Ingredients
seasoning
- 100 grams Garlic.
- 25 grams onion
- 25 grams capcisum
- 25 grams Celery
- 50-100 grams rock salt
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1 - add all ingredints to TM bowl speed 10/3-5 sec until all ingredients combined
2 - Spread thin layer of paste on Thermomat and put in 60ºC oven until dried. This can be 10 to 24 hours, depending on oven settings and thickness of the spread. Best that all is dry before placing back in Thermomix.
OR
Dry out in Dehydrator - place paste in dehydrator for about 8-12 hours on 60ºC. Ensure it is completely dry before placing back in Thermomix.
3 - once fully dried place back into TM bowl and mill speed 10/3-8 sec.
step one
Tip
use on meat vegies pizza or as garlic powder
Thermomix Model
-
Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments