Thursday, 31 December 2015

Thermomix Yeast Dumplings (Houskowe Knedliky)

These dumplings are near to my heart as I used to purchase them from the deli that I used to work at. (They were not cheap for a bread product, but I used to splurge because it was so worth it!) We had a man make them and bring them in every Saturday morning for sale. They sold out quickly and if they didn't we would freeze them.  This worked very well too.  These are an eastern european dumpling (Czech, Slovak etc..) and are eaten with stews or roasts with a lot of gravy.  This is the best starch in my opinion for soaking up any delicious gravy. It can't be beat and I always thought they were terribly hard to make. I came across this recipe in the Traveling with Thermomix cookbook and they are in the Czeck Republic section. page 132.  I was shocked as to how easy they were.  The only problem is that they turned out a little bigger as I used more yeast than I was supposed to. (I froze the fresh yeast in one big block instead of cutting it in to smaller sizes.  I then used double the amount because I was worried it was old.)  Luckily I have 2 Thermomix machines and I put one dumpling in each not to crowd them.  They only steam for 25 minutes so you could steam them one at a time. They turned out very well!

200g milk
20g fresh yeast
300g flour
2 eggs
1 1/2 tsp salt
200g bread rolls cut into small cubes
3 sprigs parsley, chopped
500g water (for steaming)

1.Place milk and fresh yeast into mixing bowl, warm.
1 minute/37C/speed 1
2. Add flour, eggs,and salt.
KNEAD 1 min/closed bowl/Bread kneading 
Add bread rolls and parsley
Mix 20 seconds?REVERSE/speed 3 with aid of spatula
Place dough into bowl and let rise 20 minutes.
3. Separate into 2 loaves. (rolled)
Place into oiled Varoma
4. Place water into bowl and steam.
25 min/Varoma/Speed 1

Cut into slices and serve with stews or with gravy rich meals. Yum!!!!!!
Cutting the bread into cubes.

The finished dough.

Dooling steamers!

Light and Fluffy!


Tuesday, 29 December 2015

Thermomix Egg Liquor (Eier Liquor)

This recipe is standard on the German Chip for the TM5 and super easy to do.  It tastes really great even though the name might put you off. (unless your European and you already know about it.) It is made with a german double corn alcohol.  It is alcohol distilled from corn. Corn is the base for most whiskeys so you can use any whisky of your choice.  It can be clear or brown in colour which usually means it has spent time in an oak barrel that has been charred by flame to give the alcohol colour.

When I was a little girl my dad was especially fond of this beverage and he used to sip it on occasion.  We would also pour a little over vanilla ice-cream to make a fancy dessert. I like it either way.  My coworker who lived in Sweden for 8 years likes to have it with ice cubes.  It is quite a thick liquid so the ice makes it thinner. This recipe makes the perfect amount. One small bottle to be given as a gift and one small bottle for your own consumption. The recipe says 3X 300ml bottles. I am translating it from the TM5 German recipe chip.

200g sugar
250 Whipping cream 35%
250g whiskey (corn alcohol)
8 egg yolks
1tsp vanilla sugar, (1 tsp sugar, 1/2 tsp vanilla) if using a vanilla bean you will have black spots in your egg cream.

1. Place sugar, cream, whiskey, egg yolks, vanilla sugar into bowl.
Mix 8min/70C/speed 4
2. Pour into bottles and refrigerate. Leave some space so that you can shake the bottle to mix it up just before pouring!
3. Enjoy!!!!!  Prost! Cheers!

One Bottle!

Two Bottle!


Monday, 28 December 2015

That Dutchman Cheese Farm, Annapolis Valley, Nova Scotia

I am a total cheeseaholic! My poor daughter is lactose intolerant and I secretly wish I was too. I love cheese beyond anything and love shopping for it.  I make my own and I find it such a versatile ingredient to cook with. Anytime I see a cheese shop, farm etc. I stop and look.  You can always learn new things.  Unfortunately it is quite pricey in North America.  I will spend whatever it takes and don't really budget like I do with other ingredients.  Every second year I make my way to Europe and one of the first things that I do is run into a grocery store.  Almost any grocery store has a fantastic selection and variety of cheese.  I also love to have it with red wine however that is a different blog post. It was surprise to come across a Dutch Cheese shop in Nova Scotia.  It was very nicely done and had some tourist attractions to go with it, however the attractions at this time of year they were closed. No problem for me. We bought some cheese and took it home. Very delicious Canadian Cheese!

Saturday, 7 November 2015

Thermomix Baileys

We made this recipe in our cooking class at Fantan in Vancouver and it was very successful.  I have made this over the years to give out as gifts at any time of the year but especially at Christmas.  It is really easy to do and I find it less sweet and thick compared to the original.  It is also more economical to make it yourself. Cheers!!!!!

Wednesday, 4 November 2015

Thermomix Christmas Spice Blend

This is a spice blend that can be used in variety of ways.  For example it can be used in mulled wine.  it tastes delicious and is easy to use.  You need to sieve your wine before drinking it. You can also add it to shortbread to give them a different flavour.  Apple cider is also a great way to use this spice. The possibilities are endless!

20g dried orange peel
12 star anise
30 g coriander
5 cinnamon sticks
25g anise seeds
10g cloves
20g whole cardamon
5g ground nutmeg (or 1/2 whole)
20g ground ginger
2 vanilla beans
Roast all spices except vanilla 3 mins/speed2/Varoma
Grind 10 sec/speed10
Add vanilla mill, 20 sec/speed 10

Finished product! Yum.

Saturday, 31 October 2015

Ironworks Distillery Lunenburg, Nova Scotia

This is Nova Scotia's first micro-distillery, in the heart of Old Lunenburg. Lunenberg is a world heritage UNESCO site on the scenic south shore of Nova Scotia.  We rolled in after a stormy day to magnificent sunshine and walked the streets looking into the shops.  Really beautiful.  Then we came across the Ironworks distillery.  It is an artisan distillery located in the historic port town that gets it's name from a marine blacksmith shop that was in the building previous. Lunenberg has a lot of boat builders and ship building facilities as well as a tourist destination.  They use only natural ingredients and offer complimentary tastings.  We were pleasantly surprised how smooth their spirits tasted.  They have also won awards for brandy and rum. Check it out next time your in Nova Scotia.
Pear Brandy




Monday, 12 October 2015

Sous Vide Thermomix Egg

The Thermomix is ideal for making a sous vide egg.  It is much easier to use than the actual sous vide machine as it always sits on my counter.   I added almost 2 litres of water and for 8 minutes/100C/speed 2 brought the temperature up to 60C.  Then I put 6 small eggs in the simmering basket and closed the Thermomix for 60 minutes/60C/speed 2. (actually half the time I had them at 50C because they were small eggs) Then you crack them gently and place them where you want them. In this case it was on top of chestnut/semolina flour pasta with a chestnut portobello sauce. The pasta and sauce was made in the Thermomix too!

Sunday, 27 September 2015

Thermomix Spicy Pepper/Garlic Spice

My mother in law and father in law were in tuscany many years ago renting a villa and the homeowner used to supply this spice.  My father in law was addicted to it as I am now too.  I have been making it for many many years and this is the first year that it was a breeze. Normally I would buy the peppers, garlic and parsley and recruit my friends to come over and chop.  I would supply rubber gloves of course but it would take a few hours to chop everything.  This year I am not adding parsley.  You can add whatever you want it just needs to be chopped finely and dried properly.  Mine has been drying on cookie trays lined with parchment in the oven for about 3 days.  Yes there is a bit of the pepper in the air. Open the windows and all is well.
I still have some from last year so I didn't make as much.

Chop about 500g hot peppers, stems removed for 4 sec/speed10

Put onto cookie sheet lined with parchment. Carefully!
Add about 500g fresh garlic.Chop 4 sec/speed 10
Place onto cookie sheet.

The garlic turned pinky because I didn't wash the bowl. No big deal.
Stir occasionally rotating the trays in the oven.
Mixture needs to be perfectly dried or it will go moldy.
Put into spice grinder and ENJOY!
Careful you may become addicted too!

Wednesday, 16 September 2015

Thermomix Spaetzle

My friend Jenny needed a spaetzle recipe and found one that used yogurt.  Living in the heart of spaetzle country for many years (Freiburg) that just sounded wrong.  I know that all over germany everyone makes them different. They originated 1738 although they believe it was developed before that. It is a basic recipe using flour, eggs , salt and water.  The rule of thumb was to use 1 more egg than the number of people eating them. If you have 5 people coming use 6 eggs etc. I have changed the amounts at different times and have always had a successful outcome.

Here is a super simple recipe.
550g flour
1 tsp salt
5 egg yolks
200g water
Add all ingredients and mix 2 1/2 mins on BREAD.
Adding more water to make sure dough is runny.

I use a pot of boiling salted water and when they float to the top they are finished. Scoop them out with a sieve ladle.
They can be made ahead of time and reheated in the oven or pan fried. It is a noodle that loves cheese (Gruyere) or gravy.  It goes well with a variety of things.

This is an example of a spaetzle grater.  It sits on the pot and the noodles fall into the water. You can get them at a good housewares store for around 20 dollars.
Finished product in under 10 minutes.  Yummy and Fast.  You can change the flour, add spinach etc to make them different.  These are the basic ones.

Tuesday, 1 September 2015

Healthy Japanese Cooking, Book Review, Kale Salad in Thermomix

I have many Japanese cookbooks as it is a cuisine I really enjoy.  I also never feel guilty eating it as it is much healthier than other cuisines.  The recipes are based on the Shoku-Iku way.  It makes sure that meals include five colours, five tastes and textures and come from one of the five food groups.  Eating a variety is a healthy lifestyle choice.  I am currently teaching a diabetes program developed by the Canadian diabetes Association that also embraces those principle.  It is being mindful when eating, trying to vary the diet and not over eat. That is sometimes harder than it sounds.

A lot of the recipes in this book are gluten free and dairy free as well as vegetarian. The recipes are also quite simple.  The book contains many nice photos as well.

Eating the Shoku-Iku way apparently can help prolong life.  Eat a wide variety of foods.  Choose locally grown and seasonal foods.  Eat meals at regular times consciously focusing and enjoying them.  Try to balance all the food groups and never skip a meal as this results in rash decisions when hungry. Avoid too much salt, sugar and bad fat. This can be applied to a variety of healthy eating programs. I made the Sesame Salad Sprinkle dressing and used it on some lovely fresh Kale that I got to pick out of my friend's garden.  I didn't realize that sesame seeds go right through you unless they are ground up. (The same as flax seeds) By blending them to a powder you get all their nutrition.

Pg 19

30g sesame seeds
Blend 10 sec/ speed 10 set aside
Saute 150g Kale
30g sesame oil
100g water
saute 4 mins/100C/speed 2
Add 100g vinegar (rice, apple)
10g sugar
25g soja sauce
ground sesame seeds
Mix REVERSE 30 sec/speed 3
Sprinkle with sesame seeds and ENJOY!
Sesame seeds ground up.

Monday, 31 August 2015

Thermomix German Cheesecake

My friend Jenny wanted a recipe for real German cheesecake made with quark.  I happened to make my own quark(German cream cheese like ricotta) in my Thermomix. That post is in this blog. Here is the recipe from the German recipe chip in the new TM5.

250g butter
2 Tbl millet or coarse semolina
280g sugar
4 eggs
1pkg vanilla sugar (make your own, 2tsp)
2 pkgs vanilla pudding
2 Tsp baking powder
1000g quark
20 almonds or nuts

Butter springform pan and set aside.Line with baking paper too.
Mix butter, sugar, and eggs 1 min/speed 4
Add vanilla sugar, vanilla pudding, baking powder, and quark.
Mix 30 sec/speed 6
Pour into springform and bake 80-90 minutes 160C (350F) until golden
Cover with aluminum foil after 45 minutes to prevent over browning.
I used pumpkin seeds because I didn't have almond slices.

Sunday, 30 August 2015

Thermomix Spinach Pakoras

I was doing a Thermomix demonstration at a customers house and they specifically wanted to know if the Thermomix can grind dried chickpeas properly.  I put them in the machine and kept showing the consistency to the expert. (Mother) After 2 minutes they were ground properly. This is something I have always wanted to make as I know they are gluten free and quite yummy.  The only bad thing is that you fry them in oil. (We only do that for special occasions remember.)  The recipe calls for Besan/gram flour?  I didn't know what that was but after googling it, it turns out to be ground up chickpeas made into flour.  Easy my Thermomix will do that for me.  I can grind the exact amount that I need and no going rancid being stored in the cupboard. Brilliant!

270g dried chickpeas
Grind 2mins/speed 10
Add 1 small onion, and 1 garlic clove, 1 inch piece of ginger
Chop 10 sec/speed 6
Add: 150g fresh spinach
10g salt
5g cumin seed
5g fennel seed
5g coriander
350g water
Place spatula through mixing bowl lid and help chop.20 sec/speed 6
Mix until thick pancake batter. (Add water slowly and scrape down ingredients in bowl)
Fry in oil and serve with chutney or raita! YUM and EASY

Monday, 24 August 2015

Book Review:Lonely Planet, Thailand, From the Source, (Grilled Pork Neck in the Thermomix)

This is another Lonely Planet Cookbook that makes you want to go to the destination.  It seems to be very authentic. At least to me because I have only been to Thailand once.  It was a great experience as I only ate Thai food there until my last day. Then I chose to eat western food which wasn't cooked correctly and I developed food poisoning on the way to the airport for my flight home. I will stop the story there as the rest isn't pretty. Anyway getting back to the review.

"All Thai dishes strive for the perfect balance of hot, sweet, sour and salty flavours, each one punchy without overpowering the others."  This is why it seems to be one of my most favourite cuisines.  Most dishes are quite fast to make too. It also has a regional cuisine with specialties in each region.
"Make no mistake; in Thailand, it's not just food, its a labour of love." You can really tell that the food is made with love and they enjoy cooking and bringing people together.

My husband wanted to make this recipe and he got out the mortar and pestle. He soon tired of it and I told him just to make the marinade in the Thermomix. Much faster!

Pork Marinade (Kaw Muu Yang)

Thumb sized piece of Ginger
2 cloves garlic
1 Tbl oyster sauce
2 Tbl soy sauce
pinch sugar

Place all ingredients and blend 30 sec/speed 6
Put marinade onto pork and let marinade overnight.

Sunday, 16 August 2015

Thermomix Peach Cake with Brandy

I used my German recipe chip that is in the new Thermomix TM5 to make this super easy moist cake. Instead of apples I substituted peaches.

130g butter
3-4 peaches
3 eggs
150g sugar
30g brandy
200g flour
15 g baking powder
pinch salt

Heat oven to 350F. Spray springform pan with oil.
Add butter, eggs, sugar, brandy, flour and baking powder, salt to bowl.
20 sec/speed 6
Spread into springform pan and top with peeled peach halves that are sliced but not all the way through.
Bake in oven for 30-35 minutes.

YUMMY!!!!!!! EASY!!!!!!!!

Monday, 10 August 2015

Thermomix Badische Potato Salad (Baden is a region in Germany next to Alsace)

This is the best potato salad ever.  It is much lighter as it is made with broth as opposed to mayonnaise. Everyone in Baden Wurttemberg has their own recipe so this is the one that I used. Some people add bacon.  I didn't. Making it a day ahead is also great because it gives the potatoes time to soak up the broth.  I used my homemade veggie stock that I make in the Thermomix and keep in my fridge.  I actually use that to flavour sauces, soups etc instead of the high sodium store bought stuff.  It's much healthier and I use up all my vegetables that are going rotten.

1000ml water
1200g German potato's (I bought mine at the farmers market.)
100 g onion
small bunch parsley
small bunch chives
veggie stock 1 Tbl
30 g apple cider vinegar
30 olive oil (or other if too strong)
1 Tbl mustard German (if possible)
ground nutmeg to taste
salt and pepper to taste

Place potato's in steaming basket and steam 30 mins/Varoma/speed 1
Check half way and move potato 's around (to get the top ones to cook)
Rinse and cut potato's into bowl. (I left the skin on, it's up to you)
Onion, parsly and chives in mix bowl 3 sec/speed 8
Add 250g water and veggie stock 3min/60C/speed2
Add vinegar, mustard, oil, nutmeg, salt and pepper 20 sec/speed2
Let sit 4 hours or overnight.
Tastes great with anything barbecued.
Yummy and healthy.

Sunday, 9 August 2015

Book Review: Lonely Planet, Italy from the source./Carbonara in Thermomix

I love lonely planet travel guides as I have found many useful tips when travelling.  These are cookbooks with beautiful pictures and travel ideas.  "Italy is the home of slow food." This means that it is a very regional and well prepared cuisine.  It is nothing new, however at the moment it seems to be quite trendy.  It really is about common sense and eating and cooking food at it's peak. "Italy's food is simple and the best cooks are the nona's and the mothers." Ask any man and he will say his mother is the best cook!

This book gives history on the most popular Italian dishes. Such as Risotto, carbonara and Osso bucco. It is broken down into regions where recipes are made by local chefs from that area. Everyone giving you tips. "Like all good meat and wine sauces, the flavour of the ragu will be even better the next day." page 54  Another trendy thing at the moment is nose to tail or cooking offal. Offal was a form of payment to the poorest of factory workers, working in the meat packing district of the major cities. "Dark chocolate is used to thicken and bring an intense flavour to a number of veal and boar stews from Rome and the Lazio/Tuscany borders." page 156 Another tip also used by Marco Pierre White is to stop the pasta one minute before al dente, take it out of the water and continue cooking it in the sauce.

The basics are covered in the back of the book and most recipes use minimal ingredients.

Carbonara Page 152 adapted for Thermomix

Grind 15 g pepper corns Turbo/3 seconds
Set aside
Grind 75 g parmesan cheese 10 sec/ speed 7
set aside
cook 75 g pancetta, speed 1/100C/4minutes
Cook 250g spaghettini in water and remove 1 minute before al dente
Add pepper, salt to taste, cheese to 4 beaten fresh egg yolks into pancetta. Thermomix 5 seconds/speed 5
Drain pasta and add egg, cheese sauce.  Adjust seasonings to taste. Serve and Enjoy!!!!
This recipe doesn't use cream(Carbonara controversy) and I used whole wheat noodles to make it healthier!


Saturday, 8 August 2015

Thermomix Melon and Cucumber Soup

I bought melons thinking that since it has been so hot a nice refreshing cold soup would do the trick. It really did and turned out very tasty. You can add some yogurt or sour cream on top but for people with dairy allergies it tastes great as is.  Garnishing options are endless too! With the mint and ginger it helps digestion.

1/2 Honeydew Melon peeled and cut into 1 inch chunks
5  Mini cucumbers (1 large english cucumber) cut into chunks
2 garlic cloves
small bunch of fresh mint
juice of 1 lime
1/4 inch piece of ginger
 salt and pepper to taste
Add garlic and turbo 2 seconds
Scrape down
Add all other ingredients 30 sec/speed 8
Adjust seasonings and chill for 2 hours.

Monday, 27 July 2015

Thermomix Yorkshire Puddings

This is a really fast and easy recipe to make. My friend and I were talking and she said to use an extra egg which is what I did and they turned out very well. I also cooked my roast in a sous vide bath so I had no pan drippings.  I used duck fat  with little pieces of duck in the muffin tins instead and it gave them a great flavour.

200g flour
4 eggs
5g salt
400g milk
Add all ingredients and pulse 30 sec/speed 7
Let rest at least 20 minutes before pouring into a hot muffin dish.