Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: isi on January 21, 2010, 06:26:31 pm
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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.
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They look fantastic Isi - like every other recipe you've posted....
I am very glad that you joined this Forum :-* :-*
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Thanks Isi - great idea - :-* :-* :-*
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Fantastic Isi- thank you.
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Thanks Isi! That is such a different idea with olives. I love olives!
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Isi another awesome recipe. We process out own olives so I think I may be de seeding a few and trying this, especially as they are baked in the oven.
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Thanks isi, I will make some to take to our Australia Day party, along with the isi bread. ??? ??? ???
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They certainly look nice isi but unfortunatley I don't eat olives. Wonder if there is anything else you could put in there instead of olives?
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Yumo Isi. Love olives especially stuffed with anchovies.
Made your bead today and it is fantastic. Keep em coming. ;D ;D ;D
Gretchen
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These olives are so delicious!
Sometimes I also make it with olives stuffed with Almond ...
I hope someone try this to confirm the story ;) ;)
bye
:-* :-*
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Isi, I made these today and they were both different and delicious. I had to make a couple of changes. I bought what we call "Jumbo" olives, these are very large. They were also stuffed and marinated so I didn't wash them. Because they were so large I needed double the pastry. The pastry was excellent, easy to shape around the olives. I did have to process the pastry for an extra 3 seconds @ speed 7. And then speed 4 for 40 seconds for it to form a good mass. once the cheese and water was added. With the cooking, because they were large, I gave them an additional 20 mins at 200. They turned out perfect.
For people like JD who do not like olives, then I am sure you could put a small cube of cheese inside. Part of the surprise with the little balls is the surprise you get with the contrast between pastry and olive. Any thing placed in the center should aim to give this contrast and therefore should have a strong flavor, i immediately think of anchovies. Well worth making, thanks again isi. 8) 8) 8)
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Fantastic, fabulous, delicious, awesome, yummy, to die for. These were the accolades your Crispy Olives received last night Isi. I could have made 3 lots & they would have all gone. Many friends asked where the recipe came from so I explained they were from this fantastic new forum member who lives in Portugal. You were an instant favourite Isi and I hope you realise how your name is spreading throughout the world. :-* :-* :-* :-*
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You guys are so dear to me!
I'm so happy that they had liked it!
Send greetings to all, because the purpose of all this is that we like what we do but also others also enjoy.
Chooky - I loved your changes and new ideas - this will give new inspiration................
Thank you so much!!
:-* :-* :-* :-*
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You are becoming famous Isi. I have passed some of your recipes to a fellow TMX owner who doesn't have the internet and she loves them also.
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I made these yesterday to take round to friends with whom we play bridge (badly!), drink (well!) and eat snacks.
They were a great success - one of our friends is vegetarian so we couldn't try the anchovy option but I'm going to try that the next time I make them.
They took a bit longer to cook (probably 10 more minutes) but that may have been because I left them in the freezer for longer (about 45 minutes) and also the pastry must have been thicker than Izi's version because it only covered about 30 olives instead of 40.
Thanks Izi...... yet again you come up with a winning recipe :-* :-* :-* :-* :-*
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Thank you Isi :). I have to try your parmesan version. I know a crispy olives recipe with too butter and gouda ;)
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Isi
I made your olives using jumbo olives filled with feta cheese. Huge hit in our family. My DD's immediate reaction upon having a first mouthful was WOW!
When is your Thermomix cookbook coming out??!! :) :)
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My mouth is watering at the very thought of these.
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I'm glad you enjoyed it!
Here the imagination is the limit as the mass combines with many ingredients.
The last time I did - I frozen a lot.
Last night I took some of the freezer and let them thaw naturally for about 20 minutes - then just cook normally ............Delicious
Perhaps they even tasted better as I didn't had the work before making them ;)
isi
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Thanks isi, I was thinking of freezing some of these but didn't know if before cooking or after.
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I'd freeze them before cooking Chookie. Then don't need to be cooked and then reheated so much as just cooked for service.
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Exactly TMX that is the way I usually do!!
:) :) :) :)
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Ahh another tried and tested isi recipe to go on my very very long list! :-*
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Made these tonight and they were lovely. I might not go to the expense again of getting the feta stuffed olives @ $37 per kilo even tho they were very tasty (unless it had to be a more impressive occasion). I have made stuffed green olives before and just wrapped puff pastry around them also - same type of thing which is really great to hand around at parties because even the dieters will take one because they are small and can just be popped into the mouth.
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I made these again recently and wanted to comment on them so that newcomers can find these wonderful snacks.
They are incredibly easy to make and are always a sure-fire hit when I serve them
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Thanks for bumping this Katya. They really are fantastic & I haven't made them for ages. As you say - always a hit and so easy to make
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I had a senior moment this morning and couldn't think of the word "bumping".... thanks VHJ for reminding me what I was trying to say :D :D :D
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I'm not big fan of olive, but DH and his family looooove olive. Made this and gone so quick, I even enjoyed this. Willl make this again when MIL visit next week. Thanks, Isi!
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will definately be trying this one :)
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made them a few weeks i give them 10/10. very good also with salami and ricotta
ciao
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Is your photo of the ricotta & salami fundj? Did you pipe it on after you cooked the balls of pastry and is there an olive under there? I don't eat olives but I might try ricotta & salami - could you just wrap the pastry around a small ball of that mixture?
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Judydawn the pastry is very easy to work with, have you made them b4
I do the salami ones the same, some flat dough in your hand, fill,then cover with more dough.
The photo with one is the olive one
The other photo is a mix olives, salami and ricotta, sun dried tomatoes with feta cheese. The olive one is the easiest to work with.
Ciao
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No I haven't made them before fundj but I would like to try this recipe with something other than olives.
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Do you like anchovies?
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Do you think these would freeze? I'd like to take some away with me.
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I've frozen the dough Cookie but wonder whether they would lose some of the crispness if you froze them after cooking.... Can you pop them in an oven to crisp them up while you are away?
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katya i would do as isi has done and freeze them once made but not cooked...you would just have to freeze them flat and label them well for fillings etc but isi mentioned earlier that she does this then lets them defrost for around 20 minutes then cooks as usual :)
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Do you like anchovies?
Only if they are disguised or hidden in things fundj.
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Just bumping this one..........if u like olives give them ago ;D
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A friend of mine made a variation of this last week...hers was more cheesy and non TMX...can cook straight from freezer to oven ...just allow an extra 5 mins cooking time
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did you like them courton ?
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these are very popular at parties with dieters, they think its just something small and not fattening ;) I suppose in the big picture they're not all that fattening because the olive is the main portion and the rest is just a crust covering.
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Uni, I thought the olives she used were too strong in flavour. I am sure it will be yummy if some other filling had been used.
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Would these be o.k. to make up the night before and cook the next day?.....or do you think they'll become too soggy in fridge to crisp up when baked?
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Mmm, good question Maddy, isi said they can be frozen unbaked, just remove how many you want and allow to thaw for about 20 minutes before baking normally but not sure about just leaving them in the fridge until the next day. I'd be inclined to make ahead and freeze but leave some out and try your idea as well.
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Maddy i make them up often and leave in freezer ready to ake in tupperware with each level seperated by baking paper.. Just get out 10 to 20 mins before depending on local temp and bake until golden.. They are perfect and fresh and not soggy..
No need to put in fridge :)
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Thanks :-* just popped them in the freezer
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Really enjoyed these 8)
(http://i618.photobucket.com/albums/tt266/nachothecat/f51499fdfc12337507bcc2851ad54fc4.jpg)
easy to make, and I think I preferred them at room temp best.
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Bumping this recipe as I thought it might be a good one to try in the airfryer. I don't eat olives but DD has gone mad for them so she's going to try these in the next few days. Haven't thought how long they will need or at what temp yet.
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great thinking Wonder...love these, perfect for the long weekend me thinks :)
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I can't believe that it's taken me so long to make these. They are utterly delicious and more-ish. I need to hide them from DD....
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We have heaps of olives and I am ashamed to say I haven't made this either. However I have tasted them. Jeninwa made some and they were lovely. I will one day. ;)
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these are good, have made them heaps of times , what to try them in the AF next time i make them
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At last I have made these. So easy and delicious.
(http://img.tapatalk.com/d/14/07/17/re8a3u8e.jpg)
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(http://img.tapatalk.com/d/14/07/21/e7are5a8.jpg)
The remainder were frozen for a party.
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I never got around to making these but I've started eating olives recently and looking for something a little different to put on a platter tomorrow night for friends coming over. I'm thinking I'll make them tonight and freeze until late afternoon and then cook just before people arrive.
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I have done that Wonder and it works very well.
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They will love them Wonder. They're very nice.