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.

 

 

Tomato Sorbet

Thermomix® time: 1 min 50 sec
Total time: 4 hours

Ingredients  tomato-sorbet

  • 600 g Maltese tomato
  • 50 g sugar
  • 1 egg white
  • Basil or mint leaves to taste

 

Preparation

  1. Chop tomato 20 sec/ speed 7. Place it in ice cuvettes and place in the fridge for 4 hours.
  2. In the clean dry bowl place sugar and pulverise 10 sec/ speed 10.
  3. Add tomato and whip 1 min/ speed 6. If necessary involve with aid of spatula.
  4. Add egg white and whip more 20 sec/ speed 6.
  5. Decorate with basil or mint leaves.
Tip 1: If you like the taste of the herbs, you can add them on point 3. Tip 2: If you would like to serve this recipe as a starter, replace sugar with salt and add bacon, ham or croutons.

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.

Octopus Stew | Stuffat tal-qarnit

Thermomix® time: 65 min
Total time: 80 min

Ingredients octopus-stew

  • 600-800 g octopus, washed and clean
  • 200 g water
  • 1 onion, unpeeled
  • 3 onions
  • 50 g olive oil
  • 250 g red wine
  • 3 tomatoes cut into quarters
  • 80 g tomato pulp (concentrated)
  • Salt and black pepper to taste
  • 10 olives
  • 10 capers
  • 6 mint leaves
  • 15 g parsley

 

Preparation

  1. Place octopus, water and unpeeled onion into mixing bowl and cook 40 min/ 100ºC/ reverse position/ speed spoon.
  2. Drain the water and cut octopus in slices of 5 cm. Set aside.
  3. Chop onions with the oil 7 sec/ speed 5, then sauté 5 min/ Varoma/ reverse position/ speed spoon.
  4. Add octopus and set 3 min/ 100ºC/ reverse position/ speed 1.5.
  5. Add wine, tomatoes, tomato pulp, salt and pepper and cook 10 min/ 100ºC/ reverse position/ speed 1.5.
  6. Finally add olives, capers, mint leaves and parsley and cook more 7 min/ 100ºC/ reverse position/ speed 1. Serve with pastas or steamed potatoes.