This month, we are delighted to be featuring some of our Community Stars members, bringing you fabulous recipes, tips and experiences from Poland, Portugal and Italy.
Thermomix® created the Community Stars programme to connect with its most helpful and active customers and create an opportunity to preview and review new recipes, products, features and services.
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The Beef Tartare with Capers, Red Onion, Sun-dried Tomatoes and Aïoli recipe was actually created by accident! Working as a chef, I got a special order from customers who wanted beef tartare without the traditional raw yolk and pickles. For the tartare, I use beef sirloin because it has the most delicate taste and texture. To avoid egg yolks, I complemented the beef with an aioli, and I used red onions as they have a more delicate taste than white onions.
My secret tip:
To maintain the beautiful, vivid red colour of the meat, just add a little cold sparkling water. The carbon dioxide will ensure the tartare keeps its perfect colour!
For my Coconut Prawn Soup, I prepare a homemade mushroom powder by finely grinding dried mushrooms (without soaking them). It is the perfect seasoning for many dishes. It can be stored in a tightly sealed container and used for many months!
For a fun variation, add 300 g peeled raw prawns to the baking dish before baking the Cod and Spinach Gratin with Carrot and Courgette Soup. Take advantage of the shrimp shells and heads to make a fumet that you can freeze and use in various recipes, or freeze the shells and heads to make the fumet another time!
I often adapt ingredients and adjust seasonings to my personal taste. For the Sweet Potato Bread Rolls I have replaced milk with oat milk, used coconut sugar instead of sugar and coconut oil to replace butter. The result was a super tasty and very versatile bread that I enjoyed for breakfast and dinner. Cookidoo® gives you more time, keeps you organided, and above all, it provides you with great recipes that can be adapted to your taste and preferences!
My 12 minute recipe for Creamy Dairy-free Custard is a delicious dessert that even the most skeptical love! It is the perfect recipe to test with different plant-based milks. You can even add a spoon or two of raw cocoa powder, lemon peel or orange peel to change up the flavour!
For the Chicken Salad with Mint Vinaigrette, prepare it in advance if you want more intense flavours. For the Pea Soup with Squid and Tomatoes, try replacing peas with broad beans for a fun twist.
When preparing the Tiramisù with Chocolate and Chilli, if time allows, prepare the sponge one day in advance and store it wrapped in cling film. The flavours will be more intense and it will be easier to cut. You can also replace raspberries with strawberries, and if you want a more delicate flavour, replace walnuts with almonds.
