Hi Tebasile,

It's a salad dressing made of pomegranate. It is kind of sweet-and-sour, somewhat similar to balsamic vinegar. I like the taste of it very much. It could be used for any kind of salad. I can't find it here in Italy unfortunately, I bring some bottles whenever I go visit Turkey.
If what you have is something that you can't use with salad, you can easily skip it, I used 1 dessert spoon only anyway 

Thank you

I hope you like the taste of them too 

Hi Everyone

I adapted this from a Turkish recipe which is called "Acili Ezme". In Turkey it is served as salad alongwith kebap but not only. I prepare it even for breakfast sometimes. There are many different ways of preparing it changing from town to town. This is my favourite way. I hope you like it.


Hot Tomato Salad:
Ingredients:
1 red onion
10g parsley leaves
15g olive oil
1 dessert spoon Pomegranate Molasses Salad Dressing
½ lemon juice
20g hot pepper paste (red pepper paste)
80g green pepper
5-6 tomatoes
Enough salt


Preparation:
Cut the onion in quarters. Chop it for 5 seconds on Speed 5. Clean down the sides of the TM bowl with spatula and repeat it once more. Set aside. Sprinkle with some salt
Chop parsley for 5 seconds on Speed 7. Clean down the sides of the TM bowl with spatula and repeat it.
Add olive oil, pomegranate molasses salad dressing, lemon juice and hot pepper paste. Mix it 5 seconds on Speed 5.
Clean the peper from its seeds, cut into chunks and add it into the TM bowl. Chop speeding up from 2 to 5. Repeat 3 times. (5 seconds in total)
Cut the tomatoes in quarters.  Remove its seeds. (Don’t throw them out. You may use for another dish)
Add also tomatoes and chop speeding up from 2 to 5. Repeat 3 times. (5 seconds in total)
Rub the onion with ur hands and squeeze the liquid away. Rinse under the water and squeeze again. Add it into the salad together with some salt. Mix it for 5 seconds on Reverse/Speed 2
Put your salad in a bowl, close it with a lid or cover with plastic film and let it rest in the fridge for 1 hour before you serve

Optional: If you wish you can add 1 clove of garlic. I didn't add because it is very strong for me

Alternative quick preparation method:  If you don’t have enough time put all the ingredients in the TM bowl except for olive oil, lemon juice and pomegranate molasses salad dressing. Chop them all together and drain the liquid away putting the salad in a drainer.  Add olive oil, lemon juice and pomegranate molasses salad dressing as last step and mix it. Obviously I’d prefer the first method.


Photos: The photo is here: http://thermomixtarifdefterim.blogspot.com/2010/04/acl-ezme.html

Tips/Hints:
I like the onion taste but it also troubles my stomach when I eat fresh onion. So I squeeze the liquid of onion because this way it doesn't trouble me at all. You can skip this step if you like onion taste a lot.

This is a very easy and tasty Turkish soup which I make very often. You can use the yogurt you make with Thermomix. I always make my own yogurt.

Tomato Soup with Yogurt:

Ingredients:
75g tomato paste
80g plain yogurt (Greek or Turkish kind)
45g plain flour
1 egg
5 cups of water  (1 cup=200ml)
1 cup of milk
20g Thermomix vegetable concentrate
35g margarine
Enough salt


Preparation:
Blend tomato paste, yogurt, flour and egg for 10 seconds on Speed 3 and later for 15 second on Speed 4
Start TM on Speed 3, pour down the milk and the water through the hole of the lid.
Add vegetable stock and cook it for 20 minutes at 100°C on Speed 2
Add margarine and cook for 5 minutes at 100°C on Speed 2. (At this stage add also salt if needed. I sometimes don't use salt when I use TM vegetable concentrate)
Blend it for 10 seconds on Speed 8 and its ready to serve!

Optional: You can sprinkle with a bit of black pepper


Photos: The photo is here: http://thermomixtarifdefterim.blogspot.com/2010/03/yogurtlu-domates-corbas.html

Hi again with my 3rd recipe. Very soon I won’t consider myself as a newbie anymore

I had seen this recipe in a Turkish magazine and recently I’ve adapted it to Thermomix. I got many compliments whenever I made these cookies. I highly recommend them.

Before you try this recipe, you should know that there is a discussion going on about cornflour and cornmeal. You can see the comments below.
Apparently cornflour refers to cornstarch in some countries.
I live in Italy and what I used in this recipe is yellow cornmeal for polenta which is called as "Farina di granoturco/Farina di mais". In Turkish it is called as "Misir Unu"


Cookies with Cornmeal:
Ingredients:
200g margarine or butter (room temperature)
170g sugar
2 eggs
140g yellow cornmeal (not cornstarch!!!)
200g plain flour
1 pack of vanillin sugar (2 tsp)
1 pinch of salt

150g bitter chocolate


Preparation:
Put margarine and sugar in the TM bowl, proceed 3 minutes on Speed 4. (From the 2nd minute add the eggs one by one)
Use spatula to clean down the sides of the TM bowl. Add plain flour and cornflour by sifting. Add also vanillin and salt. Mix for 1.5 minutes on Speed 3-4 and at the same time use also the spatula through the hole of TM lid.
Cover the bake tray with wax paper (oven paper). Put the mixture in a pastry bag. And form the cookies by squeezing them onto the wax paper with the desired shape.
Bake them in 175ºC preheated oven for 15-20 minutes.

Make use of the bain-marie method to melt the chocolate.
When the cookies are cooled down, immerse half the cookies in the chocolate sauce and place them on alluminium foil. Let them rest until the chocolate cools down and sticks nicely on the cookies.

Enjoy!


Photos: Photo is here: http://thermomixtarifdefterim.blogspot.com/2010/04/cikolatal-msr-unlu-kurabiye_29.html

members' comments
Trudy - I thought that you would like to know that the other day after reading your recipe I thought I would have a go at making them. Didn't know then that you should use cornmeal so I used Cornflour (white Wings brand for the Aussies).  They turned out fine, not too sweet and my husband loved them.  They do need to be dipped into the chocolate though.
Thanks for the recipe.  I now need to try them using cornmeal!!!!

Thermomixer - With the cornmeal in Australia, it is sometimes called polenta.  I think the Tasty brand has Polenta in fine and coarser varieties, so beware, the finer one would be best.

Hi everyone

I joined the forum yesterday and here I am sending my first recipe.

I had found this wonderful recipe in Italian Cookaround Forum and I made it a couple of times by modifying it a little. I must say that it is one of the best chicken dishes I have ever had. It is also quite light which is a great surplus.

I am not a native English speaker so... sorry for any possible language related mistakes


Aromatic Chicken
4-5 People
Ingredients:
10g parsley leaves, washed and dried
2-3 leaves of sage
1-2 springs of rosemary (leaves only)
1 lemon peel (without the white)
500g chicken breast slices
Flour
20-30 capers
15g shallot
30g olive oil
150g water
1 tbsp apple vinegar
1 tbsp balsamic vinegar
1 tbsp cognac or brandy
80-100g fresh orange juice
Salt and black pepper
1 tsp cornstarch (optional)


Preparation:

    Prepare the green aromatic zest. Place parsley, sage and rosemary leaves in the TM bowl. Add 1 lemon peel. Proceed 30 seconds on speed 7.
    Put flour and salt in a bowl and mix. Put chicken breast slices inside and coat with flour lightly. Place them in the steamer basket. Sprinkle with the green aromatic zest and capers over each layer.
    Place onion in TM Bowl. Chop for 3 seconds on Speed 5. Scrape down the sides with spatula. Add olive oil and cook for 3 minutes at 100°C on Speed 1.
    Add water, apple vinegar, balsamic vinegar, cognac, orange juice, salt and black pepper in the TM bowl.
    Place the steamer basket in the TM bowl. Close the lid and also with the MC. Cook for 30 minutes at 100°C on Speed 3. When it’s cooked set aside and keep warm.

    Optional last step: If you would like to thicken your sauce, after setting aside your chicken, add cornstarch in your sauce in the TM bowl and cook for another 3 minutes at 90°C on Speed 3.

    Place the chicken slices in the plates, pour some sauce over and serve.


Photos: Photo is here: http://thermomixtarifdefterim.blogspot.com/2010/04/aromatik-tavuk-gogsu.html

members' comments

Gert - I made this for lunch today using chicken thighs plus I used the zest of the orange as well as lemon. It was absolutely delicious. Thank you farfallina.

farfallina - When I cooked Aromatic Chicken, I had some leftovers. (Since we are 2 we often have leftovers ) so I used them as pasta sauce for the next day. I blended it for 5-10 seconds on Speed 7-8. I added 1-2 tbsp philadelphia cheese. I added also some milk to make it more creamish. I cooked for 6-7 minutes on Speed 2. When I served the pasta with this sauce into the plates, I sprinkled with some grated parmesan.