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)

Preparation

  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.

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.

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.

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.

 

 

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

Preparation

  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.

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.