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Topics - JuliaBalbilla
1
« on: April 06, 2013, 11:14:34 am »
Name of Recipe: Hake with mushroom sauce Number of People: 4 Ingredients:100g Shallots Garlic, to taste, peeled 50g Extra virgin olive oil 150g Button mushrooms 25g fino Sherry or manzanilla 25g milk 75g Single cream Salt and Freshly ground pepper 4 Hake fillets, weighing about 200g-250g each Tomatoes to garnish, chopped, sliced or cut in half if using Cherry ones Preparation:Add the shallots and garlic to the  and chop 6 seconds / Speed 5. Scrape down the inside of the using the spatula. Add the oil and sauté for 10 minutes / Temp. Varoma / Speed 1 / MC Off. Add the mushrooms 10 seconds / Speed 5 / MC On. Scrape down the inside of the using the spatula. To prepare the Varoma basket for the fish by greasing with a little oil. Place the fish in the Varoma. Add the sherry, milk, cream, salt and pepper to the . Place the Varoma, with the fish, onto the lid 14 minutes / Temp. Varoma / Speed 1. Place the fish onto a serving dish and pour the sauce over the top. Garnish with the tomatoes. Photos: See below Tips/Hints: Serve with potatoes and vegetables or salad. Some parts of the hake were quite thick and they came straight out of a cold fridge. This resulted in adding 5 minutes to the steaming time, in which case add a little extra milk to the sauce. You can you any firm fleshed white fish fillets. Recipe source: Translated and lightly adapted from a recipe on the Thermomix España website (You will need to register and sign in to see the original recipe).
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« on: June 25, 2012, 11:07:02 am »
Name of Recipe: Rollo de carne relleno (Stuffed roll of meat) – not tested Serves: 4Ingredients: 700g minced beef For the dressing150g carrots, peeled and chopped 50g onion, peeled and chopped 1 clove garlic, peeled 30g olive oil Salt Pepper 1 egg white A pinch of nutmeg For the stuffing1 apple 4 slices cheese 4 slices bacon 8 prunes, stones removed 100g seedless raisins 4 walnuts For the sauce150g carrots, peeled and chopped 200g onion, peeled and chopped 50g olive oil 150g tomatoes, chopped 250g white wine 250g water Salt Preparation: Add the carrots, onion, garlic and the oil to the 10 seconds / Speed 4, [scrape down the lid and the inside of the ], then 12 minutes /  / Speed  . [No temp. given, but assume it is Varoma]. Add the mince, the egg white and the seasonings 15 seconds / Speed 6. Peel the apple, remove the core, slice, and reserve. Place two rectangles of tin foil on a flat surface and divide the meat between the two sheets. Shape the meat into two rectangles, divide the stuffing ingredients into two and place upon the meat. Make a roll with each rectangle, wrapping in the tin foil. Place them in the centre of the Varoma basket and prick the foil with a fork. Reserve. Place the sauce ingredients into the 12 seconds / Speed 4, [scrape down the lid and the inside of the ], then 6 minutes / Temp. Varoma / Speed 1. Put the Varoma basket on the lid 30 minutes / Temp. Varoma / Speed 1. Leave to cool for a few minutes before opening the Varoma lid, remove the foil from the rolls, place in a serving dish and accompany with the sauce. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 07:50:03 pm »
Name of Recipe: Albóndigas de la abuela Andrea (Grandma Andrea’s meatballs) – not tested Serves: 4Ingredients: 250g beef 250g pork 3 cloves garlic, peeled 1 sprig of parsley 2 eggs 80g breadcrumbs 50g white wine Salt Flour for dredging Olive oil For the sauce50g oil 100g onion peeled and chopped 1 clove garlic, peeled 1kg tinned tomatoes 25g sugar Salt Pepper Preparation: Cut the meat into pieces, removing any fat. Put it in the with the garlic and parsley 10 seconds / Speed 8. Add the eggs, the breadcrumbs, the wine and the salt 6 seconds / Speed 3½. Take the mixture out of the bowl and form into large balls using your hands. Dredge in the flour and fry in a pan in hot oil. Reserve. Clean the thoroughly in order to prepare the sauce. Add the oil, onion and garlic 10 seconds / Speed 5. Push down the ingredients inside the 3 minutes / 100° / Speed 2. Add the tomato and sugar, season then 30 minutes / 100° / Speed 1. Add the meatballs to the sauce 2 minutes / 100° / / Speed . Serve the meatballs with the sauce and if desired, garnish with some parsley leaves. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 06:53:54 pm »
Name of Recipe: Espinacas Sacromonte (Sacromonte spinach) – not tested [Sacromonte is the traditional gipsy area of the city of Granada in Spain] Serves: 4Ingredients: 500g frozen spinach 100g olive oil 2 cloves garlic, peeled 50g almonds, peeled A few saffron strands 50g breadcrumbs 150g water Pepper 1 vegetable stock cube 50g seedless raisins 50g vinegar Some peeled almonds to decorate Preparation: Defrost the spinach, drain it and dry it with kitchen paper. Put the oil in the 4 minutes / Temp. Varoma / Speed 1. Add the garlic, almonds, saffron and breadcrumbs 5 minutes / Temp. Varoma / Speed 3½. Push the ingredients down into the and scrape the lid. Put the butterfly on the blades, add the water, spinach, a little pepper, the stock cube and the raisins into the bowl 10 minutes / Temp. Varoma / / Speed . Drain the spinach and sprinkle the vinegar over it. Put the spinach into a serving dish and and decorate it with some more almonds. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 05:44:47 pm »
Name of Recipe: Menestra gallega (Galician vegetable stew) – not tested Serves: 4Ingredients: For the sofrito 200g ham 50g olive oil For the internal steaming basket2 carrots 2 onions 200g potatoes For the Varoma basket200g green beans 1 green pepper 4 stalks green asparagus 4 medium tomatoes 600g water 4 eggs Salt Preparation: For the sofrito put the ham in the and chop 8 seconds / Speed 3½. Remove from the and reserve. Peel the carrots and cut into rounds. Peel the onions discarding the skin and chop. Wash the potatoes, peel them and chop into pieces. Put the carrots, onions and potatoes into the internal steaming basket. Wash the green beans, remove the stalks and cut into pieces. Wash the pepper, remove the seeds and chop. Wash the asparagus and removes the hard parts. Add the green beans, asparagus, pepper and the washed tomatoes. Put the water with a little salt into the place the internal steaming basket and the Varoma basket into position and break the eggs over the vegetables 30 minutes / Temp. Varoma / Speed 1. Place the drained vegetables into a serving dish and drizzle the sofrito over the top. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 04:40:58 pm »
Name of Recipe: Fritanga de pimientos a la alicantina (Fried peppers Alicante style) – not tested Serves: 4Ingredients: 4 red peppers 200g pumpkin 300g onion 1 medium aubergine (eggplant) 150g olive oil 200g chopped tomatoes 2 vegetable stock cubes 100g white wine 25g sugar Pepper 200g fresh boneless tuna 1 red pepper to garnish Preparation: Wash the peppers, remove the seed and chop them. Peel the pumpkin, chop it and remove the seeds. Peel the onion, discarding the outer layers and cut into pieces. Peel the aubergine and chop it. Put the vegetables into the 15 seconds / Speed 4. Scrape down the lid and the inside of the with the spatula. Add the oil 10 minutes / Temp. Varoma / Reverse Blade / Speed Spoon. Add the tomato, stock cubes, wine, sugar and pepper 10 minutes / Temp. Varoma / Reverse Blade / Speed Spoon. Four minutes before the end of the cooking time, add the tuna, cut into pieces, through the hole in the lid. Serve the dish garnished with strips of red pepper. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 03:42:50 pm »
Name of Recipe: Pimientos rellenos de crema de bogavante (Peppers stuffed with lobster cream) – not tested Serves: 4Ingredients: 8 piquillo peppers [usually sold in tins or jars] Chopped parsley For the stock500g milk 100g white wine 25g brandy 1 large lobster For the cream 50g butter 50g olive oil 25g flour 1 egg yolk Salt For the sauce1 carrot, peeled and chopped 1 tomato, peeled and seeds removed 100g white wine 100g water 1 fish stock cube Preparation: To make the stock, put half of the milk and the wine into the with the brandy and the head of the lobster 7 minutes / 100° / Speed 4. Strain through a fine sieve, add the rest of the milk and reserve. Wash the and the lid. For the cream, put the butter, oil and flour into the 3 minutes / 100° / Speed 3. Add the reserved stock 6 minutes / 100° / Speed 3. Add the peeled and chopped lobster, the egg yolk and seasoning 4 minutes / 80° / Speed 1½. If the cream is very thick, add a little milk. Stuff the peppers with the cream, close them with a cocktail stick and place them in a baking dish. Without washing the add the carrot and tomato 5 seconds / Speed 5. [Scrape down the sides of the ] then 5 minutes / Temp. Varoma / Speed 3½. Add the remaining sauce ingredients 5 minutes / 100° / Speed 4. If the sauce isn’t smooth enough chop for a few seconds / Speeds 5-7-9. Finally pour the sauce over the peppers and bake for 15 minutes at 170°C. Serve sprinkled with the chopped parsley. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 02:23:49 pm »
Name of Recipe: Bolitas de zanahoria con jamón (Carrot balls with ham) – not tested Serves: 4Ingredients: 800g carrots 100g Serrano ham in one piece 750g water 25g butter 2 vegetable stock cubes Preparation: Peel and wash the carrots. Cut half of them with a very sharp knife to get your desired size. Make balls with the rest of the carrots with the help of a melon baller. Reserve. Put the ham, cut into pieces, in the 7 seconds / Speed 5. Remove and reserve. Add the water, butter and the stock cubes to the 5 minutes / Temp. Varoma / Speed 1. Put the internal steaming basket into the with the carrots 15 minutes / Temp. Varoma / Speed 1. Drain the carrots and serve with the chopped ham. Tips/Hints: Use this recipe as an accompaniment to meat or fish or rolled up ham. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 24, 2012, 10:43:32 am »
Name of Recipe: Pisto montañes (Mountain pisto) – not tested [I would suggest that you taste as you add the sugar] Serves: 4Ingredients: 150g green peppers 300g onions 300g courgettes (zucchini) 100g olive oil 500g chopped tomatoes 2 vegetable stock cubes 100g white wine 25g sugar White pepper 4 eggs [beaten] 8 slices toast Preparation: Wash the peppers, remove the seeds and chop. Peel the onion, discarding the external layers. Wash the courgettes and chop them. Put the vegetables in the 4 seconds / Speed 4. Lower the ingredients into the with the spatula. Pour the olive oil into the 8 minutes / Temp. Varoma / / Speed . Add the tomatoes, stock cubes, white wine, sugar and pepper 20 minutes / Temp. Varoma / / Speed . Four minutes before the end of the cooking time, add the beaten eggs through the hole in the lid. Serve with the toasted bread. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 23, 2012, 04:48:46 pm »
Name of Recipe: Rollitos de espárragos (Asparagus ‘rolls’) – not tested Serves: 4Ingredients: 150g Parmesan cheese 500g water 12 thin green asparagus stalks 12 slices cheese [This cheese has to be rolled so choose a traditional Dutch or Swiss cheese and slice thinly] 12 slices York ham Salt Pepper For the sauce800g milk 80g flour 50g butter 30g olive oil Salt Pepper Nutmeg Preparation: Grate the Parmesan 30 seconds / Speed 5-7-9Remove from the and reserve. Wash the asparagus and dispose of the hard part. Place them in the Varoma bowl and reserve. Put the water in the 5 minutes / Temp. Varoma / Speed 2. After this time, remove the MC and put the Varoma bowl on top of the lid 15 minutes / Temp. Varoma / Speed 2. Check that the asparagus is just cooked; if it is not, cook for a few more minutes at the same temperature and speed. Make the rolls by placing a slice of cheese on each ham slice and putting them on top of each asparagus stalk. Wrap them into rolls and place in a baking dish. Place all of the sauce ingredients into the 8 minutes / 90° / Speed 4. Pour the sauce over the asparagus and sprinkle with the grated cheese. Bake in a pre-heated oven at 180°C / 10 minutes, until golden. Origin: This is a translation of a recipe in Cocina española con Thermomix
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« on: June 13, 2012, 03:47:44 pm »
Name of Recipe: Crema de calabacín (Cream of courgette soup) Serves: 6 or 8Ingredients: 30g EVOO 30g butter 150g leeks (white parts only) or onion, cut in rounds 1 clove garlic 700g courgettes, peeled and chopped 700g water or milk Salt Pepper Nutmeg 6 quesitos (little cheeses in triangles wrapped in foil such as Dairylea) Chopped parsley or chives Preparation: Put the oil, butter, leeks and garlic in the 8 seconds / Speed 5. [Scrape down the ] 12 minutes / Temp. Varoma / Speed 1. Add the remaining ingredients, except for the quesitos 20 minutes / 100° / Speed 1 (if using milk set at 90°). Allow to cool a little 40 seconds / Speed 7. If necessary, repeat the operation. Add the quesitos 5 minutes / 90° / Speed 5. Correct seasoning if necessary and serve sprinkled with the parsley or chives. Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs. members' commentsMcMich - Very lovely soup Rosemary. I made 1/2 quantity.
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« on: June 12, 2012, 03:46:27 pm »
Name of Recipe: Sopa de Cebolla (Onion Soup) Tablespoons are European ones, ie 3 teaspoons or 15ml Serves: 6Ingredients: 130g cheese suitable for melting 1kg onions 50g extra virgin olive oil 1 litre chicken stock Salt White pepper 500g water 6 slices toast Preparation: Put the cheese, cut into 4, into a very dry 10 seconds / Speed 4 (if using Parmesan, set to a higher speed). Empty into a basin and reserve. Put the onions into the 5 seconds / Speed 4 (you can also slice them into fine rings). Remove and reserve. Put the oil in the 5 minutes / Temp. Varoma / Speed 1. Add the reserved onion 20 minutes / Temp. Varoma / / Speed . Next, add the stock and the salt 20 minutes / 100° / / Speed . Add the pepper, the 500g water and more salt if necessary 2 minutes / 100° / / Speed . Pour into individual bowls. Place in each one a slice of toasted bread and sprinkle the cheese over the top. Place in the oven until the cheese has melted and serve immediately. Tips/Hints: [I made this today with the following differences. I used 2 tbsps Bron’s vegetable stock instead of chicken stock. I didn’t bother gratinating it in the oven as I was only making it for myself, with the remainder going in the freezer. What I did was to make some cheese on toast under the grill, trimmed it and just plonked it in the soup. I found that it didn’t need any salt when using Bron’s stock and it had a lovely sweetish flavour. A very delicate soup.] Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
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« on: June 12, 2012, 12:06:58 pm »
Has anyone seen this short video on You Tube? It a special promotion until the 25 Jun which includes a green travel bag, some utensils, an apron, and a copy of Travelling with your Thermomix. I actually quite like the colour of the bag and apron, but there are no details apart from what you see on their [urlhttp://thermomix.vorwerk.com/es/home/]website [/url] and it is pointless sending them an enquiry as they do not send anything out of Spain. Does anyone know if this is available in other countries, who will post abroad? JB
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« on: June 11, 2012, 10:21:14 am »
Name of Recipe: Crema de guisantes (Pea soup) – not tested Serves: 4Ingredients: 70g extra virgin olive oil 100g onions 100g leeks (with the fresh green part) 400g frozen peas 480g chicken stock Preparation: Put the oil in the 5 minutes / Temp. Varoma / Speed 2Add the onions and the leeks 4 seconds / Speed 4, then 10 minutes / Temp. Varoma / Speed 2Incorporate the peas and reheat 7 minutes / Temp. Varoma / Speed 2Add the stock 5 minutes / Temp. Varoma / Speed 3Adjust the seasoning and allow to cool slightly 3 minutes / Speed 7Tips/Hints: You can serve the soup in coffee cups, sprinkling with drops of chopped tomato or with a swirl of cream. Also you can serve it in shot glasses with a cockle or mullet eggs on top and accompanied by crispy bacon Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
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« on: June 11, 2012, 09:21:56 am »
Name of Recipe: Crema de almendras (Cream of almond soup) – not tested Serves: 6Ingredients: 200g almonds For the sofrito200g leeks (white part only) 1 clove garlic 70g butter 30g extra virgin olive oil For the rest1 litre chicken stock Salt Pepper Nutmeg 300g single cream 100g water The juice of half a lemon Preparation: Tip the almonds into a very dry 10 seconds / Speed 6Tip them into a bowl and reserve Next, put all of the sofrito ingredients into the 5 seconds / Speed 5, then 2 minutes / Temp. Varoma / Speed 1, [scrape down the and lid] then 8 minutes / Temp. Varoma / Speed 1Add the stock and the almonds 1 minute / Speed 7. Add the salt, pepper and nutmeg 20 minutes / 100° / Speed 3. Add the cream, the 100g water and the lemon juice 7 minutes / 90° / Speed 3Check seasoning (you can add a little more water if you like) Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
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