Hello Dear Friends,

I haven't shared anything with you for a very long time. The main reason for that is I kind of stopped trying fancy new recipes. 
My husband and I have made some changes to our diet and it took some time to adjust.

All started with the idea whether it was possible to stop using statins.
Since then we'd been trying to get Stefano, my husband, off cholesterol medication. And we've finally managed to do that!!! Of course we've consulted with a doctor, endocrinologist, before to stop. Stefano is very happy about it. I hope he remains statin-free forever.

We've read very different approaches, watched several documentaries as well. The books of Dr Joel Fuhrman, "The End of Dieting" and "Eat to Live", were an eye-opener for us. A nutrition based diet was just what I'd been looking for.
Dr Fuhrman says type 2 diabetes, heart disease, high blood pressure, cholesterol are not inevitable consequences of aging. He talks about how to prevent and reverse them and how to get off medicine by simply changing your diet and daily habits.
I've just wanted to share with you guys in case someone is interested. You may have already heard of him and his nutritarian way of eating. If not, well.. I've made my contribution to the society by word of mouth! 

Let me note that I don't follow nutritarian diet 100% to the letter but like 90% let's say. (well... let's keep this between us !  ) It has surely become my guide book.

As a second note let me say that we enjoyed watching the documentaries like "Fed-Up", "Food Inc" and "Forks over Knives".

Let me come to the recipe finally. 

Today I'd like to share the latest version of an older recipe. Some time ago I posted in the forum Mixed Seed Bread recipe. It is my go to recipe when I want some delicious whole wheat bread.
In time I've made some changes such as longer fermentation time. I don't use sour dough. I simply keep it in the fridge for 24 hours. I started doing this after using a whole wheat pizza dough recipe by King Arthur Flour. I am hardly an expert in fermentation but this method worked for me many times so I've decided to use it for this bread too.

Here is the new version.

I hope you enjoy it

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Ingredients:
400 g water
60 g grape molasses
5 g fresh yeast
350 g stone ground whole wheat flour
200 g stone ground whole wheat rye flour
12 g salt
20 g water at room temperature
100 g sunflower seeds
1 tsp cumin seeds*
50 g sesame seeds
50 g poppy seeds
Oil

* Do not mistake cumin seeds in the recipe with ground cumin (!). You can replace cumin seeds with caraway seeds if you wish.


Preparation:

    Put 400 g water in TM Bowl and warm for 1 minute at 37 ºC on Speed 1.   

    Add molasses and yeast, mix for 10 seconds on Speed 4.

    Add flours and salt. Knead for 3 minutes. (I sift in flours as this aerates the flour. I add the bran remained in the sifter back with flour).

    Add 20 g water at room temperature, sunflower, cumin, sesame and poppy seeds. Knead for 40-60 seconds.   

    Give it a ball shape and transfer into an oiled large bowl.

    Cover with plastic film, let it rest for 30 minutes at room temperature.

    Place it in the fridge for 24 hours.
    The day after remove it from the fridge and let it rise for 2 - 3 hours at room temperature.
    Fold dough into four.

    Sprinkle very little flour onto working surface. Give dough a loaf shape.

    Press in the center with the palm of your hand as in the picture. 

    Fold and roll into a loaf.

    Transfer it onto an oven tray with seam side down. Cover with a damp cloth and let it rise for other 60 - 90 minutes. 

    Gently make diagonal cuts on the top with a sharp knife.

    Bake in preheated oven at 220ºC for 35 minutes.   

    After removing from the oven let it cool on the wire racks for a minimum of 30 minutes.

    Once cooled cut into slices and serve.


Enjoy



Note: After sliced, I freeze all leftover bread. This way I always have some whole wheat bread ready to serve. When I need bread I simply warm the right amount in the oven before I serve. It is so delicious also when toasted.

Photos: thermomixtarifdefterim.blogspot.it/2016/02/long-fermented-whole-wheat-bread.html

I am happy you enjoyed it thermilover
It is our favourite too! 

I am happy you enjoyed it djinni373 

Julie, I don't soak my beans anymore.
I''ve read some articles that soaking reduce cooking time but it doesn't have any effect on flatuence. (Here is one). So, I find it more practical as I don't have to plan an overnight soaking in advance.
I just cook them a little longer with 1 litre of water and 1 tbsp of oil.
When my Pressure cooker whistles, I lower the heat and cook them for 40 minutes. I let them cool down natural way inside the cooker until the security lock gets unlocked or I just leave them there longer until the time I use.
I have a very basic model pressure cooker which doesn't have high-low settings.
I cook black eyed beans for about 20 minutes whereas chickpeas require a good 45 minutes.

Wonder, I guess also your dogs need a lifestyle change! 
Here is an inspiration 

Hi everyone,

It's been a few days I couldn't connect to forum thermomix. I don't know why. Because I saw that on facebook you've been posting things but I failed to open any links from forum's page.
I hope the issue is solved now for good.

Today I'd like to share with you guys this delicious soup recipe. I make it almost as often as once a week recently.

I hope you enjoy it..

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Ingredients:
1 - 2 cloves of garlic
2 - 3 sprigs of rosemary (leaves only)
25 g extra virgin olive oil
500 g cooked borlotti beans or 2 cans of borlotti beans (1 can = 400g; drained amount is 240g)*
200 g canned tomato puree (or canned diced tomatoes)
120 g buckwheat
1000 g boiling water**
1 tsp Thermomix vegetable or meat concentrate***

Optional;
Freshly ground black pepper
Hot pepper sauce
Grated parmesan


* I often cook my borlotti beans myself in my pressure cooker by boiling 250 g dry beans with 1 litre of water and 1 tbsp olive oil addition.

** If I boiled my beans, I use the remaining cooking water in the soup. I first add and weigh in the cooking water from the beans, then I add boiling water to reach to 1000 g.

*** As you know Thermomix concentrate contains quite a bit salt. If you are using canned products, since they also contain salt, 1 tsp of Thermomix concentrate will be enough. You can add more concentrate or salt if needed. Since I boil my beans with no salt addition, I use about 30 - 35 g of Thermomix concentrate in the soup.


Preparation:

    Chop garlic and rosemary leaves for 10 seconds on Speed 7. Scrape down the sides with spatula and repeat if needed. 

    Clean down the sides with spatula, add oil and cook for 3 minutes at 100ºC on Speed 1.

    Add half of your cooked borlotti beans (or 1 can of drained beans) and tomato puree. Purea for 5 seconds on Speed 5.

    Add rinsed buckwheat and Thermomix concentrate. Add and weigh in the remaining boiling water from the beans if you have any. Add boiling water to reach to 1000 g. Cook for 35 - 40 minutes at 100ºC on Reverse / Soft Speed.

    Add your remaining cooked beans (or 1 can of drained beans). Cook for 5 more minutes at 100ºC on Reverse / Soft Speed.


    Let it rest in TM Bowl for 10 minutes and serve.



If you wish you can add black pepper, hot pepper sauce and / or grated parmesan.


Enjoy.


Photos: http://thermomixtarifdefterim.blogspot.it/2015/05/borlotti-bean-and-buckwheat-soup.html

Hi everyone,
I posted this recipe almost 4 years ago.
Since then I baked it many times and made a few modifications, added step by step pictures.
Today I update the recipe with those changes.

The main change is I replaced chopped olives filling with Black Olive Pate, which results soooo delicious.
And I replaced margarine with butter.

I hope you enjoy it

Thank you Denise 

I am so happy mostly for Stefano, he didn't ever give up but he felt hopeless.
Finally his cholesterol went down as well as his weight.
Our family doctor said keep doing what you've been doing

Soon I'll try two grain vegetable risotto recipe from the mail you sent. I've got all the ingredients

Hi Karen

It is full fat cream. The one I am using has 35 % fat.

I hope you enjoy it