Monday, 28 July 2014

Brioche Slider Buns





30g sugar
330g half and half
3 tsp dried yeast
80 g butter melted
1 tsp sea salt
1 egg
1 egg white mixed with water to brush on top of buns
Place sugar, milk and yeast into mixing bowl. 1minute/37C/speed 1
Add butter salt and egg and mix 10 sec/speed 7
Then KNEAD 3 mins /bowl closed with wheat sign on
Preheat oven to 200C or 350F. Let rise 30 minutes until double
Shape into buns and let rise again fro 20 minutes. Egg wash and bake.

Serve with homemade ketchup, guacamole and french brie.

Sunday, 27 July 2014

Thermomix Ricotta

2 litres of organic milk
juice of 3 lemons
1 tsp salt
Cover sieve with cheesecloth
prepare lemon juice
measure milk to 2 litre mark in thermomix bowl
heat to 80 degrees C for 15 minutes speed 2-3
Add lemon juice and stir 5 sec. speed 2
Cover with plastic wrap 30 minutes
With slotted spoon, spoon onto cheesecloth in sieve over bowl to collect


Whey Water

Monday, 21 July 2014

Thermomix Green Papaya Thai Salad

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  • Sunday, 13 July 2014

    Cantucci in the Thermomix made by Adrian (Biscotti)

    250 g flour
    200 g sugar
    1 pinch salt
    2 tsp baking pwder
    20g aniseed liqueur
    2 eggs
    1 egg yolk
    150 g almonds with skin
    Place sugar salt baking powder,liqueur, eggs and yolk into mixing bowl and knead 1 min/ bowl/wheat
    Add almonds mix 40 seconds/bowl/wheat
    Form into baguette shape and bake 180C until golden
    Use sharp knife to cut on diagonal and bake another 15 minutes
    Anyone can use this machine and get fabulous results! Plus they taste delicious!!!!!!!!!

    Leek Soup

    1 onion
    3 garlic cloves
    2 leeks cleaned
    1/2-1 whole russet potato
    600 g water
    1-2 Tbsp veggie stock
    salt and pepper
    Chop onion, garlic and leek 3 sec/speed 7
    Scrape down sides of bowl
    Add oil saute 3 minutes/Varoma/speed 1
    Add potato water and stock cook 15min/100C/speed 1
    Blend slowly speed 1-8 for 30 seconds until creamy
    Season to taste






    Thermomix Veggie Stock

    200g celery
    2 carrots
    1 onion
    1 tomato
    1 zucchini
    3 garlic cloves
    3 bay leaf
    bunch of parsley
    1 stalk rosemary
    1 stalk sage leaf
    75 g salt
    1Tbsp
    olive oil
    fresh pepper to taste
    Place all vegetables and chop 10 seconds/speed 6
    Add salt and oil
    Cook 20 minutes/Varoma/speed 1
    Blend slowly up to speed 9 for 30seconds to 1 minute until desired consistency
    Place in jar or freeze in ice cube trays


     These are all the ingredients! No MSG!







    Thermomix Chocolate Mousse

    50g sugar
    200g dark chocolate
    200g whipping cream
    4 eggs separated
    pinch sea salt
    Weigh 50 g sugar and mill 10 sec/speed 9
    Add chocolate and grate 10 sec/ speed 6
    Add 50 g cream and melt 4 min/ 50C/ speed2
    Add egg yolks and mix 15 sec/speed4
    Set aside and clean and dry bowl
    Insert butterfly and mix cream 10-30 sec/speed 4
    Set aside and clean and dry bowl
    Insert butterfly and whip egg whites 31/2 minutes/speed 3.5 until stiff
    Add all ingredients,  20 sec/REVERSE/speed 3
    Chill minimum 3 hours















    Sunday, 6 July 2014

    Thermomix Strawberry Tiramisu

    500 g Mascarpone

    500g Strawberries (quartered and let to combine with a sprinkle of sugar) 2 hours
    400g Whipping Cream
    50g sugar( more for sweeter flavour) up to 100g
    Ladyfingers
    50g Grand Marnier
    Whip cream 1 minute/speed 4 with butterfly. Remove from bowl and set aside
    Add Mascarpone, sugar, speed 4/ 35 seconds
    Add whipping cream and combine speed 3 /20 seconds
    Layer dish with ladyfingers and drizzle grand marnier over bisquits
    Layer with whipping cream/mascarpone mixture
    Add layer of  strawberries (You can also puree them in Thermomix 10 seconds/speed 8, for an even consistency)
    Add another layer of ladyfingers and repeat until everything is used up.
    Cool minimum of 4 hours or overnight.








    However you add the layers is up to you. Cream first or berries.

    Thermomix Quark

    2000 ml whole organic milk
    1/2 tsp salt
    50 gram white vinegar

    Heat milk 90C/ speed 2/ 16 minutes. Insert butterfly
    Add vinegar and salt and stir speed 2 for 1 minute until separation between the solids and the whey occur.
    Put through cheesecloth and let sit in fridge until firm.
    Use as needed.