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Topics - Tebasile
16
« on: March 25, 2010, 06:58:38 am »
   This is one of our favourite breads. It has a taste of "sourdough bread" . Bake it in bread pans or on a hot baking stone. Ingredients: 3-5 g fresh yeast 1 l cold water 2 tsp salt 1100 g spelt, fresh ground with the Thermomix or grain mill 200 g rye, fresh ground with the Thermomix or grain mill 50 g extra flour 50 g sesame seed, flaxseed and/or sunflower seed Method:•Combine yeast in water in a very large bowl and dissolve salt •Add fresh ground flours and mix with a wooden spoon •Cover the sticky dough/batter. Let rise for 4 to 10 hours, no longer, in the warm kitchen •Grease 2 bread pans and preheat the oven to 225°C / 450°F •Knead the air out and form with the help of the extra flour in 2 rolls •Turn with the seam down in prepared pans, mist with water and sprinkle with seeds •Let rest covered for 5 minutes •Place the bread pans with a heat proof cup/pan of water in the oven and bake for 50-60 min http://tebasileskitchen.blogspot.com/2010/03/almost-no-work-whole-grain-spelt-bread.html
17
« on: March 04, 2010, 08:35:04 pm »
My friend Hans shared almost 3 years ago his Family-Easter-Eggs-Dyeing-Event with me. They wrapped eggs with ugly, old pieces of silk from ties/scarves/old blouses and placed them in boiling water with vinegar. The silk was reused the other year. Now, this is my way using the Varoma and the Thermomix: http://tebasileskitchen.blogspot.com/2010/03/silk-dyed-eggs.html
18
« on: December 09, 2009, 06:45:45 am »
Name of Recipe:Number of People:Ingredients:Preparation:Photos:Tips/Hints:Name of Recipe: Cream of Celeriac Soup Number of People: 4 Ingredients:1 onion 1 leek 2 celery roots, peeled and roughly cut, around 400 g 1 Tbsp olive or coconut oil 1000 g vegetable stock 20 g whipping cream 80 g sour cream Preparation:- Chop onion, leek and celeriac on speed 5, add oil and sauté for 3 minutes/Varoma/speed 2
- Add vegetable stock and cook for 17 Min./100°/speed 2
- Add cream and blend by slowly going from speed 1 to speed 9
Tips/Hints:The half recipe is done in 15 minutes.
19
« on: December 09, 2009, 06:35:54 am »
Cream of Celeriac Soup:Ingredients:1 onion 1 leek 2 celery roots, peeled and roughly cut, around 400 g 1 Tbsp olive or coconut oil 1000 g vegetable stock 70 - 100 g soaked raw cashews or cashew cream Method- Chop onion, leek and celeriac on speed 5
- Add oil and sauté for 3 minutes/Varoma/speed 2
- Add vegetable stock and cook for 17 Min./100°/speed 2
- Add cashews and blend by slowly going from speed 1 to speed 9
The half recipe is done in 15 minutes.
20
« on: November 20, 2009, 11:39:11 pm »
Marinated Kale with Pears Ingredients:1/2 bunch parsley 1 clove garlic 4 -5 leaves of kale, washed and stems cut off Juice of 1 lemon 2 Tbsp hempseed oil 1 Tbsp of Bragg's Sea salt to taste Pinch of cayenne 2 pears 1 avocado handful of sprouted buckwheat groats Method:Place parsley and garlic in the TMX-bowl and chop for 4-5 seconds on speed 5 Cut or tare kale leaves and add with with lemon juice, oil, Bragg's, salt and cayenne and mix for 1 minute on speed 3 Serve with the pears, avocado and sprouts or incorporate them under on reverse speed The marinated kale will keep 1-3 days without the pears, avocado and sprouts. I like some Crunchy Buckwheaties with my salad.
21
« on: November 20, 2009, 07:55:21 am »
   Buckwheat is sprouting very fast. Even soaking for 1 hour is enough and easy to digest. 2 cups unsoaked seeds will yield about 3 1/2 cups soaked. I saok them over night in a bowl covered with water, rinse really well , place them for up to 2 days into a sproutgrower or colander until the tail is about the size of the buckwheat. We eat one part fresh as cereals or in a salad and dehydrate the other part plain, or with cocoa and maple syrup/agave. Ingredients:320 g / 2 cups sprouted buckwheat groats 100 g maple syrup 1 Tbl. raw cocoa powder 1/2 tsp. sea salt 1 tsp. vanilla extract 1/4 tsp. maca powder Method:Place the sprouted buckwheat groats in the TMX bowl and add the remaining ingredients Blend them for 20 seconds on speed 5 Spread on one or two Teflex-lined dehydrator trays and dehydrate at 115*F for 8 hours or until the Teflex peels away Dehydrate until complete dry for a few hours until dry and crunchy Break into pieces and store in an airtight container or keep them in the fridge They don't last very long in our house
22
« on: November 11, 2009, 07:01:04 am »
I like to rescue the pulp left over from juicing carrots for this cake.
If you don't have a juicer, process your carrots in the TMX on speed 4-5 . Press the pulp through a fine colander, strainer, nutmilk bag or cheese cloth to extract the juice. The pulp shouldn't be too soggy.
I used cashew cream for the frosting, which can be stored for 2-3 days in the fridge or frozen. Place 2 cups soaked and rinsed cashews in the TMX-bowl, cover them with fresh water and a squeeze of lemon. Blend on speed 8-10 smooth
Ingredients:Cake200 g Pecans ( soaked in water for 6-12 hours and drained) 150 g Dates (soaked in water for 5-10 min) 600 g dry Carrot Pulp (around 4 cups) 1 Tbl. Vanilla extract 1 Pinch of Salt 1 Tbl. Cinnamon 1 Tsp. Cardamon 2 Tbl. Mesquite flour 1 Tbl. Golden Flaxseed, ground 1 Tsp. Maca 75 g Coconutoil Frosting200 g Cashew Cream 180 g Dates 50 g Date soak water 1 Tbl. Vanilla extract Juice of 1 orange 35 g Coconut flour or flakes Dried Coconut flakes (for garnish) Method- Pulse the dates, pecans and carrot pulp 10 times (set to closed lid function and press turbo)
- Add remaining ingredients for the cake and process and speed 5
- Blend the ingredients for the frosting on speed 5 . If necessary allow to thicken in the refrigeratorSplit cake batter in half into even circles with a springform a cake ring (on waxed paper or platter lined with plastic wrap)
- Spread less than half of the frosting in the middle of the bottom layer and leave a boarder.
- Flip the other layer onto the frosted layer.
- Spread the remaining frosting on top and sides of the cake and garnish with dried coconut flakes.
Chill and set in the refrigerator for an hour or more.
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23
« on: October 22, 2009, 04:00:29 am »
I doubled this recipe from Sarma Melngailis and added chia .   Ingredients:300 g hazelnuts, soaked 2 hours or more 50 g flaxseed 25 g chia seeds 2 1/2 tsp. nutritional yeast 1/2 tsp. grey or pink salt 45 g extra-virgin olive oil 140 g filtered water Method:- Mill the flaxseed and chia seeds in the Thermomix on speed 9 for 15 seconds
- Add all other ingredients and process on speed 10 for 20 seconds with the help of the TMX spatula
- Spread the batter on 2 Teflex-lined dehydrator trays. Shape the batter with a cookie mold and
- Dehydrate for 3 hours. Peel away from the Teflex and dehydrate on the mesh screens for 15 hours at 115*F, or until crispy
24
« on: September 29, 2009, 05:54:42 pm »
as posted as on virus culinariusOat Porridgefor 4 people Ingredients:120 g oats 1/2 MC almonds or golden flax seed 200 g water 1 apple 1 pear 1 banana 1 dash lemon 1 handful of raspberries or blueberries Preparation: • Pulverise oats for 6 sec at speed 10 • Add almonds or golden flax seed for 3 sec on speed 10 • Add water and mix at speed 2 • Soak it for 30 minutes • Add apple, banana, pear in pieces and chop 3-5 on speed 4-5 • Fold in raspberries or blueberries in the clockwise rotation, and pour into bowls garnish with whipped cream, raspberries or blueberries. Variation: • Instead pear add another apple, chopped oranges and cocoa nibs  
25
« on: September 27, 2009, 07:58:12 am »
Easy Granola ....... over night in the oven Ingredients: 1000 g rolled oats 160 g of oil (I use cold-pressed coconut oil) 175 g honey 2 tsp cinnamon 2 tsp vanilla Preparation: • Preheat oven to 175 ° C • Warm honey, cinnamon, vanilla and oil in at 50 ° C on speed 2 • Pour over oatflakes in TPC-casserole (or other) • Stir well and place in the oven for 10 minutes • Stir and bake for another 10 minutes • Stir, place back in the hot oven, close the door, turn off the heat and leave overnight • Do not open until the next morning • Add coconut flakes, raisins, gojiberries or whatever you like Variation: mix with coconut flakes, dried applepieces, pecans, sunflower seeds and pumpkin seeds before you turn the heat off  
26
« on: September 25, 2009, 11:47:03 pm »
Chili con CacaoServes 4 Ingredients:2 cloves of garlic 2 ripe medium tomatoes (diced) 1 handful basil 10 rosemary leaves 6 sundried tomatoes (cut with scissors) 4 black olives a squeeze of lemon 2 tablespoons of raw chocolate powder (crushed cocoa beans or nibs) 6 dried shitake mushrooms (handcrushed) 1/2 red pepper (diced) 60 g olive oil cayenne powder to taste 4 courgettes (peeled) Preparation:- Place all ingredients into
 except olive oil, cayenne and courgettes and chop for 15-20 seconds on speed 5 - Add Cayenne to taste. Leave for 10 minutes for the mushrooms to expand and soak up some of the juice
- Add olive oil and
 for 5 seconds - Grate the courgettes. Divide them into four and place them on a plate, using a round mold.
Dent the top slightly and fill with equal amounts of chili
Source: http://www.naked-chocolate.com/
27
« on: September 24, 2009, 09:15:33 pm »
Hi there, I'm happy to see a raw food section here. I'm original from Germany and use the thermomix for more than 11 years. We've lived five years in the States and for almost five in Canada. I love raw, vegan and local vegetarian food. I'm an consultant in Ontario and a Certified Living on Live Food Chef. More and more people ask me to share my recipes in english instead german  Cheers, Elisabeth
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