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Demonstrations in Ottawa

23 July 2014
Ottawa

Cours - Fiesta Tapas

23 July 2014
Montreal
 


Preparation : 40 minutes
Thermomix : 38 minutes
Serving : 4 
A recipe from Marie-Jeanne Lapointe, Thermomix Canada
 

Ingredients:

Pasta:

  • 375 g pasta
  • 1 500 g water
  • 1 pinch of salt
  • 1 Tbsp olive oil

Sauce

  • 2 garlic cloves
  • 20 g fresh ginger
  • 250 g 15% cream
  • 10 g cornstarch
  • 100 g julienne zucchini
  • 20 g parsley
  • Salt and pepper to taste
  • 1 tomato cut into cubes
Method :


Pasta :

  1. Add water and salt into the bowl and program 8 min / 100 °C / speed 1.
  2. Add pasta through the hole in the lid and cook for time period indicated on the pasta package / 100 °C / reverse blades / speed 1.
  3. Drain the pasta, transfer in a bowl, the olive oil and set aside.

Sauce:

  1. Place garlic and ginger in the bowl and mix 5 sec / speed 5.
  2. Add cream and cook 5 min / 100 °C / speed 1 replacing the measuring cup with the simmering basket.
  3. Add cornstarch previously diluted in water and program 5 min / 100 °C / speed 3.
  4.  Add zucchini, parsley, salt, pepper and mix 5 sec / speed 3 then cook 3 min / 100 °C / speed 2.

Lay pasta in preheated plates, coat with the cream and ginger sauce and decorate with tomato cubes.

Note : It is possible to keep a little of pasta cooking water and add it to the sauce to make it more liquid.


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Recipe of the Month

Cream and ginger pasta

 


Preparation : 40 minutes
Thermomix : 38 minutes
Serving : 4 
A recipe from Marie-Jeanne Lapointe, Thermomix Canada
 

Ingredients:

Pasta:

  • 375 g pasta
  • 1 500 g water
  • 1 pinch of salt
  • 1 Tbsp olive oil

Sauce

  • 2 garlic cloves
  • 20 g fresh ginger
  • 250 g 15% cream
  • 10 g cornstarch
  • 100 g julienne zucchini
  • 20 g parsley
  • Salt and pepper to taste
  • 1 tomato cut into cubes
Method :


Pasta :

  1. Add water and salt into the bowl and program 8 min / 100 °C / speed 1.
  2. Add pasta through the hole in the lid and cook for time period indicated on the pasta package / 100 °C / reverse blades / speed 1.
  3. Drain the pasta, transfer in a bowl, the olive oil and set aside.

Sauce:

  1. Place garlic and ginger in the bowl and mix 5 sec / speed 5.
  2. Add cream and cook 5 min / 100 °C / speed 1 replacing the measuring cup with the simmering basket.
  3. Add cornstarch previously diluted in water and program 5 min / 100 °C / speed 3.
  4.  Add zucchini, parsley, salt, pepper and mix 5 sec / speed 3 then cook 3 min / 100 °C / speed 2.

Lay pasta in preheated plates, coat with the cream and ginger sauce and decorate with tomato cubes.

Note : It is possible to keep a little of pasta cooking water and add it to the sauce to make it more liquid.


Read more