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Taste of home Thermomix redeďŹ nes America’s favorite dishes TM


Taste of home Thermomix redeďŹ nes America’s favorite dishes TM


Table of contents 4

Caesar Salad

6

Deviled Eggs

8

Beef Stroganoff

10

Crab Cakes

12

Meatloaf

14

Shrimp and Grits

16

Angel Food Cake

18

Key Lime Pie

20

Oatmeal Raisin Cookies

22

Apple Butter

America has come a long way since our mothers and grandmothers spent their days in the kitchen preparing family meals. Today ThermomixTM helps us serve up the home-cooked avors of our childhood.


4

TASTE OF HOME

CAESAR SALAD PREPARATION

INGREDIENTS Salad 18 oz water 4 large eggs 7 oz bread, cut into cubes (½ in.) 3 tbsp extra virgin olive oil, to drizzle 20 oz romaine lettuce, cut into strips Dressing 8.5 oz light olive oil, divided 5.5 oz Parmesan cheese, cut into pieces 3 garlic cloves 2 oz anchovy fillets, preserved in oil, drained 2 tsp mustard 3 tbsp lime juice 1 tbsp Worcestershire sauce ¼ tsp freshly ground pepper ¼ tsp fine sea salt 2.5 oz water

USEFUL ITEMS rectangular baking sheet (approx. 16 in. x 9.5 in. x 2 in. ) large salad bowl pitcher

THERMOMIX PARTS measuring cup simmering basket spatula

Salad 1. Place water into mixing bowl, insert simmering basket and add eggs. Cook 12 min/Varoma/speed 1. Remove simmering basket with spatula and place eggs under cold running water to stop cooking. 2. Peel eggs, separate egg whites from egg yolks (see Tip), reserve yolks for dressing. Chop egg whites into small cubes and set aside. 3. Set oven to broil, low setting. Place oven rack in middle of oven. 4. Place a bowl onto mixing bowl lid and weigh in bread cubes. Place bread cubes onto a baking sheet, drizzle extra virgin olive oil over bread cubes and mix with a spatula. Place baking sheet under broiler, turn bread cubes carefully while baking until golden brown and set aside. 5. Place a large salad bowl onto mixing bowl lid and weigh in lettuce. Add croutons (bread cubes) and chopped egg whites to large salad bowl and set aside. Dressing 6. Place a pitcher onto the mixing bowl lid, and weigh in 5 oz olive oil. Set aside. 7. Place Parmesan cheese into mixing bowl and grate 5 sec/speed 7. Set scale to zero, then using a spoon, remove 3.5 oz of Parmesan cheese (scale will show minus '- 3.5 oz') and reserve for sprinkling on finished salad. Grate the remaining 2 oz of cheese a further 10 sec/speed 10. 8. Add garlic, anchovy fillets, mustard, lime juice, Worcestershire sauce, pepper, salt, 3.5 oz of olive oil and reserved egg yolks and mix 20 sec/speed 7. Scrape down sides of mixing bowl with spatula. 9. Mix 1 min/speed 5 while pouring the reserved 5 oz of olive oil in a slow steady stream onto mixing bowl lid, letting it drizzle around the measuring cup onto rotating blades to an emulsion. Scrape down sides of mixing bowl with spatula. 10. Add water and stir 5 sec/speed 3. Pour half the dressing (see Tip) over Caesar salad and serve immediately.

6 15 min

30 min

medium

6 portions

Per 6 portions: Energy 1945 kJ/465 kcal Protein 15 g/Carb 22 g/Fat 36 g


TIPS tEggs should be soft boiled: egg yolk liquid, egg whites just cooked. tThis recipe makes enough dressing for two salads. Add as much dressing as you wish and store the rest for up to one week in the refrigerator. tParmesan cheese can be reserved and added to salad before serving.


6

TASTE OF HOME

DEVILED EGGS INGREDIENTS 14 oz water 6 jumbo eggs 1 oz mayonnaise 1 tsp white vinegar 1 tsp yellow mustard 1 pinch ďŹ ne sea salt 1 pinch freshly ground pepper, to taste smoked Spanish paprika, ground, for garnish

USEFUL ITEMS paper towel serving platter

PREPARATION 1. Place water into mixing bowl, insert simmering basket and place in eggs and cook 14 min/Varoma/speed 1. 2. Immediately remove simmering basket with spatula and place simmering basket with eggs under cold running water to stop the cooking process. Crack egg shells under cool running water. Peel eggs carefully then gently pat eggs dry with paper towel. Slice eggs in half lengthwise and gently remove egg yolks. Place egg whites on a serving platter. Clean the mixing bowl. 3. Place reserved egg yolks, mayonnaise, white vinegar, yellow mustard, salt and pepper into the mixing bowl, mix 20 sec/speed 3. Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 3. 4. Evenly distribute heaping teaspoons of yolk mixture into the cooked egg whites. Sprinkle with paprika and refrigerate until serving.

THERMOMIX PARTS VARIATIONS

measuring cup simmering basket spatula

tReplace yellow mustard with other mustards of choice (e.g. Dijon mustard). tVinegar can be replaced with lemon juice. tFor a decorative look: spoon egg yolk mixture into a pastry bag and pipe ďŹ lling into the cavity of the egg white halves.

12 15 min

20 min

easy

12 pieces

Per 1 piece: Energy 249 kJ/60 kcal Protein 4 g/Carb 1 g/Fat 4 g


8

TASTE OF HOME

BEEF STROGANOFF INGREDIENTS 3.5 oz onions, cut in halves 2 garlic cloves 1 oz unsalted butter 2 tbsp ground sweet paprika, divided 24 - 32 oz filet mignon, cut into strips (½ in. x 2 in.) 2 tbsp tomato paste, (approx. 1.5 oz) 8 oz white button mushrooms, fresh, cut in quarters 8 oz water 1 heaping tsp beef stock paste or 1 beef stock cube ¼-1 tsp ground cayenne pepper (optional) 2 tbsp Dijon mustard 2 tbsp corn starch, (approx. 1 oz) ½ tsp fine sea salt ¼ tsp freshly ground pepper 3.5 oz sour cream

PREPARATION 1. Place onions and garlic into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula. 2. Add butter and 1 tbsp of paprika and sauté 5 min/212°F/speed 1 with simmering basket instead of measuring cup on the mixing bowl lid. 3. Add meat and sauté 4 min/250°F/(/speed 1 with simmering basket instead of measuring cup on the mixing bowl lid. 4. Add tomato paste, mushrooms, water, beef stock paste, 1 tbsp paprika, cayenne pepper, Dijon mustard, corn starch, salt and pepper into mixing bowl and cook 10 min/212°F/(/speed 1. 5. Add sour cream and mix 1 min/(/speed 1. Serve hot. TIP tServe with pasta, mashed potatoes or rice.

THERMOMIX PARTS measuring cup spatula simmering basket

4 20 min

1h

medium

4 portions

Per 1 portion: Energy 1783 kJ/447 kcal Protein 45 g/Carb 15 g/Fat 23 g


10

TASTE OF HOME

CRAB CAKES INGREDIENTS 5.5 oz bread, cut into (¾ in.) pieces or bread crumbs, (see Tip) 1 oz shallots, peeled and cut in half or 4 scallions, green part only, chopped into (1 in.) pieces (approx. 1 oz) 5 stalks parsley, fresh, leaves only (approx. .2 oz) 1 oz celery stalk, cut into (¼ in.) pieces 2 oz red bell pepper, cut into (¼ in.) pieces 2 tbsp mayonnaise 2 jumbo eggs 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp Old Bay Seasoning® ¼ tsp fine sea salt 1 pinch freshly ground pepper, to taste 16-18 oz jumbo lump crab meat oil, for frying crab cakes

USEFUL ITEMS baking sheet (approx. 16 in. x 14 in.) parchment paper aluminum foil plate frying pan paper towels

PREPARATION 1. Line a baking sheet with parchment paper or aluminum foil. Set aside. 2. Place bread into mixing bowl and grind 30 sec/speed 9. Set aside. 3. Add shallots, parsley and celery and chop 5 sec/speed 6. 4. Add red pepper and chop 6 sec/speed 4. 5. Add mayonnaise, eggs, Dijon mustard, Worcestershire sauce, Old Bay Seasoning® , salt and pepper into mixing bowl and mix 8 sec/speed 3. Scrape down sides of mixing bowl with spatula. 6. Add crab meat and 4 tbsp of reserved bread crumbs and mix 5 sec/(/speed x. 7. Shape into 6 crab cakes (about ½ cup each). Place remaining bread crumbs on a plate, lightly coat crab cakes with remaining bread crumbs and transfer to prepared baking sheet. Cover and refrigerate for at least 1 hour. 8. Heat a large frying pan to medium high heat and coat with oil. When oil is hot, place crab cakes in pan and fry until golden brown (approx. 3-5 minutes per side). Be careful as oil may splatter. Drain on paper towels and serve immediately.

TIPS tCrab cakes can be broiled instead of fried. Broil on high 3-4 minutes each side or until golden brown. tServe crab cakes with sweet chili dipping sauce, lemon wedges, or tartar sauce. tSprinkle crab cakes with fresh cilantro leaves, chopped chives or the green part of scallions, sliced thinly. tOmit step 2 if using store bought bread crumbs or Panko.

VARIATION tAdd 1-2 tsp fresh cilantro or dill leaves (5-6 sprigs, leaves only).

THERMOMIX PARTS measuring cup spatula

Step 8

6 30 min

1 h 35 min

easy

6 pieces

Per 1 piece: Energy 701 kJ/238 kcal Protein 22 g/Carb 16 g/Fat 10 g


12

TASTE OF HOME

MEATLOAF INGREDIENTS 2 oz white bread, fresh or stale, cut into pieces 3.5 oz whole milk 1 oz brown sugar 1 oz Dijon mustard 3.5 oz ketchup 0.5 oz oil, plus extra for greasing 3.5 oz yellow onions 16 oz ground beef 16 oz ground pork 2 jumbo eggs 1 tsp fine sea salt ½ tsp freshly ground pepper ½ tsp sweet paprika

USEFUL ITEMS

PREPARATION 1. Place a bowl onto mixing bowl lid and weigh bread and milk into bowl. Set aside for bread to absorb milk. 2. Place brown sugar, mustard and ketchup into mixing bowl and mix 30 sec/speed 3.5. Transfer sauce to a bowl and set aside. 3. Preheat oven to 350°F and grease a loaf pan (approx. 9 in. x 5 in.) and set aside. 4. Place oil and onions into mixing bowl and chop 3 sec/speed 5. 5. Squeeze milk out of bread and discard milk. Add bread, ground beef, pork, eggs, salt, black pepper and sweet paprika and knead with aid of spatula 1 min/w. 6. Transfer the mixture into prepared loaf pan. Press together firmly and smooth the surface, baste or pour reserved sauce over the meatloaf. Bake for 40-45 minutes (350°F). Serve warm or cold.

TIP

2 bowls loaf pan (9 in. x 5 in.)

tVary the spices and adjust their amount according to preference.

THERMOMIX PARTS

tTo grind your own meat, freeze pieces (1¼ in.) of sinew-free meat in a single layer for 30 minutes. Before starting the recipe place partially-frozen meat into the mixing bowl and grind 10-15 sec/speed 6.

VARIATION measuring cup spatula

15 min

1 h 20 min 50 min 350°F

16 easy

16 slices

Per 1 slice: Energy 844 kJ/208 kcal Protein 11 g/Carb 6 g/Fat 15 g


14

TASTE OF HOME

SHRIMP AND GRITS PREPARATION

INGREDIENTS Shrimp 16 oz shrimp, raw, peeled, and deveined (approx. 14 oz peeled) ½ tsp fine sea salt ¼ tsp ground cayenne pepper ½ lemon, juiced (approx. 5 oz) 2.5 oz cheddar cheese, cut into cubes 2 garlic cloves 3 oz onion, cut into quarters 5 oz green bell pepper, cut in strips 5 oz red bell pepper, cut in strips 1 oz unsalted butter 2.5 oz Canadian bacon, cubed 4 oz beef andouille sausage, pre cooked, cut into (¼ in.) slices 4 oz pork andouille sausage, pre cooked, cut into (¼ in.) slices 0.5 oz all purpose flour or corn starch, (approx. 1 tbsp) 3.5 oz chicken broth or 1 tsp chicken stock paste, (mixed with 3½ oz water) 1½ tsp Worcestershire sauce red chili sauce, to taste (optional) Grits 11.5 oz water ½ tsp salt 2.5 oz grits, white 8 oz half and half

Shrimp 1. Place a bowl on mixing bowl lid, weigh shrimp into bowl. Sprinkle shrimp with salt, cayenne pepper and drizzle with lemon juice. Set bowl aside. 2. Place cheese into mixing bowl and grate 3 sec/speed 8. Transfer to a bowl and set aside. 3. Place garlic and onion into mixing bowl and chop 3 sec/speed 5. 4. Add green pepper and red peppers and chop 6 sec/speed 4. 5. Add butter, bacon, beef andouille sausage and pork andouille sausage. Place simmering basket instead of measuring cup onto mixing bowl lid to prevent splashing and cook 7 min/Varoma/(/speed x. Drain juice from meat and vegetables through simmering basket into a bowl and add juice back into mixing bowl. Set bowl with meat and vegetables aside. 6. Add flour, chicken broth, Worcestershire sauce, and red chili sauce (if using), insert measuring cup and cook 4 min/Varoma/speed 3. 7. Add shrimp and reserved cooked meat and vegetables and cook 5 min/212°F/(/speed x. Transfer to a bowl and set aside and keep warm. Grits 8. Place water, salt and grits into mixing bowl and cook 6 min/Varoma/speed 1. 9. Add half and half and cook 6 min/212°F/speed 3. 10. Add reserved cheese and mix 1 min/speed 3. Serve shrimp mixture over cheese grits.

TIP tIf re-heating grits 1 min/180°F/speed 3.

USEFUL ITEMS

VARIATION

3 small bowls 1 large bowl

tBeef and pork andouille sausage can be replaced with Kielbasa sausage or Chorizo.

THERMOMIX PARTS measuring cup simmering basket

1h 30 min

4 1 h 50 min

medium

4 portions

Per 1 portion: Energy 2660 kJ/636 kcal Protein 36 g/Carb 28 g/Fat 42 g


16

TASTE OF HOME

ANGEL FOOD CAKE INGREDIENTS 10 oz sugar 4.5 oz cake flour ¼ tsp fine sea salt (optional) 10 egg whites, from jumbo eggs (approx. 14-15 oz), room temperature 1½ tsp cream of tartar 1 tsp vanilla sugar, homemade (see Tip) or natural vanilla extract

USEFUL ITEMS small bowl large bowl angle food cake pan (9 in - 10 in.) skewer

THERMOMIX PARTS measuring cup butterfly whisk

PREPARATION 1. Preheat oven to 350°F. 2. Place sugar into the mixing bowl and grind 10 sec/speed 10. Set scale to zero, then using a spoon, remove 5 oz of ground sugar (scale will show minus '- 5.0 oz') and reserve. 3. Add flour and salt and aerate 30 sec/speed 8. Transfer to a large bowl and set aside. 4. Insert butterfly whisk. Place egg whites, cream of tartar and vanilla into mixing bowl and whip without measuring cup 4 min/120°F/speed 3.5. 5. Whip again without the measuring cup, 4-6 min/120°F/speed 3.5 slowly adding reserved ground sugar 1 tbsp at a time through hole in mixing bowl lid until soft peaks form. 6. Add the beaten egg whites to reserved flour and gently fold in with spatula. 7. Transfer mixture into angel food cake pan and bake immediately for 35-40 minutes (350°F) until a skewer comes out clean and cracks appear dry. Invert pan and allow to cool completely, approx. 3 hours. Once cool unmold onto a platter and serve.

TIPS tCake texture is at its best when consumed within one day. To prevent Angel Food Cake from drying out, store in a container in the refrigerator. Angel Food Cake will keep for 4-5 days in the refrigerator or up to 1 month in the freezer. tIf you don't have an angel food cake pan you can use a cake or tube pan and invert it over a bottle or a funnel to let cake cool down. tMake your vanilla sugar before you start the recipe following the Vanilla Sugar recipe in the US Basic Cookbook.

VARIATION tAngel Food Cake leftovers can be used for the cake base of trifle.

Step 5

12 15 min

1 h 10 min

medium

12 slices

Per 1 slice: Energy 626 kJ/150 kcal Protein 5 g/Carb 32 g/Fat 0 g


18

TASTE OF HOME

KEY LIME PIE PREPARATION

INGREDIENTS Base 5 oz unsalted butter, cut into pieces, plus extra for greasing 9 oz graham crackers 1 oz sugar Filling 2 key limes, thinly peeled skin to zest 1 tbsp sugar 4 egg yolks, from large eggs 14 oz sweetened condensed milk, (approx. 1 can) 3.5 oz key lime juice (approx. 12 key limes)

USEFUL ITEMS pie pan (9 in.)

THERMOMIX PARTS measuring cup butterfly whisk

25 min

4 h 40 min 350°F

Base 1. Preheat oven to 350°F. 2. Grease the bottom and sides of a pie pan (9 in.) generously with butter. 3. Place graham crackers and sugar into mixing bowl and crush 10 sec/speed 6. 4. Add butter and mix 7 sec/speed 5. 5. Spread the crumb mixture into base of prepared pie pan. Use a spoon or your hands to press crumb mixture firmly into base and sides of pie pan to make a compact layer. 6. Bake in oven 10 minutes and allow to cool. Leave oven on to bake filling. Filling 7. Place key lime peel and sugar in mixing bowl and zest 40 sec/speed 10. Set aside. 8. Insert butterfly whisk add egg yolks and whisk 20 sec/speed 3. 9. Add sweetened condensed milk gradually through hole in mixing bowl lid and mix 2 min/speed 4. 10. Add lime juice and reserved zest and mix a further 30 sec/speed 4. 11. Pour pie filling over graham cracker crumb crust. Bake 15 minutes (350°F), allow to cool to room temperature, then cover and refrigerate for at least 4 hours before cutting into slices and serving.

12 medium

12 slices

Per 1 slice: Energy 1469 kJ/351 kcal Protein 6 g/Carb 45 g/Fat 17 g


TIPS tTo just cover base with graham crackers crumb mix instead of base and sides: reduce butter to 3.5 oz and graham crackers to 6 oz. tLeftover egg whites can be used to make a meringue topping for key lime pie or meringues.

VARIATION Step 5

tKey lime pie can be topped with: a dusting of confectioners sugar, whipped cream, caramel sauce, chocolate sauce or fruit coulis.


20

TASTE OF HOME

OATMEAL RAISIN COOKIES INGREDIENTS 3.5 oz unsalted butter, cut into pieces 3 oz sugar 4 oz brown sugar 1 large egg 2 tsp vanilla sugar, homemade (see Tip) or 1 tsp natural vanilla extract 5 oz all purpose flour ½ tsp baking soda ½ tsp baking powder ½ tsp fine sea salt 6.5 oz old fashioned thick rolled oats 5 oz raisins

PREPARATION 1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. 2. Place butter, sugar, brown sugar, egg and vanilla sugar into mixing bowl and mix 2 min/speed 3. 3. Add flour, baking soda, baking powder, salt, oats, raisins and knead 15 sec/w. 4. Form dough with aid of a tablespoon, using 1-2 heaping tbsps per cookie, depending on desired size. Roll into balls and place 2 inches apart onto prepared baking sheets. Bake one tray after another for 10-12 minutes each (350°F) until cookies are golden but still moist beneath cracks. Allow to rest on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Once cool, serve or store in an airtight container.

TIP

USEFUL ITEMS

tIf living at high altitude let cookies cool for 10 minutes in an open oven before removing to the cooling rack. This helps avoid shrinkage. tMake your vanilla sugar before you start the recipe following the Vanilla Sugar recipe in the US Basic Cookbook.

2 baking sheets parchment paper tablespoon cooling rack air-tight container

VARIATION tAdd (approx. 3 oz) chocolate chips while adding oats and raisins.

THERMOMIX PARTS measuring cup

30 20 min

50 min 350°F

easy

30 pieces

Per 1 piece: Energy 349 kJ/106 kcal Protein 2 g/Carb 18 g/Fat 3 g


22

TASTE OF HOME

APPLE BUTTER INGREDIENTS 48 oz Granny Smith or Pink Lady (Cripps Pink) 11 oz sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger ¼ tsp ground cloves 8 oz apple cider vinegar 1 tbsp freshly squeezed lemon juice

USEFUL ITEMS 3 jam jars with twist-off lids

THERMOMIX PARTS measuring cup spatula

PREPARATION 1. Wash apples and cut in quarters, leaving on peel and cores. Remove any stems. 2. Place 24 oz of prepared apples into mixing bowl and chop 5 sec/speed 4.5 with aid of spatula. Add 24 oz of remaining apples to mixing bowl and chop 10 sec/speed 4.5 with aid of spatula. Scrape down sides of mixing bowl with spatula. 3. Add sugar, cinnamon, nutmeg, ginger, cloves, apple cider vinegar and lemon juice into the mixing bowl and cook 25 min/212°F/speed 2. 4. Purée 1 min/speed 8 increasing speed gradually. Scrape down sides of mixing bowl with spatula. 5. Cook for a further 30 min/Varoma/speed 2. Check consistency. Apple butter should be thick and smooth (see Tip). If necessary, cook a further 30 min/Varoma/speed 2. 6. Transfer to sterilized jars with twist-off lids and seal immediately (see Tip). Turn jars upside down for 1 hour before turning right side up and allowing to cool. Serve or store in a cool dry place.

TIPS tThe apple peel, seeds and cores provide flavor and pectin, which helps thicken the sauce. tThe length of time to cook apple butter will differ each time depending on the moisture in the fruit. Apples will thicken and are ready when a sample is put on a cold plate and is the consistency of room temperature butter. tTo ensure preservation, clean jars thoroughly in hot soapy water, then dry in a low oven or run them through the dishwasher. Pour apple butter into jars while jars are still warm and proceed as directed by the recipe. tOnce opened, apple butter will keep in the refrigerator for up to 2 weeks. Alternatively, store apple butter in plastic containers or ice cube trays and freeze.

3 10 min

1 h 30 min

easy

3 jars approx. 21 oz total recipe

Per 3 jars: Energy 8362 kJ/2000 kcal Protein 6 g/Carb 488 g/Fat 3 g


Notes


TASTE OF HOME Yes, you can have it all! In almost no time and with even less effort, your family will sit down to classic American favorites such as “Deviled Eggs”, “Meatloaf”, and “Key Lime Pie”. Everyone loves the classics, and now everyone can cook them at home, with Thermomix . TM

©2016 Thermomix® is a registered trademark. All rights reserved. Distributed by Vorwerk, LLC. Vorwerk is the owner of the Thermomix, trademarks, and all related designs, copyrights, and other intellectual property. For Customer Service call:1(888) 867-9375 Publication Nr. US00001 Thermomix.com ThermomixUSA

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