Tag Archives: rosewater

Recipe – Peach Margarita

IMG_0740With liquor in the cupboard and a Thermomix on the kitchen bench, it’s easy to get a party started.  This blended cocktail has the consistency of a granita, and the punch of a prizefighter (tone it down with extra ice, if desired).  Prepare the icy base the day before or the morning of your soiree.

Peachy Rose Mix

100 grams peach flesh

1 teaspoon rosewater

100 grams sugar

Place the peach, rosewater and sugar in the TM bowl and reduce for 10 minutes/100 degrees/speed 2/MC Off. Blend for 30 seconds/speed 10.  Pour into ice cube trays and set in the freezer.

Sweet and Sour Mix

120 grams sugar

80 grams of lemon or lime juice

120 grams hot water

Mix the sugar, juice and water in a bowl, stirring to dissolve the sugar.  Pour into ice cube trays and set in the freezer.


pre-prepared peachy rose mix

pre-prepared sweet and sour mix

270 grams tequila

90 grams triple sec

500 grams ice

lemon or lime wedge

salt, to coat the rim of the martini glass

Remove the peachy rose and sweet and sour mixes from the freezer and place the cubes in the TM Bowl.  Because of the sugar content, the mixtures will be slightly soft, even when frozen, and you might need to scoop them out of the ice cube moulds.

Add the tequila, triple sec and ice.  Blend for 30 seconds/speed 9.

Run a lemon or lime wedge around the rim of each martini glass.  Tip the salt onto a plate and invert each glass, dipping the rims in the salt.  Pour the margarita into the glasses and serve immediately.

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Posted by on January 30, 2013 in Bites and snacks, Recipes


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Peach Margarita

IMG_0740What says summer like a beautiful cocktail, enjoyed with friends or family, kicking back, relaxing, and forgetting all about the calories you’ve consumed in the last month?  That’s right, not only is the Thermomix your best friend in the kitchen, it’s also a pretty good companion in the bar.

I’d actually made the base for this beautiful cocktail in preparation for our Christmas night celebration, but we’d all started off on champagne and we thought it might be a recipe for disaster if we went to spirits from there.  The good thing was as the mix was in the freezer, I just left it there, and when the mood hit me, I just had to get out the tequila and the triple sec, salt the glasses, and dig out 500 grams of ice from the freezer – easier said than done – we had relocated to the beach for the summer and didn’t have the freezer with the inbuilt ice maker.  Still, I battled on valiantly and scraped up the requisite 500 grams of ice.

The Peach Margarita consists of three parts – the peachy rose mix, the sweet and sour syrup and finally the alcohol and ice which you add at the end at blitz up at the very end, just as you are about to serve it.  Both the peachy rose syrup and the sweet and sour syrup is frozen for several hours before you use them to make sure it’s really cold.  While both the mixes don’t freeze completely, they go cold and become quite pliable.  Dani recommended putting the mix in ice cube trays, but they are in fairly short supply in our house because I’ve sent them down to the beach where we need all the ice cube trays we can get – and in their absence, I just poured each of the mixes into a zip lock bag, labelled it, and froze it.  It sat in the freezer quite happily for a month, so I would imagine it would keep for several months if you want to make the peachy rose mix while peaches are in season, and keep them on ice till you need a summer hit!

I used the Jose Cuervo Especial tequila, and the Bardinet Triple Sec.  I’m not a spirit aficionado, but they seemed to do the trick.

Sadly, as we were at the beach, I didn’t have fabulous margarita glasses to make these even more special-looking.  But I can assure you that it tasted incredibly summery and fabulous… and we may have downed the lot between two of us, in one night 😉  In between drinks, I stored the whole TM bowl in the fridge, and it kept the mix pretty icy cold and delicious for quite some time.

I’m not sure if it was luck, the glass of water in-betweeners, the food we ate, or the magic of spirulina capsules (which one of my girlfriends swears by) that there was not a headache to be had the next morning.

Want the recipe?  Check the recipe tab!!

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Posted by on January 30, 2013 in Bites and snacks, Recipes


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Beetroot, Pomegranate and Pistachio Salad

Three words:  Oh My God

This is an amazing salad – and would be a snap to make really quickly if you bought pre-packaged pomegranate seeds and shelled pistachios.  It literally takes 4 seconds in the Thermomix. Me – well, I bought pistachios in the shell and hand shelled them.  Maybe I’m a traditionalist.  Maybe it’s because you can always eat a few as you go.  I also bought a lovely looking pomegranate and then resorted to YouTube to see what the easiest way to get the seeds out of a pomegranate was.  That took me half an hour because I got sidetracked and wanted to see what a few people recommended as far as getting the seeds out.

The Ingredients

The recipe calls for Pomegranate Molasses and Rosewater.  Pretty much everything else on the list is always in our fridge – beetroots, olive oil, chives, mint leaves, parsley leaves and dill. I’m blessed to have an amazing supermarket very close by, who happened to have the Rosewater and the Pomegranate Molasses.  I’ve heard you can actually make your own Pomegranate Molasses in the Thermomix!! has details The recipe doesn’t actually say it – and I think I was right in doing it – peel the beetroots first.  I top and tail them first, then peel them under cold running water – even a small trickle – to minimise the hand staining factor.  I cut the beets into chunks – about 8 chunks per large beetroot.

The Pomegranate

I ended up cutting the end off very close to the end – probably too close to be honest.  I cut again, and this time I could see some of the seeds.  Then I scored through the skin which allowed me to peel off segments of the pomegranate.  Watch out for the juice!!  I then had a bowl filled with water and scraped the seeds into that, with my fingers.  The water means that the seeds sink and the pulp floats – in theory at least.  Most of the pulp floated but I did spend a while going through the seeds with a fine tooth comb to make sure there weren’t any dodgy ones in there.

And when I say watch for the juice…really watch for the juice!  My beautiful recipe book now has its first battle scars 😦

The Herbs

When I first read the recipe, I thought that the herb quantities sounded like minuscule amounts.  Derr!!  Of course herbs don’t weigh much…I hadn’t thought of that. I was very precise with the measurements and really took my time to pull leaves off and what not – I didn’t want a great salad ruined with stalky bits. I know my Thermomix is sometimes a little pernickety with the scales, especially when I am weighing small amounts.  What I found helped was setting the Thermomix to scales with the basket in place.  I didn’t attempt to weigh until I had what I thought was the correct amount of the ingredient prepared.  If I was under, I turned it all out into a bowl, added some more and then started from scratch with the weighing.  Not sure if this is just my Thermomix – Lord knows it’s had lots of moves and travels with me regularly.

Adding the Oil, Rosewater and Molasses

I tend to be a little heavy handed with the pouring of liquids, so to make sure I didn’t get the balance of flavours wrong, I was REALLY careful with the measurements for the wet ingredients.  To make sure I didn’t over-indulge, I put the lid on the Thermomix, inverted the MC, and set it to scales function.  I then poured each of the liquids into the MC, watching the scale reading while I did it.  Once the weight was right, I just tipped the liquid into the bowl by turning the MC up the right way.  Easy – and no mess to speak of.  It was particularly good for the molasses – which can be a little slow-moving on cold days.  I did the rosewater after the molasses to make sure I got all the molassessy (not even sure that’s a word!!) goodness into the salad.

Serving it up

We had the family coming over for dinner, and I was planning to use the Thermomix for another component of the meal, so I made the salad part, tipped it into the serving bowl, covered it with cling wrap, and put it in the fridge for a few hours.  I don’t think it did the salad any harm.  Just before serving I added the pomegranate seeds and the pistachio nuts, and gave it a little stir.

The Verdict

A winner!  The family loved it – and it has been requested again… you can’t ask for better than that!


Posted by on March 6, 2012 in Recipes, Salads and sides


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