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.

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).

Tomato Soup

Thermomix® time: 28 min
Total time: 30 min

Ingredients Tomato soup.png

  • 12 garlic cloves
  • 30 g olive oil
  • 1.500 kg tomato, seedless
  • Salt to taste
  • 1 vegetables stock
  • 150 g warm water
  • Basil leaves to décor
  • Toasted Maltese bread

Preparation

  1. Chop garlic with olive 5 sec/ speed 5.
  2. Sauté 3 min/ Varoma/ speed 1.
  3. Add tomato and salt and cook 20 min/ 100ºC/ speed 1.
  4. In a separate bowl, dissolve the vegetables stock in water with the aid of a fork.
  5. Add it to mixing bowl and cook 5 min/ 100ºC/ speed spoon. Decorate with basil and serve with Maltese bread.

Tomato soup.png

Morangoska

Thermomix® time: 30 sec
Total time: 1 min

Ingredients  img_3499

  • 500 g strawberries
  • 70 g sugar
  • 100 g vodka
  • 900 g ice
  • 4 mint leaves
  • 4 mint leaves to decor

Preparation

  1. Place sugar into mixing bowl and grind 10 sec/ speed 10.
  2. Add strawberries, vodka, 4 mint leaves and chop Turbo/ 1 sec/ 3 times. Transfer into jug.
  3. Place 300 g of ice into mixing bowl and set 10 sec/ speed 5. Repeat this operation twice crushing 300 g of ice each time.
  4. Add ice into jug and mix with spatula. Décor with mint leaves and serve immediately.

Kannoli Tal-Irkotta

Thermomix® time: 2.30 min
Total time: 40 min

Ingredients for the dough 

  • 550 g sifted all-purpose flour cannolis
  • 25 g sugar
  • ¼ tsp salt
  • Butter softened
  • 2 eggs yolks
  • 165 g white wine
  • Oil for fry

Ingredients for the filling

  • 250 g sugar
  • 100 g chocolate, diced
  • 800 g ricotta cheese
  • Pinch of cinnamon
  • 80 g candied pumpkin
  • Candied orange peel to taste

Preparation of the dough 

  1. Place flour, sugar, salt, butter and egg yolks into mixing bowl and whisk 10 sec/ speed 6. Scrape down the sides of mixing bowl with the aid of spatula.
  2. Set 20 sec/ speed 6 and slowly introduce wine.
  3. Knead 1 min/ mode dough.
  4. Remove and let it stand for one hour.
  5. Stretch dough until it has about 2 mm thickness.
  6. Cut circles with the aid of a bowl or glass.
  7. Roll dough in order to form a tube, overlapping one end over the other. If necessary wet the dough and press with aid of a fork so it won’t open.
  8. Fry in oil, turning the tubes so you can fry both sides. Let them cool on a sheet of absorbent paper.

Preparation of the filling 

  1. Pulverise sugar 20 sec/ speed 10. Set aside.
  2. Chop chocolate 8 sec/ speed 5. Set aside.
  3. Within the clean mixing bowl place ricotta, pulverised sugar and cinnamon and mix 20 sec/ speed 6.
  4. Add chocolate and pumpkin and set 6 sec/ reverse position/ speed 4.
  5. Fulfil the cannoli and sprinkle with candied orange peel. Keep in the cold.

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

Preparation

  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.

 

 

Strawberry Paris Brest

Thermomix® time: 9 min 50 sec
Total time: 98 min

Ingredients for the crème strawberry-paris-brest

  • 120 g sugar
  • 500 g cream, min. 35% fat

Ingredients for the choux pastry

  • 500 g water
  • 100 g butter
  • 1 tsp sugar
  • ½ tsp salt
  • 300 g flour
  • 6 eggs
  • 70 g powdered sugar to décor
  • 200 g fresh strawberries

Preparation of the crème

  1. Place sugar into mixing bowl and grind 15 sec/ speed 10. Set aside.
  2. Place butterfly whisk, add cream and whisk 1 min/ speed 3.5 slowly pouring sugar. Watch carefully so the cream doesn’t turn into butter. If necessary, whisk more seconds.
  3. Keep in the cold.

Preparation of the choux pastry

  1. Weight flour and set aside.
  2. Place water, butter, sugar and salt into mixing bowl and set 6 min/ 100ºC/ speed 1.
  3. Preheat oven to 180ºC. Line a baking tray with baking paper.
  4. Add flour at one time and mix 20 Sec / Speed 5.
  5. Remove the lid and the mixing bowl and let it cool up to 60ºC (about 10 min).
  6. With the help of a fork whisk the eggs.
  7. Set 1 min 30 Sec/ Speed 7 and slowly pour the eggs through the lid.
  8. With the aid of two spoon make small balls and place them together with the shape that you desire.
  9. Take to oven about 90 min or until the dough is cooked and hut (you can gently touch with your finger).Open the oven and let it cool.
  10. With a serrated knife cut the dough in half lengthwise.
  11. Fill with crème and strawberries, close and sprinkle with sugar.