Mango Pickle (Achar)

Thermomix® time: 4 min

Ingredients Mango Pickles

  • 500 g mango
  • 100 g oil
  • 150 g salt
  • 15 chillies
  • White peppercorns

Preparation

  1. Cut mango in cubes, put in a jar and leave to rest for about 48 hours.
  2. Place oil into mixing bowl and heat 3 min/ Varoma/ speed 1.
  3. 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.

COCONUT Milk and Chutney

Coconut Milk and Chutney

Thermomix® time: 5 min

COCONUT MILK

Ingredients                                                             

  • 500 g coconut kernel
  • 800 g hot water

Preparation

  1. Place coconut into mixing bowl and grind 10 sec/ speed 8.
  2. Cover with hot water and cook 4 min/ 90ºC/ speed ​​1.
  3. 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

COCONUT CHUTNEY

Ingredients                                                                       

  • 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

Preparation

  1. Let the coconut milk cool, add all ingredients into mixing bowl and set 30 sec/ speed 9.
  2. Chill outside the refrigerator to allow the aromas to be mixed. Chutney has one month of shelf life when stored in the refrigerator.

Almond and Linseeds Raw Bread

Thermomix® time: 1 min 25 sec
This recipe was prepared at the Dairy-free Gluten-free Veggie Cooking Class

Ingredients Almond and Linseeds Raw Bread

  • 200 g fresh spinach
  • 200 g raw almonds
  • 100 g raisins or dates
  • 60 g flax seed
  • 60 g psyllium husks
  • 20 g chia seeds, any colour
  • 200 g onion, quartered
  • 2 garlic cloves
  • ½ lemon, peeled and seeded
  • 25 g sun-dried tomatoes, if steeped in oil use 20 g
  • 1½ tsp salt
  • Optional seasoning for onion bread: pinch garlic flakes, rosemary, oregano, sage
  • Optional for both versions: cold-pressed flax oil for coating loaves prior to drying. For cinnamon raisin bread: omit garlic and tomatoes. Substitute fresh young coconut flesh for onion. Omit optional seasonings above and add 2tsp cinnamon, additional 50 g raisins.
Notes about oil: 1) It’s not necessary but I’ve fallen into the habit of brushing smearing smoothing over the loaves with a drop of two of a nutritional raw flax.         2) To prevent dry cracks from forming on the crust, oil before setting them into dehydrator or oven (any oil will do).

Preparation

  1. Put almonds and raisins/dates into a bowl and add water to soak for a few minutes or more. (I soak mine for all long as it takes to prepare the other ingredients and do the next two steps. By the time we add these to the Thermomix, they’ll have soaked long enough. But if you want to soak yours an hour ahead, that will work too. This recipe is quite forgiving.)
  2. Add flax seed, psylliumand chia to a dry Thermomix mixing bowl. Mill 8 sec/ speed 8.  Remove and set aside. (No need to clean the Thermomix.)
  3. Place onion, garlic, lemon, sun-dried tomatoes, saltand any optional seasonings in mixing bowl and mince 7 sec/ speed 7.
  4. Strain the almonds and raisins and shake off excess water.
  5. Place strained almonds and raisins into the mixing bowl and mince 10 sec/ speed7. Scrape down with spatula and repeat the process.
  6. Set 1 min/ dough mode and, while the Thermomix is kneading, add the reserved dry seed mix through the lid hole.
  7. Turn mixing bowl upside down over baking mat or work surface to release the dough. Press dough together into a large ball. (Notice how “spongy” it is. It should have a nice semi-dry, semi-wet consistency and should just hold together when pressed. It’s a surprisingly lovely dough that almost feels yeasty, but without the addition of yeast or flour, simply because of the psyllium fibre.) Continue to turn the dough while pressing into a ball. The goal is to make it stick together as much as possible. If your dough feels wet, then sprinkle with a little more psyllium. (I’ve never needed to do this, but if too much water was in the nuts, this might happen.)
  8. Once the dough is compressed and holds together nicely, divide into three small loaves. Press these firmly as you form to prevent “cracking” (see note above). If using a dehydrator, dry at 115°F for 15-16 hours. If using a conventional oven, place loaves on a raised cookie rack to ventilate while baking at 100°C for 3-4 hours. (This helps ‘dry’ the bread as it bakes.)

Greek Yoghurt with Muesli and Indian Fig

Thermomix® time: 6 min
Total time: 8 hours

Ingredients Greek Yoghurt With Cereals and Indian Fig

  • 120 plain yoghurt
  • 1000 g milk
  • 50 g milk powder
  • 40 g sugar
  • 100 g cream
  • 150 g fig jam (recipe here)
  • 250 g muesli cereals

Preparation of the yoghurt 

  1. Prepare the yoghurt following the automatic TM5 natural yoghurt recipe, using Greek plain yoghurt.
  2. As the time is finished, put a clean cloth (baby diaper type) on the simmering basket, insert the basket into the mixing bowl and pour the yogurt on the cloth.
  3. Chill for 2 hours.
  4. Remove from cold, place the yoghurt in small bottles previously sterilized, or in a bowl. The serum found at the bottom of the bowl may be thrown away. Keep in the cold.

Final blending

  1. In a cup or bowl, place muesli in the bottom, 2 or 3 tablespoons of yoghurt and finally the Indian fig jam.
  1. If you want a special visual touch, add some dried fruit on top like almonds, raisins, hazelnuts or others at your taste.
TIPS Yoghurt may be kept in the cold up to 15 days. If you wish a yoghurt with less calories, do not add sugar or cream.