COOK I NG

TM

ADVANCED TM COOKING CLASSES

COMFORTING COMFORT FOODS

Recipe Booklet

CURRYING FLAVOUR

CONTENTS3

Golden Turmeric Milk

4

Landsdale Curry Powder

5

Naan (Plain, Cheese and Peshwari)

6

Paneer

7

Coconut Tarka Daal

8

Saffron Rice

9

Curried Minced Prawn Noodles

10

Madras Beef Curry

11

Paneer Spinach and Chickpea Korma

12

Butterscotch Tart with Curried Shortbread Crust

13

Curry Kulfi with Mango Puree2

GOLDEN TURMERIC MILKTurmeric is an amazing anti-inflammatory and antioxidant. It can be used to assist you with inflammation, head colds, congestion, head aches and sore throats…and

this is an easy way to get your dose. Better drink up!

Serves 10GF

NEED • 3 cm piece fresh turmeric, or 1 tsp powdered • 5 cm piece ginger • A few black peppercorns • 400g coconut milk (or other milk of choice) • 80g honey or to taste • Boiling water to serve

DO • Place turmeric, ginger and pepper into TM bowl and chop 2 sec/speed 4. • Scrape down sides of bowl and lid and then add coconut milk and

honey. • Cook 10 min/70°C/speed 1. Leave in the bowl to infuse for 10 minutes. • Strain well and dilute to a tea consistency with boiling or cold water.

Drink hot or cold. Add more honey to taste. • Reserve remaining milk concentrate in the fridge for up to two weeks.

3

LANDSDALE CURRY POWDERCurries in India at least are usually named for their place of origin, so I couldn’t help

myself, this is a Landsdale Curry Powder…it is semi-authentic, leaning towards a Madras, but is not hot enough for that. I invented it for the shortbread recipe,

but we are using it elsewhere as well. Very mild, add heat as desired.

NEED • 2 tsp coriander seeds • 2 tsp cumin seeds • 1 tsp fennel seeds • ½ tsp yellow mustard seeds • 1 cinnamon stick, broken into

pieces • 10 peppercorns

• 1 tsp freshly grated nutmeg • ½ tsp whole cloves • 2 tsp ground cardamom • 2 tsp ground ginger • ¼ tsp turmeric • Pinch ground chillies (optional)

DO • Place all ingredients into a dry fry pan and toast over high heat until the

spices just start smoking. Remove from heat immediately and allow to cool.

• Place into TM bowl and mill 40 sec/speed 10. • Store in airtight container until use. • This recipe can easily be doubled.

4

NAANThe darling of the video collection that can be found at

http://www.youtube.com/Teninastestkitchen, you will love this recipe, too. Quick and easy to whip up, the hotter you can get your oven the better,

or even try grilling these on your very hot BBQ. You won’t be disappointed.

NEED • 220g milk • 1 egg, lightly beaten • 2 tbsp olive oil (can use ghee to be

authentic) • 80g Greek-style plain yoghurt • 30g fresh yeast

• 550–600g bakers’ flour • ½ tsp baking powder • 1 tsp sugar • Pinch pink salt flakes • Melted butter/honey to serve

DO • Combine milk, egg, oil, yoghurt and yeast in TM bowl and blend 3 sec/

speed 7. Warm 2 min/37°C/speed 2. • Add flour, baking powder, sugar and salt to TM bowl. Knead 3 min/Interval.

Add a little more warm milk if the dough does not come together. • Place into a large oiled bowl, cover tightly with plastic wrap and leave to

rise for up to 2 hours. • Preheat Pizza stone to at least 200°C. • Turn dough onto floured surface and knead by hand until smooth. Divide

dough equally…about 100g per portion. • Roll out to ½ cm thick. Stretch by hand into a tear shape. • Place onto hot Pizza stone for approx. 5–8 minutes. You should not have

to turn them over. • Serve immediately with toppings of choice.

• 100g Parmesan, cubed • 100g cream cheese

• 40g each pistachios, sultanas and shredded coconut

CHEESE NAAN PESHWARI NAAN

DO

NEED

• Place Parmesan into TM bowl and mill 10 sec/speed 10.

• Add cream cheese and blend 6 sec/ speed 4.

• Spread onto one half of a piece of flattened dough, fold over and pinch edges to seal.

• Place all ingredients into TM bowl and blend 15 sec/speed 8.

• Spread onto one half of a piece of flattened dough, fold over and pinch edges to seal.

• Cook as directed above.

5

PANEER

• 2L whole milk, cold • 1 tbsp pink salt flakes • 3 x 20g pure lemon juice

DO • Place milk into TM bowl and cook 13 min/100°C/speed 2. • Cook 13 min/50°C/speed 2. • Add 20g lemon juice and stir 3 sec/speed 2. • Repeat twice with remaining lemon juice. • Allow mixture to stand in the TM bowl for about 30 minutes. • Line a sieve with a quadruple layer of cheesecloth. • Pour mixture out, reserving the whey for other uses. • Wrap the cheese tightly into a ball and squeeze out excess whey. • Press into a rectangle and put a weight on top of it to press out further

liquid. • Allow to ‘age’ gracefully in the fridge up to 24 hours. Cut into squares for

use in dishes as directed.

NEED

Serves 4GF

6

COCONUT TARKA DAAL

Daal

• 2 onions, halved

• 5 cloves garlic

• 5cm piece ginger, peeled

• 40g EVOO

• Pinch pink salt flakes

• 200g yellow lentils (split peas or gram dahl), rinsed

• 3 tbsp ground turmeric

• 500g liquid stock of choice

• 1 x 400ml tin coconut milk

• Juice 1 lemon or to taste

Tarka

• 1 tbsp cumin seeds

• Generous amount of EVOO or ghee

• 3 onions, sliced thinly

• 3 cloves garlic, minced

• Generous pinch pink salt flakes

• Generous pinch Korean pepper flakes or chilli flakes

The perfect tasty addition to anything curry…with less heat and a lovely tang. Seriously daal, you’re going to want to make this!

NEED

DO Daal

• Place onions, garlic, ginger, EVOO and salt into TM bowl and chop 4 sec/ speed 7. Scrape down sides of bowl and sauté 10 min/Varoma/speed 1.

• Add lentils, turmeric and stock and cook 30 min/100°C/speed 1. • Add coconut milk and cook 10 min/90°C/speed 1. • Pour into Thermo Server and stir through lemon juice. Allow to rest for as

long as you have time, minimum 10 minutes. Longer is better.

Tarka • Pre-heat cast iron pan on a medium–low heat until very hot. • Add cumin seeds and oil or ghee and fry until fragrant. • Add remaining ingredients and cook, stirring occasionally until onions are

well caramelised and softened. • Serve as a garnish on top of daal. • Serve daal as an accompaniment to all things curry, making sure there is

plenty of naan or rice to mop it all up. • After a day or so the daal will become very solid, just add more coconut

milk, stock or lemon juice to loosen the texture as you desire.

7

SAFFRON TURMERIC RICE

• Place rice into steaming basket. Stir through saffron threads and turmeric with a fork. Insert into TM bowl.

• Pour water over the top, until you can see it when tipping the bowl on an angle.

• Steam 14 min/100°C/speed 4. • Fluff rice with a fork and serve with fresh mint and chillies.

NEEDServes 4-6

• 200–400g basmati rice • A few saffron threads • 2 tsp ground turmeric • Water for steaming • Chopped mint • Fresh sliced chillies

DO

87

CURRIED MINCED PRAWN NOODLES

• 1 large onion, halved • 1 small green chilli (jalapeno) • 3 cloves garlic • 5cm piece ginger, peeled • 2 tbsp Curry Powder • 1 tsp gochugaru (Korean red

pepper powder) • 2 tbsp oil • 70g tomato paste • 1 tbsp cornflour • 900g prawns, peeled and

deveined

• 50g liquid chicken stock • 500g-1kg pack fresh rice

noodles • Zest and juice 1 lemon • Zest and juice 1 lime • Fresh basil leaves • Handful spring onions, sliced on the

angle • Chilli oil to serve

DO • Place onion, chilli, garlic, ginger, curry powder, red pepper powder and oil

into TM bowl and chop 4 sec/speed 7. • Scrape down sides of bowl and sauté 6 min/Varoma/speed 1. • Add tomato paste, cornflour and prawns and chop 3 sec/speed 5. • Cook 3 min/Varoma/speed 1. • Add chicken stock and simmer 8 min/100°C/Reverse/speed 1/MC off. • Meanwhile soak rice noodles as per packet instructions. • Add to sauce and stir to combine using a spatula. • Add citrus zests and juice. Dress with basil leaves and spring onions.

Drizzle with chilli oil to serve.

NEED

I am pretty sure this would also be amazing with minced chicken, though I am yet to try it…but I have no reason to think not…If you are struggling to source the pepper

powder, use chilli flakes as opposed to cayenne pepper.

9

MADRAS BEEF CURRYThis is my interpretation of a Madras Curry, and can be slow cooked for hours in the oven if you prefer. Use a casserole beef if slow cooking. But this version has great flavour and can be quickly on the family dinner

table after a hard day’s night…don’t you think?

NEED • 4–5 cloves garlic • 2 red onions, halved50g fresh

ginger, peeled • 1–3 red chilles, chopped (to

taste) • 50g EVOO • 50g almonds • 2 tsp pink salt flakes • 50g tamarind puree • 2 tbsp Landsdale Curry Powder • 100g tomato paste

• 2 x 400g tinned tomatoes, crushed

• 150g beef stock • Handful fresh curry leaves • 1 kg rump steak, cubed • Serve with chopped fresh

coriander and mint, yoghurt, Saffron Turmeric Rice, deep- fried curry leaves if desired and Peshwari Naan

DO • Place garlic, onions, ginger,

chillies, EVOO, almonds, salt and tamarind into TM bowl and chop 10 sec/speed 9. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.

• Add remaining ingredients and cook 20 min/90°C/Reverse/ speed 1.5.

• Serve with accompaniments.

10

PANEER, SPINACH & CHICKPEA KORMAWell who would have thought that you could make something so simple, be so deli-

cious? Milk, turned to cheese, turned to main curry ingredient. LOVE it.

NEED • 40g almonds • 3 cloves garlic • 2 red onions, halved • 1–2 red chillies • 40g piece ginger • 40g EVOO (or ghee) • 2 tsp pink salt flakes • 1 tsp each ground

cinnamon, cardamom, cumin and coriander

• 2 x 275g tin coconut milk • 1 tsp garam masala • 2 x 400g tin chickpeas, drained • 250g punnet cherry

tomatoes, halved • 350g bag of washed

spinach leaves • 1 batch Paneer, cut in cubes • 2 spring onions, cut on the

angleDO

• Place almonds into TM bowl and mill 10 sec/speed 10. • Add garlic, onions, chillies, ginger, EVOO, salt and spices. • Blend 7 sec/speed 7. Scrape down sides of bowl and sauté 5 min/

Varoma/speed 1/MC off. • Place coconut milk and garam masala into TM bowl and cook 10

min/100°C/speed 1. • Add chickpeas and cook 3 min/100°C/Reverse/speed 1. • Add tomatoes, and as much spinach as you can push below the surface

of the curry. Close lid and stir to combine, 10 sec/Reverse/speed 2. Add more spinach if you can and repeat. Allow curry to sit in the TM bowl for about 10 minutes for flavours to develop.

• Add paneer cubes and stir gently with a spatula to combine. • Serve garnished with spring onions.

11

BUTTERSCOTCH TART WITH CURRY SHORTBREAD CRUST

Crust

• 1 tsp–1 tbsp Landsdale Curry

Powder

• 50g golden caster sugar

• Pinch pink salt flakes

• 120g cold butter, cubed

• 180g bakers’ flour

• 1 tsp vanilla bean paste

Filling

• 3 tsp gelatin powder

• 3 tbsp milk

• 25g molasses

• 100g light muscovado sugar

• 50g butter

• Generous pinch pink salt flakes

• ½ tsp baking soda

• 330g cream

• 350g cold milk

• 40g cornflour

• 3 large egg yolks

• Whipped cream to serve (400ml

minimum)

• Chopped macadamia nuts,

roasted and salted, to garnish

DO • Preheat oven to 180°C.

• Butter 21cm flan tin with removable base and set

aside.

Crust

• Place curry powder, sugar and salt into TM bowl and mill 10

sec/speed 10. Add butter and blend 6 sec/speed 6. Add flour

and vanilla and mix 10 sec/speed 6.

• Press into the flan tin pushing mixture up the sides. Bake 15–20

minutes until fragrant and golden. Cool completely.

Filling

• Place gelatin into the 3 tbsp milk and stir. Set aside.

• Place molasses, muscovado sugar, butter and salt into TM bowl

and cook 6 min/Varoma/speed 1. Add baking soda and stir 4

sec/speed 4.

• Add cream, cold milk, cornflour and yolks to TM bowl and cook

8 min/80°C/speed 4.

• Add gelatin mixture and cook 1 min/90°C/speed 4.

• Remove from TM bowl into a larger mixing bowl and cool com

pletely, stirring occasionally.

• Return filling mixture to TM bowl and blend 1 min/speed 8.

• Spread on top of crust, cover with plastic wrap and return to

the fridge for at least 2 hours.

• Top with whipped cream and nuts just prior to serving.

Curried shortbread? YES, a perfect little foil for the creamy butterscotch-y-ness of the filling. Don’t be afraid…you will love it!

NEED

12

CURRY KULFI WITH PISTACHIOS

DO • Place lime leaves, cinnamon, vanilla, turmeric,

cardamom, ginger and lemongrass into TM bowl and chop 6 sec/speed 6.

• Scrape down sides of bowl and add cream and milks. Cook 20 min/80°C/speed 2.

• Allow to steep in TM bowl until cooled. • Strain through a fine mesh sieve and place into the

fridge. Age this custard mix for about a day if you have time.

• Pour cold custard into an ice cream churner and churn until the consistency of soft serve. Add the pistachios in the last 30 seconds of churning.

• Pour into a tray or moulds as desired and place in the freezer.

• It should be ready to serve in under an hour. • Alternatively, freeze solid in an ice cube tray and

then blend and churn in your Thermomix by plac ing half the mixture into the TM bowl and

blending 10 sec/speed 10. Continue to churn on speed 8 with the aid of a spatula.

• Add pistachios at the very end of this process for just a few seconds.

• Remove mixture from TM bowl and repeat with remaining cubes. Return to the freezer as directed above.

Curry what did you say?? Don’t be afraid of this…you are going to love it. The absolute perfect ending to a night of heat and flavours. This will dance

on your palate and have you reaching for a bit more, and a bit more…and well…a bit more. Irresistible.

NEED • 3 kaffir lime leaves • 1 cinnamon stick • 1 vanilla bean • ¼ tsp ground turmeric • 6 cardamom pods • 1cm fresh ginger

• 1 stalk lemongrass, white part only

• 1 x 400ml tin coconut cream • 1 x 396ml tin condensed milk • 400g evaporated milk • Handful roasted pistachios

13

NOTES

NOTES

COOK I NG

TM

ADVANCED TM COOKING CLASSES

COMFORTING COMFORT FOODS

Recipe Booklet

Tenina Holder is the author of the Best-selling cookbook For Food’s Sake, Recipes for use with a Thermomix & Keeping it Simple, Recipes for a Thermomix.

All her recipes are ‘Tried & Tested’, with insights and photos to assist you to make the perfect dish. Tenina was formerly head of recipe development at Thermomix in Australia.

Join the conversation with Tenina on:

@thermomixtress

facebook.com/cookingwithtenina

thermomixtress

pinterest.com/tenina

Cooking with Tenina has no association with, sponsorship of, or license from Vorwerk Internation-al AG or Thermomix in Australia Pty Ltd. Any recipes used in this publiscaiton have not been au-thorised, tested or approved by Vorwerk International AG or Thermomix in Australia Pty Ltd. The Thermomix logo is a registered trade mark in Australia, owned by Vorwerk International AG.

Foor Food’s Sake & Keeping it Simple

$49.95Available Tonight

or in store @ www.tenina.com