Thermomix is contributing to the success of our Olympians. You too can use
these recipes to nourish the active people you feed! When you are entertaining or
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Thermomix My Thermomix June 2012 3 July 2012 22:41:43 GMT+01:00 [email protected]
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What a crazy and wonderful summer of sport! Euro 2012, Wimbledon, the Tour de France, the London Olympic Games and the Paralympic Games. How exciting to get behind our sporting heroes and to look forward to new world records and plenty of gold medals!
Contents: Nigel Mitchell - Delivering Olympic Nutrition Very Berry Protein Fluffy Omega 3 Seed Mix Rice "Cake" High Energy Rice and Quinoa Gluten Free Gnocchi Strawberry Bavarois Recipe of the Month Competition
Appropriately, in this issue we are celebrating how Thermomix is helping the cycling athletes of Team GB and Team Sky Pro Cycling. We are so thrilled about the role Thermomix and good nutrition are playing in fuelling our cycling hopefuls during the Tour de France and then at the London Olympics. We have been working with expert sports nutritionist, Nigel Mitchell, who has shared some of the recipes he has developed to feed our top cyclists such as Bradley Wiggins, Mark Cavendish, Sir Chris Hoy and Victoria Pendleton.
Did you see? Thermomix played a big part in BBC Two's recent series of Great British Menu culminating in a banquet for British Olympians. One of the contestants, Aiden Byrne, Chef Proprietor of The Church Green, had the great pleasure of doing some training with the Team GB Olympic cyclists. Gold medallist, Geraint Thomas, put Aiden through his paces with a couple of laps of the training circuit then sampled Aiden's competition dish. By the way, Aiden is a passionate user of Thermomix both at home and in his restaurants.
World class athletes need world class nutrition and we are delighted that Thermomix is contributing to the success of our Olympians. You too can use these recipes to nourish the active people you feed! When you are entertaining or celebrating a gold medal (!) why not try July's recipe of the month. It's a lovely Bavarois - an excellent pudding for summer.
We love to keep you up to date with all things Thermomix and here are a few ways to be one of the first to know:
News Flash: 2nd July Mark Cavendish wins stage two of the Tour de France 2012
My Thermomix - Delivering Olympic Nutrition Nigel Mitchell is the Head of Nutrition for British Cycling who are gearing up to compete in the Olympics. He also works with Team Sky who are currently competing in the Tour de France. Nigel has a vital support role for both teams - he is in charge of the overall strategy for feeding and nourishing these record-breaking cyclists. Nigel is a passionate and creative cook who is constantly working on new and better ways to provide good nutrition via appealing food, not only for Olympians, but for his family at home too. In fact, it was Nigel's wife Julie who persuaded him to purchase a Thermomix, and while sceptical at first, Nigel quickly realised the full potential of Thermomix for creating healthy meals, not only at home but for his athletes too. "I use Thermomix as it's so fantastic for consistency, quality, and control and I decided it was perfect to use in my mission to keep our top cyclists on top form for the Tour de France and the London Olympics. For example, it is essential to maintain the optimum weight to power ratio for each rider for peak performance - every extra pound is an extra pound for the cyclist to push around the track - and Thermomix helps me control exactly what each rider is getting from each meal. Thermomix also allows me to cook quickly and easily and has doubled my productivity. I can even use it in hotel rooms when the team is travelling to international events."
We are delighted to be supporting Nigel and the cyclists of Team Sky and Team GB with a Thermomix. We wish them the best of success!
Very Berry Protein Fluffy This is a recipe Nigel uses for athletes who want to maximise their antioxidant and protein intake while watching the calories. It's excellent after a workout. When he serves it as a bit of a treat, he adds a teaspoon of runny honey with the protein powder and milk in Step 3. Serves 1, easily doubled.
Per portion 30 g flax seeds (= linseeds) 100 g fresh or frozen berries (Nigel uses blueberries) 50 g plain unflavoured protein powder, e.g. whey protein powder 50 g milk, or more if you want it more fluffy 1 tsp honey - optional 1. Grind the seeds 30 seconds/Speed 10. 2. Add the berries and mix 10 seconds/Speed 10. Scrape down the lid and sides of the bowl with the TM spatula. 3. Insert Butterfly Whisk Whisk, add remaining ingredients and whisk for 1½ minutes/Speed 4. 4. Scrape down the sides of the TM bowl again. Whisk for a further 30 seconds/Speed 4. Serve immediately or chill in the fridge for a few hours. Nutritional Tip: Blueberries are a great source of natural fruit carbohydrate, vitamins and anti-oxidants. Nutritional Content: Protein: approximately 50 g Carbohydrate: approximately 15 g Fat: approximately 14 g g
Omega 3 Seed Mix Nigel loves the fact that Thermomix is great at milling seeds in seconds. Having them freshly milled means that our bodies can more quickly and easily absorb all of the important nutrients. As soon as seeds are ground they begin to lose their nutritional properties and are usually rancid after about 6 weeks - not many people know this. By grinding the seeds fresh each time, you are optimising their nutritional content. It's also much cheaper to buy whole rather than ground seeds! The seeds in this recipe are an excellent source of Omega 3 essential fatty acids and are high in most of the B vitamins, magnesium and manganese. Seeds really are one of nature's true Superfoods! One serving = 1 Tbsp or 20 g. Nigel's cycling athletes have 2 servings a day. 20 20 40 40
g g g g
flaxseeds = linseeds sesame seeds sunflower seeds pumpkin seeds
1. Grind the seeds 10 seconds/Speed 10 or until fine. Store in an air tight container in the fridge. Use within one week. Serving suggestions: Try adding a tablespoon of ground seeds to your porridge, cereal or smoothie in the morning. Add a sprinkle to your salad or soup at lunch, or on a curry or stir-fry in the evening.
Rice "Cake" Nigel developed this recipe to feed Team GB and Team Sky during long races. This dense rice pudding slab is a high energy, low fibre snack which is very popular with the riders. It also helps provide some of their daily fluid requirement as each serving provides 15 ml water along with 25 g carbohydrate and 5 g protein. The cyclists say it's good fuel and they've won lots of races with it! The Team Sky chef, Søren Kristiansen, tweets every day @teamskychef about the meals he is feeding the team. Click here to see his savoury version of the rice cake. 500 g short grain pudding rice 1 litre water (= 1000 g) 30 g unrefined sugar ½ tsp ground cinnamon (TM ground is best for flavour) or 1 tsp real vanilla extract 300 g cream cheese, broken/cut into 1 cm chunks 1. Weigh rice, water and sugar into the TM bowl and add the cinnamon. Cook 14 minutes/100°C/Speed Spoon/Reverse Blade Direction. 2. Stir with the TM spatula and cook again 10 minutes/100°C/Speed Spoon/Reverse Blade Direction. 3. Stir in the cream cheese with the TM spatula until it's melted. Line a baking tray with cling film, pour in the rice mix and spread evenly about 1½ cm thick. Cool for 20 minutes then chill in the fridge until cold. Cut into 3 cm squares and wrap in individual parcels ready for when needed. Variation: For a slightly sweeter version, pour half the rice mix into the tin then spread with a thin layer of jam or Chocolate Hazel Nut Spread before covering with the remaining rice mix. There's a great recipe for Chocolate Hazel Nut Spread in Fast and Easy Cooking page 161. g
High Energy Rice and Quinoa Rice provides the carbohydrate part of this dish whilst quinoa's protein content is superior to any other grain; it contains all nine essential amino acids. Our bodies cannot make these so we must get them directly from our food. Quinoa is also high in lysine, an amino acid important in tissue growth and repair, as well as being a good source of magnesium, phosphorus, copper and iron. Nigel often serves this well balanced mix to the cyclists and uses the Thermomix Varoma to steam some vegetables at the same time. Serves 4 to 6. 1 litre water for steaming 1 generous pinch sea salt 100 g red or black rice 100 g basmati rice 100 g quinoa 1. Weigh the water into the TM bowl and add the salt. Insert the internal steaming basket then weigh in the red or black rice, the basmati rice and finally the quinoa. 2. Rinse the rice 10 seconds/Speed 5 then cook 22 minutes/Varoma Temperature/Speed 4. Transfer to a large serving bowl and stir. Serve hot or cold on its own or as an accompaniment to a meal. Serving Suggestions: 1. Add chopped hard-boiled eggs for extra protein. 2. Add chopped dried apricots and salad leaves. 3. Serve with tomato sauce, page 58 or 59 Fast & Easy Cooking . 4. Add minced shallot, cubes of feta cheese, chopped mint and parsley, and a few olives if you wish, then stir with some balsamic dressing. Serve on mixed green salad leaves. 5. Serve with a curry or stew.
Gluten Free Gnocchi Some of the Team GB and Team Sky cyclists avoid wheat during intense training periods and races so these gluten free gnocchi are the perfect alternative. This recipe was developed by Nigel for Ed Clancy MBE, Olympic Gold Medal winner and five times World Champion who says "This gnocchi is one of my favourite meals!" 50 g parmesan, in 2 or 3 cm chunks 200 g floury potatoes, 2 cm cubes e.g. Desiree 200 g sweet potatoes, 2 cm cubes 2 large (60g each) free range eggs 400 g gluten free plain flour 1 tsp fine sea salt - optional 1. Grate the parmesan by dropping it onto the running TM blades at Speed 10 - it will be done in a few seconds (you'll hear it). Tip out and set aside. 2. Weigh 500 g water into the TM bowl. Insert the internal steaming basket then add the potatoes with the sweet potatoes on top. Steam 15 to 20 minutes/Varoma Temperature/Speed 3 or longer until cooked through and tender. Use the hook on the TM spatula to lift the steaming basket. Set aside until the potatoes are cooled, discarding the steaming water. 3. Return the cooled potatoes to the TM bowl with the parmesan, eggs, flour (and salt if using). Mash 10 seconds/Speed 4. 4. Knead 30 seconds/Dough Setting. Roll the potato mix on a generously floured countertop into long rolls measuring 1 to 1½ cm in diameter, gently press the top with the tines of a fork to create a ridge pattern (or roll down a gnocchi board), then snip into 2 cm long pieces. Bring a pan of salted water to a rolling boil, add the gnocchi and cook until they float plus 5 minutes longer (gluten free gnocchi take longer to cook than wheat flour gnocchi). Drain and serve. Serving Suggestions: Serve straight away with freshly made pesto or tomato sauce. Or you can do alternate layers of cooked gnocchi and tomato sauce, spinach, basil and mozzarella and bake it in the oven 25 to 30 minutes at 180◦C until the cheese is golden and the sauce is bubbling. Pink Gnocchi: Add half of a raw beetroot, cubed, to the steaming basket with the potatoes (put the beetroot in the bottom of the internal steaming basket under the potatoes and sweet potatoes.) When mashed with the potatoes, the beetroot will turn the gnocchi pink. Nigel's Note: For a low fibre option, peel the potatoes before steaming.
Many thanks to top chef Chris Horridge who was delighted when we asked him to cook and serve Nigel's recipe as he would in a fine dining restaurant. Chris dressed the Gnocchi with tomato sauce and garnished it with pesto, miniature salad leaves and shavings of parmesan. Thanks Chris for the photography too! g
Strawberry Bavarois Congratulations to Victoria Velasco who wins the July Recipe of the Month with this delicious dessert! "I got my Thermomix almost three years ago and I love cooking with it. I get a lot of inspiration from Spanish websites and blogs, as the Thermomix is very popular in my country. "Different versions of this recipe appear on many blogs and websites. I love serving a bavarois because it is very versatile, as you can use any base and any summer fruit. I came up with an unusual twist for my version when I made the coffee, walnut and hazelnut cake from Fast and Easy Cooking (page 224). Having baked it in a fancy star-shaped tin for a cake sale, the cake broke when I tried to take it out. Instead of throwing it away, I crumbed it and used it as a base for the bavarois, where the contrasts in flavour and texture between the base and the light strawberry mousse really work. Other options for the base are biscuits with butter or a thin sponge." Here is an easy sponge recipe which we used when testing this recipe. Victoria's strawberry mousse is wonderfully light. For the sponge: 1 medium free range egg 60 g caster sugar 60 g butter 60 g self raising flour 1. Preheat the oven to 170°C and lightly grease and line the bottom of a 23 cm springform cake tin. Mix all ingredients 15 seconds/Speed 5. 2. Scrape down the sides of the TM bowl and then mix again 15 seconds/Speed 5. Pour into the prepared cake tin, level out the mixture and then bake for 15 minutes. For the strawberry mousse: 500 g double cream 8 gelatine sheets 500 g strawberries, washed and stalks removed 200 g caster sugar juice from ½ lemon, about 10 g 125 g natural yoghurt 1. Insert Butterfly Whisk and whip the cream at Speed 3 JUST until softly whipped on top - it will be more whipped underneath - this will take from 10 seconds to 2 minutes depending on the temperature and fat content of the cream. Reserve and keep in the fridge. 2. Remove Butterfly Whisk (no need to wash TM bowl). Mix the strawberries, sugar and lemon juice 5 seconds/Speed 4. 3. Cook 10 minutes/100°C/Speed 3 then allow to cool for 10 minutes. Meanwhile soak the gelatine sheets in cold water for 5 minutes until softened then squeeze out the excess water. 4. After the 10 minutes cooling time, mix the squeezed gelatine into the strawberry mixture 30 seconds/Speed 4 then leave to cool to room temperature. 5. Once the mixture is cool, reserve about 6 Tbsp to decorate the cake later. Add the yoghurt and whipped cream to the remaining strawberry mixture. Mix 10 seconds/Speed 5. 6. Pour over your chosen base and put in the fridge to chill. When it starts to set, pour the reserved strawberry mixture on top and spread evenly - you may need to first heat it slightly to get it to pouring consistency if it has started to set. Return to the fridge and allow the Bavarois to set for at least 3 hours before serving and basking in the compliments! Variation: Individual tins can also be used. dd
Recipe of the month competition reminder! Enter your favourite seasonal recipe and win a prize! We are now looking for summer recipes. See our September 2011 newsletter for competition details and prizes. All recipe entries must be sent by email with full Thermomix instructions and a photo if you have one to: [email protected]
If you've enjoyed reading this newsletter why not introduce a friend to Thermomix and help us build a nation that eats well and cooks with joy! If you love telling others about Thermomix, ask us about joining our nationwide team of Thermomix Demonstrators and build a business around your passion!
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