Thermomix

Beet Salad

This raw beet salad is vibrant, powerfully nutritious, and colourful.
Servings: 6-8            Prep Time: 5 min.
Ingredients:
•  400g raw beets, peeled and quartered
•  100g raw carrot, roughly chopped
•  1/8 red onion, or to taste (be careful, as it can easily be too much)
•  1 Granny Smith apple, cored (skin on)
•  2 tbsp. fresh cilantro leaves
•  juice of ½ a lemon or 1 tbsp. of vinegar
•  salt and freshly ground pepper to taste
Instructions:
1.  Scale all ingredients into the TM bowl; chop for 3-5 seconds at speed 5; use the spatula to keep
     vegetables close to the running blades
2.  Scrape down the sides of the bowl, and season to taste; serve
Note:  Adjust the chopping time for large or smaller pieces.

Carrot Salad

This simple nutritious salad can be made in minutes; enjoy as a healthy snack or as a light side dish.
Servings: 4-6                     Prep Time: 5 min.
Ingredients:
•  240g baby carrots
•  1 tbsp. balsamic vinegar
•  1 tsp. olive oil
•  4 sprigs fresh parsley
•  ¼ tsp. salt
•  dash pepper
Instructions:
1.  Place all ingredients into the TM bowl; turn speed gradually from 0 to 4 for 5 seconds
2.  Use the spatula to push carrots toward the blades; serve

Note:  Adjust the chopping time for large or smaller pieces.

Chicken Salad

Probably everyone has a favourite recipe for chicken salad. If you don’t, try this one. If you do, use the ingredients you prefer, and follow these Thermomix instructions.
Servings: 4 – 6             Prep Time: 10 min.             Chill Time: 2 hrs.
Ingredients:
•  1 apple, cored and quartered
•  1 stalk celery, chopped
•  ½ small onion
•  350g cooked chicken, cubed
•  2 hard boiled eggs
•  90g mayonnaise
•  ½ tsp. salt
•  ¼ tsp. pepper, to taste
Instructions:
1.  Place all ingredients into the TM bowl in the order listed; mix for 15 seconds on speed 4
2.  Check consistency and mix to desired consistency; serve warm, or chill

Note:  If you desire a chunkier salad, set the speed dial slower and mix for less time.

Chicken Salad: Curried

This is a nice variation and makes an excellent sandwich spread; mound on butter lettuce leaves and garnish with strawberries, sliced kiwi or banana topped with toasted, sliced almonds.
Servings: 4                        Prep Time: 15 min.  Chill Time: 1 hr.
Ingredients:
•  60g celery, cut into 2.5 cm lengths
•  30g onion
•  60g apples, quartered and cored
•  300g chicken, cooked and cubed
•  1 – 2 tsp. curry
•  salt and freshly ground black pepper, to taste
•  90g mayonnaise
Instructions:
1.  Place ingredients into the TM bowl; mix for 10 seconds on speed 4 using the spatula to scrape down the sides of the bowl
2.  Adjust seasoning; serve chilled

Chicken and Grapefruit Salad

Pairing chicken and grapefruit in this delightful salad is a stroke of genius. The tangy flavour of
the citrus is a perfect counterpart to the chicken; the sour cream makes this recipe truly original.
Servings: 4                       Prep Time: 20 min.
Ingredients:
•  300g boneless chicken breasts, cooked
•  1 stalk celery
•  1 medium onion
•  2 sprigs parsley
•  120g sour cream
•  1 hard boiled egg
•  60g grapefruit juice
•  3 strips grapefruit zest
•  1 tsp. fresh ginger, grated
•  1 pinch ground cumin
•  1 tsp. salt
•  pepper, to taste
•  1 grapefruit, sectioned
•  2 heads Belgian endive (see note)
Garnish
•  fresh parsley or sliced tomatoes
Instructions:
1.  Cut chicken breasts, celery, and onion into chunks and place into the TM bowl with parsley; mix
     for 20 seconds on speed 3
2.  Mix again for 5 seconds on speed 6 and remove contents onto a dish; set aside
3.  Place sour cream, egg, grapefruit juice, grapefruit zest, ginger, cumin, salt and pepper into the
     TM bowl; blend for 20 seconds on speed 6
4.  Pulverize for 2 seconds on Turbo; pour dressing over chicken and grapefruit sections
5.  Toss to coat with dressing; arrange endive leaves on a plate radiating out from the center
6.  Place a scoop of salad on each leaf and place remaining salad in the center of the dish
7.  Garnish with chopped parsley and sliced tomato; serve as a luncheon meal or light supper
Note:  Choose endive that are pale and tightly closed at the tip.

Citrus Balsamic Dressing

This is a tangy, fruity dressing for all types of fresh greens. When you omit the sugar, this dressing can be used as a marinade for chicken or fish.
Yield: 2 cups                         Prep Time: 15 min.
Ingredients:
•  30g shallot, quartered
•  ½ tsp. green peppercorns, ground
•  2 small garlic cloves, peeled
•  3 medium oranges, sections only
•  90g balsamic vinegar
•  60g sugar
•  60g cranberry juice
•  180g olive oil
Instructions:
1.  Place shallot, green peppercorns, garlic, and orange sections into the TM bowl; chop for 30 seconds
     on speed 5
2.  Set timer for 10 seconds; blend at Turbo until smooth
3.  Scale vinegar, sugar and cranberry juice into the TM bowl; mix for 10 seconds on speed 3
4.  Turn speed to 5, and slowly pour oil into the bowl through the opening in the lid, until thoroughly mixed
     into a lovely emulsified dressing; serve

Classic Caesar Dressing

This delicious homemade dressing recipe uses all the original ingredients of a classic Caesar dressing and combines them perfectly for the best Caesar Salad you have ever had!
Yield: 2 cups                     Prep Time: 10 min.
Ingredients:
•  1 tsp. Dijon mustard
•  ½ tsp.Tabasco
•  120g grated Parmesan cheese
•  juice of t lemon
•  2 tsp. ground black pepper
•  60g red wine vinegar
•  1 tsp. Worcestershire sauce
•  1 anchovy filet
•  1 egg
•  1 egg yolk
•  200g olive oil
Instructions:
1.  Place all ingredients, except olive oil, into the TM bowl; purée for 1 minute on speed 8
2.  With the blades running on speed 7, slowly add olive oil through the opening in the lid, for
     approximately 45 seconds
3.  Mix for an additional minute on speed 7; the dressing should be the consistency of a light
     mayonnaise
4.  Refrigerate before serving; store leftover dressing in an air-tight container in the refrigerator
Note:  Like all classic Caesar dressings, this recipe calls for raw eggs.

Coleslaw

This is an American tradition with a twist. The honey makes it healthier for those who do not like mayonnaise.
Servings: 4                     Prep Time: 5 min.
Ingredients:
•  4 baby carrots
•  1 tbsp. cider vinegar
•  30g vegetable oil
•  ½ tsp. salt
•  1 tsp. celery seed
•  1 tbsp. honey
•  240g cabbage (about ½ medium head), cut into wedges
Instructions:
1.  Place all ingredients into the TM bowl; chop for 10 seconds on speed 4, using the spatula to push
     the ingredients towards the blades
2.  Serve immediately, or refrigerate for later use
Note:  Add 1 tablespoon of mayonnaise for a more traditional coleslaw, if desired.

Garlic Mayonnaise: Aioli

There is nothing more addictive than aioli. After you try this recipe, there will be no turning back!
Yield: 1 cup                       Prep Time: 5 min.
Ingredients:
•  2 cloves of garlic, peeled
•  1egg
•  1 egg yolk
•  1 tbsp. lemon juice
•  ½ tsp. salt
•  300g vegetable oil, pre-measured
Instructions:
1.  Place garlic in TM bowl; mince for 5 seconds at speed 7; scrape down the sides of the bowl
2.  Place egg, egg yolk, lemon juice, and salt into the TM bowl; blend for 45 seconds on speed 7 while
     slowly pouring oil onto the lid without removing the TM cup
3.  Scrape down the sides of the bowl using the spatula; store covered in refrigerator until ready to use
Note: Raw eggs are used in this recipe.

Ham Salad

You can also use this for canapés. Place some of the salad mixture on cocktail size rye or pumpernickel bread, and garnish it with sliced pickle or olive.
Yield: 350g              Prep Time: 10 min.  Chill Time: 1 hr.
Ingredients:
•  60g mayonnaise
•  1 tsp. dried mustard
•  1 tsp. prepared horseradish
•  dash pepper
•  240g cooked ham, cut into 2.5 cm length
•  1 tbsp. sweet pickle relish
•  1 stalk celery, cut into pieces
•  ½ small onion
Instructions:
1.  Place mayonnaise, mustard, horseradish, pepper, and ham into the TM bowl; purée with 2 – 3
     pulses of the Turbo button
2.  Add relish, celery, onion and purée 2 – 3 times on Turbo, or until desired consistency; serve chilled

Radish Salad

This is fabulous with seafood, or served with lunch as a garnish for your favourite sandwich. The tangy flavour and crisp crunchy consistency goes well with just about everything.
Servings: 4                 Prep Time: 15 min.  Chill Time: 1 hr.
Ingredients:
•  300g Daikon radish, peeled and cubed
•  1 green bell pepper, seeds removed and cut into pieces
•  180g sour cream
•  2 tbsp. vinegar
•  pinch of sugar
•  2 tsp. mustard
•  1 tsp. salt
•  pinch of pepper
•  1 tomato, cut into eights
•  1 cucumber, peeled and sliced
Instructions:
1.  Place radish and remaining ingredients, except tomato and cucumber, into the TM bowl; chop for 2
     seconds on speed 4 (salad should be quite chunky)
2.  Check ingredients and mix again for 2 seconds on speed 4, or until desired consistency; large
     pieces can be removed or left in
3.  Empty into a serving dish; add tomato and cucumber to salad and mix; serve well chilled

Russian Salad

Russian Salad is a nice change from traditional potato salad.
Prep Time: 10 min.  Cook Time: 20 min.  Chill Time: 20 min.
Ingredients:
Salad
•  2 medium potatoes, peeled and cut into bite size pieces
•  2 carrots, peeled and cut into bite size pieces
•  180g peas, frozen and thawed
•  500g water
•  ½ tsp. salt
•  60g dill pickles, cut into bite size pieces
•  200g ham, cut into small cubes
Dressing
•  1 egg
•  1 egg yolk
•  1 tbsp. lemon juice
•  ½ tsp. salt
•  1 tsp. Dijon mustard
•  300g vegetable oil, pre-measured
Instructions:
1.  Place prepared potatoes and carrots into the TM basket; place water and salt into the TM bowl
2.  Insert the basket into the bowl; cook for 20 minutes at 100°C on speed 4
3.  Pour vegetables from the basket into a bowl; add peas, ham and pickles; cool while making the
     dressing
4.  Place egg, egg yolk, lemon juice, and salt into the TM bowl; blend for 45 seconds on speed 8
     while slowly pouring oil onto the hole in the lid without removing the TM cup; season
5.  Using the desired amount of dressing, mix well into salad; place on serving platter
6.  Chill completely; garnish and serve

Sauerkraut Salad

This is a colourful blended vegetable salad; the longer it sets, the better it tastes as the unique flavours marinate the vegetables. Mix up a batch to have on hand as a flavourful side dish.
Servings: 10-12                    Prep Time: 20 min.  Chill Time: 8 hrs.
Ingredients:
•  4 baby carrots
•  2 stocks celery, cut in half
•  ½ green bell pepper
•  1 small onion
•  480g can sauerkraut, drained
•  120g jar diced pimentos, drained
•  90g sugar
•  60g vegetable oil
Instructions:
1.  Place carrots, celery, green pepper, and onion into the TM bowl; chop for 5 seconds on speed 4
2.  Add remaining ingredients; mix for 3 minutes on speed 1
3.  Pour into serving bowl, cover and refrigerate for at least 8 hours; serve