Thanks very much to Jo who just shared this link with me - how to make ricotta cheese in 20 minutes in the Thermomix and save around 50% in the cost of purchasing it at the store.
Click on Thermomix ricotta for the recipe
Tuesday, February 28, 2012
Refer a friend and receive a gift
I encourage you all to refer a friend to me to have a demo or purchase a Thermomix. As from March 1st, I will be offering everyone who refers a friend a gift - you may choose from :
- silicon cup cake moulds - similar to the ones I use in the Varoma demo to make the steamed lemon puddings, or
- two Thermomix eco-friendly bamboo tea towels - these are beautifully soft and absorbent.
- silicon cup cake moulds - similar to the ones I use in the Varoma demo to make the steamed lemon puddings, or
- two Thermomix eco-friendly bamboo tea towels - these are beautifully soft and absorbent.
March Offer
This month everyone who purchases a Thermomix will also receive the beautiful hardcover Travelling with Thermomix international cookbook. This is a lovely book devoted to cooking around the world with information about the food in each geographical area it covers.
Also, everyone who hosts a Varoma demo will receive a Varoma cookbook and an Asian cookbook - free if there is a sale at your demo, and half price if no sale.
Let me know if you are interested in having a demo and we can organise a date for you and your friends
Also, everyone who hosts a Varoma demo will receive a Varoma cookbook and an Asian cookbook - free if there is a sale at your demo, and half price if no sale.
Let me know if you are interested in having a demo and we can organise a date for you and your friends
Monday, February 27, 2012
Lay-by your Thermomix!
Would you love a Thermomix, don't want to do a finance plan, but can't afford to pay up front? How about setting up a gift registry with Thermomix and paying off your machine as a lay-by system? You could set it up for 6 months, make payments whenever you can afford to and have your machine sitting on your bench once it is paid off..... sound tempting? Imagine - you could have your Thermomix in your kitchen in 6 months time by paying off only $75 per week!
Let me know if you interested in this and we can set it up over the phone. There is a $70 fee charged by Thermomix, which I will waive to get you started.
Let me know if you interested in this and we can set it up over the phone. There is a $70 fee charged by Thermomix, which I will waive to get you started.
Tuesday, February 14, 2012
Friday, February 3, 2012
February Customer offers for owners and non-owners
I just wanted to share February's fantastic offer with you - all customers who purchase a Thermomix in February also receive a Thermomix carry bag - this is invaluable if you plan to take your Thermomix travelling with you or even if you are just taking it over to a friend's place for a group Thermomix cooking session as I have some customers do. The bag has a floating floor which allows the feet to sit safely, preventing damage to the scales in transport.
I am also placing all owners who host a demo in February in a draw to also receive a carry bag, so for those of you are yet to have your Basic or varoma demo, give me a call and we can arrange one for February. Also, don't forget you also receive the 2.2L Thermoserver on hosting your first demo!
Choice Thermomix reviews
Choice rates Thermomix - and it does fantastically as expected!!
Choice article November 2010
Choice article November 2011
Choice article November 2010
Choice article November 2011
Kale,Pear, Parsley, Apple, Orange Smoothie
Ingredients
- 1 Green Apple
- 1 orange – peeled
- 1 Bartlett pear
- 2 Kale leaves or a good handful of small ones
- Handful of Parsley
- 1 tray of ice
- 160g of water
Method
Add all ingredients except the water to the TM Bowl and puree speed 9 for 30 seconds while still running pour water into TM keep running for 1- 2 minutes.
General Tips
Kale may not be the first thing you think of when making a smoothie, but it is definitely one of the best. Dark leafy greens like kale are packed with calcium in a form that is easy for the body to absorb. Kale is also one of the few plants that contain iron, with the additional benefit of vitamin C, increasing the uptake of the iron. Although Kale is strong in taste, the 3 fruits in this combination is a unique flavour and the Thermomix blends the ingredients to a smooth, creamy consistency. You can change the fruits to taste, lemon gives a sharper finish
Recipe by Elaine Finn
Dog treats/bisuits
Thanks to Lea Syme from 2011 cooking class for this recipe
Ingredients
100g of rice
200g Whole meal flour
100g of Oat Bran
60g of parsley
120g of carrot
120g of Mozzarella Cheese (or half tasty and mozzarella)
30g olive oil
2 teaspoons baking powder
80g water
Method
Mill rice for 40 sec on speed 9
Add parsley, cheese and carrot chop on speed 7 for 10 sec or till finely chopped
add rest of dry ingredients mix together for 5 secs then add in water and mix on speed 6
for 10 secs till combined.
roll out dough and cut into shapes, bake in oven on 160 for 30 mins, watch they don’t
burn take out let cool if not hard re-bake for 15 mins on low heat.
Ingredients
100g of rice
200g Whole meal flour
100g of Oat Bran
60g of parsley
120g of carrot
120g of Mozzarella Cheese (or half tasty and mozzarella)
30g olive oil
2 teaspoons baking powder
80g water
Method
Mill rice for 40 sec on speed 9
Add parsley, cheese and carrot chop on speed 7 for 10 sec or till finely chopped
add rest of dry ingredients mix together for 5 secs then add in water and mix on speed 6
for 10 secs till combined.
roll out dough and cut into shapes, bake in oven on 160 for 30 mins, watch they don’t
burn take out let cool if not hard re-bake for 15 mins on low heat.
Vinyl wrap
If you are interested in changing the look of your Thermomix, take a look at the vinyl wrap link on the link bar above - there seems to be a huge variety of ideas to choose from
Marzipan stars
Ingredients
250g sugar
250g blanched almonds *
¼ tsp almond essence
2 tbsp cornflour
1 egg white
Method
Pre heat oven to 175 C
Place sugar into TM bowl and mill to icing sugar for 10 seconds on speed 9 and set aside
Place almonds into TM bowl and mill for 15 seconds on speed 7
Add icing sugar, almond essence, cornflour and egg white and mix for 40 seconds on speed 5 with the aid of the spatula. If the mixture is sticky, add a little extra cornflour (this unbaked mixture is ‘raw’ marzipan and can be used to make tiny marzipan fruits, in other recipes requiring marzipan or to decorate a Christmas cake).
Roll the mixture onto the Thermomat dusted with cornflour. Cut into star shapes with cookie cutter and place on a lined baking tray or on top of mince tarts. Bake for approx. 15 minutes or until light golden.
*To blanch almonds in Thermomix, cover them with water in the TM bowl and heat for 4 minutes at Varoma temperature on Reverse and Speed 1.
Recipe from Thermomix Festive Flavour cookbook
Vegetable Samosas
(Adapted from “Chef Laurent caters for Kids” cookbook)
Ingredients
1 onion
1 clove garlic
1/2 tsp each cumin, coriander,
¼ tsp each turmeric, cayenne
1 tsp Tandoori paste – homemade or bought (link to the paste I make here ) or see page 18 of Indian cookbook
200ml coconut milk **
200ml water
150g potatoes, peeled and diced
80g cauliflower
80g red lentils
80g frozen peas
1tsp cornflour
Puff pastry
Egg (for egg-wash)
Method
Place onion and garlic in TM bowl and chop 3 seconds speed 7. Add spices, paste and 1 tblsp oil or butter and saute 5 minutes/100 C/ speed 2.
Add Coconut milk, water, vegetables (except peas) and lentils and cook 15 minutes/100C/speed 2/reverse.
Add frozen peas. Mix cornflour with 1 tbslp water to a paste and add to the hot mixture to thicken. Allow mixture to cool.
Cut puff pastry sheets in half diagonally. Spoon cold mixture into centre of each and brush edges with egg-wash. Fold one corner to middle of other side, fold next corner across, followed by remaining corner. Twist edges to seal, place on greased baking tray and bake at 180C for 30 minutes or until golden.
* * For every 100g of dessicated coconut, add 600g water and cook 5 minutes/100C/speed 4 until steaming. Blend for 30 seconds on speed 8. Pour the soaked coconut in a muslin-lined sieve or through a nut milk bag. Repeat process with coconut left in cloth – this is thin coconut milk and can be frozen in ice cube trays to use in sorbets, ice creams etc.
Washing powder
3 bars soap eg Velvet or similar, roughly chopped
3 cups Lectric washing soda
30ml Bluo (optional – great for white washes)
1 tsp essential oil of choice
Place soap in TM bowl and process for 30 seconds on speed 9
Add washing soda and mix 30 seconds on speed 9
While mixing, add Bluo and essential oil.
Add ¼ cup to 7kg wash load
Suitable for front and top loading washing machines.
Thanks to Nikki Branson for this great recipe
Vegetarian sausage rolls
1 large carrot
½ zucchini
100g nuts (eg almonds/hazelnuts/walnuts)
60g breadcrumbs
2 cloves garlic
3 eggs (+1 beaten for brushing pastry)
1 tblsp Tamari
1 tsp oregano
1 tsp basil
½ tsp cumin
½ tsp coriander
¼ tsp cayenne pepper
Rough puff pastry (Everday cookbook) or prepared organic puff pastry
Place carrot, zucchini and nuts in TM bowl and chop 7 seconds, speed 6
Add all other ingredients and mix 10 seconds speed 4
Place filling 1 inch from edge along length of pastry. Roll up and brush join with beaten egg. Cut roll into 3 and brush with beaten egg. Continue until all filling used. Cook in 180C oven for about 30 minutes
Raw chocolate date balls
The kids love these! I am not particular about quantities here, I just add whatever I have in the pantry that's suitable really.
Two handfuls of dates
1 MC of dessicated coconut
Zest of 1 orange
1 tablespoon cocoa
Handful of mixed seeds eg sunflower, linseed, chia, pepita
Handful of nuts eg almonds, cashews
Extra desiccated coconut for rolling
1 tsp of flaxseed oil (optional)
Place all the nuts and seeds in the TM and process on speed 10 for about 10 seconds, add all other ingredients and process on speed 8 until dough consistencey forms - you may need to add a drop of water. Roll into small balls and roll in extra dessicated coconut before putting onto a tray in the fridge to firm up.
Chocolate fruit bark
A sweet snack full of chewy fruit and crunchy cashews, to nibble or wrap as a gift.Ingredients
40g anise seeds
70g each dried cherries, Australian apricots and roasted, salted cashew nuts
400g dark chocolate, in pieces
Method
Place anise seeds into TM bowl and mill for 20 seconds on speed 9. Reserve 1 tsp and keep the remainder in a container for later use.
Place most of the cherries, chopped apricots and nuts onto the ThermoMat in a large circle or square so that there is space between. Reserve a few for garnish. Sprinkle milled anise powder over and set aside.
Temper the chocolate by placing 300g into TM bowl and milling for 10 seconds on speed 9. Scrape down sides of bowl.
Melt for 10 minutes at 37ºC on speed 1.
Increase heat to 50ºC and melt for a further 1 minute on speed 1.
Add remaining 100g of chocolate pieces and continue to stir for 2 minutes on speed 1 until added chocolate has melted.
Pour over arranged fruit and nuts evenly so that they are covered. Stud with reserved fruit and nuts. Chill until firm. Break into pieces.
General Tips
To try and mill only 1 tsp of anise seeds is difficult, thus the larger amount. The extra milled anise powder will stay fresh in an airtight container kept in a dark, cool pantry or drawer for around 2 months.
40g anise seeds
70g each dried cherries, Australian apricots and roasted, salted cashew nuts
400g dark chocolate, in pieces
Method
Place anise seeds into TM bowl and mill for 20 seconds on speed 9. Reserve 1 tsp and keep the remainder in a container for later use.
Place most of the cherries, chopped apricots and nuts onto the ThermoMat in a large circle or square so that there is space between. Reserve a few for garnish. Sprinkle milled anise powder over and set aside.
Temper the chocolate by placing 300g into TM bowl and milling for 10 seconds on speed 9. Scrape down sides of bowl.
Melt for 10 minutes at 37ºC on speed 1.
Increase heat to 50ºC and melt for a further 1 minute on speed 1.
Add remaining 100g of chocolate pieces and continue to stir for 2 minutes on speed 1 until added chocolate has melted.
Pour over arranged fruit and nuts evenly so that they are covered. Stud with reserved fruit and nuts. Chill until firm. Break into pieces.
General Tips
To try and mill only 1 tsp of anise seeds is difficult, thus the larger amount. The extra milled anise powder will stay fresh in an airtight container kept in a dark, cool pantry or drawer for around 2 months.
Homemade Jelly and Trifle, including a recipe to make savoiardi biscuits!
Thanks to a Thermomix consultant newsletter from 2011 - here is some information on how to make your own Jelly and trifle - including a recipe for savioardi biscuits … that means no more store-bought jelly with artificial colours or flavours!
You can make your own jelly using Gelatine or Agar Agar, (see below for more information on both of these setting agents). Jellies can be flavoured by simply adding the juice of your favourite seasonal fruits and are perfect for adding to other desserts, such as trifles and parfaits, or simply for eating on their own.
You would all be well acquainted with Jelly, it typically is one of the early childhood favourites, but following is a little more information about making your own and the ingredients used:
Gelatine...
Gelatine is a translucent, colourless, flavourless solid substance commonly used as a gelling agent in food preparation. Gelatine powder is gelatine that has been dried and broken up into individual grains, which provides the added advantage of dispersing more easily throughout a dish.
Gelatine sheets (or leaves as they are often referred) is the gelatine of choice for many professional chefs as it sets clearer, has a smoother consistency and imparts less of its own flavour into the dish, than the powdered variety. Gelatine sheets come in two available strengths, gold or titanium.
Gelatine has many varying uses in the kitchen such as a gelling agent for desserts, meats and pâtés; whipping agent in marshmallows, nougats, mousses and soufflés; binding agent in meat rolls, cheeses and dairy products; clarifying agent in beer, wine and vinegars; and a thickening agent in gravies, sauces, soups, puddings and syrups.
Tips for using Gelatine
There are some tips and tricks to using Gelatine successfully in recipes:
When using Gelatine leaves, you will need to soak them in cold water for approximately five minutes before adding to hot liquid to dissolve
Always ensure your Gelatine is fully dissolved before chilling
Gelatine continues to solidify over time, so the texture and consistency of your dish will change depending on the time it has been left to set
Try not to boil the gelatine whilst cooking. Boiling can spoil the Gelatine‟s setting ability so wherever possible, try to dissolve the Gelatine gently at a temperature of around 50°C
Most tropical fruits contain enzymes that can prevent Gelatine setting. If you want a „Tropicana‟ themed jelly cook the fruit beforehand, as this will destroy those enzymes
For a great recipe utilising Gelatine, try Nico Moretti‟s delicious „White Chocolate Panna Cotta‟ available either in his booklet “Entertaining with Nico”, or on our Recipe Community.
Tip: Gelatine is made from animal by-products so is therefore unsuitable for a vegetarian or vegan diet.
Agar Agar - the vegetarian option…
Agar Agar is a natural vegetable gelatine counterpart, derived from seaweed or algae, suitable for vegetarian or vegan diets. It is a white, semi-translucent substance sold in washed and dried strips, or in powered form.
Agar Agar can be used to make jelly, puddings and custards. The process is very much the same as when using Gelatine, however Agar Agar can be boiled in water, it does not require the gradual dissolving at 50°C. Once all of the solids have dissolved, simply add sweetener, flavouring, colouring, fruit or vegetables. The liquid is then poured into moulds and left to set before serving.
Vegetarian Jelly Recipes
Try the following recipes that utilise either Agar Agar or Kappa, both are vegetarian alternatives and suitable for vegetarian or vegan diets:
Kyawt Kway (Coconut Agar Agar Jelly) recipe - Gluten Free cookbook (pg. 60)
Florent Geradin’s Watermelon Jelly recipe in the new “In the Mix” cookbook (pg. 212)
Almond Jelly recipe in the Vegetarian cookbook (pg. 111)
Agar Fruit Jellies recipe in the Vegetarian cookbook (pg. 112) or;
Orange and Apricot Jelly in the Vegetarian cookbook (pg. 112)
Raspberry Jelly
_____________________________________________________________________________________________________
Ingredients
550g castor sugar (milled in TM31)
Juice 1 lemon
Juice 1 orange
1000g water
750g raspberries
5 ½ sheets gelatine or 30g instant gelatine
_____________________________________________________________________________________________________
Method
1. Place sugar, juices and water into mixing bowl and bring to the boil for 5 min/100°C/speed 2.
2. Add raspberries and cook for 4 min/90°C/ speed 2. Place into a container and allow to cool, then refrigerate overnight for flavours to develop.
3. Transfer into sieve lined with muslin, place over large bowl and refrigerate until the liquid has drained (takes approx. 4 hours).
4. Place 500g of the raspberry liquid back into the mixing bowl and reheat for 5 min/90°C/speed 1. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min.) Squeeze excess water from gelatine.
5. Add gelatine through hole in lid and mix for 1 min/speed 2 or until dissolved.
6. Add another 500g of the raspberry liquid and incorporate with spatula.
7. Pour jelly into a 1L jelly mould or individual moulds and allow to set.
____________________________________________________________________________________
General Tips
Any remaining liquid can be added back into the solids for jam making or to make another batch of jelly.
Orange Jelly
_____________________________________________________________________________________________________
Ingredients
110g castor sugar (milled in TM31)
500g freshly squeezed orange juice (or for less sweet option, 300g juice + 200g water)
3 ½ sheets titanium strength gelatine or 15 g instant gelatine
_____________________________________________________________________________________________________
Method
1. Place sugar and juice (and water if using) into mixing bowl and cook 5 min/90°C/speed 2. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min.) Squeeze excess water from gelatine.
2. Add gelatine through hole in lid and mix 1 min/speed 2 or until dissolved. Set aside to cool.
3. Pour into 6 individual jelly moulds or one large jelly mould and refrigerate until set.
Champagne Jelly with Raspberries
_____________________________________________________________________________________________________
Ingredients
100g castor sugar (milled in TM31)
500g Champagne or sparkling wine
3 ½ sheets titanium strength gelatine or 15g instant gelatine
200g raspberries
_____________________________________________________________________________________________________
Method
1. Place sugar and Champagne into mixing bowl and cook 5 min/90°C/speed 2. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min). Squeeze excess water from gelatine.
2. Add gelatine through hole in lid and mix 1 min/speed 2 or until dissolved. Set aside to cool.
3. Place raspberries at the base of 6 dariole moulds and gently cover with half of jelly. Refrigerate until set (approx. 1 -2 hours), keeping remaining jelly at room temperature. Top moulds with remaining jelly and refrigerate until set.
____________________________________________________________________________________
General Tips
Dip the mould briefly into hot water and turn out onto plate. Serve along with fresh fruit and ice-cream, mascarpone or cream.
Trifle
_____________________________________________________________________________________________________
Ingredients
1 qty Jelly (from one of recipes above)
1 qty Savoiardi Biscuits (see recipe below)
1 cup liquor of choice (e.g. brandy, sherry) or fruit juice
1 qty custard (from Everyday Cookbook)
1 qty whipped cream (from Everyday Cookbook)
Berries of choice to garnish
_____________________________________________________________________________________________________
Method
1. Prepare jelly as on previous pages and set into 6 - 8 individual trifle glasses.
2. Dip each biscuit in liquor or juice and lay on top of jelly.
3. Top with custard and cream and sprinkle with berries. Enjoy!
____________________________________________________________________________________
General Tips
Experiment with the different jellies, try substituting the biscuits with a sponge cake and top with candied citrus zest or champagne soaked strawberries.
Layering is up to your imagination so explore the endless possibilities!
This can alternatively be served in one large bowl instead of individual portions.
Savoiardi Biscuits
_____________________________________________________________________________________________________
Ingredients
160g raw sugar
Zest 1 lemon
5 eggs
160g oil
640g SR flour
200g icing sugar (milled in TM31)
_____________________________________________________________________________________________________
Method
1. Pre-heat oven to 190°C.
2. Place sugar and zest into mixing bowl and mill 10 sec/speed 9. Set aside.
3. Place eggs and oil into mixing bowl and mix 30 sec/speed 5.
4. Add lemon sugar and mix for 40 sec/speed 4.
5. Slowly add flour through hole in lid with blades spinning on speed 1, using spatula to assist. Once incorporated, knead for approx. 30 sec/Interval.
6. Place heaped teaspoon of mixture into icing sugar and roll into sausage shape. Repeat process with remaining mixture.
7. Bake in oven for 20 minutes.
Gift registry
Thermomix offer a gift registry option for our customers for special occasions - engagements, weddings, bridal showers, baby showers, special birthdays, new home, retirement - the list is endless!
The gift registry works like a layby, with a beautifully wrapped Thermomix delivered to the recipient once full payment has been paid. If friends/family are unable to pay the full amount between them, the recipient can simply pay the balance.
Thermomix supply lovely gift registry cards for the organiser to send out with event invitations. I need a minimum of 2 weeks notice prior to the deadline to set the gift registry up, which includes printing and mailing the invite/registry cards.
Thermomix apps
* There are a couple of Thermomix Apps available for downloading to your iphone or ipad:
- An app for the My Way of Cooking book is now available - this app is for the full cookbook.
- Robogourmet costs $4.99 and is full of recipes which are constantly being added to and edited.
- My Recipe Index is free and includes the list of recipes from the Everyday Cookbook including their ingredients, so if you are out shopping and can't remember what ingredients you need, this would be a handy tool.
Are you interested in becoming a Thermomix consultant?
- Are you enjoying the work you do?
- Are you looking for a way back into the workforce that is flexible and suits your lifestyle?
- Are you ‘retired’ and searching for a new challenge?
By getting a Thermomix business cooking, you can share your passion for food and health by showing others how to change their cooking and eating habits.
Together with Thermomix you can teach people how to shop smarter, cook a wider variety of healthy meals, save time and more importantly, save money!
As a Thermomix representative you will receive ongoing training and support, cooking classes, newsletters and a friendly local and Head Office team willing to help you achieve your goals. You can also generate a great full or part time income and participate in our travel and other promotions.
If you would like to make a difference and do something you love please contact me on 0403 765 952
Coconut milk/cream
Recently I was making the beef rendang from EDC for dinner, but didn't have any coconut milk.
Not a problem - I realised, as I had some dessicated coconut, I could make my own. This recipe is on page 19 of the Indian Cookbook.
1.Weigh 100g to 300g of dessicated coconut and add water in the amount of six times the weight of coconut .eg if using 100g coconut, add 600g water
2. Cook for 5-20 minutes(depending on quantity) at 100C on speed 4 until steaming
3. Blend for 30 seconds on speed 8
4. Strain through a nutmilk bag or muslin cloth. If left, the coconut cream will rise to the top and solidify.
5. Place the pulp back in the bowl and repeat steps 1 to 4. This liquid is now light coconut milk. I place this in ice cube trays and use it for smoothies and sorbets
Thermomix hints and tips
- when chopping ingredients for a salad eg. the coleslaw or beetroot salad in EDC, instead of quickly turning the speed dial to speed 4, slowly take the speed dial up to speed 5 until you see a vortex happening and then turn off, (about 6 seconds), stir with spatula and repeat. I find that you then have more control over the size of the ingredients. You can then put in some mayonnaise, sunflower seeds, sultanas, etc and turn onto speed 3 and reverse and these will all be mixed through.
- Try these suggestions when making the Bolognaise sauce recipe from the Everyday cookbook:
You can add more tomato puree (or tinned tomatoes) into the sauce - this helps to prevent the pasta from absorbing all of the sauce and drying out, particularly when cooking lasagne. Preferably use fresh lasagne sheets but if you are using dried, be particularly careful to stop the pasta from drying out.
You can substitute the puree with tinned tomatoes if you are in a rush – but check the consistency this gives the sauce and add more if you need to.
You should only cook the sauce at 100 C not the Varoma setting as the Varoma temperature causes the sauce to boil too much
Try adding fresh (or dried) herbs eg Oregano, Basil or Thyme for a little added flavour
You must add Tomato Paste - this is not optional!
You can substitute the puree with tinned tomatoes if you are in a rush – but check the consistency this gives the sauce and add more if you need to.
You should only cook the sauce at 100 C not the Varoma setting as the Varoma temperature causes the sauce to boil too much
Try adding fresh (or dried) herbs eg Oregano, Basil or Thyme for a little added flavour
You must add Tomato Paste - this is not optional!
- When making sorbet, rather than putting the second lot of ice in at once, gradually add a handful every 5 seconds or so, quickly replacing the MC after each addition - this seems to give a smoother sorbet.
- Ensure you use your spatula in a clockwise direction to avoid nicks in the spatula.
- If you notice a smell from the Thermomix after cleaning, this is sometimes present in the lid (I notice it from mine when I have made the veggie stock). Leave the lid off overnight and soak in water and 1 tsp of vinegar. Alternatively, place 500mL of water in the bowl and boil for 5 minutes on Varoma temperature.
- If you enjoy a smooth hommous, try adding two ice cubes in the last step.
- When cooking curries for a crowd, prepare the sauce in the TM bowl, whilst steaming the meat in the Varoma and combine at the end.
- Don't forget the benefits of the Thermomserver -
- soup stays warm at the table
- sorbet and ice cream (keeps it cold at table while serving)
- yoghurt (acts as an excellent incubator)
- couscous - simply put couscous in Thermoserver, pour over boiling water, allow to sit for 5 minutes with lid on, then fluff with a fork and allow to sit for another 5 minutes with lid on before serving.
- keeps crepes warm as you make them
- also works great as a container for ice
- helps keeps fruit salads and seafood salads fresh longer
- Use spatula to hold MC in place when blending hot food, to prevent burns.
- When cooking food which escapes out from under the MC, replace MC with steaming basket - this allows the steam to escape and prevents splattering of hot food around kitchen (and fly screens and floor etc etc!!)
- To use the scales whilst cooking is in progress, turn speed dial to closed lid position and press scale button. When ready to start cooking again, simply turn speed dial to previous speed and the machine will resume cooking - the memory will have retained the set temperature and time.
- To cancel/turn off the heat, press the on/off button
- When milling grains, remove MC and place a piece of paper towel over the hole in the lid. Replace MC - this eliminates the ground-up "dust" escaping through the MC gap
Stuffed chicken roll with mushroom sauce
(from Redcliffe Christmas cooking class)
Ingredients
6-8 slices ham
6-8 slices emmanthal cheese
bunch baby spinach
100g sundried tomatoes
100g sliced pitted olives
salt and pepper to taste
Vegetables for steaming eg peas, corn, capsicum, carrot, cabbage
Sauce
1 clove garlic
½ onion
bunch parsley
200g mushrooms sliced
100g white wine
300g water
1tblspn TM stock
salt and pepper to taste
5g porcini mushrooms soaked in wine (optional)
Method
Place a rectangle sheet of baking paper on kitchen bench. Assemble one chicken breast on the left of
baking paper and then place another next to it overlapping in the middle. Then, with next chicken
breast, place at bottom of first breast, again overlapping and another next to it so that all together
they form a square/rectangle.
Sprinkle over some salt and pepper to taste then layer the ham, cheese, spinach, sun-dried tomatoes
and olives.
Using the baking paper, roll the chicken from the top to form a roll, secure in the baking paper and
place in varoma dish.
Prepare vegetables for steaming in the varoma.
For sauce, place onion, garlic and parsley in TM bowl and chop for 10 seconds on speed 7. Add oil
and saute 2 mins/ 100C/speed 1.
Add mushrooms and saute 5 mins/varoma temp on reverse and speed 1. Add all remaining sauce
ingredients to TM bowl, place Varoma in position and cook for 45 mins/varoma temp/reverse and
speed 1. Add vegetables to varoma 15 minutes before end of cooking time.
Once cooked, place chicken roll on a large platter with vegetables over a bed of polenta, rice,
couscous or pasta and pour over sauce. Enjoy!
(At end of cooking time, you can puree the sauce to make a smooth sauce if desired and if too thin,
add some cornflour to thicken.)
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