Gluten Free, Refined Sugar Free, Dairy Free Chewy Peanut Butter Teff Brownies

January 24th, 2015

by Madame Thermomix

Madame Thermomix's Chewy Peanut Butter Brownies are not only gluten free, refined sugar free and dairy free, they're scrumptious to boot!

Madame Thermomix’s Chewy Peanut Butter Brownies are not only gluten free, refined sugar free and dairy free, they’re scrumptious to boot!

The gentle folk at MyProtein were kind enough to send me samples of Teff flour, coconut oil and peanut butter and asked me to come up with a recipe to showcase them. The road to reaching this recipe for Gluten Free, Refined Sugar Free, Dairy Free Chewy Peanut Butter Brownies was a bit of a rocky one, but I think you’re going to love the finished product ;-)

My first reaction to this challenge was Teff flour? What’s that? I’d never heard of it before. According to MyProtein and many other internet sources, “Teff Superfine Flour is an annual grass and is native to the northern Ethiopian Highlands of East Africa. Teff Flour is considered a complete source of protein as it contains all the essential amino acids, as well as being a source of calcium, phosphorus, iron, copper, magnesium, potassium, zinc, and thiamine.” Wikipedia also states that it can be used by coeliacs because “the gluten in teff does not contain the a-gliadin-fraction that causes a reaction in those with coeliac disease)”.

These Chewy Gluten Free Peanut Butter Brownies are so easy to make in your Thermomix, you can get the kids to help ;-)

These Chewy Gluten Free Peanut Butter Brownies are so easy to make in your Thermomix, you can get the kids to help ;-)

Throughout my recipe testing I used Teff flour in a variety of ways, including as a very successful thickening agent for the gravy for my Thermomix Varoma-steamed whole chicken. Its nutty flavour enhanced the chicken stock and made one of the tastiest gravies I’ve ever made. I found that Teff flour needs a good rising agent for baking, most likely due to the tiny grain from which it is ground and the superfine flour it produces. My first recipe attempts revolved around a classic sponge based on the 4/4 method where you use the “egg weight” of flour, sugar and butter such as used in my recipes for quick sponge cake and Magic Minute Microwave Mug Cake. My results were dry and heavy and I was disappointed. Back to the drawing board for me, then.

MyProtein was kind enough to send me their absolutely gorgeous Coconpure Certified Organic Virgin Coconut Oil and some Natural Peanut Butter with no added sugar or salt along with the Superfine Teff Flour and I thought these might combine nicely into some peanut butter brownies. My, oh my, I was right! These Chewy Peanut Butter Brownies are absolutely superb. They are moist and chewy with a subtle peanut taste, a hint of caramel and that perfect satin top. They contain no refined sugar, no dairy products and are reputedly safe for coeliacs. And with Thermomix at your side they are ready to go in the oven in just a couple of minutes so you can make way too often ;-)

Gluten Free, Refined Sugar Free, Dairy Free Chewy Peanut Butter Brownies
Original recipe by “Jo” on allrecipes.com. Makes 16 brownies in one 20×20 cm/9×9 inch square baking tin.

Ingredients
100 g peanut butter
150 g coconut oil plus more for the tin
250 g coconut sugar – or – rapadura – or – Muscovado– or – your chosen unrefined sugar
2 eggs
½ tsp. vanilla extract
125 g Teff flour
1 ½ tsp. baking powder
¼ tsp. salt

Method

Preheat oven to 180° C/350° F/160° C Fan. Grease a 20 x 20 cm/9 x 9-inch baking pan.

  1. Add all ingredients to TM bowl and mix 15 seconds/Speed 5. Scrape down sides of bowl with spatula and mix again 15 seconds/Speed 5.
  2. Scrape batter into your greased tin. Spin the blades 5 seconds/Speed 4 to get the last of the batter from the bowl – it’s too delicious to waste!
  3. Bake for 20 to 25 minutes in your preheated oven, or until the top just springs back when touched. (Over baking produces a more cake-like brownie rather than this moist, chewy version.) Cool and cut into 16 squares.

I drizzled my brownies with some more peanut butter but there are many other variations if you want to fancy them up a bit. Here are some I thought of:

Variations:

  • Drizzle with melted peanut butter or chocolate
  • Top with chocolate or peanut butter icing
  • Mix chunks of chocolate or other sweets (M&Ms?) into the batter

What healthy variations can you think of?

Bon appétit !

 

With a coffee for the adults or a healthy juice for the kids, these Chewy Peanut Butter Brownies have a subtle peanut butter taste with a hint of caramel

With a coffee for the adults or a healthy juice for the kids, these Chewy Peanut Butter Brownies have a subtle peanut butter taste with a hint of caramel

 

Dead Easy Bolognaise Sauce

January 14th, 2015

by Madame Thermomix

Madame Thermomix's Dead Easy Bolognaise Sauce comes out nice and chunky and hey - it's dead easy to make ;-)

Madame Thermomix’s Dead Easy Bolognaise Sauce comes out nice and chunky and hey – it’s dead easy to make ;-)

Spaghetti Bolognaise, or Spag Bol to its intimates, is a favourite dish around the world – and especially with Thermomix owners because it is so fast and easy to make in our Best Friend in the Kitchen. Everyone seems to have their own version with varying ingredients and varying complexity of cooking procedures like Kirrin’s Kitchen’s idea to keep the mince nice and chunky by cooking it in the internal steamer basket. Well, mostly because I would eat Spag Bol by the bucketful if I were left to my own devices and desires, I don’t make it too often. This Saturday lunchtime was an exception. Spaghetti Bolognaise was the perfect lunchtime treat. I scrounged around the fridge and the cupboard, grabbed what I had to hand, and came up with this very tasty, super fast and Dead Easy Bolognaise Sauce recipe.

Vary your Bolognaise Sauce with whatever you have to hand: onion, garlic, herbs, carrot, celery, beef, chicken, pork... the possibilities are endles and it's still dead easy!

Vary your Bolognaise Sauce with whatever you have to hand: onion, garlic, herbs, carrot, celery, beef, chicken, pork… the possibilities are endles and it’s still dead easy!

Dead Easy Bolognaise Sauce
This recipe will work with pretty much whatever mince you have to hand such as beef, pork, chicken, turkey or veal, or a mixture of any of these. Don’t break up the block of meat, let the Thermomix do it for you and your mince will be chunkier. I used only basic aromatic vegetables (onion and garlic) but you can also add things like celery and carrot to lighten it up, hide some vegetables for the kids, and add more depth of flavour. One ingredient my Mom always used is tomato paste or tomato puree. It adds a more intense tomato flavour as well as a bit of thickness. You can be a purist and use fresh tomatoes or be practical and use a tin. Whole peeled tomatoes yield a chunkier sauce than crushed tomatoes, but both are great. So open up the fridge and the cupboards, grab some likely ingredients, and go to town!

Ingredients
2 cloves garlic, peeled (or more to taste!)
1 large onion, halved
1 red or green pepper/capiscum
15 g olive oil or any other cooking oil you have to hand
400 g minced beef (I used 5% lean and it was gorgeous; 15% and 20% work as well)
400 g whole peeled tinned tomatoes, (if you’ve got crushed toms they’re fine, too)
30 g tomato paste/puree
½ tsp. dried or 1 tsp. fresh herbs (such as rosemary, oregano, parsley, mixed herbs, herbes de provence, or again whatever you have to hand)
½ tsp. salt or to taste
¼ tsp. freshly ground pepper or to taste

How do you like to serve your Bolognaise Sauce?

How do you like to serve your Bolognaise Sauce?

Method

  1. If required, peel your garlic in the Thermomix, 4 seconds/Reverse Blade Function/Speed 4 ½. Remove skins and leave cloves in bowl. Add onion, pepper/capiscum and oil and chop 2 seconds/Speed 5. Scrape sides of TM bowl with spatula.
  2. Sauté 5 minutes/100° C/Reverse Blade Function/Speed 1.
  3. Add mince to bowl (no need to break it up) and remaining ingredients. Cook 10 minutes/100° C/Reverse Blade Function/Speed Spoon/Measuring Cup off. Place the internal steaming basket on the lid of your Thermomix to stop spatters.

Voilà. Bolognaise Sauce. That was dead easy, wasn’t it?

Serve over fresh Thermomix pasta or make lasagne. You can use this sauce for a quick Moussaka, too, or spoon it over grilled aubergines for an easy treat. My Thermomix just whipped me up some polenta while I was editing this blog post, and golly is it gorgeous with Bolognaise Sauce on top!

Now there’s one thing I’ve not yet done, and that’s cook my dried spaghetti in the Thermomix. I’ve seen video clips of this for the TM31, and here’s Thermomix UK’s video of pesto and pasta in the TM5. I admit I cooked the pasta on the stovetop while the Bolognaise was cooking in the Thermomix. Next time I’ll be brave and cook my dried past in my trusty Thermomix ;-)

There must be hundreds of other ways to serve it. How do you like to serve your Bolognaise Sauce?

Bon appétit !

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Coffee Walnut Cake

January 10th, 2015

by Madame Thermomix

Madame Thermomix's Coffee Walnut Cake is a marriage made in heaven for two complentary flavours

Madame Thermomix’s Coffee Walnut Cake is a marriage made in heaven for two complentary flavours

I had never tasted Coffee Walnut Cake until I moved to England with ThermoHubby John. In the UK, this marriage made in heaven for two complementary tastes is a staple in tearooms and coffee shops. There’s a rather retro feel about it which I quite like. I made my first Coffee Walnut Cake from a recipe I found in one of the “Favourite” series of booklets you see in the gift shops of stately homes and the like, and it’s one of the very first recipes I adapted for Thermomix. I used to make it nearly every week for the tearoom at The Antiques Warehouse in Farnham, Surrey. The page is covered in blobs of icing and my notes for the Thermomix version. It’s like finding an old friend and LOL, the rest is history ;-)

There's a lovely coffee flavour in both th cake and the icing of this Coffee Walnut Cake

There’s a lovely coffee flavour in both the cake and the icing of this Coffee Walnut Cake

The “Favourite” recipe is delicious but since it is basically a coffee sponge there are no walnuts in the cake itself. You may recall that we have two very fruitful walnut trees here in France, so I of course wanted a recipe where I could use some of our home-grown and self-harvested nuts. A plain walnut cake with no coffee in it is a staple of French baking, but there don’t seem to be many French recipes combining both flavours. I did find a recipe posted by an anonymous Internet user on French cookery website Elle à Table. It seems to me that it’s an English recipe rather than a French one, because it uses self-raising flour – commonplace in the UK but unusual in France.

So here I am on the one hand with a personally tried and tested recipe that is missing the walnuts in the cake, and on the other hand a recipe I haven’t tried that does. What to do? Simples. Make two cakes and compare! :) :) To my waistline’s dismay, that’s exactly what I did. The Elle à Table recipe is nice but the cake is a bit dry, and the icing from the “Favourite” recipe is a bit heavy. So, I took the “Favourite” recipe cake and added some walnuts, and took the icing from the Elle à Table recipe, and I came up with a moist, nutty cake with a lovely coffee flavour in both the cake and the icing. Enjoy!

This recipe combines the very first recipe that I ever adpated for Thermomix and one I found online

This version combines the very first recipe that I ever adpated for Thermomix and one I found online

Thermomix Coffee Walnut Cake
Original recipes from More Favourite Cake Recipes, A Teatime Collection compiled by Lucy Rose (Printed and Published by J. Salmon Ltd.) and French cookery website Elle à Table. Adapted for Thermomix by Madame Thermomix. Makes one 7-inch two-layer cake serving 8 to 12 depending on how greedy you and your guests are ;-)

Ingredients
For the cake:
80 g chopped walnuts
3 eggs
2 tsp. instant coffee granules
200 g butter at room temperature,* diced
175 g sugar
175 g self raising flour – or – 170 g plain flour and 1 ½ tsp. baking powder

For the icing:
45 g (3 Tbsp.) milk
1 Tbsp. instant coffee granules
200 g icing sugar (make your own in your Thermomix!)
150 g butter at room temperature,* diced
Walnut halves to decorate

METHOD

  1. Make the cake: Preheat oven to 170° C/150° C fan. Grease and line two shallow 18-cm/7-inch sandwich (cake) tins. If required, chop walnuts 3 to 4 seconds/Speed 5. Tip out and reserve.
  2. Mix eggs and instant coffee 10 seconds/Speed 5. Scrape sides of TM bowl with spatula.
  3. Weigh in butter and sugar and mix 10 seconds/Speed 7. Scrape sides of TM bowl with spatula. (At this stage your mixture could be oddly lumpy-looking. Don’t worry, it will become lovely and smooth in Step 4.)
  4. Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl.

    Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl.

    Add self-raising flour or plain flour plus baking powder and mix 1 ½ minutes/Speed 5; scrape down. Add walnuts and mix 8 seconds/Speed 3/Reverse Blade Function. Divide the batter between your tins. Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl. Scrape the rest of the batter into your tins. #nowaste!

  5. Bake 20 to 25 minutes or until the cakes are golden brown and a toothpick inserted near the centre comes out clean, or until the top springs back when lightly touched with a finger. Let cool completely on a wire rack before turning out. Wash and thoroughly dry your TM bowl, blade and lid.
  6. Make the icing: If required, grind your icing sugar by weighing in 200 g of granulated sugar and grinding 30 seconds/Speed 10. Tip out and reserve. Add milk and instant coffee to TM bowl and mix 10 seconds/Speed 3. Scrape down and repeat. Add butter and icing sugar to bowl and mix 30 seconds, gradually increasing speed to Speed 5. (This should help control the cloud of snowy sugar from flying up the sides and onto the lid of your bowl!) Scrape down and mix again a few seconds if required.
  7. Assemble the cake: Unmould the cakes and place one of them upside down on a serving plate. For an English-style cake, spread half the icing on the bottom cake and place the other cake on top, right side up so that the flat sides are together. Spread the rest of the icing on top. For an American-style cake, spread about 1/3 of the icing on the bottom cake and place the other cake on top, right side up as before, so that the flat sides are together. Spread the remainder of the icing on the top and on the sides of the cake. (This American method seals your cake and keeps it moist longer.) Decorate your cake with the walnut halves.
With a vague retro feel about it, Coffee Walnut Cake is a staple in tearooms and coffee shops throughout the UK.

With a vague retro feel about it, Coffee Walnut Cake is a staple in tearooms and coffee shops throughout the UK.

*Madame Thermomix’s Top Tip for softening butter, from Thermomix UK Director Janie Turner: Soften your cold butter by cutting it into 1-inch/2-cm cubes and mixing at 40° C/Speed 4 for 30 seconds to 1 minute, depending on the amount. E.g. 175 g butter = 30 seconds; 250 g butter = 40 seconds; 350 g butter = 1 minute. This works brilliantly and I’d recommend you not exceed these timings without checking so that you don’t melt your butter ;-)

Bon appétit !

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Je suis Charlie

January 8th, 2015

by Madame Thermomix

Je suis Charlie

Cranberry-Orange Bread

January 6th, 2015

by Madame Thermomix

Every year my Mom used to make us this delicious Cranberry Orange Bread at Thanksgiving and Christmas

Every year my Mom used to make us this delicious Cranberry Orange Bread at Thanksgiving and Christmas

Phew! The crazy season of Christmas and New Year is winding down and if you’re like me, you’re finding loads of leftovers lurking in the dark corners of your refrigerator. Quick, no waste, let’s use them up before they go one step beyond! Today I found some only slightly wrinkled fresh cranberries on the middle shelf, tucked way back behind the dregs of some mushroom soup and some turkey risotto and I decided I would get out and dust off my trusty copy of the Better Homes and Gardens New Cook Book and use the recipe my Mom used to use to make Cranberry Orange Bread.

It was one of those Proustian moments with food recalling happy times growing up in

This Cranberry Orange Bread is especially good with a mug of Thermomix hot chocolate when you come in from ice skating on the cranberry bogs

This Cranberry Orange Bread is especially good with a mug of Thermomix hot chocolate when you come in from ice skating on the cranberry bogs

Scituate, Massachusetts, where one of my favourite winter pastimes was ice skating on the frozen cranberry bogs. Scituate is about 50 miles/80 kms from Plymouth, the home of Ocean Spray Cranberries. The lovely red globules of goodness have been a part of my life for decades now, and I especially remember my Mom making this absolutely delicious recipe every year for Thanksgiving and Christmas. My Dad doesn’t like walnuts in it so Mom used to leave them out. Since we have two very fruitful walnut trees here in France and a rather abundant crop of nuts drying in the barn, my Cranberry Orange Bread will be graced with brown bits as well as red splotches ;-)

Cranberry-Orange Bread
Recipe from Better Homes and Gardens New Cook Book (Ninth edition, Tenth Printing, 1988), adapted for Thermomix TM31 and TM5 by Madame Thermomix. Makes one large or three small loaves; you can also make 8 mini loaves for gifting. Delicious with loads of butter and a glorious cup of tea, or with a mug of steaming hot chocolate when you come back from ice skating! Feel free to leave out the walnuts. And if you bought too many packs of cranberries and had to freeze some, you can use them in this recipe, straight from the freezer.

Ingredients
For the drizzle glaze:
125 g icing sugar/powdered sugar (make your own!)

For the cake:
60 g walnuts (halves or pieces or already chopped; optional)
150 g fresh or frozen cranberries
3 medium juicing oranges
30 g sunflower or other unflavoured oil
1 egg
250 g plain flour/all-purpose flour
170 g sugar (any kind)
1 tsp. salt
½ tsp. baking soda/bicarbonate
1 ½ tsp. baking powder

Some of this year's walnut crop drying on a rack outside our home in France

Some of this year’s walnut crop drying on a rack outside our home in France

You will also need:
1 medium and 2 small bowls for reserved ingredients
a jug for orange juice

Method

  1. Preheat oven to 180° C/350° F. Grease and flour a loaf tin or line it with baking paper. See above for recommended sizes.
  2. Prepare the drizzle glaze: If required, make your icing sugar: 30 seconds/Speed 10. Tip out and reserve. (Tip: Use a pastry brush to get it all out.)
  3. Make the cake: If required (and if using), chop walnuts 5 seconds/Speed 5. Tip out and reserve in something the size of a cereal bowl. Chop cranberries 2 seconds/Speed 5; tip out and reserve in the same bowl as the walnuts.
  4. Thinly peel off the skin of 1 orange. Chop 8 seconds/Speed 8. Scrape sides of bowl with spatula. Remove and reserve about half the chopped peel and leave the rest in the TM bowl.
  5. Squeeze the juice from all 3 oranges into a jug. Weigh 220 g orange juice into the TM bowl (on top of the chopped peel that’s still there) and add the oil and the egg. Mix 5 seconds/Speed 5. Scrape down.
  6. Add flour, sugar, salt, baking soda and baking powder. Mix 5 seconds/Speed 3. Scrape down sides and around the bottom of the bowl and mix again 5 seconds/Speed 3.
  7. Add chopped walnuts and cranberries and mix 10 seconds/Speed 3/Reverse Blade Function. Scrape down and mix with spatula to get an evenly distributed batter.
  8. Turn batter into your greased or lined tin or tins. Bake 50 – 60 minutes for one large loaf, 30 to 40 minutes for smaller loaves, and 20 to 30 minutes for mini loaves; cake will be done when a wooden pick or a knife inserted near the centre comes out clean. Cool 10 minutes in the tin and then cool thoroughly on a wire rack.
  9. Make the drizzle glaze: Add 125 g icing sugar/powdered sugar and reserved orange juice to TM bowl. Mix 5 seconds/Speed 3. Scrape down and mix again 5 seconds/Speed 5. Drizzle the glaze onto your cooled loaf or loaves and garnish with the reserved shredded orange peel.

How do you like your Cranberry Orange Bread? With tea, coffee or hot chocolate? And when was the last time you went ice skating on a cranberry bog?

Bon appétit !

Who's a lucky lady with both a TM31 and a new TM5 in her kitchen?

Who’s a lucky lady with both a TM31 and a new Thermomix TM5 in her kitchen?

This Cranberry Orange Bread gives me Proustian memories of my childhood and ice skating on the cranberry bogs of Scituate, Massachusetts

This Cranberry Orange Bread gives me Proustian memories of my childhood and ice skating on the cranberry bogs of Scituate, Massachusetts

Here's my glazed loaf of Cranberry Orange Bread. Shall I send you a slice?

Here’s my glazed loaf of Cranberry Orange Bread. Shall I send you a slice?

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Merry Christmas 2014!

December 25th, 2014

by Madame Thermomix

Merry Christmas from our house to yours, wherever you are, friends and family, near and far. You bless our lives with your kindness and I am grateful that you let me into your kitchen every now and then. Be kind, take care of those around you, and do a good deed daily. And remember, Cooking is an act of love. So use your Thermomix to spread the joy that good food from the heart brings to those you share it with. Happy Thermomix cooking!

Merry Christmas to all!

Merry Christmas to all!

Last-Minute Christmas Food and Gift Ideas

December 22nd, 2014

by Madame Thermomix

Goodness gracious, it’s going to be Christmas in just 3 days and I have barely begun to think about menus and food gifts let alone started cooking! Whatever am I going to make? A list! I’ll make a list to get myself organised and then I’ll start cooking in my incredible Thermomix and all will be well ;-) Here’s a list of links to festive dishes, food gift ideas, basics and ingredients, party foods and those all-important leftovers recipes! Merry Christmas and Happy Thermomix Cooking!

What are you cooking up in your Thermomix for your friends and families this Christmas?

Merry Christmas from Madame Thermomix!

Merry Christmas from Madame Thermomix!

Festive Dishes

Mince Pies with Thermomix Puff Pastry and Homemade Mincemeat

Thermomix Puff Pastry Galette

English Muffins (for Eggs Benedict!)

Real Hot Chocolate! Perfect for warming up after a snowy post-Christmas-dinner walk ;-)

 

Sally's White Chocolate and Strawberry Rocky Road is a great Thermomix Christmas gift idea

Sally’s White Chocolate and Strawberry Rocky Road is a great Thermomix Christmas gift idea

Food Gifts

Sally’s White Chocolate & Strawberry Rocky Road

Chocolate Chorizo

@ThermOMG’s “Free” Brownies: Gluten Free, Sugar Free, Grain Free, Nut Free, Paleo!

Three-Chocolate Bites

Double Chocolate Chunk Cookies (Gluten Free and Grain Free)

Madame Thermomix’s Chewy Chocolate Chip Cookies

Madame Thermomix’s One-Minute Faux Macarons with Chocolate Filling (includes Ganache recipe for making Chocolate Truffles)

Courgette (Zucchini) Nut Bread

Hugh Fearnley-Whittingstall’s Chocolate Macaroons

 

Puff Pastry is easier than ever before with your Thermomix!

Puff Pastry is easier than ever before with your Thermomix!

Basics and Ingredients

Really Easy Puff Pastry

Shortcrust Pastry

Roasted Bone Stock (don’t waste those turkey bones!)

Janie Turner’s Fast and Easy Chicken Stock (if you don’t have time to roast the bones)

Mincemeat

Easy Mushroom Rub (under the skin of your bird for fabulous, moist taste)

Madame Thermomix’s Powdered Mushroom Turkey Butter (same idea, turkey proportions!)

Thermomix Colombo Spice Powder (for your leftover turkey curry…)

Thai Green Curry Paste (another one for your leftover turkey curry!)

English Muffins (for that Christmas or New Year’s brunch)

 

Enjoy these Mini Choux filled with Thyme-Infused Goats Cheese Mousse with a chilled glass of crisp, white Sancerre wine. Bon appétit !

Enjoy these Mini Choux filled with Thyme-Infused Goats Cheese Mousse with a chilled glass of crisp, white Sancerre wine. Bon appétit !

Party Foods

Salmon Rillettes dip/spread and buckwheat Blinis

Mini Choux with Thyme-Infused Goats Cheese Mousse

Parmesan Sablés/Shortbread biscuits (best, fastest party food ever!)

Thermomix Crème Brûlée with Speculoos

Almond and Seed Crackers

Truffled Parsnip & Parmesan Bruschetta

Mulled Wine!

Heston Blumenthal’s Perfect Chicken Liver Parfait

Wasabi Panna Cotta

Leek and Crab Maki

 

Madame Thermomix's Colombo Spice Powsder starts with fresh, whole, fragrant spices

Madame Thermomix’s Colombo Spice Powsder starts with fresh, whole, fragrant spices

Leftovers!

Turkey Risotto

Turkey Koftas and Korma Sauce

Turkey in Yoghurt (add your cooked turkey to the sauce about 10 minutes before the end to keep it nice and moist)

Thermomix Colombo Spice Powder (for your leftover turkey curry…)

Thai Green Curry Paste (another one for your leftover turkey curry!)

 

And don’t forget, cooking for large numbers is fast and easy in your Thermomix so you can get ahead by batching, making concentrates and saving time on chopping and prep ;-)

 

Merry Christmas from Madame Thermomix and Happy Thermomix Cooking!

 

 

 

 

Mince Pies with Thermomix Puff Pastry and Homemade Mincemeat

December 14th, 2014

by Madame Thermomix

Homemade Mince Pies are a doddle to make when Thermomix helps you along the way :)

Homemade Mince Pies are a doddle to make when Thermomix helps you along the way :)

It’s about 10 days until Christmas and I’ve been a bit humbug this season. The tree and the decorations are in boxes in the guest house and and I won’t put them up until I finish emptying the moving boxes which is becoming a rather protracted chore. However, every year ThermoHubby John brings some sort of Christmas treat to his office and in a long-awaited burst of Christmas spirit I thought this year it would be nice for him to be able to bring some totally traditionally English Mince Pies to his French colleagues. There’s of course one hitch… we live in France and the nearest Marks and Spencer’s is about an hour and a half away so I’ll just have to call upon my trusty Thermomix to help me make some ;-)

Here's my Thermomix France puff pastry filled with homemade Thermomix mincemeat

Here’s my Thermomix France puff pastry filled with homemade Thermomix mincemeat

ThermoHubby John likes puff pastry mince pies, so I used the Thermomix France puff pastry recipe and its sensationally easy Snail Method. If you prefer a shortcrust pastry I recommend this one, also from Thermomix France.

The mincemeat recipe was developed by Adela Forestier-Walker, one of the UK’s longest-serving Thermomix Advisors, and tweaked by Thermomix UK Director Janie Turner. It’s a doddle to make, can stand up to the vaguaries of your larder and its contents, and produces a mincemeat with a really fresh, lemony flavour. I’ll never buy storebought again!

Mincemeat – Adela Forestier-Walker
Extremely easy to make in your Thermomix, this mincemeat is perfect for mince pies and tarts. It is a variation of Adela Forestier-Walker’s recipe. It can be used straight away but tastes better if you can wait at least 2 days for the flavours to mature. Janie Turner likes it best made with butter, and so does Madame Thermomix. Keeps up to 6 months. Makes about 600 g. Easily doubled or tripled.
Ingredients
50 g sugar
1 organic lemon, thinly peeled skin of ½ only plus juice of the whole lemon
100 g fresh suet cut in pieces or room temperature butter diced or bought prepared suet
100 g cooking apples, peeled and quartered
1 Tbsp brandy
100 g currants
100 g sultanas
100 g raisins
Method
1. Grind sugar and lemon peelings from ½ the lemon 20 seconds/Speed 10.
2. Add fresh suet if using and chop at Speed 6 until evenly chopped.
3. Add apples, brandy, butter or prepared suet if using, and juice of the whole lemon. Chop at Speed 3 until evenly chopped. If doubling or tripling the recipe, you may need to stir with the TM spatula through the hole in the TM lid.
4. Add dried fruit and stir in at Speed 3/Reverse Blade Direction until mixed. (For a triple recipe, you’ll need to tip it all out into a large bowl and mix with a spatula.) Spoon into sterilised jars and cover with sterilised lids.
Janie Turner’s Tips
Variations: • Add 100 g blanched almonds at Step 2 and chop at Speed 6 for a few seconds. This is Adela’s favourite version.
• Add 1 tsp cinnamon and 1 tsp mixed spice. See the Basic Recipes Tips and Hints chapter in “Fast and Easy Cooking” for how to grind cinnamon – freshly ground cinnamon will give wonderful extra flavour to this mincemeat and other recipes.
I cut out little star shapes from the offcuts of my Thermomix puff pastry and popped them in the freezer whilst filling my mini mince pies

I cut out little star shapes from the offcuts of my Thermomix puff pastry and popped them in the freezer whilst filling my mini mince pies

I was inspired by Nigella Lawson’s Star-Topped Mince Pies and made bite-sized pies with cute little stars on top. Fantastic!

My homemade mince pies are ready to go into the oven

My homemade mince pies are ready to go into the oven

I baked my Thermomix mince pies at 220 degrees C for about 15 minutes. Ovens vary, so make sure to watch yours carefully!

I baked my Thermomix mince pies at 220 degrees C for about 15 minutes. Ovens vary, so make sure to watch yours carefully!

Merry Christmas from Madame Thermomix!

Merry Christmas from Madame Thermomix!

Bon appétit !

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Easy Asian-flavoured Prawn Bisque

December 10th, 2014

by Madame Thermomix

Madame Thermomix's Easy Asian-Flavoured Prawn Bisque recipe makes a delightful lunch for one!

Madame Thermomix’s Easy Asian-Flavoured Prawn Bisque recipe makes a delightful lunch for one!

Oh my word I just made the best, tastiest lunch with my Thermomix ever! How does an Asian-flavoured Prawn Bisque sound? And Thermomix’s superior blending power enables you to turn what could be considered “scraps” and things to throw away, into a deep and richly flavoured soup – zero waste!

Madame Thermomix’s Easy Asian-Flavoured Prawn Bisque
Turn your scraps and a few bits from the fridge into a fabulous lunch for one! If you’ve got some basil or coriander waiting to be eaten, use it for a tasty garnish and crank the flavours up a notch. And there’s no added fat in this recipe so it’s great if you’re watching your weight! Serves one.

Ingredients
6 large whole unpeeled prawns/shrimp
Shells and heads from 6 other prawns/shrimp
2 or 3 shallots, peeled
1 mushroom
2 cm/1 inch fresh ginger, cut in 2mm “coins” along the lines of the skin (no need to peel, the skin holds loads of extra vitamins!)
2 peeled tomatoes from a tin PLUS 3 tbsp of the juice – or – a couple of overripe tomatoes from your vegetable drawer ;-)
1/4 tsp fish sauce
1/2 tsp soy sauce
juice of one lime
500 g water
A small handful of green beans, fresh or frozen, topped and tailed and cut into thirds

Method

  1. Remove the shells and heads from 6 prawns. Drop the shells into the TM bowl and reserve the prawn bodies.
  2. Add shells and heads from 6 other prawns, shallots, mushroom and ginger to the TM bowl and chop 30 seconds/Speed 8. Scrape down sides of bowl with spatula and repeat. Scrape down again and sauté 5 minutes/100 degrees C/Speed Spoon.
  3. Add tomatoes and juice, fish sauce, soy sauce, lime juice and water. Cook 5 minutes/100 degrees C/Speed 1.
  4. Blend 2 minutes/Speed 10 and marvel at the superb safety feature which is Thermomix’s soft start when blending hot liquids.
  5. Add reserved peeled prawns and green beans and cook again 5 minutes/100 degrees C/Speed 1/Reverse Blade Function.

Pour into a hot soup bowl, garnish with coriander or basil if you have some, and enjoy.

Madame Thermomix’s Top Tips and Tricks

  1. This recipe was inspired by ThermoHubby John’s dinner last night which he made for himself after a long drive. He peeled his prawns for a quick risotto, took one look at the fragrant, flavourful pile of shells and heads and suggested that I use them to make a sauce or something. LOL they never made it into a sauce for him, just into this luscious soup for me ;-)
  2. If you have 12 prawns and use 6 bodies for your lunch you can save the other 6 bodies for shrimp cocktail or another delicious use – or –
  3. Use 12 whole prawns above and adjust other quantities slightly to make 2 servings ;-)

Bon appétit !

Madame Thermomix's Easy Asian-Flavoured Prawn Bisque recipe makes a delightful lunch for one!

Madame Thermomix’s Easy Asian-Flavoured Prawn Bisque recipe makes a delightful lunch for one!

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Thermomix Pea & Mint Soup

November 30th, 2014

by Madame Thermomix

Thermomix Pea & Mint Soup is fast, easy and delicious!

Thermomix Pea & Mint Soup is fast, easy and delicious!

Today is the first day that it has really felt like winter here in Maintenon. The dull gray sky found its match in the cold, damp air and it took a vigorous bike ride with ThermoHubby John, Billy and Harley to warm me up. Failing that, this simple and delicious recipe for Pea & Mint Soup should do the trick!

Thermomix Pea & Mint Soup
This is my go-to recipe for pea and mint soup. Fast, easy, delicious! Serves 2 as a main course or 4 as a starter. Many thanks to Thermomix UK Executive Demonstrator Felicity Raines who inspired this recipe.

My peas are cooked and ready to be blended into a really smooth soup, thanks to my Thermomix

My peas are cooked and ready to be blended into a really smooth soup, thanks to my Thermomix

Ingredients
50 g butter or olive oil
1 small onion, peeled and halved
500 g frozen peas
500 g stock, or water with a stock cube (Thermomix stock paste is best!)
salt and pepper to taste
a large handful of mint leaves

 Method

  1. Put the onions and butter or oil in the TM bowl and chop 5 seconds/Speed 5.
  2. Soften for 5 minutes/100° C/Speed 1.
  3. Add the peas, stock and seasonings and cook 12 minutes/100° C/Speed 1. Check the peas for doneness and if required, cook another 3 minutes/100° C/Speed 1.
  4. Add the mint and puree for 2 minutes/Speed 8 or until smooth.
Serve your Thermomix Pea and Mint Soup with some homemade bread and butter for a real winter treat

Serve your Thermomix Pea and Mint Soup with some homemade bread and butter for a real winter treat

Serve in warmed bowls garnished with a sprig of mint and some homemade Thermomix bread and butter.

Bon appétit !

PRINT THIS RECIPE

 

 


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