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Topics - Frozzie

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31
Main Dishes / Chicken with Normandy Sauce & a Potato Mash with lemon zest and chives
« on: March 07, 2011, 02:20:40 pm »
Name of Recipe: Chicken with Normandy Sauce and potato mash with lemon zest and chives

Number of People: 4

Ingredients:

40-50g butter
4 chicken breast fillet pieces (680g) I used 5 as they were quite small
60g of white cooking wine (dry white)
20g cognac
250g button mushrooms known as champignons de paris over here, sliced
250ml of creme fraiche or sour cream in oz
1 tablespoon of fresh chives
1 tablespoon of flat leaf parsely
250ml of chicken stock (or whatever stock you have)
a tablespoon of cornflour mixed with a little water to make a paste if you find the sauce isnt thick enough for your liking


Preparation:

Put herbs in bowl and chop for a few seconds on speed 4 or turbo about twice (I forgot to do this so just finely chopped them by hand).  Mix into the cream in a seperate bowl and set aside (keep in fridge until needed).

Prepare the chicken breast fillets and place them on the varoma tray lined with a piece of moistened baking paper.  Season each breast with a little salt and pepper and cover with lid ready to cook.

Put the butter and the sliced mushrooms in the bowl (doesnt need to be exact, I actually added more mushrooms) and cook for 5 mins, 100°, speed soft or 1, and on reverse so you dont mush up the mushrooms.

Put the wine, cognac into the bowl with 250ml stock and put the lid and varoma in place and cook on varoma temp, for 12 mins, speed 1, reverse.  Check the chicken after this time also as mine were slightly frozen or very cold at least so may have extended cooking time..but I found the extra time was almost perfect maybe just a minute less.

Remove the varoma temporarily to add the cream and herbs and cook for a further 6-7 mins on varoma, speed 1, reverse always.  Dont forget to reput the varoma and chicken back on top before restarting the cooking time.
Chicken should be cooked but double check its cooked to your liking, I think it could have even gone one minute less (so 6 mins as I did 7) but it was fine.

If not reduced enough or not as thick as you like just add some cornflour mixed with a little water to thicken.  I added a tablespoon with a little water to make a paste then added and mixed it around with a spoon and didnt need to cook any further as it thickened straight away and was just how I like it.

While this is cooking I prepared the mash potato which I did on the stove and usually add cream and a little cubed butter, mash it all up and then added the zest of one lemon and a handful of finely chopped chives (I cut them up with kitchen scissors) and mix it through.  You could do it in the thermomix beforehand but I find its quicker to make it while the thermomix is cooking the chicken...if only I had another thermomix hihi or at least another bowl!

Serve with the mashed potatoes and I cut the chicken breast cut in thick slices crossways layed on the mash and covered in sauce...mmm bon appetit!

The recipe was converted roughly from a recipe from a cookbook I have in french called Vite Fait Vite Pret by Marabout.


members' comments

Nik2WIN - I cooked this and thought it was absolutely delicious.  DS1 & DS3 loved it (DS3 is not yet 3 yrs old and yet he still helped me make it)  It took me around 40 minutes from start to finish to make so perfect for a midweek meal and yet tasted gourmet enough for a dinner party. DS2 refused to try it - he might change his mind later when he's REALLY hungry. Definitely a make again. Many, many thanks.

rainbow - We had this dish last night and it was a certain hit, I served it with smashed potatoes and veg and we all enjoyed, thanks.

CarolineW - made it and enjoyed it

CP - it got the 'thumbs up' from everyone. We all thought the sauce was to die for. We obviously don't have small chicken breasts like you can get in France, so I just halved mine to make them thinner as they weighed the same as yours and I could only buy 2 big thick ones. I had heaps of herbs and reserved a tablespoon to put in with the potato mash. We didn't have cognac and a big bottle cost about $60 but apparently brandy is a close match as it is a matter of being 'regional' or something along those lines. This gets the tick from me and thank you so much for posting it.

Hally -Absolutely delicious, a hit with us all. I used 2 chicken breast & halved them. Didn't have cognac so used brandy. Did use creme fraiche. So easy, so quick  5/5 from all of us. I served with steam broccolini & carrots. I cooked the chicken in the final stage for 6 minutes & it was perfect. Thank you Frozzie.
 

32
Vegetarian / Corn and Zucchini Fritters with a Refreshing Salsa
« on: March 06, 2011, 08:33:16 am »

Name of Recipe: Corn and Zucchini Fritters with Salsa

Number of People: 4

Ingredients:

50g butter
125ml milk
110g flour
2 eggs
210g creamed corn (as I didnt have creamed corn I used corn kernels and mixed up finely and added a little milk)
2 medium zucchini (240g)
vegetable oil for frying

Salsa

3 medium egg or roma tomatoes chopped (i used normal tomatoes)
2 medium avocados (500g) chopped coursely
1 small red onion (100g), chopped coursely (i used half a normal one)
2 tablespoons lime juice
2 tablespoons finely chopped fresh coriander

Lime Yoghurt

250g greek yoghurt
The zest and juice of one lime

(this made extra so you can keep it for another dish later or just halve the recipe)


Preparation:

Prepare salsa (mix all the ingredients together).  I did this by hand however I guess you coud do it all in thx but it would be more mushy and I would do the onion first then other ingredients and mix gently but its not much effort and I prefer to do this kind of fresh salsa by hand but each to their own..the flavour would still be the same and in any case its mosty covered by the lime yoghurt.

Prepare lime yoghurt - Zest one lime into yoghurt and then add juice.  Mix to combine.  

You can do this in the thermomix but I find it easier for once to do it quickly with a zester and mix all in a small bowl.  Keep refrigerated until ready to serve.

Now onto the fritters..

Peel and cut in rough chunks the zucchini and chop for a few seconds on speed 5.  Set aside.

Prepare 'creamed corn' if you dont have any..I added in a can of corn kernels (350-400g) minus the liquid and mixed it for 5-10 seconds on speed 5 (or until its chopped up finely and a little creamy).  Add a little milk and mix again on speed 5 for 5-10 seconds.  Set aside (I just added it to the same bowl as the zucchini).

Put butter in bowl and melt for 1 - 2 mins at 50°, speed 2 to melt the butter.  Add the milk, flour and egg and mix to combine until smooth (a few seconds on speed 4 to 5 or a few turbo bursts).

Add the prepared zucchini and corn and remix for a few seconds on speed 4 to combine.

Heat oil in a frying pan and shallow fry heaped tablespoons of the mixture until finished.

Serve on a plate with heaped tablespoons of the salsa mixture and some homemade lime yoghurt.


Bon appetit!


Photos: see below

Tips/Hints: watch the amount of oil as they tend to absorb it a little so just add enough to give them that crispy exterieur

Note - converted from two books for the most part..from a WW minibook I got in Dubai 'Fishcakes & Crispybakes' and a Marabout one in French 'Recettes Vite Pretes' which seems to be the French conversion of WW Books!

33
Chit Chat / Etiquette and Blogs
« on: March 05, 2011, 10:49:28 pm »
I was just wanting feedback on etiquette and blogs as I have just created a blog on my little cooking adventures mainly and the thermomix and its all very new and just starting off but wanted to ask about what the etiquette is mainly with translating recipes as I have an english version and want to create an equal french version.  When I make recipes from the forum or books i have just just put a link to here or wherever I got the recipe from but the problem lies in the translation as alot of people I know here cant understand english recipes so would it come down to asking each time a kind of authorisation to translate that recipe even though most recipes are a conversion from books, sites or non thx recipes??? but still reference with a link to here for example??

would appreciate any input, advice etc as I dont want to offend anyone and its just a way for me to put all my fav recipes and photos etc in the one place and share it with all I know..

I already have friends abroad asking if the thermomix is worth it and quite interested and have been directing them to this forum also to give an idea of what can  be done..

anyway any thoughts would be appreciated!!

 :)

34
Main Dishes / Beef Nachos
« on: February 27, 2011, 02:38:14 pm »
Beef Nachos

Number of People: 4 people

Ingredients:

20-30g vegetable oil
1 small onion (i added two)
1 clove garlic (i added two)
350g beef mince (could easily substitute with any other meat minced and even slightly less or more)
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon of ground coriander
1 tbspn stock paste
2 teaspoons dried oregano
300g can red kidney beans, rinse and drained
400g can diced tomatoes
packet corn chips or enough for 4 people
1 cup grated tasty cheese (i also used more than this..just grated enough for 4 single dishes)
sour cream
chopped fresh chives

Preparation:

Place onion and garlic in bowl and chop a few seconds on speed 4/5.  Add 20 - 30g oil and cook 100°, 5 mins, speed 2
Add beef and cook 5 mins, 100, speed 1-2, reverse.
Add spices, oregano, stock paste and tomatoes and cook 10 mins, 100, speed soft or 1, reverse.  My bits of tomato were still quite whole once cooking time was up so i did a quick mix on speed 5 for a few seconds before adding the kidney beans.
Add washed and drained kidney beans and cook reverse, speed soft or 1 for 2 mins, 100.

Prepare either individual dishes or one large dish with corn chips.  Make a whole in the middle of the chips and pour meat mixture into it.  Sprinkle with as much grated cheese as you like on top and grill for 5 mins or until cheese is melted and lightly browned.  Serve with a dollop of creme fraiche and fresh chives and guacamole if desired (optional).

A very easy conversion but decided to post anyway as I didn't see any nachos recipes on here.  The recipe is from a WD cookbook.

Photos:  sorry not yet but will remember next time!

Tips/Hints:

I have since adapted a lot of my mince recipes and prefer to cook mince in the basket.  In this recipe I would just put mince roughly broken up into basket and cook at same time as onion/garlic then add spices and tomatoes etc and with mince still in basket cook the whole lot for 15 mins then add mince back in and mix a few secs reverse speed 4/5.. Then proceed with kidney beans. Done :)

members' comments

JD - a very quick, tasty meal indeed.  Lots left over for the freezer to use in tacos, wraps or more nachos.  Was a bit of a chicken and halved the spices. I made an avocado, tomato and red onion salsa to put on top of the sour cream.

Debbiebillg - it was a huge hit with the kids (and ourselves).  The kids devoured it and my eldest has asked for the leftovers for dinner tonight.  It's great when we find a recipe that they love (and it's not bland and boring for us).  Was very quick too.  Many thanks for this recipe, will make again.
I think the meat mixture tastes better the next day.  It tastes just like the bought packets of seasoning you add (and probably minus heaps of additives).  I reheated some of the meat mixture in the oven with a fresh lot of corn chips and cheese.

Hally - changed the recipe a bit.
500g mince
A little red chilli powder
No kidney beans
100g tomato paste.
Cooked up in TM.
Preheated oven 180oC
Layered CC's & meat, cheese,  finished with an avocado &  taco seasoning with sour cream mix.
Absolutely yum.

Amy - I minced my own meat, used thyme instead of oregano and added a cup of frozen vegetables. I also made my own healthy "nachos" by crisping up some wholemeal pita breads. Big hit, thanks Froz

Txiqueta - They were awesome!!! My husband said that they were better than the ones we use to have in TGI Friday's. The only change I made is that I added a tablespoon of Philadelphia cream cheese. Thank you so much!



35
Chit Chat / pasta makers
« on: February 14, 2011, 11:10:18 am »
hi

was wondering if anyone has an electric pasta maker and what they think of it..i was looking at getting the lagrange one 'pates creatif'

we love pasta and even more fresh pasta but dont always have the time to make it then roll it out etc etc..i already have a manual one but hardly use it except for lasagne type sheets

any thoughts, comments would be appreciated

thx  :)


36
Condiments and Sauces / French Mayonnaise
« on: January 09, 2011, 08:55:35 am »
Ok after seeing that the EDC mayo has garlic (hrrmm) in it I just had to share this recipe from the french version of the EDC (a Table)..its a traditional french mayonnaise or true mayo and it is delish and I use it in everything that calls for mayo!!

Name of Recipe:  French Mayo
Number of People:   8 or a jam jar full

Ingredients:

2 egg yolks
1 tablespoon of dijon mustard
1 tablespoon of wine vinegar (would use white if you use this) or lemon juice (i always use lemon juice)
200g sunflower oil
a pinch of salt
pepper

Preparation

Insert the butterly in the bowl and add the egg yolks, the mustard, lemon juice (or vinegar), the salt and pepper
 
set for 2 mins speed 4 and pour the oil through the hole in the lid while machine is running in a fine or thin line..its important you pour it slowly and a little at a time but constantly if you understand what i mean..i cant find the word for a thin pour???   in otherwords once you start pouring dont stop and pour the oil in slowly to give the thermomix time to turn the oil.. i always prepare the oil in something premeasured ready to pour before i start the second step and it has never failed!

i make this often and just keep it in a jam jar in the fridge like any mayo..enjoy!

 :)

Tips/Tricks  other than the oil thing none

37
Chit Chat / My parents new thermie
« on: November 20, 2010, 06:38:16 am »
hi guys

ive been away a bit of late as ive been holidaying in oz with my family...one more week to go 'snif' before we head back to the world of freezing wintery europe.  Just before i arrived a few weeks back my parents got their new thermomix so i have been showing them a few key recipes for the short time we have actually been home...i also got nearly all the aussie thx cookbooks while i was here..yay..i think my husband is freaking out at where on earth im going to put my ever expanding cookbook collection both thx and other haha..oh well think yet another bookcase will be on order when we get back home!

ive joined my parents up on the forum as well so be gentle they are not super computer savy.... my parents will be under the pseudo 'Magoo' normally..all being approved by the forum powers that be lol

On another note i cant believe there are consultants out there that have no clue about this forum...its one of the first things i checked out and im not a consultant..pity could do some people some good i think..oh well..the consultant my parents have certainly didnt sell the thermomix well unfortunately and didnt cook that well either and it was only my ranting on about it and telling them of the huge range of recipes that got them intrigued and keen to purchase!  think i may also have got other family members into it as we took it on a family weekend and i did some coleslaw and dips etc from this forum..yum yum..would mention them but i dont know how to link the recipes to here so...

anyway hope your all well and i look forward to checking out what new recipes have hit the forum while ive been away
 :)


38
Bread / French Baguette (normal)
« on: August 19, 2010, 11:19:44 am »
ok here is the french recipe for baguettes (there are several but this is the standard one out of the book that i tried and it was quite good the taste anyway..only problem was it wasnt golden but i read in the pointers part of the book that this happens when the oven is hot enough to seize the bread..as my oven is a gas one which i hate i will try to alter it a little next time but for elecrique ovens or those of you who know your ovens well id stick to the recipe!

Ingredients for 3 baguettes

Prep 15 mins
Thermomix 4 mins
Waiting/Rising Time 2h30mins
Cooking time 20 mins

300g water
25g of fresh yeast (sure you can substitute dried but halve the amount - advice from the pointers section as a general rule halve the amount of dried to fresh)
500g flour (type 55)
1 tsp loaded with salt

Put the water and yeast broken up in pieces into the bowl and put it on for 2 mins, 37 degrees speed 2
Add the fluor and the salt and knead for 2 mins   
Leave for 1 hour in the bowl, lid off and covered with a clean teatowel or similar
At the end of this time, take the dough out of the bowl and rabattre (see below)

to rabattre the dough place it on a lightly floured surface and flatten it a little and then fold the exterier edge to the interieur..do this four times..kind of like folding a serviette ie all the corners to the middle but no corners ..am i clear in my explanation?? it says also to turn 1/4 turn each time you fold it in!

Then to make the baguettes you cut this folded dough which should still be in a round type shape..you cut it into four equal pieces like you would cut a pie in 4.  Then flatten the dough (each piece) with the palm of your hand and flatten or pull it into the final length of a baguette (around 35cm) then roll or fold over onto itself to make a thin long log type shape pressing on the join wiht the palm of your hand.  Finally roll the baguette on itself (you know under the palms of your hands rolling back and forth to smooth it out) making sure to place the join on the bottom.

Place it either on a baguette tray or baking tray  covered with baking paper.  Leave it to rise another 1h30mins (may need longer).

Preheat the oven to 240 degrees celcius 20 mins before the end of your rising time making sure to place a boxwl or other with water in it on the bottom of your oven.

At the end of the rising time, delicately humidify the baguettes with water with the help of a silicon brush then slice with a razor or bakers blade in diagonal slits along the baguettes (a bout three to four).  Cook in oven for 10 mins at 240 degreees then 10 mins at 200 degrees.

Take out the baguettes and let them cool on mould or tray.

Enjoy   
 
it comes from the french thermomix cookbook 'mille et une pates à pain' pg 22.

39
Recipe Book Recipe Reviews / Are the UK TM31 cookbooks the same as the Aussie ones?
« on: August 17, 2010, 04:33:11 pm »
hi all

I was just wondering if through reviewing posts etc or other if anyone knows if the recipes in the UK thermomix books are hte same as the ones in the Aussie Books of the same name..like the meat on the menu and the indian cookbook etc??

yours answers and input would be greatly appreciated as i would like to get the aussie ones but due to shipping costs (wow) there are alot of the same ones in the UK but i dont know if they are the same recipes.  I ask as our EDC cookbook in france called A table doesnt have the same recipes as english EDC cookbooks so dont know if they differ from country to country?

thanks in advance!
Kim  :)

40
Jams and Chutneys / Does anyone make their own corn relish?
« on: August 06, 2010, 12:33:44 pm »
hi

sadly you cant get corn relish in France well nowhere I have lived anyway and I just love it for dips and sandwiches etc and would like to know if anyone makes their own and would be willing to hand over their recipe converted for the thermomix..

i get the occassional jar of masterfoods corn relish when friends or family make it over for a visit but it goes so quickly i would love to make my own..

any input/recipes would be greatly appreciated

Frozzie  :)

41
Introduce Yourself / Aussie in France
« on: June 13, 2010, 02:07:55 pm »
Hi all

I love that I found this forum..have had my thermomix for a month now and havent stopped using it...still trying to figure alot out though..cant wait until im able to convert other recipes...not quite there yet!  The forum in france is good too but no where near as many recipes

I am an aussie and also french, french hubby and two adorable kids..boy and a girl..been living here for 10 years now and love to cook..

Looking forward to more recipes and eventually posting my own..have to give me some time though..in typical aussie form the forum seems to be open and friendly..realise not only aussies but seems to be the majority so im calling it the aussie forum !!

I have enjoyed being able to compare similar recipes..english versus french...

For the more experienced of you on the forum, how long did it take you to be able to convert other non thermie recipes?? Is there a set rule for the conversion??

Look forward to geting to know you all a little better and mastering my thermomix.

 :)

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