ThermomixRecipes [Personnellement.Net] (1)(1).pdf

SORBET

BEETROOT DIP

Ingredients

150g sugar or to taste

200-300g fruit in season (oranges, lemons, strawberries, mangos,

melons – any fruit of your choice)

1 egg white ( optional)

2 x 350g ice cubes

Ingredients

2 cloves garlic

1 tsp cumin seeds

20g olive oil

340-420g baby beetroot

100g Greek yoghurt

Sea salt to taste

Method

Place sugar into TM bowl and mill for 10 seconds on speed 9.

Add the fruit followed by 350g ice (1 tray) and egg white. Slowly turn the

speed dial to speed 10.

Add the remaining ice after 20 seconds. Use the spatula to assist in the

incorporation of the fruit with the ice. This takes approximately 1 minute.

Method

Place garlic and cumin into TM bowl and chop for 5-10 seconds on

speed 7 .

Add oil and sauté for 4 minutes at 100ºC on speed 2 .

Add drained beetroot, yoghurt and salt. Set dial to closed lid position

and pulse on Turbo for 2 seconds .

Serve with gluten free crackers or bread.

General Tips

Use milk, yoghurt or coconut milk frozen in ice cube trays as a substitute

for ice.

Only two trays of frozen liquid are required to make ice cream.

Add some choc chips or nuts with 10 seconds remaining on the timer for

added ‘crunch’.

When using all frozen ingredients (ie. ice cubes and frozen fruit) add a

little bit of fluid (ie. milk or water).

Experiment with various fruits or nuts to make your own simple ‘gelatos’.

It is important not to overload the TM31 with all the ice at once but to

process it gradually.

Thermomix in Australia Freecall 1800 004 838 www.thermomix.com.au

MUSHROOM RISOTTO

LEMON CUSTARD/CRÈME PÂTISSÉRE

Ingredients

1 small bunch Italian parsley

50g Parmesan cheese, cubed

Few strips lemon zest

1 onion, peeled and cut in half

2 cloves garlic

40g olive oil

400g Italian Arborio rice

100g white wine

250g sliced fresh mushrooms

1 tbsp TM vegetable stock concentrate

1000g water

Sea salt and cracked black pepper to taste

20g butter

Ingredients

Zest 1 lemon or vanilla sugar

60 to100g sugar (to taste)

2 eggs

500g milk

40-50g pure cornflour or 60-70g of rice flour

Method

Place lemon and sugar into TM bowl and pulverise for 20 seconds on

speed 9 . Scrape down lemon rind and icing sugar from the sides of the

bowl.

Add the remaining ingredients, cook for 7 minutes at 90°C on speed 4 .

Once the custard has cooked to your desired consistency, immediately

transfer into a serving bowl.

Method

Place parsley into TM bowl and chop for 8 seconds on speed 6 . Set

aside.

Place zest and Parmesan into TM bowl and grate for 10-20 seconds on

speed 9 . Set aside.

Place onion and garlic into TM bowl and chop for 5 seconds on speed 5 .

Add oil and cook for 2 minutes at 100ºC on speed 2 .

Add rice and wine and sauté for 3 minutes at 100ºC on Reverse+

speed 1.5 .

Add TM stock and water and cook for 13-15 minutes at 100ºC on

Reverse + speed 1.5.

Add mushrooms in the last 5 minutes of the cooking time.

Place into ThermoServer and add butter, Parmesan cheese mixture and

parsley.

Stir through and leave to absorb for 2-3 minutes before serving.

General Tips

For chocolate custard, add 20g of cocoa powder to the mixture in

place of the lemon rind, or vanilla essence for vanilla custard.

For a thicker consistency use 4 eggs.

Thermomix in Australia Freecall 1800 004 838 www.thermomix.com.au

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