The 13 best Thermomix recipes to make with Monsieur Cuisine de Lidl

The 13 best Thermomix recipes to make with Monsieur Cuisine de Lidl

We mention Thermomix because it is the robot we have at home, but there are other very similar models. Such is the case of Monsieur Cuisine de Lidl, whose new model goes on sale today, with similar functions for which Thermomix recipes can be perfectly adapted. If you plan to buy one or have previous models at home, here are the 13 best Thermomix recipes to make with Monsieur Cuisine de Lidl.

Andalusian gazpacho

When summer comes, we all want this mixture of salad and cold soup, it is a delicious way to combat the hot months ahead. It makes us think of sun, beach, and vacations. Preparing it with Thermomix is ​​so easy and so fast that you will quickly vitiate, you won’t even need to peel the tomatoes.

  • Ingredients for four people: 1 k of a ripe red tomato, 2 cloves of garlic, 50 g of Italian green pepper, 40 g of onion, 60 g of cucumber, 30 g of vinegar, salt, 50 g of extra virgin olive oil and 200 ml of cold water.
  • preparation: We start by peeling the tomatoes and slicing them. We also peel the garlic, cucumber, and onion. We put in the glass of the Thermomix the vegetables, the vinegar, the salt, and the water and we crush 30 sec/vel 5. Next, we beat 3 minutes/vel 10. If you like it thicker, you can also add some bread at the beginning white to taste, better if it is the day before, I usually do not put it because I like gazpacho more liquid. Now we must incorporate the oil. If you want the gazpacho not to be emulsified, it is best to add it now and not at the beginning, so the final result will be redder and less orange. Once added, we beat 2 sec/vel 7. If you want you can strain the gazpacho before serving it, to avoid that there is any nugget of the tomato or some skin. I usually do it because at home everyone is a little bit of a sequismiquis,

Cordoba Salmorejo

The corporeal salmorejo with Thermomix is one of its star recipes. The basics, that is to say, to introduce all the ingredients in the glass and to crush, it is sucked, but to give it the point it has a tad more of science. Although not much, really. My trick to it creamy and well emulsified is to add the oil at the end of the process and turbinate for a while.

  • Ingredients for four people: Tomato (ripe) 1 kg, Garlic cloves (small) 2, Whitebread (without crust) 150 g, Vinegar (optional) 5 g, Extra virgin olive oil 100 g, Salt (to taste).
  • preparation: Wash the tomatoes well and remove the parts that are attached to the peduncle. We cut them in half and place them in the glass. Peel the garlic cloves and remove the inner germ, with this we soften its flavor and add them to the glass. We program 30 seconds, speed 5. Add the sliced ​​white bread (we can also use breadcrumbs) to the glass, the vinegar and season to taste. We crush for 30 seconds, speed 5. We lower the remains of the walls and program again five minutes at speed 10. During this time we pour the extra virgin olive oil through the mouth, without removing the glass, so that it falls gradually. With this, we get the mixture to emulsify and obtain a velvety and creamy texture unmatched. Friction raises the temperature of the salmorejo,

Country salad

One of the recipes that are repeated in our repertoire of the hot months is the country salad that, with Thermomix, comes out of luxury. Leaving the eggs and potatoes in the hands of the robot guarantees perfect cooking of both foods.

  • Ingredients for four people: 500 ml of water, 2 M eggs, 2 large potatoes, 2 salad tomatoes, 1/2 Italian green pepper, 1/2 white onion, 1/2 Spanish cucumber, 12 green olives, 30 ml of oil of extra virgin olive, 30 ml of apple cider vinegar, 30 ml of water, salt and ground black pepper.
  • preparation: We pour half a liter of water in the Thermomix glass and put the basket with the two eggs. Peel the potatoes and cut them into thick wheels about an inch and a half. We season them and place on the Varoma tray and it is on the Thermomix glass. We program 20 minutes, Varoma temperature and speed 1. Meanwhile, we prepare the vegetables. Wash the pepper and tomatoes and chop them to taste. Chop the onion and laminate the cucumber. When the potato and eggs are ready, let them cool before slicing the first and peeling and slicing the seconds. Mix all the ingredients in a deep bowl. For the vinaigrette, let’s pour the extra virgin olive oil, vinegar, and water in a bowl. We season to taste and beat with some rods until emulsified and get a homogeneous cream that we add to the salad before serving, sprinkled with black olives salt (optional). We can also prepare the vinaigrette with Thermomix. To do this we put all the ingredients in the glass and mix 15 seconds at speed 3. We can also chop the onion, pepper, cucumber, and tomato by placing them in the glass in this order (the hardest ones below) and programming four seconds at speed four.

Soup rice

In general, all the rice is nailed with the Shermomix, both the broths and the risottos, going through rice for sushi or simply boiled rice. The point you get is perfect, and someone tells you who has a hard time catching this cereal’s cooking point. Simply follow the times that mark the recipes and the result will conquer you.

  • Ingredients: 1 clove of garlic, 30 g of extra virgin olive oil, 300 g of small chopped pork ribs, 60 g of frozen peas, 1 ripe and small tomato, 1/2 teaspoon of sweet paprika, 600 ml of water, 1 tablet of concentrated bird broth, 80 g of red pepper, salt to taste and 150 g of round rice.
  • Preparation: We put in the glass the peeled garlic and the oil and crush 5 sec/vel 5. Add the ribs and sauté 20 min/temp Varoma / reverse twist/vel spoon. Add the peas and the tomato cut into small cubes and program 5 min/temp Varoma / reverse twist/vel spoon. Add the paprika, the water, the broth concentrate tablet, and the salt and program 20 min / 100º / reverse turn/vel spoon. We incorporate the chopped pepper and rice often and program 13 min / 100º / reverse turn/vel spoon. Let stand for 5 minutes and serve.

Warm asparagus cream with cockles

Thanks to the crushing power and the quality of their blades, they are Thermomix creams with an unsurpassed texture are achieved. Velvety, without a single lump, as if we had passed through a sieve. Of course, without spending a quarter of the time and effort.

  • Ingredients: 120 g of natural canned cockles, 550 g of canned white asparagus, 200 g of mayonnaise, 30 g of extra virgin olive oil, ground black pepper, and chopped fresh chives.
  • Preparation: We start straining the cockles through a fine-mesh strainer placed on a bowl, we also reserve the liquid. Put the asparagus in the glass with its liquid, mayonnaise, oil, pepper and cockles liquid and crush them 1 min/vel 10. Then, heat 3 min / 60ºC / vel 2´5. We spread the cream and distribute the chives on top, serve with the cockles.

Salmon croquettes

How many times has laziness been able to prepare croquettes and we have missed the occasion. Well, with a robot that removes the dough, it brings the right temperature and controls the cooking time, the thing changes a lot. You can use the proportions of ingredients you use or follow our recipe to the letter.

  • Ingredients for 50 units: 50 extra virgin olive oil, 400 g of fresh salmon without skin or bones and chopped, 1 tablet of crumbled broth, 100 g of butter, 30 g of onion, 170 g of wheat flour, 800 g of whole milk at room temperature, ground nutmeg, ground black pepper, salt, 2 beaten eggs, 200 g of breadcrumbs and plenty of oil for frying.
  • preparation: We put the oil in the glass and heat it 2 min / 120º / vel 1. Add the salmon and the broth and stir 4 min / 120º / reverse turn/vel 1. We pour into the basket placed on a bowl to drain the salmon and we also reserve the liquid. We put in the glass the butter and the onion and chop it 2 sec/vel 5. Then we fry it 3 min / 120º / vel 1. We add the cooking liquid and the flour and we fry 3 min / 120º / vel 2. We incorporate the milk, nutmeg, pepper and salt and mix 10 sec/vel 6. Add 2 tablespoons of the reserved salmon and program 8 min / 100ºC / vel 4. Let stand five minutes in the glass. Add the rest of the salmon and mix well with the spatula. We pour the dough into a bowl and let it cool. Afterward, we reserve it in the fridge for a minimum of eight hours. Once the dough is very cold, we form the croquettes and pass them through the beaten egg first and then the breadcrumbs later. We fry them in plenty of hot oil and let them drain on paper towels. Serve hot.

Macaroni au gratin with Bolognese sauce

  • Ingredients for four people: 1 onion peeled and cut into quarters, 2 medium carrots clean and in pieces, 2 cloves of garlic peeled, 1 piece of celery clean and chopped, 50 g of olive oil, 250 g of mixed minced meat salpimentada, 1 teaspoon salt, 1 teaspoon dried oregano, 1 pinch of ground pepper, 250 g of fried tomato, 1 pinch of sugar, 320 g of macaroni 150 g of grated Emmental cheese.
  • Preparation: Cook the macaroni following the instructions on the package and, meanwhile, prepare the Bolognese sauce with Thermomix. Put in the glass the onion, carrot, garlic, celery, oil and chop 3 sec/vel 5. Next we fry 7 min / Varoma / vel 1. Add the minced meat, salt, oregano, pepper and sauté 5 min / 100º / vel 1. Add the fried tomato, sugar and program 5 min / 100º / vel 1. Drain the macaroni and mix with the Bolognese sauce. We put them in a dish that can go to the oven. Sprinkle grated cheese on top and gratin for five minutes in a preheated oven at 200ºC. Serve immediately.

Stuffed pork loin with a garnish of candied endives

This recipe for pork loin stuffed with a garnish of candied endives is one of those preparations that a priori seems very complicated but in reality, it is not so, the only thing that happens is that it has many ingredients and they have to be cooked in their right measure. We can pre-cook this recipe until the sauce is crushed. Reserve the endives inside the bag in the fridge, the wrapped meat and the sauce inside an airtight container. Thus, 15 minutes before serving the recipe we will only have to heat it.

  • Ingredients for six people: 70 g of butter, 70 g of diced bacon, 50 g of celery (the white part of the stem), 200 g of onion, 150 g of apple, 90 g of prunes without bone, 50 g of brown sugar, 3 tablespoons of breadcrumbs, 8 sprigs of fresh parsley, salt, ground black pepper, 1 kg of pork slime in one piece, 2 tablespoons of extra virgin olive oil, 1 tablespoon of liquid caramel, 4 endives cut by half lengthwise, 50 g of carrot, 600 g of meat broth and 1 herb casket (bay leaf, thyme, rosemary, etc.).
  • preparation: The first thing is to prepare the pork loin. With a ham knife (long and narrow blade), we cross the spine through the center longitudinally. Cut a 5 cm diameter cylinder in the center of the loin and remove the leftover meat. We can also ask the butcher to prepare it for us. We put in the glass 30 g of butter and the bacon cubes and sauté 5 min / 120ºC / vel spoon. Remove the bacon and leave the butter in the glass. Add the chopped celery and 60 g of chopped onion, chop 3 sec/vel 5 and sauté 5 min / 120º / reverse turn/vel spoon. Add the peeled and diced apple, chopped plums and brown sugar and stir 6 min / 120º / reverse turn/spoon. Add the reserved bacon, breadcrumbs, chopped parsley, salt, and pepper. Mix 1 min / 100ºC / vel 1. Remove the filling to a bowl and let it cool completely for a minimum of 2 hours. We put the filling inside the spine, on both sides and tie with a kitchen thread so that the filling does not come out. Salpimentamos. Heat 20 g of butter and 1 tablespoon of oil in a pan and brown the tenderloin on all sides. We place it on film paper, water it with the candy and wrap it with the film. In the same pan, melt 20 g of butter and brown the previously seasoned endives. We put them in a large roasting bag and close. We put the bag with the endives and the meat wrapped in the film inside the Varoma container, cover, and reserve. We put in the glass 140 g of chopped onion, chopped carrot and 1 tablespoon of oil. Chop 4 sec / vel 4 and fry 5 min / 120ºC / reverse turn / spoon speed. We add the meat broth and the herb coffin. We place the Varoma in its position and program 30 min / Varoma / reverse turn/vel 1. We turn the meat and endives, cover and program 20 min / Varoma / reverse twist/vel 1. Remove the varoma and let temper About 15 minutes Remove the herb coffin from the glass, place the beaker on the lid and crush 30 sec/vel 10. Remove the film from the meat and remove the endives from the roasting bag, the juices of both add them to the glass. We program 5 min / Varoma / vel 2. We pour the sauce in a sauceboat. We remove the kitchen thread from the loin, cut it into slices and serve it immediately with the endives and the sauce. We turn the meat and endives, cover and program 20 min / Varoma / reverse twist/vel 1. Remove the varoma and let your temper about 15 minutes. Remove the herb coffin from the glass, place the beaker on the lid and crush 30 sec/vel 10. Remove the film from the meat and remove the endives from the roasting bag, the juices of both add them to the glass. We program 5 min / Varoma / vel 2. We pour the sauce in a sauceboat. We remove the kitchen thread from the loin, cut it into slices and serve it immediately with the endives and the sauce. We turn the meat and endives, cover and program 20 min / Varoma / reverse twist/vel 1. Remove the varoma and let your temper about 15 minutes. Remove the herb coffin from the glass, place the beaker on the lid and crush 30 sec/vel 10. Remove the film from the meat and remove the endives from the roasting bag, the juices of both add them to the glass. We program 5 min / Varoma / vel 2. We pour the sauce in a sauceboat. We remove the kitchen thread from the loin, cut it into slices and serve it immediately with the endives and the sauce. the juices of both we add them to the glass. We program 5 min / Varoma / vel 2. We pour the sauce in a sauceboat. We remove the kitchen thread from the loin, cut it into slices and serve it immediately with the endives and the sauce. the juices of both we add them to the glass. We program 5 min / Varoma / vel 2. We pour the sauce in a sauceboat. We remove the kitchen thread from the loin, cut it into slices and serve it immediately with the endives and the sauce.

Homemade Custard

Telling you how to make the homemade custard recipe with Thermomix takes longer than making the recipe itself, so you can get an idea of ​​how easy and fast it is to prepare. In addition, with Thermomix the custard is not cut. The temperature and time are perfectly controlled so that the result is excellent. And all this while you dedicate yourself to other needs. Does anyone give more?

  • Ingredients: 120 g of sugar, 4 eggs, 700 ml of milk, 15 g of Maison and ground cinnamon.
  • Preparation: In the Thermomix glass we put the sugar, eggs, milk, and cornstarch. The latter we can do without, but then we must reduce the amount of milk and use only 600 grams so that it is not too liquid. We program for 8 minutes, 90º, speed 4. We distribute the custard in six medium bowls and let temper before sprinkling with ground cinnamon. We can serve them immediately or let cool in the refrigerator until the moment of consumption.

Cherry and yogurt ice cream

We love this recipe for cherry and yogurt ice cream because it is a light way to eat ice cream whenever you feel like it without any remorse because it does not carry sugar but it does not need it! The yogurt we use is sweetened, but it can be substituted for one without sweetening. You can also add some sugar if you are very sweet or have already passed the bikini operation.

  • Ingredients for four people: 500 g of cherries and 1 sweetened skimmed natural yogurt.
  • Preparation: Wash and bone the cherries. We freeze them. We also freeze yogurt. We pour all the frozen ingredients in a food processor and beat until a creamy ice cream forms. If we do it with the Thermomix, we put the cherries and yogurt in the glass and program at 5-10 progressive speed, without time, until the ice cream reaches a creamy consistency. To serve.

Rice pudding and chocolate

If there is something that embroiders the Thermomix is ​​rice pudding. We had never done it with chocolate and we liked it very much, especially the aniseed touch gives it a very successful point. If you do not like the taste of anise you just have to do without this ingredient. We recommend this recipe!

  • Ingredients for six people: 800 g of milk, 100 of round rice, 1-star anise (optional), a pinch of salt, 150 g of milk chocolate in pieces and 50 g of sugar.
  • Preparation: We place the butterfly on the blades. We put in the glass milk, rice, star anise, and salt and program 35 min / 90ºC / vel 1. Add the milk chocolate and sugar and program 5 min / 90ºC / vel 1. We pour into a fountain, remove the star anise and let temper about 10 minutes. We serve warm or at room temperature.

Coulant style cheesecake

Cheesecakes are one of the favorite recipes of all Thermomix users, but especially this coolant type, with a creamy interior that elevates you to the seventh heaven at the first bite. Let it cool completely before serving it, so it is necessary that you calculate the time you need to do it with the necessary advance.

  • Ingredients: Maria-type cookies 200 g, Butter at room temperature 100 g, Cream cheese 600 g, Liquid cream to assemble 35% of MG 400 g, Sugar 200 g, Egg size “M” (campers) 6.
  • preparation: We crush the cookies in the glass of our Thermomix for 10 seconds at increasing speed of 5 to 10. Add the butter at room temperature and mix 5 seconds at speed 5. We cover with it the base of a 24 cm detachable mold, slightly raising the mix in the edge part so that it resists better and the filling does not come out. Let stand in the freezer for 30 minutes. We wash the Thermomix glass well until there are no remnants of the cookie dough left to prepare the filling. Mix in the glass the cheese, cream, sugar and a pinch of salt for 30 seconds at speed 6. We place the butterfly, add the eggs and mix 30 seconds more at speed 3.5. We pour the filling on the cookie base and bake in the oven, preheated to 175 ° C, for 35 minutes. Not all furnaces respond the same so, if yours is not very accurate, you will probably have to extend the time between 5 and 10 minutes. When you take the cake out of the oven it will have grown slightly, especially by the edge, but it will go down and the inside will be shaky. Let cool 90 minutes before carefully unmolding and serving.

Three chocolate cake

This cake with three chocolates is one of the first we made with Thermomix, besides being very good we must recognize that it is beautiful visually. The only thing you should keep in mind to make it look great is that you have to let one layer cool well before pouring the other over, and when you do it little by little. We assure you that it is a recipe that hooks.

  • Ingredients: 200 g of Maria biscuits (for the base), 100 g of butter at room temperature (for the base), 200 g of dark chocolate (for the dark chocolate layer), 200 g of cream with 35% MG (for the layer of dark chocolate), 200 g of milk (for the layer of dark chocolate), 1 envelope of curd (for the layer of dark chocolate), 200 g of milk chocolate (for the layer of milk chocolate), 200 g of 35% MG cream (for the milk chocolate layer), 200 g of milk (for the milk chocolate layer), 1 envelope of curd (for the milk chocolate layer), 200 g of white chocolate (for the white chocolate layer), 200 g of cream with 35% MG (for the white chocolate layer), 200 g of milk (for the white chocolate layer), 1 envelope of curd (for the white chocolate layer ).
  • preparation: For the cookie base: Put the cookies in the glass and crush them for 5 seconds at speed 8. Add the butter at room temperature and mix everything for 5 seconds at speed 5. Put this mixture in a removable mold and lightly crush them to prepare the base the help of the beaker or a spoon. It is advisable to put baking paper or Silpat in the base so that later it is easier to unmold it. You can also bake the cookie a few minutes so that the base is hard and crispy. For the layers of dark chocolate: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the cookie base and let it set before putting the next layer on top. Once harder, Stripe with a fork so that the next layer does not slip. Wash the glass For the layer of milk chocolate: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the previous layer a little grated so that the layers do not slip when unmolding. Wash the glass For the white chocolate layer: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the Previous layer a little grated and let cool completely in the refrigerator so that all the layers are set. Let it rest for at least 4 hours or until the next day. put the chocolate in the glass and chop 5 seconds on speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the previous layer a little grated so that the layers do not slip when unmolding. Wash the glass For the white chocolate layer: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the Previous layer a little grated and let cool completely in the refrigerator so that all the layers are set. Let it rest for at least 4 hours or until the next day. put the chocolate in the glass and chop 5 seconds on speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the previous layer a little grated so that the layers do not slip when unmolding. Wash the glass For the white chocolate layer: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the Previous layer a little grated and let cool completely in the refrigerator so that all the layers are set. Let it rest for at least 4 hours or until the next day. Wash the glass For the white chocolate layer: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the Previous layer a little grated and let cool completely in the refrigerator so that all the layers are set. Let it rest for at least 4 hours or until the next day. Wash the glass For the white chocolate layer: put the chocolate in the glass and chop 5 seconds at speed 7. Add the 200 g of milk, 200 g of cream and the curd envelope and program 7 minutes, 90º, speed 4. Pour over the Previous layer a little grated and let cool completely in the fridge so that all the layers are set. Let it rest for at least 4 hours or until the next day.
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