An easy dessert the kids can make in the Thermomix

Dessert made for us by our 5 and 3 yr old daughters....Pears with Chocolate Hearts. Impressed!

Recipe from Full Steam Ahead

Cooking a roast in your Thermomix...yes it can be done!

This created a LOT of interest last night on my page Nat's Thermomixen in the Kitchen...so I thought all the other Thermomixers out there would like to see how to cook a roast in the varoma.

Take a piece of roast meat...find a dish it will fit in that also fits inside your varoma

Brown your meat on all sides and put inside a dish that will fit in your varoma, to collect the meat juices as it steams (use this later for gravy). If you don't have a dish, use some foil. This is a 1.5L rectangle pyrex dish

For your steaming liquid, de-glaze your pan you used to brown your meat by pouring in a little boiling water and scraping the bottom to get up all the juices and caramelised meat. Pour liquid into TM bowl and add a few cloves of garlic. Use about 1L of liquid

Cook for 35-40 minutes, varoma, speed 2. (keep juices above for gravy) When finished removed your meat to the top tray, sitting on top of the lid...to catch any juices dripping as you let your meat rest (see next photo)

I had the steaming basket inserted and filled with potatoes, which I added for the last 20 minutes. You can also place veggies around your roast meat for the last 20 minutes

Cover your meat with foil and allow it to rest. Notice the meat is sitting on the top tray with the varoma lid underneath to catch any more juices...you want to keep these for gravy!!

Need I say more? Cook to your liking. This was a 1kg butterflied lamb pre-marinated in rosemary and garlic. I cooked it for 40 minutes.

It really is very simple, takes less time, is way more tender and juicy than in the oven, and you don't have to clean the oven! I'd love to hear from you if you make it, over at my Facebook page Nat's Thermomixen in the Kitchen.

Choco-latte Nougat with Roasted Almonds | Thermomix nougat!

I've tried a few different Nougat recipes and techniques in the Thermomix, but I think this is the best! 

Credit for the basic nougat recipe goes to my awesome Thermomix Group Leader, Trisha, who developed the Nougat recipe on Recipe Community. I've changed the ingredients a little to come up with the Choco-latte version. You could do the same...what flavours could you come up with?

Ingredients

200g dark chocolate

200g white marshmallows

100g roast almonds (or roast raw almonds yourself under a hot grill for 5 mins)

20g butter

15g good quality instant coffee granules 

1 piece of (confectionery) rice paper (I get mine from Weigh n Pay in Woodvale WA)

Preparation

* note: this is a technique you need to be ready for so make sure you will have no interruptions as you can't leave the mixture or it will set in your bowl. Your TM will also wobble around a bit while it is mixing (similar to kneading dough) so don't walk away and leave it 

• Have a small rectangular dish approx 20cm x 10cm ready, double lined with cling wrap (this will make it easy to remove once set) and line the bottom with a rice paper sheet 
• Put chocolate, coffee, marshmallows and butter into TM bowl and chop on speed 6 for 10 seconds
• Scrape mixture down 
• Heat on 80c for 5 minutes, speed 2-3 (you may need to use the spatula to keep the mixture moving as it gets extremely sticky and tough and can start to slow the blades down if you aren't careful)
• Take lid off and scrape mixture away from blades to make a little space around it, this helps the mixture move around without turning into a big lump, then cook for a further 6 minutes, 70C, speed 4 (using the spatula to keep the mixture moving if it sounds like it is slowing down)
• Add nuts, mix for 10 seconds, reverse speed 2 or until combined. Alternatively you can place your nuts in the bottom of your dish, and pour the nougat mixture on top.
• For the next stage you need to move QUICKLY!  Pre-boil a full kettle of water to clean jugWipe over your TM spatula with oil, to stop the mixture sticking as you work with it. Scrape and pour the nougat mixture into your pre-prepared dish. You may need to have a butter knife handy to help you scrape the mixture off the spatula as you go, as it is extremely sticky and stretchy as you are working with it. 
• Once it is all out press the other piece of rice paper onto the top and smooth flat and push into the corners of your dish and put in the fridge to set for a few hours (or in the freezer if you can't wait)
• Fill TM bowl with boiling water asap as any mixture left will set hard and sticky
• Once set, trim off the edges to neaten it up (and make sure it tastes awesome)

Cut into squares or long bars once set, and try not to eat the whole lot at once!

Print your own jam labels

I've been using this great free website to make my jar labels for a while now...thought some of you may want to give it a try.

www.jamlabelizer.com

I simply print them on plain printer paper, cut them out and glue them on with a glue stick! I find this way is a lot easier to wash them off for the next use too.

Turkish Delight Layered Cheesecake (non bake) | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

Base
80 g butter 
250 g Chocolate Biscuits (I used chocolate ripple)
Layered Cheesecake topping
500 g cream cheese 
400 g tin condensed milk 
100 g chocolate buttons or choc chips 
2 tsp Gelatine powder 
50 g boiling water 
handful of turkish delight chocolate balls for decoration - optional
sliced turkish delight bar for decoration - optional
1 tsp natural pink food colouring cochineal extract
3 Fry's Turkish Delight bars cut into 1cm chunks
1 tbsp rose water essence adjust according to your taste

Preparation

Base

1.

Snap biscuits in half and add to bowl with butter and mix for 10 seconds speed 6 or until biscuit comes together.

2.

Press biscuit mix into a greased and lined springform cheesecake tin and allow to firm up in fridge.  No need to bake

Cheesecake topping

3.

Mix gelatine powder with 1/2 MC of boiling water in your MC with a spoon until dissolved, then set aside and allow to cool.

4.

Add chocolate buds to TM bowl and grate speed 9 for 5 seconds, scrape down

5.

Melt 3 minutes speed 3 and 50C.  Set aside.  If you have a second BBL set use your second bowl to make the cheesecake mixture while you put  your bowl used for chocolate aside, and clean it later by making a hot chocolate for yourself!  Otherwise clean your chocolate bowl and move on. 

6.

Add cream cheese, condensed milk , rosewater and colouring to bowl and mix 15 seconds speed 6.  Taste to see if you are happy with the strength of the rosewater flavour, add more if necessary and mix speed 4 for 4 seconds. 

7.

Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds

8.

Tip approx 2/3 of cheesecake mixture into another bowl, leaving 1/3 in your TM bowl.

9.

Add melted chocolate to remaining mixture in your TM bowl and mix for 4 seconds on speed 4.

10.

Pour chocolate cheesecake mixture onto cooled biscuit base

11.

Gently press pieces of Turkish Delight into the cheesecake mixture

12.

Pour remaining cheesecake mixture on top and smooth and flatten out the top

13.

Decorate top of pink cheesecake mixture with slices of Turkish Delight and Turkish Delight balls, or as desired.  Allow to set in fridge before serving (1-2 hrs minimum)

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Snicker-licious Layered Cheesecake (non bake) | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Total time: 20mPreparation time: 20m

Ingredients

Base

80 g butter 

250 g Chocolate Biscuits (I used chocolate ripple)

Layered Cheesecake topping

500 g cream cheese 

400 g tin condensed milk 

2 tsp Gelatine powder 

50 g boiling water (1/2 MC)

2 Snickers chocolate bars

50 g cream (1/2 MC)

2 tbsp good quality cocoa powder 

100 g Peanut Butter 

2 tbsp peanuts for decoration 

Preparation

Base

Snap biscuits in half and add to bowl with butter and mix for 10 seconds speed 6 or until biscuit comes together.

Press biscuit mix into a greased and lined springform cheesecake tin and allow to firm up in fridge.  No need to bake

Cheesecake topping

Mix gelatine powder with 1/2 MC of boiling water in your MC with a spoon until dissolved, then set aside and allow to cool.

Break Snickers bars into small pieces and chop for 3 seconds speed 6.  

Add cream and melt for 5 minutes speed 2 and 50C.  Set aside.  (If you have a second bowl set use it to make the cheesecake mixture while you put  your bowl used for chocolate aside.  Otherwise set aside your chocolate mixture, clean your bowl and move on)

Add cream cheese and condensed milk and mix 15 seconds speed 6. 

Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds

Tip approx 2/3 of cheesecake mixture into another bowl, leaving 1/3 in your TM bowl.

Add cocoa powder to remaining mixture in your TM bowl and mix for 10 seconds on speed 4.

Pour chocolate cheesecake mixture onto biscuit base smoothing out nice and flat

Pour remaining cheesecake mixture back into TM bowl and add the snickers ganache mixture back in along with the 100g of peanut butter.

Mix together for 10 seconds speed 4 or until nicely combined. 

Pour remaining cheesecake mixture on top and smooth and flatten out the top

Decorate top of cheesecake mixture with peanuts, or as desired.  Allow to set in fridge before serving (1-2 hrs minimum)

Tip

You can bake the biscuit base before adding the cheesecake mixture if you prefer a firmer cheesecake base, for 10 mins on 180c.

Utensils

Use your MC to mix the 2 ts of gelatine powder with 1/2 MC of boiling water until dissolved and allow to cool. This gets added in with the cheesecake mixture to allow it to set.

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Teriyaki Style Fish & Udon Noodles with steamed veggies | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

(serves 2 adults and a few small people, increase where needed to suit your family)

Fish & marinade

3 white fish fillets (I used basa)

40g mirin

15g chinese cooking wine

45g light soy sauce

5g sesame oil

2 cloves of garlic

1 spring onion, halved lengthways 

400g or more of udon noodles

vegetables to steam (I used cauliflower and brocoli as cooking time was similar to the fish)

toasted sesame seeds for garnish

3 Tb oyster sauce

1 Tb sesame oil

1 Tb water

1 Tb castor sugar (pre-milled in TM)

(mix the above 4 ingredients with a spoon in a small bowl while the main dish is steaming, you know...the old fashioned way!)

Method

1. Add garlic & spring onion to TM bowl, chop 3 seconds speed 6, scrape down
2. Add marinade ingredients, mix for 2 seconds speed 4
3. Pour marinade over fish in a shallow dish and marinade 1 hr or as long as you have before cooking
4. DON'T WASH TM BOWL
5. Put fish on top Varoma tray, tip remaining marinade back into TM bowl (don't freak out, you are going to cook this at 114 degrees, you won't die, but it will add to the flavour)
6. Fill TM bowl up to 500g mark with water
7. Add veggies to basket
8. Put Varoma in place and cook for 20 minutes, Varoma temp, speed 2
9. With 3 minutes remaining, add the udon noodles to the bottom half of the Varoma (if you think you will forget, set the timer initially for 17 minutes, then put the noodles in and set for the last 3 minutes)
10. When cooked, take lid off Varoma and slide under bottom half to catch drips, pour your little bowl of sauce over your noodles and stir through (leave a few spoonfuls to drizzle over the fish)
11. Spoon a little sauce over the top of the fish, sprinkle with sesame seeds and serve with noodles & veggies (you can serve the fish whole, or break it into bite sized pieces)

TIPS

If you wanted to increase the quanity of this recipe you could use the bottom half of the varoma for fish also, and cook your noodles in  your Thermoserver instead - just pour boiling water over them and sit for 2-3 minutes

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Fish Shepherds Pie | Thermomix recipe

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

200g white fish fillets (approx 2, I used basa)

200 g smoked salmon, roughly chopped 

600 g milk 

750 g desiree (pink skinned) potatoes diced into 1-2cm pieces

100 g butter 50 g plain flour 

150 g frozen peas & corn (or one or the other)a few sprigs of parsley 

1 clove garlic 

1 brown onion, halved 

3 eggs 

500 g water for steaming 

Preparation

1.

Make a foil parcel by cutting two pieces of foil the same size as your top Varoma tray.  (see photos below)

Put one piece on the top tray (folding edges up slightly) and lay your white fish fillets on top, add 1 MC of milk and season with salt and pepper.  

2.

Place second sheet of foil on top and gently fold edges of the two pieces together to seal the parcel (you will want to be able to unseal this parcel later without tearing the foil, to retain the milk and juice).

3.

Chop garlic, parsley and onion for 3 seconds, speed 5

Scrape down and add 500g water to TM bowl

Put lid on, add diced potatoes to bottom half of Varoma, put fish tray in place, cover with lid and cook on Varoma temp for 6 minutes, speed 2 (6 minutes is just a reminder to add the eggs in for the last 14 minutes of cooking time)

After 6 minutes, insert basket with 3 eggs, return Varoma to position and reset timer for 14 minutes, Varoma temp, speed 2

4.

After cooking, remove Varoma and set aside (place lid underneath to catch drips)

Put eggs in cold water to cool down so you can peel them easier in a moment

Gently open foil parcel and flake the fish into bite sized pieces and set aside, retaining the milk and juices in the foil to add to the white sauce next

5.

Pour garlic, onion and parsley from the TM bowl into strainer and retain with the flaked fish

Add retained fish juice and milk to TM bowl, along with the other 500g milk, flour and butter

Cook on 90c for 7 minutes, speed 4

While this is cooking, peel your eggs and roughly chop them

6.

When sauce is finished add in the parsley, onion, garlic, white fish, smoked salmon, chopped egg, peas and corn and gently fold this through with the spatula, then tip pie filling into a casserole dish and wash TM bowl

7.

Return cooked potatoes to the TM bowl, add the remaining 50g of butter and mash for 15 seconds on speed 4 (you can use the butterfly for this if you want really smooth creamy mash, but I like mine a bit more textured...do yours for longer if required)

Scrape mash mixture on top of the pie filing in your casserole dish and spread over top with a fork

Bake for approx 20 minutes, 180c in oven until top is golden

Tip

Try adding some grated cheese to the top of your pie 

Substitute smoked salmon for 1 salmon fillet and cook this with your white fish at the beginning

Add some dijon or wholegrain mustard to your white sauce

Find and print my recipes here on Recipe Community