Christmas

with Thermomix®
Christmas is the season of giving, and there’s no better gift than the
gift of food. With 15 recipes to choose from, Christmas Recipes

with Thermomix® offers you a wide array of ideas to put on the table
when you’re gathered together with friends, family and loved ones.
 Romesco Dip Tzatziki

Pumpkin Baba Ganoush Quiche Lorraine

 Baked Sushi Potato Gratin

Gingerbread House Rich Fruit Cake

Summer Ice Cream Cake Key Lime Madeleine

 Cranberry Almond Financier Hojicha Canele

Snowflake Nougat Mistletoe Bread

Fruit and Nut Chocolate Salami

 Nutrition (per 1 portion)
Energy: 382.4 kJ/91 kcal | Protein: 3 g
Carbohydrates: 3 g | Fat: 7 g | Fibre: 2 g

Romesco Dip
 Romesco Dip

Easy 5 min 10 min 12 portions

Ingredients
150 g smoked almonds
500 g red capsicums, roasted (see tips)
50 g sherry vinegar
1 tsp ground smoked paprika
Salt, to taste (optional)

Preparation
1. Place almonds in mixing bowl, chop 10 sec/speed 7.
2. Add capsicums, vinegar and ground smoked paprika,
mix 10 sec/speed 5. Scrape down sides of mixing bowl
with spatula.
3. Add salt to season, mix 5 sec/speed 4
4. Serve immediately or store in refrigerator for up to 3 days.

Tip
• Roast capsicum over a gas flame, turning with tongs until blackened all over. Place into a
glass bowl and cover with plastic wrap for 10 minutes or until cooled. Peel and remove skin
and deseed before step 2.
• This dip also makes a great relish for grilled meats or toasted sandwiches, and can be added
to risotto or soup as a flavoursome condiment.
 Nutrition (per 1 portion)
Energy: 251 kJ/60 kcal | Protein: 2 g
Carbohydrates: 3 g | Fat: 4 g

Tzatziki
 Tzatziki

Easy 15 min 20 min 8 portions

Ingredients
200 g cucumber, peeled, deseeded and cut in pieces (2-3 cm)
2 pinches salt
1 garlic clove (optional) Tip

5 sprigs fresh dill, rinsed and drained • To enjoy tzatziki in a Greek

way, serve as an appetizer
with croutons and accompany
500 g Greek yogurt, low fat with Ouzo, an anise-flavored
liquor distilled from grape
30 g extra virgin olive oil must produced in Hellenic
peninsula.

10 g white wine vinegar • Serve with raw or grilled

vegetables, or as a sauce for
crostini with smoked salmon
OR 10 g fresh lemon juice or sandwiches.

Preparation
1. Line simmering basket with a clean kitchen towel. Set aside.

2. Place cucumber in mixing bowl, chop 3 sec/speed 6. Transfer to

prepared simmering basket, squeeze out excess water. Set aside.

3. Place salt, garlic clove and dill, mince Turbo/0.5 sec/2 times.
Scrape down sides of mixing bowl with spatula.

4. Add reserved chopped cucumber, yogurt, olive oil and vinegar,

mix 30 sec/speed 3. Transfer to a bowl. Serve immediately or store
in refrigerator for up to a week.
 Pumpkin Baba Ganoush

Nutrition (per 1 portion)

Energy: 1206 kJ/288 kcal | Protein: 5 g
Carbohydrates: 21 g | Fat: 22 g | Fibre: 4 g

Photo credits: Diana Moschitz

 Pumpkin Baba Ganoush

Easy 15 min 45 min 4 portions

Ingredients
500 g water
400 g pumpkin flesh, cut in pieces (1-2 cm)
1 garlic clove
20 g toasted sesame seeds, plus extra for garnishing
½ tsp ground cumin
½ tsp ground roasted paprika
Tip
20 g fresh lemon juice
• Best served with raw
vegetables or toasted pita bread.
1 tsp pumpkin seeds, to garnish

Preparation
1. Place water in mixing bowl, set Varoma dish into position,
add pumpkin into it. Close Varoma lid and steam 25 min/Varoma
/speed 1. Remove Varoma and set aside. Empty mixing bowl.

2. Place cooked pumpkin, garlic clove, sesame seeds, cumin,

paprika and lemon juice in mixing bowl, blend 30 sec/speed
6-8, gradually increasing speed. Transfer to a bowl and let cool.
Cover with cling film. Set aside in refrigerator. Garnish with
pumpkin seeds and sesame seeds. Serve chilled.
 Nutrition (per 1 portion)
Energy: 1215 kJ/290 kcal | Protein: 13 g
Carbohydrates: 17 g | Fat: 19 g | Fibre: 0.6 g

Photo credits: Julien Trubert Quiche Lorraine

 Quiche Lorraine

Medium 20 min 45 min 8 slices

Ingredients
50 g Gruyère cheese, cut in pieces (2 cm) (optional)

Pastry
150 g plain flour
75 g unsalted butter, chilled, diced
½ tsp salt
50 g water

Filling
200 g bacon cubes
4 eggs
50 g milk
100 g crème fraîche
OR 100 g fresh cream
¼ tsp salt
2 pinches ground black pepper
 Nutrition (per 1 portion)
Energy: 658 kJ/157 kcal | Protein: 7 g
Carbohydrates: 22 g | Fat: 5 g | Fibre: 2 g

Photo credits: Fifi Leong Baked Sushi

 Baked Sushi

Easy 10 min 1 hr 15 min 24 pieces

Ingredients

Sushi rice
500 g short grain 1000 g water
rice (sushi rice) 2 tsp caster sugar
30 g furikake 1 tsp fine sea salt
(Japanese rice seasoning)
4 tbsp white rice vinegar

Creamy topping
200 g cream 200 g crab sticks,
cheese, softened shredded

50 g mayonnaise 60 g mozzarella
, Japanese style cheese, shredded

1 tbsp sriracha chilli sauce 24 sheets nori seaweed

200 g ripe mangoes 1-2 ripe avocados, cut in

thin slices (optional)
(approx. 1 mango), diced
24 pieces salmon sashimi
100 g Japanese cucumber
(approx. 1 cucumber), diced ½ tsp salt
Preparation

Sushi rice

1. Insert simmering basket. Weigh in rice and water, steam

20 min/100°C/speed 3. Meanwhile, place vinegar, sugar and
salt in a small bowl and stir until completely dissolved.

2. Remove simmering basket with spatula. Transfer steamed

rice to a baking dish and sprinkle vinegar mixture all over.
Using a soft spatula, toss gently to distribute vinegar mixture
and flatten rice surface. Sprinkle with furikake on top of rice.
Set aside and empty mixing bowl.

Creamy topping

3. Preheat oven to 200°C. Place cream cheese, mayonnaise,

sriracha chilli sauce and salt in mixing bowl, mix 10 sec/speed 4.

4. Add mango, cucumber and crab sticks, mix 10 sec/ /speed 1.

Transfer to reserved baking dish and spread evenly with spatula.
Sprinkle mozerella cheese on top of it.

5. Bake in middle rack for 15 to 20 minutes (200 °C) until lightly

golden. Place a portion of baked sushi rice on a sheet of nori
seaweed, top with avocado slice and salmon sashimi.
Serve immediately.
 Nutrition (per 1 portion)
Energy: 631 kJ/151 kcal | Protein: 7 g
Carbohydrates: 18 g | Fat: 6 g | Fibre: 1 g

Photo credits: Fifi Leong Potato Gratin

 Potato Gratin

Easy 10 min 1 hr 30 min 12 portions

Ingredients

2 garlic cloves

30 g salted butter, softened at room temperature

200 g whipping cream

50 g chicken stock

1 tsp ground black pepper

½ tsp salt, adjust to taste

1000 g Russet potatoes, cut in thin slices (3 mm)

100 g mozzarella cheese, plus extra for sprinkle

4-5 streaky bacon, grilled and crushed

1 sprig fresh parsley, leaves only, to garnish

Preparation

1. Place garlic cloves in mixing bowl, chop 5 sec/speed 5.

Scrape down sides of mixing bowl with spatula.

2. Add butter, melt 2 min 30 sec/50°C/speed

3. Add whipping cream, chicken stock, ground black pepper

and salt, mix 20 sec/speed 3.

4. Preheat oven to 180 °C. Arrange two layer of potato slices

in a baking dish (30 cm x 30 cm x 5 cm), pour over half portion
of cream mixture. Repeat this step again. Sprinkle a handful of
mozzarella cheese on top. Cover with aluminium foil.

5. Bake in middle rack for 1 hour 15 minutes (180 °C) or until

potatoes are softened. Remove aluminium foil and sprinkle
with some mozzarella cheese. Bake for another 10 to 15
minutes until golden and bubbly. Garnish with crushed bacon
strips and coriander. Cut in slices and serve hot.
 Nutrition (per complete recipe)
Energy: 18903 kJ/4518 kcal | Protein: 69 g
Carbohydrates: 929 g | Fat: 66 g | Fibre: 19 g

Photo credits: Fifi Leong Gingerbread House

 Gingerbread House

Easy 10 min 1 hr 30 min 12 portions

Ingredients Royal icing

300 g caster sugar
1 egg white
Ginger biscuits
¼ tsp lemon juice
375 g plain flour,
plus extra for dusting
Assembly
¼ tsp baking soda
50-80 g breakfast cereals
1 tbsp ground ginger (oatmeal squares), for
decorating (optional)
2 tsp ground cinnamon
10-15 multi-coloured
¼ tsp salt button-shaped chocolates,
for decorating (optional)
85 g unsalted butter,
softened to room 3 pieces shortbread
temperature biscuits, for decorating
(optional)
150 g brown sugar
6 pieces mini
1 egg, room pretzels, for
temperature decorating (optional)

120 g maple syrup or honey 1-3 sprigs dills, for

decorating (optional)
Preparation

Ginger biscuits
1. Place flour, baking soda, ground ginger, ground
cinnamon and salt in mixing bowl, pulverize
Turbo/2 sec/1 times. Transfer to a bowl and set aside.

2. Place butter and brown sugar in mixing bowl, whisk

2 min/speed 3. Scrape down sides of mixing bowl with spatula.

3. Whisk again 2 min/speed 3.5. Scrape down sides of mixing

bowl with spatula.

4. Add egg and maple syrup, mix 15 sec/speed 4. Scrape down

sides of mixing bowl with spatula.

5. Add reserved flour mixture, mix 20 sec/speed 5. Scrape

down sides of mixing bowl with spatula. Tip out and bring
together into a disc, then wrap in cling film and refrigerate
for 30 minutes. Clean mixing bowl.

6. Preheat oven to 170°C, line a layer of parchment paper

on baking tray. Using rolling pin, roll out dough into thin
sheet (approx. 2mm thickness). Using cookie cutter to cut
desired shapes. Arrange biscuit sheets on prepared baking tray.

7. Bake in middle rack (180°C) for 10-15 minutes until golden

brown. Let cool completely.

Royal Icing
8. Place sugar in mixing bowl, mill 30 sec/speed 10.

9. Add egg white and lemon juice, mix 10 sec/speed 6. Transfer

to a piping bag and use as required.
Assembly
10. Cut a small hole on tip of piping bag. Using royal icing as glue
to assemble ginger biscuits into house. Decorate as desired style
with cereals, candies, shortbread biscuits, mini pretzels and dills.

Basic Mould Shapes

Rooftop 1

Front Back Rooftop 2

Door
Side 1 Side 2 Chimney

Trace these templates on a piece of baking paper to

get accurate measurements for your gingerbread house

Chimney & Door Template

3 cm 3 cm
6 cm
Chimney x2
3 cm

3 cm

2 cm

Door
Chimney x2
 Trace these templates on a piece of baking paper to
get accurate measurements for your gingerbread house

Gingerbread House Template

9 cm 9 cm

3 cm 3 cm
7.5 cm

3 cm

3 cm

7.5 cm

Front & Back (x2)

12.5 cm

*Back does not require window holes

 14.5 cm

3 cm 3 cm

3 cm

3 cm
8 cm

8 cm
Sides (x2)

14.5 cm

16.5 cm

10 cm
10 cm

Rooftop (x2)

16.5 cm
 Nutrition (per 1 portion)
Energy: 1216 kJ/291 kcal | Protein: 4 g
Carbohydrates: 12 g | Fat: 12 g | Fibre: 2 g

Photo credits: Fifi Leong Rich Fruit Cake

 Rich Fruit Cake

Easy 10 min 1 day, 24 portions

1 hour 25 min

Ingredients

260 g golden raisins 1 tsp baking powder

260 g dark raisins ½ tsp ground allspice

½ tsp ground nutmeg
75 g candied orange peel
300 g butter, softened at
40 g red cherries room temperature
OR 40 g dried cranberries
200-240 g caster sugar
40 g dried apricots,
cut in small pieces ½ tsp salt
OR 40 g dried pineapples,
cut in small pieces 330 g eggs, lightly beaten
200 g dark rum 1 tbsp treacle syrup
OR 200 g fresh orange juice
30 g dark chocolate chips
300 g plain flour (optional)
 Preparation

1. Place a bowl on mixing bowl lid, weigh in golden raisins,

dark raisins, orange peel, tart cherries and dried apricots.
Rinse and dry fruit thoroughly. Add rum and cover with cling
film. Store at cool dry place to soak for overnight.

2. Preheat oven to 160°C. Grease a bundt cake pan (Ø 24 cm)

and line with baking paper.

3. Place plain flour, baking powder, ground allspice and ground

nutmeg in mixing bowl, grind Turbo/1 sec/2 times. Transfer to
a bowl.

4. Insert butterfly whisk. Place butter, sugar and salt in mixing

bowl, mix 2 min/speed 3. Meanwhile, using a strainer, drain off
excess liquid from reserved dried fruit, mix with reserved flour
mixture.

5. Add eggs and treacle syrup, mix 30 sec/speed 3.

6. Add reserved fruit mixture and dark chocolate chips, mix

15 sec/reverse/speed 3. Transfer to prepared cake pan.

7. Bake for 45 minutes (160°C). Cover the cake loosely with

aluminium foil. Continue to bake for 35 minutes or until a cake
tester skewer comes out clean when it is inserted in the centre
of the cake. Transfer to a cooling rack to cool completely. Cut
into slices and serve.

Tip • Always preheat your oven before baking. The baking time and temperature illustrated
here are general guidelines. Make necessary adjustments on the time and temperature to
suit your oven.
• Remaining rum can be kept in refrigerator to feed the cake. Use a cocktail stick to poke
all over the top of the warm cake. Slowly spoon rum over the cake. Cool completely, then
remove the baking parchment, wrap loosely in clean baking parchment and store in an
airtight tin. Feed the cake every week to 10 days.
 Nutrition (per 1 portion)
Energy: 2116 kJ/504 kcal | Protein: 8 g
Carbohydrates: 50 g | Fat: 30 g | Fibre: 5 g

Photo credits: Emma Mitchell Summer Ice Cream Cake

 Summer Ice Cream Cake

Easy 10 min 4 hours 50 min 8 portions

Ingredients

Berry Coulis
200 g raspberries,
fresh or frozen
100 g caster sugar
20 g lemon juice,
freshly squeezed

Summer Ice Cream Cake

230 g digestive biscuits
50 g pistachio nuts
70 g blanched almond, toasted
100 g white grape, seedless,
50 g raw cane sugar plus extra for decorating
2 eggs 100 g red grape, plus
extra for decorating
300 g whipping cream
(35 % fat content), chilled fresh raspberries, for
decorating (optional)
½ tsp rose water
fresh strawberries,
50 g dried cranberries for decorating (optional)
 Tip
Preparation • Try making individual cakes
using muffin or friand tins.

Berry Coulis
1. Place raspberry, sugar and lemon juice in mixing bowl,
cook 4-6 min/90°C/speed 4 until slightly thickened. Transfer
to a small jug and set aside to cool. Clean and dry mixing bowl.

Summer Ice Cream Cake

2. Preheat oven to 180°C. Grease and line a springform tin
(Ø 20 cm) with baking paper and set aside.
3. Place biscuits and almonds in mixing bowl, chop
10 sec/speed 10. Transfer to base of prepared tin, using the
back of a spoon, press down lightly. Bake for 10 minutes
(180°C). Leave to cool completely (approx. 30 minutes).
4. Insert butterfly whisk. Place sugar and eggs in mixing
bowl, heat 6 min/60°C/speed 4. Transfer to a bowl and set
aside in refrigerator for 30 minutes. Clean and dry mixing
bowl and butterfly whisk.
5. Insert butterfly whisk. Place cream and rose water in mixing
bowl, whip 10-20 sec/speed 4, until soft peaks form, watching
carefully through hole in mixing bowl lid to avoid over-whipping.
Remove butterfly whisk. Transfer cream to chilled reserved
custard and using spatula, fold to combine. Add dried cranberries,
pistachio nuts, white grapes and red grapes to reserved custard
mixture and fold through using spatula.
6. Transfer custard mixture to 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 in freezer to set for at least 4 hours.
Once frozen, decorate with raspberries, strawberries and extra
grapes. Serve with remaining berry coulis.
 Nutrition (per 1 portion)
Energy: 1948 kJ/466 kcal | Protein: 8 g
Carbohydrates: 55 g | Fat: 24 g | Fibre: 1 g

Photo credits: Fifi Leong Key Lime Madelines

 Key Lime Madelines

Easy 10 min 2 hours 35 min 6 portions

Ingredients

Madeleines Glaze
190 g cake flour 100 g white chocolate
discs, couverture
½ tsp baking powder
Key lime, zest only
¼ tsp salt
170 g unsalted butter,
cut in cubes (2 cm), plus
extra for greasing
120 g caster sugar
3-4 key limes, zest only,
without white pith
3 eggs, room temperature
1 egg yolk, room temperature
 Tip
• Always preheat your oven before baking. The baking time and
temperature illustrated here are general guidelines. Make necessary

Preparation
adjustments on the time and temperature to suit your oven

• The batter can be made up to 2 days ahead and kept covered in

the refrigerator. Once baked, they taste best on the day they’re baked.

Madeleines
1. Grease a 12-hole madeleine tin (7.5 cm x 5 cm). Place cake
flour, baking powder and salt in clean and dry mixing bowl,
pulverise Turbo/2 sec/2 times. Transfer to a bowl and set aside.

2. Place butter in mixing bowl, melt 3 min/70°C/speed 2.

Transfer to another bowl and set aside. Clean and dry mixing bowl.

3. Place caster sugar and lime zest in mixing bowl, grind

20 sec/speed 10. Scrape down sides of mixing bowl with spatula.

4. Insert butterfly whisk. Add eggs and egg yolk, whisk

2 min/speed 3.

5. Add reserved flour mixture, mix 20 sec/speed 2. Scrape down

sides of mixing bowl with spatula.

6. Add melted butter, mix 20 sec/speed 2. Transfer to a piping bag

and refrigerate for 1 hour. Clean mixing bowl.

7. Preheat oven to 220°C. Pipe batter to prepared madeleine tin

until 80% full.

8. Bake for 10-15 minutes (220°C) or until lightly golden. Remove

from oven and cool for 10 minutes. Transfer madeleines to a cooling
rack and cool completely.

Glaze
9. Place white chocolate discs in mixing bowl, chop 7 sec/speed 7.
Then melt 3 min/55°C/speed 2. Transfer into a bowl. Line a baking
tray with parchment paper and put a cooling rack on it. Quickly dip
cooled madeleine in melted chocolate (scallop side) and put them
scallop side up on the cooling rack. Repeat the steps until all
madeleines finished. Sprinkle with chopped strawberries or lime
zest. Cool and serve.
 Nutrition (per 1 piece)
Energy: 720 kJ/172 kcal | Protein: 3 g
Carbohydrates: 11 g | Fat: 18 g | Fibre: 1 g

Photo credits: Fifi Leong Cranberry Almond Financier

 Cranberry Almond Financier

Easy 5 min 1 hour 15 pieces

Ingredients

135 g unsalted butter, cut in cubes (2 cm)

40 g plain flour
75 g ground almonds
110 g egg whites (approx. 3 eggs)
1 pinch salt
25 g corn syrup
120 g caster sugar
½ tsp vanilla extract
1 tbsp vegetable oil (hazelnut oil or almond oil)
30 g dried cranberries
Preparation

1. Preheat oven to 160°C. Grease 12 financier moulds.

2. Place butter in mixing bowl, heat without measuring cup

18 min/Varoma/speed 1 until brown colour. Strain through a
fine mesh strainer to a bowl and set aside. Clean and dry
mixing bowl.

3. Place plain flour and ground almonds in clean and dry

mixing bowl, pulverise Turbo/2 sec/2 times. Transfer to a
bowl and set aside.

4. Insert butterfly whisk. Place egg whites, salt, corn syrup

and caster sugar in mixing bowl, whisk without measuring
cup 3 min/50°C/speed 3.

5. Add almond-flour mixture, cooled butter, vanilla extract,

vegetable oil and dried cranberries, mix 2 min/speed 2.
Remove butterfly whisk. Transfer to a piping bag. Pipe batter
to the moulds until 90% full.

6. Bake at lower rack for 15-17 minutes (170°C) or until

lightly golden. Remove from oven, let it cool for 5 minutes
then transfer on cooling rack. Serve warm or cool.

Tip
• Always preheat your oven before baking. The baking time and temperature
illustrated here are general guidelines. Make necessary adjustments on the time
and temperature to suit your oven.

• In step 5, cover the batter with a plastic wrap placing the film on the surface of
the preparation. Refrigerate for at least 3 hours, better overnight before piping.
 Nutrition (per 1 piece)
Energy: 719 kJ/172 kcal | Protein: 3.5 g
Carbohydrates: 31 g | Fat: 4 g | Fibre: 1 g

Photo credits: Fifi Leong Hojicha Canele

 Hojicha Canele

Easy 5 min 1 hour 20 min 15 pieces

Ingredients
500 g fresh milk 1 tbsp hojicha powder 240 g plain flour

45 g unsalted butter, 250 g caster sugar 1 tsp vanilla extract

plus extra for greasing 3 egg yolks ½ tsp salt

Preparation
1. Place milk and butter in mixing bowl, melt 5 min/60°C/speed 1.

2. Add hojicha powder, caster sugar, egg yolks, plain flour, vanilla
extract and salt, mix 15 sec/speed 3. Grease 15 nonstick canelé moulds
generously. Pour batter to greased mould until 90% full.

3. Bake at upper rack for 10 minutes (230°C). Reduce heat to 190°C.

Continue to bake another 50 minutes (190°C) until surface turns dark
brown and slightly burnt. Remove from oven, let cool for 5 minutes
before unmoulding on a cooling rack. Serve warm or cool.

Tip
• The batter can be rest for at least 48 hours (or up to 4 days) before baking. Keep the batter in containers
and refrigerate. Gently whisk the batter to reincorporate before baking.

• Always preheat your oven before baking. The baking time and temperature illustrated here are general
guidelines. Make necessary adjustments on the time and temperature to suit your oven. Cross check your
oven temperature with oven thermometer.

• Best served with ice cream, whipped cream or jam.

• Canelé is best eaten on the day they are baked. They lose the crunch 2 hours after being taken from the oven.

• Replace rum with your favourite liquor, such as orange liqueur, kirsch etc.
 Nutrition (per 1 piece)
Energy: 1262 kJ/302 kcal | Protein: 6 g
Carbohydrates: 39 g | Fat: 15g | Fibre: 2 g

Photo credits: Fifi Leong Snowflake Crisp Nougat

 Snowflake Crisp Nougat

Easy 5 min 20 min 8 portions

Ingredients
30 g pistachios, roasted 60 g unsalted butter, 50 g milk powder,
cut in cubes (1 cm) plus extra for dusting
30 g almond nuts, roasted
180 g small 150 g snack crackers
40 g dried cranberries marshmallow (e.g. Ritz®), broken in pieces

Preparation
1. Place a bowl on mixing bowl lid, weigh in pistachios, almond nuts and
cranberries. Set aside.
2. Place butter and marshmallow in mixing bowl, heat
10 min/100°C/speed 2 until completely melted. Meanwhile, line a baking
tray (30 cm x 30 cm x 5 cm) with baking paper and set aside.
3. Add milk powder, mix 20 sec/speed 3 until all combined. Immediately
transfer nougat mixture into prepared bowl. Mix well with spatula.
Slowly add in cracker pieces, using spatula gently fold in until combined.
4. Transfer nougat to prepared baking tray. Cover with another layer of
baking paper and press down to approximately 2 cm thickness until firm
and surface is flattened. Refrigerate for 30 minutes.
5. Unmould nougat from baking tray. Remove baking papers. Dust
surface with milk powder evenly. Cut into squares(2 cm) and store in
airtight container for up to 2 weeks.

• Replace dried cranberries with other dried fruit (raisin, cherry, blueberry, raspberry, strawberries etc.) and
pistachio-almond mixed nuts with other nut varieties according to personal preference.
Tip
• You can also use hand gloves to press the nougat mixture in step 4.
 Nutrition (per 1 roll)
Energy: 3222 kJ/770 kcal | Protein: 22 g
Carbohydrates: 109 g | Fat: 27 g | Fibre: 4 g

Mistletoe
Matcha Bread

Photo credits: Fifi Leong

 Mistletoe Matcha Bread

Easy 15 min 2 hour 30 min 4 rolls

Ingredients Bread dough

120 g water
50 g caster sugar
Matcha filling
1½ tsp instant yeast
50 g butter, 350 g high protein
softened flour (bread flour)
50 g cream cheese, 30 g milk powder
softened
2 egg
30 g caster sugar
40 g butter, softened
50 g fresh milk at room temperature
90 g plain flour ½ tsp salt
20 g matcha powder 10 g Parmesan cheese
Preparation

Matcha filling
1. Place butter, cream cheese, sugar and milk in mixing bowl, mix
5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Mix 5 sec/speed 5 again. Scrape down sides of mixing bowl with
spatula.
3. Add flour and matcha powder, mix 5 sec/speed 4. Scrape down
sides of mixing bowl with spatula.
4. Mix 5 sec/speed 4 again. Transfer to a bowl and set aside.

Bread dough
5. Place water, sugar and yeast powder in mixing bowl, mix
1 min/37°C/speed 2.
6. Add high protein flour, milk powder, 1 egg, butter and salt, mix
30 sec/speed 3. Then knead Dough /5 min. Transfer onto a lightly
floured surface. Shape dough into smooth round ball and cover
with cling film. Leave in a warm place to proof again until doubled
in size (approx. 45 minutes). Clean mixing bowl.
7. Using a rolling pin, flatten bread dough and roll into an oblong
shape. Divide dough into 6 equal portions. Roll dough portions
into smooth round balls and rest for 15 minutes.
8. Using a rolling pin, flatten each dough ball into a rectangular
thin sheet (15 cm x 20 cm), spread reserved matcha filling evenly.
Gently roll up each sheet into a log shape.
9. Continue roll each log shaped dough into approximately 35
cm - 40 cm length. Cut in middle along the dough stripe, lay one
on top of another across. Plait dough by alternating two strands.
Make dough into a circle, pinch off oneend, lay pinched end on one
strand and tie it over, Place seam down. Line baking tray with a
layer of baking paper. Arrange on prepared baking tray. Leave in a
warm place to proof again until doubled in size (approx. 45 minutes).
During the last 10 minutes of proofing, preheat oven to 1700C.
10. Crack an egg in a bowl and lightly beaten. Using a pastry brush,
brush dough with egg and sprinkle with parmesan cheese.
11. Bake in middle rack (1700C) for 15-20 minutes or until golden
brown. Serve hot.
 Nutrition (per 1 piece)
Energy: 462 kJ/ 110.0 kcal | Protein: 2 g
Carbohydrates: 12 g | Fat: 6 g | Fibre: 1 g

Fruit and Nut Chocolate Salami

Fruit and Nut Chocolate Salami

Easy 10 min 3 hours 10 min 25 pieces

Ingredients

200 g marie biscuits

100 g dried fruit and nut mix,
(e.g. almonds, apricots or sultanas)
80 g raw sugar
100 g dark chocolate, broken into pieces
50 g butter, softened at room temperature
3 egg yolks
30-50 g dark rum (optional)
Preparation

1. Place biscuits in mixing bowl, crush 13 sec/speed 4. Transfer to

a bowl and set aside.
2. Place dried fruit and nut mix in mixing bowl, chop 5 sec/speed 5.
Transfer to bowl with the biscuits and set aside.
3. Place sugar in mixing bowl, pulverise 10 sec/speed 10. Transfer
to another bowl and set aside.
4. Place chocolate in mixing bowl, grate 4 sec/speed 7. Scrape down
sides of mixing bowl with spatula.
5. Melt 3 min/50°C/speed 1, or until chocolate has fully melted.
6. Reserve 3 tbsp reserved sugar for garnishing. Place remaining
sugar, butter and egg yolks in mixing bowl, mix 30 sec/speed 4.
7. Add rum and reserved fruit/nut and crushed biscuit mixture,
mix 30 sec/reverse/speed 3. Transfer mixture onto a piece of baking
paper (47 x 30 cm), then form into a sausage shape. Roll up sausage
in baking paper and twist the ends to seal. Place into refrigerator to
set and become firm (approx. 3 hours)
8. Once set and firm, dust with remaining reserved icing sugar, then
slice and serve.

Tip
• This makes a lovely host gift or as a special treat to friends and family at
Christmas time.
• For added crunch, add 50 g coarsely chopped chocolate pieces to the mixture
in step 6, then proceed as per recipe.
Christmas
with Thermomix®

Singapore ThermomixSG
Email: [email protected] ThermomixSG
Website: https://thermomix.com.sg Thermomix Singapore

Malaysia ThermomixMalaysia
Email: [email protected] ThermomixMalaysia
Website: https://thermomix.com.my Thermomix Malaysia

Brunei
Email: [email protected] ThermomixBN
Website: https://thermomix.com.my ThermomixBrunei