Thermomix - the most advanced kitchen appliance in the world replaces most of the appliances in your kitchen - it mills, mixes, beats, grinds, steams, cooks, whips, weighs and much more.

Thermomix is like an extra pair of hands in the kitchen - it does the hard work and will help you save time, money and improve your health and wellbeing!

Wednesday, July 25, 2012

lemon and coconut cake

This is so simple to make in the Thermomix. I have copied the recipe as I found it but I do cut down on the sugar.

120 g butter (softened)
120 g self-raising flour
60g dessicated coconut
1 heaped tsp baking powder
180g caster sugar
2 large eggs
60g milk
grated rind of large lemon

juice 1 lemon
120g caster sugar

Preheat oven to 180C

Grease and line 18cm baking tin.
Put all cake ingredients together into the TMX in the order above and process for 10 seconds speed 4 or until just combined.

Pour mix into the baking tin and bake for 20-25 minutes.

For the topping, mix the lemon juice and sugar and spoon onto the cake while hot.
Leave in tin to cool before turning out.

Wednesday, May 9, 2012

masterchef new zealand at huka lodge featuring the thermomix

I see that the Thermomix at Huka Lodge got a great workout on episode 12 of Masterchef New Zealand screened last night.

2 of the recipes have been published:

Fish with Cauliflower Tofu

Cauliflower is one of the most underrated vegetables - the Thermomix makes a fantastic silky puree or soup.  My perfect cauliflower dish is roasted with a tahini dressing.

Deconstructed Lemon Pie

Sounds divine - will be making this one!

Tuesday, July 19, 2011

indian beetroot with mustard seeds

This recipe is from a colleague of mine - as given to her by her Indian grandmother.  When she was extremely ill, this dish with rice was the only thing she would eat ... thankfully she is now a picture of health.

This takes minutes to make, is a great flavour combination and so easy in the Thermomix.

To serve 2 as a side vegetable.

1 beetroot
1 tbsp black mustard seeds
vegetable oil (high flash point)
salt and pepper

Heat the oil in the Thermomix for 2 minutes, Varoma, speed 1.

Add the mustard seeds and continue to cook until they pop (will take a couple of minutes at least).
Add the beetroot cut into large chunks. Process at speed 7 for 2-3 seconds (the sound of the engine will always let you know when something is processed) and cook for a minute at Varoma, speed 1.
Season generously with salt and pepper and serve.

You could also add a green chilli with the mustard seeds if desired.

Saturday, April 16, 2011

hot cross buns

When I got up this morning I decided to make hot cross buns. My first mistake was to just grab a recipe from a blog I found and go with it. Of course had I bothered to make a coffee first, my brain may have engaged and I would have corrected the mistakes which ended up in rather hard boring buns.  In fact I only cooked half of the dough as I knew it wasn't right.

I decided I just had to try again and fix my mistakes.  I based my recipe on the one in the 'Everyday Cookbook' with a few changes.
  • I soaked the dried fruit in a mixture of ginger syrup (from my home-made preserved ginger); limoncello (home-made) and Pedro Ximenez for about an hour
  • For my spice mix - 15g of mixed spice and 5g of cinnamon
  • 1 tsp instead of 2 tsp of salt 
  • 1 tsp or my orange dust!!
On the 2nd attempt I thought about the order I placed the ingredients in the Thermomix - adding the sugar and yeast first so they have a chance to activate and the salt last so it doesn't kill the yeast.

For the cross mixture I mixed:
20g plain flour
20g water
5g neutral oil
5g icing sugar

For the glaze I put 1 tbsp golden syrup and 2 tbsp boiling water together.

The verdict - way, way better especially with some delicious manuka honey from a roadside stall in Nelson.

tomato and chilli 'jam'

This is based on the hugely popular Peter Gordon recipe.  Everyone seems to love it and I can never seem to keep up with demand!

Here is my interpretation of the recipe.

500g very ripe tomatoes (halved)
2 red chillies 
3 cloves garlic, peeled
6cm piece ginger, peeled and coarsely chopped
30mls Asian fish sauce
300g sugar (I use a mix of demerara and brown or whatever is at hand)
100mls red wine vinegar

Place the chillies, garlic and ginger in the Thermomix bowl and process at speed 6 for 3 seconds. Add all but a couple of tomatoes and process at speed 6 for 5 seconds or until well blended. Scrape down the sides and add the remaining tomatoes and process for a couple of seconds until roughly chopped so that there is a bit of texture left.

Add the remaining ingredients and cook at 90 to 100, speed 1 for 1 hour or until set.

Note - I started off at 100 with the rice basket on top. When it started to boil, I turned it down to 90 and removed the basket so that it could reduce. I scraped it down every 15 mins. Part way through I did increase the temperature to 100 when I was sure it wouldn't boil over.