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.

Pork Liver with Vegetables and a touch of Red Wine

Ingredients for Pork Liver  Pork Liver with Vegetables

  • 400 g pork liver
  • Salt and pepper to taste
  • Flour for dusting
  • 70 g olive oil
  • 4 garlic cloves
  • Aromatic herbs to taste (marjoram, thyme, parsley, bay leave)
  • 2 onions
  • 1 meat stock
  • 100 g red wine
  • 40 g red wine vinegar
  • 100 g tomato pulp

Ingredients for Vegetables 

  • Olive oil
  • 4 slices of bacon
  • 2 potatoes
  • 1 carrot
  • 6 fresh mushrooms
  • 1/2 courgette
  • 1 tomato
  • 1 fig
  • Salt and pepper to taste
  • Thyme and parsley to taste

 

Preparation of Pork Liver 

  1. Cut the liver into thin strips, season with salt and pepper.
  2. Flour the liver strips and reserve.
  3. Place olive oil, garlic, herbs, onions and meat stock into mixing bowl and chop 7 sec/ speed 4.
  4. Sauté for 5 min/ 100ºC/ speed 1.
  5. Add meat and cook 7 min/ Varoma/ reverse position/ speed spoon.
  6. Add wine, vinegar and tomato and simmer 30 min/ 100ºC/ reverse position/ speed 1.
  7. Serve the meat drizzled with the cooking sauce and roasted vegetables.

 

Preparation of Vegetables  

  1. Preheat the oven to 200ºC.
  2. Put a drizzle of olive oil in the bottom of a baking tray, lined with a sheet of parchment paper.
  3. Wash and cut the vegetables into cubes and dispose on the tray.
  4. Season with salt, pepper and herbs.
  5. Bake 30 to 40 minutes, or until the potato is conveniently cooked and golden.

 

Octopus Salad

Ingredients for octopus cooking 

  •  2 kg octopus Octopus salad
  • 200 g water
  • 1 onion with peel

 

Ingredients for sauce

  • 1 onion
  • 30 g olive oil
  • 15 g parsley
  • 20 g vinegar
  • Salt to taste
  • Black pepper to taste
  • 8 olives
  • 150 g cherry tomato
  • Maltese bread to serve

 

 Preparation

  1. Place octopus, water and onion into mixing bowl and cook 30 min/ 100ºC/ reverse position/ speed spoon.
  2. Remove the octopus, drain and cut into pieces of size to your liking.
  3. In the clean mixing bowl place onion, olive oil, parsley, vinegar, salt and pepper and chop 7 sec/ speed 4.
  4. Drizzle the octopus with the mixture and serve with olives, cherry tomatoes and a wonderful Maltese bread.

 

Stew ħut u Frott tal-baħar | Seafood Stew

Ingredients Seafood stew

  • 2 large onions
  • 2 garlic cloves
  • 10 g parsley
  • 60 g olive oil
  • 3 tomatoes, cut into quarters
  • 4 medium potatoes, cut into quarters
  • 1 kg seasoned mixed fish, shrimps and mussels
  • 200 g white wine
  • 200 g water
  • ½ tsp aniseeds
  • Salt and pepper to taste

Preparation

  1. Place onions, garlic cloves, parsley and olive oil into mixing bowl and chop 5 sec/ speed 4.
  2. Cook 5 min/ Varoma/ speed 1.
  3. Add tomatoes and potatoes in the simmering basket and set aside.
  4. Soak a sheet of baking paper, large enough to cover the Varoma tray, and place fish and seafood. Set aside.
  5. Add wine, water and spices into mixing bowl.
  6. Insert the simmering basket, place Varoma into position, and cook 20 min/ Varoma/ speed 2.
  7. Serve in deep plate, first placing in the bottom ftira bread, then the potatoes and tomatoes, fish and seafood, and finally pour the sauce.

 

Pesto Sauce

Ingredients Pesto sauce.png

  • 50 g basil
  • 30 g parmesan cheese
  • 3 garlic cloves
  • Chilli peppers (optional)
  • 70 g cashew
  • 70 g macadamia nuts
  • 30 g olive oil
  • 1 tsp salt
  • Black pepper to taste

 

Preparation

  1. Place all the ingredients into mixing bowl and chop 1 min/ speed 7.
  2. If you want a thinner sauce, add a little more olive oil and mix 7 sec/ speed 3.
  3. Store in a vial and conserve in the cold. Use as a seasoning sauce of salads and pasta.

Spaghetti with Sea Urchin Roe

Ingredients

  • 50 g olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 tomatoes, peeled
  • 10 g parsley
  • Juice of 1 lemon
  • 1 baby-food sized jar of sea urchin roes (Rizzi)
  • Rock salt and pepper to taste
  • 1100 g water
  • 500 g spaghetti

 

Preparation

  1. Place olive oil, onion and garlic into mixing bowl and chop 5 sec/ speed 5.
  2. Sauté 3 min/ Varoma/ speed 1.
  3. Add tomato and parsley and cook 5 min/ 100ºC/ speed 1. Then chop 20 sec/ speed 7.
  4. Add lemon juice, urchin, salt and pepper and cook more 5 min/ 100ºC/ speed 1.
  5. Place the water and heat 7 min/ 100ºC/ speed 1.
  6. Add spaghetti and cook 12 min/ 100ºC/ reverse position/ speed spoon. Check seasoning and serve immediately.

Spaghetti with Sea Urchin Roe