Caesar Dressing (Thermomix)

 Ingredients

2 cloves garlic

1 whole egg

2 anchovy fillets

1 1/2 T Worcester sauce

1 1/2 T lemon juice

1 cup flavourless oil such as avocado

4 T olive oil

First chop the garlic by dropping it onto the blades through the hole in the lid while running at speed 10 for a few seconds. Scrape the chopped garlic down the sides of the bowl.

Then add the next four ingredients into the Thermomix and mix at 37 deg. spoon speed for 4 minutes.

Then turn off the heat and increase the speed to 7 and, with the measuring cup in place, pour the oils slowly onto the lid so they can dribble into the bowl.

This makes quite a lot - you will not need all of it.  It is not seasoned so you will need to season the salad. If you used salted anchovies, take care with the salt. I used anchovies in vinegar.

Use it to dress cos or iceberg lettuce mixed with whatever you fancy - avocado, cucumber, red pepper.  Then add freshly made croutons (tossed in EVO and baked for 10-15 minutes at 180 deg) and a few quartered hard boiled eggs.  I served it with some white and brown crab meat, but chicken would also be lovely.  

1 Minute Thermomix bread

Here is the link to fabulous home made bread that mixes in literally one minute using the Thermomix and is delicious.

http://www.superkitchenmachine.com/2013/18813/best-thermomix-bread-recipe.html

Strawberry and Banana Sorbet (Thermomix)

Ingredients

60g granulated sugar
250g ripe strawberries, hulled weight
2 large bananas, peeled, peeled weight approx. 250g
3-4 mint leaves
1 T lime juice

Freeze fruit in small chunks in a single layer on a tray in the freezer.
Follow the instructions for the peach sorbet.

Cheese Scones (Thermomix)

Cheese Scones

These cheese scones are the ones from the Thermomix demonstration. I have adapted them slightly. First I make two rounds of 8 scones rather than one, as I think this is a more user-friendly size. One round can be frozen for later, as dough or as scones, as desired, if not needed. Then I added a sprinkling of caraway seeds on top as I love the combination of caraway and cheese and also 80 g (40g per round of 8 scones) of gruyere sprinkled before baking, which I grated in the Thermomix at the start.  Not healthy these, so do make sure to eat them slathered with butter - in for a penny in for a pound. Very good with a tomato based soup.

Ingredients for two rounds of 8 scones each

450g SR flour
120g salted butter cut into 1 cm dice and placed in the freezer beforehand.
1 t baking powder
1 pinch salt (original recipe says sea salt but we use Himalayan rock salt or, as my son Charlie calls it, middle class salt)
120g strong cheddar
250g milk
80g gruyere
pinch caraway seeds

Preheat oven to 220 deg C.
You will need a baking tray, ideally square, lined with baking parchment 
If using, grate the gruyere (40g per round) by dropping it on the moving blades (speed 8) for a few seconds. Set aside to another bowl.
Place flour, butter, salt and baking powder in Thermomix bowl and grate to breadcrumbs
Turbo/1sec/5-6 times (or pulse the turbo button 5-6 times in the TM31)
Add the cheese and chop again Turbo/1 sec/3-4 times
Add the milk and mix 5 sec at speed 4 then knead 30 seconds.

Turn out the dough and divide in half. It should be damp but quite solid.
Bring it together quickly, avoiding over handling especially with warm hands.
Make it into a round about 20cm in diameter and cut through into 8 with a knife. Move them slightly apart from one another. Sprinkle the caraway and gruyere if using and bake for about 18-20 minutes till brown and smelling cheesy! 

Peach Sorbet (Thermomix)

Peach Sorbet

I made this while practising the Thermomix demonstration recipes and from the speed at which it disappeared I took it to be a success.

Time: 6 hours to freeze fruit, ten minutes to make the sorbet


Ingredients

6-7 large white-fleshed donut peaches (you are aiming for 500g of frozen fruit)
60 g granulated or caster sugar - this depends on the ripeness of the fruit but really you need to use very ripe fruit for this to get a good flavour
2 t lime juice (or to taste)
2 mint leaves (optional but I like it)


The fruit needs to be frozen in advance. I covered the peaches in just boiled water for a minute or two to loosen the skins and then slipped the skins off and discarded the stones. Cut the fruit into small chunks and lay it out in a single layer on a tray lined with baking parchment that will fit in your freezer.  Freeze the fruit until fully frozen - at least 6 hours.

To make the sorbet first grind the sugar into icing sugar for 10 seconds at speed 10. Then add the other ingredients and mix at speed 5 for about a minute and a half.  You can use the Thermomix spatula to move the fruit in the bowl and it is helpful to stop the machine and scrape down the sides a couple of times.  By about one and a half minutes you should have a beautiful, smooth creamy sorbet.

Put it in a container and watch is disappear before you get to put it away. Then transfer the remainder to a smaller container and store in the freezer. Or give up and eat it all straight away.