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Topics - Katya

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Chit Chat / I Love Chocolate, I Love Thermomix book
« on: June 06, 2013, 04:39:58 pm »
UK Thermomix have just published a picture of the delivery of a new cookbook called I Love Chocolate, I Love Thermomix.   Does anyone know anything about it? ??? ???

This rice pudding is nicely different to your standard rice pudding because of the addition of the lemon and the cinnamon.   It is good enough to serve at a dinner party.

The recipe says you can eat it hot or cold - we only have had it cold and I like it that way so I haven't tried it hot.

This is a very easy and very tasty guacamole.   I sometimes add a bit more chilli when I'm feeling brave

This is a great summer soup but it's incredibly important that you use tasty tomatoes when making it as otherwise it can be bland. 

Perfect for a summer's day (if we ever get one :D)

These are a regular in this house - whenever people eat them they say it's the best creme brulee they have ever had.

I always use whole eggs rather than just the yolks.   And I put either pomegranete seeds or frozen raspberries at the bottom of the pots I serve them in as this makes a nice surprise when eating them.

I make these when we have people round rather than for an everyday pudding.    The rosemary taste is very subtle and the combination of that with the wine and lemon juice and chocolate is divine.   It is a very rich pudding and isn't overly sweet.

I serve it with pouring cream as I find that cuts into its richness and makes it nicer to eat.

I always forget that the recipe says they need 12 hours to firm up - I have done them with about 7 hours in the fridge and they seem fine  :D

This has a long list of ingredients which can seem daunting but it makes a wonderfully tasty goulash and isn't that hard to do as you just leave it cooking.

The tastes are really subtle and I've cooked it when people have come round for an informal meal (I don't think it's a dinner party dish) and it's gone down really well.    I serve it with Tagliatelle and stir-fried cabbage.

This is one of our regular dishes.   It is incredibly tasty but you do need to use the prawn shells to make the stock at the beginning else it isn't so good.

The recipe says 150 g prawns in their shells which seems too little to me, so I generally buy about 8 of them.    It makes a massive quantity so I only use half the peeled prawns (but use all 8 shells in the stock) for the first lot we have (there are only 2 of us) and then reheat another lot adding the other prawns.   

There is generally enough potatoes left even after we've had 4 portions, so I freeze it and use it for a supper for one maybe with a grilled chicken breast.

I find it works best with passata rather than tinned tomatoes.


Introduce Yourself / I'm back!!
« on: February 04, 2013, 02:07:56 pm »
As I haven't been around for some time, I thought I would introduce myself again.... I'm Katya from Sheffield, England and have had my lovely Thermomix since May 2009 and it is the best thing I have ever had in the kitchen.   I still use it daily and it has transformed my cooking.

Life overtook me for a while and I didn't really have time to post on here but now I'm back and raring to go again.

Chit Chat / Dani Valent demo in York UK
« on: June 16, 2012, 05:11:13 pm »
Apologies if this has been covered elsewhere, but is anyone on here going to the demo on 30 June?

Soups / Squash and Red pepper soup
« on: January 29, 2012, 05:15:49 pm »
Name of Recipe: Squash and Red Pepper soup
Number of People: 4

400 g squash peeled and cut into largeish cubes
1 large red pepper (capiscum), peeled and cut into largeish cubes
30 + 20 g EVOO
1 onion, peeled and quartered
1 large clove garlic, peeled
1 tsp ras el hanout (optional)
750 g vegetable stock
100 g milk


Put cubed squash and pepper into a bowl and pour over the 30 g EVOO.  Shake so that all the pieces are covered in oil and then roast in a medium hot oven until soft - should take about half an hour.

Put onion and garlic in  *: and chop at speed 5 for 5 seconds.

Add the 20 g EVOO and ras el hanout (if using) and cook at 100 for 5 minutes, speed spoon

Add roasted squash and pepper to  *: and chop at speed 5 for 5 seconds

Add vegetable stock and cook at 100, speed 2 for 10 minutes

Add milk and puree at speed 9 for 1 minute


Sorry, no photo, but it just looks orange  :D


I peel the pepper because sometimes the skin can be a bit bitter
If you have some really good olive oil, you can drizzle it over the soup before serving.

Desserts / Natillas (Spanish custard) - with photo
« on: January 15, 2012, 04:44:14 pm »

Name of Recipe: Natillas

Number of People: 4 - 6


3 large eggs
600g full-fat milk
130 g sugar
Peeled rind of 1 lemon (without white bits) - large pieces are ok
1 tsp vanilla essence
50 g  cointreau (optional)


Use butterfly

- Put eggs and milk into  *: and mix for 10 seconds, speed 3

- Add sugar, vanilla essence and lemon rind and cook for 7 minutes at 90 speed 11/2

- Add cointreau if using and mix for another 2 minutes, 90 speed 11/2 (you should cook for these 2 extra minutes even if you are not using cointreau)

- Strain into individual bowls (to remove lemon rind) or into one large bowl and leave to cool.


This is a very refreshing dessert.   You can make it with 6 egg yolks rather than 3 eggs in which case you don't need to mix the egg yolks and milk separately at the beginning - just bung everything into the bowl.    I have not tried it this way.

I had originally sprinkled on cinnamon at the end, as in the photo but now think it tastes better without it

Adapted from various recipes in Spanish found on the web!

Seafood and Fish / Smoked Fish & Spinach Risotto (with photo)
« on: January 09, 2012, 01:49:41 pm »
Name of Recipe:  Smoked Fish and Spinach Risotto

(based on recipe by Nigel Slater

Number of People: 2


450 g milk
375 g smoked cod or haddock
2 bay leaves
6 black peppercorns
300 g fish or vegetable stock
1 small onion, peeled and quartered
50 g butter, cut into chunks
175 g arborio rice
100 g white wine
thin slice of butter
2 large handfuls of spinach leaves, shredded


- Place the milk into a saucepan large enough to take the fish.  Place the fish in the milk and add the bay leaves and peppercorns.
  Bring the milk to the boil and as soon as it shows signs of foaming, turn down the heat and simmer until the fish is just tender (8-10 minutes).
  Turn off the heat and leave the milk to infuse with the fish and aromatics.

-  Put the onion and butter in the  *: and chop for 3 seconds on speed 5.   Scrape down the sides of the bowl and cook for 5 minutes at 100, speed 1.

-  Add the rice and the wine and cook for 3 minutes, at 100 speed 1, MC off,  :-:

- Add the stock and 150g of the infused milk and cook for 13 minutes at 100, speed 2,  :-:

- While the risotto is cooking, remove the fish from the remaining milk (which can be discarded or saved for the cat) and separate it into large flakes.   Keep warm (in the thermoserver if you have one)

- Check that the rice is cooked and, if not, cook for another minute or so.

- Add the thin slice of butter and the shredded spinach and mix it in.   (I used a spatula to do this rather than the machine)

- Add the flakes of fish and fold in by hand, keeping the flakes as whole as possible.

-  Check the seasoning and add more if necessary


Sorry about the quality of the photo - I've got a new phone and haven't mastered the camera on it.   Proper camera was upstairs


- The original recipe uses 250 g of rice for 2 people which is too much for us so I cut the portion size down. 
- I used a mixture of smoked cod and haddock and the contrast between them was good.

Chit Chat / Thanks to the moderators
« on: December 27, 2011, 11:07:55 am »
There seems to have been a bit of a proliferation of spam type messages appearing in threads and I notice that the Mods are doing a sterling job in clearing them out.

Just wanted to say a huge thanks to them for doing such a boring and thankless task - wanted you to know you are very much appreciated.   :-* :-* :-* :-*

Recipe Book Recipe Reviews / Review - Palak Paneer from Helene's site
« on: October 24, 2011, 09:39:51 pm »
I had a bag of spinach and was cooking some Indian food so cooked the spinach paneer recipe from Helene's site.

It is very easy to do (the instructions are very clear) and turned out to be absolutely delicious and as good (if not better) than any I have had in an Indian restaurant.   Will definitely be making it again (and again, and again .....  :D).  Definitely 5/5 from me

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