Yoghurt

This is one of the many reasons i decided to get a thermomix......

Yoghurt is not cheap and to be able to make your own so easily and cheaply was a big plus for our family.

Place 800g Full Cream Milk and 40g of Milk powder in TM bowl - Speed 5 for 5 seconds to combine

Set timer for 20 minutes - 80 degrees - speed 3

Let the yoghurt then cool down to 37 degrees (takes about 30 minutes) The thermomix 37 degree light will light up when it has reached this temperature

It is important not to let the yoghurt cool any lower. Set a kitchen timer if you need to so you don't forget about it.

Once it has cooled to 37 degrees add 3 Tbsp of ready made yoghurt and mix on Speed 4 for 4 seconds

Set timer for 20 minutes - 37 degrees - speed 2

Once time is up, pour into thermos or i've also heard your thermoserver works wonderfully (I have my old easyo thermos that I use)

Let sit for 5 hours minimum on the bench - be careful not to move it around

Place in fridge and enjoy once cooled.

(recipe taken and slightly adapted from Thermomix EDC) 

Bill Grangers Breakfast Scones - Thermomix style

This is half - we ate the other half before i took the photo
• 
  
• 250 g  plain (all-purpose) flour
• 1 tablespoon caster  sugar (Raw Sugar - 5 seconds - speed 9)
• 3 teaspoons baking powder
• A pinch of salt
• 100 g  cold unsalted butter, cubed
• 2 eggs, lightly beaten
• 125g cream
• 85 g blueberries, frozen or fresh, tossed in a little flour (I used Raspberries)
• 1 egg, mixed with 1 tablespoon milk, for glazing
• 
  
• Put flour, sugar, baking powder and salt into tmx - Speed 4 for 4 seconds. 
• Add butter cubes - Closed lid position and Turbo 5 times (There will still be lumps of butter. 
• Add eggs and cream and mix on Speed 5 for 5 seconds 
• Tip out onto floured board and gently kneed in blueberries 
• Form into a 12cm round and place in lined cake tin
• Cut into 8 wedges and brush with egg and milk mixture
• Bake in 200 degree oven for 20 minutes or until golden and cooked through

Bolognaise Sauce

Thought i'd experiment and see the capacity limit for making bolognaise.....i succeeded at 600g of mince.

Recipe is as follows.....

2 onions quartered

2 cloves garlic

2 carrot roughly chopped

80 grams Celery

50 grams pancetta (bacon)

20 grams oil

600 grams beef minced in tmx (I used topside)

50 grams red wine

500 grams tomato puree

2 tablespoons tomato paste

salt and pepper to taste

1 Tbsp of mixed herbs

Place onion, garlic, carrot, celery and bacon into the mixing bowl chop 5 sec - speed 5 add oil and saute 3 min - 100 degrees - Speed 1

Add meat and cook 5 min - 100 degrees - reverse - speed soft, then add red and wine and cook 5 min - 100 degrees - Reverse - Speed soft.

Add remaining ingredients and cook 10-15 min - 100 degrees - Reverse - Speed soft, leave the MC in lid in a inclined position to prevent sauce 'spitting.

Once my bolognaise was cooked i emptied into my thermoserver, rinsed my jug and filled with 1.2 litres of hot water - 5 minutes - 100 degrees - Speed 1

Once it was boiling I added 400grams of spaghetti and cooked for 10 minutes - 100 degrees -Reverse - Speed 1 - MC in inclined position or completely off if bubbling over with excess water

Drain and serve with sauce

Then of course grate your cheese - Cubed Tasty Cheese -Speed 7 - 5 Seconds

The thermomix had no problems coping with this amount of mince - 600g is a pretty big portion to feed many large families.....

400g of spaghetti went a long way too - i think i could have probalby pushed it to be closer to 500g, will expriment again another time with a larger portion of spaghetti

(recipe taken and slightly adapted from Thermomix EDC) 

Butter Chicken

This is a bit more fiddly than the normal everyday cookbook butter chicken but well worth the effort!!!

500g skinless boneless chicken, cut into 2-3cm pieces

100g tikka paste

40g butter or ghee

2 onions peeled and quartered

2 fresh green chillies, tops removed

20g ginger, sliced along the lines on the skin into 2mm “coins”

10g fresh coriander

10g fresh garlic cloves, peeled

2 tsp ground cumin

2 tsp ground coriander

½ tsp tumeric

1 tsp salt

100g water

70g tomato puree

500g cream

Marinate the chicken in the tikka paste, stirring well so it is all evenly coated.

Heat the ghee 1 minute - Varoma - Speed 1.

Add onions, chillies, ginger, fresh coriander and garlic. 10 seconds - Speed 5.

Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes - Varoma - Speed 2 - Measuring Cup OFF.

Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma - Speed 2 - Measuring Cup ON.

Add the water. Cook 5 minutes - Varoma - Speed 1.

Add chicken, tomato puree and cream. Cook 15 minutes/100C/Speed Spoon/Reverse

I have shortened the cooking time. The chicken was too dry first time (the recipe says 20 mins) I would check after 10 mins and then put on again for a further 5 mins if it needs a bit more cooking. I know you can't have raw chicken - but dry chicken is not enjoyable and easy to eat (especially for kids) It does continue cooking a while longer when it is sitting in that hot liquid anyway......

(recipe taken and slightly adapted from Thermomix Indian Cookbook) 

Tikka Paste

This is what you marinate your chicken in ready for Thermomix Indian Butter Chicken.....

I made a single batch of this and it will do me at least 5 serves of butter chicken - maybe more......Keep in fridge for up to 6 weeks or it's great to keep frozen in 100g portions......

40g coriander seeds

40g cumin seeds

10g dried red chillies

50g fresh coriander, washed thoroughly and left to dry on a towel

100g garlic cloves, peeled

100g ginger, sliced in 2mm coins along the lines on the skin

220g olive oil

100g water

100g lemon juice

1 heaped tsp ground tumeric

30g salt

50g dried onions – available in Indian grocery stores

140g tomato puree

Weigh coriander seeds, cumin and dired red chillies into TM bowl. Heat 5 minutes - Varoma - Speed 1

Grind 1 minute - Speed 8.

Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute - Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.

Add remaining ingredients. Cook 40-60 minutes - 80C - Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Keep in clean jars in fridge - top up with a little more olive oil after each use, will help keep it fresh.

The smell of this is amazing....It's also great for marinades for grilling or frying chicken or other meats! GET CREATIVE!!

(recipe taken and slightly adapted from Thermomix Indian Cookbook) 

Basic Bread Rolls

A recipe i do all the time for my kids lunch boxes or Weekend Lunch......

520g bakers flour

2tsp yeast

300ml lukewarm water

1 tsp salt

20g oil

Combine all ingredients in tm bowl - combine on Speed 6 for 20 seconds

Interval Speed for 1 minute 30 seconds

Form into mushroom shape for prooving and wrap in thermomat - leave for 30 mins minimum

Form into rolls - makes about 12 - Let rise again for 30 mins or even overnight in fridge covered

Bake in hot oven - 200 degrees for 15-25 mins or until golden. I coat mine in egg wash or milk if i want them crusty.

Hot Chocolate

25g chocolate per person - I use Cadbury Gold

300g milk per preson - Skim or Full Cream is fine

Place chocolate in tm bowl Speed 9 - 15 seconds

Add Milk Speed 2 for 3 minutes - 80 degrees (longer time if more than 2 serves)

To froth your milk - Speed 9 - 20 seconds

ENJOY!

I'll post photos when I make one next!

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