Salmon Mousse

Para versão Portuguesa clique aqui: “Mousse de Salmão”

1 sheet unflavoured gelatin

100g smoked salmon, coarsely chopped

1 cup unflavoured greek yoghurt

2 tbsp fresh lemon juice

¼ tsp salt

Chopped parsley for garnish

  

Soak the gelatin in cold water. When softened, drain and place in the microwave just a few seconds until dissolved. Set aside.

In the bowl of the thermomix, combine salmon, yoghurt, and lemon juice. Set 10sec./speed 6. Season with salt. With motor running on speed 2 add dissolved gelatin and blend until combined.

Pour into two small bowls. Cover with plastic wrap, and refrigerate for at least 3 hours to set. Garnish mousse with parsley and serve with crackers, toast or bread slices.

Tangerine Marbled Cake

Para versão Portuguesa clique aqui: "Bolo Marmoreado de Tangerina"

100g butter at room temperature

250g sugar

1 tsp vanilla

4 eggs

120g milk

300g flour

1 tsp baking powder

1 cup “Tangerine Curd” (click on link or search in blog files)

Icing sugar to sprinkle over cake

Preheat the oven to 180ºC. Grease and flour a rectangular tin. Place butter, sugar, vanilla, eggs and milk into the TM bowl and combine 1min/speed 6. Add flour and baking powder and mix 15 sec/speed 3. Pour the batter into the tin. Distribute spoonfuls of tangerine curd over the cake batter. With the help of a knife make spiral movements in the curd so that it mixes lightly with the batter. Place in the oven for 25 minutes or until cooked when tested with a skewer. Let it cool, sprinkle with icing sugar and cut in squares.

Tangerine Curd

Para versão Portuguesa clique aqui: "Curd (creme) de Tangerina"

80g sugar

30g tangerine peels
55g butter

1 cup tangerine juice
2 eggs

3 tsp cornstarch

Place sugar and peels into the thermomix bowl and pulverize 15sec/speed 3-5. Add butter, tangerine juice and set 1min/speed 2. Add eggs and cornstarch and mix 10sec/speed 4. Then program 7min/80º/speed 2. Remove, strain through a sieve and save in sterilized jars.

Lemon Curd

Para versão Portuguesa clique aqui: "Curd (creme) de Limão"

This recipe is from the Thermomix portuguese recipe book “Bimby – As Receitas Essenciais”, slightly changed.

150g sugar

Freshly squeezed juice and peels from 2 lemons

55g butter

2 eggs

Place the sugar and lemon peels in the mixing bowl and pulverize 25sec/speed 9. Scrape the sides of the bowl and pulverize another 10sec/speed 9. Add butter, lemon juice and mix 1min/speed 2. Add the eggs and mix 10sec/speed 4. Cook 7min/80º/speed 2. Pour into sterilized jars and once cooled keep refrigerated until needed.

Lemonade

Para versão Portuguesa clique aqui: "Limonada"

Lemonade is one of my favourite drinks. Besides being refreshing when it’s icy cold, it’s packed with vitamin C. Here’s a super easy and quick recipe, courtesy of Thermomix (TM31).

Cut 2 medium sized lemons into chunky eighths, about 500g and place in mixing bowl. Add 80g sugar, (yes it’s enough! The original recipe calls for 100g but believe me 80g is enough) and add 1 litre/4 cups water.

Press the turbo button for 1 second. Remove lid and place the basket inside the bowl. Strain lemonade into a pitcher and place in the refrigerator to cool. It is really good!

Fish Fillets with Red Bell Pepper Sauce

  Para versão Portuguesa clique aqui: “Filetes com Molho de Pimento Vermelho”

This dish is prepared with the help of a kitchen robot. This recipe is adapted from one I found in Mycook recipe book. I also include times and temperatures for the thermomix.

4 fish fillets

500g red bell pepper, roughly chopped

100g white wine

50g olive oil

1 tsp parsley

1 tsp coriander

1 tsp chive

2 garlic cloves

Salt to taste

Heat olive oil 1min/120º/speed 1 (TM: 1min/100º/speed 1). Cook garlic 2min/120º/speed 1 (TM: 1min/100º/speed 1). Add bell pepper, herbs and salt. Place fish in tray and set 10min/120º/speed 1 (TM: 10min/varoma/speed 1). Add wine and set 5min/120º/speed 1 (TM: 5min/varoma/speed 1). Give the sauce a silky finish by pressing turbo 6x5sec (TM: 30sec/speed 5-7-9) using the basket over the lid to avoid splashes.

Serve fillets with mashed potatoes and red bell pepper sauce.

Chicken and Vegetable Pie

 Para versão Portuguesa clique aqui: “Bolo de Frango com Vegetais”

Dough:

2 cups milk

2 cups flour

2 tsp cornstarch

3 eggs

1 cup vegetable oil

1 tbsp baking powder

1 tbsp tarragon

1 tsp salt

¼ tsp pepper

Filling:

1 chicken breast, cooked and diced

½ cup/50g peas, cooked

¼ cup/25g corn, cooked

¼ cup/25g carrots, cooked and diced

200g ricotta cheese, broken into small pieces

½ cup/50g olives, pitted

Place all the ingredients for the dough in the thermomix bowl and set 15sec/speed 4. Set aside.

In another bowl mix all the ingredients for the filling.

Pour half of the dough in a rectangular greased pan. Spread the filling over the dough and then pour the remaining dough over the vegetable filling. Place in a pre-heated oven at 180ºC for 30 minutes or until a skewer comes out clean when inserted.

Lemon Meringue Pie

Para versão Portuguesa clique aqui: “Tarte de Limão e Merengue”

Crust:

One “Biscuit Pastry” recipe (click on link or check blog archive)

Filling:

1 ¼ cups/250g sugar

8 tbsp/60g cornstarch

½ tsp salt

2 cups/430g water

4 egg yolks

1 tbsp lemon zest

½ cup/110g lemon juice

3 tbsp/45g butter

Meringue:

4 egg whites

¼ cup/50g sugar

Pre-heat oven to 180ºC.

Crust:

Prepare crust as indicated in the "Biscuit Pastry" recipe.

Filling:

Place all ingredients for filling into thermomix bowl and set 10min/90º/speed 4. Let cool covered with plastic film.

Meringue:

Beat egg whites. When foamy, add sugar and continue beating until thick but not hard.

Pour filling onto crust and spread meringue. Begin at the edges and work your way to the center spreading meringue evenly. Be sure to seal meringue against crust. This way it will hold its place and not shrink. With the back of a spoon create small peaks in the merengue. Place in the oven for about 6 minutes until meringue is golden.

Pumpkin Cupcakes

Para versão Portuguesa clique aqui: “Queques de Abóbora”

300g flour

2 tsp baking powder

180g sugar

10 cardamom pods

300g pumpkin cut into cubes

4 eggs

140g vegetable oil

Place flour and baking powder into the mixing bowl and set 10sec/speed 5-7-9. Remove and set aside. Place sugar in the bowl.

 

Remove seeds from cardamom pods and add to sugar. Set 10sec/speed 5-7-9. Add pumpkin and set 15sec/speed 5. Add eggs and oil and set 15 sec/speed 5. Add flour and baking powder mixture and set 10sec/speed 4. Let mixture rest for 20 minutes. Pre-heat oven to 180º.

Pour mixture into lined muffin tins and place in oven for 30 minutes or until tested with a skewer it comes out clean.

Mayonnaise

Para versão Portuguesa clique aqui: “Maionese”

This recipe was taken from the Thermomix cookbook that came along with it. It’s a Portuguese version “Bimby - As Receitas Essenciais”. The quantities mentioned below is for half the recipe. It’s very easy and quick to make and it’s consistency is creamy and very well flavoured.

80g olive oil

80g vegetable oil

1 egg

Salt and pepper to taste

1 tbsp lemon juice

Weigh the oils in a jug with a spout or beak and set aside. Place the egg and lemon juice in the bowl and season with salt and pepper. Set 10 sec/speed 5. Then, with the thermomix running on speed 5, and with the measuring cup in place, slowly pour the oils on the lid, allowing it to trickle through and emulsify. When all the oil is mixed in, turn it off – the mayonnaise is ready!

Tomato Bread Stew (Açorda de Tomate)

Para versão Portuguesa clique aqui: “Açorda de Tomate”

"Açorda" is a typical portuguese dish where bread is placed to soak in a broth.  The bread then soaks up the liquid and it is very well mashed. Garlic is a must and usually it is seasoned with coriander. Sometimes poached eggs are added and mixed thoroughly. There are various types of "açorda". The recipe I have for you today is of tomato. It goes great with fried fish.

This recipe was taken from the Thermomix cookbook that came along with it. It’s a Portuguese version “Bimby - As Receitas Essenciais”. The only change I made was to reduce the olive oil from 90g to 60g. I hope you enjoy it!

350g bread
500g water
60g olive oil
1 onion
4 cloves garlic
100g tomato, chopped
salt and pepper to taste

Soak the bread in water and set aside. Place olive oil, onion and garlic in the bowl and chop 5 sec/speed 5. Add tomato and set 5 min/varoma/speed 1. Attach the butterfly and then add bread with water. Season to taste and set 7 min/100º/inverted/soft speed. Serve while hot.

Biscuit Pastry

Para versão Portuguesa clique aqui: Massa Areada

This dough makes an excellent pastry shell for fruit tarts and other pies and tarts with rich fillings. I mix it in the thermomix.

100g sugar

300g flour

150g butter

A pinch of salt

2 egg yolks

20g milk

2 cups dried beans, rice or weights that can withstand the oven’s heat for blind-baking

   

Pre-heat oven to 180ºC.

Place sugar in TM bowl and pulverize 15 sec/speed 9.

Add remaining ingredients and set 15 sec/speed 5.

Roll out pastry as thinly as possible and place in pie plate. Prick lightly all over base with a fork. 

Line with parchment paper and place the beans on top spreading them evenly over the base. This will prevent the pastry from puffing up. Place in the oven for 15 minutes, remove the beans and place in the oven for a further 10 minutes. Save the beans for a next time you need to blind-bake a shell. Let it cool completely before filling.

If any dough is left over it can be frozen. I didn’t have enough dough to make another shell so I just made some cookies! I spread the dough directly on some parchment paper, cut the cookies and removed excess dough. Placed tray in the oven for 10 minutes until golden. Voilá!

Grape Jelly

Para versão Portuguesa clique aqui: Geleia de Uva

1.330g washed grapes

½  cup white sugar

1 cinnamon stick

Using your thermomix, place the grapes in the jar and set 25sec/speed 3-6. Strain and measure. With the grapes I used, it measured out to 4 cups/990g of juice. Measurements may vary according to the types and sizes of grapes you’re using. Pour the juice back into the cup, add sugar and cinnamon and set to 30min/100º/speed 2. Remove cinnamon stick and set for another 30min/varoma/speed 2.

Asian Chicken

Para versão Portuguesa clique aqui: Frango Asiático

I have indicated the times and temperatures to make this recipe using either the Thermomix or Mycook.

500g chicken breasts
80g olive oil

2 onions
2 cloves garlic
1 red pepper
1 tsp cummin
20g soy sauce
1 tsp curry powder
1 tsp salt
30g white wine
2 tbp flour
3 tbsp cilantro, chopped

Cut the chicken into strips (aprox.3cmx1cm) and set aside.

Place the olive oil in the bowl/jar and set for: TM 5min/varoma/speed 2 (Mycook 2min/120º/speed 1).

Add onions, garlic and red pepper and chop: TM 5sec/speed 4 (Mycook turbo x 2). 

Then cook: TM 5min/varoma/speed 1 (Mycook 5min/120º/speed 1).

Add chicken and remaining ingredients and set: TM 15min/100º/reverse/gentle stir (Mycook 15min/100º/speed 1). Serve with white rice and salad.

Catalan Crème

Para versão Portuguesa clique aqui: Creme Catalão

This recipe was taken from the “Mycook” recipe book. I’m also including the times and temperatures for the thermomix. This pudding, similar to the créme brulèe, is of Spanish origin, hence the name catalão which means habitant or born in the region of Catalonia, Spain. It is their tradition to make this pudding on Saint Joseph’s day, March 19th and serve it for dessert.

1 litre milk

8 egg yolks

200g sugar

40g cornstarch

Peel of 1 lemon and 1 orange

1 cinnamon stick

Place the mixing paddle/butterfly in the jar/mixing bowl and add all the ingredients beginning with the milk. Cook for: Mycook 13min/100º/speed 3; Thermomix 13min/90º/speed 2/reverse. When finished program 1min/speed 2 in order to cool it down a bit and avoid lumps. 

Using the basket, strain the pudding in order to remove the peels and cinammon stick.