Thursday, 11 May 2017

Turnip Cake Lo bak go

I made this the non traditional way.  It tasted quite good. When I go for dim sum this is one of my favorites.  I have also made it from scratch the traditional way.  It was a ton of work and took forever.  This way is quite quick and easy to do.  Well worth the effort! It is made with the daikon radish. I'm not sure why it is called turnip cake because there are no turnips in it. Anyway it's quite delicious!

300g white rice soaked
260g water
50g potato starch
900g Daikon radish chopped in 1 inch pieces
1 tsp oil
salt and white pepper
20g dried fungus or mushroom
30g dried shrimp
30g dried scallop
dried shallots for top of cake
700g water for steaming

Blend rice 30 sec/speed 10
Add water , potato starch and blend 1 minute/speed 10
Add daikon and blend 15 sec/speed 10
Add oil, salt and pepper
Cook 10 minutes/100C/REVERSE/speed 4
Steam covered with saran wrap 60 minutes/VAROMA/speed 2
Sprinkle with fried shallots
Let set in refrigerator.
Slice and fry until heated through.

Tuesday, 9 May 2017

Spinach Spaettzle in Thermomix

Spaetzle are a little German noodle that is quite easy to make. It is very handy to have a Spaetzle press of course but I have used a colander as well. Traditionally they were made using a wooden board and a wooden knife.  The dough was firmer and you cut them off the board into the boiling water. More work and requires a little expertise to get them even. It is truly worth the effort.  I usually make a huge batch and if I have any leftovers I will freeze them. That is seldom as everyone loves them. 


100g Emmer (Faro) whole not ground
Grind speed 10/1 minute, set aside in seperate bowl
100g Gruyere cheese
100g Fruiliano cheese
Grind 10 sec/speed 6 and set aside
180g fresh spinach
grind 30 seconds/speed 7
Add Emmer and 250g flour
50g water
4 eggs
pinch of nutmeg, salt and pepper to taste
Mix 10 sec/speed 7

Let dough rest 1/2 hour
Bring salted water to boil
Place batter in spaetzle press and rub back and forth letting spaetzle drop into the water
Skim off and put into colander and let drip
Repeat. Place cooked and drained spaetzle into bowl
Sprinkle with grated cheese and serve alone or as a side dish

Monday, 8 May 2017

Ablondigas in Thermomix (Spanish Meatball)

Every culture has their own version of meatballs.  These are a little on the sweet side which might surprise you. I found them very yummy and the walnuts give them a great texture too. They make a great appetizer or you can make a meal out of them. The choice is up to you.
1 thai chili
2 garlic cloves
70g Walnuts
100g pitted dates
20g olive oil
200g beef ground
200g pork ground
60g mustard
40g breadcrumbs

Add chili, garlic, walnuts and dates and mix 10sec/speed 6
Scrape down
Add all other ingredients and KNEAD/ 2minutes
Wet hands and roll into meatball shape and bake  until thermometer reaches 74C
Approx. 20 minutes 400 F

Thursday, 4 May 2017

Tomato Soup with Cheese Sticks

This soup is from the cookbook Entertaining with Dani Valent. It has a recipe chip.  It is on page 256 and is titled Tomato Soup with Ham and Cheese Wands.  I omitted the ham but the recipe turned out very delicious. Dani Valent has written a few cookbooks and they are all very good in my opinion.

Ham and Cheese Wands
100g unsalted butter cut into cubes
100g flour
1 pinch salt
50g ice water
40g cheddar cheese (I used gruyere)
1 egg lightly beaten
1 T celery seeds

-Place butter flour and salt into mixing bowl and mix 5 sec/speed5
-Add water and mix 5 sec/speed 6
-Transfer dough onto work sheet and shape into a ball. Cover with plastic wrap and refrigerate for 15 minutes 
-Place cheese into mixing bowl and grate 10 seconds/ speed 8, transfer into bowl
-place dough onto lightly floured work surface. With a rolling pin roll into a square. Sprinkle with cheese and roll 1/3 into centre and other 1/3 into centre. Then roll again and repeat.
-Sprinkle with cheese and celery seeds after brushing with beaten egg wash.
-Cut into 1 cm wide strips and place on parchment lined baking paper.
-Place parchment onto dough and add another tray to weigh it down.
-Bake for 10 minutes at 200C and remove top tray and baking paper and bake for 3-5 minutes until golden.

Tomato Soup Ingredients:
100g onion
130g carrots cut into pieces
110g celery
1 garlic clove
50g butter
1 T olive oil
1 bayleaf
salt to taste
pepper to taste
100g tomato paste
800g fresh tomatoes
1 T vegetable stock paste
400g water

-Place onions ,carrots, celery and garlic and chop 5 sec/speed5
-Add butter, oil, bayleaf, salt and pepper cook 10 minutes/100C/speed stir without measuring cup inserted
-remove bayleaf
-Add tomatoes, tomato paste and chop 8 sec/speed 6 then cook VAROMA/5minutes/speed 1
-Add stock paste and water and cook 10 minutes/100C/REVERSE/speed stir
-Blend 1 minute gradually increasing speed from 5 to 10
-Serve with Cheese wands and Enjoy!