Cooking Classes by Pn Lies Sasmita

!!!ANNOUNCEMENT!!!

For everyone who is interested in baking your own breads, learning the methods to do various biscuits or even how to make your own decorated cupcakes. Pn Lies Sasmita will be starting a basic introduction course into the world of baking in January 2010.

It is not exclusive only to thermomix users so if you have a friend or a family member who is interested, give Pn Lies Sasmita a call at 012-2924930 and book a seat as blog booking. Book now and confirm your attendance for the class that you want as it has a limited seating.

Below are the venue and classes held in January and February 2010:
Venue:
17, Lorong Burhanuddin Helmi 9,
Taman Tun Dr. Ismail,
60 000 KL

Time : 2.30pm for all classes

9 Jan 2010
Basic Intro - How to make your own bread. (normal& wholemeal) and may have more additional recipe.
RM50 per person. Limited to 15 only.

16 Jan 2010
How to make bread with fillings. (sweet bun, pau, hot dog and mexican bread)
RM60 per person. Limited to 15 only.

13 Feb 2010
Hands on session - Make your own decorated cupcakes. (3 flavours - chocolate, orange and banana cupcake).
RM100 per person. Limited to 10 only.

27 Feb 2010
Desserts - 3 types of sorbet and baking biscuits.
RM60 per person. Limited to 15 only.

Apologies for the delays and a new recipe [Pumpkin kaya]

To everyone who has been visiting the blog, many apologies for the lack of updates for the previous month. There's been a few problems from my end that has delayed my updates.

Anyway, recently at the Thermomix HQ we had a training session and thanks to one of our existing member, she has donated a new recipe ... Pumpkin kaya!!

RECIPE - Pumpkin Kaya 

Ingredients A:

• 400g pumpkin
• 200g water (lessen it if it's too watery)
• 50g sugar

Ingredients B:

• 100g cashew nut (roasted)

Method:

1. Put ingredients A into TM bowl. 10 min / 100 degree Celsius / speed 2.
2. Add ingredient B to pulverize. 2 min / speed 10
   

What can Thermomix be in your kitchen?

I've listed down the kitchen appliances that Thermomix can be used for. If anyone else has another suggestion, feel free to comment. :)

1. Pestle & Mortar
2. Coffee Maker
3. Juice Extractor
4. Cake & Dough Mixer
5. Bread Maker
6. Food Processor
7. Quality Cookware
8. Rice Cooker
9. Cooker Hood/ Chimney Hood
10. Electric/Induction Cooker/Gas Stove
11. Ice-cream/Sorbet Maker
12. Digital Scale
13. Digital Timer
14. Mincer
15. Coffee and Spice Grinder
16. Steamer
17. Half-boiled Egg Maker
18. Grater
19. Shave Ices (Anyone love ABC and cendol?)
20. Knife and chopping board (No more tears chopping up onions)
    

RESEPI - Sambal Tumis (Pn Lies Sasmita)

RESEPI - Sambal Tumis (Pn Lies Sasmita)


Bahan-bahan:

• 70g cili kering, dibasuh
• 2 biji tomato saiz sederhana
• 15g bawang putih
• 50g bawang kecil merah
• 150g bawang besar
• 2 tsp belachan
• 1 tbsp asam jawa
• 50g minyak
• 50g gula Melaka/merah
• 100g ikan bilis
• garam secukup rasa

Cara memasak:

1. Masukkan cili kering, tomato, bawang putih, bawang kecil merah dan belachan ke dalam 'bowl' TM. Tambahkan air 100g. Panaskan selama 10 minit / VAROMA / kelajuan 2.
2. Kisar selama 1 minit / kelajuan 10.
3. Masukkan minyak, garam, gula Melaka, ikan bilis, asam jawa dan bawang besar. Masak selama 5 minit / VAROMA / kelajuan 2.
4. Masakan siap untuk dihidang.
   

RECIPE -Sambal Tumis (Pn Lies Sasmita)

RECIPE -Sambal Tumis (Pn Lies Sasmita)


Ingredients:

• 70g dried chillies, washed
• 2 medium sized tomatoes
• 15g garlic
• 50g shallots
• 150g red onions, chopped
• 2 tsp shrimp paste (belachan)
• 1 tbsp asam jawa
• 50g oil
• 50g palm sugar (gula Melaka)
• 100g anchovies
• Pinch of salt

Method

1. Insert dried chillies, tomatoes, garlic, shallots and shrimp paste into TM Bowl. Add 100g of water. Cook with 10 minutes / VAROMA / speed 2.
2. Blend for 1 minute / speed 10.
3. Insert oil, salt, palm sugar, anchovies, asam jawa and red onions and cook for 5 minutes / VAROMA / speed 2.
4. Ready for serving.

TIP
Use Thermomix to help with your meal preparations such as, chopping up your red onions.

RESEPI - Sup Ayam dengan Sayuran (Pn Lies Sasmita)

RESEPI - Sup Ayam dengan Sayuran (Pn Lies Sasmita)

Bahan-bahannya:

• 100g daging ayam fillet
• 1 lobak merah saiz sederhana
• 60g cendawan Enoki
• 2 biji tomato saiz sederhana
• 75g cauliflower / kol bunga (kol kembang)
• 75g broccoli
• 15g bawang putih
• 2 tbsp minyak
• 5 helai kobis cina
• 150g capsicum merah, kuning dan hijau (50 setiap jenis)

Cara memasak

1. Potong ayam fillet, bawang putih dan tomato. Masukkan ke dalam 'bowl' TM dengan 200g air. Panaskan dengan 7 minit / VAROMA / kelajuan 2.
2. Masukkan minyak, bahan sayur-sayuran serta garam dan gula secukup rasa. Masakkan dengan 3 minit / VAROMA / kelajuan 2.
3. Masakan siap untuk dihidang.

Resepi boleh dimuat turunkan di 'Our Recipes for Download'

RECIPE - Chicken Soup with Vegetables (Pn Lies Sasmita)

RECIPE - Chicken Soup with Vegetables (Pn Lies Sasmita)

Ingredients:

• 100g Chicken fillet
• 1 medium sized carrot
• 60 g mushroom Enoki
• 2 medium sized tomato
• 75g cauliflower
• 75g broccoli
• 15g garlic
• 2 tbsp oil
• 5 Chinese cabbage leaves
• 150g capsicum (pepper) red, yellow and green (50g each)

Method

1. Cut the chicken fillet, garlic and tomatoes. Fill the TM Bowl with 200g of water. Heat with 7 minutes / VAROMA / speed 2.
2. Insert oil, vegetables followed by salt and sugar according to taste. Cook with 3 minutes / VAROMA / speed 2.
3. Ready for serving.

This recipe is available for download in the 'Our Recipes for Download' section.

Recipes for downloads/ Resepi untuk dimuat turunkan

The recipes I've been posting up is available in PDF form for downloads now. Enjoy.

Recipes For Download

Untuk resepi dalam Bahasa Melayu, proses penterjemahan sedang dijalankan. Notis akan dikeluarkan jika ada resepi yang telah diterjemahkan. Harap maaf.

On Facebook!!!

I've set up a Thermomix Group on Facebook! Feel free to join in if you would prefer being updated through Facebook. Just search for ...

My Thermomix (Malaysia)

on Facebook. Thermomix is a kitchen unit that allows us to be creative with our meals. It is the best kitchen helper around. We have many small business (bakers) who have started using Thermomix and it has helped them in increase in production as well as saving energy.

A Wonderful Demo Response!!! and the list of recipes.

To everyone who has attended the demo this afternoon, thank you for the great response. We also had a photographer, Muhammad Azfar, sponsored by Amru Zainal Abidin of AmruFM. A big thanks to Amru and Azfar. The photos of the event will be added at a later date.

Here are the lists of recipes done today:

1. Easy Chocolate Cake (From Malaysian Cookbook) / Kek Coklat
   
2. Lemonade (Basic demo recipe) / Jus Limau kuning
   
3. Man tao dough (Basic demo recipe) / Adunan Man Tao
   
4. 'Sambal tumis' donated by Pn Lies Sasmita
   
5. Stir-fry mixed vegetables (variation of basic demo recipe) / Sayur campur masakan stir-fry
   
6. Cooking brown rice (Basic recipe) / Memasak beras perang
   
7. Pumpkin soup + steam man tao (2-in-1 Cooking) /  Sup labu + Man Tao
   
8. Chicken soup with vegetables donated by Pn Lies Sasmita /  Sup ayam dengan sayur
   
9. Mango sorbet (From Malaysian Cookbook) / Sorbet berperisa mango
   
10. Peanut butter (From Malaysian Cookbook) / Mentega kacang
    

I will be putting up the 2 recipes donated by Pn Lies Sasmita soon. For members of True Mix, have fun trying them out.

[Eng/B.Melayu] Announcement / Pengumuman

[English]
From now on, I will be posting the blog in two languages as some are more comfortable with the use of the Malay language.

[B.Melayu]
Untuk masa akan datang, resepi-resepi di dalam buku resepi Malaysia yang dimasukkan dalam set unit Thermomix akan diterjemahkan. Pelan ini belum ditetapkan dan masih dalam peringkat perancangan.

Jika sesiapa ingin mendapat terjemahan resepi, sila e-mel resepi tersebut dan saya akan membantu dengan proses terjemahan.

Mulai sekarang, saya akan cuba membuat semua pengumuman dalam bahasa melayu dan inggeris bagi kesenangan semua.

[B.Melayu] Berita untuk semua yang berminat dengan Thermomix

Kepada semua yang berminat untuk mengenali Thermomix dan lebih selesa dengan 'demo' yang dijalankan dalam Bahasa Melayu, sila hadir untuk sesi 'demo' pada hari Sabtu ini yang akan dijalankan di HQ True Mix Sdn Bhd pada pukul 2.30pm.

Lihat bagaimana Thermomix boleh digunakan untuk menyenangkan kerja memasak di dapur. Selain menggunakan resepi 'demo' biasa (air limau 'lemonade', adunan tepung untuk 'man tao', masakan sayur, dan sup labu), dua resepi tambahan akan disediakan. Jangan lepasi peluang ini!!!

Jika berminat, sila hubungi saya dan salin info dibawah:

Tarikh:   14/11/2009 Sabtu
Waktu:   2.30pm (sila luangkan sekurang-kurangnya 2 jam. Ini untuk waktu 'demo' dan sesi soal jawab jika ada apa-apa persoalan mengenai Thermomix)
Tempat:  HQ True Mix (alamat and peta ada di panel kanan blog)

To everyone intereseted in Thermomix and would not mind attending a demo in Malay, we would like to invite you to attend a demo this saturday at the True Mix HQ at 2.30pm.

I believe in the concept of 'Seeing is Believing', thus it is best if you attend this session to see first hand how Thermomix can help lessen the work in your kitchen. Besides the recipes in your usual demo, there are 2 extra recipes will be shown. Don't miss this chance!!!

RECIPE - Crème Caramel - Another great Australian Thermomix Blog!!!

Yay, as I'm constantly browsing around in the web looking for new recipes for Thermomix, I found this great blog with various recipes that you can try. The best part of thermomix is that if you know the recipe and settings used, you'll be able to consistently produce the same thing again.

Here it is!
--> http://thermomix-er.blogspot.com/

Below is one of the many recipes available on the blog. Personally I haven't given this a try yet but it looks so tempting and yummy :)

RECIPE - Crème Caramel (Other Blog)


This recipe is for 4 servings

Ingredients:

• Caramel to line 4 ceramic moulds
• 250 g of milk 
• 2 eggs (60g eggs)
• 70g sugar
• 500g water

Preparation 

1. Pour the caramel into the ceramic moulds (about 3cm high that can fit into the Varoma upper tray). Allow caramel to set.
2. Once the caramel has firmed place the milk, eggs and sugar in the TMX bowl, mix for 7 seconds at speed 4.
3. Pour the mixture into the moulds. Cover with a sheet of paper towel (to absorb excess water ) and then a piece of aluminium foil. Place moulds on the tray for the Varoma. Place the tray inside the main section of the Varoma and cover with the lid.
4. Pour the water into the TMX bowl (you don’t need to clean it out) and position the Varoma on top. Set the Thermomix for 30 minutes at Varoma temperature and speed 1.
5. Carefully remove the foil and paper to check for firmness. The custard should not be liquid in the centre but should wobble. It will continue to cook a little after removing from the steam so don’t overcook it. 
6. Allow to cool for an hour and then put in the refrigerator for at least another hour. 
7. When ready for service remove from the fridge at least 10 minutes beforehand to allow the custards to warm slightly. Carefully turn on plates, remove the mould and serve. 

RECIPE - Sorbet (Other Link)

(this image was taken from the link below)

http://www.britishlarder.co.uk/mulled-plum-sorbet/

Here is another recipe of sorbet that you might want to give a try done by a UK Thermomix user. If you had tried this, feel free to drop a comment or suggestions.

RECIPE - Sorbet (True Mix)

The recipe below is a personal favourite of mine especially if you want to serve a quick dessert for your guests. In 1 minute, you're able to enjoy a cooling and refreshing sorbet with your favourite fruit.

My first sorbet was a pineapple sorbet at a TM Demo followed by a mango sorbet. Give it a try and enjoy it with your kids, family and friends!




RECIPE - Sorbet (True Mix)



 (taken from the Malaysian recipe book included with each unit of Thermomix)

Ingredients:

• 300g fruits (Orange, lemons, strawberries, mangos, melons - Any fruit of your choice
  
• 700g Ice Cubes
  
• 150g Sugar
  
• 1 Egg White (optional-it will still be great even if you don't want to put this in :P)

Preparation

1. Place sugar into TM bowl to mill. MC (Measuring Cup) on lid / 10 sec / speed 9
2. Add the fruits followed by the egg white (optional) and ice. Slowly increase speed. Use the spatula to assist in the incorporation of the fruits with the ice. 1 min / speed 0-9

Tips

• Use milk, yoghurt or coconut milk frozen in ice cube trays as substitute for ice. When using all frozen ingredients (ie. ice cubes and frozen fruits) add a little bit of fluid (ie. Milk or water) 
  

RECIPE - Spumone Al Caffe (Ice Coffee) [Australia]

(This recipe is taken from 'Every cooking...for every cooking' from Australia)

RECIPE - Spumone Al Caffe (Ice Coffee)

Ingredients:

• 100g sugar
• 1/2 MC Instant coffe (Nescafe Gold Blend recommended)
• 400g Ice Cubes
• 100g Milk
  

Method

1. Place sugar and the coffee into TM bowl and pulverise for 20 sec/ speed 9.
2. Add the ice and the milk. Grind for 5 minutes/ speed 6-7.
3. Pour into tall glasses and serve with a straw.

Variation
Frappacino: add extra milk (quantity to your liking) and mix for few seconds.

New book!

Are you satisifed with just the Malaysian recipe book? True Mix is constantly trying to get new recipes and bring in more international recipes. I've just bought a new Australian recipe book and Vegetarian book. I will be putting up some of them and the list of recipes available in each book.

For those interested in more new recipes, be sure to visit this blog regularly.

RECIPE - Apple Strudel (Vorwerk)

This recipe is an official recipe of Vorwerk.
 

RECIPE - Apple Strudel (Vorwerk)
 
Ingredients:
(Strudel pastry)

• 370g flour, plus some extra
• 1 egg (about 60g)
• 70g sunflower oil
• 120g water, lukewarm
• 1 tsp wine vinegar
• 1/2 tsp salt

(Apple filling)

• 160g butter
• 150g breadcrumbs
• 100g hazelnuts
• 750g apples, cut into quarters, cored
• 1 tsp cinnamon
• 1 tbsp vanilla sugar
• 20g lemon juice
• 20g rum
• 80g raisins
• 100g sugar
• 50g milk
  

Preparation
Strudel pastry

1. Place flour, egg, 40g sunflower oil, water, wine vinegar and salt into mixing bowl, knead 2 min/ MC/ knead. Place dough on lightly floured surface and form dough into a loaf shape. Brush with remaining sunflower oil, cover with cling film and let rest at room temperature for 30 minutes. While it is resting, prepare filling.

Apple filling

1. Place 80g butter into mixing bowl, heat 2 min/ Varoma/ speed 1.
2. Add breadcrumbs and toast 6 min/ 100 degree Celsius/ speed 2. Transfer into a bowl and set aside.
3. Place hazelnuts into mixing bowl, chop 5 sec/ speed 7.
4. Add apples, chop 5 sec/ speed 4 with aid of spatula.
5. Add cinnamon, vanilla sugar, lemon juice, rum, raisins and sugar, mix 15 sec/ counter-clockwise/ speed 4. Transfer into a bowl and set aside. Clean and dry into mixing bowl.
6. Place 80g butter into mixing bowl, melt 2 min/ 100 degree Celsius/ speed 1 and set aside for brushing.

Strudel Preparation

1. Preheat oven to 190 degree Celsius.
2. Place a cloth (approx. 70 x 110cm) onto a table and sprinkle it with flour. Roll out dough into a thin, rectangular shape. Cover with another cloth and let rest for 5 minutes.
3. Remove top cloth and brush dough with some melted butter, lift dough with floured hands, place dough over the backs of hands and pull it with the knuckles toward the table edges. Move around the edge of the dough and keep pulling the dough slowly and carefully toward and finely over table edges. Cut off the dough where it hangs over the table edges. If holes appear in the dough while pulling, pinch them together lightly; small holes will not be visible after rolling the strudel.
4. Brush dough with some melted butter, sprinkle breadcrumbs along the longest edge of pastry leaving some space at the edge of the dough and top with apple filling. Lift up cloth at filling edge, use it to turn the dough and roll up the strudel by pulling up the cloth slightly upwards. Then cut the roll in the middle, close ends of both rolls and place them on baking tray covered with baking paper.
5. Brush top with remaining melted butter and milk. Bake in a preheated oven at 190 degree Celsius for 20-25 minutes until crisp and golden. Serve warm in slices.

Extra tools: cling film, 2 cloth, rolling pin, baking tray and paper

 Tips

• Sprinkle with icing sugar and serve with vanilla sauce
• Best known are apple strudel and quark strudel. There are other kinds of sweet and savoury fillings. (eg. cherries, apricots, spinach and vegetable with cheese) 

RECIPE - Wan Tan Noodle (Customer)

(Recipe recommended by True Mix Sdn Bhd)

RECIPE - Wan Tan Noodle (Customer)

Ingredients:

• 500g medium protein flour
• 130g water
• 2 eggs
• 10g oil
• pinch of salt (optional)
• 2 tsp lye water
• (Version 2) Combination of water and 1 egg = 200g, no salt and lye water used.
  

Preparation

1. Put ingredients except the flour into TM bowl to mix. 30 sec/ 0-3 (slowly turn the dial to 3). (use spatula to assist)
   
2. Add flour into TM bowl. 30 sec/ 0-3-6. (slowly turn the dial to 3 and turn to 6 normally)
3. Knead the dough on interval speed. 3 mins/ knead mode.
4. Remove dough, flatten, sprinkle with some corn flour and use noodle maker to cut dough into strips.

Variation
Another version of this recipe was given by another member of True Mix. The preparation method is the same as above with only slight difference in the ingredients:

Event Updates - November 2009

I will be putting up the Wan Tan Noodle recipe I've just received, as soon as possible. In the meantime, here are some of the upcoming events for november for potential customers. If interested, please inform me as soon as possible.


Upcoming Events

• 3/11 - 2.30pm, English demo (HQ)
• 7/11 - Mandarin demo (HQ)
• 9/11 - Mandarin demo (HQ)
• 13/11 - Klang demo (details will be confirmed later. Those interested, please inform me!!!)
• 14/11 - 2.30pm, Malay demo (HQ)
• 21/11 - 2.30pm, Mandarin demo (HQ)
  
• 24/11 - 2.30pm, Mandarin demo (HQ)
• 26/11 - 2.30pm, Cantonese demo (HQ)
• 28/11 - 2.30pm, English demo (HQ)

(These events have not yet been updated in the calendar upon post.)

Christmas Recipes!!! RECIPE - Triple Chocolate Christmas Pudding

(Recipe taken from UK Thermomix Newsletter Issue 3 Dec 2008)

RECIPE - Triple Chocolate Christmas Pudding

Ingredients:

• 70g white bread, torn into 4 cm chunks
• 110g plain chocolate, broken into small chunks
• 100g double cream (or 50g unsalted butter plus 50g milk)
• 70g plus 70g light muscovado sugar
• 60g butter
• 2 eggs
• 20g cocoa powder
• 110g plain flour
• 110g white chocolate, broken into small pieces about 1 to 1.5cm
• 70g cut mixed peel (optional)
• Whipped cream or Brandy Butter

Preparation

1. Cut a circle of greaseproof paper to fit the base of a 20 to 22 cm non-stick round cake tin (2.5cm high). Grease the paper and the sides of the tin. Weigh the chunks of soft bread into the TM bowl. Turbo pulse a few times. Tip out and reserve.
2. Melt the plain chocolate, cream and 70g sugar 5 minutes/ 37 degree Celsius/ speed 2.
3. Add breadcrumbs, butter, the remaining 70g sugar, eggs, cocoa and flour. Mix 20 secs/ speed 5 until smooth.
4. Add the white and milk chocolate pieces and the mixed peel. Stir in by hand with the TM spatula. Scrape out the mixture into the prepared tin. Place the TM bowl back on the machine and spin the mixture off the blades 3 sec/ speed 10 or Turbo. Add to the tin.
5. Cover the top of the mixture with a buttered circle of greaseproof paper, then place a piece of foil over the top of the tin and press it lightly around the sides of the tin.This will prevent the steam condensation dropping onto the top of the pudding.
6. Rinse out the TM bowl. Add 1.5 litres water to the TM bowl. Set the Varoma on top of the TM lid, with the filled cake tin inside it. If necessary, rest the cake tin on top of 2 or 3 chopsticks or wooden skewers cut to fit into the bottom of the Varoma - the steam must be able to rise around the edges of the cake tin. Cover and steam 45 minutes/ Varoma / speed 1.

Serving tip: Best served hot with whipped cream or brandy butter. Serves 12.

Saving Tips -Energy

(Tip found from UK Thermomix Newsletter Issue 3 Dec 2008)

For those interested in saving energy, Thermomix is the one for you. It is very energy efficient because it cooks and stirs in an enclosed bowl and can be set to accurate temperatures. When compared with boiling and stirring for 10 minutes in an open pan, tests have shown that Thermomix consumes less than half the energy. (Tests compared Thermomix with an induction hob)

A testimonial from a very satisfied customer :)

I have received the following testimonial from my customer. Before receiving Thermomix, she would usually buy food from outside as she's a busy working mom of two young children. After using Thermomix, here's what she has to say:

"I think Thermomix is the smartest kitchen ever invented. It's easy to use and saves time, without compromising quality. Even my 4 year old is eager to help me cook - especially if the menu consist of ice cream, milk shake or sorbet. So far I have tried mushroom soup, chicken soup, beef soup, nasi ayam, nasi lemak, apam gula hangus, kueh buah melaka, hummus and all sort of juices. It is indeed very versatile. Thank you Thermomix!"
Lili A, PJ

Another recipe blog (Australia)

The one great thing with about cooking with Thermomix is that you will be able to find many different recipes all around the world. I have put up a link to Australia's Recipe blog for everyone to have a look on some additional recipes available in Australia.

http://thermorecipes.blogspot.com/

When Thermomix TM31 was released,  over 25,000 recipes were tested out by Vorwerk. Try out your grandma's old recipe and see how Thermomix can help you do it. Later on, I'll put up a few recipes that I've tried from my mom's recipe books and show you how I've converted your typical recipe into a recipe done by Thermomix.

Thermomix in Australia - Fruit Sorbet

Thermomix helps make life better. With this video that I found from Thermomix Australia, you will be able to see how easy and fast to make yourself a fresh fruit sorbet. This sorbet recipe can be found in the recipe book that will be included with the TM31 unit as well as the instruction manual.

What usually happens during a demo?

Interested in Thermomix? If the answer is yes, get in touch and I can help by showing how it works by doing a demo for you at a place of your choice (office, home, a relative's house, etc...)

During this demonstration you will see Thermomix make fresh fruit sorbet/ juice, breador 'man tao' dough and the best home-made soup.

You will also see it combine and cook, steam and fry vegetables, too!

Seeing is believing...call me to find out more!

I would usually recommend 1 1/2 hour to 2 hour of your time to help you understand the Thermomix better.

Below are the recipes shown during a typical demonstration:

1. Lemonade - Traditional way: 6-8 minutes / Thermomix way: 3 seconds
2. Dough for 'pau' or man tao - Traditional way: 40-60 minutes / Thermomix way: 3-5 minutes
3. Fry vegetables - Traditional way: 10-15 minutes / Thermomix way: 5-7 minutes
4. Pumpkin Soup - Traditional way: 60-80 minutes / Thermomix way: 20 minutes

Once a demo date has been set, there is no need to provide the ingredients as I would prepare them for you. Below are the list of ingredients that I will be using.

• 1 packet rock sugar
• 2 lemons
• 500g medium protein flour or 'pau' flour
• 1 small packet yeast (10g)
• 'Pau' filling - red bean or kaya
  
• 300g 'Siew Pak Choy' or any vegetables
• 400g pumpkin
• 100g potato
• 50g cashew nuts

Official Demo at True Mix HQ - 14/11/2009

Are you always rushing for time with work and family?

Want to save time in cooking your meal?

Are you looking for an appliance that will last for many lifetimes?

Starting a family and you don't have much in the kitchen?

Or are you looking to save space in your kitchen and still able to do various meals and desserts from various countries?

Join us at the True Mix HQ on 14 November 2009 - 2.30pm to have a look on how Thermomix can help you to not only save time and your kitchen space, it is also enables you to produce professional quality food from the recipes approved by Vorwerk and will consistently produce the same result every time.

Attend the demo to find out more on how Thermomix can help you to a healthier lifestyle. If you have any questions, feel free to get in touch with me and I would do my best to answer all your questions.

If you are unable to attend the official demo, you can also contact me to arrange for a private demo.

RECIPE - Chocolate Mousse (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Chocolate Mousse (Vorwerk)


Ingredients:

• 100g sugar
• 200g dark chocolate, cut into pieces
• 100g cream, min 30% fat
• 4 eggs , separate the egg yolks and egg whites
• 1 pinch salt
  

Preparation

1. Place sugar into mixing bowl, pulverize 10 sec/ speed 10. Transfer icing sugar into a bowl and set aside.
2. Place dark chocolate into mixing bowl, grind 15 sec/ speed 8. Use spatula to scrape ingredient down to the bottom.
3. Add icing sugar and cream, melt 4 min/ 50 degree Celsius/ speed 2.
4. Separate egg yolks from egg white, add egg yolks into mixing bowl and mix 15 sec/ speed 4. Transfer mixture into medium size bowl. Clean mixing bowl thoroughly.
5. Insert Butterfly. Place egg whitews and salt into mixing bowl, beat 5 min/ speed 3 until stiff. Add beaten egg white to chocolate mixture and carefully fold in with spatula. Refrigerate for at least 3 hours before serving.
   

RECIPE - Chocolate Custard (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Chocolate Custard (Vorwerk)


Ingredients:

• 50g dark chocolate, cut into pieces
• 500g milk
• 20g sugar
• 20g corn starch
• 1 egg (optional)
  

Preparation

1. Place dark chocolate into mixing bowl and grate 10 sec/ speed 4.
2. Insert Butterfly. Add remaining ingredients, cook 7 min/ 100 degree Celsius/ speed 2-3. Place into dessert bowls and serve lukewarm or cold.
   

RECIPE - Zabaglione (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Zabaglione (Vorwerk)


Ingredients:

• 60g dry Marsala
• 60g dry white wine or 120g white wine when not using dry Marsala
  
• 120g sugar
• 120g egg yolks, room temperature (about 6 egg yolks)
  

Preparation

1. Insert Butterfly. Place all ingredients into mixing bowl, beat and heat up 9 min/ 70 degree Celsius/ speed 3. Remove butterfly and serve immediately in dessert bowls.
   

TIPS!!! Pandan Essence

Just a little tip if you wanted a bit of pandan essence.

Once you have cleaned the leaves, turn on your Thermomix with the speed selector on speed 10. Then one by one, insert the leave slowly through the center hole of the lid. Once you're done, just squeeze them to get the pandan essence.

Personally I've never tried this before and I got this tip through a friend. Give it a try and tell me if it works. :)

RECIPE - Choux pastry 'Profiteroles' (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Choux pastry 'Profiteroles' (Vorwerk)


Prep time: 20 min, Total time: 2 h, Baking time: 25 min (200 degree Celsius)

Ingredients for 18 pieces:
Choux pastry

• 150g water
  
• 80g butter, soft
• 1 pinch salt
• 10g sugar
• 120g flour
• 3 eggs

Chocolate sauce and 'Profiterole' preparation

• 250g dark chocolate, min 70 % cocoa, cut into pieces
• 40g butter, soft
• 200g milk
• vanilla ice cream, ready-made or homemade 
  

Preparation
A) Choux pastry

1. Preheat oven to 200 degree Celsius.
2. Placewater, butter, salt and sugar into mixing bowl and cook 5 min/ 100 degree Celsius/ speed 1.
3. Add flour, mix 20 sec/ speed 4. Remove mixing bowl, set aside and let mixture cool for 10 minutes.
4. Place mixing bowl into position. Stir speed 5 and add eggs one after another through lid opening onto running knife. Stir another 30 sec/ speed 5. Fill choux pastry into an icing bag or freezer bag (cut 1 edge off). Pipe it out to form balls (walnut size) with 6cm space between them on a baking tray covered with baking paper. Bake them in a preheated oven at 200 degree Celsius for 20-25 minutes. Switch off the oven, leave oven door slightly ajar and allow choux pastry to dry for 10 minutes. Remove them from the oven and allow to cool down completely.

B) Chocolate sauce and 'profiterole' preparation

1. Place dark chocolate into mixing bowl, mix 10 sec/ speed 9.
2. Add butter and milk, heat 4 min/ 100 degree Celsius/ speed 2. Place chocolate sauce into a bowl.
3. Cut cold choux pastries into halves and place 2-3 bottom halves on each plate. On each pastry bottom, place a scoop of vanilla ice cream, cover with top pastry half and coat with chocolate sauce. Serve immediately with remaining chocolate sauce.
   

Tips
If you prepare homemade vanilla ice cream, take ice cream mixture out of the freezer and mix it before step B2. 

RECIPE - Cake - quick and easy (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Cake - quick and easy (Vorwerk)

Prep time: 10 min, Total time: 2 h

Ingredients for 12 slices:

•  4 eggs
• 200g rape oil (neutral) / sunflower oil
• 160g sugar
• 1 apple, small, cut into quarters, cored
• 1 banana, cut into pieces
• 100g hazelnuts
• 100g dark chocolate, cut into pieces
• 200g flour
• 1 tbsp baking powder

Preparation

1. Preheat oven to 180 degree Celsius.
2. Place eggs, rape oil / sunflower oil, sugar, apple, banana, hazelnuts and dark chocolate into mixing bowl, chop 1 min/ speed 6.
3. Add flour and baking powder, mix 10 sec/ speed 4. Place cake mixture into a buttered bundt cake pan (diameter 22-24cm). Bake in a preheated oven at 180 degree Celsius for 50 minutes. Allow to cool in cake pan for 10 minutes before transferring to a serving plate and cool completely. Serve cake in slices.

Tip
Dust the top with icing sugar or cover with a chocolate coating. 

Variations

• Instead of hazelnuts you can use other nuts, e.g. almonds, walnuts.
• You can bake the cake mixture in a muffin tray, then reduce the baking time to 35-40 minutes.

Information
Nutritional values per 1 slice:
calories (kJ/kcal): 1612 kJ/385 kcal
protein: 6g
carbs: 32g
fat: 27g
Difficulty: easy 

A Promotion clip by Fantan Company in Canada

If you would like to have a look on what Thermomix can do for you, watch the clip by the Fantan Company below. There are many available videos on Youtube regarding the Thermomix. Ocassionally, I will put up certain clips to help you understand more about Thermomix.

RECIPE - Egg free mayonnaise with herbs (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Egg free mayonnaise with herbs (Vorwerk)

Prep time: 4 min, Total time: 7 min

Ingredients for 12 portions:

• 300g sunflower oil
• 10g fresh herbs, leaves only
• 150g milk
• 1/2 tsp salt
• 1 tbsp lemon juice

Preparation

1. Place a jar onto mixing bowl lid, weigh sunflower oil into it and set aside.
2. Place herbs into mixing bowl and chop 3 sec/speed 8. Transfer into a bowl and set aside.
3. Place milk and salt into mixing bowl, warm 1 min/37 degree Celsius/speed 4.
4. Hold measuring cup with your hand to prevent it from vibrating, beat 3 min/37 degree Celsius/speed 5. Meanwhile slowly pour oil onto mixing bowl lid.
5. Add chopped herbs and lemon juice, mix 10 sec/speed 3. Transfer into a bowl and refrigerate until serving.

Variation

• Omit the herbs for a basic egg free mayonnaise. If you like, add spices, e.g. curry, paprika.

Information
Nutritional values per 1 portion:
calories (kJ/kcal): 960 kJ/229 kcal
protein: 0g
carbs: 1g
fat: 25g
Difficulty: medium

TIPS!!! Peeling the garlic skin

We have discovered that it is possible to peel the skin of a garlic by using Thermomix. By following the steps below, discover it yourself. Really helps with the tiresome tasks doesn't it :)

Recommended

• Ensure the mixing bowl is dry as it won't work properly if you try this when its wet
• Do not put too much garlic as it won't peel off all the skins. Place 1 to 30 cloves in the TM bowl. This step was tested out using 1 garlic bulb
• Make sure you have cut off the hard bottom of the garlic or it won't work !!!
  

Settings

• Set time to 6s
• Ensure the counter-clockwise button is on (you don't want to chop them with the skin on)
• Turn the speed selector to 4
• To pick out the garlic skins, put water in TM bowl and let the garlic skins float up and out of the bowl.

Yay! No more garlic-smelling hands! Save lots of time! And for chefs, you can avoid the extra cost of pre-peeled garlic.

Introduction

Welcome everyone to my Unofficial Thermomix blog.

People has been asking me if I have a website so they can easily set up an appointment for a demonstration, thus I created this blog. I'll be putting up the new recipes I've received from Cooking Classes from True Mix for all members who could not attend the cooking classes as well as updates on any extra tips on how you can efficiently use your Thermomix.

Now, I would be putting up a calendar for all events organized by True Mix as well as any appointments for a demonstration. If there's a slot available and you would like to make an appointment, just email me or you could get in touch with me directly by calling or texting me (Farah) at 012-911 4755. Will put up more additional info later.