1 Large Leek, chopped
2 Potatos, peeled & chopped
1 Carrot, chopped
1 teaspoon, Garlic paste
15g Butter (click here for my homemade butter recipe)
15g Olive oil
1 Large Chicken breast, chopped into cubes
2 teaspoon Chicken stock powder
Place the leeks, potatoes and carrot into the thermomix bowl. Grate 8 sec/speed 5. Add garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1.
Add the chicken and cook for 3 minutes, 100 degrees, Speed 1.
Add the water and chicken stock powder and cook for 30 minutes, Speed 1, 100 degrees.
Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1.
Place the rice basket over the top of the thermomix lid (without the MC) to stop any splatters. Very slowly increase from Speed 1 to Speed 9 for 2 minutes or until completely blended together. If the thermomix starts to splatter or shake, turn the speed down and increase even more slowly.
600ml thickened Cream
500ml Cold water
Insert butterfly whisk into thermomix bowl. Pour cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
Strain liquids from solids, reserving buttermilk for later use, if wanted.
Place cold water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.
Strain liquids from solids a second time, so that only butter remains. Use as needed.
Adapted from the recipe
500g Plain flour
2 teaspoon Salt
1/2 teaspoon Caster sugar
2 teaspoon Yeast
Place all ingredients into the thermomix bowl and mix 1 min / 37'C / speed 2. Place dough into a bowl and cover with clingfilm. Place in the fridge for 6 hrs (overnight preferred).
Takeout of the fridge 30mins before baking. Preheat oven to 220'C. Line a baking tray with baking paper.
Transfer the sticky bread dough to the lined tray (shape in a roundish shape if wanted, but beware it is sticky).
Bake for 30-40 mins or until it is golden and sounds hollow when the base is tapped. Cool for 15 mins before serving.
30 g Parmesan cheese, crust removed and cut into pieces (3 cm)
1 garlic clove
100 g sun-dried tomatoes or semi sun-dried tomatoes, drained
½ red capsicum, deseeded and cut into quarters
120 g unsalted cashew nuts
20 g olive oil
10 g white vinegar
Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add all remaining ingredients and chop Turbo/1 sec/5-7 times, or until a rough yet evenly chopped consistency is achieved.
Serve immediately or refrigerate until ready to use.
Original recipe https://cookidoo.com.au/recipes/recipe/en-AU/r70861
500 g water
4 large eggs
200 g bread, diced (1.5 cm)
3 Tbsp olive oil
560 g cos lettuce, cut in strips
50 g Parmesan cheese, cut into pieces (3 cm), to taste
1 garlic clove
80 g grapeseed oil
50 g mayonnaise
20 g lemon juice
2 tsp Dijon mustard
Place water in mixing bowl, insert simmering basket and add eggs. Cook 9 min/Varoma/speed 1. Remove simmering basket with aid of spatula and place eggs under cold running water to stop them cooking.
Peel eggs, Chop eggs into small cubes and set aside.
Preheat grill on low heat.
Place a bowl on mixing bowl lid and weigh in bread cubes. Transfer bread cubes to a baking tray, drizzle over 3 Tbsp oil and mix with spatula. Place baking tray under grill, turning bread cubes carefully while grilling, until golden brown then set aside.
Place a large salad bowl on mixing bowl lid and weigh in lettuce. Add croutons (bread cubes) and chopped egg whites then set aside.
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4.
With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk.
Pour dressing over salad and serve
I serve mine with my crispy chicken strips
Recipes used as inspiration
120g Plain yogurt
1 lemon (zest and juice)
1 pinch of salt
1 pinch of pepper
1kg chicken breast, sliced into chicken strips ( or nugget sized if wanted)
Put the cornflakes in the thermomix bowl and chop
5 secs/speed 5 . Remove and set aside.
Put the yogurt, zest and lemon juice, salt and pepper in the thermomix bowl and mix 5 sec /speed 5 . Remove, coat chicken and marinate for about 30 minutes.
Preheat the oven to 180 ° C. Line a baking sheet with baking paper.
Remove the chicken breast from the marinade and pass through the cornflakes. Arrange on tray and bake at 180'C for about 25 minutes or until golden brown. Remove and let cool.
70 g Parmesan cheese, cut into cubes (3 cm)
160 g milk
60 g vegetable oil
170 g arrowroot flour
1 tsp salt
Preheat oven to 220°C. Grease a 24-hole mini muffin tray with canola spray and set aside.
Place cheese into mixing bowl and grate 10 sec/speed 9.
Add all remaining ingredients and blend 20 sec/speed 8.
Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 8.
Fill each muffin mould three-quarters full with batter. Bake for 12-15 minutes (220°C), or until puffy and just lightly browned. Leave to cool in tin for a few minutes, then serve warm.
Adapted from cookidoo recipe
150g Butter, chopped
250g Brown sugar
1 tsp Vanilla extract
½ teaspoon Salt (i prefer to have a bit of salt to counteract some sweetness but this is optional)
To make the caramel sauce place all ingredients into the thermomix bowl and cook 7min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
Note: Mixture will be foamy once finished, but will settle when cooling. Transfer into a sealed container and allow to cool to room temperature before placing into the fridge.
200g Dates, pitted
250g Boiling water
1 teaspoon Bi-carb
100g Brown sugar
150g Self raising flour
Preheat oven to 180 degrees. Grease a 12-hole non-stick muffin tin thoroughly.
Place the dates, boiling water and bi-carb into the termomix bowl and leave for 5 minutes to soften.
Add the butter and brown sugar and blend for 15 seconds/sp8 or until the dates are smooth and the mixture is completely combined.
Add the self-raising flour and eggs and process for a further 5-10 seconds or until combined.
Divide the mixture equally between the 12 muffin holes, filling each to ¾ full.
Bake in the oven for 18 minutes or until they spring back when lightly touched in the middle.
Leave in the muffin tray for 10-15 minutes to cool
Note: Serve the sticky date puddings with my warm caramel sauce and a scoop of ice cream or fresh cream.
30 g extra virgin olive oil
220 g lukewarm water
1 tsp sugar
2 tsp dried instant yeast
400 g Plain flour (pizza flour is better if you can get it)
1 tsp salt
Lightly grease a large bowl with oil and set aside. Place water, sugar and yeast into the thermomix mixing bowl and mix 20 sec/speed 2.
Add baker's flour, oil and salt and knead 2 min/dough setting. Transfer dough into prepared bowl and knead into a ball. Cover bowl with clingfilm and leave to prove in a warm place until doubled in size (approx. 1 hour). Use as required.
Adapted from the cookidoo recipe