Thermomix Steamed Asparagus and Hollandaise Sauce

I couldn't believe how easy it is to achieve a perfectly smooth (not curdled) hollandaise. I'm sounding annoyingly smug now but one of the reasons I invested was to make sauces that I found to be too much of a faff.  There's still the jug to wash after it's done it's magic but the dishwasher can take care of that.

The salmon and asparagus were cooked in the Varoma (a fancy name for the steamer) and the new potatoes in the steamer basket which sits inside the jug.  After these were cooked I then got to work making the sauce using the whisk attachment but don't forget to wash the jug and cool down with cold water otherwise the hollandaise will turn to scrambled eggs when you put the egg yolks into the jug.

My sauce isn't the recommended Thermomix recipe, but I did use the method given in The Basic Cook Book which is supplied with the Thermie. I spent a few minutes Googling and came up with a recipe using less butter, the result was a thinner sauce but I found it perfect for this meal. Brilliantly this sauce cooks in 4 minutes!

Sauce being whisked

Potatoes in the steamer basket take about 30/40 minutes to cook

Salmon takes approximately 20 minutes 

Depending how thick the asparagus stalks are this should take between 10 and 20 minutes to cook in the Varoma.

Asparagus being steamed

For a Thin Hollandaise Sauce
2 egg yolks
2 tbsp cold water
1 tsp lemon juice
salt and pepper
50g butter melted

1. Add the egg yolks, cold water, lemon juice and seasoning to the jug.  Place the whisk on the blade. Whisk on speed 3 until doubled in size.
2. Making sure the Measuring Cup is placed on the lid. 4 mins/70C/Speed 3, steadily pour the melted butter onto the lid and it will slowly go trickle down into the jug and the sauce will thicken. Check to see if any more lemon juice and seasoning is required. Pour into a jug and serve.

I'm still getting to know my Thermie but to date I'm really pleased with the results. I know part of the sales talk is that it will replace all my kitchen gadgets but I've bought a shed load of gadgets over the years and reviewed lots too and I wouldn't part with any of them even though I may use them less often.

It's a shame you can't buy the Thermomix from stores but that's how they sell. My local demonstrator Marta is a Team Leader and really knows her product.  Recently I was invited to a fun morning watching Marta and a team of demonstrators putting the machine through it's paces.  It was a class aimed at people who had recently bought a machine or were keen to see a demonstration - it's a great way to meet new people too!

Thermomix #boughtbymeforme

Potato Dauphinoise - Cooked in a Steam Combination Oven

Fresh from the oven, golden and gloriously crisp

This recipe is a bit of a cheats version of the classic potato dauphinoise that we all know and love. It's not quite so indulgent because the usual double cream and Gruyere cheese are substituted with stock and whipping cream. Once cooked and cooled the finished dish can be cut into portions, frozen for a rainy day and reheated in the oven.

Recipes that I make on a regular basis are now being cooked in the steam combination oven and layered potato is particularly successful because it cooks through quickly and evenly without drying out.

The potatoes have all been neatly layered,
 the stock and cream poured over, seasoned
 and dotted with butter ready for the oven

The potatoes are nearly ready
 and most of the liquid has been absorbed,
 they are now ready for a grating of cheese and returned to the oven

Sadly, one of my favourite pastimes is admiring layers of potatoes!

You will need:  an 18cm square metal tin double lined with baking paper and non-stick baking foil

Ingredients:
750g floury potatoes
150ml chicken stock
100ml whipping cream
salt and black pepper
few pieces of butter
25g mature Cheddar cheese

Method for cooking in a conventional oven - for a steam combination oven please refer to your manufacturer's instructions for similar recipes.

1. Preheat the oven to 220ºC.
2. Pour the chicken stock and cream into a jug and mix together.
3. Peel the potatoes thinly on a mandolin and place into a bowl of water.  Tip into a colander rinse with cold water.  Tip the potatoes onto a tea towel and dry.
4. Layer the potatoes into the tin, alternating with the liquid and seasoning each layer until all of the potatoes are used up.
5. Place small cubes of butter on the top of the potatoes and place a piece of foil over and cover tightly. Bake for 30 minutes.
6. Remove the foil and return to the oven for 35 minutes until tender. Sprinkle over the cheese and return to the oven for another 10 minutes until golden and bubbling.
7. Cool slightly and cut into portion size servings.

Previously:
Potato Boulangere

Disclaimer:  The steam combination oven is a private purchase.

Potato Boulangère - Cooked in a Steam Combination Oven

I've made this Jamie Oliver recipe numerous times, it's quick, easy and a healthier option to the usual potato dauphinoise.  Potato Boulangère is simply thinly sliced potatoes, onions and stock layered up in a dish.  I like Delia's recipe too......

When I chose my new kitchen the purchase of a steam combination oven was an indulgence, especially as I had no idea if I was going to be happy with it but now I don't know how I managed without it. The advantage of cooking in this type of oven using the fan/steam mode is food doesn't dry out and also cooks quicker, I cooked this dish in just over 30 minutes at 200°C Fan/Steam.

Steam ovens have to be used with caution, when I first used mine I had one or two nasty burns and I learnt very quickly that my best friend was going to be a set of of double oven gloves that have an extra long cuff, a protective steam layer and don't let the heat through.  I'd recommend C'est Ca because they never let me down.

Adapted Recipe:
750g maincrop potatoes
1 onion, sliced
sage leaves
200ml vegetable stock
Parmesan cheese
butter

Conventional Method:
1. Preheat the oven to 180°C.
2. Peel and thinly slice the potatoes, add a layer over the base followed by a layer of onions, season. Build up the layers finishing with a layer of potatoes.
3. Pour the stock over the potatoes, season. Grate the Parmesan over the potatoes, top with a few fresh sage leaves. Top with a few pieces of butter. Cook for an hour until golden and the potatoes are cooked through.

The original recipe is on the Jamie Oliver website.