In my last post about my Thermomix Asian stock, I mentioned that I prefer to call my Thermomix Stocks, “Vegetable Boosters” or “Flavour Boosters”. I know, I know, I’m a little bit old school, because they’re not really stocks in the sense of the word. But I believe they are brilliant Flavour boosters. I made my first batch, way back when I purchased my very first Thermomix. I loved it, although after a while I noticed everything was tasting the same. Of course!
So a batch of new recipes were born. I made Asian stock, French stock, Middle eastern stock, and this Italian Stock. It’s another favourite in our house. I can be found adding it to a pizza sauce base, my quick spag bog, sauce mixes and stews, gosh we even add it to our frittata base in our Italian dinner party class to give it a little extra deliciousness.
Bec’s Italian Vegetable Booster
- 1 full head of garlic peeled
- 1 onion approx. 180g
- 1 bulb of fennel approx. 200g or celery if fennel isn’t available
- 1 capsicum approx. 200g
- 1 carrot approx. 200g
- 300 g Sundried tomatoes
- 20 ml of sunflower oil or oil from above
- 15 g Oregano
- 10 g thyme
- 1 Big handful of basil
- 1 bay leaf
- Approx. 10 peppercorns
- Big handful of Parsley
- 150 g rock salt
Add all ingredients up to and including the carrot and set for 6 seconds on speed 7.
Then add the ingredients up to and including the parsley and set for another 6 seconds on speed 7
Add the oil and salt and cook on Varoma temp for 20 mins, speed 2 with the mc in place or the steamer basket on top to stop any splutters.
When the time is up, put your MC in place. Upside down is best so it doesn’t get hot and burn your fingers and slowly turn the dial to 6 after a few seconds you can move up to speed 10.
Note: If you find it’s a bit too dry to mix and there’s an airlock underneath preventing the blades to do their job, use your TM spatula to keep things moving but reduce the speed. You need to be careful it is quite hot it’s ok to let it cool down a bit first. You can even wait till its cold if you wish.
Now you have about 1 litre of Italian flavour booster to use in any recipe that calls for deep red Italian flavours. I often make this in ½ batches because I usually have lots of flavour boosters on the go at the same time.
Note: You can make all my flavour boosters without salt and freeze them in ice cube trays. They will last up to 3 months without the salt.