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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.

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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.

Chocolate Soufflé

Thermomix Time: 18 minutes

Total Time: 45 minutes

Yield: 4 portions

Ingredients:

1 tablespoon Butter, softened

2 tablespoon Sugar

140 g Dark chocolate (70% or higher)

35 g Butter, unsalted

1½ teaspoon Vanilla extract

2 Egg yolk

2 tablespoon Water, warm

30 g Sugar

100 g Sugar

8 Egg whites

½ teaspoon Lemon juice

As needed Icing sugar

Method:

Preheat the oven to 400°F (200°C).
Lightly butter 4 ramekins (6 oz., standard size) with the softened butter and then use the sugar to make a thin coating in inside the ramekin. Place them in the freezer until ready to use.
Place chocolate in the Thermomix bowl and chop 5 sec/ speed 7. Scrap the sides of the bowl with a spatula.
Add butter, and cook 3 min/ 60°/ speed 1.
Add the vanilla and reserve in a large bowl in a warm place.
Wash and dry Thermomix bowl.
Add the butterfly.
Add egg yolks and water and mix 3 min/ speed 3.
Add sugar and continue whipping for 2 min/ speed 3.
Delicately fold the yolks in to the chocolate mixture and reserve.
Clean and wash the Thermomix bowl.
Place sugar in the bowl and mix 10 sec/ speed 10. Reserve.
Add the butterfly.
Add the egg whites and the lemon juice and whip 3 min/ speed 2.5.
Increase the speed and continue mixing for 3 min/ speed 3 while adding the reserved icing sugar one teaspoonful at a time through the hole in the lid.
After all the sugar has been added continue whipping for 3 min/ speed 3.
Starting with one third of the egg whites, carefully fold the whites into the chocolate and egg yolk mixture.
In two more additions, continue to fold in the egg whites delicately into the mixture, in order to retain the most air bubbles possible. It is better to go slowly and gently then to go quickly and reduce the volume of the egg whites (the egg whites will not fall immediately).
Place prepared ramekins on a baking sheet and fill with the souffle mixture using a ladle or large spoon. If you would like restaurant finish, use a knife to remove excess batter from the ramekins.
Bake immediately in the preheated oven 18 to 20 min. The souffles should rise 4 to 5 cm above the edges of the ramekin and be browned on the top.
Dust with icing sugar, if desired, and serve immediately.

Note: To ensure the bowl is very clean before whipping the egg whites, whip the bowl with white vinegar. Fallen souffles are not lost. Serve then the next day with berry coulis or ice cream. They are dense and moist almost like a brownie.