Sunday, 28 June 2015

Thermomix Spinach Dip

This dip has been around a long time but it's quite yummy.  It takes less than a minute to make in the Thermomix and I used my homemade ricotta so it's pretty healthy.

3 Cups of fresh spinach, (no I don't blanch it first, use raw)
1 shallot
1 carrot
30g olive oil
1 garlic clove
200g  ricotta
100 g mayonaise
30 g cream
salt and pepper to taste
ground nutmeg
1 small can water chestnuts
Add carrot, garlic, shallot and blend for 6 seconds /speed 8, scrape down
Add olive oil and salute Varoma /speed 1/2 minutes
Add all other ingredients except water chestnuts and blend 10 seconds/speed 7
scrape down and add chestnuts, REVERSE/30 seconds/speed1

Friday, 5 June 2015

Thermomix Thai Red Curry Paste

This is a special request from Valerie at A Canadian Foodie. She wanted a Thai red curry recipe so I hope this is a good one. It's not too spicy! I am currently roasting the spices in my TM5 and am starting to cough because of the smell. Don't get me wrong it's a good smell, just strong. That  is one of the best things about a Thermomix is that you can roast the spices, nuts etc. to draw out flavour.  Then you can chop/mill them in the same bowl.  I have a mortar and pestle that weighs about 3 pounds and it's lovely but very heavy and cumbersome. This is dead easy and fast. Plus easy to clean.

2 tsp coriander seeds
1 tsp cumin seed
4 cardamon pods
1 tsp pepper seeds
1 1/2 tsp salt
2 T shrimp paste
1 bundle coriander (cilantro) with roots if possible
5 shallots
1 head of garlic peeled
10 Thai red chilli's (bird chills)
4 Kaffir lime leaves
lemongrass 1 stalk chopped outside removed
1 1inch piece ginger (galangal when in season)

Roast spices 4mins/Varoma/.5 speed (1/2 of 1 of 1 with TM31)
Mill speed 9/ 30 seconds
Add all other ingredients except oil and chop speed 8/10-20 seconds
Scrape down
Chop again speed 8 /10-20 seconds
Add 2 tsp oil and cook 10 minutes/100C/ speed1

Pour into containers and use in Thai dishes. Keeps in fridge for a couple of weeks or freeze in ice cube trays and take out when needed.  My sauce is green from all the cilantro and medium spicy.  For less spicy use less chilli's.

Tuesday, 2 June 2015

Thermomix Gluten Free Focaccia Bread

Fast and easy to make, delicious and satisfying to eat, your family and friends will love this focaccia! Recipe by Lesley Collins (@meandmythermie), Adriana Rabinovich (@glutenfree4kids) and UK Thermomix Director Janie Turner.

110 g basmati rice
110 g brown rice
110 g dried chickpeas
55 g almonds or coconut flour or GF oatmeal or Millet
55 g potato starch or potato flour or cornflour
2 tsp xanthan gum
1 1/2 tsp fine sea salt
1 1/2 tsp sugar
2 level tsp instant yeast (or 1 x 7 g sachet)
350 g water plus more to reach desired consistency
30 g olive oil plus more to drizzle over the top
1 Tbsp rosemary needles, fresh or dried to sprinkle over the top – optional
1 tsp flaky sea salt to sprinkle over the top – optional
1/2 lemon, freshly grated zest to sprinkle over the top – optional

  1. Grind rice 1 minute/Speed 10.
  2. Add chickpeas and almonds. Grind 1 minute/Speed 10.
  3. Add remaining ingredients (except the rosemary, flaky salt and lemon zest). Mix 10 seconds/Speed 6, pause to scrape down the sides of the TM bowl with the spatula, then mix again 10 seconds/Speed 6. The dough should be the consistency of a cake batter. Add more water if needed to get the right consistency.
  4. Prepare a large rectangular baking tray by pouring in a thin layer of olive oil and swirling it around so it coats the bottom and sides of the dish. Pour in the batter. Let the bread rise for 20 minutes in a warm place, then press your fingers into it all over to make little dimples. Add toppings of your choice, or drizzle with some olive oil and scatter with chopped fresh rosemary, flaky sea salt and freshly grated lemon zest. Bake in a pre-heated oven at 200°C/400°F/gas 7/Aga Roasting Oven for 20 to 30 minutes until golden, with browned, crispy edges. Remove from the baking tray and place upside down onto a wire rack. To test if the bread is fully cooked, tap gently on the underside with your knuckles – you should get a hollow sound. If not, place it back in the oven for a few more minutes to finish baking. Leave to cool before cutting or tearing into chunks.

Bon app├ętit !

Add more water until it looks like this.

After 3 tries of making gluten free flour, this recipe was quite simple and easy to do. I had to add more water than listed until it turned into cake batter consistency. I did this by eye so I'm not sure about how much I added. I really like the way it tastes. I also added some grated parmesan on top for extra flavour! YUM!!!!