Artifryer for roasting nuts

Pine nuts - 8min
 (+51 per 500g HOI)

Walnut nuts - 4min (after heated)
 ( 42.40per 1kg HOI)

hazel nuts - 10min
 ( 38per 1kg HOI)

Sesame seeds (start fr cold 7 min)

Ikan bilis small one - 14min

Pumpkin bun

Hi I modified from quick steam mantao recipe
Ingredients A
Pumpkin 120g (steam and set a side)
Red dates 10g
Wolfberry 10g
Dried Cranberries 10g
(red dates, Wolfberry soak in hot water for soften, take out red dates seed)

Ingredients B
35g water
20g olive oil
20g sugar
1 tsp yeast

Ingredients C
300g medium protein flour
Pinch of salt

Preparation
1. Add ingredients A into TM bowl to blend,
    5sec/SP5
2. Add in ingredients B, 1min/37c/Sp2
3. Add in ingredients C, 2min/Kneading function
4. Transfer dough onto lightly floured surface. Shape into relevant shape and place into Varoma Tray to let it rise in a warm place for 30mins or until double the size.
5. Place 600g water into TM bowl, place Varoma into position and steam 18mins /Varoma /sp1

CONNIE beh Thermomix truly asian

Macoroni cheese by Laura vitale

 

Preparation

Preheat your oven to 400 degrees.

1) Sautee the pancetta with the olive oil in a small sauté pan over medium high heat until the pancetta is crispy around the edges, drain with a slotted spoon onto a small plate and set aside.

2) In a large saucepan over medium heat, melt the butter and add the flour. Stir it together and cook it for about a minute.

3) While constantly stirring, slowly add the milk and cook it for about 4 to 5 minutes or until the milk turns into a custard consistency. Season with salt and pepper to taste and take off the heat. Add all of the grated cheddar, mozzarella and half of the parmiggiano, stir until all of the cheeses have melted, add in the cooked and drained pasta and mix together until everything is well combined.

4 Put the mac and cheese into a casserole dish and sprinkle the bread crumbs and the remaining parmiggiano evenly over the top, drizzle a touch more of olive oil over the top and bake for about 20 to 25 minutes or until the top is golden and bubbly.PREPARATION minutes

COOK TIME minutes

SERVINGSServes 4

EPISODE209

PRINT

2,184,178

Ingredients

• ½ lb of Corkscrew Pasta (or any shape of pasta you like), cooked according to package directions and drained
• 4 Tbsp of Unsalted Butter
• 4 Tbsp of Flour
• Salt and Pepper to taste
• 2 cups of Whole Milk, warmed in either a microwave or in a small pan
• 1 cup of Extra Sharp Cheddar, grated
• 1 cup of Mozzarella, grated
• ½ cup of Parmiggiano Reggiano, grated
• ¼ cup of Bread Crumbs
• 4 Oz of Pancetta, cut into small dice
• 1 tsp of Olive oil

Preparation

Preheat your oven to 400 degrees.

1) Sautee the pancetta with the olive oil in a small sauté pan over medium high heat until the pancetta is crispy around the edges, drain with a slotted spoon onto a small plate and set aside.

2) In a large saucepan over medium heat, melt the butter and add the flour. Stir it together and cook it for about a minute.

3) While constantly stirring, slowly add the milk and cook it for about 4 to 5 minutes or until the milk turns into a custard consistency. Season with salt and pepper to taste and take off the heat. Add all of the grated cheddar, mozzarella and half of the parmiggiano, stir until all of the cheeses have melted, add in the cooked and drained pasta and mix together until everything is well combined.

4 Put the mac and cheese into a casserole dish and sprinkle the bread crumbs and the remaining parmiggiano evenly over the top, drizzle a touch more of olive oil over the top and bake for about 20 to 25 minutes or until the top is golden and bubbly.

Thermomix butter cake

• 160 g of butter - softened
• 175 g of caster sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 250 g of self raising flour
• 125 g of milk
• pinch of salt

Instructions

1. Line the base and grease the sides of a 20cm round cake tin and preheat your oven to 180 degrees (fan forced)
2. Place the butter and caster sugar into your Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix on speed 4 for a further 20 seconds until it's pale and creamy.
3. Add the eggs and 100g of the self raising flour and mix for 10 seconds on speed 4.
4. Scrape down the sides and add the remaining ingredients and mix for 10 seconds on speed 4 or until your mixture is smooth and creamy.
5. Pour the mixture into your prepared cake tin and place in the oven to bake for 35 minutes or until the cake is cooked through when tested with a skewer.
6. Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Shrimp spaghetti by tasty

Butter w garlic mince fty
Shrimp, pns, chili flake, oregano, parsley(add spinach)
Spaghetti in

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Brocolli sauce pasta
4 garlic, 7 basil leaves,olive oil 1tsp
parmesan 1/4 cup, 1/2 tsp Black pepper. 1/2 salt, 1tsp lemon juice,
2-3 tsp water, become paste

olive oil , Fry tomato 30s, pasta in 30s
Add on the brocolli sauce + some water

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Alfredo with milk (cumin maybe suitable to try out)