Name of Recipe:AVOCADO SOUP
Number of People:4
Ingredients:
1Garlic clove - chopped
50Gm Butter
30gm flour
600ml chicken or vegetable stock
2 - 3 ripe Avocados (depending on size)
1 lemon peeled
salt and pepper to taste
300ml full cream milk



Preparation:
melt butter at 100 for 1 minute speed 1
Add garlic and cook until garlic soft - about 2 minutes 100 speed 1
Stir in stock and cook at 100 for 5-7 minutes until boiling (depends on whether stock is hot to begin)
Add avocados and lemon and season to taste.
Cook at 100 for 5 minutes on speed 4
Gradually increase speed to 8 until blended add milk and heat at 100 for 3 minutes.
Adjust seasoning and serve hot stirring in a dolop of fresh cream and chives  or chill until cold and then garnish.

Photos:

Tips/Hints:

This is out of my brain from doing on stove top - will experiment with TM but think times will work.................
Made many times and usually serve cold.
Avos only just in season here so will post again after a true conversion

Recipe from http://ricksthermomixblog.blogspot.com/2008/11/parmesan-grissini.html#links

Parmesan Grissini - Bread sticks
Ingredients
75g ungrated parmesan cheese   
50g unsalted butter
200g whole milk
1 Packet of dried yeast
375g bakers flour
10g sea salt

Method
Chop the parmesan into walnut sized cubes, place into the Thermomix bowl and grate on speed 10 for 4 seconds, set aside.

Place the butter in the Thermomix bowl and chop on speed 5 for 2 seconds.
Melt the chopped butter at 90C on speed 1 for 2 minutes
Add 200g of whole milk and your Thermomix bowl temp should be registering 37C.
Add your packet of yeast, flour, salt and parmesan. Stir on speed five for 3 seconds
Now knead the mixture on interval setting (the wheat symbol) for 4 minutes.

Turn the dough out onto a clean surface and stretch into an A4 sized rectangle
Work your way over the entire surface of the dough making deep indentations with eight fingers at once.
When the surface of the dough is covered with indentations, fold it in half  turn it ninety degrees, stretch it out to an A4 sized rectangle and repeat the indentation making process again.
Place the dough in a bowl, cover with a damp tea towel and leave in a warm place for 30 minutes.
Turn on your oven now to 200 degrees.

Repeat the dimpling and folding process and leave to rise in the covered bowl again for another 30 minutes

Cut the dough in half and roll each half out into a large rectangle about 30cm or more on its long side.
Slice this rectangle of dough into 1cm wide strips, 30cm in length.

Now roll the strips one at a time on the work surface with your hands to form long thin sausages
Press down on one end to create a flattened spoon shape.(I don't know why)

Place on a non stick baking tray, big enough to accommodate your rather long breadsticks and rest them for 10 minutes.

Bake for ten to fifteen minutes until golden brown, keep checking them.

The result is truly magnificent, these grissini are totally impressive. Serve a bunch of these standing in a glass and watch them disappear.
Giorgio Locatelli says these breadsticks make great breadcrumbs, but we have never had any left over.

I made these last night as a snack before a dinner party - they were brilliant a tad salty but very moreish - I twisted some of them for a good effect.

Salmon with salmon mousse stuffing and mango sauce
(from Full Steam Ahead book)
Prep time 20 minutes Cooking time 36 minutes Serves 6

Ingredients
1 salmon fresh – 2 fillets skinned left whole
250g salmon fresh skinned and boned and cut into pieces
25gm soft butter
200gm cream 30% fat
1 teaspoon salt
1 pinch cayenne pepper
1 pinch nutmeg
1 pinch white pepper

2 carrots cut into slices
250gm green beans cut into strips

Mango Sauce
250gm mango peeled cut into pieces (fresh or canned)
50gm brandy
2.5ml green peppercorns
2.5 ml curry powder
300gm fish stock
200g cream 30% fat
120g plain yogurt

1.   Place 250g salmon pieces and butter into bowl mince 15sec speed 6
2.   Add cream and salt and spices mince 15 sec speed 6 – Transfer mousse to a bowl
3.   Season salmon fillets with salt and pepper, place one fillet onto a square of clingfilm and spread with salmon mousse. Place second fillet on top, wrap in the cling film and close the ends tight so the filling stays inside (fish shape). Place salmon and vegetables into Varoma tray and set aside.

Mango Sauce
4.   Into a clean TM bowl place mango pulp brandy green pepper and curry into mixing bowl cook 5 minutes Varoma temp speed 1.
5.   Add stock, place Varoma tray into position and cook 25 minutes Varoma speed 1. Set Varoma aside.
6.   Add cream through opening and cook 5 minutes 90C speed 1.
7.   Add yogurt and blend 30 seconds speed 10. Season with salt and pepper to taste.
8.   Serve stuffed salmon cut into serving pieces hot or cold with sauce and vegetables.
9.   Garnish with parsley.

ENJOY!

Members' comments

sjharrop - Tonight we made the salmon with salmon mousse stuffing and mango sauce from the Full Steam Ahead cookbook. It was delicious but think the recipe is designed for TM21 - processing of salmon mousse was much shorter than recipe. I had no fish stock so used a weak chicken stock. Sauce in picture looked like a mayonnaise - sauce we cooked did not thicken but delicious flavour. Loved the dish served with baby potatoes peas and carrots.

ozzy-dj - I tried this for dinner last night with good results. I did rice in the bowl during the first 15 minutes of cooking and added baby zucchini and cherry tomatoes to steam with the mushrooms.