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Topics - agpest
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« on: September 14, 2009, 06:38:45 am »
Name of Recipe:Virginia Folger's Cheese Spread Number of People: 30 Ingredients:700 grams extra sharp cheddar cheese, cubed 200 grams bell peppers, any mix or red,green,orange or yellow 175 grams onions, roughly chopped 100 grams pickles, roughly chopped 3 eggs, hard boiled 250 milliliters mayonaise Preparation:Roughly cube cheese to 5 centimeter cubes, place a third of the cheese at a time in Thermomix for 10 sec. on speed 8. Empty into a 1.5 to 2 liter bowl. Repeat until all cheese is grated. Place the roughly chopped peppers in THX for 10 sec on speed 5. Add onion and pickles and eggs process for 10 sec on speed 6 scrape sides and process 5 more sec on speed 6. Add about ¼ of the cheese and ¼ mayo process for 20 sec speed 3 using the spatula /safety disk to scrape sides as processing. Add another ¼ of cheese and mayo and process as before only with  speed three. Repeat until all cheese and mayo is incorporated. Photos: Tips/Hints:
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« on: September 13, 2009, 01:44:09 am »
Name of Recipe:Steamed Custard in Nectarines
Number of People: 6
Ingredients:6 Nectarines, Cut in half, stone removed
1 large egg, (US extra large)
45 ml palm sugar, (US 3 Tbl)
30 ml cooconut milk, (US 2 Tbl)
Preparation:1. Place sugar in jug 10 seconds on speed 9
2. Add egg and coconut milk 20 seconds on speed 7
3. Using a spoon to enlarge the hole where the stone was.
4. Place Nectarines in the varoma spread out on top tray of varoma.
5. Pour custard on holes of the nectarines fill ¾ full.
6. Put 750 to a 1000g of hot water in jug with varoma in place set varoma temp for 10 minutes speed 2. If custard is not set after 10 minutes, reset for 3 to 5 min until custard sets.
7.Remove varoma from heat and uncover to allow to cool completely before transferring to plate and serving.
note: The original recipe says to try with peaches or pears but pears might need longer cooking.
I used peaches because the nectarines I got clung to their stones.
.
Photos:
Tips/Hints:A grapefruit spoon is good for enlarging the the hole.
The original recipe is from the book India's 500 Best Recipes
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« on: July 23, 2009, 12:05:34 am »
Name of Recipe:Texas Chili
Number of People:4
Ingredients:
600 grams beef, minced
½ medium onion, coarsely chopped
60 grams tomato paste
2 tablespoons chili powder, divided use
1½ tablespoons cumin powder, divided use
½ teaspoon garlic powder
¼ teaspoon oregano
½ teaspoon paprika
½ teaspoon cayenne pepper
1½ tablespoon vegetable stock concentrate
450 milliliters hot water
Preparation:Mince meat (in 2 batches). Add onion, tomato paste, 1½
teaspoons of the chili powder and 1½ teaspoons of the the
ground cumin, vegetable stock & water. Set time for 30
min. speed 1 reverse. temperature 100℃ after 10 min turn
down to 90℃. In the mean time put the 1½ Tablespoons of
chili powder and ground cumin in small bowl or jar with a
lid add the rest of the spices and shake to mix. After the
chili has cooked for the 30 min add ½ of the spice mix set
time for 10 min - temp for 90℃ -reverse speed1. After 10
min add the rest of the spice mix and repeat. You can add
a can of beans at this time if you want. Texans say real
chili does not have beans but I like it either way.
We serve it with tortillas, cheddar cheese, jalapenos, and
chopped onions.
Tips/Hints:This recipe is based on Jim Ivy 1985 Terlingua World
Championship Chili Recipe. I usually use 1 tsp vege sal or salt in this recipe but since I
had made the vegetable concentrate I decided to try it and
it works well.
The chili powder I use is made with Ancho chilies which are
poblano pepper that are allowed to ripen and then dried. In
the USA they are packaged whole or ground. It is not a
very hot chili but has a lot of flavor. I use hot Hungarian
paprika but you can use sweet paprika.
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« on: July 13, 2009, 02:29:43 am »
Name of Recipe: Coriander Chutney
Number of People:10
Ingredients:The Juice of ½ a small lemon
120 grams fresh coriander , stems & leaves
¼ cup dried grated unsweeted coconut, (about 10 grams)
40 grams fresh ginger root, scraped & roughly chopped
70 grams onion, roughly chopped
15 grams fresh hot red or green chili
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon black pepper, fresh ground
1 MC water
Preparation:Place lemon juice, ginger root, onion, and chili in jug. Set timer for 10 seconds speed 7.
Scrape sides down and repeat 10 seconds speed 7 Add 60 grams of coriander set timer for 15 seconds at speed 8. Scrape sides add the last 60 grams of coriander and repeat timer for 15 seconds at speed 8. Add coconut water, sugar, salt, and pepper. Set timer for 15 seconds on speed 10. Repeat 10 to 15 seconds at speed 10 if necessary. Refrigerate for at least 2 hrs.
This will keep in the refrigerator for a week. It is a little runny when first made but after refrigerating the dried coconut soaks up some of the liquid It a green chutney served with samosas. My sister-in-law likes it as a sandwich with bread and butter.
Tips/Hints:f you don't like it hot remove the seeds from the chilies. If it is too hot after you make it you can add more coconut a tablespoon at a time.
Source: Based on Time-Life The Cooking of India (10 servings)
5
« on: June 22, 2009, 05:05:57 am »
I hope I have done this properly.
Francisco's Tomatillo Avacado Salsa made in a Thermomix
Intro:
Francisco works with my daughter and brought this salsa to a pot luck lunch at work all the women wanted the recipe. He does not use a recipe so they had him write it down. And as he said the amounts don't have to be exact. His amount of cilantro was a large handful, my handful weighed 20g. His directions said to reserve a small amount of water, I measured the amount I kept. Mine was thicker than his but my daughter liked it better thicker so you can adjust it to your taste.
INGREDIENTS:
- 200 grams Tomatillos, (4 to 6 whole)*
- 2 jalepeno or serano peppers, *
- 200 grams onion, quartered
- 1 teaspoon garlic salt
- 1 avocado, (Haas type not Florida)*
- 20 grams cilantro leaves (fresh coriander)
METHOD:
Put the tomatillos, peppers and onion in simmering basket in the Jug fill with water to the 1.5 liter mark. Set timer for 16 to 18 minutes on varoma temperature and soft speed.( I had MC in lid). When done remove basket and set on bowl or measuring cup to catch drippings from basket, allow vegetables to cool enough to handle. Pour out all but 2 Tablespoons or 30ml water in jug. Remove cores from tomatillos with small knife. Do this over basket to catch drippings. (the insides of the cooked tomatillos are on the slimy side) When the temerature of the jug gets down to 37°dump all the vegetables back into the Jug. Add cilantro and avocado and salt.Set timer for 20 seconds at speed 8
NOTES:
Remove the papery skin from the tomatillos and wash but do not core until cooked.
I just remove the stem from the peppers but you can take out the seeds if you don't want it hot serano peppers are hotter than jalepenos but in general the smaller the pepper the hotter it will be, A large jalepeno will be milder than a small jalepeno. So if you want flavor with out much heat buy a large jalepeno and remove the seeds.
Remove peel and stone & quarter the avocado.
SERVINGS: 8
SOURCE: Francisco
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« on: June 14, 2009, 05:35:13 am »
Hi. I am not sure I am posting this correctly. I have never taken part in a forum like this.
I have had my Thermomix for a week, had to order it from Canada as I live in Tucson Az USA. My husband sent me the article that ran in the Wall Street Journal & I asked him when he was going to get me one & he laughed. About a week later my 25 yr old food processor broke. I was looking on line to see what Consumers Reports recommended as a replacement when he asked what I was doing. After I told him he said why don't you just get a Thermomix, so I did! But it was not easy I filled out forms on three sites before some one contacted me. Eventually all three answered but it took two weeks to get it from the time I started. I made Mango ice cream from the Canadian Foodie website (her recipe is for raspberry). For my husband I think the mango ice cream justified the price of the Thermomix. (He grew up in India.) I made the Hungarian goulash ( I have the Australian Cook book) but not knowing what tomato concentrate is I used tomato paste, it was good but a little too much tomato flavor. Can some one tell me what tomato concentrate is? I made the Torta Caprese it was very good and the first time I have made a cake where mine looked as good as the picture in the book. I successfully made my usual spaghetti sauce in the Thermomix. I make a lot of Indian food so I plan to adapt the recipes to the Thermomix which may be easier than figuring out how to properly post.
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