Fruit sorbet

Manual cooking method

Serves 6 - 8 Prep time: 2 minutes

Ingredients

150g sugar
200g – 300g fruit in season
1 egg white – supplied by the host. Save yolk to brush bread rolls
2 x 350g ice cubes

Method

1. Place sugar in TM bowl. Mill 10 sec/speed 9.

2. Add fruit, egg white and 350g ice.
3. Crush 20 secs/speed 10.
4. Add remaining ice. Crush 1 min/speed 10. You may need to use the TM spatula
through the lid, while the machine is running, to assist the process.

Dem tips:

 If using lemon for lemon sorbet, you will only need about 150g lemon which has had
all the peel and pith removed. Add 1 apple for a lovely fresh flavour.
 Use excess fruit in season and freeze pre-cut in dem-size portions. Allow to thaw
slightly on travelling to the dem. If still completely frozen when making the sorbet,
you may add about 50g water to the sorbet.
 Depending on sweetness of fruit, change sugar quantities to suit personal
preferences. Get to know about using sugar alternatives as this may be presented to
you at the demo. Ideally check with your host when doing host coaching.
 Omit egg white if a guest has egg allergies. This will give you more of a granita, but
still delicious.
 Once the sorbet is complete, check the consistency before serving up. If there are
any pieces of ice visible, Crush a further 20 sec/speed 10.
 If using the spatula to help incorporate the sorbet in the Thermomix, make it look
effortless.
 Sandwich Bread
Guided cooking method

NB. Please note that slight adjustments have been made to the recipe on the guided
cooking to adapt to our yeast type and flour type

Makes 12 rolls Prep time: 10 minutes Baking Time: 25 minutes

Ingredients

30g butter, plus extra for greasing

280 – 300g water (recipe on guided cooking states 240g)
10g (1 sachet) instant dried yeast
30g brown sugar
500g cake or bread flour
1 tsp salt

Method

1. Grease a baking pan as arranged with your host in host coaching.

2. Place water, yeast, brown sugar and butter into mixing bowl and mix
1 min/37°C/speed 2. You will note how the TM5 has the settings done for you. Just
switch the selector button on to speed 2 which is indicated on speed.
3. Add flour and salt and knead 3 min/interval speed. Again the guided cooking has
this pre-selected.
4. Place dough onto clean surface or a silicone mat. (Show the guests the clean TM
bowl.)
5. Shape into 12 rolls and place onto baking tray. Leave to prove slightly (optional).
Brush with lightly beaten leftover egg yolk from the sorbet and sprinkle with seeds
or coarsely crushed salt.
6. When the chicken and vegetables are ready to start steaming, ask your host to turn
the oven onto 180°C (for non-fan assisted) and place the bread rolls into the middle
of the oven.
7. Bake 25 minutes or until the timer for the chicken goes off.

Dem tips

 For fan assisted ovens, put oven onto 170°C

 It is very effective to have the guests shape the rolls with you or nominate one guest
to do it while you are preparing for the chicken dish.
 Steamed chicken & tagliatelle vegetables
with velouté sauce and vegetable soup
Manual cooking method

Serves 4 – 6

Ingredients

1 onion peeled and quartered

1 garlic clove
20g olive oil
700g water
1 Tbsp TM vegetable stock concentrate
400g mixed vegetables (broccoli, butternut, red pepper tomatoes, potatoes),
peeled and cut into pieces.
200g baby marrows sliced thinly with vegetable peeler
3 carrots sliced thinly with vegetable peeler
4 chicken breasts, deboned **
50g cream, see tip below
1 tbsp Dijon mustard
Seasoning to taste

Method

1. Place onion and garlic in TM bowl. Chop 3 sec/speed 5.

2. Add olive oil. Sauté 2 min/100°C/speed 1.
3. Add water and stock. Insert TM basket. Fill with mixed vegetables ensuring the TM
lid will close easily.
4. Place carrots and baby marrows into Varoma dish and chicken on Varoma tray.
Position correctly onto TM lid.
Cook 25 min/Varoma/speed 2. Remove Varoma and set aside.
5. Place vegetables from steaming basket into TM bowl. Slowly taking the speed up
from speed 1 to speed 10, blend soup for 1 minute.
6. Pour soup into serving dish leaving enough soup in TM bowl to cover blades. Add
cream and mustard. Mix 20 sec/speed 5.
7. Plate chicken and vegetable attractively on a serving dish. Pour sauce over and serve.

** May substitute chicken for fish or large brown mushrooms

Dem tip:

 Once carrots and baby marrows have been peeled ‘tagliatelle style’, pat them dry in
paper towel to take off any excess liquid.
 Give your customer the choice of cream, crème fraîche or natural yoghurt.
 Use fresh herbs to enhance
 Custard
Automatic cooking method

Serves 2 – 4 or 6 – 8 (for dem select 2 – 4 setting) Prep time: 2 minutes

Ingredients

500g milk
2 eggs
60 – 100g sugar
30g cornflour
1 tsp vanilla extract

Method

1. Select Automatic cooking on menu selection of screen

2. Select custard.
3. Select 2 – 4 servings
4. Select normal
5. Place ingredients into TM bowl as per specified on screen instructions.
6. Start process.
7. Serve up custard.