Serves 12
Ingredients
Cooking spray
3/4 cup wholemeal flour
1/2 cup plain flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup firmly packed brown sugar
1/4 cup canola oil
1/4 cup frozen egg whites (or 2 large fresh egg whites)
3 large bananas, mashed
1 cup cauliflower and apple puree
1tsp pure vanilla extract
Cauliflower and apple puree
In a pot, place 2 peeled and sliced apples and half a cauliflower. When cooker, puree
using a stick blender. This should make 4 cups, I usually freeze the portions in ziplock
bags with the date and title.
Directions
Preheat the oven to 180 degrees celsius. Coat a loaf tin (I used an 8 mini loaf tin) with
cooking spray
Mix the flours, baking soda, baking powder and cinnamon and set aside
In a large mixing bowl, mix the sugar and oil until well combined. Add egg whites, banana,
cauliflower puree and vanilla. Add the flour mixture and mix until just combined.
Pour the batter into the pan. Bake until a toothpick comes out clean, 55 minutes for a full
loaf or 20-25 for mini loaves.
Each serve is 155 calories by itself. The picture includes 2 tbs extra light ricotta, a drizzle
of honey, 4 large strawberries and a handful of blueberries for 259 calories.
Tuesday, December 27, 2011
Multigrain bagels
Makes 12
Ingredients
3 cups plain flour
1/2 cup LSA
1/4 cup chia seeds
1 sachet dry instant yeast
1 1/2 cup warm water
1 egg
1 egg white (for brushing top of bagels)
Directions
Dissolve yeast, sugar and water and allow to rest for 10 minutes.
Combine all ingredients in a bowl and mix into a dough. You will only need to kneed the
dough for about 5 minutes, use extra flour to make it a bit easier and less sticky!
Divide into 12 portions. To make each bagel, roll into a ball and then poke your thumb
through the middle to create the hole - twirl the dough around your thumb to enlarge the
hole.
Let the bagels rise for about 20 minutes or until doubled in size. Bring a large pot of water
to boil while you wait.
Drop bagels into boiling water (I did 3 at a time). You only need them to be in the water for
a few seconds, then scoop out and place on a greased tray (or lined with baking paper).
Brush with egg white and bake in a moderate oven for about 20 minutes or until golden
brown.
Each bagel is 155 calories. Picture shows a toasted bagel with avocado, egg, ham, tomato
and parmesan for 337 calories. Bagels are also fantastic with smoked salmon or ricotta
and berries!
Allergy advice
LSA can be substituted if allergic to almonds, anything with seeds is good
Ingredients
3 cups plain flour
1/2 cup LSA
1/4 cup chia seeds
1 sachet dry instant yeast
1 1/2 cup warm water
1 egg
1 egg white (for brushing top of bagels)
Directions
Dissolve yeast, sugar and water and allow to rest for 10 minutes.
Combine all ingredients in a bowl and mix into a dough. You will only need to kneed the
dough for about 5 minutes, use extra flour to make it a bit easier and less sticky!
Divide into 12 portions. To make each bagel, roll into a ball and then poke your thumb
through the middle to create the hole - twirl the dough around your thumb to enlarge the
hole.
Let the bagels rise for about 20 minutes or until doubled in size. Bring a large pot of water
to boil while you wait.
Drop bagels into boiling water (I did 3 at a time). You only need them to be in the water for
a few seconds, then scoop out and place on a greased tray (or lined with baking paper).
Brush with egg white and bake in a moderate oven for about 20 minutes or until golden
brown.
Each bagel is 155 calories. Picture shows a toasted bagel with avocado, egg, ham, tomato
and parmesan for 337 calories. Bagels are also fantastic with smoked salmon or ricotta
and berries!
Allergy advice
LSA can be substituted if allergic to almonds, anything with seeds is good
Thermomix Zucchini Slice
375gm zuchinni
1 large onion
1 C grated cheese
1 C SR Flour
60gm oil
5 eggs
3 rashers bacon
salt & pepper to taste
Preparation:pre-heat oven to 175 deg C.
peel and 1/4 onion, put in tm bowl.
chop zuchinni into big chunks - add to tm bowl.
chop together 5sec - sp6, then scrape down sides of bowl. chop more if needed.
add all other ingredients, mix 6sec - sp4 (or until combined)
put mix into greased muffin pans/oven proof dish.
cook approx 20min for muffins, approx 35min for slice.
1 large onion
1 C grated cheese
1 C SR Flour
60gm oil
5 eggs
3 rashers bacon
salt & pepper to taste
Preparation:pre-heat oven to 175 deg C.
peel and 1/4 onion, put in tm bowl.
chop zuchinni into big chunks - add to tm bowl.
chop together 5sec - sp6, then scrape down sides of bowl. chop more if needed.
add all other ingredients, mix 6sec - sp4 (or until combined)
put mix into greased muffin pans/oven proof dish.
cook approx 20min for muffins, approx 35min for slice.
Stir Fried Chicken with Basil and Chilli
200g chicken
3 stem Hot Basil leaves
1/4 onion
1 small chilli
1/2 large chilli
2 cloves of garlic
20g oil
1 tbsp oyster sauce
1 tbsp black soy sauce
1/2 tbsp fish sauce
1 tsp sugar
1. Put onion, garlic and chilli in the bowl, pulse on turbo for a few seconds. Take out and set aside.
2. Put chicken breast into bowl, pulse on turbo three times or until mince consistency.
3. Cook chicken on Varoma temp for 5 minutes on REVERSE Speed 1.5.
4. Add all ingredients except basil, cook on Varoma temp for 2.5 minutes on REVERSE.
5. Add basil leaves and cook on Varoma temp for 1 minutes on REVERSE.
6. Serve in lettuce cups or on steamed rice.
3 stem Hot Basil leaves
1/4 onion
1 small chilli
1/2 large chilli
2 cloves of garlic
20g oil
1 tbsp oyster sauce
1 tbsp black soy sauce
1/2 tbsp fish sauce
1 tsp sugar
1. Put onion, garlic and chilli in the bowl, pulse on turbo for a few seconds. Take out and set aside.
2. Put chicken breast into bowl, pulse on turbo three times or until mince consistency.
3. Cook chicken on Varoma temp for 5 minutes on REVERSE Speed 1.5.
4. Add all ingredients except basil, cook on Varoma temp for 2.5 minutes on REVERSE.
5. Add basil leaves and cook on Varoma temp for 1 minutes on REVERSE.
6. Serve in lettuce cups or on steamed rice.
Monday, December 26, 2011
Healthy Breakfast
That is Oat Porridge and Berries
55g rolled oats dry
water to cover oats
100g mixed berries (I use frozen berries, just defrost before use)
Simmer oats with water until soft, mix in bowl with berries.
I also add dash of milk and splenda.
55g rolled oats dry
water to cover oats
100g mixed berries (I use frozen berries, just defrost before use)
Simmer oats with water until soft, mix in bowl with berries.
I also add dash of milk and splenda.
THermomix Chicken Cashew with coconut sauce
The first 3 steps, marinating the chicken, can be done ahead of time for more flavour - but if you're doing it at the last minute like I usually am, don't worry, it still tastes good!
1. Cut chicken into smallish cubes (about 1.5cm square) or slices and place in a bowl:
- 300g - 400g chicken breasts or thighs
2. Chop in Thermomix bowl for 5 seconds, speed 7:
- 1-2 cloves garlic
- 1-2 cms fresh ginger
Scrape out with spatula and mix with chicken in bowl. (Don't wash out Thermomix bowl.)
3. Add to chicken, mix in, cover, and set aside:
- a couple of tablespoons of tamari or soy sauce
- a splash of sesame oil
4. Pour into Thermomix bowl:
- 450g coconut cream (1 tin)
- 750g water
5. Sit lid on top of jug, and rice basket on top of lid. Set scales and weigh rice into basket:
- 400g basmati rice (or less if you don't want that much)
Remove basket and lid, rinse rice under tap (in basket), place basket in jug, then replace lid and lock into place.
6. Place Varoma tray on top of lid, tip chicken into it and spread out so there's holes open for the steam to come through. Start cooking at Varoma temperature, 20 minutes, speed 4.
7. Meanwhile, chop up the veges and place them into the Varoma as it's heating up. I start chopping the harder veges first and put them in as I get them chopped, leaving the ones like snow peas, capsicum and shallots until the end. Make sure there's a hole in the middle for the steam to get through. Here's a list of suggested veges - use what you've got:
- some thin wedges of onion
- 2 stalks of celery, leaves removed, thinly sliced
- 2 carrots, thinly sliced
- broccoli, small pieces
- green beans
- chinese cabbage, thinly sliced
- boy choy, thinly sliced
- red (and/or green) capsicum, thinly sliced
- snow peas
- shallots, sliced and sprinkled on top
8. Sprinkle over the top of the veges:
- some sesame seeds
- a handful of cashews (roasted or raw)
- a dash of sesame oil
- a dash of tamari (or soy sauce)
9. When the time's up, remove the rice (placing in the Thermoserver to keep warm), and stir the chicken and veges, breaking the chicken apart and making sure there are holes unblocked for the steam to get through. Cook for another 5 or 10 minutes on Varoma temperature, speed 2, checking that the chicken is cooked through. You may need to add a little more water if there's not much left in the bowl. Once cooked, remove Varoma tray while you finish the sauce. (Tip: You can take the lid off the Thermoserver with the rice in it, and sit the Varoma tray on top so they both stay warm.)
10. To the juices and coconut cream left in the bowl, add the following ingredients and blend on speed 9 for 1 minute:
- a couple of handfuls of raw cashews
- 1 inch of fresh red chilli (or more if you like it hotter)
- a good handful of fresh parsley or coriander
- 2 cloves of garlic
- 1 inch of fresh ginger
- a couple of tablespoons of tamari (or soy sauce)
- 1 teaspoon of Rapadura (optional)
- a tablespoon of chicken stock paste (or vege stock paste)
(I don't measure - just chuck in what you think, blend it, taste it, and adjust if necessary!)
Serve immediately - rice, chicken and veges with cashews on top, and sauce drizzled over liberally!
1. Cut chicken into smallish cubes (about 1.5cm square) or slices and place in a bowl:
- 300g - 400g chicken breasts or thighs
2. Chop in Thermomix bowl for 5 seconds, speed 7:
- 1-2 cloves garlic
- 1-2 cms fresh ginger
Scrape out with spatula and mix with chicken in bowl. (Don't wash out Thermomix bowl.)
3. Add to chicken, mix in, cover, and set aside:
- a couple of tablespoons of tamari or soy sauce
- a splash of sesame oil
4. Pour into Thermomix bowl:
- 450g coconut cream (1 tin)
- 750g water
5. Sit lid on top of jug, and rice basket on top of lid. Set scales and weigh rice into basket:
- 400g basmati rice (or less if you don't want that much)
Remove basket and lid, rinse rice under tap (in basket), place basket in jug, then replace lid and lock into place.
6. Place Varoma tray on top of lid, tip chicken into it and spread out so there's holes open for the steam to come through. Start cooking at Varoma temperature, 20 minutes, speed 4.
7. Meanwhile, chop up the veges and place them into the Varoma as it's heating up. I start chopping the harder veges first and put them in as I get them chopped, leaving the ones like snow peas, capsicum and shallots until the end. Make sure there's a hole in the middle for the steam to get through. Here's a list of suggested veges - use what you've got:
- some thin wedges of onion
- 2 stalks of celery, leaves removed, thinly sliced
- 2 carrots, thinly sliced
- broccoli, small pieces
- green beans
- chinese cabbage, thinly sliced
- boy choy, thinly sliced
- red (and/or green) capsicum, thinly sliced
- snow peas
- shallots, sliced and sprinkled on top
8. Sprinkle over the top of the veges:
- some sesame seeds
- a handful of cashews (roasted or raw)
- a dash of sesame oil
- a dash of tamari (or soy sauce)
9. When the time's up, remove the rice (placing in the Thermoserver to keep warm), and stir the chicken and veges, breaking the chicken apart and making sure there are holes unblocked for the steam to get through. Cook for another 5 or 10 minutes on Varoma temperature, speed 2, checking that the chicken is cooked through. You may need to add a little more water if there's not much left in the bowl. Once cooked, remove Varoma tray while you finish the sauce. (Tip: You can take the lid off the Thermoserver with the rice in it, and sit the Varoma tray on top so they both stay warm.)
10. To the juices and coconut cream left in the bowl, add the following ingredients and blend on speed 9 for 1 minute:
- a couple of handfuls of raw cashews
- 1 inch of fresh red chilli (or more if you like it hotter)
- a good handful of fresh parsley or coriander
- 2 cloves of garlic
- 1 inch of fresh ginger
- a couple of tablespoons of tamari (or soy sauce)
- 1 teaspoon of Rapadura (optional)
- a tablespoon of chicken stock paste (or vege stock paste)
(I don't measure - just chuck in what you think, blend it, taste it, and adjust if necessary!)
Serve immediately - rice, chicken and veges with cashews on top, and sauce drizzled over liberally!
Thermomix - Multigrain bread
Makes 1 loaf
Prep time 10 minutes
Standing time 1 hour
Cooking time 40 minutes
Ingredients:
100g cracked wheat
20g linseeds
20g sesame seeds, plus extra to sprinkle
10g poppy seeds
350g lukewarm water
7g instant dry yeast (1 sachet)
10g salt
350g Lighthouse Bread & Pizza Flour (strong bakers flour)
20g olive oil
20g sunflower seeds, plus extra to sprinkle
20g pumpkin seeds, plus extra to sprinkle
Method:
1. Place the wheat and the seeds into the TM bowl. Mill for 1 minute on speed 9.
2. Add the water, yeast, salt, flour and oil. Mix for 6 seconds on speed 7 to combine.
3. Set dial to closed lid position. Knead dough for 2 minutes on interval speed. In last 20 seconds, add the sunflower and pumpkin seeds.
4. Transfer the dough to a clean bench. Knead the dough into a ball. Place in a large oiled bowl and cover with plastic wrap and a clean tea towel. Stand for about 40 minutes or until the dough has doubled in size.
5. Place dough on a clean bench. Punch back dough with fist and knead into a ball. Sprinkle the bench with extra sesame seeds and flatten the dough into a rough rectangle. Roll dough into loaf shape. Place the dough onto a floured baking tray and cover with a clean tea towel. Stand for 30 minutes or until doubled in size.
6. Preheat oven to 230°C conventional or 210°C fan-forced. Bake for 40 minutes or until it sounds hollow when tapped on the base.
Prep time 10 minutes
Standing time 1 hour
Cooking time 40 minutes
Ingredients:
100g cracked wheat
20g linseeds
20g sesame seeds, plus extra to sprinkle
10g poppy seeds
350g lukewarm water
7g instant dry yeast (1 sachet)
10g salt
350g Lighthouse Bread & Pizza Flour (strong bakers flour)
20g olive oil
20g sunflower seeds, plus extra to sprinkle
20g pumpkin seeds, plus extra to sprinkle
Method:
1. Place the wheat and the seeds into the TM bowl. Mill for 1 minute on speed 9.
2. Add the water, yeast, salt, flour and oil. Mix for 6 seconds on speed 7 to combine.
3. Set dial to closed lid position. Knead dough for 2 minutes on interval speed. In last 20 seconds, add the sunflower and pumpkin seeds.
4. Transfer the dough to a clean bench. Knead the dough into a ball. Place in a large oiled bowl and cover with plastic wrap and a clean tea towel. Stand for about 40 minutes or until the dough has doubled in size.
5. Place dough on a clean bench. Punch back dough with fist and knead into a ball. Sprinkle the bench with extra sesame seeds and flatten the dough into a rough rectangle. Roll dough into loaf shape. Place the dough onto a floured baking tray and cover with a clean tea towel. Stand for 30 minutes or until doubled in size.
6. Preheat oven to 230°C conventional or 210°C fan-forced. Bake for 40 minutes or until it sounds hollow when tapped on the base.
Thermomix Steamed Chinese Chicken
1 chicken, cut into breast, wings, thighs and drumsticks
1 tablespoon soy sauce
1 tablespoon sherry
2 teaspoons cornfour
2cm piece ginger, finely grated (10 seconds in thermomix on speed 9)
1 teaspoon sugar
1 teaspoon sesame oil
300g rice
vegetables of choice, cut ready to steam (I used broccoli and quartered brussel sprouts)
1. Place rice in thermomix basket and place in thermomix. Add water until rice is just covered.
2. Lightly oil varoma tray and place chicken pieces evenly on it.
3. Combine all other ingredients except vegetables and brush generously over chicken.
4. Cook for 30 minutes at varoma temperature on speed 4. After 16 minutes, remove rice and place in insulated bowl. At 26 minutes, add vegetables to varoma.
5. Serve chicken and vegetables over the rice
1 tablespoon soy sauce
1 tablespoon sherry
2 teaspoons cornfour
2cm piece ginger, finely grated (10 seconds in thermomix on speed 9)
1 teaspoon sugar
1 teaspoon sesame oil
300g rice
vegetables of choice, cut ready to steam (I used broccoli and quartered brussel sprouts)
1. Place rice in thermomix basket and place in thermomix. Add water until rice is just covered.
2. Lightly oil varoma tray and place chicken pieces evenly on it.
3. Combine all other ingredients except vegetables and brush generously over chicken.
4. Cook for 30 minutes at varoma temperature on speed 4. After 16 minutes, remove rice and place in insulated bowl. At 26 minutes, add vegetables to varoma.
5. Serve chicken and vegetables over the rice
Thermomix Lemon Curd
Ingredients
240g (1 cup/8 ozs) sugar
lemon peel of 2 organic lemons
125g (1 stick/4 ozs) unsalted butter, cut into pieces
3 x 60g eggs
150g (½ cup plus 1 tablespoon) freshly squeezed lemon juice (3-4 lemons)
Preparation
Place sugar into TM bowl, mill for 15 seconds on speed 10.
Add lemon peel, mill for 20 seconds on speed 10.
Scrape down jug, add butter, eggs and lemon juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup.
Insert measuring cup and mix for 25 seconds at speed 6. Pour into 2 hot washed jam jars with twist-off lids and close immediately. Cool completely before storing in the fridge.
My tips/alterations: *I used Meyer lemons which gave this a fantastic yellow colour. *I used sterilised jars to ensure these would keep as long as possible. *I love to make mini tart cases and fill them with lemon curd for a quick dessert. * This can be served on wholemeal toast for breakfast.
240g (1 cup/8 ozs) sugar
lemon peel of 2 organic lemons
125g (1 stick/4 ozs) unsalted butter, cut into pieces
3 x 60g eggs
150g (½ cup plus 1 tablespoon) freshly squeezed lemon juice (3-4 lemons)
Preparation
Place sugar into TM bowl, mill for 15 seconds on speed 10.
Add lemon peel, mill for 20 seconds on speed 10.
Scrape down jug, add butter, eggs and lemon juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup.
Insert measuring cup and mix for 25 seconds at speed 6. Pour into 2 hot washed jam jars with twist-off lids and close immediately. Cool completely before storing in the fridge.
My tips/alterations: *I used Meyer lemons which gave this a fantastic yellow colour. *I used sterilised jars to ensure these would keep as long as possible. *I love to make mini tart cases and fill them with lemon curd for a quick dessert. * This can be served on wholemeal toast for breakfast.
Thermomix Caramel Mud Cake with Toffee Cream
Cake
200g unsalted butter, cubed
200g white chocolate, in pieces
200g dark brown sugar
150g hot water
50g golden syrup
2 tsp vanilla bean paste
4 eggs
140g plain flour
140g SR flour
berries and icing sugar, to serve
Preparation
Brush 23cm springform tin with some melted butter and completely cover outside of base with double layer of foil for waterproof. Set aside.
Pre-heat oven to 180°C and place large baking tray of water in bottom of oven.
Place butter, chocolate, sugar, water, golden syrup and vanilla into TM bowl. Cook for 5 minutes at 70°C, on speed 1. Cool slightly. Add eggs 1 at a time onto rotating blades, beating each in for 10 seconds on speed 6. Add flours to TM bowl and set dial to closed lid position. Incorporate gently for 20 seconds on interval speed.
Pour into prepared pan, then place into baking dish of water. Reduce temperature of oven to 170°C and cook for 50 minutes to an hour until set in the centre.
Allow to cool before un-moulding. Serve with toffee cream and raspberries.
Toffee Cream
50g unsalted butter
100g cream + 400g cream
100g dark sugar
2 tsp vanilla extract
Place butter, 100g cream, sugar and vanilla into TM bowl and cook for 5 minutes at Varoma temperature on speed 2 with MC off. Pour out of TM and cool completely (it will partially set).
Insert butterfly into TM bowl and return toffee mixture to TM bowl. Add remaining cream and whip together for 10-20 seconds on speed 4 until cream holds still peaks. Either spread over cake with palette knife or serve on the side.
My tips/alterations: *I cooked this for 1 hour to make sure that it was set but this will vary depending on your oven. *This cake is dairy free. You can switch out the toffee cream and the whole thing would be dairy free.
200g unsalted butter, cubed
200g white chocolate, in pieces
200g dark brown sugar
150g hot water
50g golden syrup
2 tsp vanilla bean paste
4 eggs
140g plain flour
140g SR flour
berries and icing sugar, to serve
Preparation
Brush 23cm springform tin with some melted butter and completely cover outside of base with double layer of foil for waterproof. Set aside.
Pre-heat oven to 180°C and place large baking tray of water in bottom of oven.
Place butter, chocolate, sugar, water, golden syrup and vanilla into TM bowl. Cook for 5 minutes at 70°C, on speed 1. Cool slightly. Add eggs 1 at a time onto rotating blades, beating each in for 10 seconds on speed 6. Add flours to TM bowl and set dial to closed lid position. Incorporate gently for 20 seconds on interval speed.
Pour into prepared pan, then place into baking dish of water. Reduce temperature of oven to 170°C and cook for 50 minutes to an hour until set in the centre.
Allow to cool before un-moulding. Serve with toffee cream and raspberries.
Toffee Cream
50g unsalted butter
100g cream + 400g cream
100g dark sugar
2 tsp vanilla extract
Place butter, 100g cream, sugar and vanilla into TM bowl and cook for 5 minutes at Varoma temperature on speed 2 with MC off. Pour out of TM and cool completely (it will partially set).
Insert butterfly into TM bowl and return toffee mixture to TM bowl. Add remaining cream and whip together for 10-20 seconds on speed 4 until cream holds still peaks. Either spread over cake with palette knife or serve on the side.
My tips/alterations: *I cooked this for 1 hour to make sure that it was set but this will vary depending on your oven. *This cake is dairy free. You can switch out the toffee cream and the whole thing would be dairy free.
Thermomix Chicken Pea and Lemon Risotto
ngredients
50g Parmesan cheese, cubed
5g fresh parsley leaves and stem
1 brown onion, quartered
1 garlic clove, peeled
20g olive oil
2 skinless chicken breasts, cut into 2cm pieces*
100g white wine
400g Arborio (or short grain) rice
500g low salt chicken stock (gluten-free if preferred)
500g water
200g frozen peas
1-2 tablespoons lemon juice
Preparation
Place Parmesan into TM bowl, grate for 5 seconds on speed 7. Transfer to another bowl and set aside. Place parsley into TM bowl, chop for 3 seconds on speed 7. Transfer to another bowl and set aside.
Place onion and garlic into TM bowl and chop for 3 seconds on speed 7. Add oil and sauté for 5 minutes at 100°C on speed 1. Meanwhile, place chicken into a preheated non-stick pan and seal on all sides until slightly golden. Remove from pan and set aside. Add the butterfly if you wish (optional), then add wine and sauté for 1½ minutes at 100°C on speed 1. Add rice and sauté for 2 minutes at 100°C on speed soft.
Add chicken, stock and water, cook for 15 minutes at 100°C on reverse, speed 1½.
5 minutes before the end of cooking add the peas and parsley. Use the spatula to push them into the rice mixture. Once cooking has finished, pour the risotto into the TM serving bowl, stir through the Parmesan and lemon juice then check for seasoning. Adjust seasoning as you like, cover and let stand for at least 5 minutes before serving.
My tips/alterations: *You can remove the step of browning the chicken in a pan and just add it to the machine after the onions have cooked. Set the TM to sauté for 5 minutes at 100°C on speed 1. Then continue with the rest of the recipe. *You can make this recipe without the TM by using a traditional risotto method and cooking things for longer. The internet has many examples of this. *If you would like to substitute the wine, you can use fruit juice such as pear juice or even verjuice. *This recipe can be made with homemade vegetable or chicken stock. *You can make this recipe gluten-free very easily. *Resting the risotto in the TM server means that it will retain its heat very well and the consistency can change. Make sure that you check it occasionally so that you can devour your meal when the desired consistency is reached.
50g Parmesan cheese, cubed
5g fresh parsley leaves and stem
1 brown onion, quartered
1 garlic clove, peeled
20g olive oil
2 skinless chicken breasts, cut into 2cm pieces*
100g white wine
400g Arborio (or short grain) rice
500g low salt chicken stock (gluten-free if preferred)
500g water
200g frozen peas
1-2 tablespoons lemon juice
Preparation
Place Parmesan into TM bowl, grate for 5 seconds on speed 7. Transfer to another bowl and set aside. Place parsley into TM bowl, chop for 3 seconds on speed 7. Transfer to another bowl and set aside.
Place onion and garlic into TM bowl and chop for 3 seconds on speed 7. Add oil and sauté for 5 minutes at 100°C on speed 1. Meanwhile, place chicken into a preheated non-stick pan and seal on all sides until slightly golden. Remove from pan and set aside. Add the butterfly if you wish (optional), then add wine and sauté for 1½ minutes at 100°C on speed 1. Add rice and sauté for 2 minutes at 100°C on speed soft.
Add chicken, stock and water, cook for 15 minutes at 100°C on reverse, speed 1½.
5 minutes before the end of cooking add the peas and parsley. Use the spatula to push them into the rice mixture. Once cooking has finished, pour the risotto into the TM serving bowl, stir through the Parmesan and lemon juice then check for seasoning. Adjust seasoning as you like, cover and let stand for at least 5 minutes before serving.
My tips/alterations: *You can remove the step of browning the chicken in a pan and just add it to the machine after the onions have cooked. Set the TM to sauté for 5 minutes at 100°C on speed 1. Then continue with the rest of the recipe. *You can make this recipe without the TM by using a traditional risotto method and cooking things for longer. The internet has many examples of this. *If you would like to substitute the wine, you can use fruit juice such as pear juice or even verjuice. *This recipe can be made with homemade vegetable or chicken stock. *You can make this recipe gluten-free very easily. *Resting the risotto in the TM server means that it will retain its heat very well and the consistency can change. Make sure that you check it occasionally so that you can devour your meal when the desired consistency is reached.
Chinese Dumplings
Dough Ingredients:
400 g flour
250-300 g boiling water (this can vary depending on the flour)
Preparation
Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.
Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper
Pork-Bärlauch filling
Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.
To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.
Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.
Steamed the dumplings:
Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.
Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander
SERVE and ENJOY!
400 g flour
250-300 g boiling water (this can vary depending on the flour)
Preparation
Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.
Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper
Pork-Bärlauch filling
Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.
To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.
Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.
Steamed the dumplings:
Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.
Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander
SERVE and ENJOY!
Sunday, December 25, 2011
Thermomix No Fuss Dinner Rolls
280g cold water
1 tsp sugar
2 tsp dried yeast
520g baker’s flour
1 tsp salt
1 tsp natural bread improver (optional)
Add water, sugar & yeast to TM bowl. Heat 37C/3 mins/speed 1 ½. MC on.
Add rest of ingredients to bowl and knead on Interval speed/4 mins.
Leave in bowl until double in size, about 1 hour. MC in.
Knock down dough, 30 secs/Interval speed.
Remove from bowl, form into rolls, place on a baking paper lined tray. Spray with water, cover and leave to rise to double. Preheat oven 210C.
Bake 20 mins.
1 tsp sugar
2 tsp dried yeast
520g baker’s flour
1 tsp salt
1 tsp natural bread improver (optional)
Add water, sugar & yeast to TM bowl. Heat 37C/3 mins/speed 1 ½. MC on.
Add rest of ingredients to bowl and knead on Interval speed/4 mins.
Leave in bowl until double in size, about 1 hour. MC in.
Knock down dough, 30 secs/Interval speed.
Remove from bowl, form into rolls, place on a baking paper lined tray. Spray with water, cover and leave to rise to double. Preheat oven 210C.
Bake 20 mins.
Thermomix Pina COlada
150g sugar
500g ice
500g tin pinapple in juice (I just used a 440g tin)
1 tin coconut milk
200g rum (bacardi)
dessicated coconut to decorate glass.
Put sugar into TM jug and grind for 10 seconds, speed 10.
Scrape down, then add the ice and pineapple, and blitz for 1 minute, speed 10.
Add coconut milk and the rum, and mix 10 seconds, speed 3.
Wet the rims of glasses with water, and place upside down on the plate with coconut, for decoration.
The second jug I made, I put in 300g rum.......was slightly stonger, but very nice!
500g ice
500g tin pinapple in juice (I just used a 440g tin)
1 tin coconut milk
200g rum (bacardi)
dessicated coconut to decorate glass.
Put sugar into TM jug and grind for 10 seconds, speed 10.
Scrape down, then add the ice and pineapple, and blitz for 1 minute, speed 10.
Add coconut milk and the rum, and mix 10 seconds, speed 3.
Wet the rims of glasses with water, and place upside down on the plate with coconut, for decoration.
The second jug I made, I put in 300g rum.......was slightly stonger, but very nice!
Thermomix Orange Juice
Using the flesh of an orange, with 2 other pieces of fruit/ or straight orange.Add in 8 large ice cubes, and mix at speed 9, 1 minute.
Whilst blades are moving, add in 300ml of water through hole in lid, and mix that in for 10 seconds.
Whilst blades are moving, add in 300ml of water through hole in lid, and mix that in for 10 seconds.
Mashed Potatoes
1kg potatoes diced into 2cm cubes 250mls lite milk or full if you prefer, a little salt. Cook @ 100deg for 20min or so on Lowest speed . When cooked turn speed to 4 for approx 30sec add a dob of butter and a little milk if required. And salt & pepper
Thermomix Cleaning Tips
To get the meat from under the blades out, is lock in closed lid position, and press turbo.....it will all fly out.
After making bread dough, to make it easier to clean (after removing the dough) add extra flour to the TM and blitz it. It will stick to the dough residue and make it come away from the blades.
The trick to the risotto is to dish it out into the thermoserve bowl (insulated container), and leave for 5-10 minutes. Magically soaks up the liquid
After making bread dough, to make it easier to clean (after removing the dough) add extra flour to the TM and blitz it. It will stick to the dough residue and make it come away from the blades.
The trick to the risotto is to dish it out into the thermoserve bowl (insulated container), and leave for 5-10 minutes. Magically soaks up the liquid
Thermomix 5 Seed Bread
Ingredients
500g Bakers Flour
2 tsp dry Yeast
1 tsp Salt
50g Oats
30g Sesame Seeds
30gs Linseeds
30g Sunflower Seeds
30g Pumpkin Seeds
30g Poppy Seeds
30g Honey
30g Olive Oil
500g lukewarm Water
Method
Pre-heat oven to 200ºC.
Place all ingredients into TM bowl. Set dial to closed lid position and knead for
2½ minutes on Interval speed.
Scrape into 20cm square, greased baking dish. Sprinkle top with mixture of above seeds.
Set aside in warm place to rise for 25-30 minutes. Bake in oven for 40-45 minutes.
Allow to cool in tin before unmoulding and slicing.
500g Bakers Flour
2 tsp dry Yeast
1 tsp Salt
50g Oats
30g Sesame Seeds
30gs Linseeds
30g Sunflower Seeds
30g Pumpkin Seeds
30g Poppy Seeds
30g Honey
30g Olive Oil
500g lukewarm Water
Method
Pre-heat oven to 200ºC.
Place all ingredients into TM bowl. Set dial to closed lid position and knead for
2½ minutes on Interval speed.
Scrape into 20cm square, greased baking dish. Sprinkle top with mixture of above seeds.
Set aside in warm place to rise for 25-30 minutes. Bake in oven for 40-45 minutes.
Allow to cool in tin before unmoulding and slicing.
Thermomix - Cheese and Basil Knots
These bread rolls are lovely and look wonderful. The great thing is that they are so easy and quick to make!....
Ingredients
1 tsp granulated sugar
400 gm strong white flour
1 tsp salt
80 gm cheddar cheese
Small handful of fresh basil leaves
30 gm fresh yeast or 2 tsp instant yeast
200 gm warm water
50 gm olive oil
Method
Place first five ingredients into the bowl of the Thermomix. Chop cheese into the flour by pulsing with the Turbo button several times. Add remaining ingredients. Mix 6 - 20 seconds at Speed 3 until the dough has formed into a ball that begins to clean the sides of the bowl. If too dry, add a little more water (common with organic flours).
Knead 1½ minutes at the kneading setting. Tip Thermomix bowl upside down on greased baking tray. Loosen blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the baking tray. Pull any remaining bits of dough off the blades and out of the bowl. Form into 8 long sausages of dough and tie each one into a loose knot. Lightly oil the top of the knots. Cover with a clean tea towel and leave in a warm place to rise until doubled in size. On a folded tea towel or chef's pad on top of the simmering plate of the Aga is a perfect place. A warm airing cupboard also works well.
Conventional Oven: Bake at 220°C approximately 15 minutes.
Ingredients
1 tsp granulated sugar
400 gm strong white flour
1 tsp salt
80 gm cheddar cheese
Small handful of fresh basil leaves
30 gm fresh yeast or 2 tsp instant yeast
200 gm warm water
50 gm olive oil
Method
Place first five ingredients into the bowl of the Thermomix. Chop cheese into the flour by pulsing with the Turbo button several times. Add remaining ingredients. Mix 6 - 20 seconds at Speed 3 until the dough has formed into a ball that begins to clean the sides of the bowl. If too dry, add a little more water (common with organic flours).
Knead 1½ minutes at the kneading setting. Tip Thermomix bowl upside down on greased baking tray. Loosen blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the baking tray. Pull any remaining bits of dough off the blades and out of the bowl. Form into 8 long sausages of dough and tie each one into a loose knot. Lightly oil the top of the knots. Cover with a clean tea towel and leave in a warm place to rise until doubled in size. On a folded tea towel or chef's pad on top of the simmering plate of the Aga is a perfect place. A warm airing cupboard also works well.
Conventional Oven: Bake at 220°C approximately 15 minutes.
Peeling Garlic in the Thermomix
Put 1 - 30 unpeeled cloves of garlic in the TM bowl, press reverse speed and set to speed 4 for 3 - 6 seconds. And your garlic is peeled.
If you don't want to pick out the garlic skins, just run a gentle cold tap into the TM bowl and let the garlic skins float up and out of the bowl."
A couple of the members, do this when they buy their bulbs of garlic, and then after skinning put into a snap lock bag and put in the freezer to take out when needed. apparently you can do a similar thing to onions and they will be peeled too, haven't tried that yet, but stay tuned..will post when I have.
If you don't want to pick out the garlic skins, just run a gentle cold tap into the TM bowl and let the garlic skins float up and out of the bowl."
A couple of the members, do this when they buy their bulbs of garlic, and then after skinning put into a snap lock bag and put in the freezer to take out when needed. apparently you can do a similar thing to onions and they will be peeled too, haven't tried that yet, but stay tuned..will post when I have.
Thermomix Banana Slice
00g sun dried bananas
100g sun dried apples
100g whole almonds (soaked and dehydrated)
100g hazelnuts (soaked and dehydrated)
100g rolled oats
30g shredded coconut
3 tbsp apple or pear juice concentrate
Juice 1 lime
Pinch sea salt
Method
Place fruit, nuts, oats and coconut into TM bowl and chop for 20 seconds on speed 7-8. The mix should resemble breadcrumbs.
Add remaining ingredients and blend for 1 minute on speed 9 until mixture starts to become sticky. Blend for a further 30 seconds on speed 9 if necessary.
Press into 20cm square baking tin and sprinkle with additional shredded coconut. Use the MC to compress the mixture. Refrigerate and cut into squares to serve.
100g sun dried apples
100g whole almonds (soaked and dehydrated)
100g hazelnuts (soaked and dehydrated)
100g rolled oats
30g shredded coconut
3 tbsp apple or pear juice concentrate
Juice 1 lime
Pinch sea salt
Method
Place fruit, nuts, oats and coconut into TM bowl and chop for 20 seconds on speed 7-8. The mix should resemble breadcrumbs.
Add remaining ingredients and blend for 1 minute on speed 9 until mixture starts to become sticky. Blend for a further 30 seconds on speed 9 if necessary.
Press into 20cm square baking tin and sprinkle with additional shredded coconut. Use the MC to compress the mixture. Refrigerate and cut into squares to serve.
Thermomix - Pancake Mixture
This mixture can be kept in the pantry for up to 6 months. It's advisable to make a label with the instructions for the final mix.
600g plain flour
50g baking powder
50g castor sugar
2 tsp bi-carb soda
1 tsp salt
Blend in the TMX bowl for about 5 seconds on speed 5. Store in jar.
To make pancakes or pikelets:
To 1 cup dry mix add:
1 cup milk
1 egg
1 Tbsp melted butter
Cook as normal. These are really fluffy and light. Add chopped bananas, dates & orange rind or anything you fancy for a variation.
600g plain flour
50g baking powder
50g castor sugar
2 tsp bi-carb soda
1 tsp salt
Blend in the TMX bowl for about 5 seconds on speed 5. Store in jar.
To make pancakes or pikelets:
To 1 cup dry mix add:
1 cup milk
1 egg
1 Tbsp melted butter
Cook as normal. These are really fluffy and light. Add chopped bananas, dates & orange rind or anything you fancy for a variation.
Easy Apple Teacake
Butter (60g)
Milk (200g)
Egg (1)
Vanilla Essence (half teaspoon)
SR flour (190g)
Raw Sugar (100g)
Pinch Salt
2 medium apples peeled and thinly sliced (preferably cooking apples or golden dels)
Cinnamon and sugar (for sprinkling on top of cake)
Preheat oven to moderate and grease and flour your cake tin (I use a 20cm ring tin).
Melt butter in tmx bowl for 2 mins, 90 degrees, speed 1.
Add milk, vanilla essence and egg. Mix for 5 seconds on speed 7.
Add flour, sugar and salt. Mix for 10 seconds, speed 5.
Tip batter into tin and poke apple slices into batter (doesn’t matter if bits stick out). I do a fan shape around the tin.
Sprinkle with sugar and cinnamon. Bake for 30-35 minutes.
Serve by itself, or with whipped cream and/or custard. Enjoy
Milk (200g)
Egg (1)
Vanilla Essence (half teaspoon)
SR flour (190g)
Raw Sugar (100g)
Pinch Salt
2 medium apples peeled and thinly sliced (preferably cooking apples or golden dels)
Cinnamon and sugar (for sprinkling on top of cake)
Preheat oven to moderate and grease and flour your cake tin (I use a 20cm ring tin).
Melt butter in tmx bowl for 2 mins, 90 degrees, speed 1.
Add milk, vanilla essence and egg. Mix for 5 seconds on speed 7.
Add flour, sugar and salt. Mix for 10 seconds, speed 5.
Tip batter into tin and poke apple slices into batter (doesn’t matter if bits stick out). I do a fan shape around the tin.
Sprinkle with sugar and cinnamon. Bake for 30-35 minutes.
Serve by itself, or with whipped cream and/or custard. Enjoy
Thermomix Date & Apple Spice Cake
50g plain flour
2 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
¼ tsp ground cloves
200g brown sugar
110g caster sugar (remove next time I don’t think it’s needed)
250g unsalted butter, softened
3 free range eggs
1 tsp vanilla extract
3 small green apples (130g each), peeled, cored, cut into quarters
125g walnuts or pecans, ( I used pecans)
2 tsp grated fresh ginger
160g pitted fresh or dried dates
Icing sugar to dust
Butterscotch sauce
180g dark brown sugar
180g pure thin cream (I used thickened cream)
150g unsalted butter, cubed
Preheat oven 180 C, fan off. Grease a 25cm Bundt pan or 23cm springform cake pan, then dust the pan with extra flour, shaking out the excess.
Add flour, baking powder, dry spices and ½ tsp salt to TM bowl. Turbo once or twice to combine. Remove from bowl.
Place nuts into TM bowl and chop 2 secs/speed 7, remove to a separate bowl.
Place apples into TM bowl, chop 2-3 secs/speed 5. Remove and add to nuts.
Place dates into TM bowl, chop 6 secs/speed 7, then turbo 2-3 times until chopped enough. Remove from bowl and add to nuts and apples. (I keep my dates in the fridge, so they are a little more firm than if kept in the pantry).
To TM bowl, add the sugar, butter, eggs, vanilla and reserved flour.
Mix 1 ½ mins/speed 2-3. Scrape sides of bowl, then mix further 30 secs/speed 3 until pale and smooth.
Stir the apples, nuts, dates and grated ginger in the reserved bowl until combined, then add to TM bowl.
Mix for 1 min/Reverse + speed 4 ½. Then again for 30 secs /Reverse + speed 4 ½ or until combined.
Spoon into the cake pan and smooth the top. Place into the oven and then clean the TM bowl.
Bake for 1 – 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
If the top of the cake is browning too quickly, cover loosely with foil. (this didn’t happen with me).
Remove the cake from the oven and place the pan on a wire rack to cool for 10 mins. Turn out the cake onto the wire rack to cool.
Butterscotch Sauce
Place all ingredients into TM bowl. Cook 80°C/8 mins/speed 3 – 4. MC on an angle.
When cake is cold, dust with icing sugar.
Serve with some of the butterscotch sauce drizzled over each slice.
2 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
¼ tsp ground cloves
200g brown sugar
110g caster sugar (remove next time I don’t think it’s needed)
250g unsalted butter, softened
3 free range eggs
1 tsp vanilla extract
3 small green apples (130g each), peeled, cored, cut into quarters
125g walnuts or pecans, ( I used pecans)
2 tsp grated fresh ginger
160g pitted fresh or dried dates
Icing sugar to dust
Butterscotch sauce
180g dark brown sugar
180g pure thin cream (I used thickened cream)
150g unsalted butter, cubed
Preheat oven 180 C, fan off. Grease a 25cm Bundt pan or 23cm springform cake pan, then dust the pan with extra flour, shaking out the excess.
Add flour, baking powder, dry spices and ½ tsp salt to TM bowl. Turbo once or twice to combine. Remove from bowl.
Place nuts into TM bowl and chop 2 secs/speed 7, remove to a separate bowl.
Place apples into TM bowl, chop 2-3 secs/speed 5. Remove and add to nuts.
Place dates into TM bowl, chop 6 secs/speed 7, then turbo 2-3 times until chopped enough. Remove from bowl and add to nuts and apples. (I keep my dates in the fridge, so they are a little more firm than if kept in the pantry).
To TM bowl, add the sugar, butter, eggs, vanilla and reserved flour.
Mix 1 ½ mins/speed 2-3. Scrape sides of bowl, then mix further 30 secs/speed 3 until pale and smooth.
Stir the apples, nuts, dates and grated ginger in the reserved bowl until combined, then add to TM bowl.
Mix for 1 min/Reverse + speed 4 ½. Then again for 30 secs /Reverse + speed 4 ½ or until combined.
Spoon into the cake pan and smooth the top. Place into the oven and then clean the TM bowl.
Bake for 1 – 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
If the top of the cake is browning too quickly, cover loosely with foil. (this didn’t happen with me).
Remove the cake from the oven and place the pan on a wire rack to cool for 10 mins. Turn out the cake onto the wire rack to cool.
Butterscotch Sauce
Place all ingredients into TM bowl. Cook 80°C/8 mins/speed 3 – 4. MC on an angle.
When cake is cold, dust with icing sugar.
Serve with some of the butterscotch sauce drizzled over each slice.
Thermomix Swiss Almond and Carrot Cake
Ingredients
300 g flaked or whole almonds, blanched and skins removed
300 g granulated sugar
thinly peeled skin of one lemon
300 g carrots, peeled and cut into chunks
4 eggs
80 g flour
2 tsp baking powder
¼ tsp salt
Method
1. Weigh almonds into the Thermomix bowl. Grind 15 seconds at Speed 10. Whole almonds may
need a further 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 until you 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
Bake O Glide or greaseproof paper.
6. Bake at 180°C/ 350°F/ gas mark 4 for 40 – 50 minutes.
7. Aga Ovens: 3 and 4 Oven Agas: Bake on the shelf on the bottom set of runners of the Baking
8. Oven for 45 – 60 minutes until cake springs back when pressed lightly with a fingertip. 2 Oven
Agas: Bake on the shelf on the bottom set of runners of the Roasting Oven with the cold plain
shelf placed 2 sets of runners above the top of the tin. Bake for 30 – 35 minutes until cake
springs back when pressed lightly with a fingertip.
Janie's Tip:
Note: Continental Europeans love sweet things, and if you wish, you may grind 200 g granulated
sugar 30 seconds/Speed 10, then add 2 to 3 Tbsp lemon juice to make a sugar glaze to drizzle over
the cooled cake. I personally find this too sweet, but the original recipe includes it
300 g flaked or whole almonds, blanched and skins removed
300 g granulated sugar
thinly peeled skin of one lemon
300 g carrots, peeled and cut into chunks
4 eggs
80 g flour
2 tsp baking powder
¼ tsp salt
Method
1. Weigh almonds into the Thermomix bowl. Grind 15 seconds at Speed 10. Whole almonds may
need a further 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 until you 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
Bake O Glide or greaseproof paper.
6. Bake at 180°C/ 350°F/ gas mark 4 for 40 – 50 minutes.
7. Aga Ovens: 3 and 4 Oven Agas: Bake on the shelf on the bottom set of runners of the Baking
8. Oven for 45 – 60 minutes until cake springs back when pressed lightly with a fingertip. 2 Oven
Agas: Bake on the shelf on the bottom set of runners of the Roasting Oven with the cold plain
shelf placed 2 sets of runners above the top of the tin. Bake for 30 – 35 minutes until cake
springs back when pressed lightly with a fingertip.
Janie's Tip:
Note: Continental Europeans love sweet things, and if you wish, you may grind 200 g granulated
sugar 30 seconds/Speed 10, then add 2 to 3 Tbsp lemon juice to make a sugar glaze to drizzle over
the cooled cake. I personally find this too sweet, but the original recipe includes it
Thermomix Chocolate Icecream
20g thickened cream
150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa,
1 tsp vanilla extract
2 egg yolks
75g caster sugar
Place the choc in the TM bowl and grate for 5 secs/speed 8. Use spatula to scrape down sides of bowl.
Add cream and melt for 2 mins/50°C/speed 3.
Add butterfly and weigh in sugar. Add vanilla then program 2 mins/speed 4 and with blades turning, add yolks one at a time through the hole in the lid. Leave MC off.
Pour into a jug (I used a big glass jug to speed chilling) and refrigerate for 40 - 60 mins, or until cold but not set firm. (give it a swirl now and then)
With the ice cream maker turned on. Pour the mixture into the bowl. Churn for 25 mins or until the mix is rising up onto the paddle.
Remove from the bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze over night for a firm consistency.
Remove from the freezer and stand for 5 mins before scooping and serving.
150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa,
1 tsp vanilla extract
2 egg yolks
75g caster sugar
Place the choc in the TM bowl and grate for 5 secs/speed 8. Use spatula to scrape down sides of bowl.
Add cream and melt for 2 mins/50°C/speed 3.
Add butterfly and weigh in sugar. Add vanilla then program 2 mins/speed 4 and with blades turning, add yolks one at a time through the hole in the lid. Leave MC off.
Pour into a jug (I used a big glass jug to speed chilling) and refrigerate for 40 - 60 mins, or until cold but not set firm. (give it a swirl now and then)
With the ice cream maker turned on. Pour the mixture into the bowl. Churn for 25 mins or until the mix is rising up onto the paddle.
Remove from the bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze over night for a firm consistency.
Remove from the freezer and stand for 5 mins before scooping and serving.
Thermomix Dried Apricot Icecream
250g dried apricots
500g water
1/2 cup raw sugar (I didn't add this to the apricots and water, and it was sweet enough with the other sugar below.)
230g thickened cream
110g pouring cream
120g milk
100g raw sugar
1 tsp vanilla essence
Place the apricots and water (and 1/2 cup of sugar if adding) into the TM bowl. Cook on Varoma temp/15 minutes + speed 1.
Puree apricots 4 seconds/speed 6. Set aside to cool.
Place all ingredients, including the cooled apricots, into the TM bowl.
Mix for about 10 seconds/speed 6. *
Place into a shallow container and put in the freezer.
When icecream is just beginning to set around the edges (about 2 hours) remove and break up into the bowl.
Mix 20 seconds speed 9, then 10 seconds on speed 4. (may need the spatula)
* At thiis stage, I poured into a big jug, covered with a lid and put in the fridge overnight to chill. The following morning I churned in my ice cream machine, then put in the freezer to firm up.
500g water
1/2 cup raw sugar (I didn't add this to the apricots and water, and it was sweet enough with the other sugar below.)
230g thickened cream
110g pouring cream
120g milk
100g raw sugar
1 tsp vanilla essence
Place the apricots and water (and 1/2 cup of sugar if adding) into the TM bowl. Cook on Varoma temp/15 minutes + speed 1.
Puree apricots 4 seconds/speed 6. Set aside to cool.
Place all ingredients, including the cooled apricots, into the TM bowl.
Mix for about 10 seconds/speed 6. *
Place into a shallow container and put in the freezer.
When icecream is just beginning to set around the edges (about 2 hours) remove and break up into the bowl.
Mix 20 seconds speed 9, then 10 seconds on speed 4. (may need the spatula)
* At thiis stage, I poured into a big jug, covered with a lid and put in the fridge overnight to chill. The following morning I churned in my ice cream machine, then put in the freezer to firm up.
THermomix Lamb Curry
1 kg boneless lamb shoulder ( cut into 3 cm cubes)
1 tablespoon ghee or oil
1 large onion
2 cloves garlic
2 green chillies
1 tablespoon grated fresh ginger
1 & 1/2 tsps tumeric
1 tsp ground cumin
1 tbls ground coriander
1/2 tsp chilli powder
1 tsp salt
400g can chopped tomatoes
1 cup (250 ml) coconut milk
Place onion, garlic, ginger & green chilli's in TM bowl and chop for 5 seconds on speed 7
Add oil and cook for 2 minutes on 100 deg speed 1
Add the spices and continue cooking for 1 minute
Add undrained tomatoes, salt & lamb and cook for 1 & 1/2 to 2 hours at 100 deg reverse + speed soft. ( timer only goes for 1 hour, so you will have to reset - you will need that long for shoulder, but beleive me it is worth it).!
Add coconut milk and continue cooking with MC off for 5 minutes at 100 deg reverse + speed soft or until sauce has thickened slightly.
Do not be tempted to add any other liquid, the tomatoes are enough, it may not seem so when you first add the lamb, but you will see as the cooking process goes on.
1 tablespoon ghee or oil
1 large onion
2 cloves garlic
2 green chillies
1 tablespoon grated fresh ginger
1 & 1/2 tsps tumeric
1 tsp ground cumin
1 tbls ground coriander
1/2 tsp chilli powder
1 tsp salt
400g can chopped tomatoes
1 cup (250 ml) coconut milk
Place onion, garlic, ginger & green chilli's in TM bowl and chop for 5 seconds on speed 7
Add oil and cook for 2 minutes on 100 deg speed 1
Add the spices and continue cooking for 1 minute
Add undrained tomatoes, salt & lamb and cook for 1 & 1/2 to 2 hours at 100 deg reverse + speed soft. ( timer only goes for 1 hour, so you will have to reset - you will need that long for shoulder, but beleive me it is worth it).!
Add coconut milk and continue cooking with MC off for 5 minutes at 100 deg reverse + speed soft or until sauce has thickened slightly.
Do not be tempted to add any other liquid, the tomatoes are enough, it may not seem so when you first add the lamb, but you will see as the cooking process goes on.
Thermomix Moroccan Lamb
1 onion, quartered
1 clove garlic
5g butter
400g lamb
2 tsp ground cumin
½ tsp ground cinnamon
400g can chickpeas, drained
150g water
100g dried dates
30g honey
30g tomato paste (I used the whole 50g pkt)
20g TM vegetable stock conc.
Juice of 1 lime/lemon
Place garlic and onion into TM bowl and chop for 5 seconds/speed 5.
Scrape down the sides and add the butter, chopped lamb (1.5 - 2cm cubes), cumin and cinnamon.
Cook 100°C/Reverse + speed 1/10 minutes.
Scrape down sides and add chickpeas, water, dates, honey, tomato paste, vegie stock and lemon/limejuice.
Cook 100°C/Reverse + speed 1/10 minutes.
Note: If you find it's a little too sweet, add more lemon/lime juice.
1 clove garlic
5g butter
400g lamb
2 tsp ground cumin
½ tsp ground cinnamon
400g can chickpeas, drained
150g water
100g dried dates
30g honey
30g tomato paste (I used the whole 50g pkt)
20g TM vegetable stock conc.
Juice of 1 lime/lemon
Place garlic and onion into TM bowl and chop for 5 seconds/speed 5.
Scrape down the sides and add the butter, chopped lamb (1.5 - 2cm cubes), cumin and cinnamon.
Cook 100°C/Reverse + speed 1/10 minutes.
Scrape down sides and add chickpeas, water, dates, honey, tomato paste, vegie stock and lemon/limejuice.
Cook 100°C/Reverse + speed 1/10 minutes.
Note: If you find it's a little too sweet, add more lemon/lime juice.
Thermomix Beef Enchiladas and Tortillas
2 tblsp olive oil
1-2 cloves garlic
1 medium onion, cut into quarters
1 long green chilli, cut into chunks
1 green capsicum, cut into chunks
2 tsp ground cumin
¼ tsp chilli powder (or to taste)
½ tsp sweet paprika
½ tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g bottle passata (pureed tomatoes)
1 tblsp olive oil, extra
500g premium beef mince
1 packet (eight) flour tortillas (or make your own)
1½ cups grated tasty cheese
Sour cream & cont parsley to serve
If making your own tortillas, make them first and put aside until needed.
Grate cheese if required, remove from bowl and put aside until needed.
Place onion, garlic, capsicum and chilli in TM bowl, and chop for 5 secs on speed 5.
Add oil and sauté for 10 mins/100°C/speed 2. MC off. Scrape down sides.
Add spices and cook further 3 mins/100°C/speed 1. MC off.
Add salt, sugar and passata, cook on 100°C/9 mins/speed 3 for a few seconds to combine, then turn down to speed 1. MC on. Remove from bowl.
Add extra oil to bowl, sauté for 3 mins/100°C/speed 1. MC on slant
Add mince and cook for 8 mins/Varoma temp/Reverse + speed 1. May need to initially have on speed 2 + reverse, to break up lumps in mince, then turn down to speed 1. MC off to allow steam to escape.
Add ¾ of enchilada sauce, stir reverse + speed 2 ½ / 1 min. MC on. Preheat oven 180°C.
Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm approx. ovenproof dish seam side down.
Spoon remaining tomato sauce over enchiladas and top with cheese. Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned. Serve with sour cream and coriander/parsley.
TORTILLAS
320g plain flour
1 tsp salt
3 tblsp olive oil
1 tsp baking powder
180g water (warm)
Put all ingredients into TM bowl.
Mix for 10 seconds on speed 7 to combine. Set to locked position and knead for 3 minutes.
Leave dough in bowl for 30 mins to rest.
Divide dough into 12 pieces and roll each flat into rounds.
Fry in lightly oiled hot frying pan until they start to brown. Turn them over and cook other side.
1-2 cloves garlic
1 medium onion, cut into quarters
1 long green chilli, cut into chunks
1 green capsicum, cut into chunks
2 tsp ground cumin
¼ tsp chilli powder (or to taste)
½ tsp sweet paprika
½ tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g bottle passata (pureed tomatoes)
1 tblsp olive oil, extra
500g premium beef mince
1 packet (eight) flour tortillas (or make your own)
1½ cups grated tasty cheese
Sour cream & cont parsley to serve
If making your own tortillas, make them first and put aside until needed.
Grate cheese if required, remove from bowl and put aside until needed.
Place onion, garlic, capsicum and chilli in TM bowl, and chop for 5 secs on speed 5.
Add oil and sauté for 10 mins/100°C/speed 2. MC off. Scrape down sides.
Add spices and cook further 3 mins/100°C/speed 1. MC off.
Add salt, sugar and passata, cook on 100°C/9 mins/speed 3 for a few seconds to combine, then turn down to speed 1. MC on. Remove from bowl.
Add extra oil to bowl, sauté for 3 mins/100°C/speed 1. MC on slant
Add mince and cook for 8 mins/Varoma temp/Reverse + speed 1. May need to initially have on speed 2 + reverse, to break up lumps in mince, then turn down to speed 1. MC off to allow steam to escape.
Add ¾ of enchilada sauce, stir reverse + speed 2 ½ / 1 min. MC on. Preheat oven 180°C.
Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm approx. ovenproof dish seam side down.
Spoon remaining tomato sauce over enchiladas and top with cheese. Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned. Serve with sour cream and coriander/parsley.
TORTILLAS
320g plain flour
1 tsp salt
3 tblsp olive oil
1 tsp baking powder
180g water (warm)
Put all ingredients into TM bowl.
Mix for 10 seconds on speed 7 to combine. Set to locked position and knead for 3 minutes.
Leave dough in bowl for 30 mins to rest.
Divide dough into 12 pieces and roll each flat into rounds.
Fry in lightly oiled hot frying pan until they start to brown. Turn them over and cook other side.
Thermomix Hot Cross Buns
250g cold milk
70g butter, cubed
500g baker’s flour
2 tsp improver
1 tsp salt
45g sugar
1 egg
1 tblsp instant dry yeast
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
170g sultanas
Place milk into TM bowl and heat for 1 min 30 secs/90C/speed 1.
Place remaining ingredients into the bowl in the order of ingredients, (except the fruit), as putting the butter in the warm milk will help to soften it. Don’t add the fruit yet or it will be mushed up.
Mix for 6 sec/speed 7.
Set dial to closed lid position and knead for 2 ½ mins/interval setting.
Add the fruit through opening in the lid for the final minute of kneading.
Put in a warm place to prove for 1-1 ½ hours. Dough should approximately double in size.
Grease a baking tray with sides of approx 2 inches deep.
Roll dough into 2 sausage shapes using a pastry cutter to cut each shape into 6.
Place buns close together on tray, cover and let prove for a further 10-15 minutes. Preheat oven 220°C
Pipe with crosses and bake for 10-15 mins until a golden colour. Remove from oven and brush with glaze immediately. Put onto a wire rack to cool slightly. Cut in half and butter.
Piping Mixture
¼ cup plain flour
1 tsp icing sugar
2 tblsp cold water
Place all ingredients into a small bowl and mix to a stiff paste. Spoon into a small zip lock bag, snip the very corner off one of the corners,(very tiny cut) and pipe the crosses onto the buns.
Glaze
1 tblsp boiling water
1 tblsp sugar
Place both ingredients into a small cup and stir/whisk until sugar has melted.
Brush tops of buns.
70g butter, cubed
500g baker’s flour
2 tsp improver
1 tsp salt
45g sugar
1 egg
1 tblsp instant dry yeast
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
170g sultanas
Place milk into TM bowl and heat for 1 min 30 secs/90C/speed 1.
Place remaining ingredients into the bowl in the order of ingredients, (except the fruit), as putting the butter in the warm milk will help to soften it. Don’t add the fruit yet or it will be mushed up.
Mix for 6 sec/speed 7.
Set dial to closed lid position and knead for 2 ½ mins/interval setting.
Add the fruit through opening in the lid for the final minute of kneading.
Put in a warm place to prove for 1-1 ½ hours. Dough should approximately double in size.
Grease a baking tray with sides of approx 2 inches deep.
Roll dough into 2 sausage shapes using a pastry cutter to cut each shape into 6.
Place buns close together on tray, cover and let prove for a further 10-15 minutes. Preheat oven 220°C
Pipe with crosses and bake for 10-15 mins until a golden colour. Remove from oven and brush with glaze immediately. Put onto a wire rack to cool slightly. Cut in half and butter.
Piping Mixture
¼ cup plain flour
1 tsp icing sugar
2 tblsp cold water
Place all ingredients into a small bowl and mix to a stiff paste. Spoon into a small zip lock bag, snip the very corner off one of the corners,(very tiny cut) and pipe the crosses onto the buns.
Glaze
1 tblsp boiling water
1 tblsp sugar
Place both ingredients into a small cup and stir/whisk until sugar has melted.
Brush tops of buns.
Thermomix Cheese & Bacon Rolls
g sachet dry yeast (I used a defiance 8g sachet)
2 tsp caster sugar
280g warm water
480g bread flour (I used wallaby baker's flour)
1 tsp sea salt
1 tblsp good olive oil
200g rindless bacon finely chopped
1 1/3 cups grated tasty cheese
1 egg lightly beaten
..........................................................................................
Place yeast, sugar and warm water into TM jug, mix 20 secs - speed 4. Stand in a warm place for 10 mins, or until frothy.
Place jug back in TM, then add salt, flour and oil, and mix 5 secs - speed 7 to combine.
Set dial to closed lid position, and set for 1 minute 30 secs on interval speed.
Wrap in TM bread mat, or place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour, or until doubled in size. (I placed it in my warm car, and it was ready in 30 minutes).
Using your fist, punch dough down. Knead until smooth.
Grease two large baking trays (I used olive oil spray - made the bases nice and crunchy). Divide dough into 8 even portions. Roll each portion into a 10cm x 12cm oval shape. Place ovals, 5cm apart on a prepared trays.
Cover with lightly greased cling wrap (used olive spray again). Set aside in a warm place for 30-40 minutes or until dough has almost doubled in size.
Pre-heat oven 200c normal, or 180c fan force (preferred). Once ovals have risen, brush with whisked egg, and sprinkle with the cheese then bacon pieces.
Bake for 20 minutes.
2 tsp caster sugar
280g warm water
480g bread flour (I used wallaby baker's flour)
1 tsp sea salt
1 tblsp good olive oil
200g rindless bacon finely chopped
1 1/3 cups grated tasty cheese
1 egg lightly beaten
..........................................................................................
Place yeast, sugar and warm water into TM jug, mix 20 secs - speed 4. Stand in a warm place for 10 mins, or until frothy.
Place jug back in TM, then add salt, flour and oil, and mix 5 secs - speed 7 to combine.
Set dial to closed lid position, and set for 1 minute 30 secs on interval speed.
Wrap in TM bread mat, or place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour, or until doubled in size. (I placed it in my warm car, and it was ready in 30 minutes).
Using your fist, punch dough down. Knead until smooth.
Grease two large baking trays (I used olive oil spray - made the bases nice and crunchy). Divide dough into 8 even portions. Roll each portion into a 10cm x 12cm oval shape. Place ovals, 5cm apart on a prepared trays.
Cover with lightly greased cling wrap (used olive spray again). Set aside in a warm place for 30-40 minutes or until dough has almost doubled in size.
Pre-heat oven 200c normal, or 180c fan force (preferred). Once ovals have risen, brush with whisked egg, and sprinkle with the cheese then bacon pieces.
Bake for 20 minutes.
Thermomix Custard & Almond Scrolls
gredients
1 quantity of brioche dough from EDC
1 quantity of custard from EDC-cooled
1 tablespoon brown or raw sugar
1/4 cup flaked almonds
Method
After the brioche dough has risen, punch it down and shape into a rectangle. Let it rest for a few minutes.
Roll out to approximately 40cm by 30cm.
Spread cooled custard over the dough.
Sprinkle with brown sugar and flaked almonds.
Roll up from the long side.
Cut into 12-18 scrolls, depending on the thickness you want.
Turn oven onto 1800 and when it reaches temperature cook scrolls for 15-20 minutes.
If you wish you could sprinkle a little cinnamon sugar over the top before baking.
Tips
The first lot I made only 12 but they were quite thick. The raw scrolls are rather hard to handle as they are slippery from the custard. By only turning the oven on when it's required you give the scrolls a little time to rise again.
1 quantity of brioche dough from EDC
1 quantity of custard from EDC-cooled
1 tablespoon brown or raw sugar
1/4 cup flaked almonds
Method
After the brioche dough has risen, punch it down and shape into a rectangle. Let it rest for a few minutes.
Roll out to approximately 40cm by 30cm.
Spread cooled custard over the dough.
Sprinkle with brown sugar and flaked almonds.
Roll up from the long side.
Cut into 12-18 scrolls, depending on the thickness you want.
Turn oven onto 1800 and when it reaches temperature cook scrolls for 15-20 minutes.
If you wish you could sprinkle a little cinnamon sugar over the top before baking.
Tips
The first lot I made only 12 but they were quite thick. The raw scrolls are rather hard to handle as they are slippery from the custard. By only turning the oven on when it's required you give the scrolls a little time to rise again.
Thermomix Cinnamon Scrolls
620g plain flour
2 tsp dried yeast
240g milk (I used reduced fat)
75g raw sugar
80g butter
1 tsp sea salt
2 lightly beaten eggs
melted butter for basting
TOPPING
80g brown sugar
80g butter
50g pure maple syrup
45g walnuts or pecans (I used pecans)
100g raw sugar
3 tsp ground cinnamon
Place milk, sugar, butter and salt in TM bowl. Heat on 37°C/2-3 mins/speed 2, or until butter has just melted. Allow to cool for a couple of mins if too warm.
Add flour, eggs and yeast to mix and combine on speed 3 - 4/20 secs. Then 15 secs/speed 2.
On closed lid position/knead for 2 ½ mins. Remove to a lightly oiled bowl, cover in clingwrap and put in a warm place until doubled in size. Prepare topping.
Topping
Place whole nuts in TM bowl and chop 1 second/speed 7.(certainly pecans wouldn’t want any more than this, not sure about walnuts). Remove from the bowl and put aside. (Don’t worry about getting every speck out of the bowl as they will be mixing with the next step anyway).
Place brown sugar, butter and maple syrup into TM bowl. Cook for 1 min/80°C/speed 4 or until melted. Spread over the base of a 30x25cm pan. (you will be putting the dough on top to bake)
If wanting to make some to freeze, divide the syrup between 3 x 20cm square tins and sprinkle the nuts over each lot.
Sprinkle the chopped nuts evenly over sugar syrup and set aside. Mix together raw sugar and cinnamon and set aside
Once dough is ready, divide the mixture into two and roll out into ovals of approximately 50 x 35cm.
Brush the surface of the dough with melted butter.
Sprinkle half the cinnamon mixture evenly on each of the dough ovals. Brush around the edge of the dough with more of the melted butter to help stick together.
Roll up dough lengthwise, seal the long edge and then slice into 4cm wide pieces.
Place the rolls on their cut sides in the pan(or pans if some are going into the freezer), lined with topping mix. Cover pan with a clean tea towel, place in a warm spot and leave to rise until nearly doubled in size ( about 40 mins) Preheat the oven to 180C (160C if fan forced).
Place cinnamon rolls into oven and bake for 30mins (22 ½ if fan forced). I finished off under the grill for a min or so to brown off a little more.
If freezing:
Place 4 of the rolls into each tin, cover lightly with a teatowel and allow to rise until doubled in size.
Cover with oiled clingwrap and cover again.
Place in freezer and when required, remove straight to a preheated oven and bake.
2 tsp dried yeast
240g milk (I used reduced fat)
75g raw sugar
80g butter
1 tsp sea salt
2 lightly beaten eggs
melted butter for basting
TOPPING
80g brown sugar
80g butter
50g pure maple syrup
45g walnuts or pecans (I used pecans)
100g raw sugar
3 tsp ground cinnamon
Place milk, sugar, butter and salt in TM bowl. Heat on 37°C/2-3 mins/speed 2, or until butter has just melted. Allow to cool for a couple of mins if too warm.
Add flour, eggs and yeast to mix and combine on speed 3 - 4/20 secs. Then 15 secs/speed 2.
On closed lid position/knead for 2 ½ mins. Remove to a lightly oiled bowl, cover in clingwrap and put in a warm place until doubled in size. Prepare topping.
Topping
Place whole nuts in TM bowl and chop 1 second/speed 7.(certainly pecans wouldn’t want any more than this, not sure about walnuts). Remove from the bowl and put aside. (Don’t worry about getting every speck out of the bowl as they will be mixing with the next step anyway).
Place brown sugar, butter and maple syrup into TM bowl. Cook for 1 min/80°C/speed 4 or until melted. Spread over the base of a 30x25cm pan. (you will be putting the dough on top to bake)
If wanting to make some to freeze, divide the syrup between 3 x 20cm square tins and sprinkle the nuts over each lot.
Sprinkle the chopped nuts evenly over sugar syrup and set aside. Mix together raw sugar and cinnamon and set aside
Once dough is ready, divide the mixture into two and roll out into ovals of approximately 50 x 35cm.
Brush the surface of the dough with melted butter.
Sprinkle half the cinnamon mixture evenly on each of the dough ovals. Brush around the edge of the dough with more of the melted butter to help stick together.
Roll up dough lengthwise, seal the long edge and then slice into 4cm wide pieces.
Place the rolls on their cut sides in the pan(or pans if some are going into the freezer), lined with topping mix. Cover pan with a clean tea towel, place in a warm spot and leave to rise until nearly doubled in size ( about 40 mins) Preheat the oven to 180C (160C if fan forced).
Place cinnamon rolls into oven and bake for 30mins (22 ½ if fan forced). I finished off under the grill for a min or so to brown off a little more.
If freezing:
Place 4 of the rolls into each tin, cover lightly with a teatowel and allow to rise until doubled in size.
Cover with oiled clingwrap and cover again.
Place in freezer and when required, remove straight to a preheated oven and bake.
Thermomix - Pear and Blueberry Cake
5g butter, softened
150g caster sugar
1 egg
160g SR flour
85g buttermilk
450g can pear halves, drained and syrup reserved*
2 cups frozen blueberries*
icing sugar to dust
Preheat oven 180°C. Grease 20cm deep round cake pan (I used a spring form tin.) Line base with baking paper.
Place butter into TM bowl and mix for 5 secs speed 5. Scrape down sides of bowl.
Add sugar and mix to combine for 15 secs/speed 5.
Scrape down sides of bowl and mix again for 5 seconds/speed 5. Scrape bowl.
Add egg and mix approx 10 secs/speed 5. Scrape bowl, then again for 15 secs/speed 5, scrape down.
Add flour and buttermilk and blend for 20 secs/speed 5. Scrape down then 7secs/speed 5.
Pour/scrape into pan.
Cut 4 of the halved pears into quarters lengthwise and arrange on top of the batter, then sprinkle a good amount of blueberries over the surface.
Bake in the oven for approx 45 mins**. Clean TM bowl.
Stand cake for 5 mins then turn onto wire rack/undo collar from springform tin if using. Allow to cool slightly.
Place remaining berries, pears and reserved syrup into a clean TM bowl. Process until smooth.
Dust warm cake with icing sugar and pour a little of the sauce over each slice.
*I could only get a 800g tin and so used 4 halved pears sliced up for the top and a couple for the sauce.
Didn’t measure the blueberries, took a good couple of handfuls out of the frozen pack, same when I made the sauce.
**took longer than 45 mins, but can’t be more precise as I was cooking tea at the same time and didn’t keep an eye on the time.
150g caster sugar
1 egg
160g SR flour
85g buttermilk
450g can pear halves, drained and syrup reserved*
2 cups frozen blueberries*
icing sugar to dust
Preheat oven 180°C. Grease 20cm deep round cake pan (I used a spring form tin.) Line base with baking paper.
Place butter into TM bowl and mix for 5 secs speed 5. Scrape down sides of bowl.
Add sugar and mix to combine for 15 secs/speed 5.
Scrape down sides of bowl and mix again for 5 seconds/speed 5. Scrape bowl.
Add egg and mix approx 10 secs/speed 5. Scrape bowl, then again for 15 secs/speed 5, scrape down.
Add flour and buttermilk and blend for 20 secs/speed 5. Scrape down then 7secs/speed 5.
Pour/scrape into pan.
Cut 4 of the halved pears into quarters lengthwise and arrange on top of the batter, then sprinkle a good amount of blueberries over the surface.
Bake in the oven for approx 45 mins**. Clean TM bowl.
Stand cake for 5 mins then turn onto wire rack/undo collar from springform tin if using. Allow to cool slightly.
Place remaining berries, pears and reserved syrup into a clean TM bowl. Process until smooth.
Dust warm cake with icing sugar and pour a little of the sauce over each slice.
*I could only get a 800g tin and so used 4 halved pears sliced up for the top and a couple for the sauce.
Didn’t measure the blueberries, took a good couple of handfuls out of the frozen pack, same when I made the sauce.
**took longer than 45 mins, but can’t be more precise as I was cooking tea at the same time and didn’t keep an eye on the time.
Olive Foccacia
500 g strong white flour
1.5 tablespoons of instant dried yeast
1 heaped tablespoon salt
300 ml warm water
5 tablespoons olive oil, plus more for greasing
2 tablespoons of olive oil mixed with some dried or fresh herbs (oregano or parsley) for brushing over it
Black olives (try and use pitted so that your guests don’t choke!)-as many as you want to cover your bread, I used 150g unpitted black olives
Salt, preferably Maldon, for sprinkling
1 baking sheet with small sides lined (I used a 22x31cms baking tray with 2cms sides)
1. Combine the flour, yeast and salt in a bowl. Pour warm water into a measuring jug and stir in the olive oil. Mix the liquid with the dry ingredients to make a soft but firm dough, adding more liquid as needed and either turn this out onto a surface and knead by hand or keep it in the bowl and use a mixer fitted with the dough gook and knead until smooth, supple and full of elastic. Form into a ball, oil up the bowl and turn the dough in it so it’s lightly oiled all over. Cover with cling film or teatowel and leave to rise for an hour or so until doubled in size.
2. When the dough has risen, punch it down and leave it to rest for 10 minutes. Roll out into a rectangular shape using a rolling pin or your hands and push it until it reaches the edges. Cover with a teatowel, and leave to prove and get puffy for about 25 minutes. Preheat the oven to 190C/gas mark 5
3. Poke your fingers all over the bread to dimple it, then brush it with the extra oil and herb mixture all over it. Stud the bread with olives all over. Bake in the oven for 20 minutes, or until the bread is cooked – becoming golden in parts. Whip out of the oven and drizzle over a generous amount of good extra virgin olive oil. Sprinkle over some salt and eat with pleasure.
1.5 tablespoons of instant dried yeast
1 heaped tablespoon salt
300 ml warm water
5 tablespoons olive oil, plus more for greasing
2 tablespoons of olive oil mixed with some dried or fresh herbs (oregano or parsley) for brushing over it
Black olives (try and use pitted so that your guests don’t choke!)-as many as you want to cover your bread, I used 150g unpitted black olives
Salt, preferably Maldon, for sprinkling
1 baking sheet with small sides lined (I used a 22x31cms baking tray with 2cms sides)
1. Combine the flour, yeast and salt in a bowl. Pour warm water into a measuring jug and stir in the olive oil. Mix the liquid with the dry ingredients to make a soft but firm dough, adding more liquid as needed and either turn this out onto a surface and knead by hand or keep it in the bowl and use a mixer fitted with the dough gook and knead until smooth, supple and full of elastic. Form into a ball, oil up the bowl and turn the dough in it so it’s lightly oiled all over. Cover with cling film or teatowel and leave to rise for an hour or so until doubled in size.
2. When the dough has risen, punch it down and leave it to rest for 10 minutes. Roll out into a rectangular shape using a rolling pin or your hands and push it until it reaches the edges. Cover with a teatowel, and leave to prove and get puffy for about 25 minutes. Preheat the oven to 190C/gas mark 5
3. Poke your fingers all over the bread to dimple it, then brush it with the extra oil and herb mixture all over it. Stud the bread with olives all over. Bake in the oven for 20 minutes, or until the bread is cooked – becoming golden in parts. Whip out of the oven and drizzle over a generous amount of good extra virgin olive oil. Sprinkle over some salt and eat with pleasure.
Greek Yoghurt
40g Raw sugar (speed 10 for 20 sec)
2 lltres of whole milk
1/2 cup Skim milk Powder
Set TM to 80° for 20 min on speed 2 -3
Once finished let it cool to 37° Do this by taking the lid off and removing the bowl from the TM. I can take an hour for the Temperature to drop. ( Don't let it go below 37°)
Add 1/2 cup of Natural yoghurt ( I used George's Natural Yoghurt)
and mix on speed 4 for 10 seconds. Set to 37° and mix again for 20 min on speed 2 -3
Pour into Thermoserve and allow to sit with lid on for approx 5 hours or until set nicely.
Refrigerate before servin
2 lltres of whole milk
1/2 cup Skim milk Powder
Set TM to 80° for 20 min on speed 2 -3
Once finished let it cool to 37° Do this by taking the lid off and removing the bowl from the TM. I can take an hour for the Temperature to drop. ( Don't let it go below 37°)
Add 1/2 cup of Natural yoghurt ( I used George's Natural Yoghurt)
and mix on speed 4 for 10 seconds. Set to 37° and mix again for 20 min on speed 2 -3
Pour into Thermoserve and allow to sit with lid on for approx 5 hours or until set nicely.
Refrigerate before servin
Bechamel Sauce
750g milk
75g flour (I used cornflour)
75g butter
3/4 tsp. salt
pinch nutmeg
Place all ingredients in bowl
Set 10 minutes, on 90 c, speed 4.
Then I just mixed in 2 dessertspoons of grated Parmesan cheese
75g flour (I used cornflour)
75g butter
3/4 tsp. salt
pinch nutmeg
Place all ingredients in bowl
Set 10 minutes, on 90 c, speed 4.
Then I just mixed in 2 dessertspoons of grated Parmesan cheese
Mayonnaise
Makes approx 300ml
2 large egg yolks
1 tsp white wine vinegar
1 tsp English or Dijon mustard (I used Dijon)
Sea salt & white pepper
300ml peanut oil
Insert butterfly. Place all ingredients except oil into TM bowl. Mix for 1 min/speed 4.
With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in). Add oil at a steady pace – not too slowly or quickly.
2 large egg yolks
1 tsp white wine vinegar
1 tsp English or Dijon mustard (I used Dijon)
Sea salt & white pepper
300ml peanut oil
Insert butterfly. Place all ingredients except oil into TM bowl. Mix for 1 min/speed 4.
With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in). Add oil at a steady pace – not too slowly or quickly.
Tandoori Paste
cloves garlic
2 chillies (I only use 1)
1 onion
2 tablespoons olive oil
1cm fresh ginger, peeled
juice 1 lime
1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
cayenne to taste
pinch each of sumac and saffron
2 tablespoons paprika for colour
2 tablespoons tumeric
70g tomato paste
100g greek yogurt
Place all ingredients into bowl and saute 3 minutes at 100 degrees on speed 3. Leave to cool.
Add yoghurt and cook for 2 minutes on 100 on speed 1.
This in then ready to be used on chicken. I don't use it all in one go, and keep the rest in the fridge. I try to use the leftovers within a couple of weeks.
2 chillies (I only use 1)
1 onion
2 tablespoons olive oil
1cm fresh ginger, peeled
juice 1 lime
1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
cayenne to taste
pinch each of sumac and saffron
2 tablespoons paprika for colour
2 tablespoons tumeric
70g tomato paste
100g greek yogurt
Place all ingredients into bowl and saute 3 minutes at 100 degrees on speed 3. Leave to cool.
Add yoghurt and cook for 2 minutes on 100 on speed 1.
This in then ready to be used on chicken. I don't use it all in one go, and keep the rest in the fridge. I try to use the leftovers within a couple of weeks.
Basil Pesto
80g basil leaves washed, well dried and unbruised
80g parmiggiano reggiano
30g pine nuts
1/2 - 1 garlic depending on taste
120g extra virgin olive oil
salt to taste
Preparation:
Add Basil, parmiggiano, pine nuts and garlic 20 secs / speed 7
Add EVOI and salt 20 secs /speed 4
Tips/Hints:
For remaining pesto, add to plastic cups in small serving, top up with EVOI, cover with glad wrap, seal and freeze
1 large tablespoon works perfectly with Gnocchi di patate
80g parmiggiano reggiano
30g pine nuts
1/2 - 1 garlic depending on taste
120g extra virgin olive oil
salt to taste
Preparation:
Add Basil, parmiggiano, pine nuts and garlic 20 secs / speed 7
Add EVOI and salt 20 secs /speed 4
Tips/Hints:
For remaining pesto, add to plastic cups in small serving, top up with EVOI, cover with glad wrap, seal and freeze
1 large tablespoon works perfectly with Gnocchi di patate
Vegetable Concentrate
1/2 cup olive oil
1 onion, chopped
2 cloves garlic, crushed
1 parsnip, peeled and chopped
1 turnip, peeled and chopped
2-3 stalks of celery (i used several of the inside stalks, including the leaves), chopped
a good handful of parsley, chopped
150 grams salt (yes, you read that correctly. it preserves the mix and provides an accent to the mix)
place the vegetables in the tm bowl and blitz for 7 seconds on speed 10.
add the salt and olive oil and set the tm to cook for 30 minutes at 100 degrees celcius on speed 2 1/2.
blitz speed 7 for 30 seconds.
have some sterilised jars ready and decant the puree into them. place the lids on immediately and invert. once cooled, the jars should be vacuum sealed. store the jars in the refrigerator and use within six months.
A tablespoon is equivalent to a stock cube. use the mix as you would salt - sparingly and carefully. mixing a spoonful in water will give you instant vegetable stock. in some cases, i've found that i will use it to season food instead of salt and it's just that bit more interesting than seasoning with plain salt. remember not to overdo things because there's alot of salt in the mix, and if you go overboard, whatever you're cooking is going to be mighty salty. reduce the salt if you want, but freeze the concentrate in ice cube trays since there isn't as much salt to preserve it.
1 onion, chopped
2 cloves garlic, crushed
1 parsnip, peeled and chopped
1 turnip, peeled and chopped
2-3 stalks of celery (i used several of the inside stalks, including the leaves), chopped
a good handful of parsley, chopped
150 grams salt (yes, you read that correctly. it preserves the mix and provides an accent to the mix)
place the vegetables in the tm bowl and blitz for 7 seconds on speed 10.
add the salt and olive oil and set the tm to cook for 30 minutes at 100 degrees celcius on speed 2 1/2.
blitz speed 7 for 30 seconds.
have some sterilised jars ready and decant the puree into them. place the lids on immediately and invert. once cooled, the jars should be vacuum sealed. store the jars in the refrigerator and use within six months.
A tablespoon is equivalent to a stock cube. use the mix as you would salt - sparingly and carefully. mixing a spoonful in water will give you instant vegetable stock. in some cases, i've found that i will use it to season food instead of salt and it's just that bit more interesting than seasoning with plain salt. remember not to overdo things because there's alot of salt in the mix, and if you go overboard, whatever you're cooking is going to be mighty salty. reduce the salt if you want, but freeze the concentrate in ice cube trays since there isn't as much salt to preserve it.
Thermomix Zucchini and Garden Herb Pesto
200g courgette, coarsely grated
30g pine nuts
20g golden linseeds
30g Parmesan cheese, grated
30g spinach
30g extra virgin olive oil
1 small onion, finely diced
1 clove of garlic, crushed
40g mixed herbs such as mint, lemon thyme, parsley, basil, oregano
Salt and freshly cracked black pepper
juice of one lemon
Heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbs of the oil until golden about 4 -5 minutes. Add the courgettes and saute for one minute. Let the mixture cool.
Toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool.
Place the herbs, spinach, lemon juice, Parmesan and remaining oil in the Thermomix bowl and blend until still coarse.
Add the herb mixture to the cooled sauteed onion, courgette and nut mixture. Adjust the seasoning if needed and let the flavours develop for about 20 minutes.
Food Fanatics Tips
Do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. Place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to one week.
Bread Dough
400g strong bread flour
20g fresh yeast or 7g dried yeast (I do not recommend fast action yeast)
1 tsp salt
200g water
40g extra virgin olive oil
1 tsp chopped rosemary
100g soft goats cheese
100g courgette and garden herb pesto
Weigh the flour, rosemary, yeast and salt directly into the Thermomix bowl, blend for 30 seconds on speed 8.
Add the oil and water, blend for 30 seconds on speed 8.
Scrape the sides down, lock the lid, set the timer to 1 minute 30 seconds, dial on lock position and press the dough button.
Turn the dough out onto a lightly floured work surface and neatly and glenty fold the dough into a ball to form a smooth top, place into a lightly greased bowl. Cover the bowl with a clean dry tea towel and let the dough prove to double in size. Should take about 40 minutes to 1 hour.
Preheat the oven to 180°C and grease a 7"(18cm) OR 8"(20cm) spring form tin and lightly dust with flour.
Carefully turn the dough onto a lightly floured work surface and flatten using your fingers tips or very lightly roll with a rolling pin into a rectangle about 1.5cm thick.
Spread the pesto and sprinkle the goats cheese, roll the dough into a spiral and cut into 6. Place the spirals in the prepared tin, bake for 55 minutes. Let the bread cool for 10 minutes before removing from the tin, brush the top with olive oil.
30g pine nuts
20g golden linseeds
30g Parmesan cheese, grated
30g spinach
30g extra virgin olive oil
1 small onion, finely diced
1 clove of garlic, crushed
40g mixed herbs such as mint, lemon thyme, parsley, basil, oregano
Salt and freshly cracked black pepper
juice of one lemon
Heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbs of the oil until golden about 4 -5 minutes. Add the courgettes and saute for one minute. Let the mixture cool.
Toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool.
Place the herbs, spinach, lemon juice, Parmesan and remaining oil in the Thermomix bowl and blend until still coarse.
Add the herb mixture to the cooled sauteed onion, courgette and nut mixture. Adjust the seasoning if needed and let the flavours develop for about 20 minutes.
Food Fanatics Tips
Do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. Place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to one week.
Bread Dough
400g strong bread flour
20g fresh yeast or 7g dried yeast (I do not recommend fast action yeast)
1 tsp salt
200g water
40g extra virgin olive oil
1 tsp chopped rosemary
100g soft goats cheese
100g courgette and garden herb pesto
Weigh the flour, rosemary, yeast and salt directly into the Thermomix bowl, blend for 30 seconds on speed 8.
Add the oil and water, blend for 30 seconds on speed 8.
Scrape the sides down, lock the lid, set the timer to 1 minute 30 seconds, dial on lock position and press the dough button.
Turn the dough out onto a lightly floured work surface and neatly and glenty fold the dough into a ball to form a smooth top, place into a lightly greased bowl. Cover the bowl with a clean dry tea towel and let the dough prove to double in size. Should take about 40 minutes to 1 hour.
Preheat the oven to 180°C and grease a 7"(18cm) OR 8"(20cm) spring form tin and lightly dust with flour.
Carefully turn the dough onto a lightly floured work surface and flatten using your fingers tips or very lightly roll with a rolling pin into a rectangle about 1.5cm thick.
Spread the pesto and sprinkle the goats cheese, roll the dough into a spiral and cut into 6. Place the spirals in the prepared tin, bake for 55 minutes. Let the bread cool for 10 minutes before removing from the tin, brush the top with olive oil.
THermomix Cheesy Okonomiyaki pancakes
Ingredients
100g tasty cheese cubed
¼ small green cabbage roughly chopped
1 large carrot roughly chopped
3 celery stalks roughly chopped
3 spring onions sliced
300g plain flour or Okonomiyaki flour if available
1 egg
40g brown sugar
20g salt
1 x 485ml can of evaporated milk
Water to form batter approx 50 – 100g
Method
Place cheese in TM bowl and chop for 9 seconds on speed 9 and set aside.
Place cabbage, carrot and celery in TM bowl and chop for 5 seconds on speed 5 and set aside.
Place all remaining ingredients in bowl and combine on speed 4 for 5 seconds until batter forms. Add water to mix to get desired consistency of a stiff batter.
Return chopped vegetables, cheese and sliced spring onions to TM bowl and mix into batter for 10 seconds on REVERSE speed 3.
Once combined, pour mixture into a heated frying pan to a depth of 1-1.5cm. Various sizes and shapes can be achieved with the assistance of egg rings and pancake moulds. Cook on medium heat for 2-3 minutes each side or until golden brown.
Try serving with Japanese mayonnaise (kewpie) and okonomiyaki sauce (available from Asian grocers).
Variations
Add 150 – 200 grams of shredded cooked chicken or sliced ham for an added protein kick.
100g tasty cheese cubed
¼ small green cabbage roughly chopped
1 large carrot roughly chopped
3 celery stalks roughly chopped
3 spring onions sliced
300g plain flour or Okonomiyaki flour if available
1 egg
40g brown sugar
20g salt
1 x 485ml can of evaporated milk
Water to form batter approx 50 – 100g
Method
Place cheese in TM bowl and chop for 9 seconds on speed 9 and set aside.
Place cabbage, carrot and celery in TM bowl and chop for 5 seconds on speed 5 and set aside.
Place all remaining ingredients in bowl and combine on speed 4 for 5 seconds until batter forms. Add water to mix to get desired consistency of a stiff batter.
Return chopped vegetables, cheese and sliced spring onions to TM bowl and mix into batter for 10 seconds on REVERSE speed 3.
Once combined, pour mixture into a heated frying pan to a depth of 1-1.5cm. Various sizes and shapes can be achieved with the assistance of egg rings and pancake moulds. Cook on medium heat for 2-3 minutes each side or until golden brown.
Try serving with Japanese mayonnaise (kewpie) and okonomiyaki sauce (available from Asian grocers).
Variations
Add 150 – 200 grams of shredded cooked chicken or sliced ham for an added protein kick.
Thermomix Lemon Curd
4 yolks, about 3/4 cup of a mixture of lemon/lime juice, 75 grams butter, a bit of lemon rind and a mix of caster and soft brown sugar (didn't have enough caster) to taste
Oh, 80 deg for 8 mins on 3 using butterfly.
Oh, 80 deg for 8 mins on 3 using butterfly.
Thermomix white rolls
520g white flour
2 teasp. dried yeast.
300mls. warm water
1 teasp. each of sugar and salt
Place in bowl, knead for 4 mins
Leave in bowl until double
Form into rolls or loaf, spray with water
Leave to rise to double
Bake in pre heated oven, 210c. for 20 mins
The whole process will take less than 2 hours
2 teasp. dried yeast.
300mls. warm water
1 teasp. each of sugar and salt
Place in bowl, knead for 4 mins
Leave in bowl until double
Form into rolls or loaf, spray with water
Leave to rise to double
Bake in pre heated oven, 210c. for 20 mins
The whole process will take less than 2 hours
Thermomix Tuna Mornay
clove garlic
onion
dash of oil
50g butter
50g flour
500g milk
80g cheese
teaspoon mustard
large tin of tuna
cup of peas
cup of frozen corn
pasta (if you wish)
chop onion and garlic,speed 7 for 2-3 seconds
add a tough of oil- sautee - varoma speed 1 for 2 minutes
add butter, mustard, flour,milk and cheese - cook for 7 minutes, 90 degrees on speed 4
Add tuna, peas and corn - cook for 10 minutes on speed soft, reverse at 90 degrees.
I then cooked pasta seperately, but next time I'm going to try adding the pasta when I add the tuna/peas/corn.
onion
dash of oil
50g butter
50g flour
500g milk
80g cheese
teaspoon mustard
large tin of tuna
cup of peas
cup of frozen corn
pasta (if you wish)
chop onion and garlic,speed 7 for 2-3 seconds
add a tough of oil- sautee - varoma speed 1 for 2 minutes
add butter, mustard, flour,milk and cheese - cook for 7 minutes, 90 degrees on speed 4
Add tuna, peas and corn - cook for 10 minutes on speed soft, reverse at 90 degrees.
I then cooked pasta seperately, but next time I'm going to try adding the pasta when I add the tuna/peas/corn.
Thermomix Chocolate Eclairs
230g water
60g butter
120g plain flour (I use wheat)
1 tsp baking powder
4 eggs (each weighing about 70-75g in shell)
whipped cream (600g bottle for this amount of eclairs :-))
chocolate icing
Method:
Preheat oven to 210 degrees (see notes).
Grease and flour 2 medium oven trays (or one very large). I use butter to grease them lightly and then place 1 tsp of flour in the corner of each tray. I then tilt and tap the tray until each is lightly covered in flour.
Add water and butter to TMX bowl and heat for 6 minutes at 100 degrees, speed 2.
Add flour and baking powder and mix for 10 seconds on speed 4. Scrape down sides of bowl and mix for another 10 seconds on speed 4.
Take lid off bowl and set aside for 5 minutes until cooled slightly.
Set blades spinning at speed 4 and add eggs one at a time (about ten seconds apart). It should only take 40 seconds in total.
Place the mixture onto the trays. For chocolate eclairs I use a heaped oval tablespoon full of mixture and use a knife to take it off the spoon and stretch it into a small thin sausage shape spaced well apart on the tray. You can of course pipe them. For cream puffs just place rounded spoonfuls of mixture onto the tray. I make 15-16 chocolate eclairs using this recipe.
Bake the eclairs for 15 minutes at 210 degrees and then turn your oven back to 180 degrees for a further 20-30 minutes. Do not open the oven door in the first 30 minutes of cooking. Watch them carefully from 15 minutes at 180 degrees and leave them as long as you can without letting them burn (although they don't have sugar in them so they don't burn easily). Every oven is different but mine are perfectly cooked after 15 minutes at 210 and 25 minutes at 180.
Fill with cream and spread with chocolate icing. Yum!
Notes:
The two main variables in this recipe are egg size and oven temperature:
Egg Size - If your mixture is too thick (eggs too small) the eclairs will most likely be quite uncooked in the centre. A little softness in the centre is fine (and better than totally dry and crunchy), but not filled with uncooked dough. Add an extra half of an egg (beaten) if you are feel your mixture is too thick.
Oven temperature - If your oven is slightly hot or cold you may need to adjust the temperatures. The choux should be puffed and already browning after 15 minutes at 210.
60g butter
120g plain flour (I use wheat)
1 tsp baking powder
4 eggs (each weighing about 70-75g in shell)
whipped cream (600g bottle for this amount of eclairs :-))
chocolate icing
Method:
Preheat oven to 210 degrees (see notes).
Grease and flour 2 medium oven trays (or one very large). I use butter to grease them lightly and then place 1 tsp of flour in the corner of each tray. I then tilt and tap the tray until each is lightly covered in flour.
Add water and butter to TMX bowl and heat for 6 minutes at 100 degrees, speed 2.
Add flour and baking powder and mix for 10 seconds on speed 4. Scrape down sides of bowl and mix for another 10 seconds on speed 4.
Take lid off bowl and set aside for 5 minutes until cooled slightly.
Set blades spinning at speed 4 and add eggs one at a time (about ten seconds apart). It should only take 40 seconds in total.
Place the mixture onto the trays. For chocolate eclairs I use a heaped oval tablespoon full of mixture and use a knife to take it off the spoon and stretch it into a small thin sausage shape spaced well apart on the tray. You can of course pipe them. For cream puffs just place rounded spoonfuls of mixture onto the tray. I make 15-16 chocolate eclairs using this recipe.
Bake the eclairs for 15 minutes at 210 degrees and then turn your oven back to 180 degrees for a further 20-30 minutes. Do not open the oven door in the first 30 minutes of cooking. Watch them carefully from 15 minutes at 180 degrees and leave them as long as you can without letting them burn (although they don't have sugar in them so they don't burn easily). Every oven is different but mine are perfectly cooked after 15 minutes at 210 and 25 minutes at 180.
Fill with cream and spread with chocolate icing. Yum!
Notes:
The two main variables in this recipe are egg size and oven temperature:
Egg Size - If your mixture is too thick (eggs too small) the eclairs will most likely be quite uncooked in the centre. A little softness in the centre is fine (and better than totally dry and crunchy), but not filled with uncooked dough. Add an extra half of an egg (beaten) if you are feel your mixture is too thick.
Oven temperature - If your oven is slightly hot or cold you may need to adjust the temperatures. The choux should be puffed and already browning after 15 minutes at 210.
Veggie & Rice Slice
120g brown rice - uncooked
120g tasty cheese
4 eggs
120g milk
1 lrg carrot - quartered
1 lrg zucchini - quartered
4 chives - quartered
1/2 cup corn kernels
110g spelt flour (or plain wheat flour)
1 tsp baking powder
Method:
Weigh rice into basket and rinse well. Weigh 1200g of water into bowl, insert basket and cook rice for 35 minutes, varoma temp, speed 4.
Remove rice when cooked and rinse in cold water. Rinse out bowl in cold water and dry.
Preheat oven to 180 degrees (160 fan forced) and line a 20x30cm lamington tray with baking paper (leave a little overhang above sides of tray). Use a peg on each side to hold the baking paper in place. Remove the pegs before baking though :-).
Grate cheese in TM for 3 seconds on speed 8. Set aside.
Add eggs and milk to bowl and whisk for 15 seconds on speed 4. Set aside (poured in with cheese is fine).
Add carrot, zucchini and chives to bowl and grate for 3-4 seconds on speed 5 or until chopped finely.
Add all ingredients on the list into bowl and mix for 20 seconds on reverse speed 3 or until well combined.
Pour into lined tray and spread evenly.
Bake for 30 minutes or until golden brown and firm to touch.
Notes:
Some lovely additions to the slice include:
*diced triple smoked ham and cracked pepper
*diced cooked chicken and sweet chilli sauce
*tuna would probably also work well if you like it.
120g tasty cheese
4 eggs
120g milk
1 lrg carrot - quartered
1 lrg zucchini - quartered
4 chives - quartered
1/2 cup corn kernels
110g spelt flour (or plain wheat flour)
1 tsp baking powder
Method:
Weigh rice into basket and rinse well. Weigh 1200g of water into bowl, insert basket and cook rice for 35 minutes, varoma temp, speed 4.
Remove rice when cooked and rinse in cold water. Rinse out bowl in cold water and dry.
Preheat oven to 180 degrees (160 fan forced) and line a 20x30cm lamington tray with baking paper (leave a little overhang above sides of tray). Use a peg on each side to hold the baking paper in place. Remove the pegs before baking though :-).
Grate cheese in TM for 3 seconds on speed 8. Set aside.
Add eggs and milk to bowl and whisk for 15 seconds on speed 4. Set aside (poured in with cheese is fine).
Add carrot, zucchini and chives to bowl and grate for 3-4 seconds on speed 5 or until chopped finely.
Add all ingredients on the list into bowl and mix for 20 seconds on reverse speed 3 or until well combined.
Pour into lined tray and spread evenly.
Bake for 30 minutes or until golden brown and firm to touch.
Notes:
Some lovely additions to the slice include:
*diced triple smoked ham and cracked pepper
*diced cooked chicken and sweet chilli sauce
*tuna would probably also work well if you like it.
Honey & Soy Chicken
500g Chicken thighs cut into bite size pieces
1cm piece of ginger
2 cloves of garlic
140g Soy sauce
130ml water
160g honey
1 teaspoon paprika
30g olive oil
2 tablespoons cornflour
Toasted sesame seeds to garnish
Chop ginger and garlic for 5 sec speed 7.
Add oil and saute 2 mins, 100 deg, speed 1
Add chicken and cook 2 mins, 100 deg, reverse, speed soft.
Add remaining ingredients and cook 15 mins 100deg, reverse speed soft.
Serve on rice sprinkled with toasted sesame seeds
1cm piece of ginger
2 cloves of garlic
140g Soy sauce
130ml water
160g honey
1 teaspoon paprika
30g olive oil
2 tablespoons cornflour
Toasted sesame seeds to garnish
Chop ginger and garlic for 5 sec speed 7.
Add oil and saute 2 mins, 100 deg, speed 1
Add chicken and cook 2 mins, 100 deg, reverse, speed soft.
Add remaining ingredients and cook 15 mins 100deg, reverse speed soft.
Serve on rice sprinkled with toasted sesame seeds
Broccoli, Celery and Apple Salad
Ingredients
1 head of broccoli, cut into 5cm chunks
1 or 2 sticks celery, cut into 2cm lengths
2 spring onions, cut into 2cm lengths
1 dessert apple, skin on, cut in quarters, seeds and core removed
2 Tbsp mayonnaise
50g sultanas
50g raisins
50g toasted nuts or seeds, e.g. hazlenuts, sunflower seeds
Method
1. Add first five ingredients to TM bowl.
2. Chop 7 seconds/Speed 4.
3. Add sultanas and raisins. Stir to mix with the TM spatula.
4. Serve topped with toasted nuts or seeds
1 head of broccoli, cut into 5cm chunks
1 or 2 sticks celery, cut into 2cm lengths
2 spring onions, cut into 2cm lengths
1 dessert apple, skin on, cut in quarters, seeds and core removed
2 Tbsp mayonnaise
50g sultanas
50g raisins
50g toasted nuts or seeds, e.g. hazlenuts, sunflower seeds
Method
1. Add first five ingredients to TM bowl.
2. Chop 7 seconds/Speed 4.
3. Add sultanas and raisins. Stir to mix with the TM spatula.
4. Serve topped with toasted nuts or seeds
Strawberry bellini
Make up the cordial on page 27 again using 200gr of fruit instead of the 130 recommended.
Chill.
Pour a couple of teaspoons worth into a white wine glass.
Top to half way (or just above!) with sparkling wine. It will fizz up like crazy so be careful when you are pouring in the sparkling wine.
This is a good way to use up the lower quality sparkling that gets left around at Christmas time!
Chill.
Pour a couple of teaspoons worth into a white wine glass.
Top to half way (or just above!) with sparkling wine. It will fizz up like crazy so be careful when you are pouring in the sparkling wine.
This is a good way to use up the lower quality sparkling that gets left around at Christmas time!
Lemon Cocktails
Make up some lemon sorbet (you can omit the egg white and reduce the sugar). Add Lemoncello and whizz for another 10 sec on speed 9
THermomix Daquiri
Any fruit, around 300g (mangos, strawberries etc)
120g bacardi
120g cointreau/triple sec
80g lemon juice
350-450g ice cubes
whizz 1 min on speed 8. If you are using frozen fruit you might need to scrape down the sides once or twice.
When it's poured into martini glasses, I float about a teaspoon of dark rum over the top using the back of a spoon, and finish off with about a tablespoon of some homemade strawberry (or raspberry) cordial using the EDC berry cordial recipe on page 27. (I up the fruit content to 200gr for that recipe using all the same other ingredients.
120g bacardi
120g cointreau/triple sec
80g lemon juice
350-450g ice cubes
whizz 1 min on speed 8. If you are using frozen fruit you might need to scrape down the sides once or twice.
When it's poured into martini glasses, I float about a teaspoon of dark rum over the top using the back of a spoon, and finish off with about a tablespoon of some homemade strawberry (or raspberry) cordial using the EDC berry cordial recipe on page 27. (I up the fruit content to 200gr for that recipe using all the same other ingredients.
Thermomix Orange Juice
Cut up the oranges into quarters [peeled!] and de-seed.
Pulverise them in the Thermomix. Then add 500mls of water. And whiz again.
You can drain the pulp out of it by using the steamer basket if you don't like the pulp
Pulverise them in the Thermomix. Then add 500mls of water. And whiz again.
You can drain the pulp out of it by using the steamer basket if you don't like the pulp
Thermomix LCM bars
110g Butter
100g sugar (I use 50g)
2 Tblspns honey
1 tspn vanilla
150g Rice Bubbles
50 desiccated coconut
- Place butter, sugar and honey into TM bowl and cook for 6 minutes at 100c on speed 3.
- Towards the end of the cooking time, add vanilla through hole in lid and allow to incorporate.
- Add Rice Bubbles and coconut to bowl and mix for 10-15 seconds on Reverse speed 3-4
- Press into paper lined baking tray and refrigerate til firm.
- cut into slices to serve.
General Tips
- Push choc chips into the top before placing in fridge.
- Drizzle melted dark or white chocolate over the top of the set bars before cutting
- Use cocoa pops in place of Rice Bubbles
- Puffed Rice cereal without additives is available at some Health food stores.
- These freeze well.
100g sugar (I use 50g)
2 Tblspns honey
1 tspn vanilla
150g Rice Bubbles
50 desiccated coconut
- Place butter, sugar and honey into TM bowl and cook for 6 minutes at 100c on speed 3.
- Towards the end of the cooking time, add vanilla through hole in lid and allow to incorporate.
- Add Rice Bubbles and coconut to bowl and mix for 10-15 seconds on Reverse speed 3-4
- Press into paper lined baking tray and refrigerate til firm.
- cut into slices to serve.
General Tips
- Push choc chips into the top before placing in fridge.
- Drizzle melted dark or white chocolate over the top of the set bars before cutting
- Use cocoa pops in place of Rice Bubbles
- Puffed Rice cereal without additives is available at some Health food stores.
- These freeze well.
Thermomix Sundried Tomato Dip
100 g of sundried tomatoes whizzed for 8 seconds
250g block of cream cheese added and whizzed for 20 seconds
250g block of cream cheese added and whizzed for 20 seconds
Chicken Stock
To make the stock paste, mince up 300g of raw chicken.
Add 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice), and a few sprigs fresh herbs (rosemary, thyme, parsley). Chop for 10 seconds on speed 5.
Add 150g coarse sea salt, 1 bay leaf, 50g white wine (or a dash of white wine vinegar + water), 1 clove and 5 coriander seeds (or a dash of ground cloves and a dash of ground coriander).
Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap.
Replace cap and blend 1 minute, speed 10.
Use 1 tsp in 500g water for chicken stock.
Add 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice), and a few sprigs fresh herbs (rosemary, thyme, parsley). Chop for 10 seconds on speed 5.
Add 150g coarse sea salt, 1 bay leaf, 50g white wine (or a dash of white wine vinegar + water), 1 clove and 5 coriander seeds (or a dash of ground cloves and a dash of ground coriander).
Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap.
Replace cap and blend 1 minute, speed 10.
Use 1 tsp in 500g water for chicken stock.
Condensed Milk
Ingredients
100g water
220g powdered milk
80g sugar.
Method
Blitz the sugar for a 8 seconds on speed 9. Then add water.
Cook 5 minutes at 80 degrees on speed 1 until sugar dissolves.
Add the powdered milk and cook another 3 minutes at 50 degrees on speed 4.
100g water
220g powdered milk
80g sugar.
Method
Blitz the sugar for a 8 seconds on speed 9. Then add water.
Cook 5 minutes at 80 degrees on speed 1 until sugar dissolves.
Add the powdered milk and cook another 3 minutes at 50 degrees on speed 4.
Rice & Almond Milk
This recipe makes 1 litre of milk - to make 2 litres at a time, just double everything except the water and follow as per recipe; then after whizzing it up, strain into a large jug and add another litre of water and stir.
1. Place in dry TM bowl and grind for 1 min on speed 9:
- 50g brown rice
2. Add & grind on speed 9 for another 30 seconds:
- 40g raw almonds (or you can use raw cashews)
3. Add, and cook at 60 degrees, 6 mins, speed 4:
- 1 litre water (or a little more)
- 1 T coconut oil (or other oil - for creaminess)
- 30g rice malt syrup, optional (or honey, or pure maple syrup, or other sweetener, to taste)
- pinch of salt
4. Puree on speed 8 for 40 secs, then strain into jug. (If you want it completely strained, use cheesecloth.) Cool, and enjoy!
Pre-soaked method: Soak rice and nuts in the water overnight, or for up to 24 hrs, then blend with other ingredients on speed 9 for 2 minutes. Cook as per recipe.
1. Place in dry TM bowl and grind for 1 min on speed 9:
- 50g brown rice
2. Add & grind on speed 9 for another 30 seconds:
- 40g raw almonds (or you can use raw cashews)
3. Add, and cook at 60 degrees, 6 mins, speed 4:
- 1 litre water (or a little more)
- 1 T coconut oil (or other oil - for creaminess)
- 30g rice malt syrup, optional (or honey, or pure maple syrup, or other sweetener, to taste)
- pinch of salt
4. Puree on speed 8 for 40 secs, then strain into jug. (If you want it completely strained, use cheesecloth.) Cool, and enjoy!
Pre-soaked method: Soak rice and nuts in the water overnight, or for up to 24 hrs, then blend with other ingredients on speed 9 for 2 minutes. Cook as per recipe.
Thermomix Rice Milk
- 4 Tablespoons Brown Rice
- 500 g Water
- 30 g Brown Sugar
Pour water and add the rice. Cook 20 Min. 100°C Speed 2.
Add the brown sugar. 4 Min. Speed 10.
Slowly pour other 600 g of water when the 4 minutes left 20 seconds.
- 500 g Water
- 30 g Brown Sugar
Pour water and add the rice. Cook 20 Min. 100°C Speed 2.
Add the brown sugar. 4 Min. Speed 10.
Slowly pour other 600 g of water when the 4 minutes left 20 seconds.
Thermomix Singapore Noodles
1. Mix chicken and seasonings together in a bowl and set aside:
- 250g chicken, cubed in 2cm pieces
- 1 small tsp salt
- 1 tsp Rapadura
- 1 tblspn oyster sauce
- 1 tblspn soy sauce or shoyu
2. Soak the vermicelli in a bowl of cold water:
- 200g rice vermicelli (or mung bean vermicelli)
- water to cover
3. Place garlic & ginger into Thermomix bowl and chop for 3 seconds, speed 7:
- 3 cloves garlic
- 5g fresh ginger
4. Add oil and curry powder and saute for 3 minutes at Varoma temp on speed 1:
- 15g olive oil
- 1 tblspn curry powder
5. Add marinated chicken and cook for 5 minutes at Varoma temp on reverse, speed soft.
6. Add carrot and onion and cook for 3 minutes at Varoma temp on reverse, speed soft:
- 100g carrot, peeled & julienned (1 medium carrot)
- 1/2 brown onion, thinly sliced
7. Add water, stock paste, vermicelli, cabbage and bean sprouts and cook for 5 minutes at Varoma temperature on reverse, speed soft:
- 420g water
- 1 tblspn chicken stock paste (or vegetable stock paste)
- drained vermicelli noodles
- 150g Chinese cabbage, thinly sliced
- 60g bean sprouts
8. Remove lid and gently drag some of the veges up to the top so the vermicelli goes to the bottom of the bowl. Pour in the beaten eggs. Replace lid and cook another 2 minutes at Varoma temp on reverse, speed soft. The eggs will steam on top and scramble as it stirs.
- 2 eggs, beaten
(Cooking time can vary - only cook until the noodles are soft, don't overcook.)
9. Empty bowl into Thermoserver and stir egg evenly through noodles with spatula. Enjoy!
This recipe makes quite a lot -
it fills a 2.2 litre Thermoserver to the top!
- 250g chicken, cubed in 2cm pieces
- 1 small tsp salt
- 1 tsp Rapadura
- 1 tblspn oyster sauce
- 1 tblspn soy sauce or shoyu
2. Soak the vermicelli in a bowl of cold water:
- 200g rice vermicelli (or mung bean vermicelli)
- water to cover
3. Place garlic & ginger into Thermomix bowl and chop for 3 seconds, speed 7:
- 3 cloves garlic
- 5g fresh ginger
4. Add oil and curry powder and saute for 3 minutes at Varoma temp on speed 1:
- 15g olive oil
- 1 tblspn curry powder
5. Add marinated chicken and cook for 5 minutes at Varoma temp on reverse, speed soft.
6. Add carrot and onion and cook for 3 minutes at Varoma temp on reverse, speed soft:
- 100g carrot, peeled & julienned (1 medium carrot)
- 1/2 brown onion, thinly sliced
7. Add water, stock paste, vermicelli, cabbage and bean sprouts and cook for 5 minutes at Varoma temperature on reverse, speed soft:
- 420g water
- 1 tblspn chicken stock paste (or vegetable stock paste)
- drained vermicelli noodles
- 150g Chinese cabbage, thinly sliced
- 60g bean sprouts
8. Remove lid and gently drag some of the veges up to the top so the vermicelli goes to the bottom of the bowl. Pour in the beaten eggs. Replace lid and cook another 2 minutes at Varoma temp on reverse, speed soft. The eggs will steam on top and scramble as it stirs.
- 2 eggs, beaten
(Cooking time can vary - only cook until the noodles are soft, don't overcook.)
9. Empty bowl into Thermoserver and stir egg evenly through noodles with spatula. Enjoy!
This recipe makes quite a lot -
it fills a 2.2 litre Thermoserver to the top!
Thermomix Chow Mein
1 60g cake vermicelli noodles
1 stick celery, roughly chopped
1 large carrot, roughly chopped
1 onion, quartered
1 cup green beans
40g organic olive oil
500g mince
80g rice
1 tbsp tamari or soy sauce
1-2 tsp curry powder
1 tsp vinegar
1 rounded tbsp homemade chicken stock paste (2 tbsp of commercial powder)
650g boiling water
2-3 cups shredded cabbage
Method:
Add noodles to bowl and chop on speed 7 for 10 seconds. Set aside.
Add celery, carrot, onion and beans to bowl and chop for 3 seconds on speed 5.
Add oil and saute for 3 minutes, 100 degrees, reverse speed 1.
Add mince and saute for 5 minutes, 100 degrees, reverse speed 1.
Add remaining ingredients to bowl. Add cabbage to varoma dish and fit on thermomix lid. Cook for 15 minutes, varoma, reverse speed 2-3 (keep it moving so that it doesn't catch on the bottom at the high temp).
To serve I spooned the cabbage into bowls, added the meat mixture and mixed them together a little with a fork. You could tip them both into a large bowl and mix it through that way though.
1 stick celery, roughly chopped
1 large carrot, roughly chopped
1 onion, quartered
1 cup green beans
40g organic olive oil
500g mince
80g rice
1 tbsp tamari or soy sauce
1-2 tsp curry powder
1 tsp vinegar
1 rounded tbsp homemade chicken stock paste (2 tbsp of commercial powder)
650g boiling water
2-3 cups shredded cabbage
Method:
Add noodles to bowl and chop on speed 7 for 10 seconds. Set aside.
Add celery, carrot, onion and beans to bowl and chop for 3 seconds on speed 5.
Add oil and saute for 3 minutes, 100 degrees, reverse speed 1.
Add mince and saute for 5 minutes, 100 degrees, reverse speed 1.
Add remaining ingredients to bowl. Add cabbage to varoma dish and fit on thermomix lid. Cook for 15 minutes, varoma, reverse speed 2-3 (keep it moving so that it doesn't catch on the bottom at the high temp).
To serve I spooned the cabbage into bowls, added the meat mixture and mixed them together a little with a fork. You could tip them both into a large bowl and mix it through that way though.
Thermomix Fried Rice
You can use basmati rice (or white rice) and it will cook in about 20 minutes, or with brown rice it will cook in 35 minutes. And you don't have to stand there stirring! Be creative with your veges and use however many you think will fit - I've just given some suggestions, not definite amounts.
1. Place rice basket into Thermomix bowl, and weigh in:
- 400g of raw rice (or less if you want a smaller batch).
2. Remove basket, and pour into bowl:
- 400g coconut milk
- 500g water (for white or basmati rice) / 700g water (for brown rice)
3. Rinse rice under tap, then place basket back in bowl. Fasten lid onto bowl, place Varoma on top, and start cooking - Varoma temperature, 20 mins (white) or 35 mins (brown), speed 4.
4. While rice begins cooking, chop up meat and/or veges, placing it into the Varoma as you go.
(I do it this way, as it's quicker than preparing it all then starting the cooking. I put each ingredient in as it's prepared, replacing Varoma lid each time - meat, then hard veges, then quicker cooking veges - that way the hard and soft veges and the meat are all finished cooking at the same time.)
5. Place the cubed meat in the bottom of the Varoma in a single layer, then top with the preferred veges:
- 100g - 200g of cubed chicken or fish (you can marinate it for a little while first in some soy sauce, curry powder, garlic, ginger, and honey, or whatever marinade you prefer)
or some chopped bacon, preferably organic
- 1 sliced onion/shallots/leeks
- carrots, sliced or julienned
- celery, sliced
- kohlrabi, thin strips or julienned
- broccoli/cauliflower florets
- cabbage, shredded
- spinach/silverbeet, sliced
- frozen peas & corn
- cashews or slivered almonds (opt.)
6. When there's about 5 minutes left on the timer, line the top Varoma tray with a piece of wet baking paper, and pour in:
- 4 to 5 eggs, whisked
Replace lid, and leave to steam.
7. Check meat, veges, egg and rice after 20 mins to make sure they're all cooked. (With basmati rice, it's generally cooked after about 17 minutes, but I just leave it for the full 20, and everything's usually done by then. With brown rice, just add the veges when there's only 15 minutes left to go, and add the eggs when there's 5 minutes left, and they should be done at the same time as the rice that way.)
8. Remove Varoma and place lid underneath. Remove rice basket using spatula, and tip rice into Varoma bowl. Add the meat and veges. Slice the egg up in tray (see photo) and tip into Varoma bowl with rice. Season with some tamari sauce / soy sauce / sweet chilli sauce, mix together gently, and serve!
Slice egg in the tray and add to rice and veges.
Serve fried rice in the Varoma bowl with the lid underneath to catch any drips.
1. Place rice basket into Thermomix bowl, and weigh in:
- 400g of raw rice (or less if you want a smaller batch).
2. Remove basket, and pour into bowl:
- 400g coconut milk
- 500g water (for white or basmati rice) / 700g water (for brown rice)
3. Rinse rice under tap, then place basket back in bowl. Fasten lid onto bowl, place Varoma on top, and start cooking - Varoma temperature, 20 mins (white) or 35 mins (brown), speed 4.
4. While rice begins cooking, chop up meat and/or veges, placing it into the Varoma as you go.
(I do it this way, as it's quicker than preparing it all then starting the cooking. I put each ingredient in as it's prepared, replacing Varoma lid each time - meat, then hard veges, then quicker cooking veges - that way the hard and soft veges and the meat are all finished cooking at the same time.)
5. Place the cubed meat in the bottom of the Varoma in a single layer, then top with the preferred veges:
- 100g - 200g of cubed chicken or fish (you can marinate it for a little while first in some soy sauce, curry powder, garlic, ginger, and honey, or whatever marinade you prefer)
or some chopped bacon, preferably organic
- 1 sliced onion/shallots/leeks
- carrots, sliced or julienned
- celery, sliced
- kohlrabi, thin strips or julienned
- broccoli/cauliflower florets
- cabbage, shredded
- spinach/silverbeet, sliced
- frozen peas & corn
- cashews or slivered almonds (opt.)
6. When there's about 5 minutes left on the timer, line the top Varoma tray with a piece of wet baking paper, and pour in:
- 4 to 5 eggs, whisked
Replace lid, and leave to steam.
7. Check meat, veges, egg and rice after 20 mins to make sure they're all cooked. (With basmati rice, it's generally cooked after about 17 minutes, but I just leave it for the full 20, and everything's usually done by then. With brown rice, just add the veges when there's only 15 minutes left to go, and add the eggs when there's 5 minutes left, and they should be done at the same time as the rice that way.)
8. Remove Varoma and place lid underneath. Remove rice basket using spatula, and tip rice into Varoma bowl. Add the meat and veges. Slice the egg up in tray (see photo) and tip into Varoma bowl with rice. Season with some tamari sauce / soy sauce / sweet chilli sauce, mix together gently, and serve!
Slice egg in the tray and add to rice and veges.
Serve fried rice in the Varoma bowl with the lid underneath to catch any drips.
Limoncello
6 lemons
750ml (3 cups) vodka
225g (1 cup) white sugar
435ml (1 3/4 cups) water
Method
1. Place the lemons in a saucepan and cover with boiling water. Set aside for 1 hour to soak. Drain. Pat dry. Finely grate the lemon. Combine lemon rind and vodka in a jug.
2. Meanwhile, place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 3 minutes or until the syrup thickens. Set aside to cool.
3. Add syrup to the vodka mixture. Pour into sterilised airtight bottles. Seal and store in a cool, dark place, shaking occasionally, for 1 month to develop the flavours.
Strain the vodka mixture through a fine sieve. Discard the rind. Pour into a clean sterilised airtight bottle.
750ml (3 cups) vodka
225g (1 cup) white sugar
435ml (1 3/4 cups) water
Method
1. Place the lemons in a saucepan and cover with boiling water. Set aside for 1 hour to soak. Drain. Pat dry. Finely grate the lemon. Combine lemon rind and vodka in a jug.
2. Meanwhile, place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 3 minutes or until the syrup thickens. Set aside to cool.
3. Add syrup to the vodka mixture. Pour into sterilised airtight bottles. Seal and store in a cool, dark place, shaking occasionally, for 1 month to develop the flavours.
Strain the vodka mixture through a fine sieve. Discard the rind. Pour into a clean sterilised airtight bottle.
Thermomix Brioche
30gm sugar, 330gm warm milk, yeast, 1tsp salt, 80gm butter, 650gm flour, 1 egg - to make the dough. (I also sub in wholemeal flour in quantities according to my mood ).
Mix and knead and rise for 30-60 minutes.
Roll out into a large rectangle and spread toppings - jam, nutella or chocolate chips all work well . I've also tried butter, chopped apple and cinnamon .
Roll up and pinch to seal. Form a ring then slice into slices ending 1 inch or so from the bottom.
Bake at 200 until cooked - usually about 20 - 25 minutes in my oven
Mix and knead and rise for 30-60 minutes.
Roll out into a large rectangle and spread toppings - jam, nutella or chocolate chips all work well . I've also tried butter, chopped apple and cinnamon .
Roll up and pinch to seal. Form a ring then slice into slices ending 1 inch or so from the bottom.
Bake at 200 until cooked - usually about 20 - 25 minutes in my oven
Thermomix Lemonade
100g sugar
Close lid and press turbo 3 times
Cut two thick skinned lemons into eigths. Add 500ml water and pulse 3 times turbo (holding for 1 sec each time)
Add 500g cold water, slip straining basket in and pour.
Close lid and press turbo 3 times
Cut two thick skinned lemons into eigths. Add 500ml water and pulse 3 times turbo (holding for 1 sec each time)
Add 500g cold water, slip straining basket in and pour.
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