This is not a Thermomix recipe but it’s a pretty darn easy one and is very useful if, like me, you use a lot of vanilla extract in your cooking. It is much cheaper to make your own vanilla extract and you know what’s in it! The only problem is that it takes a long time to macerate but your patience will pay! You can top up this extract as you use it by adding a bit of alcohol (either Rum or Vodka) and adding a used vanilla pod once in a while…
Source: here and there
200ml alcohol (Vodka or Rum – dark or white)
3 vanilla pods
1 tbsp golden syrup or cane sugar syrup or agave syrup
- Pour alcohol in a glass jar.
- Cut the vanilla pods in half lengthways and add to the jar.
- Add the syrup and mix well.
- Close the jar and leave in a dark cool place (cupboard) for minimum 3 weeks, shaking once per week at the beginning.
- When using, top up with the alcohol and add a used vanilla pod every so often.
- This will keep you going for a long time. The power of vanilla pods will last for 1 year, so discard older ones and replace with a fresh ones every year.
I love it when I find versatile recipes that are both tasty and easy to make. I had some basil and parsley lying in my fridge and was looking for something to flavour my cherry tomato and hummus salad. Hence came the idea of doing this Basil and Parsley oil. I was not disappointed with the luscious green and beautiful smell coming out of the bowl after everything was blended together. A great way to preserve your herbs!
A handful of basil leaves
A handful of parsley leaves
1 pinch of salt
150ml Extra virgin olive oil
- Place all the ingredients in the TM bowl and blend a few seconds speed 6.
- Scrape down the sides and continue blending at speed 6, scraping the sides until all the herbs are blended smoothly.
- Pour out into a jar.
- Use in salads, on pizza toppings, bruschetta, anything you fancy really!
This is a lovely vinegar recipe I got from Physalis.
Makes about 180ml of vinegar
175 ml cider vinegar
1/2 tsp honey
1/4 clementine zest
- Peel the clementines with a serrated knife and cut out segments.
- Put 1/4 of the peel and the clementine segments in a glass jar.
- Boil the vinegar and honey.
- Pour in the jar and leave to marinade for 24 hours.
- Pour the content in the TM bowl and mix 30 sec/speed 6.
- Sieve the liquid and pour into a sterilised bottle.
The second recipe from my Christmas Hamper is this condiment I found in Steph Berg’s blog. It is great to season any asian dish such as stir-fries, curries or soups.
(Source: Steph Berg)
24 Kaffir Lime leaves, roughly shredded (I only used 10)
20g Sichuan Peppercorns
2 and 1/2 tsp Chinese Five Spice
140g Sea Salt
- Place all the ingredients in the TM bowl and dry roast for 5 min, 100C, speed 1
- Remove lid and allow to cool for 30 minutes
- Set dial to closed lid position and Turbo a couple of times until coarsely crushed (I did it several times until fine as I prefer it that way)
- Place in air-tight containers. Best used within 3 months.