Greek Yoghurt with Muesli and Indian Fig

Thermomix® time: 6 min
Total time: 8 hours

Ingredients Greek Yoghurt With Cereals and Indian Fig

  • 120 plain yoghurt
  • 1000 g milk
  • 50 g milk powder
  • 40 g sugar
  • 100 g cream
  • 150 g fig jam (recipe here)
  • 250 g muesli cereals

Preparation of the yoghurt 

  1. Prepare the yoghurt following the automatic TM5 natural yoghurt recipe, using Greek plain yoghurt.
  2. As the time is finished, put a clean cloth (baby diaper type) on the simmering basket, insert the basket into the mixing bowl and pour the yogurt on the cloth.
  3. Chill for 2 hours.
  4. Remove from cold, place the yoghurt in small bottles previously sterilized, or in a bowl. The serum found at the bottom of the bowl may be thrown away. Keep in the cold.

Final blending

  1. In a cup or bowl, place muesli in the bottom, 2 or 3 tablespoons of yoghurt and finally the Indian fig jam.
  1. If you want a special visual touch, add some dried fruit on top like almonds, raisins, hazelnuts or others at your taste.
TIPS Yoghurt may be kept in the cold up to 15 days. If you wish a yoghurt with less calories, do not add sugar or cream.

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.

 

 

Greek Lemon Ice Cream

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

Ingredients

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

 

Preparation

  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

Ingredients

  • 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

 

Preparation

  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.