Thermomix Christmas Recipes (2024)

Ingredients

Scale

Sponge Cake

• butter, for greasing
• 60 g caster sugar
• ¼ tsp bicarbonate of soda
• ½ tsp cream of tartar
• 40 g cornflour
• 20 g plain flour
• 2 eggs, room temperature and separated
• ½ tsp natural vanilla extract
• 1 tbsp water, hot

Berry Coulis

• 300 g frozen raspberries
• 120 g caster sugar
• 30 g lemon juice

Berry Cream

• 8 titanium strength gelatine leaves
• water, cold, for soaking
• 600 g pouring (whipping) cream
• 300 g strawberries, hulled and cut into halves lengthways

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Sponge Cake

1. Preheat oven to 180°C. Grease and line a rectangular baking tin (20 x 30 x 4.5 cm) with baking paper and set aside.
2. Place caster sugar into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside.
3. Place bicarbonate of soda, cream of tartar, cornflour and plain flour into mixing bowl and mix 10 sec/speed 5. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
4. Insert butterfly whisk. Place egg whites into mixing bowl and whip 2 min 30 sec/speed 3.5, without measuring cup, until stiff.
5. With butterfly whisk still in place, mix 3 min/speed 3, slowly adding reserved icing sugar through hole in mixing bowl lid, 1 spoon at a time, until well combined. Do not rush this process.
6. With butterfly whisk still in place, add egg yolks and mix 15 sec/speed 1. Remove butterfly whisk.
7. Add vanilla extract, water and reserved flour mixture and mix 5 sec/speed 3. Scrape down sides of mixing bowl with spatula, then repeat mixing 5 sec/speed 3.
8. Transfer mixture into prepared baking tin and gently smooth over surface. Bake for 10-15 minutes (180°C) or until sponge is golden. Set sponge aside in baking tin to cool. Clean and dry mixing bowl and butterfly whisk.

Berry Coulis

1. Place all berry coulis ingredients into mixing bowl and cook 7 min/90°C/speed 4. Strain coulis into a large jug through a fine mesh sieve and set aside. Discard pips in sieve.

Berry Cream

1. Place gelatine leaves into a ceramic or glass bowl and cover with cold water. Leave gelatine to soak for 5 minutes or until softened and swelled. Gently squeeze excess water from gelatine leaves and set aside. Discard soaking water.
2. Place 250 g of the reserved berry coulis into mixing bowl and heat 2 min/60°C/speed 2.
3. Add reserved gelatine leaves and combine 20 sec/speed 3, or until gelatine dissolves. Transfer gelatine mixture into a bowl and set aside to cool. Cover remaining berry coulis and place into refrigerator until ready to serve. Clean and dry mixing bowl.
4. Re-insert butterfly whisk. Place cream into mixing bowl and whip 5-40 sec/speed 4, or until soft peaks form, watching carefully through hole in mixing bowl lid. Remove butterfly whisk.
5. Transfer a thin layer of the whipped cream (approx. 100 g) on top of the sponge cake in baking tin and spread evenly with spatula. Arrange strawberries in neat rows on top of the cream.
6. Add reserved gelatine mixture to remaining cream in mixing bowl and mix 10 sec/speed 2. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 2.
7. Carefully spread berry cream over the top of strawberries, then place slice into refrigerator to chill for 1 hour.
8. Once chilled, remove slice and remaining berry coulis from refrigerator. Drizzle berry coulis over slice or decorate with coulis using a piping bag and small nozzle, then cut into slices and serve.

Ingredients

Scale

Raspberry coulis

• 200 g fresh raspberries or frozen raspberries
• 100 g caster sugar
• 20 g lemon juice

Pavlova

• 330 g white sugar
• 250 g egg whites (approx. 8 egg whites), room temperature
• 1 pinch cream of tartar
• 1 tsp white vinegar
• 1 tsp natural vanilla extract
• 2 tbsp cornflour

Raspberry cream

• 600 g pouring (whipping) cream
• 20 g frozen raspberries, thawed and well-drained
• 500 g fresh mixed berries, for garnishing

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Raspberry coulis

1. Place all coulis ingredients into mixing bowl and cook 4min/90°C/speed4. Transfer into a bowl, cover with plastic wrap and place into refrigerator. Clean and dry mixing bowl.

Pavlova

1. Preheat oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.
2. Place 200 g of the white sugar into mixing bowl and mill 15sec/speed9. Transfer into a bowl and set aside.
3. Place remaining 130 g white sugar into mixing bowl and mill 15sec/speed9. Transfer into bowl with the previous batch and set aside. Thoroughly clean and dry mixing bowl.
4. Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5min/37°C/speed3.5, without measuring cup.
5. With butterfly whisk still in place, mix 5min/37°C/speed3, slowly adding reserved sugar through hole in mixing bowl lid 1 spoon at a time until well combined.
6. With butterfly whisk still in place, mix 40sec/speed3, adding vinegar, vanilla and cornflour through hole in mixing bowl lid until combined.
7. Spoon mixture into traced circle guides on baking paper to form discs approx. 4-6 cm thick. Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).
8. Turn oven off and leave pavlova discs to cool completely with the oven door shut (approx. 3 hours or overnight). Clean and dry mixing bowl and butterfly whisk.

Raspberry cream

1. Re-insert butterfly whisk. Place cream into mixing bowl and whip untilsoftpeaksform/speed3.5, watching cream carefully through hole in mixing bowl lid.
2. Add raspberries and mix 10-20sec/speed2, or until just combined.
3. To assemble pavlova stack, place 1 of the discs onto a serving platter. Top disc with half of the raspberry cream, then decorate with half of the fresh mixed berries and drizzle with 1-2 tablespoons of coulis. Place remaining pavlova disc on top, then repeat layering with remaining cream, fresh berries and 1-2 tablespoons of the coulis. Serve immediately.

Ingredients

Scale

Slaw

• 1600 g water
• 180 g dried soba noodles, broken in half
• 1 tsp olive oil
• 2 spring onions/shallots, trimmed and cut into pieces (approx. 30 g)
• ¼ purple cabbage, cut into pieces (approx. 330 g)
• ¼ white cabbage, cut into pieces (approx 430 g)
• 2 carrots, cut into pieces (4 cm) (approx. 200 g)

Peanut dressing

• 1 garlic clove
• 1 cm piece fresh ginger, peeled
• 100 g peanut butter
• 60 g rice wine vinegar
• 45 g sesame oil
• 60 g soy sauce
• 2 tbsp honey

Garnishes

• 80 g roasted salted peanuts
• 3 sprigs fresh coriander, leaves only
• 1 tbsp sesame seeds

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Slaw

1. Place water into mixing bowl and bring to the boil 12 min/100°C/speed 1, or until water is boiling.
2. Insert simmering basket. Weigh soba noodles into simmering basket and cook 3-5 min/100°C/speed 1, until noodles are cooked. Remove simmering basket with aid of spatula and rinse noodles under cold water to cease cooking.
3. Leave noodles to drain, then transfer into a large bowl and drizzle with olive oil. Gently toss to ensure oil covers all of the noodles, then set noodles aside to cool completely. Rinse and dry mixing bowl.
4. Place spring onions/shallots into mixing bowl and chop 3 sec/speed 7.
5. Add purple cabbage and chop 6 sec/speed 4. Scrape down sides of mixing bowl with spatula, then chop 2-3 sec/speed 5, until an evenly chopped consistency is achieved. Transfer into a serving bowl.
6. Place white cabbage into mixing bowl and chop 6 sec/speed 4. Scrape down sides of mixing bowl with spatula, then chop 2-3 sec/speed 5, until an evenly chopped consistency is achieved. Transfer into serving bowl with purple cabbage.
7. Place carrot into mixing bowl and chop 3-5 sec/speed 5, until an evenly chopped consistency is achieved. Transfer into serving bowl with cabbage and set aside.

Peanut dressing

1. Place garlic and ginger into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
2. Add all remaining dressing ingredients and blend 10 sec/speed 9. Transfer into serving bowl with the slaw and combine well with spatula. Clean and dry mixing bowl.

Garnishes

1. Place peanuts into mixing bowl and chop 1-3 sec/speed 6, or until a roughly chopped consistency is achieved.
2. Add cooled soba noodles to slaw in serving bowl and gently combine with spatula. Garnish slaw with chopped peanuts, coriander leaves and sesame seeds, then serve immediately.

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