Hello
Today I will put a very nice bread recipe!
For lovers of dark bread this one can not escape!

Rustic Wheat - Rye - Potato Bread


2 boiled potatoes (I used 3 small cooked with the skin that were lost in the Fridge)
400 grams of wheat flour
200 grams rye flour
1 teaspoon salt
30 grams of fresh  Baker yeast
250 gr.handwarm Water
250gr Buttermilk
1 good handful of seeds to taste (I put sunflower / poppy / pumpkin)

Place the potatoes in the Thermomix and grinding at speed 5


Add all the ingredients minus the seeds and put in speed  for 3-4 minutes
Lacking one minute to the end of time put the seeds inside!

Put the dough in a greased Loaf of Bread (30cm)


Let rise for 45 minutes! - Note how it is done with warm water it rises very fast

Pre Heat the oven to 220 degrees and bake the Bread for 1 hour

Take the Bread of the  Form after 50 minutos  and put it back in the oven without it for 10 minutes!


WONDERFUL

Hello


I love this recipe - it's versatile and very good to prepare in advance when we have visit!
And it makes a lovely menu!
This recipe is so great because you can change the cod with so many other things

I got it from a very nice blog called "no soup for you" and you can discover more great things here:  http://nosoup-foryou.blogspot.com/2009/09/abobora-manteiga-recheada.html


Recipe Name:
Stuffed Pumpkin with Cod  




Number of people: 2 people

Ingredients:

1 pumpkin (here thouse are called Butterpumpkins - the form is like a pear) +/- 800 grams - this one had 1 kilo
1 garlic clove
1 / 2 onion
50g leek (hope this is right )
100g of ripe tomatoes or peeled
30g green pepper
Fresh Coriander
Olive Oil
40g cheese ( type Philadelphia )
60ml coconut milk
190g of cod soaked and shredded  (I also made it with Chicken / Shrimps / Fish.....)  
140g pumpkin flesh
1 / 2 tsp curry powder
Salt
Tabasco

Preparation

Wash pumpkin and cut it in half lengthwise.
Place the halves with the opening down the varoma container
If you make this recipe for more people and use a larger pumpkin, cut just a lid, cover with aluminum foil or place a cap varoma (in which case cook the pumpkin 10 min moor!).
Pour 800g of water in the cup, place the varoma and set up 25 min, temp varom, level 3.
Let cool slightly and remove with a spoon some pulp of the pumpkin.  Reserve.
(This part can be made in advance, even overnight.)

Place in the TMX: onion, garlic, Leek, tomatoes, pepper and coriander: 3 sec - level 5  
Add the olive oil: 5 min, temp 100 - level 1.
Add the cheese, coconutmilk, cod (or whatever you choose), the reserved pumpkin pulp, curry, salt and Tabasco: 12 min, temp Varoma, level   .
Check your seasoning and place in the preparation of the squash halves, then put the Pumpkin in an ovenproof dish.
Bake for 20-25 minutes or until squash is tender (test with the tip of a knife).


In this case, it was half of the pumpkin for each of me and my husband served on the plate.
You can serve just with Green Salad or a nice Rice!  It is soooooo  beautiful and Yummi

Hope you try this one!


Photos:


It would be great if someone could tell me the name of this Pumpkin!

Members' comments
JD - This is a great little dish and, as you say, can be prepared in advance for visitors which is what I like.
Today I used flathead fillets, next time it will be chicken but you could also do a totally vegetarian one if you needed to.
You learn a recipe better after doing it so next time I will do some things differently.  I steamed the pumpkin for 35 minutes as mine was bigger & I managed to put a couple of holes through the skin when taking the flesh out so just wrapped the base of each half pumpkin in alfoil before I filled them. So be careful when removing the flesh. I cut the fish into 2cm cubes and although you could taste the fish in the finished product, it got lost so next time whatever I use, chicken prawns or fish will be cut into 5cm cubes. I cooked the mixture for less time - 9 minutes instead of 12 minutes on 1000C not varoma and I thickened it with 1 tablespoon of cornflour mixed with extra coconut milk.  Did not add tabasco. I couldn't get small butternut pumpkins, mine weighed 1.4kg so was far too much for DH and I to have a full half one each. After cooking I halved one to share and kept the other for another meal. Would try and find small ones if doing this for visitors.
I hate wasting steam so whilst the pumpkin was cooking, I put 5 medium sized whole, unpeeled potatoes in the steaming basket to make parmesan potatoes which went into the oven a little while before the pumpkin went in.  Well worth the effort so I will post that recipe.  Served with salad.
Thanks isi, it is a lovely meal.
Forgot to say, I put the excess pumpkin flesh aside and made pumpkin scones with it the next day.

VHJ - I used chicken thighs to make this for dinner and it was really tasty. It is an easy but elegant dish and really suitable for a dinner party. As usual Isi's recipe gives  great scope for personal preferences so you could use a variety of ingredients suited to your own tastes and come up with a winning meal every time. Another winner Isi.

Hello

I love this pudding simply because it does not need baking in the oven!
Here at home we all like sweet rice so this is a perfect combination!

Name of Recipe:
Delicious Rice Pudding



Number of People:....

Ingredients:
200 g sugar
80 g of short-grain rice
3 eggs
800 g of milk
A pinch of cinnamon.
Lemon peel (without the white)
Liquid Caramel

Preparation:
Spray the sugar for 15 sec, level 5-7-9.
Add the lemon peel and spray for 30 sec, level 3-5-7.
Add the rice and return to spray 1 min 30 sec, level 3-5-9 (noisy. )
Add milk, eggs and a little ground cinnamon and schedule 17 min -  100º - level 4 ½
Place liquid caramel in individual bowls or a puddingform  and introduce this mixture.
Place in Refrigerator - minimum 2 hours!

Hope you enjoy it!
bye
isi

members' comments

JD - Mine doesn't look nice and firm like yours isi and when I turned it out of the form 6 hours later it still wasn't firm.  It was the consistency of a thickish custard but it sort of flopped on the plate.  It is delicious though so I wondered if it perhaps needed more rice.  With this consistency, if I wanted to serve this one up to visitors, I would have to pour the pudding into stemmed glasses and put the caramel on the top which would be fine but nothing like your picture.
The caramel was really nice - I used 3/4 of the can - and it complimented the rice pudding nicely. I think I will use 150g sugar next time as it could perhaps have been a tad sweeter.  Thank you for posting it isi, I will certainly do it again.

Katya - Judy - I think chocdoc is right.  Here we use a special short-grain rice, sometimes known as "pudding" rice.  I think normal long-grain rice isn't starchy enough.   
Pudding rice differs from long-grain rice as much as arborio does.   As Isi says, you can always increase the quantities of rice or egg to get the texture but I would encourage you to try and find the proper rice as it produces much better results.
ISI - maybe you should amend your recipe to specify short-grain rice ??

JD - No, that's not it chocdoc/Katya - I did use short-grain rice.
I've converted mine to ice-cream.  Mixed it with the rest of the caramel and half filled sprayed silicon muffin trays.  Have just popped them out and put them into a plastic bag and will leave them now until teatime. Caramel ice-cream - the mixture tasted nice.
I thought of using gelatine isi.  I don't think the caramel made any difference as it is 2 separate layers.  I had one of the blocks of 'ice-cream' for dessert tonight, just put one of the blocks into the microwave for 20 seconds to soften it (it was rock hard). It was nice but not as ice-creamy as the chocolate version I did with your light coffee cream dessert.  I will certainly make it as is to serve to visitors in a stemmed glass with the caramel on top - I am a fan of any dessert in a glass.  They always look nice.

Thermomixer - It may be an idea to add an extra egg, maybe even add the eggs after about 10 minutes of cooking with the milk and then turn the temp down to 90 deg and cook another 10 minutes ? But adding an egg will certainly help it set better with softer texture.

JulieO - Have just made this and put it into the fridge at 2pm to set.

I followed Thermomixer's instructions regarding adding an extra egg and cooking first before adding the eggs.
 I made a caramel sauce that you use when making creme caramels and put into the base of a bundt tin.  Will be interesting to see how it all works out and whether the pudding will come out of the tin cleanly.  It seemed that it would set, but I won't know until either tonight or tomorrow.  I did cook with the MC on a slant to allow condensation to evaporate.
Had a little taste of what was left in the bowl and it tastes pretty nice if a little sweet.  I added 160g of sugar, meaning to add 150g, but added it a bit too quick and couldn't be bothered scooping any out, but will wait until I've had some properly to see if the amount needs to be reduced or not.
Update - *sigh.  I've got to say first off this tastes great. Mine didn't keep it's shape either, but my choice of mould was probably the wrong thing. I loved the hint of lemon in it.  I used the zest of one lemon and it was perfect.  I think if I'd had small moulds I would have had more success but regardless it tastes great.  I would like to do as Judy suggests, putting into nice glasses and allowing to set, then just before serving, pour over a little of the caramel sauce with maybe just a tiny swirl of whipped fresh cream.
Thanks Isi, for another great little dessert.

Trudy - Hi Isi,
Well I just wanted to let you know that this morning I made your pudding and we have just eaten it.  I first made the liquid caramel and while that was cooling I made the pudding.  I poured a little liquid caramel into the base of a tupperware mould and placed the pudding mixture on top.  This sat in the fridge all day before being turned out.  It came out beautifully.  The eggs that I used were the extra large size, so don't know if this was what made the difference or the fact that it had been in the fridge for quite awhile.
Thanks, Trudy.

Thermomixer - Thanks Trudy
Beat me to the punch.
I made tonight using arborio rice and an extra egg in case.
Just because I never follow the recipe. I ground the sugar and rice, then added the milk and cooked for 12 minutes before blending again on speed 9 for 1 minute to make sure the rice was broken up.
Then added the egg and cinnamon & cooked at 80 degrees for another 5 mins
I used caramel that I had made and lined the bowls - but used smaller bowls of various sizes.
It actually turned out fairly firm in texture.  So maybe the arborio rice would be best ?
So you can rest easy Isi - it may be our rice.

Alan - OK I made this today with a couple of small modifications.
I used 780g of milk rather than 800. And because I could not be bothered to make some liquid caramel I used some maple syrup. My wife has told me that I have to make this more often.

Hello

In the days we live today - we sometimes have to find a way to simplify our life!
It is the Children's Football, Ballet, Gymnastics  up to Daddy's  Kickboxing  - It's difficult to have a "normal Schedule
The onion cake that I make is Wonderful for 2 reasons: First because it is enjoyed by everyone here in the house and second because it can stand a lot of time in the Fridge - it is always ready to go!
Whether you like it cold or hot - satisfies the two aspects - make a nice salad, serve some fruit to finish and the Meal is Ready!

Name of Recipe:
Onion Pie

Number of People:...

Ingredients:
For the Dough:
400 grams of flour
20 grams of fresh Baker's Yeast
250ml Warm Water
1 teaspoon salt

Filling:
800 grams of Onions
250 gr of bacon to the squares
250 gr. Cheese Bar
200 gr. Cream
2 egg yolk
Black Pepper (to grind at the moment)

Preparation:

Filling

Place the bacon in Thermomix - 5 min - Temp. Varoma - Level Reverse Spoon


Add the onion cut in slices not too thin - 10 min-Temp Varoma - Reverse Spoon


Put it by side leaving it cool down

Now the Doug
Put all the ingredients into Thermomix and hitting speed   for 4 minutes!
When completed the time-weigh the dough and put half in a plastic bag and put in the freezer! This is because I find the complet mass  very thick and I think it is nicer this way!
Next time we have One dough-  just need to take it out in time and make the filling


Strain the dough in a  26 cm form  and pull up slightly on the edges


In the meantime, the onion cooled down a bit
Wrap the grated cheese and seasoning with black pepper
Put it on the mass and finally put the mixture of cream with the yolks!


Put inside the preheatet oven at 180 º  for about 30 minutes and it is all set to devour

Hello

I decided to put this recipe because it is a much appreciated candy here in Portugal!
They are very sweet and in my calculations have more or less 7574466575749 calories - But they are soooo delicious!

In order to understand its origin I found this on Wikipedia that  is very interesting:

"Brigadier (Portuguese for Brigadier, known in Rio Grande do Sul the black boy, literally" blackie ") is a simple Brazilian chocolate candy created in the 1940s, and named after Brigadier Eduardo Gomes, and its shape is reminiscent of that of some varieties of chocolate truffles. This candy comes from Brazil but has traveled far and wide. It is very popular in Spain, Brazil, Chile, and Portugal. The candy is usually served at parties and is very popular among both children and adults.

It is made by mixing sweetened condensed milk, butter and cocoa powder together. The mixture is then heated in a pan on the stove or in a microwave oven to obtain a smooth, sticky texture. If made on the stove, it is ready when the mixture does not stick to the bottom when the pan is tilted.The candy is to then is rolled into balls which are covered in granulated chocolate, that is the way generals are served at children's birthday parties.

Brig can also be eaten unrolled, with a spoon or used as a topping or filling for cakes, brownies and other pastries. "
Name of Recipe:
BRIGADEIROS

Ingredients:
1 can of sweet condensed milk
15gr of chocolate powder
5 g of cocoa
40 g of butter

Preparation:
Place all ingredients in TMX and set 12 (if you like them more consistent leave for 14 minutes) - temp. varoma speed 4.
Remove into a bowl greased with oil and let cool (best bye night).
Make Little balls (I grease my hands with a bit of Oil), wrap in chocolate vermicelli and place in molds

Photos:

Hello!

Here is a recipe for Oatmeal Cookies super easy to do and that, besides being not to sweet are very popular around the house!


Recipe Name:

OATMEAL COOKIES


People:
I can always make an average of 60 cookies

Ingredients
200 grams of butter
200 grams Sugar
100 grams of Flour
100 grams of peeled hazelnuts (ground to taste)
250 grams of oatmeal (previously roasted in the oven and Cold)
2 Eggs
1 Egg yolk
1 packet of vanilla sugar (I use homemade)
1 teaspoon baking powder


Preparation:

Butter, sugar, vanilla sugar, eggs, yolk  -  speed 5 / 1 minute
Add the remaining ingredients and programs for more 30 seconds / Speed 5.
Line the oven trays with baking paper.
Place heaped teaspoonfuls (20 per tray) leaving enough room for them to spread

Preheated oven at 190 - 200 º
Bake for 10 minutes

MHHHHHHHHHHHHHHHHH Wonderful!
I hope you enjoy.
    isi

Look what I found for your Australia day - yummmmmi

Recipe Name: Crispy Olives

Ingredients
40 pitted green olives (I used stuffed with peppers)
100 g flour
60 g butter
60g grated Parmesan cheese (fresh or dried)
2 tablespoons cold water

Preparation
Wash and drain the Olives. Dry them with paper towels.
Place the cold butter and flour in the cup and mix on speed 4 for 10 seconds.
Add the cheese and water, mixing at the same speed until the dough is cohesive.
Take small portions of dough, flatten between the palms of the hand a circle and wrap it the Olives, forming a ball properly closed.
Repeat until you finish the mass.
Put in the freezer  for 20 minutes and  preheat the oven with ventilation to 170 º.
Take the marbles in the oven on a tray l with parchment paper  for 10 minutes or until golden brown.
Serve warm or cold.

Super Nice and yummi

Look here http://tertuliadesabores.blogs.sapo.pt/68753.html

Hope you like it.

isi

This recipe can be made and frozen unbaked well in advance.  Take some of the freezer and let them thaw naturally for about 20 minutes - then just cook normally.

Suggestions from members who have tried this recipe.

Gert - can use olives stuffed with anchovies.
Isi - sometimes uses olives stuffed with almonds.
Chookie - Used Jumbo stuffed & marinated olives,  these are very large so need more pastry per olive and longer cooking time.    
Uni -Very good also with a mix of olives, salami and ricotta or sun dried tomatoes with feta cheese. The plain olive one is the easiest to work with.
CP - these are very popular at parties with dieters, they think its just something small and not fattening.
Maddy - I think I preferred them served at room temp best.
Cookie1- I made these the day before and froze them. I defrosted them for 20 minutes, but they still required about 20 minutes cooking time. So useful to have some in the freezer.

This is the topping I usually do:

Chocolate Topping for Cakes

2 Eggs
120 grams Sugar
120 grams of butter
120 grams of Chocolate

Preparation
Place all ingredients except the chocolate in the TMX schedule -5 minutes / 70 ° / 4 level.
When finished, pour the chocolate and wait for it softens and schedule - 10 sec. / Level 6.
Pour over the cakes or donuts ....
It is a shiny smooth topping.

members' comments

Uni - it's very easy and it taste great too. If you have any leftover icing, add some cream to it and guests can add extra to the slice.

Amy - Made this to have with a flourless chocolate cake. A beautiful topping, thanks Isi.