Chicken & Leek Quiche

Thermomix time: 7 min

Ingredients

PASTRY (from The Basic Cookbook, p. 216)chicken-leek-quiche-_nina.jpg

  • 75 g butter cut into pieces, plus extra for greasing
  • 150 g flour, plus extra for dusting
  • 1/2 tsp salt
  • 50 g water

FILLING

  • 2 pieces of roasted chicken leftovers
  • 1/2 onion cut into slices
  • 100 g leek cut into slices
  • 250 g milk
  • 30 g flour
  • 40 g butter
  • Salt and pepper to taste
  • 3 eggs

 

Preparation

PASTRY

  1. Preheat the oven to 180ºC. Grease and flour a quiche tin and set aside.
  2. Place flour, butter, salt and water into mixing bowl and mix 20 sec/ speed 4. Remove pastry from mixing bowl and form into a ball.
  3. Using a rolling pin, roll out pastry on a lightly floured surface. Line prepared quiche tin with the pastry, prick with a fork to avoid bubbles and set aside.

FILLING

  1. Place chicken leftovers into mixing bowl and set Turbo/ 1 sec/ 1 time. Set aside.
  2. Place milk, flour, butter, salt and pepper into mixing bowl and set 6 min/ 90ºC/ speed 4.
  3. Add the eggs and mix 6 sec/ speed 5. Add chicken, onion and leek and mix 4 sec/ speed 5.
  4. Pour into a tin and bake around 30 minutes.

 

Maltese Trifle by Chef Michael Cauchi

Thermomix time: 19 min

Ingredients

VANILLA CUSTARD

  • 500 g milk
  • ½ vanilla pods
  • 2 yolks or 1 egg
  • 50 g sugar
  • 30 g corn flour

CHOCOLATE CUSTARD

  • 150 g dark chocolate cut into piece
  • 500 g milk
  • 100 g sugar
  • 20 g corn flour
  • 2 eggs
  • 1 tbsp butter

ASSEMBLY OF THE TRIFLE

  • Ingredients of the Sponge cake (BCB, p. 326)
  • Jelly crystals
  • Fresh peaches
  • Vermouth or Marsala
  • 300 g ricotta
  • 50 g sugar
  • 50 g candied peel
  • Chocolate for shavings
  • Crushed mixed nuts

 

Preparation

VANILLA CUSTARD

  1. Split the vanilla pod and scrape the seeds into the mixing bowl.
  2. Add milk, eggs, corn flour, sugar and salt and cook 7 min/ 90ºC/ reverse mode/ speed 3. Ready to pour on trifle.

CHOCOLATE CUSTARD

  1. Place chocolate into mixing bowl and grate 12 min/ 90⁰C/ speed 3.
  2. Add butter and mix 10 sec/ speed 4. Ready to pour on trifle.

ASSEMBLY OF THE TRIFLE

  1. In a large glass bowl you can prepare a jelly base with fruit overnight.
  2. Place sponge cake and wet with vermouth. Pour in plain custard.
  3. Cover with sponge and wet with vermouth. Pour in chocolate custard and leave to set in the fridge.
  4. Mix the ricotta with sugar and candied peel and cover the trifle.
  5. Sprinkle the top with chocolate shavings and crushed nuts.

Maltese Trifle

Quinoa Salad

Thermomix time: 18 min

Ingredients

QUINOA

  • 400 quinoa, washed
  • 1 tbsp veg stock concentrate
  • 900 g water

MUSTARD AND HERB DRESSING

  • 4 tbsp cider vinegar
  • 2 tbsp parsley
  • 1 tbsp wholegrain mustard
  • ¼ tsp herbes de provence
  • 12 tbsp olive oil

GARNISH

  • 100 g cherry tomato, cut in halves
  • 100 g mange tout, cut diagonally
  • 100 g fresh spinach leaves
  • 100 g pecan nuts
  • 100 g dried prunes
  • 100 g sliced avocado
  • 100 g mix seeds (sunflower, pumpkin and sesame)

Preparation

QUINOA

  1. Thoroughly rinse quinoa or soak for 30 minutes if time permits.
  2. Place water and stock in the mixing bowl.
  3. Pour quinoa into simmering basket and add into bowl.
  4. Cook 18 min/ Varoma/ speed 3.
  5. Once cooked, tip remaining water out of the bowl and allow quinoa to cool down. Reserve quinoa in a serving bowl and put in the fridge to cool.

MUSTARD AND HERB DRESSING

  1. Place all ingredients into mixing bowl and mix 12 sec/ speed 3.

GARNISH

  1. Add to the quinoa serving bowl, the spinach leaves, cherry tomatoes, mange tout and pecan nuts.
  2. Mix with dressing. Top with prunes and avocado and garnish with the seeds.

Quinoa Salad

Cacao Maca and Nut Brownies

Thermomix time: 1 min

Ingredients

  • 310 g dates (soak a little to soften or finely chop before adding to processor)
  • 225 g walnuts or pecans
  • 35 g coconut
  • 70 g cacao
  • 1 tbsp maca
  • 30 g goji berries
  • 85 g honey or agave
  • Pinch Himalayan salt

Preparation

  1. Place dates and pecans into mixing bowl and grind 35 sec/ speed 6. Add rest of ingredients until well processed at speed 7 but before it gets too buttery.
  2. Place mixture in small lined cake tin.
  3. Refrigerate for a couple of hours until well set.

Cacao Maca and nut Brownie_Jo'Anna Vella

Mulled Wine

Active time: 5 min
Total time: 15 min

Ingredients mulled wine

  • 80 – 120 g raw sugar, to taste
  • 250 g water
  • 20 g lemon juice (approx. ½ lemon)
  • 2 cinnamon quills, plus extra to serve
  • 12 whole cloves
  • ¼ tsp ground nutmeg
  • 750 g dry red wine (1 bottle)
  • orange, sliced, to serve

Preparation

  1. Place sugar, water, lemon juice, cinnamon, cloves and nutmeg into mixing bowl and cook 5 min/ 100°C/ speed 1.
  2. Add wine and cook 7 min/ 80°C/ speed 1. Strain through simmering basket into serving jug and serve hot, garnished with orange slices and extra cinnamon quills.

 

TIP This is a great recipe for those cold winter months or to serve at your next Christmas in July party.
UTENSILS Thermomix parts: Simmering basket, Spatula, Measuring cup; Useful items: serving jug
SERVING SIZE 6 portions (1000 g total)
DIFFICULTY easy
NUTRITIONAL VALUES per 1 portion: Energy 368 kJ / 87 kcal, Protein <1 g, Carb 21 g, Fat <1 g, Cholesterol 0 mg, Dietary fibre 2 g
PRICE LEVEL low
This recipe is from Vorwerk International.

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.