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


  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.

Portuguese-style Cod at Varoma

Thermomix® time: 30 min


  • 4 carrots Portuguese Cod
  • 2 medium onions, cut in half
  • 500 g cabbage
  • 500 g soaked cod
  • Salt and pepper to taste
  • 500 g potato, cut into quarters
  • 4 eggs
  • 1000 g water
  • 250 g cooked chickpeas
  • Olives



  1. Place carrots, onions and cabbage previously scalded in Varoma. Season cod with salt and pepper and place in Varoma tray. Put potatoes and eggs into the basket.
  2. Place water into the TM bowl, insert the basket, place the Varoma on top of the lid and cook 30 min/ Varoma/ speed 1. If some of the vegetables are not cooked properly, set an additional 5 min at the same temperature and speed.
  3. Blanch the grain with boiling water if necessary. Compose all ingredients smoothly on a platter and garnish with the olives.

Corn Pastels with Tuna

Thermomix® time: 31 min

Ingredients Corn Pastels with Tuna

  • 350 g sweet potatoes
  • 1000 g water
  • Salt to taste
  • 65 g corn flour
  • 1 onion
  • 50 g olive oil
  • 1 can of tuna
  • ½ chilli pepper
  • ½ coffee spoon of salt and garlic mixture
  • Oil for frying


  1. Place potatoes into mixing bowl with salted water and boil 20 min/ 100ºC/ speed spoon. Drain and reserve the cooking water.
  2. Attach the butterfly and mash the potatoes with a little of the reserved water 30 sec/ speed 3.5.
  3. Remove the butterfly, add corn flour and mix 20 sec/ speed 6, until a moldable past of soft consistency. Take out and set aside.
  4. Place onion and oil into mixing bowl and chop 5 sec/ speed 7 then sauté 7 min/ speed spoon.
  5. Add tuna and mix 15 sec/ speed 3. Season to taste and cook 3 min/ 100ºC/ speed spoon.
  6. Make balls of equal size with the dough, flatten with your hands and fill with the mixture obtained. Fold them in half, close and fry in hot oil.



Tiger Prawns with Aromatics

Thermomix® time: 25 min

Ingredients Tiger Prawns with Aromatics

  • 500 g tiger prawns
  • 3 tbsp garlic pasta
  • Juice of 1 lime
  • 10 garlic cloves
  • 100 g olive oil
  • 2 tablespoons sweet pepper
  • 20 g coriander leaves
  • 1 chilli
  • Salt to taste
  • 1000 g water


  1. Cut prawns lengthwise and season with garlic pasta and lime juice. Place prawns into Varoma, previously lined with aluminum foil, and set aside.
  2. Place all ingredients into mixing bowl and chop 7 sec/ speed 7. Sauté 5 min/ Varoma/ speed 2.
  3. Pour the obtained sauce over prawns in Varoma and close the foil in order to cover the content. Set aside.
  4. Add water into mixing bowl, place Varoma on top of the lid and cook 20 min/ Varoma/ speed 2. Open the wrapper and make sure that the prawns are cooked.


Stuffed Eggplant with Shrimp

Thermomix® time: 18 min
Total time: 30 min

Ingredients Stuffed Eggplant with Shrimp

  • 2 large eggplants, cut in half
  • 150 g onion
  • 1 carrot
  • 1 garlic clove
  • 30 g olive oil
  • 200 g shrimp, peeled
  • Salt and cayenne pepper to taste
  • 300 g béchamel sauce (BCB, page 248)
  • 1 handful of fresh parsley
  • Grated cheese (BCB, page 32)


  1. Remove and set aside eggplant core. Arrange the eggplant in Varoma.
  2. Place onion, carrots, squash eggplant, garlic and olive oil into mixing bowl and chop 5 sec/ speed 5​​.
  3. Scrape down the bowl with the spatula, season with salt and pepper, place Varoma into position and set 15 min/ Varoma/ speed ​​1.
  4. Add shrimp and set 3 min/ 100ºC/ reverse position/ speed spoon.
  5. Fill eggplants with this preparation, draining the liquid if necessary. Cover with béchamel sauce and sprinkle with grated cheese.
  6. Place to oven preheated at 100ºC about 15 minutes to browning.

Sea Curry

Thermomix® time: 23 min
Total time: 30 min

Ingredients  fish-and-seafood

  • 500 g fresh clean mussels
  • 1 pinch salt
  • 4 cardamoms
  • ½ tsp coriander seeds
  • ½ tsp cumin
  • ½ tsp ground pepper
  • 10 g vegetable oil
  • 170 g onion
  • 2 garlic cloves
  • 10 g fresh coriander
  • 1 red pepper
  • 10 g fresh ginger
  • 4 tomatoes, peeled, cut into quarters
  • 100 g white wine
  • 1 tsp curry
  • ½ tsp turmeric
  • 600 g mix of fish and seafood
  • 200 g coconut crème


  1. Place mussels into Varoma dish and set aside.
  2. Place salt, cardamom, coriander, cumin and ground pepper into mixing bowl and chop 10 sec/ speed 10.
  3. Add oil, onion, garlic, fresh coriander, red pepper, ginger and tomatoes and chop 7 sec/ speed 5.
  4. Sauté 7 min/ Varoma/ Speed 1.
  5. Add wine, fish and seafood, curry and turmeric. Close the lid, place Varoma into position and cook 13 min/ Varoma/ reverse position/ speed 1.
  6. Remove mussels from shells and place into mixing bowl. Add coconut crème and set 3 min/ 100ºC/ reverse position/ speed 1. Serve with white or basmati rice.



Stuffed Artichokes with Anchovy

Thermomix® time: 45 min
Total time: 60 min

Ingredients stuffed-artichokes

  • 4 artichokes
  • 60 g handfuls of fresh breadcrumbs soaked in 20 g vinegar and squeezed dry
  • 4 garlic cloves
  • 8 black olives
  • 6 anchovy fillets
  • Ground pepper to taste
  • 10 g parsley
  • 30 g olive oil
  • 300 g water


  1. Start by washing and cleaning the artichokes, remove the leaves from the bottom, cut and clean the stem. With scissors cut all the tips of the leaves, the part that you don’t eat. With a knife cut all the leaves together at once.
  2. Turn the artichokes down and give it a few small bumps, it helps to be able to open more easily the leaves and garnish the artichokes.
  3. Place breadcrumbs, garlic, anchovies, olives, ground pepper, parsley and olive oil into mixing bowl and chop 12 sec/ speed 7.
  4. Stuff the artichokes and place them in Varoma in an upright position, so that the stuffing doesn’t topple.
  5. Without washing the bowl, put water, close, place the Varoma on top and cook 45 min/ Varoma/ speed 2.
  6. Serve and season with some olive oil.