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Topics - jeanne

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1
Seafood and Fish / Salmon mousse
« on: February 23, 2012, 06:11:20 am »
Salmon mousse

2 small tins of salmon in brine (212g each), drained
20 g powdered gelatin
30ml fresh lemon juice
i small onion
125ml mayonnaise
125 ml boiling water
2.5ml paprika
lots of fresh dill, or 5ml dry
250ml cream
dash of tomato sauce

Method

Soften and dissolve gelatin completely in boiling water
Pour gelatin,lemon juice and onion in thermomix and blend on speed 8 for 8 sec
Add mayonnaise,cream, salmon,paprika,dill and tomato sauce and blend on speed 8 for 25-30 sec.
Season with salt and pepper.
Pour into lightly greased mould and refrigerate for a few hours.

Serve with the following cucumber sauce:

250ml diced cucumber
7.5ml diced onion
125ml mayonnaise
Salt and pepper

Blend on speed 8 for 25-30 sec

Delicious!!!
 

2
Main Dishes / Bobotie-traditional South African dish from Malay origin
« on: March 31, 2011, 03:55:18 pm »
Name of Recipe:Bobotie
Number of People:4
Ingredients:
1 thick slice white bread
250ml milk
1 large onion, chopped
25ml oil
37.5ml lemon juice10ml curry powder
5ml sugar
5ml salt
pinch of pepper
500g lean beef mince
2 eggs
12.5ml chutney
3 fresh lemon leaves or bay leaves

Preparation:
Preheat oven to 180 degrees.
Chop the onion in TMX for 7 sec on speed 7.
Add the oil and saute for 3 min at 100 degrees on reverse soft.
Mix lemon juice,curry powder,sugar, salt and pepper and add to TMX bowl.
Soak bread in milk for a few seconds and squeeze out most of the milk.
Mash the bread and add, together with one egg to the bowl.
Add the mince,chutney and all the milk except 100ml to the mixture.
Mix for 8-10 sec on reverse and speed soft.
Cook for 12 min at 100 degrees on reverse and speed soft.
Pour into greased oven dish and bake at 180 degrees for 5 minutes.
Mix the 2nd egg with the 100ml milk and pour over the mince.
Place lemon leaves upright into mixture and bake for 25 min till set.

Serve with white rice and salad or veggies.

It makes a lovely filling for a sandwich the next day or eat as leftover with a poached egg on top.

 

Photos:

Tips/Hints:


3
Chit Chat / What type of flour?
« on: March 11, 2011, 08:42:38 am »
Last week I made the plain white rolls, and I used white bread flour. When I finished kneading the mixture was not smooth, but crumbly. I added a little more water and it looked ok, but the end result was not good. Should I rather have used cake flour?

4
Introduce Yourself / Newbie: Thermofan
« on: February 17, 2011, 06:49:37 am »
Hi everyone!
I am a new member from South Africa-more specifically the Western Cape. I am a passionate cookery enthusiast and enjoy my new Thermomix. I have already made a number of recipes from subscribers to the forum and all of them were very good.
South Africa has very wide variety of traditional dishes, so I am going to try to adapt them for the Thermomix and share them with you!
I am looking forward to exchanging recipes and ideas with you.

Thermofan

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