Steamed Deer with Orange Juice and Rosemary

Thermomix® time: 25 min

Ingredients Dear with Orange and Rosemary.png

  • 4 deer steaks
  • 2 onions
  • 2 tomatoes
  • Juice of 1 orange
  • Rosemary
  • Salt and pepper to taste
  • 800 g water

Preparation

  1. Place steaks in Varoma on a bed of thin slices of onion and tomato.
  2. Drizzle with orange juice, top with rosemary and season to taste.
  3. Place the water in the bowl and set 25 min/ Varoma/ speed 4.

 

COCONUT Milk and Chutney

Coconut Milk and Chutney

Thermomix® time: 5 min

COCONUT MILK

Ingredients                                                             

  • 500 g coconut kernel
  • 800 g hot water

Preparation

  1. Place coconut into mixing bowl and grind 10 sec/ speed 8.
  2. Cover with hot water and cook 4 min/ 90ºC/ speed ​​1.
  3. Grind again 1 min/ speed 9. If you want the coconut milk to run out the texture of the fruit, strain through a fine mesh colander.
Thermomix® time: 30 sec

COCONUT CHUTNEY

Ingredients                                                                       

  • 260 g coconut milk
  • 2 handfuls of leaves and roots of fresh coriander
  • 140 g plain yogurt
  • 4 chilli peppers
  • Juice of ½ lemon
  • 1 tsp sugar
  • 1 tsp salt

Preparation

  1. Let the coconut milk cool, add all ingredients into mixing bowl and set 30 sec/ speed 9.
  2. Chill outside the refrigerator to allow the aromas to be mixed. Chutney has one month of shelf life when stored in the refrigerator.

Pistachio and Hazelnut Bonbons

Thermomix® time: 2 min

Ingredients Pistachio and Hazelnut Bonbons

  • 50 g hazelnut
  • 50 g pistachio
  • 200 g chocolate 70% cocoa

Preparation

  1. Place pistachio and hazelnuts into mixing bowl and grind 10 sec/ speed 5. Set aside.
  2. Melt chocolate 2 min/ 80ºC/ speed 2.
  3. With a brush, line silicone baking moulds with chocolate.
  4. Fill with the prepared nuts mixture.
  5. Cover with remaining chocolate and flat with the spatula, removing the excess.
  6. Chill for about 30 minutes, remove from the mould and trim the edges of the bonbons, giving an appealing round shape.

Stuffed Eggplant with Shrimp

Thermomix® time: 18 min
Total time: 30 min

Ingredients Stuffed Eggplant with Shrimp

  • 2 large eggplants, cut in half
  • 150 g onion
  • 1 carrot
  • 1 garlic clove
  • 30 g olive oil
  • 200 g shrimp, peeled
  • Salt and cayenne pepper to taste
  • 300 g béchamel sauce (BCB, page 248)
  • 1 handful of fresh parsley
  • Grated cheese (BCB, page 32)

Preparation

  1. Remove and set aside eggplant core. Arrange the eggplant in Varoma.
  2. Place onion, carrots, squash eggplant, garlic and olive oil into mixing bowl and chop 5 sec/ speed 5​​.
  3. Scrape down the bowl with the spatula, season with salt and pepper, place Varoma into position and set 15 min/ Varoma/ speed ​​1.
  4. Add shrimp and set 3 min/ 100ºC/ reverse position/ speed spoon.
  5. Fill eggplants with this preparation, draining the liquid if necessary. Cover with béchamel sauce and sprinkle with grated cheese.
  6. Place to oven preheated at 100ºC about 15 minutes to browning.

Coffee Pudding of Grandma Lete from Angola

Thermomix® time: 1 min

Ingredients Coffee Puding Grandma Lete

  • Caramel to grease the cake tin
  • 8 measures of coffee powder
  • 8 measures of milk
  • 8 egg yolks
  • 8 measures of sugar

Preparation

  1. Preheat oven to 180ºC. Grease the cake tin with caramel.
  2. Dissolve coffee in milk 30 sec/ speed 6.
  3. Add the remaining ingredients and mix 35 sec/ speed 2.
  4. Pour the preparation in the tin, cover with silver paper or vegetal paper and bake 30 minutes in double boiler, in the oven.
  5. Make sure that the pudding is cooked, with the help of a toothpick, and unmold when cold. Serve garnished with roasted coffee beans.

Note: The traditional measures in this recipe were maintained and each measure accounts for an half eggshell.

Pecan Nuts & Chocolate Tart

Thermomix® time: 2 min

Ingredients Pecan Nuts & Chocolat Tart

PASTRY

  • 35 g fresh pitted dates
  • 80 g cold-pressed coconut oil
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • 50 g raw cacao powder
  • 250 g pecans nuts
  • 1 tsp vanilla extract

FILLING

  • 500 g avocados, skin and stone removed
  • 40 g raw honey or organic maple syrup
  • 60 g coconut milk
  • 1 tsp vanilla bean extract
  • Pinch of sea salt
  • 60 g cacao powder
  • 125 g cold-pressed coconut oil, solid

Preparation

PASTRY

  1. Place dates, coconut oil, cinnamon and sea salt into the mixing bowl and blend 4 sec/ speed 4.
  2. Add cacao powder, pecan nuts and vanilla extract and grind 10 sec/ speed 9.
  3. Line a tin with this mixture and frozen for around one hour.

FILLING

  1. Place avocados, honey, coconut milk, vanilla extract, salt, cacao powder and coconut oil into mixing bowl and blend 1 min/ speed 4.
  2. Scrape down with spatula and blend for more 20 sec/ speed 6. Place into the tin over the dates base already chilled.