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My Favourite Thermomix Recipes: The Basics

Cinnamon Nut Porridge

Ingredients Preparation

75g organic rolled oats
70g almonds pre milled
370g water or milk or both
1 tablespoon tahini
1 tablespoon honey or agave syrup
1 mashed banana
1/2 heaped teaspoon cinnamon ground

1. Cook the oats, almonds and liquid for 7 mins on 90 degrees speed 1

2. Add the rest of ingredients and mix for 1 min reverse speed soft

Source: recipecommunity.com.au


Garlic and Basil Oil

Ingredients Preparation

1 bunch new garlic shoots
1 bunch basil
2 teaspoon salt
350 g olive oil good quality

1. Clean and trim the garlic shoots.
2. Add the shoots and the basil to the Thermomix bowl, along with the salt. Blend on speed 7 for 3 seconds.
3. Add 350-400g of good quality olive oil, and heat on 70 degrees, speed 1 for 7 minutes.
4. Blend for 30 seconds on speed 7, and pour into a sterilized jar.
5. Keep in the fridge. You can top up with oil and use over the course of a year – until the shoots are available again next spring!

Tips

Use the oil to coat lamb roasts, add to salad dressings and make garlic bread; as well as drizzle on steaks and use in stir-fries – in fact anywhere where oil is required you can use this.
You can use any herb instead of the basil. Parsley works well, as does coriander.

Source: recipecommunity.com.au


Plain Yoghurt

Ingredients Preparation

1 litre Whole or 2% milk
3 heaped tablespoons plain yogurt

1. Pour 1 litre of whole or 2% milk. Lock lid and place measuring cup/lid in hole.
2. Set timer for 28 minutes, set temperature at 80ºC, set speed at 2. Walk away.
3. When it chimes, take lid off and place the whole mixing bowl with the lid off in the refrigerator for 30 minutes. Walk away.
4. After 30 minutes in the fridge, place mixing bowl on Thermomix base to check temperature- the light will illuminate to give you a reading. You want the 37º button illuminated. If the 50º light is on, give it another 10 minutes in the fridge. Recheck temperature on base.
5. When the 37º light is lit, add in your store bought yogurt. (You will not need to buy yogurt again after this round, as you can use a ½ cup of reserved yogurt from this batch for your next batch.) Place lid back on and blend in the yogurt for about 10 seconds on 2-3 speed, just to incorporate, be gentle.
6. Set timer for 20 minutes, at 37º temperature on speed 1. Walk away. Set your oven on the bread proofing/rising setting now.
When the chime rings, pour the mixture into your insulated or glass container, place lid on, cover with kitchen towel and place container in your warm oven. Set timer for 5 hours. Walk away.
7. Check it after 5 hours, if it is firm, place the container in the fridge. It will continue to firm up some.
You have just made, pure yogurt with no fillers, additives or thickening agents, no layers of glue from the glued on aluminum lids, no leached chemicals from plastic containers- simply delicious yogurt- easy!

Tips

Start this process about 6 hours and 45 minute before you plan to go to bed. When the yogurt comes out of the oven, put it in the fridge. It will be ready in the morning!

Source: recipecommunity.com.au