Thermomix Recipes

Nico Moretti’s Famous ThermoFive

Nico Moretti At The Emerald Class Thermomix trip to Lake Como – Italy, making Crostata di Ricotta (Almond & Ricotta Tart)

 

I first met Nico Moretti when he did a Cooking Class in Hobart about 4 years ago, it was a wonderfully delicious & inspiring class. I was very excited to get my copies of his amazing cookbooks signed too 🙂 Nico runs a cooking school in Perth, which he started in 2002. Nico & his wife Belinda run Cuisine & Culture Tours around the world – they even have some in Tassie too. Nico was our guide at the Thermomix Emerald Class trip to Lake Como in Italy last year. And this May I’m joining their tour of Japan with my hubby & I’m so excited!! Thanks so much to Nico for answering my Famous ThermoFive questions 🙂 Check out some of Nico’s awesome recipes on the Thermomix Recipe community here. I love all of his recipes but my favourite that I have made the most is the Frozen Mojito!!

1. What do you love about your Thermomix?

When I got my first Thermomix in 2002 I didn’t do much baking, but the Thermomix opened up a whole new world of recipes that I would never have attempted without one such as Italian focaccia like my mother would make, to shortcrust pastry for sweet and savoury dishes, and to profiteroles. One of the first things I made with my Thermomix back then was a “Croquembouche” for my daughter. It was so easy to make choux pastry and creme patisserie with the TM that I have never looked back.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?

I’m most familiar with the recipes in our own “Delicious Journeys” and “Food for Friends” cookbooks, so they tend to get a work out at our place. We continually get friends asking us to bring along our Nico’s Butter Chicken or White Chocolate Pannacotta dishes from these cookbooks, if asked to bring something along for a gathering. When I’m away, Belinda always turns to the Prawn & Saffron Risotto recipe from “Delicious Journeys”.

3. What is your top Thermomix tip?

I always tell my Thermomix clients to “cook for flavour, not for speed”. This is especially true for sautéing things like onions as a base for sauces like my Tomato Pasta Sauce, where you want to take the time to cook down the onions. I believe you can’t sauté an onion in 2-3 minutes, and always cook them for a minimum of 10, sometimes up to 15 minutes, to let those flavours develop. If you don’t cook them for that long, the raw taste of the onion and other base flavours will carry through to the end result.

4. What is your quick & easy go to meal?

We always have a batch of my Tomato Pasta Sauce (Ragu di Pomodoro), from our “Delicious Journeys” Cookbook in the freezer. We make a batch of it at least every 2-3 weeks and as it has already taken the time to cook down to become wonderfully rich and sweet, you can use it either straight as it is on your favourite pasta or pizza, or simply sauté up some chilli, chopped bacon or chorizo, or some sliced mushrooms then simmer the Tomato Pasta Sauce with it for a few minutes until heated through. Too easy!!

5. Which Thermomix recipe/s do you want to try next?

Having just come back from researching our “Discover Sri Lanka” Cuisine & Culture experience for next March, I am working on some new Sri Lankan recipes including a Sri Lankan Chicken Curry and a Godhamba Roti which is used to make one of my favourite Sri Lankan “short eats” called Kottu.

Welcome drinks with Nico Moretti on the first night of the Emerald Class Lake Como trip.

Steaming Hot Cookbook

I love using the Varoma on the Thermomix to steam delicious meals & treats, here are a few of my favourite Varoma recipes from the Thermomix Baking Blogger ‘s new Cookbook called Steaming Hot – I will be updating with many more very soon. My absolute favourite varoma recipe would have be the whole steamed chicken!! YUM!!

Steamed Pork Buns are a huge hit too!!

 

Hainanese Chicken Rice recipe by Sophia the Thermomix Baking Blogger

 

Spinach Gnudi & Cherry Tomato Sauce

 

Colourful Bagels

 

 

Thai Chicken Balls & Coconut Sticky Rice ( I used some black rice in mine too)

Fiona Hoskin’s Easy Healthy Recipes

 

Green Smoothie

 

Quick Vegetable Curry

 

Vegan Sweet Potato Dip

 

Aussie Dukkah

 

Grain Free Seed Crackers

 

Gluten Free Pizza

 

Golden Flaxseed Wraps

 

Shredded Chicken inside a Golden Flaxseed Wrap

 

Gluten Free Aussie Meat Pies with Native Pepper Berries

 

Gluten Free Aussie Meat Pies with Native Pepper Berries (option topped with Cauliflower Mash)

 

Cacao & Wattleseed Chia Puddings with Berries

 

Aussie Gluten Free “Dampers” with Blueberry & Chia Jam

 

Chocolate Slice

 

Paleo ANZAC Biscuits 

Dani Valent Month in March 2018

Ok I think you get it that I just love all of Dani Valent’s cookbooks, recipes & her video site, see my posts on when I cooked & photographed all the recipes from her Entertaining with Dani Valent Cookbook. Plus I am am constantly updating my post on all the recipes I have tried from her video site – My addiction to Dani Valent Video Website. A few years a go I did an In the Mix Cookbook challenge & cooked over 40 recipes from the books in 30 days!! So this year I decided March would be #DaniValentMonth. I decided to host a lunch with 4 foodie friends & asked them to each bring a Dani Valent dish to share – one of my friends confessed to being a Basque Cheesecake virgin so we told her she had to make it & bring it to our lunch on the 8th March.

I made the Roasted Cauliflower Hummus recipe from Dani Valent’s site it’s by Shane Delia & so delicious served warm 🙂

 

Dani Valent herself couldn’t make it to our lunch so we set up a “Shrine” for her at the head of the table 🙂

 

I cracked out my homemade Kimchi – recipe by Sharon Flynn is on Dani’s site too.

 

Sue made the Mushroom Cappuccinos recipe from the Entertaining with Dani Valent Cookbook, with a touch of truffle oil, it was a perfect start to our ladies lunch 🙂

 

Rosey made the Sour Orange Curry recipe from the In the Mix Cookbook by Mark Newman – it was so yummy & spicy 🙂

 

(I forgot to take photos on my camera of the other 2 delicious main dishes that we had Onion Jam Flan from In the Mix cookbook made by Rosey & Rita made the Herb Salted Chicken form the Spanish chapter of Entertaining with Dani Valent cookbook  – both delicious recipes!!)

 

Christine made the Basque Cheesecake for her very first time & she did an awesome job of it – you can watch the live video we took of her trying it for the first time & she gave it a 10.5 out of 10!!

 

I also made the White Chocolate and Baileys Parfait with Coffee Crumble recipe from Dani’s site by Julie Wholefood Alchemist. We shared 1 between 5 in case you are wondering but it was so good!!

 

I also made the Choc Top recipe by Christy Tania on Dani’s site – it has Cherry Semifreddo, sable biscuit base & dipped in Chocolate served with chocolate ganache. yes we shared one of these too 🙂

 

One of the best things was dividing up the leftovers to share YUM!!

We can’t wait for our Dani Valent Cocktail & Canapé’s evening at the end of the month – watch this space 🙂