DIY Christmas Archives - One Girl and her Thermie

Save with Thermomix and make your own Yorkshire Puddings

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

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.
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).
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 stuffing

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

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.
Place hazelnuts in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.
Place parsley in mixing bowl and chop 3 sec/speed 7. Transfer to bowl with hazelnuts and set aside.
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.
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.
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.
Preheat oven to 190°C and line a baking tray with baking paper.
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.
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

Christmas Gifting – Florentines

Ingredients

50 g pistachio nuts, unsalted, shelled
30 g walnut halves
75 g unsalted butter, diced
75 g Demerara sugar
15 g double cream
1 pinch salt
30 g dried cherries, halved, quartered if large
60 g mixed candied peel
50 g dried cranberries
60 g flaked almonds
150 g dark chocolate, small pieces or callets

Preparation

Preheat oven to 180°C and line 2 baking trays with baking paper.
Place pistachios and walnuts in mixing bowl then chop 3 sec/speed 7. Transfer to a bowl and set aside.
Place butter, sugar, cream and salt in mixing bowl then melt 3 min/Varoma/speed 1.
Add cherries, candied peel, cranberries, almonds and reserved chopped nuts then mix 10 sec/reverse/speed 3.
Roll tablespoonfuls of mixture (approx. 20 g each) into a ball using hands, place on prepared trays and flatten out as much as possible, leaving 5 cm between each to spread. Bake for 8-10 minutes (180°C) until golden then leave on tray to cool completely. Meanwhile, clean and thoroughly dry mixing bowl.
Place chocolate in mixing bowl, grate 5 sec/speed 8 then melt 4 min/50°C/speed 2.
Spread chocolate evenly over one side of each florentine and leave to set completely (see tip). Store in an airtight container until needed.

Hints & Tips

Florentines often have a wavy pattern on the chocolate. If desired, once chocolate is firm enough to hold its shape (30-60 minutes), use a fork to draw wavy lines across the chocolate.

Nutrition per 1 piece

Calories 531 kJ / 127 kcal
Protein 1.7 g
Carbohydrates 12 g
Fat 9 g
Saturated Fat 4 g
Fibre 1.5 g
Sodium 12 mg

Get recipes on Cookidoo here, https://cookidoo.co.uk/recipes/recipe/en-GB/r754184

Panettone

2 Comments / Baking (Sweet), Eggs

Another Christmas recipe. Christmas is a time when my Thermomix goes into overdrive. There’s so much cooking, baking, and eating during the holidays, having a Thermomix which saves time is a real-time saver in my household. It’s one of the reasons I have 2 Thermomixes not just one, but that’s another story.

This fruited bread is an Italian Christmas specialty. Making it yourself is very easy with your Thermomix and will cost you a fraction of the price of a bought panettone, and it will taste fresh and delicious. Lovely as a gift. Leftovers make a wonderful bread and butter pudding.