This is one of my favorites. The original recipe is from Io e il mio Bimby.
I hope you like it


Onion, Cherry Tomato and Rosemary Focaccia

Dough
100g milk
200g water
10g sugar
25g fresh yeast
600g flour
50g EVO (extra virgin olive oil)
10g salt

Topping:
50g water
45g EVO
10g salt

200g onion, thinly sliced
200g cherry tomatoes, cut into quarters
2-3 sprigs of rosemary (leaves only)


Preparation:

    Put milk, water and sugar in TM Bowl. Warm for 1 minute at 37°C on Speed 2.

    Add fresh yeast and mix for 5 seconds on Speed 4.

    Sift in flour. Add EVO and salt. Knead for 4 minutes.

    Cover oven tray with baking paper. Brush with a little olive oil.

    Stretch focaccia dough by hands to cover oven tray. Prick dough with fork.

    Cover it and let it rise around 1 - 1.5 hours.

 
    For topping, mix water, EVO and salt for 10 seconds on Speed 3 and brush your focaccia.

    Distribuite evenly onions, tomatoes and rosemary leaves on the top

    Bake it in the 200°C preheated oven for 30 - 35 minutes.


Enjoy...


Photo http://thermomixtarifdefterim.blogspot.com/2009/12/onion-cherry-tomato-and-rosemary.html

This is a very popular bread in Turkey. You can find it in every bakehouse. I got the recipe from a Turkish web site. I adapted by making some modifications. It’s very tasty. I hope you like it.

Flower Bread

Ingredients

50g milk
150g water
15g fresh yeast
410g flour
1 tbsp honey
5g salt
20g margarine or butter (room temperature)

1 egg yolk (beaten)
Nigella


Preparation

Warm milk and water for 30 seconds at 37°C on Speed 1
Add fresh yeast. Mix for 5 seconds on Speed 3
Sift in flour. Add honey, salt and margarine. Knead for 6 minutes
Put it a bowl, cover with plastic film and let it rise at least 1 hour.

Get a 130g piece of the dough. Divide the rest of the dough into 8 balls.
Cover a 20cm diameter tin with wax paper
Roll the balls by your hands smoothly
Put the 130g ball in the center of the tin
Place the remaining 8 balls around it in a way that they slightly touch one another forming a flower-like shape bread
Let it rise for another 1 hour

Brush it with beaten egg yolk and sprinkle with some nigella
Bake it in the 220°C preheated oven for 30 minutes. (I cooked for 25 minutes at 220°C and for last 5 minutes at 200°C)

Notes: In original recipe it's used the whole egg (beaten) to brush over the bread, instead i used only egg yolk.


Photos: http://thermomixtarifdefterim.blogspot.com/2010/03/cicek-ekmek.html
http://www.40firinekmek.com/cicek_ekmek.htm

I've got this recipe form cookaround. I made it several times and it's just great!

It's like those frozen or ready ones you buy from the market. Even better cos there aren't any addictives. Another surplus is that they are cooked in the oven and not fried.

With this recipe I make 6 Cordon Bleu. For me it would be enough for 6 people. It surely depends on how hungry these people are!

I hope you like it as much as we do!


Chicken Cordon Bleu:

Ingredients:
100g parmesan (cut into chunks)
500g chicken breast (cut into small chunks)
1 egg
20g flour
5g salt

6 slices of ham (I used turkey ham)
6 slices of Swiss cheese (I used sottilette cheese)

to coat with:
1 egg (beaten)
Bread crumbs
EVO


Preparation:

Grate parmesan for 15 seconds speeding up from 2 to 9. Set aside
Put chopped chicken in TM bowl, proceed for 30 seconds on Speed 4
Add grated parmesan, egg, flour and salt. Proceed for 30 seconds on Speed 4
Divide into 12 pieces. Roll each out approx 10cm diameter by your hands (Wet your hands with water to work better)
Place ham and cheese on one piece and close it over with another one. This way you will have 6 cordon bleu at the end. While closing stick the sides nicely so the cheese wouldn’t come out during baking
Cover oven tray with wax paper. Brush it over with some oil
Soak your Cordon Bleu first into beaten egg and then bread crumbs. Place them in the tray
Pour very little oil on the top of your Cordon Bleu
Cook in the 180°C preheated oven for 25-30 minutes. (After 15 minutes passed, turn them upside down and continue to cook for another 10-15 minutes)


Photos: http://thermomixtarifdefterim.blogspot.com/2010/04/tavuklu-cordon-bleu.html
http://www.cookaround.com/yabbse1/showthread.php?t=100100

Tips/Hints:
In original recipe it comes out 5 Cordon Bleu. I always make 6.
In original recipe 2 eggs are used to coat with. For me 1 is enough

I've got this one from a Turkish magazine. The only difference I made was I halved the amount of the curry. I couldn't be sure if it would be too strong. I loved the way they turned out. I hope you like them too.

Curry and Rosemary Pretzels:

Ingredients:

400g flour
220g margarine or butter (room temperature)
85g fresh cream
1 dessert spoon salt
1 dessert spoon curry (original recipe uses 2 dessert spoons of curry)

1 egg yolk
Dried rosemary


Preparation:

Sift in flour. Add margarine. Mix for 1 minute on Speed 4. Use also TM spatula through the lid to mix better.
Add salt, curry and cream. Mix for 1,5 minutes on Speed 4. Make use again of TM spatula
Knead for 2 minutes
Let it rest for 15minutes at room temperature
Get small pieces from the dough. Roll each piece into a rope about 20-22cm long and twist into a pretzel shape (as in the photo)
Place them in oven tray which is previously covered with wax paper
Brush the top of each pretzel with the beaten egg yolk. Sprinkle with dried rosemary in the center (where the ends connect together)
Bake them in the 180°C preheated oven for 20-30 minutes until browned

Afiyet olsun aka Buon Appetito


Photos: http://thermomixtarifdefterim.blogspot.com/2010/05/korili-ve-biberiyeli-pretzel.html

I got this one from Io e il mio Bimby. I've made some changes so it's not exactly the same recipe as in the book. I hope you like it.

So far I witnessed that "Puttanesca" sauce is often used with spaghetti. Of course it is not a must, you can use any other kind you wish.


Spaghetti alla Puttanesca:

Ingredients:

20g Parsley (leaves only)
1 clove of garlic
1 dried mini red pepper/chilli pepper/peperoncino
50g EVO
400g canned diced tomatoes
3 anchovy fillets
20g capers
Salt
20 pitted olives

Preparation:
Chop parsley for 5 seconds on Speed 7. Set aside
Chop garlic for 3 seconds on Speed 7.
Add EVO and mini red pepper. Cook for 3 minutes at 100°C on Speed 1
Add tomatoes, anchovies and capers. Cook for 15 minutes at 100°C on Reverse/Soft Speed. (leave MC inclined to prevent spitting)
Add some salt. Add also the olives and 1/3 of the chopped parsley. Cook for 2 minutes at 100°C on Reverse/Soft Speed.

Add the sauce on the spaghetti in another pan and mix it nicely by using 1 spoon and 1 fork to make it absorb the sauce a bit (with flame on for 1 minute)

After serving into plates sprinkle with some chopped parsley.

Photos: http://thermomixtarifdefterim.blogspot.com/2010/01/ancuez-ve-kapari-soslu-spagetti.html

members' comments

Ceejay - Well it was so quick and easy to make that she could be out working all day and still get a half decent meal on the table.

bluesed - I just love puttanesca and this recipe makes it very easy. I do add some white wine but except for that I more or less follow the recipe. Very nice dish and very easy to cook in the TMX.

 

I love chocolate soufflé which is sometimes called also as hot brownie. I had tried many recipes but never had a success until I found this one!
It’s from “Io e il mio Bimby”. I tried it many times and never disappointed me.
I hope you like it.
It's also very practical because you can prepare it easily the same day or even much before

Chocolate Souffle
6 people
Ingredients

1 orange peel (without the white)
150g bitter chocolate
150g butter
100g sugar
3 eggs (approx 60g each)
40g flour
A pinch of salt
6 aluminium foil muffin/pudding tins (I use aluminium foil ones because I can place them in the freezer more easily than a big 6 regular muffin pans)

Preparation
Grate orange peel for 10 seconds on Speed 8. Repeat if needed. Set aside

Break chocolate into pieces, put them in TM bowl, chop for 5 seconds on Speed 7. Clean down the sides of the TM bowl with spatula

Add butter and sugar. Cook for 6 minutes at 60°C on Speed 3. Let it cool.

When cooled at the room temperature, add eggs, flour, salt and orange peel. Mix for 30 seconds on Speed 4

Grease and flour the tins. Fill upto ¾ of the tins. 

Keep them in freezer at least 90 minutes

Bake in 220°C pre-heated oven for 15 minutes

Turn them very gently upside down on serving plates and serve right away.


Optional:  Mostly in summer I serve them with vanilla ice cream. I believe that is a beautiful combination.

Tip: You can prepare this cake the days before and keep in the freezer until you use. Whenever you have guests and feel like having something sweet all you would need to is cook it for 15 minutes.


Photos: http://thermomixtarifdefterim.blogspot.it/2009/12/chocolate-souffle.html


Well, I scanned the first photo from the book because I couldn't get a nice photo myself with all that nice pouring chocolate action.


Members' comments

Dec 2016 Bootobethin. Well I made 2 batches of this recipe for Christmas Eve dinner. One batch wheat free. (I used white wings gluten free flour) and the other batch dairy free (I used Nuttlex). SENSATIONAL DESSERT!

CC - I had a change of plans for dessert  for Christmas and made this instead. It's absolutely delightful and so easy to make. Thanks Farfallina for another great recipe.
I gave this recipe to a non-TMX friend.  One tip she did give me, when she buttered the moulds she dusted with cocoa powder and not flour.

cgonsalv - Made these again and stuck with the 15 minutes.  Made sure the oven was pre-heated and the results were perfect. 
These are a family favourite until such time I work out how many calories they are at which point I will have a heart attack I'm sure.  All my family have said to pass on a big thank you.

Twitterpated - This is by far one of the best desserts I have ever made with the TM. I even keep some in the freezer for when those unexpected visitors drop in. It is impressive and absolutely delicious. 

JD - although I was a little tentative when taking ceramic dishes from the freezer and putting them straight into a very hot oven (watched them thinking they would crack) all went well and they were perfect in the 15 minutes. I lined the bottom of the dish with baking paper, greased the sides well and sprinkled cocoa powder as suggested earlier then upended the ramekin onto a side plate before placing it into the serving bowl. Easy and these are a must for your freezer for an instant, delicious dessert. Thanks farfallina. Next time I made them I lined the ramekins with Multix Cafe Collection Muffin Wraps - quicker and easier than greasing the ramekins and cutting circles of baking paper for the bottom.

snappy - Unfortunately, despite greasing the ramekins my puddings are still sticking to the mold, but apart from that these are FANTASTIC!  Next time I will just use a liner in the ramekins.  And there are going to be lots of next times! Thank you farfallina.

thermo18 - Made these yesterday, and we all loved them, so easy. Will be making more today to have in freezer for emergency desert, thank you.

Wonder - As expected the most time consuming part was preparing the cases. I used small silicon patty cake cases and coated on cocoa. The one batch 11 small ones, 1 was enough with a small dollop of ice cream for DH and I but DS and his cousin had three each. DS declared them "heaven on a plate", he's never commented like that with any other food so high praise indeed. Will make another batch to keep in the freezer.
I have also made 12 in small silicone cupcake molds and cooked them for 10 minutes each.
 

Katiej - YUM YUM YUM YUM!!! I used the Multix Cafe Collection Muffin Wraps as suggested by Judy - so easy and they came out perfectly. The best bit about this dessert is there are 4 more still sitting in the freezer for another time.

Shazzy - They are YUM. Very easy to make and so good that they can be left in the freezer for when you are ready then cooked from frozen. Highly recommended!! thanks Farfallina - they were beautiful!

DJ -  Using muffin cases brushed with butter and dusted with cocoa. Cooked for 20 mins from frozen until risen but looked baked all over. Turned out perfectly from paper cases with gooey centre.

JenJan - Wow! How useful is this recipe!! I tried this on my family over the weekend and it went down a treat. I love that I can make it ahead of time and leave it in the freezer and it cooks beautifully. Yay! Thanks Farfallina. Love this forum!

jo nz - I made these and froze in silicon muffin cups and baked later for guests.  They were all very impressed. My muffin cups are a bit smaller and I made 11 from one batch. As they were smaller, I only baked about 10 mins. I didn't grease the cups at all.











 

This is from "Io e il mio Bimby" book (Italian EDC)
It's very easy and fast to make it. I hope you like.

Green Pea Soup:

Ingredients:
30g EVO
450g frozen green peas
3 spring onions
450g water
Salt


Preparation:
Chop spring onions (also a bit of the green parts)
Put EVO, green peas, spring onions and water in the TM bowl. Add some salt. Cook it for 30 minutes at 100°C on Reverse/Soft Speed
When cooked, wait for 5 minutes before blending and then blend it for 1 minute on Speed 8.


Photos: http://thermomixtarifdefterim.blogspot.com/2010/05/bezelye-corbas.html

Note: If you think that it is very dense for your taste, you can always make it thinner by adding some boiling water

Ingredients:

Dough:
100g walnuts
250g milk
20g fresh yeast
5g sugar
500g Manitoba flour or strong bread flour
10g salt

Filling:
50g parmesan, roughly chopped
100g butter
350g frozen spinach
200g smoked salmon

Top:
Milk
Sesame
Poppy seeds or nigella seeds

Preparation:

    Grate parmesan 10 seconds on Speed 9 and set aside.

    Chop walnuts for 3 seconds on Speed 7. Set aside.

    Put milk and sugar in TM Bowl, warm for 1 minute at 37°C on Speed 2.
    Add yeast and mix for 10 seconds on Speed 4.
    Sift in flour. Add walnuts and salt. Knead for 3 minutes.

    Transfer the dough into an oiled large bowl. Cover with plastic film and let it rise for at least 1 hour.

    Cook, drain and squeeze well water out of spinach. Sautee a couple of minutes with butter. Remove from heat. Add grated parmesan, mix, adjust the salt and let it cool at room temperature. 

    Roll the dough with rolling pin around 30 x 70 cm

    Spread spinach over.

    Place salmon slices over the spinach

    Start rolling from the long end, rolling into a log shape. Unite the two ends forming a ring shape.
    Transfer it into baking tray that is previously covered with baking paper. Place a small bowl at the center so that it wouldn’t lose its shape while rising. Make diagonal slits.

    Cover with a clean damp tea towel and let it rise for 1 hour.

    Brush your bread with a little milk. Decorate with sesame and poppy seeds

    Bake in preheated oven at 200°C for 15-25 minutes. (Well, in the original recipe it says 15 minutes but it took me 25 minutes. After 20 minutes I removed the bowl and baked other 5 minutes)


Enjoy...