800g carrots
1.5 L water
2 gelatin leaves soaked in cold water
200-250g sugar
juice and zest of 1 orange and 1 lime or lemon

I dont really make make this sorbet in the tmx but im sure you can figure out to put the times and speeds on by yourself.

chop carrots in the tmx
add water and boil for about 10-15 minutes
add sugar,lemon+orange zest and juice
add  gelatin
cook for about 2-3 min
blitz for 10 sec
strain through a sieve and let it chill

if you have ice cream machine use that if not freeze it for at least 5-6 hours
and then chop it into large chunks and run it through the tmx at speed 10 and freeze again.




 

Somehow it always seems that products which are marked healthy/nutritive/low fat/etc. is more expensive then the regular products. It seems that as soon as they put on the label healthy they put on an extra 10% on the price even though the production costs usually is lower.
Most low fat products have the oil/fat substituted with thickeners as tree fibers, corn starch, E472, E407(extracted from red seaweed) and other stabilizers which ALWAYS is cheaper then "real" fat.
Another thing which is kind of funny is unrefined sugar is more expensive then refined. You skip a step in the process and then you get a more expensive product. Sure i know that the price is like this because the demands are less and then the factories are set to produce refined sugar which make the cost of making unrefined sugar less profitable. Also the shipping as they sell less then white sugar.


The same goes for integral flour/wholegrain which is more then twice as expensive as plain white flour. As i use serious amounts of flour in my restaurants the price does make a difference so i have found out a nice solution that keeps the expenses down.
I buy plain white flour and mix it with wheat bran which i can buy very cheap(about 50cents/kg) and mix it with white flour. Then you get something very similar to the store bought integral flour in a much cheaper price and you can even adjust how coarse you want your flour.

Luckily with the help of tmx we can produce our own much better products without strange additives which taste so much better and is so much healthier

As i have seen in other posts that several people have steam ovens at their homes(im impressed as the one i have cost like 6k€) i thought i would share my recipe for NY Cheese Cake.

Its a 2 day process but its pretty simple but gives the most delicious texture i ever have tasted for cheese cake.

Ingredients:
1 kg Cream Cheese (Philadelphia or similar, by my experience it dosnt really matter if using similar(cheaper brands))
200 g white sugar (make it powder in the tmx at Max speed for 10 sec)
3 large eggs (1 yolks + 2 whole egg)
1 vanilla bean

For the crust:
200 g of Digestive
½ ts powdered cinnamon
½ ts powdered ginger
90 g melted butter
1 egg white (optional)

Start by making the cheese part.

In big bowl scrape out the seeds of the vanilla bean and blend with the sugar.
Add all the cheese to the bowl and stir it with a wooden spoon or rubber spatula (dont whip it as it will destroy the texture)
Stir in the eggs one at a time.
If you have done the above steps nicely you will still have a thick cream. If its runny you have stirred it too much but dont worry it will still make a cheese cake but the vanilla seeds will sink to the bottom of the cheese cake

I use a round silicone mold for this cake as when baked it makes it easy to flip it out but i guess you can use other types and cover button with baking paper or whole mold with plastic film.

Scrape out the cheese part into your mold and make it plain with a spatula.
"bake" in oven at 82 Celsius steam for 1h and 15 minutes.
When done open the oven door and wait 20-30 minutes before carefully sliding the mold(if using silicone) into another flat surface. Let the cake rest at room temperature for another 2 hours before setting it in the fridge for the next day.

For the crust:
Add the digestives to the tmx and process until powder
add spices, butter and egg white and process until smooth (30 sec or so)
In another mold similar size to the previous(preferable silicone) spread out the dough and make it evenly flat. I use a spatula covered in plastic film(dough dosnt stick to plastic film).

Bake in normal oven for 10 minutes at 170 celcius
Let it chill and flip it out on a flat plate
Flip out the chilled cheese cake part onto the cookie crust and your done.
(It might be easier if you lay the crust on top of the cheese cake part and the flip out both things at same time)

Serve it with fresh berries or a raspberry coulis.   

Lots of recipes calls for raw eggs(mousse, mayonnaisse, icecream,etc.) which usually involves a small risk of getting salmonella in the food.
For restaurants in most countries its forbidden to use raw eggs unless they have been pasteurized.

Usually i use my oven to pasteurize as i use large quantities and they do not fit in the TMX. My oven is a combo oven which can produce steam at a very precise temperature ex.60 Celsius. 

If you are going to use raw eggs and want to minimize the risk of getting salmonella you should pasteurized your eggs before you using them.

Its pretty simple and dosnt take a lot of time and for dishes where you have to whip the eggs its actually improves the process as warm eggs can contain more air.

To pasteurize your eggs fill the tmx with water and insert the basket. Put the temperature at 60 and when the temperature reaches 60 add your whole eggs and put timer on 3-4 minutes. Let them chill a bit before you use them.

Dont worry about the egg coagulating cause the whites coagulates at 65 celsius and the yolks at 70.

Name of Recipe: Tocino de Cielo
Number of People: 6
Ingredients:
10 yolks + 2 whole eggs
250g sugar
500 water
optional vanilla
For the caramel
150g sugar
75g water



This dessert is one of the oldest and most delicious desserts from the Spanish kitchen. Its history is decribed back to the year of 1324 when it was invented by the nons in the monestaries of Jerez de la Frontera.  The monks used the eggwhites to their wine production and the nons were left to cook desserts with egg yolks.

Preparation:

Put the 500g sugar and 250g water into the TM and set on Varoma sp2 for 17 minutes.
Pour into another bowl and let it chill for 20 minutes or so.

While waiting for the sirup to chill prepare the caramel for the molde.

If you have a pyrex or clay molds that can fit on your stove you can do it directly in that if not use a normal pot and transfer it later to your molds.

Put sugar and water in the pot and heat until the syrup turn brown. If it becomes to thick add a bit more water. The process is the same as when making Tarte Tatin.

Pour the caramel into your molde and let it rest for 10 minutes.

Insert the BUTTERFLY to the TM.

Seperate the 10 eggs and add the 10 yolks to the TM and 2 whole eggs. SP2 for 30 seconds.

Continue on SP2 and slowly add the syrup little by little untill its incorporated( about 1-2 minutes)

Strain the egg yolk/sirupe over the carmelized molds.

Bake in oven at 150 celcius in a Bain Marie for about 40 minutes depending on the size of your molds.

When done let it cool down and flip it out on a plate.

Serve it and enjoy 


Photos: http://img213.imageshack.us/i/tocinindecielo.jpg/

Tips/Hints: Instead of using on big mold you can use small metal cups or ramakins or anything else that can go into the oven.

How about a part of the forum with recipes that are not suited for thermomix?

Hi all, i just entered this forum when i had a problem with my TM31 last week. Now i got new blades and its running good again.

Im 35 years old and own a restaurant with my wife.
I have been cooking proffesionally for 10 years now and my restaurant for 3 years.

The kitchen was equipped when i bought the restaurant so it came with the TM31. First 2 years i only used it as a blender as id never seen it before and didnt really knew the posibilites of it. I discovered the thermomix when i hurt my back and had to hire a new chef for a coupple of weeks who knew how to use the themomix so she introduced me to it. And what a thrill

I have been using it now for 2 years and it saves me so much time that i pratically can run the kitchen alone.

Looking forward to read and test out some of the delicious recipes that are postet in the forum.