Wednesday, 20 May 2015

Thermomix Corned Beef

1 litre water
100 g brown sugar
1/2 cinnamon stick
65g pickling spice (make your own, I had some already)
65g kosher salt
Place all ingredients into mixing bowl.
Stir 3minutes /speed 1 until  sugar and salt are dissolved
Let cool and add to meat. (approx 750 g Beef Brisket)
squeeze out air and leave in ziplock bag 1-2 weeks in fridge.

Well I decided to cook the corned beef in the Varoma tray in the Thermomix.  Wash off brine and place meat into Varoma tray.  Into the bowl I added 1 onion, 2 leeks. Chop 10 sec/speed 8. Add drizzle of oil and saute 1 min/Varoma.(120C)
Add 1 large Beer (750 ml of your choice) and 100 ml water as well as 1 T veggie stock. When liquid comes up to Varoma(120C) , place corned beef on top and cook for 99minutes/Varoma/speed 2.  The sauce thickened by itself and tasted really great.  Slice corned Beef and serve with vegetables, (cooked in other layer of Varoma tray) and potatoes or whatever you like.
Meat in Varoma tray

Put lid on to develop steam.

 Cooked and serve with sauce.

Monday, 18 May 2015

Thermomix Thai Red Curry Paste

Thai food is one of my favourite cuisines.  It is really quick, healthy and simple.  Vancouver is a great place to get authentic ingredients because of our high Asian population.  It can be vegetarian or you can add meat.  The flavours are fantastic either way. I think with this batch I made 7 or 8 dinners.  Very handy to have on hand. No preservatives or added toxins.
2 tsp coriander seeds
8 long red chilli's (i used the little Thai red chilli's)
4 cm cubed ginger
2 T ground paprika
8 garlic cloves
zest and juice of 4 limes
4 stalks lemongrass
100g grapeseed oil
Dry roast coriander seeds 2-3 minutes/Varoma/speed 1
All all ingredients except oil, chop 10 sec/speed 9 until paste consistency
With blades rotating on speed4 and MC in place, pour oil onto mixing bowl lid.
When oil is incorporated it's ready to use.
Store in fridge.

Dry roasting brings out flavour.

Thursday, 14 May 2015

Thermomix Crackers (Knacke Brot)

No I do not only make carbs in my Thermomix. However lately I have had to take things to parties etc. so I have been using new recipes and posting them.  I also just received my new TM5 Thermomix machine and was quite apprehensive about it. I'm not really great with new technology however I have to say that the new butterfly whipping attachment definitely works better then the TM31 one.  With the TM31 you need to churn the cream longer than 3 minutes and with this one it's only 3 minutes.  I also made this healthy German cracker and before my health nut daughter eats them all I had to take a photo.  They do taste really great! It didn't cost much to make them and comparing them to designer crackers I have saved a lot of money.  Plus I know what went in to them.  Allergy people be aware!
130 g red fife grains (any grain will work)
130 g oatmeal
30 g sesame seeds
30 g flax seed
100g pumpkin or pepita's
20 g salt
30 g oil
400g water

Grind grains 30 sec/speed 10
Add flax  and oatmeal 10 sec/speed 10
All all other ingredients
Speed 4/Reverse/10 seconds
Spread onto 2 baking trays thinly and bake 20 minutes 350F until slightly brown
Remove and slice into sizes that you want and bake until golden brown. approx 20 minutes.

Wednesday, 13 May 2015

Thermomix Soft Buttermilk Rolls

I was making homemade hamburgers and wanted a roll to go with it.  I also had leftover buttermilk from making butter so it worked out perfectly. They rise quite high so I would recommend flattening them into pancake shapes so that your not eating a ton of bread with your burger. They tasted really good.
220g buttermilk
50g water
20g yeast
70g sugar
50g melted butter
10 g salt (1 tsp)
650g flour ( I used whole wheat)
2 eggs

Add buttermilk, water, yeast heat 1 min/37C/speed1
Add all other ingredients mix 10 sec/speed 6
Roll into ball and let proof 30 minutes until double.
Shape into buns and place on baking tray, sprinkle with seeds and melted butter
Bake at 350F for 30 minutes until golden brown.

Tuesday, 12 May 2015

Thermomix Beef Barley Risotto

4 large portions
I forgot to add in the parmesan cheese but didn't realize it was missing until I finished eating my bowl. If you just use the Thermomix to make risotto the machine will pay for itself in a year. So easy and not a lot of work.  I used Barley pearls instead of arborio rice for something different and cooked it a bit longer.  The texture was nice and crunchy but not too crunchy. In the days where meat is becoming more and more expensive this recipe uses 200 g of ground beef. The flavour was great.
100g parmesan
200g ground beef
1 T olive oil
1 carrot (in 3 pieces)
2 celery sticks (in pieces)
1 shallot
250g Barley
650 g water
1-2 T homemade stock (I used chicken) or 1 veggie/beef cube
300g tomato passata sauce
1 Bay leaf
1 tsp salt
fresh ground pepper to taste
Grate parmesan 10 sec/speed 10 and set aside (or not, your choice)
Add oil and ground beef 5 minutes/Varoma/REVERSE/gentle stir (spoon)
Add carrots, celery.shallot and grind 5 sec/speed 5 until chopped
Add water, tomato,stock,bayleaf, salt,pepper and cook REVERSE/100C/gentle stir/30 minutes
Remove bayleaf and serve. Add parmesan. YUM!

Sunday, 10 May 2015

Thermomix Healthy Scones

I have made many scones over the years and these are a recipe that really works.

Homemade butter
Homemade marmelade
Homemade scones

600 g flour
40g sugar
20g baking powder
10g baking soda
5 g salt
100g butter
300g buttermilk
2 eggs
Place four, sugar baking powder/soda, butter and mix 5 sec/speed 8 until crumbly
Add buttermilk eggs and Knead 2 mins/bread icon. Use spatula through lid to help combine.
Roll onto floured surface and shape into scone with cutter.
You can add shredded cheese, roll out and roll into cinnamon buns etc. Do this while the dough is still being kneaded. Flavour any way you would like. I only roll out the dough once and use the cutter to help shape them.  Therefore they aren't perfectly round. I believe reworking the dough makes them dry? It's one of my quirks.

Saturday, 9 May 2015

Thermomix Sweet Potato Gnocchi

I have been making Gnocchi on and off for years but never really got them to be soft and pillowy.  The Thermomix recipe in the Everyday cookbook is so simple to follow and it helped me make the best Gnocchi ever. (page 133) This is almost the same recipe except I substituted some sweet potato instead of regular and they turned out great too.  If you don't have a gnocchi board you can use a fork. It helps create more surface area so that sauce will stick to the Gnocchi.

3 large Russet potato's peeled
1 large sweet potato peeled
300 g flour
2 eggs
1 tsp salt
pepper to taste
 Peel and quarter potato's and cook in Varoma 25 minutes/Varoma/speed 1
Leave until cool or overnight.
Return potato's to bowl and chop 10 sec/ speed 4 until combined
(you might want to help this process along with your Thermomix spatula inserted through hole on top)
On generously floured surface, split into 8 portions and roll into logs. Add flour as needed.
Cut and fork ( or wooden gnocchi board) into individual pieces.
Boil in salted water until they float.
Scoop out and drain on cookie sheet. They can be frozen for use later as well.
Add your favourite sauce and your done.
Steam 25-30 minutes

Little chunks are okay

Add you favourite sauce!

Gnocchi Board

Friday, 8 May 2015

Thermomix Basil Pesto

 I love buying fresh ingredients at specialty markets but sometimes get carried away with how much I purchase.  I saw my Basil turning brown in the fridge and decided to make pesto so that I could prolong it's shelf life.  It freezes really well too. Don't put the parmesan in if you freeze it. Pesto can be made with a variety of herbs and nuts.  This is the traditional Basil pesto recipe.
60 g parmesan 10 sec/ speed 8
Add all ingredients
1 bundle basil leaves (approx 40 g)
3 garlic cloves
150 g pine nuts
60-80 g olive oil
salt and pepper to taste( 1/2 tsp each)
Pulse 5 times on turbo until desired consistency scraping down bowl.
Refridgerate or freeze until ready to use.
(When freezing leave out the parmesan and add after thawing)

Tuesday, 5 May 2015

Matzo Ball Soup in Thermomix

I have been running around Vancouver looking for Matzo meal. The large Jewish deli on Granville has been out everytime I'm in the neighbourhood.  Today I found the Matzos on the North Shore.  I ground them in my Thermomix in 10 seconds and made matzo meal.  I improvised my recipe because last week when I made my free range organic chicken stock, I couldn't find the matzo meal so I froze it.  This week I made a lovely beef stock from veal bones and beef ribs so I'm using that.  I'm not traditional so we'll see how it tastes.  Also I tried steaming the matzo balls on the Varoma instead of boiling them in water. They were a little hard so I recommend boiling them in salted water for 20-25 minutes. I'm not Jewish, however since I had this at the famous Katz's deli in New York,  I have wanted to make it.

284g Matzo's or if you can find it Matzo meal
5 eggs
250ml water
50 g fat off stock (normally chicken fat)
1 tsp salt
fresh pepper
Grind Matzos in Thermomix for 10 sec/speed 10
Add eggs, melted fat, water and spices and mix 30 sec/ speed 5 until combined
Let rest in fridge for 1 hour.
Roll into balls the size of ping pong balls.
Boil in salted water for 20-25 minutes.
Add to soup broth and serve with your favourite garnish.

Monday, 4 May 2015

Thermomix Vegetable/Potato Pancakes

This is a healthier version of potato pancakes (Kartoffle Puffer, Reibe kuchen etc) from my parents recipes.  They immigrated from Germany after the war and made their life working hard in Canada. They have both passed away but when I make this food I often think of them. I am first generation Canadian.  My husband is also from Germany. I love the German cuisine but only cook it occasionally. Guten Appetit!!!!

3 small zucchini
1 large carrot, washed well. No need to peel as all the vitamins are just under the skin.
2 russet potatoes peeled and cut in 4
3 garlic cloves
 1 shallot
1/4 large onion
1 tsp salt
pepper to taste
1 egg
 120g flour

Chop all ingredients with spatula through hole in lid stirring while blending.
 Speed 7/3-6 seconds
Try to squeeze out the water from the zucchini or use a slotted spoon.
When frying it makes them crispier. You can serve this with yogurt, sour cream, applesauce, cranberry sauce etc. The Jewish version are called Latkes and can be topped with cream cheese, smoked salmon, capers etc.  The possibilities are endless. Great for meatless Monday's!