Saturday, 31 January 2015

Roasted Carrot Hummus

150 g chickpeas cook/Varoma/speed 1 /60 minutes in steaming basket with 600 g water
(this is to keep their shape, and keep an eye on the water evaporating.)
8 large carrots roasted in olive oil, salt and pepper
1/2 onion roasted
2 cloves garlic roasted
1 inch piece ginger
1  inch piece turmeric
1 tsp olive oil
1 T tahini
Roast carrots, turmeric, garlic, ginger with salt and pepper 20 minutes in 350 F oven
Add chickpeas and roasted carrot mixture into bowl.
Blend with 100 ml of water and tahini, speed 8/ 1 minute until desired consistency.
Roasted carrots, tumeric, garlic, ginger, salt and pepper

Instead of chips I used Daikon radish!
Superbowl is coming use chips or veggies!!!!!!!!!!!!!!!!!!

Friday, 30 January 2015

Creamy Ricotta made with 15 % Cream

This recipe is much creamier than the other recipe I posted because it is made with half & half which has 15% fat as compared with milk at 2 %.  It is just as easy and it's neat to make your own cheese. This recipe costs a fraction of the ricotta from the store and you know whats in  it!

1 litre (1000ml) 15 % cream (half/half)
juice of 1 lemon
1/2 tsp salt

Put cream and salt into bowl and heat 15mins/80C/speed 2-3
Add lemon juice and transfer to other bowl and let sit covered with plastic wrap at room temp 5 hours
Cover straining basket with cheese cloth and transfer cheese into that.
Refrigerate and once most of the whey has drained ricotta is ready to use. (approx 1 hour)
Will keep for 4-5 days in fridge.

Thursday, 29 January 2015

Black Caviar Lentil soup

1/2 inch ginger
1/2 inch turmeric
2 garlic cloves
1/2 onion
1 tsp olive oil
1 tsp cinnamon
pinch saffron
1 large can tomatoes 585ml
1 tomato can full of water
2 T sugar
180 black caviar lentils
2 T veggie stock
salt and pepper to taste
Add ginger, turmeric, garlic and onion and pulse 5 sec/speed 8, scrape down.
Add oil and salute 2 mins/Varoma/speed 3
Add cinnamon, saffron, tomatoes, water, sugar,lentils and veggie stock.
Cook 35 minutes/REVERSE/ 100C/speed 2
Remove measuring cup and place basket on top to release steam.
Add salt and pepper to taste.
You can sprinkle with fresh herbs. (cilantro, green onion etc)

Fresh turmeric

Onion, turmeric,garlic,ginger.

Black caviar lentils


Sunday, 25 January 2015

Vegetable Barley Soup

I use this recipe to clean out my veggie bin.  You can use any veggies. So substitute away!

3 carrots
2 celery stalks
1/2 zucchini
150g cabbage
1/2 large onion
1 large garlic
100g Barley
1 tsp tomato paste
1100g water
1 tsp olive oil
2T veggie stock
3 bay leaves
salt and pepper to taste

Grind onion and garlic and scrape down, 3 sec/ speed 8
Saute onion and garlic  with 1 tsp olive oil 2 mins/varoma/speed5
Add remaining vegetables and salute 5 mins/varoma/speed5
Add water, spices and remaining ingredients and cook 30 mins/100C/Reverse/speed 1
Remove measuring cup and place steamer basket on top of hole.
If barley isn't cooked add a few minute until done.

Garnish with sliced green onion and black lava sea salt.

Saturday, 24 January 2015

Honey-Mustard Cream

This sauce is from my girlfriend in Germany who told me to get a Thermomix as I would never look back.  We have known each other for 35 years and was my best buddy when I lived there. Boy was she right!  She loves her machine and uses it a lot. She hasn't had any problems and knows lots of people with previous Thermomix models.  She says when she gets together with friends they talk about Thermomix recipes.  Almost cult like.  I'm starting to see that in my circle of friends as well.  So be forewarned!

1 garlic clove (large)
15 g honey
30g german mustard (stronger flavoured)
200g cream cheese or yogurt cheese which is what I had on hand.
1 T dried parsley or herbs(I used  3 green onions)
1tsp salt and pepper to taste

grind garlic and green Onions 5sec/speed5
add remainder and blend 15 sec/speed3
Serve with pretzels or potatoes, roast etc.

Garlic and Green onions.

Dip anything in it!


As soon as I land in Germany one of the first things I do is go buy a pretzel.  It is my most favourite thing.  I love the flavour and saltiness.  I can buy them here in Canada but they are hard to come by and don't taste as good.  I have never made them before because I thought they were labour intensive. I can't believe how simple this was. They turned out really well and I was very happy.

400g milk
40g fresh yeast (you can try using powdered just let it activate)
600g flour
2 tsp salt

600g water
4 T baking powder

Place milk and yeast 2mins/37C/speed 2
Add flour and salt, KNEAD 3 mins/closed bowl BREAD, let rise 30 mins until double
Preheat oven to 200C/ 375F
Divide dough into 10 and roll into pretzel shapes
Heat water and add baking soda to boil
Place pretzel onto skimmer and boil 30-1 min
Place onto cookie sheet and sprinkle with salt, sesame seeds, pumpkin seeds etc.
Bake for 15 minutes until brown.

Look at how easy it is to clean up!

Flip over and stretch into shape.

Boil in water with baking soda.

Make a bowl of homemade soup and your done!

Friday, 23 January 2015

Panna Cotta with Vanilla Bean

Everywhere you go you hear about Panna Cotta this and Panna Cotta that.  It seems to be everywhere.  I think it's a pretty simple pudding that is supposed to be jiggly and light tasting.
Here is a simple recipe.

1 litre (1000ml) half and half 15%fat
1 vanilla bean split
100g sugar
2 pkgs gelatin dissolved in 6 T water (15ml pkgs)

Heat cream, sugar and vanilla 8mins/100C/speed1
Add bloomed gelatine and stir 1min/speed3
Pour into dessert glasses and chill. DONE!
Garnish with fresh fruit etc.
I added a spoon of the lime curd for contrast.

Thursday, 22 January 2015

Mascarpone Cheese

This recipe I got from a fellow Thermomix consultant and team leader Valerie.  She is truly amazing and a real FOODIE.  She is involved in the slow food movement and many other causes. Check her out at A Canadian Foodie. I have her blog listed in my blog list. She has been using her machine for many years and is super knowledgeable.  I haven't bought a container of mascarpone and have been making my own for a while.  I like the fact that you use fresh lemon juice to make the cheese which imparts a lemony flavour into the cheese.  It is creamier than the store bought stuff and a heck of a lot cheaper.  I have used it to make ravioli, tiramisu and many other things. It's really easy to do. Today I made it before I went to work and had to cook for others. No problem the Thermomix does all the work!

500g whipping cream
60g powdered skim milk
juice of 1 lemon

Follow these steps:
put cream and powdered milk into bowl, 10 mins/37C/speed 2
10 mins/50C/speed2
10 mins/60C/speed2
5 mins/70C/speed 2
5 mins/80C/speed 2
Add lemon and put into container, let sit room temp minimum 3-6 hours
transfer into cheese cloth lined container to strain
cool  and use quickly within 2 days or freeze

Cream and milk powder
Straining cheese

Wednesday, 21 January 2015

Lime Curd in the Thermomix

I already gave you a recipe for lemon curd and here is a recipe for lime curd.  I always buy plenty of fresh lemons and limes and when they start turning colour instead of wasting them I juice them.  I then decided to make a curd and use it in desserts.  I love sour so this is my dessert of choice.  Also in the past you needed a double boiler to not scramble the eggs that you add etc.  In the Thermomix you just add everything and in 8 minutes your done!

270g lime juice
230 g butter
350g sugar
7 eggs (medium or 6 large)

Add butterfly, 80C/speed 1 /8 minutes

After 8 minutes it needs to coat the back of a spoon. That's called Nappe in french.

Serve as is with whipping cream, in tarts, profiteroles etc. Yummy and easy!!!!!!!

Tuesday, 20 January 2015

Dine Out Vancouver Six Course Discourse

Last night I went with my girlfriend to a Dine out Vancouver function called Six Course Discourse organized by food blogger Mijune Pak of Follow Me Foodie.  She had 6 chefs participating and many other vendors sampling wines etc.  The chefs were  Pino Posteraro (Ciopino's Mediterranean Grill & Enoteca), David Hawksworth (Hawksworth), Robert Clark (The Fish Counter), Taryn Wa (The Savoury Chef), Angus An (Maenam) and Thomas Haas (Thomas Haas Chocolates & Patisserie). Each chef had a signature dish that was accompanied by a signature wine, or sparkling wine. I started out with some bubbly, Cipes Brut from Summerhill Pyramid winery  poured by Ezra Cipes himself. Then  we toured the whole room sampling and sipping! Very interesting to speak with a lot of the people at the front line face to face. I also took a selfie with Mijune Pak.

This is Angus An from Maenam.  He told me that he has 2 Thermomix machines!

 This is Pino Posteraro from Cioppino's Mediterranean Gill and Enoteca.  He has some wonderful and funny stories to tell.

 David Hawksworth from Hawksworth restaurant who talked about his scholarship fund and about starting out in the food business.  David also told a story about how he has been making yogurt for his restaurant and has run into red tape  from the health inspection agency.  He sounded very frustrated.  I make my own yogurt in my Thermomix weekly and don't have those problems. I'm very lucky.

Thomas Haas who is from Germany originally spoke about how much he loves living and working in Vancouver.  He was pretty funny and very entertaining!

All 6 chefs with Mijune.  It was a great evening! Check out some of the local and great restaurants in Vancouver.  Dine out makes it affordable for everyone.

Friday, 9 January 2015

Ancient Grain Bread in Thermomix

My husband was complaining that we didn't have any good bread in the house. So I decided to make some in 5 minutes so that he would stop complaining.  That is one of the reasons that I love baking with the Thermomix. ( I used to hate baking because of the exact measuring and all the clean up. measuring cups, bowl's etc.  Also the dough comes out of the bowl with no effort and clean up is really easy.  I really am lazy at heart but I love good quality food! ) I bought the ancient grains in summer land at a bakery that sells them.  Their bread is also great however between 5-10 dollars a loaf. It is also not convenient for me to just go grab a loaf as I live in Vancouver.  Grinding/Milling only the amount that you need also keeps your supplies from going rancid. Handy to have on hand.

100g Red Fife Ancient Grain
200g sifted Emmer flour
300g whole wheat flour
2 T salt
1 T sugar
1 T cider vinegar
30 g fresh yeast or 2 T dried
1 tsp each, caraway, fennel, coriander seeds
1 T pumpkin seeds
 Weigh red fife grain and mill 10 sec/ speed 10
Add all ingredients and knead 5mins/BREAD setting
Shape into dough and let rise 45 minutes.
Brush with water and sprinkle additional seeds on top.
Place in cold oven and bake 45 minutes/250C or 450F
Keep an eye on it as all ovens are different.
When bread is brown and when tapped sounds hollow it's ready.

See how easy it is to clean!!!!!

 dough with blade

Red fife, milled Emmer, whole wheat flour
and fresh yeast