To make all these Thermomix recipes for an easy dinner party, it will only take about an hour of your time plus shopping time. Here is your time planner:
Start by making pastry and filling for the tart then the chocolate truffle mixture (takes 20 minutes to do) in the morning or the night before so the pastry can chill, the filling rest, and the truffle mixture can set.
Then make the milk roll dough about 3 to 4 hours before your guests are due (takes 5 minutes to do), make the smoked salmon pâté and leave in the fridge (takes 3 minutes to do) and fill the tart pastry and put the tart into the oven (takes 3 minutes of your time plus just over an hour to bake).
About 1 hour before your guests are due, roll the chocolate truffles and leave to set on a plate in the fridge (takes 10 minutes to do), then make your Green Pea Velouté Soup (takes 5 minutes of your time plus 15 minutes Thermomix cooking time) and get the ingredients ready for your stroganoff and sorbet (takes 10 minutes).
Start the stroganoff when your guests arrive – it will be ready about 40 minutes later but you only need to spend 5 minutes paying attention to it so you can enjoy a glass of wine with everyone.
Get one of your guests to help you make the sorbet after you’ve cleared the main course plates (takes 2 to 3 minutes).
Serve the tart and put the coffee pot on, looking forward to the compliments when your guests taste those beautiful chocolate truffles!
Absolutely delicious and very easy, this pâté was a spur of the moment invention by Janie Turner one evening when friends dropped in unexpectedly. Perfect with biscuits or vegetable crudités anytime and especially wonderful to serve at Christmas. Makes 300 g.
35 g white of leek, carefully cleaned
170 g smoked salmon
35 g cream cheese
50 g double cream or Thermomix Cream (see recipe in Fast and Easy Cooking, page 193)
10 to 15 g lemon juice
freshly ground black pepper
Chop leek, salmon and cream cheese 5 seconds/Speed 5.
Scrape down sides of TM bowl with the TM spatula. Add double cream. Mix 8 seconds/Speed 5.
Add lemon juice and pepper. Mix a few seconds at Speed 4.
Janie Turner says if you make these for a bar-b-que or dinner party, your friends will be amazed. They are light and delicious. Makes 12 large burger buns or 12 finger rolls or 24 milk rolls.
650 g strong white bread flour, preferably organic
1 level Tbsp salt (yes, this is the correct amount)
1 sachet instant yeast or 30 g fresh yeast
2 tsp granulated sugar
50 g unsalted butter, diced
400 g milk plus 3 Tbsp extra to glaze
1 large egg
sesame seeds to sprinkle - optional
salt to glaze
greased baking sheets
Mix the flour, salt, yeast and sugar 5 seconds/Speed 10. Add the butter and Turbo pulse a few times until the mixture looks like breadcrumbs.
Lightly beat the egg in a jug, set the jug on top of the TM lid and weigh in the 400 g milk. With the blades running at Speed 3, add the liquid slowly through the hole in the TM lid to form a soft but not sticky dough. If the dough feels sticky add a little more flour; if there are dry crumbs in the bowl add a little more milk.
Knead 3 minutes/Dough Setting until silky and pliable. Put dough into an oiled bowl, cover with cling film or a tea towel and leave to rise in a warm place until doubled in size.
Turn out the dough on a floured surface and punch down to deflate. Divide into 12 equal pieces. To make round buns (i.e. burger buns), shape the dough into balls. Gently flatten to make a burger bun about 10 cm across. To make long (hot dog or finger) rolls, shape each piece into a sausage shape about 15 cm long and gently taper the ends by squeezing with your hands. To make the milk rolls, divide the dough into 24 pieces and shape into balls. Place them on the baking sheets with space between them to allow for rising, cover with a tea towel or oiled cling film and let rise in a warm place about 45 minutes or until doubled in size.
Uncover the dough and brush the rolls with the 3 Tbsp milk mixed with a little salt then sprinkle with sesame seeds. Bake for 5 minutes at 230?C/450?F/gas 8, then lower the oven temperature and bake at 200?C/400?F/gas 6 for another 5 to 10 minutes until golden brown. As soon as they come out of the oven, cover the rolls with a clean tea towel to help keep the crusts soft and cool on a wire rack. Aga Ovens: Bake in the Roasting Oven on the rack on the floor for 5 minutes, then insert your cold plain shelf 2 sets of runners above the top of the rolls. As soon as they come out of the oven, cover the rolls with a clean tea towel to help keep the crusts soft and cool on a wire rack.
Variation: Bake as a loaf; it looks lovely braided before putting into your loaf tin. This bread is tender, similar to a brioche.
This delicious creamy soup is rich and wonderfully flavourful and the blending in the Thermomix is outstanding. It’s no wonder that Michelin star chefs like John Campbell love the Thermomix! The colour is amazingly fresh and vibrant. Perfect for a dinner party. Makes 2 litres, serves 12 to 16. To make half the quantity for 6 to 8 servings, cook 8 minutes in Step 3; all other timings are the same.
Add the oil and shallots to the TM bowl. Chop 3 seconds/Speed 5. Scrape down the sides of the TM bowl with the spatula.
Cook 4 minutes/100°C/Speed 1.
Weigh in the frozen peas and milk. Cook 16 minutes/90° C/Speed 3 until the peas are tender.
Add the double cream and butter. Blend 2 minutes/Speed 8 until very smooth then scrape down the sides of the TM bowl with the spatula.
Add salt and pepper to taste. Blend 1 minute/ Speed 10. Serve hot, garnished with a parsley or coriander leaf, or with “Pancetta Dust”, i.e. pancetta fried until crisp then drained and cooled on kitchen paper and ground at Speed 10 until fine.
If you’d like to make this in advance, cool the velouté before chilling in the fridge. Reheat gently when ready to serve at 90° C/Speed 2 for about 10 minutes.
This sorbet is almost instant - you can make it in 2 to 3 minutes with your Thermomix! It's made from frozen fruit so it's intensely fruity and delicious. The addition of an egg white makes it taste like and have the texture of a beautiful ice cream, but without any fat or dairy content. By the way, using ice cubes helps to break down the seeds in berry fruits. Makes about 1.25 litres, saves about 12 hours compared to making this sorbet conventionally, and saves you a fortune!
70 g granulated sugar
700 g frozen fruit in separate pieces (or 500 g frozen berries plus 200 g ice cubes)
20 g lemon juice
2 Tbsp appropriate juice or liqueur to complement the fruit flavour
1 egg white (omit if allergic to eggs)
Grind the sugar 5 seconds/Speed 10.
Add the fruit, ice if using, lemon juice, and liqueur if using. Crush at Speed 6 to 7 until the mixture no longer moves around the TM bowl (you'll hear it).
Churn at Speed 9 by stirring vigorously with the special TM spatula through the hole in the TM lid for 1 minute. Remove the lid, scrape down the sides of the bowl with the spatula and churn again until smooth, about 20 seconds to 1 minute.
Insert the Butterfly Whisk, add the egg white and whisk 30 seconds/Speed 4 until light and creamy. Serve immediately or place in freezer for later use.
Tip: In the UK, choose Lion marked eggs from certified salmonella free chickens.
Janie Turner says she was created this recipe for a friend who asked for a Thermomix stroganoff. "Many thanks for this idea which I have adapted as I can't help doing things differently with recipe inspirations!" A delicious and easy Thermomix dinner with very little effort. Prep Time: 10 minutes Thermomix Cooking Time: 43 minutes Serves 4 to 6.
˝ red onion, peeled
˝ yellow onion, peeled
3 cloves garlic, peeled
150 g leeks, washed and cut into 2.5 cm chunks
6 Tbsp olive or coconut oil, divided 3 Tbsp and 3 Tbsp
200 g fresh mushrooms, sliced (optional)
450 g sirloin steak, cut into 2.5 x 5 cm strips
3 Tbsp semolina flour OR 35 g polenta
200 g red wine
1/8th tsp freshly grated nutmeg
1 tsp sea salt plus freshly ground pepper to taste
300 g crčme frâiche
200 g pasta shapes
200 g boiling water
Grind polenta 30 seconds/Speed 10 if using, then tip out into a bowl and dredge the beef strips in the coarse flour.
Chop onion halves, garlic and leeks with 3 Tbsp of the oil 5 seconds/Speed 6. Add mushrooms if using. Sauté 10 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction. Tip out and set aside (or leave in this TM bowl and use your second TM bowl for Step 3).
Heat 3 Tbsp of the oil in the TM bowl 2 minutes/Varoma Temperature/Speed 1 then add the beef strips and polenta flour and heat 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. It will not be cooked at this point.
Add the onion mixture, wine, nutmeg, crčme fraiche, salt and pepper to the TM bowl. Cook 10 minutes/100°C/Speed Spoon/Reverse Blade Direction.
Add 220 g pasta shapes followed by 220 g boiling water to the TM bowl and cook again 12 minutes/100°C/Speed Spoon/Reverse Blade Direction - the steak will magically separate and cook with the pasta in the sauce. Season to taste and serve with a garnish of chopped fresh parsley.
This recipe appeared on Maddy Bonvini-Hamel's website www.britishlarder.co.uk and Janie Turner has adapted it completely to Thermomix, which of course makes it really easy to do! Maddy says this treacle tart is a great dessert, it uses up leftover bread crumbs and it's a true favourite at her pub restaurant, The British Larder Suffolk. Serves 6.
Maddy's top tips:
" Use a long fluted pastry tart case instead of a round one - the tart cooks more evenly and it's easier to cut and handle.
" Use the best ingredients you can possibly buy, free-range eggs and a good quality bread are highly recommended. Maddy prefers sourdough as it gives the tart that extra special taste. Use fresh bread that is at least one day old, cut any dark crusts off. Do NOT use dried breadcrumbs.
" Be patient: leave the mixture to rest overnight, don't over-cook the tart, and leave it to cool completely before cutting and eating.
100 g fresh bread, torn into pieces
1 lemon, thinly peeled skin and juice only
60 g almonds
120 g double cream
1 large free range egg
340 g golden syrup
Sweet short crust pastry (recipe in Fast and Easy Cooking by Janie Turner)
Make your pastry - this takes 6 seconds in your Thermomix! Line a 10cm x 35cm x 2.5cm fluted oblong tart case with sweet pastry. Leave the pastry to rest in the fridge overnight.
Whizz the fresh bread and strips of lemon peel at Speed 10 until fine. Add the almonds and whizz again 20 seconds/Speed 10. Tip out and set aside.
Insert the Butterfly Whisk and whisk the cream, egg, golden syrup and lemon juice 3 minutes/37°C/Speed 3.
Stir in the crumbs at Speed 2 to 3 until well mixed. Scrape down the sides of the TM bowl. Let the mixture rest over night in the fridge.
The following day preheat your fan assisted oven to 160°C. (If the oven is too hot the tart will burn easily and stay raw inside). Whisk the treacle tart mixture and pour into the raw lined pastry case. Carefully transfer the tart to the pre-heated oven and bake for 30 to 45 minutes. It will still have a gentle wobble in the center but will firm up once cooled to room temperature. Once the tart is cold, remove it from the tin and cut it into slices. Serve with whipped cream, mascarpone or vanilla ice cream.
Wow your friends by making these delicious chocolate truffles to serve with coffee at your next dinner party. They are amazingly delicious and impressive, but very easy to do, and your Thermomix will give you a beautiful smooth texture and mouth-feel which is not possible any other way. Makes about 50 truffles which can be stored in the fridge or frozen if you're not going to eat them all in one go!
200 g good quality chocolate, 53 to 55% cocoa solids, either chips or 1 cm pieces
200 g double cream
˝ to ľ tsp cardamom extract - available online or from Indian shops
Melt chocolate and cream 5 minutes/37°C/Speed 2.
Scrape down the sides of the TM bowl with the TM spatula and melt again 3 minutes/37°C/Speed 2 until all the chocolate is melted and the mixture is completely smooth.
Add cardamom extract and stir in 1 minute/Speed 2. Pour out into a bowl and leave 8 hours to set at room temperature. When set, use a teaspoon or melon-ball scoop to scoop the chocolate into small portions, rolling each one into a ball in the palms of your hands. Serve on a beautiful plate.
Variation: Roll finished truffles in good cocoa powder if desired.
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Vorwerk Business Partner
and is the sole importer and distributor of
Vorwerk Thermomix in UK and Ireland.