Easy crowd pleaser recipes
<p>If you own a Thermomix, you’ll know how quick and easy it is to whip up a restaurant-quality dish in next to no time. </p>
<p><strong>Salmon, Asparagus & Potato Salad</strong></p>
<p>15 min prep time | 40 min total cooking time | 2 portions</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>½ garlic clove</li>
<li>3 sprigs fresh dill, leaves only, plus extra for garnishing</li>
<li>½ lemon, zest only, no white pith (optional)</li>
<li>1 tbsp lemon juice (approx. ½ lemon)</li>
<li>80g sour cream</li>
<li>1 tbsp olive oil</li>
<li>1 pinch salt, to taste</li>
<li>1 pinch ground black pepper, to taste</li>
<li>900g water</li>
<li>250g potatoes (approx. 2-3 potatoes), peeled and cut into pieces (2-3cm)</li>
<li>250g fresh boneless, skinless salmon fillets (approx. 2 fillets)</li>
<li>1 bunch green asparagus, ends trimmed and cut into quarters</li>
<li>20g pickled capers, drained</li>
<li>40g mixed baby leaf salad, to serve</li>
</ul>
<p><strong><span style="text-decoration-line: underline;">Method:</span></strong></p>
<ol>
<li>Place garlic, dill and lemon zest (optional) into mixing bowl and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.</li>
<li>Add lemon juice, sour cream, olive oil, salt and pepper and blend 10 sec/speed 4. Transfer dressing into a bowl. Cover with plastic wrap and place into refrigerator. Rinse and dry mixing bowl.</li>
<li>Place water into mixing bowl. Insert simmering basket and weigh potato into it. Place Varoma into position and weigh salmon into it. Steam 15 min/Varoma/speed 2.</li>
<li>Place asparagus onto Varoma tray, insert Varoma tray and steam 3 min/Varoma/speed 2.</li>
<li>Remove asparagus from Varoma tray and run briefly under cold water to cease cooking. Remove simmering basket with aid of spatula. Set potatoes, asparagus and salmon aside to cool for approx. 15 minutes.</li>
<li>Transfer potatoes, asparagus, dressing and capers onto serving platter and combine. Break up salmon into pieces and place on top of potatoes. Add mixed salad leaves and gently combine.</li>
<li>Garnish with extra dill and serve immediately.</li>
</ol>
<p> <img width="500" height="333" src="https://oversixtydev.blob.core.windows.net/media/7815749/corn_coriander_fritters_avocado_tahini_l_j1p2501_opt_500x333.jpg" alt="Corn _coriander _fritters _avocado _tahini _L_J1P2501_opt"/></p>
<p><strong>Corn & Coriander Fritters with Avocado Tahini</strong></p>
<p>20 min prep time | 1 h 15 mins total cooking time | 4 portions</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>For the Avocado Tahini</em></p>
<ul>
<li>1 avocado, flesh only</li>
<li>2 tbsp tahini</li>
<li>20g lime juice (approx. 1 lime)</li>
<li>2 tbsp extra virgin olive oil</li>
<li>1 pinch salt, to taste</li>
<li>1 pinch ground black pepper, to taste</li>
</ul>
<p><em>For the Corn & Coriander Fritters</em></p>
<ul>
<li>3 spring onions/shallots (approx. 60g), cut into quarters</li>
<li>10 sprigs fresh coriander, leaves only</li>
<li>100g kale, leaves only, stalks removed</li>
<li>140g natural yoghurt</li>
<li>2 eggs</li>
<li>110g self-raising flour</li>
<li>½ tsp salt, to taste</li>
<li>½ tsp freshly ground black pepper, to taste</li>
<li>500g fresh corn kernels </li>
<li>2 pinches cayenne pepper</li>
<li>Oil, for frying</li>
</ul>
<p><strong><span style="text-decoration-line: underline;">Method:</span></strong></p>
<p><em>For the Avocado Tahini</em></p>
<ol>
<li>Place all Avocado Tahini ingredients into mixing bowl and blend 5 sec/speed 5.</li>
<li>Scrape down sides of mixing bowl with spatula and mix 3 sec/speed 5. Transfer into a serving bowl and place into refrigerator until ready to serve.</li>
</ol>
<p><em>For the Corn & Coriander Fritters</em></p>
<ol>
<li>Without cleaning mixing bowl, place spring onions/shallots, coriander and kale into mixing bowl and chop 3 sec/speed 7, with aid of spatula.</li>
<li>Scrape down sides of mixing bowl with spatula and chop 3 sec/speed 7. Transfer into a bowl and set aside.</li>
<li>Place yoghurt, eggs, flour, salt and pepper into mixing bowl and mix 10 sec/speed 5.</li>
<li>Add corn, cayenne pepper and reserved spring onion/shallot mixture and mix 20 sec/spin/speed 3, until combined.</li>
<li>Place a large frying pan over medium heat and brush with oil. Working in batches, pour 2 tbsp fritter mixture into pan and cook for approx. 3 minutes on each side or until golden and cooked through. Transfer into a thermal serving bowl or onto a plate and cover to keep warm. Repeat with remaining fritter mixture to make approx. 16 fritters total. Serve fritters with reserved avocado tahini.</li>
</ol>
<p> <img width="500" height="375" src="https://oversixtydev.blob.core.windows.net/media/7815750/summer_icecream_cake_l_j1p5901_opt_500x375.jpg" alt="Summer _icecream _cake _L_J1P5901_opt"/></p>
<p><strong>Ice Cream Cake</strong></p>
<p>10 min prep time | 4 h 50 min total cooking time | 8 portions</p>
<p><strong><span style="text-decoration-line: underline;">Ingredients:</span></strong></p>
<p><em>For the Berry Coulis</em></p>
<ul>
<li>50ml coconut oil, plus extra for greasing</li>
<li>200g fresh raspberries (can be substituted with 200g frozen raspberries)</li>
<li>100g caster sugar</li>
<li>20g lemon juice, freshly squeezed (approx. ½ lemon)</li>
</ul>
<p><em>For the Ice Cream Cake</em></p>
<ul>
<li>230g shortbread biscuits</li>
<li>70g blanched almonds, toasted</li>
<li>50g raw sugar</li>
<li>2 eggs</li>
<li>300g pouring (whipping) cream, chilled</li>
<li>½ tsp rose water</li>
<li>50g dried cranberries</li>
<li>50g shelled unsalted pistachios</li>
<li>100g green seedless grapes, plus extra for decorating</li>
<li>100g red seedless grapes, plus extra for decorating</li>
<li>Fresh raspberries, for decorating (optional)</li>
<li>Fresh strawberries, for decorating (optional)</li>
</ul>
<p><strong><span style="text-decoration-line: underline;">Method:</span></strong></p>
<p><em>For the Berry Coulis</em></p>
<ol>
<li>Place all ingredients into mixing bowl and cook 4-6 min/90°C/speed 4, until slightly thickened. Transfer into a small jug and set aside to cool. Clean and dry mixing bowl.</li>
</ol>
<p><em>For the Ice Cream Cake</em></p>
<ol>
<li>Preheat oven to 180°C. Grease and line a spring form cake tin (20cm) with baking paper and set aside.</li>
<li>Place shortbread biscuits and almonds into mixing bowl and mill 10 sec/speed 10. Transfer mixture into base of prepared tin then, using the back of a spoon, press down lightly. Bake for 10 minutes (180°C). Leave to cool completely (approx. 30 minutes).</li>
<li>Insert butterfly whisk. Place sugar and eggs into mixing bowl and cook 6 min/60°C/speed 4. Transfer into a bowl and place into refrigerator to cool (approx. 30 minutes). Clean and dry mixing bowl and butterfly whisk.</li>
<li>Re-insert butterfly whisk. Place cream and rose water into mixing bowl and whip 10-20 sec/speed 4, until soft peaks form, watching carefully through hole in mixing bowl lid to avoid over-whipping. Transfer cream into chilled reserved custard and using spatula, fold to combine. Add remaining Ice Cream Cake ingredients, excluding fresh raspberries and strawberries, to reserved custard mixture and fold through using spatula.</li>
<li>Pour custard mixture into reserved cooled base and then pour half of the reserved berry coulis over custard. Using a wooden skewer, stir berry coulis through custard mixture to create a marble effect. Place into freezer to set for a minimum 4 hours. Once frozen, decorate with raspberries, strawberries and extra grapes. Serve with remaining berry coulis.</li>
</ol>
