Saturday, 16 September 2017

Vegetarian Pate in Thermomix

My daughter told me that she will be a vegan from now on.  I told her that she had to pay attention to her diet and eat wholesome food. This pate is high in protein and can be used as a sandwich spread or a dip.  It tastes really good.  I got the recipe from the German Thermomix group that I belong to.  They call it vegetarian liver sausage. It is really quick to make too.

200g sunflower seeds
100g onion
2 garlic cloves
1 tsp herb de Provence
100g water (1 MC)
1 tsp homemade veggie stock
20g olive oil

Add onion and garlic, speed 10/4 sec.
Add olive oil and saute 3 minutes/Varoma
Add sunflower seeds, water, salt,and veggie stock puree 5-10 sec/speed 7
Done, Serve with veggie sticks, crackers or make a sandwich.

Saturday, 9 September 2017

Steamed Lemon Cake Thermomix

This is a great way to bake without turning on your oven. Especially if it's hot outside. It makes the cake really moist too. Fabulous! My husband complains that I never bake.  Here goes. This recipe is from Fabulous Flavour on Every Level Cookbook. Page 236.  This cake is also not overly sweet which I really like. I did not add a chocolate glaze. You do need a metal baking tin.

150g butter
180g sugar
1 organic lemon zest and juice
3 eggs
20g milk
180g flour
1 1/2 tsp baking powder
1 pinch of salt
1400g water

-Grease a metal baking pan that fits into varoma. Careful not to obstruct holes. I put 2 chopsticks underneath the bowl so that the steam will go around the metal bowl.
-Place sugar and lemon zest into bowl 30 sec/speed 10
-Scrape down
-Add butter, eggs, milk, lemon juice, flour,baking powder,salt and mix 30 sec/speed 5
- Transfer to tin and cover with heat resistant plastic wrap.
-Place water in mixing bowl and steam 70 minutes/VAROMA/speed 1
Let cool and enjoy with fresh fruit or whipping cream.
 Place metal pan it Varoma and steam.

Sunday, 3 September 2017

Ciabatta Buns Thermomix

These are super easy and economical to make yourself.  I find bakeries seem to charge a lot for them. It's quick to make them yourself. This recipe is from the German baking book on page 240. Das Back Buch.

20g Olive oil
300g water
20 dried yeast
500g all purpose flour
1 1/2 tsp salt ( I used a mixed herb and salt blend)

Grease baking pan with olive oil on parchment paper.
Water and yeast 2min/37C/speed 2
Add Flour, oil, salt
3mins/DOUGH mode
Let rise in a warm spot 20 minutes
Shape into a oblong form and cut into 8
Dust with flour.
Bake 15-20 minutes 250C or 375 F.

 They smell delicious and are easy to do for a fraction of the price from a bakery. You also know what went in to them. YUMMMY!

Thursday, 24 August 2017

Vegetarian Cabbage Soup (Detox)

I swore I was never going to make this soup again but unfortunately I had a cabbage staring at me in the fridge.  Also since I have put on extra pounds from all the beer drinking due to hot weather. Hmm. I thought I would try it again but this time in my Thermomix.  Well I have to say it tasted pretty good. Even better then I remembered.

150g-200g Cabbage
3-4 garlic cloves
1/2 onion
1 T olive oil
250g mixed vegetables (I used, beet, beans and peppers)
1T Italian seasoning
1 T Veggie stock paste (homemade is best)
1T lemon juice
1T tomato paste ( I used leftover curry ketchup, homemade)
salt and pepper to taste
750-800g water (watch your max level)

Add onions and garlic, Chop 3 sec/speed 10
 Scrape down
Add olive oil and saute 3 min/Varoma/speed 1-2
Add all other ingredients except water and blend 3 sec/speed 10
There should still be some texture to veggies
Add water and saute 20-25 minutes Varoma/speed 2
Check seasonings and serve.
Yummy, healthy!

Saturday, 5 August 2017

Thermomix Basil Icecream

My friend in Germany told me about this a couple of years ago.  She was having a dinner party and made this for dessert. She told me that I needed to try it as it was really delicious. I am not big on desserts so it has taken me a while. Boy was I missing out.  It is really fantastic and refreshing.  Something totally different. Now with Basil being in season, I will be making it a lot.  I have also added it to my cook key so it's dead easy.YUM.

10-12 Basil leaves
1/4 lemon peel
150g sugar
250g whipping cream
150g yogurt
15g milk
Place Basil, lemon peel and sugar 10sec/speed 10
Scrape down
10 sec/speed 10
Scrape down
Add cream, yogurt 2 mins/50C/speed 3
Freeze in flat container minimum 4 hours
Cut into cubes and place in Thermomix adding 15g milk
Blend 10sec/speed 6
Serve immediately!
Garnish with basil or mint leaf.

Wednesday, 2 August 2017

Sunny Focaccia from Thermomix Nobelhaus

Thermomix Nobelhaus is the Thermomix distributor from Ontario onward. Fantan Enterprises is the Thermomix distributor for Canada West. British Columbia to Manitoba.  Both distributors post recipes on their homepages and this one I happened to try making.  I did substitute pesto instead of the olive tapenade.  It turned out really well. I did have to make 2 because it wouldn't fit on my baking sheet. This recipe is ideal for tons of people.


550g Water
900g Flour
2 tsp salt
20g yeast
2 T olive oil
1 T dried Thyme or Herb de Provence

I used homemade pesto or

250g Mozzarella
1 can pitted Kalamata Olives
10g sundried tomato's
1 can Tomato paste

Seeds of your choice
Egg wash



-Place cubed cheese, olives tomatoes, Mix 5 sec/speed 7
-Add tomato paste 10 sec/REVERSE/speed 3 Set Aside


-In clean mixing bowl add water and yeast 3 min/37C/speed 1
-Add flour, olive oil, herbs and salt. KNEAD 3 minutes, Let proof 1 hour in clean bowl covered.
Preheat oven to 400F
Once the dough has finished proofing, punch down dough and separate into 2 equal pieces.
-Roll out into dough into circle. 1/2 cm thickness
- Add filling and spread evenly, leaving a 1 cm edge with no filling.
-Roll out other dough and place onto. Crimp edges.
-Place glass in centre of circle and carefully cut into 4 parts with spatula. Cut from glass to outside edge. Like a clock cut each quarter into 3's.
-Twist each strip in the same direction, at least 4 times and lay edge flat. Continue until all are done.
-Brush with egg wash and sprinkle with your choice of seeds.
-Bake on parchment lined cookie sheet 20/25 minutes at 400F.
-Twist off stem and enjoy!

Monday, 31 July 2017

Chocolate Self-Saucing Pudding in Thermomix

I was watching Masterchef Australia when Matt Preston showed the group how to make Australia's favourite pudding. This was it. He didn't use the Thermomix but I was happy to see the recipe in the Good Food Gluten Free cookbook.  (page 180)  I tried his recipe  after writing it down after Matt explained it on Masterchef.  It didn't turn out very well as I missed adding in the eggs. Oops. It's great that this recipe has a cookbook and chip and tells you how to do it step by step. Less mistakes. The only thing I didn't do was set a timer  on the oven so I slightly over baked mine.  It still tasted fantastic though. That's the great thing about cooking. Things are always dependent on the operator and how well they pay attention. :-)

unsalted  butter for greasing ceramic bowl
60g Almonds ( I didn't blanch mine)
100g gluten free flour mixture ( see below )
2 tsp gluten free baking powder
30g pure cocoa
1 pinch salt
100g dark brown sugar
2 eggs
40g milk
1 tsp vanilla

100g brown sugar
20g cocoa powder
1 tsp vanilla
150g water
150g milk

Preheat oven and grease baking dish. 170C
Grind almonds 8sec/speed7
Add flour, baking powder, cocoa, salt and sugar and mix 10 sec/speed 4
Add eggs, milk and vanilla and mix 5 sec/speed 4
Scrape down sides and mix 5 sec/speed4
Pour into prepared dish.
(I didn't wash the bowl but you can if you want :-) )
Place all ingredients for sauce into bowl and cook 3 min/100C/speed 2
Pour sauce gently over pudding and bake 30-35 minutes.

Gluten free Flour mixture:
100g long grain white rice (ground in Thermomix until flour consistency, 1 min/speed 10)
80g potato starch
100g arrowroot
80 g sticky rice (Arborio)(grind in Thermomix, 1 min/speed 10)
40g hemp hearts or 40g Chia seeds (grind in Thermomix)
5 1/4 tsp baking powder
Grind rice  and hemp hearts separately.
Mix all ingredients together 10 sec/speed 10

Sambal in Thermomix (Spicy)

I am addicted to this sauce.  The problem with spice is the more that you use, the more you can tolerate. I use a lot on all kinds of things.  I thought I should try and make my own.  It turned out really great. It was very fast as well.

3 large garlic cloves (fresh)
35g thai chilli's green (stem off)
35g thai chilli's red (stem off)
10g coriander seed
20g fresh ginger
15g salt
50g palm sugar ( you can use brown or golden)
85g dried shallots
100g fish sauce
juice of 1 lime
25 g oil
Add all ingredients pulse turbo 4x ( make sure it's coursely chopped)
Cook 5 minutes/120C/speed1
Pour into jar and cover with oil.
Keep in refridgerator for up to 1 month

Sunday, 30 July 2017

Scones in Thermomix

I make scones everyday at my job.  It is a controversy some days as they are not baked enough, or too long, too many blueberries etc. As I try to do a great job, some days it's hard to get things perfect.  The first time I tried the Thermomix scone recipe, they turned out perfect. WOW! Baking is like life, circumstances change and even though you try your best it doesn't always work out the way you want.  It's important to realize that and carry on.  Keep trying!  This recipe is from the german baking book on page 78. Das Back Buch.

390 g flour
1 T Baking Powder
1/2 tsp salt
70g sugar
170g milk
90 g butter
1 egg mixed with a fork
Fruit of your choice. approx 100g

Preheat oven to 180C and put baking paper on tray.
Add flour, baking powder, salt, sugar, milk and butter and with the help of a spatula mix 20 sec/speed6.
Turn dough onto floured board and fold over a few times. (This is where I added some blueberries)
When dough is about 2 cm thick cut out disks with a cookie cutter or ring.
Place upside down onto baking tray and paint with egg wash.
Bake 12-15 minutes until desired doneness.
Enjoy with homemade butter and jam!
Delish, Flavour bomb and fun!

Saturday, 29 July 2017

Red Pepper Curry Salad Thermomix

Summer is such a great time of year with fresh vegetables and fruit from the farmers markets.  It can get expensive but for organic vegetables usually GMO free it's worth it.  I also like to freeze fruit in season as it always tastes better.  I also know that is free of any additives or preservatives.  I find food without additives just tastes better. Also this is so easy to make there is no excuse for not doing it! Cook from scratch! Yummy!!!!!

10g ginger
125g celery
150g carrots
300g red peppers
50g garlic scrapes (3 cloves garlic)
150g yellow pepper
50g apple cider vinegar
35g olive oil
1-2 tsp Madras Curry powder (depending how spicy you want it.)
1 tsp salt
fresh ground pepper to taste
Mill ginger 5 sec/speed 10
Add all other ingredients
3-4 sec/speed 5
Refridgerate until ready to serve.

Red Pepper Curry Salad

Friday, 28 July 2017

Bauernbrot (Farmers Bread) Sourdough Emmer, Wholewheat Bread in Thermomix

I looked at my sourdough starter and knew it was time for a loaf of bread.  I had to go to work and only had a few minutes to spare. I downloaded this recipe onto my chip from the German Thermomix website.  I had it ready in a couple of minutes and could zoom to work.  I even ground 200g of Emmer wheat whole kernel into flour. I left the dough in the bowl and finished it after I came home.  We then had a German style dinner of open face sandwich's on freshly baked sourdough. Yummy! I was recently in the Okanagan in Armstrong and went to the Fieldstone Grainery.  They plant all their own seeds which are organic, and non Gmo. You can also purchase these at some health food stores.

200g Emmer wheat grains
200g flour all purpose
200g whole wheat flour
11/2 tsp salt
1-2 tsp bread seasoning (I used my christmas spice mix in this blog)Use caraway seed or fennel etc.
100g sourdough starter ( I got that from my sister who gave some to my mother in law)
20 yeast
380g water
Place 200g Emmer and mill speed 10/7 seconds
Add 200g regular flour (unbleached if possible)
Add 200g whole wheat flour, salt, seasoning, sourdough starter, yeast and water.
Place lid and measuring cup 3 minute/BREAD kneading function.
Let dough rest in bowl. (this is where I went to work) at least 30 minutes.
KNEAD again/1 minute
Turn onto floured paper lined baking tray. Shape into your desired shape.
You can brush with an egg wash and sprinkle seeds of your choice.
Let rest 30 minutes
Bake at 220C for 20 minutes and turn down to 190C for 45 minutes.
Remove and when the bread sounds hollow when tapped on bottom it's ready.

Wednesday, 19 July 2017

Peanut Butter in Thermomix

Someone asked me the other day how to make peanut butter and I told them I had never made any.  Well I have now and I wanted to see how difficult it was. It was dead easy and done in a matter of minutes.  It has no preservatives or additives with name's that you can't pronounce. Peanuts, salt and sugar.  WOW.  What a concept. It's also cheaper to make your own. If you want to make it extra special roast the peanuts for 15 minutes in a 325 F oven. You could also roast it in the Thermomix dry bowl as well for 3 minutes 100C.

525g peanuts (I used salted ones with skin, but you can just use unsalted)
20g salt
45g rock sugar (less if your using white sugar)
Blend 1 minute/speed 10
Scrape down
Blend 2 minutes until creamy.
Done! Fill into container and store in fridge.
It will most likely be hard to spread when it comes out of the fridge, so let it warm up first.

Sunday, 16 July 2017

Thermomix Spicy Tomato Sauce (All'Amatriciana)

This tomato sauce is another traditional sauce from Rome.  It is very delicious and easy to prepare.  As I now have a vegetarian, we sauteed some pancetta in a frying pan to keep meat out of the dish. We went to one restaurant where they flambe'd it. It was so good we went back twice to eat it again.  It didn't hurt that a half litre of house red wine was 3.50 Euro either.Very lively restaurant. We purchased the tourist take home in chilli flake powder.  You need to use it sparingly as it is very spicy.


50g olive oil
2 garlic cloves
1 small carrot
1 onion
1/2 tsp chilli flakes
1 can San Marzano tomatoes
Pecorino and Parmesan grated to sprinkle on top.
150g pancetta (Italian bacon) optional
500g pasta (Traditional is Bucantini) hollowed spagetti
Salt and pepper to taste

Grind your cheese and set aside in extra bowl
Add oil, onions, garlic, carrot and blend 5 sec/speed 8 Scrape down
Add tomatoes and chilli flakes cook 25 minutes/100C/speed 1 with steaming basket ontop of lid
This lets the sauce reduce.
Fry 150g pancetta and add sauce when cooked. Add bucantini noodles and stir to combine
Sprinkle with cheese and serve immediately.

Sunday, 9 July 2017


I made Porchetta the other day for my husbands birthday dinner.  It turned out really well and I have just come across skinnymixers twice cooked pork roast.  I am going to give it a try in the Thermomix.  The Berkshire pork belly that I cooked was around 6 pounds so it wouldn't have fit in the Thermomix anyway but generally I don't cook for so many people.

You need to score the pork skin with a razor blade, super sharp knife etc. Don't cut into the meat but make sure you have cut through the skin. This helps the fat render.
We bought the Berkshire pork belly and put a salt, garlic, pepper and preserved lemon rub on the belly.  We then rolled it up and salted it again with the rub and let it sit overnight in the fridge.  We then slow baked it on a rack at 300F for about 2 hours.  I then broiled it until crispy.  Keep your eyes on it as it will burn quickly.

Sunday, 2 July 2017

Lemoncello in Thermomix

After a recent trip to Rome, I wanted to bring home a bottle of Lemoncello. We were flying with a connection in Montreal and we were told that your baggage was now cleared at your final destination.  This meant that if we purchased a bottle of alcohol duty free it would be taken away from us at our connecting airport. Not so. Now when you buy duty free and leave it in the sealed bag you can take it on your connecting flight. Anyway I saw a Thermomix recipe and decided to make it myself.  It is fantastic! Well worth the effort. Enjoy! I also reduced the sugar so it is not as sweet as the store bought stuff.

1000g alcohol (I used a potato vodka so that it's gluten free)
11 organic lemons
1000g water
800g sugar

Peel lemons with a potato peeler and place peeled skin in jar with vodka. Let rest for 6 days in a dark spot. Shake jar daily.
Add 1000g water, 800g sugar and put in Thermomix  Cook 8 minutes /80C/speed 2
Add sugar syrup to jar and let stand at least 2-20 more days.
Strain and fill into bottles.

Saturday, 1 July 2017

Red Pepper and Sundried Tomato Dip Thermomix

This is one of my customers favourite Dip.  I have to agree that it's really tasty.  It is on page 70 of Everyday Cookbook Thermomix. I have adjusted it as I have a lactose  intolerant daughter at my home.  Today is Canada Day so it looks really great. It's dead easy and different from all the other dips that you see a lot of. I find a lot of people shop at Costco and you seem to see the same things over and over again. Don't get me wrong. Costco's stuff tastes good but you do see a lot of it. This is healthier and more economical to make your self as it really only takes a few seconds to make.

1 large garlic clove
100g sundried tomatoes
2 red peppers chopped roughly, deseeded
120g cashews ( I used salted ones)
20g olive oil, 2 tsp white vinegar
50g parmesan cheese ( I omitted this)
Chop garlic 3 sec/speed 10 scrape down
Add all other ingredients
Turbo 3sec-5sec
Serve and enjoy or refridgerate to let flavours develop.
Serve with crackers or vegetable crudites.
YUMMY and Healthy!

Chimichurri Sauce in Thermomix

 2 garlic cloves
2 Cups parsley (100g approx)
1/2 bushel cilantro
100g red wine vinegar
1 T  honey or Agave
Blend 5 sec/speed 10
Use for grilled vegetables or meats. It comes from south America and is used mainly to enhance meat.  I have been to a number of Brazilian steakhouses and found you  need some sauce to go with the grilled meats.  I have only gone to steakhouses in Vancouver so who knows how authentic they are. It gives the meat that special zing.

Sunday, 18 June 2017

Cauliflower Bake

Cauliflower is a vegetable people love or hate. The smell can be off putting but it is a very healthy vegetable. You can use it to replace carbs at a meal.  You can turn it into rice.  It is great fresh and eaten with a dip.(most Asian cultures don't like eating it raw though) You can serve it with a cheese sauce, like in the olden days.  It has a lot of qualities that I find people don't always appreciate. I love it but to get the others in my household to eat it, it has to be delicious. I am using it to replace a baked potato to go with a steak.

350g cauliflower
500g water
100g sour cream
100g cheddar ( I used a smoked cheddar)
100g garlic scrapes (shoots from garlic)
1 garlic clove
salt and pepper to taste

Add 500g water.
Place simmering basket and weigh cauliflower into it.
Place lid and steam 9 minutes/100C/speed2
remove basket and water
place cheese and pulse until grated, set aside
Add garlic , scrapes, cauliflower and mix 9 sec/speed6
Add 50g cheese, sour cream, salt and pepper REVERSE until combined 5see/speed 4
Sprinkle with remaining cheese
Place into oven proof dishes and bake 350 for 30 minutes until hot and browned.


Thursday, 11 May 2017

Turnip Cake Lo bak go

I made this the non traditional way.  It tasted quite good. When I go for dim sum this is one of my favorites.  I have also made it from scratch the traditional way.  It was a ton of work and took forever.  This way is quite quick and easy to do.  Well worth the effort! It is made with the daikon radish. I'm not sure why it is called turnip cake because there are no turnips in it. Anyway it's quite delicious!

300g white rice soaked
260g water
50g potato starch
900g Daikon radish chopped in 1 inch pieces
1 tsp oil
salt and white pepper
20g dried fungus or mushroom
30g dried shrimp
30g dried scallop
dried shallots for top of cake
700g water for steaming

Blend rice 30 sec/speed 10
Add water , potato starch and blend 1 minute/speed 10
Add daikon and blend 15 sec/speed 10
Add oil, salt and pepper
Cook 10 minutes/100C/REVERSE/speed 4
Steam covered with saran wrap 60 minutes/VAROMA/speed 2
Sprinkle with fried shallots
Let set in refrigerator.
Slice and fry until heated through.

Tuesday, 9 May 2017

Spinach Spaettzle in Thermomix

Spaetzle are a little German noodle that is quite easy to make. It is very handy to have a Spaetzle press of course but I have used a colander as well. Traditionally they were made using a wooden board and a wooden knife.  The dough was firmer and you cut them off the board into the boiling water. More work and requires a little expertise to get them even. It is truly worth the effort.  I usually make a huge batch and if I have any leftovers I will freeze them. That is seldom as everyone loves them. 


100g Emmer (Faro) whole not ground
Grind speed 10/1 minute, set aside in seperate bowl
100g Gruyere cheese
100g Fruiliano cheese
Grind 10 sec/speed 6 and set aside
180g fresh spinach
grind 30 seconds/speed 7
Add Emmer and 250g flour
50g water
4 eggs
pinch of nutmeg, salt and pepper to taste
Mix 10 sec/speed 7

Let dough rest 1/2 hour
Bring salted water to boil
Place batter in spaetzle press and rub back and forth letting spaetzle drop into the water
Skim off and put into colander and let drip
Repeat. Place cooked and drained spaetzle into bowl
Sprinkle with grated cheese and serve alone or as a side dish

Monday, 8 May 2017

Ablondigas in Thermomix (Spanish Meatball)

Every culture has their own version of meatballs.  These are a little on the sweet side which might surprise you. I found them very yummy and the walnuts give them a great texture too. They make a great appetizer or you can make a meal out of them. The choice is up to you.
1 thai chili
2 garlic cloves
70g Walnuts
100g pitted dates
20g olive oil
200g beef ground
200g pork ground
60g mustard
40g breadcrumbs

Add chili, garlic, walnuts and dates and mix 10sec/speed 6
Scrape down
Add all other ingredients and KNEAD/ 2minutes
Wet hands and roll into meatball shape and bake  until thermometer reaches 74C
Approx. 20 minutes 400 F

Thursday, 4 May 2017

Tomato Soup with Cheese Sticks

This soup is from the cookbook Entertaining with Dani Valent. It has a recipe chip.  It is on page 256 and is titled Tomato Soup with Ham and Cheese Wands.  I omitted the ham but the recipe turned out very delicious. Dani Valent has written a few cookbooks and they are all very good in my opinion.

Ham and Cheese Wands
100g unsalted butter cut into cubes
100g flour
1 pinch salt
50g ice water
40g cheddar cheese (I used gruyere)
1 egg lightly beaten
1 T celery seeds

-Place butter flour and salt into mixing bowl and mix 5 sec/speed5
-Add water and mix 5 sec/speed 6
-Transfer dough onto work sheet and shape into a ball. Cover with plastic wrap and refrigerate for 15 minutes 
-Place cheese into mixing bowl and grate 10 seconds/ speed 8, transfer into bowl
-place dough onto lightly floured work surface. With a rolling pin roll into a square. Sprinkle with cheese and roll 1/3 into centre and other 1/3 into centre. Then roll again and repeat.
-Sprinkle with cheese and celery seeds after brushing with beaten egg wash.
-Cut into 1 cm wide strips and place on parchment lined baking paper.
-Place parchment onto dough and add another tray to weigh it down.
-Bake for 10 minutes at 200C and remove top tray and baking paper and bake for 3-5 minutes until golden.

Tomato Soup Ingredients:
100g onion
130g carrots cut into pieces
110g celery
1 garlic clove
50g butter
1 T olive oil
1 bayleaf
salt to taste
pepper to taste
100g tomato paste
800g fresh tomatoes
1 T vegetable stock paste
400g water

-Place onions ,carrots, celery and garlic and chop 5 sec/speed5
-Add butter, oil, bayleaf, salt and pepper cook 10 minutes/100C/speed stir without measuring cup inserted
-remove bayleaf
-Add tomatoes, tomato paste and chop 8 sec/speed 6 then cook VAROMA/5minutes/speed 1
-Add stock paste and water and cook 10 minutes/100C/REVERSE/speed stir
-Blend 1 minute gradually increasing speed from 5 to 10
-Serve with Cheese wands and Enjoy!

Friday, 14 April 2017

Gorgonzola Panna Cotta in Thermomix

Gorgonzola Panna Cotta in Thermomix is from the Vegetarian  Kitchen Cookbook. This book also comes with a chip so it's very easy to follow. It is made with agar agar instead of gelatine and it turned out really well.  I really enjoyed it but the other members of my family found it tasty but unique.  They also do not like blue cheese so if that's you I would say to try a different recipe.  This is on page 52.

 90g Gorgonzola ( I also used stilton which has a much stronger taste)
400g milk
300g whipping cream
3/4 tsp agar agar

Place milk and cream into bowl cook 5 mins/37C/speed 2
Add agar agar and cook 10 mins/90C/speed 4
 Add pre-weighed Gorgonzola through hole in mixing bowl lid while cooking 2 mins/90C/speed 2
Pour into ramekins and refrigerate minimum 3 hours or overnight.
Enjoy with a salad, pears and walnuts.
Yummy flavours!!!!!

Hazelnut Lime Cheesecake Thermomix

This recipe is from the Fabulous Flavour on Every Level Cookbook. All the recipes in this cookbook use the Varoma.  I have been experimenting with it and this turned out really well.  It uses pistachios originally and is on page 228.  I have altered the recipe to suit the ingredients that I had on hand. It is gluten free too.

55 g Hazelnuts. (I roasted mine for 3 minutes/Varoma/stir first)
butter for greasing ramekins
organic lime zest from 1 lime
80g sugar
30g cornstarch
300 g ricotta
250g cream cheese
4 eggs
500g water
fruit for garnish

Chop nuts 4 sec/speed7
Butter ramekins and sprinkle with nuts. Save reserved nuts for garnish
Place sugar, lime zest, cornstarch, 15 sec.speed9 Scrape down
Add cream cheese, ricotta and eggs 10 sec/speed 4.5
Pour mixture into ramekins not to top (it expands)
Cover with plastic wrap and steam in Varoma 25/Varoma/speed 2
Garnish with mint leaf and reserved nuts, Adding chopped fresh fruit.
Enjoy!!! Yummy!!!!