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ankita

Save money with Thermomix: Butter

Save money with Thermomix. It’s what we as owners and users say all the time. But finally, I’m able to share some of the cost savings with specific recipes like this butter recipe which is one of our household staples but also one that is a wow, demonstration recipe.

Why is it a wow recipe? Well, this recipe is so easy to make but showcases some of the greatest Thermomix functions – the whipping function. Home-made butter is incredibly easy to make but sounds rather impressive. Butter begins by over-whipping cream which can be done with a Thermomix.

But we’re here to talk about cost savings, so I’ve done a quick search for some tomato soups in an online supermarket. I’ve chosen Sainsbury’s today, but I will be comparing all of them in this series of articles to be fair.

Butter prices:

Compared to double cream:

In fairness, the £0.50 as of today’s date (December 28th 2022) doesn’t seem that much producing 250g butter from 600ml of double cream, but the trick is when do you buy your double cream >> read buy it at a discount and what do you do with your butter > read, turn it into flavoured butters.

The addition of 5-10% of flavouring elevates the falvour of basic butter but when buying store bought, increased the prices by 60-100% too.

Who doesn’t like a flavoured butter?

Ingredients

  • 600 g pure cream
  • 500 g chilled water

Preparation

  1. Insert butterfly whisk. Place cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
  2. Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
  3. Place water and butter solids into a mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again (see Tips).
  4. Using the simmering basket strain liquids from solids a second time, so that only butter remains. Roll the butter into a sausage shape to make butter rounds, form into a rectangular shape or spoon into an airtight container (see Tips). Use as needed.

Hints & Tips

  • Cream closer to its expiry date will separate faster.
  • For butter that stays fresher for longer, wash a second time using 500 g chilled water in step 3 to ensure butter is completely clean.
  • This recipe will produce approx. 250 g buttermilk. Reserve the buttermilk (liquid portion) after draining in step 2 to use in scones, breads, pancakes, soups or hot drinks. See Cookidoo® for recipes. Buttermilk can also be frozen for later use.
  • Butter will keep sealed in the freezer for up to 3 months.
  • Butter will keep sealed in the fridge for up to 2 weeks.
  • Herb butter: place 1 garlic clove; 5 sprigs fresh dill, leaves only; 5 sprigs fresh flat-leaf parsley, leaves only; and 6 fresh basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then proceed as per recipe.
  • Salted butter: add ½ tsp sea salt after washing in step 3 and mix for a few seconds to incorporate. Salt assists in giving the butter a longer shelf life.
  • Spreadable butter: add 50 g oil, adjusted to taste and whip 15 sec/speed 4 through finished butter before storing in the fridge.
  • Lighter butter: add 50 g reserved buttermilk and whip 15 sec/speed 4 back into the finished butter before storing in the fridge.
  • Flavoured butter: add other flavours (e.g. oils, sugars, spices) to the butter and mix 20-30 sec/speed 4 before storing in the fridge.

Nutrition per 25 g

  • Calories 829.8 kJ / 197.5 kcal
  • Protein 1.4 g
  • Carbohydrates 1.1 g
  • Fat 21.3 g
  • Saturated Fat14 g
  • Fibre 0 g
  • Sodium1 2.9 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r68363

Is Thermomix a MLM or pyramid scheme?

No, Thermomix does not operate as a multi-level marketing (MLM) company or as a pyramid scheme.

The structure you will find at Thermomix is similar to what you will see in most organizations. The Thermomix Advisors are the sales team in the field, who are each part of a team, with a Team Leader (TL). Both the Advisor and Team Leader’s remuneration is commission based.

The Team Leader reports to a Branch Manager (BM). Those roles are salaried positions in the company and their remuneration is based on branch targets based on sales, activity and recruitment within the branch. They do not receive a slice of your sales commission.

The management and training of the sales teams overall are then brought together by Head Office for the purposes of communication, marketing and training.

Advisors earn a one-off recruitment bonus payment when someone they have introduced to the business becomes a qualified Advisor (achieves one sale, and up to 4 on their Earn and Demonstrate program). There are no ongoing payments.

I wrote an article a couple of years ago, explaining, how and why Thermomix is truly a direct sales business, so please feel free read that article too.

Contact me at Ankita@onegirlandherthermie.co.uk, or call/ text/ Whatsapp on 07977  563537, if you would like to join the business, book a Thermomix demonstration with me or place an order with me.

Save money with Thermomix: Icing sugar

Save money with Thermomix. It’s what we as owners and users say all the time. But finally, I’m able to share some of the cost savings with specific recipes like this icing sugar but also one that is a wow, demonstration recipe.

Why is it a wow recipe?  Well simply put it shows off the milling function beautifully.  Speeds 7 – 10 and Turbo: Grinding or miling ingredients such as sugar, wheat and coffee beans, blending to a completely smooth texture for creamy soups, smoothies, and ice-cream and chopping tough ingredients such as cured ham and hard cheeses.

Powdered sugar, also called confectioners’ sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. Powdered Sugar is made by grinding granulated sugar with cornstarch to the desired grain size. White in color, powdered sugar has a sucrose content of approximately 97.0% and a cornstarch content of approximately 3.0% to prevent caking and increase shelf life. However, making your own in your Thermomix can your money on buying ready-milled icing sugar and you can do it instantly, hence not needing any corn starch too, so 100% pure.

But we’re here to talk about cost savings, so I’ve done a quick search for some tomato soups in an online supermarket. I’ve chosen Tesco today, but I will be comparing all of them in this series of articles to be fair.

Compare this with the cost of their granulated sugar, which you can mill into icing sugar

The cost savings would be £1.15 on the Silver Spoon and only 70p on the Billingtons. 

That kind of makes sense, as Golden Caster Sugar is more expensive so you would see a saving but not as much. But image how much you could save on a weekly, monthly, or even yearly basis. These pennies can add up to pounds very quickly especially if you bake a lot which I do.

*What Is Golden Caster Sugar? Most commonly found in the UK, golden caster sugar is made from unrefined sugar cane and sometimes beets. It has a subtle buttery flavor and gives baked goods a lovely shade of brown.

Ingredients

  • 200 g sugar

Preparation

  1. Place sugar in mixing bowl and grind 20 sec/speed 10. Use icing sugar as needed.

Hints & Tips

  • Icing sugar can be stored for long periods of time in an airtight container.
  • For best results, grind sugar in 100-200 g batches.
  • If more icing sugar is needed, repeat the process.

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r178855

Save money with Thermomix: Red Pepper and Tomato Soup

Save money with Thermomix. It’s what we as owners and users say all the time. But finally, I’m able to share some of the cost savings with specific recipes like this Red Pepper and Tomato Soup which is one of our household staples but also one that is a wow, demonstration recipe.

Why is it a wow recipe? Well, this recipe is so easy to make but showcases some of the greatest Thermomix functions – the milling and grinding of the lentils to a powder which means when they are added back into the soup to thicken and add protein, they could faster, the blending ability to not need to peel the red pepper skins which are usually so hard to do and speed which keeps this soup red and vibrant in colour, means we haven’t lost the vitamins and minerals by overcooking and boiling. I challenge many of my demonstration guests to re-do this recipe manually or using their own kitchen equipment and the Thermomix version comes out on top in texture and flavour, every, single, time.

But we’re here to talk about cost savings, so I’ve done a quick search for some tomato soups in an online supermarket. I’ve chosen Waitrose today, but I will be comparing all of them in this series of articles to be fair.

Ingredients

  • 40 g lentils
    or rice
  • 2 garlic cloves
  • 50 g onions, quartered
  • 200 g red peppers, quartered (approx. 2 peppers)
  • 50 g olive oil
  • 400 g ripe tomatoes, cut in pieces (2 cm)
    or tinned chopped tomatoes
  • 400 g water
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • 1 tsp fine sea salt, or to taste
  • ½ tsp ground black pepper, plus extra for sprinkling
  • ¼ tsp ground cayenne pepper (optional)

Preparation

  1. Place lentils in mixing bowl and grind 20 sec/speed 10. Transfer to a bowl and set aside.
  2. Place garlic, onions, red peppers and oil in mixing bowl then chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula then, with simmering basket in place of measuring cup, sauté 5 min/100°C/speed 1.
  3. Add tomatoes, water, vegetable stock paste, reserved ground lentils, salt, pepper and cayenne pepper (if using) then, with simmering basket in place of measuring cup, cook 14 min/100°C/speed 2.5. Insert measuring cup then start Blend /1 min.
  4. Divide between serving bowls and serve sprinkled with pepper.

Hints & Tips

  • Serves 4 for lunch with crusty bread, 6 as a dinner party starter or 12-15 as a lovely amuse-bouche served in shot glasses.
  • For a milder flavour, omit cayenne pepper in step 3.
  • For a Carrot and Lentil Soup, substitute red peppers with 350 g carrots, cut in pieces (3 cm), in step 2 then chop 6 sec/speed 5. Omit tomatoes in step 3 and, after blending, thin to desired consistency with 50-100 g extra stock before blending again 30 sec/speed 10.
  • Steam vegetables in the Varoma while the soup is cooking. Before cooking in step 3, place covered Varoma with vegetables into position and steam using Varoma temperature instead of 100°C.

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r448440

The Thermomix TM6 is £1189 – if you have seen it cheaper, it’s not legit.

The Thermomix TM6 is £1189 – Thermomix never discounts – if you have seen it cheaper, it’s not legit. 

I’ve had it in my mind for like four years, and I’m finally here, ready to buy. But of course, we all are looking for a discount; aren’t we? Here’s why you shouldn’t go for the first discount you are offered.

The Thermomix TM6 is £1189 – Thermomix never discounts – if you have seen it cheaper, it’s not legit. 

It’s the beauty of our direct sales business, you can only buy a Thermomix from an authorised seller, Advisors with an Advisor number. Mine is 800 000 0068. 

A Thermomix TM6 is £1189, you can make one payment or spread your payments over 12, 24, 36 or 48 months. See spread payments breakdown below.


Thermomix doesn’t discount but occasionally a gift may be included or a bundle offer available. These monthly offers are usually either an upsell of accessories such as a second bowl, Thermomix Friend or items such as an Easter or Christmas bundle; usually discounted.

For December 2022, the offer is a Thermomix TM6 and a second bowl for £1219. The Thermomix remains at £1189 and the second bowl is discounted from £169, to £30 (saving £139).

The Thermomix TM6 is £1189 – Thermomix never discounts – if you have seen it cheaper, it’s not legit. 

Thermomix is so much more than just a gadget – it’s an investment. If you’ve never seen or used a Thermomix before, you’ll be amazed at how much time, effort, and money it can save you.

  • Blend vegetables, grind spices or blitz ice cubes etc.
  • Weigh ingredients
  • Boil and simmer (pasta, rice, sauce etc.)
  • Knead dough.
  • Whisk air into liquids and mixtures.
  • Grate vegetables and cheese.
  • Chop vegetables, meat etc.
  • Steam vegetables, meat etc.
  • Fry (to a degree)
  • Ferment and create your own yoghurt
  • Caramelise
  • Slow cook meals
  • Sous-vide vacuum-packed meat etc.
  • And thanks to the screen, the TM6 even doubles up as an online recipe book thanks to Cookidoo.

Gone are the days of pre-made sauces, frozen ready-meals, and expensive takeaways, because the results you can achieve with Thermomix are second to none. Powerful, versatile, and simple to use, Thermomix opens up a whole world of delicious and creative possibilities.

So basically, the TM6 can almost replace pretty much every kitchen gadget you could possibly have out on your kitchen worktop. For example, blenders, kettles, slow cookers, soup-makers, juicers, food processors, stand mixers, soup-makers, rice cookers etc.

And yes, whilst we’d all like to buy it cheaper, quality and investment are not cheap.

The Thermomix TM6 is £1189 – Thermomix never discounts – if you have seen it cheaper, it’s not legit. 

I’ve had 3 customers contact me in the last week saying they have been scammed by websites offering Thermomix at a discount. The latest was quoted ‘£920 for a black TM6 with a 5-year warranty, and also 5 cookbooks from Thermoworld‘.

Please be careful they are constantly changing their name. As soon as the salesforce on the ground report these fake websites to head office, it takes months to pull them down and another pops up in its place. They look legit, using our marketing materials and having branding similar to Thermomix and Vorwerk.

I’ll point out why this is a scam and not legit.

  1. Thermomix TM6 is £1189 and Thermomix never discounts
  2. Thermomix Noir was a limited edition between 16th February – 30th March 2022 in the UK. Note: Limited Edition. I couldn’t get my hands on a new one even if I wanted to.
  3. Thermomix comes with a 2-year warranty, and if someone wants an additional warranty, that is £149 taking it to 5 years.
  4. Cookidoo comes with over 70,000 recipes and counting and is free for 6 months with all new purchases. Why would someone with access to online recipes need recipe books, when all Vorwerk recipes are online with our app?
  5. Payment on these websites is through a bank transfer by BACs. There isn’t a credit or debit card option, which gives you consumer protection against fraud compared with debit cards linked to a bank account. Or spread payments, so you can pay over time. They are scamming you.

The Thermomix TM6 is £1189 – Thermomix never discounts – if you have seen it cheaper, it’s not legit. 

I have had too many clients reach out and been stung by these scam/ fake websites, so please don’t let it happen to you. STOP. Think, it sounds too good to be true, it probably is.

There’s a reason I give you my full name and Advisor number. There is a reason I have pictures of me, the real me, on my blog. There is a reason why I link my independent Google reviews here, so you can check me out. In fairness, with my name you can just Google me, to see that I am the real deal. There is only one person called Ankita Stopa and one, James Martin celebrating my Thermomix success.

Please contact me for more information.

Ankita Stopa
Diamond Plus Team Leader & Advisor 800 000 0068
Ankita@onegirlandherthermie.co.uk
07977 563537

Save with Thermomix and make your own Yorkshire Puddings

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water and is so easy to buy these days, but even easier if made in your Thermomix. Save over £2.50 each time you make our Cookidoo recipe.

Ingredients

  • 500 g water
  • 1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
  • 4 Tbsp vegetable oil
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 5 – 6 garlic cloves, lightly crushed, to taste
  • 4 sprigs fresh rosemary, leaves only

Preparation

  1. Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
  2. Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
  3. Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

  • Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
  • King Edward, Maris Piper and Désirée are good roasting potato varieties.
  • To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
  • Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

  • Calories 892.4 kJ / 213.3 kcal
  • Protein 3.5 g
  • Carbohydrates 30.2 g
  • Fat9.6 g
  • Saturated Fat 1.4 g
  • Fibre 3.8 g
  • Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037


Save with Thermomix and make your own spuds

Try making your own potatoes this Christmas and save with Thermomix.  A simple, healthy side dish bursting with festive flavors. These classic roasties with garlic and rosemary are perfect sides for your Christmas lunch and can be frozen ahead to make your life easier.

Ingredients

  • 500 g water
  • 1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
  • 4 Tbsp vegetable oil
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 5 – 6 garlic cloves, lightly crushed, to taste
  • 4 sprigs fresh rosemary, leaves only

Preparation

  1. Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
  2. Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
  3. Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

  • Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
  • King Edward, Maris Piper and Désirée are good roasting potato varieties.
  • To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
  • Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

  • Calories 892.4 kJ / 213.3 kcal
  • Protein 3.5 g
  • Carbohydrates 30.2 g
  • Fat 9.6 g
  • Saturated Fat 1.4 g
  • Fibre 3.8 g
  • Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037

Save with Thermomix and make your own Parsnips

This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. Try making your own Honey Parmesan Parsnips this Christmas and save with Thermomix.

Ingredients

  • 100 g Parmesan cheese, cut in pieces (2 cm)
  • 5 sprigs fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper
  • 100 g polenta
  • 3 Tbsp olive oil
  • 30 g unsalted butter, diced
  • 500 g water
  • 800 g parsnips, peeled, quartered lengthways
  • 4 garlic cloves
  • 100 g runny honey

Preparation

  1. Place Parmesan, thyme, rosemary, salt and pepper in mixing bowl then grate 10 sec/speed 10.
  2. Add polenta and mix 10 sec/reverse/speed 4. Transfer to a large bowl and set aside.
  3. Place oil and butter in a roasting tin and set aside.
  4. Place water in mixing bowl. Place Varoma dish into position then weigh in parsnips. Remove Varoma and divide parsnips between simmering basket, Varoma dish and Varoma tray (see tip), ensuring some holes remain uncovered for steam to circulate. Insert simmering basket then insert Varoma tray. Place covered Varoma into position then steam 15-18 min/Varoma/speed 1 until just tender. Meanwhile, preheat oven to 190°C then place prepared tin inside to preheat.
  5. Remove Varoma dish and remove simmering basket with aid of spatula then immediately transfer parsnips to bowl with Parmesan mixture and toss to coat.
  6. Remove roasting tin from oven and carefully place parsnips in hot oil. Mix well to coat then roast for 15-20 minutes (190°C) until lightly golden and crisp. Meanwhile, discard steaming water, dry mixing bowl and continue with recipe.
  7. Place garlic in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then chop again 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  8. Add honey and mix 10 sec/speed 6. Once parsnips are roasted, pour over garlic honey, toss to coat and bake for a further 3-5 minutes (190°C) until golden. Serve hot.

Hints & Tips

  • Roasted parsnips are always a favourite at the Christmas table, and we’ve added a twist to make this popular dish even better. The herby Parmesan and polenta coating makes them extra crunchy, and the honey dressing helps the natural sweetness of the vegetable shine through.
  • When distributing parsnips, place larger pieces in simmering basket and smaller pieces in Varoma tray to ensure even cooking.
  • If desired, the garlic honey glaze can be omitted. Simply stop the recipe at the end of step 6 and serve crispy Parmesan parsnips as they are.

Nutrition per 1 portion

  • Calories 1390 kJ / 333 kcal
  • Protein 9g
  • Carbohydrates 33 g
  • Fat 17g
  • Saturated Fat 7g
  • Sodium 313 mg

Get this recipe on Cookidoo here: https://cookidoo.co.uk/recipes/recipe/en-GB/r491061

Save with Thermomix and make your own stuffing

Try making your own gluten-free mushroom stuffing this Christmas and save with Thermomix. This GF Vegan Mushroom Stuffing is loaded with mushrooms, onions, & herbs, for a fantastic holiday side dish that you will love.

Ingredients

  • 25 g dried porcini mushrooms
  • boiling water, for soaking
  • 100 g hazelnuts
  • 10 g fresh parsley leaves
  • 3 garlic cloves
  • 80 g shallots, halved
  • 20 g olive oil
  • 300 g chestnut mushrooms, quartered
  • 250 g fresh portobello mushrooms, cut in pieces (3 cm)
  • 6 sprigs fresh thyme, leaves only
  • 1000 g water
  • 150 g quinoa
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper

Preparation

  1. Place a bowl on mixing bowl lid and weigh in porcini mushrooms. Remove bowl from lid, cover with boiling water and leave for 5 minutes then drain mushrooms, discarding soaking liquid. Meanwhile, continue with recipe.
  2. Place hazelnuts in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.
  3. Place parsley in mixing bowl and chop 3 sec/speed 7. Transfer to bowl with hazelnuts and set aside.
  4. Place garlic, shallots and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
  5. Add chestnut mushrooms, portobello mushrooms, thyme and reserved drained porcini mushrooms then, with aid of spatula, chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula then, with aid of spatula, chop again 1 sec/speed 4. Scrape down sides of mixing bowl with spatula then insert measuring cup and sauté 5 min/120°C/reverse/speed spoon. Transfer to a large bowl and leave to cool completely. Meanwhile, continue with recipe.
  6. Place water in mixing bowl. Insert simmering basket and weigh in quinoa. Rinse 10 sec/speed 5 then cook 10-15 min/Varoma/speed 4 until cooked. Remove simmering basket with aid of spatula and set aside. Discard steaming water.
  7. Preheat oven to 190°C and line a baking tray with baking paper.
  8. Place reserved mushroom mixture, reserved cooked quinoa, reserved hazelnut mixture, salt and pepper in mixing bowl then mix 20 sec/reverse/speed 4. Finish mixing with spatula if necessary.
  9. Use to stuff the turkey neck cavity if desired (see tip) then shape remainder into balls (approx. Ø 4 cm) and place on prepared tray. Bake for 15 minutes (190°C) then cover with foil and bake for a further 30-40 minutes (190°C) until golden. Serve warm.

Hints & Tips

  • Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time – as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.
  • This stuffing is also delicious served with a vegetarian or beef Wellington or used to stuff a roast chicken.

Nutrition per 1 portion

  • Calories 807 kJ / 194 kcal
  • Protein 7 g
  • Carbohydrates 13 g
  • Fat 12 g
  • Saturated Fat 1.1 g
  • Fibre 4 g
  • Sodium 80 mg

Get this recipe on Cookidoo here: https://cookidoo.co.uk/recipes/recipe/en-GB/r491061