Hi everyone..

As of today, my blog is 4 years old. I can't believe how fast the time goes. It feels like yesterday when I started it! 
I made this Apple Tart to celebrate its 4th year.

I hope you enjoy it.c

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Ingredients:

Tart:
Peel of a lemon or an orange, cut into pieces (without the white)
80g brown sugar
300g flour
1 egg (60g)
1 egg yolk
130g cold butter, chopped into small pieces
1 tsp baking powder

Cream:
3 eggs (60g each)
60g sugar
20g vanilla sugar
500g mascarpone
40g flour

To decorate:
3 Golden apples, peeled, thinly sliced (my apples weighed around 200g each)*
3 tbsps brown sugar
10g melted butter

*You can take this video as reference while slicing your apples.


Preparation:

Tart:

    Place lemon (or orange) peel in TM Bowl together with sugar. Pulverize for 10 seconds on Speed 8.

    Add the remaining tart ingredients, mix for 20 seconds on Speed 5.

    Wrap with stretch film and let it rest in the fridge for 15 minutes before you use.


Cream:

    Insert Butterfly. Add eggs, sugar and vanilla sugar. Beat for 6 minutes on Speed 3.
    Remove Butterfly.
    Start Thermomix on Speed 4. Add mascarpone through the hole of TM Lid by spoon.
    Add flour and blend for 10 seconds on Speed 3-4.


Putting everything together:

    Grease a 23cm round and deep tart or cake pan. (My pan is 24cm) Cover with baking paper.

    Cover pan's bottom and sides with tart dough.

    Pour cream over the tart base.

    Decorate with apple slices.

    Sprinkle apples with brown sugar and brush with melted butter.

    Bake for 50 minutes in preheated oven at 180°C.

    Let it cool at room temperature. Then let it cool in the fridge for several hours and serve.


Enjoy.


Adapted from the recipe called "Crostata di Mele alla Crema di Mascarpone" in the book named "Oggi... Frutta!".


Photos: http://thermomixtarifdefterim.blogspot.it/2013/12/apple-tart-with-mascarpone-cream.html

Hi everyone,

I dreamt about you guys last night!

In my dream I am in Australia for holiday. Some city in sud Australia, I don't know which one.
We are at the beach. It is a very lovely beach but we don't go in the water because there are many jellyfish.
It suddenly strikes me that I am in Australia yet I didn't let anyone in the forum know about it.
I find my behaviour very rude and start looking for our hotel's wifi to connect to the forum and say hi to everyone.
Some dream, eh?


Ingredients:
1000g whole milk
100g yogurt
50g milk powder (I used skimmed milk powder)
40g sugar (I use agave syrup)
20g vanilla sugar

Preparation:

    Place all the ingredients in TM Bowl. Warm for 4 minutes at 50°C on Speed 4.

    Preheat oven at 50°C and turn it OFF. (optional step)

    Remove TM Bowl off the base. Close TM lid. Close TM hole with Measuring Cup. (If you wish you can transfer it into sterilised jars. I prefer to leave it in TM Bowl during fermentation.) Wrap with a fleece throw.

    Place in the oven. Let it sit there undisturbed for 12 - 15 hours. (Avoid exceeding 15 hours though, the longer you wait, the more sour your yogurt gets.)

    Here is what you see when you open the lid after a 14 hours fermentation. (Tiny dots on the yogurt are from the processed vanilla beans so they are the good stuff! )

    Transfer into a large container or jars, close the lid(s) and let it cool in refrigerator.


Enjoy...

Hi everyone

It's been a long long while... I missed being around you guys.
I've been pretty busy this summer.
One of my cousins who lives in Sweden came to visit us for over 10 days. Then my Thermie got broken. (all fixed now thankfully). Our some very close friends from Istanbul came to visit us for like 9 days. Soon after that we went to mountain (a small town called as Pejo in north Italy) for a week. And after that we went to Istanbul for two weeks.

Once my routine is interrupted it takes me a while to arrange things back as they were before. I am hoping to be more available next days..

Kiss you all 


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Ingredients:
5 g parsley (leaves only)
2 sprigs of thyme (leaves only)
2 sage leaves
10g onion
150g chickpea flour
500g water
40g extra virgin olive oil
Salt
Pepper


Preparation:

    Place herbs in TM Bowl. Chop for 7 seconds on Speed 6-7.

    Add onion and chop for 2 seconds on Speed 6-7.

    Add chickpea flour, water, salt and pepper. Blend for 20 seconds on Speed 4-5.

    Cover a tin (of 30 cm diameter) with baking paper. Brush it with oil.
    Pour flour mixture into the tin. Dress with the remaining olive oil.

    Bake for around 35 minutes in preheated oven at 220°C.

    Slice and serve.


Enjoy.


If you have leftovers you can simply warm them in a frying pan and then serve. We did so the day after and enjoyed them very much.


Photo: http://thermomixtarifdefterim.blogspot.it/2013/09/chickpea-flour-farinata-with-herbs.html

Hi everyone,

It's been a while I wasn't around.
I went to visit my hometown Istanbul. This time we found time also to visit marvellous Cappadocia which is located in central Turkey.
We were back in the beginning of April but I always had something else to do so I couldn't get back on track.
Nowadays I am busy with our small garden, I still need to prepare the land before I plant anything
I also have a DYI project for vermicomposting.. We prepared an DYI box and placed our worms inside. We will see how this is going to turn out !

See you around..


Ingredients:
450g cauliflower, in small florets
500g water
30g rocket
20g extra virgin olive oil
15g cider vinegar
Salt
30g walnuts


Preparation:

    Put water in TM Bowl.
    Place cauliflower florets in Varoma Bowl.

    According to how crunchy you like your cauliflowers cook them for 15 - 20 minutes at Varoma Temperature on Speed 1. Set aside.
    Empty TM Bowl.
    Wash and dry rocket salad.
    Transfer cauliflower in a serving bowl.
    Chop rocket and add to the cauliflower.
    Mix oil, vinegar and salt for 10 seconds on Speed 3. Dress salad with the sauce.
    Chop walnuts for 5 seconds on Speed 4-5. Add into salad.
    Mix all and serve.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2013/04/cauliflower-salad-with-rocket-and.html

We enjoyed this soup cold winter days.
I hope you like it too.

Ingredients:
20g parmesan, roughly chopped
20g blanched almonds
5g parsley leaves, washed and dried
1 clove of garlic
20g extra virgin olive oil
300g chicken breast, cut into small pieces
350g spinach leaves
750g vegetable or chicken broth (or water + Thermomix Vegetable or Chicken Stock Concentrate)
1 tbsp cornstarch
Salt
Ground Cayenne pepper (I used a little hot paprika, a little sweet paprika and a little black pepper)
2 egg yolks
1 tbsp milk cream or milk (20g)
Freshly squeezed lemon juice (optional)

Preparation:

    Grate parmesan for 10 seconds on Speed 8. Set aside.

    Grind almonds for 10 seconds on Speed 10. Set aside.

    Chop parsley for 5 seconds on Speed 5. Set aside.

    Put oil and garlic in TM Bowl. Cook for 3 minutes at 100°C on Speed 1.

    Remove garlic. Add chicken. Cook for 5 minutes at 100°C on Reverse / Soft Speed.

    Add spinach leaves. Chop for 10 - 15 seconds on Speed 5. Use also Thermomix Spatula through the hole of TM Lid if needed.

    Add vegetable (or chicken) broth, ground almonds, cornstarch, salt and pepper.

    Cook for 10 minutes at 100°C on Speed 2.
    Start Thermomix on Speed 4. Through the hole of TM Lid add egg yolks one at a time, parmesan and cream.
    Let it rest in TM Bowl for a couple of minutes. Close with Measuring cup and blend for 10 seconds on Speed 8.

    Add chopped parsley and mix with spatula.
    Serve into plates. Add lemon juice.

Enjoy...


Adapted with a few changes from the recipe titled as Crema di Pollo e Spinaci in the book named Ogni Giorno Primi Piatti.

Photos: http://thermomixtarifdefterim.blogspot.it/2013/03/crema-di-pollo-e-spinaci.html

Members' comments

Katya - it was a great success.  OH said he preferred it to "ordinary chicken soup" and said he could taste the almonds in it. 
It has quite a "tart" taste so some might prefer not to add the lemon juice, but I liked it with the lemon juice.   I didn't realise that I had only got 250 g spinach so I used less chicken and less stock.   I also felt the oil wasn't that well infused with the garlic so I cooked the garlic in the oil for an additional 2 minutes at Varoma.   (Not sure if that made any difference to the final taste)

Hello everyone

I made a small experiment before baking these rolls
Here in Italy there is a flour called as "Semola di Grano Duro Rimacinata". According to its package it is translated as "Double Milled Durum Wheat Semolina"

It is a type of flour very common here but I never saw it on market shelves in Turkey. I don't know how the situation is in your countries.

Well... "Double Milled Durum Wheat Semolina" explanation made me think: Given the fact that we are able to obtain icing sugar from sugar, rice flour from rice, chickpea flour from chickpeas... etc, would it be possible for us Thermomix users to mill Semolina flour from Semolina?

I bought my semolina from Turkey because here it is called as semola which was a bit confusing so I wanted to be sure they were the same thing.

I needed 100g of Semolina Flour for the recipe. So I put that much Semolina in TM Bowl.

I milled it for 15 seconds on Speed 10, opened the lid and checked the result.

I waited for 30 seconds so that the flour wouldn't overheat and remilled another 15 seconds on Speed 10. I repeated this process 4 times. Here is the picture of the result:

Even though the flour I obtained was not as finely milled as De Cecco's product, it was fine enough for me. The look was satisfying.

I followed the instructions to the letter just like previous times. Things looked very promising, the dough was very well leavened.

The rolls that you saw in the very first picture are the ones I made with the flour I milled with Thermomix. The ones you will see down are from one of my previous times and prepared with De Cecco's Double Milled Durum Wheat Semolina flour. Both way they tasted great. I can say that this has been a positive experience.

The semolina flour that we are using in this recipe is only 1/6 of the total amount of flour. Would we obtain a positive result in a recipe where we need to use only semolina flour? We would have to try and see that. I can only say that this method worked for this specific recipe.

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Ingredients:
200g water
100g milk
20g honey
20g fresh yeast
50g extra virgin olive oil
500g bread flour
100g Double Milled Durum Wheat Semolina (Fine Semolina Flour)
15g salt

Top
2 tbsps of extra virgin olive oil
2 tbsps of milk
A pinch of salt
Sesame, poppy, nigella seeds...etc
Timo, oregano (optional)

Preparation:

    Place water, milk and honey in TM Bowl and warm for 1 minute at 37°C at Speed 1.
    Add yeast and mix for 10 seconds on Speed 4.
    Add olive oil, bread flour, semolina flour and salt. Knead for 5 minutes.
    Give it a ball shape and transfer it into an oiled bowl. Cover with plastic film. Let it rise for 1 - 1.5 hour.
    Pop air bubbles pressing and kneading for half a minute by hand.

    Get pieces off the dough and shape them as you wish. If you'd like to shape like mine, here how I did:
        Get a piece off dough, roll out with rolling pin and cut it into triangular pieces as in the picture.

        Roll each triangle and give each a crescent shape. Before rolling you can sprinkle with a little oregano if you wish.

        For another shape get three pieces off the dough. Roll them into rope shape and braid. Cut into the desired sizes.

    Place them in oven tray lined with baking paper. (I got 2 trays of rolls. Place them distant from one another since they will grow during 2nd rise and baking)

    Cover with a damp tea towel. Let them rise for another hour.
    Mix 2 tbsps of oil with 2 tbsps of milk in a bowl. Add a pinch of salt and beat.
    Brush the rolls with the mixture, sprinkle sesame, poppy seeds...etc

    Bake in preheated oven at 200ºC for 15 - 25 minutes. (The baking time may vary depending on the sizes of your rolls)
    Let them cool a bit on wire racks.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2013/02/bread-rolls-with-semolina-flour.html

This was my birthday cake.

I got it from Cafe Fernando, an inspiring blog that I am following.

I was not able to find one of the ingredients: Biscoff Spread or Speculoos Cream in Italy. Considering Cenk's (Cafe Fernando's owner) advices I decided to go with a combination of Milk & Hazelnut Spread and Peanut Butter. I don't know how the Biscoff addition tastes but the mixture that I used turned out just great.

Here are the ingredients.. (If you are able to get Biscoff, use that one instead. Or you can do it my way if you wish so.)

For chocolate shards:
120g dark chocolate (70% cacao), broken into pieces

For cake:
70g water
80g milk
50g unsweetened cocoa powder (some more for pans)

210g flour
1 tsp baking soda
1/2 tsp salt
150g butter, softened (some more for pans)
300g sugar
3 large eggs
1 tbsp vanilla extract

Ganache Cream:
150g dark chocolate (70% cacao), broken into pieces
150g milk chocolate, broken into pieces
330g hazelnut cream
70g peanut butter
400g heavy cream, cold


Preparation:

Preparing chocolate shards:

    As first thing, cut 2 sheets of baking paper, each is about 36 x 40 cm.
    Chop chocolate 8 seconds on Speed 8.

    Melt it for 3 minutes at 60°C on Speed 2-3.
    Pour melted chocolate over the first sheet of baking sheet placed on your work surface.

    Spread it with a spatula in a thin and even layer, leaving about 1 cm space from the edges. Work in a quick manner. (If you are not fast enough it is going to be hard to work with the chocolate as it tends to set quickly resulting imperfections.)
    Place the second sheet of baking paper on top and gently press to release the air bubbles. Starting with one short end, roll it tightly. Place it seam side down in a rimmed baking tray. Put a rather heavy object next to it so that it wouldn't move. (It fitted crosswise perfectly into my tray so I did not have to put anything next to it)

    Chill in the fridge until set, for at least 2 hours.

    Before you remove the rolled chocolate have a large baking tray lined with baking paper ready. Unroll the tube in one quick motion, which creates the chocolate shards. Remove the top sheet of baking paper, with the help of a spatula transfer them gently into the tray lined with baking sheet. Refrigerate chocolate shards until ready to use. (Cenk says you can prepare them even 3 days in advance.)


Preparing Cake:

    Grease two 20 cm cake pans and line the bottoms with baking paper. Grease the baking papers as well, dust the pans with cocoa powder, tap out the excess cocoa. (I covered the pans entirely with baking paper but you'd have better neat looking cakes if you follow the instructions above)

    Put water and milk in TM Bowl, warm for 3 - 3,5 minutes at 90°C on Speed 1-2.
    Start Thermomix on Speed 3-4. Add cocoa powder slowly through the hole of the lid and mix for 40 seconds.
    Mix other 10 seconds on Speed 6, set aside, let it cool.

    Sift flour, baking soda and salt in a separate bowl and mix.
    In a clean TM Bowl place butter and sugar. Beat for 1 minute on Speed 3-4.
    And then beat for other 2 minutes on Speed 4.

    Start Thermomix on Speed 3-4. Add eggs one at a time through the hole of the lid. Mix for 40 seconds.
    Add vanilla and mix for 10 seconds on Speed 4. Scrape down the sides with spatula.

    Start Thermomix on Speed 3-4. Through the hole of the lid add 1/3 of flour, 1/2 of cocoa milk, 1/3 of flour, the remaining cocoa milk and the remaining flour respectively. Beat for 1 minute. Scrape down the sides with spatula.

    Beat for other 20 seconds on Speed 4-5.
    Divide batter evenly into the pans and smooth the tops with a spatula.
    Bake in preheated oven at 175°C for 25-30 minutes, check with toothpick test.
    Remove the pans, let the cakes cool in the pans for a few minutes.

    Take the cakes out and allow to cool completely on a wire rack.


Preparing Ganache:

    Place dark and milk chocolates in TM Bowl, chop for 10 seconds on Speed 8.

    Melt for 2 minutes at 50°C on Speed 2-3. Scrape down the sides with spatula and continue for other 2 minutes at 50°C on Speed 2-3.

    Add hazelnut cream and peanut butter, mix for 1 - 1.5 minutes on Speed 3-4. Scrape down the sides.

    Insert butterfly, add cold cream and beat for 1 minute on Speed 3-4.

    Allow ganache to rest a while in the fridge until thickens into a spreadable cream.

    Remove the top crusts to flatten the surface of the cakes using a long knife.
    Place the 1st cake into serving plate with the trimmed side facing up. Spread evenly 1/3 of the ganache on the top.
    Place the second cake on the top with the trimmed side facing down. Coat entirely with the remaining ganache.
    Take the chocolate shards out of the fridge, gently stick the shards to the ganache using tweezers (preferably previously chilled in the fridge). Stick long pieces on the sides and use the remaining smaller pieces on the top. (Even if I chilled my tweezers, I didn't use them, I made the whole thing with my bare hands. For the first time in my life my perpetually icy cold hands served a purpose !
    Let it rest in the fridge until the ganache set and then serve.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2013/02/devils-food-cake.html

           http://cafefernando.com/devils-food-cake-for-design-sponge/

Hi everyone

It's been a while I did not share any meat recipes. No, I haven't become vegetarian, not yet at least
Recently I've been repeatedly making some good old ones
Well I tried a couple of new recipes as well but not everything new you try ends up well so I absolutely share judy's motto!!!

Here is something I made recently and enjoyed.
I hope you like it too

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Ingredients:
1 clove of garlic
50g extra virgin olive oil
600g beef
Flour
100g hot water
2 tsps curry
1/2 tsp paprika (sweet or hot up as you wish)
1 tsp ground ginger
300g frozen green peas
Salt

Preparation:

    Cut meat into small pieces.

    Place clove of garlic in TM Bowl. Chop for 10 seconds on Speed 5. Scrape down the sides of TM Bowl with spatula.

    Add olive oil and cook for 3 minutes at 100°C on Speed 1.
    Flour meat and place in TM Bowl. Cook for 4-5 minutes at 100°C on Reverse / Speed 1.

    Add water and spices. Cook for 45 minutes ate 90°C on Reverse / Soft Speed.

    Add frozen peas and salt. Cook for 15 minutes at 90°C on Reverse / Soft Speed.

Enjoy....

Adapted from the the recipe called "Bocconcini di Vitello Speziato con Piselli" from the book named "Un Due Tre Invitiamo".

I served it accompanied by risoni and yogurt.

Photos: http://thermomixtarifdefterim.blogspot.it/2013/01/curried-beef-stew-with-green-peas.html

members' comments

cookie -  It was very nice. Next time we have it I will put in some Vegie stock as well.

JuliaC83 - Made this as it looked nice and simple and I had all the ingredients ready to go. I also added a Tablespoon of stock concentrate. I have to say - it was delicious!!  I served the kids' servings with toast soldiers and I served mine and DH's over a piece of buttered toast. Everyone loved it. Great flavour without the "heat" factor. Will probably be quite a regular meal at our house! I used frozen peas/corn/carrot as that was all I had and it means more veg for the kids. Wasn't a "pretty meal" but was so tasty and easy! Thank you for a great recipe.