Friday, 28 November 2014

Profiteroles or Choux Pastry in Thermomix

This is the recipe that totally sold me on this machine.  When I passed my red seal exam for cooking, this is something that I had been practicing.  My eclairs were ok looking but never perfect.  I had made them over and over again and never did I obtain the results that I got on my first try with the Thermomix.  I have made them many more times and they have always turned out just like they did today.  Almost perfect and for someone who doesn't like baking, I still am amazed at this.  I can make these sweet or savoury which is great to have around for the holidays. You just throw them in your freezer and take them out when you need them. This recipe is on page 131 in Everyday Cooking.

250 g water
pinch salt
100 g butter
150 g white flour
4  eggs

Line baking tray with silpad or parchment.
Put water, salt, butter into mixing bowl and cook 5 min/100C/speed2
Add flour and mix 30 sec/speed 4 until pastry comes away from side of bowl
Cool pastry for 25-30 minutes
Add eggs, 1 egg at a time through lid speed 5 until mixed
Put into piping bag and bake 15-20 minutes depending on the size you have made
Bake at 350F
When golden prick with a toothpick and let bake 10 more minutes
Let cool in oven with door open.

Fill with sweet or savoury.

Lemon Curd Thermomix

This is such an easy recipe to make and it takes no time.  Also when making a custard/curd etc, you don't need the double boiler.  Hard to work with and more pots to wash.  Any beginner can make successful curd.

260g lemon juice
500g sugar
300g butter
6 eggs

Insert butterfly.
Place all ingredients in mixing bowl cook 8 min/80C/speed 3
If mixture covers the back of a spoon, if not cook 2-3 minutes more.

Use grapefruit, orange, passionfruit etc. juice for variations.

Semolina Dumplings in Broth

This is one of my favourite soups to eat when I lived in Germany.  It was really simple and it came out of a premade package.  I didn't realize then how simple and easy it was to make yourself.  My husband now requests it on a regular basis but I have to say this Thermomix recipe is fool proof.  It turns out light and tasty every time.

300 g milk
80 g butter
1 tsp salt
fresh nutmeg 1/2 tsp or to taste
160 g semolina wheatlets (cream of wheat)
2 eggs

Combine milk/salt/butter/nutmeg in bowl 2min/90C/speed1
Add wheatlets  10 sec/ speed 4
Heat 3 minutes/100C/speed3
Let mixture cool 60C
Add eggs through lid REVERSE/10 seconds until mixed. Let rest and spoon into hot broth.
Make sure broth is on low simmer.
20 minutes until they float.

Thursday, 20 November 2014

Wild Salmon and Spinach Roll (gluten free) Thermomix

This  a little more work in regards that you make the spinach omelet and bake it for 10 mins. The salmon mousse is really easy too.  All of these recipes in my blog can be made without a Thermomix machine however you will have more to clean and will take you much longer. This takes under 1 minute to do in the Thermomix.
50 g parmesan
4 eggs
150g spinach
salt and pepper and nutmeg

Place parmesan in bowl and mill 5 secs/speed 9
Sprinkle on silpad lined baking sheet or parchment paper
Whip spinach eggs and spices 10 sec/speed8
(No I did not cook the spinach because I want to keep the vibrant green colour)
Pour onto baking tray and spread out evenly at 325-350 F 10 minutes or until golden edges.

200g salmon (wild is best) smoked, canned,lox, (your choice)
200g Boursin (cream cheese and add your own herbs )
Blend speed 8/4 seconds
Add a little milk if too thick.  Needs to be like peanut butter. (spreadable)

Cool spinach and spread with cream cheese mixture.
Roll up and wrap in saran wrap.
Refridgerate overnight until firm.
Slice and serve as a starter with a salad or an appetizer.
Looks fancy but sooo easy.

Oven Roasted Tomato and Kalamata Olive/Caper Dip Thermomix

I roasted the tomato's in the oven. I know what's on them and no added oil. Super easy.  My toaster oven did all the work.

100g Oven roasted Tomato's with salt and pepper
100g Kalamata Olives
1-2 garlic cloves
1 tsp oregano or italian spice
2tsp capers
2 tsp olive oil
Throw everything in bowl and pulse 5X
Serve with crackers, homemade pita chips, vegetable credit etc.

Chick Pea Mint and Pomegranate Dip

I don't know why people buy canned beans.  It is really expensive, plus there is always a preservative or two.  As well as  usually tons of sodium not forgetting that yummy plastic liner. You do need to think ahead and to soak them overnight, so if you've forgotten by all means use canned. The cost is what blows me away.  Living in Vancouver we have a wide selection of Indian stores where a whole bag of chick peas cost around 2 dollars.  I can make tons of hummus from that. I can cook them and add them into salads etc.  Plus my daughter (the personal trainer) loves lean protein. The pomegranate molasses I buy at Persian grocery stores for around 3 dollars.

500g cooked Chick peas
1-2 tsp olive oil
Salt and pepper to taste
40g lemon juice
1/2 bundle fresh mint
1/4 bundle fresh parsley
Pulse all ingredients, X6
Add 200g pomegranate seeds REVERSE/pulseX2
Drizzle with pomegranate molasses, more seeds and serve with vegetable credit or crackers, crostini etc. Or make a green/spinach salad and serve on top.

Strawberry Tiramisu No eggs

I have already posted a recipe but found this cream with no eggs in it.  If you are worried about health concerns.  It worked very well.

170g strong coffee
190g Amaretto (170g for coffee, 20g for cream)
40 g lemon juice (I made my own mascarpone and it already had lemon juice in it)
100g sugar
up to 200g milk. Watch how runny your mascarpone is and add accordingly.
Mix coffee, amaretto, lemon sugar/speed 3/30 sec
Add mascarpone, milk and 20g amaretto

Meyer Lemon Basil GranitaThermomix

This is such an easy palette cleanser or a really light and refreshing dessert after a heavy meal or on a hot day. Making it in the Thermomix is dead fast and easy.  You can do it the traditional way by scraping the cookie sheet over and over.  I prefer Thermomix. (I'm too lazy to go to all the trouble doing it the traditional method.)

You can use all kinds of different fruit flavour's and herbs to switch this up.  The possibilities are endless. I used the whole lemon and made juice. This brings out the intense flavour of the lemons which  is in the skin.  This is why chefs always use citrus zest on top of food before serving to bring out flavour.

4-5 whole lemons
100g sugar
650g water
bunch basil
ziplock bag

Weigh sugar and mill 5 sec/speed 9
Add lemons and pulse 5XTurbo
Add water/REVERSE/30 seconds
Pour into bag with torn up basil and freeze flat.
Insert butterfly and mill frozen juice speed4/10-20 seconds.
Serve in hollowed out lemon cups.


Not too fine or it gets bitter.

Tuesday, 11 November 2014

Thermomix Apple Strudel

Many years ago when I lived in Germany this was my dessert of choice.  My husband's Austrian grandmother made the absolute best.  It really is quite simple but in Austria they have many different types of white flour.  I just used all purpose and it seemed to turn out really well.  I did make my share of them over the years and I luckily video taped his grandmother making one.  Each time I made one, I would watch the video first.  I still have that video but I didn't watch it this time.  She passed away many years ago and I was lucky to see her for the last time a few months before she died.  We don't always get a chance to go to Austria.  I'm glad I have that video!

On friday,  I went to my girlfriends mom's funeral.  She was a tiny Italian women who always made food for everyone.  Years ago I asked my girlfriend if she could get her mom to show us how to make gnocchi.  I had tried making it many times and could never get it right.  It has to do with flour/ potato ratio and the flour here is different than in Italy too. The rolling out was also a problem. She had us all come over and her mom showed us how to do it.  She was quite a character.  Really funny and so sweet. I learned a lot.  I had such good memories of her while at her funeral.  Every time I make gnocchi, I think of her. Anyway it's so important to learn from people while they are here because you never know....

Strudel Dough

370g flour
1 egg
40g oil
120g warm water
10 vinegar
1/2 tsp salt
Throw all ingredients into mixing bowl and KNEAD / 2 mins bowl closed
Refrigerate 30 minutes

Apple filling (I used 2 kinds of apples, tart and sweet)

750 g apple's peeled and sliced in 1/2 lemon juice
150 g assorted nuts, walnuts are best (I used ground almonds and walnuts)
100g vanilla bean sugar. (slice a vanilla bean open and throw into sugar container)
1-2 tsp cinnamon
100g raisen's soaked in rum (I used Stroh Austrian rum) any will do

Flour a tea towel and roll out dough. When dough is as large as tea towel start stretching with hands into outward motion.  You should be able to see the pattern of the tea towel underneath.  (Mine could have been a little thinner because it's easier to cut through after it's baked.)  When it's how you want it. Smear soft butter all over dough. (carefully) Mix all ingredients and evenly spread over whole surface. Grab one side of tea towel and start rolling up.  Place on cookie tray with baking paper or silpad mat. Crimp ends.
Brush with melted butter or egg wash.
Bake 50-60 minutes in 335F oven or 185C.
Sprinkle with powdered sugar.
Serve with whipping cream or vanilla ice-cream.

Sunday, 9 November 2014

Thermomix Paprika Feta Cream

This is a dip that can be used with fresh crudite (veggies).  It can be served on crackers, chips crostini etc.  Very versatile.  Super easy and delicious!
1 garlic clove. (I used the elephant garlic) or 2 regular
1/4 small red onion
Chop 5 seconds/speed 8 , scape down
Add 6 sprigs cilantro and I oven roasted red pepper out of jar or fresh
Turbo pulse X2
200g feta can be sheep (better for lactose intolerant) Check how salty it tastes before adding more salt
1 tsp anis liquor (licorice)
Add crumbled or cubed feta, salt and pepper and anise liquor (ouzo, pernod etc)
REVERSE5 sec/spped 4, scrape down and repeat.

Friday, 7 November 2014

Thermomix Onion tarts (Flammkuche)

On my recent trip to Germany this is a specialty that comes from the area that we visited.  It is an Alsatian specialty made with onions, bacon and creme fraiche.  I used sourcream and my homemade yogurt cheese . I used pancetta that I bought from Mario Batelli's parents deli in seattle.  I have pictures of that that I will post later.  This dish is served in the fall and everyone has their own version of it.  It is called zweibel kuchen in german which translates to onion cake. It gets served with new wine.  The wine has just started the fermentation process and it is fruity, cloudy and bubbly.  It is really easy to drink however it does have alcohol so depending on where it is in the fermentation process the alcohol content is different.  It can sneak up on you. It is also very gassy in conjunction with the onion cake.  It is really delicious and worth it!
This recipe makes enough for 45 tarts and enough for the top of a flan.

1000g onions chop 10 sec/speed 8 and scrape down
200 g pancetta diced and fried until crispy (bacon)
30 g oil saute onions 4 min/Varoma/speed 1
360g Ricotta (yogurt cheese)
360 g sour cream (creme fraiche)
4 eggs, salt and pepper
1 tsp caraway seed
*be careful with the salt depending how salty your pancetta or bacon is.
Put onions in separate bowl and let cool down
Add ricotta, sour cream, eggs, salt,  pepper and caraway seeds and mix 10 seconds/ speed 7
Mix together with onions and spoon into tarts shells.
Sprinkle with pancetta or bacon and bake in oven for 30-35 minutes 325 F until brown.

I had filling leftover so I made a simple whole wheat dough and spread it on top.