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How to retrieve small items fallen down the drain

Yep, you've heard this before... This is translated from the French cookbook "À table avec Thermomix". Note that I haven't tried this recipe, either. Maybe I should stop translating and actually cook!  

Quiche Without Crust

3        eggs
500 g  milk
100 g  flour
100 g  gruyère
4        slices of ham
Salt, pepper


Preheat oven at 210°C

Put the gruyère chopped in chunks in the bowl and mix 8 sec, speed 7. Reserve.

Place all other ingredients except the ham in the bowl, and mix 30 seconds, speed 5.

Add the grated cheese in the bowl, and mix 5 seconds, reverse, speed 2

Butter a pie dish. Place the diced ham in the dish and cover with the contents of the bowl.

Bake 40 minutes at 210°C

Thermomix tip: Vary the flavor of this quiche by using leftovers from your fridge, like mushrooms, cherry tomatoes, bacon…

members' comments

JD - didn't have any ham so used fresh asparagus.  It is certainly quick and easy and can be adapted to use anything you have in your fridge basically.  Nice one to whip up for unexpected visitors.  Mine lacked a bit of taste with just the asparagus so next time I will put more goodies in it to boost the flavour.

Chelsea - I had read JD's review (thanks JD) so I grabbed some extra goodies out of the fridge for flavour. I used cherry tomatoes, fresh basil, smoked ham and lot's of cracked pepper.  We all really enjoyed it with some crusty bread.  Our guests couldn't believe I had whipped it up so quickly.  I love this recipe and will be making it often.

cathy79 - Can put anything in it - cooked diced chicken, corn, cheese
Asparagus, bacon or ham, tomato
Mushrooms, capsicum, steamed broccoli and carrot
Spinach, tomato, fetta and maybe roast pumpkin? haven't tried this, brainstorming now.
Basically any quiche combination or omelette flavouring.  Need to be careful with anything with too much liquid as it goes soggy.  So not too much tomato for example. This freezes quite well.

I made this last night (with asparagus and bacon) but cooked in individual quiches in my muffin pan.  Made exactly a dozen.  I find there's something more intimate about individual pies, quiches, cakes etc as opposed to a slice of something larger.  And cooks much quicker!  Took half the time.

I gave it a go in the pizza maker (in the frittata dish) and it turned out pretty well.  I used this recipe but just 3/4 of the quantities. It wasn't quite as nice as when cooked in the oven but so fast that I will still do it occasionally for a family meal with a nice garden salad.

NomesFog - I've made this a few times from a Tupperware recipe called Impossible Quiche.
I've noticed that if you want to use a 'wet' ingredient like sliced tomatoes, if you lay it on top of the quiche as it's cooking it will not be so soggy and also it's very pretty and gives you a good guide to slicing it later!

This is translated from the French cookbook "À table avec Thermomix". Note that I haven't tried this recipe, so if you do try it, please let me know how it turned out!

Chicken breasts in tomato sauce with mushrooms

4         Chicken breasts
2         Cloves of garlic
100g    Onion
240g    Whole fresh tomatoes or canned crushed
230g    Portobello mushrooms
1 cube Chicken stock
Herbs (from Provence, thyme)
Salt, pepper

• Put in the bowl the garlic, the onion cut in half, the tomatoes halved and drained. Mix 10 seconds at speed 5
• Add the mushrooms, whole chicken breasts, chicken stock cube, salt, pepper and herbs and set, depending on the size of breasts, 15 to 20 minutes at 100°, spoon speed  , reverse  direction  
• At timer stop, remove the chicken and arrange them on a hot serving plate. Coat them with tomato sauce and mushrooms.

Tips: Serve with fresh pasta and sprinkle with Parmesan. If sauce is too liquid, add a little cornstarch and 2 teaspoons of tomato paste and set 3 minutes at 100°, spoon speed  , reverse  direction  .

members' comments

cathy79 - Made this last night, DH says "a definite make again please".  I diced the chicken breasts as I just couldn't see how it would work "whole".  Used 500g chicken (2 breasts) and there was plenty of chicken.  I used MJ's passata instead of tinned tomatoes and added the tomato paste to thicken at the end.  Very nice, and super easy.

Chelsea - Mmmmmm.  This was lovely. I served it with pasta but it would also be yummy with mashed potato and steamed veg.
I used 400g diced chicken breast (3cm dice) and lots of pepper and fresh herbs.  I added the tomato paste in with the other ingredients at the start and then thickened the dish with a little cornflour paste at the end.  I cooked the mix for 6 minutes before adding the chicken and then cooked it for another 7 minutes.  I then added the cornflour paste and cooked it for a further 2 minutes.  The chicken was cooked perfectly in that time. Easy and delish!!!

CC - After CP bumped this recipe in her favourites list I thought I would give it a whirl. I followed Chelsea's "tweak" and it cooked to perfection. We all enjoyed it and I certainly would make it again.

JD - I did my own thing with this recipe tonight.  I had a pack of my Napolitana sauce in the freezer, just 100g mushrooms & 350g chicken breast.  Chopped the onion & garlic 2 sec/speed 5, added a tablespoon olive oil and sauteed 5 mins/100o/reverse/speed 1.
Added the thawed out sauce, mushrooms, 1/8th tsp Bridestowe gourmet Herbes de Provence, 3cm diced chicken, 1/2 tsp chicken stock, some pepper and 1/8th cup water. Cooked 7 mins/100^o/reverse/speed 1 then added 180g baby spinach in when there was 1 minute to go.  Delicious and so quick if you use an already prepared sauce.  Enough leftover to serve with pasta tomorrow night.

Amy -  REALLY yummy, definitely a make-again recipe.

Here's a suggestion that might take a bit of investment to start with, but could simplify the life of everyone here in the long run. Since we have members from all around the world, we have access to cookbooks in several different languages. For example, the basic Thermomix book is available in French, English UK version, English Australian version, German, Italian, Spanish and I'm probably missing some. From what I could figure out, not all versions have the same recipes, and it would be great to know what's available in other books. For example, maybe there's a recipe in the German book that I would love to make, but I'll never know it even existed because I can't read German to save my life. So here's what I'm proposing:

How about we take all the books that we have, and we translate the index in English and post it here? Then this thread can become a reference for recipe ideas, and we can ask for translations of specific recipes as needed.

Translating the index can be a lenghty process, so if you're up to it, I suggest you mention it here so we don't have two people working on the same book. You guys in English speaking countries might be able to find book indexes already typed out on the Net.

What do you think?

I'll start with "À table avec Thermomix", the French everyday cookbook. Let me know in this thread if you want any of those recipes translated.

Soups
Bisque de crevettes - Shrimp Bisque
Crème de champignons - Cream of Mushroom
Soupe de poisson - Fish soup
Velouté de courgettes – Cream of Zucchini
Velouté de cresson au safran et aux pétoncles Cream of Watercress with saffron and scallops
Velouté de légumes – Cream of vegetables
Velouté de tomates rapide – Quick Cream of tomato

Entrees
Asperges en sauce hollandaise - Asparagus with hollandaise sauce
Bouchées à la reine – Chicken & Mushroom canapés – I had to Google that one, as I had no idea what it was and the Google translation was, I quote “Bite the queen” BWAH!
Cake surprise – Ham & Cheese bread
Céleri rémoulade - Celery remoulade This seems to be like coleslaw, but with celeriac --> Recipe
Crudités – Finely chopped veggies
Délice de foies au Riesling – Poultry liver paté – Riesling is either a grape or a wine, I can’t tell from the recipe…
Gougères – Cheese puffs
Mousse de coquilles Saint-Jacques sauce cerfeuil – Scallop Mousse with chervil sauce
Œufs Mimosa - Mimosa Eggs
Pâté de campagne – Country Paté – Made with pork, veal, lard and Cogniac
Poireaux à la moutarde – Mustard Leek
Tartare de saumon frais – Fresh salmon tartare

Main Dishes
Épinards à la Florentine - Florentine Spinach – Spinash with hard boiled eggs, cheese and bechamel sauce
Fondue savoyarde – Cheese Fondue
Hachis Parmentier – Ground beef with mashed potatoes
Jambon au Porto - Port ham
Jardinière de légumes et sauce au jambon - Vegetable stew with ham and sauce
Lasagnes - Lasagna
Œufs brouillés - Scrambled Eggs
Pain de saumon - Salmon Loaf
Pâtes au thon - Pasta with tuna
Petit salé aux lentilles – Lentil Gammon
Pizza napolitaine - Neapolitan pizza
Poivrons farcis - Stuffed Peppers
Quiche lorraine - Quiche lorraine
Quiche sans pâte - Quiche without crust --> Recipe
Soufflé rapide Thermomix – Quick Soufflé Thermomix
Spaghettis à la bolognaise - Spaghetti bolognese

Fish and Seafood
Brandade de morue – Cod Brandade – Cod puree
Choucroute de la mer – Sauerkraut of the sea
Couscous de poisson - Fish Couscous
Dos de merlu sauce verte – Back of hake with spinash sauce
Filet de merlan en papillotes de poireaux - Fillet of whiting in leek papillotes
Filets de truite saumonée à la sauce sublime - Salmon trout fillets with cream sauce
Gambas à l’américaine – Giant Shrimps the American way
Lotte à l’armoricaine – Armorican Monkfish
Moules à la provençale – Provencal Mussel
Noix de Saint-Jacques aux poireaux - Scallops with Leeks
Poissons et tomates à la provençale - Fish and Tomatoes Provencal
Roulés de sole et fruits de mer - Sole and seafood rolls
Sardines fraîches en papillotes et leur sauce poivron – Fresh sardines in papillotes with pepper sauce
Waterzoï de poisson – Fish stew

Meat
Andouillettes au Vouvray – Tripe sausage in white wine
Boulettes de viande à la sauce aux câpres - Meatballs in caper sauce
Escalopes de veau au poivre vert - Veal scallops with green pepper
Farce pour dinde ou oie - Stuffing for turkey or goose
Farce pour légumes - Stuffing for vegetables
Farce pour viandes et volailles - Stuffing for meat and poultry
Filet mignon à la moutarde - Filet mignon with mustard sauce --> Recipe
Goulasch – Goulash
Lapins aux pruneaux - Rabbit with prunes
Pot-au-feu – Beef Stew
Ragoût de veau - Veal Stew
Steak haché à l’ail et aux fines herbes - Garlic and herbs ground beef
Steak haché à l’italienne – Italian ground beef
Steak haché Thermomix – Thermomix ground beef

Poultry
Blancs de poulet sauce tomate aux champignons - Chicken whites in tomato sauce with mushrooms --> Recipe
Cailles aux raisins et vin doux - Quails with raisins and sweet wine --> Recipe
Daube de canard au Madiran – Duck marinated in wine
Foies de volailles aux tomates – Poultry livers with tomatoes
Pot-au-feu de poulet – Chicken stew
Poulet Basquaise – Chicken with peppers, tomatoes and white wine
Roulés de blancs de poulet en robe de jambon et sauce chasseur – Rolls of chicken whites in ham dress and sauce chasseur

Vegetables
Gratin de courgettes à la provençale – Zucchini gratin Provencal
Méli-Mélo de poires, légumes d’hiver et leur sauce céleri - Mishmash of pears and winter vegetables with celery sauce
Petits pois à la française – French peas
Pommes dauphine – Fried potato puffs
Pommes papillotes pour gibier - Apples papillotes for game
Purée de carottes – Mashed carrots
Purée de pommes de terre – Mashed potatos
Ratatouille Thermomix – Vegetable stew Thermomix
Riz façon méditerranéenne – Mediterranean rice

Sauces
Aïoli marseillais – Marseille Aioli
Beurre - Butter
Beurre blanc – Hot Butter Sauce
Coulis de tomates – Tomato sauce
Fumet de poisson – Fish broth
Sauce au thon – Tuna sauce
Sauce béarnaise – Béarnaise sauce
Sauce béchamel – Béchamel sauce
Sauce hollandaise – Hollandaise sauce
Sauce mayonnaise – Mayonnaise sauce
Sauce tartare – Tartar sauce

Bread and dough
Pain brioché – Sweet roll bread
Pain de campagne – bread loaf
Pâte à choux – Choux pastry
Pâte brisée - Pastry
Pâte feuilletée – Puff Pastry
Pâte sablée – Sanded paste

Desserts
Baba au Rhum – Rum cake
Cake aux fruits confits – Dried fruit cake
Charlotte aux fruits rouges - Red fruit Charlotte
Clafoutis aux cerises – Cherry Clafoutis
Compote de pommes – Apple sauce
Confiture de framboises – Raspberry jam
Coulis de fruits rouges – Red fruits Coulis
Crème anglaise  - Custard
Crème au beurre - buttercream
Crème chantilly – Whipped cream
Crème dessert aux deux saveurs - Two flavors dessert
Crème pâtissière – Pastry cream
Crêpes – Pancakes (but thinner)
Far Breton aux pruneaux - No idea what this is, but here's a picture...
Flan au caramel - Caramel custard
Fondant au chocolat – Chocolate Fudge
Glace à la vanille – Vanilla ice cream
Îles flottantes – Floating islands
Mousse au chocolat – Chocolate mousse
Pêches rafraîchies à la menthe – Fresh peaches with mint
Quatre-quarts – Pound cake
Riz au lait - Rice pudding
Sorbet aux fruits – Fruit sorbet
Tarte aux pommes – Apple pie
Tarte meringuée au citron - Lemon Meringue Pie

Drinks
Chocolat chaud - Hot Chocolate
Granité de citron – Lemon Granita --> Recipe
Jus de fruits – Fruit juice
Milk-shake à la fraise – Strawberry milkshake
Pina Colada – Pina Colada

Index for the 'Everyday Cooking for Every Family' Cookbook (Australia)
Index for the 'Gluten Free Wheat Free' cookbook

My local grocery store sells this FABULOUS cranberry-orange bread, and I was hoping to make my own. Unfortunately, all the recipes I could find were more like a cake than a bread, so I had to improvise.

I started with a raisin bread recipe published on a French Blog which originally came from the French Thermomix book "Mille et une pâtes...à pain".

Chookie has suggested increasing the water to 230g and the yeast to 10g .

Preparation time : 15 min + Thermomix : 4 min + Rise : 30 min + Oven cooking : 30 min

Total time : 1 h 19 min

200g           Water
1 packet      Baker's yeast
400g           White Flour
50g             Sugar
1/2 tea sp    Salt
1                Peel of 1 orange, grated
125g           Dried Cranberries

Grate the peel off of one big orange with a box cheese grater, using coarser blade. Make sure you only grate the orange skin, and not the white part as it is too bitter. Reserve.

Put the water and yeast in the bowl, and set 2 min / 37° / speed 3.

Add all the other ingredients except the orange and the cranberries. Set 2 min at Dough/Knead 

Add the orange peel and the cranberries, and mix 20 sec / reverse / speed 4.

Form the dough into a roll, and place in a floured pan. Slightly push in cranberries with a knife so they don't burn when cooking.

Put in oven 30 minutes at 60° C to raise the dough.

Cook in oven 30 minutes at 200° C

For the original Raisin Bread recipe, replace the orange peel and the cranberries by 150 g of raisins. But trust me, the Cran-orange bread is the best fruit bread you'll ever have 

Hubby came home with a pizza stone the other night after I had read about it from a cooking blog. there was absolutely no instructions with it, but the bread recipe I used mentionned the basics: Heat the stone before, careful it's hot. So that worked out very well when we made bread.

So today Hubby decides to make pizza, and this thing being called "pizza stone", he figures he'll give it a try. However, not knowing how to transfer a freshly made (thus very soft and unstable) pizza from one surface to the other, he decides to make the pizza directly on the cold stone and cook it that way.

The pizza looked delicious when it came out of the oven, but unfortunately half of it stayed stuck on the stone when he tried to serve it. This adventure prompted us to actually look for some instructions on how to use a pizza stone, so we now know not to use it cold, and to use corn meal to prevent sticking.

However, one thing is not clear: A few websites spoke of "seasonning" the stone by rubbing it with oil and heating it, while some other sites say to never ever under penalty of law season or use oil on a pizza stone.

Anyone has an opinion on this? To season or not to season?