Sweet Little Cashews

Thermomix® time: 1 min

Ingredients  Sweet Little Cashews

  • 250 g roasted peanut, without skin
  • 200 g sugar
  • 100 g chocolate powder
  • 250 g condensed milk

Preparation

  1. Grind peanut 3 sec/ speed 10. Set aside.
  2. Pulverize 100 g of sugar 10 sec/ speed 9.
  3. Add grinded peanut, pulverized sugar, chocolate and mix 10 sec/ speed 5.
  4. Set 1 min/ speed 4 and slowly pour the canned milk through the lid until reach consistency to shape.
  5. Use your creativity to make by hand little cashew-shape portions. At Christmas time you can shape little Nativity figures!

Cream Cheese Tart with Cashew, Honey and Mango

Thermomix® time: 3 min

Ingredients Cream cheese Tart

PASTRY

  • Butter for greasing
  • 300 g flour, plus extra for dusting
  • 170 g cream cheese
  • 60 g milk
  • 1 egg
  • 100 g sugar
  • 2 tsp baking powder

FILLING

  • 80 g brown sugar
  • 100 g butter
  • 250 g cashew
  • 4 tbsp mango jam

 

Preparation

PASTRY

  1. Preheat oven to 180ºC. Grease and flour a tart tin and set aside.
  2. Place all pastry ingredients into mixing bowl and mix 15 sec/ speed 6. Line prepared tart tin with the pastry and set aside.

FILLING

  1. Without cleaning the mixing bowl, place all ingredients and grind 4 sec/ speed 5.
  2. Set 3 min/ 37ºC/ speed 2. Pour into tart tin and bake for about 30 minutes.
  3. Cool to room temperature and brush generously with honey.

Strawberry Delight with Muesli and Sesame Seeds

Thermomix® time: 7 min

Ingredients Strawberry sorbet

  • 150 g fresh strawberries
  • 150 g sugar
  • 650 g frozen strawberries
  • 100 g cream
  • 200 g condensed milk
  • 200 g muesli
  • Sesame seeds to taste

Preparation

  1. To prepare the strawberry syrup, place fresh strawberries and sugar into mixing bowl and grind 5 sec/ speed 5 and then set 5 min/ Varoma/ speed 1. Reserve this syrup to cover the dessert at the end.
  2. Wash the TM mixing bowl with cold water. Place frozen strawberries, cream and condensed milk and mix 2 min/ speed 9.
  3. Serve with muesli, drizzle with the syrup and sprinkle with sesame seeds.
TIP: You can also add vanilla sorbet or yoghurt. Just be as creative as possible!

Kwarezimal Recipe

Thermomix® time: 30 sec
Total time: 30 min

Ingredients Kwarezimal Recipe

  • 200 g almonds (raw or baked 180ºC for 6 minutes then cooled)
  • 200 g sugar (half white and half brown if you like)
  • Zest of 1 lemon or orange (you want some citrus bit to show)
  • 200 g flour pain
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 1 tsp cinnamon
  • ¼ tsp black pepper
  • 1-2 tbsp cocoa powder
  • 2 tsp vanilla
  • 2 tbsp orange blossom water
  • Juice of 1 orange
  • 1 tbsp coconut oil or butter
  • Honey or golden syrup to taste

Preparation

  1. Grind almonds 6 sec/ speed 10. Set aside.
  2. Place sugar and citrus zest into mixing bowl and grind 6 sec/ speed 10.
  3. Add ground almond and the remaining ingredients and set 10-20 sec/ dough mode until it comes together as a stiff dough (keep looking through top).
  4. Bake on well buttered sheet pans at 180ºC for c static or 175ºC if fan assisted, about 13 minutes (for 100 g portions of dough, larger one baked in 17 minutes). They need to come out still soft in the centre.
  5. While hot use a pastry brush to spread honey or golden syrup for vegans, and sprinkle chopped nuts and some zest.

Angel Food Cake

Thermomix® time: 10 min
Total time: 1 h 10 min

Ingredients Angel Food Cake

  • 10 oz sugar
  • 4½ oz cake flour
  • ¼ tsp salt (optional)
  • 10 egg whites, jumbo (approx.14-15 oz), room temperature
  • 1½ tsp cream of tartar
  • 1 tsp vanilla sugar, homemade or natural vanilla extract

Preparation

  1. Preheat oven to 350°F.
  2. Place sugar into mixing bowl and grind 10 sec/ speed 10. Set scale to zero, then using a spoon, remove 5 oz of ground sugar (scale will show minus ‘- 5.0 oz’) and reserve for adding to mixing bowl in step 5.
  3. Add cake flour and salt and aerate 30 sec/ speed 8. Transfer to a large bowl and set aside.
  4. Insert butterfly whisk. Place egg whites, cream of tartar and vanilla into mixing bowl and whip without measuring cup 4 min/ 120°F/ speed 3.5.
  5. Whip again without measuring cup, 4-6 min/ 120°F/ speed 3.5 slowly adding reserved ground sugar 1 tbsp at a time through hole in mixing bowl lid until soft peaks form.
  6. Add beaten egg whites to reserved flour and gently fold in with a spatula.
  7. Transfer mixture into angel food cake pan and bake immediately for 35-40 minutes (350°F) until a skewer comes out clean and cracks appear dry. Invert pan and allow to cool completely, approx. 3 hours. Once cool unmold onto a platter and serve.

 

TIP: Cake texture is at its best when consumed within one day. To prevent angel food cake from drying out, store in a container in the refrigerator. Angel food cake will keep for 4-5 days in the refrigerator or up to 1 month in the freezer. If you don’t have an angel food cake pan you can use a cake or tube pan and invert it over a bottle or a funnel to let angel food cake cool down.
VARIATION Angel food cake leftovers can be used for the cake base of trifle.
UTENSILS Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup
Useful items: large bowl, angel food cake pan (9-10 in.)
SERVING SIZE 12 slices
DIFFICULTY medium
NUTRITIONAL VALUES per 1 slice Energy 626 kJ / 150 kcal. Protein 5 g. Carb 32 g. Fat 0 g. Cholesterol 0 mg. Dietary fibre 0 g.
PRICE LEVEL high.
This recipe is from Vorwerk International.

Christmas stollen

Thermomix® time: 8 min
Total time: 2 h 20 min

Ingredients Christmas stollen

STOLLEN

  • 80 g mixed dried fruit
  • 40 g raisins
  • 40 g currants
  • 80 g rum or brandy
  • ½ lemon, zest only, no white pith
  • 80 g butter, softened
  • 70 g caster sugar
  • 90 g full cream milk
  • 60 g water
  • 1 egg
  • 1 egg yolk
  • 30 g fresh yeast or 1 tbsp dried instant yeast (2 sachets)
  • 1 tsp natural almond extract
  • 550 g plain flour, plus 2 tbsp extra to dredge fruit
  • 20 g flaked almonds

GLAZE

  • 180 g icing sugar
  • 20 – 40 g lemon juice

 

Preparation

STOLLEN

  1. Place a ceramic or glass bowl onto mixing bowl lid, then weigh mixed dried fruit, raisins, currants and 60 g of the rum or brandy into it. Set fruit aside to soak for a minimum 1 hour or overnight.
  2. Place lemon zest into mixing bowl and grate 10 sec/ speed 9. Scrape down sides of mixing bowl with spatula, then repeat grating 10 sec/ speed 9. Transfer into ceramic or glass bowl with the dried fruit.
  3. Place 60 g of the butter into mixing bowl and melt 2 min/ 50°C/ speed 2.
  4. Add sugar, milk and water and heat 2 min/ 60°C/ speed 2.
  5. Add egg, egg yolk, yeast, almond extract, flour and remaining 20 g of the rum or brandy and mix 6 sec/ speed 6, then knead 1 min 30 sec/ dough mode.
  6. Add a little extra flour if dough appears too sticky. Transfer dough into a well-floured ceramic or glass bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl.
  7. Line a baking tray (20 x 30 cm) with baking paper and set aside.
  8. Add flaked almonds to ceramic or glass bowl with the fruit, then drain off rum or brandy. Sprinkle 2 tbsp extra plain flour over fruit and stir to combine with spatula. This allows the flour to dredge the fruit (take up excess liquid).
  9. Transfer proved dough onto a silicone bread mat or floured work surface and briefly knead in dredged fruit mixture.
  10. Roll dough into an oval (28 x 10 cm), then take one side of the oval and fold over so that it extends just past the middle. Take the other side of the oval and fold so it overlaps the first.
  11. Place dough onto prepared baking tray, then cover with a kitchen towel and leave to prove in a warm place until doubled in size (approx. 1 hour).
  12. Preheat oven to 180°C. Place remaining 20 g of the butter into mixing bowl and melt 1 min/ 50°C/ speed 1. Brush melted butter over proved stollen on baking tray. Clean and dry mixing bowl.
  13. Bake for 10 minutes (180°C), then reduce oven temperature to 160°C and bake for a further 20-30 minutes (160°C), until Stollen sounds hollow when tapped on the underside. Cover with aluminium foil if the Stollen is browning too quickly. Set aside to cool completely.

GLAZE

  1. Place icing sugar into mixing bowl and mill 10 sec/ speed 10.
  2. Add lemon juice and cook 1 min/ 100°C/ speed 1. Scrape down sides of mixing bowl with spatula, then mix 10 sec/ speed 2. Pour sugar glaze over the top of cooled Stollen, then slice and serve.

 

UTENSILS: Thermomix parts: Spatula, Measuring cup. Useful items: ceramic or glass bowl, plastic wrap, baking tray (20 x 30 cm), baking paper, silicone bread mat, rolling pin, kitchen towel, pastry brush, aluminium foil
SERVING SIZE: 12 slices (1185 g total).
DIFFICULTY: easy.
NUTRITIONAL VALUES per 1 slice (1 portion): Energy 1625 kJ / 387 kcal. Protein 7 g. Carb 67 g. Fat 9 g. Cholesterol 48 mg. Dietary fibre 3 g.
PRICE LEVEL: low.
This recipe is from Vorwerk International.

 

Red and green Christmas shortbread

Thermomix® time: 10-15 min
Total time: 2h 20 min

Ingredients Christmas shortbread

  • 40 g white rice
  • 60 g raw sugar
  • 300 g plain flour
  • 250 g butter, cut into cubes
  • 100 g shelled and unsalted pistachios
  • 100 g dried cranberries
  • 300 g white chocolate, broken into pieces

Preparation

  1. Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Place rice and sugar into the mixing bowl and mill 1 min/ speed 10. Scrape down sides of mixing bowl with spatula.
  3. Add flour and butter and mix 5 sec/ speed 5, then knead 40 sec/ dough mode.
  4. Add pistachios and dried cranberries and chop Turbo/ 1 sec/ 3-4 times, until a roughly chopped yet even consistency is achieved.
  5. Transfer mixture onto a silicone bread mat or lightly floured work surface and work mixture into a log (30 cm long). Wrap in plastic wrap and place in refrigerator for 1 hour to rest. Clean and dry mixing bowl.
  6. Remove from refrigerator, then using a serrated bread knife, cut into round slices (approx. 0.5 cm thick) to form biscuits. Place biscuits onto prepared baking tray and bake for approx. 20-30 minutes (150°C), or until biscuits are lightly golden.
  7. Leave shortbread to cool on baking tray for 10 minutes before transferring onto a wire rack to cool completely.
  8. While shortbread is cooling, place white chocolate into mixing bowl and grate 5 sec/ speed 8. Scrape down sides of mixing bowl with spatula, then melt 3 min/ 37°C/ speed 1. Scrape down sides of mixing bowl with spatula again, then melt for a further 5-7 min/ 37°C/ speed 1, or until chocolate has completely melted.
  9. Once shortbread has cooled, dip half of each biscuit into the melted chocolate. Place dipped shortbread onto a plate or tray lined with baking paper, then transfer into the refrigerator until chocolate has set (approx. 30 minutes).
  10. Serve immediately or transfer into a sealable container to store until use.
Tip: Baked shortbread will freeze well and can be dipped in the white chocolate while frozen. They will keep for up to 3 months in a freezable container in the freezer.
Utensils: Thermomix parts – Spatula, Measuring cup.
Useful items: baking paper, baking tray (30 x 40 cm), plastic wrap, silicone bread mat, serrated bread knife, wire rack, sealable container.
Serving size: 30 pieces 950 g.
Difficulty: easy.
Nutritional values per 1 piece (1 shortbread biscuit with white chocolate dip): Energy 792 kJ / 189 kcal. Protein 3 g. Carb 18 g. Fat 12 g. Cholesterol 21 mg. Dietary fibre <1 g.
Price level: low.
This recipe is from Vorwerk International.