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Démonstration Dégustation

31 January 2015
Montreal

Démonstration découverte

31 January 2015
Quebec









Preparation : 10 minutes
Thermomix : 25 minutes
Serving : 4-6
A recipe from Fannélie Stammégna, Thermomix Canada
Ingredients:

250 g basmati rice
454 g bay scallops (fresh or defrosted)
100 g broccoli florets
100 g cauliflower florets
½ red bell pepper diced
100 g frozen green peas
2 garlic cloves
½ onion
25 g olive oil
2 tbsp curry
350 g water
2 tbsp TM vegetable stock concentrate
½ tsp salt
1 can coconut milk
1 tbsp honey
Salt and pepper to taste 

Method:

Place broccoli florets, green peas and cauliflower florets in the Varoma. Put the scallops and half of the red bell pepper on the Varoma tray.











Place garlic and onion in the bowl and chop 5 s/Speed 5.

Add olive oil and curry. Program 4 min/100 °C/Speed 2.

Put the water in the bowl, add the TM vegetable stock, coconut milk, honey and salt to taste. Using the simmering basket, rinse the rice with cold water and place it in the bowl. Close the lid and place the Varoma on top.
Program 20 min/Varoma/Speed 2.

At the tone, remove the Varoma. Using the spatula, remove the simmering basket and drain it.
Taste and adjust the seasoning of the sauce in the bowl.

Place the rice on a serving platter, add vegetables and scallops on top and pour the sauce around, or mix together in a serving bowl.

Note:

Scallops can be replaced by chicken strips or peeled raw shrimps. Use chickpeas for a vegetarian meal.

Read more
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Recipe of the Month

Vegetable curry, scallops and rice










Preparation : 10 minutes
Thermomix : 25 minutes
Serving : 4-6
A recipe from Fannélie Stammégna, Thermomix Canada
Ingredients:

250 g basmati rice
454 g bay scallops (fresh or defrosted)
100 g broccoli florets
100 g cauliflower florets
½ red bell pepper diced
100 g frozen green peas
2 garlic cloves
½ onion
25 g olive oil
2 tbsp curry
350 g water
2 tbsp TM vegetable stock concentrate
½ tsp salt
1 can coconut milk
1 tbsp honey
Salt and pepper to taste 

Method:

Place broccoli florets, green peas and cauliflower florets in the Varoma. Put the scallops and half of the red bell pepper on the Varoma tray.











Place garlic and onion in the bowl and chop 5 s/Speed 5.

Add olive oil and curry. Program 4 min/100 °C/Speed 2.

Put the water in the bowl, add the TM vegetable stock, coconut milk, honey and salt to taste. Using the simmering basket, rinse the rice with cold water and place it in the bowl. Close the lid and place the Varoma on top.
Program 20 min/Varoma/Speed 2.

At the tone, remove the Varoma. Using the spatula, remove the simmering basket and drain it.
Taste and adjust the seasoning of the sauce in the bowl.

Place the rice on a serving platter, add vegetables and scallops on top and pour the sauce around, or mix together in a serving bowl.

Note:

Scallops can be replaced by chicken strips or peeled raw shrimps. Use chickpeas for a vegetarian meal.

Read more