Berry Liqueur

Active time: 10 min
Total time: 25 min

Ingredients Berry Liqueur

  • 450 g mixed berries, frozen
  • 300 g water
  • 150 g sugar
  • 30 g vanilla sugar, homemade
  • 300 g rum

Preparation

  1. Place berries, water, sugar and vanilla sugar in mixing bowl then heat 15 min/ 90°C/ speed 2. Pour through a fine sieve, collecting liquid in a bowl below. Discard contents of sieve.
  2. Place bowl with strained liquid on mixing bowl lid and weigh in rum. Remove bowl from lid and stir together well. Pour into sterilised bottles (see tip). Label, then, once cool, store in fridge until presenting as gifts.
TIPS
·  To ensure the liqueur keeps well, make sure the bottles are sterilised. Do this by washing the bottles thoroughly with detergent and then drying them in a warm oven. Pour the finished liqueur into still warm bottles.
· The liqueur keeps unopened for up to 3 months when stored in a cool, dry place.
UTENSILS Thermomix parts: Spatula, Measuring cup; Useful items: fine sieve, sterilised glass bottles.
SERVING SIZE 2 bottles (0,5 l).
DIFFICULTY easy.
NUTRITIONAL LEVEL per 1 bottle (à 0,5 l) Energy 3322 kJ / 794 kcal; Protein 2 g; Carb 103 g; Fat 1 g; Cholesterol 0 mg.
This recipe is from Vorwerk International.

Estonian Kringle

Active time: 15 min
Total time: 1 h 40 min

Ingredients

DOUGH Estonian recipe

  • 30 g sugar
  • 1 lemon, thin peelings of skin only (optional)
  • 120 g milk
  • 30 g butter
  • 15 g fresh yeast
  • 1 egg yolk
  • 300 g bread flour, plus extra for dusting
  • 1 pinch fine sea salt

FILLING

  • 50 g halved walnuts or mixed candied fruit
  • 50 g butter, soft
  • 60 g sugar
  • 2 tbsp ground cinnamon

ICING

  • 20 g egg whites, lightly beaten
  • 50 g icing sugar

Preparation

DOUGH

  1. Place sugar and lemon peel in mixing bowl then grind 15 sec/ speed 10. Scrape down sides of mixing bowl with spatula.
  2. Add milk, butter and yeast then heat 1 min/ 37°C/ speed 2.
  3. Add egg yolk and mix 4 sec/ speed 3.
  4. Add flour and salt then knead 2 min/ dough mode. Tip out, form into a ball and wrap loosely in cling film. Leave to rise in a warm place until doubled in size (approx. 1-2 hours). Meanwhile, prepare filling.

FILLING

  1. Place walnuts in mixing bowl and chop 2 sec/ speed 5. Transfer to a bowl and set aside.
  2. Place butter, sugar and cinnamon in mixing bowl then mix 30 sec/ speed 2.
  3. Preheat oven to 180°C and line a baking tray with baking paper.
  4. When dough has risen, roll out on a floured work surface to a rectangle (approx. 40 cm x 50 cm).
  5. Spread filling thinly over dough then sprinkle with reserved chopped nuts. Roll up lengthwise then cut down middle of roll, but not completely through one end (so strands are connected at top). Twist each half over each other so that the cut side faces up then join ends together to form a circle.
  6. Place on prepared baking tray and bake for 20 minutes (180°C) or until golden brown. Meanwhile, clean and dry mixing bowl then prepare icing.

ICING

  1. Place a small bowl on mixing bowl lid and weigh in egg whites and icing sugar. Remove bowl and mix well.
  2. Remove kringle from oven, transfer to a wire rack then brush with icing. Serve once kringle has cooled.
TIP You can prepare twice the amount of dough to make 2 kringles if desired.
UTENSILS Thermomix parts: Spatula, Measuring cup; Useful items: cling film, baking tray and paper, rolling pin, wire rack, pastry brush.
SERVING SIZE 8 portions.
DIFFICULTY medium.
NUTRITIONAL LEVEL per 1 portion Energy 1398 kJ / 335 kcal; Protein 6 g; Carb 45 g; Fat 14 g; Cholesterol 59 mg; Dietary fibre 2 g.
This recipe is from Vorwerk International.

All-in-one ‘roast’ beef

Active time: 20 min
Total time: 1 h 30 min

Ingredients

  • 20 g dried mushrooms Roast Beef
  • 1 carrot (approx. 110 g), cut into pieces (3-4 cm)
  • 1 celery stalk (approx. 50 g), cut into pieces (3-4 cm)
  • 1 brown onion (approx. 150 g), cut into quarters
  • 1 garlic clove
  • 50 g extra virgin olive oil
  • 500 – 600 g mixed vegetables (e.g. potato, pumpkin, green beans, broccolini), cut into pieces (3-4 cm)
  • 1000 – 1200 g blade roast beef, cut or trussed into a square shape
  • 100 g dry white wine
  • 100 g water
  • 1 tbsp Vegetable stock paste (see Tips)
  • ¼ tsp sea salt, to taste
  • ¼ tsp ground black pepper, to taste
  • 1 tbsp cornflour (optional)

Preparation

  1. Place a ceramic or glass bowl onto mixing bowl lid, then weigh mushrooms into it. Cover with boiling water and soak according to packet instructions. Drain mushrooms through simmering basket and cut into slices.
  2. Place drained mushrooms, carrot, celery, onion, garlic and oil into mixing bowl and chop 3 sec/ speed 6. Scrape down sides of mixing bowl with spatula, then sauté 3 min/ Varoma/ speed 1.
  3. Place harder vegetables (i.e. pumpkin, potatoes) into Varoma dish then set aside. Softer vegetables (e.g. green beans, broccolini) will be added later. Place beef into mixing bowl and allow beef to rest lightly on the blades.
  4. Add wine, water, stock paste, salt and pepper, then place Varoma with harder vegetables into position and cook 30 min/ 100°C/ reverse positon/ speed spoon . Transfer any cooked vegetables to a thermal serving bowl or other large bowl to keep warm.
  5. Set Varoma aside and turn meat over in mixing bowl. Place Varoma back into position, toss any uncooked vegetables in Varoma dish to ensure even cooking. Secure Varoma lid and cook for a further 20-30 min/100°C/ reverse position/ speed spoon, or until meat is cooked to your liking.
  6. Transfer vegetables and meat into a thermal serving bowl or other large bowl to keep warm and allow meat to rest (approx. 15 minutes). If harder vegetables require more cooking, place Varoma dish back into position and cook for a further 13-15 min/ Varoma/ speed 1.
  7. Place softer mixed vegetables (e.g. green beans, broccolini) into Varoma dish and cook 5-10 min/ Varoma/ speed 1, or until all vegetables are cooked to your liking. Transfer into thermal serving bowl or other large bowl with the meat and harder vegetables and cover to keep warm. Retain steaming liquid in mixing bowl.
  8. In a small bowl, combine cornflour (optional) with 1 tbsp water. Add cornflour mixture and resting juices from meat to mixing bowl and cook 4 min/ Varoma/ speed 1. Transfer gravy into a jug and keep warm.
  9. Slice roast and serve hot with steamed vegetables and gravy.
TIPS
· Ensure meat is between 1000 – 1200 g and that it fits easily in mixing bowl without obstructing the hole in mixing bowl lid. Steam needs to be able to escape from the mixing bowl to cook the vegetables.
· Cooking time for the roast will depend on the size and weight of meat. Smaller roasts will require less cooking time.
· Please refer to The Basic Cookbook or the Everyday Cookbook for the Vegetable stock paste recipe.
UTENSILS Thermomix parts: Varoma, Simmering basket, Spatula, Measuring cup; Useful items: ceramic or glass bowl, thermal serving bowl or other large bowl, serving jug.
SERVING SIZE 6 portions (approx. 1875 g).
DIFFICULTY easy.
NUTRITIONAL LEVEL per 1 portion Energy 2504 kJ / 596 kcal; Protein 71 g; Carb 9 g; Fat 28 g; Cholesterol 149 mg; Dietary fibre 8 g.
PRICE LEVEL low.
This recipe is from Vorwerk International.

Spiced cherry brioche wreath

Active time: 45 min
Total time: 2 h 20 min

Ingredients

 

BRIOCHE Spiced cherry brioche.png

  • 40 g white sugar
  • 330 g full cream milk
  • 30 g fresh yeast, crumbled or 3 tsp dried instant yeast
  • 80 g unsalted butter, cut into pieces
  • 1 tsp sea salt
  • 650 g baker’s flour, plus extra for dusting
  • 1 egg

FILLING

  • 130 g white sugar
  • ¾ tsp ground nutmeg
  • ½ tsp ground cardamom
  • 2 cinnamon quills
  • 2 star anise
  • 3 whole cloves
  • 100 g dried cranberries, plus extra for garnishing
  • 250 g fresh cherries, pitted, plus extra for garnishing
  • 100 g flaked almonds
  • 20 g unsalted butter, melted, for brushing
  • icing sugar, for dusting

Preparation

BRIOCHE

  1. Line a large baking or oven tray (approx. 45 x 30 cm ) with baking paper and set aside.
  2. Place sugar, milk and yeast into mixing bowl and warm 2 min/ 37°C/ speed 2. Scrape down sides of mixing bowl with spatula.
  3. Add butter, salt, flour and egg and mix 10 sec/ speed 7. Scrape down sides of mixing bowl with spatula, then knead 3 min/ dough mode.
  4. Transfer dough into a large ceramic or glass bowl, then cover with plastic wrap or a damp kitchen towel. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl.

FILLING

  1. Place sugar, nutmeg, cardamom, cinnamon, star anise and cloves into mixing bowl and mill 20 sec/ speed 9. Transfer 3 tablespoons of the spice mixture into a small bowl, then transfer remaining spice mixture into a bowl and set aside.
  2. Preheat oven to 180°C. Transfer proved dough onto a silicone bread mat or floured work surface and shape into a ball. Divide dough into 2 equal portions, then roll out each portion into a long rectangle (50 x 20 cm).
  3. Divide the larger portion of reserved spice mixture evenly between the 2 rectangles of dough.
  4. Place 50 g of the dried cranberries, 100 g of the cherries and 40 g of the flaked almonds into the center of 1 rectangle of dough. Using your hands, gently roll the rectangle of dough into a long sausage shape to enclose the filling.
  5. Repeat with second rectangle of dough. Reserve remaining cherries and flaked almonds.
  6. Place the lengths of dough next to each other, then criss-cross over each other repeatedly to create a two-piece plait.
  7. Seal the ends of the plait by pressing the ends of both dough pieces together, then bring the two ends together to create a wreath. Seal the ends of the wreath together and transfer onto prepared baking or oven tray.
  8. Brush wreath with melted butter and top with remaining flaked almonds and cherries. Dust wreath with reserved 3 tablespoons of spice mixture, then bake 30-35 minutes (180°C), until brioche is golden.
  9. Allow to cool completely, then garnish with extra dried cranberries and fresh cherries, to taste. Dust wreath with icing sugar just before serving.

 

TIP If cherries are not in season, use jarred Morello cherries (drained) for the filling and top with glacé cherries.
UTENSILS Thermomix parts: Spatula, Measuring cup. Useful items: baking paper, large baking or oven tray (45 x 30 cm), ceramic or glass bowl, plastic wrap or kitchen towel, silicone bread mat, rolling pin, pastry brush.
SERVING SIZE 10 slices (1690 g total)
DIFFICULTY medium
NUTRITIONAL LEVEL per 1 portion Energy 2169 kJ / 516 kcal; Protein 12 g; Carb 79 g; Fat 16 g; Cholesterol 50 mg; Dietary fibre 6 g.
This recipe is from Vorwerk International.

Spiced cherry brioche.png

Cinnamon Stars

Active time: 45 min
Total time: 1 h 30 min

Ingredients Cinnamon Stars

  • 400 g sugar
  • 2 cinnamon sticks
  • 500 g almonds
  • 2 tsp honey
  • 3 egg whites, from medium eggs

Preparation

  1. Place 100 g sugar in mixing bowl and grind 15 sec/ speed 10 to icing sugar. Transfer to a bowl and set aside.
  2. Place remaining 300 g sugar and cinnamon sticks in mixing bowl then grind 15 sec/ speed 10. Transfer to another bowl and set aside.
  3. Place almonds in mixing bowl and grind 15 sec/ speed 10.
  4. Add sugar-cinnamon mix and grind again 15 sec/ speed 10.
  5. Add honey and 2 egg whites then mix 10 sec/ speed 5. Transfer to a bowl and knead by hand, then set aside.
  6. Preheat oven to 150°C and line 3 baking trays with baking paper. Clean and dry mixing bowl.
  7. For the glaze, place 1 egg white and reserved icing sugar in mixing bowl then mix 3 min/ speed 3.5 until white and thick like a syrup.
  8. In several batches, roll dough out between 2 sheets of cling film to a thickness of 6-8 mm. With a star-shaped pastry cutter (3-4 cm) cut out 60 stars and place on prepared trays. Brush with glaze and bake one tray at a time for 12-14 minutes (150°C) (see tip).
  9. Transfer baked stars to a wire rack, being very careful as they are very soft while still hot. Leave to cool completely before serving or storing in a biscuit tin.
TIPS
· Instead of cinnamon sticks, 2 tsp ground cinnamon can be used.
· If you don’t have three baking trays, place cinnamon stars on baking paper cut to the size of a baking tray. Then you can easily slide it onto a baking tray once it is free.
· Cut out and glaze enough biscuits for 1 baking tray then whilst they are cooking prepare the next tray of biscuits.
UTENSILS Thermomix parts: measuring cup; Useful items: 3 baking trays and baking paper, pastry brush, pastry cutter, rolling pin, cling film, wire rack.
SERVING SIZE 60 pieces
DIFFICULTY medium
NUTRITIONAL LEVEL per 1 portion Energy 325 kJ / 77 kcal; Protein 2 g; Carb 7 g; Fat 4 g.
This recipe is from Vorwerk International.

Bacon-wrapped Turkey Leg with Potatoes

Prep. time: 25 min
Total time: 1 h 40 min

Ingredients

  • 30 g garlic cloves Bracon wrapped Turkey leg
  • 5 sprigs fresh rosemary
  • 150 g bacon slices or 150 g ham slices
  • 800 g skinless turkey legs or 800 g skinless chicken legs
  • 1 tsp salt
  • 3 pinches ground black pepper
  • 20 g extra virgin olive oil
  • 1300 g water
  • 600 g potatoes, cut into pieces (4 cm)

Preparation

  1. Place garlic cloves into mixing bowl and chop 5 sec/ speed 5.
  2. Place a large sheet of baking paper (approx. 40 cm x 60 cm) onto work surface. Arrange rosemary sprigs on baking paper, then arrange 50 g of the bacon slices side by side. Place turkey leg onto bacon and rub meat with chopped garlic. Season with ½ tsp of the salt and black pepper, then wrap turkey in the bacon on which it is resting and cover with remaining 100 g bacon slices. Drizzle with oil. Fold baking paper to form a parcel, twist ends tightly to retain the cooking juices and place parcel into Varoma dish.
  3. Place water and remaining ½ tsp salt into mixing bowl. Place Varoma into position, secure Varom lid and steam 50 min/ Varoma/ speed 1. Meanwhile peel and cut the potatoes into pieces (4 cm).
  4. Set Varoma aside. Insert simmering basket into mixing bowl and weigh potatoes into it. Place Varoma back into position, secure Varoma lid and steam 30 min/ Varoma/ speed 1. Remove Varoma and check that turkey leg is cooked. If necessary steam a further 3-10 min/ Varoma/ speed 1 (for every 100 g additional weight of turkey leg, add approx. 3 minutes).
  5. Remove Varoma and carefully open parcel, reserving collected juices. Transfer turkey leg to a serving dish and cut meat into slices. Drizzle cooking juices over turkey slices and serve hot with potatoes.
TIP To make sure a few holes in the Varoma dish remain unobstructed for steam to circulate, you can place the butterfly whisk in the centre of the Varoma dish underneath the meat parcel to raise it off the bottom of the Varoma dish.
UTENSILS Thermomix parts: measuring cup, Varoma, simmering basket; Useful items: baking paper, serving dish.
SERVING SIZE 4 portions
DIFFICULTY easy
NUTRITIONAL LEVEL per 1 portion Energy 2174 kJ; Energy 520 kcal; Protein 51 g; Carb 26 g; Fat 23 g; Cholesterol 167 mg; Dietary fibre 2.1 g
This recipe is from Vorwerk International.

Caramelised onion jam gravy

Active time: 15 min
Total time: 2 h

Ingredients

CARAMELISED ONION JAM Caramelised onion jam gravy

  • 2 tbsp olive oil
  • 1200 g brown onion (approx. 8), cut into quarters
  • 100 g brown sugar
  • 200 g dry white wine
  • 80 g verjuice
  • 4 tsp kecap manis (sweet soy sauce)
  • 1 tsp ground black pepper
  • 1 tsp yellow mustard seeds
  • 1 tsp sea salt

GRAVY

  • 2 garlic cloves
  • 4 sprigs fresh thyme, leaves only
  • 350 g water
  • 2 – 3 tsp Chicken stock paste (see Tips)
  • 1 tbsp plain flour
  • 50 g red wine

Preparation

CARAMELISED ONION JAM

  1. Place all onion jam ingredients into mixing bowl and cook 50 min/ 100°C/ speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
  2. Scrape down sides of mixing bowl with spatula, then cook for a further 20-30 min/ 100°C/ speed 1.5, or until most of the liquid has reduced, placing simmering basket instead of measuring cup onto mixing bowl lid.
  3. Transfer into a sealable storage container, then allow to cool to room temperature before placing into refrigerator until ready to use.

GRAVY

  1. Place garlic and thyme into mixing bowl and chop 3 sec/ speed 7. Scrape down sides of mixing bowl with spatula.
  2. Add all remaining gravy ingredients, including 200 g of the reserved onion jam and cook 15 min/ Varoma/ reverse spoon/ speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer gravy into a serving jug and serve warm.

TIPS

· Please refer to The Basic Cookbook or Everyday Cookbook for the Chicken stock paste recipe.
· For a quick and tasty canapé, make the wonton cups from the Peanut and soba noodle wonton cups, then fill with some of the caramelised onion jam. Top the jam with a piece of Camembert cheese or prosciutto and serve warm.
· Transfer leftover caramelised onion jam into sealable storage jars to make lovely gifts for friends and family.
· If you don’t want lots of leftover caramelised onion jam, reduce all jam ingredient quantities by half and cook for a total 45 min/100°C/speed 1.5 in steps 1 & 2.
UTENSILS Thermomix parts: Simmering basket, Spatula, Measuring cup; Useful items: sealable container, serving jug
SERVING SIZE 6 portions
DIFFICULTY easy
NUTRITIONAL LEVEL per 1 portion (Caramelised onion gravy): Energy 931 kJ / 222 kcal; Protein 5 g; Carb 29 g; Fat 7 g; Cholesterol <1 mg; Dietary fibre 5 g
PRICE LEVEL low
This recipe is from Vorwerk International.