Looking for more Thermomix recipes?

we're a bit quiet around these parts but that's because we're busy posting on our own blogs and at Forum Thermomix ;)

check out this link for tons of places to find more recipes in english...

http://brazen20au.blogspot.com/2009/07/where-can-i-find-more-thermomix-recipes.html

if you have a site or blog to add to it please leave me a message on that post! thanks!

Christmas again - win a book

Well it's Christmas again and time to get everything ready for the New Year/New Decade. It really doesn't seem that long ago that we were worried about the Y2K bug and now we are leaving the Noughties.

I have spent some time adding some of the blogs that have developed during the last year to our list.

There is so much activity at the Thermomix Forum that we have neglected this site.

There are more blogs starting up each month and so lots of new ideas.

Tenina continues to have the Monthly Mouthful competition at Thermomix Australia and we need your help to support her. To encourage people to vote we are giving away a copy of "Lotus: Asian Flavours" signed by the author, Teague Ezard.

All you have to do is check out the December Monthly Mouthful post and make a Comment - You DO NOT have to vote for any of the dishes, just make a comment.

After the competition has closed one of the comments will be chosen at random - not based on content - and the winner will receive the book.

The following recipe is one that was given to me last year to post here, but I hadn't taken a photo and Christmas came and went, so I forgot about it. There is another version on the Forum Thermomix site too by Ingrid in the UK - so it must be good.

Based on a recipe from Delia Smith’s Christmas. This is a luscious and luxurious dessert, so only small helpings.

Chocolate Truffle Torte

Ingredients:

75 g Amaretti biscuits

600 ml whipping cream

450 g cooking chocolate (70% cocoa), cut into chunks

5 tablespoons liquid glucose

125 g Grand Marnier, Rum, Whisky or Amaretto

Cocoa powder for dusting

Method:

Grease a 23cm springform cake tin with oil, and then place a circle of baking paper in the base.

Place biscuits in TM bowl and crush for 30 seconds on speed 9. Spread these over base of the tin.

Insert Butterfly over blades and place cream in TM bowl. Beat for 20 seconds on speed 4 or until it starts to thicken, it does not need to be firm. Remove to a large mixing bowl and set aside in the fridge. Remove Butterfly.

Without cleaning the TM bowl, place the chocolate into the TM bowl and chop for 10 seconds on speed 7. Scrape down the sides and top and add the liquid glucose and liqueur and then melt the chocolate for 3 minutes at 50°C on speed 1. Allow to cool for 5 minutes and then add some of the lightly whipped cream. Mix for 15 seconds on speed 3.

Allow to cool for 5 minutes and then add some of the lightly whipped cream. Mix for 15 seconds on speed 3. Carefully fold chocolate mixture into the remaining cream in the large bowl.

Once mixture is smoothly blended, spoon into prepared cake tin and tap gently to even the mixture out. Cover with plastic film and refrigerate overnight.

To serve, use a knife to loosen the edges of the torte and undo the springform sides. Place a serving plate on the torte and turn upside down, so that the amaretti biscuit crumbs are now on top. Dust with sifted cocoa powder.

It may be prepared a couple of days before serving and freezes well.

Win Antonio Carluccio's "Passion for Pasta"

It is time to start up this blog - mainly to show that I am still alive, but also to encourage more Thermomix users to join the Forum Thermomix group.

It is a forum run by an Englishman living in Portugal, but if you check it out you will see that mainly Aussies have taken it over.

We are keen to have people with an interest in the Thermomix join us and post recipes or reviews of recipes.

To this end we have a book giveaway !!!!

Last month I met Antonio Carluccio at dinner at Grossi Florentino. He signed a copy of his book Passion for Pasta.

So, if you would like the opportunity to win this book, join the Forum Thermomix group and either post a Thermomix recipe, or review a recipe - from a Thermomix cookbook or website/forum.

More information can be found here.

Shortbread

time to start making some goodies for christmas gifts...

step one was to try this shortbread recipe. posted on Forum Thermomix by CarolineW, it originally came from lobstersquad (though i can't work out how to go back to her older posts to find it there). oh, silly me, caroline already had posted the link

300g flour
100g sugar
200g butter (cold)
pinch salt

Preparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc. Blitz for 20 seconds on speed 6. Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again) or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.

Bake for 20 mins at 170 degrees C, until pale gold colour. DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins. I say this from bitter experience! After that you can carefully transfer it to a cooling rack.

brazen's notes: i added macadamias but next time i will add them at the end on reverse as they just became powder and didn't add a lot of taste or any texture.
I will also try ann's idea of replacing 50g of flour with rice flour (which you can make in the tmx of course) as i always preferred shortbreads with rice flour in them.
when you line your tin i suggest leaving overhanging ends to make it easier to get out of the tin, and leaving it in the tin til it's cold! otherwise it is very hard to get out!

it's been very popular in my house with everyone except ryan (who loves bought shortbread biccies but won't even touch it to taste lol). think it will look lovely in cellophane with ribbon tied on it.

Christmas Cookies

I wanted to bake some cookies today to try to get a photo for our christmas cards done. Ryan also had his friend I coming over, along with I's mum & sister. so I decided to combine the two and let the kids decorate some cookies. (i decorated the ones for the photo shoot though lol)

I used this recipe, which had pretty good feedback.

Ingredients:
* 250g butter, softened
* 65g icing sugar (or make your own as per the instructions in the tmx book)
* 1 teaspoon vanilla extract
* 1 egg, at room temperature
* 440g plain flour
* 75g cornflour

Method:
1. mix butter, sugar and vanilla until pale and creamy. speed 4, 40-60 seconds. you might need to scrape down the bowl half way through.

2. Add egg and mix on speed 5 for 5 seconds.

3. Add flour and cornflour to butter mixture. Mix for approximately 60 seconds on the knead setting .

4. Divide in half. Press each half into a disc. Wrap each disc in baking paper. Refrigerate for 20 minutes.

5. Preheat oven to 160°C. Line 2 baking trays with baking paper. Roll each disc out between 2 sheets of baking paper to 3mm-thick.

6. Using biscuit cutters, cut dough. Place onto trays. Roll leftover dough together and repeat. Bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

7. decorate with icing (approximately 1 cup sifted icing sugar, 1 tspn butter or marg and a tiny bit of hot water, plus drops of food colouring until you get the colour you want) and desired decorations - we used sprinkles / 100's & 1000's, some little candy hearts and silver cachous

Strawberry Sauce

brilliant christmas gift idea!

posted on forumthermomix

500g Strawberries, washed & hulled
250g sugar
1 lemon, peeled, seeded & quartered
optional - 1/4 cup alcohol such as brandy or vodka or
optional - flavours such as vanilla essence

Preparation:
cook for 35 mins on 100'c speed 1.
placing the varoma over the top instead of the measuring cup will prevent splattering (thanks pam!)
pour carefully into sterilised jars or bottles and refridgerate

serve over icecream or crepes

source:
originally in the everyday cooking for every family cookbook as strawberry jam

Lemon Curd

originally posted on my blog


another great idea for christmas gifts.

originally posted on forumthermomix by caroline

Lemon Curd
makes 1 jar

75 g caster sugar
juice and finely grated zest of large, juicy lemon (i used 2 medium)
2 large eggs
50 g unsalted butter
i also added a small amount cornflour but not sure it was necessary

1. Put all the ingredients in the TM bowl. Mix 15 seconds on Speed 6.
2. Scrape down the sides with the spatula
3. Insert the whisk. Cook 4 minutes at 80'C on Speed 4
4. If it hasn't thickened enough, continue to cook for 1 to 2 minutes more.
5. Pour into sterilised jars and seal.

Tips/Hints: I got this recipe from the UK Fast and Easy Cooking book. I made a double batch, and it took an extra 3 minutes of cooking time. Great recipe if you like to really taste the lemon. If you prefer a sweeter lemon curd, use the Australian recipe

according to the google i did lemon curd is good on scones or with gingerbread :)

Chinese-Style Chicken and Corn Soup

I made this last night and I have to confess it wasn't perfect so this recipe is really a draft, but I think it's good enough to go :) If you do try it as written here please leave your feedback so i can adjust as needed! i didn't even take a picture as i wasn't happy with how it looked lol

Chinese-Style Chicken and Corn Soup
serves 4-6

2" / 20g fresh ginger, peeled and cut into 2-3 chunks
1 medium onion, peeled and quartered
1-2 chicken breasts (200-500g) with no skin attached, cut into large 2" chunks
10-20g dry sherry
20g sesame oil
30g soy sauce or to taste
1 tspn chicken stock powder if desired
corn kernels cut off 5 cobs of corn, or a 400/440g can of corn, drained
400-440g can of creamed corn
approx 450-500g water, as required
2 egg whites
finely chopped coriander and shallots / spring onions as garnish

1. chop ginger for 3 seconds on speed 6
2. chop onion for 2 seconds on speed 6, remove from thermomix
3. place chicken in and mince on speed 8 for 4 seconds
4. add the onion and ginger back in and cook at 100' for 5 minutes on reverse speed 2
5. add the sherry, sesame oil, stock powder, soy sauce, corn kernels and creamed corn. top with water to come about 1.5-2" below the top of the tmx bowl
6. cook at 90' for 10-15* mins on reverse speed 2
7. cook at 90' for 5 more minutes on reverse speed 2-3** as it starts slowly pour the egg whites in through the top of the lid
8. around 60 secs before finished add the coriander and shallots through the top of the lid to mix through.
9. serve***

* 10 minutes for tinned corn, 15 minutes for fresh
** i found that 2 was a bit too slow for the quantity, but 3 was a bit too fast lol give both a try and see what you think...
*** to make ours go further, and more filling i served them over some fresh rice noodles and finely shredded asian greens

butter by pictures...

butter is soooo easy to make in the thermomix - barbara from winos and foodies has just posted to share how easy

Seed Loaf from Helen, via Janine

This recipe was sent to me by my consultant, Janine, and originally from Helen, a German consultant.

There have been a number of requests for grain loaves and hopefully this will make somebody happy.

Seed Loaf

Ingredients:

300gms spelt or wheat grain
200g Bread flour
1 medium cooked potato
40g natural yeast or 1 sachet dry yeast
2 teaspoons salt
Blob of honey
1 dessertspoon oil
260g luke warm water
Sunflower seeds

Method:

Mill Spelt or Wheat grain on speed 9 for 30 seconds (a bit less for Spelt)

Add bread flour, potato, yeast, salt, honey, oil and water and knead (ear of wheat symbol) for 2 minutes (do not mix first). If mixture is sticky add more flour in the first 30 seconds of kneading.

Add some sunflower seeds for the last 20 seconds of kneading.

Place mixture into a bread tin or a 12 mini loaf tin or free form on a tray

Bake for 10 minutes on 100°C, then 30 minutes on 180°C.

It was originally posted here on the Thermomix Forum.

Chicken Burgers

We just got home to find that Geoff had made us Chicken Burgers for lunch - YUM! he used the Herbal Chicken Hors-D'Oeuvres recipe from the "Everyday Cooking... for Every Family" book to make the mix, he said it was very easy to make :)

As you can see we had them on fresh sliced bread with salad and I had sweet chilli jam and mayo on mine. VERY good (and I'm not generally a fan of any sort of bought chicken mince.)

PS: sorry the pic's out of focus, i didn't have any in focus :(

and a new guest blogger and her soup :)

Welcome Lexie! thanks so much for sharing this with us, it looks delicious!

Hi Karen,
I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.

200g red lentils
1 bulb garlic
20g oil
2 onions peeled and quartered
2 small potatoes peeled and quartered
1/2 tsp ground cardamom
1/2 tsp ground coriander
1250g of chicken stock
100g cream
Chopped fresh herbs for garnish

Rinse lentils under cold water.
Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve.
Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency.
Serve with chopped herbs.

note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)

two courses from karenleigh...

Fast Leftover Roast Chicken & 3 Veg Meal

Leftover roast chicken, skin and bones removed Whatever veg you like but I used:
2 peeled potatoes, cut into 1cm thick chips
2 carrots cut into 1cm thick rings
2 big handfuls of green beans

Place potatoes into basket in TM31. Add 600gm boiling water.
Cook 3mins, Varoma @ speed 4.
Place carrots on bottom level of Varoma. Place chicken (I broke it up a bit) and beans into top layer.
When timer goes off, add Varoma and cook for 8 mins, Varoma @ speed 4.
Remove potatoes and mash your favourite way (I prefer to mash them manually with my trusty potato masher).
Voila - meat & 3 vege in under 15 minutes.

Strawberry Sorbet - I know it's pretty straightforward but I had trouble getting the fruit/sugar/ice ratio right.
I still can't bring myself to put raw egg into sorbets.

270gm strawberries (freezing 1/3 of fruit results in better texture if not using egg white) 85gm white sugar 350gm ice Process in the usual way.
Enjoy!

Steamed Dim Sims

a few new recipes thanks to one of guest bloggers - karenleigh :) (sorry i forgot to put them up sooner karen!)


Steamed Dim Sims (adapted from "Full Steam Ahead")

1 pkt of gow gee wrappers
100gm pork
1.5cm chunk of fresh ginger
3 tbsp fresh coriander
1/4 teasp salt
1/2 small brown onion
30gm swiss brown mushrooms
1 egg

Place pork and ginger into TM31 and mince 10 secs @ speed 5.

Place rest of ingredients into TM31 and process for 5 secs @ speed 5. Check mixture. Process for longer if too many chunky bits. I removed any stringy tendons in mixture.

Put 1 teasp of mince into centre of gow gee wrapper. Gather up the edges and pinch wrapper in the middle so you have a money bag shape.

Place dim sims into the top and bottom varoma trays.

Pour 600 gm of boiling water into TM31 bowl.

Steam 20 mins, Varoma @ speed 3.

Serve with soy sauce.

Makes around 30.

Chicken & Ricotta Crepe Bake

converted a friend's recipe tonight, apart from ryan (our cheese and chicken hater) it was a hit!

please see my blog for further details!!

Buttermilk Bread

Made this for the first time tonight to go with dinner. was very impressed with it.

it's nice and fluffy inside but still crunchy on the outside. i found it cooked much quicker than the book said.

Definitely one to make again!


Full report here at my blog.

Rocket and Cashew Pesto

( or a quick dip for guests who arrive early)

We had guests on Saturday and there was a communication breakdown as to when they were arriving, so I was behind schedule with the preparation. Thank goodness for the Thermomix sitting there waiting patiently on the bench.

This is a dip that has been made a few times with variations, but basically the same as the Asian pesto/dip. Really, the variations are limited by your imagination. Use walnuts, peanuts or almonds intead of cashews. Add some chili. Cook the garlic first for a milder taste. Use other oils such as grapeseed for a milder taste or splurge on some walnut oil.

Rocket and Cashew Pesto

Ingredients:

80 g parmesan or grana padano
1 clove garlic
100 g rocket, washed and shaken dry
150 g roasted, unsalted cashews
1/2 cup extra virgin olive oil
Juice of 1 lemon

Method:

Place parmesan into TM bowl and grate for 10 seconds on speed 7. You don’t want it too fine – some little bits are OK. Remove and set aside.

Place garlic in TM bowl and chop for 10 seconds on speed 7. Scrape down sides of bowl and add rocket and cashews. Chop for 30 seconds on speed 6. It should still have some decent sized pieces of nuts, not mush. Blend longer if you think it needs it.

Add olive oil, lemon juice and parmesan and blend for 30 seconds on reverse + speed 4.

Add some extra olive oil or water through the hole in the lid if the mixture appears too thick and blend a little longer.

You should not need pepper or salt. The garlic and rocket will give it enough heat, while the parmesan should give enough salt. But taste it and check.

Posted here also with extra pic

Basic Butter Cake, TMX style

based on recipe posted here

this makes a large cake (it's the original recipe doubled) so feel free to halve it :)

320g white sugar
mill into caster sugar by using speed 6 for approx 5-10 seconds
add the butterfly into the bowl

250g soft butter, cut into pieces 2 tspn vanilla essence
add and mix at speed 4 for 40-50 seconds until the mix is light in colour and a little fluffy looking

turn speed down to 2 and add
4 eggs - ONE at a time
after each egg turn speed up to 4 for 5 seconds

add 1 cup SR flour with lid off,
turn speed up to 4, mix 5 seconds

turn speed back to 2 and add
1/2 cup milk through lid, mix 3 seconds

add 1 cup SR flour with lid off,
turn speed up to 4, mix 5 seconds

turn speed back to 2 and add
1/2 cup milk through lid, mix 3 seconds

add final 1 cup SR flour with lid off,
turn speed up to 4 and mix 5 seconds
(total 3 cups self raising flour and 1 cup milk)

mix for a further 10 seconds until the mix seems light and fluffy.

pour into a greased, lined cake tin. cooking times will vary according to your oven and size of tin but start with 40 mins at around 160-180'c, test with a skewer and cook further as required.

simple is good :)

a friend of mine (and karen's) also has a thermomix. she has just shared a recipe on her blog and i thought i'd share it here - even though it's so simple i hadn't thought of it myself! (and we go through a LOT of peanut butter! lol)

Thanks S

TMX Peanut Butter

Thermomix Asian Pesto

I have been a bit neglectful, so am publishing a post here to keep our blog alive and active.

This recipe came about as a result of having Thai basil and coriander in the crisper after making a couple of dishes at the weekend. Often these herbs just find their way into a variety of creations to add some fresh flavours, but while looking for a particular recipe I found a couple of similar Asian pesto recipes and decided that these herbs should be used thus.

Two of the books that had Asian pestos were “Asian Greens” by Anita Loh-Yien Lau and “Travels with a Hot Wok” by Ken Hom. I am sure there are plenty of variations on the theme, so please don’t feel limited by the recipe.



Thermomix Asian Pesto :

Ingredients:

2 cloves garlic
2 cm piece fresh ginger
1 fresh red chilli, seeded
3 tablespoons Thai basil
2 tablespoons fresh coriander
2 tablespoons rau ram (Vietnamese Mint)
1 tablespoon fresh mint
250 g roasted, unsalted peanuts (optional)
1 tablespoon palm sugar
2 teaspoons fish sauce
3 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons lemon juice
Method:

Place garlic, ginger and chilli in TM bowl and chop for 10 seconds on speed 7.

Scrape down sides of bowl and add basil, coriander and mints and chop for another 15 seconds on speed 7.

Add peanuts, if using, and palm sugar to TM bowl and chop for 20 seconds on speed 5.

Add remaining ingredients and blend for 30 seconds on speed 5. Add some boiling water through the hole in the lid if the mixture appears too thick when using the peanuts.