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.