Coffee Pie

 

Thermomix® time: 15 min
Total time: 4 hours

Ingredients for the dough coffee-pie

  • 125 g butter
  • 300 g Oreo cookies

Ingredients for the cream 

  • 4 gelatine sheets
  • 3 egg yolks
  • 200 g sugar
  • 100 g strong coffee
  • 400 g cream
  • 250 g milk
  • 12 rich tea biscuits

Preparation of the dough

  1. Place the butter into mixing bowl and set 1 min/ 37ºC/ speed 2.
  2. Add cookies and grind 30 sec/ speed 7.
  3. Line very well a pie tin, making the base compact and uniform.
  4. Keep in the fridge.

Preparation of the cream

  1. Cut and soak the gelatine sheets in cold water.
  2. Place yolks and sugar into mixing bowl and whip 25 sec/ speed 4.
  3. Add coffee and milk and set 10 min/ 98ºC/ speed 4. Reserve.
  4. With the clean mixing bowl, place the butterfly and whip the cream 2 min/ speed 3.
  5. Add the cream to the cold mixture prepared at point 3 and involve 10 sec/ speed 3.
  6. Drain the gelatine sheets, add a little of hot water and dissolve it with the help of a fork.
  7. Add some of the cream and mix with the fork.
  8. Place the gelatine within the mixing bowl with the cream and involve 10 sec/ speed 3.
  9. Place the cream on the pie tin and chill for 3 to 4 hours.
  10. Pulverize the biscuits 12 sec/ speed 9 and sprinkle the pie with the toasted coffee beans.

Bajtar Tax-Xewk | Indian Fig Jam

 

Thermomix® time: 47 min
Total time: 60 min

Ingredients indian-fig-jam

  • 1 kg Indian fig
  • 600 g sugar
  • 1 tsp anise seeds or 2 anise stars
  • 10 g lemon juice
  • 1 cinnamon stick

 

Preparation

  1. Wash the figs. Peel taking good care with the cactus prickles.
  2. Cut into 4 pieces, place into mixing bowl and mash 1 min/ reverse position/ speed 7.
  3. Add sugar, anise, lemon juice and cinnamon, and cook 45 min/ Varoma/ speed 1.
  4. Grind 1 min/ speed 9.
  5. Check the thickness of your jam, if not already in point, cook more.

Tip: If you want the jam without the seeds of the fruit, after start the step 2 of preparation, insert the simmering basket and use it as strainer to discard the seeds and then continue to follow the recipe.

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.

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.