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Ingredients
Thermomix Fig Salami
- 500 g dried figs
- 100 g dried, pitted dates
- 100 g Glacé ginger
- 80 g blanched almonds
- 50 g toasted pine nuts
- 1 teaspoons Vanilla Paste
- 2 tablespoons port or marsala
- 1.5 teaspoons mixed spice
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6
5min
Preparation 5minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
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Recipe is created for
TM 21
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5
Recipe's preparation
- Place all ingredients into mixing bowl. Mix on speed 7 for 30 secs. Mix for a further 10 seconds if you want a finer salami.
Place onto a thermomat and divide mixture into four pieces.
Roll all four into individual salamis, wrap in baking paper dusted with icing sugar.
Put rolls into fridge for approx one hour to firm up. When ready to serve slice and place onto cheese platter with crackers and enjoy!
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Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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