MyThermomix Newsletter Issue02
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Transcript of MyThermomix Newsletter Issue02
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7/31/2019 MyThermomix Newsletter Issue02
1/401344 622 344 I www.UKThermomix.com I [email protected]
My Thermomix - no need to cheatat cooking! By Denise BullI received my Thermomix two years ago as a
wonderful birthday present and I use it every day.
The thing I like most is that with this one kitchen
appliance I can make complete meals easily
and with very little washing up too! One of myfavourites is the All-in-One Salmon Tikka
Dinner with Rice which I discovered at one of
the Thermomix Cookery Classes. My husband
Martin, who is not very keen on salmon,
thought it was delicious. To get someone to eat
a meal that they would normally avoid and have them
say they really enjoyed it is a great achievement!
There is currently an emphasis on TV and in cookbooks on taking
shortcuts to assemble meals quickly. Thermomix gives me an alternative
approach. I can cook everything from scratch with wholesome, traditional
ingredients and achieve better tasting, healthier food, all with lesseffort. Everything is improved - there is no need to compromise. For me,
Thermomix turns good ingredients into great tasting food with superb
avours and textures... and with hardly any effort.
In our second issue of My Thermomix, we bring you morepersonal stories of Thermomix users and several delicious
recipes for you to try. One of the great pleasures of workingwith Thermomix is how delighted our customers can be - we
certainly have a rich source of user stories! In this issue, we hearabout Denise Bull who regularly attends our cookery classes,Daniela Renno, a Thermomix Demonstrator in London andJohn Campbell, Executive Chef of The Vineyard at Stockcross.
By the way, thank you for all your feedback on our rst issue.Janie Turner, UK Thermomix
Issue 02
May 2008
The Vineyardat Stockcrossand its two Michelin-starred
restaurant was our venue
last year for a very special
customer event attended
by 20 Thermomix owners
and their guests. The chefs
showed us how they use
Thermomix in every section
of their kitchen and treated
us to a demonstration of howthey make their ice cream
mixes and pasta dough
with Thermomix. Our tour
of the kitchen was followed
by a fascinating visit to The
Vineyards amazing wine cellar.
We are delighted to prole
John Campbell, Executive
Chef, and his Head Chef,
Peter Eaton, in this issue
together with two of JohnsThermomix recipes.
contentsMy Thermomix
The Vineyard
Thermomix on TV
John Campbell Recipes
Cookery Classes
Full Steam Ahead
ThermomixTips
Daniela Renno
Spring Recipes
Thermomix on TV! With so many professional chefs relying onThermomix in their kitchens, it was no surprise that top chefs competing
in BBC2s Great British Menu insisted that Thermomix
was available in the competition kitchen. This popular
series concludes in June with the winners cooking for
a gathering of chefs and celebrities hosted by Heston
Blumenthal at the London Gherkin. You can see GreatBritish Menu on BBC2 at 6.30pm on weekdays.
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7/31/2019 MyThermomix Newsletter Issue02
2/4
Thermomix, The Vineyard, John Campbell and 2 Michelin Stars!
John Campbells genius lies in combining complex elements into dishes that look and
feel simple and natural, and taste delicious. His superb cooking has earned him an
international reputation for innovation, expertise and air.
At the age of 15 John left school to work as a trainee chef and soon after he earned
a coveted Forte Hotels scholarship. In 1997 he moved to Lords of the Manor in
Gloucestershire where he continued to develop his food style and was awarded his rst
Michelin star. John is the author of three internationally renowned books: Formulasfor Flavour, Advanced Practical Cookery, and he has just launched the 11th edition of
Practical Cookery which includes Thermomix methods e.g. ice cream mixes.
John is now Executive Chef of the 2 Michelin-starred restaurant The Vineyard at
Stockcross, and in 2005 he invited Peter Eaton to be his Head Chef. I never wanted
to do anything else but cook! says Peter, who like John started cooking as a young
teenager and later gained invaluable experience at Le Manoir aux Quat Saisons.
Peter is looking forward to his wedding this coming September!
John and Peter are a great team, dedicated to avour and perfection in the food they produce and to passing their
skills on to others. They both love using their Thermomix machines and are constantly working on new recipes and
techniques. John takes his Thermomix with him everywhere in a Thermomix travel bag so he always has it available fordemonstrations and recipe development.
Many thanks to John Campbell for these two stunning recipes.
Pea VeloutThis delicious creamy soup is rich and wonderfully
avourful and the blending in the Thermomix is
outstanding. The colour is amazingly fresh and
vibrant. Perfect for a dinner party. Makes 2 litres.
2 shallots, peeled, cut in half
10g olive oil
1kg frozen peas (1.000 on TM display)
500g milk
100g double cream
100g butter
1. Add the oil and shallots to the TM bowl. Chop 3seconds/Speed 5. Scrape down the sides of theTM bowl with the spatula.
2. Cook 4 minutes/100C/Speed 1.
3. Weigh in the frozen peas and milk. Cook 16minutes/90C/Speed 3 until the peasare tender.
4. Add the doublecream and butter.Blend 2 minutes/Speed8 until very smooth thenscrape down the sidesof the TM bowl with thespatula.
5. Add salt and pepperto taste. Blend 1 minute/Speed 10. Serve hot.
Tip: If youd like to make this in advance, cool the velout
before chilling in the fridge. Reheat gently when ready toserve - 90C/Speed 2 for about 10 minutes.
Chocolate PotsThis recipe is easy, reliable and very impressive.
Serve with cream or ice cream. Makes 6 servings.
320g plain chocolate, broken in pieces
50g butter
200g egg whites (from about 6 or 7 large eggs)
70g sugar
20g rice our1. Melt the chocolate and the butter 4 minutes/50C/Speed 2,stopping once to scrape down the sides of the bowl.
2. Add the sugar and 50g of the egg whites.
Mix 30 seconds/Speed 2.
3. Turn up to Speed 3 and slowly add theremaining egg whites through the hole inthe TM lid; mix until combined.
4. Add the rice our. Mix 30 seconds/Speed 3. Pour into buttered and sugaredoven-proof moulds or ramekins until twothirds full.
5. Cook 6 to 9 minutes at 180C withfan/400F/gas mark 6 until the outside starts
to set but the centre is still a little runny. Aga ovens: bake 6-7minutes on the rack set on the oor of the Roasting Oven.
Note: This dessert happens to be gluten free.
I Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: [email protected] I
Thermomix produces
consistently fantastic results John Campbell
On Friday June 13th at 10am we will be hosting a ThermomixDemonstration in the beautiful surroundings of The Vineyardat Stockcross. Those attending are welcome to stay for lunch inthe restaurant after the demonstration and if so, will be offered acomplimentary glass of champagne and a free starter or dessert.
A special Thermomix Masterclass for professional chefs will
also be held at The Vineyard on Monday 15th September.Please call 01344 622 344 for further details.
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7/31/2019 MyThermomix Newsletter Issue02
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Berkshire11th June Wednesday
11am Fast and Easy Indian Cooking
3rd July Thursday
11am Summer Entertaining and
Outdoor Eating
24th September Wednesday11am Breads and Baking for
Starters, Main Courses and Desserts
16th October Thursday
11amAutumn Harvest
Oxfordshire18th June Wednesday
11am and 7pm
Fast and Easy Indian Cooking
16th July Wednesday
11am and 7pmSummer Entertaining
and Outdoor Eating
17th September Wednesday
11am & 7pm Breads and Baking for
Starters, Main Courses and Desserts
1st October Wednesday
11am & 7pmAutumn Harvest
London
16th June Monday11am Mediterranean Dishes
15th July Tuesday
7pm Summer Treats
9th September Tuesday
7pm French Cooking
15th October Wednesday
11amAutumnal Fare
25 per person, per class.
Book by calling 01344 622 344.
Thermomix Cookery Classes 2008
My Thermomix - Top Tips
With the holiday season approaching you might want to treat yourself to some Thermomix cooking atyour holiday venue in which case a Thermomix Travel Bag could come in handy. The bag is made fromhighly durable fabric with a separate compartment for the Varoma. Price : 48 plus post & packing.
Full Steam Ahead!With the current renewed interest in
healthy steam cooking, its good news
that Thermomix has published an
excellent new recipe book
called Full Steam Ahead
with 70 international
recipes prepared using theThermomix Varoma. Book
price : 23.90 including
post & packing to any
UK address.
The TM31 Varoma has recently been
enhanced. It now has greater volume
and a see-through lid. Please contact
us for further details.
Technical Tip When you make
a cake mix or dough and youve
emptied the TM bowl, you can put
it back on the machine for 3 seconds/
Speed 10 to throw off more of the mixture
from the blades to the sides of the bowl.
Then you can use the spatula to remove
the extra mixture, and the blade will be
easier to clean. This is a valuable tip ifyou are using expensive ingredients.
Cooking Tip For a favour boost,
grind some dried wild mushrooms
at Speed 10 in your Thermomix until
they are powdered, then sprinkle over a
risotto or stir into a stew or casserole.
Before After 30 seconds
My Thermomix - A Love Story!By Daniela RennoDaniela joined UK Thermomix in 2005 as a Demonstrator.
Here she describes how she became passionate about her
favourite kitchen appliance.
A visit to my aunt in Italy was my introduction to cooking with
Thermomix and it was the start of my love affair with this
fabulous machine. My aunt had planted the seed with her
wonderful Thermomix cooking and I knew I had to have
one! Less than a week after returning to the UK I became
the proud owner of my own Thermomix. I thought I already
knew what it did, but after a fantastic demonstration I could
see it did so much more.
My Thermomix really does help me by saving both time and money and
enabling me to do so much more cooking. I love experimenting and once
you know the basics, you can do anything in it. Some of my favourites are
home made stock cubes, herb salts, Italian pickled vegetables and beef
with pizzaiola sauce. I also make all my own bread and mayonnaise now.
I didnt imagine that I would become a Thermomix demonstrator, but I am
so pleased that I did its taken me on a wonderful journey meeting people
and learning so much about international recipes.
I love my Thermomix and it has certainly paid for itself in many ways,including saving about 20 per week on my grocery bill for two!
Thermomix on Touris a nationwide series of group
demonstrations for those discovering Thermomix
for the rst time. On 17th June the Tour comes
to the CheeseWorks (www.thecheeseworks.co.uk)
which is owned by Ben Axford, nalist of BBCs Master Chef 2007. The evening
will start at 6.00pm and Ben will be doing a short talk and cheese tasting before
the Thermomix demonstration. Bookings on 01344 622 344.
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7/31/2019 MyThermomix Newsletter Issue02
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All-in-One Salmon TikkaDinner with Steamed Riceand Green Beans
This meal is easy to put together
and the steaming produces very
tender salmon.
1 litre water
up to 350g basmati rice - 70 g perperson
1 tsp sea salt
salmon llets for 1 to 4 people
1 tsp Tikka paste for each portionof salmon (see note below)
ne green beans, topped and tailed
1. Add water to TM bowl. Insert internal
steaming basket.
2. Weigh rice into basket. Add salt on
top of rice.
3. Put lid on TM bowl, leavingMeasuring Cup off. Rinse the rice 10
seconds/Speed 5.
4. Oil the Varoma lightly before placing
the salmon in it, esh side up. SpreadTikka paste on salmon evenly.
5. Place Varoma on top of TM lid. Put
green beans into Varoma tray and
cover with Varoma lid.
6. Steam 20 minutes/Varoma
Temperature/Speed 3.
Note: There will be a recipe for
home-made Tikka Paste in our
forthcoming book Fast and Easy
Indian Cooking by Rosie Laljee and
Janie Turner.
Broccoli, Celery andApple Salad
Thermomix salads are wonderful for
summer BBQs and outside eating.
1 head of broccoli, cut into 5cmchunks
1 or 2 sticks celery, cut into 2cmlengths
2 spring onions, cut into 2cmlengths
1 dessert apple, skin on, cut inquarters, seeds and core removed
2 Tbsp mayonnaise
50g sultanas
50g raisins
50g toasted nuts or seeds, e.g.hazlenuts, sunower seeds
1. Add rst veingredients to TM
bowl.
2. Chop 7seconds/Speed 4.
3. Add sultanas and raisins. Stir to mix
with the TM spatula.
4. Serve topped with toasted nuts or
seeds.
Fennel and Cucumber Salad
This delicious salad literally takes
seconds to make and the salad
dressing is mixed in at the same time!
1 fennel bulb, cut into chunks 1 dessert apple, skin on, cut in
quarters, seeds and core removed
5g to 10g fresh parsley orcoriander leaves
10 cm English cucumber, cut into3 pieces
1 tsp lemon juice or cider vinegar
1 Tbsp olive oil
a few grains sea salt and severalgrinds of fresh pepper
1. Add all ingredients to TM bowl.
Chop 4 seconds/Speed 4.2. Scrape down the sides of the TM
bowl with the spatula.
3. Chop again 2 seconds/Speed 4
if required.
Lemon PuddingSurprise Cake
This is a delicious pudding - a light
lemon sponge cake magically forms
above its own lovely lemon custard.
Serve hot or cold with cream.
2 large lemons,
skin of 1 andjuice of both
230g granulatedsugar
4 eggs,separated
25g butter
50g plain our
500g milk
1. Thinly peel the skin from 1 of the
lemons. Add the peelings and the sugar
to the TM bowl. Grind 20 seconds/
Speed 10.
2. Add lemon juice from both lemons,
egg yolks, butter, our and milk. Mix 30
seconds/Speed 8. Pour out into a large
bowl if you only have one TM bowl.
3. Wash your TM bowl (or use your
second TM bowl) with hot soapy water
and dry it so it is entirely grease-free.
4. Insert Buttery Whisk and whisk the
egg whites 2 minutes/Speed 4 until they
are stiff peaks. Remove Buttery Whisk.
5. Pour egg yolk mixture into the TM
bowl with the egg whites. Mix 15
seconds/Speed 3.
6. Scrape down the sides of the TM
bowl with the spatula. Mix again 5
seconds/Speed 3 then pour into a
buttered oven-proof dish.
7. Set the dish into a roasting pan and
pour boiling water from the kettle into
the roasting pan so water comes half-
way up the sides of the pudding dish.
8. Bake 35 minutes at 180C/350F/gas
mark 4. Aga Ovens: Bake 30 minutes
on the rack set on the oor of the
Roasting Oven.
This is a periodical publication for Thermomix owners in the UK. We would like to
distribute as many copies as possible electronically as a PDF email attachment. If youwould prefer to receive the newsletter by email please contact us via the UK Thermomix
web site and update us with your current email address. Please use the web site too to give us any
feedback about My Thermomix or suggestions for future articles & recipes.
Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: [email protected] Thermomix, Pinehill, Sunning Avenue, Sunningdale, Berkshire, UK, SL5 9PW
UK Thermomix is the sole approved Vorwerk Distributor for Thermomix in UK & Ireland
My Thermomix recipe instructions are written for theThermomix TM31. Please contact us for advice onadapting the recipes for Thermomix TM21.
MORE RECIPESA new seasonal recipe appears onthe Thermomix web site monthly