Issue 02 May 2008

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My Thermomix The Vineyard Thermomix on TV John Campbell Recipes Cookery Classes Full Steam Ahead Thermomix Tips Daniela Renno Spring Recipes

In our second issue of My Thermomix, we bring you more personal stories of Thermomix users and several delicious recipes for you to try. One of the great pleasures of working with Thermomix is how delighted our customers can be - we certainly have a rich source of user stories! In this issue, we hear about Denise Bull who regularly attends our cookery classes, Daniela Renno, a Thermomix Demonstrator in London and John Campbell, Executive Chef of The Vineyard at Stockcross. By the way, thank you for all your feedback on our first issue.
Janie Turner, UK Thermomix

My Thermomix - no need to cheat at cooking! By Denise Bull

I 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 my favourites 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 less effort. Everything is improved - there is no need to compromise. For me, Thermomix turns good ingredients into great tasting food with superb flavours and textures... and with hardly any effort.

The Vineyard at Stockcross

and 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 how they 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 profile John Campbell, Executive Chef, and his Head Chef, Peter Eaton, in this issue together with two of Johns Thermomix recipes.

Thermomix on TV!

With so many professional chefs relying on Thermomix 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 Great British Menu on BBC2 at 6.30pm on weekdays.

01344 622 344 I www.UKThermomix.com I info@UKThermomix.com

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 flair. 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 first Michelin star. John is the author of three internationally renowned books: Formulas for 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!

Thermomix produces consistently fantastic results John Campbell

John and Peter are a great team, dedicated to flavour 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 for demonstrations and recipe development.
Many thanks to John Campbell for these two stunning recipes.

Pea Velout
This delicious creamy soup is rich and wonderfully flavourful 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 3 seconds/Speed 5. Scrape down the sides of the TM bowl with the spatula. 2. Cook 4 minutes/100C/Speed 1. 3. Weigh in the frozen peas and milk. Cook 16 minutes/90C/Speed 3 until the peas are tender. 4. Add the double cream and butter. Blend 2 minutes/Speed 8 until very smooth then scrape down the sides of the TM bowl with the spatula. 5. Add salt and pepper to 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 to serve - 90C/Speed 2 for about 10 minutes.

Chocolate Pots
This 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 flour 1. 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 the remaining egg whites through the hole in the TM lid; mix until combined. 4. Add the rice flour. Mix 30 seconds/ Speed 3. Pour into buttered and sugared oven-proof moulds or ramekins until two thirds full. 5. Cook 6 to 9 minutes at 180C with fan/400F/gas mark 6 until the outside starts to set but the centre is still a little runny. Aga ovens: bake 6-7 minutes on the rack set on the floor of the Roasting Oven. Note: This dessert happens to be gluten free.
On Friday June 13th at 10am we will be hosting a Thermomix Demonstration in the beautiful surroundings of The Vineyard at Stockcross. Those attending are welcome to stay for lunch in the restaurant after the demonstration and if so, will be offered a complimentary 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.

I Tel: 01344 622 344 I Web: www.UKThermomix.com I Email: info@UKThermomix.com I

Thermomix Cookery Classes 2008

Berkshire
11th June Wednesday 11am Fast and Easy Indian Cooking 3rd July Thursday 11am Summer Entertaining and Outdoor Eating 24th September Wednesday 11am Breads and Baking for Starters, Main Courses and Desserts 16th October Thursday 11am Autumn Harvest 17th September Wednesday 11am & 7pm Breads and Baking for Starters, Main Courses and Desserts 1st October Wednesday 11am & 7pm Autumn Harvest

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 the Thermomix 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.

London
16th June Monday 11am Mediterranean Dishes 15th July Tuesday 7pm Summer Treats 9th September Tuesday 7pm French Cooking 15th October Wednesday 11am Autumnal Fare

Oxfordshire
18th June Wednesday 11am and 7pm Fast and Easy Indian Cooking 16th July Wednesday 11am and 7pm Summer Entertaining and Outdoor Eating

25 per person, per class. Book by calling 01344 622 344.

Thermomix on Tour is a nationwide series of group demonstrations for those discovering Thermomix for the first time. On 17th June the Tour comes to the CheeseWorks (www.thecheeseworks.co.uk) which is owned by Ben Axford, finalist 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.

My Thermomix - A Love Story! By Daniela Renno

Daniela 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!

My Thermomix - Top Tips

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 if you are using expensive ingredients. Cooking Tip For a flavour 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

With the holiday season approaching you might want to treat yourself to some Thermomix cooking at your holiday venue in which case a Thermomix Travel Bag could come in handy. The bag is made from highly durable fabric with a separate compartment for the Varoma. Price : 48 plus post & packing.

All-in-One Salmon Tikka Dinner with Steamed Rice and 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 per person 1 tsp sea salt salmon fillets for 1 to 4 people 1 tsp Tikka paste for each portion of salmon (see note below) fine 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, leaving Measuring Cup off. Rinse the rice 10 seconds/Speed 5. 4. Oil the Varoma lightly before placing the salmon in it, flesh side up. Spread Tikka 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.

Broccoli, Celery and Apple Salad

Thermomix salads are wonderful for summer BBQs and outside eating. 1 head of broccoli, cut into 5cm chunks 1 or 2 sticks celery, cut into 2cm lengths 2 spring onions, cut into 2cm lengths 1 dessert apple, skin on, cut in quarters, seeds and core removed 2 Tbsp mayonnaise 50g sultanas 50g raisins 50g toasted nuts or seeds, e.g. hazlenuts, sunflower seeds 1. Add first five ingredients to TM bowl. 2. Chop 7 seconds/Speed 4. 3. Add sultanas and raisins. Stir to mix with the TM spatula. 4. Serve topped with toasted nuts or seeds.

Lemon Pudding Surprise 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 and juice of both 230g granulated sugar 4 eggs, separated 25g butter 50g plain flour 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, flour 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 Butterfly Whisk and whisk the egg whites 2 minutes/Speed 4 until they are stiff peaks. Remove Butterfly 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 halfway 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 floor of the Roasting Oven.

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 or coriander leaves 10 cm English cucumber, cut into 3 pieces 1 tsp lemon juice or cider vinegar 1 Tbsp olive oil a few grains sea salt and several grinds of fresh pepper

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.

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.

MORE RECIPES A new seasonal recipe appears on the Thermomix web site monthly

My Thermomix recipe instructions are written for the Thermomix TM31. Please contact us for advice on adapting the recipes for Thermomix TM21.

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 you would 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: info@UKThermomix.com UK Thermomix, Pinehill, Sunning Avenue, Sunningdale, Berkshire, UK, SL5 9PW UK Thermomix is the sole approved Vorwerk Distributor for Thermomix in UK & Ireland