Spring Rolls - Certified Thermomix person

Spring rolls are not meant to be eaten in spring. It's the best thing to have anytime in the year

"Hello, Spring Roll. I'm your daddy and I've been waiting to meet you for a long time. I love you so much." Sylvain Reynard

You will need

• 25g rice noodles

• 16 big shrimps

• 8 rice wraps

• 1 carrot (cut into pieces)

• 1 cucumber (cut into pieces)

• 1 lettuce (rinsed cut into pieces)

• 2 mushrooms

• Dry wakame

Instructions

1. Soak rice noodle and wakame in hot water for 10min

2. Place carrots, cucumber, mushrooms, lettuce, and noodles in the bowl. Mix 5sec/ Speed 4

3. Soak 1 rice wrap in cold water for a few seconds and put it on a humid cloth

4. Place 2 shrimps, wakame and 2 Tbs of the preparation in the rice paper

5. Shape your spring roll and repeat with the 7 other wraps

6. Chill in the fridge on a humid cloth

7. Serve with Soy sauce

8. Enjoy!

PS: you can stuff your spring rolls with any vegetables you want. For some flavor, I also spread some cheese before rolling them

Salmon Zucchini Roll - Certified Thermomix person

A perfect recipe for summer days.

"Smoked salmon should be sliced so thin, you can read the New York Times through it". Unknown

You will need

• 50g flour

• 6 smoked salmon pieces

• 3 eggs (separate whites and yolks)

• 2 grated zucchini

• 4g guest

• 4 Tbs cottage cheese mixed with chive and shallots

• 1 Tbs heavy cream

• 1 Tbs EVOO

• 1/2 tsp Himalaya salt

• 1/2 tsp black pepper

Instructions

1. Preheat oven to 180°C

2. Place zucchinis in the bowl. Mix 4sec/ Speed 5

3. In a saucer pan, place zucchinis, EVOO and 1 pinch salt/pepper. Cook until they're dry. Set aside

4. Insert the butterfly whisk in the bowl. Add egg whites with a pinch of salt. Mix 6min/ Speed 3. Set aside

5. Place egg yolks in the cleaned bowl.

6. Add Flour, yiest, cream, salt and pepper

7. Add zucchini. Mix 30sec/ Speed 3

8. Scrape down the sides of the bowl. Mix 30sec/ Speed 3

9. Delicately add egg whites. Mix 1min/ Speed...?

10. Pour the mixture in a baking tray already covered with parchment paper. Cook for 15min

11. Flip the base on a clean and humid cloth. Let it cool down

12. Spread the cheese/herb mixture. Add smoked salmon

13. Tightly roll the base and roll this in a plastic food wrap. Chill in the fridge

14. Cut into slices before serving

15. Enjoy!

PS: best eaten a day after it is prepared

Chicken Curry - Certified Thermomix person

An explosion of flavor and spices. Namaste!

"Indian food has so much layering of flavor, and the dishes go together so harmoniously". Gwyneth Paltrow, actress

You will need

• 700g largely diced chicken breast

• 500g natural yogurt

• 200g onion cut in halves

• 120g water

• 80g tomato paste

• 30g vegetable oil

• 20g fresh ginger

• 20g fresh garlic

• 20g fresh coriander

• 2 green fresh chili cut in half

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground turmeric

Instructions

1. Place oil, onion, garlic, ginger, coriander and chili in the TM bowl. Mix 10sec/Speed 5

2. Scrape down the sides of the bowl. Mix 6 min/Varoma/Speed 2 with cup removed

3. Add turmeric, cumin and ground coriander. Mix 3 min/Varoma/Speed 2 with cup removed

4. Add water. Mix 5 min/Varoma/Speed 1

5. Add tomato paste, yogurt and chicken. Mix 22 min/Varoma/Speed 1- reverse mode

6. Serve with white Basmati rice

7. Enjoy!