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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.

Voir toutes les nouveautés

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.

Recipes

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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.

Parmesan Pepper Cake

Ingredients:

- 100 g of parmesan
- 200 g of flour
- 1 t. spoon of baking powder
- 150 g of milk
- 60 g of olive oil
- 3 eggs
- 20 g of honey
- 30 g of hazelnuts
- 1/2 green pepper
- 1/2 yellow pepper
- 1/2 orange pepper
- 1/2 zicchini
- 2 t. spoon of fresh basil
- 40 g of onion
- Salt and pepper

Peparation:

1- Cut the parmesan in pieces and put them in the bowl. Grind 4-5 sec/Speed 10.
2- Add the flour, baking powder, milk, olive oil, eggs and honey and mix 30/ sec/Speed 6.
3- Add the hazelnuts, peppers, zucchini, onion, fresh basil, salt and pepper and mix 20 sec/Speed 3.
4- Pour the preparation into a greased and floured cake tin and cook in the oven 1 hour at 170°C/340°F.