1 teaspoon Capers
2 teaspoons Parsley
1 teaspoon Dill
1 Garlic clove
2 teaspoons Lemon juice
130g Salted Butter, softened
1 teaspoon Tomato sauce
1 teaspoon Dijon mustard
2 teaspoons Madeira wine
½ teaspoon Worcestershire sauce
¼ teaspoon Paprika
¼ teaspoon Curry powder
½ teaspoon ground black pepper
Place capers, parsley, dill, and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add butter, tomato sauce, mustard, Madeira wine, Worcestershire sauce, paprika, curry powder, pepper and lemon juice into mixing bowl and mix 15 sec/speed 3.
Scrape down sides of mixing bowl with spatula and blend 25 sec/speed 3 or until well combined. Form butter into a log. Wrap in baking paper and transfer into freezer to firm or until ready to use.
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
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