Category Archives: Varoma

Steamed chocolate and chestnut cheesecake

During Thermomix demonstrations, we use a flipchart with pictures of some of the dishes that can be made with the Thermomix. One of them always gets me salivating and is quite surprising because it’s a steamed cheesecake. I’ve been eager to try it ever since but with so many recipes to try out there, this one was somewhere down the list. Well, I’ve finally got around making it and let me tell you: it’s as delicious as it looks on the picture! It’s creamy and chocolatey, an absolute delight to eat.

Varoma Cheesecak_002 Varoma Cheesecak_001 Varoma Cheesecak_001_01

Source: Australian Recipe community

Ingredients

Sablé base
50 g sugar
100 g unsalted butter, cubed
1 tsp vanilla essence
1/2 tsp baking powder
Pinch sea salt
2 egg yolks
70 g plain flour

Filling
100 g dark chocolate, , broken into pieces
100 g sugar (50 + 50)
220 g double cream (110 + 110)
250 g chestnut purée (unsweetened, if sweetened, omit some of the sugar, depending how sweet the chestnut purée is)
3 large eggs
250 g cream cheese
1 tsp vanilla essence

Chocolate ganache
100g dark chocolate
80g double cream

Varoma Cheesecak_004

Varoma Cheesecak_003

Method

  1. Sablé: mix the sugar for the sablé base 10sec/speed 10.
  2. Add butter and vanilla and mix 20sec/speed 4.
  3. Add remaining sablé ingredients and mix 10 sec/speed 3.
  4. Line the bottom of a  20cm springform tin with baking parchment and spread the sablé mixture in an even layer using the back of a spoon (make sure the bottom of the springform tin is turned upside down so that the ridge is underneath and the flat part up. This will ensure easy removal of the cheesecake). The tin size is important if you are going to steam it in the Varoma as it needs to fit in it. Mine was a bit high (9cm high) so I couldn’t close the lid properly but I managed to use foil and kitchen towels to seal the lid and it was absolutely fine!
  5. Freeze the sablé for 20 minutes (or place in the fridge for 2 hours).
  6. Preheat the oven to 150C.
  7. Bake the sablé for 30 minutes or until golden. Leave to cook completely before adding the filling.
  8. For the filling: place the chocolate and 50g sugar in the bowl and mix 8 sec/speed 9.
  9. Add 110g cream and melt 3 min/50C/speed 1.
  10. Add 120g chestnut purée and mix 10 sec/speed 4. Tip out and reserve.
  11. Place remaining sugar, cream, 130g chestnut purée eggs, cream cheese and vanilla essence into the TM bowl and mix 20 sec/speed 8.
  12. Return the chocolate mixture into the bowl and mix 4 sec/speed 3/ Reverse blade.
  13. Pour onto the cooled sablé. Place the tin in the Varoma, on top of chopsticks or something to keep the holes free.
  14. Place 1.2L water into the bowl, close the lid and place  the Varoma on top. If the lid of the Varoma doesn’t close properly, use tea towels to wrap around the lid as tightly as possible while making sure the holes on the lid are not obstructed.
  15. Steam for 50 minutes/Varoma/Speed 3.
  16. After that time, the mixture will still look quite wobbly, which is normal. Let it cool before chilling for a few hours or overnight in the fridge. It will firm up.
  17. Before serving, make the ganache: place the chocolate in the TM bowl and chop 8 sec/speed 9.
  18. Add the cream and cook for 3 min/50C/speed 3.
  19. Take out the cheesecake from the springform tin and place on a serving plate.
  20. Pour onto the cheesecake and decorate with toffee nuts, chocolate drops or fruits.

Varoma Cheesecak_005

Duck with redcurrant sauce and crispy duck crackling

This recipe comes from Felicity Raines, head demonstrator in the UK, and it is wonderful for a dinner party. The duck cooks in the Varoma first, then the sauce is reduced in the bowl while the veg are steaming and the duck is resting. This dish can be doubled easily and be made in advance (see tips at the end of the recipe). It is so flavourful and delicious, you will be making this again and again!

DuckVaroma_004

Source: UK Thermomix

Ingredients

2 duck breasts, skin reserved (see step 9)
2 shallots, peeled and halved
1 clove garlic, peeled
1 good pinch fresh thyme leaves
20 g olive oil
5 cherry tomatoes, chopped in half
2 Tbsp balsamic vinegar
50 g red wine
½ tsp sea salt
freshly ground pepper
2 small or large duck breasts, skin removed (to serve 2 or 4 respectively)
30 g butter
60 g redcurrants if available plus a few sprigs for garnish (I didn’t have so used 2 apricots instead)
2 Tbsp redcurrant jelly

Method

  1.  Chop the shallots, garlic and thyme with the oil for a 2 sec/Speed 7.
  2. Add the tomatoes and cook 5 minutes/100°C/Speed 1.
  3. Mix in the vinegar, red wine, salt and pepper 10 seconds/Speed 3.
  4. Cut some baking parchment (not greaseproof or silicone paper) to fit the Varoma tray and up the sides, wet it and wring it out, and line the Varoma tray. Put in the duck breasts and pour the sauce mixture over them.DuckVaroma_001DuckVaroma_002
  5. Without washing the TM bowl, add a litre of water to it, place the covered Varoma on top and cook about 15 to 20 minutes/Varoma Temperature/Speed 2 until the middle of the breasts are pink but not raw. This timing is usually fine for small duck breasts; allow 30 to 35 minutes for large duck breasts and much more time for larger quantities – at least 40 minutes and keep checking them – you may also need to top up the steaming water with boiling water for steaming times longer than 40 minutes.
  6. Discard the steaming water and carefully pour all the sauce and duck juices into the TM bowl, leaving the duck to rest.
  7. Add the butter, redcurrants and jelly and reduce by cooking 10 to 20 minutes/Varoma/Speed Spoon/ Reverse Blade Direction. It should be concentrated and unctuous. Taste and add a little honey or sugar if you wish. If steaming vegetables at that stage, only do it for 5 or 7 minutes for asparagus/green beans as they take no time to cook.

    Sauce before reducing

    Sauce before reducing

  8. Purée on Speed 8 until desired consistency. The sauce can be sieved and returned to the TM bowl to heat through. Slice the duck diagonally and serve with the sauce. Decorate with small sprigs of redcurrants if you have them.
  9. I have reserved the duck skin and rubbed them with some salt and Chinese 5 spice, scored them on both sides with a sharp knife and pan fried them until crisp. I then cut into strips and served on the side. It adds a nice crispy texture to the dish and also a lovely Asian tone to the flavours.

Felicity’s Tip: If doing this recipe for a dinner party, it can all be done in advance. For 6 to 8 people use 6 to 8 small duck breasts and use 3 times the sauce ingredients. To reheat, pour a little red wine into a flat pan and very gently steam the duck breasts until warmed through but do not over cook. Slice the duck and serve with the sauce reheated in the TM.

Felicity’s Serving Suggestions: Serve with potato purée with chives, steamed asparagus, spinach with sultanas and pinenuts.

Janie’s Tip: When I make this recipe for 4 people, I use 2 large duck breasts and steam 800 g diced potatoes in the internal steaming basket while the duck is steaming. The potatoes will be cooked and tender after 15 to 20 minutes, then I remove them and set them aside while finishing off steaming the duck (usually another 10 to 15 minutes for 2 large duck breasts). Before Step 5 making the sauce, I quickly mash the potatoes using the TM recipe in Fast and Easy Cooking, then set them aside to keep warm (or you can do this and leave them in your second TM bowl if you have one). Steam some vegetables in the Varoma while you make the sauce Steps 5 and 6, then serve – a delicious meal, all done in your Thermomix!

Courgette salad

This month Supertoinette challenge was presented by Christine and perfectly suited the beautiful weather we are finally having: a salad. Not just any salad, a steamed courgette salad and with a sauce that makes all the difference. Indeed, it is using strong mustard and boiled eggs, the mustard bringing a powerful taste to the dressing and the eggs adding texture. I really enjoyed eating this salad (who would have thought about using courgettes in a salad?) and it looked just wonderful. I’ll be making this again for sure!

SaladeCourgettes_001

Source: Christine_43

Ingredients

Serves 2 people as a starter or 1 as a main dish

1 courgette
2 eggs
1 tbsp strong Dijon mustard
1 tbsp cider vinegar (or white wine vinegar)
2 tbsp olive oil
1 small shallot
Mini roasted peppers from a jar or black olives to add colour
Salt and pepper

 

Method

  1. Thermomix:
    1. Place 500g water in the TM bowl.
    2. Place the 2 eggs in the internal basket and fit in the bowl.
    3. Cook 10 min/Varoma/speed 1.
    4. Meanwhile, wash the courgette and slice it thinly with a mandoline.
    5. Place in the Varoma and when the 10 minutes cooking are over, place the Varoma on the lid (leave the eggs in the basket) and cook for 5 min/Varoma/speed 1.
    6. Carefully remove the Varoma and set aside to cool.
    7. Lift the internal basket using the spatula hook and place in cold water to cool down.
  2. Non Thermomix:
    1. Boil the 2 eggs in a saucepan filled with cold water. When the water is boiling, count 7 minutes while continuing to boil and take out of the heat.
    2. Quickly dip the eggs in cold water to cool.
    3. While the eggs are boiling, thinly slice the courgettes with a mandoline if steaming. Steam until the courgettes are just softened but still bright green.
    4. If you don’t have a steamer, plunge the courgette in cold water and bring to the boil. Leave to boil for 8 to 10 minutes or until the courgette is soft when pricking with a knife.
    5. Take out of the water and leave to cool before cutting with a knife into slices.
  3. To make the dressing: peel and finely chop the shallot and place in cold water to soften the taste. Set aside.
  4. Take one boiled eggs, remove the shell and chop it finely with a knife.
  5. Mix the mustard, vinegar, salt, pepper and oil together. Add the chopped egg and the drained shallot. Mix well. You can add chopped herbs if you like.
  6. Arrange the courgette slices on a serving plate. Peel the other eggs and arrange on the courgettes.
  7. Sprinkle with the dressing and some piquillos peppers or black olives if you wish.

SaladeCourgettes_002

 

Crème renversée au caramel

Recently, I have been craving for a good crème caramel. I haven’t had one for a long time (perhap’s since I was a kid even), so I thought there must be an easy way to make them that doesn’t involve cooking them for 40 minutes in a bain-marie in the oven. That’s when I remembered  that you can cook all sorts of things in the Varoma, so I researched for Thermomix variations of the classic French recipe and I found what I was looking for on Cocojano’s website, Les petits plats dans les grands. When I ate one, I was 8 years old again. Ah bliss!

Source: Les petits plats dans les grands

For 6 or 7 ramequins

Ingredients

Caramel
100g sugar
2 tbsp water

Crème
3 eggs
500g milk (whole fat preferably)
60g sugar
1/2 vanilla pod or 1tsp vanilla extract

Method

  1. To make the caramel, put the sugar and water in a saucepan. Heat on medium heat swirling the pan from time to time to spread the heat evenly. Do not stir.
  2. When the colour turns amber, pour a little bit of the caramel in each ramequin. Tilt the ramequins to spread the caramel around and set aside.
  3. Now, make the crème : put the eggs and sugar in the TM bowl and mix 10 sec/speed 5.
  4. Add the milk and vanilla and heat 5 min/70C/speed 2.
  5. Pour the mixture into the ramequins. Place them in the Varoma covered with baking parchement or greaseproof paper (if all the ramequins don’t fit in the Varoma, use the internal basket also). Don’t seal them with the paper as you want to let the air circulate. I find it helps if the paper is slightly wet.
  6. Put the lid on the Varoma and 1 litre of water in the bowl.
  7. Cook for 20 min/Varoma/speed 1.
  8. Carefully lift the ramequins with oven gloves and leave to cool at room temperature.
  9. Refrigerate and  unmold (pass a small sharp knife around the edges to free the crème) and turn the pot upside-down on a plate.


Roast beef cooked in the Varoma

This is a great way to cook roast beef as the meat stays juicy from the steam cooking. It is excellent served with mashed potatoes, and green beans.

(Source: UK Thermomix)

Ingredients

700g to 1kg beef roasting joint
Good quality sea salt
2 or 3 sprigs of rosemary
3 garlic cloves, peeled and quartered
1 glass red wine
700g water

  1. The day before, rub the beef with the salt and  spread the garlic and rosemary on the meat. Wrap in a piece of foil and leave to marinate overnight.
  2. On the day, take out the garlic and rosemary and set them aside.

    Step 1 - Marinade the beef overnight

  3. Brown the meat on all sides in a frying pan with a little bit of olive oil.
  4. Line the Varoma with a big piece of foil. Place the meat in the center and arrange the garlic and rosemary from the marinade around.

    Step 4 - Place the beef with the marinade and wine at the center of the foil

  5. Pour the wine on the meat.
  6. Wrap the beef and seal well but leave some room around it
  7. Put 700g of water in the bowl, close the lid and place the Varoma on top.
  8. For a 700g beef, cook for 35 minutes, Varoma temperature, speed 1 for a medium cooking. For a 1kg beef, cook it for 45 minutes. Add 10 minutes to these cooking times  for well done, remove 10 minutes for medium rare.
  9. If cooking vegetables, add them about 15 minutes before the end of the cooking time for greens (brocoli, green beans, asparagus…), cook at the same time as the beef for other vegs (carrots, potatoes…). Just place them in the Varoma around the beef parcel.
  10. Once cooked, leave the beef to rest for about 10 minutes in its parcel but away from the source of heat.
  11. I like to make a sauce with the cooking juices. Just re-use the frying pan you browned the beef in and carefully pour in the juices and cook on high heat until the sauce has reduced by half.
  12. Pour over the beef and vegetables and enjoy!

Blanquette de poulet (chicken stew in white sauce)

Blanquettes are traditionally made with pieces of stewing veal but it is almost impossible to find veal in Ireland so I used chicken breasts instead. The particularity of blanquettes is that the meat is poached (or steamed in this recipe) so as to keep its white colour. Also the sauce is white and is flavoured with lemon juice to add a bit of acidity to it. It is usually served with carrots, mushrooms and rice but in this recipe, we added some asparagus for a bit of additional colour.

Source: Thermomix book, “Aux goûts du monde”

Ingredients

1000g water
1 tsp salt
250g rice
150g carrots cut in 1 cm slices
150g mushrooms brushed clean
200g green asparagus
600g chicken breasts (4 breasts)
50g butter
50g flour
100g single cream
1 1/2 chicken stock cube
1 tsp Worcestershire sauce
2 tsp lemon juice
Pepper
Parsley to garnish

  1. Put the water in the TM bowl. Add the internal basket and weigh in the rice. Wash the rice 10 sec speed 5
  2. Put the carrots, mushrooms and asparagus in the Varoma. Put the chicken breasts in the Varoma tray and cook 20 min, Varoma temperature, speed 1
  3. Take out the steaming basket using the spatula and set the rice aside in a dish in a warm place (season it with salt). Take out the asparagus and set aside in a warm place. Swap the chicken with the carrots/mushrooms (the vegetables in the Varoma tray and the chicken in the Varoma), add more water in the bowl if necessary and cook for 10 min, Varoma, speed 1
  4. Take out the vegetables and keep them warm (season with a little salt and pepper). Set aside the chicken on a plate. Pour out the cooking liquid in a jug and add the butter and flour to the TM bowl. Cook 3 min, 100C, speed 2
  5. Add 600g of the cooking liquid, the cream, the stock cubes and the Worcestershire sauce and cook for a further 4 min 30, 100C, speed 3
  6. While the sauce is cooking, cut the chicken breasts into  big chunks.
  7. Add the lemon juice to the sauce and mix 15 sec, speed 8
  8. Taste the sauce and season or add more lemon juice if necessary. Add the chicken chunks to the sauce and stir 1 min, speed spoon, 100C, reverse blade direction.
  9. Pour over the vegetables and stir. Serve with the rice and sprinkle with chopped parsley.