German-style meat patties, called Frikadellen in Germany and Buletten or Fleischpflanzerl in some regions, are a traditional home-cooked favorite. Here they come with a creamy sauce of cremini mushrooms and chanterelles, plus a comforting butternut squash and potato duo.
This potage begins with a very classic French preparation: a simple leek and potato soup, cooked slowly until completely tender and then blended to a smooth consistency. Building on that traditional base, this version adds arugula, which brings a fresh, slightly peppery, vegetal note. Watercress is very common in this type of French soup, but…
A warm, simple side dish full of flavor, combining fresh lemon with the crunch of toasted almonds. For this recipe I used rainbow Swiss chard, whose green leaves and colorful stems make an everyday vegetable especially attractive. I also served the sautéed chard with macaroni, turning a side dish into a satisfying warm meal. I…
A smoothie made with leafy greens is usually expected to be green. This version with rainbow Swiss chard, however, developed a surprisingly deep reddish color. I bought a bunch of Swiss chard with white, yellow and reddish stalks, but used only the leaves in the smoothie. Orange, apple, ginger and cinnamon give it a fresh,…
A balanced mocha with strong espresso, milk chocolate and cinnamon, made in a Thermomix® TM7 or without a food processor.
Tender homemade potato gnocchi with Italian tomato sauce, Parmesan and basil. Step-by-step instructions for Thermomix® or traditional cooking.
This Peruvian-inspired dish combines potatoes in creamy huancaína sauce with pan-seared chicken and steamed broccoli. We adapted the sauce using fresh yellow chilli, feta-style white cheese, cooking cream and a little Guatemalan Cobán chilli for extra heat. Serves: 4 · Approximate time: 45–50 minutes Ingredients Potatoes and sauce 4 large potatoes (about 800 g) 1…
Asturian fabada is a classic Spanish bean stew with tender white beans, chorizo, morcilla, pork belly and cured ham bone. I tested two alternative cooking methods: a pressure cooker and Thermomix®. Choose one; you do not need both. My experience: the pressure cooker and Thermomix® with a blade cover produced very similar results. I did…
An unusual dessert made with lasagne sheets, dark chocolate ganache and mint.
Crisp Tex-Mex black bean and Cheddar quesadillas served with a fresh avocado-edamame cream.
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