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



  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



  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


  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



  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.


Greek Lemon Ice Cream

Fresh lemon curd (see BCB, page 288) greek-lemon-ice-cream


  • 240 g sugar
  • 3-5 lemons, zest and juice
  • 120 g butter, unsalted, cut into pieces
  • 3 eggs



  1. Place sugar and zest of 1 lemon into mixing bowl and grind 20 sec/ speed 10.
  2. Add butter, eggs and 150 g lemon juice and cook 20 min/ 90ºC/ speed 2 without measuring cup.
  3. Insert measuring cup and mix 25 sec/ speed 6. Transfer into 2 sterilised jam jars with twist-off lids and close immediately. Allow to cool before serving or storing in the refrigerator.

TIP: Lemon curd keeps in the refrigerator for up to one month. Serve as a spread on toast or scones, as a filling for cakes and tarts, or as a desert, mixed with an equal amount of softly whipped cream and served with biscuits.


Lemon Ice Cream


  • 250 g cream
  • 100 g grind sugar (Recipe Chip and Basic Cookbook, page 34)
  • ½ tsp salt
  • 400 g Greek yogurt
  • 15 g lemon juice
  • 10 g anisette
  • 1 tsp cinnamon
  • Peel of 1 orange
  • Loaf tin (30 cm x 12 cm x 10 cm)
  • Baking paper



  1. Line the loaf tin with baking paper, reserve.
  2. Insert butterfly whisk and whisk the cream 1 min/ speed 3.
  3. Add all ingredients and gently involve 15 sec/ speed 3.
  4. Pour into the loaf tin and put in refrigerator for one hour.
  5. Take it out from the refrigerator and stir with a fork, to avoid crystal formation, place it again in the refrigerator.
  6. After another hour repeat the procedure, stir the lemon curd and pour it over the ice cream.
  7. Make spirals with a fork involving the lemon curd with the ice cream, obtaining drawings with the mixing of the colours of both.
  8. Cover the loaf tin and place it again in the refrigerator for 24 hours.

TIP: Serve with laminated almonds, berries, basil leaves, or other ingredient as you desire.

Star Fruit Cocktail

Ingredients star-fruit-cocktail

  • 200 g gin
  • 4 star fruit
  • 150 g water
  • 900 g ice
  • Ground pepper q.b.
  • 6 mint leaves
  • 70 g sugar
  • 150 g currant syrup



1. Place sugar into mixing bowl and grind 10 sec/ speed 9.
2. Add fruits and water and grind 1 min/ speed 9.
3. Add gin, mince and pepper and mix 6 sec/ speed 4. Set aside.
4. Add 300 g of ice and blend 10 seg/ speed 5. Set aside and repeat twice for the remaining ice.
5. Put the ice in a jar and serve the cocktail. Add currant syrup and mix with a spoon. Serve immediately and have a wonderful 2017!

Funny Christmas Cookies

Thermomix® time: 15 sec


Ingredients star-shaped-cookies

  • 250 g flour
  • 100 g sugar
  • 100 g butter
  • 1 egg
  • 1 tsp baking powder



  1. Preheat the oven to 180ºC.
  2. Place all ingredients into mixing bowl and set 15 sec/ speed 6.
  3. Make small balls, dip the top into sugar and with the help of a fork smash the balls so that they look flat and wavy.
  4. Take to oven about 20 minutes. Decorate with a lot of fun and creativity!