Sausage Buns

Ingredients

Items A:
250g fresh milk
1 egg
45g sugar
7g yeast

Items B:

450g bread flour

5g salt

60g butter (softened)

16 sausages (boiled beforehand)

Egg wash - 1 egg + 2 Tbsp fresh milk

Sesame seeds (for spinkling)

Method:

1. Add items A into MB, mix 2 min/37C/speed 2.
2. Add items B & knead 3 min.
3. Add butter, knead another 3 min. Scrape down sides.
4. Remove dough & shape into a ball & rest for 10 min.
5. Divide dough into 16 portions, roll into long rolls and wrap around sausage. Let rest for 20-30 min.
6. Preheat oven to 180C.
7. Sweep egg wash over the rolls & sprinkle sesame seeds before baking for 18-20 min.
8. Remove from over & spread melted butter over each roll.

Video

Cantonese Beef Hor Fun

Ingredients (for 2)

200 g beef (striploin)

2 tsp (10g) light soya sauce

1 tsp (5g) sesame oil

2 tsp (10g) shao xing wine

1 tsp (5g) corn starch

225g kuey teow (1/2 packet)

2 tsp (10g) dark soya sauce

1 tsp (5g) light soya sauce

2 cloves garlic

1 shallot

2 tsp (10g) oil

1/4 carrot, slices

bunch of baby kai lan

fish cake (optional)

300-400ml hot water

2 tsp (10g) shao xing wine

1 tsp (5g) light soya sauce

1 tsp (5g) chicken stock granules

7-15g corn starch mixed with same amount of water

2 eggs

Method

1. Brush mixing bowl with 10g oil, insert butterfly & heat 6 min/Varoma/Reverse Spoon.
2. Whilst bowl is heating, separately marinade beef and kuey teow with the grouped ingredients.
3. Add kuey teow into MB, cook 4 min/Varoma/Reverse Spoon. When done, remove butterfly & pour into plate.
4. Add beef slices, cook 4 min/Varoma/Reverse Spoon. If beef is thick, may need extra 2 mins to cook. Pour on top of kuey teow.
5. Chop garlic & shallot 5 sec/speed 4. Add oil & saute 3 min/120C/Speed 1.
6. Add in chopped vegetables, fish case if using, water & seasoning. Cook 4 min/Varoma/Reverse Spoon.
7. Remove MC, extend cooking time to 1:30 min/Varoma/Reverse Spoon, add in corn starch slurry, then add in eggs.
8. Pour broth over beef and kuey teow.

Tips

1. Cut beef as thin as possible so it remains tender & pink.
2. If beef slices are thick, cooking time will be extended.
3. More starch = thicker sauce.

Tau Foo Fah (Thermomix)

Ingredients

150g soy bean (soaked for at least 4 hours beforehand)
700g water

2 pandan leaves (knotted)

2 Tbsp corn flour

1/4 tsp GDL

Method:

1. Add soya beans & 150g water into bowl & blend 30s/speed 8.
2. Pour the mixture into a filter cloth & clean the bowl.
3. Remove the bubbles from the soya milk & pour into the TM bowl.
4. Add 500g water & knotted pandan leaves and cook for 20min/98C/Speed 2.
5. Meanwhile, add 50g water, corn flour and GDL & mix well.
6. Pour the cooked soya bean milk from a good height into the corn flour mixture & remove the bubbles.
7. Cover it & let it solidify for 1 or 2 hours & it'll be ready to serve with your preferred syrup.

Chicken Porridge with Salted Egg

Difficulty: easy

Preparation time: 10 min
Total time: 30 min
Serving size: 6 portion

Ingredients
200 g chicken breast fillets, skinless, cut into pieces (4-5 cm)
10 g light soy sauce
1 - 2 tsp sesame oil, toasted, adjust to taste
200 g rice, rinsed and drained
1600 g water
2 century eggs, washed

2 salted duck eggs, cooked, shell removed and cut into cubes
2 tsp chicken stock paste 
or 2 tsp chicken stock powder
2 tsp salt
1 pinch ground white pepper
10 g fresh ginger root, finely shredded
2 sprigs fresh coriander, leaves only, finely chopped, to garnish
2 spring onions, finely chopped, to garnish

Preparation

1. Place chicken, light soy sauce and sesame oil into mixing bowl, chop 5 sec/speed 5. Transfer into a bowl and set aside.
2. Place rice and water into mixing bowl, set Varoma dish into position, add eggs to it. Close Varoma lid and cook 16 min/100°C/speed 3. Remove Varoma and place eggs in cold water before removing egg shell, cut eggs into cubes (5 mm). Alternatively, see note.
3. Add reserved minced chicken, reserved century eggs, salted eggs, chicken stock paste, salt, white pepper powder and ginger, cook 5 min/100°C/Reverse/speed 1. Garnish with chopped coriander leaves and spring onions before serve.

Note:

• Instead of steaming the eggs in the Varoma dish, the eggs could just be cooked separately by submerging in water & cooking over medium heat for 10-12 minutes.

Sizzling Yee Mee (Thermomix)

Ingredients

3 garlic cloves 

20 g fresh ginger
30 g cooking oil
1500 g water
20 dried shiitake mushrooms rinsed & soaked
400 g chicken pieces
100 g dark soy sauce
20 g sesame oil
100 g oyster sauce
5 dried chilli, cut roughly
2 chicken stock cubes
100 g cornflour
120 g sawi
230 g yee mee
2 eggs

Method

1. Place garlic cloves and ginger in mixing bowl. Chop. 5 sec/speed 6.
2. Add cooking oil. Sauté. 3 min/120°C/speed 1.
3. Add water and mushrooms. Sauté. 10 min/120°C/reverse/speed 1.
4. Add chicken, soy sauce, sesame oil, oyster sauce, dried chillies and chicken stock. Cook. 20 min/120°C/reverse/speed spoon. Meanwhile, mix cornflour and water in a small bowl.
5. Add reserved cornflour mixture. Mix. 3 min/Varoma/reverse/speed spoon.
6. Heat up sizzling pan over stove. Pour over yee mee & sawi. Add egg. Cook 3 minutes. Serve hot.

Mexican Coffee Buns (Thermomix)

Ingredients 

For dough bread
200g full cream milk
40g caster sugar
1 ½ tsp dried yeast powder
300g bread flour, sieved
10g milk powder
¼ tsp salt
30g salted butter, soften at room temperature
40g salted butter, cut in cubes (2 cm x 2 cm), cold temperature

For coffee topping
80g salted butter, soften at room temperature
80g brown sugar
1 tbsp instant coffee granules
2 tsp water
1 egg, room temperature
80g cake flour

Preparation
Bread dough

1. Place milk, sugar, and yeast in mixing bowl, mix 3 min/37°C / speed 2.
2. Add bread flour, milk powder and salt, Knead Dough mode / 1 min.
3. Add 30g soften butter, Knead Dough mode / 3 min. 
4. Prepare pastry mat, shape the dough into a ball. Cover loosely with cling film and let dough rise for 60 min. 
5. Divide dough into 8 equal portions (approx. 70 g each) and roll into ball. 
6. Gently flatten a dough with rolling pin, put a cube of butter in the center of the dough. Wrap the dough, roll into ball and arrange doughs at least 5 cm apart from each other. Repeat this step until finished. 
7. Cover loosely with cling film and let dough rise for 60 min.

Coffee topping

1. Insert butterfly whisk. Place butter and sugar in mixing bowl, mix 2min / speed 3. Meanwhile, mix instant coffee granules with water.
2. Add egg and instant coffee mixture, mix 10 sec / speed 3.
3. Add flour, mix 20 sec / speed 3. Remove butterfly whisk.
4. Transfer mixture into piping bag and refrigerate until ready to use. 
5. Preheat oven to 180°C. Line a parchment paper on baking tray and transfer doughs on a baking tray. 
6. Pipe out the coffee topping in circular motion on the buns. Bake for 15 - 20 min (180°C) until golden brown. Serve warm.

Tips:

• To wrap the butter filling into the dough, freeze the butter filling after cutting them into cubes.
• Mexican coffee bun is best eaten freshly baked while still warm. You may re-bake the buns for 5 min (180°C) to get the crispy crust texture again.

Ginger red dates tea paste

Ingredients
300g old ginger
150g dried red dates (pitted)
150g dried longan (optional)
200g molasses sugar

Method

1. Place old ginger, dates & longan into mixing bowl, chop 40 Sec, gradually increase to speed 10. Scrape down sides of mixing bowl with spatula. Repeat again until smooth paste is obtained.
2. Add molasses, cook 30 mins, 100 degree speed 2. Transfer ginger paste into jars for storage in fridge. Take 1 tabelspoon of mixture with 1 cup hot water or beverage of your choice to make ginger Tea. Strain mixture through fine strainer to remove sentiments. Enjoy!

Gemma's Famous Fluffy Scone Recipe (Thermomix)

Prep Time 5 mins

Cook Time 15 mins
Total Time 20 mins

Servings: 10 large scones

Ingredients
400 g self-raising flour
60 g sugar
60 g butter cut in cubes
150 g cream
1 egg
1 pinch salt
100 g milk

Instructions

1. Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.
2. Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.
3. Add cubed butter to the flour. Blend 9 sec/Speed 9. 
4. Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)
5. Flour your bench or Thermomat and turn the dough out onto the bench or mat. (Use lots of flour as the mix will be very wet).
6. Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.
7. Using a cookie cutter cut 10 scones.
8. Place scones on the tray so they're just touching each other.
9. Brush the top of the scones with a little milk.
10. Bake for 15 mins or until golden brown. 

Recipe Notes
Butter is added straight from the fridge. Cut into small cubes to allow easy mixing

Kacang Pool (Thermomix)

Ingredients
1 green chilli
3 garlic
20g oil

1 can kacang pool (foul medames)

1tsp black pepper

2 tsp cumin

salt to taste

1 Tbsp tomato puree

1 can water

3 eggs (with salt & pepper)

Method

1. Chop green chilli & garlic for 3sec/speed 6.5.
2. Add oil & saute for 5min/120c/speed 1
3. Add kacang pool, pepper, cumin, salt, tomato puree & water.
4. Beat eggs with salt & pepper.
5. Place wet baking paper into varoma tray & pour eggs into varoma tray and place onto mixing bowl.
6. Set 10min/ Varoma /speed 1.
7. Serve hot

Beer chicken (Thermomix)

Ingredients

500g deboned chicken thighs

10g dark soya sauce

20g light soya sauce

25g molasses or brown sugar

10g ginger

1 can beer

Method

1. Put all ingredients in bowl with measuring cup on & cook 25 min/Varoma/Reverse/Spoon.
2. Once finished, serve with rice.

Butter Chicken (Thermomix)

Ingredients

Cauliflower ‘Rice’
800g cauliflower, (cut into small florets)

Butter Chicken
4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)

Thermomix Method

1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
4. Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked - if not, add another 5 mins/Varoma/reverse/speed soft.
6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method

1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
3. Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
4. While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.

Notes

• Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
• Freezes well. Store for up to 4 months in the freezer.

Harissa (Thermomix)

Ingredients

1.75kg lamb meat
1” Ginger
5 Shallots
400g Quaker oats
800g water
½ tin evaporated milk
½ tsp White pepper
3 Tbsp AP flour
450g ghee
1 small packet saffron
¾ tsp turmeric powder

1½ tsp rose water

Salt to taste

Tied spices
2 Tbsp coriander
½ tsp jintan manis
¼ tsp jintan putih
5 cloves
5 Star anise
1-2 biji nutmeg
10 cardamoms
½ inch cinnamon

Mixed spices (Wash, dry, lightly fry & grind till fine)
3 Tbsp coriander
½ Tbsp jintan putih
¾ Tbsp jintan manis
14 cloves
¾ ” cinnamon
3 biji bunga lawang
3 biji buah pala
¾ tsp turmeric
30 cardamom

Method

1. Cut lamb meat in cubes & wash with ginger slices.
2. Wash & tie in bundle “tied spices” & boil with lamb pieces together with shallots & sliced ginger until tender, then shred fine. (30 min, 100°C/Reverse/Speed Spoon)
3. Add oats to water to soak, then warm over medium heat, stirring all the time (8 min, 70°C/Reverse/Speed Spoon). Add the milk & keep stirring till warm (3 min, 70°C/Reverse/Speed Spoon).
4. Add in the lamb, white pepper & cook, stirring until incorporated over medium low flame (20 min, 80°C/Reverse/Speed Spoon). Do not berkerak.
5. Sprinkle mixed spices slowly, making sure it’s evenly distributed, stirring continuously (5 min, 80°C/Reverse/Speed Spoon).
6. If the kambing is not hancur add some water. Keep stirring until the mix likat sedikit.
7. Add in the flour that has been mixed with some water to thicken (3 min, 80°C/Reverse/Speed Spoon).
8. Slowly add in the ghee, the saffron which has been soaked in warm water and strained & sprinkle in the turmeric stirring all the time (5 min, 80°C/Reverse/Speed Spoon).
9. When it’s thick, add in the rose water.
10. When the harissa pecah minyak and leaves the side of the pot, it is ready.

Thai Steamed fish (Thermomix)

Ingredients

1 tbsp fresh coriander, leaves only
10 garlic cloves
5 bird's eye chillies (chilli padi), adjust to taste
2 fresh red chillies, deseeded
1 tbsp sugar
50 g lime juice (approx 4 limes)
3 tbsp fish sauce
100 g water
1 tsp homemade chicken stock powder
4 stalks fresh lemongrass
600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
1 fresh green lime, cut in thin slices, to garnish
*500g water (for steaming if fish only) OR 1200g water (for steaming fish and rice in simmering basket)*

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a steaming tray, arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 1200g water (for steaming fish and 350g rice in simmering basket) in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 4 (Speed 1 if cooking without rice). Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Remove simmering basket that contain rice using spatula. Pour reserved garlic lime sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime slices. Serve immediately.

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Pineapple Tarts (Thermomix)

Pineapple filling

Ingredients
1500 g fresh pineapple (core removed, cut in chunks)
120 g sugar
2 tsp lemon juice
1 cinnamon stick (optional)

Preparation

1. Place pineapple into mixing bowl, 5sec / Speed 5. Scrape down and repeat 3 times. Drain blended pineapple with Varoma dish to discard the liquid.
2. Please drained pineapple, sugar and lemon juice, cinnamon stick into mixing bowl, 30mins / 120deg / Speed 2. Place simmering basket on the lid to prevent splattering.
3. To dry up the paste, 10mins / Varoma / Speed 2, prolong time until desired texture achieved.
4. Remove and set aside to cool down before roll into little ball.

Tip : Reduce the time if the paste looks dry before the required cooking time.
Tip: Extend by 3-5min each time at varoma if the paste is still not dry enough but please monitor.

Pineapple Dough
Ingredients
350 g plain flour
20 g milk powder
20 g sugar
A pinch of salt
2 egg yolks (cold & lightly beaten)
250 g unsalted butter (cold from fridge, cut in cubes)

Preparation

1. Add plain flour, milk powder, sugar, salt & butter into mixing bowl, 15secs / Speed 6.
2. Remove from mixing bowl, and rest in chiller for half an hour before use. 

Egg Wash
Ingredient
1 egg yolk (lightly beaten)

Wrapping Process

1. Pinch a bit of pastry to wrap around a pineapple ball. Place on a lined baking tray. Repeat this process until all pineapple ball are wrapped with pastry dough.
2. Glaze pastry with beaten egg yolk and bake in a pre-heated oven at 180degree for 20 minutes or until pasty turn slightly brown.
3. Cool down tarts before store in airtight container.

Butter Cake (Thermomix)

Ingredients:

250 g salted butter, softened (room temperature) and cut in cubes 
150 g low GI brown sugar
½ tsp natural vanilla extract
5 eggs, A size
50 g fresh milk
250 g self-raising flour

Preparation:

1. Preheat oven to 170°C. Line a 20 cm x 20 cm square cake tin with baking paper. Set aside.
2. Crack eggs into a bowl, weigh in milk and vanilla extract. Set aside.
3. Pour brown sugar into mixing bowl. Mill at 10 sec, speed 10 and turn into icing sugar.
4. Insert butterfly whisk. Place butter and sugar in mixing bowl, beat 1 min 30 sec/speed 3.0.
5. Mix 40 sec/speed 3.0, adding vanilla extract, eggs one at a time and fresh milk through hole in mixing bowl lid onto rotating blades to beat the mixture into a smooth batter.
6. Add self-raising flour, mix 30 sec/speed 3. Remove butterfly whisk.  Don't extend mixing time even if you see there's flour not mixed well. Just use spatula to mix lightly with batter.
7. Transfer cake mixture to prepared square cake tin.
8. Bake for 45 minutes (170°C), top and bottom heat (no fan!) or until a cake tester skewer or toothpick comes out clean when it is inserted in the centre of the cake. Allow to cool in cake pan for 10 minutes. Transfer to a serving plate and let cool completely. Cut and serve.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Castella Cake (Thermomix)

Difficulty : easy

Preparation time : 15 min
Total time : 1h 45 min
Serving size : 16 slices

Ingredients
7 eggs, medium (about 60 g)
250 g of sugar
60 g of milk
80 g of honey
200 g of flour

Preparation

1. Preheat the oven to 180 ° C. Line a pan (23cm x 23cm) with parchment paper and set aside.
2. Place the butterfly. Place eggs and sugar in mixing bowl , whisk 8 min / 37 ° C / speed. 3.5 .
3. Add milk and honey, mix 2 min / 37 ° C / speed. 3.5 .
4. Combine flour around butterfly and mix 5 sec / speed. 3 . Remove the butterfly . Transfer the mixture to the prepared pan, level with the spatula and bake in a hot oven for 20 minutes (180 ° C). Cover the pan with aluminum foil and bake another 20-25 minutes (180 ° C). Carefully remove from the oven and allow the cake to cool in the pan for 5 minutes. Turn out of the mold by inverting and allow to cool on a wire rack for 40 minutes. Serve by cutting into rectangular slices.

Butter (Thermomix)

Difficulty : medium

Preparation time : 10 min
Total time : 10 min
Serving size : 250 g

Ingredients
600 g pure cream
500 g chilled water

Preparation

1. Insert butterfly whisk. Place pure cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
2. Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
3. Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.
4. Using the simmering basket strain liquids from solids a second time, so that only butter remains. Roll the butter into a sausage shape to make butter rounds or form into a rectangular shape (see Tips). Use as needed.

Hints & Tips

1. Store in the refrigerator or freezer. You can cut butter into rounds and freeze individual portions, if preferred.
2. You can store butter in the refrigerator for up to 2 weeks.
3. This recipe will produce approx. 250 g buttermilk. Reserve the buttermilk (liquid portion) after draining in step 2 to use in scones, breads, pancakes, soups or hot drinks. Buttermilk can also be frozen for later use.
4. For butter that stays fresher for longer, wash a second time using 500 g chilled water in step 3 to ensure butter is completely clean.
5. Cream closer to its expiry date will separate faster.
6. Herb butter: place 1 garlic clove; 5 sprigs fresh dill, leaves only; 5 sprigs fresh flat-leaf parsley, leaves only; and 6 fresh basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then proceed as per recipe.
7. Salted butter: add ½ tsp sea salt after washing in step 3 and mix for a few seconds to incorporate. Salt assists in giving the butter a longer shelf life.
8. Spreadable butter: add 50 g oil, adjusted to taste and whip 15 sec/speed 4 through finished butter before refrigerating.
9. Lighter butter: add 50 g reserved buttermilk and whip 15 sec/speed 4 back into the finished butter before refrigerating.
10. Flavoured butter: add other flavours (e.g. oils, sugars, spices) to the butter and mix 20-30 sec/speed 4 before refrigerating.

Beef Stroganoff (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 35 min
Serving size : 4 portions

Ingredients
4 sprigs fresh flat-leaf parsley, leaves only
1 brown onion (approx. 180 g), cut into halves
30 g butter
1 tbsp ground paprika
1 pinch ground cayenne pepper, to taste
700 g beef fillet, cut into strips (6 x 2 cm)
1 pinch salt, to taste
200 g button mushrooms, cut into quarters
50 g tomato paste
100 g white wine
1 tbsp Meat stock paste
1 tbsp cornflour
1 tsp Dijon mustard
120 g sour cream

Preparation

1. Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add butter, ground paprika and cayenne pepper and sauté 3 min/120°C/speed 1.
4. Add beef and salt and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
5. Add button mushrooms, tomato paste, white wine, stock paste, cornflour, mustard and sour cream and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
6. Allow to rest for 5 minutes, then garnish with reserved chopped parsley and serve hot.

Hints & Tips

1. Serve beef stroganoff with mashed potato, pasta or polenta.
2. To ensure this recipe is gluten free, always check the label of your cornflour as some may contain traces of wheat or gluten.

Mushroom Chicken Rice (Thermomix)

Ingredients

400g free range chicken, chopped into bite-sized pieces
40g dried shiitake mushrooms
250g white rice, washed
1100g water
10g old ginger, thinly sliced
25g sesame oil

Chicken marinate
25g light soy sauce
20g dark soy sauce
1 tsp salt
1 tsp white pepper powder

Rice marinate
1/2 tbsp. dark soy sauce
1/2 tsp white pepper powder
1 tsp sesame oil
1 tsp salt, adjusted to taste

Garnishing
2 stalks of spring onions, chopped
Sliced long red chilli for colour

Directions

1. Marinate chicken and rice with marinade in separate bowl for 30min.
2. Soak shiitake mushrooms until soft and cut into small pieces.
3. Place ginger and sesame oil in mixing bowl, sauté 3min/120°C/speed 1.
4. Add marinated chicken and cook 5min/120°C/Reverse/slow stir. Pour gravy into an empty bowl for later use. Set chicken aside.
5. Insert simmering basket into mixing bowl. Place water, marinated rice, chicken and mushrooms into simmering basket and cook 25min/100°C/speed 3.
6. Leave rice to rest in mixing bowl for 10min. Remove simmering basket with spatula, transfer rice and chicken into serving dish.
7. Pour some gravy over the chicken rice and mix well.
8. Garnish with some spring onions before serving.