They aren't good for my waistline either but life is too short!

I had dinner the other night at Tomislav restaurant in Sydney and had the most amazing basmati risotto.  I adapted the recipe for the thermomix.   Here is the post and the recipe. 

http://trissalicious.com/2010/10/04/dare-me-tomislavs-basmati-risotto-with-prawns/

Tomislav’s Basmati Risotto with Prawns
250 grams good quality Basmati Rice
1000 to 1500 ml good quality hot chicken stock (homemade is best)
125 grams unsalted butter
10 ml soy sauce
40 grams acidulated butter (see below)
2 tablespoons mascarpone
Lemon Juice
Chopped Nori roll (1 sheet)
1 tablespoon chopped chives
200 grams prawns, chopped

Using the Thermomix
FYI: I halved the recipe on the Thermomix so just half all the ingredients above.  This serves around 3 to 4 people.

Heat the butter at 100c on speed 3 for 2 minutes.
Add the rice and heat for 5 minutes using the butterfly attachment on reverse and speed soft.
Add the stock (I added 500 ml for 125 grams rice but feel free to add more stock if necessary towards the end of the cooking time) and continue to cook (butterfly attachment, reverse, speed soft) for 15 minutes.
Add the soy, acidulated butter, mascarpone, lemon juice, nori and chives and give it another stir for 5 or so seconds on reverse, speed soft.
Top with grilled prawns and lemon zest and serve immediately.

Acidulated Butter

100 grams unsalted butter
50 grams basmati rice
In a pan, melt the butter and add the rice and cook until nutty brown flavour is released. Pass this through a sieve. Set aside.

90 ml white wine
90 ml white wine vinegar
1/2 finely chopped onion
100 grams butter
Combine the onion, white wine and white wine vinegar and heat in a pan and reduce until the pan is almost dry. Take this off the heat and whisk in the butter until the butter is emulsified. Pass through a sieve.

Mix both butters and leave to set in the fridge for around 8 hours. You will have enough for several batches and this lasts a few days in the fridge.

Hi All,

The thermomix makes lovely slow poached eggs.  The eggs are poached in their shells for around 40 minutes and then cracked - you get the perfect consistency - restaurant quality ALL the time!

The hollandaise is pretty fantastic too!

Here is the link to the recipe
http://trissalicious.com/2010/09/30/slow-poached-eggs-and-hollandaise-on-the-thermomix-is-it-cheating/

Hi Guys!

I am trying to make fresh pasta on the TM - the recipe book says interval speed for 2 minutes  - but the resulting dough is more crumbly and doesn't come together - I have to tip out the dough and knead it myself for a few minutes - does anyone else have this problem?

Thanks!

Dear All,

So sorry for the late reply - I'm still getting used to navigating around the forums but so far - everyone seems lovely.  I am so lucky to have found you guys! 

Thanks Judy for pointing this out!  I guess I wasn't reading the manual properly!   

I'll edit the recipe now!

Zucchini and Marmalade Tea Cake with Pine Nuts
Serves 8 to 10
Ingredients:
Adapted from Tartine Cookbook

270 grams flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs
155 ml vegetable oil
150 grams sugar
115 grams orange marmalade
285 grams zucchini, grated (if not using thermomix)
1/2 teaspoon salt
115 grams toasted pine nuts
30 grams brown sugar for topping

Preparation:
Place the zucchini into the TM bowl and set to speed 6 for 4 seconds.
Add the eggs, vegetable oil, sugar and orange marmalade. Using the butterfly attachment (from steps 2 to 4), mix on speed FOUR for 15 seconds.
Add the flour, baking soda, baking powder, cinnamon and salt and mix on speed FOUR for another 15 seconds.
Add the toasted pine nuts (leaving some to top the loaf) and mix on speed FOUR for 10 seconds.
Pour the batter into the loaf pan and smooth the surface with an offset spatula. Sprinkle with the brown sugar and a handful of pine nuts.
Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean.
Remove from oven, and let cool for about 20 minutes on a wire rack then remove from the loaf pan and invert onto the rack. Turn this right side up and let cool completely.
Photos:

Tips/Hints:
You can read my blog to see the recipe without using the TM31.
http://trissalicious.com/2010/08/07/zucchini-and-orange-marmalade-tea-cake-with-pine-nuts/