Ingredients
0 portion(s)
Dry Mix
- 1 tsp chia seeds
- 1/8 tsp cinnamon
- 1 tsp cummin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 4 black peppercorns, whole
- 1/2 tsp yellow mustard seeds
Wet Mix
- 1 clove garlic, medium
- 1 cm knob of ginger
- 1 orange, juice of
- 1 lemon, juice of
- 2 tbsp apple cider vinegar
- 2 tbsp light miso paste
- 4 tbsp Maple syrup
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6
5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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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.
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Recipe's preparation
To clean and dry Thermomix bowl add dry spices and seeds. Grind 2 min / speed 9
Add ginger and garlic and chop 3 sec/ speed 7, Scrape base, sides and lid
Add juices, cider vinegar, miso paste, and maple syrup and Mix 20 Sec / speed 3
Use immediately or store in fridge and use within a week
Milling
Dressing
Accessories you need
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Spatula TM5/TM6
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Tip
Note: Can use 2 tsp dijon mustard instead of mustard seeds
Source: Adapted for Thermomix from a recipe in Dreena Burton's site: //plantpoweredkitchen.com/
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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