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.

Stuffed Portobello Mushrooms

Thermomix® time: 18 min
Total time: 45 min

Ingredients stuffed-mushrooms

  • 4 Portobello mushrooms
  • 30 g olive oil
  • 1 onion
  • 3 garlic cloves
  • 10 g parsley or coriander
  • 1 bay leaf
  • 150 g kunserva
  • 80 g white wine
  • 70 g sultanas
  • 70 g peanuts
  • 6 dried tomatoes
  • Black peppers to taste
  • Salt to taste
  • 80 g aromatic breadcrumbs (Thermomix® Basic Cookbook, p. 34)
  • 50 g aromatic breadcrumbs to gratin

 

Preparation

  1. Rinse mushrooms to remove any dirt avoiding wet too so it doesn’t soak the water.
  2. Cut only a small part of the mushrooms’ steam tip if they have a lot of dirt attached. Start the remaining stalk of the mushroom head and set aside.
  3. Put olive oil, onion, garlic, parsley and the mushrooms’ feet into mixing bowl and chop 7 sec/ speed 5.
  4. Add bay leaf and sauté 3 min/ 100ºC/ speed 1.
  5. Add tomato and cook 5 min/ 100ºC/ speed 1.
  6. Add the remaining ingredients and simmer 10 min/ 100ºC/ reverse position/ speed spoon.
  7. Stuff the mushrooms and sprinkle with the breadcrumbs. Bake in preheated oven to 200ºC, until the mushrooms have a golden colour, more or less 15 minutes.
  8. Serve with a cherry tomato salad and a good Gozo wine.

Banana Yogurt with Biscuits and Orange Juice

Thermomix® time: 16 min

Ingredients  banana-yoghurt

  • 100 g biscuits
  • 2 bananas
  • Juice of 1 orange
  • 1000 g milk
  • 1 natural yogurt

 

Preparation

  1. Place biscuits into mixing bowl and grind 15 sec/ speed 10. Remove and reserve.
  2. Place bananas, sugar and orange juice into mixing bowl and grind 5 sec/ speed 7.
  3. Cook 8 min/ Varoma/ speed 2.
  4. Remove the bowl from the base and let it cool down.
  5. Add 500 g of milk and the reserved biscuits and mix 8 Sec/ Speed 7.
  6. Add the remaining milk and the yogurt.
  7. Search for the automatic natural yogurt recipe, and pass it along every step, until you reach the programming time. Turn the button to start the preparation of your yogurt and let it cook during 8 hours.
  8. Put in fresh properly sterilised jars and set aside in the cold.