Thermotalk News and recipes for Thermomix users

200g toblerone, broken into pieces

100g cream

1 tbsp honey

1 tbsp brandy

Place all ingredients in bowl and set 5 min, temp 50, speed 1. Check often and stop when fully melted.

Pour over cake or use as a fruit dipping sauce.

The pumpkin can be roasted, panfried or steamed in the varoma and then quickly seared in a hot pan.

Ingredients

1kg pumpkin cup into 1 cm thickslices

2 tsp coriander seeds

2 tsp dried oregano

1 tsp fennel seeds

1 tsp dried chilli flakes

1 tsp sea salt

1 tsp pepper

2 cloves garlic

1 ½ tbsp olive oil

Method

Place all ingredients except pumpkin, garlic and oil into bowl and mill for 30 sec on speed 8.

Add garlic and chop for 5 sec onspeed 5.

If roasting or pan frying, mix in the oil and baste the pumpkin in the mixture. Roast in a hot oven for 20 min orpan fry for about 5 min on each side.

To seam, coat the pumpkin in the dry spice mix and steam for 15 min on varoma temp, pumpkin should be slightly undercooked and firm.

Coat in oil and quickly pan fry in a hot pan to give it a golden colour.

This recipe has been converted from Nico Moretti, Food for friends

Prawns with mango and ginger mayonnaise                                                

This mayo can be served with cold or hot prawns. It is a great dressing for prawn cocktails or salads. It is also nice with chicken.

1– 2kg of prawn to serve.

To cook prawns place in varoma dish and with 1L of water in the bow.l Set varomatemp for 15 min, speed 1. Prawns may need stirring during cooking so they areevenly cooked. Once they have just turned pink they are ready.

Mango and ginger mayonnaise

1 mango,peeled, stoned

1 cm piece fresh ginger, peeled

Juice 1lime

2 egg yolks

1 tbs mustard powder

1 cup (250ml) vegetable oil

Method

Place ginger in bowl and chop for 5 sec, speed 7.

Add mango, lime juice, egg yolks and mustard and blend on sped 6 for 20 sec oruntil smooth.

Insert butterfly and set to speed 4.

Pour oil slowly onto lid so that it drizzles through measuring cap onto moving blades.This should take at least 1 min.

Serve with cooked prawns, warm or cold

Ingredients

330g  smoked rainbow trout meat

250gmascarpone

250gfresh ricotta

1 largestrip of  lemon rind

1 tbsfresh lemon juice

Smallbunch of fresh chives and dill

Method

Place strip of lemon rind into the bowl and mill for 10 sec on speed 8.

Add trout, mascarpone, ricotta, lemon juice and mix on speed 6 for 20 sec.

Add dill and chives and mix for 10 sec on speed 5.

Place into serving bowl and into the fridge for 1 hr to chill.

Serve with crisp bread.

Filling

1/2 onion, quartered

1 clove garlic

350g chicken breast, diced

250g ricotta

1 very large handful of baby spinich

salt and pepper

4 fresh lasagna pasta sheets or 6 to 8 canneloni tubes

Place onion and garlic in bowl and chop for 5 sec, speed 7

Add chicken and pulse using turbo until minced.

Add ricotta, spinich and season with salt and pepper.

Cut lasgana sheets in half. Place spoonfuls of mixture across the center of the pasta sheet and roll to form a tube. Or fill canneloni tubes with mixture.

Place in Varoma.

Prepare sauce in the bowl and cook for 40min, Varoma temp, speed 1

Vegetable sauce.

1 stick celery roughly chopped,

1 carrot, roughly chopped,

800g tinned diced tomatoes, juice drained

1 dsp vegie stock concentrate

1/4 cup of cream

Salt and pepper

Chop celery and carrot for 5 sec on speed 5.

Add remaining ingredients.

Place Varoma with canneloni in postiton and cook or 40min, varoma temp, speed 1

Season with salt and pepper

Pour sauce over canneloni and serve with parmesan cheese.

Thisdip is served warm and can be used as a topping for nachos.

½ onion

1 long chilli, optional

1 medium green capsicum

400g diced beef

1 tbsp Oil

150 g tinned diced tomatoes or 1 tbsp tomato paste

3 tbsp sweet chilli sauce

250g cream cheese

Crusty bread, corn chips or cob loaf to serve.

1.      Chop onion and chilli for 7 sec on speed 7.

2.      Add capsicum and chop for 5 sec on speed 4.

3.      Add beef and pulse turbo button until meat is minced.

4.      Add oil and sauté for 3 min, temp100, reverse speed 1.

5.      Add tomatoes and chilli sauce and cook for 10 min, temp 100, speed 1

6.      Mix through cream cheese for 30sec on reverse speed 3.

7.      Serve warm with crusty bread,corn chips or in a hollowed out cob loaf.

Beef and Guinness stew.

1 brown onion, quartered

3 tablespoons plain flour

500g beef, diced

olive oil

2 sticks celery, chopped

1 carrot, peeled, chopped

200g Swiss brown mushrooms,chopped

420g tin of diced tomatoes

1 cup Guinness or stout beer

1 large tablespoon of vegie stock concentrate

2 bay leaves

Salt and pepper

mashed potato and chopped parsley,to serve

1.      Place onion in bowl and chop on speed 7 for 5 seconds.

2.      Add beef, flour and oil. Saute for 3 min, temp 100, reverse speed 1.

3.      Add celery, carrot, mushrooms,tomatoes, beer, bay leaves and stock.

4.      Cook for 60min, temp 100, reverse speed 1.

5.      Season with salt and pepper and serve with mashed potato and chopped parsley.

 Tips

Carrot and celery can be chopped in TM before step 1 for 3 sec on speed 4-5. Set aside and add at step 3.

Tomato paste can be used instead of tinned tomatoes, add 100ml of water extra.

If using tender cuts of meat, cooking time can be reduced to 20 min. I use cheap cuts for this recipe which need longer cooking time to tenderise.

Potatoes and extra vegies can steamed in the Varoma while stew is cooking.

Passionfruit Cordial

225g white sugar

375ml water

250ml fresh lemon juice

250ml fresh passionfruit pulp

1. Place sugar, lemon juice and water into TM bowl and cook for 5 min, 80º, speed 2. Check that sugar is dissolved.

2. Increase heat to 100º and cook for 10min, speed 1. Liquid should be a glossy syrup. Cook for a further 5min if needed.

3. Add passion fruit pulp and mix on speed 4 for 10 seconds. Allow to cool.

4. Strain to remove seeds if desired and store in a bottle the fridge.

Tips: Tin fruit can be used instead of fresh.

This quick and easy cake is sure to be a hit with everyone!

150g butter

100g brown sugar

2 eggs

2 bananas

125ml milk

300g self-raising flour

3 x 60g Mars Bars, chopped

Pre heat oven to 180º.

Cream butter and sugar on speed 4 for 1-2 min or until pale and creamy.

Add the eggs, bananas and milk and process for 30 sec on speed 4.

Fold in flour and Mars Bars for 30 sec on reverse -speed 2 using the spatula to assist incorporation if necessary.

Bake in a 21 cm loaf pan for 50 ?55 min or until cooked through.

Allow to cool and top with Chocolate Ganache (pg 160 Everyday Cook book Australia)

Pie base

250g packet plain sweet biscuits

1 tbsp cocoa

125g butter

Filling

250g white marshmallows

110g milk

2 tbsp crème de cacoa

25g brandy or to taste

300ml cream

Grease a 20 cm pie dish or cake tin and line with baking paper

Crush biscuits and cocoa for 10 sec on speed 6 or until it resembles breadcrumbs

Add butter and process until combined. Press over the base and sides of the dish to form the base of the pie. Rinse the TM bowl.

Tomake the filling place marshmallow and milk in the TM bowl and heat at60º, speed 1 for 7 min. Transfer to a bowl and allow to cool to roomtemperature. Stir in brandy and crème de cocoa.

Place the butterfly in the TM and whip cream on speed 4 until firm peaks form. This usually takes between 30sec and 1 min.

Add marshmallow mixture to cream and mix on speed 4 for 4?6 sec.

Pour into pie base and refrigerate overnight.

Decorate with shaved chocolate and serve.