Chocolate and pistachio caramelized spread

Derrick Tu Tan Pho

Chicken stuff with green herbs

Preparation time: 15 min, Thermomix: 1h29

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.

Pear oranges cinnamon nectar

Ingredients:

4 pears
5 orange juice
1 c. spoon of cinnamon
6 ice cubes.

Preparation:

- Peel the oranges, cut them in two peaces and put them into the bowl. Mix 1 min / Speed 10. Set aside.
- Peel the pears, cut them into quarters, put them into the bowl and mix 10 sec / Speed 9.
- Put the orange juice into the bowl with pears purée, ad cinnamon and ice cub and mix 5 sec / Speed 8.

This summer drinks can be served as an aperitif or simply accompany desserts or snacks.

Avocado Gazpacho with lime juice

Chocolate Soufflé

Carrot cake

Time in Thermomix : 5 min

Trio of Seafood with White Wine Sauce

Ingredients:

Bouillon :

400 g White wine

1 Shallot, peeled and cut in half

Seafood :
600 g Raw shrimp, peeled and deveined

900 g Sea scallops

500 g Salmon, skin removed and cut into 5x5 cm pieces

Sauce :

1 tablespoon Butter, at room temperature

1 tablespoon Flour

Reserved Cooking liquids

100 g 35% cream

15 ml Pink peppercorns, ground

T.T. Salt and pepper

Method:

Place wine and shallot in the Thermomix bowl and heat 8min/ Varoma/ speed 1.
Prepare the Varoma basket by placing the grill, followed by the shrimp and season with some salt.
Once the bouillon is hot, place the Varoma basket into position.
Cook 7 to 8 min/ Varoma/ speed 2. Stir the shrimp after 5 minutes of cooking. Reserve.
Place the scallops in the Varoma basket and season with salt and pink peppercorns.
Cook 7 min/ Varoma/ speed 2. Reserve with the shrimps.
Place the salmon cubes in the Varoma basket and season with salt.
Cook 6 min/ Varoma/ speed 2. Reserve with the shrimps and scallops.
Mix together soften butter and flour until homogenous
To the cooking liquid, add the cream, pink pepper, salt, liquid from the seafood, and the butter/ flour paste.
Cook 6 min/ 100°/ speed 2.
To serve, place seafood on the plate and add the sauce.
Steamed asparagus is an excellent choice for a side dish.

Broccoli and Cheddar Soup

Bavaroise à la menthe fraîche et aux petits fruits

Jean-Luc Boulay, Le Saint-Amour

Chicken Cream Soup

Ylani Roy Chef Consultant

Ingredients

1 tsp of fresh Parsley
25 g of Onion
25 g of Leek
70 g of not salted butter
60 g of Flour
1 kg of Water
20 g of Chicken stock paste
75 g of Cream 35%
1 Pepper pinch
1 Cayenne pinch
50 g frozen Green Peas
50 g frozen Corn
50 g Carrots
200 g of chicken breast in cubes

Preparation

Chop parsley 5 Seconds / Speed 6. Set aside.

Chop onion and leek 5 Seconds / Speed 5.

Add butter and sauté 5 Min / 100°C / Speed 1.

Add flour and cook 1 Min / 100°C / Gentle stir setting.

Add water and the chicken stock paste and cook 30 Min / 100°C / Speed 2.

Filter with the basket and rinse the bowl.

Put the stock into the bowl then add the cream , pepper, Cayenne, vegetables, and chicken.
Mix 5 Seconds / Reverse function of knife setting / Speed 3, then cook 7 Min / 100°C / Reverse function of knife setting / Gentle stir setting.

Check chicken cooking and add chopped parsley.

Mix 5 Seconds / Reverse function of knife setting / Speed 3.

Total time: 49 min
Make-ready time: 44 min
Quantity: 1700 ml

Nouveautés

Expo manger sante

Recipes

Chocolate and pistachio caramelized spread

Chicken stuff with green herbs

Ingredients (for 5 people)

Preparation

Pear oranges cinnamon nectar

Ingredients:

Preparation:

Avocado Gazpacho with lime juice

Chocolate Soufflé

Carrot cake

Trio of Seafood with White Wine Sauce

Ingredients:

Method:

Broccoli and Cheddar Soup

Bavaroise à la menthe fraîche et aux petits fruits

Chicken Cream Soup

Ingredients

Preparation

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