What's New
George Brown College is awarded a Thermomix
Congratulations to Naomi Elsier who finished 1st Place Overall and also first for Best Plated Dessert in the Canadian Intercollegiate Chocolate Competition held on April 21 and 22, 2012.
Naomi competed as a student of Georges Brown College which was awarded a Thermomix. The college will be developing wonderful recipes which we will use in our demos.
More news and recipes will follow. Enjoy pictures of the contestants and of Naomi Elsier's winning dessert.
Recipe by Aileen Sforcina taken from our new book :
In the Mix: Great Thermomix Recipes is the new cookbook by food journalist and Thermomix enthusiast Dani Valent. It features over 90 recipes by top Australian and international chefs, Thermomix cooks and food bloggers. Its clean layout and full-page colour photographs make it a pleasure to thumb through. price : 60.00$
These crackers are delicious with cheese or dips.
100 g Quinoa seeds (white, black, red or a mix)
50 g Chia seeds (white or black)
70 g Water
10 g Sesame seeds
Salt, to taste
Preheat oven to 400°F
1. Place the quinoa and the chia seeds into the TM bowl and grind for 30 sec / speed 9
2. Add 70 g water and the sesame seeds and mix for 6 sec / speed 6 to make a stiff dough
3. Roll small balls of the dough between non-stick paper or a folded-over silicon mat to create circles 1mm to 2mm thick. Place on a tray lined with baking paper and bake for 5 minutes, or until just golden. When cool, store in an airtight container.
Variation : Make mini taco shells by slowly bending just cooked-warm crackers over a chopstick or fat pencil, then drape them over the TM rim to cool. Served the tacos with finely diced sashimi tuna, tossed with diced avocado, shoyu and a sprinkle of sesame seeds.
Chicken Stuffed with Green Herbs
Ingredients (for 5 people)
Stuffing:
3 Slices of dry bread or sandwich bread
1 French Shallot
5 g of chopped Chive
5 g of Parsley
5 g of basil
1 tl spoon of Tarragon
150 g of ricotta or fresh cheese
1 egg
Pepper
Chicken and peas:
1/2 Onion
1000 g of water
1 Chicken
1 Basy leaf
400 g of peas
Preparation
Stuffing:
- Peel Shallot and place it into the bowl, add all herbs and chop 5sec/Speed 5. Scrape walls of the bowl with the spatula.
- Add the rest of the ingredients of the sutffing and mix 10 sec/Speed 6.
Chicken and vegetables:
- Fill chicken with the stuff and close it with half of onion. Put the chicken in the Varoma.
- Poor water into the bowl and bring to boiling 8min/Varoma/Speed 2. During this time peel peas and place them in the basket.
- At the ring, place the Varoma on the top of the Thermomix and cook 60min/Varoma/Speed 2.
- At the end of this time, place the basket to continue the cooking and set 20 min/Varoma/Speed 2.
- Served the chicken cut out with stuffing and peas.
Temps de péparation: 15 min, Thermomix: 1h29 min.
Ingrédients (Pour 5 personnes)
Farce:3 Tranches de pains de mie ou de pain dur
1 Échalote française
5 g de Ciboulette hachée
5 g de Persil
5 g de Basilic
1. à soupe d'Estragon
150 g de Ricotta ou de fromage frais
1 Oeuf
Poivre
Poulet et pois gourmand:
1/2 Oignon
1000 g d'Eau
1 Poulet
1 Feuille de laurier
400 g de pois gourmands
Préparation
Farce:- Éplucher l'échalote et la placer dans le bol, ajouter toutes les herbes et hacher 5sec/Vitesse 5. Racler les parois du bol à l'aide de la spatule.
- Ajouter le reste des ingrédients de la farce et mélanger 10 sec/Vitesse 6.
Poulets et légumes:
- Remplir le poulet avec la farce et fermer le poulet avec la moitié de l'oignon. Poser le poulet dans le Varoma.
- Verser l'eau dans le bol et amener à ébulition 8min/Varoma/Vitesse 2. Pendant ce temps éplucher les pois gourmands et les placer dans le panier de cuisson.
- A la sonnerie, mettre le Varoma en place et cuire 60 min/Varoma/Vitesse 2.
- Au bout de ce temps, incérer le panier de cuisson et remettre le Varoma en place puis programer 20 min/Varoma/Vitesse 2.
- Servir bien chaud le poulet découpé avec un peu de farce et des pois gourmands.