Thermomix

Athenian Artichoke Dip

All your guests will want the recipe for this tasty dip; watch it disappear at your next party!
Yield: 2 cups           Prep Time: 10 min.         Cook Time: 10 min.         Bake Time: 20 min.
Ingredients:
•  1 clove garlic
•  60g green onion
•  30g red bell pepper, seeds removed
•  240g can artichoke hearts, drained
•  120g crumbled feta cheese
•  90g cream cheese
•  240g mayonnaise
•  ¾ tsp. oregano
•  dash Tabasco, optional
Accompaniment:
•  1 package corn tortilla chips or toasted pita bread
Instructions:
1.  With blades running on speed 4, drop garlic into TM bowl through opening in lid
2.  Add green onion, red pepper, and artichoke hearts; chop for 20 sec. on speed 3
3.  Add remaining ingredients; cook for 10 min. at 90°C on speed 2
4.  Place ingredients in serving dish (oven to table) about 20cm diameter; bake at 350°F for 20 min.,
     or until brown and bubbly
5.  Serve with warm tortilla chips or toasted pita bread.

Chicken Liver Mousse

This incredibly smooth and elegant mousse is as wonderful as those served in the finest French restaurants. Served with sliced, homemade French bread and iced champagne, it is the perfect opener.
Servings: 6           Prep Time: 5 min.           Cook Time: 8 min.      Chill Time: 2 hrs.
Ingredients:
•  300g chicken livers
•  1/4 bay leaf
•  150g white wine
•  pepper, to taste
•  120g butter, cut into slices
•  2 tbsp. Port or Cognac
•  1 tsp. salt
Instructions:
1.  Rinse liver in cold water and pat dry on paper towel
2.  Place liver, bay leaf, white wine, and pepper into TM bowl; cook 8 min. at 90°C on speed 1
3.  Strain through TM basket, discarding liquid, and place liver back into TM bowl
4.  Add remaining ingredients; blend for 20 sec. on speed 9, using spatula to scrape sides of bowl
5.  Purée for 1 min. on Turbo; chill at least 2 hours before serving

Chicken Liver Pâté

This is a tasty little dish to have on hand when guests arrive for cocktails. It is easily prepared and keeps in the refrigerator for several days. Serve this with crackers.
Yield: 2 loaves          Prep Time: 10 min.       Cook Time: 30 min.       Chill Time: 1 hr.
Ingredients:
•  300g chicken livers
•  120g bacon, diced
•  180g onion, quartered
•  3 eggs
•  120g half and half cream
•  60g flour
•  30g Cognac
•  ½ tsp. each: pepper, marjoram, thyme, coriander, allspice
•  1 tsp. salt
•  1 tbsp. green peppercorns
•  cooking spray
•  900g water
Instructions:
1.  Place chicken livers, bacon, onion, eggs, half and half, flour, Cognac, spices, and salt into TM
     bowl; blend for 30 sec. on speed 6
2.  Add peppercorns; stir for 10 sec. on speed 2
3.  Spray two disposable loaf pans (about 15cm x 8cm x 5cm) with cooking spray
4.  Fill pans 80% full with liver mixture; place one container at a time inside lower Varoma tray
5.  Rinse TM bowl and fill with water; bring to a boil for 10 minutes at Varoma temperature on speed 1
6.  Properly install the prepared Varoma tray; steam for 30 minutes at “V” temperature on speed 1
7.  Cool to room temperature; chill for at least one hour; slice and serve with crackers

Guacamole

If you like a garlicky guacamole, drop a garlic clove on the blades running at speed 7 before proceeding. If you like it creamy, add a tablespoon of sour cream.

Yield : 300-350g  Prep time: 20 min.
Ingredients:
•  2 ripe avocados
•  1 tbsp. lemon juice
•  6 sprigs cilantro
•  1 scallion, cut in pieces
•  2 – 3 drops Tabasco
•  ½ tsp. salt, pepper, to taste
•  1 large tomato, peeled and diced
•  leaves of lettuce
Garnish
•  leaves of lettuce 
•  cilantro
Side Serving
•  corn tortilla chips
Instructions:
1.  Peel tomato: carefully drop it into boiling water for 45 seconds and remove it; skin will peel easily
2.  Cut avocados in half and remove seeds, scoop out pulp and add to TM bowl with lemon juice,
     cilantro, scallion, Tabasco, salt and pepper; blend for 10 sec. on speed 4
3.  Stir with spatula. blend 10 seconds on speed 6
4.  Empty contents into a separate dish; add part of tomato to guacamole and save part for garnish
5.  Spoon guacamole onto lettuce leaves; garnish with chopped cilantro and diced tomato
6.  Serve with tortilla chips

Salmon and Cucumber Terrine

This is a lovely dish to serve as part of a summer buffet, or as a first course at dinner. It’s as pretty to look at as it is good to eat. Serve it with dill sauce, and garnish with slices of cucumber and lemon.

Servings: 8           Prep Time: 30 min.        Cook Time: 12 min.       Chill Time: 13 hrs.
Ingredients:
Terrine
•  500g English cucumbers, peeled and chopped
•  15g plain gelatine
•  ½ tsp. salt
•  ¼ tsp. pepper
•  500g salmon fillets, skinless (cut into thin slices)
•  90g olive oil
•  1 tsp. salt
•  270g water
•  Oil (to grease pan)
Sauce
•  1 bunch fresh dill
•  150g sour cream
•  200g whipping cream
•  1 tsp. salt
•  ¼ tsp. pepper
Garnish
• Sliced cucumber, lemon, or dill
Instructions:
 1.  Place cucumbers in TM bowl; mix for 50 sec. on speed 4, using spatula to scrape down sides of
      bowl
 2.  Add gelatine, ½ t teaspoon salt and pepper; cook for 2 min. at 80°C on speed 4
 3.  Empty mixture into a separate bowl; set aside
 4.  Add 1 teaspoon salt to olive oil, and dip salmon slices into salted oil
 5.  Place salmon into TM basket; pour water into TM bowl
 6.  Place basket into bowl; poach salmon for 10 min. at 100°C on speed 4
 7.  Stir salmon in basket a few times to ensure even cooking
 8.  Cool to room temperature
 9.  Oil sides and bottom of a pound loaf or terrine pan; pour a little cucumber mixture into it (about
      2.5 cm thick); refrigerate until firm
10.  Lay some salmon on top of firm gelatine; pour layer of cucumber mixture over salmon; refrigerate
       until firm
11.  Place another layer of each, finishing with cucumber mixture; chill for 12 hours
12.  With blades running on speed 4, drop dill into TM bowl for 10 sec.; scrape down sides of bowl
13.  Chop 5 sec. on speed 4; add sour cream, whipping cream, salt and pepper
14.  Whip for 30 sec. on speed 4
15.  To serve, pour some sauce on a plate, place slice of terrine on top; garnish

Salsa

This is a festive salsa that can be smooth or chunky, hot or mild. This very easy recipe goes well with roast meats, scrambled eggs, omelettes, or meat loaf, as well as tortilla chips. Be adventurous!
Yield: 2 cups                   Prep Time: 10 min.
Ingredients:
•  ½ cup cilantro, leaves, rinsed
•  90g onion
•  1 tsp. salt
•  350g fresh tomatoes
•  2 seeded Jalapeño peppers
•  60g tomato paste
•  juice of lime
•  30g scallion
Instructions:
1.  Place all ingredients into TM bowl; blend 5 sec. on Turbo (chunky),10 sec. for smooth; serve
Note:  Remember to wear gloves when working with Jalapeño peppers! If you like chunky, lower the speed; experiment with time until you get the right consistency.

Smoked Salmon Cheesecake

This simple recipe looks complex, but it’s easy! This is a sophisticated spread baked in the style of a dessert cheese cake. It is a wonderful appetizer when garnished decoratively.
Servings: 12-14          Prep Time: 20 min.         Bake Time: 45 min.        Cool Time: 1 hr.
Ingredients:
•  60g Ritz crackers
•  butter, to grease pan
•  60g red onion
•  90g red bell peppers, seeds removed
•  90g green bell peppers, seeds removed
•  1 handful fresh dill, feathery parts only
•  480g cream cheese, softened
•  4 eggs
•  60g shredded Monterey Jack cheese
•  120g sour cream
•  120g smoked salmon
Instructions:
  1.  Heat oven to 325°F
  2.  Place crackers into TM bowl; crush for 10 sec. on speed 4
  3.  Sprinkle a light coating of cracker crumbs onto bottom of buttered 20 cm spring form pan
  4.  Place onion, red and green pepper, and dill into TM bowl; chop for 10 sec. on speed 4
  5.  Empty mixture into a sieve, drain; clean the bowl
  6.  Scale in softened cream cheese; whip for 10 sec. on speed 5, or until fluffy
  7.  Add eggs, two at a time, mixing each for 10 sec. on speed 4
  8.  Add strained vegetables into TM bowl with remaining ingredients; blend for 10 sec. on speed 5
  9.  Pour into prepared pan; bake for 45-50 minutes in a 325°F oven
10.  Cool 10 min. on wire rack; run a knife around edge of the pan and release the sides
11.  Cool completely; refrigerate until ready to serve; garnish with dill, capers, lemon, and slivers of
       smoked salmon

Spinach Dip

This is a great way to enjoy eating your dark green, leafy vegetables; this tasty dip is so easy to make! After chilling, dip in with chips, veggies, or spread it on bread; a perfect addition to a cocktail buffet.
Yield: 3 cups        Prep Time: 15 min          Cook Time: 10 min.    Chill Time: 1 hr.
Ingredients:
•  60g onion
•  1 shallot
•  1 clove garlic
•  300g rinsed spinach, stems removed
•  480g low-fat cream cheese, divided into
•  ½ tsp. Tabasco
•  1 tsp. Worcestershire sauce
•  juice of 1 lemon
Instructions:
1.  With blades running for 10 sec. on speed 7, drop onion, shallot, and garlic clove into TM bowl
2.  Place TM basket into TM bowl and pack spinach into it
3.  Carefully lock the lid; cook for 10 min. at 100°C on speed 1
4.  Remove basket; add cooked spinach and 250g of cream cheese to TM bowl
5.  Blend for 40 seconds on speed 5; scrape sides of bowl with the spatula
6.  Scale in remaining cream cheese and remaining ingredients; blend for 30 sec. on speed 5
7.  Pour into serving dish; chill until ready to serve with crackers, bread, or pita

Stuffed Avocados

These deliciously stuffed shells can be garnished with chopped eggs and glistening pearls of salmon caviar, or chopped sweet red pepper with grated carrot. The small dark California avocados are best.
Servings: 4                         Prep Time: 20min.
Ingredients:
•  60g shelled, unsalted nuts (any variety)
•  2 shelled hard boiled eggs, divided
•  2 ripe avocados
• juice of ½ lemon
•  60g mayonnaise
•  2 drops Tabasco
•  1 scallion, washed and cut
•  ½ sweet red bell pepper, cut into chunk
•  salt and pepper, to taste
Garnish
•  60g salmon caviar
Instructions:
1.  Place nuts into TM bowl; chop for 7 sec. on speed 4; remove, set aside
2.  Place hard boiled eggs into TM bowl; chop for 5 seconds on speed 4; remove, set aside
3.  Cut avocados in half, remove seeds and pulp (careful to not break the shells), set aside
4.  Place avocado pulp into TM bowl, scale in remaining ingredients and half of chopped eggs;
     purée for 5 to 10 sec. on speed 5, scraping down sides of bowl with spatula
5.  Add chopped nuts; blend for 5 sec. on speed 5, scraping down sides of bowl
6.  Adjust seasoning to taste; fill avocado shells with mixture
7.  Garnish with remaining chopped eggs and salmon caviar
 

Traditional Swedish Meatballs

Everybody loves Swedish Meatballs at buffets and cocktail parties. Lots of fresh dill gives this dish an authentic Swedish flavour. Also great as an entree with noodles or rice!
Servings: 4               Prep Time: 20 min.           Cook Time: 25 min.
Ingredients:
Meatballs
•  ½ medium onion
•  2 slices white bread
•  1 handful fresh dill
•  60g milk
•  1 egg
•  1 tsp. salt
•  ¼ tsp. nutmeg
•  ¼ tsp. ground cloves
•  dash pepper
•  480g ground beef
Sauce
•  1 tbsp. vegetable oil
•  3 tbsp. butter, cut up
•  350g milk
•  180g water, or chicken broth
•  1 tsp. Gravy Master Seasoning and Browning Sauce
•  2 tbsp. cornstarch
•  3 tbsp. water
Garnish
•  dill, chopped
Instructions:
1.  With blades at speed 7, drop onion, bread, and dill into TM bowl through lid; blend for 20 sec.
2.  Add 60g milk, egg, salt, nutmeg, cloves, and pepper; stir for 5 sec. on speed 2, scraping down
     sides of bowl with spatula
3.  Add ground beef; mix for 15 sec. on speed 3
4.  Lightly oil lower Varoma tray; form meatballs and place in prepared Varoma tray
5.  Rinse TM bowl and scale in the oil, butter,160g milk, water (or chicken broth), and Gravy Master
      seasoning; install Varoma tray; cook 25 min. at Varoma on speed 4
6.  Remove Varoma tray; place meatballs in a serving dish
7.  Dissolve cornstarch in 3 tablespoons water, add to mixture in TM bowl; stir for 35 sec. on speed 1
8.  Pour sauce over meatballs; garnish with 1-2 tablespoons chopped dill

Vegetable and Herb Rustic Crackers

There is nothing better than homemade cracker nibblers at any cocktail party!
Serving varies: dependent upon size; about 4 dozen medium crackers
Prep Time: 10 min. plus cracker cutting time            Cook Time: 12 min.
Ingredients:
•  100g rye grain
•  1/3 cup fresh herbs, finely chopped
•  4 cloves of garlic
•  1 tsp. chilli peppers (optional)
•  200g flour
•  ½ tsp. sea salt
•  1 tsp. dried yeast
•  120g warm water
Instructions:
1.  Pre-heat oven to 375°F
2.  Scale rye into TM bowl; mill for 90 sec. on speed 8 to 10
3.  Add herbs and garlic; chop for 10 sec. on speed 7, ensuring garlic is minced
4.  Scale in remaining ingredients; blend for 10 sec. on speed 7
5.  Set dial to closed lid position; knead for ½ minutes on Interval Setting (”Kn”)
6.  Place mixture on parchment paper, flatten
7.  Place another piece of parchment paper on top of dough; roll to form a very thin layer
8.  Cut shapes on paper; it is best to bake crackers on same paper and not move once cut
9.  Bake for 10-12 min., until golden brown

Yogurt Cheese Balls

These are addictive, so healthy, delicious, and new! You haven’t seen these on the cocktail circuit, yet! Recipe contributed by A Canadian Foodie.
Serving: 36 balls         Prep Time: 20min.        Straining Time: 8 – 12 hrs.
Ingredients:
Yogurt Cheese
•  one batch of homemade yogurt detailed in the Basics Section of this Recipe Book
Instructions:
Yogurt Cheese
1.  Place a clean tea towel, or cheesecloth, over second Varoma rack and carefully pour
     refrigerated yogurt onto the covered rack, ensuring all stays inside cloth
2.  Set Varoma over sink to catch whey from yogurt; leave overnight, or place into large pan to
     catch whey, and refrigerate overnight (8-12 hours)
3.  Change cloth a couple of times; turn yogurt over to create firmer, creamier product
4.  When cheese peels, or falls away from cloth easily, it is done
Ingredients:
Yogurt Cheese Balls
•  one batch of yogurt cheese
•  ½ cup of fruity extra virgin olive oil
•  3-4 large cloves of garlic, finely minced
•  1½  tsp. each of: oregano, basil, Maldon sea salt
•  1 tsp. each of: fennel, caraway, hot pepper flakes
•  a few good turns of freshly ground black pepper
Instructions:
Yogurt Cheese Balls
1.  Shape cheese into balls with a very small ice cream or melon ball scoop
2.  Place into spacious container with lid, and cover with oil as you make them, until oil is used
3.  Add remaining seasonings, close container and slowly roll it around from side to side, and
     upside down to cover balls with seasonings
4.  If doing smaller batches, use 1 litre yogurt containers, and slowly “pour” balls back and forth
     from one container to the other, until well covered
5.  Scrape out remaining seasonings and oil, add to finished balls
6.  Serve with crackers or celery

Zesty Chorizo and Pistachio Cocktail Cake

This is a dynamic combination of unexpected ingredients and presents as beautiful tapas.
Serving: one 24 cm round                 Prep Time: 10 min.               Cook Time: 12 min.
Ingredients:
•  2 tbsp. sesame seeds
•  200g flour
•  1 tbsp. baking powder
•  ½ tsp. fine sea salt
•  ½ tsp. chilli powder
•  3 large eggs, room temp.
•  150g whole yogurt
•  85g chorizo, skinned, and finely diced
•  8 sundried tomato halves
•  100g unsalted, shelled pistachios
•  15g flat leafed parsley
•  butter, for greasing the pan
Instructions:
1.  Pre-heat oven to 350°F
2.  Butter 9 inch (24cm round), or small loaf pan; sprinkle with 1 tbsp. sesame seeds to coat bottom
3.  With blades running at speed 7, put parsley and tomatoes into TM bowl through lid for 5 sec.
4.  Scale eggs and yogurt into TM bowl; whisk for 30 sec. at speed 4
5.  Add flour, baking powder, salt and chilli into TM bowl; stir 3-5 sec. on speed 1 (do not over mix)
6.  Put in chorizo and pistachios; stir 3 sec. on speed 1R
7.  Scrape batter into prepared pan, smooth the surface area; top with remaining sesame
8.  Bake 40-50 minutes, until set; cool for 15 min.
9.  Remove from the pan and cool on rack