Saturday, 9 January 2016

Kimchi in Thermomix

Kimchi is a fermented cabbage condiment eaten with a variety of different things. It is Korea's national dish.  There are more than 187 different varieties and the ingredients vary by region. It is extremely high in dietary fibre and low in calories. When eaten, it can provide 1/2 of your vitamin C and carotene intake for the day. On average Korean's consume 40 pounds per person per year.  My Korean student told me that when you know how to prepare Kimchi properly you are then ready for marriage.  How's that for an old wives tale? I'm not sure if mine is up to Korean standards but I've been wanting to try making it for a long time.

Ingredients:
-1 small cabbage
-1medium daikon (300g)
-1 carrot
1 /2 fresh pineapple
1 red onion
1 T shrimp paste
1 tsp gochunung paste (spicy korean condiment)
2 green onions cut into 1 inch long pieces
1 inch ginger
2 garlic cloves

1 small cabbage cut into inch squares and cored.sprinkle with salt and massage cabbage1 minute
let sit 2 hours


Let's get started!

Spread the daikon radish and carrot on mandolin. If you don't care about appearance just do it in your Thermomix. (pulse on turbo) Add to bowl.



Chop onion, garlic, ginger in thermomix 10sec/speed7.
Add shrimp paste, gochujang paste, and pineapple. Mix 15-25 seconds until blended/speed 5.

Add all ingredients together and mix thoroughly.


Fill into jars and let sit on counter for 5 days until fermenting occurs. Keep pushing cabbage under liquid so that it is fully submerged.

Refridgerate and leave in fridge for 2 weeks.  Enjoy in Korean pancakes, stew or on the side! A healthy condiment packed with lots of flavour!

Tuesday, 5 January 2016

Chickenliver Pate with Cognac in Thermomix

Pate is a very easy appetizer to make yourself and quite quick.  Especially if you need to be careful about sodium and additives.  I have always been nervous as to what goes into store bought pates? You can hide anything in there as long as you grind it up enough.What a thought? The only thing is the colour of the pate isn't as vibrant as store bought.  In this case there is butter sealing in the top so you can't see it.  I am also going to use this to make the Vietnamese bun called Bahn Mi.  I know they use a pate but I don't know what type of meat is in it.  I have always been afraid to ask.

Ingredients:
170g onion
450g chicken livers cleaned
10g garlic
5g salt
5g pepper
5g nutmeg
40g butter
40g whipping cream
30g cognac
5g pink peppercorns
100g pistachios

butter for melting on top of ramekins

1. Place onion and garlic and turbo 2 sec.
Scrape down.
Saute 3mins/100C/speed 1
Add cleaned chicken livers(remove any sinew), butter, salt,pepper and nutmeg
7mins/100C speed2
Puree 10 seconds or until desired consistency.
Scrape down.
Add cream , cognac, peppercorns and pistachios
20 seconds/REVERSE/speed3-4
I also added a few grains of Black Hawaiian Sea salt.






Monday, 4 January 2016

Salt Spring Island Cheese Company in Beautiful British Columbia

This was my second trip to Salt Spring Island Cheese company. I went there this past summer.  The first one was many years ago when they only used their own goat milk.  Now they get milk from another farm in the fraser valley.  They have grown quite a bit since then.  I have been buying their cheese for many years but now it's a special treat.  I love their cheese! 






regular goat cheese





So Beautiful!


Lots of samples to try!



Very friendly!

Saturday, 2 January 2016

Solyanka, Thermomix Cabbage Casserole

This is a recipe I made many years ago from the Moosewood Cookbook by Mollie Katzen.  She has since updated that cookbook to use less dairy and lower the fat content.  Solyanka is a dish popular in former East Germany as Soviet troups were stationed there.  It can be made with meat, fish and mushrooms but it's place or origin is Russia.  Some also serve it as a soup.  As I have been selling Thermomix machines to many Eastern Europeans, (now Canadians )I thought it would be something to try in the Thermomix. This is what I did and it turned out quite well.

Ingredients:
4 medium (400g) potato's scrubbed with skin cut into cubs to fit into steaming basket.
4 cups (500g) shredded green cabbage (1 whole head core removed)
200g chopped onion
30g olive oil or butter
100ml apple cider vinegar ( TM measuring cup full)
10-15g caraway seed
10 g dill
10-15g salt
10g pepper
250g sour cream
paprika to sprinkle on top

1. Boil potato's in steaming basket
20min/Varoma/speed 4 until tender, 
drain water and insert butterfly, mash until lumpy 30seconds/speed 4
Remove and set aside
2. Add onions, and chop
10sec/speed8 scrape down
Add 10g olive oil
Saute 2mins/100C/speed 3
3. Cut cabbage into quarters and using TURB0 chop 1 second until coleslaw consistency
(this is the only drawback on the Thermomix machine that I have come across.  If you do it too long you will have baby food. Check after 1 second intervals) Empty into separate bowl until all cabbage has been chopped.
4. Add 30g olive oil and saute cabbage.
5. Add caraway, salt and pepper, dill and sour cream and mix
30sec/REVERSE/speed 4 until all is mixed
Put in to well buttered oven proof dish and fold in potato's.
Sprinkle with paprika and bake 1 hour at 325F until edges are browned and bubbly.
Serve as a side to a meat dish or as a meatless option with a salad.


Friday, 1 January 2016

New Year's Pretzel

Happy New Year Everyone!  This is another German tradition to start off the new year.  It is a sweet dough in the shape of pretzel to be accompanied by a nice coffee/tea or a glass of your favourite bubbly!  That would depend on how much you celebrated bringing in the new year.  This is really easy to make and only takes a few minutes plus rising time. It is fun for any time of the year. Yes I could have used a larger baking sheet to give the pretzel more room. I was using my toaster oven for baking instead of the wall oven.

Ingredients:
40g fresh yeast
250g milk
500g flour
85g butter
85g sugar
1 egg
pinch of salt


1. Add yeast and milk to bowl
3mins/37C/speed1
2. Add flour, egg, butter,sugar and salt.
 2 1/2 mins/KNEAD
Let rise in a warm place. 30 minutes
3. Roll into a log on a floured surface and shape into pretzel shape and place on parchment lined baking paper. Let rise another 20 minutes.
Brush with egg white and bake 170C for 25-30 minutes.

Yummy.