Pink Lemonade, Shrimp Ceviche, Individual Wellingtons, and Vanilla Ice Cream Cake with Raspberries, Pistachios and Meringue. If you have a Thermomix and loved ones who can read, well, presto! they can put together a “surprise” Mother’s day menu for you. Here is how:
For the Pink Lemonade: Put a handful of red currants in the TM bowl, with 60 g sugar, some ice cubes, 10 seconds speed 10. Add 2 lemons cut in half with skin but without the end bits, and 1 litre of water. Mix 20 second speed 5. Drop steaming basket in the bowl to strain. Pour the pink lemonade into glasses, add more ice if necessary to each glass. Decorate with lemon segment and maybe a red currant.
For the Shrimp Ceviche: I adapted the recipe from gooseberry mooseberry. This recipe is for 2 but it is easily doubled or tripled.
1/2 cup medium shrimp, cooked, peeled, deveined and finely chopped
4 tbsp lime juice, divided 3-1
1 plum tomato de seeded, cut in half
1/2 jalapeño pepper, cored, finely chopped
1 small shallot, cut in half
1 tbsp finely chopped fresh coriander
1 avocado, peeled, pitted
Salt, to taste
For the coriander sauce:
1 spring onion
handful of fresh coriander leaves
2 tbsp lime juice, or to taste
1/8 tsp cumin
1/8 tsp garlic powder
Salt and pepper, to taste
- Place 3 tbsp lime juice, tomato, jalapeno, shallot and coriander in TM bowl. Chop 10 seconds speed 6. Brush down the sides of the bowl and blitz another 10 seconds.
- Add peeled shrimp and a pinch of salt. Chop 2 seconds speed 5. Check if you like the coarseness, if you want it smaller do it in 2 second bursts. Transfer to a non metallic bowl and leave to marinate for 30 min to 1 hour.
- Without washing the TM put avocado in TM bowl with 1 tbsp lime and a pinch of salt and mash at reverse speed 4 for 10 seconds. Plate onto two plates using a biscuit or crumpet ring. Was TM bowl.
- Make coriander sauce placing all ingredients into TM bowl and blending at speed 10. With the spatula brush down the sides of the bowl and blitz again until you have a sauce.
- Continue plating by lifting the ring up from the avocado, place the shrimp ceviche and then pull up the ring completely. Decorate with the coriander sauce if you wish.
For the Beef Wellington: Follow the recipe in the British Isles Cookbook by TM. You can present it as in the photo, with some rosemary and a horseradish shaving.
For the Vanilla Ice Cream Cake with Pistachios, Raspberries and Meringue:
150 g frozen berries
50 g sugar
Ice cream cake:
1 1/2 litre good quality vanilla ice cream, softened
50 g pistachio kernels
125 g raspberries
60 g meringue drops or crushed meringue
Extra meringue drops
- Make your raspberry sauce by placing the frozen berries and the sugar in the TM, puree at speed 10 for 10 seconds. With a spatula brush down the sides of the bowl. Cook for 10 minutes Varoma, speed spoon so that it boils. If it is not very smooth, blitz again at speed 10. Pass through a thin sieve and reserve.
- Line a 1.5L bowl with cling film making sure you leave a lot of overhang. Place the ice cream in a large bowl. Make sure your ice cream is soft. Now chop the pistachios in the TM, 5 seconds speed 6. Fold the ice cream with the pistachios and the raspberries.
- Pour the ice cream mixture into the prepared bowl. Cover the top with the meringue, creating what will be the base of your cake. Make sure it is all flat. Cover the top with the overhanging cling film and place in the freezer to firm up for 6 hours or overnight.
- When ready to serve. Put a plate in the freezer to chill for a little while. Turn the cake onto the plate and unwrap the cling film. Decorate with more raspberries, pistachios, meringue and raspberry sauce.