Saturday, 30 April 2016

Roasted Poblano Pepper Soup

I love Poblano peppers as they can be quite spicy and you never know what you are getting.  They are a lovely deep green colour and I noticed while in Mexico they are in every buffet to add flavour and colour.  I decide to turn them into a soup after roasting them which was quite spicy, but good.

Ingredients:
1 garlic clove
1 dried ancho chilli
1 small dried chilli(optional)
60g onions
20g olive oil
600-700g roasted poblano peppers
1 tsp salt
1T veggie stock paste (homemade is best)
600g water
pepper to taste
handful cilantro leaves
-place garlic, onion,chilli's 3 sec/speed5
-add oil 3mins/120C/speed1
-add poblanos, salt, stock and chop 5 sec/speed5
-add water and seasoning, cilantro 15min/100C/speed2
-1min/speed4-8 gradually
Serve with some cream, sour cream or feta cheese crumbled on top.
YUMMY!



Saturday, 16 April 2016

Peanut butter Cookies in Thermomix

My daughter wanted me to make these cookies at Christmas and I finally got around to it.  I adapted a peanut butter cookie recipe and they turned out very well. They are very easy to do and look great.

Ingredients:
115 g coconut oil or butter
100g brown sugar
1 egg
175g peanut butter
1 tsp vanilla
10g baking soda
200g all purpose flour
Mix all ingredients

Roll into ball
Place in mini muffin pan

Use handle to create hole



After they are baked.

Insert peanut butter cup.(mini)

Let cool and enjoy!!!!!!!!!!

Tinga De Pollo (Shredded Chicken breast in Tomato Sauce Thermomix

This recipe is part of the demonstration that the Thermomix consultants demonstrate in Mexico.  I wanted to try it as I am still on my Mexican kick at the moment. The only problem was that I only had 600g of chicken breast instead of 1000g so my Tinga De Pollo was a bit runny.  I didn't seem to mind.  It is on page 138 of The Basic Cookbook. (English)  TM5.  To shred chicken by hand takes at least 20 minutes  while the Thermomix does it in 5 seconds. WOW that's a lot of time saved doing other things......

Ingredients:

200g panela cheese (Mexican fresh cheese) or Feta cheese
300 g onions, cut into halves
500g tomatoes cut into halves
30 g oil
2 tsp soup stock paste (Homemade) pg 62 Basic Cookbook
1000g chicken breast left whole (You may need to add a few seconds at the end) 
30g piloncillo or brown sugar ( I used palm sugar)
20-30g chipotle chillies ( I used dried ones)
2 dried bay leaves
tortillas, taco shells etc. of your choice
I served mine with guacamole Pg.272 Basic Cookbook


Sunday, 10 April 2016

Stuffed Peppers with Black Beans and Rice in Thermomix

I decided to turn this into a vegetarian dish as it is year of the pulses so I thought I would use black beans as my protein.  I did sprinkle cheese on when I baked them but you don't have to.

Ingredients:
6 peppers any colour core removed
1 onion any colour
3 garlic cloves
10g oil
700 g whole poblano chillies
375g black beans cooked
25 g red mole paste(or package Mexican seasoning, taco etc)
1 tsp salt
40g chopped cilantro
230g chopped tomatoes
pepper to taste
200g rice
enchilada sauce or salsa in a jar
assorted cheese













Place onion and garlic 2 sec turbo and scrape down.
Add oil, saute 3mins/100C/speed 3
Add whole chillies 2 sec/speed 6
Add beans, mole,salt, cilantro, tomato, pepper, rice. REVERSE 1min/speed 3
Fill into hollowed out peppers and place into baking dish.
Cover with enchilada sauce or salsa as well as grated cheese. (optional)
Bake at 350F for 45 minutes until bubbling and rice has cooked.