Ricota Cheese

Thermomix® time: 10 min
Total time: 60 min

Ingredients Ricota Cheese

  • 1000 g whole milk
  • 80 g cider vinegar
  • Salt to taste
  • Black pepper to taste

Preparation

  1. Place milk into mixing bowl and heat 10 min/ 95ºC/ speed 2.
  2. Add vinegar and wrap 7 sec/ speed 3.
  3. Remove the bowl from the base and let it cool down.
  4. Place a cloth, or linen baby diaper type, in the simmering basket and place it into the mixing bowl.
  5. Pour the yogurt on the cloth, grasp the ends and twist slowly until you no longer run serum.
  6. Place the ricotta in a bowl of size and format that you want to give to your cheese.
  7. Season and wrap with the help of a spoon.
  8. Press the cheese into the bowl, so that stay compact and get the same format.
  9. Turn the bowl on a plate and shake gently until the cheese fells.
  10. Serve with fresh grapes and slices of Maltese bread or toast.

Tuna Pâté with Basil

 

Thermomix® time: 15 min
Total time: 30 min

Ingredients Tuna Pâté with Basil

  • 300 g canned tuna or 450 g fresh tuna
  • 1 small onion
  • 2 cloves of garlic
  • 15 fresh basil leaves
  • 1 small chilli pepper
  • 200 g Philadelphia cream cheese
  • 125 g thick natural yoghurt
  • Salt to taste
  • Fresh basil to garnish

Preparation

  1. If using fresh tuna cook it 15 min/ Varoma/ speed 2. Set aside.
  2. Place onion, garlic, basil and chilli pepper into mixing bowl and chop 5-6 sec/ speed 6. Scrap down the sides of the bowl and program a few more seconds if necessary.
  3. Add reserved fresh fish or canned tuna, cream cheese, yogurt and salt and mix 15 sec/ speed ​​4.
  4. Serve in a glass bowl decorated with fresh basil.

Mushroom-Cashew Pâté

Thermomix® time: 9 min
This recipe was prepared at the Dairy-free Gluten-free Veggie Cooking Class

Ingredients Mushroom-Cashew Pâté

  • 100 g cashew
  • 1 onion
  • 50 g coconut oil
  • 15 g parsley
  • 500 g mushrooms (brown if available)
  • Salt and pepper to taste

Preparation

  1. Scatter the cashew on a baking tray and take to an oven preheated to 180ºC for 10 minutes or until golden brown.
  2. Place onion, coconut oil and parsley into mixing bowl and chop 5 sec/ speed 5. Scrape down sides of mixing bowl with spatula.
  3. Sauté 4 min/ Varoma/ speed 1.
  4. Add mushrooms and chop 2 sec/ speed 5.
  5. Scrape down sides with spatula and cook 5 min/ 100ºC/ speed 1.
  6. Add cashew, salt and pepper and chop 20 sec/ speed 7. If you wish a creamier pâté set more 5-10 sec/ speed 7.

Tomato Chutney

Thermomix® time: 90 min
Total time: 100 min

Ingredients

  • 1 kg tomato, peeled Tomato chutney
  • 1 onion, peeled
  • 200 g apple
  • 80 g sultanas
  • 80 g raisins
  • 80 g dates
  • 400 g cider vinegar
  • 350 g soft brown sugar
  • 5 g salt
  • 5 g yellow mustard seed
  • 5 g ground allspice

Preparation

  1. Place tomato and onion into mixing bowl and chop 5 sec/ speed 4.
  2. Add the remaining ingredients and cook 90 min/ 100ºC/ reverse position/ speed spoon.
  3. Put in sterile vials and keep in cold (it lasts about 6 months).

Veggie Stuffed Eggs

Thermomix® time: 21 min
Total time: 30 min

Ingredients veggie-eggs

  • 6 eggs
  • 1300 g water
  • 2 garlic cloves
  • 15 g coriander
  • Sunflower seeds to taste
  • 60 g Greek yogurt
  • ½ lemon
  • Salt and black pepper to taste

 

Preparation

  1. Wash the eggs and place them into simmering basket. Set aside.
  2. Place water and the simmering basket into mixing bowl and cook 20 min/ 100ºC/ speed 1.
  3. Take out the eggs and cool them in cold water. Peel the eggs and cut lengthwise each one.
  4. Use a spoon to remove the yolks and place them into mixing bowl.
  5. Add garlic, coriander, sunflower seed, yogurt and season with some drops of lemon, salt and pepper and chop 7 sec/ speed 5.
  6. Scrap down the sides of the mixing bowl with the spatula, check seasoning and whip 15 sec/ speed 7.
  7. Stuff the eggs with a spoon and garnish with chopped coriander and black pepper. Serve fresh with toasts.

 

 

Bajtar Tax-Xewk | Indian Fig Jam

 

Thermomix® time: 47 min
Total time: 60 min

Ingredients indian-fig-jam

  • 1 kg Indian fig
  • 600 g sugar
  • 1 tsp anise seeds or 2 anise stars
  • 10 g lemon juice
  • 1 cinnamon stick

 

Preparation

  1. Wash the figs. Peel taking good care with the cactus prickles.
  2. Cut into 4 pieces, place into mixing bowl and mash 1 min/ reverse position/ speed 7.
  3. Add sugar, anise, lemon juice and cinnamon, and cook 45 min/ Varoma/ speed 1.
  4. Grind 1 min/ speed 9.
  5. Check the thickness of your jam, if not already in point, cook more.

Tip: If you want the jam without the seeds of the fruit, after start the step 2 of preparation, insert the simmering basket and use it as strainer to discard the seeds and then continue to follow the recipe.

Ful Bit-Tewm | Broad Beans in Garlic

Thermomix® time: 28 min
Total time: 30 min

Ingredients broad-beans

  • 1200 g water
  • 400 g fava beans
  • Salt to taste
  • 80 g olive oil
  • 8 garlic cloves
  • 20 g parsley or coriander
  • Black pepper to taste
  • 20 g vinegar
  • 20 g lemon juice

 

Preparation

  1. Place water into mixing bowl, beans on simmering basket and close the lid.
  2. Season to taste and set 20 min/ 100ºC/ reverse position/ speed 2. Remove and reserve.
  3. Put olive oil, garlic and half of the herbs into mixing bowl and chop 6 sec/ speed 7.
  4. Sauté 3 min/ Varoma/ speed 2.
  5. Add the beans, season with pepper, vinegar and lemon juice and cook 5 min/ 100ºC/ reverse position/ speed spoon.
  6. Rectify seasoning and let it cook 2 or 3 minutes more, if necessary, at the same temperature and speed.
  7. Serve with the remaining herbs and Maltese bread or Gallettis.