Roti Canai (Roti Prata)

Ingredients

 260 g cold water

 20 g condensed milk
 20 g sugar
 500 g plain flour
 220 g butter, softened, plus extra for greasing
or 220 g margarine, softened, plus extra for greasing
 10 g salt

Preparation

1. Place water, condensed milk, sugar, plain flour, 20 g butter and salt in mixing bowl, knead 3
min/. Let stand in mixing bowl for 5 minutes.
2. Knead 3 min/. Transfer dough onto a pastry mat, roll into an oblong shape. Divide dough into
10 equal portions. Place a tray on mixing bowl lid, weigh in 200 g butter. Place dough balls on tray
and coat generously with butter. Cover with cling film, refrigerate for at least for 2 hours or overnight.
3. Place a dough ball on a lightly greased surface and lightly flatten it, pressing and pushing the
dough with the heel of your palm to make it flatter. Stretch dough as thin as possible to obtain a thin
translucent membrane (windowpane). Spread some more softened butter or oil on dough to help
stretching. Scrape and push the upper end of the dough to the middle. Do the same to the lower end,
forming a wrinkled thin log. Starting at one end of the log, roll into a spiral shape and tuck the other
end inside. Repeat for remaining dough balls. Let rest for 10 minutes.
4. Take one dough spiral and flatten into a circle (Ø 10-15 cm). Grease a frying pan with some
butter or oil and heat over medium fire. Place flattened dough in pan, pan-fry for several minutes and
then flip with a slotted turner to continue cooking until light golden brown. Serve warm.

Breakfast crescents
5.0(5 ratings)

Ingredients

 250 g milk
 15 g dried instant yeast
 80 g raw sugar
 600 g baker's flour, plus extra to dust
 70 g unsalted butter, plus extra 20 g melted, to brush
 2 eggs
 1 tsp sea salt
 water, to brush
 poppy seeds or sesame seeds, to sprinkle (see Tips)

Preparation

1. Place milk, yeast and 20 g of the sugar into mixing bowl and warm 2 min/37°C/speed 1.
2. Add 50 g of the flour and mix 10 sec/speed 4 or until smooth. Set aside in mixing bowl for 20
minutes or until frothy.
3. Add butter, eggs, salt, remaining 550 g flour, remaining 60 g sugar and knead 3 min/. Place
dough on a silicone bread mat or lightly floured work surface and knead into a tight ball. Cover with a
silicone bread mat or a tea towel and leave to prove in a warm place until doubled in size (approx. 1
hour).
4. Gently knock dough back and divide into 12 equal pieces (approx. 90 g), then roll into balls.
Cover with a tea towel and set aside for 15 minutes. Line 2 baking trays (30 x 40 cm) and set aside.
5. Roll and stretch each piece of dough out thinly (approx. 2 mm thickness) to form a rectangle
shape. Brush with melted butter. Roll up tightly from base and form into a crescent shape, then place
on prepared trays approx. 3 cm apart. Cover with a tea towel and set aside to prove in a warm place
until doubled in size (approx. 45 minutes). Ten to 15 minutes before baking, preheat oven to 190°C.
6. Brush crescents with water and sprinkle with poppy or sesame seeds. Bake for 15 minutes
(190°C) or until golden brown. Serve warm (see Tips).
7. Crescents can be made the day before. After step 5, place covered crescents in the fridge for
their second prove. Remove crescents from the fridge 1 hour before baking.
8. Serve with cheese, butter, jam or spread of choice. See Cookidoo® for recipes.

Seeded bread loaf

5.0(1 rating)
                 
Ingredients

 20 g grapeseed oil, plus extra to grease

 20 g linseeds (flaxseeds)
 50 g pepita seeds
 50 g sunflower seeds
 200 g water
 200 g milk, plus extra to brush
 2 tsp dried instant yeast
 1 tsp caster sugar
 400 g baker's flour
 100 g rye flour
 100 g wholemeal plain flour
 2 tsp sea salt
 2 tsp bread improver (see Tips)
 seeds, mixed, to sprinkle

Preparation

1. Grease a loaf tin (25 x 9 x 11 cm) and set aside.

2. Place linseeds into mixing bowl and mill 10 sec/speed 8. Add sunflower and pepita seeds.
Pour seed mixture into a bowl and set aside.
3. Place water, milk, yeast and sugar into mixing bowl and heat 2 min/37°C/speed 1.
4. Add grapeseed oil, flours, salt, bread improver and reserved seed mixture and knead 6 min/.
5. Lightly grease a ceramic or glass bowl. Place dough in the prepared bowl and cover with a
silicone bread mat or tea towel. Leave to prove in a warm place until doubled in size (approx. 1-1½
hours).
6. Place dough on a silicone bread mat or work surface and gently knock back and shape into a
loaf. Place dough in prepared tin, then brush the top of the dough with milk and sprinkle with extra
seeds. Cover with a silicone bread mat or tea towel and set aside in a warm place to prove for a
second time, until risen to the top of the loaf tin (approx. 45 minutes). Ten to 15 minutes before
baking, preheat oven to 200°C.
7. Bake for 30-35 minutes (200°C) or until bread sounds hollow when tapped on the underside.
Allow to cool in tin for 5 minutes, before transferring to a wire rack to cool. Slice bread and serve as
desired.

Hints & Tips

 Bread improver helps to activate the gluten in the flour and provide an overall better
consistency on your bread. It’s available from most major supermarkets in the baking aisle.
You can also replace bread improver with 2 teaspoons of apple cider vinegar.
 To help your dough to prove in cooler temperatures, warm up a thermal serving bowl or other
large bowl by filling with hot water, then thoroughly dry it. Place dough in the warm thermal
bowl, cover and leave to prove as per the recipe.
 Store bread in the pantry for 2-3 days or slice and freeze for up to 2 months.
 To make bread rolls, shape into 16 bread rolls in step 6 and place onto a baking tray instead of
in a loaf tin. Proceed as per recipe, baking for 17-19 minutes (200°C).

Tangzhong milk bread

5.0(2 ratings)
Ingredients

 330 g milk, plus an extra 1 tsp

 560 g baker's flour
 30 g milk powder
 2 tsp dried instant yeast
 2 eggs
 1 tsp sea salt
 100 g salted butter, plus extra to grease
 50 g sugar
 1 egg yolk
 1 tsp milk

Preparation

1. Place 100 g of the milk and 60 g of the flour into mixing bowl and cook 3 min/65°C/speed 3. Set aside
in mixing bowl to cool for 10 minutes.
2. Add remaining 230 g of milk, remaining 500 g of flour, the milk powder, yeast, eggs, salt, butter and
sugar and knead 4 min/. Place dough on a silicone bread mat or lightly floured work surface and knead into a
 tight ball. Cover with silicone bread mat or a tea towel and leave to prove in a warm place until doubled in size
(approx. 45 minutes - see Tips).
3. Grease a bread tin (26.5 x 10 x 11.5) and set aside.
4. Divide dough into 3 equal pieces and form into balls. Using a rolling pin, flatten each ball and roll into a
rectangle (10 x 20 cm), then roll from the long edge into a log shape. Cut each log in half and arrange pieces of
dough next to each other in the prepared bread tin. Cover with silicone bread mat or a tea towel and leave in a
warm place to prove for a second time until doubled in size (approx. 40 minutes). Ten to 15 minutes before
baking, preheat oven to 190°C.
5. Place egg yolk and remaining 1 teaspoon of milk in a small bowl and lightly beat to combine, then use
to brush the top of loaf. Bake for 5 minutes (190°C), then reduce oven temperature to 170°C and bake for a
further 30 minutes until golden brown. Remove bread from tin and allow to cool on a wire rack before slicing to
serve.

Cheese and tomato bread4.8(4 ratings)

Ingredients

 20 g olive oil, plus extra to grease (see Tips)

 70 g onion, cut into pieces
 320 g water
 2 tsp dried instant yeast
 500 g baker's flour
 80 g smoked cheese, cut into cubes (1 cm)
 50 g sun-dried tomatoes, drained and cut into strips (5 mm)
 20 g sunflower seeds
 20 g pepita seeds
 1 tsp sea salt

Preparation

1. Lightly grease a large bowl and set aside.

2. Place onion and oil (see Tips) into mixing bowl and chop 5 sec/speed 5.
3. Scrape down sides of mixing bowl with spatula and cook 3 min/100°C/speed 1.
4. Add all remaining ingredients and knead 3 min/. Place in prepared bowl, cover with a silicone bread
mat or tea towel and leave to prove in a warm place until doubled in size (approx. 1 hour).
5. Prepare a bread proofing basket as per manufacturer's instructions (see Tips). Place dough in the
bread basket, cover with a silicone bread mat or tea towel and leave to prove in a warm place for a further 40
minutes or until doubled in size. Ten to 15 minutes before baking, preheat oven to 190°C and line a baking tray
(20 x 30 cm), then set aside.
6. Carefully turn bread out onto prepared baking tray and bake for 45-50 minutes (190°C) or until bread
sounds hollow when tapped on the underside. Place on a wire rack to cool, before slicing to serve.

Hamburger rolls
5.0(3 ratings)
 Ingredients

 150 g milk
 150 g water
 20 g unsalted butter, plus extra to grease
 2 tsp dried instant yeast
 20 g sugar
 500 g baker's flour
 1 ½ tsp salt
 1 egg, lightly beaten, to brush
 sesame seeds, to sprinkle (optional)

Preparation

1. Place milk, water, butter, yeast and sugar into mixing bowl and heat 2 min/37°C/speed 2. Lightly grease
a large bowl and set aside.
2. Add flour and salt and knead 3 min/. Place dough in prepared bowl, cover with a silicone bread mat or
tea towel and leave to prove in a warm place until doubled in size (approx. 1 hour).
3. Line a baking tray and set aside. Place dough on a silicone bread mat or lightly floured work surface.
Divide dough into 8 even pieces and roll each piece into a ball. Place dough balls on prepared baking tray,
cover with a silicone bread mat or tea towel and leave to prove in a warm place until doubled in size (approx.
30 minutes). Ten to 15 minutes before baking, preheat oven to 180°C.
4. Once dough has proved, brush with egg, sprinkle with sesame seeds (optional) and bake for 25-30
minutes (180°C) or until bread rolls sound hollow when tapped on the underside. Allow to cool on a wire rack
then use as desired.

Butter Chicken
4.8(2.5K ratings)

 500 g chicken breast, cut into cubes (2-3 cm)

 100 g Tikka paste (see tip)
 40 g ghee (see tip)
 150 g onions, quartered
 20 g ginger, fresh, peeled, sliced (2 mm)
 10 g coriander, fresh, plucked
 3 cloves of garlic
 2 green chili peppers, fresh, halved, pitted if desired
 1 teaspoon salt
 2 teaspoons cumin, ground
 2 teaspoons coriander, ground
 ½ teaspoon turmeric, ground
 100 g water
 70 g tomato paste
 500 g cream

Preparation
1. Place a bowl on the mixing bowl lid, weigh in the chicken breast and tikka paste, stir well and
set aside.
2. Put the ghee in the mixing bowl and heat 1 min./Varoma / speed 1 .
3. Add the onions, ginger, fresh coriander, garlic and chilli, chop 10 sec / speed 5 and push down
with the spatula.
4. Steam the onion mixture for 5 minutes / flavor / speed 2 .
5. Add salt, cumin, ground coriander and turmeric and sauté for 3 minutes / flavor / speed 2 .
6. Add water and cook for 5 minutes / flavor / level 1 .
7. Add the marinated chicken breast, tomato paste and cream and cook for 20 minutes / 100 ° C /
 / speed  . Serve hot with Indian bread or rice.

Roasted crust with malt sauce

4.8(1.5K ratings)
Ingredients

 200 g onions, halved

 1 clove of garlic
 100 g celeriac, cut into pieces
 40 g butter
 900 g of water
 500 g malt beer
 2 teaspoons spice paste for meat broth, homemade
or 2 cubes of meat broth (for 0.5 l each)
 Salt to flavor the meat
 Pepper to flavor the meat
 1 teaspoon paprika sweet
 1600 g pork, boneless, with rind (e.g. pork shoulder, ham or lean belly)
 150 g potatoes, cut into pieces
 150 g carrots, cut into pieces
 1 - 2 tsp caraway seeds, whole (optional)
 1 teaspoon cocoa (optional)

Preparation

1. Put the onions, garlic and celery in the mixing bowl, chop 3 sec / speed 5 and push down with
the spatula.
2. Add butter and sauté for 4 min / 120 ° C / speed 1 .
3. Add 500 g water, 200 g malt beer, spice paste, salt, pepper and paprika to the mixing bowl.
4. Season the meat well on all sides with salt and pepper, place the rind up in the Varoma
container and place on top. Add the potatoes and carrots to the meat in the Varoma container, close
the Varoma and cook for 60 min./Varoma/ speed 1 .
5. Put down the Varoma, cut into a diamond shape with a sharp knife, sprinkle with caraway
seeds if desired, add 400 g water and 300 g malt beer to the mixing bowl, put the Varoma back on
and cook for 60 min./Varoma / level 1 . At the end of this time, preheat the oven to 250 ° C (see tip).
6. Put down the Varoma, place the meat with the rind facing up in a baking dish or roasting pan
(see tip), add the vegetables from the Varoma container, pour the contents of the mixing bowl over it
and bake for 20-30 minutes (250 ° C) until the roast is crusty is nice brown and crispy.
7. Take the baking dish out of the oven, let the meat rest a little on a wooden board with a juice
groove. Carefully pour the vegetables and roast liquid from the casserole dish into the mixing bowl,
add the cocoa, leave to rest for 1 minute and then purée gradually increasing for 1 min./ speed 5-8.
8. Dilute the sauce with water or beer as desired and season to taste. Cut the meat into 1 cm
thick slices and serve hot with the sauce.

Acar (Nyonya Pickled Vegetables)

Ingredients

 1000 g mixed vegetables, (e.g.. carrots, long beans, cucumbers, cabbage, pineapple, turnips),
cut in strips
 40 g fresh red chillies, deseeded, cut in thin slices
 40 g fresh green chillies, deseeded, cut in thin slices
 3 tsp salt, adjust to taste
 5 - 8 dried chillies, deseeded, soaked to soften
 2 stalks fresh lemongrass, white part only
 4 candlenuts (buah keras)
 2 garlic cloves
 60 g shallots
 10 g fresh turmeric
 ½ tsp shrimp paste (belacan) (optional)
 4 tbsp cooking oil
 50 g sugar
 60 g white vinegar
 100 g unsalted roasted peanuts, coarsely ground, to garnish
 2 tbsp sesame seeds, toasted, to garnish

Preparation

1. Place a large bowl on mixing bowl lid, weigh in mixed vegetables, red chillies and green
chillies. Season with 2 tsp salt and set aside for 30 minutes in a cool place or in refrigerator.
2. Place dried chillies, lemongrass, candlenuts, garlic cloves, shallots, turmeric, shrimp paste and
cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
3. Sauté 8 min/120°C/speed 1. Meanwhile, rinse reserved vegetables and drain through Varoma
dish. Transfer to a muslin cloth and squeeze out excess water. Set aside.
4. Add 1 tsp salt, sugar, vinegar and reserved vegetables, stir fry 4 min/120°C//speed .
Transfer to a serving dish. Garnish with roasted peanuts and sesame seeds. Serve hot or cold.

Curry Fish
4.9(7 ratings
 Ingredients

 5 garlic cloves
 50 g shallots
 10 dried chillies, soaked and cut in pieces
 10 g fresh ginger
 2 stalks fresh lemongrass, white part only, cut in slices
 30 g fish curry powder
 60 g cooking oil
 20 g light soy sauce
 1 stalk torch ginger flower (bunga kantan), bud only, cut in thin slices
 500 g water
 10 g homemade chicken stock powder
 500 - 600 g fish tail (1 fish tail), scored
 1 tsp salt
 1 tsp lemon juice
 8 ladies' fingers
 4 tomatoes, cut in wedges
 100 g onions, cut in slices (0.5 cm)
 1 sprig fresh curry leaves, leaves only
 150 - 200 g coconut milk
 1 tsp sugar

Preparation

1. Place garlic cloves, shallots, dried chillies, ginger, lemongrass, curry powder and cooking oil in
mixing bowl, blend 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 10 min/120°C/speed .
3. Add light soy sauce, ginger flower, water and chicken stock powder. Season both sides of fish
tail with salt and lemon juice, place in Varoma dish. Set Varoma into position and steam 12
min/Varoma//speed 1. Meanwhile, place ladies’ fingers and tomatoes onto Varoma tray.
4. Carefully open Varoma lid, Insert prepared Varoma tray into Varoma dish, close Varoma lid
and steam 8 min/Varoma//speed 1. Remove Varoma and set aside.
5. Add onions, curry leaves, coconut milk and sugar, cook 5 min/Varoma//speed 2. Transfer
steamed fish, ladies' fingers and tomatoes to a serving bowl. Pour curry gravy over it and serve
immediately.

Nyonya Steamed Fish

4.2(5 ratings)

Ingredients

Nyonya sauce

 5 fresh red chillies, deseeded

 150 g tomatoes, cut in wedges
 100 g shallots (approx 8 shallots)
 5 garlic cloves
  3 stalks fresh lemongrass, white part only
 2 stalks torch ginger flowers (bunga kantan), buds only
 12 bird's eye chillies (chilli padi)
 50 g cooking oil
 20 kesum leaves
 3 - 5 tbsp tamarind paste
 6 tbsp water
 1 tbsp sugar
 1 tsp shrimp paste (belacan), toasted
 1 tsp salt
 3 tbsp lime juice

Steamed fish

 800 g water
 800 g pomfret fish (1 whole fish), gutted and descaled, scored (see tips)
 50 g ladies' fingers (okra) (approx 5 ladies‘ fingers), cut in pieces (2 cm)
 100 g brown onions, cut in wedges
 100 g tomatoes, cut in wedges
 1 sprig fresh coriander, leaves only, to garnish

Preparation
Nyonya sauce

1. Place red chillies, tomatoes, shallots, garlic cloves, lemongrass, ginger flowers, bird's eye
chillies and cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing
bowl with spatula.
2. Add kesum leaves, sauté 8 min/120°C/speed . Meanwhile, mix tamarind paste and water in a
small bowl. Deseed and set aside.
3. Add tamarind-water mixture, sugar, shrimp paste, salt and lime juice, cook 5 min/100°C/speed
2. Transfer to a bowl and set aside. Clean mixing bowl.

Steamed fish

1. Place water in mixing bowl, place Varoma dish into position, insert a steaming tray (Ø 20 cm),
weigh in fish, ladies‘ finger, onions and tomatoes. Drizzle with reserved Nyonya sauce. Close Varoma
lid and steam 18 min/Varoma/speed 2. Check if fish is cooked evenly, prolong cooking time if needed.
Remove Varoma. Carefully open Varoma lid, garnish with coriander leaves and serve hot.

Chilli Stuffed Fish

5.0(4 ratings)

Ingredients

 20 g dried chillies, deseeded

 70 g fresh red chillies, deseeded
 5 bird's eye chillies (chilli padi) (optional)
 100 g shallots
 20 g garlic cloves
 2 stalks fresh lemongrass, white part only
 80 g onions, cut in pieces
 10 g shrimp paste (belacan)
 2 torch lilies (bunga kantan), buds only, cut in halves
 10 g fresh galangal
 10 g fresh turmeric
or 10 g ground turmeric
 20 g fresh ginger
 50 g oil
 2 tsp salt, plus extra for rubbing
 1 tsp sugar
 5 kaffir lime leaves, shredded
 6 hardtail scads (ikan cencaru), slit on back along both sides of spine

Preparation

1. Place dried chillies, red chillies, bird’s eye chillies, shallots, garlic cloves, lemongrass, onions,
shrimp paste, torch lilies, galangal, turmeric and ginger in mixing bowl, blend 15 sec/speed 8-10
increasing speed gradually to speed 10 or until a thick paste is achieved. Scrape down sides of
mixing bowl with spatula.
2. Add oil, place simmering basket instead of measuring cup onto mixing bowl lid to help prevent
splashing, sauté 20 min/120°C/speed 1.
3. Add salt, sugar and kaffir lime leaves, stir fry 5 min/120°C/speed 1. Pat fish dry with kitchen
towel and rub salt all over the fish skin. Preheat oven to 220°C. Divide chilli paste into 6 equal
portions and stuff chilli paste into fish stomach and side pockets. Line a baking tray with aluminium
foil, place a roasting rack on it and arrange stuffed fish on roasting rack. Bake for 15 minutes
(220°C) , turn the fish over and bake for a further 5-10 minutes. Serve hot.

Sambal Petai Prawns

4.8(12 ratings)

Ingredients

 50 g cooking oil
 80 g shallots
 4 garlic cloves
 5 candlenuts (buah keras)
 20 g belacan
 10 dried chillies, rinsed, soaked and deseeded
 100 g onions (approx 1 onion), cut in thin slices
 100 g stink beans (petai), peeled
 1 pinch salt
 20 g sugar
 200 g whole prawns, medium-sized, cleaned and shell removed

Preparation

1. Place cooking oil, shallots, garlic cloves, candlenuts, belacan and dried chillies in mixing bowl,
blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 6 min/120°C/speed .
3. Add onions, stink beans, salt and sugar, stir fry 3 min/120°C//speed .
4. Add prawns, stir fry 1 min/120°C//speed . Serve hot.

Tom Ga Khai (Thai Coconut Milk Chicken),

Steamed Clams With Garlic And Thai Curry Fish
Custard
5.0(1 rating)

Ingredients

Thai curry fish custard

 1 banana leaf (20 cm x 30 cm), blanched

 10 wild betel leaves (daun kadok), shredded (optional)
 200 g fish fillets, cut in thin slices (3 mm)
 150 g fresh prawn flesh, cut in 1 cm pieces
 150 g squid rings
 1 pinch white pepper powder
 3 fresh red chillies, deseeded
 10 dried chillies, deseeded, soaked to soften
 150 g shallots
 5 garlic cloves
 10 g fresh galangal (lengkuas)
 3 stalks fresh lemongrass, white part only
 10 g shrimp paste (belacan)
 5 candlenuts (buah keras)
 150 g coconut milk
 3 eggs
 20 kaffir lime leaves, shredded
 1 tsp ground turmeric
 10 g white rice flour
 20 g tapioca starch
 15 g fish sauce
 10 g sugar
 Steamed clams with garlic

 50 g cabbage, shredded
 800 g clams, thin-shell
 1 lemon, juice only
 ½ torch lily (bunga kantan), bud only
 8 bird's eye chillies (chilli padi)
 1 fresh red chilli
 10 garlic cloves
 1 sprig fresh coriander, leaves only
 3 tbsp sugar
 10 - 15 g fish sauce
 ½ tsp salt
 50 g water

Tom ga khai (Thai coconut milk chicken)

 450 g water
 50 g fresh galangal (lengkuas), cut in slices
 3 stalks fresh lemongrass, white part only, bruised
 6 kaffir lime leaves, bruised
 4 - 8 bird's eye chillies (chilli padi), bruised
 400 g skinless chicken thigh fillets, cut in cubes (2 cm)
 30 g fish sauce
 10 g sugar
 200 g coconut milk
 200 g fresh oyster mushrooms, torn in bite-sized pieces
 200 g tomatoes, cut in quarters
 10 g lemon juice
 1 fresh red chilli, cut in thin strips, to garnish (refer to step 6)
 1 sprig fresh coriander, leaves only, to garnish
 kaffir lime leaves, shredded, for garnish

Preparation
Thai curry fish custard

1. Line a baking tray (Ø15 cm) with banana leaf and 10 betel leaves (shiny-side down). Place a
bowl on mixing bowl lid, weigh in fish fillets, prawn flesh and squid rings. Add white pepper
powder to the bowl and mix. Transfer to lined baking tray.
2. Place red chillies, dried chillies, shallots, garlic cloves, galangal, lemongrass, shrimp paste,
candlenuts and coconut milk in mixing bowl, blend 20 sec/speed 10. Scrape down sides of
mixing bowl with spatula.
3. Add eggs, kaffir lime leaves, ground turmeric, rice flour, tapioca starch, fish sauce and sugar,
mix 10 sec/speed 3. Transfer to lined baking tray. Insert in Varoma dish. Clean mixing bowl.

Steamed clams with garlic

1. Place an oval-shaped steaming dish (Ø 20 cm) on mixing bowl lid, weigh in cabbage and
clams. Place lemon juice, torch lily, bird’s eye chillies, red chilli, garlic cloves, coriander leaves,
 sugar, fish sauce, salt and water in mixing bowl, blend 6 sec/speed 8. Transfer to prepared
steaming dish and place on Varoma tray. Clean mixing bowl.

Tom ga khai (Thai coconut milk chicken)

1. Place water, galangal, lemongrass, kaffir lime leaves and bird’s eye chillies in mixing bowl, set
Varoma into position, cook 18 min/Varoma/speed . Carefully open Varoma lid, check if fish
custard and clams are cooked evenly, discard any clam that haven’t opened, prolong cooking time if
needed. Remove Varoma and set aside to serve.
2. Add chicken, fish sauce, sugar, coconut milk, oyster mushrooms, tomatoes and lemon juice to
mixing bowl, cook 10 min/Varoma//speed . Transfer tom ga khai to a serving bowl. Garnish with
coriander leaves. Garnish fish custard with chilli strips and shredded kaffir lime leaves. Serve hot.

Thai Steamed Fish With Lime

4.5(13 ratings)
        Ingredients

 1 tbsp fresh coriander, leaves only

 10 garlic cloves
 5 bird's eye chillies (chilli padi), adjust to taste
 2 fresh red chillies, deseeded
 1 tbsp sugar
 50 g lime juice (approx 4 limes)
 3 tbsp fish sauce
 600 g water
 1 tsp homemade chicken stock powder
 4 stalks fresh lemongrass
 600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
 1 fresh green lime, cut in thin slices, to garnish

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish
sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl
and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a
steaming tray (Ø 20 cm), arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 500 g water in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 1.
Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Pour reserved garlic lime
sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime
slices. Serve immediately.

        
 Sirloin Steaks and Herb Butter with Rosemary
Potatoes and Broccoli
Ingredients

Herb Butter

 3 sprigs fresh parsley, leaves only

 2 sprigs fresh dill, leaves only
 3 - 4 fresh sage leaves
 1 sprig fresh rosemary, leaves only
 10 fresh chives, cut in pieces (2 cm)
 ½ - 1 tsp coarse sea salt, to taste
 ¼ tsp ground black pepper
 250 g unsalted butter, soft

Vegetables and Steaks

 3 - 4 sprigs fresh rosemary, leaves only

 30 g sunflower oil, plus extra for brushing
 1 tsp fine sea salt
 1 tsp ground black pepper
 500 g potatoes, peeled, cut in pieces (2 cm)
 500 g water
 400 g broccoli florets
 4 sirloin steaks (3.5 cm thick)

4.9(12 ratings)

Preparation
Herb Butter

1. Place parsley, dill, sage, rosemary, chives, salt and pepper in mixing bowl then chop 5
sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add butter and mix 8 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix
again 8 sec/speed 4. Transfer to a piece of greaseproof paper, shape into a log (Ø 3 cm) then
wrap up, twisting the ends to seal. Place in fridge to set. Clean mixing bowl and continue with
recipe.

Vegetables and Steaks

1. Place rosemary in mixing bowl and chop 8 sec/speed 8. Scrape down sides of mixing bowl
with spatula if necessary, then chop again 8 sec/speed 8.
2. Add oil, salt and pepper then sauté 4 min/110°C/speed 1. Scrape base of mixing bowl with
spatula.
3. Add potatoes and sauté 3 min/120°C//speed 1. Transfer to Varoma dish, leaving some holes
unobstructed for steam to circulate, then set aside.
4. Place water in mixing bowl. Place covered Varoma into position and steam 10
min/Varoma/speed 1.
5. Carefully remove Varoma lid, insert Varoma tray then weigh broccoli florets onto it. Cover
Varoma and steam 15 min/Varoma/speed 1. Meanwhile, preheat a griddle pan over a medium-high
heat. Brush steaks with oil. Insert MEATER® in centre of thickest part of one steak. Make sure the
safety notch is fully inside the meat. Open the Meater app and connect to MEATER®. When
connected, select "Tap to Setup Cook", choose beef, click on sirloin and choose preferred target
cooking status. Cook steaks until the Meater app indicates the desired cooking status has been
reached then leave to rest for 5 minutes covered in foil or rest uncovered until the Meater app
indicates the meat is ready. Set Varoma aside.
6. Carefully remove MEATER® from steak then serve steaks topped with a slice of herb butter,
with rosemary potatoes and broccoli.

Hints & Tips


o A quick, effortless dinner that can be grilled on the hob or over coals on the barbecue,
making it a perfect choice any time of the year. Top with slices of homemade herb
butter to add an indulgent twist.

o The steaks can also be cooked on a barbecue. Ensure MEATER® is away from the
direct heat from the coals or flames and use the app to check the temperature.

Spiced Roast Beef with Sun-dried Tomato Potato

Purée and Red Wine Sauce
5.0(5 ratings)

Ingredients

Spice Rub

 1 Tbsp juniper berries

 1 Tbsp coriander seeds
 1 Tbsp black peppercorns
 1 Tbsp whole allspice berries
 ½ Tbsp coarse sea salt
 1 Tbsp olive oil, plus extra for greasing
 1000 - 1200 g beef topside

Roasting Meat and Purée

 100 g sun-dried tomatoes, drained

 1000 g floury potatoes, peeled, cut in pieces (2 cm)
 300 g milk
 1 garlic clove
 1 tsp fine sea salt
 30 g unsalted butter, diced
 Red Wine Sauce

 100 g shallots, halved

 20 g unsalted butter, diced
 200 g dry red wine
 70 g water, plus 1 Tbsp
 1 - 2 Tbsp redcurrant jelly, to taste
 ½ beef stock cube (for 0.5 l), crumbled
 1 Tbsp cornflour

Preparation
Spice Rub

1. Place juniper berries, coriander seeds, peppercorns and allspice berries in mixing bowl
then toast 5 min/Varoma/speed 
2. Add salt and grind 20 sec/speed 9.
3. Rub oil and then ground spices all over beef, massaging in well. Cover with cling film and
refrigerate overnight to marinate.

Roasting Meat and Purée

1. The next day, preheat oven to 190°C.

2. Place beef in a roasting tin brushed with oil. Insert MEATER® in centre of thickest part of
beef. Make sure the safety notch is fully inside the meat. Open the Meater app and
connect to MEATER®. When connected, select "Tap to Setup Cook", choose beef, click
on roast and choose preferred target cooking status. Roast (190°C) until the Meater app
indicates the desired cooking status has been reached. Cover with foil and leave to rest
for 10-15 minutes or rest uncovered until the Meater app indicates the meat is ready.
Meanwhile, continue with recipe.
3. Place sun-dried tomatoes in mixing bowl and chop 4 sec/speed 6. Transfer to a bowl and
set aside.
4. Place potatoes, milk, garlic and salt in mixing bowl then, with simmering basket in place of
measuring cup, cook 15-20 min/98°C/speed 2 until potatoes are cooked.
5. Add butter and reserved chopped tomatoes then mix 20 sec/speed 5. Transfer to a
serving dish and keep warm. Clean mixing bowl.

Red Wine Sauce

1. Place shallots and butter in mixing bowl then sauté 5 min/Varoma/speed .

2. Add wine, 70 g water, redcurrant jelly and beef stock then, with simmering basket in place of
measuring cup, cook 5 min/Varoma/speed 1. Meanwhile, mix cornflour with 1 Tbsp water.
3. Add cornflour mixture and, with simmering basket in place of measuring cup, reduce 8
min/Varoma/speed 2. Insert measuring cup and blend 20 sec/speed 7. Transfer to a sauce boat.
4. Serve slices of roast beef with potato purée and red wine sauce.

Salmon with Ginger Sauce and Spiced Cashews

4.9(36 ratings)
 Ingredients

 ½ - 1 long red chilli, deseeded if preferred

 3 cm fresh root ginger, peeled, cut in round slices (2 mm)
 1 garlic clove
 1 spring onion, trimmed and cut in halves
 2 sprigs fresh coriander, stems and leaves
 1 Tbsp lemon juice
 2 tsp honey
 1 Tbsp soy sauce
 1 Tbsp olive oil
 ¼ tsp Szechuan peppercorns
 ½ tsp Chinese five spice
 60 g raw cashew nuts
 1 pinch sea salt
 500 g water
 4 fresh salmon fillets (approx. 500-600 g total) (see Tips)
 150 g courgette, cut in batons (1 x 7 cm)
 1 bunch tenderstem broccoli (approx. 150 g), trimmed and cut in halves
 150 g pak choi, cut in thirds

Preparation

1. Place chilli, ginger, garlic, spring onion and coriander in mixing bowl and chop 5 sec/speed 7.
Scrape down sides of mixing bowl with spatula.
2. Add lemon or lime juice, honey and soy sauce and mix 10 sec/speed 2. Transfer sauce to a
bowl and set aside.
3. Without cleaning mixing bowl, place olive oil, Szechuan peppercorns, Chinese five spice,
cashews and salt in mixing bowl and sauté 4 min/Varoma/speed 1. Transfer cashews to a
separate bowl to the sauce and set aside.
4. Without cleaning mixing bowl, place water in mixing bowl. Place Varoma into position and
place 1 salmon fillet in the Varoma dish and 3 salmon fillets on Varoma tray. Drizzle 1-2
tablespoons of reserved ginger sauce over salmon. Arrange courgette and broccoli around
salmon in Varoma, then cover with Varoma lid and cook 6 min/Varoma/speed 1.
5. Arrange pak choi around salmon and other vegetables in Varoma, then cover with Varoma lid
and cook 5-7 min/Varoma/speed 1, or until salmon and vegetables are cooked to your liking.
6. Drizzle remaining ginger sauce over salmon and greens, then sprinkle with spiced cashews
and serve immediately.

Healthy up and go: 1 banana, 1/2 cup ice, 200g milk, 1 heaped tbsp milo, 1 weetbix. Blend for
1min 30 secs.
Create amazing bread with your Thermomix® because there's nothing like having home-baked
bread ready for when it's time for coffee or tea or just something you can munch on anytime.

This fool-proof, flavourful recipe creates a light, tasty, with crisp outer layer bread that's perfect of
almost anything. You can never go wrong with this one. Makes 450g Cob Loaf.
Ingredients:

180g tepid water

1 tsp instant dried yeast

5g sugar

15g powdered milk

½  tsp salt

1 tsp bread improver

10g oil

300g white baker’s flour

Directions:

 Add the water first, then remaining ingredients to the Thermomix® bowl.

 Mix at speed 3 for 15 seconds.

 Knead for 6 minutes Dough function. 

 Transfer dough to a lightly flouredTM Essentials Non-Stick Silicone Mat. 

 Shape dough into a round or oval shape tosuit the bread proving basket. 

 Place dough in floured bread proving basket.

 Set aside to prove in a warm place or oven set to 30°C (defrost setting) until doubled in size.

 Gently tip dough onto an oven tray lined with a lightly flouredOven-sized Baking Mat 

 Now is the time to makepatternson the surface of your loaves with a sharp knife.

 Allow bread to rest for 10 minutes while heating the oven to 220°C.

 Place bread in oven. Tip ½ cup ice in bottom of oven to create steam for a crispy crust. Turn
oven down to 180°C.

 Bake for 20-25 minutes until golden or a thermometer reads 95-99°C. 

HERMOMIX ® RECIPE
JUMBO WHITE BREAD LOAF - THERMOMUMMA
INGREDIENTS
900 g

 360 grams water, lukewarm
 1.5 teaspoons sugar, optional
 2 teaspoons instant yeast
 600 grams white bakers flour
 2 teaspoons salt
 2 teaspoons bread improver
 1 tablespoon oil

Instructions
1.
1. Add all ingredients to your thermo bowl in order. Combine 15 seconds, speed 3. Then knead 6 minutes dough
function.
2. Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before
working with it.
3. Turn dough out onto a thermomat or oiled/floured bench & punch out any gases that may have formed.
4. Shape dough & place into your jumbo 900g  bread tin
5. Place your tin in a nice warm moist area to prove until it has reached the top of your tin. If you are proving in a
dry heat please spray your dough with water & cover your tin or the dough will dry out.
6. Once grown to the desired size place in a preheated oven on 180* fan forced for 30 mins, or until golden
brown. Take out of tin immediately & place on cooling rack.

 Notes** Safe to make in a TM31 & TM5. Always check your manual/cookbook for weight limits just to be sure. **

THERMOMIX ® RECIPE
OUR DAILY BREAD TM6 TM5 & TM31 WHITE BREAD LOAF

INGREDIENTS
750 g
Bread Dough

 2 teaspoon Himalayan salt/Celtic Sea Salt, any salt you have

 560 grams bakers flour
 2 teaspoons instant dried yeast
 2 teaspoons Bread Improver (Optional), see notes
 40 grams Soft Butter or Ghee or olive oil
 300 grams filtered water, tap is fine also

RECIPE'S PREPARATION
Dough Prep

1. Add all ingredients listed in the order of the list and using the   dough function set time to knead for 10 minutes
and turn dial to start. Wrap in a Thermomat or place in an oiled bowl with cling film to cover. Rest dough in a warm
spot until doubled in volume. I just place it in my cold oven and the doughs own warmth is enough heat for the
proving process.
 Shaping Your Loaf
2. On an oiled bench or Thermomat knock down dough until it's fairly flat and all the gasses have been expelled.
Roll into a log the length of your bread tin and place it in. This is great for a nice even high top or an even flat top if
using a lid. The log can also be cut into 3 or 4 sections with cut edge facing the sides of the tin for a fancier top to
your loaf. Place in a cold oven until your dough rises 2/3 of the way up the tin sides. In cooler climates you might
want to add a tray of boiling water to the bottom of your oven for this process to be successful.
Bake Your Loaf
3. Without removing your loaf from the oven turn oven on to 180°-200°  and bake until golden brown and sounds
hollow when tapped. This could take between 30 - 45 minutes. When loaf is baked empty from tin straight away
and cool on a cooling rack before slicing.

This recipe was developed as a variation of the Basic Bread in The Basic Cook Book and the White Bread recipe
featured on the back of the Defiance Brand Bakers Flour 5kg bag.I strongly advise seeking advice on max
quantities of dough mix for your thermomix when kneading larger quantities in your machine.
Bread Improver is an additive, it improves the fluffiness and shelf life of your bread. Read the label and do some research
if you are concerned about this item. This can be omitted or replaced with a more natural alternative such as 2 teaspoons
of fresh lemon juice or 2 teaspoons of apple cider vinegar. The tin featured in my photos is a jumbo loaf tin.

A smaller tin can be used just give it a try with what you have or you can purchase from the thermomix Australia mix shop

Sicilian Prawn Salad

5.0(1 rating)
Ingredients

 200 g red onions, sliced thinly (1-2 mm)

 30 - 40 g red wine vinegar, to taste
 10 g fresh parsley, leaves only
 50 g extra virgin olive oil
 ½ garlic clove (optional)
 40 g freshly squeezed lime juice
 ½ tsp salt, plus extra to taste
 1 pinch ground white pepper
 300 g water
 500 g large raw prawns, peeled and deveined (approx. 1 kg prawns in their shells)
 2 - 4 limes, sliced (2-3 mm)
 200 g fennel bulb, sliced thinly (1-2 mm)
 400 g cherry tomatoes, halved

Preparation

1. Place a bowl on mixing bowl lid and weigh onions and red wine vinegar into it. Stir to coat and
set aside.
2. Place parsley, olive oil, garlic (if using), lime juice, salt and white pepper in mixing bowl and
emulsify 20 sec/speed 8. Transfer dressing to another bowl and set aside.
3. Place water in mixing bowl. Place peeled raw prawns in Varoma dish, sprinkle with 2-3 pinches
salt and add 3 slices of lime. Set Varoma in position and steam 10 min/Varoma/speed 1.
4. Drain onions through Varoma tray and discard vinegar. Remove Varoma, insert Varoma tray
with onions, set Varoma back in position and steam a further 5 min/Varoma/speed 1. Remove
Varoma.
5. Place onions and fennel on a serving dish, add cherry tomato halves and arrange prawns on
top. Drizzle salad with the dressing and garnish with remaining lime slices. Serve at room
temperature or chilled.

Cucumber Soup with Prawn Skewers

5.0(4 ratings
Ingredients

 40 g olive oil
 2 Tbsp lemon juice
 ½ tsp salt
 24 large raw prawns, peeled and deveined
 80 g onions, quartered
 2 garlic cloves
 500 g cucumbers, unpeeled, cut in pieces
 1 lemon, cut in round slices, then quartered
 500 g water
 1 heaped tsp vegetable stock paste, homemade
 ¼ tsp ground black pepper
 200 g milk
 40 g plain flour
 2 Tbsp fresh dill, chopped (optional)

Preparation

1. Place olive oil, 1 Tbsp lemon juice and salt in mixing bowl and mix 3 sec/speed 3 to make a
marinade.
2. Place prawns in a bowl and coat with 2 Tbsp marinade. Allow to rest for 10 minutes while
preparing the soup.
3. Add onions and garlic to remaining marinade in mixing bowl and chop 3 sec/speed 5. Scrape
down sides of mixing bowl with spatula.
4. Sauté 2 min/120°C/speed 1.
5. Add cucumbers and chop 4 sec/speed 5, then sauté 6 min/120°C/speed 1. Meanwhile, thread
prawns alternately with quartered lemon slices onto 6 wooden skewers and arrange them in Varoma
dish.
6. Add water, vegetable stock paste, black pepper and remaining marinade from prawns to
mixing bowl, set Varoma in position and cook 10 min/Varoma/speed 1. Set Varoma aside.
7. Add milk, flour and remaining 1 Tbsp lemon juice to mixing bowl, insert measuring cup and
blend 30 sec/speed 5-9, increasing speed gradually. Remove measuring cup, set Varoma back in
position and cook 2 min/100°C/speed 3. Set Varoma aside.
8. Add dill (if using) to mixing bowl, season to taste and blend until frothy 30 sec/speed 5-9,
increasing speed gradually. Pour soup into 6 bowls, place a prawn skewer on top of each bowl and
serve hot.
 Sticky Toffee Puddings
Ingredients

 150 g pitted dates

 1 ½ tsp bicarbonate of soda
 180 g water
 butter, for greasing

Sticky Toffee Sauce

 60 g unsalted butter, cut in pieces

 60 g soft brown sugar
 75 g golden syrup
 40 g milk
 ¼ tsp natural vanilla extract

Sticky Toffee Puddings

 40 g unsalted butter, cut in pieces

 110 g dark brown sugar
 150 g plain flour
 ½ tsp baking powder
 1 egg
 700 g water

Preparation

1. Place a medium bowl on mixing bowl lid, add dates and bicarbonate of soda and set bowl
aside.
2. Place water in mixing bowl and heat 4 min/100°C/speed 1, then pour hot water over dates; the
mixture will bubble up. Set aside and allow dates to soak for 20 minutes. Meanwhile, grease 8
metal dariole moulds (6 cm deep, 100 ml capacity each, see tip), arrange moulds in Varoma
dish, set Varoma aside.

Sticky Toffee Sauce

1. Place butter, soft brown sugar, golden syrup, milk and vanilla extract in mixing bowl and cook 7
min/100°C/speed 2. Transfer to a serving jug and cool for 10 minutes before refrigerating to
thicken. Meanwhile, make puddings.

Sticky Toffee Puddings

1. Place reserved dates and soaking water, butter, dark brown sugar, flour, baking powder and
egg in mixing bowl, mix 20 sec/speed 5, then divide evenly between prepared moulds. Rinse mixing
bowl.
2. Place water in mixing bowl, set Varoma in position and steam 30 min/Varoma/speed 1.
Remove Varoma and remove puddings from moulds and serve warm with sticky toffee sauce.

Fruit Ice Cream

 4.9(55 ratings)
Ingredients

 60 g sugar, adjust to taste

 500 g mixed fresh fruit, cut in pieces and frozen (see tip)
 120 g cream

Preparation

1. Place sugar in mixing bowl and grind 15 sec/speed 10.

2. Add frozen fruit and crush 15 sec/speed 8.
3. Add cream and, with aid of spatula, blend 40 sec/speed 5. Serve immediately.

Hints & Tips


o For a firmer consistency, place the ice cream in the freezer for 15 minutes before
serving.
o Whenever you have leftover fruit, freeze it for making ice cream later.
o Freeze fruit in individual pieces or small clusters. Cut fruit into pieces as needed, spread
out on a tray in a single layer, freeze, then use frozen fruit in recipe or transfer to a
freezer bag for later use.

o The quickest and easiest ice cream recipe, this is made using icing sugar ground in
seconds with Thermomix®. There are plenty more ice cream flavours on Cookidoo®,
from classic combinations to the more unusual and exotic.

o Use any frozen fruit (e.g. strawberries, raspberries, cherries, peaches).
o For a lighter version, replace cream with plain yoghurt or curd cheese (quark), or a
combination of the two.

 Sandwich Bread
 4.5(34 ratings)

Ingredients

 240 g water
 1 tsp dried instant yeast (4 g)
 1 tsp brown sugar,
 30 g unsalted butter, diced, plus extra for greasing
 500 g strong white bread flour,

1 Preparation

1. Grease a loaf tin (30 cm x 12 cm x 10 cm).

2. Place water, yeast, sugar and butter in mixing bowl then warm 1 min/37°C/speed 2.
3. Add flour and salt then knead 3 min/. Transfer to a large bowl, cover with a damp tea towel
and leave to rest in a warm place until doubled in size (approx. 1 hour). Divide dough into 3 equal-
 sized pieces, shape each into a ball and place in prepared tin. Cover with damp tea towel and leave
to prove in a warm place until doubled in size (approx. 1 hour). Meanwhile, preheat oven to 180°C.
4. Bake for 30 minutes (180°C). Remove loaf from tin and leave to cool completely on a wire rack
before serving in slices.

 tsp fine sea salt

Energising Smoothie
 2 bananas (approx. 200 g), cut in pieces, frozen in a single layer (see tip)
 3 Tbsp rolled oats
 3 Tbsp peanut butter
or 2 Tbsp dry-roasted peanuts, unsalted
 15 g dark chocolate (70% cocoa solids), in small pieces or callets (optional)
 550 - 650 g almond milk, to taste

Preparation

1. Place bananas, oats, peanut butter, chocolate (if using) and almond milk in mixing bowl then
blend 1 min 30 sec/speed 10. Divide between glasses and serve immediately.