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Thermomix Recipes

Cranberry Sauce Video
Ingredients
Method
All-in-One Salmon Tikka Dinner with Steamed Rice and Green Beans
This meal is easy to put together and the steaming produces very tender salmon.
Ingredients
1 litre water
up to 350g basmati rice - 70 g per person
1 tsp sea salt
salmon fillets for 1 to 4 people
1 tsp Tikka paste for each portion of salmon (see note below)
fine green beans, topped and tailed
Method
1. Add water to TM bowl. Insert internal steaming basket.
2. Weigh rice into basket. Add salt on top of rice.
3. Put lid on TM bowl, leaving Measuring Cup off. Rinse the rice 10 seconds/Speed 5.
4. Oil the Varoma lightly before placing the salmon in it, flesh side up. Spread Tikka paste on salmon evenly.
5. Place Varoma on top of TM lid. Put green beans into Varoma tray and cover with Varoma lid.
6. Steam 20 minutes/Varoma Temperature/Speed 3.
Chef's Tips
Note: There will be a recipe for home-made Tikka Paste in our forthcoming book “Fast and Easy Indian Cooking” by Rosie Laljee and Janie Turner.
Almond Granita
This almond granita is lovely and refreshing and is even good for a hot summer’s day breakfast! Delicious served alongside chocolate granita, or the two flavours can be stirred together at serving time. Makes about ¾ litre.
Ingredients
150 g sugar
600 g ice cubes
100 g almonds (skins on)
100 g water
Method
1. Powder the sugar 30 seconds/Speed 10.
2. Add the other ingredients and mix at Speed 8 to Speed 10 using the TM spatula to stir through the hole in the TM lid until you have a creamy and cold consistency. Serve straight away.
Chef's Tips
Hazlenuts can be substituted to make a delicious hazelnut granita.
Almond milk
Ingredients
100 g just-blanched almonds, skins removed (see tip in “Fast and Easy Cooking”)
550 g water
1 tiny pinch sea salt
1 to 2 tsp raw cane sugar, palm sugar, jaggery (rapadura) or other natural sweetener of choice
1 tsp real vanilla extract – optional
Method
1. Blend 1 minute/Speed 10. Taste and adjust sweetness and salt to taste. Strain through a fine sieve or squeeze through a nut milk bag, or use as is.
Chef's Tips
Note: For a slightly thicker milk, use 250 g almonds and 900 g water.

Note: Dairy milks and bought nut milks have a slightly sweet taste and they also contain a trace of sodium, hence the sugar and salt. You can leave these out if you prefer.

Note: If you strain the almond milk, you can dry the nut solids in a dehydrator then grind them in your TM to use as almond flour – great as a protein-rich gluten-free flour to add to your baking recipes.
Apple Textures Dessert - James Knight-Pacheco

Apple Textures Dessert (5K)Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine: "The crowning glory of the dinner was the dessert. Combining poached and caramelised apple, apple compôte, apple purée, apple crumble, apple jelly and an apple tuile, Apple Textures is a deconstructed version of the toffee apple - the first thing James tasted upon his arrival in England from his native Venezuela aged eight. Here again, Thermomix made light work of the apple compôte and crumble mixture and blended the apple purée into a light and airy cloud."

Ingredients
Method

  1. For the apple crème pat:
    • Make the Thermomix crème pâttisiere recipe from "Fast and Easy Cooking", stir in apple compound to taste, about 100g, set aside to cool and set.
  2. For the apple purée:
    • Peel and roughly chop one of each apple. Add 100g of butter to the TM bowl, heat 3 minutes/90°C/Speed Spoon.
    • Add the apples, 30 g sugar and the seeds of 1 vanilla pod. Chop 30 seconds/Speed 4 then cook 10 minutes/90°C/Speed Spoon.
    • Add a splash of apple juice, then blend at full speed until smooth. Taste and adjust sharpness with sugar and lemon juice as required. Set aside to cool.
  3. For the apple compôte:
    • Add 50g of butter to the TM bowl, heat 3 minutes/90°C/Speed Spoon.
    • Peel, core and quarter one of each apple. Add 30 g sugar and the apple quarters, chop 20 seconds/Speed 4, add the seeds of 1 vanilla pod and the empty vanilla pod then cook 25 minutes/100°C/Speed Spoon to get a nice caramel flavour and colour. Remove vanilla pod. Add a splash of apple juice. Taste and adjust sharpness with sugar and lemon juice as required. Set aside to cool.
  4. For the poached apples:
    • Use granny smiths - peel, then with a large melon ball scoop, cut out the apple balls - you should have 6 to 8 apple balls. Weigh 300g apple juice into the TM bowl, place the apple balls into the juice with the juice and squeezed shell of ½ a lemon. Cook 10 minutes/60°C/Speed Spoon - they will be quite tart and crunchy still. Lift out carefully and set aside to cool.
  5. For the caramelized apples:
    • Use granny smiths - peel, then with a large melon ball scoop, cut out the apple balls - you should have 6 to 8 apple balls. Melt some sugar to caramel in a pan on the hob, add the apple balls and a knob of butter, then gently toss until the apple balls are tender, adding a splash or two of apple juice if needed.
  6. For the crumble topping:
    • Make the Thermomix crumble topping recipe from "Fast and Easy Cooking", bake on a shallow tray in a moderate oven until light golden brown. Set aside to cool.
  7. For the dried apple crisps:
    • Very very thinly slice the apples, dip in lemon juice & water (50/50) then dehydrate or dry on the top of the Aga or in a low oven at 60°C until leathery and crisp.

Applesauce Cake
This cake is a great winter treat for those precious moments sitting in front of the fire with a big mug of tea. The recipe is an old favourite made many times over the years, and it’s delightful to mix it now so easily with my Thermomix. With fragrant spices and lovely flavours, your taste buds will be tingling when you’ve finished, and you’ll just want to make another one! The flavour is better the next day, so make ahead if you can (or make 2!) Serves 8 to 10.
Ingredients
160 g granulated or caster sugar
120 g butter
2 large eggs
300 g plain white flour
½ tsp sea salt or rock salt
1 tsp bicarbonate of soda
1 heaped tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
300 g thick cold applesauce – see recipe in “Fast and Easy Cooking”
50 g milk if required
110 g sultanas or raisins or chopped dates – optional
70 g broken walnut meats – optional
Method
1. Weigh the sugar into the TM bowl and grind 15 seconds/Speed 10. Add the butter and mix 5 minutes/Speed 4, pausing to scrape down the sides of the bowl twice; the mixture will become fluffy and pale yellow in colour. Scrape down the sides of the TM bowl and mix again at Speed 4 for 30 seconds.
2. Turn to Speed 3½, add the eggs one at a time through the hole in the TM lid and keep mixing for about 30 seconds after each addition, then scrape down the sides of the TM bowl and mix again at Speed 4 for 30 seconds.
3. Add the flour, salt, soda, cinnamon, cloves, nutmeg, applesauce. Mix 30 seconds/Speed 5 to combine, pausing once to scrape down the sides of the TM bowl. If the mixture is quite stiff, add the milk and mix again at Speed 5 until incorporated. (This is because applesauce varies in its liquid content.)
4. Add raisins and walnut meats (if using). Mix 45 seconds/Reverse Blade Direction/Speed 2½. Line a deep 20 to 23 cm round cake tin with baking paper and grease the sides with butter. Spoon cake mixture into the tin. Return the TM bowl to the machine and turn to Speed 10 for a few seconds to send the remaining mixture to the sides of the bowl so you can add that to the tin as well.
5. Bake 30 to 40 minutes at 180°C without fan/350°F/gas 4 until a skewer inserted in the centre comes out clean. Aga Ovens: bake about 25 to 30 minutes on the rack set on the floor of the Roasting Oven with the cold plain shelf set 2 runners above the top of the cake tin. If a skewer inserted in centre comes out clean, it is baked. If not, transfer to continue baking in Simmering Oven until the skewer does come out clean. Leave in cake tin for 10 minutes before turning out on a wire rack to finish cooling.

Alternative super-speedy method: if you’re in a real hurry, just mix all the ingredients (except sultanas and walnuts) 30 seconds/Speed 5 then scrape down the sides of the bowl with the spatula and mix again 10 seconds/Speed 5. Fold in the sultanas and walnuts if using then pour into the cake tin and bake. This will make a slightly more dense cake, but with all the same delicious flavours.
Artichoke and Stilton Quiche
Pastry and a filling take only a few minutes to prepare with the Thermomix.
Ingredients
Grandma's Flaky Pastry / Grandma's Shortcrust Pastry

300 gm flour
70 gm butter, chilled, cut into cubes
80 gm lard, chilled, cut into cubes (or use all butter)
¼ tsp salt	
barely 80 mls water

Artichoke & Stilton Filling

400 gm artichokes (to cover bottom of the pasty) - tinned, drained
200 gm stilton cheese, chopped
4 eggs
100 - 150 ml milk or cream
salt and pepper
Method
Weigh/measure all pastry ingredients into the bowl of the Thermomix.  Knead 30 seconds on the dough setting just until clinging together (still a bit like large crumbs).

Chill, wrapped in clingfilm, for 15 - 30 minutes.

Flaky Pastry Instructions
Roll dough out into a 12" x 9" rectangle.  Fold into three layers. 
Roll dough out again into a 16" x 16" rectangle.  Fold into three layers from side to side, and again into three more layers top to bottom (i.e. now 27 layers!)
Roll out - this will be enough pastry for the 28 cm/ 11" loose bottomed flan tin.

Shortcrust Pastry Instructions
Press dough into the flan tin or pie tin with your fingers to make an even layer.

Place artichokes into the pastry shell.  Crumble the stilton over the artichokes.  Mix the eggs and milk or cream and salt and pepper to taste in the Thermomix 30 seconds/Speed 4, and pour over the top.  Bake on the floor of the Roasting Oven (225˚C, 450 ˚F, gas 7) for 25 - 35 minutes until set and puffed and golden on top.  If browning too quickly, place the cold plain shelf 2 runners above to deflect the top heat.  
Chef's Tips
Chef's Tip:  If you have enough time, chill the pastry in the tin for 30 minutes in the fridge - this will help prevent it from shrinking during baking.

Copyright Janie Turner 2004
Asparagus Risotto ytsymbol (10K)
Cooking risottos in your Thermomix gives superb results and the flavours are wonderful. Even chefs are impressed! Serves 3 as a main course. Easily doubled (cook 17 minutes at Step 4).
Ingredients

80 g parmesan, in approximately 2 cm chunks
200 g asparagus
1 shallot, about 40 g, peeled
20 g olive oil
200 g white wine
250 g arborio risotto rice
450 g stock
15 g butter - optional
½ tsp fine sea salt
several grinds of pepper

Method
Asparagus Risotto.jpg

Click on image to see video
1. Grate the parmesan a few seconds Speed 8, tip out and set aside for later.
2. Break off and discard the woody ends of the asparagus below the natural snapping point, cut the stems into 2 cm pieces and set aside the tips for later. Add the asparagus stems, shallot and oil to the TM bow. Chop 7 seconds/Speed 5 then cook 3 minutes/100ºC/Speed Spoon.
3. Add wine then rice and cook 2 minutes/100ºC/Speed Spoon.
4. Add stock and cook 12 minutes/100ºC/Speed Spoon/Reverse Blade Direction. Taste to check the rice is cooked "al dente"; cook longer 1 or 2 minutes at a time if required. Stir in asparagus tips, salt, pepper, butter if using and parmesan - the heat of the risotto will cook the asparagus tips perfectly. Serve immediately.

Chef's Tips

Tip: use any leftovers to make Risotto Cakes - grate extra parmesan and mix with the cold risotto. Make Thermomix breadcrumbs and put on a plate. Form risotto patties, coat in flour, then dip in beaten egg, then coat in breadcrumbs. Fry gently in olive oil until golden.

More risotto recipes in "Fast and Easy Cooking" which is available from UK Thermomix and online.

Avocado & asparagus salad, belotta ham, lemon oil dressing - Alan Murchison, L’ortolan

Avocado & asparagus saladAlan Murchison is Chef Patron of Michelin starred L’Ortolan restaurant near Reading in Berkshire and the author of “Food For Thought” published earlier this year. He says that he and his team save lots of time making this and many other recipes now because Thermomix removes the need for passing the avocado through a drum sieve 3 or more times to make a smooth enough purée for Michelin standards. The mincing is much quicker, the weighing scales very useful, Thermomix zests the lemon in seconds and it emulsifies the dressing perfectly too. Alan and his team rely on their four Thermomix TM31’s and are constantly finding new uses for what he calls “the best gadget to enter my kitchen – ever.”

Ingredients

avocado purée, as per recipe below
guacamole, as per recipe below
8 long croutons cut from a baguette, brushed with a little olive oil, baked until golden
100 g bellota ham, cut into batons, trying not to eat it all as you cut it!
2 blanched asparagus spears per plate
50 g Parmesan shavings
pea shoots
12 leaves red chicory
4 pissant leaves
lemon oil dressing, as per recipe below

Method

Make the avocado purée and guacamole. Do this 2 to 3 hours before you want to use them to allow the flavours to infuse, and keep them in the refrigerator. Assemble the dish at the last minute. Dress with lemon oil dressing at the table. Alan’s avocado tip: To stop peeled avocados discolouring while you are working, place them in a bowl and cover with milk.

Avocado Purée – Thermomix time 1 minute

2 avocados, peeled and stoned
juice of 2 limes
60 g water
85 g olive oil
1 medium green chilli, deseeded
25 g coriander
2 large spring onions, cut in 2 cm lengths
1 large shallot, peeled and quartered
½ tsp salt plus pepper to taste

Blend the flesh of one avocado with the lime juice, water and olive oil in a Thermomix 30 seconds/Speed 8 until a smooth purée. Weigh the coriander on the TM lid, then finely chop the chilli, coriander, spring onions and shallots by dropping them through the hole in the TM lid onto the running blades at Speed 9. Scrape down the sides and lid of the TM bowl and finely chop the remaining avocado flesh 5 seconds/Speed 4. Season to taste.

Guacamole – Thermomix time 30 seconds

2 ripe avocados, peeled and stoned
1 chilli
5 g coriander
70 g red onion
10 g lime juice
1 plum tomato, peeled, deseeded
40 g extra virgin olive oil
salt & pepper to taste

Weigh the coriander on the Thermomix lid, then mince the chili and coriander by dropping them onto the running blades at Speed 9. Turn to Speed 5 and finely chop the red onion by dropping it on the running blades. Add the remaining ingredients and mix 3 to 5 seconds/Speed 4 until the tomato is chopped. Season to taste.

Lemon Oil Dressing – Thermomix time 1 minute 10 seconds

1 tsp salt
1 Tbsp sugar
thinly peeled skin of 2 lemons
200 g fresh lemon juice
220 g olive oil
220 g groundnut oil
50 g white wine vinegar

Avocado & asparagus saladGrind salt, sugar and lemon peelings 30 seconds/Speed 10 in a Thermomix. Using the built-in weighing scales, weigh in the rest and blend 1 minute/Speed 10. Add more sugar if necessary and season to taste, blend in. Keep in a sterilised bottle in the refrigerator for up to 3 weeks.

Chef's Tips
All the components of this recipe are delicious and the colours are absolutely beautiful. The avocado purée makes a scrumptious dip for vegetable sticks, the guacamole is the best I’ve ever tasted, and the lemon oil dressing is a favourite to have on hand in the fridge to make a quick chopped salad or to dress a green leafy salad.
Avocado Purée - Alan Murchison, L'Ortolan
2 avocados, peeled and stoned
juice of 2 limes
60 g water
85 g olive oil
1 medium green chilli, deseeded
25 g coriander
2 large spring onions, cut in 2 cm lengths
1 large shallot, peeled and quartered
½ tsp salt plus pepper to taste
Ingredients
Blend the flesh of one avocado with the lime juice, water and olive oil in a Thermomix 30 seconds/Speed 8 until a smooth purée. Weigh the coriander on the TM lid, then finely chop the chilli, coriander, spring onions and shallots by dropping them through the hole in the TM lid onto the running blades at Speed 9. Scrape down the sides and lid of the TM bowl and finely chop the remaining avocado flesh 5 seconds/Speed 4. Season to taste.
Method
Chef's Tips
This recipe can also be used in Alan Murchison's recipe for Avocado & asparagus salad, belotta ham, lemon oil dressing
Bacon Powder - John Campbell, The Dorchester Collection Coworth Park
This recipe is by John Campbell, Food and Beverage Director, The Dorchester Coworth Park.  It was published in the Observer Food Monthly magazine, Dec 2006.
Ingredients
250 g trimmed and very finely sliced pancetta
Method
Heat a thick-based pan and fry the pancetta until golden.  Squeeze in a tea towel to drain excess oil.  Dry under lights until brittle.  Blitz in a Thermomix under powdered.  
Chef's Tips
Serve as a flavour garnish on mashed potatoes, or under a potato e'spuma (see recipe).
Beef Carbonade
The beer in the sauce of this classic casserole tenderises the beef nicely. The flavours are excellent especially when served the day after it has been made. This makes it a good choice to make ahead, and it freezes well, too. Serves 6 to 8.
Ingredients
50 g plain flour seasoned generously with salt and pepper
900 g stewing steak
3 Tbsp olive oil for frying plus 2 tsp for sautéeing
2 cloves garlic, peeled
300 g onions, peeled and quartered
300 g beef stock
450 g brown ale
pinch of dried or 1 tsp fresh thyme leaves minced
½ tsp brown sugar
1 tsp vinegar
salt and pepper to taste
To serve: (optional)
4 to 6 slices French bread
Dijon mustard
Method
1. Weigh the flour into a plastic bag on top of the TM lid. Add salt and pepper. Drop batches of the stewing steak into the bag and while holding the top of the bag closed with one hand, shake the bag to coat the steak with the seasoned flour. Repeat until all the steak has been done. Heat the oil in a large sauté casserole and brown the meat in batches until sealed on all sides. Set aside on a plate.
2. Mince the garlic by dropping it onto the running blades of the Thermomix at Speed 8 until minced then drop the onions onto the running blades of the Thermomix at Speed 4½ until chopped. Scrape down the sides of the TM bowl with the spatula. Add the 2 tsp extra oil and sauté 5 minutes/100?C/Speed 1.
3. Add any remaining seasoned flour, thyme, brown sugar and vinegar. Stir in by hand with the TM spatula. Stir until all the flour is mixed in and dampened evenly.
4. Add the stock and beer. Add the browned steak pieces and any accumulated juices on the plate. Cook 12 minutes/100?C/Speed 1 to bring to the boil.
5. Cook 60 minutes/90?C/Speed Spoon/Reverse Blade Direction. If meat is not yet tender, cook another 20 to 40 minutes/90?C/Speed Spoon/Reverse Blade Direction. Taste and adjust seasoning, adding salt and pepper as necessary.
To serve (optional), toast the French bread slices in the oven until golden, then spread one side with a little Dijon mustard. Serve hot and crisp with the Beef Carbonade.

Alternatively from the end of Step 4, pour and scrape out the sauce ingredients into the sauté casserole, adding the steak pieces as well. Stir well and bring to a simmer on the hob, then cover and place in a low oven 120?C/gas 2/Aga Simmering Oven for 1½ to 2 hours until cooked and tender.
Blackberry and Apple Gin - Pam Corbin, River Cottage
Take advantage of the free autumn hedgerow feast and pick some sloes when you see them. Making sloe gin in your Thermomix is super easy and will save you about half an hour on the preparation time (no pricking of the sloes is required). This method takes advantage of the TM’s ability to send the blades in the reverse direction; doing this at Speed 1 knocks the sloes gently which releases the beautiful purple colour of the skins into the gin while helping to dissolve the sugar. This also advances the maturing of your liqueur by about 3 months. Makes 600 ml which is ready for drinking in about 12 to 15 months, though you might want to taste it along the way from 6 months onwards!
Ingredients
400 g whole sloes, rinsed, stems and leaves discarded
400 g sugar
550 g gin
Method
1. Weigh all ingredients into the TM bowl and mix 15 minutes/Reverse Blade Direction/Speed 1. Pour into sterilized bottles or kilner jars and cover with sterilized lids. Invert the bottles or jars daily for 1 week, then once every week or two for 3 months. Leave in a cool dark place to mature.
2. When mature, strain the sloe gin into a sterilized bottle and seal if not using straight away.

Variations: Pam “the jam” Corbin mentions several variations on sloe gin in her book “River Cottage Handbook No.2 Preserves”, and all of these variations are easy with your Thermomix:

Damson Gin – 450 g damsons, 225 g sugar, 600 g gin, method as above.


Blackberry and Apple Gin – 230 g cooking apples cored and roughly chopped 5 seconds/Speed 4, then add 230 g blackberries, 230 g sugar, 600 g gin and proceed as above.

Cherry Ratafia – 500 g cherries, 500 g eau de vie, 2 cinnamon sticks, ½ vanilla pod, 150 g sugar, method as above.

Haw Brandy – 450 g haws, 230 g sugar, 600 g brandy, method as above.

Chef's Tips
Tip: Easily doubled, mix 20 minutes/Reverse Blade Direction/Speed 1.

Tip: Use the sloes to make sloe gin jam or just serve them as is on top of a really good vanilla ice cream for a delicious dessert.
Blueberry Muffins
Excellent! I was so excited when I discovered that perfect muffins (Canadian style!) can be made in the Thermomix! Eat them while still warm if you can. Makes 12.
Ingredients
120 g fresh or frozen blueberries
1 Tbsp organic plain flour
220 g organic plain flour
3 tsp baking powder
½ tsp salt
50 g butter or sunflower oil
110 g sugar
1 egg
170 g milk
1 tsp vanilla essence or vanilla bean paste
Method
1. Place a large bowl on the TM lid. Weigh into it the blueberries and add the 1 Tbsp flour. Stir gently to coat the berries with the flour. Set aside.
2. Weigh the 220 g flour, butter or oil, and sugar into the TM bowl. Add the baking powder and salt then Turbo pulse until crumbs form.
3. Add egg, milk and vanilla. Knead 3 or 4 times only on the Dough Setting until JUST mixed. Batter will still be lumpy.
4. Fold the batter into the floured berries by hand until JUST mixed and divide gently into a buttered 12 muffin cup pan. Bake 20 to 25 minutes at 200°C/400°F/gas 6.
Aga Ovens: Bake in the Aga Roasting Oven on the rack on the lowest set of runners, 15 to 20 minutes. Cool in the pan 5 minutes before taking out to cool completely on a rack. Eat on day of making or freeze as soon as completely cool.
Bread Loaf, Finger Rolls, Burger Buns
Mixing and kneading bread couldn't be easier or faster than this!
Ingredients
1 tsp granulated sugar
400 gm strong white or wholemeal flour (or half & half)
1 tsp salt
30 gm fresh yeast or 2 tsp instant yeast
200 gm warm water
50 gm olive oil 
Method
Place all ingredients into the bowl of the Thermomix.  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 6 flattened round balls (for burger buns) or 6 long finger rolls (for hotdog buns/finger rolls) or shape the whole amount of dough into a loaf and place in a greased loaf tin.  Lightly oil the top of the buns/loaf.  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.

For Aga owners:  2, 3, and 4 oven:  Bake loaf on rack sitting on the floor in the Roasting Oven for 20 minutes.  If loaf or rolls are browning too quickly, slide cold plain shelf onto runners near the top of the oven so there is a 3" (8 cm) gap above them.  Turn the pan if necessary to prevent too much browning at the back of the oven.  
Bake rolls 10 - 12 minutes in the same place in the Roasting Oven (no cold plain shelf required).

Conventional Oven:  Bake loaf at 220°C/ 425˚F/ Gas 7 for  20 - 30 minutes.  Bake rolls 10 - 15 minutes.
Chef's Tips
Chef's Option:  brush rolls with milk and sprinkle with sesame seeds before baking if desired.

Chef's Tip:  The loaf is lovely with 50 - 100 gm mixed seeds and/or nuts added.  

Copyright Janie Turner 2004
Bread – Richard Bertinet, The Bertinet Kitchen
This is a basic bread recipe which can be varied endlessly. Chef and expert baker Richard Bertinet says that bread made with this slow method is often tolerated easily by people who are intolerant to shop-bought commercial bread, and 3 people in the Thermomix office have personally proven this to be true! I find it very easy to fit bread baking into my schedule – I mix and work the dough late in the evening, then leave it to rise in a cool place overnight; in the morning, it just needs tipping out, gentle shaping, resting, then baking – easy even for working people. Alternately, mix and work the dough in the morning and bake when you return home from work in the evening. Makes 1100 g bread or rolls.
If you fancy an excellent day out, see www.thebertinetkitchen.com for Richard’s cooking and baking classes; they have several guest chef classes too.
Ingredients
120 g organic rye flour or rye grains
500 g organic strong white bread flour
10 g fresh yeast or 1 sachet of instant yeast
1 tsp salt
480 g warm water
Method
1. If using rye grains, grind 1 minute/Speed 10 to flour.
2. Add all ingredients and mix 20 seconds/Speed 3 to combine. The mixture should form a ball and the dough should begin to clean the sides of the bowl. If it’s too dry, add a little more water (common with organic flours) and mix a few seconds more.
3. Set the timer for 7 minutes, put the Speed dial to lid locked position, and press the Dough button to start the working of the dough. Do not leave your Thermomix unattended while on Dough Setting. The dough will end up being smooth, shiny and slightly tacky. Scrape out the dough into an oiled bowl. Return the TM bowl to the base and whizz at Speed 8 for a few seconds to send the remaining to the sides of the TM bowl – scrape out and add to the bowl of dough. Cover the dough with a tea towel and leave to rise until almost doubled in size. This may take several hours if the room is cool, but the slow rising adds to the flavour and digestability of the bread.
4. Scrape out of the bowl onto a heavily floured surface and dust the top with more flour. Without working the air out of the dough, form a loaf shape or divide into 15 to 20 pieces and form into rolls. Put into a 900 g loaf tin, or place on a baking sheet. Cover with a clean tea towel and leave to rest until almost doubled in size. 5. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220°C/425F/gas 7. Aga Ovens: Bake same timings in the Aga Roasting Oven on the rack on the floor.
Chef's Tips
Tip: See Richard’s excellent books “Dough” and “Crust” for many, many ideas and recipes for delicious breads. I like to make this recipe as baguettes, rolls, fougasses, cottage loaves, or any other shape that takes my fancy.

Tip: To make this bread with a “ferment”, i.e. similar to a starter, just make the recipe one day with an extra 200 g strong white flour and an extra 140 g water, then set aside 200 g of the dough in the fridge in a bowl covered with cling film for 24 to 48 hours. Each time you make bread after that, just add the ferment to the ingredients above before mixing and working, and set aside a new 200 g piece in the fridge after the working. Using a ferment will give your bread an even better flavour.
Broccoli, Celery and Apple Salad
Thermomix salads are wonderful for summer BBQs and outside eating.
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.
Broccoli, Red Pepper and Apple Salad
This delicious super-fast salad is shown on the flipchart that demonstrators use in demonstrations and we’ve had so many requests for the recipe! The dressing instantly coats the vegetables as they are chopped. Add a handful of raisins or sultanas after chopping if desired. Serves 6.
Ingredients

Broccoli Salat_RZ (76K)300 g broccoli, cut into florettes, plus stem sliced 5 mm thick
1 red pepper, cut in 6 to 8 pieces
150 g apples, quartered (no need to peel or remove cores)
30 g sunflower seeds or other seeds/nuts of choice
25 g olive oil
15 g lemon juice
1 tsp honey
1 tsp Dijon mustard
1 tsp sea salt or herb salt

Method
Place all ingredients into the TM bowl and mix 6 seconds/Speed 4.
Browning Onions – Elias Pontikos

Browning onions works perfectly in the Thermomix – and you won’t have to stand at the stove and stir!

Ingredients

200 g onions (see second set of photos for larger amounts)
1 pinch soda bicarbonate (= baking soda)
¼ tsp sea salt or Himalayan pink salt
15 g olive oil

Method
caramonions013 (3K)
200 grams of onions
caramonions014 (2K)
Chop the onions 4 seconds/Speed 4
caramonions015 (3K)
Add a dash of bicarb, salt and oil and cook for 5 minutes/Reverse/Speed Spoon/Varoma Temperature
caramonions016 (3K)
Cook for a further 5 minutes/Reverse/Speed Spoon/Varoma Temperature
caramonions001 (2K)
Cooked for a further 5 minutes/Reverse/Speed Spoon/Varoma Temperature

All in all this took just over 15 minutes.
 
--------------------------------------------------------------------------------

For a larger amount of onions, see the following photos – feel free to adjust the weight of onions to your needs, and adjust the timings appropriately.
800 to 900 g onions
¼ tsp soda bicarbonate (= baking soda)
¼ to ½ tsp sea salt or Himalayan pink salt – to taste
30 g olive oil

caramonions002 (3K)
860 grams of onions
caramonions003 (2K)
Chop 10 seconds/Speed 4, scrape down sides of TM bowl
caramonions004 (3K)
added ¼ tsp bicarb, 30 g olive oil and ¼ tsp salt. Cook for 40 minutes/VaromaTemperature
Reverse/Speed 2 stopping every 5 minutes to check
caramonions007 (3K)
after 15 minutes
caramonions010 (2K)
after 30 minutes
caramonions011 (3K)
after 35 minutes
caramonions012 (3K)
end result


 
 
Buckwheat Pasta – gluten free
This buckwheat pasta is easy to make in your Thermomix and tastes delicious. I was inspired to make it when a lovely friend who avoids gluten was coming for dinner. Many thanks to www.grain-free-gluten-free.com for the basic recipe outline which I have adapted for Thermomix. The nutritional benefits of grinding your own whole grains and pulses into flour are wonderful as you get all the fresh natural oils, vitamins and minerals from the germ (commercially ground flours usually have the germ removed before grinding so the flour doesn’t go rancid in storage and has a longer shelf life). Serves 9 to 10. The recipe can easily be divided to serve 3 or 6.
Ingredients
330 g raw buckwheat (= kasha), i.e. not toasted buckwheat
60 g potato flour (= farina) or arrowroot
240 g eggs, weighed after shells discarded, i.e. approx 4 extra large eggs or 3 large eggs plus 2 large egg yolks or 8 large egg yolks if you’ve got them left over from another recipe
30 g water
15 g olive oil (= 1 Tbsp)
pasta sauce of your choice
Method
1. Grind buckwheat to a fine flour 2 minutes/Speed 10. Remove 3 Tbsp and set aside for dusting the counter later.
2. Add remaining ingredients to the flour in the TM bowl. Gradually turn up to Speed 5 or 6 until small crumbs form. If the mixture is too dry, add more water 1 tsp at a time. If the dough is too wet (comes together in large clumps), add flour 1 tsp at a time and continue to mix until those small crumbs form.
3. Knead 1½ minutes/Dough Setting. This will form even larger crumbs. Tip out onto the counter top and press together into a flat rectangular shape the width of your pasta machine’s opening. Wrap closely with cling film or place in a plastic bag. Chill 30 minutes in the fridge or 10 minutes in the freezer if you’re in a hurry. Meanwhile make your favourite pasta sauce.
4. Cut off a small piece of the chilled dough (about 1/8th) and press it fairly flat so you can easily put it through your pasta machine to make lasagne, fettucine or other pasta shapes – start with the largest opening which is usually the lowest number on the machine and increase the thinness by one setting with each rolling – my pasta machine’s thinnest setting is number 9 so I usually roll this buckwheat pasta dough to number 4 or 5. Alternately roll out with a rolling pin and cut with a knife. Hang the pasta on a pasta “tree” to dry while you do the rest of the rolling, always keeping the unused pieces of dough closely wrapped while you work so they don’t dry out. If you don’t have a pasta tree, lightly dust the pasta with a tiny dusting of the reserved buckwheat flour and lay it loosely on a flour-dusted area while you finish rolling and cutting the rest of the dough.
5. While you are rolling the pasta, bring a large pan of water to a rolling boil then add 1 rounded tsp salt and a little oil to help stop the pasta sticking together. Cook for 2 to 4 minutes until “al dente”, i.e. it still has a little bit of a bite to it but it tastes cooked. Drain and serve with pasta sauce.
Chef's Tips
Note: Extra pasta dough can be rolled and cut into desired shapes and dried completely then carefully stored in an airtight plastic bag or box for up to 1 month. Fully dried pasta will take a few minutes longer to cook.
OR Extra dough can be kept in the fridge for up to 3 days or frozen for up to 1 month then defrosted and rolled when you want to cook it.
Bug Beater Soup!
This family favourite soup is amazing in its restorative powers. As well as boosting the immune system it warms and nourishes anyone who is feeling under the weather due to the beginning symptoms of a cold or the flu. I invented it to restore health quickly and have often seen it help to heal people, sometimes in as little as 2 or 3 hours after eating a good portion! Garlic, onions, chilli, ginger and good home-made chicken stock all have well known immune supporting abilities. Makes 1.5 litres and serves 5 to 6.
Ingredients
3 to 4 cloves garlic, peeled
2 onions, peeled and quartered
2 to 4 cm ginger root, sliced into 2 mm “coins” along the lines on the skin
½ fresh or dried chilli
30 g chicken fat (from the top of your home-made stock) or olive oil
350 g your favourite vegetable/s for a soup – see suggestions below
60 g red lentils, ground or whole
up to 1 litre good home-made chicken stock – made in TM (or water if you are a vegetarian)
1 heaped tsp TM stock paste or ¾ tsp salt
freshly ground pepper
Method
1. Chop garlic, onions, ginger and chilli with the chicken fat or olive oil 5 seconds/Speed 7.
2. Sauté 5 minutes/100°C/Speed 1.
3. Add vegetables cut into 2 to 3 cm lumps and lentils. Chop at Speed 4½ for a few seconds (you’ll hear when it’s done). Scrape down the sides of the TM bowl with the TM spatula.
4. Add stock or water up to the 1.5 litre mark on the inside of the TM bowl. Add stock paste if using. Cook 15 minutes/100°C/Speed 2.
5. Add salt if you didn’t use stock paste. Add several grinds of pepper. Blend 1 minute/Speed 10. Check seasoning by tasting again and adjust if necessary, then enjoy a big bowl full!
Chef's Tips
Tip: for Chicken Stock recipe, see “Fast and Easy Cooking”

Tip: for Peeling Garlic instructions, see “Fast and Easy Cooking”

Vegetable suggestions: one or a mixture of:
mushrooms (fresh or dried), carrots, marrow, cucumber, sweet potato, pumpkin or other squashes, broccoli, peas, salad leaves and/or watercress (add leaves just before blending), celeriac, leeks, leek and potato, sweetcorn, or anything else you fancy.
Buttermilk “Ranch” Dressing
A few weeks before Tenina Holder added Buttermilk Ranch Style Dressing to her lovely website, I invented this version. We must have been thinking along the same lines at the same time! Makes approximately 350 g.
Ingredients
1 small clove garlic, peeled
150 g live cultured thick buttermilk
150 g olive oil
½ tsp sea salt or Himalayan pink salt 10 black peppercorns 50 g spring onions (= green onions) white parts and green parts separated, cut in 2 cm lengths
5cm x 2cm strip dried seaweed, e.g. nori or kombu (optional – this is an excellent source of natural iodine)
2 generous sprigs flat leaf parsley
Method
1. Blend garlic, buttermilk, olive oil, salt, peppercorns and the pure white parts of the spring onions (no green at all) 2 minutes/Speed 10.
2. Add green parts of the spring onions, seaweed and parsley. Mince into the dressing 30 seconds/Speed 6. Taste and add more salt if necessary. It will thicken a bit when chilled. Store in a sterilised glass jar in the fridge.
Chef's Tips
Tip: Leave a little of the dressing in the TM bowl and make an instant salad with whatever vegetables, fruits, seeds, nuts, leaves, you have to hand – 2 Tbsp is a good amount of dressing for about 1 litre of salad, which is what results from filling the TM bowl to the 2 litre mark with chunks of vegetables and/or fruit then chopping at Speed 3½ (for a rough chop) to 4½ (for a finer chop) depending on the finished result you want and the density of the vegetables you are using.

Tip: The garlic flavour will soften if you chill the dressing for a few hours before using it and/or if you add 50 g sour cream or double cream.

Variation: Blend everything altogether for 3 minutes if you’re in a hurry – you’ll have a lovely green dressing that is very smooth. It will thicken as it chills.
CADA - Cyndi O'Meara
This excellent breakfast is recommended by internationally known nutritionist Cyndi O’Meara. Serve with your choice of fresh fruit, yoghurt, seeds or eat it on its own. Plenty of energy and protein to start your day right. Super fast with your Thermomix! Serves 2 to 4. www.changinghabits.com.au

Call us if you would like to buy Cyndi’s excellent books on 01344 622 344.
Ingredients
C: 1/3 fresh coconut - no need to peel off the thin brown skin
A: 1 organic apple, stem removed, cut in quarters (including peel, seeds and core)
D: 4 fresh dates, pips removed
A: 10 almonds with skins on
Method
1. With all ingredients in TM bowl, mince by Turbo pulsing a few times - you'll hear when it's done. Eat straight away.
Carrot & Coriander Soup, Cheese Scones
Soups in the Thermomix are fantastic – very easy, time-saving, lots of flavour and nourishment. Carrot and Coriander Soup is a favourite in the UK, and this one is better than any you could buy! Enjoy it with these little cheesy scones.
Ingredients
Method
Carrot Soup & Cheese Scones

Click on image to see video
Cheese Scones - makes 24-30 small scones

450 g plain or strong flour – I use organic for the best flavour
3 tsp baking powder
½ tsp sea salt
120 g butter, diced
120 g cheddar cheese, cut in 2 cm chunks
250 g milk

1. Chop the flour, baking powder, salt, butter and cheese for a few seconds at Speed 6 until like rough breadcrumbs. 2. Add milk, set the Speed Dial to the lid closed position and knead 30 seconds/Dough Setting. If required, scrape down the sides of the TM bowl with the spatula and knead again once. Place spoonfuls onto a baking tray (they shouldn’t be smooth) and bake in a hot oven for about 10 to 15 minutes until all the little cheesy rough bits take on a golden colour and crispness.

Carrot & Coriander Soup – serves 4

40 g red split lentils
1 thinly peeled strip of lemon skin
2 cm fresh ginger sliced into 2mm “coins” along the lines on the skin
300 g carrots, cut into chunks
1 small onion, peeled and cut in half
50 g butter
120 g cream or milk (optional) water or stock – I like to use home-made TM chicken or vegetable stock
½ tsp sea salt
freshly ground pepper
a few sprigs fresh coriander
1 tsp TM stock paste or 1 stock cube if using water as the liquid

1. Grind lentils, lemon peel and ginger 20 seconds/Speed 10.
2. Add onion, carrots, butter and stock paste or stock cube if using. Chop a few seconds/Speed 4½.
3. Add water or stock to the 1 litre mark on the TM bowl. Cook 15 minutes/100ºC/Speed 2.
4. Add coriander, salt and pepper. Add cream and milk (if using). Pureé 1 minute/Speed 10 until smooth.
See more soup recipes on the UK Thermomix website, and in the many recipe books stocked by UK Thermomix and Thermomix Ireland.
Chef's Tips
See more soup recipes on the UK Thermomix website, and in the many recipe books stocked by UK Thermomix and Thermomix Ireland.
Carrot and Coconut Soup with Ginger, Chilli and Coriander
Another delicious easy soup from your Thermomix! The addition of lentils and the flavour of coconut with subtle hints of chilli and ginger make it very satisfying. Serve with fresh bread rolls or a crusty wholemeal loaf if desired – or as it’s actually quite filling you could have it on its own instead. Serves 4 to 5 for lunch or serves 6 to 8 as a starter – makes 1.5 litres.
Ingredients
35 g red split lentils
20 g ginger, sliced in 2 mm “coins” along the lines on the skin
½ fresh green cayenne chilli with seeds still in it
400 g carrots, cut into chunks
1 small onion, approx 80 g, peeled and cut in half
1 tsp coconut oil or olive oil
200 g coconut cream
water
½ tsp salt
3 sprigs fresh coriander with stems (and roots if still attached)
Method
1. rind lentils, ginger and chilli 30 seconds/Speed 9.
2. Add and chop carrots, onion, coconut oil and coconut cream 5 seconds/Speed 4.
3. Add water up to the 1.5 litre mark on the inside of the TM bowl. Cook 15 minutes/100?C/Speed 1.
4. Add salt and coriander. Blend 1 minute/Speed 10.
Chef's Tips
Tip: If the carrots are organic, you only need to wash them. If they are not organic, you will need to peel, top and tail them as most of the pesticides, fertilizers and herbicides collect and concentrate in the skin, tops and tails.

Tip: If you have some fresh or frozen Green Chilli and Coriander Paste cubes in your freezer, use 1 frozen cube or 1 rounded tsp fresh paste instead of the fresh chilli and coriander. The recipe for this wonderful paste is in “Fast and Easy Indian Cooking”, available from UK Thermomix.
Carrot and Orange Salad - Dr Enid Taylor
This salad has only two ingredients and when you taste it you will be amazed at the wonderful flavour! Naturopath Dr Enid Taylor says this has been her favourite salad for many years, and she says it is even better when prepared in your Thermomix! Serves 2.
Ingredients
2 carrots, about 150 g, organic, topped but not peeled, cut in large chunks
1 large juicy organic orange, peeled, seeds removed, cut in quarters
Method
1. Chop carrots and orange quarters 7 seconds/Speed 5½. Variation: Mince one 2mm slice fresh ginger root by dropping it onto the running blades at Speed 9. Scrape down the sides of the TM bowl with the spatula. Add the carrots and orange and chop as above.
Carrot Cake, Carrot Tuile, Cream Cheese Ice Cream ytsymbol (10K)
Ingredients
Method
Carrot Cake (6K)

Click on image to see video

Carrot Cake

The freshly ground spices make this cake outstanding in both flavour and fragrance.

  • 1 whole cinnamon stick
  • 1 whole nutmeg
  • 1 Tbsp ground ginger or 50 g whole stem ginger pieces
  • 300 g organic carrots in chunks – no need to peel
  • 50 g crème frâiche
  • 3 large eggs
  • 160 g light flavoured oil – not olive oil; I used rapeseed oil on the video
  • ½ tsp fine sea salt
  • 1 tsp bicarbonate of soda
  • 300 g organic soft brown sugar
  • 350 g wholemeal flour

  1. Set the blades running at Speed 10 and drop nutmeg and cinnamon stick through the hole in the TM lid, grind 15 seconds. Turn off blades and add the ginger.
  2. Set the blades running at Speed 6 and drop in the carrots one at a time until finely chopped.
  3. Add crème frâiche and eggs and mix at Speed 8 for 2 seconds, then bring down to Speed 6 and slowly add the (pre-weighed) oil. Mix for 10 seconds.
  4. Set to Speed 5 and add salt, bicarbonate of soda, sugar, flour one after the other. Mix 20 seconds/Speed 8.
  5. Bake in 2 lined 20cm square cake tins in a pre-heated 140°C fan oven until done.

Cream Cheese Ice Cream

You can add as much or as little cream cheese as you like to vary the intensity of flavour. This ice cream gives the flavour of a carrot cake’s traditional cream cheese icing with a texture and temperature twist! Makes about 2 litres.

  • 1 litre whole fat milk
  • 3 large free-range egg yolks
  • 30 g liquid glucose, warmed so it’s easy to pour
  • 200 g double cream
  • 100 to 200 g full fat cream cheese
  • 350 g sugar

  1. Heat the milk and egg yolks 5 minutes/80ºC/Speed 10. Note – the 80°C light will still be flashing.
  2. Add the rest of the ingredients and cook 4 minutes/80ºC/Speed 10. Pour out immediately into a shallow bowl over ice, cool, then refrigerate. Note – at this point the mixture is quite thin; it will thicken as it cools.
  3. Leave in the fridge for 24 hours to allow the flavour to mature.
  4. Churn in a conventional ice cream machine then keep in a -12°C freezer until ready to serve. (Alternatively, Janie says you can freeze the mixture in a shallow box, divide it into chunks and blend in the Thermomix at Speed 5 to 6 instead if you haven’t got an ice cream machine – you may have to stir with the TM spatula through the hole in the TM lid if working with more than 1 litre of ice cream at a time.)

Carrot Tuile:

Blitzing hard caramel shards in the Thermomix is a great demonstration of sheer power, and it’s quick.

  • sugar
  • liquid glucose
  • grated organic carrots, dehydrated for 8 to 10 hours until completely dry

  1. Melt sugar and glucose in a pan on the hob to caramel, pour out on a smooth cold surface and leave to set until rock hard.
  2. Break into shards and grind 10 seconds/Speed 10 to powder. Add carrot and grind 15 seconds/Speed 9 to keep some texture. Sprinkle into a mold on a silpat mat to form your desired shape. Cook in a 150ºC oven just until melted. Cool the tuiles and use straight away or keep in an air tight box for 2 to 3 days.

Carrot Soup
This is one of the easiest soups you could ever make, and it is delicious!  The addition of the lentils makes it thick and hearty.

A Healthy Eating recipe.
Ingredients
40 gm red split lentils
1 strip of lemon peel 3 cm long
300 gm carrots cut into chunks (thirds or quarters)
1 small onion, approx 80 gm, peeled and cut in half
1 chicken or vegetable stock cube or 2 tsp stock powder
Water
Method
Weigh lentils and add lemon peel to the Thermomix bowl.  Place a piece of paper towel over the lid and push the Measuring Cup down into place on top of it.  This keeps the ground bits of lentils from flying out of the bowl.  Grind 30 seconds, Speed 10.

Weigh/add in carrots, onion and stock cubes.  Chop by Turbo pulsing a few times.  Use spatula to scrape the sides of the bowl.  Add water up to the one litre mark on the inside of the TM bowl.  Cook 15 minutes, 100 degrees C, speed 2.  Blend 1 minute/ Speed 10, pressing the reverse blade direction button every 10 seconds.  Taste and then if necessary, add salt and pepper. 

Serve with fresh bread rolls or a crusty wholemeal loaf.
Chef's Tips
Chef's Tip:  If the carrots are organic, you only need to wash them.  If they are not organic, you will need to peel and top and tail the carrots, as most of the pesticides, fertilizers and herbicides collect and concentrate in the skin, tops and tails.

Copyright Janie Turner 2005
Cashew Butter – Jenny Tschiesche, nutritionist, EatLiveDo ytsymbol (10K)
Ingredients


250 gr raw cashews
Olive oil or Munchy seed company Pumpkin Seed Oil
Maldon sea salt or Fleur de Sel

Method


Click to watch YouTube video





Cashew Cream ytsymbol (10K)
Having an easy alternative to dairy cream is wonderful for people who are lactose intolerant, and cashew cream is just plain delicious for everyone else too! Lovely on desserts or spooned onto porridge, it has the texture of thick double cream. By adding more water, you can easily make a pouring cashew cream, or a cashew milk which you can drink or use as a dairy-free ingredient in crème brulée and white sauce. Many thanks to Dr Enid Taylor of The Taymount Clinic for her suggestions and help in developing this recipe.
Ingredients
Quick Tips Cashew Cream

Click on image to see video
Makes 600 to 650 g thick cashew cream.

250 g cashews, soaked in 1 litre water for 4 to 24 hours, then drained
250 g water for blending
½ to 1 tsp real vanilla extract or vanilla bean paste or 1 cm fresh or dried vanilla pod
1 pinch sea salt
1 to 2 tsp agave syrup
Method
1. Drain cashews and discard the soaking water. Blend cashews with remaining ingredients 1 minute/Speed 10.1.
2. Taste and add more vanilla and/or sea salt and/or agave syrup if desired then blend again for a few seconds.

Variations:

For a pouring Cashew Cream similar to single cream, use 500 g water for blending in Step 1 above. Adjust vanilla, salt and agave to taste.

For Cashew Milk, use 750 g water for blending in Step 1 above. Adjust vanilla, salt and agave to taste.

Optional: although I don’t bother for cashew milk, you can strain it through a nut milk bag if desired (use leftover nut paste in breads or baking, or dry and grind it to use as a nut flour). I do tend to do this for hazelnut or almond milks that I plan to drink as they are then perfectly smooth.

Chef's Tips
Tip for main recipe and variations: Enid says that you can also use these proportions with almonds and hazlenuts – soak them as above, then remove and discard the skins when you discard the soaking water.

See our website and “Fast and Easy Cooking” for recipes for soya milk, rice milk, and other nut milks. “Fast and Easy Cooking” is available from UK Thermomix or Thermomix Ireland .

Celeriac Aerated Shots with Ras El Hanout Steamed Tiger Prawns - Maddy Bonvini-Hamel, The British Larder
Celeriac_tiger_praw (168K) Maddy Bonvini-Hamel writes, cooks and photographs beautiful recipes for her lovely website www.britishlarder.com. She says "These delightful little shot glasses of delicious foam with fabulous spicy tiger prawns make a perfect amuse bouche to tickle your taste buds and keep your guests very happy. I love every mouthful as it's strong in flavour but the flavours do not overpower each other. Each layer of flavour plays a role in the long lasting taste in your mouth. The inspiration for this dish came from one of my customers, a lady with fine taste and more cookbooks than me. I have used the Thermomix to make every part of this dish including steaming the tiger prawns - not only does it save time but you also save washing up various pots and pans. This is an ideal party piece recipe with very little effort and maximum impact!" Makes 12 amuse bouche portions or 6 starter portions.
Ingredients
12 raw tiger prawns, heads and shells removed, black veins removed
1 Tbsp olive oil
¼ tsp plus ¾ tsp ground Ras El Hanout - a spice mixture - see recipe
½ tsp smoked ground paprika
1 pinch salt
freshly ground pepper
30 g unsalted butter
400 g celeriac, peeled and cut in large chunks
500 g chicken or vegetable stock
50 g double cream
2 Tbsp freshly cut cress (I use home grown mustard cress)
Method
1. Marinate the prawns before you start to make the soup: pat them dry with kitchen paper and place them in a mixing bowl. Add the oil, the ¼ tsp Ras-el-Hanout, smoked paprika, salt and pepper. Stir to coat the prawns then set aside.
2. Weigh the butter, celeriac and the ¾ tsp Ras el Hanout into the TM bowl. Chop at Speed 6 for a few seconds then cook 8 minutes/100°C/Speed 2.
3. Cook again for a further 2 minutes/Varoma Temperature/Speed 2.
4. Add the stock and cook 12 minutes/100°C/Speed 2. While the soup is cooking, place the marinated tiger prawns in the Varoma tray. Place the covered Varoma on top of the TM lid for the last 6 minutes of the cooking time, turning them after 3 minutes.
5. Remove the Varoma, keep the prawns warm. Add the double cream to the soup and blend 1 minute/Speed 9. Taste and add salt and pepper if desired.
6. Pour the soup in to the cream whipper. Secure the lid and charge with two N²O gas pellets, shake vigorously and squirt the foamy soup into 12 warm shot glasses (for amuse bouches) or 6 warm small cups (for starters). Skewer the prawns onto wooden toothpicks and serve the soup with the skewered prawns. Garnish with sprigs of cress.
Chef's Tips
Tip: If you use a Gourmet Whip cream whipper, the soup can be kept warm in a bain marie with boiling hot water or in a water bath for up to one hour. Gourmet Whips and chargers available from UK Thermomix 01344 622 344.
Celery and Stilton Quiche
The flavours in this quiche suit the Christmas season perfectly.
Ingredients
Pastry
300g flour
70g butter, chilled, cut into cubes
80g lard, chilled, cut into cubes (or use all butter)
¼ tsp salt
80g cold water

Celery and Stilton Filling
100g onions, peeled & cut in quarters
100g celery, thinly sliced across the sticks
10g olive oil
200g Stilton cheese
4 large eggs
100g milk or single cream
½ tsp salt
freshly ground pepper
Method
Pastry

1. Weigh and measure all ingredients into the TM bowl. Knead 30 seconds/Dough Setting just until clinging together (still a bit like large crumbs). Tip into a 28cm pie tin or loose bottomed tart tin.
2. Press pastry into the bottom and sides of the tin with your fingers. Chill the tin 30 minutes with the pastry pressed into it - this reduces shrinkage of the pastry during baking.

Celery and Stilton Filling

1. Drop onion quarters onto running blades Speed 4½ to chop. Scrape down the sides of the TM bowl with the TM spatula. Add celery and olive oil. Sauté 5 mins/100°C/Speed 1.
2. Pour the onion mixture into the pastry shell, spreading evenly over the base.
3. Without washing the TM bowl, add cheese, eggs, milk or cream, salt and pepper. Mix 30 seconds/Speed 4, then pour this mixture over the onion mixture.
4. Bake at 220°C/450°F/gas 8 or on the floor of an Aga Roasting Oven for 25 to 35 minutes until set and puffed, and golden on top.
Cheese & 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.

For Aga owners:  2, 3, and 4 oven:  Bake on rack sitting on the floor of  the Roasting Oven for 10 to 14 minutes.  If rolls are browning too quickly, slide cold plain shelf onto runners near the top of the oven so there is a 3" (8 cm) gap above them.  Turn the pan if necessary to prevent too much browning at the back of the oven.  

Conventional Oven:  Bake at 220°C  approximately 15 minutes.  
Chef's Tips
Lovely warm from the oven.

Copyright Janie Turner 2003
Cheese Sauce
One Thermomix owner I know bought herself a Thermomix because she said it would save her money on ruined saucepans from forgetting about her cheese sauce cooking on the hob!
 
Ingredients
30 gm butter or olive oil
30 gm flour or corn flour
300 gm milk
1/2 tsp salt
generous grind of pepper
60 - 80 gm cheese, cheddar or edam
Method
Weigh in all ingredients.  Chop butter and cheese finely 10 seconds, Speed 6.

Insert Butterfly whisk.  Cook 5 minutes, 90 degrees C, Speed 2.

Remove Butterfly whisk.  Blend 5 seconds, Speed 8 (no heat).
Chef's Tips
Chef's Note:  To make a smaller amount, adjust ingredients to 20 gm each of butter and flour, 200 gm milk, 40 - 60 gm cheese. 
      To make a larger amount, adjust ingredients to 40, 40, 400 gm (80-100 gm cheese), or 50, 50, 500 gm (100-130 gm cheese, or 60, 60, 600 gm (120-150 gm cheese), etc.  The largest amount of cheese sauce that can be made in the Thermomix at one time is 2.1 litres using 150, 150, 1500 gm (300 gm cheese).  

      ***Do not use Butterfly whisk once amounts are 100, 100, 1000 gm or more.   (You wouldn't be able to lift out the butterfly whisk without putting your hand deep into the hot sauce.)

     ***Take care when blending larger amounts of sauce. Start slowly and reduce speed if sauce starts to lift the measuring cup lid.

Chef's Tip:  Use this sauce for cauliflower cheese, or add it to steamed broccoli, pasta cooked al dente, and chunks of ham for an easy casserole.

Copyright Janie Turner 2005
Cherry Ratafia - Pam Corbin, River Cottage
Take advantage of the free autumn hedgerow feast and pick some sloes when you see them. Making sloe gin in your Thermomix is super easy and will save you about half an hour on the preparation time (no pricking of the sloes is required). This method takes advantage of the TM’s ability to send the blades in the reverse direction; doing this at Speed 1 knocks the sloes gently which releases the beautiful purple colour of the skins into the gin while helping to dissolve the sugar. This also advances the maturing of your liqueur by about 3 months. Makes 600 ml which is ready for drinking in about 12 to 15 months, though you might want to taste it along the way from 6 months onwards!
Ingredients
400 g whole sloes, rinsed, stems and leaves discarded
400 g sugar
550 g gin
Method
1. Weigh all ingredients into the TM bowl and mix 15 minutes/Reverse Blade Direction/Speed 1. Pour into sterilized bottles or kilner jars and cover with sterilized lids. Invert the bottles or jars daily for 1 week, then once every week or two for 3 months. Leave in a cool dark place to mature.
2. When mature, strain the sloe gin into a sterilized bottle and seal if not using straight away.

Variations: Pam “the jam” Corbin mentions several variations on sloe gin in her book “River Cottage Handbook No.2 Preserves”, and all of these variations are easy with your Thermomix:

Damson Gin – 450 g damsons, 225 g sugar, 600 g gin, method as above.


Blackberry and Apple Gin – 230 g cooking apples cored and roughly chopped 5 seconds/Speed 4, then add 230 g blackberries, 230 g sugar, 600 g gin and proceed as above.

Cherry Ratafia – 500 g cherries, 500 g eau de vie, 2 cinnamon sticks, ½ vanilla pod, 150 g sugar, method as above.

Haw Brandy – 450 g haws, 230 g sugar, 600 g brandy, method as above.

Chef's Tips
Tip: Easily doubled, mix 20 minutes/Reverse Blade Direction/Speed 1.

Tip: Use the sloes to make sloe gin jam or just serve them as is on top of a really good vanilla ice cream for a delicious dessert.
Chicken in Yoghurt (Indian Recipe), Steamed Basmati Rice
This recipe has become famous all over the world because “Fast and Easy Indian Cooking”, a Thermomix recipe book by Janie Turner and Rosie Laljee, is now sold worldwide! Serves 4.
Ingredients
Chicken in Yoghurt

Click on image to see video
40 g oil
150 g onions, peeled and quartered
2 whole green cayenne chillies, fresh, tops removed
20 g ginger, sliced along the lines on the skin into 2mm “coins”
10 g fresh coriander, leaves and stems
10 g garlic cloves, peeled
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
1 tsp sea salt or rock salt
100 g water
70 g tomato purée
500 g Greek-style yoghurt
500 g boneless skinless chicken leg meat cut into 3cm pieces

Method
Before you start – If you need ground coriander and/or ground cumin, grind them while your TM bowl is clean and dry. Set aside. Then peel your garlic cloves in your TM, discard the skins and set them aside.

1. Heat the oil 1 minute/100ºC/Speed Spoon.
2. Add onion, chillies, ginger, fresh coriander and garlic. Mince 5 seconds/Speed 5 then cook 5 minutes/100ºC Speed Spoon with the Measuring Cup OFF.
3. Add dry spices and salt and cook 3 minutes/100ºC/Speed Spoon with the Measuring Cup ON.
4. Add 100 g water and cook 5 minutes/100ºC/Speed Spoon.
5. Add yoghurt, tomato purée and chicken and cook 20 minutes/100ºC/Speed Spoon/Reverse Blade Direction. (If you prefer breast meat, cook 15 minutes instead.)

Tip: If you prefer a vegetarian dish, omit the chicken and use vegetables and/or cooked pulses of choice and/or diced paneer instead.

For a paneer recipe, see “Fast and Easy Indian Cooking”, available from UK Thermomix .

Tip: To serve 8 to 10, the easiest method is to double the amount of chicken only, but if you prefer lots of sauce, you can double all the other ingredients as well and cook until the chicken is tender.

Tip: Once made, set aside and use your second TM bowl to steam perfect basmati rice.

Perfect Basmati Rice
Weigh 40 g per person into internal steaming basket, add 1 tsp fine sea salt. Minimum weight of rice is 40 g, maximum weight is 400 g (i.e. 1 to 10 servings). Steam over 1 litre of water for 20 minutes/Varoma Temperature/Speed 3, turning up the speed to Speed 4 if it bubbles up onto the TM lid.

Note: Water and salt amounts are the same regardless of the amount of rice you cook.
Chef's Tips
If you’d like more information on buying a second Thermomix bowl, please contact UK Thermomix.
Chilled Avocado Soup - Alan Coxon
Makes 1.5 litres of delicious fresh soup. As you will be serving it straight after blending (that’s when all the nutrients are at their best), the ice gives an instantly-chilled effect. You and your guests will see the superb blending that can be achieved with your Thermomix. This recipe was inspired by one I found on Alan Coxon’s website www.alancoxon.com and I’ve adapted it for Thermomix with his permission. Serves 4 to 6 for lunch or serves 8 to 12 as a starter for a dinner party.
Ingredients
200 g ripe tomatoes, quartered
75 g spring onions, cut in 2 cm lengths or 120 g fresh chives
1 large clove garlic, peeled
½ fresh green or red chilli, top removed
25 g fresh coriander leaves and stems or spinach or green lettuce leaves
80 g freshly squeezed lemon juice (from 2 large or 3 medium lemons)
50 g olive oil
½ tsp garam masala powder
130 g plain yoghurt
200 g chilled vegetable stock or water or 200 g cucumber, cut in 3 cm chunks
½ to 1 tsp salt
freshly ground black pepper
200 g ice cubes
200 to 300 g avocado flesh from 1 large or 2 medium fully ripe avocados, peeled, stones removed
Method
1. Place all ingredients (start with ½ tsp salt) in TM bowl, adding the avocado last to keep its colour. Blend 2 minutes/Speed 10 until smooth. If too thick, add more chilled vegetable stock or water while mixing at Speed 4 until desired consistency. Pour into attractive glasses or bowls and garnish with a dollop of crème fraiche or greek-style yoghurt and a fresh coriander leaf. Serve immediately with crusty bread.
Chlorophyll Paste - Tom Cockerill, Entropy Restaurant
There is an enzyme within green plant matter called chlorophyllase, which at moderate temperatures 66-77˚C, attacks the bright green chlorophyll pigment within the plant making chlorophyll water soluble. This is why green vegetables cooked in water that isn’t close enough to the boil lose their vibrancy, since the bright green pigmentation leeches out into the cooking water.  

This recipe uses the thermomix’s controlled heating & puréeing functions to deliberately cause this effect in order to obtain the pigment for culinary use, and the ice used at the end minimises the cooking time to prevent the pigment itself from dulling.
Ingredients
750 gm water
250 gm washed baby spinach leaves
80 – 150 gm soft herbs (depending on desired strength of flavour)
500 gm ice cubes
Method
Weigh the ice into the bowl of the Thermomix.  Crush by Turbo pulsing several times and then tip out the crushed ice into a large mixing bowl.

Weigh the water directly into the Thermomix bowl and bring up to precisely 70˚C (approx 5-6 minutes/ 70˚C/ Speed 1).  Stop the Thermomix, remove the lid & weigh in the baby spinach & herbs.
Blitz on full power 6 minutes/ 70˚C/ Speed 10 and then immediately pour into the bowl of crushed ice. 

Pour the contents of the bowl into a sieve lined with muslin.  Ideally leave to drain over night.

The resulting paste left in the muslin is the chlorophyll.  This may be kept refrigerated for up to two days.
Chef's Tips
Chlorophyll Paste provides a natural colour & flavour base for a variety of uses: added to soups at the last minute it gives a bright verdant colour, it also works well with cream based sauces, risottos & mashed potato. Any type of soft herb can be used when following this recipe to impart a distinctive flavour to the finished dish. 

Many thanks to Tom Cockerill, Chef/Proprietor, Entropy Restaurant, Leicester. "Which" Good Food Guide, Best Newcomer 2006.
Chocolate Amaretti Torte – Neil Cooper, The Foxham Inn
This dessert is delicious and rich and wonderfully simple to make with your Thermomix. Many thanks for the recipe to Neil Cooper, Chef Owner of The Foxham Inn in Foxham, Wiltshire, who uses his Thermomix non-stop! Serve with fruit coulis and cream. Beautifully smooth and very rich, so serves at least 12 (Janie’s note: "I served 20 the last time I made it!") You’ll get lots of compliments when you serve this torte!
Ingredients
200 g amaretti biscuits
70 g butter
450 g dark chocolate (callets or broken pieces)
100 g almond liqueur, e.g. Amaretto Disarrono
380 g condensed milk (1 x 397g tin)
300 g double cream
Method
1. Melt and blitz the Amaretti Biscuits and butter 90 seconds/100°C/Speed 4. Line a 22cm loose bottomed cake tin with greaseproof paper and press the biscuit mix into the base. Place in the fridge to chill.
2. In a clean TM bowl, melt and mix chocolate, liqueur and condensed milk 4 minutes/50°C/Speed 2.
3. Scrape down the sides of the TM bowl and heat again 1 minute/50°C/Speed 2.
4. Use the built-in weighing scales to weigh in the double cream. Mix at Speed 4 until the cream has been incorporated. Pour onto the biscuit base and chill in the fridge at least 3 hours or overnight.
Chocolate Biscuits & Chocolate Biscuit Cream Cake
These easy biscuits are great because once the dough is chilled in the fridge, you can slice off and bake whatever you want for that day.  Dough will keep for 5 days in the fridge or up to 1 month in the freezer.  The plain biscuits are an essential ingredient in the Chocolate Biscuit Cream Cake below – wonderful to make ahead and freeze, or just put it together 2 hours before serving time with some biscuits you’ve made earlier.   Variation:  if you wish, the biscuits can be decorated with coloured sprinkles or nuts or dried fruit before baking, and/or can be decorated with icing when completely cool. 
Ingredients
90 g dark chocolate, broken into 1 to 2 cm pieces
230 g unsalted butter, cut into 2 cm cubes
270 g sugar
1 egg
½ tsp vanilla extract
300 g plain flour
25 g cocoa powder
½ tsp baking powder
½ tsp salt
¼ tsp soda bicarbonate
 
Method
1.	Weigh chocolate into TM bowl.  Chop 10 seconds/Speed 6.
2.	Melt 5 minutes/37°C/Speed 1.
3.	Add butter.  Mix 2 minutes/Speed 4.  
4.	Scrape down sides of TM bowl with spatula.  Mix 20 seconds/Speed 4.
5.	Add sugar.  Mix 2 minutes/Speed 5.
6.	Add egg and vanilla.  Mix 30 seconds/Speed 5.
7.	Add all remaining ingredients.  Mix 1 minute/Dough Setting, pausing to scrape down sides if necessary.
8.	Tip out onto a long piece of cling film and shape into a log about 30 cm long, using the cling film to wrap the log.  Chill until firm, at least 4 hours in the fridge.
9.	When ready to bake, slice 3 mm thick biscuits and place on baking parchment on a rimless baking tray, leaving 2 cm between the biscuits as they will spread a little.  
10.	Bake 1 sheet at a time, about 9 minutes for 7 cm biscuits, and about 12 minutes for 10 cm biscuits.  Bake in preheated oven at 180°C/350°F/gas 4.  Aga Ovens:  Baking Oven same timings as above or bake in Roasting Oven on rack set on lowest set of runners with the cold plain shelf placed 2 sets of runners above the biscuits, reducing the baking time if necessary.
11.	When you take the biscuits out of the oven, slide the whole piece of baking parchment onto the wire rack and leave until the biscuits are cool.  Lift biscuits off the paper with a flat knife.  Store in an airtight box or tin.

For the Cream cake:
1.	Whip 500 ml double cream or Thermomix Cream until softly whipped, adding a little sugar or a liqueur (about 2 Tbsp) to flavour the cream if desired.  
2.	Spread a 3 mm layer of cream onto each biscuit then stack them together to form a log.  Cover the log with the remaining whipped cream and put into the fridge.  
3.	Serve after 2 to 6 hours – this will allow the biscuits to soften slightly.  Slice the log on the diagonal so all the stripes of the biscuits can be seen.  
4.	This cake can be frozen for up to 1 month.
Chocolate Fudge
Making fudge in your Thermomix is really easy – no more standing at the stove and stirring for ages! I love to make it with all organic ingredients for excellent flavour. Makes about three dozen 3cm-square pieces of fudge.
Ingredients
600 g granulated sugar
65 g cocoa powder
1/8 tsp salt
330 g milk
60 g butter
1 tsp real vanilla extract
Method
1. Cook sugar, cocoa, salt and milk 30 minutes/Varoma Temperature/Speed 3/Measuring Cup OFF until it reaches soft ball stage. During this cooking stage, it may start to spit - when it starts spitting, partly cover the hole in the TM lid with a folded piece of paper towel; once the spits stop, remove the paper towel.
2. Cook until soft ball stage is reached (110°C – remove TM lid and check the mixture with a temperature probe, avoiding the blade unit and sides of the TM bowl. If not yet at 110°C, keep cooking 5 minutes at a time until 110°C – see tips below).
3. Add butter and vanilla. Stir 20 seconds/Speed 2. Pour out the hot fudge onto a tray to cool it quickly.
4. Leave the mixture to start to crystalise around the edges (it should come down to lukewarm/room temperature) then scrape it all back into the TM bowl to mix and aerate evenly at Speed 6 to 8 until the fudge thickens and turns less glossy. Tip out into a buttered 20 cm square pan and spread out evenly. Cool completely then cut into squares. Keeps well in an airtight container.
Chef's Tips
Tip: Cooking time will vary with the humidity in the air and the weather – it may take up to 50 minutes or more for the fudge mixture to reach 110°C on damp or rainy days!

Tip: Another test for soft ball stage is that the mixture, when dropped into very cold water, forms a soft ball which flattens when you remove it from the water.
Chocolate Granita
Granitas are delicious and refreshing icy desserts. Using traditional methods, they take all day to make, but can be made instantly with your Thermomix. Makes about 1¼ litres.
Ingredients
250 g sugar
70 g organic cocoa, e.g. Green and Black
100 g milk
800 g ice cubes
Method
1. Grind the sugar and cocoa 30 seconds/Speed 10.
2. Add the milk and mix 20 seconds/Speed 10.
3. Add the ice. Mix 1 minute at Speed 5, gradually turning up to Speed 10 for the last 10 seconds, using the TM spatula to stir through the hole in the TM lid until you have a creamy and cold consistency. Serve straight away.
Chocolate Pots - John Campbell, The Dorchester Collection Coworth Park
This recipe is easy, reliable and very impressive. Serve with cream or ice cream. Makes 6 servings.
Ingredients
320g plain chocolate, broken in pieces
50g butter
200g egg whites (from about 6 or 7 large eggs)
70g sugar
20g rice flour
Method
1. Melt the chocolate and the butter 4 minutes/50°C/Speed 2, stopping once to scrape down the sides of the bowl.
2. Add the sugar and 50g of the egg whites. Mix 30 seconds/Speed 2.

3. Turn up to Speed 3 and slowly add the remaining egg whites through the hole in the TM lid; mix until combined.
4. Add the rice flour. Mix 30 seconds/ Speed 3. Pour into buttered and sugared oven-proof moulds or ramekins until two thirds full.
5. Cook 6 to 9 minutes at 180°C with fan/400°F/gas mark 6 until the outside starts to set but the centre is still a little runny. Aga ovens: bake 6-7 minutes on the rack set on the floor of the Roasting Oven.
Chef's Tips
Note: This dessert happens to be gluten free.
Chocolate Sandwich Cake - Adele Forestier-Walker
The courgette gives this cake a deliciously moist texture and no-one will even know it’s there! An excellent way to use up some of the summer bounty of courgettes. Serves 8 to 10.
Ingredients
3 eggs
170 g caster sugar
1 small courgette, about 130 to 150 g, cut into chunks 
170 g butter
140 g self-raising flour
½ tsp baking powder
50 g drinking chocolate powder
30 g cocoa
40 g very hot water 
Chocolate Butter Icing:
100 g soft butter
200 g icing sugar 
2 Tbsp cocoa
1 Tbsp milk
Method
1. Pre-heat oven to 170°C/325°F/gas 3½.  Make icing sugar then caster sugar in the TM if you need some – see tips.  Set icing sugar aside and leave caster sugar in TM bowl.
2. Using built-in electronic scales, weigh and add cake ingredients into TM bowl.  Mix 10 seconds/Speed 4 while stirring through the hole in the TM lid with the TM spatula, then increase to speed 8 until creamy (approximately 20 seconds).  Place mixture in two 18 cm sandwich tins or cake tins.  
3. Bake 35 minutes or until firm to touch.  Aga Ovens:  Bake 20 minutes or until firm to touch directly on the floor of the Roasting Oven with the cold plain shelf set two runners above the top of the cakes.
4. When cool, fill and ice with the Chocolate Butter Icing – Cut butter into chunks and put into TM bowl with the other ingredients. Mix 15 seconds/Speed 5.  Scrape down sides and mix again about 10 seconds/Speed 6.  Increase to speed 8 until completely smooth.  Makes enough to fill and cover the cake.
Chef's Tips
Tip:  if you need to make icing sugar, weigh 200 g granulated sugar into dry TM bowl and grind 30 seconds/Speed 10.
Tip:  if you need to make caster sugar, weigh 170 g granulated sugar into dry TM bowl and grind 3 seconds/Speed 10. 
Christmas Cake, Wedding Cake, Christening Cake
This is a rich dark fruit cake suitable for all the above occasions. As this recipe makes enough mixture for one 7” square and one 9” square (3” deep) cakes, I use my washing-up basin to mix it in! Many thanks to my godmother Joyce Whittall for sharing her wonderful 95 year old recipe with me. The 2 cakes together serve up to 100 people in small wedding cake amounts, or about 40 with more generous slices.
Ingredients
700 g plain flour (all purpose)
1 tsp ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp soda bicarbonate (baking soda)
1 tsp sea salt
¾ tsp ground mace
¾ tsp ground nutmeg
¼ tsp ground cloves
½ tsp ground allspice berries
------------------
500 g citron peel, can be chopped in TM – see Step 2
500 g raisins
500 g almonds
500 g red glacé cherries, cut in half if you wish, preferably natural colour
500 g currants
500 g mixed peel
500 g dates, chopped
120 g green cherries (or more red cherries if preferred)
4 fresh or tinned pineapple rings, cut into small pieces, with their juice
120 g strong coffee
120 g orange juice
120 g brandy
-------------------
500 g soft brown sugar
1 tsp real almond extract or 12 apricot kernels
1 tsp real orange oil or thinly peeled strips of orange skin from 1 large organic orange (no pith)
1 tsp real lemon oil or thinly peeled strips of lemon skin from 1 large organic lemon (no pith)
1 tsp real vanilla extract or 1 vanilla pod cut in 3 pieces
12 large eggs
450 g strawberry jam – can be made in TM, see excellent recipe in “Fast and Easy Cooking”
500 g unsalted butter, cut in 2cm chunks
Method
1. Weigh flour into TM bowl and add spices. Mix together by pressing the Turbo button briefly a few times. Pour out into a bowl, set aside.
2. If the citron peel is in whole pieces, place into Thermomix bowl and chop at Speed 6 or 7, for a few seconds, repeating as necessary. Check by looking through the hole in the lid until it is chopped to your liking. This one step in the TM saves me 25 minutes of hand chopping every time I make this cake!!!
3. Place a large basin (not the one with the flour & spices in it) on top of the TM lid and weigh into it the dried fruits, almonds, cherries, peels, pineapple, coffee, orange juice and brandy.
4. If you are using any of apricot kernels, vanilla pod, orange skin peelings or lemon skin peelings, add them to 200 g of the sugar and grind 1 minute/Speed 10. Stir well, cover and set aside to soak for 24 to 48 hours.
5. The next day, mix eggs, jam, oils if using, vanilla extract if using, butter and remaining sugar 30 seconds/Speed 5 until smooth. You may need to take off the lid and scrape down the sides once or twice. Use the spatula to stir through the hole in the TM lid to help with the mixing. Pour this mixture over the fruit in the basin and mix thoroughly with a large spoon. Add the reserved flour and spices mixture and stir in thoroughly. Spoon into the triple-lined cake tins (i.e. 3 layers of greaseproof paper cut to fit), leaving 1 cm at the top to allow for expansion.
6. Bake in a very slow oven (no fan) 120°C for 3 to 7 hours until a skewer inserted in the centre comes out clean. If you have chosen to make one large 12” cake (4 inches deep tin), then you will probably have to bake it longer – 6 to 10 hours. Cool in the tin/s.
7. If you have an Aga, bake your 7” and 9” square cakes in the Simmering Oven of the Aga for 12 hours or for the 12” square cake 14 to 24 hours until done – i.e. a skewer inserted in the centre comes out clean. Cool in the tin/s.
8. Once completely cool, remove from the tins and wrap closely in greaseproof paper and foil. After one week, unwrap to poke holes into the top of the cake with a skewer, and pour 2 Tbsp brandy over to sink into the holes. Re-wrap and store. You may repeat the application of brandy 2 or 3 times if you wish.
Chef's Tips
This cake keeps well for several months. I kept the top layer of my wedding cake, made from this recipe, for 3 years until the christening of my first child and it was still delicious! If you do keep an iced cake for a year or more, you may have to peel off the icing and marzipan and replace them with new. When you plan to marzipan and ice the cake, unwrap it and leave loosely covered for a few days to allow the surface to dry a little first.
Cinnamon Apple Soufflé ytsymbol (10K)
I didn’t believe at first that a soufflé could be made with a Thermomix, but it works! As usual, clean grease-free equipment is required for the egg whites – worth washing it in clean hot soapy water then rinsing and drying before you start: bowl, blade, lid, lid seal, butterfly whisk.
Ingredients
Method
souffle (17K)

Click on image to see video
Cinnamon Sugar

Very simple, wonderfully fragrant, and keeps well in a kilner jar.
3 cinnnamon sticks
100 g granulated sugar

Drop cinnamon sticks on the running blades at Speed 10.
Add the sugar. Grind together 10 seconds, or longer if you prefer it finer.

Apple Compôte

4 large eating apples e.g. Braeburn, 500 to 700 g, cored and peeled, quartered
2 Tbsp honey
1 Tbsp sugar
½ vanilla pod, seeds only
75 g water

Chop the apple quarters with the honey, sugar, vanilla and water 30 seconds/Speed 4 – you want to maintain some texture, so stop if done earlier.
Scrape down the sides of the TM bowl with the spatula. Cook 8 minutes/90°C/Speed 1 until the apples are tender.

Crème Pâtissière

Save yourself 20 to 25 minutes stirring every time you make this recipe. Makes about 1 litre of perfect crème pât.

500 g milk
100 g sugar
40 g corn flour
2 eggs
2 egg yolks
1 vanilla pod, seeds only

Cook 7 minutes/90°C/Speed 4. Set aside to cool.

Whisked Egg Whites

8 egg whites

Insert a grease-free Butterfly Whisk into a clean grease-free TM bowl. Add egg whites and whisk 5 to 6 minutes/37°C/Speed 3 to 4.
Set at Speed 3 to whisk without heat and slowly add the sugar through the hole in the TM lid.

Soufflé assembly

Mix 2 large spoonfuls of crème pâtissière with 1½ large spoonfuls of apple compote and 1 Tbsp cinnamon sugar.
Add one third of the egg whites and slacken the mixture by stirring well together.
Fold in the rest of the egg whites gently.
Fill two large individual twice-buttered and cinnamon sugar-lined ramekins. Run your thumb around the top edge of the ramekins, then bake in a hot oven for about 6 minutes until risen and set.
Chef's Tips
Repeat egg white whisking and assembly every time 2 soufflés are ordered, using up the remainder of the crème pât and apple compôte as needed. The crème pât and apple compôte will keep well in the fridge for 2 days.
Cinnamon Upside-Down Sponge Cake with Fruit
This delicious sponge can be made with any fruit. You don’t even have to heat up your oven as it’s steamed perfectly in the Varoma! Serves 12.
Ingredients
fruit to line the bottom of the cake tin
3 medium eggs
butter at room temperature, plus extra to grease the tin
rapadura or raw cane sugar
self-raising flour plus 1 tsp baking powder (or plain flour plus 2 tsp baking powder)
2 tsp ground cinnamon plus extra for dusting the tin
Method
1. Line the bottom of a round 20cm diameter loose-bottom cake tin with a circle of greaseproof paper, then butter the paper and the sides of the tin. Add 2 tsp sugar and 1 tsp cinnamon to the tin and rotate it so the cinnamon evenly coats the buttered sides, discarding any excess. Line the bottom of the tin with sliced nectarines, peaches, pears, apples, plums, pineapple pieces or berries of choice. Sprinkle the fruit with more cinnamon. Set aside.
2. Weigh the eggs in their shells on the top of the TM lid, note the weight, then set them aside.
3. Weigh the “egg weight” of butter and the “egg weight” of sugar into the TM bowl. Insert the Butterfly Whisk and whisk 3 minutes at Speed 3 until light and fluffy. Scrape down the side of the TM bowl.
4. Continue to whisk at Speed 3 and add 1 egg at a time through the hole in the TM lid, mixing a few seconds after each one so it’s well incorporated.
5. Add the baking powder and 2 tsp cinnamon. Weigh in the “egg weight” of flour. Whisk in at Speed 2 gradually increasing to Speed 3 over the course of 10 seconds. Scrape down the sides of the TM bowl and mix again 3 to 5 seconds/Speed 2. Pour and scrape into the prepared cake tin.
6. Add 1¼ litres water to the clean TM bowl. Place the cake tin in the Varoma, cover it and place the Varoma on top of the TM lid. Steam 60 minutes/Varoma Temperature/Speed 1. When the cake is done, lift the Varoma lid off carefully, avoiding drips on the top of the cake. Cool in the tin then invert onto a plate.
Cleaning Tip for Thermomix bowl
Ingredients
Method
1. Crush 1 litre hard-frozen ice to snow by Turbo pulsing. Tip out. Rinse.
2. Add one litre very hot water and 1 Tbsp soda bicarbonate (baking soda). If greasy, add 2 or 3 drops of washing up liquid as well. Blend 10 seconds/Speed 8 and leave overnight to soak.
3. In the morning, add 1 Tbsp vinegar or lemon juice. Mix 2 minutes/60°C/Speed 6. Take bowl apart. If necessary scrub with a nylon scrubbie or brush. Rinse well.
Coconut Apple Crumble - Wilma Murphy
Wilma Murphy wins the Sept 2011 Recipe of the Month competition with this very easy dessert that she adapted for Thermomix from Africaans recipe book “Kook Vir Die Uitspan” by Christine Carter. Serve with custard or ice cream – made in your TM of course! Serves 4.
Ingredients
400 to 450 g cooking or eating apples, peeled, cores discarded, cut in 2 cm chunks (=250 to 300 g chunks)
2 heaped Tbsp sugar (less if you use eating apples)
¼ tsp ground cloves
90 g flour
25 g oats
15 g dried coconut flakes or shredded coconut
100 g sugar
100 g cold butter, 2 cm chunks
Method

crumble (6K)1. Weigh 500 g water into the TM bowl. Place apples in the internal simmering basket and steam 8 minutes/Varoma/Speed Spoon.
2. Transfer steamed apples into a buttered oven-proof dish and sprinkle with the first amount of sugar and the ground cloves. Discard the steaming apples.
3. Rinse and dry the TM bowl. Mix the remaining ingredients 10 to 15 seconds/Speed 4 until crumbly. Pour over the apples and bake 30 to 45 minutes at 180°C/350°F/gas 4 until golden brown on top.
Aga Ovens: Bake 20 to 30 minutes on rack set on the floor of the Roasting Oven until golden brown on top.

Chef's Tips
‘My Thermomix’ Tips:
• For best taste in the crumble topping use real butter or organic cold-pressed coconut oil.
• If you like apples that keep their shape, try Braeburn or Discovery. Bramley apples will cook to mush after the oven baking but have a wonderful flavour.
• For Dairy-Free, use organic cold-pressed coconut oil to grease the dish and in the crumble.

‘My Thermomix’ Variations:
• Replace the oats with almonds for a nutty crumble topping.
• For Gluten-Free, use 110 g gluten free flour and omit the oats.
Courgette Soup Toppers - Michael van Straten
A delicious addition to a bowl of home-made soup. Inspired by a recipe in Michael van Straten’s book “Super Soups”.
Ingredients
150 gm wholemeal flour
200 gm courgettes, topped and tailed
10 gm flatleaf parsley
Freshly ground black pepper
1 egg

6 Tbsp olive oil for frying
Method
Add/weigh the flour, courgettes in chunks, parsley and pepper into the Thermomix bowl.  Press the Turbo button as a pulse button several times to chop the courgettes and parsley into the flour.

Add the egg.  Knead 30 seconds on dough setting.  Tip the dough out and drop teaspoons into the hot olive oil to fry.  Gently sauté for two to three minutes each side until crispy.  

Float the hot soup toppers on the soup just as you are serving it.

Chef's Tips
If your soup isn't quite ready, keep soup toppers warm for a few minutes by putting them onto a plate covered with two layers of kitchen roll paper in a low oven.  (Aga Warming or Simmering Oven, or 100 degrees C/ 200 degrees F/ gas mark low.)

For a delicious variation, you could chop 1/2 a peeled medium onion a few seconds on Speed 4.5 with 15 g butter and sauté 5 minutes/100C/Speed 1 before adding the other ingredients.

Copyright Janie Turner 2006
Crabapple Jelly
Being able to weigh, chop and cook the crabapples in your Thermomix with so little effort means that crabapple jelly is now easy and delightful to make and the results are wonderful. Serve this vivid pink jelly with cheese or meats. Also lovely as a sandwich spread or as a filling and topping for a sponge cake served with whipped cream. Volume produced depends on juiciness of crabapples.
Ingredients
600 g crabapples, washed and cut into chunks about 3 to 4 cm size - no need to peel or de-seed
600 g water
granulated sugar as per Step 3
lemon juice – optional
Method
Double quantity of crabapples chopped in a few seconds!1. Chop the crabapples roughly at Speed 4½ - you’ll hear when it’s done after a few seconds.
2. Weigh in the water. Cook 20 minutes/100°C/Speed 1 or longer until the fruit is fully tender. Pour crabapples and liquid into a scalded jelly bag set over a bowl and leave it to drip for 2 hours or overnight. (Don’t squeeze the jelly bag as that would cause your jelly to become cloudy.)
3. Weigh the strained liquid back into the TM bowl and add sugar to equal ¾ of the liquid weight. Cook 10 minutes/100°C/Speed 2 – the sugar should have fully dissolved.
4. Cook 3 minutes/Varoma Temperature/Speed 1/Measuring Cup on an angle. Turn down to 100°C if the jelly begins to boil up onto the TM lid, then when it has settled back down, turn up to Varoma Temperature again. Continue alternating the temperatures in this way until the cooking time is finished.
5. Remove the TM lid, lift the TM bowl up and tip the bowl slightly towards the spout then stand it upright again – if the jelly has started to gel and is sticky on the side of the TM bowl, setting point has been reached. Taste a tiny bit (be careful, it will be very hot) and add lemon juice to taste if you’d prefer it less sweet. If not yet at setting point, cook for another 3 minutes, varying the temperature as in Step 3. Repeat as necessary. Once the jelly is at setting point, pot in warm, sterilised jars and seal immediately. Unopened and stored in a cool dry place, it will keep for up to 12 months. Once opened, keep in the fridge and use within 3 weeks.
Chef's Tips
Tip: Some recipe writers will tell you to skim off any scum that forms, but please don’t as this is where the pectin is – you will be very close to or at setting point once the scum has cleared during the final boiling process.
Tip: Jams, jellies and marmalades take much longer to reach setting point if the humidity is high. My mum told me years ago that marmalade could take up to 45 minutes longer than normal to cook on a rainy humid day!
Tip: If you have lots of crabapples and want to freeze some, you can make this recipe with frozen crabapples as well – add an extra 200 g crabapples at Step 1 and extend the cooking time in Step 2 to 28 minutes. The extra fruit is required because pectin is slightly reduced by freezing.

Note: Crabapples are high in natural pectin so there is no need to use sugar with added pectin; granulated sugar is fine.
Cranberry Sauce - see Cranberry Sauce Video
Easy to make ahead and a favourite to serve with the Christmas turkey or goose, cranberry sauce is also delicious with roast meats, cold meats, cheeses or nut loaves throughout the year. Superb made with either the orange or port flavour; our family favourite is the simple orange flavour. It is wonderful with Thermomix Crème Brulée (recipe in “Fast and Easy Cooking”) as a dessert and makes a lovely gift for a friend. Will keep well unopened in a cool place for several months. Once opened, keep in fridge and use within 3 weeks. Makes about 2 x 450g jars.

To see a video of Janie making the sauce click Cranberry Sauce Video
Ingredients
350 g granulated sugar
thinly peeled skin of 1 large organic orange
450 g fresh or frozen cranberries
220 g water
juice from the orange plus more orange juice to make 150 g total
50 g port (=½TM Measuring Cup) – optional
Method
1. Weigh sugar into TM bowl and add the strips of orange peel. Grind 30 seconds/Speed 10. Set aside.
2. Weigh cranberries and water into the Thermomix bowl. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. If using frozen berries, cook 4 minutes longer. .
3. Weigh in the reserved ground sugar and zest, add the orange juice and stir with the TM spatula to mix the sugar into the cranberries. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. .
4. Cook again 4 minutes/Varoma Temperature/Speed 1½/Reverse Blade Direction. If using port, add it after the cooking and stir in gently with the spatula. Pour into sterilised glass jars and put sterilised lids on jars. Tighten. Place jar upside down for 1 minute to sterilise the air in the jars with the hot preserve. Turn right side up, leave to cool completely before labelling with name and date..
Chef's Tips
Tip: It is important to cook the berries without sugar at first (Step 2), as once the sugar is added the skins will not continue to soften.

Easy way to sterilise jars: Rinse clean jars and lids and place on a tray with the rinsed jam funnel. Warm in a low oven 120°C/250°F/gas 1/Aga Simmering Oven for at least 30 minutes or until needed. When needed, remove tray from oven (use oven gloves) and fill jars without touching the top edges or insides of them at all. When preserve has been poured into the jars, cover with the sterilised lids – again do not touch the insides of the lids.
Cream
The thing I like most about this recipe is that we can always have fresh cream in a few minutes.  It's easy to keep unsalted butter on hand in the fridge or freezer.
Ingredients
250 gm unsalted butter
250 gm milk (full cream or semi-skimmed)
Method
Weigh butter in pieces and milk into the Thermomix bowl.  Cook 3 minutes/ 90C/ Speed 1.  Blend 30 seconds/ Speed 8.  This emulsifies the butterfat back into the warmed milk and makes a perfectly delicious cream.  Chill in the fridge 4 hours to use as pouring or spooning cream.  Chill in the fridge 8 hours or more to be able to whip the cream.
Chef's Tips
Chef's Tip:  If you are in a hurry or are making this lovely cream because you have suddenly run out and you need whipped cream for a recipe, don't worry - there is a quicker method to chill your cream (if you don't have a blast chiller):  Pour the warm Thermomix cream into a flat plastic box and place it into a larger plastic box filled with ice cubes or crushed ice.  Adding salt to the ice will make it chill the cream even faster.

Copyright Janie Turner 2005
Credit Crunch Chutney - Leonie Harvey
Leonie Harvey invented this recipe to use up the remainder of any autumn apples which may have gone a bit soft and any dried fruit left from making Christmas fare. Save it for your local country show and win a prize! Makes about 4 x 450 g jars.
Ingredients
250 g mixed dried fruit e.g. dates, prunes (both without stones), sultanas, raisins, currants, figs
150 g walnuts (optional)
6 cloves garlic, skins on (see Step 2!)
2 to 5 cm chunk fresh ginger, cut into 1 cm slices
130 g onions, peeled and quartered
500 g cooking or dessert apples, weighed after peeling and coring
2 tsp salt
1 tsp yellow mustard seeds
½ tsp Thermomix garam masala (see note below) or 1 tsp coarsely ground coriander (optional)
½ tsp cayenne and/or 1 tsp sweet paprika (optional)
400 g dark soft brown sugar
400 g brown malt vinegar (value brand is fine)
Method
1. Chop dates at Speed 6 to 9 for a few seconds if using depending on how hard and old they are, tip out and set aside. Mince figs and prunes in the same way or cut into quarters or 6th’s. Tip out and set aside with dates. Chop walnuts coarsely a few seconds/Speed 3 to 4 if using, watching them carefully through the hole in the TM lid so as not to pulverise them. Tip out and set aside with dates.
2. Peel garlic Reverse Blade Direction/Speed 4 for 2 to 6 seconds. Remove garlic and papery skins from the TM bowl. Discard skins.
3. Switch off Reverse Blade Direction, turn to Speed 10, drop garlic and ginger through the hole in the TM lid to mince. Turn down to speed 4½, drop onion through the hole in the TM lid to chop. Scrape down the sides of the TM bowl with the spatula.
4. Soften the onion mix in its own juice 5 minutes/100°C/Speed 1. This is an important step because raw onions put straight into vinegar will toughen.
5. Add the apple quarters and chop roughly a few seconds/Speed 4.
6. Add everything else and cook 10 minutes/100°C/Speed 1.
7. Remove TM Measuring Cup and replace with a piece of folded kitchen roll to absorb the steam and help reduce the chutney. Cook 20 minutes/100°C/Speed 2. Meanwhile prepare jars and lids by scalding with boiling water then put upside down in a warm oven to dry out.
8. Have a look at the mixture. If the dried fruit was old and dry, cook for 10 more minutes/100°C/Speed 2 OR if the fruit was moist and fresher, cook for 10 more minutes/Varoma Temperature/Speed 1 to drive off more liquid to ensure that the chutney is glossy and thick.
9. Optional – if the chutney is too chunky for your taste – this will depend on what fruits you have used – mix at Speed 7 for a few seconds to chop a bit more.
10. Mix everything together well with the TM spatula (scalded in boiling water) to even out the texture as otherwise the mix at the bottom may be thicker and you may find that the first jar you turn out is more liquid than the last. Decant into sterilised jars through a scalded jam funnel, add a wax disc (shiny side down), seal with a vinegar-proof lid and label. Store for a few weeks before using.
Chef's Tips
Tip: If exhibiting this chutney, make it the season before to allow it to mature.

Tip: For an excellent Garam Masala recipe, see “Fast and Easy Cooking”.
Crème Brulée
Save yourself an hour's work with the Thermomix:  no more bain marie for 45 minutes to set the crème!  
Ingredients
400 ml double cream or Thermomix cream
50 gm sugar
1 tsp vanilla extract
4 whole eggs 
   OR  8 egg yolks

Brown sugar for topping
Method
Weigh/add all ingredients into the Thermomix bowl.  Insert Butterfly whisk.  Cook 8 minutes/ 90˚C/ Speed 3.  If you have used cream cold from the fridge, you may have to cook it for 2 to 4 minutes longer to thicken the mixture.

Remove the Butterfly whisk.  Check that the crème looks perfectly smooth and is not grainy at all.  (If it is, use the rescue method in the Chef's Tip below).  Pour out immediately into individual ramekins or a large dish.  Leave to cool to room temperature, then chill in the fridge.  Dredge thickly with brown sugar then caramelise the sugar by heating it under a hot grill or with a kitchen blowtorch.
Chef's Tips
Chef\'s Tip:  Rescuing an egg based crème that has overcooked and scrambled is easy in the Thermomix.  Add 30 ml cold milk or cream and blend 30 seconds/ Speed 8.  Repeat if necessary. Pour out immediately as above.

Chef\'s Tip:  For a quick dessert, make the crème and pour it onto frozen raspberries in the ramekin dishes.  They will defrost and cool the crème to a perfect serving temperature within about 5 minutes.

Copyright Janie Turner 2005
Cyndi's Gluten Free Bread – Cyndi O’Meara
This easy bread is delicious and is also an excellent choice if you can’t (or choose not to) eat wheat. Cyndi O’Meara is a nutritionist who is an international speaker, best-selling author, and TV and radio presenter in Australia; this recipe has been adapted for Thermomix from her book Changing Habits, Changing Lives and I have adapted the ingredients to those that are easily available in the UK and Ireland. Makes 1 large loaf or 2 smaller loaves.
Ingredients
220 g rice (brown, sticky/glutinous, long grain white, or a mixture)
80 g millet or quinoa
40 g chickpeas
20 g raw cane sugar or rapadura sugar (ground jaggery)
140 g arrowroot flour or corn flour or potato flour
2 tsp xantham gum – available from health food shops or online
1 sachet instant bread machine yeast or 15 g fresh yeast
1 heaped tsp sea salt
40 g mixed seeds of choice, e.g. sesame, sunflower, linseed
400 g water
30 g olive oil
1 Tbsp apple cider vinegar
2 large eggs
Method
1. Weigh the rice, millet or quinoa, chickpeas, and sugar or jaggery into the TM bowl. Grind 3 minutes/Speed 10.
2. Add all remaining ingredients. Mix 15 seconds/Speed 6.
3. Scrape down the sides of the TM bowl and mix again 5 seconds/Speed 6.
4. Scrape mixture into a 900 g loaf tin lined with greased greaseproof paper and let it rise until at least doubled in size, then bake at 180°C/350°F/gas 4 for about 40 to 50 minutes until loaf sounds hollow when tapped on the bottom. Aga Ovens: Bake about 40 to 50 minutes in the Baking Oven or bake about 30 minutes on the rack set on the floor of the Roasting Oven, inserting the plain cold shelf 2 runners above the top of the bread if it’s browning too quickly.
Chef's Tips
Tip: for more digestible bread, let the dough rise in a cool place for at least 6 hours or overnight, then transfer to a warm place to finish rising – this lets the freshly ground grains soak up the liquid in the recipe and also gives it a good texture when baked. Grains and flours that are soaked for at least 6 hours are much easier to digest and allow for better absorption of minerals and other nutrients in the bread. This tip applies to all breads, whether or not they are gluten-free.

Tip: You can make 2 smaller loaves if you wish.
Dairy Free Banana Ice Cream
This ice cream is easy and delicious and very impressive.  No-one will guess that it is healthy!

A Healthy Eating Recipe
Ingredients
1 block of silken Tofu (the long life type is great)
4 very ripe bananas, skins removed, in chunks, frozen
2 tsp honey 
Method
Place above in the Thermomix bowl in the order listed.  

Add:  Ice cubes to 1.75 litre mark on Thermomix bowl

Stir vigorously in opposite direction to movement of ingredients whilst running the TM31 at Speed 9 for up to 1½  minutes.  Stop when you feel that you have a good ice cream consistency, check by tasting, and process longer if necessary.  If  the ice cream is too liquid still, add more ice cubes and repeat processing as above.  
Chef's Tips
Absolutely delicious, very quick and easy.  Suitable for diabetics as appropriate for your fruit and protein allowances.  An excellent source of soy for menopausal women, too.

Chef's tip:  Lovely served with toasted (unsalted!) pistachio nuts on top.

Chef's tip:  When the bananas in your fruit bowl get to the brown spotty stage, if no-one is going to eat them, peel, break into chunks and open freeze on a tray.  When frozen, place in a freezer bag or box and keep frozen until needed.  Handy not only for this recipe, but also for smoothies, milk (or rice milk) shakes, slush puppies, sorbets and cocktails.

Copyright Janie Turner 2003
Dark Chocolate Crème Brulée - Jon Howe, Lumiere, Cheltenham
Easy, very impressive, and delicious. Many thanks for this recipe to Jon Howe, Chef Proprietor of Lumiere restaurant in Cheltenham, www.lumiere.cc , who serves it in individual glass coffee cups with whipped cream piped on top to give the effect of “Hot Chocolate”, which is what he calls it on their menu. They can be made a day ahead if you wish; just add the whipped cream at serving time. Makes 8 servings.
Ingredients
560 g double cream
6 large free range egg yolks from eggs at room temperature
85 g caster sugar
1 vanilla pod, seeds only
50 g brandy
150 g good dark chocolate, 70% cocoa, callets or broken into pieces
Method
1. Cook the cream, egg yolks, sugar, vanilla pod and brandy 18 minutes/80oC/Speed 3 until beginning to thicken. (If eggs are cold, cook 4 to 6 minutes more.)
2. Add the chocolate and mix 3 minutes/Speed 3 or until the mixture is smooth. Pour into glass or china coffee cups or ramekins, cool 20 minutes then chill in the fridge for at least 6 hours. The mixture will thicken as it cools. After the first hour in the fridge any moisture released during the cooling process should have evaporated, so cover each cup with cling film to keep the crèmes from drying out and cracking.
Chef's Tips
Tip: These can be made in advance and stored in the fridge for up to 36 hours. Top with some lightly whipped cream immediately prior to serving (add a shot of Grey Goose Vanilla vodka and 50 g of icing sugar before whipping to make it extra special!) Jon says that cream whipped in your Thermomix has a beautiful gloss.
Devon Lamb Plate

Devon Lamb Plate (9K)Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine. Recipe blogger Jane Etherton of Why Is There Air attended the dinner and wrote, "Tastes complemented one another, textures contrasted beautifully, colours married and enhanced. Eight courses of starry-eyed delight, prepared with James' real sous chefs as well as with a whole battery of Thermomix sous chefs!"

Ingredients
Method

For the Lamb shoulder: Place a casserole pan on a high heat, add lamb dripping or oil. Dice 500g lamb shoulder, season well, once pan is hot add lamb. When caramelised, add 50g corn flour and 500g lamb stock. Cook covered for 6 hours in 120°C oven. Add garlic, rosemary and thyme, bring to the boil, add 200g red wine. Lift out the lamb and use the liquid to make the sauce (see step 3).

Confit lamb breast 1 x 500g piece: season with salt and mixed spice, stuff with rosemary, garlic, thyme, roll and tie with butchers string. Cover with duck fat and confit in the oven at 120°C for six to 8 hours.

For the Red Wine Sauce, add 1 litre chicken stock to the stock from the lamb shoulder in step 1 above and bring to the boil. In the meantime in a separate pan, boil 200g red wine with 200g sliced mushrooms - this takes away any bitterness. Once the wine has reduced by a quarter, add to the chicken/lamb stock. In a frying pan, heat 50g oil, once hot add 100g sliced shallots continually stirring. When softened, add 50g butter and cook until all shallots are golden brown. Discard any fat, and add the shallots to the sauce. Repeat this process with 250g sliced button mushrooms. These elements will give the sauce a depth of flavour. Boil and reduce the sauce until the flavours are intense - it's very important to keep the sauce constantly boiling. Add 30g double cream, at this stage skim the sauce well. Add a pinch of salt, black pepper and sugar. Once the sauce coats the back of a spoon, take off the heat and pass through muslin. Finally taste, add a little beurre noisette and a few drops lemon juice to freshen the flavour just before service. This sauce keeps well in the fridge for a few days.

Roasted lamb loin: roll the lamb cannons/loins in cling film to make an even sausage shape about 2.5cm diameter, chill at least 1 hour. One hour before service, caramelise the lamb loin then slow roast in a 60°C oven without fan for 1 hour - it will be pink inside and very tender. Lamb shoulder patties: Shred the cooked meat Reverse/Speed 4 about 20 to 30 seconds. Mix the shredded meat with enough sauce to bind, taste and season - you may want to add a touch of acidity with red wine vinegar or lemon juice. Fill 3cm rings on a tray and chill until set.

Carrot Purée: Heat 20g light-flavoured oil 1 minute/90°C/Speed 1. Add 500g peeled carrots each cut into 4 pieces, ½ tsp sea salt and 100g water, cook for 10 minutes/100°C/Speed 4, turning down to Speed 2 after the carrots are chopped. Once cooked, add 100g butter and blend 2 minutes/Speed 10. Season to taste.

Aubergine Purée: Exactly the same process as the carrot purée but this time add 2 cloves of garlic and 1 tsp cumin seeds with the aubergine. After blending add lemon juice to taste.

Olive powder: De-hydrate 100g black pipless olives in the oven or a dehydrator at 60°C. Cool then pulse in the Thermomix until a coarse powder, about 3 to 7 seconds/Speed 10.

To serve: Wilt 1 kg spinach leaves and 1 kg sorrel leaves in a sauté pan with just a few drops of water. Drain, finish with butter, salt and pepper. Place purées on place, then a 10cmx3cm bed of spinach & sorrel, top with a warmed lamb shoulder patty, a piece of lamb loin and a slice of the confit breast. Decorate with edible flowers and herbs or pea shoots, sprinkle with olive powder.

Duck and Agen Prunes with Pine nuts and Popcorn

Duck and Agen Prunes with Pine Nuts and Popcorn (5K)This dish includes the ducks and some of the foods they eat - fruit, seeds, herbs and flowers! Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine: "Shredding cooked meat in the Thermomix is a real time saver (10 to 20 minutes saved in this recipe alone)."

Ingredients
Method
  1. Stab 4 Duck legs well, season with salt, pepper, garlic, rosemary and thyme. Place the legs into a deep oven tray. Confit covered in duck fat at 120°C for six hours. Once cooked and cooled, pick off the meat, ensuring no fat or gristle remains. Let the Thermomix shred the picked meat for you on Reverse/Speed 4, about 20 to 30 seconds.
  2. To make the Jus, reduce 2 litres duck or chicken stock until flavour is intense (about 2 to 4 hours), adding in the duck bones from the picked legs to refresh the stock about ½ hour from the end, then finish with a little double cream and season to taste.
  3. Chop Parsley and chervil with 30g water 7 seconds/Speed 10. Strain through muslin or a tea towel and squeeze dry (save the green liquid for another use - it's fresh chlorophyll) then add the chopped herbs to the shredded duck.
  4. Chop 200g of the Prunes by pulsing several times then add half to the shredded duck. For the Prune purée, add 100g water to the remaining prunes in the TM bowl. Cook 10 minutes/100°C/Speed 2, then blend at Speed 10 until fine. Set aside.
  5. Toast off the Pine nuts in a pan until golden brown, add to the duck. Add salt, a little of the jus and mix. Taste, once happy with the flavour, roll tightly into a ballatine with 4 layers of cling film. Tie the ends and place into the fridge for at least 2 hours to set.
  6. Warm 500g orange juice in a small pan until almost at the boil, remove from heat and add 2 sheets leaf gelatine, stirring well until dissolved. Pour about 3 to 4mm thick on a tray to set. Cut out small circles of the Orange jelly the same diameter as the duck roll.
  7. Warm another 500g orange juice until almost at the boil, remove from heat and add 5g gelan gum, stir until dissolved. Immediately pour out about 2mm thick onto a shallow tray, leave to set. Cut out 5cm diameter circles of the orange jelly.
  8. Make a Caramel with 50g sugar in a saucepan over high heat; once sugar has turned golden, add 50g of warm double cream, and whisk well at the same time. Leave to cool but don't allow it to crystallise. Pop the Popcorn and finish with melted butter and Maldon sea salt.

To serve: Place a small circle of thick orange jelly on the centre of the plate. Pipe 1cm dabs of caramel and top these with popcorn and/or edible flowers. Slice a 3cm length of the duck roll, unwrap and place on the jelly. Garnish with 2 clear larger circles of jelly, add herbs as desired. Drizzle or dot with the jus.

Duck Breasts with Redcurrants - Felicity Raines
Felicity Raines developed this recipe because the steamed duck breasts are very tender, and delicious with the sauce, too. Serves 2 to 4 people (or see tip below to serve 8 for a dinner party).
Ingredients
2 duck breasts, skin removed
2 shallots, peeled and halved
1 clove garlic, peeled
1 good pinch fresh thyme leaves
20 g olive oil
5 cherry tomatoes, chopped in half
2 Tbsp balsamic vinegar
50 g red wine
½ tsp sea salt
freshly ground pepper
2 small or large duck breasts, skin removed (to serve 2 or 4 respectively)
30 g butter
60 g redcurrants if available plus a few sprigs for garnish
2 Tbsp redcurrant jelly
Method
1. Chop the shallots, garlic and thyme with the oil for a few seconds at Speed 7.
2. Add the tomatoes and cook 5 minutes/100°C/Speed 1.
3. Mix in the vinegar, red wine, salt and pepper 10 seconds/Speed 3. Cut some baking parchment (not greaseproof or silicone paper) to fit the Varoma tray and up the sides, wet it and wring it out, and line the Varoma tray. Put in the duck breasts and pour the sauce mixture over them.
4. Without washing the TM bowl, add a litre of water to it, place the covered Varoma on top and cook about 15 to 20 minutes/Varoma Temperature/Speed 2 until the middle of the breasts are pink but not raw. This timing is usually fine for small duck breasts; allow 30 to 35 minutes for large duck breasts and much more time for larger quantities – at least 40 minutes and keep checking them – you may also need to top up the steaming water with boiling water for steaming times longer than 40 minutes.
5. Discard the steaming water and carefully pour all the sauce and duck juices into the TM bowl, leaving the duck to rest. Add the butter, redcurrants and jelly and reduce by cooking 10 to 20 minutes/100°C/Speed Spoon/ Reverse Blade Direction. It should be concentrated and unctuous. Taste and add a little honey or sugar if you wish.
6. Purée on Speed 8 until desired consistency. The sauce can be sieved and returned to the TM bowl to heat through. Slice the duck diagonally and serve with the sauce. Decorate with small sprigs of redcurrants if you have them.

Chef's Tips
Felicity’s Tip: If doing this recipe for a dinner party, it can all be done in advance. For 6 to 8 people use 6 to 8 small duck breasts and use 3 times the sauce ingredients. To reheat, pour a little red wine into a flat pan and very gently steam the duck breasts until warmed through but do not over cook. Slice the duck and serve with the sauce reheated in the TM.

Felicity’s Serving Suggestions: Serve with potato purée with chives, steamed asparagus, spinach with sultanas and pinenuts.

Janie’s Tip: When I make this recipe for 4 people, I use 2 large duck breasts and steam 800 g diced potatoes in the internal steaming basket while the duck is steaming. The potatoes will be cooked and tender after 15 to 20 minutes, then I remove them and set them aside while finishing off steaming the duck (usually another 10 to 15 minutes for 2 large duck breasts). Before Step 5 making the sauce, I quickly mash the potatoes using the TM recipe in Fast and Easy Cooking, then set them aside to keep warm (or you can do this and leave them in your second TM bowl if you have one). Steam some vegetables in the Varoma while you make the sauce Steps 5 and 6, then serve – a delicious meal, all done in your Thermomix!

Janie’s Tip: Try this with other fruits as well, e.g. lovely with plums– use about 150 g instead of the redcurrants.
Fennel and Cucumber Salad
This delicious salad literally takes seconds to make and the salad dressing is mixed in at the same time!
Ingredients
1 fennel bulb, cut into chunks
1 dessert apple, skin on, cut in quarters, seeds and core removed
5g to 10g fresh parsley or coriander leaves
10 cm English cucumber, cut into 3 pieces
1 tsp lemon juice or cider vinegar
1 Tbsp olive oil
a few grains sea salt and several grinds of fresh pepper
Method
1. Add all ingredients to TM bowl. Chop 4 seconds/Speed 4.
2. Scrape down the sides of the TM bowl with the spatula.
3. Chop again 2 seconds/Speed 4 if required.
Fish in Yoghurt Sauce with Steamed Vegetables – a complete meal for 1 or 2
Rosie Laljee has recently been inspired to create easy and delicious recipes for one or two people. Cooking for 1 or 2 is no longer a chore when you have a Thermomix! This recipe is inspired by a meal Rosie had at a Franco-Indian restaurant in London. Cooked all at once, it is of restaurant quality and flavour as well as being nutritious, healthy and fresh. Serves 1. Can easily be doubled to serve 2 or tripled to serve 3.
Ingredients
1 clove garlic, peeled
2 to 3 green chillies, tops removed
15 g coriander with stalks cut off
1 piece boneless, skinless white fish 150 to 175 g – halibut, haddock or your preference, about 1 cm thick
40 g cold water
30 g baby spinach
1 tsp olive oil
½ tsp salt for the paste plus ¼ tsp for the sauce
100 to 150 g new potatoes, cut into 1 cm cubes
750 g boiling water from the kettle
3 spears asparagus, cut lengthwise making 6 pieces
8 mange tout
150 g greek-style yoghurt
6 to 8 saffron strands
10 g gram flour (= chickpea flour, = besan flour)
½ tsp sugar
freshly ground pepper
1 tsp lemon juice
Method
1. Mince the garlic, chillies and coriander by dropping them onto the running blades at Speed 8. Remove 1 heaped teaspoon of this mixture and set it aside in a small bowl with the 40 g cold water and leave to soak.
2. Add to the TM bowl the spinach, oil and the ½ tsp salt and mix at Speed 5 until you have a slightly coarse mix (like a pesto), pausing twice to scrape everything down with the TM spatula.
3. Pour the reserved soaked garlic/chilli/coriander mixture through a small strainer saving the liquid for the sauce later. Return the strained paste to the TM bowl and stir in. On a piece of foil about 3 times the size of the piece of fish, put half the spinach paste, lay the fish on top and top with the remaining spinach paste. Fold the foil over to make a loose parcel. Place in the Varoma.
4. Carefully weigh the 750 g boiling water into the TM bowl – no need to clean it first. Place the internal steaming basket into the TM bowl and add the potatoes to it. Set the covered Varoma on the TM lid (without the Measuring Cup) and steam 10 minutes/Varoma Temperature/Speed 2. Check – the fish should be almost cooked. (If cod, it may take 5 to 8 minutes longer.)
5. Place the mange tout and asparagus around the fish parcel. Replace the cover and steam 3 minutes/Varoma Temperature/Speed 2. Meanwhile, prepare your sauce ingredients. Remove Varoma with contents, remove the basket with potatoes and set both aside. Discard the hot steaming liquid.
6. Into the TM bowl add the yoghurt, saffron, gram flour, sugar, the ¼ tsp salt, pepper, lemon juice and the reserved strained liquid from the spice paste in Step 3. Mix 15 seconds/Speed 4.
7. Cook the sauce 4 minutes/90°C/Speed 3. While the sauce cooks, check the fish and the vegetables and if they require further cooking replace the Varoma on the TM lid while the sauce is cooking – the potatoes can also be put into the Varoma next to the fish parcel to keep warm. Serve in a deep dish by pouring the sauce in, placing fish on top and arranging the vegetables around as you choose.
Chef's Tips
Tip: To double or triple this recipe, multiply all ingredients (except the boiling water for steaming) by 2 or 3 and increase cooking time for the sauce to 6 minutes or 7 minutes respectively.
Tip: To serve everything warm, put the Varoma on the TM lid for the last minute or two while the sauce is cooking. This meal is delicious served with a piece of bread or naan so you can soak up the sauce.
Tip: You can easily substitute the vegetables with those of your choice and adjust the cooking time to suit them.
Flavoured Oils
Flavoured oils are wonderful in colour, appearance and taste. Here is the technique for producing them with your Thermomix:
Ingredients
250 to 750 g oil – light olive oil, sunflower oil, peanut oil, or your choice
herbs and/or spices
Method
1. Weigh desired amount of oil into TM bowl. Add 10 to 30 g herbs/spices of choice. Heat 5 minutes/70°C/Speed 2. Turn off as soon as 70° temperature button is lit on TM display.
2. Immediately pour into a sterilised bottle over more of the fresh herbs (through a funnel) and seal.
3. Place into a bath of water and ice cubes to cool as quickly as possible. Store in a cool, dark place for up to 3 months.
Floating Islands – Annita de Chantérac and Felicity Raines
This famous dessert is a favourite with French families – it’s wonderfully easy to make in your Thermomix and so tasty! Many thanks to Annita de Chantérac and Felicity Raines for the recipe; they both say that this Thermomix method saves a huge amount of time and washing up and makes this restaurant dessert easily achievable at home. Serves 6.
Ingredients
For the crème anglaise:
450 g milk
6 large egg yolks
70 g sugar
1 tsp vanilla extract or 1 tsp vanilla bean paste or the seeds of 1 vanilla pod or 1/3 of a dried vanilla pod

For the egg whites:
30 g sugar
6 large egg whites
1 pinch salt
To finish:
a few chopped pistachios or toasted flaked almonds
30 g liquid caramel or homemade caramel sauce (see tip below)
Method
1. If using the dried vanilla pod, grind it with the 70 g sugar 10 seconds/Speed 10.
2. Cook all the ingredients for the crème anglaise 7 minutes/80°C/Speed 4.
3. Mix 5 seconds/Speed 5. Pour the mixture into a large shallow dish (preferably clear glass) and set aside to cool.
4. Wash the TM bowl with hot soapy water, rinse and dry well OR USE YOUR 2nd TM BOWL. Grind the 30g sugar 15 seconds/Speed 10. Tip out and set aside.
5. Insert the Butterfly Whisk. Add the egg whites with a pinch of salt. Cook and whisk 4 minutes/70°C/Speed 3½.
6. Add the reserved ground sugar. Cook and whisk another 2 minutes/70°C/Speed 3½. Top the cooled crème anglaise with large spoonfuls of the egg whites, 1 or 2 per person. Decorate with chopped pistachios or flaked almonds and drizzle with some caramel. Chill in the fridge if not serving straight away. Serve on the day you make it.
Chef's Tips
Tip: See recipe for Sticky Toffee Sauce in “Fast and Easy Cooking” recipe book and use it instead of caramel sauce - delicious.

Tip: Can also be served in individual glasses or dishes for an elegant dinner party dessert.
Fruit Soufflé - Chris Horridge
This lovely recipe by Chris Horridge shows the versatility of the Thermomix – here it’s used to perfectly whisk egg whites for a delicious soufflé. Chris is the director of The Fine Dining Academy in Berkshire, a cookery school where every course is taught by Michelin starred chefs and sommeliers. Serves 2 to 3. Easily doubled.
Suitable for Coeliacs and Vegetarians
Ingredients
100 g fruit purée
50 g sugar
1 rounded tsp corn flour (5 g on microscales)
2 tsp fruit juice or water
95 g egg whites at room temperature
25 g caster sugar
¼ tsp cream of tartar (1 g on microscales)
Method
1. Brush ramekins with soft butter, chill 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling.
2. Weigh fruit purée and the 50 g sugar into the TM bowl. Cook 1½ minutes/100°C/Speed 1½ until bubbling. Meanwhile, combine the corn flour with the fruit juice or water.
3. Set to 1 minute/100°C/Speed 2 and avoiding the blade unit, immediately pour the corn flour liquid onto the turning fruit mixture so it cooks for the 1 minute and thickens. Transfer to a storage container, cool, refrigerate until required.
4. Weigh out 40g of the thickened fruit purée into a large bowl. Set aside.
5. Ensure the TM bowl is very clean and grease free or use your second (clean) TM bowl. Insert the Butterfly Whisk. Weigh the egg whites into the TM bowl. Weigh the 25 g sugar into a small dish set on top of the TM lid. Set 2 minutes/Speed 4 and after 10 seconds pour in the sugar & the cream of tartar. When the timer shows 15 seconds remaining, TURN OFF.
6. Fold 1/3 of the whites into the fruit base. Fold in another 1/3 then finally fold in the rest. Fill prepared ramekins, set well apart onto a tray, and bake in top of preheated 180°C fan oven for 6 minutes. Remove, sprinkle with icing sugar (optional) and serve immediately.
Chef's Tips
Chris’ Tip: To get perfectly whisked egg whites the timing is vitally important. Leave for longer & they will over whip and be lumpy. Turn off early and they won’t be stiff enough to hold the soufflé.

Please also note that the Whisk attachment is only to be used at maximum Speed 4.

Janie’s Tip: To make one large soufflé for sharing, double the recipe above and use a 1.5 litre soufflé dish. Bake in the middle of a preheated 180°C fan oven (or 200°C without fan) until well risen and starting to get a hint of colour on top, about 18 to 25 minutes. Aga Ovens – bake on the floor of the Roasting Oven for 15 to 22 minutes. (The timings vary with different types of ramekins/dishes.)

Janie’s Tips for making Fruit Purées: To make fruit purée, blend fruit in TM until very smooth. For apricots, mangoes, apples, pears, peaches, nectarines, remove cores and pips and peel mangoes and pears before puréeing. For melon, peel and remove seeds then blend. For rhubarb, remove leaves (they’re poisonous), cut in 2 cm chunks then blend. For raspberries, blueberries, blackberries, strawberries, blend first then press through a sieve to remove the seeds. For fruit that has pips that are difficult to remove (e.g. small plums, greengages, damsons, gooseberries), mix and cook 500 g whole fruit 10 to 15 minutes or longer/100°C/Speed 1 to 2/Reverse Blade Direction until the flesh is separated from the pips, then pour into the internal steaming basket or a sieve set over a bowl or a second TM bowl, press fruit through and discard pips, then return to TM to blend. For pineapple, remove skin and core, then blend chunks (you’ll need to use agar agar instead of corn flour with pineapple as the acid in the pineapple doesn’t allow corn flour to cause thickening). For some of the more sour fruits, you may need to use a little more than the 50g sugar in the recipe above, but for best results the cooked purée should be slightly tart to balance the sugar in the egg white mixture – for the same reason, you might like to add tartness to a very sweet cooked purée by adding a squeeze of fresh lemon juice. If I have lots of fruit, I like to make a large batch of fruit purée 400 g to 1 kg at a time, as any extra can be frozen and used for a multitude of recipes throughout the year!

Gluten-Free flour
Choose your favourite combination of grains, nuts and legumes to make gluten free flours.
Ingredients
Quick Tips Flour (5K)

Click on image to see video
50 g quinoa
150 g brown rice
100 g chickpeas
Method
1. Grind 1 to 2 minutes/Speed 10 or longer until milled.
Grandma’s Coleslaw - Rose Turner
This delicious coleslaw is so popular in our family that every time Grandma comes to visit, she has to make some! Many thanks for the recipe to Rose Turner, who is Grandma. Serves 4.
Ingredients
300 to 350 g cabbage, cut into 3 cm chunks (without core)
50 g carrots, cut into chunks
25 g onion or shallot, peeled
2 to 3 Tbsp mayonnaise
1 tsp tamari soy sauce (Grandma’s secret ingredient!) or a sprinkle of salt
freshly ground pepper, several grinds
a squeeze of fresh lemon juice - optional
Method
Add/weigh all ingredients into the TM bowl.
Turn to Speed 4 for 5 seconds only, while stirring with the TM spatula through the hole in the TM lid.
Repeat for 1 or 2 seconds if necessary until everything is evenly chopped. Taste and add extra seasoning, the lemon juice and/or extra mayonnaise as desired.
Chef's Tips
I like to make this salad after making mayonnaise so I take advantage of the mayo left in the TM bowl!
Green Herb Dip with Kefir Cheese and Chickpeas
I invented this recipe when I made my first batch of kefir cheese and it was so good that I made it again for a dinner party a few days later and now it’s a favourite. It’s tart and refreshing and one of my guests said “It tastes very alive”. Serves 6 to 20 as a starter, depending on quantities used.
Ingredients
1 spring onion including green part, cut in 2 cm lengths
100 g total combined weight of a selection of fresh green herbs, e.g. mint, basil, parsley, coriander – leaves and stems
1 clove garlic, peeled - optional
100 to 300 g kefir cheese (see below)
400 g tin of chickpeas, drained and rinsed, liquid discarded OR 250 g cooked chickpeas
½ to ¾ tsp sea salt or rock salt
several grinds black pepper – I used about 30 grinds
½ lemon, juice only, as needed
30 g olive oil or more - optional
Method
1. Mince spring onion, herbs and garlic by dropping them onto the running TM blades at Speed 10.1. Mince spring onion, herbs and garlic by dropping them onto the running TM blades at Speed 10.
2. Scrape down sides of TM bowl with the spatula. Add kefir cheese, chickpeas, salt and pepper. Blend until a rough paste at Speed 5 to 6.
3. Taste the dip. If not tart enough, add lemon juice a tsp at a time, mixing in after each addition 5 seconds/Speed 5 and tasting again OR if too sharp for your taste, add 30 g olive and blend 5 seconds/Speed 6, taste again, repeat if desired – keep some tartness or it will taste bland. Add extra salt and pepper if needed and mix in well.

Tip: Use leftover dip to make a cucumber salad: put large chunks of ½ to 1 cucumber into the TM bowl with the dressing, chop a few seconds at Speed 3½ and voila! Delicious Cucumber Salad with a Yummy Green Dressing – very refreshing.

Kefir Cheese
Kefir is a natural culture usually used with milk to preserve and ferment it – this produces a live drinking yoghurt which is full of probiotics – many more than in live yoghurt (equivalent to at least 60 times a small pot of drinking yoghurt), so it’s known to be incredibly good for your digestive health and helping to boost your immune system. Makes ½ to 1 litre drinking kefir or about 150 to 300 g kefir cheese.

1 to 2 Tbsp Kefir “seeds”
500 to 1000 ml organic whole milk – not homogenised

1. Leave your kefir seeds and milk in a covered clean glass jar at room temperature (I use a 1 litre kilner jar) until curds form and you can see the clear whey beginning to separate out. This will take ½ to 6 days depending on the room temperature (faster when warmer). If you’re not ready to use it straight away, put it in the fridge for up to a week.
2. Stir with a spoon, then pour all the curds and whey through a seive with holes about 2 mm size, using a spatula to gently lift the kefir seeds so the cultured milk can strain off. When you are left with just the kefir seeds in the seive, set it aside to make a new batch of kefir with fresh milk. At this point you could drink the cultured milk plain or add jam/fruit purée/honey/agave syrup/maple syrup to sweeten if desired).
3. Pour the cultured milk through a much finer seive (I use a yoghurt strainer or fine coffee filter) set on a jug or bowl and leave overnight to drain. In the morning you will have kefir cheese in the strainer and kefir whey in the jug underneath. Save the whey in a clean jar in the fridge for baking, cooking, and pickling/lacto-fermenting – it will keep for up to 6 months. Use the kefir cheese in the recipe above or put into the fridge to use later. It will keep covered for about a week in the fridge.

Note: Listen to Dr Enid Taylor talking about Kefir – click on her BBC Radio 3 interviews – see bottom right of this page: www.taymount.com
Guacamole – Alan Murchison, L’ortolan
Ingredients
2 ripe avocados, peeled and stoned
1 chilli
5 g fresh coriander, leaves and stems
70 g red onion
10 g lime juice
1 plum tomato, peeled, deseeded
40 g extra virgin olive oil
salt & pepper to taste
Method
Weigh the coriander on the Thermomix lid, then mince the chili and coriander by dropping them onto the running blades at Speed 9. Turn to Speed 5 and finely chop the red onion by dropping it on the running blades. Add the remaining ingredients and mix 3 to 5 seconds/Speed 4 until the tomato is chopped. Season to taste.
Chef's Tips
This recipe can also be used in Alan Murchison's recipe for Avocado & asparagus salad, belotta ham, lemon oil dressing
Guinness Chocolate Cake - Lou Toosey inspired by Nigella Lawson
This delicious chocolate cake was adapted for Thermomix by Louise Toosey from Nigella Lawson’s recipe. It is simply superb! Serves 12 to 20.
Ingredients
Guiness and Chocolate Cake (6K)

Click on image to see video
250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa
400 g caster sugar
140 g sour cream or crème frâiche
2 eggs
1 tsp vanilla essence
280 g plain flour
2½ tsp bicarbonate of soda
Method
1. Pour Guinness into TM Bowl and add butter. Heat 3 minutes/80°C/Speed 1.
2. Add cocoa, sugar, sour cream, eggs and vanilla.  Mix 20 seconds/Speed 3.
3. Add flour and bicarbonate of soda.  Mix 20 seconds/Speed 3. Pour into buttered and lined 23 cm springform tin and bake 45 minutes 180 degrees or Gas Mark 4.  Aga Ovens:  Bake 1 to 1½ hours in the middle of the Baking Oven. Leave to cool completely before applying one of the toppings.

Toppings

Either Cream Cheese Icing
300 g cream cheese, e.g. Philadelphia
150 g icing sugar
125 g double cream

1. Insert Butterfly Whisk.  Whip cream cheese until smooth Speed 2½.
2. Add icing sugar and mix in on Speed 2.  
3. Add double cream and mix Speed 2½ until smooth.  Spread over cake with a palette knife.

Or Chocolate Ganache
150 g double cream
1 tsp vanilla extract
1 tsp unsalted butter
150 g dark chocolate, broken into small pieces

1. Add all ingredients to TM bowl.  Heat 3 minutes/37°C/Speed 2. 
2. Scrape down the sides of the bowl with the spatula and heat again 3 minutes/37°C/Speed 2 until chocolate is melted. Pour over cake and use a knife to smooth the icing over the edges. It will harden when cold.
Haw Brandy - Pam Corbin, River Cottage
Take advantage of the free autumn hedgerow feast and pick some sloes when you see them. Making sloe gin in your Thermomix is super easy and will save you about half an hour on the preparation time (no pricking of the sloes is required). This method takes advantage of the TM’s ability to send the blades in the reverse direction; doing this at Speed 1 knocks the sloes gently which releases the beautiful purple colour of the skins into the gin while helping to dissolve the sugar. This also advances the maturing of your liqueur by about 3 months. Makes 600 ml which is ready for drinking in about 12 to 15 months, though you might want to taste it along the way from 6 months onwards!
Ingredients
400 g whole sloes, rinsed, stems and leaves discarded
400 g sugar
550 g gin
Method
1. Weigh all ingredients into the TM bowl and mix 15 minutes/Reverse Blade Direction/Speed 1. Pour into sterilized bottles or kilner jars and cover with sterilized lids. Invert the bottles or jars daily for 1 week, then once every week or two for 3 months. Leave in a cool dark place to mature.
2. When mature, strain the sloe gin into a sterilized bottle and seal if not using straight away.

Variations: Pam “the jam” Corbin mentions several variations on sloe gin in her book “River Cottage Handbook No.2 Preserves”, and all of these variations are easy with your Thermomix:

Damson Gin – 450 g damsons, 225 g sugar, 600 g gin, method as above.


Blackberry and Apple Gin – 230 g cooking apples cored and roughly chopped 5 seconds/Speed 4, then add 230 g blackberries, 230 g sugar, 600 g gin and proceed as above.

Cherry Ratafia – 500 g cherries, 500 g eau de vie, 2 cinnamon sticks, ½ vanilla pod, 150 g sugar, method as above.

Haw Brandy – 450 g haws, 230 g sugar, 600 g brandy, method as above.

Chef's Tips
Tip: Easily doubled, mix 20 minutes/Reverse Blade Direction/Speed 1.

Tip: Use the sloes to make sloe gin jam or just serve them as is on top of a really good vanilla ice cream for a delicious dessert.
Hollandaise - Alan Murchison’s Citrus Hollandaise
Citrus HollandaiseAlan Murchison’s glorious citrus hollandaise is very easy to make with your Thermomix. The reduction will keep in the fridge and is enough for about 5 recipes of hollandaise. Alan says you can vary the flavour by substituting any other citrus juice for the all or part of the lemon juice. Alan Murchison is Chef Patron of L’ortolan (1 Michelin star), La Bécasse (1 Michelin star) and Paris House restaurants.
Ingredients
Reduction:
5 shallots, peeled and halved
250 g white wine
250 g white wine vinegar
10 g peppercorns

Hollandaise:
3 egg yolks
1 whole egg
20 to 70 g hollandaise reduction depending on taste
20 to 30 g freshly squeezed lemon juice depending on taste
250 g butter, diced
Method
Reduction
1. Place a heavy bottomed saucepan on top of the TM lid and add all the reduction ingredients to it, using the built-in TM weighing scales. Reduce on the hob until half the original quantity remains. Strain, cool and keep in the fridge in a sterilised jar covered with a sterilised lid.

Hollandaise
1. Melt the butter 10 minutes/37°C/Speed 3 until completely melted or melt gently in a pan on the hob until no warmer than body heat. Pour out and set aside (or leave in your first TM bowl and use your second TM bowl for the egg mixture).
2. Insert Butterfly Whisk into clean TM bowl. Whisk eggs, reduction and lemon juice 12 minutes/70°C/Speed 2½ until a sabayon or thick sauce forms. Don’t worry if it curdles as adding the melted butter will re-emulsify it perfectly.
3. Set to Speed 2½ and slowly pour in the melted butter, whisking until it is fully incorporated. Adjust acidity and season to taste then serve immediately or store in a covered bowl in the fridge to prevent a skin from forming. You can also keep it at serving temperature 60 minutes/60°C/Speed 2 to 3. Reset again when the timer sings if a longer holding time is required.
Hot Cross Buns - Paul Kaju
Thermomix owner Paul Kaju lives in Singapore and can’t easily find some ingredients available in the UK like chopped mixed peel and mixed dried fruit, so this recipe uses fresh citrus peels and individual dried fruits instead. The flavour is wonderful, and they won’t last long… you’ll even be able to impress your chef friends! Makes 12.
Ingredients
450 g strong bread flour (white or brown or a mixture)
1 tsp salt
2 rounded tsp ground cinnamon
3 heaped tsp whole allspice berries or 2 rounded tsp ground allspice
15 g fresh yeast or 2 tsp activated dry yeast (do not use instant yeast)
thinly peeled rind of 1 orange, 1 lemon and 1 lime, preferably all organic
110 g granulated sugar
50 g unsalted butter, softened
260 g milk
1 large egg
2 tsp vanilla
150 g raisins or sultanas
75 g natural glacé cherries
Paste: 40 g plain flour, 1 Tbsp sugar, 50 g water
Glaze: 2 Tbsp brown sugar, 3 Tbsp milk, 1 Tbsp marmalade or jam
Method
1. Mix flour, salt, spices, (dried yeast if using dried), rind and sugar. Grind 30 seconds/Speed 10.
2. Add butter, milk, egg, (fresh yeast if using fresh) and vanilla. Mix 20 seconds/Speed 3.
3. Add raisins and cherries (or use 230 g mixed dried fruit instead). Knead 3 minutes/Dough Setting. Tip out into a greased large bowl and leave covered to rise slowly in a cool room for 6 hours or overnight.
4. Punch down the dough to release the air. Divide into 12 buns and place into a greased roasting or baking tin about 15 x 25 cm. Cover with a damp tea towel and leave in a warm place to rise for 90 minutes or until doubled in size (may take 2 to 5 hours if using dried yeast).
5. Place a bowl on top of the TM lid and weigh in the paste ingredients. Whisk with a fork until smooth and place in a small plastic bag. Make a very small snip in one corner of the bag at an angle then squeeze out the mixture to pipe a cross on each bun. Bake at 180°C/350°F/gas 4 for 10 minutes then reduce to 150°C/300°F/gas 3 and bake further 15 minutes. Aga Ovens: bake 12 to 15 minutes on the rack set on the floor of the Roasting Oven.
6. Mix glaze. Brush hot cross buns with glaze straight after they are removed from the oven. Leave in the tin about 30 to 45 minutes then serve slightly warm or cool.
Chef's Tips
Janie’s Variation: Form into 8 buns and place into a large loaf tin to rise and bake – this will make a “loaf” of pull-apart hot cross buns! Glaze as soon as they are out of the oven then leave to cool in the loaf tin. I use a stoneware loaf tin and find it works beautifully.
Iles Flottantes – Annita de Chantérac and Felicity Raines
This famous dessert is a favourite with French families – it’s wonderfully easy to make in your Thermomix and so tasty! Many thanks to Annita de Chantérac and Felicity Raines for the recipe; they both say that this Thermomix method saves a huge amount of time and washing up and makes this restaurant dessert easily achievable at home. Serves 6.
Ingredients
For the crème anglaise:
450 g milk
6 large egg yolks
70 g sugar
1 tsp vanilla extract or 1 tsp vanilla bean paste or the seeds of 1 vanilla pod or 1/3 of a dried vanilla pod

For the egg whites:
30 g sugar
6 large egg whites
1 pinch salt
To finish:
a few chopped pistachios or toasted flaked almonds
30 g liquid caramel or homemade caramel sauce (see tip below)
Method
1. If using the dried vanilla pod, grind it with the 70 g sugar 10 seconds/Speed 10.
2. Cook all the ingredients for the crème anglaise 7 minutes/80°C/Speed 4.
3. Mix 5 seconds/Speed 5. Pour the mixture into a large shallow dish (preferably clear glass) and set aside to cool.
4. Wash the TM bowl with hot soapy water, rinse and dry well OR USE YOUR 2nd TM BOWL. Grind the 30g sugar 15 seconds/Speed 10. Tip out and set aside.
5. Insert the Butterfly Whisk. Add the egg whites with a pinch of salt. Cook and whisk 4 minutes/70°C/Speed 3½.
6. Add the reserved ground sugar. Cook and whisk another 2 minutes/70°C/Speed 3½. Top the cooled crème anglaise with large spoonfuls of the egg whites, 1 or 2 per person. Decorate with chopped pistachios or flaked almonds and drizzle with some caramel. Chill in the fridge if not serving straight away. Serve on the day you make it.
Chef's Tips
Tip: See recipe for Sticky Toffee Sauce in “Fast and Easy Cooking” recipe book and use it instead of caramel sauce - delicious.

Tip: Can also be served in individual glasses or dishes for an elegant dinner party dessert.
Instant Healthy Breakfast
This recipe is a variation of CADA which was invented by Fleur Whelligan, the author of “Like Chocolate For Women”. It was made famous in Cyndi O’Meara’s “Changing Habits, Changing Lives Cookbook” which, as well as all of Cyndi’s other books, is available from UK Thermomix and Thermomix Ireland. Cyndi is an internationally renowned nutritionist who has helped thousands of people regain their health one habit at a time, and she highly recommends Thermomix because it makes healthy eating possible, quick and easy! Serves 2 to 4.
Ingredients
Instant Healthy Breakfast

Click on image to see video
50 to 100 g fresh coconut flesh (with brown skin is fine)
1 apple, quartered, stem discarded
1 pear, quartered, stem discarded
4 dates (with stones removed)
10 almonds
Method
1. Set the Speed Dial to the lid locked position. Turbo Pulse a few times until fine. Serve by itself or with yoghurt and/or more fruit = energy all morning!
Janie's Famous Brandy Butter
Delicious with Christmas pudding or with any other steamed pudding throughout the year.  Makes a lovely gift.
Ingredients
200 gm granulated sugar
200 gm unsalted butter
Brandy to taste
Method
Weigh the granulated sugar into TM bowl, grind to icing sugar 30 seconds/Speed Turbo.  Check by feeling with your fingers that the sugar is powdered.  If not yet fine enough, knock sugar off the sides of the bowl with the spatula and grind another 20 seconds.

Add butter in small pieces.  Mix with sugar Speed 2 until it is a rough paste.  Insert Butterfly whisk.  Cream butter and sugar until lightly coloured and smooth 2 mins/Speed 3.  Add brandy 1 Tbsp at a time, mixing it in at Speed 3 until thoroughly incorporated after each addition.   Scrape down the sides of the bowl as necessary.  Keep adding brandy until quite strongly flavoured. Remember that when chilled, the flavour will not be so strong.

Store in a clean, sterilised jar in the fridge, covered with a sterilised lid.  Will keep for up to a year.  You may store it in the freezer (not in a glass jar!) if you don't have enough room in the fridge.
Chef's Tips
Easy way to sterilise jars:  Place clean jars and lids in a deep saucepan on a double layer of paper towelling.  Fill jars and pan half way with water.  Bring to the boil on the Aga boiling plate/ on the hob, cover and transfer to the Simmering Oven (120 C pre-heated oven) for at least 5 minutes or until needed.  When needed, hold lid of the pan so that water can drain out (use oven gloves) and remove jars from the pan without touching the top edge or inside of them at all.  When the brandy butter has been spooned into the cooled jars, cover with the sterilised lids without touching the inside of the lid.

Copyright Janie Turner 2003
Janie’s Christmas Pudding
This is the best Christmas pudding I have ever tasted - it is our family favourite. The taste is lighter and less bitter than most Christmas puddings due to the proportions of the fruits, especially because there are only a few currants. Try to make your Christmas puddings in September or October so they have enough time to mature. This recipe makes enough to share or to keep a spare pudding for the following year!
Ingredients
Janie's Christmas Pudding 60g currants
120g sultanas
180g raisins
250g each of dried apricots, prunes, and dates, snipped into quarters
zest and juice of 1 orange and 1 lemon
90g naturally coloured glacé cherries, cut in halves
150g Mackeson’s stout
80g each of sherry and brandy

Place a large bowl on top of the TM lid, weigh in all the above ingredients,stir, cover the bowl, and leave to soak for 24 to 48 hours.

250g each of butter and sugar
180g plain flour
4 eggs
1 tsp baking powder
Method
Weigh butter, sugar and flour into the TM bowl, add eggs and baking powder. Mix 30 seconds/Speed 5. Add to soaked fruit, stir to mix and make a wish! Fill basins and steam the puddings - please ask if you’d like detailed instructions on steaming.

On Christmas Day, steam again for 1 to 2 hours, depending on size. Turn out onto a plate and take to the table immediately.
Janie’s Simple Stock or Bone Broth
This is one of those staple recipes that I make regularly, sometimes 2 or 3 times a week. It’s very simple to make this really good bone-based stock in your Thermomix, and because the stock is stirred as it cooks, it’s cooked much more quickly than in a pan on the hob or in the oven, and the bones release lots of gelatine and minerals, which are very good for promoting health and supporting your immune system. You can use either raw bones or cooked bones left over from a roast dinner. Both work equally well and cook in the same amount of time. This stock is wonderful used in home-made Thermomix soups and sauces.
Ingredients
Raw or cooked meat or fish bones up to the 1.75 litres level in your TM bowl – if the bones and/or carcass are large, break into about 7 cm chunks or pieces before you start Water to cover the bones
Method
1. Cook 30 minutes/100°C/Speed 1/Reverse Blade Direction.
2. Place your internal steaming basket into another TM bowl (if you have two TM bowls) or into a large bowl. Pour the stock and bones into the basket then lift the basket and bones out of the stock. Discard the bones, cool the stock if not using straight away, and chill in the fridge for up to 5 days. Can be frozen for up to 6 months.
Chef's Tips
Tip: If you wish to use chicken wings, 1 kg raw chicken wings is a perfect amount to use to make this stock recipe. When you lift out the wings in the basket in Step 2, set them aside to cool until you can handle them. Pick off the meat and use in sandwiches, or for a quick meal stir the meat into a parsley sauce and serve over mashed potatoes or rice.
Lamb Kebabs

kebab1 (11K)Wonderfully flavourful, these spicy Indian kebabs are great for pan-frying or cooking on the BBQ in the last of the summer sun. Serve with mango chutney, steamed rice and a salad. Find more delicious Indian recipes in our TM recipe book "Fast and Easy Indian Cooking" - call us to order your copy on 01344 622 344 UK or 01 484 5624 ROI.

Ingredients

450 to 500 g lamb leg meat, in 2 cm chunks
30 g fresh coriander, leaves and stemsLamb Kebabs
450 to 500 g lamb leg meat, in 2 cm chunks
30 g fresh coriander, leaves and stems
3 to 6 fresh green chillies, tops removed
100 g onion, peeled and quartered
3 fat garlic cloves, peeled
25 g fresh ginger, sliced into 2 mm "coins" along the lines on the skin
1 level tsp fine sea salt
50 g bread torn in pieces - optional
1 tsp coriander seeds
several grinds black pepper
1 tsp lemon juice
8 wooden kebab skewers, soaked in water 30 minutes

Method

1. Weigh 250 g of the meat cubes onto the lid of the TM bowl around the measuring cup. Turn the TM to Speed 6 and quickly push all the meat pieces at once onto the running TM blades then turn off immediately. Tip out and set aside. Repeat with remaining meat cubes. Tip out and set aside.
2. Chop all the other ingredients 10 seconds/Speed 6. Scrape down the sides of the TM bowl.
3. Add minced meat back to TM bowl with the lemon juice and mix 40 seconds/Dough Setting. Scrape down again and knead 10 seconds more. Form sausage shapes on each of the wet skewers. Cover and refrigerate at least 1 hour or up to 6 hours before pan-frying in a little olive oil or grilling on the BBQ (brush the BBQ rack with oil first

Lemon and Lime Possett - James Knight-Pacheco
Ingredients

Lemon and Lime Possett (8K)This is a delightfully sharp pre-dessert or dessert and it works beautifully both as a palate cleanser between courses, or as a light dessert after a heavy meal. Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine: "The classically English Lemon and Lime Posset is the perfect pre-dessert to clear the palate. Cooked desserts such as possets virtually make themselves in the Thermomix leaving you free to get on with other mise en place."

  • 400g double cream, divided 200g + 200g
  • 100g icing sugar, divided 50g + 50g
  • 2 lemons, juice only
  • 6 limes, juice only
  • green food colouring or Lemon Balm Chlorophyll (see recipe below)
  • 1g gelan gum
  • 50g water
  • 50 g lemon juice
  • 20 g icing sugar

Method

  1. Heat 200g cream 5 minutes/60°C/Speed 2.
  2. Add half the icing sugar and the lemon juice. Stir 10 seconds/Speed 3, pour into clear shot glasses or other glasses of choice (about one third to half full as desired). Cool then chill in fridge at least 2 hours or until set.
  3. When the lemon possett is set, repeat steps 1 and 2 with the lime juice, adding a tiny amount of colouring or chlorophyll, just enough to turn the mixture green. Cool completely before pouring on top of the lemon layer in the shot glasses. Chill in fridge at least 2 hours or until set.
  4. Heat the water to boiling and stir in the gelan gum until fully dissolved. Add the extra lemon juice and icing sugar, stir to mix. Pour a thin layer on top of the set possetts. Chill. Remove from fridge 10 minutes before serving to allow any condensation to evaporate so the possett layers can be seen clearly through the glasses.

Lemon Balm Chlorophyll

  • 100 g fresh lemon balm, leaves and tips only
  • 30 g water

  1. Blitz 10 seconds/Speed 10. Pour through a double layer of fine muslin, then squeeze to get all the liquid out - this is your chlorophyll. (Save the minced lemon balm to use as a garnish for another dish or in a salad.)

Chef's Tips

Tip: If lemon balm is not available, you can use 70g parsley and 30g lemon thyme instead.

Lemon Chicken Parcels Meal - Daniela Renno
“This chicken is just soooooooo tender and it all cooks at the same time” – a meal for 2 from Daniela Renno. About 7 minutes to assemble and 30 minutes steaming time. Can be doubled to serve 4.
Ingredients
2 skinless chicken breast fillets
freshly squeezed lemon juice – 1 to 2 tsp per chicken breast
herb salt to sprinkle
100 g fine green beans
2 bacon rashers
1 medium potato per person (or equivalent new potatoes)
carrots, peeled and sliced
1 litre water
Method
1. Wrap chicken breast fillets in individual foil parcels with some lemon juice and herb salt on top of each piece of chicken. Place the sealed parcels in the Varoma. Wrap half the green beans with a bacon rasher, repeat with the other half. Place in the Varoma with the chicken parcels.
2. Cut the potatoes in chunks about 3 cm size and place in the internal steaming basket. Put carrots in the upper Varoma tray. Add the water to the TM bowl, insert the internal steaming basket, place the Varoma and Varoma Tray on top of the TM lid (without the Measuring Cup). Cover the Varoma and steam 30 minutes/Varoma Temperature/Speed 1.
Chef's Tips
Can be doubled easily – just cook the chicken parcels in the Varoma and the green beans wrapped in bacon with the carrots on the Varoma Tray.
Lemon Cleaning Concentrate
This concentrate is designed for general purpose cleaning around the house. It looks and smells like lemon curd (don’t eat it!) and though it has no bubbles, it is effective for many uses. This recipe was inspired by a suggestion from Thermomix Demonstrator Daniella Renno. One Thermomix owner reports that she makes jars and jars of it for her friends! Makes about 1 litre.

BENEFITS & USES
• Non-chemical
• Effective
• Smells great
• Cheap
• Easy to make
• Use on a damp cloth to clean the oven, hob, fridge, sink & non-wood worktops – rinse and dry thoroughly – if marks appear rinse again and polish with a dry clean cloth.
• For hand-washing dishes, mix some with your usual washing up liquid for a brilliant degreaser.
• Excellent for cleaning bathrooms – tiles, toilets, sinks, mirrors.
• Add 1 Tbsp to the washing machine for a cleaning boost, a pleasant natural fragrance without chemicals, and whiter whites. Add 2 Tbsp for an American-size washing machine.
• Dilute with an equal amount of coconut oil or olive oil, mix well and use as an excellent hand-wash. No chemicals, no artificial fragrances. It leaves your skin soft too.
• Use a little on a wet cloth to spot clean fabrics – it has worked to remove curry stains on cotton and poly/cotton for us. Test a hidden area of the fabric first.
Ingredients
400 to 500 g lemons, approximately 4 large (cut into 3 cm chunks)
300 g salt
300 g water
100 g vinegar
Method
1. Put the lemon chunks including skin and pips in the TM bowl. Chop 30 seconds/Speed 10.
2. Scrape down the TM bowl with the spatula then add the salt and water. Cook 5 minutes/100°C/Speed 4.
3. Add the vinegar. Cook again 5 minutes/100°C/Speed 4.
4. Scrape down the TM bowl with the spatula. Blend 1 minute/Speed 10 - it will resemble lemon curd in appearance. Pour into a jar or a heatproof plastic container. Allow cleaning concentrate to cool before covering with a vinegar-proof lid.
5. Straight away add enough water to your TM bowl to cover the blades and self-clean 20 seconds/Speed 8, then rinse and dry.

Note: your TM bowl will be refreshed and shinier after making this recipe!

If you discover another use for it, please let us know.
Chef's Tips
THIS RECIPE IS NOT FOR HUMAN CONSUMPTION.
Lemon Oil Dressing - Alan Murchison, L’ortolan
This very simple salad dressing is so utterly delicious that there is almost always a bottle of it in my fridge!
Ingredients
1 tsp salt
1 Tbsp sugar
thinly peeled skin of 2 lemons
200 g fresh lemon juice
220 g olive oil
220 g groundnut oil
50 g white wine vinegar
Method
Grind salt, sugar and lemon peelings 30 seconds/Speed 10 in a Thermomix. Using the built-in weighing scales, weigh in the rest and blend 1 minute/Speed 10. Add more sugar if necessary and season to taste, blend in. Keeps well in the refrigerator.
Chef's Tips
This recipe can also be used in Alan Murchison's recipe for Avocado & asparagus salad, belotta ham, lemon oil dressing




Lemon Pudding Surprise Cake
This is a delicious pudding - a light lemon sponge cake magically forms above its own lovely lemon custard. Serve hot or cold with cream.
Ingredients
2 large lemons, skin of 1 and juice of both
230g granulated sugar
4 eggs, separated
25g butter
50g plain flour
500g milk
Method
1. Thinly peel the skin from 1 of the lemons. Add the peelings and the sugar to the TM bowl. Grind 20 seconds/ Speed 10.
2. Add lemon juice from both lemons, egg yolks, butter, flour and milk. Mix 30 seconds/Speed 8. Pour out into a large bowl if you only have one TM bowl.
3. Wash your TM bowl (or use your second TM bowl) with hot soapy water and dry it so it is entirely grease-free.
4. Insert Butterfly Whisk and whisk the egg whites 2 minutes/Speed 4 until they are stiff peaks. Remove Butterfly Whisk.
5. Pour egg yolk mixture into the TM bowl with the egg whites. Mix 15 seconds/Speed 3.
6. Scrape down the sides of the TM bowl with the spatula. Mix again 5 seconds/Speed 3 then pour into a buttered oven-proof dish.
7. Set the dish into a roasting pan and pour boiling water from the kettle into the roasting pan so water comes halfway up the sides of the pudding dish.
8. Bake 35 minutes at 180°C/350°F/gas mark 4. Aga Ovens: Bake 30 minutes on the rack set on the floor of the Roasting Oven.
Lemon Tart – filling by Toby Gritten , pastry by Sam Joffe ytsymbol (10K)
This delicious dessert is a frequent choice for those who dine in restaurants, and now you can easily make it yourself. Many thanks for the pastry recipe to Patissiere Sam Joffe, Glasgow; and many thanks for the lemon filling recipe to Chef Toby Gritten, The Pump House, Bristol. Both are outstanding recipes, and Thermomix helps you produce these top quality results at home. Serve as is, or with a drizzle of double cream. Serves 12 to 16.
Ingredients
For the Pastry:
100 g sugar
250 g butter, cut into chunks
350 g plain flour

For the Lemon Filling:
150 g sugar
thinly peeled skin of 3 lemons
150 g freshly squeezed lemon juice (about 5 to 7 lemons)
250 g double cream
9 medium eggs (= 500 g weight without shells)
Method
Lemon Tart

Click on image to see video
Pastry – enough for 2 tart pastries:
Sam says this pastry recipe is the easiest she’s ever used, and that the pastry itself is reliable and easy to work with. Perfect for any sweet pastry requirement.
1. Grind the sugar 5 seconds/Speed 10.
2. Add butter and melt 3 minutes/50ºC/Speed 2 or longer until melted.
3. Add flour and mix Speed 6 until just clinging together – this will only take about 2 to 4 seconds! Divide in half (freeze one half for another time or use to make shortbread). Immediately press one half amount of pastry into a 28cm loose-bottomed tart tin – this is easiest to do when the pastry is still warm. Chill the pastry in the tin for ½ an hour – this will help to reduce/prevent shrinkage during baking. Bake for 10 to 15 minutes at 150ºC (without fan) until pale gold. Cool to room temperature.

Lemon Filling – fills one 28cm round lemon tart
This lemon filling is absolutely delicious. When we filmed the recipes, the film crew’s eyes just about popped out of their heads as they watched it being poured into the pastry, and they loved the taste!
1. Grind sugar 5 seconds/Speed 10.
2. Add lemon peelings and grind 20 seconds Speed 10.
3. Scrape down the lid and sides of the TM bowl with the spatula. Add lemon juice, cream and eggs. Cook 7 minutes/80ºC/Speed 3. Taste – add a little more lemon juice if required to keep the flavour zingy. (Some lemons are sweeter than others.)
4. Cook 45 seconds/90ºC/Speed 5. Pour immediately into the cooled pastry shell and leave to set in a cool place for at least 3 hours.

Chef's Tips
This lemon tart will keep well in a cool place for up to 2 days. (Don’t chill in the fridge as the filling would weep and the pastry would become soggy.)
Marzipan
Home-made marzipan is easy to handle and much more delicious than commercial varieties. Makes about 500 g.
Ingredients
240 g granulated sugar, divided
220 g blanched almonds
2 medium sized egg yolks
1 Tbsp lemon juice
1 Tbsp orange flower water or rose water
¼ tsp vanilla extract/essence (not flavouring)
1 tsp almond extract/essence (or more to taste)
Method
1. Weigh 100 g granulated sugar into the TM bowl, grind to caster sugar 5 seconds/Speed 10. Tip out and set aside.
2. Weigh remaining 100 g granulated sugar into the TM bowl, grind to icing sugar 1 minute/Speed 10. Set aside in a wide flat bowl or on a plate.
3. Weigh the blanched almonds (they must be dry) into the TM bowl and grind until fine 10 seconds/Speed 10.
4. Add the caster sugar and most of the icing sugar. Mix 10 seconds/Speed 3.
5. Add egg yolks and flavourings. Knead 1 minute/Dough Setting until a rough paste is formed.
6. Taste and add more almond essence if desired. Knead 30 seconds/Dough Setting if you’ve added more. Turn out of the TM bowl and use the remaining icing sugar to roll out the marzipan.
Melanzane Trifolate (Sautéed Aubergines)
A favourite recipe from Daniela Renno, this classic Italian way with aubergines can be served hot or cold. Lovely as a side dish with a meal, or as a topping for bruschetta.
Ingredients
500 g aubergines, topped and tailed
1 tsp salt to sprinkle
1 clove of garlic, peeled
a small bunch of parsley – about 5 g
40 g olive oil
salt and freshly ground black pepper
2 tsp balsamic vinegar (optional)
Method
  1. Cut the aubergine into 2 cm cubes and place in the Varoma. Sprinkle the salt over them, toss gently and put the Varoma on the Varoma lid for 30 minutes to drip. Discard any liquid that drips onto the lid.
  2. Place the garlic and parsley into the TM bowl. Chop 5 seconds/Speed 7.
  3. Add the oil, aubergine cubes and several grinds of black pepper. Cook 15 minutes/100°C/Reverse Blade Direction/Speed Spoon.
  4. Taste, add more salt if necessary, and stir in the balsamic vinegar if using.
Millionaire’s Shortbread
Many thanks for this recipe to Jackie Parrott, who is an excellent cook and very good at making treats like this. I have adapted it for Thermomix, which means it is very easy to make and saves you about an hour every time you make it, especially because your Thermomix does all the cooking and stirring of the caramel for you. Makes 60 to 70 x 3cm squares.
Ingredients
240 g granulated sugar
250 g butter, cubed, divided 130 g and 120 g
250 g plain flour
2 Tbsp golden syrup
400 g sweetened condensed milk
120 g plain or milk chocolate, broken in pieces
Method
1. Weigh sugar into TM bowl. Grind 5 seconds/Speed 10 to caster sugar. Tip out the sugar and weigh 120 g back into the TM bowl. Reserve the rest of the sugar for the caramel layer.
2. Add the flour and 130 g butter to the TM bowl.
3. Set the speed dial to the lid locked position and knead 2 minutes/Dough Setting. Tip shortbread crumbs into a 23 x 30 cm baking tin. Press it with your fingers into the tin in a flat layer. Bake 15 to 20 minutes at 180°C/350°F/gas 4 in a preheated oven. Aga Ovens: bake 10 to 13 minutes directly on the floor of the Roasting Oven until golden in colour. When baked, set aside to cool a little.
4. Make the caramel: Wash and dry the TM bowl. Weigh in 120 g butter, the condensed milk, golden syrup and the reserved caster sugar. Cook 25 minutes/Varoma Temperature/Speed 2 until it reaches 116°C to 118°C soft ball stage (check with a temperature probe with the TM not running). You may need to cook it quite a lot longer if the weather is damp – check the temperature with the probe every 5 minutes. Pour the caramel onto the shortbread base, spread it out evenly then leave to cool and set.
5. Wash and dry the TM bowl (it must be completely dry to avoid spoiling the chocolate). Add the chocolate pieces. Chop a few seconds on Speed 6. Knock any powdered chocolate off the sides of the TM bowl. Melt 2 minutes/50°C/Speed 1. Pour onto the cooled caramel and spread thinly to cover it. Leave to set. When partially set, mark into 3 cm portions. Cut all the way through when quite cold.
Mincemeat - Adela Forestier-Walker
Extremely easy to make in your Thermomix, this mincemeat is perfect for mince pies and tarts. It is a variation of Adela Forestier-Walker’s recipe. It can be used straight away but tastes better if you can wait at least 2 days for the flavours to mature. I like it best made with butter. Keeps up to 6 months. Makes about 600 g. Easily doubled or tripled.

Ingredients
50 g sugar
1 organic lemon, thinly peeled skin of ½ only plus juice of the whole lemon
100 g fresh suet cut in pieces or room temperature butter diced or bought prepared suet
100 g cooking apples, peeled and quartered
1 Tbsp brandy
100 g currants
100 g sultanas
100 g raisins

Method
1. Grind sugar and lemon peelings from ½ the lemon 20 seconds/Speed 10.
2. Add fresh suet if using and chop at Speed 6 until evenly chopped.
3. Add apples, brandy, butter or prepared suet if using, and juice of the whole lemon. Chop at Speed 3 until evenly chopped. If doubling or tripling the recipe, you may need to stir with the TM spatula through the hole in the TM lid.
4. Add dried fruit and stir in at Speed 3/Reverse Blade Direction until mixed. (For a triple recipe, you’ll need to tip it all out into a large bowl and mix with a spatula.) Spoon into sterilised jars and cover with sterilised lids.

Chef's Tips
Variations: • Add 100 g blanched almonds at Step 2 and chop at Speed 6 for a few seconds. This is Adela’s favourite version.
• Add 1 tsp cinnamon and 1 tsp mixed spice. See the Basic Recipes Tips and Hints chapter in “Fast and Easy Cooking” for how to grind cinnamon – freshly ground cinnamon will give wonderful extra flavour to this mincemeat and in other recipes.
Mulled Wine
Easy and delicious, this mulled wine can also be made non-alcoholic if extra apple juice is substituted for the wine.  Wonderful to serve  on a wintry evening.  I often serve and sell it at fund-raising events.
Ingredients
80 gm sugar 
1 orange & 1 lemon, preferably organic
6 whole cloves 
3 cracked cardamon pods
2 cinnamon sticks
1 whole nutmeg
6 whole allspice berries (optional)
1/2 litre (500 gm) apple, orange or cranberry juice
1/2 litre (500 gm) water 
750 ml. bottle red wine 
Method
Weigh sugar into the Thermomix bowl and grind Speed Turbo, 5 seconds.
Slice fruit and add to Steamer Basket with the whole spices.
Pour/weigh  juice, water and wine into the Thermomix bowl, and insert Steamer Basket containing fruit & whole spices.
Heat for 10 minutes/90 degrees C/Speed 1.
Serve immediately, or set Timer for up to 60 minutes/80 degrees C/Speed 1 until required. 
Chef's Tips
Chef's Tip: It is possible to use the same fruit & whole spices for up to 2 more batches of mulled wine.

Chef's Tip:  Pour cooled, left-over mulled wine into ice cube trays or ice cube bags.   Once frozen, use 4 trays or bags of mulled wine cubes to make a quick and delicious sorbet in the Thermomix:  Add 100 gm sugar to the frozen cubes and stir anti-clockwise with the spatula through the hole in the lid for approximately 1 minute at Speed 10.
	     
Chef's Tip for Aga owners:  For large quantities, pour each batch into a stainless steel stockpot or saucepan (not aluminium), and keep warm in the Simmering Oven until needed. 

Copyright Janie Turner 2002 
Mushroom Broth Soup – Jane Sen, Penny Brohn Cancer Care (Bristol Cancer Help Centre)
This lovely clear soup is full of immune system boosting ingredients, and it is delicious. This recipe was developed for the Penny Brohn Cancer Care (formerly Bristol Cancer Help Centre) by Jane Sen and I have adapted it for Thermomix with her permission. Jane says that even if you are very ill, this soup is easy to eat and is very good for you. If you are well, it helps keep you that way! Makes 1.5 litres.
Ingredients
10 fresh shitake mushrooms, sliced or 20 to 25 g dried
10 cm fresh ginger root, sliced into 2 mm “coins” along the lines on the skin
4 fat cloves of garlic, peeled
1500 g water, preferably filtered
6 tsp miso paste
6 spring onions, thinly sliced
Method
1. If using dried mushrooms, place a jug on the TM lid and weigh in the mushrooms. Add 500 g hot water and leave to soak for 20 minutes. Strain through a fine sieve, saving the soaking water to use in Step 3. Discard any grit in the sieve. Slice the mushrooms and set aside.
2. Mince the garlic and ginger by dropping them onto the running blades of the TM at Speed 9. Check that all the garlic and ginger is minced – loosen from the sides and turn to Speed 9 again if necessary.
3. Scrape down the lid and sides of the TM bowl with the spatula. Add the miso paste. If using dried mushrooms, press the scales button to zero and add the soaking water to the TM bowl, then top up with water to 1.500 on the weighing scale display. If using fresh mushrooms, just add water. Simmer 30 minutes/90°C/Speed 1 Reverse Blade Direction.
4. Add mushrooms and spring onions. Stir 30 seconds/Speed 3. Serve immediately.
Chef's Tips
Janie’s Tip: I also like this soup made with homemade chicken stock – see recipe in “Fast and Easy Cooking”.
Olive oil bread rolls – Geoff Chapman, Lumiere, Cheltenham
Jo, our pastry chef at Lumiere, is first in line for the TM31 every morning to make these light, delicious rolls for the restaurant.  Makes 35 to 40 rolls.  They freeze well; reheat about 5 minutes on gas 7.
Ingredients
830 g strong flour
500 g water
20 g dried instant yeast or 25 g fresh yeast
50 g olive oil
15 to 25 g fine sea salt, to taste 
Method
  1. Weigh all the ingredients into the TM.
  2. Mix 1 minute/50°C/Speed 3.
  3. Knead 4 minutes/Dough Setting. Dough should be silky and elastic and no longer sticky.
  4. Place dough in a large bowl, cover bowl with cling film and leave to prove 1 hour or until doubled in size.
  5. Sprinkle a small amount of flour on work surface and tease the dough into a long wide rectangle. Cut into 35-40 pieces and place on baking sheets with parchment paper. Leave enough room for them to double in size as they rise, covered in clean tea towels.
  6. Spray the rolls lightly with water and bake at 200°C/400°F/gas 7 for 10 minutes, then rotate tray and bake a further 5 to 10 minutes until golden brown.
Orange Juice
Quick and easy, this orange juice is delicious and is better for you than store-bought. You get the benefit of the seeds being blended with the fruit too, which gives you lots of anti-oxidants, vitamins, enzymes and other nutrients. Thermomix customer Wendy Hilling says that she feels energised as she drinks this lovely juice! Makes about 1 litre.
Ingredients
2 large oranges, organic if available
Method
1. Slice the ends off the oranges. Set each one on end and cut the peel and most of the pith off. Discard ends and peel. Chop fruit by Turbo pulsing 4 times in short bursts.
2. Add 500 g water. Blend 1 minute/Speed 8. Drink within 10 minutes for best nutrition.
Chef's Tips
Tip: If the oranges are very sweet, you can add the peel and pith from ¼ orange to give even more nutrients and balance the sweetness. Tip: Can easily be adapted to make ½ litre (1 orange) or 1.5 litres (3 oranges). Note – to read more about Wendy and how Thermomix and her lovely Canine Partner Assistance Dog have given her freedom and independence, please see “My Thermomix” Newsletter number 5.
Orange Juice and Ginger Dressing
Excellent for a quinoa or bulgar salad.  Also lovely on a rice or pasta salad.  Try some of the easy variations below.

A Healthy Eating recipe
Ingredients
2 cm piece of fresh ginger, cut into quarters
50 gm honey or brown sugar
50 ml (1/2 Measuring Cup) balsamic vinegar
250 ml (2 ½ MC) orange juice
50 ml (1/2 MC) olive oil
Method
With the blades of the Thermomix running at Speed 8, drop the ginger in through the hole in the lid to mince for a few seconds.

Weigh/measure in all other ingredients.  Blend 30 sec/ Speed Turbo.  Scrape down sides of the bowl and blend again if necessary, then pour onto the hot cooked quinoa, bulgar, rice or pasta.  Stir gently to mix.  Adding the dressing to the hot grain/pasta allows its flavours to be soaked up more readily.

Add other ingredients of choice to the salad, and stir again to mix gently.

Salad can be served warm or chilled.
Chef's Tips
Variations:  Add parsley and/or coriander leaves and/or 1 tsp ground coriander and/or 2 spring onions in 2 cm lengths.  Add any green ingredients at the same time as the ginger, dropping them onto the running blades to be minced or cutting them into bite-sized pieces by hand.

Chef's ideas for salad ingredients:  chopped spring onions, red or orange or yellow or green peppers, celery, baby sweetcorn, mange tout peas, fresh or lightly cooked peas or sweetcorn, carrots, cherry tomatoes, seeds, sprouted seeds, raisins, sultanas, apple, fennel, orange segments, nuts.

Copyright Janie Turner 2004
Oriental Salmon with Oriental Carrot Salad, steamed rice and peas – a complete meal for 4
This delicious meal is based on the marinade in Merry Yang's Stir Fry Prawns recipe. A spontaneous invention one evening, it’s now a firm favourite in our house. Serves 4.
Ingredients
Marinade:
3 cloves garlic, peeled
5 g fresh ginger root, sliced in 2mm “coins” along the lines on the skin
1 Tbsp white wine
1 pinch sugar
½ tsp salt
3 or 4 black peppercorns
1 Tbsp soya sauce
10 g oil

Main ingredients:
4 salmon fillets about 120 g each
400 g carrots, peeled if not organic, cut in chunks
2 spring onions, cut in 2 cm lengths
1 firm green mango, flesh only, cut in chunks
100 g orange juice
1 litre water for steaming
300 g raw basmati or sticky rice
1 tsp salt
100 g frozen peas
sesame oil for frying the salmon
Method
1. Blend all marinade ingredients 1 minute/Speed 10 (don’t scrape out the TM bowl). Pour over the salmon fillets.
2. Leave them to marinate while you add the carrot chunks, spring onions and the mango flesh to the remainder of the marinade in the TM bowl. Add the orange juice and chop the salad 5 seconds/Speed 4½. Scrape salad out into a bowl with the spatula.
3. Without rinsing the TM bowl, add 1 litre water, insert steaming basket and weigh in the rice. Add the salt and steam 15 minutes/Varoma Temperature/Speed 3. If the boiling water bubbles up onto the TM lid, turn down the temperature to 100°C.
4. Weigh in the frozen peas through the hole in the TM lid and set TM for 10 seconds/Speed 5 to wet the peas. Steam again 5 minutes/100°C/Speed 3 to finish cooking the rice and peas. Meanwhile, pan fry the salmon fillets in a little sesame oil until tender. While the cooked fillets are resting, pour the rest of the marinade into the frying pan and simmer until slightly thickened to make a sauce. Serve the salmon fillets with the salad, rice and peas. Drizzle the hot sauce over the salmon, rice and peas.
Panettone
This fruited bread is an Italian Christmas speciality. Making it yourself is very easy with your Thermomix and will cost you a fraction of the price of a bought panettone, and it will taste fresh and delicious. Lovely as a gift. Leftovers make a wonderful bread and butter pudding. Makes about a 1 kg loaf.
Ingredients
50 g granulated sugar
thinly peel skin of 1 organic lemon
400 g strong white bread flour, divided 50 g and 350 g
1½ tsp instant yeast or 15 g fresh yeast
1 tsp salt
100 g butter, diced in 1 cm pieces
250 g milk
3 egg yolks from large eggs
1 tsp vanilla
100 g diced candied peel
75 g raisins or sultanas
icing sugar to dust
Method
1. Weigh sugar and the 50 g flour into the TM bowl and add the lemon peelings. Zest the peel by grinding 30 seconds/Speed 10.
2. Add remaining flour and all other ingredients except icing sugar. Mix 30 seconds/37°C/ Speed 3.
3. Knead 1½ minutes/Dough Setting. Either leave to rise in TM bowl or in a buttered bowl until doubled in size.
4. Punch down and shape into a round. Place in a lined, 15 cm round, buttered, 10 cm deep cake tin. Leave to rise until it reaches 1 cm above the top of the tin. Bake 35 to 40 minutes at 180°C/350°F/gas 4. Aga ovens: Bake same timings in Baking Oven or bake 22 to 30 minutes on the rack set on the floor of the Roasting Oven with the cold plain shelf inserted 3 sets of runners above the top of the cake tin (to allow room for the rising loaf). Cool in the tin then turn out onto a wire rack. Dust with icing sugar to serve.
Pat's Plum Jam - Pat Goodsir
Pat Goodsir gave me this recipe, describing it as "rather nice".  I think it is outstandingly delicious.  Pat says that you can call this "Plum Conserve" if you feel like being posh!
Ingredients
800g plums 
800g preserving sugar
1 teaspoon cinnamon
1 teaspoon ground cloves 
3 whole cloves
Method
Weigh washed and stoned plums into the Thermomix bowl.  Puree 10-20 seconds, Speed 5 depending on how chunky or smooth you would like the jam to be.

Add/weigh in sugar and spices and turbo for a few seconds to mix well.  Use spatula to scrape down sides of the bowl.  Cook 15 minutes, 100˚C, Speed 3.  

Test for setting point:  Remove bowl from the machine, put a teaspoon of jam onto a saucer that has been chilled in the freezer.  Leave it for a couple of minutes, then push your finger into one side of the jam - it should wrinkle.  If not at setting point, return bowl to the machine and cook for a further 5 minutes, 100˚C, Speed 3.  Once it is at setting point, pour hot jam into sterilised jars and seal.

Delicious on toast or scones or with ice cream or yoghurt.  Makes a lovely gift.
Chef's Tips
Easy way to sterilise jars:  Place clean jars and lids in a deep saucepan on a double layer of paper towelling.  Fill jars and pan half full with water.  Bring to the boil on the boiling plate, cover and transfer to the Simmering Oven (conventional oven 120˚C) for at least 5 minutes or until needed.  When needed, hold lid of the pan so that water can drain out (use oven gloves) and remove jars from the pan without touching the top edges or insides of them at all.  When the jam has been poured into the jars, cover with the sterilised lids - again do not touch the inside of the lids.  Invert each sealed jar and leave standing on its lid for one minute, then turn upright and leave to cool completely.  Inverting the hot jam sterilizes the air inside the jar by forcing it through the piping hot jam twice.

Copyright Janie Turner 2005
Pea Velouté - John Campbell, The Dorchester Collection Coworth Park
This delicious creamy soup is rich and wonderfully flavourful and the blending in the Thermomix is outstanding. The colour is amazingly fresh and vibrant. Perfect for a dinner party. Makes 2 litres.
Ingredients
2 shallots, peeled, cut in half
10g olive oil
1kg frozen peas (“1.000” on TM display)
500g milk
100g double cream
100g butter
Method
1. Add the oil and shallots to the TM bowl. Chop 3 seconds/Speed 5. Scrape down the sides of the TM bowl with the spatula.
2. Cook 4 minutes/100°C/Speed 1.
3. Weigh in the frozen peas and milk. Cook 16 minutes/90° C/Speed 3 until the peas are tender.
4. Add the double cream and butter. Blend 2 minutes/Speed 8 until very smooth then scrape down the sides of the TM bowl with the spatula.
5. Add salt and pepper to taste. Blend 1 minute/ Speed 10. Serve hot.
Chef's Tips
Tip: If you’d like to make this in advance, cool the velouté before chilling in the fridge. Reheat gently when ready to serve - 90° C/Speed 2 for about 10 minutes.
Pear Mincemeat – Janie’s Christmas gift to you!
I have been making this recipe for over 25 years – it keeps very well and makes lovely gifts and wonderful mince pies. Makes about 1.6 kg.
Ingredients
900 g firm pears, e.g. Conference
½ orange
½ lemon
300 g raisins or sultanas
350 g organic raw cane sugar
60 g white wine vinegar
60 g apple juice
¾ tsp each of cinnamon, nutmeg, ginger
1/8 tsp ground cloves
30 g butter
30 g brandy
Method
1. Squeeze the orange and lemon juice into the TM bowl. Scrape out and discard the white pith from the orange and lemon skins, then add the skins to the TM bowl. Chop 12 seconds/Speed 8.
2. Peel, core and quarter the pears, dropping them into the TM bowl as you work. Chop 12 seconds/Speed 5.
3. Add remaining ingredients. Cook 30 minutes/100?C/Speed Spoon/Reverse Blade Direction until thickened. Pour into sterilised jars and seal with sterilised lids. Leave for at least 5 days before using to let the flavours mellow.
Peeling Garlic
Save effort and time by letting your Thermomix peel garlic quickly and easily. The back of the blades is dull and is used with the Reverse Blade function to knock the skins loose. Great for chefs and for people who hate the smell of garlic on their fingers!
Ingredients
1 to 40 garlic cloves, separated, any hard root ends cut off with a knife
Method
rec-images/Quick tips garlic (5K)

Click on image to see video
1. Reverse Blade Direction/3 Seconds/Reverse Blade Direction/Speed 4. Repeat until skins are loosened.
Chef's Tips
Tip: for more than 10 cloves, it’s easier to discard the skins if before doing Step 1 you first cover the garlic with water up to the 1 litre mark on the TM bowl (or the 1.5 litre mark for 30 or more cloves). Then when the peeling is done, gently run cold tap water into the TM bowl – the skins will float to the surface and can easily be removed, leaving your peeled garlic behind! Drain and use.
Pepperkake (Gingerbread Biscuits) - Anne Henriksen
These biscuits are traditional at Christmas in Norway. If you would like to hang them on the Christmas tree, use a chopstick end to press a hole into the top of each biscuit before baking, then you can tie a pretty ribbon through the holes. Lovely decorated with icing and/or sprinkles or sweets or small pieces of dried fruits.
Ingredients
130 g sugar, white or muscovado
140 g golden syrup
50 g butter
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp freshly ground black pepper
¼ tsp ground star anise
½ tsp ground cloves
160 g milk
450 g flour
1 tsp baking powder
Method
1. Using the built-in weighing scales, weigh sugar, syrup, butter and add spices into TM bowl. Stir and melt 3 minutes/90?C/Speed 2.
2. Weigh in milk and flour, add baking powder. Mix 20 seconds/Speed 3.
3. Knead 2 minutes/Dough Setting. Remove from bowl and allow to cool. Chill in fridge at least 1 hour or overnight if desired. Divide the dough into 4 parts and roll each part to ¼”/3 mm thickness. Use cutters to cut out shapes. Place on baking parchment or Bake-O-Glide lined tray.
4. Bake 12 to 15 minutes 180°C/350°F/gas 4 in a preheated oven. Aga ovens: Bake 12 to 15 minutes in the Aga Baking oven or bake 8 to 12 minutes at level of first set of runners of Aga Roasting oven with cold plain shelf two runners above the biscuits.
Perfect Panna Cotta
Panna cotta means “cooked cream” in Italian, and it is a delightful delicately set dessert. Serves 8 to 10.
Ingredients
50 g cold water
1 level Tbsp gelatine granules
530 g fresh double cream (approximately 500 ml)
270 g milk
150 g raw cane sugar
scraped seeds from 1 vanilla pod or 1 tsp real vanilla extract
100 g cognac or 50 g favourite liqueur made up to 100 g with water or 100 g water
Method
1.Place a small bowl on top of the TM lid and weigh 50 g cold water into it. Sprinkle the gelatine granules onto the cold water and set aside to soften.
2. Weigh the cream, milk and sugar into the TM bowl and add the vanilla. Cook 10 minutes/80°C/ Speed 3.
3. Add the softened gelatine (it will have absorbed all the cold water now) and the cognac or alternative choice. Stir 3 minute/Speed 3 to dissolve the gelatine into the hot cream mixture. Wet the inside of 8 to 10 dariole moulds with cold water and shake them – this will help the panna cottas to turn out when set. Pour the cooked cream into the dariole moulds. Place the moulds on a small tray and refrigerate for about 5 hours to set. After the first hour in the fridge, cover the moulds with clingfilm.
4. To serve, remove from fridge and run a knife around the edge of each panna cotta then invert onto individual plates or bowls.
Chef's Tips
Note: Dariol moulds are available to purchase from UK Thermomix – call 01344 622 344 to order.
Petits pots au chocolat (Little chocolate pots)
Everyone loves these light velvety little chocolate desserts. Quick and easy to make in advance, they are just the thing for Christmas parties and are wonderful served after a rich meal as an unexpected contrast.  Fills 8 small ramekins or 6 standard ramekins.
Ingredients
3 eggs, separated
40 g sugar
½ tsp instant coffee granules 
100 g plain chocolate, broken into pieces
150 g butter, in small pieces
2 Tbsp water
Method
1. Put the egg whites into the clean and grease-free TM bowl, insert the butterfly Whisk and whisk 1½ minutes/Speed 4 with the Measuring Cup OFF until stiff peaks.  Scrape out carefully into a large bowl and reserve. 

2. Remove the Butterfly Whisk.  Wash and dry the TM bowl.

3. Grind the sugar and coffee 5 seconds/Speed 10 (the coffee granules will still be large). Tip out and reserve.

4. Weigh in the chocolate and grate on speed 8 until fine (you’ll hear the sound change).

5. Add the egg yolks, butter, sugar/coffee mixture and water.

6. Mix 10 seconds/Speed 8, then scrape down the lid and sides of the TM bowl with the spatula.

7. Heat 3 minutes/80°C/Speed 4.

8. Add ¼ of the egg whites to the chocolate mixture and stir them in by hand with the spatula to slacken the mixture.  Note: if the rest of the egg whites have separated a little, whisk by hand a few seconds to bring them back to stiff peaks again.

9. Pour the chocolate mixture into the remaining egg whites and fold gently into the egg whites until evenly distributed and no lumps of egg white remain – the mixture will be quite runny.  Pour into small pots, ramekins or espresso cups and chill 4 hours or overnight.
Chef's Tips
Tip: If you have two TM bowls, make the chocolate mixture first in one bowl following steps 3 to 6, then whisk the egg whites in your second bowl and continue with steps 7 and 8.
Piccalilli
Usually when you make piccalilli, you have to spend ages chopping the vegetables by hand then cooking and stirring the sauce. Thermomix does the chopping for you in seconds and then stirs and cooks the sauce for you. Once made, remember to leave it at least 2 weeks before you start eating it.
Ingredients
1.2 kg mixed vegetables (e.g. carrots, cauliflower, shallot, turnip, baby corn, parsnip & pickling cucumber) = 1.200 on the TM weight display
2 Tbsp salt
1 Tbsp turmeric powder
50 g mustard powder or 50 g mustard seeds
½ tsp ground white pepper or 1 tsp peppercorns
2 tsp ground ginger
50 g plain flour
¼ tsp ground nutmeg or ¼ of a whole nutmeg
75 g cider vinegar
250 g malt vinegar
Method
  1. The vegetables should be chopped individually as follows and you can use any other crunchy garden vegetables of your choice if you don't have all of the ones below. Place chopped vegetables in a large bowl and mix with the salt. Cover and leave overnight. The salt will draw out any excess liquid, increasing the crunch and intensifying the flavors.
    • carrots, peeled and cut in 3 cm chunks - 5 seconds/Speed 4
    • cauliflower, cut in 3 cm chunks - 5 seconds/Speed 4
    • shallots, peeled and halved or quartered - 5 seconds/Speed 4½
    • turnips, peeled and cut in 3 cm chunks - 5 seconds/Speed 4
    • parsnips, peeled and cut in 3 cm chunks - 5 seconds/Speed 4
    • pickling cucumbers, cut in 3 cm chunks - 5 seconds/Speed 2
    • English cucumbers, cut in 3 cm chunks - 5 seconds/Speed 2
  2. Put the turmeric, mustard, white pepper, ginger, flour and nutmeg in the clean and dry TM bowl and mix for 20 seconds/Speed 10. This will grind the whole spices (if using) and refresh all the ground spices.
  3. Add the vinegars and mix 20 seconds/Speed 4. You should have a smooth paste.
  4. Heat the mixture for 8 minutes/90°C/Speed 3½.
  5. Drain the liquid off the vegetables, do not rinse. Add the vegetables to TM bowl and mix 5 minutes/90°C/Speed 2/Reverse Blade Direction. If you would like a runnier sauce, stir in boiling water from the kettle 1 Tbsp at a time. Store the piccalilli in sterilized jars with vinegar-proof lids. Leave for two weeks before eating. It will keep for 6 months and improve with age. Once opened, refrigerate and eat within 6 weeks.
Plaice with Lemon and Seaweed - James Knight-Pacheco

Plaice with Lemon and Seaweed (5K)Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine: "Poached Plaice, Lemon Verbena, Seaweed is a classic Raymond Blanc recipe which James cooked every day during his time at Le Manoir aux Quat'Saisons, and now he presents it with his own flair. James comments, 'I love the complexity of flavours in the sauce of what remains a light dish, and the lemon balm oil adds the perfect finishing touch.' " Serves 8.

Ingredients
  • whole plaice, enough to make 8 fillets (50 to 70g per person for a fish course, 100 to 120g per person for a main course)
  • 250g mushrooms, sliced
  • 100g shallots, sliced
  • 1 pinch good sea salt, e.g. Maldon
  • 3 Tbsp corn oil or other mild oil of choice
  • 50g unsalted butter
  • 200 ml vermouth
  • 400 ml white wine
  • 300 ml double cream
  • 1 level tsp ground cayenne pepper (ground in a Thermomix for best flavour)
  • 70g fresh lemon balm or lemon verbena or lemon thyme
  • 1 lemon, juice only
  • To serve - sorrel, spinach, seaweed (nori) - rinsed, cooked in butter until wilted, seasoned
  • To garnish - sorrel leaves or fennel fronds, lemon balm oil - recipe below
Method

  1. Skin the plaice and fillet it, saving the skin and bones for later. Set fillets aside.
  2. Soften the mushrooms and shallots in the oil with the sea salt without colouring the shallots. Add the butter and vermouth and reduce to a glaze. Add the wine and reduce by half. Add the double cream and cayenne, bring to the boil and season with more sea salt to taste. Remove from the heat, add the fresh lemon balm and the reserved skin and bones from the plaice; leave to infuse for 20 minutes. Strain, check seasoning, add fresh lemon juice - this is your fish poaching liquid and sauce.
  3. To serve, poach the fish very gently in the sauce at 70°C. Serve in a warmed bowl on a bed of wilted sorrel, spinach and seaweed, with the sauce spooned around; garnish with sorrel leaves/fennel fronds and lemon balm oil.

Lemon Balm Oil

This vivid green oil has the definite fragrance and flavour of lemon balm with its citrus notes. Perfect as a garnish to finish and enhance a fish dish. Only a Thermomix can release this much chlorophyll from herbs, giving a wonderful result in colour and flavour.

  • 200g fresh lemon balm, leaves and tips only
  • 200g light olive oil or almond oil

  1. Blend in the Thermomix 2 minutes/Speed 10. Filter through a double layer of muslin if desired.

Plum and Apple Jam

Using up the bounty of fruit in the autumn garden is always a rather delightful challenge, and recently I invented this delicious jam which has proved very popular with everyone! Adding in the plum seeds ensures a really good set and adds more flavour too. Makes 2 x 400 g jars.

Ingredients

200 to 250 g firm eating or cooking apples, cut into quarters, cores removed
300 g plums, in halves, weighed after removing the stones (but save the plum stones)
12 plum seeds removed from the plum stones - see Step 2
300 g sugar with pectin
juice of ½ to 1 lemon

Method

plumapplejam (12K)1. Chop the apple quarters 5 seconds/Speed 5.
2. Add the plum halves. Crack 12 plum stones (with a nutcracker or a hammer) and remove the pips/seeds from the centre of each. Add the pips to the fruit with the sugar. Cook 12 minutes/100°C/Speed Spoon/Reverse Blade Direction.
3. Add lemon juice - use the juice of ½ a lemon if you are using cooking apples OR use the juice of 1 lemon if you are using eating apples.
4. Cook 5 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction. Lift TM bowl from TM machine and remove lid. Tilt TM bowl towards the spout then stand up again to check if the jam is at setting point yet - if it is sticky and slightly thickened on the side of the TM bowl, it's ready to pour into sterilized jars; if it is thin and runs quickly back down into the jam, it's not ready yet.
5. If not yet at setting point, cook again 3 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction and test again. Repeat until at setting point - the length of cooking time will depend on the juiciness of the fruit. Once the jam is in the jars, cover with sterilized lids to seal. Label when the jars have cooled completely. Will keep for up to 6 months in a cool place. Keep refrigerated after opening and use within 3 weeks.

Pumpkin or butternut squash risotto - Felicity Raines
A note from Felicity Raines:  At this time of year the Italians make ravioli with pumpkin, parmesan and amaretto biscuits. In this recipe, I have adapted these flavours to a risotto:  if you crush a few amaretti and sprinkle them on the risotto before serving it adds a little sweet and interesting touch.  When you buy your pumpkin, choose a Crown Prince if possible – a pumpkin which has a much better texture and flavour  than other varieties.  This recipe also works well with butternut squash.
Ingredients
3 or 4 hard amaretti biscuits (optional)
80 g parmesan, divided as 50 g plus optional 30 g
about 25 to 30 fresh sage leaves depending on size, 10 in risotto, 15 to 20 for frying
30 g olive oil
2 shallots, peeled
300 g Crown Prince pumpkin or butternut squash, peeled, seeds removed, cut into 3 cm chunks
250 g risotto rice
50 g white wine
500 g stock, or water with stock cube
salt and pepper
30 g butter plus enough to fry the sage leaves
Method
1.  If using, first grind the amaretti very briefly on speed 10, leaving a little crunch, and reserve.
2.  Grate the parmesan by dropping 2 cm chunks onto the running blades at Speed 8.  Tip out and reserve in the two separate amounts.
3.  Chop 10 of the sage leaves on speed 8.
4.  Add the oil, shallot, and pumpkin or squash and chop 5 to 6 seconds/Speed 5   The pumpkin should be in small pieces, not minced.
5.  Cook 8 minutes/100°C/Speed 1.
6.  Add the rice and wine and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction. 
7.  Add stock or water and stock cube, and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction.
8.  Meanwhile fry the rest of the sage leaves gently in a knob of butter until crisp. 
9.  Add the 30g butter, 50g parmesan and cook  2 minutes/100°C/ Speed Spoon/Reverse Blade direction.
10. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles.
11. Turn into a bowl, add the seasoning to taste, plus more parmesan and/or more butter if desired.  Mix and serve immediately with the fried sage leaves and (optional) a little crushed amaretti sprinkled on top.
Purple Power Smoothie
Delicious and amazingly satisfying. This is technically a “green smoothie” because of the parsley, although the blueberries turn it purple! Lots of antioxidants to start your day right. Makes about 1 litre, serves 1 or 2.
Ingredients
20 g hemp seeds
10 g parsley, leaves and stems
1 clementine, peeled
1 ripe banana, peeled
100 g frozen blueberries
350 g water
1 tsp honey
200 g kefir or live yoghurt (kefir is much better if you have some)
juice of ½ lemon or 1 or 2 whole kumquats
Method
1. Blend 1½ minutes/Speed 10. Taste – I love it like this, but you can adjust the sweetness with more lemon juice or honey if desired.
Puy Lentil Sauce - Paul Gregory, chef
This delicious lentil sauce is by Chef Paul Gregory in Yorkshire and is published in our recipe book “Demonstrator Delights”. Paul finds it easy and time-saving to make this in the Thermomix because it cooks the lentils perfectly while stirring constantly, saving a considerable amount of chef time at the stove! Delicious served with fish or as a vegetarian dish with steamed brown rice. Serves 8 as a sauce or 2 as a main course.
Ingredients
80 g puy lentils or green/brown lentils
600 g vegetable stock
½ medium onion, peeled, cut in half 60 g unsalted butter, divided 5 g and 55 g
2.5 cm ginger root, roughly chopped
seeds from 4 cardamom pods, husks discarded
1 clove garlic, peeled
2 fresh tomatoes, quartered
juice of ½ lemon
30 g crème frâiche
salt and pepper
10 to 20 g fresh coriander, chopped
Method
1. Cook the lentils and stock about 30 minutes/Speed 1 until the lentils are tender. Strain over a bowl and save the stock and lentils separately.
2. Add onion and 5 g butter (about 1 tsp) to TM bowl. Chop 2 seconds/Speed 5 then sauté 10 minutes/100°C/Speed 1.
3. Add the ginger, cardamom seeds, garlic, tomatoes and 30 g of the cooked lentils. Add 300 g of the reserved stock (if you don’t have enough stock, add extra water to make it up to 300 g total). Blend 20 seconds/Speed 10.
4. Add the lemon juice, remaining lentils, crème frâiche and the 55 g butter. Season with salt and pepper to taste. Stir Speed 2/Reverse Blade Direction to mix. Add the chopped coriander just before serving and stir it in.
Chef's Tips
Tip: To reheat the lentil sauce later, warm it 5 minutes/70°C/Speed Spoon/Reverse Blade Direction.
Quick Cauli-Broccoli Cheese Gratin
A very easy recipe.  If you have a baby, puree a portion at speed 6, or lower speeds if you wish a lumpier meal for an older baby.  Then everyone in the family can eat the same meal!

A Healthy Eating Recipe
Ingredients
1 medium head of cauliflower
1 head of broccoli
180 gm Gruyère cheese
50 gm Parmesan piece
1 slice bread
60 gm butter
Method
Place bread, gruyère and parmesan into the Thermomix bowl.  Grate and crumb 30 seconds, Speed Turbo.  Add butter.  Turbo pulse briefly a few times until the mixture looks like crumbs.  Tip out and set aside.

Cut the broccoli and cauliflower into florets and place broccoli first, then cauliflower into the Varoma steamer dish (without the tray).  Rinse vegetables and cover.

Add 600 gm water to the Thermomix bowl.  Place Varoma onto the lid of the bowl.  Steam vegetables 15 minutes, 100˚C, speed 4 until al dente texture. 

Place vegetables into a gratin dish, cover with cheesy crumbs.  Bake in the Aga Roasting Oven (or conventional oven at 200˚C or gas 6) for 10 to 15 minutes until topping is sizzling and golden. 
Chef's Tips
Chef's Tip:  If your family prefers a gentler cheese flavour, use edam instead of gruyere and parmesan.

Copyright Janie Turner 2005
Ras El Hanout
Ras El Hanout is a traditional Moroccan spice mixture, and there are hundreds of variations of the recipe – each family and spice merchant in Morocco has their own! A good ras el hanout is an excellent example of how beautifully a variety of spices can blend to create an ingredient that is greater than its individual components. It is versatile, too, adding aromatic enticing flavour and golden colour to tagines, soups and stews. Try adding a teaspoon to 200 g rice or couscous while cooking, or use it as a spice rub on lamb chops or chicken before grilling on the barbeque. Fills approximately a 250 ml jar.
Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp cardamom seeds
1½ tsp black peppercorns
1 tsp white peppercorns
1 tsp allspice berries
2.5 cm piece cinnamon bark
5 whole cloves
2 small dried red cayenne chillies
2.5 cm piece of dried ginger root or 1 tsp ground ginger powder
3 cm piece dried turmeric root or 1 tsp ground turmeric powder
2 tsp sea salt
1 whole nutmeg
2 Tbsp blade mace pieces or 1½ tsp ground mace powder
20 threads Spanish saffron (optional)
Method
1. Heat seeds, peppercorns, allspice, cinnamon, cloves and chilli 5 minutes/Varoma Temperature/Speed 1. Tip out on a plate and leave 10 minutes to cool.
2. Return cooled ingredients to TM bowl and add all the others too. Grind 1 minute/Speed 10. Store in a sterilized glass jar with lid in a cool dark place.
Chef's Tips
Tip: use as many of the above ingredients as you happen to have on hand. If you miss out a few, don’t worry – you’ll be creating a new blend! Chillies and ginger are essential.
Raspberry Meringue Roulade - Melanie Cumberland
Melanie Cumberland says that this is a fantastic and delicious way to use up egg whites! It should be eaten the same day, so it is a great recipe to make a few hours ahead for a dinner party. Serves 8.
Ingredients
½ pint double cream – 280 g
250 g raspberries
5 egg whites – about 150 g
250 g caster sugar
1 small handful flaked almonds
Method
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Weigh caster sugar into a bowl on the TM lid and set aside. (If you would like to make caster sugar from granulated sugar, grind it 5 seconds/Speed 10 then tip out into a bowl and set aside. Rinse TM bowl and dry it before whisking the egg whites.)
  3. Insert Butterfly Whisk. TM bowl and whisk must be perfectly grease free at this point. Add egg whites. Whisk 2 minutes/Speed 4/measuring cup OFF.
  4. Turn down to Speed 3 and add the caster sugar slowly through the hole in the TM lid. Stop after all the sugar is incorporated.
  5. Line a Swiss roll tin with baking paper and spread the mixture evenly into the tin. Scatter a light covering of flaked almonds over the top.
  6. Bake in the oven for 10 minutes, then turn down the heat to 150°C/275°F/gas 2 and bake for a further 10 minutes leaving the door an inch open. Aga Ovens: bake 5 minutes on the shelf set on the floor of the Roasting Oven then transfer to Baking Oven for 10 minutes or transfer to the Simmering Oven for 20 minutes. The meringue will spring back when pressed lightly with a fingertip when cooked.
  7. Take out, cool 5 minutes then invert onto another piece of baking paper. Leave to cool at least 30 minutes.
  8. Insert Butterfly Whisk, whip the cream on Speed 3/measuring cup OFF, watching it VERY carefully through the hole in the top of the TM lid - stop as soon as it looks like it's starting to be softly whipped on top.
  9. Spread the cream on top of the meringue and scatter the raspberries over it. Roll up and chill. Don't worry if the meringue breaks when you roll it up - it will still look wonderful and taste fantastic.
Raw Sweet Potato Soup – Janey Lee Grace
Sweet Potato SoupJaney Lee Grace, Radio 2 presenter and author of the “Imperfectly Natural” series, loves to use her Thermomix to prepare fast and easy raw food – the enzymes present in raw food are excellent for good health. She has written about Thermomix in her upcoming book “Look Great Naturally - Without Ditching The Lipstick”, due to be published in June 2010. This delicious soup is wonderful, and you don’t need to feel virtuous eating it, just enjoy! Serves 2. www.imperfectlynatural.co.uk
Ingredients
Sweet Potato Soup 1 sweet potato, peeled and cut in chunks
½ avocado, pip removed, flesh scooped out of the skin, skin discarded
450 g fresh carrot juice
½ tsp pink Himalayan salt or sea salt
dash freshly squeezed lemon juice (from ¼ to ½ lemon)
½ tsp ground mixed spices, e.g. nutmeg, ginger, cinnamon or a readymade Christmas spice mix
Method
1. Blend all ingredients together until smooth 1 to 2 minutes/Speed 10.
2. Eat either cold as is, or warm gently 10 minutes/37°C/Speed 2.
Really Healthy Flapjack - Jenny Tschiesche, Nutritionist, EatLiveDo
Nutritionist Jenny Tschiesche developed this flapjack recipe which has no sugar added. It uses a natural sugar alternative which has a low glycaemic index and tastes great. This sugar alternative is made of all natural ingredients from the sugars of carob, apple and grape. It’s called ‘ Sweet Freedom’. The flapjack is jammed full of protein to help keep your energy levels up throughout the day. As well as protein, the nuts and seeds in this recipe provide a source of essential fats, i.e. Omega 3 and Omega 6 essential fatty acids which can help improve skin health and heart health.
Ingredients
75 g mixed seeds and/or nuts
120 g organic butter
80 g Sweet Freedom
1 Tbsp molasses
170 g organic oats
40 g dried fruit
Method
1. Pre-heat the oven to 175ºC/gas 4. Using the built-in weighing scales, weigh mixed seeds and/or nuts into the Thermomix bowl. Grind at 20 seconds/Speed 10. Tip out and set aside.
2. Weigh in then melt butter, Sweet Freedom and molasses at 2 minutes/100ºC/Speed 1.
3. Add oats, dried fruit (cut into small pieces if something large like dried apricots) and the reserved ground seeds/nuts. Mix at Speed 2 until all dry ingredients are evenly moistened. Bake in baking tin lined with greaseproof paper for 25 minutes or until golden brown. Cut while still hot then allow to cool in baking tray before removing. Store in an airtight tin if they last long enough to get into the tin!
Red Cabbage
Red cabbage tastes better the next day because all the flavours have had time to get friendly.  Freezes beautifully.
Ingredients
1 head red cabbage
2 dessert apples
100 ml (= 1 TM measuring cup) concentrated apple 
	juice, e.g. Meridian
OR  150 ml red fruit cordial, e.g. Rock's Cranberry cordial
100 ml red wine vinegar or cider vinegar
½ tsp salt
generous grating of pepper
Method
Cut out the core from the red cabbage and discard then cut the cabbage into 3 cm chunks.  Place a large handful of chunks into the bowl of the Thermomix and chop by turning the speed dial to speed 3 and immediately back to zero.  Repeat until chopped but not too fine.  Empty into a sauté casserole.  Chop the rest of the red cabbage and add to casserole.  Don't be tempted to try to chop too much cabbage at once.  The Thermomix chops vegetables more evenly with handful amounts.  Each handful amount will only take 2 to 4 seconds to chop.

Quarter and core the apples, but do not peel.  Drop quarters onto the running blades at speed 3 and turn off immediately.  Empty into the sauté casserole.

Add remaining ingredients to the cabbage and apples.  Bring to a simmer and gently simmer covered for 1 hour.  Aga owners:  Bring to a simmer on the Simmering Plate for 2 minutes, then place covered in the Simmering Oven for 1 to 2 hours.
Chef's Tips
Optional additions:  Sauté a chopped onion and/or some snipped bacon bits before adding the cabbage and apple.

Chef's Tip:  If you are cooking on a hob, check after 1/2 hour and add 100 ml water if necessary to prevent it drying out.

Copyright Janie Turner 2004
Red Pepper Flans with Taggiasche Ratatouille - Sara Danesin Medio

rpepperflan1 (18K)Delicate and delicious, this impressive starter is worth the effort - it's visually delightful and flavourful. It's one of Sara Danesin Medio's trusted dinner party recipes.

Ingredients

rpepperflan1 (18K)30 g parmesan. in one or two chunks
4 large red peppers (bell or Romano), quartered, seeds and stem discarded
120 g banana shallots, peeled and quartered
EVOO (= extra virgin olive oil)
sea salt and freshly ground pepper
2 eggs plus 1 egg yolk
65 g double cream
1 large savoy cabbage, leaves separated, stalks removed
1 large aubergine
1 clove garlic, skin on
basil leaves
butter for greasing the dariol moulds
30 g Taggiasche olives unpitted

Method

rpepperflan1 (18K)1. Grate the parmesan by dropping it onto the running blades at Speed 8 until fine. Tip out and set aside.
2. For the red pepper purée: Chop shallots and 3½ of the red peppers with 20 g olive oil 3 seconds/Speed 5, then cook 10 minutes/Varoma Temperature/Speed Spoon.
3. Purée 30 seconds/Speed 10 then measure out 325 ml in a jug. Set aside the rest for another use – it makes a good pasta sauce when seasoned well.
4. For the filling: Return the 325 ml red pepper purée to the TM bowl. Add seasoning, eggs, egg yolk and the reserved parmesan. Mix well at Speed 3 for a few seconds.
5. Add the double cream and gently fold in with blades going at Speed 3 for a few seconds – don't overdo the mixing otherwise the cream will split! Taste and adjust the seasoning if necessary. Transfer the mix to a jug ready to fill the dariole moulds later.
6. For the ratatouille: Cut the aubergine into small dice then place in a colander and sprinkle with sea salt to allow water to drain from the fruit. Meanwhile, add 1 litre of water to the Thermomix bowl and steam the cabbage leaves in the Varoma tray about 15 minutes/Varoma Temperature/Speed 2 or until the leaves are tender.
7. To assemble, steam and serve: Generously butter 6 to 8 dariole moulds (100 ml size) and overlap the cabbage leaves to cover the inside surfaces of the moulds – allow an overhang of the leaves over the rim of the moulds as the leaves will shrink a bit. Spoon or pour the pepper mixture in, cover the dariols with aluminium foil and steam 15 minutes/Varoma Temperature/Speed Spoon or until the flans are set. Whilst the flans are cooking, finely dice the aubergine and remaining ½ red pepper, then fry with a splash of olive oil and the clove of garlic (skin on). Cook for 10 minutes until the aubergine is softened then remove the garlic clove and finish with the olives and finely shredded basil leaves; season to taste with salt and pepper. Serve the flans by turning the moulds upside down onto individual plates, removing the moulds and scattering around them the aubergine and Taggiasche ratatouille. Sprinkle with EVOO and grated parmesan to finish.

Chef's Tips
Tip: If you prefer not to use aluminium foil, you could cover the filled dariol moulds with greaseproof paper held down by string or elastic bands.
Red Pepper “Jam” - Pimientos Confitados
This delicious condiment is much loved in Spain and it’s very easy to make in your Thermomix – tell your Spanish friends about this recipe and they’ll definitely want a Thermomix! Serves 6 to 10 as a starter with cream cheese and water biscuits, or serve it with strongly flavoured cheeses for your cheese course. Makes about 850 g.
Ingredients
600 g red peppers, cut in quarters, stems and seeds removed
200 g sugar
100 g white wine vinegar
50 g water
Method
1. Chop the peppers 5 seconds/Speed 4.
2. Scrape down the sides of the TM bowl with the spatula. Add the sugar, vinegar and water. Cook 35 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction/Measuring Cup replaced with the internal steaming basket on top of the TM lid so the jam reduces as it cooks. Pour into a serving dish or 6 small ramekins – the liquid will thicken into a syrup as it cools.
Chef's Tips
Tip: Alternately, pour the hot jam into a sterilised jar and cover with a sterilised vinegar-proof lid. Once opened, keep in the fridge and use within 3 weeks.
Rhubarb Compôte
Save time by making this tasty compôte in your Thermomix. Although it would take 30 to 40 minutes in the oven, it only takes 8 to 10 minutes with Thermomix. Serves 4 to 6.
Ingredients
450 to 500 g rhubarb, stems cut into 2 cm lengths
120 g raw cane sugar
120 g orange juice
Method
1. Weigh all ingredients into TM bowl using the built-in electronic tare scales. Cook 4 minutes/100°C/Reverse Blade Direction/Speed Spoon.
2. Cook 4 minutes/90°C/Reverse Blade Direction/Speed Spoon. Check that the rhubarb is tender, cook longer if necessary. Pour out into a beautiful bowl or individual serving dishes.

Serving suggestions: Delicious with greek yoghurt, ice cream or custard. Also lovely folded into whipped cream and custard to make a rhubarb fool.
Chef's Tips
Discard the leaves before cooking as they are poisonous.
Rhubarb Compôte
Save time by making this tasty compôte in your Thermomix. Although it would take 30 to 40 minutes in the oven, it only takes 8 to 10 minutes with Thermomix. Serves 4 to 6.
Ingredients
450 to 500 g rhubarb stems, cut into 2 cm lengths
120 g raw cane sugar
120 g orange juice
Method
1. Weigh all ingredients into TM bowl using the built-in electronic tare scales. Cook 4 minutes/100°C/Reverse Blade Direction/Speed Spoon.
2. Cook again 4 minutes/90°C/Reverse Blade Direction/Speed Spoon. Check that the rhubarb is tender, cook longer if necessary. Pour out into a beautiful bowl or individual serving dishes.

Serving suggestions: Delicious with greek yoghurt, ice cream or custard. Also lovely folded into whipped cream and custard to make a Rhubarb Fool.
Chef's Tips
Tip: Discard the leaves before cooking as they are poisonous.
Rice milk
Ingredients
100 g brown rice
1000 g water
¼ tsp sea salt
1 to 2 tsp raw cane sugar, palm sugar, jaggery (rapadura) or other natural sweetener of choice
1 tsp real vanilla extract – optional
Method
1. Grind rice 1 min/Speed 8.
2. Add water. Cook 7 minutes/100°C/Speed 3. Set the timer to 1 minute, turn slowly to Speed 8 over the first 5 seconds, then leave at Speed 8 to blend. Strain through a fine sieve lined with muslin and cool before refrigerating.

Optional: the rice milk can be sweetened with a little honey, or add a few dates (pips removed) before blending. Note: Dairy milks and bought nut milks have a slightly sweet taste and they also contain a trace of sodium, hence the sugar and salt. You can leave these out if you prefer.
Roast Beef
Hard to believe that Thermomix and Roast Beef are together in the title of this recipe, but try it for yourself – perfect medium rare roast beef every time. If you are entertaining a couple of friends, everything is easily done in the morning and ready to serve on platters and salad bowls and this equals time with friends and not stuck in the kitchen! Leftovers are great for a lunchbox. Many thanks to Daniela Renno for this wonderful recipe. Serves 4 to 6.
Ingredients
700 g or 1 kg beef roasting joint
herb salt – see recipes in “Demonstrator Delights” and “Fast and Easy Indian Cooking” cookbooks
700 g water
aluminium foil or baking parchment paper
1 glass of dry red wine
2 x 3cm sprigs rosemary – optional
5 sage leaves
2 to 3 cloves cloves garlic, peeled and quartered - optional
Method
1. Massage the meat with herb salt (if you don’t have herb salt prepared, massage the meat with salt, rosemary sprigs, sage and 2 to 3 quartered garlic cloves) and leave in the fridge overnight to absorb the flavours.
2. Remove any bits of garlic/rosemary/sage if you used a fresh marinade and set aside. Brown the meat on all sides in a little oil on a medium-high heat until it has a roasted look. Put the water in the TM bowl. Line the Varoma with a generous piece of foil or a double layer of baking parchment, put the beef and optional herbs/garlic in the centre, pour the wine on top of the meat and close the foil or paper to make a parcel with a little space around the meat. If the meat weighs 700 g cook for 25 minutes/Varoma Temperature/Speed 1; if the meat weighs 1 kilo cook it for 35 minutes/same settings. Allow the meat to rest & cool thoroughly. Slice thinly and serve on a nice platter.
Chef's Tips
Note: You can place some vegetables i.e. carrots, cauliflower and broccoli outside the parcel and cook them at the same time. You can also place some new potatoes in the internal steaming basket to steam at the same time. Dress the cooked vegetables with salt, black pepper, and enough extra-virgin olive oil to lightly coat (plus a little white wine vinegar if you wish) – serve at room temperature accompanied by a potato, rice or mixed salad of choice.

Variation: Serve the meat, potatoes and vegetables hot and make gravy with the juices that have collected in the foil.
Roast Potato E'spuma - John Campbell, The Dorchester Collection Coworth Park
John Campbell's tasty way to serve roast potatoes with a difference.  Published in the Observer Food Monthly magazine, Dec 2006 
Ingredients
300g potato flesh scooped from the centre of just roasted potatoes (keep the "shells" in a warm place to keep crisp while you make the e'spuma)
270g chicken stock
100g milk
50g butter
Seasoning to taste
Method
Place all the ingredients in a Thermomix mixer and blitz on full power for four minutes at 60°C.
Add to a 1 litre Gourmet Whip and load with two nitrous oxide chargers (or use a .5 litre Gourmet Whip with one nitrous oxide charger for half the mixture, and repeat with the second half of the mixture.)
Chef's Tips
Serve the e'spuma piped inside the crispy roast potato shells.  Lovely with bacon powder (see recipe).
Royal Icing – Eddie Spence, MBE
Once you have made your own royal icing, you may never buy ready-made again. It is very easy to work with and it will last about 4 days in the fridge – just cover the bowl with a damp tea towel. This recipe was developed for Thermomix with the help of Eddie Spence, MBE, internationally renowned royal icing expert and author of “The Art of Royal Icing”. Eddie has decorated many cakes for the royal family, including the wedding cake for Prince Charles and Princess Diana and Her Majesty the Queen's golden wedding anniversary cake. He won the British Open Confectionery Trophy and was awarded an MBE for service to Sugarcraft in 2000.

Makes 580 g. For a larger quantity, see tip below recipe.
Ingredients
500 g icing sugar
70 g egg whites – whisk with a fork before adding so you can weigh accurately
5 to 7 drops lemon juice or 8 to 9 drops white wine vinegar – the acidity strengthens the egg white and therefore makes the icing stronger when it sets
2 tsp glycerine – only if using on a cake that will be cut, as glycerine ensures the icing won’t go rock hard
Method
1. Insert Butterfly Whisk. Weigh icing sugar and egg whites into TM bowl. Add lemon juice or vinegar. Add glycerine if using.
2. Set the timer for 5 minutes and turn gradually to Speed 2½ over about 5 seconds then leave to finish the mixing time.
3. Scrape down sides of TM bowl with spatula. Mix again 3 minutes/Speed 2½. Take TM Measuring Cup OFF once icing sugar is incorporated.
4. Scrape down the sides of the TM bowl again and whisk again 2 minutes/Speed 2½.

The icing should be “off peak” when ready – when you lift it with a palette knife, it should have a peak with a little bend at the top.
Chef's Tips
Tip: You may need to add 5 to 10g extra egg white if the icing is too stiff, or add a little extra icing sugar if the peak is too soft.
Tip: To make 800g royal icing, use 700g icing sugar, 100g egg whites, 8 to 10 drops lemon juice (or 10 to 12 drops white wine vinegar), and 3 tsp glycerine (optional).
Rum Truffles - Jean-Pierre Wybauw - See Youtube video
These truffles are wonderful. They can be piped onto a tray in rounds or oblongs, left to set for about an hour, then dipped in melted chocolate and dusted with cocoa or a flavoured sugar to finish. Recipe by Jean-Pierre Wybauw.
Ingredients
250 g unsalted butter
60 g honey
500 g milk chocolate, melted and cooled to room temperature but not set
60 g rum (60°)
Method
1. Using the built-in electronic scales, weigh the butter and honey into the Thermomix bowl. Cream together by gradually turning the speed up to Speed 4 (about 30 seconds).
2. Add the melted chocolate then mix at Speed 4 until combined.
3. Add the rum. Mix at Speed 4 for a few seconds, scrape down the sides of the Thermomix bowl with the spatula, mix again for a few seconds.
Note: don’t overmix, or they will be too soft to pipe.
Sage and Onion Stuffing
This recipe is based on one of Mrs Beeton’s classics, and it is moist and delicious. Makes sufficient to stuff a 2.5 kg duck. Double the recipe to stuff a 4 to 5 kg goose.
Ingredients
16 fresh sage leaves or 2 tsp dried sage
100 g fresh white bread, torn into chunks
2 large onions, peeled and cut into 6 or 8 pieces, about 250 g
50 g butter
½ tsp salt
freshly ground pepper
1 egg (optional)
Method
  1. Weigh the bread into the TM bowl and add the sage. Turbo pulse until crumbs. Tip out and set aside.
  2. Add the onions and butter to the TM bowl and chop 10 seconds/Speed 4½. Scrape down the sides of the TM bowl with the spatula.
  3. Sauté 8 minutes/100°C/Speed 1.
  4. Add breadcrumbs, salt, pepper and egg. Mix on dough setting until just holding together.
  5. Use to stuff the bird either under the skin or in the cavity, or form into small balls and bake on a baking tray until golden brown in a preheated oven 190°C/350°F/gas 4/Aga Roasting Oven.
Salmon Tikka Meal - serves 1 to 4
This is a delicious and very easy meal which is cooked all at the same time in your Thermomix while you do something else! The salmon is wonderfully tender because of the steaming and it's infused with the fabulous flavours of the Tikka Paste.
Ingredients
Salmon Tikka (12K)

Click on image to see video
40 to 50 g white basmati rice per person
1 litre water
1 tsp sea salt
1 to 4 salmon fillets, about 1.5 cm thick
2 to 3 tsp tikka paste per fillet
green/french beans
Method
1. Add the water to the TM bowl, weigh the rice into the internal steaming basket and add the salt. Wet the rice 10 seconds/Speed 5.
2. Lightly oil the Varoma and place the salmon fillets into it. Spread the Tikka Paste on top of each fillet. Rinse the green beans with water and place in the Varoma tray. Cook everything all at once 20 minutes/Varoma Temperature/Speed 1.
3. Remove beans and rice (check the rice is cooked) and keep warm. Check the salmon is cooked and cook longer if required - thicker salmon fillets will take longer.
Sat Bains’ Ham, Egg and Peas - Restaurant Sat Bains
Sat’s slow poached duck eggs have a beautifully translucent white and a rich yellow soft yolk, and the stunningly green and delicious sorbet is a surprise to the mouth that perfectly compliments the hot egg.
Ingredients
Pea Sorbet
500g frozen petit pois peas
50g liquid glucose - available from large grocery stores and online
100g water, in two lots of 50g
leaves from 2 sprigs fresh mint, stems discarded
¼ tsp sugar
¼ tsp salt

Ham and Eggs
4 duck eggs at room temperature plus water for poaching
8 thin slices of baguette (French stick)
2 tsp butter plus butter for the toast
4 Tbsp good chicken stock
100g frozen petit pois peas
1/8 tsp salt
4 wafer-thin slices air-dried ham, e.g. British, Serrano, or Parma
100g fresh pea shoots with flowers, chilled, or if you can’t get these, use a few small mint leaves to garnish

Tip: Start this recipe the day before or early in the morning of a dinner party to allow for freezing time.
Method
To make the Pea Sorbet

1. Add water to the TM bowl up to the 1 litre mark. Bring to the boil 9 minutes/Varoma Temperature/Speed 1.
2. Add the 500g frozen peas to the TM bowl, cook 2 minutes/100?C/Speed 1.
3. Pour peas and water immediately into the internal steaming basket set in a sink so the water drains away. Run under the cold tap until the peas are chilled, approximately 20 to 30 seconds. Drain well.
4. Tip chilled peas onto the black Varoma tray and place in the freezer for 6 to 8 hours or overnight.
5. Weigh liquid glucose and the first 50g water into the TM bowl. Heat 2 minutes/100?C/Speed 1.
6. Add the second 50g water. Break up the frozen peas into small blocks about 3cm size and add them as well. Add mint leaves, sugar and salt.
7. Mix 20 seconds/Speed 5. Scrape down the lid and sides of the TM bowl with the spatula.
8. Blend 2 minutes/Speed 6 - this churns the sorbet and makes it smooth.
9. Scrape out into a freezer container and freeze while you make the rest of the recipe - if this is more than 4 hours, you’ll need to soften the sorbet in the fridge for 90 minutes before serving.

To slow poach the duck eggs

1. Place the internal steaming basket into the TM bowl and put the duck eggs (still in their shells) into it. Fill the TM bowl with cold water just to cover the eggs. Cook 60 minutes/60?C/Speed Spoon.
2. Immediately reset and cook again 40 minutes/60?C/Speed Spoon. (Remember, you will need to press the 60?C button again!)
3. While the eggs are poaching, butter the slices of bread and toast them on a baking tray in a preheated oven for 10 to 12 minutes at 180?C/350?F/gas 4.
4. Just before the eggs are cooked, put the chicken stock, the 100g peas, the 1/8 tsp salt and the 2 tsp butter into a small pan, bring to a gentle boil and cook for 2 to 3 minutes until the peas are tender.
5. To serve, lift the internal steaming basket with the eggs out of the TM bowl using the spatula. Gently crack each egg all around its middle, then gently peel one end of the shell away from the egg inside. Tip the egg out of the remaining shell into a ‘nest’ of ham, add a spoonful of hot peas, two slices of toast and a shot glass filled with pea sorbet. Decorate with the pea shoots or mint leaves and serve straight away.
Chef's Tips
Tip: any left-over pea sorbet can be used to make a delicious soup - just break into chunks, add to hot chicken stock in the TM bowl, blend 30 seconds/Speed 8, then heat 4 minutes/90?C/Speed 2 and season to taste with salt and freshly ground pepper.

Sat Bains Restaurant with Rooms Tel: 0115 986 6566
Seville Orange Marmalade
This classic British recipe is easy in the Thermomix – you can freeze the Seville oranges when they are in season (usually about 3 to 4 weeks in January and early February), then make marmalade when you need it.  Makes three 450 g jars.
Ingredients
350 to 370 g Seville oranges
juice of 1/2 lemon
granulated sugar or jam sugar as required (Step 6) – use jam sugar if you like a solid set
½ litre water
unsalted butter as required
Method
1. Pre-soften the fruit by putting oranges, water and lemon juice in a pan and bringing to the boil. Remove from the heat and keep warm for a couple of hours in a low oven.  Warm the sugar in the oven in a heatproof bowl at the same time.
2. When the oranges are soft and cool enough to handle, cut them in half and scoop out all the insides into the cooking water.  Put the skins aside to dry out a little.
3. Put the juice, pips, pulp and cooking water into the TM bowl and cook 15 minutes/Varoma Temperature/Speed 1 – tilt the measuring cup at an angle so that the liquid can reduce a little.  If the liquid looks like it might bubble out onto the lid, reduce the temperature to 100°C.
4. Strain the liquid through the steamer basket into a jug, using the spatula to push as much pulp through as possible.  This thicker liquid is high in pectin and helps to give the marmalade a good set.
5. When the TM bowl has cooled slightly, put the orange skins in and pulse briefly 3 times to chop; repeat with one or more brief pulses if you wish to have a finer cut.  Tip out the peel and reserve.  Variation:  you can cut the rind by hand if you like a more rustic look. 
6. Weigh in the sieved thick juice and chopped peel.  Add the same weight of sugar.
7. Cook 20 minutes/100°C/Speed 1.  Leave off the measuring cup and add ½ to 1 tsp of butter to prevent froth.  If the mixture boils up onto the lid, increase to Speed 2 and decrease the temperature for a few seconds to 90°C.  Add another knob of butter and increase to 100°C again.
8. Test for set and, if necessary, cook a few minutes more, re-testing every 3 minutes.
9. To ensure the fruit doesn't float to the top of the jars, allow the marmalade to cool for 10 minutes before potting in warm sterilized jars.  Cover immediately with sterilized lids.
Chef's Tips
Tip: To test for set in the Thermomix, lift TM bowl and tip slightly then stand upright again. If the marmalade is set, the liquid will be sticky, slightly thick, and it will stay on the side of the bowl.
Sloe Gin - Pam Corbin, River Cottage
Take advantage of the free autumn hedgerow feast and pick some sloes when you see them. Making sloe gin in your Thermomix is super easy and will save you about half an hour on the preparation time (no pricking of the sloes is required). This method takes advantage of the TM’s ability to send the blades in the reverse direction; doing this at Speed 1 knocks the sloes gently which releases the beautiful purple colour of the skins into the gin while helping to dissolve the sugar. This also advances the maturing of your liqueur by about 3 months. Makes 600 ml which is ready for drinking in about 12 to 15 months, though you might want to taste it along the way from 6 months onwards!
Ingredients
400 g whole sloes, rinsed, stems and leaves discarded
400 g sugar
550 g gin
Method
1. Weigh all ingredients into the TM bowl and mix 15 minutes/Reverse Blade Direction/Speed 1. Pour into sterilized bottles or kilner jars and cover with sterilized lids. Invert the bottles or jars daily for 1 week, then once every week or two for 3 months. Leave in a cool dark place to mature.
2. When mature, strain the sloe gin into a sterilized bottle and seal if not using straight away.

Variations: Pam “the jam” Corbin mentions several variations on sloe gin in her book “River Cottage Handbook No.2 Preserves”, and all of these variations are easy with your Thermomix:

Damson Gin – 450 g damsons, 225 g sugar, 600 g gin, method as above.


Blackberry and Apple Gin – 230 g cooking apples cored and roughly chopped 5 seconds/Speed 4, then add 230 g blackberries, 230 g sugar, 600 g gin and proceed as above.

Cherry Ratafia – 500 g cherries, 500 g eau de vie, 2 cinnamon sticks, ½ vanilla pod, 150 g sugar, method as above.

Haw Brandy – 450 g haws, 230 g sugar, 600 g brandy, method as above.

Chef's Tips
Tip: Easily doubled, mix 20 minutes/Reverse Blade Direction/Speed 1.

Tip: Use the sloes to make sloe gin jam or just serve them as is on top of a really good vanilla ice cream for a delicious dessert.
Soya milk
Ingredients
250 g soya beans, soaked overnight in TM bowl plenty of cold water
2 litres water
2 tsp palm sugar, jaggery (rapadura), honey, raw cane sugar or other natural sweetener of choice
¼ to ½ tsp sea salt
Method
1. Drain soya beans. Add to TM bowl with 500 g of the water. Blend at Speed 10 until smooth.
2. Add 1.5 litres water and blend again until very smooth. Taste and adjust sweetness and salt. Strain through a muslin cloth. Use as is or add sweetener of choice, and heat at 90°C/Speed 2 until completely dissolved. Keep in fridge and use within 3 days or freeze.
Chef's Tips
Note: Dairy milks and bought soya milks have a slightly sweet taste and they also contain a trace of sodium, hence the sugar and salt. You can leave these out if you prefer.
Spanish Tortilla
Angela Romojaro gave me this recipe and I have adapted it (of course!) – feel free to adapt it to your own personal taste with more or less potatoes or onions. The flavour infused into the potatoes when cooking it in your Thermomix is divine. Your Thermomix will save you lots of time too – no standing and stirring. Serve hot, warm or cold. Perfect for a picnic as well as for a main meal. Serves 4.
Ingredients
100 g olive oil plus a little extra for the frying pan
100 g water
200 g onion, sliced in thin rounds OR 200 g leek, cleaned well, sliced in 1 cm rounds
500 g potatoes, peeled, cut into ½ cm thick slices
1 tsp salt
¼ tsp freshly ground black pepper
6 eggs
Method
  1. Heat oil and water 5 minutes/Varoma Temperature/Reverse Blade Direction/Speed 1.
  2. Add onion or leek. Cook 5 minutes/Varoma Temperature/Reverse Blade Direction/Speed Spoon.
  3. Add salt and potatoes. Cook 14 minutes/Varoma Temperature/Reverse Blade Direction/Speed Spoon. Check that potatoes are cooked; if necessary, cook them a little longer.
  4. Mix the eggs and pepper together stirring well with a fork or whisk. Add to the TM bowl. Stir gently with the TM spatula to coat the potatoes.
  5. Heat a frying pan with some olive oil over a medium heat (Aga Ovens - Simmering Plate). Pour egg and potato mixture into the hot pan and cook until the egg is set, about 5 to 15 minutes. Finish in a hot oven or under the grill until golden on top if desired.
Speedy Cleaning
The fact that Thermomix is easy to clean is a real plus for TM owners – because of this, I use my Thermomix several times a day!
Ingredients
Method
Quick Tips Washing (5K)

Click on image to see video
1 litre water
2 drops washing up liquid

1. Self clean your Thermomix bowl 2 seconds to 2 minutes/Speed 6 to 10. Can add heat 60ºC or 70ºC if desired.
2. Brush clean and rinse!

Steamed Salmon and Asparagus, Hollandaise ytsymbol (10K)
Ingredients
Method

Hollandaise is very easy to make with your Thermomix. The reduction will keep in the fridge and is enough for about 5 recipes of hollandaise.

Reduction

  • 5 shallots, peeled and halved
  • 250 g white wine
  • 250 g white wine vinegar
  • 10 g peppercorns

Hollandaise (6K)

Click on image to see video

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

Hollandaise

  • 3 egg yolks
  • 1 whole egg
  • 70 g hollandaise reduction (recipe above)
  • several grinds of pepper
  • 3 generous pinches of fine sea salt
  • 250 g melted butter, no warmer than body temperature

  1. Insert Butterfly Whisk. Whisk eggs, reduction and lemon juice 6 to 7 minutes/80°C/Speed 4 to form the sabayon base.
  2. Turn back to Speed 4 with no heat. Add salt and pepper through the hole in the TM lid then add melted butter by turning the TM Measuring Cup upside down and pouring the butter slowly over it; the butter will trickle through and emulsify perfectly. Taste and adjust seasoning if required. Set aside if you need to use your TM for something else, or keep warm for service 60 minutes/60°C/Speed 2, resetting again when timer sings.

Steamed Salmon and Asparagus

  • 7 or 8 spears of good English(!) asparagus per person (optional – with stems peeled)
  • 1 x 120 g fillet of salmon per person, about 1 cm thick
  • Maldon sea salt, pepper and freshly squeezed lemon juice to season

  1. Put 1 litre of water into the TM bowl and set 60 minutes/Varoma Temperature/Speed 1.
  2. When at full steam and your order comes in, place salmon and asparagus into Varoma steaming tray – season with the salt and pepper from a height. Place Varoma on the TM and steam for 4 minutes/Varoma Temperature/Speed 1. The salmon should be just firm to the touch when cooked. Squeeze lemon juice over salmon and asparagus.
  3. Serve salmon and asparagus with warm hollandaise.

Stilton & Walnut Pâté - Zoe McAndry
Stilton & Walnut Pâté (5K)

Click on image to see video
Super fast and incredibly easy, this tastes delicious. Serve with carrot and celery sticks, and with Walnut Bread of course! Many thanks to Zoe McAndry for contributing this recipe to “Fast and Easy Cooking”.
Ingredients
120 g stilton
30 to 60 g walnuts
30 to 60 g double cream (more will make a softer dip)
Method
1. Mix 20 seconds/Speed 3

Stir Fry Prawns - Merry Yang
These prawns are so delicious and very quick. When I first heard someone talking about stir-frying in the Thermomix, I didn’t believe it was possible, but these prawns are outstandingly tender with this cooking method. Many thanks to Merry Yang for the initial idea. This recipe works perfectly with fresh squid, too! Serves 4.
Ingredients
3 cloves garlic, peeled
5 g fresh ginger root, sliced in 2mm “coins” along the lines on the skin
1 Tbsp white wine
1 pinch sugar
½ tsp salt
3 or 4 black peppercorns
1 Tbsp soya sauce
10 g oil for marinade plus 20 g oil for stir fry
400 g raw prawns, shelled and de-veined
Method
1. Blend all ingredients (except the prawns and the 20 g oil) 1 minute/Speed 10. Pour over the prawns and marinate for 1 to 2 hours.
2. Heat 20 g oil in TM bowl 2 minutes/Varoma Temperature/Speed 1.
3. Add prawns with their marinade. Cook 3 minutes/Varoma Temperature/Reverse Blade Direction/Speed 1. Serve immediately.
Chef's Tips
Tip: to serve 6, double the ingredients, and cook the 600 g marinated prawns for 4 minutes in Step 3. Check they are all cooked through – cook 1 minute longer if needed. Enjoy!
Stollen
Of the many different recipes for Stollen, this is my favourite, as it makes a lovely moist moderately heavy loaf – at its best warm from the oven. Makes a beautiful gift when cooled and wrapped in clear cellophane and tied with a lovely ribbon. One 1200 g loaf.
Ingredients
180 g granulated sugar, divided 120 g and 60 g
½ lemon, thinly peeled rind only
120 g butter
1 large egg
40 g fresh yeast or 3 tsp dried instant yeast (bread machine yeast)
350 gm strong white bread flour
¼ tsp salt
50 g milk
40 g dried apricots, cut in thirds
30 g mixed candied peel
30 glacé cherries rinsed and dried, preferably naturally coloured
30 g flaked almonds
40 g currants
60 g sultanas
180 g marzipan (home made Thermomix marzipan is delicious; much better and more economical than commercial varieties!)
Method
1. Weigh 120 g sugar into TM bowl, grind to icing sugar 30 seconds/Speed 10. Set aside for the glaze.
2. Weigh 60 g sugar into TM bowl, add the lemon peelings, grind 30 seconds/Speed 10.
3. Add all remaining ingredients except the fruit and nuts and marzipan. Knead 2 minutes/Dough Setting. Remove dough from bowl by turning bowl upside down and releasing blades. The blade unit will fall out, pulling most of the dough with it. Add fruit and nuts and knead in by hand. Shape into a round ball and place into a greased bowl, greasing all sides of the dough. Cover with a tea towel and leave to rise in a warm place until doubled in size. This may take 3 or 4 hours.
4. Punch the dough to release the air, knead by hand a few times until smooth and elastic. Roll or press it into an oblong shape about 8 x 10 inches (20 x 25 cm). Form the marzipan into a sausage shape and place it on the dough. Fold the dough over the marzipan and place the loaf, seam side down, on a baking sheet lined with Bake O Glide. Cover with a tea towel and leave to rise until doubled in size. This will probably take 2 to 4 hours.
5. Bake 35 to 40 minutes at 375 °F/ 190°C/ gas mark 5. Aga Baking Oven: Bake 40 – 45 minutes on shelf on bottom runners. Aga Roasting Oven: Bake 20 – 25 minutes on the shelf sitting on the floor of the oven, with the cold plain shelf on the second set of runners from the top. Loaf should sound hollow when tapped on the bottom. Allow to cool about 5 minutes on the baking sheet, then place on a rack to finish cooling.
6. Mix reserved icing sugar and the juice of the ½ lemon together and drizzle over the loaf.
Chef's Tips
Tip: This loaf is at its best when eaten whilst still warm, and is also excellent toasted the next morning if anything is left! Note to Aga owners: To toast slices of this loaf, do not use the toast bat as the marzipan will drip through and burn on the boiling plate. Rather, place a piece of Bake O Glide on the simmering plate and toast the Stollen more slowly directly on it.

Tip: This loaf freezes beautifully. When defrosted, warm through for a few minutes in the oven before serving if you wish.
Strawberry Granita
Ingredients
300 g water
180 g sugar
250 g fresh strawberries
juice of ½ lemon
Method
1. Heat water and sugar 3 minutes/50°C/Speed 1.
2. Add the strawberries and lemon juice. Blend 20 seconds/Speed 9. Pour into a shallow container and freeze at least 12 hours.
3. Remove from freezer, divide into 3 cm chunks and mix 5 to 10 seconds/Speed 7 while stirring with the TM spatula through the hole in the TM lid until it is a grainy icy texture.
Chef's Tips
To make an instant version, add frozen strawberries and lemon juice to the syrup in the TM bowl and mix at Speed 6 until granita texture (grainy icy texture) – you may need to stir with the TM spatula through the hole in the TM lid while mixing. Serve straight away.
Strawberry Smoothie
Smoothies are wonderfully smooth and delicious when made in your Thermomix. This is just one example of many! Makes 1 litre.
Ingredients
Strawberry Smoothie

Click on image to see video
2 tbsp flax seeds (= linseeds)
200 g frozen strawberries
1 ripe banana or orange or apple
200 g apple or orange juice
water
Method
1. Add flax seeds and grind 25 seconds/Speed 10.
2. Add remaining ingredients, topping up with water to the 1 litre mark on the TM bowl. Blend 1 minute/Speed 10.

Variations: Try other combinations of fruits, vegetables and green leaves, adding your choice/s of kefir, milk (dairy or non-dairy), yoghurt, soaked nuts/seeds, hulled hemp seeds/hemp hearts, raw egg, with your choice of sweetening: honey, palm sugar/coconut sugar, jaggery/sucanat/rapadura, agave syrup, Sweet Freedom, maple syrup, home-made cordials. Adding some frozen ingredients or ice will instantly cool your smoothie and will also make it thicker.
Chef's Tips
Tip: I often just add my ingredients all at once and blend 2 minutes/Speed 10, taste and add a little more sweetening or lemon juice to heighten the flavours of the fruit if necessary, blend again a few seconds … done!

See more smoothie recipes on our website and in our newsletters .
Succulent Steamed Sweetcorn

sweetcorn (15K)The first time we steamed sweetcorn cobs in the Varoma, we all decided we'd never cook them any other way again! Serves 1 to 6 with one cob each.

Ingredients
1 full size cob fresh sweetcorn per person, up to 6 maximum
500 g water
Method
1. Weigh water into TM bowl, place up to 3 cobs sweetcorn in the Varoma and up to 3 cobs on the Varoma tray. Steam 12 minutes/Varoma Temperature/Speed
2. Eat straight away, with butter and salt if desired.
Summer Sardines with Mixed Pepper Sauce
Ingredients
800 g fresh sardines, cleaned and guts removed
150 g green, red and yellow peppers, sliced
20 g olive oil
1 garlic clove, peeled
1 tsp salt
1 Tbsp chopped parsley plus a little more to garnish 
aluminium foil
Method
  1. Add 500 g of water to TM bowl . Bring to a boil 10 minutes/Varoma Temperature/Speed 1.
  2. Meanwhile, wrap each sardine in a piece of foil and put in the Varoma with the peppers on top.
  3. Place the covered Varoma on top of the TM lid (without the measuring cupe) and steam 20 minutes/Varoma Temperature/Speed 1. Wait a few minutes before taking Varoma off the TM bowl.
  4. Keep 50 g of the liquid left in the TM bowl and throw the rest away.
  5. Add peppers, garlic, salt, parsley and olive oil to the 50 g reserved liquid. Mix 20 seconds/Speed 10.
  6. Serve sardines with the pepper sauce, garnishing with a little freshly chopped parsley if desired.
Chef's Tips

Note: If you would like to make this ahead of serving time, leave the foil-wrapped sardines in the Varoma, put the sauce into a small bowl covered with foil and it on top of the Varoma over 500 ml water in the TM bowl. When ready to serve, cover the Varoma and reheat 10 minutes/Speed 1/Varoma Temperature. At this point, of course, it is easy to cook some rice or new potatoes in the internal steaming basket – just increase the amount of water as required and cook for required length of time for the rice or potatoes, setting the Varoma and sauce bowl on top when 10 minutes from the end of cooking time.

Thermomix bonus! When sardines are cooked in foil and steamed, they do not make the house smell of fish.

Sundried Tomato Tapenade – Sam Joffe, Patissier, Glasgow
This extremely fast recipe is a family favourite and we always have some in the fridge. As running out is a frequent occurrence, we make it about once a week! Fantastic with breadsticks as a dip. Spread on soft tortillas and spinkle with cheese to make an upmarket quesadilla. Use as a quick pizza topping. Stir into soup or pasta for a flavour boost. Add to stuffings, etc. It's even good on toast! This recipe shows the very even processing of ingredients in the Thermomix, and its speed and efficiency. Thanks to Sam Joffe, Patissier, Glasgow for the recipe.
Ingredients
1 x 400 g jar of sundried tomatoes in oil, drained (but save the oil and add at the end if desired)
4 or 5 pieces of roasted red pepper, skins removed 
2  cloves garlic, peeled
1 Tbsp capers, rinsed
1 Tbsp anchovy essence or 2 or 3 anchovy fillets
1 Tbsp pesto 
2 Tbsp pine nuts
black pepper freshly ground
Method
  1. Blend all the ingredients a few seconds at Speed 6 to make a rough paste. Taste for salt before adding any. Add a little more oil if necessary
Chef's Tips
Variation: add a fresh chilli.
Super Fast Salad
Use the idea of this instant salad to create your own combinations. Please email me if you come up with a wonderful salad of your own!
Ingredients
sfsalad (17K)

Click on image to see video
300 to 400 g carrots
2 sticks celery, cut in 1 cm lengths
1 spring onion, cut in 1 cm lengths
5 g fresh parsley
40 g shallots, peeled
¼ tsp Spicy Herb Salt
10 g wine vinegar
30 to 50 g olive oil
Method
1. Chop all ingredients 10 seconds/Speed 4 and while chopping, stir with the TM spatula through the hole in the top of the lid. This speeds up the chopping so you can make a salad even faster than without the spatula!
Chef's Tips
Tip: chopping a salad without using the TM spatula also works perfectly well, it just takes a few seconds longer.

For different finishes, try chopping your salad instead at Speed 3½ or 4½ or 5 – the lower speed will take up to 25 or 30 seconds, the higher speeds may take as little as 7 or 4 seconds respectively!

You will find the Spicy Herb Salt recipe in “Fast and Easy Indian Cooking” by Janie Turner and Rosie Laljee, available from UK Thermomix and Thermomix Ireland.
Sweet Chilli Carrot Salad
This salad is wonderfully fast and easy, and delicious, too.  It is very low in oil, and the oil used is healthy olive oil, so this is a great salad for a health and/or weight conscious lunch.

A Healthy Eating recipe
Ingredients
4 large carrots (350 gm approx.) cut in chunks
20 gm olive oil
1 tsp cider vinegar
30 gm sweet chilli dipping sauce
Salt and pepper to taste
Method
Add/weigh all ingredients to the Thermomix bowl.  Remove the measuring cup and hold the Thermomix spatula in the hole of the lid (the built in guard on the spatula means that it cannot touch the blades).  Turn to Speed 4 for 7 seconds only, stirring ingredients anti-clockwise to keep them down on the blades.

That's all there is to it!
Chef's Tips
Add a few sprigs of parsley with the other ingredients if you wish to add a little iron and green colour to the salad.

Take this to a BarBQue and you will most likely be asked for the recipe.

Copyright Janie Turner 2005
Sweetcorn Bisque - Felicity Raines
This September recipe, contributed by Felicity Raines, uses the corn cobs on sale now in farm shops and supermarkets.  If you can’t get fresh corn on the cob, you could use good quality frozen corn (but not tinned corn). This is an elegant, delicate soup ideal for a dinner party for 4 or for a family supper.  With its beautiful yellow colour and the green chopped chives, it looks stunning served in shallow white bowls.  
Ingredients
3 or 4 cobs fresh sweetcorn (250 g cut from the cobs)
30 g unsalted butter
1 medium white or yellow onion, peeled and quartered, about 80 g
350 g water
1 chicken or vegetable stock cube
50 g single cream
pinch freshly grated nutmeg
pinch cayenne pepper
½ tsp salt 
25 g dry sherry 
chopped fresh chives to garnish
Method
1. Take the green papery husks off the sweetcorn cobs and rub off all the silk threads. With a sharp knife cut the sweetcorn from the cob, thoroughly scraping the cob to force out any milky liquid. Set aside.
2. Chop the onion 10 seconds/Speed 4½. Scrape down the sides of the TM bowl with spatula.
3. Add the butter and cook 6 minutes/100°C/Speed 1, to soften but not colour the onion.
4. Add the sweetcorn and cook 2 minutes/100°C/Speed 1.
5. Add the water, stock cube, cream, nutmeg, cayenne and salt and cook 15 minutes/100°C/Speed 1.
6. Purée the soup 30 seconds/Speed 9, then add the sherry and mix 2 seconds/Speed 8. Taste and adjust seasoning if you wish. Serve with a sprinkling of chives and a little grated nutmeg.
Chef's Tips
Tip: if using frozen sweetcorn, defrost before using and only cook for 8 minutes in Step 5.
Swiss Almond & Carrot Cake - Aargauer Rübli Kuchen
This is a delicious and very moist cake, which keeps well for a few days. It can also be made with gluten-free flour.
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.
Chef's Tips
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!
Tablet - Pam Eddington
Tablet is a delicious Scottish sweetie, like a sugary fudge, and it always reminds me of my childhood… my Dad would make it about once a year and we children were sometimes allowed to help with the stirring. Many thanks to Pam Eddington of Way Out West Chocolates for her contribution to the development of this recipe for Thermomix. The flavour is outstandingly delicious because the constant stirring of your Thermomix means the tablet never “catches” or overheats as it would sometimes in a pan on the hob. Thermomix will save you about an hour of constant stirring time with this recipe! Makes 1.2 kg.
Ingredients
920 g organic granulated cane sugar
200 g full cream milk
60 g unsalted butter
170 g condensed milk
Method
1. Cook all ingredients 20 minutes/80°C/Speed 4 until the sugar is dissolved.
2. Cook 50 minutes/Varoma Temperature/Speed 1/Measuring Cup OFF.
3. Remove the TM lid and scrape any sugary crystals off the side of the bowl into the middle of the mixture, mix 10 seconds/Speed 3.
4. Cook 10 minutes/Varoma Temperature/Speed 1 until the mixture is a golden/light tan colour. When a small amount is taken out, it should set firm but not solid in a few minutes; the temperature of the mixture will be 113°C. (Cook 10 minutes more or longer if necessary until golden – it can take longer to cook tablet on a rainy or humid day).
5. Place the internal steaming basket on top of the TM lid and beat 3 minutes/Speed 5/Measuring Cup OFF. (Steam can escape but spits are safely caught by the basket.)
6. Add flavouring if you wish, such as vanilla essence, rum and raisin, coconut, cherry etc. but turn up the speed gradually if the flavourings are liquid, as they can splash out. Beat again 5 minutes/Speed 7/Measuring Cup OFF/internal steaming basket on top – until the mix is a bit grainy. Immediately pour out into a 23 x 30 cm swiss roll tray or a 25 cm square tin, either non stick or lined with parchment. Leave to cool for 10 minutes, then cut into 2 cm squares. Leave in the tray to cool fully before cutting again and separating the pieces.
Tempering Chocolate - Beverley Dunkley, Head of the Barry Callebaut UK Chocolate Academy
Beverley Dunkley, Head of the Barry Callebaut UK Chocolate Academy, gives these clear guidelines on how to use your Thermomix to temper chocolate. Here she is using one of the Callebaut chocolate varieties. As you can see, perfect tempering depends on the temperature of the room and the chocolate, as well as the size of the chocolate callets/buttons. These guidelines are based on the room temperature being 19°C to 21°C.
Ingredients
800g Callebaut 811 chocolate callets
Method
1. Weigh 450g Callebaut 811 chocolate callets into the TM bowl. Melt 7 minutes/50°C/Speed 1.
2. Test temperature of chocolate:
• if it reads over 40°C add 150g of 811 chocolate
• if it reads 39°C add 85g of 811 chocolate
• If it reads 38°C add 70g of 811 chocolate
3. Stir 2 minutes/Speed 1/Measuring Cup OFF.
4. Test chocolate by spreading 2 tsp on a piece of paper:
• If it sets in an environment of 19 to 21°C and has a shine, the chocolate has enough stable crystals and is ready to use.
• If it sets but is streaky, cool three minutes longer in the TM bowl with the TM lid off. Test: it should now have a shine.
• If it does not set, the chocolate needs more solid chocolate buttons melted into it gently, then re-test.
Chef's Tips
Note: Callebaut 811 chocolate is a Belgian dark chocolate containing 53% cocoa solids.

Barry Callebaut UK Chocolate Academy
Wildmere Road Industrial Estate
Banbury, Oxfordshire
OX16 3UU
Tel. 01295 224 700
www.chocolate-academy.com
Thermomix Introduction

Thermomix Intro (11K) Janie Turner introduces the Thermomix TM31: “A love of food and cooking backed by a keen interest in health and well being has taken me on an exciting journey. I am passionate about teaching people to eat well and cook with joy! In 2001, I discovered a kitchen miracle called Thermomix and I invite you into my kitchen to see why Thermomix is changing people's lives!"

Click to see video

Ingredients
Method
Tikka Paste – makes 1.75 litres
Once you’ve tried a home-made Tikka Paste from your Thermomix, you may never buy it ready-made again! Enough to stock up the fridge for several meals, or share some with a friend. This recipe is from “Fast and Easy Indian Cooking” by Janie Turner and Rosie Laljee, available from UK Thermomix and Thermomix Ireland.
Ingredients
Salmon Tikka (12K)

Click on image to see video
40 g coriander seeds
40 g cumin seeds
10 g dried red chillies
50 g fresh coriander, including roots, leaves and stems
100 g garlic cloves, peeled
100 g fresh ginger, sliced into 2mm “coins” along the lines on the skin
220 g olive oil
100 g water
100 g lemon juice
1 heaped tsp ground turmeric (on the DVD I said 1 Tbsp, either amount is fine)
30 g salt
50 g dried/dehydrated onions
140 g tomato purée
Method
1. Heat coriander seeds, cumin seeds and chillies 5 minutes/Varoma Temperature/Speed 1. Then grind 1 minute/Speed 9.
2. Add fresh coriander, garlic, ginger and oil. Blend 1 minute/Speed 10.
3. Add water, lemon juice, turmeric, salt, onions, tomato purée and cook 40 to 60 minutes/100ºC/Speed 2. Pour into sterilized jars and store in the fridge.
Chef's Tips
More ideas for Tikka Paste:

· Use as a sandwich spread mixed with mayonnaise – fantastic.
· Mix with an equal weight of Greek-style yoghurt and use to marinate chicken or lamb for the BarBQue. Discard used marinade.
· Use a Tbsp or so to flavour a tomato soup - delicious.
· At Speed 3½, chop fresh onions, tomatoes and cucumber with some Tikka Paste, olive oil and Greek-style yoghurt to make a quick spicy salad.
· Fantastic Christmas or Birthday gift for a friend – straight after making it, decant into a sterilized glass jar, seal with a sterilized lid, add a pretty label with some ideas for using the paste, and print this recipe to put inside the card!

Tomato Soup - Greg Turner
Excellent and very easy. Many thanks to Adela Forestier-Walker for this reliable recipe for a classic soup – truly a favourite! Adela is the author of “The New British Cookbook” for Thermomix TM21 and has been cooking with Thermomix for 30 years. Serves 4 for lunch with crusty bread or 8 for a dinner party starter.
Ingredients
30 g butter or olive oil
2 shallots or 1 small onion, peeled
1 clove garlic
500 g ripe tomatoes, fresh, quartered OR 400 g tinned chopped tomatoes
500 g good stock OR water and stock paste (made in TM – see note below)
1 tsp sugar (optional)
½ tsp balsamic vinegar
1 tsp salt
freshly ground pepper
50 g tomato paste OR 30 g sundried tomato paste
1 small potato, peeled and diced, about 50 to 70 g
a few fresh basil leaves (optional)

Method
1. Heat butter 1 minute/100°C/Speed 2.
2. Add shallot and garlic. Chop a few seconds at Speed 5 then cook 3 minutes/100°C/Speed 1.
3. Add tomatoes. Chop a few seconds at Speed 5. Add stock, sugar, vinegar, salt, pepper, tomato paste and diced potato. Cook 10 minutes/100°C/Speed 1.
4. Check potato is fully cooked. If not, cook longer until it is. Add a few fresh basil leaves then blend 40 seconds/Speed 10. Serve garnished with more fresh basil.

Variation: Instead of tomato paste, use 30 g fresh diced beetroot or ½ tsp ground paprika.

Variation: Add ¼ to ½ tsp Spicy Herb Salt or cayenne pepper to add a kick.

Chef's Tips
Adela’s Tip: In the winter if your tomatoes don’t have much flavour, try roasting them in a hot oven first with the shallots/onion and garlic with a good drizzle of olive oil. This will intensify their flavour and make the soup even more delicious.

• Spicy Herb Salt recipe is in “Fast and Easy Indian Cooking”

• Home-made Stock Paste/Cubes recipes are in “Fast and Easy Cooking”, “Full Steam Ahead” and “My Way of Cooking”
Tuna Tapenade – Jenny Tschiesche, nutritionist, EatLiveDo ytsymbol (10K)
Ingredients
200g tin tuna in olive oil
50g tin anchovies in olive oil
150g black olives, pitted
1clove garlic
(40 ml olive oil)
Leaves from 2 sprigs thyme>
2tbsp flat-leaf parsley
Method
For method see YouTube video
Turkey Broth Soup – Carolyn Calvert, nutritionist, Spirit of Nutrition
Nutritionist Carolyn Calvert developed this delicious soup recipe to use up Christmas leftovers. Read more of her story below the recipe! Makes about 1.7 litres, serves 4 to 6.

Ingredients

TurkeyBroth (8K)2 large carrots, peeled and cut in 2 cm chunks
1 large white onion, peeled and quartered
1 leek, thoroughly washed and cut in 2 cm chunks
2 to 3 sticks of celery, cut in 2 cm chunks
2 tsp olive oil or organic butter
250 g leftover turkey meat in 2 cm pieces (plus random stuffing leftovers)
25 to 50 g pearl barley (depending on thickness of soup required)
1 bouquet garni for white meat
4 peppercorns
1 litre turkey or chicken stock (see recipe for Simple Stock)
1 tsp fine sea salt - only if you use salt-free home-made stock
1 Tbsp freshly chopped parsley to garnish the soup


Method
1. Chop vegetables 10 seconds/Speed 4½.
2. Add oil/butter and sauté for 5 minutes/100 C/Speed 1.
3. Add turkey, stuffing leftovers, pearl barley, bouquet garni, peppercorns and stock. Cook for 18 minutes/100°C/Speed 2.
4. Remove bouquet garni carefully with TM spatula, replace TM lid and TM Measuring Cup and blend 1 minute/Speed 9. Add salt if using, mix again and adjust seasoning to taste. Garnish with freshly chopped parsley. Enjoy!


Thermomix can help you eat well, Warming Winter Soups, and Christmas Made Easy with Thermomix
By Carolyn Calvert Dip ION, MBANT, CNHC, MBRA Consultant Nutritional Therapist (Spirit of Nutrition), Reflexologist and Emergency Planning Advisor for Health (NHS)

Becoming the proud owner of my Thermomix 18 months ago has revolutionised meal ideas and added another dimension to not only my own family mealtimes but for those I treat within my Nutritional Therapy practice, in relation to their health improvement plans and food recommendations/choices. I am able to show clients how easy and practical it is to whiz up healthy smoothies packed full of nutrients and soups rich in plant/animal proteins and complex carbohydrates. Soups and smoothies of course both help to promote balanced blood sugar levels and ensure optimum intake of vegetables and fruits easily and deliciously. Thermomix seems to inspire all who watch it in action!

Throughout December, Thermomix magically transforms my traditional Christmas recipes, which used to be time consuming, into great tasting seasonal favourites in a fraction of the time. As a bonus, Christmas leftovers are simply made for Thermomix... the possibilities are infinite and you will be spoiled for choice when it comes to wholesome food that is cost-effective, tasty and nutritious. My top tip for the New Year to get you off to a healthy start would be my ‘Spirit of Nutrition’ Turkey Broth soup, a winter warmer which is packed full of great ingredients left over from your Christmas feast.

Turkey is an excellent source of tryptophan, a building block of seratonin, which is best known for its role in mood regulation and may also be useful in inducing and enhancing sleep. Tryptophan is especially beneficial during the winter months for those who wish to improve their mood, as a lack of seratonin is commonly associated with depressive behaviour1.

carrots (9K)Carrots provide a high source of Provitamin-A carotenes and excellent levels of vitamins K, C and B6, and they are also rich in fibre. These bright orange vegetables contain antioxidant compounds known to be beneficial to health.

Onions and Leeks are members of the allium family and possess many of the same positive health effects as garlic, as well as being a good source of dietary fibre.

Celery was originally a wild vegetable native to the Mediterranean and has been used traditionally since ancient times for seasoning and medicinal purposes. It is rich in B vitamins, calcium, potassium and sodium2.

Pearl Barley is a wonderful grain that enriches soups and casseroles, providing thickness of consistency and substance. It offers a good source of minerals and soluble fibre which is rich in beneficial beta-glucans. Consumption of pearl barley with its high beta-glucan content has been shown to assist in lowering LDL cholesterol and total cholesterol levels3.

References 1: Nemeroff CB, Owens MJ, The Role of Seratonin in the Pathophysiology of Depression: as important as ever. Clin Chem. 2009 Aug;55(8):1578-9
2: Murray M, Pizzorno J, and Pizzorno L, (2005), The Encyclopaedia of Healing Foods, 1st edn., London, Time Warner
3: Shimizu C, Kihara M, Aoe S, Araki S, Ito K, Hayashi K, Watari J, Sakata Y, Ikegami S, Effect of high beta-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men: a randomised, double-blinded, placebo-controlled trial. Plant Foods Hum Nutr. 2008 Mar;63(1):21-5. [Online – Abstract Only] PubMed (http://www.ncbi.nlm.nih.gov). Accessed 15th December 2011

Walnut Bread, Hummous, Stilton & Walnut Pâté
All three of these recipes are in “Fast and Easy Cooking”, available from UK Thermomix and Thermomix Ireland.
Ingredients
Method
Walnut Hummus (5K)

Click on image to see video
Walnut Bread
It’s hard to believe that such a good loaf of bread with the lovely flavour and richness of walnuts can be this easy. Delicious with cheese. Thank you Thermomix!

500 g strong bread flour – on the DVD I used a mixture of white and brown
20 g fresh yeast or 1.5 tsp instant yeast
1 tsp sea salt
50 g olive oil or walnut oil
250 g water
100 g walnuts weighed without shells

1. Add flour, yeast, salt, oil and water. Mix 20 seconds/Speed 3.
2. Add walnuts and knead 90 seconds/Dough Setting.
3. Tip out and shape. Rise once or twice as desired then bake 30 to 40 minutes at 200ºC/400°F/gas 6/Aga Roasting Oven.

Stilton & Walnut Pâté
Super fast and incredibly easy, this tastes delicious. Serve with carrot and celery sticks, and with Walnut Bread of course! Many thanks to Zoe McAndry for contributing this recipe to “Fast and Easy Cooking”.

120 g stilton
30 to 60 g walnuts
30 to 60 g double cream (more will make a softer dip)

1. Mix 20 seconds/Speed 3.

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

150 g sesame seeds
250 g cooked chickpeas (=2 x 400 g tins, drained but save the liquid)
juice of 1 lemon
3 garlic cloves, peeled
30 g olive oil
1 tsp ground cumin
½ tsp salt
several grinds of pepperv paprika and chopped parsley to garnish

1. Grind sesame seeds 30 seconds/Speed 10.
2. Add chickpeas, lemon juice, garlic, oil, cumin, salt and pepper. Blend 30 seconds/Speed 9 until smooth, adding some chickpea liquid if required. Taste, add more lemon juice and/or salt if desired.
Chef's Tips
Tip: for a Raw Hummous, use chickpeas that have been soaked and sprouted for 2 to 3 days (with several changes of water) instead of the cooked or tinned chickpeas. Use the sprouted chickpeas when the sprouts are ½ cm long.
Warm Soft Chocolate and Apricot Tartlets - Yolande Stanley
Many thanks to Yolande Stanley, patissier tutor at Thames Valley University and international patisserie judge for this recipe. These amazing tartlets are delicious, very impressive and wonderfully easy to make with your Thermomix. Start the day before. Serves 8.
Ingredients
Apricot Purée:
370 g dried ready to eat apricots
1 Earl Grey teabag
6 cardamom pods
½ cinnamon stick
½ vanilla pod
water to cover
50 g brandy

Hazelnut Pastry:
75 g granulated sugar
½ tsp ground cinnamon
thinly peeled skin from ¼ lemon
65 g blanched hazelnuts
180 g plain flour
150 g unsalted butter, diced, chilled
1 small egg (40 g weighed out of the shell, whisked with a fork)
1 pinch salt

Chocolate Filling:
150 g dark chocolate (55%) buttons or broken pieces
2 eggs plus 1 egg yolk
50 g sugar
50 g butter, diced
50 g whipping cream
Method
Apricot Purée:
1. Cook all ingredients 20 minutes/100°C/Speed Spoon until extra plump. Remove the teabag, cardamom pods and cinnamon stick. Add the brandy and leave to marinate for as long as possible (overnight is good).
2. The next day, mix 10 seconds/Speed 4 until coarsely pulped. Tip out and set aside.

Hazelnut Pastry:
1. Grind sugar and cinnamon 30 seconds/Speed 10.
2. Add lemon peelings and hazlenuts. Grind 20 seconds/Speed 10.
3. Add remaining ingredients and mix at Speed 4 until a ball is formed (you may need to add more chilled water 1 tsp at a time if your flour is really absorbent). Push pastry flat, wrap in cling film and chill 20 minutes in the fridge. Roll out and line (or divide and press into) 8 individual 10 cm round tart tins. Cover the pastry with foil then baking beans to weight it down. Bake 10 minutes at 180°C/350°F/gas 4 until set and dry; remove foil and cool. Aga ovens: Bake 8 minutes directly on the floor of the Roasting Oven; remove foil and cool.

Chocolate Filling:
1. Grate chocolate 6 seconds/Speed 6. Tip out and set aside.
2. Insert Butterfly Whisk. Add eggs, egg yolk and sugar. Whisk 10 minutes/80°C/Speed 4 until thick and foamy.
3. While the blades are running at Speed 3, add chocolate and continue whisking until melted, then add butter until incorporated and finally add cream. Pour into tartlet cases on top of a shallow layer of apricot purée. Bake at 150°C for 7 minutes (Aga: 5 minutes on the floor of the Roasting Oven) until just set around edges. Allow to rest for 2 minutes, then serve warm.
Chef's Tips
Tip: They are also delicious served at room temperature or cold.
Watermelon and Green Tea - James Knight-Pacheco

Many thanks to James Knight-Pacheco for this recipe, which was featured at the Annual Thermomix Demonstrators Conference in May 2011, and in Chef Magazine: "Power blended in the Thermomix, James' ginger-infused Watermelon and Green Tea pre-starter prepared the digestion for the coming feast." It would also be lovely served as a refreshing breakfast juice or as a cooling drink on a hot day. It's very easy and wonderfully delicious. Makes 1.5 litres.

Ingredients
  • 1 kg watermelon, very ripe red flesh only, cut in 3cm chunks
  • 40g ginger, peeled then sliced into 2 mm coins along the lines on the skin
  • ½ litre green tea, freshly brewed then cooled
  • honey or organic raw cane sugar to taste if needed
Method
  1. Blend watermelon and ginger 2 minutes/Speed 10.
  2. Add green tea and blend again for a few seconds.
  3. Taste and add honey or sugar if needed (it usually isn't), blend again until thoroughly mixed. Chill. Serve in shot glasses or beautiful stemmed glasses.
Chef's Tips

Tip: If it's very sweet, you might like to add a squeeze of fresh lemon juice before serving.

Wild Garlic and Pistachio Pesto - Jo Mountain
This variation on a classic pesto was invented by Jo Mountain when she discovered a patch of wild garlic and picked a carrier bag full ! Makes about 400 ml. As a pasta sauce this would serve 8 to 10.
Ingredients
80 g wild garlic leaves and tender stems
50 g Parmesan cheese, in 2 pieces
30 g Pecorino cheese (or 30 g extra Parmesan cheese)
30 g unsalted raw pistachio nuts
1 clove garlic, peeled
150 g extra virgin olive oil
salt to taste
Method
1. Wash the wild garlic and pat dry well with paper towels, taking care not to bruise it. Put all the ingredients except the oil and salt in the TM bowl and mix 20 seconds/Speed 7.
2. Scrape down the sides of the bowl with the spatula. Add the oil and salt. Mix 20 seconds/Speed 7.
3. Optional step – If a smoother texture is preferred, blend 1 minute/Speed 10.


Yoghurt, Greek-style Yoghurt, Yoghurt Cheese
Home-made yoghurt is healthy and very easy to make, and it saves you money at the shops too. I make yoghurt at least twice a week as it’s so little effort and it’s delicious. This recipe uses fresh milk instead of UHT milk as the UHT process changes the flavour of the milk fat and we prefer the flavour using fresh milk. I never use milk powder either as I find that it also changes the flavour. Makes 1 litre set yoghurt, or 600 g Greek-Style Yoghurt, or 400 to 500 g Yoghurt Cheese.
Ingredients
1 litre full-cream or semi-skimmed milk (fresh, not UHT)
2 to 3 Tbsp natural live yoghurt – this is your “starter” culture
Method
Yoghurt
1. Heat milk 10 minutes/80°C/Speed 2. (Milk that reaches 80°C for 15 seconds is pasteurised.) Leave milk to cool until 37°C, i.e. the milk is lukewarm to the inside of your wrist (can take several hours). If you’re in a hurry, pour it into a bowl set on another bowl filled with ice.
2. Add yoghurt starter to the milk. Mix 5 seconds/Speed 3.
3. Heat 10 minutes/37°C/Speed 2. If using a thermos, preheat it by pouring in hot water and warming the thermos for 3 or 4 minutes, then tip out the water. As soon as the yoghurt is finished, pour it into the warmed 1 litre thermos, put the lid on and leave to set for 6 to 14 hours or pour into a 1 litre electric yoghurt machine and leave to set for 6 to 14 hours at 37°C. Once the yoghurt is set, it can be used immediately or refrigerated (remove from thermos first) for up to 5 days.

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

Yoghurt Cheese
Strain 1 litre of home-made yoghurt as for greek-style yoghurt above, straining it until 500 to 600 ml of whey has dripped through. Makes 400 to 500 g yoghurt cheese. Can be mixed with honey, fruits, nuts, seeds, muesli or chopped herbs.
Chef's Tips
Tip: Remember to save 2 to 3 Tbsp yoghurt from this batch as your starter for the next batch.
Tip: You can freeze yoghurt in ice cube trays and use from frozen as your starter if you wish.

Health Note: In order for the human body to be able to absorb the calcium in milk products, they must contain at least 2% butterfat.

Favourite uses:
• served with freshly minced fruit/dates/almonds/coconut and more fresh fruit as an excellent breakfast – see “CADA” recipe on www.ukthermomix.com
• in smoothies
• frozen yoghurts – freeze yoghurt in ice cube trays and use instead of ice in fruit sorbet recipe to creat frozen yoghurt – a variation of the fruit sorbet recipes in “Fast and Easy Cooking”
• added to bread dough instead of ¼ of the water (replace weight for weight) – gives a lovely flavour and makes the bread more easily digestible • to make greek-style yoghurt to use in Indian cooking recipes – see “Fast and Easy Indian Cooking” by Rosie Laljee and Janie Turner, available to pre-order from UK Thermomix, arriving July/August 2009
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