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!

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



  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.