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Thermomix® time: 3 min
- 160 g butter and a bit more to grease
- 100 g brown sugar
- 120 g honey
- 400 g multi-cereal muesli with tropical fruits
- 100 g peanut butter
- Preheat oven to 160ºC.
- Line a baking tray with tracing paper greased with butter.
- Place butter, sugar and honey into mixing bowl and set 2 min/ 100ºC/ speed 2.
- Add cereals and peanut butter and set 1 min/ reverse position/ speed 2.
- Spread dough into the tray, with a height not superior to 1 cm. Place in the oven and bake for 25 minutes or until golden.
- Cut in small rectangles while hot and let it cool. Wrap in tracing paper and reserve in hermetic boxes.
Thermomix® time: 38 min
- 20 g cashew
- 2 legs of duck
- 2 onions
- 1 bay leaf
- Cloves to taste
- Salt and pepper to taste
- 200 g leek
- 1 carrot
- 2 garlic cloves
- 30 g olive oil
- 100 g cream
- 20 g sultanas
- 300 g shortcrust pastry (BCB, 41)
- Butter and flour for greasing
- 2 egg yolks
- Preheat the oven to 180ºC.
- Chop cashew roughly 4 sec/ speed 4. Set aside.
- Place duck into simmering basket with 1 onion cut into quarters, bay leaf, cloves, salt and pepper. Place the basket inside the mixing bowl, close the lid and set 30 min/ 100ºC/ speed 4.
- Leave to cool, boned and remove the skin.
- Shred duck with the boiled onion 15 sec/ reverse position/ speed 4. Set aside.
- Place leek, the raw onion, carrot, garlic and oil into mixing bowl and shop 5 sec/ speed 5. Sauté 8 min/ 100ºC/ speed 1. Drain the liquid.
- Add duck, cream and cashew and mix 10 sec/ speed 3.
- Roll out the dough, line the pie tins previously greased with butter and flour and fill them. Cover with dough and close around.
- Brush with egg yolk and take to oven for 20 minutes.
Thermomix® time: 4 min
- 500 g mango
- 100 g oil
- 150 g salt
- 15 chillies
- White peppercorns
- Cut mango in cubes, put in a jar and leave to rest for about 48 hours.
- Place oil into mixing bowl and heat 3 min/ Varoma/ speed 1.
- Add the remaining ingredients and set 30 sec/ speed 7 if you prefer smaller mango pieces, or 30 sec/ speed 4 if you prefer to keep entire or less ground mango pieces.
Thermomix® time: 2 min
- 50 g sugar
- 80 g butter
- 2 bananas
- 3 eggs
- 50 g milk
- 200 g flour
- 2 tsp baking powder
- 1 tsp vanilla sugar
- 1 coffee spoon bicarbonate of soda
- Salt to taste
- Pre-heat the oven to 180ºC.
- Pulverise sugar 15 sec/ speed 9.
- Add butter and melt in double boiler 1 min/ 50ºC/ speed 3.
- Add bananas and set 7 sec/ speed 6.
- Place all ingredients into mixing bowl and set 10 sec/ speed 6.
- Bake in a rectangular shape (type English cake), previously greased with butter and dusted with flour, for about 40 minutes.
Thermomix® time: 1 min
- 100 g grated coconut
- 2 tbsp condensed milk
- 150 g powdered milk
- 100 g powdered sugar
- 100 g coconut milk (or as much as required to reach the moulding point)
- 20 cloves
- Place into mixing bowl 50 g of grated coconutand all the ingredients, except the coconut milk and cloves,and stir 10 sec/ speed 5.
- Set 1 min/ speed 4 and slowly add the coconut milk by the lid mouth until achieve a thick paste consistency. Remove from the mixing bowl and let dry for about half an hour.
- Make small balls by hand, wrap them in the remaining grated coconut and garnish with a clove in the centre of each cake.
Thermomix® time: 25 min
- 4 deer steaks
- 2 onions
- 2 tomatoes
- Juice of 1 orange
- Salt and pepper to taste
- 800 g water
- Place steaks in Varoma on a bed of thin slices of onion and tomato.
- Drizzle with orange juice, top with rosemary and season to taste.
- Place the water in the bowl and set 25 min/ Varoma/ speed 4.
Thermomix® time: 5 min
- 500 g coconut kernel
- 800 g hot water
- Place coconut into mixing bowl and grind 10 sec/ speed 8.
- Cover with hot water and cook 4 min/ 90ºC/ speed 1.
- Grind again 1 min/ speed 9. If you want the coconut milk to run out the texture of the fruit, strain through a fine mesh colander.
Thermomix® time: 30 sec
- 260 g coconut milk
- 2 handfuls of leaves and roots of fresh coriander
- 140 g plain yogurt
- 4 chilli peppers
- Juice of ½ lemon
- 1 tsp sugar
- 1 tsp salt
- Let the coconut milk cool, add all ingredients into mixing bowl and set 30 sec/ speed 9.
- Chill outside the refrigerator to allow the aromas to be mixed. Chutney has one month of shelf life when stored in the refrigerator.