Wednesday, 27 July 2016

Plum Jam in Thermomix

I got these plums from my sister who lives in Okanagan Centre and they ripen very quickly.  They taste great and I thought I would make a plum jam to go with dim sum when I make that. (or any dipping thing) I added chilli's to the other batch so I have a spicy plum jam too. It turned out really great.

Ingredients:
800g plums pits removed
1/2 pkg liquid pectin
500g sugar

Add ingredients and blend 10 sec/ speed 7. Scrape down
Cook 30 minutes/VAROMA/speed 2 with simmering basket on top instead of measuring cup.
Pour into sterilized jars.

To make a spicy sauce add 10 thai chilli's,  1/4 onion and 4 garlic cloves.

My kitchen smelled great! YUM!




Monday, 18 July 2016

Thai-Style Fish Cakes

This is a really easy dish to prepare and it goes a long way especially with the price of fish these days.  Living on the west coast you would think fish is quite cheap as we have an abundance in the ocean so close. Most of our seafood heads to Asia and Japan as those countries are willing to pay premium prices for the seafood that comes from these waters. Unlike their oceans they believe their fish have more chemicals etc. so they prefer imported fish from Beautiful British Columbia.  Hence we pay through the nose for fish caught close by.  Most of the fish I buy is from a local fisherman on the sunshine coast. He goes out, catches the fish, prawns etc. flash freezes them on board and brings them in after being out for weeks.

Ingredients:

2-4 kaffir lime leaves stalks removed (I used frozen)
100g fresh green beans
2 spring onions or shallots( 40g) cut into pieces
600g fish (I used salmon and cod)
30-50g Thai curry paste (taste it to see how spicy it is)
60g coconut cream
1 egg white
2 garlic cloves (optional)
1/2 tsp salt or 1 TBL fish sauce
1000g water
1 long red chilli for garnish



Lightly grease aroma dish and set aside
Place kaffir lime leaves chop 10 sec/speed 10, scrape down
Add green beans and green onions chop 6-8 sec/speed5
Add fish, curry paste, coconut cream, egg white and salt or fish sauce TURBO/1 sec X3 (not pureed)
Roll mixture into 18 balls and gently flatten to form fish cakes. Do not let the fish cakes touch.
Place water into mixing bowl and place Varoma into position.
Steam 16 minutes?Varoma(120C)speed2
Serve fish cakes warm, garnish with chilli or fish sauce, cilantro.
Serve cold in a salad. etc.
Very versatile.
Very healthy and tasty.

Sunday, 17 July 2016

Kimchi Pancakes in Thermomix

This is something I have eaten a lot and using kimchi makes it quite healthy.  It also tones down the flavour of kimchi. I have only had it in Korean restaurants.  It is easy to do and you could make them ahead and warm in the oven.  You could also make them in small sizes and use them like blinis. Adding whatever you like on top. The possibilities are endless.

Ingredients:

470g kimchi ( used my homemade one which didn't have a lot of juice)
400g flour
1/2cup kimchi juice or 200ml mineral water
5 eggs
2 green onions chopped
1/2 tsp salt
Blend 20 sec/ speed 5 (thick batter)

Add 1 T oil and 1/2 tsp sesame oil to fry pan and fry until golden.
Keep warm and serve with dipping sauce.

 Dipping Sauce
2T Rice vinegar
2T soy sauce
1tsp spicy korean paste
1/2 tsp sesame seeds


Sunday, 10 July 2016

Mustard Seed Caviar in Thermomix

Very easy condiment to make that can really add up at the grocery store. It also gives your food an added texture.  The mustard seeds burst open when you bite on them and add that mustard flavour.

60g apple cider vinegar
120g assorted mustard seeds
60g Manuka honey (or any other)
30g kosher salt
100g water

Add all ingredients except water
Stir REVERSE/VAROMA/60 minutes
Add water little by little during 60 minutes to add moisture
Refridgerate and will keep approx. 2 weeks-1 month

YUMMY!!!!

Saturday, 9 July 2016

Bauhaus Vancouver One West Cordova Street

The best thing about Vancouver is the variety of restaurants.  Bauhaus is a upscale German restaurant owned by Uwe Boll.  It has been open since  June 2015  and I have been a few times in the last few months. It was just voted  2nd Best Upscale and  2nd Best New Restaurant in the 27th annual Restaurant Awards in Vancouver magazine.  I have included the newsletter link if you would like more information. I have also included some photos of the dishes that I had the pleasure of tasting. I took the photos, however the photos do not do the flavours justice. These are from multiple visits as I did not eat all that food in one sitting. Check it out!

http://us10.campaign-archive1.com/?u=c6a03a0a19066dbbc60926176&id=6e789a1c85&e=924fc15322














 YUMMY!



Sunday, 3 July 2016

Thermomix Banana Bread with Sprouted Spelt Flour

Sprouting your nuts and flours apparently add more nutrition to them. I purchased this spelt flour already ground from Anita's organic mill. The flour is heavier so I added more baking powder to compensate.

5 Ripe Banana's
100g Oil
50g Hazelnut Syrup
100g Coconut Sugar
2 Eggs
250g Spelt Flour
1 tsp Salt
25g Baking Powder
15 g Baking Soda
10g Vanilla
100g Milk

Turbo Banana's 2 sec, scrape down
Add oil, syrup, coconut sugar, Mix 15 sec/speed 5
Add 2 eggs, Vanilla and milk, Mix 10 sec/speed4
Add spelt flour, baking powder,baking soda Mix 20 sec/speed4 until combined
Pour into greased Baking pan, (springform ring or rectangle cake pan
Bake at 350F 50-60 minutes until  inserted toothpick comes out clean.
Enjoy without guilt!