Nico Moretti’s Famous ThermoFive

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.

Thanks so much Nico!! You can see more Famous ThermoFive interviews here.

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

Eat Well

Eat Well

Lots of people are in love with this newly released cookbook called Eat Well, myself included & I will be updating this post with recipes I have made from this delicious cookbook.

Turmeric & Ginger Paste, used to make the Turmeric, Lemon & Ginger Tea

 

Turmeric Latte’

Steaming Hot Cookbook

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)

 

Spicy Rhubarb Duck Breasts

DIY ThermoBar

DIY ThermoBar

So Dani Valent told me that she was doing a ThermoBar event in Melbourne at Turning Point Ripponlea & I really wanted to go but it was just not possible this time around so we did our own at my house on the same night!!! What delicious fun we had too!! Dani was nice enough to share some of the recipes they were having at her ThermoBar night too. Unfortunately I was pretty busy & didn’t have time to take many “posh photos” on the night so I will share an album of iphone pics from everyone too. Dani even FaceTimed me so we could watch Chef Jose Chavez’s Thermomix demo of one of his recipes for the night. What a wonderful surprise!! My guests were very happy!! I had 10 friends in total that could make it on the Thursday before Easter, I even invited 2 non-thermie friends!! Although they have both been to lots of Thermie events 🙂

We had the same cocktails as they did, only we had Dani’s recipe for the Nefrozi instead of the Negroni that Nate made in Melbourne.

We made 4 of the recipes they had in Melbounre too – the Fragrant Coconut Fish Soup was so delicious!! Gazpacho Shooters, Salmon Rillettes with Vegan Mango on Crispy Croutons and the Chocolate Mousse & Whipped Ricotta, Cinnamon & Cocoa Powder Cones.

Plus we made & served extra Dani Valent recipes too like the Duck Liver Parfait, Gingerbread Crumbs & Chocolate Foam – recipe from In the Mix Cookbook by Kym Machin, it was surprising & delicious, most people’s favourite dish. One of my guests brought the Pumpkin Arancini Balls with smokey yoghurt dressing, I also made tempura vegetables, tomato shots, cheesy quinoa bites, pierogies & pretzels. My other friend brought the Parsley & Orange juice recipe as a palate cleanser, which was just perfect.

I had a dessert bar too with Tarte Tatin, Chocolate Chilli Cherry Ripe, Gingerbread, soft baked choc chip cookies, mini easter eggs, leftover frozen desserts from our Dani Valent lunch – Cherry Choc Top & White Chocolate Baileys Ice Cream with Coffee Crumb (another crowd favourite!) My friend made the ganache recipe from In the Mix using Pedro Ximenez instead of Kirsch.

Plus I was just dying to make the mango dry ice sorbet & it did not disappoint at all, probably the best sorbet I have ever tasted!! YUM!!

Sangranita

 

Nefrozi

 

Watermelon Blush

 

Mango Pina Colada

 

Fragrant Coconut Fish Soup

 

Pumpkin Arancini with Smokey Yoghurt Dressing.

 

Duck Liver Parfait, Gingerbread Crumbs & Chocolate Foam – recipe from In the Mix Cookbook by Kym Machin.

 

Lettuce Soup

 

Pierogies

 

Pretzels

 

Cheesy Quinoa Bites

 

Tomato Shots (recipe by Lynette MacDonald from Dani’s In the Mix Cookbook)

 

Chocolate Mousse & Whipped Ricotta, Cinnamon & Cocoa Powder Cones

 

Chocolate Chilli Cherry Ripe

 

Passionfruit Dry Ice Sorbet