Soy Milk 141

Sauces 142Cheese Sauce 143Citrus Hollandaise 144

Lebanese Toum ( garlic sauce ) 145Peri Peri Sauce 146Satay Sauce 147

Spice Powders and Pastes 148

8/11/2019 thermy10a


Chimichurri 149Five Spice Powder 150Flavoured Salts 151Garam Masala 152Green Curry Paste 153Harissa (fiery hot chilli paste) 154Mussamun Curry Paste 155Nonya Curry Powder 156Phanaeng Curry Paste 157Ras El Hanout 158Red Curry Paste 159Yellow Curry Paste 160

Stock Pastes 161Chicken Stock Paste 162Meat Stock Paste 163Umami Paste 164Veggie Stock Paste 165

Balsamic Vinegar Reduction 166Beetroot Chutney 167Deseeding a pomegranate 168Ginger Jam 169

Lemon Curd 170mock rice 171Piccalilli 172Steak "sous vide" 173

Salads 174Fennel and Orange Salad 175

Soups 176Carrot and Cumin soup 177Cauliflower and Almond Soup 178Cauliflower and Leek Soup 179Chicken Wonton Soup 180Curried Carrot and Ginger Soup 182Lentil & Spinach soup 183

Pea Velouté 184Pork and Crab Wonton Soup 185Prawn and Snapper Chowder 186Pumpkin Cashew and Ginger Soup 187

8/11/2019 thermy10a


Breads and Pastries

Croissants 2French Oatcakes 5Fresh Egg Pasta 6Hazelnut Pastry 7Iced Puff Pastry 9

Lavosh 10New York Bagels 11New York Rye Bread 13Oat Bread 15Olive oil bread rolls 16Savoury Oat Crackers 17Sour Cream pastry 18Spelt Tortillas 19Stollen 21Tang Zhong Starter Bread 22Thyme-scented Oatcakes 23Tomato Spinach Savoury Muffins 24Turkish Pide 25

Vanilla Bean Pastry 26Varoma Bread 27Walnut Bread 28Wonton Wrappers 29

Thermomix Breads and Pastries

1

8/11/2019 thermy10a


Croissants

6 g dry yeast

500 g bakers flour 50 g caster sugar

24 g powdered milk

8 g salt30 g butter

350 g water

Also -

250 g butter

1 egg, beaten for glazing

Procedure

1 Roll 250g of chilled butter between two sheets of plastic wrap until it measures about 17 x 25cmrectangle. Chill for at least an hour.

2 Add dough ingredients to Thermomix, mix quickly on Speed 5 for 5 seconds to bring together. Scrapedown the sides of the bowl and then knead for 4 minutes. The dough should be shiny & elastic when it'sfinished.

3 Turn the dough into a greased bowl, cover and refrigerate for about 30 minutes.

4 Roll out the dough on a lightly floured surface until it is a 30cm square.5 Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third.

6 Fold the remaining third on top. Seal the edges and rest in the fridge for 30 minutes.7 Place the dough so that it's at right angles to the position you started with when you added the butter (you

do this each time you roll out again - so that your rolling pin is parallel to the open edges of the dough -not the folded seam). Roll out into a 30cm square. Fold into thirds again, wrap with cling film and thenrefrigerate for another 30 minutes.

8 Repeat this step twice more, making sure you rotate to a right angle each time. Wrap and chill after eachrolling. After the final folding, chill for several hours or overnight.

9 Roll the dough out into a 30cm square (you can go bigger if you want it to be a bit thinner - just make sureyou keep it square). Cut the dough crosswise into thirds and then cut each third into thirds. Cut each smallsquare diagonally to create two triangles.

10 Roll each triangle loosely, starting from the side opposite the point. Curve the ends inwards to createcrescent shape.

11 Place on a tray, seam side down. Cover and prove somewhere warm for 30-50 minutes (until nearlydoubled in size).

12 Brush with the beaten egg and bake in preheated oven at 200º for 15-20 minutes until golden brown.

Nutrition Facts

Serving size: Entire recipe (1268 grams). Amount Per ServingCalories 4155.76Calories From Fat (52%) 2146.43

% Daily ValueTotal Fat 244.44g 376%

Saturated Fat 149.1g 746%

Cholesterol 803.36mg 268%

Sodium 3374.56mg 141%

Potassium 718.8mg 21%

Total Carbohydrates 416.32g 139%

Fiber 13.61g 54%

Sugar52.17g

Protein 76.81g 154%


2

8/11/2019 thermy10a


Images

The dough, ready to go in the fridge. Roll the dough out into a 30cm square. The butter, rolled out and chilled.

Cover two thirds of your dough with… Fold the non-buttered third over the … Fold over the remaining exposed …

Roll the dough back out into a 30cm… Roll and fold, roll and fold.... The dough, after it's rested in the…

Roll it out into a 30cm square (or… The cuts - you may prefer to cut it… Roll the triangle down from the…


3

8/11/2019 thermy10a


Rolled Prooving Done

An inside view - light and flaky. The end result. Bon Appetit!


4

8/11/2019 thermy10a


French Oatcakes

30 g Butter , chopped

75 g water ½ tsp salt

1 Tbs raw sugar

170 g oats½ tsp bicarbonate of soda

Procedure

1 Pre-heat oven at 190 C. Line baking tray with paper.

2 Place butter, water, salt and sugar into mixing bowl. Heat 3 min/90 C/speed 3.

3 Add oats and bicarbonate of soda and mix 10 sec/speed 5. This creates a crumbly dough.4 Tip onto ThermoMat and push together with hands. Roll out using baking paper on top of dough to as thin

as possible.

5 Using MC as a cutter, cut rounds out and place on prepared tray.6 Bake for 10 - 15 minutes until crisp (turning over if necessary). Allow to cool in turned off oven.

Nutrition Facts





Sodium 2130.26mg 89%



Fiber 18.02g 72%

Sugar0.02g

Protein 28.97g 58%

Recipe Tips

Scottish Oat cakes are practically the same as these, just thicker and more crumbly. The sugar does not makethem sweet, just nice yin yang thing going on!


5

8/11/2019 thermy10a


Fresh Egg Pasta

300 g flour

3 eggs (60g each)

1 Tbs olive oil

A pinch of salt

Procedure

1 Place all the ingredients in TM Bowl and knead for 2 minutes.2 Roll into a ball shape. Let it rest for 30-45 minutes under a bowl turned upside down.

3 Yes! This is all you'll have to do to prepare the dough to make those renowed Italian fresh pasta recipes! Itis so easy with the help of Thermomix.

Nutrition Facts




Cholesterol 558mg 186%

Sodium 219.27mg 9%



Fiber 8.1g 32%

Sugar1.37g

Protein 49.83g 100%

Recipe Tips

Important Notes:Try to get a good quality flour. The two different flours which I used gave me 2 different results. I believe you'dguess which one was better.

60g egg for 100g of flour is a good ratio. You can prepare more or less amount of dough by sticking to theratio. I wouldn't recommend you to go over 500g flour-5eggs to knead with Thermomix. If you need a largerquantity - if that's the case may God give you patience for later :) - prepare 2 or more doughs due to yourneeds. Change only flour and egg quantity, the amount of the oil won't change.

Generally speaking 1 portion size of uncooked tagliatelle type of fresh pasta is about 120-150g whereas it is180-200g for tortellini type stuffed pasta. As for dried pasta it is 80-90g. Of course the first set of the numbers

are the recommended portions however noone can deny that the second set of the numbers look moreappealing to the pasta lovers such as myself! :)


6

8/11/2019 thermy10a


Hazelnut Pastry

30 g sugar

30 g raw or roasted hazelnuts210 plain flour

130 g chilled butter, cut into chunks

(make your own!)⅓ tsp cinnamon

1 egg yolk

2-3 tbsp. water or orange juice

4 drops orange essence(optional)

Procedure

1 - Pulverize sugar for 3 seconds on speed 9 and set aside

2 - Put hazelnuts in bowl and mill for 15 seconds on speed 8

3 - Add flour, chilled butter, sugar, cinnamon and mix for 10 seconds on speed 6 until mixture becomescrumbly.

4 - Add egg yolk, water/orange juice and knead for 10-20 seconds on interval speed until it begins to stick

together and become dough.5 - Turn onto floured board or silicone baking mat and knead lightly.

6 - Cover in plastic wrap and refrigerate for at least 15 minutes before rolling out for use in recipe.7 - Bake at 200°C or 400°F.

Nutrition Facts





Sodium 216098.4mg 9004%Potassium 18418.43mg 526%


Fiber 353.26g 1413%

Sugar30.05g

Protein 1149.27g 2299%

Images


7

8/11/2019 thermy10a



8

8/11/2019 thermy10a


Iced Puff Pastry

90 g ice cubes

180 g frozen unsalted butter, inpieces (to cut frozen butter,first heat knife blade in hotwater.)

200 g flour

½ tsp salt2 Tbs water

Procedure

1 Put ice cubes, butter, flour and salt into Thermomix in the order listed. Chop 7 seconds/speed 7. Mix 5seconds/REVERSE/speed 5. Knead 3 min/intermittent dough speed while adding the water.

2 As shown in the video, compress into a bundle. Wrap in silicone mat or parchment paper and refrigerate forabout 30 minutes before proceeding.

3 Preheat oven to 200°C/400°F/Gas. 6 (oven must be fully preheated). Proceed by rolling dough, dustingwith flour as needed and folding repeatedly as shown in the video. Working swiftly, roll out so it makes asheet of about 1 cm. in thickness. Cut into desired shapes or prepare vol-au-vents for filling. Brush with eggwash, milk or diluted cream. Bake for about 30 minutes. (For the first 15 minutes they will look soft and‘wet’ but do not be discouraged as they will firm up and become crisp in the second half of baking.) Keepwatch during the last few minutes and remove from oven when golden. (You can also remove from theoven after about 15 minutes to add a filling and return to finish baking.)

Nutrition Facts

Serving size: Entire recipe (323 grams). Amount Per ServingCalories 728Calories From Fat (2%) 16.39

% Daily Value

Total Fat 1.96g 3%Saturated Fat 0.31g 2%

Cholesterol 0mg 0%




Fiber 5.4g 22%

Sugar0.54g

Protein 20.66g 41%


9

8/11/2019 thermy10a


Lavosh

125 g plain flour

40 g wholemeal flour 2 Tbs of sesame seeds

2 table spoons of poppy seeds

1 Tbs of chopped fresh herb (eg: oregano,rosemary)

1 tsp salt

125 g water 60 g olive oil

Procedure

1 Heat the oven to 160oC2 mix all ingredients in the Thermomix bowl speed 5 for 5 seconds

3 set on closed lid position and knead for 1 minute4 Take dough out of bowl and divide into 4 pieces

5 role each piece out thin.. Thin... THIN! Paper thin6 Cut into long rectangles and Brush with oil and sprinkle with salt

7 Cook until brown.

Nutrition FactsServing size: Entire recipe (386 grams). Amount Per Serving

Calories 1234.48Calories From Fat (57%) 701.84



Cholesterol 0mg 0%

Sodium 4964.58mg 207%



Fiber 6.36g 25%

Sugar2.5g

Protein 15.83g 32%

Recipe Tips

HINT: roll out the pastry on the baking sheet you are about to use. It is a little tricky to transport the extra thinpieces to a tray otherwiseLESSON: remember - do NOT cut on the Thermomix baking sheet!LESSON: the browner they are, the crisper they are - black is no good though


10

8/11/2019 thermy10a


New York Bagels

Bagel dough

250 g water 25 g honey

20 g fresh yeast

550 g bread flour 10 g salt1 slightly beaten egg (approx

50g)

15 g melted butter (cooled atroom temperature)

To boil

Boiling water

1 Tbs honey

Top

1 slightly beaten egg whiteSesame, nigella, poppy,anise seeds... etc

Procedure

1 To prepare bagel dough, put water and honey in TM Bowl and warm for 1 minute at 37ºC on Speed 22 Add yeast and mix for 4 seconds on Speed 4

3 Sift in flour. Add salt, beaten egg and melted butter. Knead for 5 minutes

4 Transfer it into a bowl, cover with plastic film and let it rise for 1-1.5 hour

5 Press the air out, divide into 12 pieces and roll each into a ball shape (each will come around 75g)6 Let them rest for 5 minutes

7 Flatten them a little by pressing with the palm of your hand. Make a hole in the center with your thumband stretch them a little with your hands making the hole larger (it's better to have larger holes since thedough is quite elastic and they tend to get smaller

8 Place them in the floured tray

9 Cover with a clean tea towel and let them rest for 15-20 minutes

10 Bring water into boil in a large pan, add 1 tbsp of honey and mix11 Add bagels one at a time. Cook 30 seconds each sides.

12 Put in a drainer (not paper towel cos it sticks)13 Cover baking tray with baking paper and brush with a little oil

14 Place drained bagels in the tray15 Brush with beaten egg white and sprinkle with some seeds as you wish

16 Bake in oven preheated at 200ºC for 20-25 minutes17 Let them cool on wire racks

Nutrition Facts







Fiber 18.67g 75%

Sugar39.73g

Protein 77.88g 156%


11

8/11/2019 thermy10a


Images

roll each into a ball shape

Flatten and make a hole in centre Cook bagels in water

Drain Brush and sprinkle Cool


12

8/11/2019 thermy10a


New York Rye Bread

It has become one of my favourite bread recipes. I can say that it has also become the longest lasting breadamong the ones I made. It was very tasty on the 4th day too. I couldn't continue my test since we finished it allon the 4th day:)

280 g water

10 g honey15 g fresh yeast

250 g rye flour

250 g bread flour

5 g salt25 g yogurt

1 tsp cumin seeds

Procedure

1 Warm water for 1 minute at 37ºC on Speed 12 Add honey and yeast. Mix for 4 seconds on Speed 4

3 Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes

4 Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours5 Roll it and press the air out6 Give it an oval shape

7 Press in the center with the palm of your hand as in the picture8 Roll and transfer it onto an oven tray with seam side down

9 Cover with a damp cloth and let it rise for 1 hour

10 Make diagonal cuts on the top with a sharp knife

11 Bake in preheated oven at 220ºC for 35 minutes12 Let it cool on the wire racks

Nutrition Facts





Sodium 3722.83mg 155%



Fiber 39.78g 159%

Sugar11.78g

Protein 194.79g 390%

Images

Roll it and press the air out, Give it… Press in the center with the palm of… Roll and transfer it onto an oven tray …


13

8/11/2019 thermy10a


Cover with a damp cloth and let it… Make diagonal cuts on the top with a… Let it cool on the wire racks


14

8/11/2019 thermy10a


Oat Bread

100 g of rolled oats

330 ml boiling water 430 g white flour

salt

2 tsp dried yeast30 g oil

Procedure

1 Put in the rolled oats. Milled it on speed 9 for 10 seconds. Add boiling water and wait until it had cooled to37oC.

2 Why the extra water? (normally 300g for basic bread) - the oats would soak up some of the water while thewater was cooling.

3 When cooled, add white flour, salt, yeast and oil. Then just process as normal. (mix for 5 seconds on 5.Then knead for 2.5 minutes on interval speed)

4 First thing you'll notice is that it is a sticky dough. Don't add flour, it is worth the extra 20 seconds it takes tograb the rest of the dough out of the bowl. Use olive oil on your hands to stop it sticking.

5 Let it prove twice, cook on 200oC for around 40 minutes (as always, every oven is different) and then let itcool for at least 15 minutes before cutting (IF you can)

Nutrition Facts




Cholesterol 0mg 0%

Sodium 972.2mg 41%



Fiber 16.51g 66%

Sugar22.66g

Protein 55.89g 112%

Recipe Tips

Why is this different? It was delicious! And i was the SOFTEST bread I've made so far. 24 hours later it isSTILL the softest bread I have made. Give it a go - it really is delicious!


15

8/11/2019 thermy10a


Olive oil bread rol ls

830 g strong flour

500 g water 20 g dried instant yeast or 25 g fresh yeast

50 g olive oil

15 to 25 g fine sea salt, to taste

Procedure

1 Weigh all the ingredients into the TM.2 Mix 1 minute/50°C/Speed 3.

3 Knead 4 minutes/Dough Setting. Dough should be silky and elastic and no longer sticky.

4 Place dough in a large bowl, cover bowl with cling film and leave to prove 1 hour or until doubled in size.

5 Sprinkle a small amount of flour on work surface and tease the dough into a long wide rectangle. Cut into35-40 pieces and place on baking sheets with parchment paper. Leave enough room for them to double insize as they rise, covered in clean tea towels.

6 Spray the rolls lightly with water and bake at 200°C for 10 minutes, then rotate tray and bake a further 5 to10 minutes until golden brown.

Yield: Makes 35 to 40 rolls





Cholesterol 0mg 0%

Sodium 10962.2mg 457%



Fiber 6.1g 24%

Sugar 0g

Protein 8.81g 18%


16

8/11/2019 thermy10a


Savoury Oat Crackers

250 g rolled oats

125 g oil250 g water

7 g Yeast dried or (1 Sachet)

250 g Soy, Wholemeal or Plain Flour

5 g salt20 g sesame seeds to finish

30 g fresh grated parmesan cheese

Procedure

1 Mill oats 10 secs speed 8. Set aside.

2 Combine oil & water until emulsified 5 secs speed 5

3 Add yeast, then oats, flour and salt (plus grated cheese if adding) Speed 7 for 10 seconds untilcombined. (mixture will be moist)

4 Knead closed lid position, 2 mins on interval speed

5 Turn onto bread mat & allow to stand in a warm place approx 20 mins until moisture is absorbed &mixture has begun to rise.

6 Divide into 4 even portions and roll out very thinly between sheets of baking paper. (if too thick they willnot be crisp when cooked) Trim edges.

7 Sprinkle with sesame seeds or parmesan cheese and firm down.

8 Mark into desired shapes with a knife or pizza cutter & pierce with a fork if desired.

9 Place into a cold oven, set temp to 160 C and bake approx 25 mins or until a delicate brown.10 Turn off heat and leave to dry out thoroughly. Snap apart and store in an airtight container

Nutrition Facts

Serving size: Entire recipe (660 grams). Amount Per ServingCalories 2206.8

Calories From Fat (60%) 1324.67% Daily Value

Total Fat 150.83g 232%






Fiber 26.5g 106%

Sugar0.27g

Protein 53.76g 108%

Recipe Tips

Other flavours may also be added e.g. a couple of sundried tomatoes can be added at the kneading stage


17

8/11/2019 thermy10a


Sour Cream pastry

200 g Butter cubed

250 g plain flour

125 g sour cream this is half a cup

Procedure

1 Place butter and flour in TM bowl. Process at speed 6 for 8 secs. Do not over process at this stage.

2 Add sour cream and process at speed 6 for 6 secs

3 The pastry is now ready to use

Nutrition Facts






Potassium 413mg 12%


Fiber 7g 28%

Sugar0.12g

Protein 24.45g 49%

Recipe Tips

This pastry is so easy to handle and has great flavour, colour and texture. I use it to line a tin for a tray bakebase. I also use it for a quiche base and for sweet or savoury fillings


18

8/11/2019 thermy10a


Spelt Tortillas

Once you've eaten homemade tortillas, you won't want the bought ones! We have them quite often, especiallywhen I haven't had time to make bread, and suddenly it's lunch time and everyone's starving! They are quickto make - you can make enough for six people in twenty minutes once you get the hang of rolling out thedough. If your kids are anything like mine, they'll be practically grabbing them out of the pan as they cook! Ifthere are any left over, store them in a plastic bag in the freezer - they heat up good as new.

2 cups (300g) spelt flour

1 tsp sea salt

2 Tbs olive oil

½ cup water

Procedure

1 Mix together in food processor or Thermomix until blended:2 spelt flour (I use either white spelt flour mixed with about a third wholemeal, or stoneground spelt flour

with the bran sifted out. If you use more than half wholemeal, they will be a bit crumbly.), salt and bakingpowder (optional, but I think they're nicer with)

3 Add and process until completely mixed:4 Add olive oil

5 With processor/Thermomix running on medium speed (Thermomix speed 6), add water in a slow stream,until dough forms a soft ball. Let it process on med. speed for about 5 seconds more. - approx.½ cupwater (may need more or less, depending on type of flour)

6 Poke dough with your finger - it shouldn't be overly sticky, but it should be nice and soft and stretchy (seepicture) - if it's too hard, the tortillas will be thick and tough. (And if it's too sticky they'll be hard to roll.) Addmore flour or water if you need to.

7 Heat up your pan - you can use an electric frypan, or a large iron skillet. It needs to be quite hot - betweenhot and medium hot. After you've cooked one you'll know whether it needs to be turned up or down. Don't

put any oil in the pan.8 While the pan's heating up, sprinkle some flour onto a silicon baking mat (or the counter-top) and pinch off

a ball of dough, about 1 inch or so in diameter. Squish it into the flour, coating both sides, then roll outwith rolling pin, flipping it over back and forth to keep it from sticking. (You'll use quite a bit of flour forrolling them out.) Don't worry if they're not pretty circles - rectangles are fine, all tastes the same. Roll it asthin as you can, only a couple of millimetres thick.

9 Dust it off a little if it's too floury, carefully peel off silicon mat, and place in hot, dry pan. While it starts tocook, begin the next one, reflouring the mat first... but keep an eye on the pan, turning the tortilla overonce it starts to bubble. It should have little brown spots on it. It only takes a few seconds per side - if theheat's too low, they'll be hard and crunchy, so cook them hot and quick for nice soft ones. (I use a woodenspatula to turn them over, or just grab the edge with my fingers and flip them over.)

10 As the tortillas cook, put them on a dinner plate inside a plastic bag, and close it up after you put each onein. This keeps them soft and warm until you're ready to eat. (That is, if the kids don't eat them all as youmake them!)

11 Spread with butter/dairy-free cream cheese/mayo/avocado, add fillings, roll up and enjoy!

Nutrition Facts




Cholesterol 0mg 0%

Sodium 21876.09mg 912%

Potassium 1.46mg <1%


Fiber 1.44g 6%

Sugar 0g

Protein 1.44g 3%


19

8/11/2019 thermy10a


Images


20

8/11/2019 thermy10a


Stollen

For the almond paste:

100 g icing sugar 120 g ground almonds raw

20 g egg whites

For the Stollen:100 g raw almonds450 g bread flour

40 g of fresh bakery yeast120 g of milk

200 g butter

1 egg

pinch of salt100 g almond paste (we have reserved)

200 g dried fruit, candied fruit or chocolate, here

you can put whatever you like.40 g rum

Garnish

80 g melted butter for brushing after baking50 g icing sugar

Procedure

Almond Paste

1 Put the icing sugar and ground almonds in bowl and mix for 10 seconds speed 6 .

2 Add the egg white and mix 15 seconds on speed 6 . Remove and reserve in a bowl covered with cling film.

Stollen1 Put almonds in bowl and mix 5 seconds on speed 5 . Remove and reserve.2 Pour the flour, yeast, milk, butter, egg, salt, 100g almond paste (reserved) and knead 3 minutes, closed lid

and speed interval . Let stand for 30 minutes .

3 Preheat oven to 180 degrees

4 After resting, add the chopped almonds (reserved), dried fruit and rum. Process 2 minutes, closed lid andspeed turbo. Use the spatula so that the dough is well mixed.

5 Pour the dough onto baking paper with a little flour. Form a rectangle approximately 30x30cm.

6 Fold a third over so that one half is twice as thick as the other.

7 Put the Stollen in preheated oven at 180 degrees for 45 minutes or so.

Garnish

1 When you take it out of the oven, brush with melted butter, wait until cool and brush again. Sprinkle a thicklayer of icing sugar to make it white on top.

Nutrition Facts





Sodium 203mg 8%



Fiber 30.16g 121%Sugar151.31g



21

8/11/2019 thermy10a


Tang Zhong Starter Bread

What is so different about this 65°C TangZhong then?The difference lies in the temperature of the water used. In 65°C TangZhong the flour and water mixture iscooked to 65°C. At 65°C, the gluten in the flour absorbs the moisture and become leavened. This moistureabsorbed at 65°C is then mixed to the main ingredients of the bread and hence the moisture in the breaddough will be heightened. The end result will be a softer and bouncier bread.

Tang Zhong Starter

250 ml water 50 g bread flour

Bread

500 g bread flour (Wallaby)

160 g TangZhong starter 200 g water

2 tsp salt

30 g sugar 2 tsp yeast

50 g melted cooled butter (I just melt in themicrowave)I also added my 90g of mixed seeds

Procedure

Starter

1 Place in and cook for 5 ½ minutes/60/speed 4

2 Scrape out and place in a bowl on the bench (or fridge if you're in a hot area) to cool to room temperature.

Bread

1 Place all in and mix on for 15 minutes.2 Remove (flour hands so they don't stick to dough) and prove in a warm spot until doubled. (can allow to

prove in TMX and then do next knead in TMX as well)

3 Knead again by hand for a few minutes and then place in bread tin in a warm spot. Cover with a billowedplastic bag. It should rise above the tin.

4 Bake at 220C for 25 minutes. Remove from tin and bake a further 5 - 10 minutes. Cool on a rack.

Nutrition Facts

Serving size: Entire recipe (550 grams). Amount Per Serving




Cholesterol 0mg 0%

Sodium 4669.85mg 195%



Fiber 3.35g 13%

Sugar30.1g

Protein 9.23g 18%

Recipe Tips

You can reduce the sugar to a pinchYou can replace the butter with olive oil

You can use Spelt, Rye or Wholemeal flour or a combination


22

8/11/2019 thermy10a


Thyme-scented Oatcakes

200 g fine oatmeal

3 Tbs olive oil

½ tsp salt

3 Tbs of fresh thyme leaves

6-8 Tbs boiling water

Procedure

1 Preheat oven to 375 F. Line baking tray with parchment paper 2 Measure oats, oil, salt and ⅔ of thyme into bowl of food processor. Whizz until everything is combined well.

3 While the motor is running (speed 1 on Thermomix), pour in the boiling water one tablespoon at a time.You might need less than 8 tablespoons. Slow down at 5-6. After about 30-45 seconds the mixture willbegin to come together and look sticky and thick. Peek in and take a look at the consistency. Add theremaining thyme and pulse a few times to chop roughly.

4 Gather the dough up into a ball and place on lightly floured board. Roll out ,while still warm, to about 2 mmthick. Use a cookie cutter to cut out shapes. I used a fluted biscuit cutter.

5 Place on prepared baking sheet. Bake for 15-20 minutes until lightly browned. Let cool and store in airtightcontainer.

Nutrition Facts




Cholesterol 0mg 0%




Fiber 19.77g 79%

Sugar58.4g

Protein 19.36g 39%


23

8/11/2019 thermy10a


Tomato Spinach Savoury Muffins

300 g gluten free flour (170g rice flour, 75gcornflour, 45g soy flour)

2 tsp gluten free baking powder 1 tsp bicarb soda

1 tsp xanthan gum or chia3 eggs

120 g oil or 80g butter

1 cup milk

100 g grated parmesanSun-dried tomatoes, to taste

Olives, to taste

Spinach, to taste

Procedure

1 Place parmesan cheese into mixing bowl and grate 10-15 sec/speed 8. Set aside.

2 Add Olives, sun-dried tomatoes and spinach to bowl and Pulse 1-2 times. Set aside.

3 Add butter to bowl if using butter and melt 2 minutes/60°C /speed 2 or Add all wet ingredients to bowl thenadd all dry ingredients and grated parmesan and chopped sun-dried mix.

4 Mix until combined for 1 min/speed 3-4. Spoon into muffin pan lined with muffin cases.

5 Cook in moderate oven for 20 minutes, or until cooked through when checked with a skewer.

Nutrition Facts





Sodium 4751.43mg 198%



Fiber 0.02g <1%

Sugar13.8g

Protein 65.69g 131%

Recipe Tips

Note: For people that can tolerate flour, use 300g of self raising flour in place of the gluten free flours, bakingsoda and xanthan gum.


24

8/11/2019 thermy10a


Turkish Pide

Starter:

100 g bakers flour 100 g warm water

2 tsp yeast

Remaining dough:2 tsp yeast2 tsp sugar

130 g milk

480 g bakers flour 200 g warm water

Additional flour as needed

A few Nigella seeds (or blacksesame seeds)

Procedure

1 Place starter ingredients into Thermomix bowl and mix for 20 seconds on speed 5. Place into glass orceramic bowl, cover loosely and leave in warm place for 36 hours.

2 Place starter (which should be bubbly) into 40ºC oven and allow to improve for around an hour beforeusing.

3 Place yeast, sugar and milk into Thermomix bowl and heat for 2 minutes at 37ºC on speed 1.

4 Add remaining ingredients and blend for 5 seconds on speed 5.

5 Knead for 2 minutes on Interval setting. The dough will be very sticky.6 Turn out onto Bread Mat and roll dough around on mat until it forms a ball.7 Wrap and allow to double (preferably in 40ºC oven).

8 Roll dough out on Bread Mat into large rectangle and push into shape by hand. Place on large bakingtray, (on Bread Mat) mist with a water spray and sprinkle with Nigella seeds before returning to 40ºC ovenand allowing to rise for another 10 minutes.

9 Turn oven up to 200ºC and cook for 15-20 minutes. Mist with water spray a few times throughout thecooking time.

10 This makes one large loaf or about 6 Turkish Bread rolls.

Nutrition Facts






Sodium 89.94mg 4%



Fiber 18.22g 73%

Sugar16.76g

Protein 80.24g 160%


25

8/11/2019 thermy10a


Vanilla Bean Pastry

50 g sugar

½ vanilla bean200 g cold butter cubed

380 g plain flour

a little ice cold water as needed

Procedure

1 Make pastry by placing sugar and ½ vanilla bean into Thermomix bowl and milling together for 10 secondson speed 10.

2 Add butter and flour and mix for 10 seconds on speed 6 until resembles bread crumbs and is starting tocome together.

3 Add water through hole in lid while you continue to mix on Interval speed. As soon as the dough starts toform a ball, stop and remove pastry from bowl onto lightly floured baking mat.

4 Divide into two, a bigger portion for the base and roll out to line a deep pie dish. (20-23cm diameter)

5 Place in freezer for 20 minutes.6 Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape and cook

in pre heated 190°C oven for 30 minutes until golden.

Nutrition Facts




Cholesterol 0mg 0%




Fiber 10.64g 43%

Sugar49.9g

Protein 34.58g 69%


26

8/11/2019 thermy10a


Varoma Bread

150 g water

1 tsp sugar 1 sachet dried yeast

250 g Bakers’ flour

1 tsp salt

oil for greasing the dish1,500 g water

Procedure

1 Place water (150 grams), sugar, yeast and 1 tbsp of the flour into the TM bowl. Program: 4 minutes, 37 ºC,speed 1.

2 Add flour and salt. Then set 2 mins & 30 secs, speed Closed Lid and press Knead Dough button. Oncefinished remove the dough from the TM bowl.

3 Form a ball with the dough, place it in a greased dish that fits inside the Varoma, such as a ceramic mixingbowl. Cover with a cloth and leave in a warm place to allow the dough to prove for 1 hour ( in which time itshould double in volume).

4 After it has doubled, pour the 1500 gr water into the TM bowl. (I used boiling water). Place the dish with thedough inside the Varoma. Cover the Varoma and place it into position on the TM bowl. Program: 45minutes, Varoma temperature, speed 1, to steam the bread.

5 Let it cool and cut into slices. When steamed it appears quite moist but toasts very well and is good for dipsor with jam.

Servings: 6

Nutrition Facts

Serving size: ⅙ of a recipe (27 grams). Amount Per ServingCalories 2.71Calories From Fat (0%) 0

% Daily ValueTotal Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 388.34mg 16%


Total Carbohydrates 0.7g <1%

Fiber 0g 0%

Sugar0.7g

Protein 0g 0%

Recipe Tips

To make "raisin" bread. Increased the sugar to 3 tbs, added 1 tsp of mixed spice, 1 tsp of cinnamon and nearthe end of the kneading, threw in a handful of sultanas. It's really yummy, toasted with butter.


27

8/11/2019 thermy10a


Walnut Bread

It’s hard to believe that such a good loaf of bread with the lovely flavour and richness of walnuts can be thiseasy.

500 g strong bread flour – on the DVD I used amixture of white and brown

20 g fresh yeast or 1.5 tsp instant yeast1 tsp sea salt

50 g olive oil or walnut oil

250 g water

100 g walnuts weighed without shells

Procedure

1 Add flour, yeast, salt, oil and water. Mix 20 seconds/Speed 3.

2 Add walnuts and knead 90 seconds/Dough Setting.

3 Tip out and shape. Rise once or twice as desired then bake 30 to 40 minutes at 200ºC/400°F/gas 6/AgaRoasting Oven.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 21889.7mg 912%



Fiber 6.82g 27%

Sugar 0g

Protein 9.53g 19%


28

8/11/2019 thermy10a


Wonton Wrappers

250 g all-purpose flour

1 liter arge egg1 tsp salt

120 g ice water

Cornstarch (real corn cornflour)

Procedure

1 Put egg, salt and 60 g water into TX bowl.2 Mix speed 4 for 2 sec.

3 Add flour to bowl.

4 Mix speed 5 and add as much of the remaining water as required to make a thick but sticky batter.Lock lidset at interval for 2 minutes.

5 Leave covered and let rest for at least 30 minutes up to 60 minutes.Set to interval for 2 min.

6 Turn out onto corn floured board or Thermomat. Form a ball then cut in half. Roll each half into a cylinder.Lightly score so that you have 12 equal pieces. Roll each piece out into a 9cm (3 ½-inch) square. Keeppieces covered so they do not dry out. You can use a pasta machine for this.

7 Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don'tdry out. If necessary, lightly dust the wrappers with cornflour or cornstarch to prevent them from stickingtogether. Wheat flour gets absorbed and they do stick. Use immediately, or refrigerate or freeze in a plasticbag until ready to use.

Nutrition Facts




Cholesterol 0mg 0%





Protein 25.83g 52%

Recipe Tips

The amount of water can vary depending on the flour you use. DO NOT use wheat flour to keep themseparate. I say from experience.


29

8/11/2019 thermy10a


Breakfast and Brunch

Hollandaise Sauce 31Varoma Poached Eggs 32

Thermomix Breakfast and Brunch

30

8/11/2019 thermy10a


Hollandaise Sauce

4 egg yolks

130 g cold butter

1 tsp lemon juice

salt and pepper to taste

Procedure

Place all ingredient in the thermomix bowl. Using the butterfly attachment, cook the mixture at 90c for 8minutes on speed 3

Nutrition Facts





Sodium 31.92mg 1%



Fiber 0.02g <1%Sugar0.5g

Protein 10.55g 21%


31

8/11/2019 thermy10a


Varoma Poached Eggs

Eggs

Procedure

Lline the dish or tray of the Varoma with the silicone egg moulds or cupcake cases. I use silicone cupcakecase as they seem to hold the shape but allow the gentle heat to cook through. I spray and then crack an egginto each one. I lightly season the top of each one. I add 500 grms water to the jug and place on varoma tempfor around 14mins on speed 3. I have been able to poach up to 12 at a time using this method. Place thevaroma trays on top and watch them transform!!

Recipe Tips

The timing will vary depending on whether you like a soft centred or more cooked. ENJOYConsider adding spinach, onion, cheese, nutmeg, bacon bits or whatever you fancy!


32

8/11/2019 thermy10a


Cakes and Desserts

Cheatin’ Pecan Pie 34Chocolate Pots 35Chocolate, Fig and Ginger Panforte 36Cinnamon Upside-Down Sponge Cake with Fruit 37Dark Chocolate Crème Brulée 38

Easiest Lemon Cake Ever 39Fresh Fig and Zabaione Tart 40Galaktoboureko 41Golden Pecan Steamed Puddings 42Guinness Chocolate Cake 44Lemon Delicious 45Lychee Sorbet 46macarons 47Olive Oil Lemon Tart 49Pavlova 50Pear, Almond & Chocolate Torte 51Perfect Panna Cotta 52Persian Love Cake 53

Swiss Almond & Carrot Cake 54Traditional Steamed Christmas Pudding 55

Thermomix Cakes and Desserts

33

8/11/2019 thermy10a


Cheatin’ Pecan Pie

This amount of filling is ample! Easily makes one 9″ deep-dish pie or 24-30 small tarts. If making one large pieit’s advisable to partially bake the shell first, but I don’t do this with the tarts — just fill from frozen.

100 g sugar

75 g butter (make your own!)

225 g corn syrup3 eggs160 g pecan halves or pieces, or a mix of both

1 tsp vanilla

Chocolate-Nut Ganache Topping

55 g sugar

60 g almonds (or hazelnuts)100 g plain chocolate, (or semi-sweet chocolate

chips)70 g soft butter

100 g milk

Procedure

1 Boil together sugar, syrup & butter in bowl for 8 minutes on Varoma at speed 12 Add eggs, pecans and vanilla on top of boiled syrup and mix for 6 seconds at REVERSED speed 4

3 Pour into pastry.4 Bake at 350°F for 35-40 minutes.

5 Cool before enjoying.

Chocolate-Nut Ganache Topping

1 Pulverise sugar in Thermomix bowl for 10 seconds at speed 8.

2 Add nuts and chocolate and mill together for 15 seconds at speed 8.

3 Scrape back down into bowl with spatula.4 Add butter and milk and heat for 6 minutes at 50°C at speed 3 or until mixture is smooth.

5 Pour onto cooled pie and allow time for the spread to cool and set. Place any leftover Nutella-like ganachein sterilised jars. Keep extra in fridge for 2-3 weeks.

Nutrition Facts





Sodium 409.13mg 17%



Fiber 0g 0%

Sugar221.11g

Protein 22.74g 45%


34

8/11/2019 thermy10a


Chocolate Pots

This recipe is easy, reliable and very impressive. Serve with cream or ice cream. Makes 6 servings.

320 g plain chocolate, broken in pieces

50 g butter 200 g egg whites (from about 6 or 7 large eggs)

70 g sugar

20 g rice flour

Procedure

1 Melt the chocolate and the butter 4 minutes/50˚C/Speed 2, stopping once to scrape down the sides of thebowl.

2 Add the sugar and 50g of the egg whites. Mix 30 seconds/Speed 2.

3 Turn up to Speed 3 and slowly add the remaining egg whites through the hole in the TM lid; mix untilcombined.

4 Add the rice flour. Mix 30 seconds/ Speed 3. Pour into buttered and sugared oven-proof moulds orramekins until two thirds full.

5 Cook 6 to 9 minutes at 180˚C with fan/400˚F/gas mark 6 until the outside starts to set but the centre is stilla little runny. Aga ovens: bake 6-7 minutes on the rack set on the floor of the Roasting Oven.






Sodium 533.8mg 22%



Fiber 9.16g 37%

Sugar275.09g

Protein 37.22g 74%

Recipe Tips

This dessert happens to be gluten free.


35

8/11/2019 thermy10a


Chocolate, Fig and Ginger Panfor te

200 g dried figs

150 g raw sugar 200 g honey

50 g water

100 g Dark cooking chocolate melts or squares20 g cocoa powder 2 tsp Ground cinnamon

215 g plain flour

125 g Blanched, toasted, almonds115 g shelled pistachio nuts

60 g Glace ginger, roughly chopped Or use

crystallized ginger soaked in boiling water for ½ hour

Procedure

1 Put figs into TM bowl. Put in closed lid position and turbo 4-5 times. Put figs aside.

2 Add raw sugar to TM bowl (no need to wash after chopping figs) and mill for 5 seconds on speed 8.

3 Add honey and water to sugar in TM bowl and heat for 3 minutes at 80C, speed soft4 Add chocolate to Honey mixture and heat for 2 minutes at 50C, speed soft.

5 Add flour, cocoa, cinnamon, chopped figs, nuts and ginger to mixture in the TM bowl. Use turbo 4-5 times.The mixture should be a sticky consistency.

6 Press the mixture into the baking dish lined with baking paper or greased. Cook for 30 minutes in a

moderately slow oven @ 160 C, cool in pan/dish before turning upside down on a serving plate/choppingboard to slice.

Servings: 16

Nutrition Facts

Serving size: 1/16 of a recipe (68 grams). Amount Per ServingCalories 242.43Calories From Fat (28%) 67.63



Cholesterol 0.09mg <1%

Sodium 447.2mg 19%



Fiber 3.78g 15%

Sugar17.23g

Protein 10.41g 21%


36

8/11/2019 thermy10a


Cinnamon Upside-Down Sponge Cake with Fruit

This delicious sponge can be made with any fruit. You don’t even have to heat up your oven as it’s steamed perfectly in the Varoma! Serves 12.

fruit to line the bottom of the cake tin

3 medium eggs

butter at room temperature, plus extra to greasethe tin

rapadura or raw cane sugar

self-raising flour plus 1 tsp baking powder (or

plain flour plus 2 tsp baking powder)2 tsp ground cinnamon plus extra for dusting the tin

Procedure

1 Line the bottom of a round 20cm diameter loose-bottom cake tin with a circle of greaseproof paper, thenbutter the paper and the sides of the tin. Add 2 tsp sugar and 1 tsp cinnamon to the tin and rotate it so thecinnamon evenly coats the buttered sides, discarding any excess. Line the bottom of the tin with slicednectarines, peaches, pears, apples, plums, pineapple pieces or berries of choice. Sprinkle the fruit withmore cinnamon. Set aside.

2 Weigh the eggs in their shells on the top of the TM lid, note the weight, then set them aside.

3 Weigh the “egg weight” of butter and the “egg weight” of sugar into the TM bowl. Insert the Butterfly Whiskand whisk 3 minutes at Speed 3 until light and fluffy. Scrape down the side of the TM bowl.

4 Continue to whisk at Speed 3 and add 1 egg at a time through the hole in the TM lid, mixing a few secondsafter each one so it’s well incorporated.

5 Add the baking powder and 2 tsp cinnamon. Weigh in the “egg weight” of flour. Whisk in at Speed 2gradually increasing to Speed 3 over the course of 10 seconds. Scrape down the sides of the TM bowl andmix again 3 to 5 seconds/Speed 2. Pour and scrape into the prepared cake tin.

6 Add 1¼ litres water to the clean TM bowl. Place the cake tin in the Varoma, cover it and place the Varomaon top of the TM lid. Steam 60 minutes/Varoma Temperature/Speed 1. When the cake is done, lift theVaroma lid off carefully, avoiding drips on the top of the cake. Cool in the tin then invert onto a plate.

Nutrition Facts





Sodium 213mg 9%

Potassium 207mg 6%


Fiber 0g 0%

Sugar0.56g

Protein 18.84g 38%


37

8/11/2019 thermy10a


Dark Chocolate Crème Brulée

560 g double cream

6 large free range egg yolks from eggs at roomtemperature

85 g caster sugar

1 vanilla pod, seeds only

50 g brandy150 g good dark chocolate, 70% cocoa, callets or

broken into pieces

Procedure

1 Cook the cream, egg yolks, sugar, vanilla pod and brandy 18 minutes/80oC/Speed 3 until beginning tothicken. (If eggs are cold, cook 4 to 6 minutes more.)

2 Add the chocolate and mix 3 minutes/Speed 3 or until the mixture is smooth. Pour into glass or chinacoffee cups or ramekins, cool 20 minutes then chill in the fridge for at least 6 hours. The mixture will thickenas it cools. After the first hour in the fridge any moisture released during the cooling process should haveevaporated, so cover each cup with cling film to keep the crèmes from drying out and cracking.

Servings: 8

Nutrition Facts

Serving size: ⅛ of a recipe (87 grams). Amount Per ServingCalories 296.57Calories From Fat (77%) 227.65




Sodium 26.66mg 1%



Fiber 0g 0%

Sugar10.7g

Protein 1.44g 3%

Recipe Tips

These can be made in advance and stored in the fridge for up to 36 hours. Top with some lightly whippedcream immediately prior to serving (add a shot of Grey Goose Vanilla vodka and 50 g of icing sugar beforewhipping to make it extra special!) Jon says that cream whipped in your Thermomix has a beautiful gloss.


38

8/11/2019 thermy10a


Easiest Lemon Cake Ever

180 g vegetable oil

2 eggsZest 1 lemon

20 g lemon juice

280 g natural or greek yoghurt280 g sugar

300 g self-raising flour

Easiest Lemon Cake Icing/Syrup

120 g sugar

60 g lemon juice

Procedure

1 Place sugar and lemon zest in the Thermomix bowl and mill for 10 seconds on speed92 Add remaining ingredients and mix on speed 4 for 10 seconds

3 Place in ring cake tin and bake at 180C for 35mins

Easiest lemon cake ever Syrup

1 Place sugar and lemon in thermomix bowl and cook for 3mins at 80deg on2 While cake is still warm place on plate and pour syrup over.

Nutrition Facts








Fiber 12.91g 52%

Sugar402.09g

Protein 45.42g 91%

Recipe Tips

This cake is so versitile, you can make it with orange instead of lemon or even chocolate by adding 40g ofcocoa instead of lemon.


39

8/11/2019 thermy10a


Fresh Fig and Zabaione Tart

6-10 Fresh Figs (depending on size offigs).

Pastry Ingredients

250 g plain flour

100 g butter, softened100 g blanched almonds

100 g sugar

100 g amaretti biscuits1 egg

1 egg yolk

1 tsp baking powder 1 lemon, rind only

1 pinch of salt

Zabaione Ingredients80 g of sugar 100 g marsala

4 egg yolks

Procedure

Pastry Preparation

1 Place 70g almond and amaretti biscuits into mixing bowl and crush 5 sec/Turbo. Set aside.

2 To prepare pastry, add almonds and rind and process 10 sec/speed 6-8.

3 Add sugar for approximately 20 sec/Turbo.

4 Add flour, baking powder, eggs, butter and salt 20 sec/speed 4 using spatula to assist.5 Allow pastry to rest for approximately 10 minutes in the fridge whilst preparing the zabaione.

Zabaione Preparation

1 Insert butterfly into bowl and add sugar and egg yolks.

2 Beat for 3 min/speed 3-4.3 Add marsala and cook for 5 min/70°C/peed 4. Set aside.

4 To assemble, cover a 26-28 cm flan dish (with removable base) with pastry and taking care to allow slightlyhigher borders/sides. Cover.

5 Base with some of the almond and amaretti mixture, pour over the zabaione, ensuring base is covered andlevelled and sprinkle with remaining almond and amaretti mixture.

6 Place halved figs all over top of tart, fold in the border (extra pastry over top of sides) and place in pre-heated over at 180°C for 20-30 min or until cooked.

Nutrition Facts





Sodium 5200mg 217%



Fiber 16.09g 64%

Sugar185.74g

Protein 63.72g 127%

Recipe Tips

Serve warm or cold with a dollop of cream or ice-cream.


40

8/11/2019 thermy10a


Galaktoboureko

Syrup

600 ml water 400 g Sugar (white or raw)

2 Tbs honey

1 Lemon, juiced & zestedCustard

3 eggs

250 g sugar 150 g semolina

1.5 litre milk

20 g cornflour 1 Tbsp lemon juice

25 g Unsalted butter room

temperature1 pkt filo pastry

250 g Unsalted butter melted,extra

Procedure

Syrup

1 Bring water, sugar, lemon and honey to the boil. Stir with a wooden spoon to dissolve sugar.

2 Simmer for 15 minutes. Leave to cool.

Custard

1 Put milk, semolina, eggs, sugar, cornflour & lemon juice into Thermomix bowl. Cook for 13 -15 mins at90oC speed 4. In the last 1-2 minutes add the 25 grams softened butter.

2 While custard is cooking brush the baking dish with melted butter and layer half the sheets of pastry in itone by one, brushing each sheet with melted butter. Make sure the pastry covers the sides of the dish.You do not need to worry about having the sheets perfectly flat.

3 Pour custard over pastry then use the remaining filo to layer sheets one by one making sure you buttereach sheet as you go.

4 Mark slices in squares of 5cm by cutting though the top layer of pastry. (You can also cut on an angle tomake diamond shapes if you prefer)

5 Sprinkle pasty with water and bake ain a 180oC oven for 45-55 minutes or until golden.

6 When custard is cool, pour syrup over and cut slices. Best served on day of baking.

7 Enjoy!

Nutrition Facts





Sodium 968.9mg 40%



Fiber 6.08g 24%

Sugar363.22g

Protein 89.32g 179%

Recipe Tips

Alternatively, if you prefer a even thicker custard you can use more semolina. Just increase the amount to200-250 grams. This is a much denser texture and slightly 'heavier' to eat. It may need extra cooking time upto 20 mins.


41

8/11/2019 thermy10a


Golden Pecan Steamed Puddings

60 g pecans

180 g golden syrup60 g raw sugar

120 g Butter cubed

2 tsp vanilla extract

3 eggs150 g SR flour

130 g milk

Procedure

1 Place pecans into mixing bowl and chop 1-2 sec/speed 5.

2 Place 6 cupcake moulds into the Varoma tray and 6 on the varoma shelf, divide pecans between the 12cupcake moulds.

3 Place Varoma tray onto TM lid and weigh 15g of Golden Syrup into each mould, reset scales after eachmeasure and repeat with Varoma tray.

4 Set Varoma aside.5 Place sugar into mixing bowl and mill 9 sec/speed 9.

6 Add cubed butter and mix 8 sec/speed 7.

7 Add eggs, flour, milk and vanilla extract and mix for 8 sec/speed 5.

8 Divide batter between the cupcake moulds,9 Rinse mixing bowl and add 1 Litre of water to bowl and set the Varoma into place.

10 Steam the puddings for 20 min/Varoma/speed 2.

11 When cooking time has finished tip puddings out of the cupcake moulds into serving bowls or plates andserve with cream or icecream.

Nutrition Facts









Fiber 5.76g 23%

Sugar10.71g

Protein 64.1g 128%

Recipe Tips

Puddings can be served with extra whole pecans on top if desired


42

8/11/2019 thermy10a


Images


43

8/11/2019 thermy10a


Guinness Chocolate Cake

This delicious chocolate cake was adapted for Thermomix by Louise Toosey from Nigella Lawson’s recipe. Itis simply superb!

250 g Guinness or stout

250 g unsalted butter, diced

60 g cocoa400 g caster sugar 140 g sour cream or crème frâiche

2 eggs1 tsp vanilla essence

280 g plain flour 2 ½ tsp bicarbonate of soda

Toppings

Either Cream Cheese Icing

300 g cream cheese, e.g. Philadelphia

150 g icing sugar 125 g double cream

Or Chocolate Ganache

150 g double cream1 tsp vanilla extract

1 tsp unsalted butter 150 g dark chocolate, broken into small pieces

Procedure

1 Pour Guinness into TM Bowl and add butter. Heat 3 minutes/80°C/Speed 1.

2 Add cocoa, sugar, sour cream, eggs and vanilla. Mix 20 seconds/Speed 3.3 Add flour and bicarbonate of soda. Mix 20 seconds/Speed 3. Pour into buttered and lined 23 cm springformtin and bake 45 minutes 180 degrees or Gas Mark 4. Aga Ovens: Bake 1 to 1½ hours in the middle of theBaking Oven. Leave to cool completely before applying one of the toppings.

Cream Cheese Icing

1 Insert Butterfly Whisk. Whip cream cheese until smooth Speed 2½.2 Add icing sugar and mix in on Speed 2.

3 Add double cream and mix Speed 2½ until smooth. Spread over cake with a palette knife.

Chocolate Ganache

1 Add all ingredients to TM bowl. Heat 3 minutes/37°C/Speed 2.

2 Scrape down the sides of the bowl with the spatula and heat again 3 minutes/37°C/Speed 2 until chocolateis melted. Pour over cake and use a knife to smooth the icing over the edges. It will harden when cold.

Servings: 12

Nutrition Facts

Serving size: 1/12 of a recipe (141 grams). Amount Per ServingCalories 579.76Calories From Fat (48%) 275.87




Sodium 824.92mg 34%



Fiber 3.05g 12%

Sugar45.48g

Protein 5.32g 11%


44

8/11/2019 thermy10a


Lemon Delicious

2 lemons, zest and juice

230 g raw sugar 1 Tbs ginger (optional) for an extra twist

130 g butter

4 eggs, separated

60 g plain flour 260 g milk

Procedure

1 Preheat oven to 160°C fan-forced.2 Place zest, sugar and ginger (if using) into mixing bowl and mill 20 sec/speed

3 Add butter and mix 20 sec/speed 4-5.4 Insert Butterfly and beat 10-20 sec/speed 3. Remove Butterfly.

5 Add lemon juice and mix 10 sec/speed 3.6 Add egg yolks, flour and milk and combine 15-20 sec/speed 3 or until combined.

7 Pour mixture into a shallow greased casserole dish. Rinse and dry mixing bowl thoroughly.8 Insert Butterfly. Place egg whites into mixing bowl and whisk 2-3 min/50°C/speed 4 or until soft peaks form.

9 Gently fold egg whites through lemo n mixture, place casserole dish into a baking dish and fill baking dishwith enough boiling water to reach halfway up baking dish and fill baking dish with enough boiling water to

reach halfway up edges of casserole dish. Bake for 45 minutes or until set. Dust with sifted icing sugar ifdesired.

Nutrition Facts







Total Carbohydrates 72.79g 24%Fiber 1.68g 7%

Sugar14.2g



45

8/11/2019 thermy10a


Lychee Sorbet

100 g sugar

1 strip of lemon zest (no pith)350 g drained lychees (canned)

350 g ice cubes

350 g frozen lychees1 Egg white (optional)

Procedure

1 Place sugar and lemon zest into TM bowl and mill for 10-15 seconds on speed 9.

2 Add drained lychees and ice. Blend quickly together for 8-10 seconds on speed 9.

3 Add frozen lychees and egg white and blend for a further 1 minute at speed 9-10 until well emulsified.4 Add more ice as needed for a stiffer texture.

Nutrition Facts



Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 73.94mg 3%



Fiber 9.1g 36%

Sugar100.04g

Protein 11.34g 23%

Recipe Tips

Lychee juice can be frozen in an ice cube tray for use, instead of ice. Reduce sugar to taste.


46

8/11/2019 thermy10a


macarons

I’ve been baking macarons for 10 years now. The only batch that resulted on a disaster was the first, and Ihadn’t used my Thermomix for that one. Then I got the book “simplemente espectacular” (Vorwerk) wherethere was a recipe and I started using it.

The version I use and share with you today is a mixture with the ingredients and processes in that book

combined with my own experience and classes taken.

Here is the basic recipe, followed by some tips and variations.Mara’s Macarons – Thermomix Macarons Recipe

75 g blanched almonds oralmond meal

140 g icing sugar (to make yourown see tip below recipe)

10 g granulated sugar (about 1tbsp)

60 g egg whites (about 2)

pinch of fine sea salt

Procedure

1 Start by getting your “hardware” ready. First, 2 cookie sheets lined with a silpat or baking paper. Also, apiping bag with a round tip of about 1 cm diameter (I just cut it when I’m ready to start piping). If you wantyour macarons to be really perfect and uniform in shape, just draw circles on the baking/parchment paperand lay it upside down on the cookie sheet, it will be your guide for piping later on. (I use a cookie cutter asa guide for drawing circles and there are also lots of “macaron templates” available online.)

2 First, make your almond meal by grinding almonds for about 10 seconds/speed 10. Then add the icingsugar to the bowl and press the turbo button 4-5 times to “sift” the mixture. That’s what we’ll call a “tantpour tant”, set it aside. Get your bowl clean and dry and put the butterfly on. Add your tbsp. granulatedsugar, salt, egg whites and whisk for 4 minutes/3½/MC off. Your meringue has to be really, really firm,slightly glossy and looking maybe a bit too dry. Actually, it should all be stuck to the sides of the bowl. (seephoto)

3 Pour the meringue into a big bowl and add the tant pour tant to it. Now, usually you’ll be told to do it inspoonful additions and to be gentle about the folding… but in one macaron class I attended we were told toput it all in at once and to be not-that-gentle, really. So, just be steady, going at it with the classical foldingmotion but don’t pamper the batter, it actually has to deflate and get a thinner consistency. It should makeribbons that disappear into the batter after some 20 seconds. For this amount of batter, I usually get to thisstage after 20 folds, more or less.

4 Pour the batter into the piping bag, cut the tip and pipe the cookies onto your sheets, spacing them about 5cms apart. My recipe makes 50 wafers, or 25 filled macarons.

5 Now, a crucial step: lift the trays straight up, holding level from both sides (parallel to your work surface)and then just let go of them so that they tap hard on the table as they land. Rotate 90 degrees and repeatuntil you do all 4 sides. You’re letting out all those air bubbles which would cause the surface to crack ifthey stayed inside the macaron, not pretty.

6 Preheat your oven at 120C/250F/, no fan. The macarons will develop a “skin” while the oven is getting hot,maybe they’ll take a bit longer than your oven, about 25-30 minutes, you really don’t need more than that.Bake one tray at a time in the middle rack for about 18 minutes, rotating mid-time to get even baking (well,my oven requires this).

7 To check if they’re done, just lift the corner of the baking paper and try to peel it from the bottom of thecookie. If it sticks, it isn’t done. If it comes off, just take the tray out and put the 2nd one in. Cool on the rackand make the filling them with your favourite ganache, jam, lemon curd…

Nutrition Facts




Cholesterol 0mg 0%

Sodium 254.95mg 11%


47

8/11/2019 thermy10a




Fiber 5.63g 23%

Sugar32.22g

Protein 13.36g 27%

Recipe Tips

Variations and some tips:Try using pistachios or hazelnuts instead of almonds.For chocolate macarons, add 10 grams pure cocoa powder with the icing sugar for the sifting. For coffeemacarons, 2 tsp espresso powder. For lime, lemon or orange macarons, add zest of 1 or 2 fruits along withthe blanched almonds when making the almond meal.Macarons are better after 24 hours. If you want to decorate the tops, sprinkling has to be done while thesurface is still wet but painting when the skin is already formed.

If planning to make your own icing sugar in the thermomix, just add ½ tsp. of potato starch for every 150grams sugar, it helps make a more stable batter (it also helps storing the sugar better). But don’t add loads ofit because that’s no good, either. If you’re using a commercial brand, use a good one. I make mine usingsome of my TMX-made vanilla sugar!

Source

Author: Mara

Images


48

8/11/2019 thermy10a


Olive Oil Lemon Tart

Crust:

40 g almonds toasted andcooled

50 g sugar

130 g plain flour 1 pinch salt

80 g unsalted butter cubed

35 g fruity olive oil1 egg yolk

Filling:

120 ml Juice and zest 3 largelemons (at least 120g juice)

170 g sugar

2 Tbsp cornflour 2 eggs

2 yolks75 g unsalted butter cubed

25 g fruity olive oil

Procedure

1 To make crust, place almonds and sugar into Thermomix bowl and mill for 10 sec/speed 9.2 Add flour, salt and butter and pulse 2 sec/Turbo so that the mix resembles coarse breadcrumbs.

3 Add olive oil and egg yolk and dial set to closed lid position, mix for 10 sec/Interval so that it barely formssoft dough.

4 Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.5 Preheat oven to fan forced 190°C. Bake pie shell for 13 minutes or until golden brown. Cool completely

before filling.

6 To make filling, place zest and sugar into clean, dry Thermomix bowl and mill for 10 sec/speed 10. Add juice, cornflour, eggs and yolks and blend for 5 sec/speed 7.

7 Insert Butterfly and cook for 8 min/90ºC/speed 3. Remove Butterfly.

8 Add butter and olive oil and mix for 20 sec/speed 5. Scrape down sides of bowl and lid and repeat. Pourinto cold pastry base and chill for several hours before serving in thin wedges.

Nutrition Facts









Fiber 8.44g 34%

Sugar225.3g

Protein 42.47g 85%


49

8/11/2019 thermy10a


Pavlova

6 egg whites

220 g sugar

2 tsp white vinegar

2 Tbs cornflour

Procedure

1 Place sugar into bowl and pulverise 10 sec/Turbo. Remove and set aside.

2 Place butterfly (optional) and egg whites in TM bowl and set for 10 min/37°C/speed 3.5. At approximately 4minutes, add the vinegar and then at 6 minutes (approx 1 minute for each egg white) check to see if eggwhites are stiff. If so, commence sieving into whole in lid the icing sugar and then the cornflour. This willtake you to 10 minutes, maybe a little longer.

3 Once this process is complete, spoon mixture onto a baking tray lined with baking paper, place in oven andcook for approx 2-2.5hrs on 120°C.

4 Once cooked leave in oven to cool overnight.

Nutrition Facts


% Daily ValueTotal Fat 0.43g <1%

Saturated Fat 0.02g <1%

Cholesterol 0mg 0%

Sodium 336.82mg 14%



Fiber 0.08g <1%

Sugar220.98g

Protein 21.86g 44%


50

8/11/2019 thermy10a


Pear, Almond & Chocolate Torte

150 g unsalted butter roughlychopped

1 tsp vanilla paste (or extract)5 egg whites

1 pinch salt360 g icing sugar

120 g plain flour

100 g blanched almonds150 g dark chocolate broken into

pieces

2-3 --- small firm Packhampears (green skinned)peeled, cored and thinlysliced

40 g flaked almonds

Double cream or whippedcream to serve

Procedure

1 Preheat oven to 170oC, grease tart pan and set aside.2 If starting with raw sugar, add to TM bowl and mill for 3 seconds on speed 7 then set aside.

3 Add almonds to TM bowl and mill for 10 seconds on speed 7. Set almond meal aside.

4 Add dark chocolate to TM bowl and grate for 3 seconds on speed 7. Set aside chocolate then wash and

dry bowl.5 Add butter and vanilla paste to TM bowl and mix for 2 minutes (on 80o if butter straight from fridge) on

speed 3. Set aside then wash and dry bowl.

6 Insert butterfly then add egg whites and salt in TM bowl and whip for 3 minutes on 37o speed 4 to formsoft peaks. Remove butterfly.

7 Set time for 2 minutes on speed 3 then gradually pour in icing sugar followed by almond meal, flour andbutter mixture.

8 Pour mixture into prepared tart pan then scatter over chocolate and arrange pear slices in circular patternon top pressing down on pear slightly. Sprinkle with flaked almonds.

9 Place pan in oven and bake at 170oC for 1 hour or until puffed and just set (cover with foil if browning tooquickly). Remove from oven and set aside for 1 hour to cool to room temperature then remove torte frompan.

10 Slice and serve with cream.

Nutrition Facts





Sodium 2665.91mg 111%



Fiber 24.67g 99%

Sugar350.9g

Protein 65.25g 131%

Recipe Tips

you can use apple instead of pear if you prefer.


51

8/11/2019 thermy10a


Perfect Panna Cotta

Panna cotta means “cooked cream” in Italian, and it is a delightful delicately set dessert. Serves 8 to 10.

50 g cold water

1 level Tbsp gelatine granules530 g fresh double cream (approximately 500 ml)

270 g milk150 g raw cane sugar

scraped seeds from 1 vanilla pod or 1 tsp realvanilla extract

100 g cognac or 50 g favourite liqueur made up to

100 g with water or 100 g water

Procedure

1 Place a small bowl on top of the TM lid and weigh 50 g cold water into it. Sprinkle the gelatine granulesonto the cold water and set aside to soften.

2 Weigh the cream, milk and sugar into the TM bowl and add the vanilla. Cook 10 minutes/80°C/ Speed 3.

3 Add the softened gelatine (it will have absorbed all the cold water now) and the cognac or alternativechoice. Stir 3 minute/Speed 3 to dissolve the gelatine into the hot cream mixture. Wet the inside of 8 to 10dariole moulds with cold water and shake them – this will help the panna cottas to turn out when set. Pourthe cooked cream into the dariole moulds. Place the moulds on a small tray and refrigerate for about 5hours to set. After the first hour in the fridge, cover the moulds with clingfilm.

4 To serve, remove from fridge and run a knife around the edge of each panna cotta then invert ontoindividual plates or bowls.

Nutrition Facts





Sodium 128.4mg 5%


Total Carbohydrates 12.96g 4%Fiber 0g 0%

Sugar13.66g

Protein 8.91g 18%


52

8/11/2019 thermy10a


Persian Love Cake

1 whole nutmeg

45 g pistachios360 g almonds

220 g raw sugar

220 g brown sugar

120 g unsalted butter

1 tsp salt2 eggs

250 g Greek style yoghurt , plus extra for serving

Procedure

1 Preheat oven to 170C

2 Line and butter a 26cm spring form pan.

3 Place nutmeg into mixing bowl and grind 12 sec/speed 9. Set aside.

4 Place pistachios into mixing bowl and, with dial set to closed lid position, coarsely chop by pulsingwithTurbo 3 times.Set aside.

5 Place almonds into mixing bowl and mill for 6 sec/speed 9.

6 Add sugars, butter and salt and mix 15 sec/speed 5, using spatula to assist if necessary.7 Put half of the mixture into prepared pan and gently press down using tablespoon to form a base.

8 Add eggs and nutmeg to remaining mixture and mix 10 sec/speed 3, using spatula to assist.

9 Add yoghurt and mix 10 sec/Reverse/speed 3. Pour onto base.10 Scatter edges with pistachios and bake 45 - 60 minutes until set in centre and firm to the touch.11 Cool completely before serving with extra yoghurt.

Nutrition Facts





Sodium 7566.32mg 315%

Potassium 3038.44mg 87%Total Carbohydrates 305.52g 102%

Fiber 43.98g 176%

Sugar228.19g



53

8/11/2019 thermy10a


Swiss Almond & Carrot Cake

This is a delicious and very moist cake, which keeps well for a few days. It can also be made with gluten-freeflour.

300 g flaked or whole almonds,blanched and skins removed

300 g granulated sugar thinly peeled skin of onelemon

300 g carrots, peeled and cut intochunks

4 eggs

80 g flour

2 tsp baking powder ¼ tsp salt

Procedure

1 Weigh almonds into the Thermomix bowl. Grind 15 seconds at Speed 10. Whole almonds may need afurther 10 seconds at Speed 10. Put aside to use later.

2 Weigh sugar into the TM bowl and add lemon peel strips. Grind 20 seconds/Speed 10.

3 Weigh carrot chunks into the TM bowl on top of the lemon sugar. Chop 5 seconds/Speed 5.

4 Add/weigh in the rest of the ingredients with the reserved ground almonds. Mix 20 seconds/Speed 5 untilyou have a smooth cake batter. Remove lid, scrape down sides then mix again for a few seconds.

5 Pour the batter into a 26 cm cake or flan tin (preferably springform or loose-bottomed) lined with bakingpaper.

6 Bake at 180°C/ 350°F/ gas mark 4 for 40 – 50 minutes. Until cake springs back when pressed lightly with afingertip.

Nutrition Facts


% Daily Value






Fiber 37.28g 149%

Sugar326.28g

Protein 97.37g 195%


54

8/11/2019 thermy10a


Traditional Steamed Christmas Pudding

130 g each dried cherries, currants, blueberries, redplumbs, Australian apricots

130 g Brandy130 g toasted almonds

1 vanilla bean½ cinnamon stick

½ tsp grated nutmeg

1 tsp ground ginger 1 tsp ground allspice

Zest 1 lemon

70 g butter 130 g brown sugar

20 g treacle

2 eggs70 g cornflour 70 g flour

Procedure

1 Place dried fruit into non-reactive bowl and drizzle with brandy. Cover and set aside at room temperaturefor up to a week. Stir occasionally.

2 Place almonds, vanilla, spices and zest into TM bowl and mill for 10 seconds on Speed 10.

3 Add remaining ingredients except fruit and mix for 10 seconds on Speed 6.

4 Add soaked fruit and stir for 6 seconds on Reverse and Speed 6.

5 Line basket with a double layer of Chux or pudding cloth (e.g. muslin, calico).6 Pour mixture into cloth and wrap tightly at the neck, twisting the cloth. Secure with a rubber band.7 Rinse TM bowl and add approximately 700 g water. Insert basket and steam for 60 minutes at 100°C on

Speed 2. Remove pudding and either serve warm or allow to cool completely before hanging in dark dryconditions to keep until Christmas. To reheat, insert pudding back into basket and add water to TM bowl asdirected above. Steam for 30 minutes at 100°C on Speed 2.

8 Best served warm, with whipped cream and Brandy Cream Sauce.

Nutrition Facts





Sodium 204.78mg 9%



Fiber 22.05g 88%

Sugar133.98g

Protein 48.65g 97%


55

8/11/2019 thermy10a


Cheese and Yoghurt

Fresh and Creamy Ricotta 57Halloumi 59Paneer 61Yoghurt, Greek-style Yoghurt, Yoghurt Cheese 63

Thermomix Cheese and Yoghurt

56

8/11/2019 thermy10a


Fresh and Creamy Ricotta

1500 g whole milk

200 g light cream (I use 10% coffeecream)¼- ½ tsp salt (optional)

50 g white vinegar (lemon juicemay be substituted, butresults vary due to differentacidic levels betweenlemons)

Procedure

1 Insert butterfly. Place milk and cream in Thermomix bowl and heat about 16 minutes/90°C/speed 2. Turnoff the Thermomix as soon as the red 90° light becomes solid. (Time may vary depending on thetemperature of your fridge/milk.) Make sure the cap is on the lid to ensure proper heating, and that yourmilk/cream has reached 90°C before going to next step.

2 Keep the butterfly in the Thermomix. Add salt and set for 1 minute/soft stir – speed 1 (no heat) whilegradually pouring vinegar through hole in lid. After one minute you should see separation between thesolids and whey.

3 Allow to rest for another minute or so, to ensure curd formation. Transfer the solids to a jelly bag or strainerlined with fine cloth. If using cheesecloth, use several dampened layers to create a finer mesh for holdingthe loose ricotta. For soft and lovely ricotta-style fresh cheese, it’s important to transfer gently at this point.It’s recommended to scoop or ladle solids from the Thermomix to the cheesecloth, rather than dumping allonce. Allow to drain for at least 10 minutes before using. (Drain longer for a dryer cheese.) At that point,you can serve the ricotta as a warmed dessert, or refrigerate for later use. It will keep a about 4 days in thefridge but fresher tastes better.

Yield: (makes about 350 g. ricotta)

Nutrition Facts








Fiber 0g 0%

Sugar76.03g

Protein 52.65g 105%

Images


57

8/11/2019 thermy10a



58

8/11/2019 thermy10a


8/11/2019 thermy10a


Images

Curds Drained curds Pressed cheese


60

8/11/2019 thermy10a


Paneer

MILK: 1.5 – 2 litres milk (full fatcow or goat milk is best)

ACID: 40 – 75 g lemon juice (star twith about one lemon, or half theThermomix measuring cap)(optionally, use lime juice orvinegar)

SPICED SEASONINGS OPTION:teaspoon chili flakes, handfulchopped fresh coriander (orspices, cumin seeds, herbs etc.)

LEMON ZEST OPTION: lemon zest(use the zest of the lemon that youare juicing for acid.)

Procedure

1 Place milk in Thermomix bowl and heat to just boiling point >> 1.5 litres of refrigerated milk takes about 14minutes/100°C/speed 2. Two litres will need about 18 minutes/100°C/speed 2. (Watch temperature lightsand stop the Thermomix as soon as the 100°C stops blinking.)

2 If making spiced paneer: add spiced seasoning at this time, insert butterfly and stir without heat for 1minute/speed 2, so flavours are infused. (If making plain paneer, or lemon paneer, skip to next step.)

3 Program the machine to stir for 1 minute/with butterfly/speed 1 as you pour lemon juice through the hole inthe lid. Peek in to see the milk solids separate from the whey. If separation does not occur, simply add a bitmore lemon juice.

4 If making lemon paneer: add lemon zest at this time and stir about 4 seconds/butterly/speed one, just todistribute. (If making plain paneer, skip to next step.)

5 Pour contents of Thermomix though a cheese bag, jelly bag, (or sterilized nylon) and allow to hang for 10-15 minutes to strain the curds from the whey. Do this over a large pot if you are planning to retain the wheyfor later use (see note below). Squeeze out remaining liquid by hand. It is now a crumbly fresh cheese thatcan be used like cottage cheese or ricotta.

6 To form the cheese, place in a flat bowl or plate with an edge and wrap it in a fresh cheesecloth or cleankitchen towel. Press with a heavy weight for 1-3 hours. Paneer becomes less crumbly from this weightingprocess, and by refrigeration. After about an hour, I usually transfer to the fridge while maintaining pressurefor another hour or two.

Recipe Tipsabout whey and storage: excess whey can be used for making lemonade, in soup stock, or for feeding acidic-thirsty garden plants such as tomatoes. It is also recommended on many traditional Indian cooking sites thatyou soak paneer cubes in whey to avoid having a dry crumbly paneer.result and savings: two litres of whole milk results in about 300-315 g. paneer. For me, this is about $10 kg.

Images

In this two-litre batch of plain paneer,… Add seasonings to infuse the milk… Pouring off the separated milk into a…


61

8/11/2019 thermy10a


Here is a ball of strained curd… The mass of separated curd is… Finished, cubed paneer seasoned …


62

8/11/2019 thermy10a


Yoghurt, Greek-style Yoghurt, Yoghurt Cheese

Home-made yoghurt is healthy and very easy to make, and it saves you money at the shops too. I makeyoghurt at least twice a week as it’s so little effort and it’s delicious. This recipe uses fresh milk instead of UHTmilk as the UHT process changes the flavour of the milk fat and we prefer the flavour using fresh milk. I neveruse milk powder either as I find that it also changes the flavour. Makes 1 litre set yoghurt, or 600 g Greek-Style Yoghurt, or 400 to 500 g Yoghurt Cheese.

Yoghurt

1 liter full-cream or semi-skimmed milk (fresh,not UHT)

2 to 3 Tbs natural live yoghurt – this is your “starter”culture

Procedure

Yoghurt

1 Heat milk 10 minutes/80°C/Speed 2. (Milk that reaches 80°C for 15 seconds is pasteurised.) Leave milk tocool until 37°C, i.e. the milk is lukewarm to the inside of your wrist (can take several hours). If you’re in ahurry, pour it into a bowl set on another bowl filled with ice.

2 Add yoghurt starter to the milk. Mix 5 seconds/Speed 3.3 Heat 10 minutes/37°C/Speed 2. If using a thermos, preheat it by pouring in hot water and warming the

thermos for 3 or 4 minutes, then tip out the water. As soon as the yoghurt is finished, pour it into thewarmed 1 litre thermos, put the lid on and leave to set for 6 to 14 hours or pour into a 1 litre electric yoghurtmachine and leave to set for 6 to 14 hours at 37°C. Once the yoghurt is set, it can be used immediately orrefrigerated (remove from thermos first) for up to 5 days.

Greek-Style Yoghur t

1 Strain 1 litre of home-made yoghurt through a muslin-lined sieve or a yoghurt strainer over a measuring jug, leaving it until 400 ml of whey has dripped through – save the strained liquid and use it in baking or asa refreshing drink. Makes about 600 g greek-style yoghurt. This will save you a lot of money – I find thathome-made organic greek-style yoghurt costs less than half price compared to buying it ready-made.

Yoghurt Cheese

1 Strain 1 litre of home-made yoghurt as for greek-style yoghurt above, straining it until 500 to 600 ml ofwhey has dripped through. Makes 400 to 500 g yoghurt cheese. Can be mixed with honey, fruits, nuts,

seeds, muesli or chopped herbs.

Recipe Tips

Tip: Remember to save 2 to 3 Tbsp yoghurt from this batch as your starter for the next batch.Tip: You can freeze yoghurt in ice cube trays and use from frozen as your starter if you wish.Health Note: In order for the human body to be able to absorb the calcium in milk products, they must containat least 2% butterfat.


63

8/11/2019 thermy10a


Entrees

Black Olive and Raisin Dip 65Chicken Stuffing for Tortellini 66Fried Stuffed Olives 67Hummous 69Lemon Parsley Pesto Dip 70

Lentil and Walnut Balls 71Meat Stuffing for Tortellini 72Mini cheese and olive clafoutis 73Okonomiyaki 74Pakoras 75Roast Capsicum, Cashew and Chilli Dip 76Salmon Rillettes 77Smoked Salmon Blinis 78Steamed Globe Artichokes with Lemon Mousse 79Steamed Salmon Ravioli 80Stilton & Walnut Pâté 81Sushi 82Thai Fish Cakes 84

Thai Fish Cakes with Sauce 85Tortellini 86Tunisian Eggplant Appetizer 88Warm Timbales of Scallop Mousse 90

Thermomix Entrees

64

8/11/2019 thermy10a


Black Olive and Raisin Dip

2-4 garlic cloves to taste

2 Tbs fresh oregano200 g Kalamata olives, pitted

100 g raisins or sultanas

15 g fresh lemon juice

Procedure

1 Place garlic and oregano into mixing bowl and chop 3 sec/speed 6.2 Add remaining ingredients and blend 4 sec/speed 8, or until desired consistency is achieved (it should

resemble the texture of a tapenade).

Nutrition Facts




Cholesterol 0mg 0%

Sodium 3179.98mg 132%



Fiber 3.93g 16%

Sugar0.78g

Protein 1.05g 2%

Thermomix Entrees

65

8/11/2019 thermy10a


Chicken Stuffing for Tortellini

10 g shallot

10 g celery stalk10 g carrot

1 clove of garlic

20 g extra virgin olive oil450 g chicken breast (cleaned off

the nerves, cubed)

15 g white wine

1 egg

SaltBlack pepper

Nutmeg

Zest of ¼ lemon120 g grated parmesan

Procedure

1 Chop shallot, celery stalk, carrot and garlic for 5 seconds on Speed 5.2 Add oil and cook for 2 minutes at 100ºC on Speed 1.

3 Add cubed chicken and cook for 4 minutes at Varoma Temperature on Reverse / Speed 1.4 Add wine and cook for 6-8 minutes at Varoma Temperature on Reverse / Speed 1. Transfer it into another

bowl and let it cool.

5 Put chicken back into cooled TM Bowl.

6 Add salt, pepper, nutmeg, zest of lemon, egg and parmesan. Mix for 30 second on Reverse / Speed 4-5.

Nutrition Facts









Protein 52.97g 106%

Thermomix Entrees

66

8/11/2019 thermy10a


Fried Stuffed Olives

This recipe is from Ascoli Piceno of Marche Region in Italy.

Large pitted green olives

Flour Beaten egg

Bread Crumbs

Chicken Stuffing, ORMeat Stuffing

Procedure

1 Fill olives with your stuffing.2 Coat with flour.

3 Coat with beaten eggs.

4 Coat with bread crumbs.5 Once again coat with beaten egg and then bread crumbs.6 Deep fry them until browned.

Nutrition Facts





Sodium 5092.97mg 212%


Fiber 1.44g 6%

Sugar4.24g


Recipe Tips

You need real large green olives for this recipe! If I remember well one olive of ours weighed around 10g andthey were already pitted. I recommend you to buy pitted ones, otherwise you'll need some kind cherry/olivepitter.You can stuff them with chicken, meat or fish.

Thermomix Entrees

67

8/11/2019 thermy10a


Images

Fill olives with Stuffing Coat with flour Coat with beaten eggs

Coat with breadcrumbs

Once again coat with egg and…

Deep fry until brown

Enjoy

Thermomix Entrees

68

8/11/2019 thermy10a


Hummous

Using sesame seeds instead of tahini gives this hummous a delicious nuttiness, and of course the freshlyground seeds provide excellent nutrition too.

150 g sesame seeds

250 g cooked chickpeas (=2 x 400 g tins, drained

but save the liquid) juice of 1 lemon

3 garlic cloves, peeled

30 g olive oil

1 tsp ground cumin

½ tsp saltseveral grinds of pepperv paprika andchopped parsley to garnish

Procedure

1 Grind sesame seeds 30 seconds/Speed 10.2 Add chickpeas, lemon juice, garlic, oil, cumin, salt and pepper. Blend 30 seconds/Speed 9 until smooth,

adding some chickpea liquid if required. Taste, add more lemon juice and/or salt if desired.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 2671.95mg 111%



Fiber 2.97g 12%

Sugar21.56g

Protein 6.84g 14%

Recipe Tips

Tip: for a Raw Hummous, use chickpeas that have been soaked and sprouted for 2 to 3 days (with several

changes of water) instead of the cooked or tinned chickpeas. Use the sprouted chickpeas when the sproutsare ½ cm long.

Thermomix Entrees

69

8/11/2019 thermy10a


Lemon Parsley Pesto Dip

70 g fresh Italian parsley

2 lemons, zest & juice

150 g almonds

60 g Extra Virgin Olive Oil (EVOO)

Procedure

1 Place parsley into mixing bowl and chop 3 sec/speed 7.

2 Add remaining ingredients and blend 5 sec/speed 5.

3 Scrape down bowl and repeat blending as necessary until it forms a dense paste.4 Add a little more EVOO if required.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 42.1mg 2%



Fiber 21.59g 86%

Sugar6.26g

Protein 33.51g 67%

Thermomix Entrees

70

8/11/2019 thermy10a


Lentil and Walnut Balls

1 stick celery, chopped

1 medium to large carrot, washed andtrimmed and cut in 4cm

1 onion, large quartered

1 clove garlic fresh2 eggs

50 g walnuts or pecans

430 g can Brown Lentils (drain juice off)150 g dry breadcrumbs

Mixed fresh herbs to taste

pinch salt

Procedure

1 Place onion, garlic, celery, carrot and nuts in TM and chop for 5 seconds on speed 7.2 Add eggs, lentils, herbs, salt and breadcrumbs and combine for 30seconds on Reverse on speed 5.

3 Form into balls and drop into hot oil and deep fry. Alternatively form patties by hand and fry on both sidesuntil browned in an oiled pan.

Nutrition Facts





Sodium 1337.2mg 56%



Fiber 11.88g 48%

Sugar19.54g

Protein 35.18g 70%

Thermomix Entrees

71

8/11/2019 thermy10a


Meat Stuff ing for Tortellin i

10 g shallot

10 g celery stalk10 g carrot

1 clove of garlic

30 g extra virgin olive oil200 g beef, cleaned of nerves,

cubed (If you'd like youcan use a mixture of porkand beef)

100 g mortadella

100 g prosciutto crudo20 g white wine

1 egg

SaltBlack pepper Nutmeg

120 g grated parmesan

Procedure

1 Chop shallot, celery stalk, carrot and garlic for 5 seconds on Speed 5.2 Add oil and cook for 2 minutes at 100ºC on Speed 1.

3 Add meat and cook for 5 minutes at Varoma Temperature on Reverse / Speed 1.4 Add wine, cook for 6-7 minutes at Varoma Temperature on Reverse / Speed 1.Transfer it into a bowl and

let it cool.5 Place cooled meat in cooled TM Bowl. Add roughly chopped mortadella and prosciutto. Mince for 15-20

seconds on Speed 6-7.

6 Add salt, pepper, nutmeg, egg and parmesan. Mix for 30 seconds on Reverse / Speed 4-5.7 Now you can stuff your tortellini or whatever you are making...

Nutrition Facts





Sodium 3169.61mg 132%



Fiber 0.72g 3%

Sugar2.14g

Protein 69.34g 139%

Images

Thermomix Entrees

72

8/11/2019 thermy10a


Mini cheese and olive clafoutis

250 g ricotta

100 g goat cheese100 g fresh cream

3 eggs

30 pitted black olives

3 sprigs of thyme

1 bunch of basilSalt and pepper

6 small oven-proof ceramic ramekins

Procedure

1 Put the leaves of two sprigs of thyme in the bowl with a few basil leaves and the two cheeses, add cream,salt and pepper Blend: 30 sec. speed 4.

2 Add the eggs, whisk 1 min. speed 5. butter the ramekins and pour the mixture evenly with cheese andeggs,

3 Divide the olives between the ramekins. Dust the surface with the thyme leaves and remaining basilleaves.

4 Bake at 180 degrees for about 20 minutes (the clafoutis should be soft and golden). serve warmaccompanied with slices of toast.

Nutrition Facts





Sodium 33002.87mg 1375%



Fiber 7.01g 28%

Sugar80.46g

Protein 2901.12g 5802%

User Data

Wine: San Severo Bianco or Torgiano Bianco

Thermomix Entrees

73

8/11/2019 thermy10a


Okonomiyaki

Steph Berg -from In The Mix

110 g tasty cheese, in 2 or 3pieces

¼ small cabbage, white or

green, roughly chopped1 carrot, peeled and

roughly chopped

3 stalks celery, roughlychopped

3 spring onions, sliced into1cm rings

300 g flour or okonomiyaki flour 1 egg

30 g brown sugar 5 g salt

300 g milk

vegetable oil, for fryingKewpie mayonnaise, to

serveOkonomiyaki Sauce

2 cloves garlic

10 g ginger

60 g tomato ketchup

30 g tamari

10 g mirin20 g rice vinegar

15 g sugar 1 tsp mustard

Procedure1 Place the tasty cheese in the TM bowl and grate for 5 seconds / speed 9.2 Add the cabbage, carrot and celery and chop for 5 seconds / speed 5.

3 Add the spring onions, flour, egg, brown sugar, salt and milk, and combine on Reverse / speed 4.4 After about 10 seconds slowly add about 100g of the water until a stiff batter forms.

5 Heat the vegetable oil over medium heat in a large fry pan to about 5mm depth. It’s hot enough when adrop of batter sizzles. Ladle the batter to make pancakes of about 1.5cm thickness.

6 Cook for 3 minutes each side or until golden brown. While pancakes are cooking make the sauce;

Okonomiyaki sauce

1 Place garlic and ginger in the TM bowl and chop for 4 seconds / speed 7. Scrape down. Add all the otheringredients, plus ½ MC water, and cook for 10 minutes / 100 degrees / speed 1 / MC off, or until the sauce

is reduced to a glossy pouring consistency. Strain the sauce into a dish for spooning onto the okonomiyaki.Yield: Makes about 10 x 15 pancakes.

Nutrition Facts





Sodium 4491.75mg 187%



Sugar71.83g

Protein 34.79g 70%

Recipe Tips

These can be made bite size for canapes or frozen for lunchboxes.

Thermomix Entrees

74

8/11/2019 thermy10a


Pakoras

60 g dried chick peas Milled into flour 1 minsp10, set aside

¼ tsp baking powder 5 Tbs cold water

¼tsp cayenne pepper

¼ tsp Cumin Powder

¼ tsp Turmeric powder

½ large onion quartered

100 g potato peeled and chopped into chunks1 handful fresh coriander

1 tsp salt

1 pinch saffron (optional)Oil for frying

Procedure

1 Mill dried chick peas for 1 min on speed 10 - set aside

2 Chop onion, coriander and potato together for 2 secs on speed 5

3 Add all other ingredients and combine for 3-4 secs on speed 54 Drop heaped teaspoons into hot oli and fry until both sides are golden brown

5 Drain on kitchen paper and serve with a beautiful yogurt dressing

Nutrition Facts




Cholesterol 0mg 0%

Sodium 2458.29mg 102%



Fiber 3.37g 13%

Sugar3.42g

Protein 2.75g 6%

Recipe TipsMakes aprox 15 bite sized pieces. Try double the recipe and use a dessertspoon to make entree sized pieces.

Thermomix Entrees

75

8/11/2019 thermy10a


Roast Capsicum, Cashew and Chil li Dip

3 red capsicums, roasted and peeled (approx.300g)

60 g Extra Virgin Olive Oil (EVOO)3 Tbs sweet Thai chilli sauce

1 Tbs tomato paste

150 g raw cashews

Procedure

Place all ingredients into mixing bowl and chop for 3-4 sec/speed 6 or until you reach desired consistency.Scrape down sides of bowl as necessary.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 145.86mg 6%



Fiber 9.52g 38%

Sugar1.99g

Protein 26.21g 52%

Thermomix Entrees

76

8/11/2019 thermy10a


Salmon Rillettes

450 g skinless salmon fillet

1 Tbs sea salt1 liter boiling water

120 g unsalted butter

1-2 eschalots peeled1 Tbs sour cream2 tsp seeded mustard

250 g smoked trout fillet

3 Tbs lemon juice

1 Tbs extra virgin olive oil2 egg yolks

40 g Pernod (optional)

Small amount fresh tarragonor dill sprigs to garnish

100 g clarified butter

Procedure

1 Place salmon fillet onto Varoma tray and rub with sea salt evenly on both sides. Cover and refrigerate for 1hour turning once.

2 Remove excess salt and return to Varoma tray. Place water into TM bowl and set Varoma into position.With dial set to closed lid position, cook for 8 minutes at Varoma temperature on speed 2. The salmonshould be slightly undercooked and still opaque in centre. Set aside.

3 In drained and cooled bowl, place 40g butter with eschalots and chop for 3-4 seconds on speed 4.

4 Add a pinch of salt and sauté for 3 minutes at Varoma temperature on Reverse + speed 1. Remove frombowl and cool.

5 Insert Butterfly and whisk remaining butter, sour cream and mustard for 10 seconds on speed 4.6 Remove Butterfly and add salmon, trout, lemon juice, oil, egg yolks, Pernod (if using) and herbs. With dial

set to closed

7 lid position, press Turbo button 2-3 times in short bursts. Do not puree, we want a coarse texture. Usespatula to assist if necessary.

8 Divide mixture between serving ramekins or press into sterilized wide mouthed jar. Place a tarragon leaf ontop of each ramekin, top with a thin layer of clarified butter, cover with plastic wrap and allow to chill for atleast 1 hour before serving with lavash or crackers of choice and cornichons or dill pickles.

Servings: 6

Preparation Time: 15 minutesTotal Time: 15 minutes

Nutrition Facts

Serving size: ⅙ of a recipe (298 grams). Amount Per ServingCalories 463.89Calories From Fat (83%) 382.93




Sodium 763.57mg 32%

Potassium 317.36mg 9%Total Carbohydrates 1.21g <1%

Fiber 0.11g <1%

Sugar0.32g

Protein 17.96g 36%

Thermomix Entrees

77

8/11/2019 thermy10a


Smoked Salmon Blinis

20 g Butter

140 g Self Raising Flour pinch Salt

¼ tsp bicarbonate of soda

180 g sour cream¼ cup of milk

1 egg

Topping100 g smoked salmon

extra Sour Cream for

topping

Procedure

1 Place butter into TM bowl and melt for 40 seconds at 50 degreesC on speed 4.

2 Add remainder of ingredients to the bowl (not topping). Mix for 30 seconds on speed 5 until smooth.

3 Place teaspoonfuls onto hot pan. Cook until golden and then turn over to cook other side.4 Cool. Top with a dollop of sour cream and a smoked salmon rose.

Nutrition Facts





Sodium 3039.36mg 127%

Potassium 1028mg 29%


Fiber 5.32g 21%

Sugar14.38g

Protein 52.23g 104%

Recipe Tips

Buckwheat flour is very traditional, either 100% or 50% - use baking power.Little pancakes easy to prepare ahead of time with only 10 minutes of final touches.I will make pancakesagain and see how they freeze as they would be great to have on hand.

Thermomix Entrees

78

8/11/2019 thermy10a


Steamed Globe Artichokes with Lemon Mousse

6-8 globe artichokes

1 Tbs lemon juice1000 g water

Lemon Mousse Ingredients

50 g butter, cubed100 g whipping cream

100 g fresh lemon juice

Procedure

1 Prepare artichokes by cutting off tips, pulling off outer leaves and rubbing cut tops with lemon juice. Placein Varoma dish.

2 Place water into mixing bowl and set Varoma into position.

3 Steam 45-60 min/Varoma/speed 2 or until leaves pull off easily (add more time if necessary but rememberto check your water level).

4 Keep artichokes warm while you prepare mousse.

Lemon Mousse Preparation

1 Place butter into clean, dry mixing bowl and melt for 3 min/50°C/speed 3.2 Continue mixing on speed 3-4 and slowly add cream through hole in lid.

3 Add lemon juice using the same technique.

4 Once fully incorporated, contine mixing on speed 4 until emulsified. The mousse should have theconsistency of a mayonnaise.

5 Arrange artichokes around a serving platter and serve with plenty of mousse.

Nutrition Facts





Sodium 74.65mg 3%


Fiber 0.35g 1%

Sugar3.04g

Protein 2.88g 6%

Thermomix Entrees

79

8/11/2019 thermy10a


Steamed Salmon Raviol i

250 g salmon fillet, cubed

2 spring roll/wonton wrappersper ravioliWater to brush

Lemon Dressing of choice

Few herbs of choice to garnish

Procedure

1 Cube salmon and freeze.2 Prepare ravioli by placing wrappers onto floured surface.

3 Place a piece of salmon into the centre of each. Brush edges of wrapper with a little water. Top with asecond wrapper and use a scone cutter to cut rounds of ravioli.

4 Place onto oiled perforated steamer tray and steam 100ºC/40-45 minutes or until pastry is soft andtranslucent.

5 Or fill Thermomix bowl with water to the 1L mark and place ravioli onto paper lined Varoma dish and trayand steam 25 min/Varoma/speed 3.

6 Serve 1-2 ravioli on a plate, dress with a little dressing and few chopped herbs.

7 Serve hot.

Nutrition Facts







Fiber 1.15g 5%

Sugar 0g

Protein 61.52g 123%

Thermomix Entrees

80

8/11/2019 thermy10a


8/11/2019 thermy10a


Sushi

Sushi Rice Dressing

240 g of rice vinegar 80 g sugar

40 g salt

Sushi Ricebaking paper

300 g Sushi rice

380 g cold water for varomapaper varoma bake for

1 liter of water to the cup

6 Tbs seasoning for sushi rice( prepared prior to cold)

Procedure

Sushi Rice Dressing

1 Put all ingredients in bowl for 4 minutes, 80 ° and speed 2 . This mixture can be kept in the refrigerator forweeks

Sushi Rice

1 Have some cold rice dressing made earlier.

2 Soak some baking paper , drain and put into the Varoma . Reserve.

3 Put the water in bowl and heat it 5 minutes at speed 1 Varoma.4 As the water warms, WASH SUSHI RICE in the basket with cold running water until the water is

completely transparent.

5 Put the washed rice in the varoma. Put in place and program 20 minutes, Varoma, speed 2 . Don't raise theCOVER TO WATCH THE RICE , if you lift the lid of the water will evaporate.

6 Allow to stand 10 minutes WITHOUT LIFTING THE LID OF VAROMA .7 Dump the rice in a wooden container (absorbs moisture) or alternatively with the help of a spatula with a

thin edge (not break the rice), carefully lift the rice to help cool. The Japanese use fanning to help lower thetemperature.

8 When cool put ½ vinegar dressing through the rice, the appearance will be sticky and shiny.

Fillings for Sushi

1 Lettuce, prawns, mayonnaise (mayonnaise a line from side to side)

2 Asparagus, Shrimp tempura, lettuce.

3 Cucumber, red pepper, tamagoyaki.4 Prawns, carrot, cucumber.5 Cucumber, salmon, mayonnaise.

6 Pickled radish, avocado, salmon.7 Crab sticks, cucumber, avocado.

8 Prepared chicken, asparagus, red pepper.

9 And all you can think of ...

How to make a Makisushi:

1 Put a bowl with water and rice dressing to wet hands for handling the rice.2 Place the bamboo mat, you can line it with plastic wrap to make it easier to clean then.

3 Place the seaweed on bamboo Nari. Shiny side down, rough side up

4 Wet hands, pick up the rice and put it on the seaweed, carefully and slowly, leaving about 1cm free top andbottom ( not sides)

5 Put the filling of your choice a little before the middle of maki (see photos).

6 With the thumbs up the bamboo and the other fingers grasp the filling. Start wrapping. As you fill wrappedand pressed to be compacted. Continue until you finish rolling it and it compresses.

7 If you get here you have your first maki done. Congratulations. Now we just need to cut it and do it with aflat-bladed knife (do not use the serrated knife), moistened makes it easier to cut it ... And since a pictureis worth a thousand words ...

8 Step by step:

Nutrition Facts


Calories 385.2Calories From Fat (0%) 0


Thermomix Entrees

82

8/11/2019 thermy10a


Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 15572.56mg 649%



Fiber 0g 0%

Sugar79.84gProtein 0g 0%

Recipe Tips

Note: Rice can made the day before but it should be at room temperature. If you do it a day in advance do notput in the fridge because it can dry. The rice dressing can last a month , you can have it ready in the fridge.

Images

Thermomix Entrees

83

8/11/2019 thermy10a


Thai Fish Cakes

500 g Firm White Flesh fish

2 large Kaffir leaves (finelysliced)

1-2 Tbs Red Curry Paste

60 g Green Beans (handful slicedin rounds)

2 Tbs Fish sauce

1 Tbs Raw Sugar Oil to fry

Procedure

1 Dice white fish and place in TM bowl with Kaffir 2 Mince 5 seconds Speed 7 or Turbo 2-3 times

3 Add Red curry paste, fish Sauce, Sugar and Green Beans, 5 seconds reverse speed 4 to combine.4 Using wet hands roll into 12 x tbsp balls

5 Place in a cold oiled frypan on a medium heat6 Lightly flatten balls as cooking, ready when golden brown and firm when pressed (about 10 – 15 mins)

Nutrition Facts




Cholesterol 0mg 0%

Sodium 2496.72mg 104%



Fiber 0.37g 1%

Protein 2.12g 4%

Recipe Tips

If using frozen fish also add an egg white to the mix otherwise you do not get the required elasticity.

Thermomix Entrees

84

8/11/2019 thermy10a


8/11/2019 thermy10a


Tortellini

Egg Pasta

Chicken Stuffing, OR

Meat Stuffing

Pasta machine

Procedure

1 Divide fresh egg pasta into pieces.2 Roll out with a pasta machine or rolling pin, sprinkle with a little flour when needed.

3 Cut them with a round cutter. (Alternatively, you can cut them into squares by a knife, if you prefer that)4 Place stuffing in the center.

5 Fold them into a half moon shape as in the picture.6 Join both ends .

Nutrition Facts





Sodium 5312.24mg 221%



Fiber 9.54g 38%

Sugar5.61g


Recipe Tips

Additional Notes:Pay attention not to dry pasta sheetsDon't roll out all together but piece by pieceCut one pasta sheet into pieces, place the stuffing, fold and line. Continue with the rest of fresh egg pasta andstuffing until finished.A couple of helpers could surely make your life easier :)

Thermomix Entrees

86

8/11/2019 thermy10a


Images

Thermomix Entrees

87

8/11/2019 thermy10a


Tunisian Eggplant Appetizer

(a Thermomix Caponata-style recipe adaption)

3 medium garlic cloves (usemore if you love garlic)

1 large onion, quartered (about

160g – 200 g.)½ tsp salt50 g olive oil

50 g tomato paste50 g red wine vinegar (do not

substitute)

1 large eggplant, cubed (about400 – 500g)

100 g olives, pitted (can use greenor black)

150 g artichoke hearts, in quarters

(can be marinated or not)herbs, your choice of basil,oregano, tarragon

optional – a handful or two ofloosely chopped freshtomatoes, celery, capsicumsee note below recipe

Procedure

1 Chop garlic 5 sec/speed 6. Add onion and chop 4 sec/speed 4.2 Push food down sides of bowl, add salt and olive oil, cook 5 min/Varoma/speed 1.

3 Add eggplant cubes and cook 15 min/100°C/REVERSE/spoon stir/CAP OFF4 Add tomato paste, vinegar, herbs and optional fresh tomatoes. Cook 3 minutes/Varoma/REVERSE/spoon

speed/CAP OFF.

5 Add olives and artichokes. Stir 1 minute/REVERSE/speed 1-2 (no heat) to combine. Do not eat this hot orwarm. Best at room temp. Gets better with age — really, really nice when made 1-3 days in advance.Serve with pita bread, pita chips, lightly salted corn chips, ciabatta bread chunks, or forks.

Nutrition Facts


% Daily Value


Cholesterol 0mg 0%




Fiber 2.05g 8%

Sugar6.09g

Protein 2.16g 4%

Recipe Tips

see photo for cube size. If your cubes are too small, the result will be less chunky. We’re striving for the sweetspot between creamy and chunky, so good-sized cubes works well, or a mix of larger and smaller cubes.Don’t think, just do it! See note below the recipe about peeling eggplantabout peeling eggplant: peeling is optional and will depend on your preference of texture. If the eggplant ispeeled, your caponata will be softer, mushier, and more spreadable for using on crackers and sandwiches. Ifleft unpeeled, it will be chunkier and more colourful, with a little more texture and ‘bite’.about peeling eggplant: peeling is optional and will depend on your preference of texture. If the eggplant ispeeled, your caponata will be softer, mushier, and more spreadable for using on crackers and sandwiches. Ifleft unpeeled, it will be chunkier and more colourful, with a little more texture and ‘bite’.

Thermomix Entrees

88

8/11/2019 thermy10a


Images

Thermomix Entrees

89

8/11/2019 thermy10a


Warm Timbales of Scallop Mousse

ALAIN ROUX created this fantastic dinner party recipe. The sauce cooks in the Thermomix bowl below, whilethe timbales steam in the Varoma steamer above. Steaming at 90°C produces a delicate mousse with thetexture of a set cream and the sauce has beautifully clean flavours because it is not allowed to boil.

For the ramekins:

50 g soft butter 2 Tbs mixed fresh herbs (tarragon,

chervil and flat leaf parsley,leaves only)

For the mousse:

140 g large scallops, weighing justthe white muscles,approximately 4 to 8scallops (save thecorals/roes for the

sauce if you have them)

200 g double cream

2 eggs

For the sauce:

celery stick, cut in 2 pieces1 small carrot, cut in half

small leek, sliced in 2 cmpieces

2 shallots, peeled andquartered

300 g water

150 g white wine

2 Tbs mixed fresh herbs (tarragon,chervil and flat leaf parsley)

scallop corals/roes – ifavailable

50 g double cream

75 g butter

Procedure

1 Generously butter 4 porcelain ramekins (7 cm diameter x 4 cm deep, 9 cl) and sprinkle them with theherbs.

2 Using the built-in weighing scales, weigh the scallop white muscles and cream into the Thermomix (TM)bowl and add the eggs. Season with to tsp sea salt and 2 to 3 white peppercorns. Blend 45 seconds/Speed10. Divide the mousse mixture evenly between the ramekins and place them into the Varoma steamer.Cover all the ramekins with one sheet of greaseproof paper or with foil.

3 Wash and dry the TM bowl. Drop the vegetables onto the running blades/Speed 8 to chop.

4 Weigh in the water and white wine. Add the herbs. Place the covered Varoma on the TM lid and steam 40

minutes/90°C/ Speed 2. When the steaming time is finished, set the Varoma aside.5 Add the scallop corals (if using) and cream to the sauce. Blend 2 minutes/Speed 10.6 Add butter, season with sea salt (start with tsp) and pepper. Mix 1 minute/Speed 6 to finish the sauce.

Loosen the timbales from the ramekins with a small knife if necessary and turn each one out onto a deepplate. Pour the sauce around each timbale and serve.

Nutrition Facts



Saturated Fat 124.95g 625%Cholesterol 983.25mg 328%

Sodium 337.89mg 14%



Fiber 4.6g 18%

Sugar5.99g

Protein 21.41g 43%

Thermomix Entrees

90

8/11/2019 thermy10a


Mains

Meat 92Poultry 102Seafood 117Vegetarian 127

Thermomix Mains

91

8/11/2019 thermy10a


Meat

Beef and Guinness Pies 93Beef Rendang 95Beef Rendang 2 96Beef Stroganoff 97Moussaka 98

Osso Bucco 99Quiche 100Thai Larb Salad 101

Thermomix Meat

92

8/11/2019 thermy10a


8/11/2019 thermy10a


8/11/2019 thermy10a


Beef Rendang

75-150 g chillis, seeds removed (used gloves todo this!)

2 onions, skin removed and halved10 cloves of garlic

25 g ginger 25 g galangal (use 50g of ginger if you can’tfind fresh galangal)

2 stalks lemon grass, washed (white partonly)

½ cup dessicated coconut, toasted first in adry saucepan

.25 tsp ground coriander 3 fresh kaffir lime leaves

20 g oil (I used canola oil)1 kg beef, cut into 3cm cubes

200 g coconut milk (perhaps increase to270mL if you prefer a less dry style ofrendang)

Procedure

1 Put first 6 ingredients ( up to lemongrass) in the Thermomix:

2 Whiz for 10s on speed 8, scrape down and repeat as necessary to form a fine, well blended paste. Addnext 4 ingredients ( up to oil )

3 Cook at varoma temperature (114C) for 8 minutes on speed 2. Add the beef 4 Cook at varoma temperarture for 10 minutes on reverse speed soft. Add coconut milk

5 Continue to cook at 100C on reverse speed soft for another 30-40 minutes.6 This serves 4, with rice. I had a bag of small green chillis that looked sufficient, but turned out to be only

75g, though the recipe in the book called for 150g. I threw a few in seeds and all to increase the chilli-heat,and I think I got it about right (these were hot little chillis, and made a nice, hot rendang). It’s been a whilesince I handled more than a chilli or two at a time, so I was blase, used my fingers to deseed them and didnot wear gloves. Big mistake! When I showered later, my hands went bright red and stung as though I haddipped them in boiling water! Don’t do this.

7 When I first opened the lid after it was done, I have to admit, I was worried. The rendang was a very palecolour and at first glance, it looked as though it had been mashed. I scraped it into the Thermoserver andleft it sitting while I cooked the rice. When the rice was ready and it was time to serve, I was relieved to seethat it wasn’t at all mashed. It was still pale, but served on rice with a little fresh coriander, it didn’t look badand tasted great! I’ll definitely be making this again – it’s the best rendang I’ve ever made.





Cholesterol 0mg 0%

Sodium 3738.33mg 156%



Fiber 5.6g 22%

Sugar11.09g

Protein16.55g

33%

Recipe Tips

Next time I try it, I’ll add some tumeric to see if I can improve the colour: either 3cm fresh tumeric with thegalangal and ginger, or 1 tbsp dried tumeric with the ground coriander, I think should do it.

Thermomix Meat

95

8/11/2019 thermy10a


8/11/2019 thermy10a


Beef Stroganoff

1 onion peeled and halved

2 garlic cloves peeled100 g bacon rashers chopped

into chunky strips

30 g butter 500 g diced rump steak

250 g Swiss brown mushroomssliced (strictly no buttonmushrooms allowed)

2 Tbs tomato paste100 g white or red wine (I prefer

red)

50 g water

1 Tbs TMX vegetable stockconcentrate

2-3 tbsp cornflour

1 tsp Dijon mustard2 Tbs homemade

Worcestershire sauce

150 g sour cream1 Tbs paprika

¼ tsp cayenne pepper (optional)

pinch dried thyme1 tsp organic dulse flakes or

Himalayan salt

fresh chopped parsley togarnish

Procedure

1 Drop garlic onto blades running at speed 7.2 Add onion and chop at speed 5 for 2 seconds. Scrape down sides.

3 Add butter and bacon and cook for 3 minutes at 100 degrees on reverse speed 1.4 Add remaining ingredients, except parsley, and cook for 20 minutes at 100 degrees on reverse soft speed.

5 Garnish with parsley and serve with mashed potatoes or fettuccine.

Nutrition Facts





Sodium 687.39mg 29%



Fiber 6.21g 25%

Sugar15.26g


Thermomix Meat

97

8/11/2019 thermy10a


Moussaka

Meat/Eggplant

1 large egg plant, cut intothin slices

400 g lean lamb mince

1 large onion, finelychopped

2 cloves of garlic, crushed1 large carrot, grated

425 g can crushed tomatoes(with added herbs if youdon’t have any fresh)

Fresh italian herbs totaste (I used oregano andbasil)

1 Tbs tomato paste60 g of white wine (optional)

1 bay leaf

Olive or canola oil spray50 g Low-fat cheddar cheese,

grated

Pepper to tasteCheese sauce:

1 ¼ cups/300g low-fat milk

1 ½ Tbs plain flour (30 – 40g ifusing thermomix)

15 g Parmesan cheese, grated

250 g reduced-fat ricottapinch cayenne pepper

pinch ground nutmeg

Procedure

Meat/Eggplant:

1 Preheat oven to 180C

2 Grate parmesan 10secs/Speed 8 and set aside.3 Grate cheddar cheese 6 – 8 secs/Speed 8 and set aside.

4 Chop onion, garlic, fresh herbs and carrot for 4 - 5 secs/Speed 7.5 Add 20g of olive oil and cook 3 mins/100C/Speed 1.

6 Add minced lamb and cook for 10 mins/100C/speed 1.7 Add wine, tomato paste, tomatoes and pepper to taste.

8 Cut eggplant into discs and place in the varoma.9 Cook sauce and eggplant for 20 mins/100C/Reverse Soft Speed and place aside.

Cheese Sauce:

1 Place all ingredients into the TM bowl.

2 Cook for 6 mins/90C/Speed 4.

3 In an oblong baking dish (30 x 20cm), layer ⅓ of the meat sauce, followed by ⅓ of the eggplant slices and⅓ of the white sauce. Continue to repeat the layers, finishing with the white sauce on top.

4 Sprinkle with grated cheese.

5 Bake for 40 minutes until golden brown. Serve with salad or steamed vegetables.

Servings: 6

Nutrition Facts





Sodium 123.1mg 5%



Fiber 3.46g 14%

Sugar3.8g

Protein 4.3g 9%

Thermomix Meat

98

8/11/2019 thermy10a


Osso Bucco

6-8 pieces osso bucco (veal if possible orsmall beef shins)

Vegetables to steam (i.e. broccoli, carrot,snow peas, green capsicum etc.)

Marinade Ingredients1 clove garlic

1 onion, peeled and halvedFresh herbs of choice (parsley, basil,thyme, rosemary)

150 g wine (red or white)

40 g olive oil

Salt and pepper to taste

Sauce Ingredients

1 clove garlic

¼ onion, peeled

Fresh herbs of choice (parsley,

basil, thyme, rosemary)40 g oil100 g red wine

2 Tbs TM vegetable stock concentrate2 cans peeled tomatoes

50 g water 1 red capsicum, roughly chopped

Vegetables of choice

Procedure

Marinade Method

1 Place garlic, onion and herbs into TM bowl and chop for 5 seconds on speed 7.

2 Scrape down side with spatula.3 Add wine, oil, salt and pepper and infuse by mixing for 10 seconds on speed 4.

4 Using a ceramic or glass container cover the meat with herb mixture and leave to marinate for at least 1-2hours. Arrange meat in Varoma dish and tray, keep extra marinade for sauce.

Sauce Method

1 Place garlic, onion and herbs into TM bowl and roughly chop for -3 seconds on speed 7, chop for longer ifa finer texture is preferred. Scrape down side with spatula.

2 Add oil and saute for 21/> minutes at 100°C on speed soft.3 Add wine and stock and cook for 2 minutes at 100°C on speed 1.

4 Add tomatoes, water, leftover marinade and capsicum into bowl and set Varoma into position. Cook for 40-60 minutes at Varoma temperature on speed 2. Cooking position. Cook for 40-60 minutes at Varoma

temperature on speed 2. Cooking cooking add extra vegetables into Varoma and continue to steam withmeat.

5 Place meat on a serving platter or dish and pour sauce over meat. Serve with rice, pasta or mashedpotatoes.

Nutrition Facts




Cholesterol 0mg 0%



Fiber 18.28g 73%

Sugar40.73g

Protein 14.58g 29%

Recipe Tips

To prevent meat from curling while cooking, cut along the sinew membranewith scissors.

Thermomix Meat

99

8/11/2019 thermy10a


8/11/2019 thermy10a


Thai Larb Salad

If I told you it literally took 10 minutes to make after prep, you would laugh, but its my easy go to run awaywinner.

500 g mince

1 stem lemon grass,

1 Tbs of kaffir lime leave (orabout 5 leaves)

1 fresh red chilli60 g (1/4 cup) lime juice

40 g (1/6 cup) fish sauce

pinch of stevia or xylitol

200 g of mint leaves

200 g of corriander leaves

100 g of bean sproutslettuce leafs

60 g of red onion sliced

Fried shallots40 g (1/4 cup) peanuts to

garnish

Procedure

1 Slice onions by hand!2 Place lime juice and fish sauce over hte onion. set aside

3 With TMX running on speed 9 drop in the chilli. Remove chilli

4 With the TMX running on speed 9 put the mint and corrinader in and chop (do not puree you still want theleaves to be leafy) Remove and put in the bowl with the onions and lime/fish.

5 Add the mince to the TMX with the lemon grass/kaffir and a splash of peanut oil. Speed⅚ for about 8minutes at 100 degrees. Mince may need longer depending on if its at room temp or fridge.

6 once the mince is just cooked stir through the rest of the mixture.

7 Plate up and garnish.

Nutrition Facts



Saturated Fat 25.81g 129%Cholesterol 375mg 125%

Sodium 8720.48mg 363%



Fiber 24.73g 99%

Sugar11.22g

Protein 96.85g 194%

Thermomix Meat

101

8/11/2019 thermy10a


Poultry

Apricot Chicken Risotto 103Butter chicken 104Chicken & Broccoli Fettuccine 105Chicken and Cashews with Coconut Satay Sauce and Coconut Rice 106Chicken in Yoghurt 108

Chicken Kiev 109Chicken Korma 111Chicken Paella 113Pat Thai noodles 114Steamed Chicken and Vegie Meatballs 115Syrian Chicken 116

Thermomix Poultry

102

8/11/2019 thermy10a


Apricot Chicken Risotto

Fresh herbs, thyme or parsley

2 cloves garlic, peeled1-2 cm piece fresh ginger, peeled

½ medium onion

40 g oil75 g red capsicum, chopped 1cm pieces100 g carrot, cut in thin rings

400-500 g apricot nectar

400-500 g chicken thigh fillets, cubed

300 g water 1 Tbs THERMOMIX Vegetable Stock

Concentrate

300 g Arborio RiceSalt and pepper to taste

50 g frozen peas

Procedure

1 Place fresh herbs, garlic, ginger and onion into TM bowl. Chop for 5-7 seconds on speed 7.2 Add oil and sauté for 2 minutes at 100C on speed 1.

3 Insert Butterfly. Add carrots, capsicum, chicken and 50g nectar. Cook for 2 minutes at 100C on Reverse +speed soft.

4 Add remaining nectar, water, stock, rice, salt and pepper . Cook for 17 minutes at 100C on Reverse +speed soft.

5 Add peas 2 minutes before the end of cooking time. Pour into Thermoserver or insultated serving bowl andallow to rest for up to 10 minutes. This helps with the continued absorption of the rice.

Servings: 4

Preparation Time: 5 minutesCooking Time: 21 minutes

Nutrition Facts

Serving size: ¼ of a recipe (233 grams). Amount Per ServingCalories 386.11Calories From Fat (24%) 92.46

% Daily Value


Cholesterol 0mg 0%

Sodium 47.68mg 2%



Fiber 1.89g 8%

Sugar3.13g

Protein 6.72g 13%

Recipe Tips

TIP! Don’t use more chicken or vegetables than suggested as the machine is already working to it’s fullcapacity. Don’t overload your Thermie!You can make your own apricot nectar using water and dried apricots, with or without sweetening. 100-150gdried apricots and 300-350ml boiling water, cook 8-10 minutes 100 degrees speed 2, and blitz at end if notpureed enough 20 secs working up to sp 6

Thermomix Poultry

103

8/11/2019 thermy10a


Butter chicken

25 g butter

1 onion3 cloves of garlic

0.5 tsp ground ginger

0.5 tsp cinnamon0.5 tsp salt0.5 tsp turmeric

0.25 tsp garam masala

0.5 tsp chilli400 g chicken cubed

100 g tomato paste

1 can evaporated milk2 tsp cornflour for thickening.

Procedure

1 Mix the spices together and add chicken meat and set aside.

2 Chop onion and garlic for 5 seconds speed 7.

3 Melt butter and saute onion and garlic for 2 mins at 100C speed 1.4 Add chicken and saute for 5 mins, 100C speed soft, REVERSE.

5 Add tomato paste and evaporated milk with cornflour and simmer gently for 5 mins, 90C speed 1REVERSE.

6 Serve with rice and steamed veggies.

Preparation Time: 1 minuteTotal Time: 12 minutes

Nutrition Facts





Sodium 3627.11mg 151%



Fiber 7.55g 30%

Sugar62.22g

Protein 43.68g 87%

Recipe Tips

You can cook rice first while steaming veggies (or even the chicken if you wish) in the varoma, then keep itwarm in the thermoserver while cooking the butter chicken.Or do the reverse... cook the butter chicken first then steam the rice and veggies. Either way works as long asyou have a thermoserver!This recipe is very flexible - you can cut down on the tomato paste or boost it to your taste.

You can use a longlife cream 250ml plus ½ cup of water if you feel like a more decadent experience...

And my best trick to extend it is to use less meat and cube pumpkin or potato very small, or even easier is toinclude a tin of chickpeas in the last step. Extends the recipe beautifully for very little effort.

Thermomix Poultry

104

8/11/2019 thermy10a


8/11/2019 thermy10a


8/11/2019 thermy10a


Nutrition Facts

Serving size: ⅛ of a recipe (8 grams). Amount Per ServingCalories 4.94Calories From Fat (2%) 0.1


Saturated Fat 0g <1%

Cholesterol 0mg 0%Sodium 251.68mg 10%



Fiber 0.07g <1%

Sugar0.09g

Protein 0.57g 1%

Recipe Tips

The first 2 steps, marinating the chicken, can be done ahead of time for more flavour - but if you're doing it allat the last minute it still tastes good!My suggestion for the vegetables to use are:- thin wedges of onion- 2celery sticks, leaves removed & thinly sliced- 2 carrots, thinly sliced- broccoli, cut into small pieces- greenbeans- chinese cabbage, thinly sliced- bok choy, thinly sliced- red / green capsicum, thinly sliced- snow peas-

shallots, thinly sliced

Thermomix Poultry

107

8/11/2019 thermy10a


8/11/2019 thermy10a


Chicken Kiev

Chicken Kiev

100 g parmesan, roughly chopped500 g chicken breast, roughly

chopped

1 egg20 g flour

½ tsp salt

Garlic Butter

5 g parsley leaves

2-3 cloves of garlic (for mypalate 1 big clove or 2 smallones would be enough)

80 g butter (removed from thefridge 5-10 minutes beforeusing, chopped)

Coating

1 egg (beaten)Bread crumbsExtra virgin olive oil

Procedure

1 Chop parmesan for 15 seconds by speeding up from 2 to 9. Set aside

2 Chop parsley and garlic for 5 seconds on Speed 7. Scrape down the sides of TM Bowl with spatula

3 Add butter and combine for 30 seconds on Speed 5. Set aside. Divide into 6 pats4 Mince chicken for 30 seconds on Speed 4

5 Add grated parmesan, egg, flour and salt. Mix for 30 seconds on Speed 46 Divide into 12 equal pieces. Flatten out each into a circle (around 10cm diameter). Wet your hands to

work better

7 Place garlic butter in the center of 6 of the circles. Place another circle on top of each of the garlic buttercircles. Seal the ends nicely so that the butter wouldn't come out during baking

8 Cover oven tray with baking paper. Brush with a little oil9 Dip the kiev's into beaten egg and then bread crumbs. Place them in the tray.

10 Drizzle or spray with a little oil

11 Bake in preheated oven at 180°C for 25-30 minutes (After 15 minutes passed, turn them upside down andcontinue to cook for another 10-15 minutes)

Nutrition Facts





Sodium 3206.94mg 134%



Fiber 0.71g 3%

Sugar1.37gProtein 208.33g 417%

Images

Thermomix Poultry

109

8/11/2019 thermy10a


Thermomix Poultry

110

8/11/2019 thermy10a


Chicken Korma

A korma is a mild and creamy curry and can be made with the meat of your choice. It has its origins in Moghalcuisine. The creaminess can come from yoghurt, nuts (grated or ground), coconut milk or fresh cream.Serves 6 to 8. Freezes well for up to 1 month.

40 g cashews or almonds

3 cloves garlic, peeled4 cm ginger, sliced along the lines

on the skin into 2 mm "coins"

1 medium onion, 60 to 70 g, peeledand quartered

10 g oil

1 tsp ground cumin (jeera)

1 tsp ground coriander (dhania)

½ tsp turmeric (haldi)

1 tsp salt140 g single cream (or 90 g milk and 50

g unsalted butter)

200 g water

2 tsp tomato puree¼ tsp ground chilli powder

2 medium fresh or 2 small dried bayleaves

6 cardamom pods

4 whole cloves

5 cm cinnamon stick (dalchini)900 to 1000 g boneless, skinless chicken meat

in 2 cm cubes

1 tsp garam masala (see page 22)

Procedure

1 Grind the nuts finely 8 seconds/Speed 9. Leave in TM bowl.2 Mince the garlic, ginger and onion by dropping them on the running blades at Speed 5. Scrape down the

sides and lid of the TM bowl with the spatula. Add the 10 g oil. Cook 3 minutes/ 100°C/Speed 3.

3 Avoiding the TM blades, add the cumin, coriander, turmeric, salt and chilli powder. Cook 6 minutes/100°C/Speed 2.

4 Add cream, water and tomato puree. Blend 10 seconds/Speed 9.5 Cook 6 minutes/100°C/Speed 2 to bring to the boil. In themeantime, heat the remaining 1 Tbsp oil in a

small pan and fry

6 the whole spices and bay leaves until very fragrant. Immediately they are done, interrupt the cooking of thecream mixture by turning the speed off, remove the TM lid then add the contents of the small pan to thecream mixture. Replace the TM lid and turn back to Speed 2 to finish the cooking time.

7 Add the chicken and push it under the surface of the sauce with the TM spatula. Cook 15 minutes/100°C/Reverse/Speed Spoon if using breast meat, or 20 minutes if using dark meat. Just before serving, stir inthe garam masala.

Nutrition Facts




Cholesterol 0mg 0%




Fiber 3.59g 14%

Sugar5.57g

Protein 2.25g 5%

Recipe Tips

Tip: if you don't want whole spices in the finished dish, blend the sauce 1 minute/Speed 10 before adding thechicken - this makes a stronger flavoured curry which is absolutely delicious.Tip: to make double quantities for a crowd, make double the sauce and pour it into a large casserole dish afterStep 5. Add the chicken, stir to coat with the sauce, cover then bake in a pre-heated oven 20 to 30 minutes at180°C/350°F/gas 4 until the chicken is cooked and tender. Aga ovens: Cover and bake 15 to 25 minutes onthe rack set on the floor of the Roasting Oven until chicken is cooked and tender.

Variations:Vegetable Korma - use fresh chopped vegetables instead of the chicken and cookjust until tender.

Thermomix Poultry

111

8/11/2019 thermy10a


Prawn Korma - use fresh prawns and cook them only until pink. Just cook the amount of prawns you will usein this meal, removing excess sauce for another use before adding the prawns. (Note: prawns don't reheatwell after being cooked and frozen.)

Source

Source: Indian Cooking

Thermomix Poultry

112

8/11/2019 thermy10a


8/11/2019 thermy10a


Pat Thai noodles

2 liter boiling water

250 g rice stick noodles1 MC roasted peanuts

2 eggs

1-2 cloves of garlic1 small red chilli150 g chicken cut into thin strips

20 g fish sauce

juice of 1 lime2 tsp rapadura or palm sugar (i use brown)

1 handful of bean shoots

½ bunch of chivessprigs of coriander

Procedure

1 prepare noodles as per packet instructions using boiling water.

2 Chop peanuts for 6 sec on speed 5. Set aside.

3 Add eggs beat for 3 sec speed 4. set aside.4 Rinse and dry TM bowl. Chop chilli and garlic on speed 6 for 6 sec.

5 Add oil and saute for 2 min, temp 100, speed 3.6 Add chicken and saute for 4 min, temp 100, reverse speed 2.

7 While chicken is cooking place drained, cooked noodles into the thermoserver or insulated bowl.

8 Add fish sauce, sugar and lime juice to the chicken. Mix on reverse speed 3 for 1-2 sec. Add it to thenoodles.

9 Pour beaten eggs over the noodles and chicken mixture and quickly toss with servers. Sprinkle with beanshoots, coriander, chives and peanuts and serve.

Servings: 4

Nutrition Facts





Sodium 573.7mg 24%



Fiber 1.04g 4%

Sugar0.47g

Protein 5.34g 11%

Recipe Tips

You could add a few green prawns with the chicken

Thermomix Poultry

114

8/11/2019 thermy10a


Steamed Chicken and Vegie Meatballs

210 g any vegetables eg. broccoli,carrot, leek, cauliflower,squash, sweet potato,pumpkin, snopeas

herbs of your choice freshor dried

230 g chicken mince or make own

1 egg2 Tbs cottage cheese

40 g brown rice flour

Procedure

1 Put vegetables into TM bowl and chop for 5-7SECS on SPEED 7. Scrape sides of bowl.

2 Include all other ingredients into TM bowl and mix for 6SECS on SPEED 4.

3 Take mixture out and roll into small balls. The mixture is very moist but this makes them all the better atthe end.

4 Place onto baking paper on both trays of Varoma.

5 Steam for 20mins at Varoma temperature on SPEED 2.Nutrition Facts





Sodium 169.72mg 7%



Fiber 1.84g 7%

Sugar1.23gProtein 12.09g 24%

Thermomix Poultry

115

8/11/2019 thermy10a


Syrian Chicken

3 garlic cloves

1 chilli (to taste)1 onion, peeled & halved

30 g ginger

1 tsp salt2 tsp cumin, ground2 tsp cinnamon, ground

1 tsp cracked pepper 1 tsp tumeric powder

500 g diced chicken thighs,50 g olive oil

2 tomatoes, roughlychopped

100 g chick peas, tinned

80 g white wine1 lemon, juice and zest

2 Tbs vegetable stock (made

in TM)2 Tbs honey

50 g currants

½ tsp cummin seedssprig fresh thyme

2 pinches saffron thread (optional)Couscous to serve

fresh coriander

Procedure

1 Add onion, garlic, chilli, zest and ginger to the TM bowl. Speed 6 for 3-4 secs. Scrape down sides.

2 Add salt, ground cumin, cinnamon, pepper and tumeric. Speed 6 for 2 seconds. Scrape down sides ifrequired.

3 Add chicken and set to for 1 minute, to coat chicken meat with spice mix.4 Add oil. Set to 100 degrees, , for 10 mins.

5 Add chickpeas, lemon juice, tomatoes, cumin seeds, honey, wine, stock, currants, saffron. Cook 100degrees, for 6 minutes. (MC tilted or off)

6 Serve with couscous garnished with fresh coriander.

Servings: 4

Preparation Time: 8 minutesCooking Time: 22 minutesTotal Time: 30 minutes

Nutrition Facts





Sodium 993.9mg 41%



Fiber 5.75g 23%

Sugar 16gProtein 25.18g 50%

Recipe Tips

Couscous can be steamed in the Varoma. Put the cooked chicken in the Thermoserver to keep warm. Rinse180 - 200g of couscous under tap. Line varoma tray with wet baking paper and lay out couscous on paper.Add 1 ltre of water to the TM bowl, place Varoma unit on top and set to Varoma temperature for 15 minutes.

Thermomix Poultry

116

8/11/2019 thermy10a


Seafood

Coquilles St Jacques 118Creamy Garlic Prawn Risotto 119Egg Roulade 120Garlic Prawns 121Rice with monkfish and prawns 122

Seafood Marinara (Seafood Sauce) 123Suquet: a saucy Spanish seafood tradition 124

Thermomix Seafood

117

8/11/2019 thermy10a


Coquilles St Jacques

12 Scallop with Corals (roe if any, optional)

500 g Water 20 g Flour or Cornflour

30 g Butter

Salt & Pepper

2 Tbs Parsley, choppedLemon Wedges

Procedure

1 Trim the muscle off the scallops, separate the corals and set them aside.2 Place scallops in Varoma dish. Place water in bowl and set Varoma dish in

3 position. Steam for 6-9 minutes at Varoma temperature on speed 4.4 Scallops should cook until just firm and opaque. Remove and set aside.

5 Leave 300g of the steaming water in the bowl. Add the flour, butter, salt and6 pepper and the reserved corals. Cook for 3 minutes at 100°C on speed 3.

7 Pour the sauce over the scallops. Garnish with chopped parsley and serve with8 lemon wedges.

Nutrition Facts





Sodium 28.3mg 1%



Fiber 1.42g 6%

Sugar9.02g

Protein 1.74g 3%

Thermomix Seafood

118

8/11/2019 thermy10a


Creamy Garlic Prawn Risotto

½ cup parsley

50 g Parmesan3 spring onions quartered

(green and white parts)

2 cloves garlic (decent sizecloves)

40 g butter 350 g aborio rice

50 g white wine

900 g chicken stock (I used900g water + 3 tsphomemade chicken stockpaste from MWOC)

400 g prawns (medium greenprawns, shelled andcleaned)

60 g sour cream (optional butyummy)

juice of ½ lemonsalt and pepper -generous

Procedure

1 Add parsley and chop for 5 seconds on speed 6. Set aside.

2 Add Parmesan and grate for 5 seconds on speed 8. Set aside with parsley.3 Add garlic and spring onions and chop for 5 seconds on speed 5.4 Scrape down sides, add butter and saute for 2 minutes, 100 degrees, reverse speed 1.

5 Insert butterfly. Add rice and wine and saute for 2 minutes, 100 degrees, reverse speed 1.6 Add stock and cook for 14 minutes, 100 degrees, reverse speed 1.

7 Add prawns and cook for 1 minute and 30 seconds, 100 degrees, reverse speed 1.

8 Add sour cream (in small blobs), lemon juice, Parmesan, parsley, salt and pepper and mix on reversespeed 2-3 for 5 seconds.

9 Place in thermoserve and let stand for approx 10 minutes.

Nutrition Facts









Fiber 2.05g 8%

Sugar10.15g


Recipe Tips

Notes:Don't be tempted to add the prawns earlier. They continue to cook in the residual heat of the thermoserve anddon't need any longer cooking in the actual thermomix. They are easily overcooked in the thermomix.MYOC is the "My Way of Cooking" thermomix cookbook. The chicken stock paste from it is really lovely andvery easy to make.

Thermomix Seafood

119

8/11/2019 thermy10a


8/11/2019 thermy10a


Garlic Prawns

2-3 cloves Garlic

1 Chilli (optional)200 g Olive Oil

Parsley (optional), chopped

20-24 uncooked Prawns (see Tip)

Procedure

1 Place garlic and chilli into TM bowl and chop for 4-5 seconds on speed 6.2 Remove and set aside.

3 Insert Butterfly. Place oil into TM bowl and heat for 5 minutes at Varoma

4 temperature on speed 1.

5 Add garlic and chilli to the bowl and cook for 1 minute at Varoma temperature

6 on speed 1.

7 Then add prawns and allow to cook for 4-5 minutes at Varoma temperature8 on Reverse + speed 1.

9 Serve in a deep bowl and sprinkle with parsley. Enjoy!

Nutrition Facts




Cholesterol 0mg 0%

Sodium 6.37mg <1%



Fiber 2.81g 11%

Sugar1.12g

Protein 0.76g 2%

Recipe Tips

Garlic Prawns can be enjoyed as an entree or main course. Allow up to 6 prawns per serve depending on size of prawns or use 10-12 prawns for a main course serve.

Thermomix Seafood

121

8/11/2019 thermy10a


Rice with monkfish and prawns

1000 g pencado fumet (see page 8)

90 g of tomato paste, natural or preserved40 g of onion

2 to 3 cloves garlic

500 g of monkfish (without bones) into pieces

100 g of extra virgin olive oil

500 g prawns1 tsp paprika

1 to 2 pinches cayenne

salt200 g rice

Procedure

1 Prepare the fish stock and reserve (see recipe on p. 8). Wash While the glass and lid2 Put the glass in tomato, onion and garlic. shred programming 8 seconds, speed 6. Remove and set aside.

3 Put the oil in rape and i glass. Schedule 10 minutes, temperature Varoma, reverse, speed spoon. Removethe pieces of monkfish and leave the oil in the vessel.

4 Add the shrimp and cook 5 minutes programming, Varoma temperature, speed spoon.

5 Add the reserved chopped vegetables (in step 2) and schedule 10 minutes, 100 °, speed spoon.

6 Stir in the paprika, cayenne, and salt the fish stock. Schedule 10 minutes, 100 °, speed spoon7 to avoid missing temperature, add the rice through the mouth! and schedule 13 minutes at 100 ° reverse,

speed spoon. Add monkfish in the last 5 minutes. Check the salt and serve.

Servings: 4

Nutrition Facts





Sodium 511.73mg 21%



Fiber 0.41g 2%

Sugar0.5g

Protein 29.22g 58%

Recipe Tips

Tip: You can substitute dogfish for monkfish (boned). also you can add some tender peas.

Thermomix Seafood

122

8/11/2019 thermy10a


Seafood Marinara (Seafood Sauce)

1 clove garlic

½ Onion (optional)1 Chilli (or to taste) chopped

1 Tbs Parsley, Basil & Marjoram

50 g olive oil

400 g Canned Tomatoes(Diced/Chopped)

100 g white wineSalt and Pepper to taste

400 g Marinara mix or Seafood of Choice

Procedure

1 Place garlic, onion, chilli (optional) into TM bowl and chop for 5 seconds on speed 7.

2 Scrape down sides of bowl with spatula, add oil and sauté for 2 minutes at 100°C on speed 1.

3 Add tomatoes, herbs, wine and seasoning and cook for 20–25 minutes at 100°Con Reverse + speed softuntil thickened. (If using fresh tomatoes cook for 30 minutes at Varoma temperature on Reverse + speedsoft or until desired consistency is achieved.)

4 Add the seafood 3–5 minutes before the end of the cooking time.

5 Serve over cooked spaghetti. Garnish with extra parsley.

Servings: 4

Nutrition FactsServing size: ¼ of a recipe (60 grams). Amount Per Serving




Cholesterol 0mg 0%

Sodium 2.43mg <1%



Fiber 0.94g 4%

Sugar1.16g

Protein 0.32g <1%

Thermomix Seafood

123

8/11/2019 thermy10a


Suquet: a saucy Spanish seafood tradition

from Thermomixblogger Helene: Some time ago this blog received a special request from a reader namedJoan who asked for a Thermomix version of the Catalan fish stew known as “Suquet”. Joan had beenseduced by this flavoursome soupy seafood stew while visiting a seaside restaurant near Barcelona. It was ameal so memorable that Joan wanted to recreate it with Thermomix, but could find no suitable recipe inEnglish. She asked me — and I asked Mara. Thank goodness for Joan’s suggestion, and for Mara’s expert

adaptation of this classic Spanish recipe that follows.from Mara — Suquet is a saucy stew or stewy soup, depending on your preference. It’s comprised of four parts: 1) the picada (traditionally made with mortar and pestle) combines fried bread, fried almonds, garlic and parsley or pimentón, (Spanish smoked paprika), 2) the fumet is a concentrated stock (in this case, fish), and3) a sofrito sauce used as base, normally using olive oil, garlic, onion and pepper, sometimes tomato (think ofthe French mirepoix or the Italian soffritto). 4) The suquet comes together when the first three componentsmeld with additional seafood and potatoes.There are as many recipes to this dish as there are households. Basically you need a firm fish that stands wellto longer cooking times. Monkfish is ideal because of its flavor, but cod or any other firm fleshed white fish willdo. Besides that, it calls for shellfish, mollusks and some more delicate white fish that are added at the veryend, I use the Varoma because I find it’s ideal for this purpose and most efficient. Normally I would have usedmussels and red mullet but I couldn’t find any, so this time I’ve done it with cockles and hake. Again, it’s up tothe cook. This recipe yields 6 portions, I’d say they’re generous but I don’t know how much people eat… I

have to say I heard lots of Mmmmmmmmms…. when this was served. Although a four-part recipe appears might be daunting to some, the picada, fumet, and sofrito can be donewell ahead and kept refrigerated or even frozen. I love the fumet, it’s the same I use whenever I make paellaor fideuá and I think it’s key to get a flavorful dish. To get a really good stock it’s important that the prawns aregood, but it’s ok if they’re frozen — yes really. Just make sure they have the shells and, most especially, theheads on!

Step 1: Picada — can be preparedin advance

10 g olive oil1 clove garlic

20 g dry bread (not sure what

it’s called in English but inSpain we call it “asentado”and in France “rassis”, it’s just bread that’s one or 2days old)

40 g blanched almonds2 sprigs flat leaf parsley,

leaves only (we’ll use thestems later, for the fumet)

step 2: Fumet (prawn stock) — canbe prepared in advance

500 g prawns, heads and shellson

700 g water

parsley stems, reservedfrom the picada

Set aside 6 prawns forgarnish.

step 3 & 4: Sofrito and Suquet

ingredients for sofrito

1 clove garlic

20 g olive oil (EVOO)50 g onion

30 g capsicum/green pepper 50 g pureed tomatoes

for the Suquet

Picada

FumetSofrito

1 bay leaf 3 large potatoes, peeled and

quartered lengthwise

500 g monkfish, in pieces

500 g cockles (or mussels,

clams…)360 g hake, cut into 6 filletsOptional, chopped parsleyleaves for garnish

Procedure

Picada

1 Put all ingredients into Thermomix bowl except for the parsley leaves and cook 4 minutes/Varoma/speed 4.

2 Scrape down the sides of the bowl in a second with your super spatula, add parsley leaves and blitz for 30seconds/speed 10. You might have to stop once to scrape it all down again. Set aside for later.

Fumet (prawn stock )1 Set aside 6 prawns for garnish.

2 Peel the remaining prawns, putting shells and heads in Thermomix bowl along with the water and parsley

Thermomix Seafood

124

8/11/2019 thermy10a


stems. Set aside the bodies/flesh of the prawns for later. Cook 10 minutes/Varoma/speed 4. Strain wellthrough a fine-mesh sieve while applying pressure, to extract as much flavor and stock as possible.Discard shells. Set fumet aside for later and rinse the bowl thoroughly to get rid of any shell pieces.

Method fo r sofri to and Suquet

1 Put all sofrito ingredients in Thermomix bowl and chop for 3 seconds/speed 4½. Scrape down the sidesand cook 10 minutes/Varoma/speed 2.

2 Add 200 grams of the fumet and the picada and blitz for 15 seconds/speed 10 until you get a very fine

purée.3 Scrape purée down from sides of the bowl and lid, set the butterfly in place and add the potato wedges, the

rest of the fumet and the bay leaf. Cook 15 minutes/100C/REVERSE/soft stir.

4 Meanwhile, prepare for the next step by placing cockles in the lower Varoma. Put hake and 6 reservedprawns on the top tray of the Varoma. When the 15 minutes of reverse cooking has completed, add themonkfish to the bowl and put the Varoma in place. Cook 11 minutes/Varoma/REVERSE/soft stir.

5 When the Thermomix sings telling you she’s done, carefully remove the Varoma tray and place it on top ofthe serving dish to collect all the beautiful seafood juices. Open the Thermomix and add the reservedprawn bodies to the bowl, make them sink into the stew and let steep for 2 minutes.

6 Season if needed (I didn’t add any salt) and serve immediately. You can either serve it in a big dish whereyou’ll pour the stew and top it with all the seafood from the Varoma or divide into 6 plates. Sprinkle withchopped parsley, if desired. Usually this is served along toasted bread and aioli but we’ll leave the aioli

recipe for some other time…7 A note about the picada: This picada is really simple and freezes well, so you can easily make a double

batch (just add a couple minutes of cooking time). Store and use as needed to add “spanish flair” to otherrecipes. Used for flavor but also for texture, it’s one of those staples in Spanish cuisine, like the sofrito,which are used for almost anything. I like using it for meat stews. Sorry there is no photo, but as I hadprepared it in advance I totally forgot to take a picture. (It looks a bit like a pâte sablée with specks ofparsley.)

Nutrition Facts





Sodium 2985.46mg 124%



Fiber 23.11g 92%

Sugar194.05g


Source

Author: Mara

Thermomix Seafood

125

8/11/2019 thermy10a


Images

Thermomix Seafood

126

8/11/2019 thermy10a


Vegetarian

Barley & Roast Pumpkin Risotto 128Fragrant Quinoa 129Lentil Moussaka 130Mushroom Risotto 131Rice, pumpkin and cauliflower the smell of mushrooms 132

Thermie Green Vegetarian Curry 133Zucchini and Black Truffle Tagliatelle 134

Thermomix Vegetarian

127

8/11/2019 thermy10a


8/11/2019 thermy10a


Fragrant Quinoa

300 g quinoa

600 g boiling water Handful Italian parsley

Handful coriander

3 cloves garlic5 cm piece galangal peeled1 onion halved

2 spring onions/shallots, halved50 g butter*

50 g olive oil2 stalks celery chopped in thirds

1 small red capsicum de-seeded, choppedin chunks

2 tsp turmeric1 tsp ground coriander

1 tsp ground cumin150 g water

1 Tbs TM vegetable stock concentrate

1 bay leaf Sea salt to taste

Ground black pepper

Procedure

1 Soak quinoa in boiling water in insulated bowl for 1 hour. Drain and set aside.2 Place parsley and coriander into TM bowl and chop for 5 seconds on speed 7.

3 Set aside.

4 Place garlic, galangal, onion and spring onions/shallots into TM bowl and chop for 5 seconds on speed 6.5 Add 50g butter and oil and saute for 5 minutes at Varoma temperature on speed 3.6 Add celery and capsicum to TM bowl and chop for 5 seconds on speed 7.

7 Add all remaining ingredients except chopped herbs and cook for 7 minutes at 100°C on Reverse + speed1.

8 Stir through herbs and another dollop of butter (optional) for 5 seconds on Reverse + speed 2.9 Serve with curry in place of rice.

Nutrition Facts





Sodium 56.46mg 2%



Fiber 25.71g 103%

Sugar5.49g

Protein 45.8g 92%

Recipe Tips

Replace butter with an extra 50g olive oil for a vegan alternative.

Quinoa has a coating that contains saponin, a bitter substance, to protect it from being eaten by insects andbirds. Rinse away the saponin means rinsing away the bitterness. Clear-running water is an indication thatthe saponin coating each grain has been fully rinsed away. You can also taste a raw grain or two to makesure you’ve reached a zero-level bitterness.


129

8/11/2019 thermy10a


Lentil Moussaka

120 g parmesan, roughlychopped

30 g extra virgin olive oil200 g onion, quartered

3 cloves of garlic150 g green or red pepper,seeds removed, roughlychopped

400 g canned diced tomatoes

400 g eggplants

200 g red lentils

120 g red wine1 Tbs thyme or oregano

1 tsp ground ginger

2 tsp salt½ tsp black pepper 40 g butter

500 g milk40 g flour

Procedure

1 Chop parmesan for 15 seconds by speeding up gradually from 2 to 10. Set aside2 Put oil, onions, garlic and red/green pepper. Chop for 5 seconds on Speed 5

3 Add diced tomatoes. Cook for 8 minutes at 100ºC on Speed 1

4 Cut eggplants lengthwise into 1cm slices and place them in Varoma Bowl

5 Add washed-drained lentils into TM Bowl. Add also wine, thyme/oregano, ground ginger, salt and blackpepper into Bowl. Place Varoma. Cook for 20 minutes at Varoma Temperature on Reverse/Soft Speed

6 Grease a little your baking tray.7 Place eggplant slices one next to another. Spread lentil mixture on the top

8 No need to clean TM Bowl. Place butter, milk, flour and a pinch of salt. Cook for 8 minutes at 90ºC onSpeed 4.

9 Add 60g of grated parmesan into bechamel sauce and mix for 5 seconds on Speed 4

10 Pour sauce over lentils. Sprinkle with the remaining parmesan

11 Bake in preheated oven at 200ºC for 20-25 minutes12 Take it out of oven. Let it rest for 5-10 minutes. Serve

Servings: 6

Nutrition Facts

Serving size: ⅙ of a recipe (279 grams). Amount Per ServingCalories 371Calories From Fat (46%) 169.7







Fiber 6.06g 24%

Sugar7.44g

Protein 20.27g 41%


130

8/11/2019 thermy10a


Mushroom Risotto

1 bunch parsley

1 shallot (or onion)40 g extra virgin olive oil

50 g dried porcini mushrooms soaked in water

for 30 minutes or 250g fresh mushrooms350 g Carnaroli rice

100 g dry white wine

900 g Stock, chicken or vegetablesalt

20 g butter

40 g grated parmesan cheese

Procedure

1 Put the parsley in the bowl, chop: 3 sec. speed 7, set aside.2 Put the shallots in the bowl, chop. - 3 sec. speed 5.

3 Add oil and mushrooms and brown. - 3 min. 100 ° Reverse speed 14 Add the rice and wine, toasting without measuring cap: 3 min. 100 ° Reverse speed 1

5 Add the stock, salt, cook without measuring cap: 13-15 min. Reverse speed 16 When cooked, stir in butter, Parmesan and parsley.

Nutrition Facts








Fiber 7.48g 30%

Sugar3.26g

Protein 22.36g 45%

Recipe TipsYou can use a mixture of dried mushrooms or even a mixture of dried and fresh


131

8/11/2019 thermy10a


Rice, pumpkin and cauliflower the smell of mushrooms

50 g Parmesan cheese pieces

5-10 g dried porcini mushroomsWater

1 onion, peeled and cut into quarters (100 g)

30 g extra virgin olive oil

250 g pumpkin peeled and cut into pieces

120 g cauliflower washed and cut into small florets1000 g beef broth boiling

Salt to taste

150 g riceProcedure

1 Chop Parmigiano: 10 sec. / Sp. 8. Keep aside.

2 Put the mushrooms to soak in water.

3 Put the onion in the bowl, chop: 5 sec. / Sp. 7. Gather the bottom with a spatula.

4 Add oil: 3 min./100 / spd. 1.

5 Add the pumpkin and cauliflower: 5 min./100 ° / spd. 1.6 Mash coarsely. - 10 sec. / Sp. 4.

7 Add broth and mushrooms, drained, with salt: 8 min./100/spd. 1.8 Add the rice: 13-14 min./100 /reverse/ spd. 1.

9 Serve immediately with Parmesan

Servings: 4


Nutrition Facts




Cholesterol 11mg 4%




Fiber 2.33g 9%

Sugar3.47g

Protein 11.16g 22%


132

8/11/2019 thermy10a


Thermie Green Vegetarian Curry

1 onion quarted

1 garlic cloveginger, approx 2cm

1 bunch corriander including

roots1 Tbs TM vegie stock concentrate

3 big green chillis with orwithout seeds dependinghow spicy you like it

1 Tbs peanut oil1 Tbs fish sauce optional- leave

out for vegetarian guests

1 heaped teaspoon groundcumin

3 fresh or frozen kaffir limeleaves

600 g sweet potato, pumpkin,carrot or potato 2cm cubed -use any or a combination ofall of these vegetables

400 g light organic coconut cream

400 g zuchini, brocolli, peas orsnow peas cut into chunks-use any or a combination ofall of these vegetables orother favourites you mayhave

400 g Chickpeas, drained &Rinsed (one tin)

100 g spinach leaves, fresh

Procedure

1 Put all the ingredients (except vegetables, coconut milk & lime leaves) in the TM bowl chop for 15 secspeed 8, scrape down sides of bowl.

2 Cook for 4 min 100 degrees speed 1.

3 Add kaffir lime leaves, coconut cream & 600g hard vegetables to TM bowl.4 Place spinach leaves into the thermoserver.

5 Add the rest of the soft green vegetables place into the Varoma -zucchini & broccoli on the bottom & snowpeas & peas on the top tray.

6 Cook for 15 mins Varoma temp speed 1. Check vegetables if any of the steamed vegetables are cookedremove & place into the thermosever.

7 Add chickpeas to TM bowl & cook for an extra 5 mins Varoma speed 1 only if vegetables need to be

cooked further.8 Add to the thermoserver & stir through the spinach.9 Serve with coconut rice or jasmine rice.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 322.51mg 13%


Fiber 3.76g 15%

Sugar0.54g

Protein 4.2g 8%

Recipe Tips

You can add chicken or seafood in place of some of the vegetables if you wish.You may also like to makeyour own coconut milk instructions in the Indian cookbook.You can make coconut rice by folowing ricecooking instructions in the everyday cookbook use Jasmine Rice & replace half the cooking liquid withcoconut milk.


133

8/11/2019 thermy10a


Zucchini and Black Truffle Tagliatelle

Zucchini and Black Truffle is a perfect combining especially with Fresh Egg Pasta. With Thermomix you can prepare both fresh egg pasta and the zucchini sauce.

For Fresh Egg Pasta

4 Eggs Medium size

400 g Flour "00" or semolina pastaflour

For the Sauce

400 g Zucchini

½ Onion

40 g Extra-Virgin Olive Oil

Black Truffle (abundantlygrated...depending on yourpockets)

Salt to taste

Procedure

How To Prepare The Zucchini And Black Truffle Tagliatelle

1 Prepare the egg pasta.

2 Put eggs and flour in the bowl. 3 Min. Speed Dough Mode. Gather the dough and cover with plastic wrap.Let rest.

3 Then roll out with a pasta machine and cut in tagliatelle shape.

Prepare the sauce.

1 Put onion in the bowl. 5 Sec. Speed 7.2 Add oil. 3 Min. 100°C Speed 1.

3 Add zucchini cut into roll slices. 12 Min. 100°C Speed Gentle Stirring Reverse.4 Add this zucchini sauce to the cooked tagliatelle and spread with some grated black truffle.

Servings: 4

Nutrition Facts




Cholesterol 0mg 0%

Sodium 81.28mg 3%


Fiber 1.26g 5%

Sugar3.15g

Protein 1.38g 3%


134

8/11/2019 thermy10a


Miscellaneous

Milks 136Sauces 142Spice Powders and Pastes 148Stock Pastes 161Balsamic Vinegar Reduction 166

Beetroot Chutney 167Deseeding a pomegranate 168Ginger Jam 169Lemon Curd 170mock rice 171Piccalilli 172Steak "sous vide" 173

Thermomix Miscellaneous

135

8/11/2019 thermy10a


8/11/2019 thermy10a


Almond milk

100 g just-blanched almonds, skins removed (seeReference|Techniques|Nuts|BlanchingAlmonds)

550 g water 1 tiny pinch sea salt

1 to 2 tsp raw cane sugar, palm sugar, jaggery(rapadura) or other natural sweetener ofchoice

1 tsp real vanilla extract – optional

Procedure

Blend 1 minute/Speed 10. Taste and adjust sweetness and salt to taste. Strain through a fine sieve orsqueeze through a nut milk bag, or use as is.

Nutrition Facts

Serving size: Entire recipe (550 grams). Amount Per ServingCalories 0Calories From Fat (0%) 0


Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 16.5mg <1%

Potassium 5.5mg <1%

Total Carbohydrates 0g 0%

Fiber 0g 0%

Sugar 0g

Protein 0g 0%

Recipe Tips

Janie's Tip:Note: For a slightly thicker milk, use 250 g almonds and 900 g water.Note: Dairy milks and bought nut milks have a slightly sweet taste and they also contain a trace of sodium,hence the sugar and salt. You can leave these out if you prefer.Note: If you strain the almond milk, you can dry the nut solids in a dehydrator then grind them in your TM touse as almond flour – great as a protein-rich gluten-free flour to add to your baking recipes.

Thermomix Milks

137

8/11/2019 thermy10a


Almond Milk 2

220 g whole raw almonds soaked, drained andrinsed

660 g water

4 pitted dates

½ tsp vanilla extract

Procedure

1 Place all ingredients into TM bowl and mix for 1-2 minutes on speed 9 until2 thick and creamy.

3 Pour into nut milk bag and squeeze by hand over container. Chill before serving4 or use ice cold water.

Yield: Makes approx 3 cups milk

Nutrition Facts




Cholesterol 0mg 0%

Sodium 20.65mg <1%



Fiber 2.66g 11%

Sugar21.3g

Protein 0.81g 2%

Recipe Tips

Almond milk is a wonderful dairy substitute. Drink it plain, use it as a base for smoothies, or serve it-over cereal. To make a richer Almond Cream, use only440g of water.

Thermomix Milks

138

8/11/2019 thermy10a


Coconut Milk

400-500 g fresh coconut flesh (no skin) 800 g water

Procedure

1 Place coconut and water into TM bowl. Cook for 5 minutes at 100°C on2 speed 4. Pulverise for 30 seconds on speed 8. Strain through muslin cloth and

3 squeeze out all the liquid.4 Makes approximately 1 litre of Coconut Milk.

5 Can be used in curries, soups, in drinks or jellies.

6 General Tips

7 Left over coconut can be reserved and dried to be used in baking.

8 To open a coconut, use the back of a sharp knife and bring it down quickly and

9 firmly onto the shell. The shell should split evenly after one or two hits in the10 same place.

Nutrition Facts


Calories 0Calories From Fat (0%) 0


Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 24mg 1%

Potassium 8mg <1%


Fiber 0g 0%

Sugar 0g

Protein 0g 0%

Recipe Tips

To remove coconut skin from flesh successfully, steam flesh in Varoma for around8-10 minutes. The skin will peel easily away.

Thermomix Milks

139

8/11/2019 thermy10a


Rice Milk

50 g whole brown rice soaked for 4-6 hours orovernight

1000 g water

Procedure

1 Place drained rice into TM bowl and pulverise for 30 seconds on speed 8.

2 Add water and cook for 7 minutes at 100°C on speed 3.3 Slowly turn the dial from speed 1 to speed 8 for 1 minute to puree.4 Strain and cool before refrigerating.

Nutrition Facts



Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 30mg 1%

Potassium 10mg <1%


Fiber 0g 0%

Sugar 0g

Protein 0g 0%

Recipe Tips

The milk can be sweetened by adding and crushing a few dates with honey.

Thermomix Milks

140

8/11/2019 thermy10a


Soy Milk

150 g dried soy beans, washed, soaked overnightand drained

1200 g water

Procedure

1 Place soaked beans into TM bowl with 500g of water. Pulverise for 1 minute on

2 speed 8.3 Add the remaining water and cook for 10 minutes at 90°C on speed 4.4 Once cooked, strain through basket or a muslin cloth.

5 Pour milk into separate jug and allow to cool. Will last 5-6 days in the fridge.

Nutrition Facts



Saturated Fat 0g 0%

Cholesterol 0mg 0%Sodium 36mg 2%

Potassium 12mg <1%


Fiber 0g 0%

Sugar 0g

Protein 0g 0%

Recipe Tips

For a thicker consistency use 200g soy beans.Sweeten with Maple syrup or honey.

Thermomix Milks

141

8/11/2019 thermy10a


Sauces

Cheese Sauce 143Citrus Hollandaise 144Lebanese Toum ( garlic sauce ) 145Peri Peri Sauce 146Satay Sauce 147

Thermomix Sauces

142

8/11/2019 thermy10a


Cheese Sauce

180 g tasty cheese

45 g flour 50 g butter

1 tsp mustard powder

½ tsp salt

pinch cayenne500 g milk

Procedure

1 Grate cheese on speed 8 for 5 seconds2 Add remaining ingredients, and

3 Cook 7 mins 90 deg speed 4

Nutrition Facts




Cholesterol 214.1mg 71%Sodium 2100.79mg 88%



Fiber 3.56g 14%

Sugar32.42g

Protein 41.81g 84%

Thermomix Sauces

143

8/11/2019 thermy10a


Citrus Hollandaise

Alan Murchison’s glorious citrus hollandaise is very easy to make with your Thermomix. The reduction willkeep in the fridge and is enough for about 5 recipes of hollandaise. Alan says you can vary the flavour bysubstituting any other citrus juice for all or part of the lemon juice.

Reduction

5 shallots, peeled and halved250 g white wine

250 g white wine vinegar 10 g peppercorns

Hollandaise

3 egg yolks1 whole egg

50 g hollandaise reduction30 g lemon juice freshly squeezed

250 g melted butter

Procedure

Reduction

1 Place a heavy bottomed saucepan on top of the TM lid and add all the reduction ingredients to it using thebuilt-in TM weighing scales. Reduce on the hob until half the original quantity remains. Strain, cool andkeep in the fridge in a sterilised jar covered with a sterilised lid.

Hollandaise

1 Insert Butterfly Whisk. Whisk eggs, reduction and lemon juice 17 minutes/80°C/Speed 4.

2 Set to Speed 3 and slowly pour in the melted butter through the hole in the TM lid, whisking until it is fullyincorporated. Season to taste then serve immediately or store in a covered bowl in the fridge.

Nutrition Facts





Sodium 176.8mg 7%



Fiber 8.45g 34%

Sugar3.83g

Protein 22.13g 44%

Thermomix Sauces

144

8/11/2019 thermy10a


Lebanese Toum ( garlic sauce )

A not-so-traditional but very fast and easy Thermomix garlic sauce, perfect for seafood, chicken orvegetables.

5 cloves garlic (see a note aboutgarlic below)

1 egg white200 g neutral oil (sunflower,

canola etc)

1 lemon, juiced

a good pinch of salt

1 cup iced water of which weuse about 2 tbsp

Procedure

1 Put the garlic, salt and ¼ of the lemon juice in the Thermomix bowl. Mince 3 seconds/speed 8. Use spatulato push ingredients down sides of bowl and repeat 2-4 times until garlic is well minced.

2 Insert butterfly and add egg white to bowl. Blend 10 seconds/speed 4.3 Set the controls for 2 minutes/speed 4. Set measuring cap into lid and add about half the oil onto the lid so

it gradually drizzles itself into the hole.4 Re-set the controls for 2 minutes/speed 4. Gradually add the lemon juice followed by the remaining oil. In

the last few seconds before time expires, add 1-2 Tbsp. ice cold water. (Although it may not be fullynecessary, the addition of the water ensures an even creamier, lighter result.)

Nutrition Facts




Cholesterol 0mg 0%

Sodium 58.59mg 2%



Fiber 0.49g 2%

Sugar1.88g

Protein 4.8g 10%

Images

Thermomix Sauces

145

8/11/2019 thermy10a


Peri Peri Sauce

8 small red chillies, seeds in

1 Small red pepper Roughly chopped2-3 Garlic Cloves Peeled

2 Tbs oregano, dried

100 g olive oil

½ lemon

70 g white wine vinegar 2 tsp salt

1-2 Tbs Homemade tomato ketchup or tomato paste

Procedure

1 Place garlic and red pepper into TM bowl and Chop 5 Sec. Speed 7.

2 Add Oil, juice from ½ lemon and white wine vinegar to TM bowl and cook 10 Min. 90 degrees. Speed

3 Add chillies, oregano, salt and homemade ketchup and Mix 10 sec. Speed 2. Allow to cool for 10 mins.

4 Mix 1 Min. Speed 10

5 Store in airtight jar/container and consume within 1 month.

Nutrition Facts



Saturated Fat 14g 70%

Cholesterol 0mg 0%

Sodium 4662.52mg 194%



Fiber 7.02g 28%

Sugar7.24g

Protein 2.54g 5%

Recipe Tips

This sauce tastes very similar to nandos hot peri peri sauce so if you wish to make a mild version just use less

chillies

Thermomix Sauces

146

8/11/2019 thermy10a


Satay Sauce

400 g roasted unsalted peanuts

Rempah

1 onion, peeled and quartered

½ thumb sized piece galangal, peeled

3 cloves garlic1 stalk lemon grass, white part only4 candlenuts, soaked in water for 1 hour

1 Tbs belachan (dry shrimp paste), toasted inhot pan

1 Tbs chilli powder

Sauce

2.5 Tbs tamarind paste

250 g water

1.5 Tbs white vinegar 40 g peanut oil60 g sugar

1-2 tsp salt

Procedure

1 Place peanuts into TM bowl and mill for 10 seconds on speed 10 or until the mixture resembles sand. Setaside.

2 Make rempah by placing all ingredients into TM bowl and mincing for 1 minute on speed 8. Scrape downsides of bowl and repeat if necessary until mixture is completely smooth.

3 Cook for 5 minutes at Varoma temperature on speed 3 with MC off.

4 Blend for a further 20 seconds on speed 10 for a smoother consistency.5 Add ground peanuts, tamarind, water, vinegar and oil and cook for 5 minutes at 100°C on speed 3 or until

sauce thickens. Add sugar and salt to taste.

6 Serve as an accompaniment to satay chicken, beef or pork.

7 The sauce will keep in an airtight container in the fridge for up to 3 weeks.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 138.5mg 6%



Fiber 40.83g 163%

Sugar65.91g

Protein 72.04g 144%

Recipe Tips

This sauce can be used for Gado-Gado.

Thermomix Sauces

147

8/11/2019 thermy10a


Spice Powders and Pastes

Chimichurri 149Five Spice Powder 150Flavoured Salts 151Garam Masala 152Green Curry Paste 153

Harissa (fiery hot chilli paste) 154Mussamun Curry Paste 155Nonya Curry Powder 156Phanaeng Curry Paste 157Ras El Hanout 158Red Curry Paste 159Yellow Curry Paste 160

Thermomix Spice Powders and Pastes

148

8/11/2019 thermy10a


8/11/2019 thermy10a


Five Spice Powder

Five-spice powder encompasses all five flavours; sweet, sour, bitter, pungent (or umami) and salty.

2 tsp black peppercorns

3 star anise2 tsp fennel seeds

2 cinnamon sticks, broken in half

6 whole cloves

Procedure

1 Place all ingredients into TM bowl and dry roast for 5 minutes at Varoma temperature on speed 1.2 Cool slightly before milling for 30 seconds on speed 10.

3 Store in airtight container and use as required.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 14.65mg <1%



Fiber 4.77g 19%

Sugar0.06g

Protein 1.37g 3%


150

8/11/2019 thermy10a


Flavoured Salts

NEED

100 g good quality coarse salt

Flavorings o f choice.

Vanil la Salt;

1 vanilla beanSaffron Salt;

Good pinch saffron threads.

Soak saffron in enough hotwater to cover.

Drain and follow directionsbelow.

Olive, Citrus Salt;

Zest 2 oranges

Zest 1 lemon

50 g Kalamata olives

Dry zest and olives in 130°Coven for 40-60 minutes.Follow directions below.

Pomegranate Salt;70 g Pomegranate Molasses

Fennel Salt;

2 Tbs toasted fennel seeds

Chili Lime Salt;

Zest 2-3 limes2 chilies

Dry zest and chilies in 130°C oven for 40-60 minutes.

Follow directions below.

Procedure

DO:

Coarse Grind ;

1 Place salt and chosen prepared ingredients into Thermomix bowl and blend together for 4-5sec/Reverse/speed 6.

Fine Grind;

1 Place salt and chosen prepared ingredients into Thermomix bowl and blend together for 6 sec/speed 8.

2 Store in airtight jars, except Saffron and Pomegranate salts, which must be spread out onto a flat tray andleft to ‘dry’ before putting into jars.

TASTE:

1 Use flavored salts as rubs for uncooked meats, fishes etc.2 Use as seasoning in place of regular salt on just about anything.

3 Add Vanilla salt to hot chocolate for a real treat.

4 Tie your salt flavors to your cuisine;5 Vanilla Salt; Cajun or Caribbean

6 Saffron Salt; Middle Eastern or Mediterranean7 Olive Citrus Salt; Mediterranean

8 Pomegranate Salt; Moroccan or Turkish

9 Fennel Salt; Mediterranean

10 Chili Lime Salt; Caribbean, South American or Asian

Nutrition Facts





Cholesterol 0mg 0%

Sodium 3399.51mg 142%



Fiber 4.62g 18%

Protein 6.3g 13%


151

8/11/2019 thermy10a


Garam Masala

2 cinnamon sticks, broken in half

8 cardamom pods2 Tbs coriander seeds

1 Tbs cloves

1 Tbs cumin seeds

1 Tbs black peppercorns2 bay leaves

Procedure

1 Place all ingredients into TM bowl and dry roast for 10 minutes at Varoma temperature on speed 1.2 Allow spices to cool. Crack open cardamom pods and remove seeds. Place all ingredients except pods into

TM bowl and mill for 1 minute on speed 9.

3 Store in airtight container until use. Best used within 3 weeks of preparation.

Nutrition Facts



Saturated Fat 0.67g 3%Cholesterol 0mg 0%

Sodium 31.55mg 1%



Fiber 11.74g 47%

Sugar0.18g

Protein 3.99g 8%


152

8/11/2019 thermy10a


8/11/2019 thermy10a


Harissa (fiery hot chi lli paste)

2 ½ tsp cumin seeds

2 tsp coriander seeds2 cups red chillies (stems removed) roughly

chopped

5 cloves garlic, peeled

1 tsp sea salt ground3 Tbs olive oil

Procedure

1 Place cumin and coriander seeds into TM bowl and dry roast for 4 minutes at 100°C on speed 1. Set asideto cool. Wash the chillies in boiling water and drain.

2 Place the cooled seeds into TM bowl and pulverise for a few seconds on speed 9

3 Place garlic into TM bowl and chop for 3 seconds on speed 8.4 Add 1 tbsp oil and saute for 2 minutes at 100°C on speed 1.

5 Add remaining oil and ingredients and slowly increase to speed 9 to form a paste.

6 You may have to scrape down a few times and chop again.7 Store in refrigerator in a sterilized jar.

8 Will keep 1-2 months.

9 Add a thin layer of olive oil to cover jar contents for best keeping.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 21892.09mg 912%



Fiber 27.08g 108%

Sugar9.09g

Protein 7.02g 14%

Recipe Tips

You can use dried chillies and leave to soak 1 hour before using.


154

8/11/2019 thermy10a


8/11/2019 thermy10a


Nonya Curry Powder

4 Tbs coriander seeds

2 Tbs cumin seeds1 star anise

3 tsp chilli flakes

1 tsp black peppercorns

1 cinnamon stick, broken in half

4-5 cloves1-2 Tbs turmeric, ground

½ tsp galangal, ground

½ tsp garam masalaProcedure

1 Place all ingredients into TM bowl and dry roast for 4 minutes at Varoma

2 temperature on speed 1.

3 Cool before milling for 1 minute on speed 9.

4 Store in airtight container. Will last for around 3 weeks.

Nutrition Facts



Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 128.74mg 5%



Fiber 21.1g 84%

Sugar0.3g

Protein 8.25g 17%


156

8/11/2019 thermy10a


Phanaeng Curry Paste

5 dried spur chilies, seeded and soaked untiltender

1 tsp sea salt1 tsp mature galangal, finely sliced

½Tbs kaffir lime rind, finely sliced1 tsp coriander root, finely sliced

1 tsp lemongrass, sliced

10 cloves small garlic, sliced

⅓ cup shallot, sliced

½ tsp pepper

1 tsp shrimp paste

Procedure

1 Process the spur chili and salt Speed 6 for 10 seconds. Scrape down.2 Add the galangal, kaffir lime rind, coriander root and lemongrass. Speed 6 for 10 seconds. Scrape down.

3 Add the garlic, shallot, pepper and shrimp paste. Speed 6 for 10 seconds or until smooth.

Yield: Make ⅓ cup + 1 tablespoon

Nutrition Facts



Total Fat 1.82g 3%


Cholesterol 0mg 0%

Sodium 22386.39mg 933%



Fiber 3.12g 12%

Sugar0.31g

Protein 5.92g 12%


157

8/11/2019 thermy10a


Ras El Hanout

Ras El Hanout is a traditional Moroccan spice mixture, and there are hundreds of variations of the recipe –each family and spice merchant in Morocco has their own! A good ras el hanout is an excellent example ofhow beautifully a variety of spices can blend to create an ingredient that is greater than its individualcomponents. It is versatile, too, adding aromatic enticing flavour and golden colour to tagines, soups andstews. Try adding a teaspoon to 200 g rice or couscous while cooking, or use it as a spice rub on lamb chops

or chicken before grilling on the barbeque. Fills approximately a 250 ml jar.

2 tsp cumin seeds

1 tsp coriander seeds2 tsp cardamom seeds

1 ½ tsp black peppercorns1 tsp white peppercorns

1 tsp allspice berries2.5 cm piece cinnamon bark

5 whole cloves2 small dried red cayenne chillies

2.5 cm piece of dried ginger root or 1 tsp groundginger powder

3 cm piece dried turmeric root or 1 tsp groundturmeric powder

2 tsp sea salt1 whole nutmeg

2 Tbs blade mace pieces or 1 ½ tsp ground macepowder

20 threads Spanish saffron (optional)

Procedure1 Heat seeds, peppercorns, allspice, cinnamon, cloves and chilli 5 minutes/Varoma Temperature/Speed 1.

Tip out on a plate and leave 10 minutes to cool.2 Return cooled ingredients to TM bowl and add all the others too. Grind 1 minute/Speed 10. Store in a

sterilized glass jar with lid in a cool dark place.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 43761.12mg 1823%



Fiber 7.25g 29%

Sugar0.19g

Protein 4.8g 10%

Recipe Tips

Tip: use as many of the above ingredients as you happen to have on hand. If you miss out a few, don’t worry – you’ll be creating a new blend! Chillies and ginger are essential.


158

8/11/2019 thermy10a


Red Curry Paste


1 tsp sea salt1 tsp mature galangal, finely sliced

1 Tbs lemongrass, sliced1 tsp kaffir lime rind, finely sliced

2 tsp coriander root, sliced

10 cloves small garlic

⅓ cup shallot, sliced1 Tbs coriander seeds, roasted and ground

1 tsp cumin, roasted and ground

1 tsp shrimp paste

Procedure

1 Process the spur chili and salt together speed 6 for 10 seconds, scape down.

2 Add the galangal, lemongrass, kaffir lime rind and coriander root. Speed 6 for 10 seconds. Scrape down.

3 Add the garlic, shallot, coriander seed, cumin and shrimp paste. Speed 6 for 10 seconds or till smooth

Yield: Make l/2 cup

Nutrition Facts





Cholesterol 0mg 0%

Sodium 22378.16mg 932%



Fiber 2.86g 11%

Sugar0.31g

Protein 5.76g 12%


159

8/11/2019 thermy10a


Yellow Curry Paste


1 tsp sea salt1 tsp ginger, finely sliced and roasted

1 tsp mature galangal, finely sliced and roasted1 Tbs lemongrass, sliced

5 shallots, grilled and peeled

10 cloves small garlic, grilled and peeled

1 Tbs coriander seeds, roasted and ground1 tsp roasted cumin, ground

2 tsp curry powder

1 tsp shrimp paste

Procedure

1 Process the spur chili and salt Speed 6 for 10 seconds. Scrape down.

2 Add the ginger, galangal and lemongrass, Speed 6 for 10 seconds. Scrape down.

3 Add the shallot and garlic, Speed 6 for 10 seconds. Scrape down.4 Add the coriander seed, cumin, curry powder and shrimp paste. Speed 6 for 10 seconds or until smooth.

Yield: Make ⅓ cup

Nutrition Facts




Cholesterol 0mg 0%

Sodium 22354.08mg 931%



Fiber 2.77g 11%

Sugar0.11g

Protein 3.65g 7%


160

8/11/2019 thermy10a


Stock Pastes

Chicken Stock Paste 162Meat Stock Paste 163Umami Paste 164Veggie Stock Paste 165

Thermomix Stock Pastes

161

8/11/2019 thermy10a


Chicken Stock Paste

300 g chicken legs, skinned, boned, sinew free (fromabout 500 g chicken legs), cut into pieces

200 g mixed vegetables, white (celeriac, onion, garlic,leek), cut into pieces

4 sprigs mixed herbs, fresh (rosemary, thyme,parsley), leaves only

150 g sea salt, coarse

50 g white wine1 bay leaf

1 clove

5 coriander seeds

Procedure

1 Place chicken pieces into mixing bowl, mince 5 sec/speed 7. Transfer into a bowl and set aside.2 Place all vegetables and herbs into mixing bowl, chop 10 sec/speed 5.

3 Add salt, minced chicken, wine, bay leaf, clove and coriander cook and reduce 30 min/Varoma/speed 2place simmering basket instead of measuring cup onto mixing bowl lid.

4 Remove simmering basket, insert measuring cup and blend 1 min/speed 10. Transfer into an air-tight jarallow to cool.

Dose

1 Use 1 tsp (approx. 1 cube) per 500 g water to make chicken stock.

Preserving1 When stock paste is cold, it stays fresh in the fridge for several months.


Nutrition Facts




Cholesterol 0mg 0%Sodium 109364.2mg 4557%



Fiber 7.47g 30%

Sugar0.48g

Protein 7.29g 15%

Recipe Tips

Be creative and prepare your own flavouring stock paste with the natural ingredients of your choice.


162

8/11/2019 thermy10a


Meat Stock Paste

300 g 300 g meal pieces, sinew free

300 g mixed vegetables (celery stalk, carrots, onions,garlic, tomatoes), cut into pieces

4 sprigs mixed herbs, fresh (rosemary, sage),leaves only

150 g sea salt, coarse

30 g red wine1 bay leaf

1 clove

Procedure

1 Place meat pieces into mixing bowl, mince 5 sec/speed 7. Transfer into a bowl and set aside.2 Place all vegetables and herbs into mixing bowl, chop 10 sec/speed 5.

3 Add salt, minced meat, wine, bay leaf and clove, cook and reduce 30 min/Varoma/speed 2 placesimmering basket instead of measuring cup onto mixing bowl lid.

4 Remove simmering basket, insert measuring cup and blend 1 min/speed 10. Transfer into an air-tight jarallow to cool.

Dose

1 Use 1 tsp (approx. 1 cube) per 500 g water to make meat stock.

Preserving

1 When stock paste is cold, it stays fresh in the fridge for several months.


Nutrition Facts




Cholesterol 0mg 0%

Sodium 109362mg 4557%



Fiber 7.3g 29%

Sugar0.32g

Protein 7.42g 15%

Recipe Tips

Be creative and prepare your own flavouring stock paste with the natural ingredients of your choice.


163

8/11/2019 thermy10a


Umami Paste

300 g Roma tomatoes, cubed

90 g Parmesan, cubed80 g toasted walnuts

5 g Dulse sea vegetable, flakes (available online

here; http://www.seaveg.co.uk/dulse.html)

5 g good Balsamic vinegar

3 anchovy fillets

Procedure

DO:

1 Place tomatoes into Thermomix bowl and cook for 10 min/100°C/Reverse + speed 1.

2 Press cooled pulp through a fine sieve and separate solids from liquids. (See below for ideas to use solids)Reserve liquid to use in Umami.

3 Place Parmesan and walnuts into clean, dry Thermomix bowl and mill for 8 sec/speed 9.

4 Add all remaining ingredients and blend for 30 sec/speed 4, scraping down as necessary.

TASTE:

1 Serve on crostini, as is.

2 Add to a cheese platter as a spread.

3 Stir through hot soups, bolognaise sauce, curries, and any other savoury dishes as needed.4 Blend 1-2 tbsp Umami paste through freshly made butter with some flat leaf parsley and lemon juice for a

delicious U-Butter to top a grilled steak, fish, or as an alternative to garlic or herb butter.

5 Add to risotto or stir through hot cooked pasta with chopped herbs and EVOO for a quick and easy meal.6 Rub onto uncooked chicken breast, wrap breast in sliced mozzarella and bacon and cook on hot grill.

Nutrition Facts



Saturated Fat 20.74g 104%Cholesterol 89.4mg 30%




Fiber 8.96g 36%

Sugar2.9g

Protein 53.26g 107%


164

8/11/2019 thermy10a


Veggie Stock Paste

50 g parmesan cheese, cut into pieces

200 g celery stalks250 g carrots

100 g onions

100 g tomatoes150 g courgettes1 garlic clove

50 g mushrooms, fresh

1 bay leat, optional

6 sprigs mixed herbs, fresh (basil, sage,rosemary), leaves only

4 sprigs parsley, fresh

120 g sea salt, coarse30 g white wine, dry

1 Tbs olive oil

Procedure

1 Place parmesan cheese into mixing bowlchop 10 sec/speed 10, transfer into a bowl and set aside.2 Cut all vegetables into pieces, place them with herbs into mixing bowl and chop 10 sec/speed 7 with aid of

spatula.

3 Add saltwine and olive oil, cook and reduce 40 minlVaroma/speed 2. place simmering basket instead ofmeasuring cup onto mixing bowl lid.

4 Remove simmering basket, add reserved parmesan cheese, insert measuring cup and blend 1 min/speed

10. Transfer into an air-tight jar. allow to cool.Dose

1 Use 1-2 tsp (approx. 1 cube) per 500 g water to make veggie stock.

Preserving

1 When stock paste is cold, it stays fresh in the fridge for several months.


Nutrition Facts



Total Fat 35g 54%



Sodium 88599.37mg 3692%



Fiber 19.46g 78%

Sugar24.15g

Protein 32.46g 65%

Recipe Tips

Be creative and prepare your own flavouring slock paste with the natural mgredients of your choice.Add more mushrooms for a vegetable slock paste with mushroom flavour.


165

8/11/2019 thermy10a


8/11/2019 thermy10a


Beetroot Chutney

600 g raw beetroot peeledd,1/4's

1 apple granny smith,halved

2 tsp olive oil½ red onion halved

250 g Cider Vinegar 65 g brown sugar

2 Tbs treacle or golden syrup

1 tsp chilli flakes1 pinch allspice, ground

½ tsp cinnamon ground

½ tsp sea salt flakes250 g water

Procedure

1 Chop onion 3s/sp7. Add Oil and cook 3mins 100c .

2 Add beetroot, apple and onion and use Turbo 4 times until finely chopped.

3 Being careful not to turn to pulp!4 Add all other ingredients and cook 3 - 4 mins 60c until the sugar and treacle have dissolved.

5 Increase heat to boil at 100c for 1 min, then a gentle boil for 20-25 mins at 80 - 90c until beetroot is tender.

6 The liquid should thicken with the cooking, but will thicken more on cooling.7 Pour into Sterilized jars. Store in fridge. Keeps for 6 months.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 11007.85mg 459%



Sugar64.09g

Protein 1.88g 4%

Recipe Tips

This chutney is wonderful with cold meats, cheeses or on an antipasti platter.It is a little spicey, a little sweet and a little earthy. YUM!


167

8/11/2019 thermy10a


Deseeding a pomegranate

Procedure

Place quarters of the pomegrants in the TM bowl, place on reverse for 4 seconds, remove skin and enjoypomegrante seeds.


168

8/11/2019 thermy10a


Ginger Jam

300 g crystallized/candied ginger (Australian candiedginger is ideal)

200 g water

Procedure

1 Add the ginger chunks to Thermomix bowl. (You can choose to rinse, or partially rinse the ginger first to

reduce sugar content if desired.) Add water and cook for 12 minutes/Varoma/speed 1/measuring cap OFF.2 Place cap on lid and blend for 1 minute/100°/speed 8. Remove the lid carefully as it will be covered with hot

jam. Push food down sides of bowl and if desired, repeat this step. (I blend twice for smooth consistency,but once is fine too.) Scoop into a clean jar and allow to cool. Oh not so fast — don’t clean that stickyThermomix bowl before reading the bonus tip below this recipe ;-)

Yield: makes about 300 g)

Nutrition Facts


% Daily Value

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 6mg <1%

Potassium 2mg <1%


Fiber 0g 0%

Sugar 0g

Protein 0g 0%

Recipe Tips

One easy tweak is to replace the water with orange juice.Bonus tip! Instead of ‘washing’ the sticky bowl after making ginger jam, I add a large cup of water and a

handful of ice cubes. Whip on speed 9 for a few seconds and reward yourself (and those nearby) with an ultrarefreshing gingery drink.


169

8/11/2019 thermy10a


Lemon Curd

100 g butter

fine zest of 1 lemon juice of 2 lemons

2 eggs

1 egg yolk150 g castor sugar

Procedure

1 Place everything into the bowl. Chop 5 seconds, speed 7.2 Insert butterfly and cook 8 mins/80o/speed 3.

Nutrition Facts





Sodium 160.97mg 7%



Fiber 0g 0%

Sugar0.52g

Protein 16.04g 32%


170

8/11/2019 thermy10a


mock rice

500 g cauliflower florets broken into manageablechunks

Procedure

1 Start with about 500 g. cauliflower florets broken into manageable chunks. Toss these into Thermomix bowl

and spin about 5 seconds/REVERSE speed 5. By “whacking” instead of “chopping” we retain the kernal-like quality of cauliflower so it resembles more of a grain than a fine mince. By using the florets and not thestalk, this will result in a pile of large-grained rice-like cauliflower. At this point, I transfer the mock rice intoa large bowl. Any harder bits of stalk that may have slipped in and didn’t succumb to “whacking” in reversecan be returned to the Thermomix and chopped (forward) for a second or two to fully break down, thenmixed in with the other mock rice. Use this refreshingly raw mock rice in salads, raw pilafs, or with yourfavorite raw or cooked sauces. (see a simple Thai sauce below)

2 Use simmering basket for cooked mock rice

3 Once cauliflower is converted to mock rice it can easily be cooked to your desired level of tenderness.Keep it on the raw side for a lightly refreshing and satisfying crunch, or steam it till very soft — your choice.Just fill Thermomix simmering basket with raw cauliflower rice, add 500 g water and cook for 10-12minutes/Varoma/speed 3. Voilà!


171

8/11/2019 thermy10a


Piccalilli

Usually when you make piccalilli, you have to spend ages chopping the vegetables by hand then cooking andstirring the sauce. Thermomix does the chopping for you in seconds and then stirs and cooks the sauce foryou. Once made, remember to leave it at least 2 weeks before you start eating it.

1.2 kg mixed vegetables (e.g. carrots, cauliflower,

shallot, turnip, baby corn, parsnip & picklingcucumber) = 1.200 on the TM weight display

2 Tbs salt1 Tbs turmeric powder

50 g mustard powder or 50 g mustard seeds½ tsp ground white pepper or 1 tsp peppercorns

2 tsp ground ginger

50 g plain flour ¼ tsp ground nutmeg or ¼ of a whole nutmeg

75 g cider vinegar 250 g malt vinegar

Procedure

1 The vegetables should be chopped individually as follows and you can use any other crunchy gardenvegetables of your choice if you don't have all of the ones below. Place chopped vegetables in a largebowl and mix with the salt. Cover and leave overnight. The salt will draw out any excess liquid, increasingthe crunch and intensifying the flavors.

2 carrots, peeled and cut in 3 cm chunks - 5 seconds/Speed 43 cauliflower, cut in 3 cm chunks - 5 seconds/Speed 44 shallots, peeled and halved or quartered - 5 seconds/Speed 4½

5 turnips, peeled and cut in 3 cm chunks - 5 seconds/Speed 4

6 parsnips, peeled and cut in 3 cm chunks - 5 seconds/Speed 4

7 pickling cucumbers, cut in 3 cm chunks - 5 seconds/Speed 2

8 English cucumbers, cut in 3 cm chunks - 5 seconds/Speed 2

9 Put the turmeric, mustard, white pepper, ginger, flour and nutmeg in the clean and dry TM bowl and mixfor 20 seconds/Speed 10. This will grind the whole spices (if using) and refresh all the ground spices.

10 Add the vinegars and mix 20 seconds/Speed 4. You should have a smooth paste.11 Heat the mixture for 8 minutes/90°C/Speed 3½.

12 Drain the liquid off the vegetables, do not rinse. Add the vegetables to TM bowl and mix 5 minutes/90°C/Speed 2/Reverse Blade Direction. If you would like a runnier sauce, stir in boiling water from the kettle1 Tbsp at a time. Store the piccalilli in sterilized jars with vinegar-proof lids. Leave for two weeks beforeeating. It will keep for 6 months and improve with age. Once opened, refrigerate and eat within 6 weeks.

Nutrition Facts




Cholesterol 0mg 0%

Sodium 14827.3mg 618%


Fiber 1.91g 8%

Sugar0.52g

Protein 5.03g 10%


172

8/11/2019 thermy10a


8/11/2019 thermy10a


Salads

Fennel and Orange Salad 175

Thermomix Salads

174

8/11/2019 thermy10a


Fennel and Orange Salad

1 fennel bulb outer layer and top 'sticks' removed,and round bulb then quartered

1 orange skinned and quartered1 small handful fresh parsley roughly chopped

1 spring onion skinned and roughly chopped

Good splash EVOO (extra virgin olive oil)8 pitted kalamata olives

Procedure

1 ensure olives are really pitted (the jars can lie!)2 place fennel, olives, orange, parsley, spring onion in TM bowl

3 turbo for 2 x 1 second4 empty it into a bowl, pour a lug of olive oil over the top and eat!

Nutrition Facts



Saturated Fat 0.01g <1%Cholesterol 0mg 0%

Sodium 479.06mg 20%



Fiber 0.41g 2%

Sugar0.36g

Protein 0.29g <1%

Recipe Tips

The guy at the greengrocer tells me that the more shapely bulbs are more delicious

Thermomix Salads

175

8/11/2019 thermy10a


Soups

Carrot and Cumin soup 177Cauliflower and Almond Soup 178Cauliflower and Leek Soup 179Chicken Wonton Soup 180Curried Carrot and Ginger Soup 182

Lentil & Spinach soup 183Pea Velouté 184Pork and Crab Wonton Soup 185Prawn and Snapper Chowder 186Pumpkin Cashew and Ginger Soup 187

Thermomix Soups

176

8/11/2019 thermy10a


8/11/2019 thermy10a


Cauliflower and Almond Soup

few saffron threads

½ MC (50ml) water 100 gm almonds

1 large onion, peeled and quartered

1 Tbs vegetable oil

500 gm cauliflower, cut into chunks

1000 ml stock, chicken or vegetablefreshly ground nutmeg

salt and pepper

100 ml creamProcedure

1 Place saffron threads into the water and keep aside.

2 Place almonds into TM bowl and grind for 30 seconds on Speed 9. Remove and set aside.

3 Place onion into TM bowl and chop for 10 seconds on speed 5. Add oil and sauté for 4 minutes at 90°C onSpeed 1.

4 Add cauliflower to TM bowl and chop for 10 seconds on speed 5.

5 Add stock, nutmeg, salt and pepper to TM bowl and cook for 15 minutes at 90°C on Speed 1. Add almondsand saffron in water to TM bowl and cook for 10 minutes at 90°C on Speed 2.

6 Make sure the MC is in place and slowly increase the Speed up to 9 for 30 seconds. Add the cream andblend for 20 seconds on Speed 4.

7 Transfer to a serving dish and decorate with more cream over the top.

Nutrition Facts





Sodium 25.2mg 1%



Fiber 3.53g 14%

Sugar7.23g

Protein 2.79g 6%

Thermomix Soups

178

8/11/2019 thermy10a


8/11/2019 thermy10a


Chicken Wonton Soup

WONTONS:

24 Wonton wrappers2x Chicken Thigh Fillets

1 egg

¼ Bunch of Wombok(Chinese Cabbage)

1 shallot onion

1 clove of Garlic1tbs oyster sauce

1 tsp Soy Sauce

¼ tsp Sesame Oil

BROTH:

1 liter Good Quality ChickenStock

700 g Water

2 stalks Lemon Grass

4 cm Ginger

1 Bunch fresh Corianderleaves

2 Spring Onions

30 g Chinese Rice Wine10 g Soy Sauce

20 g Fish Sauce

¼ tsp Sesame OilJuice Half a Lemon

Salt and Pepper to season

TO SERVE:

Baby Spinach, FreshCoriander, Fresh Chilli orChilli Paste, Finely SlicedSpring Onion, Lemon.

Procedure

WONTON FILLING:

1 Add Shallots, Garlic and ginger and blitz on Speed 6 for 5 Seconds

2 Add Chicken thighs (Cut in to quarters) and Cabbage piece (Cut in half) with the sauces and egg into theTM bowl and set to closed lid position. Give Two quick turbo blasts.

3 Set aside to make wonton’s.

4 Clean the TM bowl

BROTH:

1 Add ginger to TM bowl and blitz on Speed 6 for 5 seconds.

2 Add remaining ingredients to the TM bowl and cook for 15 minutes, Varoma Temp on speed Reverse + 1.

3 Once cooked leave to infuse the flavours until you are ready with the wonton’s.WONTON PREPARATION:

1 If using the fresh wonton mixture – there should be enough for 24 wontons. Divide dough into halves andthen each half into 12 small balls. From the small balls roll flat into square pieces.

2 Use cornflour to help roll the wonton’s out and prevent from sticking.

3 Place a small spoon full of the chicken mixture in the middle of the wonton wrapper.4 Rub a touch of water around the edges of the wonton and then fold the wonton in half so that you are left

with a triangle.

5 Press down the edges to seal the wonton.

6 Bring the two bottom corners into the middle. Use a touch of water to help them stick.

PUTTING IT ALL TOGETHER:

1 Rub a little cornflour into the TM basket. Put the wontons into the basket. You will fit between 6 and 8 andyou will have to cook them in batches.

2 Strain the broth through a sieve to remove the larger pieces.3 Add broth back to TM bowl and inset basket full of wontons.

4 Cook on 100 degrees, for 5 minutes.5 Remove wontons from TM basket and cook next batch.

6 When you are ready to serve add baby spinach, chilli, lemon, spring onions and coriander to the servingbowl. Add 4 – 6 wontons and pour broth over top.

Nutrition Facts





Thermomix Soups

180

8/11/2019 thermy10a



Sodium 58223.97mg 2426%



Fiber 163.42g 654%

Sugar19.01g

Protein 629.32g 1259%

Images

Thermomix Soups

181

8/11/2019 thermy10a


Curr ied Carrot and Ginger Soup

70 g chana dahl or 150 g red split lentils

1 strip of thinly peeled lemon skin10 g ginger, sliced along the lines on the skin into

2 mm "coins"

325 g carrots, cut into chunks (peeled, topped andtailed if not

organic)50 g onion, peeled and quartered

1 Tbs Madras curry powder - see page 25

50 g butter

½ tsp salt plus freshly ground pepper to tasteabout 1 litre stock (or water plus 1 stockcube)

100 g milk or extra stocka few coriander leaves to garnish

3 Tbs cream (optional)

Procedure

1 This step is optional: soak the chana dahl or lentils either in cold water overnight, or in hot water from thekettle for 2 hours. Our preference is to soak them first if there is enough time - it makes them easier todigest.

2 Make the Madras curry powder if you need some. Home-made will taste a thousand times better thanbought!

3 Add the chana dahl or lentils (dry, or drained and rinsed), lemon peel and ginger to the TM bowl. Grind 20seconds/Speed 10.

4 Add carrots, onion, curry powder, butter and stock cube if using. Chop 10 seconds/Speed 4 ½

5 Scrape down the sides of the TM bowl with the spatula. Add salt, pepper and stock or water up to the 1.5litre mark on the TM bowl. Cook 20 minutes/100°C/Speed 2.

6 Add the milk or extra stock. Puree 1 minute/Speed 9. If the soup is still grainy, cook 2 minutes more thenpuree again.

7 Adjust seasoning and pour into warmed soup bowls, swirl in the cream if desired, and sprinkle thecoriander leaves over the top to garnish.

Servings: 6

Nutrition Facts





Sodium 3.46mg <1%



Fiber 0.15g <1%

Sugar0.38g

Protein 0.24g <1%

Thermomix Soups

182

8/11/2019 thermy10a


Lentil & Spinach soup

230 gm onions, quartered

2 cloves garlic

½ tsp curry paste (any colour, I used yellow.Quantity is up to you)

1 Tbsp veg oil200 gm potato, chopped roughly

190 gm red lentils

1 litre water

1 Tbsp veg stock concentrate200 gm spinach, chopped roughly

¼ cup coriander leaves or parsley if preferred

S & P to taste

Procedure

1 Place onion and garlic in TM bowl and chop for 3 sec/speed 6.

2 Add curry paste and cook 5 mins/100o/speed 1.

3 Add potato and chop 3 sec/speed 6.4 Add lentils, water, veg stock concentrate and cook 20mins/100o/speed 1.

5 Add spinach and coriander or parsley. Push down into the liquid with a spatula and cook 4mins/100o/speed1.

6 Add some ground pepper and check seasonings. Add more salt if necessary.

7 Cover TMX with a tea towel and blitz slowly from speed 2 to 6 for 13 seconds.

Servings: 6

Nutrition Facts




Cholesterol 0mg 0%

Sodium 135.12mg 6%



Fiber 5.81g 23%

Sugar2.5g

Protein 5.49g 11%

Recipe Tips

Best made day beforehand for flavours to develop.

Thermomix Soups

183

8/11/2019 thermy10a


Pea Velouté

This delicious creamy soup is rich and wonderfully flavourful and the blending in the Thermomix isoutstanding. The colour is amazingly fresh and vibrant. Perfect for a dinner party. Makes 2 litres.

2 shallots, peeled, cut in half

10 g olive oil

1 kg frozen peas (“1.000” on TM display)

500 g milk

100 g double cream

100 g butter

Procedure

1 Add the oil and shallots to the TM bowl. Chop 3 seconds/Speed 5. Scrape down the sides of the TM bowlwith the spatula.

2 Cook 4 minutes/100˚C/Speed 1.

3 Weigh in the frozen peas and milk. Cook 16 minutes/90˚C/Speed 3 until the peas are tender.

4 Add the double cream and butter.

5 Blend 2 minutes/Speed until very smooth then scrape down the sides of the TM bowl with the spatula.

6 Add salt and pepper to taste. Blend 1 minute/Speed 10. Serve hot.

Nutrition Facts





Sodium 299.04mg 12%



Fiber 2.33g 9%

Sugar25.47g

Protein 21.2g 42%

Recipe Tips

If you’d like to make this in advance, cool the velouté before chilling in the fridge. Reheat gently when ready toserve - 90˚C/Speed 2 for about 10 minutes.

Thermomix Soups

184

8/11/2019 thermy10a


Pork and Crab Wonton Soup

These Chinese-spiced wontons are a cinch to make, and added to this delicately light soup make a lovelystart to an Asian banquet. If you can't get hold of crabmeat, you can use finely chopped fresh prawns instead.For those of you who don't eat seafood, just substitute the crab for additional pork mince. These wontons canbe deep-fried and would be the perfect finger food for your next function.

Wontons1 Tbs coriander root and stem,

very well washed androughly chopped

1 Tbs chopped ginger

2 Tbs chopped shallot250 g pork mince

100 g fresh crabmeat

½ tsp freshly ground whitepepper

1 Tbs fish sauce

½ Tbs soy sauce

½ Tbs Shaoxing wine

24 wonton wrappers1 lightly beaten egg, for egg

wash

Soup

1100 g chicken stock2 Tbs oyster sauce

2 Tbs fish sauce

½ tsp palm sugar bean sprouts, sliced shallotand coriander leaves, togarnish

Procedure

Wontons

1 To make the wontons, combine the coriander, ginger and shallot in a mortar and pound into a paste. Placeinto a bowl with the remaining ingredients (except egg) and mix well.

2 Place a teaspoon of the mixture in the middle of a wonton wrapper. Lightly egg wash the edges and pulltogether either into triangles or dumplings. Cover and refrigerate wontons until ready to use.

Soup

1 To make the soup, add the stock, oyster sauce, fish sauce and palm sugar into the TM bowl.

2 Place the wontons evenly into the base of the Varoma which has been lightly oiled. Secure the varoma ontop and cook for 15 minutes/varoma/speed 2.

3 To serve, ladle the soup into serving bowls and top with some wontons. Garnish with the bean sprouts,sliced shallots and coriander leaves.

Nutrition Facts







Fiber 15.37g 61%

Sugar3.39g


Thermomix Soups

185

8/11/2019 thermy10a


8/11/2019 thermy10a


Pumpkin Cashew and Ginger Soup

800 g pumpkin chunks to fit through lid

50 g raw cashews2 cloves garlic

1 small piece ginger

750 g stock, chicken or vegetable

Procedure

1 Add cashews and mince 10 secs sp 8, scrape down sides of bowl.2 Add pumpkin, garlic and ginger and chop 10 secs sp 7, scrape down bowl.

3 Add water and stock.

4 Cook, time 20 mins, temp 100, sp 2-3.

5 Puree 1 min sp 8.

Servings: 4

Cooking Time: 20 minutesTotal Time: 22 minutes

Nutrition Facts

Serving size:¼

of a recipe (202 grams). Amount Per ServingCalories 75.44Calories From Fat (74%) 55.86



Cholesterol 0mg 0%

Sodium 7.32mg <1%



Fiber 0.78g 3%

Sugar0.02g

Protein 2.23g 4%

Recipe TipsAdd more ginger if preferred.Vary the water according to personal preference.

Also nice with sweet potato, or a mix of pumpkin and sweet potato

Thermomix Soups

187

8/11/2019 thermy10a


Index

A

Almond milk, 137Almond Milk 2, 138Apricot Chicken Risotto, 103

BBalsamic Vinegar Reduction, 166Barley & Roast Pumpkin Risotto, 128Beef and Guinness Pies, 93Beef Rendang, 95Beef Rendang 2, 96Beef Stroganoff, 97Beetroot Chutney, 167Black Olive and Raisin Dip, 65Butter chicken, 104

C

Carrot and Cumin soup, 177Cauliflower and Almond Soup, 178

Cauliflower and Leek Soup, 179Cheatin’ Pecan Pie, 34Cheese Sauce, 143Chicken & Broccoli Fettuccine, 105Chicken and Cashews with Coconut Satay Sauce andCoconut Rice, 106Chicken in Yoghurt, 108Chicken Kiev, 109Chicken Korma, 111Chicken Paella, 113Chicken Stock Paste, 162Chicken Stuffing for Tortellini, 66Chicken Wonton Soup, 180

Chimichurri, 149Chocolate Pots, 35Chocolate, Fig and Ginger Panforte, 36Cinnamon Upside-Down Sponge Cake with Fruit, 37Citrus Hollandaise, 144Coconut Milk, 139Coquilles St Jacques, 118Creamy Garlic Prawn Risotto, 119Croissants, 2Curried Carrot and Ginger Soup, 182

D

Dark Chocolate Crème Brulée, 38Deseeding a pomegranate, 168

E

Easiest Lemon Cake Ever, 39Egg Roulade, 120

F

Fennel and Orange Salad, 175Five Spice Powder, 150Flavoured Salts, 151Fragrant Quinoa, 129French Oatcakes, 5Fresh and Creamy Ricotta, 57Fresh Egg Pasta, 6

Fresh Fig and Zabaione Tart, 40Fried Stuffed Olives, 67

G

Galaktoboureko, 41Garam Masala, 152Garlic Prawns, 121Ginger Jam, 169

Golden Pecan Steamed Puddings, 42Green Curry Paste, 153Guinness Chocolate Cake, 44

H

Halloumi, 59Harissa (fiery hot chilli paste), 154Hazelnut Pastry, 7Hollandaise Sauce, 31Hummous, 69

I

Iced Puff Pastry, 9

LLavosh, 10Lebanese Toum ( garlic sauce ), 145Lemon Curd, 170Lemon Delicious, 45Lemon Parsley Pesto Dip, 70Lentil & Spinach soup, 183Lentil and Walnut Balls, 71Lentil Moussaka, 130Lychee Sorbet, 46

M

macarons, 47Meat Stock Paste, 163Meat Stuffing for Tortellini, 72Mini cheese and olive clafoutis, 73mock rice, 171Moussaka, 98Mushroom Risotto, 131Mussamun Curry Paste, 155

N

New York Bagels, 11New York Rye Bread, 13Nonya Curry Powder, 156

O

Oat Bread, 15Okonomiyaki, 74Olive oil bread rolls, 16Olive Oil Lemon Tart, 49Osso Bucco, 99

P

Pakoras, 75Paneer, 61Pat Thai noodles, 114Pavlova, 50Pea Velouté, 184Pear, Almond & Chocolate Torte, 51Perfect Panna Cotta, 52

Peri Peri Sauce, 146Persian Love Cake, 53

Thermomix

8/11/2019 thermy10a


Piccalilli, 172Pork and Crab Wonton Soup, 185Prawn and Snapper Chowder, 186Pumpkin Cashew and Ginger Soup, 187

Q

Quiche, 100

RRas El Hanout, 158Red Curry Paste, 159Rice Milk, 140Rice with monkfish and prawns, 122Rice, pumpkin and cauliflower the smell ofmushrooms, 132Roast Capsicum, Cashew and Chilli Dip, 76

S

Salmon Rillettes, 77Satay Sauce, 147Savoury Oat Crackers, 17Seafood Marinara (Seafood Sauce), 123Smoked Salmon Blinis, 78Sour Cream pastry, 18Soy Milk, 141Spelt Tortillas, 19

Syrian Chicken, 116

T

Tang Zhong Starter Bread, 22Thai Fish Cakes, 84Thai Fish Cakes with Sauce, 85Thai Larb Salad, 101Thermie Green Vegetarian Curry, 133

Thyme-scented Oatcakes, 23Tomato Spinach Savoury Muffins, 24Tortellini, 86Traditional Steamed Christmas Pudding, 55Tunisian Eggplant Appetizer, 88Turkish Pide, 25

U

Umami Paste, 164

V

Vanilla Bean Pastry, 26Varoma Bread, 27Varoma Poached Eggs, 32Veggie Stock Paste, 165

W

Walnut Bread, 28

Thermomix

Date post:	02-Jun-2018
Category:	Documents
Upload:	rosauraluminitaalbert
View:	215 times
Download:	0 times

thermy10a

Documents