Catarina Santos - Thermomix Advisor UK

Ginger Paste

Ingredients

200 g fresh ginger, peeled and cut into pieces (2 cm)
1 tsp salt
50 g olive oil, plus extra for preserving (approx. 30 g)

Preparation
Place ginger and salt into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add oil and mix 5 sec/speed 5. Transfer into a sterilised sealable storage jar or container. Top with extra oil over surface of paste to preserve and use as needed (see Tips).

Hints & Tips
To keep your paste fresh and to avoid spoiling, measure out the required amount using a clean dry spoon. Then top with more oil to preserve, cover and place back into the refrigerator immediately. Do not leave paste out while cooking.
Ginger paste can be stored in the refrigerator for up to 4 weeks in a sterilised sealable storage jar or container, or in ice cube trays in the freezer for up to 6 months.
1 teaspoon Ginger paste = approx. 1 cm piece chopped fresh ginger

Pasta de Gengibre

Ingredientes

580 g gengibre fresco s/ casca e cortado em pedaços (2 cm aprox.)
1 c. chá de sal
30 g azeite, mais q.b. p/ cobrir

Preparação
Coloque no copo o gengibre e o sal e pique 5 seg/vel 5. Baixe com a ajuda da espátula o que ficou na parede do copo.
Adicione o azeite e triture Turbo/2 seg/2 vezes. Baixe com a ajuda da espátula o que ficou na parede do copo.
De seguida triture Turbo/2 seg/2 vezes. Reserve num recipiente esterilizado com a tampa hermética, cubra com azeite para conservar e reserve no frigorífico até ao momento de servir (ver dicas).

Dicas e sugestões
VALIDADE:�A pasta de gengibre pode ser armazenada no frigorífico por até 4 semanas ou em cuvetes de cubos de gelo no congelador até 6 meses.
1 colher de chá de pasta de gengibre equivale a 2 cm de gengibre fresco aprox.

Garlic Paste

Ingredients

6 whole garlic bulbs, cloves peeled (approx. 250 g) (see Tips)
1 tsp salt
50 g olive oil, plus extra for preserving (approx. 30 g)

Preparation
Place garlic cloves and salt into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add oil and blend 5 sec/speed 7. Transfer into a sterilised sealable storage jar or container.

Hints & Tips
To keep your paste fresh and to avoid spoiling, measure out the required amount using a clean dry spoon. Then top with more oil to preserve, cover and place back into the refrigerator immediately. Do not leave paste out while cooking.
Garlic paste can be stored in the refrigerator in a sterilised sealable jar for up to 7 days or in ice cube trays in the freezer for up to 1 month.
1 teaspoon Garlic paste = approx. 1 chopped garlic clove

Pasta de alho

Ingredientes

170 g dentes de alho c/ casca (3-4 cabeças aprox.)
600 g água
1 c. chá de sal
40 g azeite, mais q.b. p/ cobrir

Preparação
Insira o protetor da lâmina e descascador. Coloque no copo o alho e a água e inicie o modo Descascar /1 min. Escorra o alho com a ajuda do cesto, lave bem debaixo da to****ra com água fria e retire as cascas. Coloque o alho sobre papel absorvente e seque bem. Retire o protetor da lâmina e descascador.
Coloque no copo o alho descascado e o sal e pique 3 seg/vel 8. Baixe com a ajuda da espátula o que ficou na parede do copo.
Adicione o azeite e misture 30 seg/vel 4. Baixe com a ajuda da espátula o que ficou na parede do copo.
De seguida misture 30 seg/vel 4. Retire e coloque num frasco previamente esterilizado com tampa hermética, cubra com uma fina camada de azeite.

Hints & Tips
VALIDADE�No frigorífico, 2-3 semanas.�No congelador, em cuvetes de gelo até 3 meses.
½ c. de chá de pasta de alho equivale a 1 dente de alho aprox.

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PLEASE NOTE: The cutter will be delivered to you in January 2024. This offer will only be available from 31st October - 6th November, if you want to find out more please contact your Advisor.

Coxinhas de Frango
“Chicken’s little thigh” made in thermomix

P.s made by Carla Farto 😜

Check out this delicious recipe I found on Cookidoo®: Coxinha de frango https://cookidoo.co.uk/recipes/recipe/en-GB/r647091

Raspberry Jam

Ingredients

250 g frozen raspberries
250 g jam sugar
20 g lemon juice

Preparation
Place raspberries, jam sugar and lemon juice in mixing bowl then, with simmering basket in place of measuring cup, cook 25 min/105°C/speed 1. Meanwhile, prepare jam jars.
Test setting point of jam (see tip). Transfer to warm glass jars with screw-top lids (see tip), leaving approx. 5 mm gap at the top. Make sure that rims of jars are clean and close immediately. Label before storing in a cool, dry place. Once opened, store in fridge.

Hints & Tips
Setting point test: place a saucer in the freezer for 5-10 minutes. Place 1 tsp jam onto cold saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/105°C/speed 3, then test again.
To make twice as much jam, double the ingredients and cook for the same time, 25 min/105°C/speed 1.

Geleia de framboesa

Ingredientes

250 g de framboesas congeladas
250 g de açúcar cristal
20g de suco de limão

Preparação
Coloque no copo as framboesas, o açúcar compota e o sumo de limão e, com o cesto no lugar do copo medidor, cozinhe 25 min/105°C/vel 1 . Entretanto prepare os frascos de compota.
Teste o ponto de fixação da geleia (veja a dica). Transfira para potes de vidro aquecidos com tampa de rosca (veja dica), deixando aprox. 5 mm de folga na parte superior. Certifique-se de que as bordas dos frascos estejam limpas e feche-as imediatamente. Etiquete antes de guardar em local fresco e seco. Depois de aberto, guarde na geladeira.

Sugestões e dicas
Teste do ponto de ajuste: coloque um pires no congelador por 5-10 minutos. Coloque 1 colher de chá de geleia em um pires frio. Quando esfriar, empurre a geleia com o dedo. Se enrugar, está pronto. Caso contrário, ferva a geleia por mais 2 min/105°C/vel 3 e teste novamente.
Para fazer o dobro da compota, dobre os ingredientes e coza ao mesmo tempo, 25 min/105°C/vel 1.

Cookidoo recipe

Feijoada de chocos

Ingredients

30 g olive oil
300 g onion cut into pieces
2 garlic cloves
80 g beef chorizo cut into slices
1200 g clean cuttlefish cut into slices
200g sliced ripe tomatoes
2 tsp chilli powder
1 bay leaf
5 g parsley
50 g white wine
1 pinch of salt
1400 g cooked white beans, drained

Preparation
Place oil, onion and garlic in mixing bowl then chop 5 sec/speed 5 .
Add chorizo and sauté 5 min/120°C/inverse/speed spoon .
Add cuttlefish, tomatoes, chilli, bay leaf and parsley, fold in using spatula and cook 5 min/120°C/inverse/speed 1 .
Add wine and salt then cook 10 min/120°C/inverse/speed 1 .
Adjust seasoning, place beans in Varoma and cook 10 min/Varoma/inverse/speed 1 . Remove, wrap the beans with the cuttlefish, serve the feijoada with chopped parsley and accompany with white rice.

Hints & Tips
If you wish, you can substitute white wine for beer and white beans for butter beans.

Feijoada de chocos

Ingredientes

30 g azeite
300 g cebola cortada em pedaços
2 dentes de alho
80 g chouriço de carne cortado às rodelas
1200 g chocos limpos cortados às rodelas
200 g tomate maduro cortado em pedaços
2 c. chá de piripíri em pó
1 folha de louro
5 g salsa
50 g vinho branco
1 pitada de sal
1400 g feijão branco cozido, escorrido

Preparação
Coloque no copo o azeite, a cebola e o alho e pique 5 seg/vel 5.
Adicione o chouriço e refogue 5 min/120°C/inversa/vel spoon.
Adicione os chocos, o tomate, o piripiri, a folha de louro e a salsa, envolva com a ajuda da espátula e cozinhe 5 min/120°C/inversa/vel 1.
Adicione o vinho e o sal e cozinhe 10 min/120°C/inversa/vel 1.
Retifique os temperos, coloque a Varoma com o feijão e cozinhe 10 min/Varoma/inversa/vel 1. Retire, envolva o feijão com o choco, sirva a feijoada com salsa picada e acompanhe com arroz branco.

Sugestões e dicas
Se desejar pode substituir o vinho branco por cerveja e o feijão branco por feijão manteiga.

Spaghetti with tuna and arrabiata sauce

Ingredients

1700 g water
2 tsp salt
500 g spaghetti
2 garlic cloves
120 g onion
150 g red pepper
30 g olive oil
400g tinned tomatoes
1 tsp homemade vegetable stock or 1 vegetable stock
½ tsp chilli powder
1 tsp paprika
350g canned tuna, drained
Basil leaves to garnish

Preparation
Put the water and 1½ tsp of salt and heat 10 min/100°C/speed 1 .
Add spaghetti through the opening in the lid and cook time indicated on packet/100°C/inverse/speed spoon . Drain the spaghetti using the Varoma and set aside.
Place garlic, onion, bell pepper and oil in mixing bowl, chop 5 sec/speed 5 then sauté 5 min/120°C/speed 1 .
Add tomatoes, vegetable stock, chilli, paprika and ½ tsp of salt and cook 12 min/100°C/speed spoon.
Add the tuna and mix with the help of the spatula. Pour over the spaghetti and serve with basil leaves.

Esparguete com atum e molho arrabiata

Ingredientes

1700 g água
2 c. chá de sal
500 g esparguete
2 dentes de alho
120 g cebola
150 g pimento vermelho
30 g azeite
400 g tomate em lata
1 c. chá de caldo de legumes caseiro ou 1 cubo caldo de legumes
½ c. chá de piripíri em pó
1 c. chá de colorau
350 g atum em lata escorrido
Folhas de manjericão q.b. p/ guarnecer

Preparação
Coloque no copo a água e 1½ c. de chá de sal e aqueça 10 min/100°C/vel 1.
Adicione o esparguete através do bocal da tampa e coza o tempo indicado na embalagem/100°C/inversa/vel colher. Escorra o esparguete com a ajuda da Varoma e reserve.
Coloque no copo o alho, a cebola, o pimento e o azeite, pique 5 seg/vel 5 e refogue 5 min/120°C/vel 1.
Adicione o tomate, o caldo de legumes, o piripíri, o colorau e ½ c. de chá de sal e cozinhe 12 min/100°C/vel colher.
Adicione o atum e envolva com a ajuda da espátula. Deite sobre o esparguete e sirva com folhas de manjericão.

Soup and chicken with rice
Ingredients
250 g rice
1050 g water
500 g chicken cut into strips
80 g olive oil
1 clove of garlic
20 g coriander
20 g salsa
2 ½ c. salt tea
1000 g vegetable mix (onion, courgette, carrot, pumpkin, leek, celery or others) cut into pieces
1 c. oregano
10 g mustard
120 g natural yogurt or 100 g cream
1 pinch of pepper

Preparation
Place a crown mold (Ø 20 cm approx.) in the Varoma, weigh the rice and 250 g of water. Line the tray with moistened parchment paper, weigh the chicken and set aside.
Place the olive oil, garlic, coriander, parsley and 1½ c. of salt and grind 10 sec/speed 7 . Remove, pour ⅓ over the rice and ⅓ over the chicken and reserve 1 c. of soup (approx.) in the glass. Engage well with the rice and chicken with the help of the spatula.
Add the assorted vegetables, 800 g of water, 1 c. of salt tea and oregano. Place Varoma with baking tray and cook 30 min/Varoma/speed 1 . Remove Varoma and set aside.
Insert measuring cup and blend 1 min/speed 5 - 7, increasing speed gradually. Remove and reserve in a container. Reserve the equivalent of 1 measuring cup of soup (approx.) in the glass.
Add mustard, yoghurt and pepper then heat 1 min/90°C/speed 2 . Serve the soup followed by the rice with the chicken and drizzle with the mustard sauce.

Sopa e frango com arroz
Ingredientes
250 g arroz
1050 g água
500 g frango cortado em tiras
80 g azeite
1 dente de alho
20 g coentros
20 g salsa
2 ½ c. chá de sal
1000 g mistura de legumes (cebola, curgete, cenoura, abóbora, alho-francês, aipo ou outros) cortados em pedaços
1 c. chá de orégãos
10 g mostarda
120 g iogurte natural or 100 g natas
1 pitada de pimenta

Preparaçāo
Coloque na Varoma uma forma de coroa (Ø 20 cm aprox.), pese o arroz e 250 g de água. Forre o tabuleiro com papel vegetal humedecido, pese o frango e reserve.
Coloque no copo o azeite, o alho, os coentros, a salsa e 1½ c. de chá de sal e triture 10 seg/vel 7. Retire, deite ⅓ sobre o arroz e ⅓ sobre o frango e reserve 1 c. de sopa (aprox.) no copo. Envolva bem com o arroz e com o frango com a ajuda da espátula.
Adicione no copo os legumes variados, 800 g de água, 1 c. de chá de sal e os orégãos. Coloque a Varoma com o tabuleiro e coza 30 min/Varoma/vel 1. Retire a Varoma e reserve.
Coloque o copo medida e triture 1 min/vel 5-7, aumentando progressivamente a velocidade. Retire e reserve num recipiente. Reserve no copo o equivalente a 1 copo medida de sopa (aprox.).
Adicione a mostarda, o iogurte e a pimenta e aqueça 1 min/90°C/vel 2. Sirva a sopa seguida do arroz com o frango e regue com o molho de mostarda.

Cookidoo recipe

Check out this delicious recipe I found on Cookidoo®: Sopa e frango com arroz https://cookidoo.co.uk/recipes/recipe/en-GB/r128637

Soft Fresh Cheese

Ingredients
1000 g semi-skimmed milk of the day
100g powdered milk
1 pinch of salt
20 drops of liquid rennet

Preparation
Place milk, powdered milk and salt in mixing bowl then heat 5 min/37°C/speed 3 .
Add rennet and blend 30 sec/speed 3 . Let it rest in the glass about 35 minutes or until it curdles.
With the help of a slotted spoon, place the cheese in the Thermomix® basket, on a deep plate so that the whey drains. Let it rest for about 2 days in the fridge. After this time, remove from the simmering basket and serve to taste.

Queijo Fresco

Ingredientes
1000 g leite meio-gordo do dia
100 g leite em pó
1 pitada de sal
20 gotas de coalho líquido

Preparaçāo
Coloque no copo o leite, o leite em pó e o sal e aqueça 5 min/37°C/vel 3.
Adicione o coalho e envolva 30 seg/vel 3. Deixe repousar no copo cerca de 35 minutos ou até coalhar.
Com a ajuda de uma escumadeira coloque o queijo no cesto da Bimby®, sobre um prato fundo para que o soro escorra. Deixe repousar cerca de 2 dias no frigorífico. Após este tempo, desenforme e sirva a gosto.

Cookidoo Recipe

Check out this delicious recipe I found on Cookidoo®: Queijo fresco https://cookidoo.co.uk/recipes/recipe/en-GB/r355571

Easter Regueifa

Ingredients
100 g water
20 g fresh yeast
1 pinch of salt
550 g flour type 65
2 eggs
200 g sugar
1 lemon, zest only
20 g port wine
70g melted butter
1 egg yolk for brushing

Preparation

Place water, yeast and salt in mixing bowl then heat 2 min/37°C/speed 2 .
Add 100 g flour then mix 15 sec/speed 6 . Let it rise for about 20 minutes.
Add 450 g flour, eggs, sugar, lemon zest and port wine and knead 3 min/dough.
Add butter and knead 2 min/dough . Remove, form a ball, sprinkle with flour and let rise in a warm place for about 1 hour or until doubled in volume.
Divide the dough into two parts, form two rolls, intertwine them and join the ends forming a crown. Place on a tray lined with parchment paper and let rise in a warm place for about 1 hour.
Preheat the oven to 180°C.
Brush the regueifa with egg yolk and bake at 180°C for about 40 minutes. Serve hot or cold.

Regueifa da Páscoa

Ingredientes
100 g água
20 g fermento de padeiro fresco
1 pitada de sal
550 g farinha tipo 65
2 ovos
200 g açúcar
1 limão, só a raspa
20 g vinho do Porto
70 g manteiga derretida
1 gema de ovo p/ pincelar

Preparação

Coloque no copo a água, o fermento e o sal e aqueça 2 min/37°C/vel 2.
Adicione 100 g de farinha e envolva 15 seg/vel 6. Deixe levedar cerca de 20 minutos.
Adicione 450 g de farinha, os ovos, o açúcar, a raspa de limão e o vinho do Porto e amasse 3 min/Amassar.
Adicione a manteiga e amasse 2 min/Amassar. Retire, forme uma bola, polvilhe com farinha e deixe levedar num local morno cerca de 1 hora ou até dobrar de volume.
Divida a massa em duas partes, forme dois rolos, entrelace-os e una as pontas formando uma coroa. Coloque num tabuleiro forrado com papel vegetal e deixe levedar num local morno cerca de 1 hora.
Pré-aqueça o forno a 180°C.
Pincele a regueifa com gema de ovo e leve ao forno a 180°C cerca de 40 minutos. Sirva quente ou fria.

Cookidoo recipe

Good Morning 😊
Happy Easter everyone!!

Happy Easter to you and your family 🐰

We wish you a safe and happy Easter and look forward to seeing all your delicious Easter cooking soon!

From Grace, Bianca and the team.

Amazing recipes to try this Easter 🥰😋

Thermomix UK and Ireland

Thermomix is celebrating 140 years and they are offering this amazing deal - Thermomix Friend with 60% Discount and an extra bowl for FREE!!!!

Offer from 3rd April until 11th April

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Did you know all this features about the Thermomix?

In addition to the existing functions of stirring, mixing, grinding, kneading, whisking, chopping, weighing, cooking, steaming, simmering and emulsifying, the new Thermomix® TM6 offers over 30 functions to transform your favourite dishes with even lesser effort into restaurant quality dishes.

Today marks the start of Ramadan, a time when observers worldwide undertake fasting, reflection, and embracing community. We want to wish all those participating a happy Ramadan! Our special meal planner can be downloaded here > https://fal.cn/3wM7G

Chicken with rice and peas

Total Cost: £2.77 for 3/4 people

10g Coriander
50g Onion
2 Garlic glove
20g Olive oil
2/3 pieces of Chicken thighs (approx. 500g)
1 Bay leaf
100g chopped tomatoes
1 cube of chicken stock
50g White wine
300g water
125g Agulha rice
75g defrosted peas
Salt to seasoning

Place the coriander inside the bowl and chop 2 seg/vel 7. Remove and reserve.
Place inside the bowl the onion, garlic and the olive oil, and chop 5 seg/vel 5and cook 5 min/120°C/vel 1.
Add the chicken, bay leaf, the chopped tomatoes, chicken stock and the wine and cook for 15 min/100°C/inverse/vel spoon.
Add the water, rice and the peas and cook for 9 min/100°C/inverse/vel spoon.
Check the seasoning, mix really well with the help of the spatula and cook for an extra 9 min/100°C/inverse/vel spoon. Add the coriander reserved, mix it well and serve it immediately.

Arroz de Frango com ervilhas

Valor final: £2.77 para 3/4 pessoas

10 g coentros
50 g cebola
2 dentes de alho
20 g azeite
2/3 coxas de frango (500 g aprox.)
1 folha de louro
100 g tomate em pedaços
1 c. chá de caldo de galinha caseiro or 1 cubos de caldo de galinha
50 g vinho branco
300 g água
125g arroz agulha
75 g ervilhas descongeladas
Sal q.b. p/ temperar

Coloque no copo os coentros e pique 2 seg/vel 7. Retire e reserve.
Coloque no copo a cebola, o alho e o azeite, pique 5 seg/vel 5 e refogue 5 min/120°C/vel 1.
Adicione o frango, o louro, o tomate, o caldo e o vinho e cozinhe 15 min/100°C/inversa/vel colher.
Adicione a água, o arroz e as ervilhas e coza 9 min/100°C/inversa/vel colher.
Retifique o sal, envolva bem com a ajuda da espátula para soltar o arroz do fundo do copo e coza mais 9 min/100°C/inversa/vel colher. Envolva os coentros reservados com a ajuda da espátula e sirva de imediato.

Cookidoo recipe with some adjustments

Portuguese rice pudding 😋

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