Hi everyone..

I am reposting this recipe since it got lost because of server problem.

I hope you enjoy it...



Ingredients for 6 simit:

Dough:
270 g water
10 g sugar
15 g fresh yeast
500 g high gluten flour or strong flour
40 g sunflower oil
12 g salt

Top:
1/2 cup pekmez (grape molasses)
1/2 cup water
120 g toasted sesame seeds*

*  If you don't have toasted sesame seeds, you can simply toast your seeds yourselves.

Toss them in a large pan and toast by stirring constantly with a wooden spoon at medium-low heat until their color turn to be golden brown while you carefully pay attention not to overburn them. When they are done, transfer your toasted seeds into another plate so that they wouldn't continue cooking.

Preparation:

    Put water and sugar in TM Bowl. Warm for 1 minute at 37ºC on Speed 2.

    Add yeast and mix for 10 seconds on Speed 4.

    Sift in flour. Add oil and salt. Knead for 4 and half minutes.

    Transfer it into a large bowl. Cover with a stretch film. Let is rise around 2 hours.

    Flour your hands and work surface. Knead the dough for 1 minute by your hands. It is normal if your dough is a little sticky and soft. Flour your hands and work surface as needed. If you feel totally needed, add very very little flour. (Water absorption of flours differ)

    Divide dough into 6 equal pieces. Give each piece a ball shape. Let them rest for 5 minutes.

    In the meantime set oven for 250ºC.

    We will bake 3 simit at a time so firstly work with  only 3 balls. (Let the remaning 3 balls sit on the work surface)

    Divide each ball into half.

    Flour work surface roll each piece into rope shape around 40 - 45 cm long. (If they are shrinking back let them rest a few more minutes and continue to roll them later)

    Place two strands side by side, pinch to join the ends.

    Twist them and again pinch to join the ends giving it a ring shape.

    Mix grape molasses and water until the molasses dissolves. Put toasted sesame seeds in a large plate or bowl.

    Dip simit first into the liquid mixture. Then, place it on sesame seeds, gently pressing cover both sides with sesame seeds. Place simit into oven tray lined with baking paper.

    Gently stretch them outwards if needed. Let them rest for 5 minutes.

    If you wish, place small tartlet tins in the center of simits to make sure that they don't shrink back during baking. (Unfortunately I forgot to take photo of this step. To have an idea about how my tartlet tins are you can see this recipe)

    Reduce the oven temperature to 200ºC and bake your 3 simit for around 25 minutes until they are golden.

    While they are in the oven prepare the remaining simits as explained above.

    Remove the first tray from the oven and bake the second tray.

    Let baked simit cool to the room temperature on the wire rack.

    I'd recommend you to serve them within the hour.


Photos: http://thermomixtarifdefterim.blogspot.it/2014/12/simit-turkish-sesame-bread-rings.html

Special thanks to Cornish Cream for reminding me about it 

Hello everyone

It's been a while I wasn't much around.
I was in Istanbul for a 10 days holiday. I had some repairs at home.
I was also busy with preparing our small piece of garden for spring-summer. I still have a lot of things to do. I am not an expert when it comes to gardening. I research, read, observe and try to practice a lot. I see that I am improving every day. This year I am working on seed-starting. Let's see if I will be able to start some of my own

Today I would like to share the chocolate version of classical yellow mimosa cake.
Mimosa cake is a popular cake in Italy which is made for specially for Women's Day as mimosa is the symbol of the day in Italy.

I hope you enjoy it.

---

Ingredients:
Cake:
250g flour
20g unsweetened cocoa powder
1 sachet of baking powder (15g)
1 sachet of vanillin or 1 tbsp vanilla sugar
200g peanut oil
5 eggs (each 60g)
250g sugar
A pinch of salt

Syrup:
100g water
50g sugar
50g Rum

Filling:
250g fresh milk cream (35% fat)
250g mascarpone
250g Nutella, at room temperature

Preparation:

Cake:

    Place a large bowl over TM Lid. Add flour, cocoa powder, baking powder and vanilla sugar. Set aside. Mix all the dry ingredients with a spoon.

    Place a jug over TM Lid. Pour in oil. Set aside.

    Place eggs, sugar and salt in TM Bowl. Mix for 50 seconds on Speed 5.

    Start TM on Speed 5. Add oil slowly through the hole of TM Lid. Gradually add flour mixture by spoon through the hole of TM Lid. Mix 1 and half minutes until smooth.

    Grease a 26cm cake pan and cover with a baking paper. Pour the mixture in. Bake for 45 minutes in preheated oven at 160°C. Check doneness with a toothpick. Bake some minutes more if needed. Turn the oven OFF, let the cake cool for 10 minutes inside the oven..
    Remove from the oven. Remove from the pan. Let it cool several hours.


Syrup:

    In a clean TM Bowl put sugar and water. Warm for 3 minutes at 100°C on Speed 3. Open the lid. Let it cool for 5 minutes inside TM Bowl.
    Add Rum and mix for 3 seconds on Speed 3.

    Transfer into a bowl or a jug. Let it cool.


Cream Filling and Cake Preparation:

    Cut cake into 3 layers.

    Insert Butterfly in a clean and wiped dry TM Bowl, put cold cream and whip for 2 - 2.5 minutes on Speed 3. (If you’ve never prepared whipped cream with Thermomix before, I would recommend you to read some important tips I mentioned down here.)

    Put mascarpone and Nutella in a bowl. Start Themomix on Speed 2. Add mascarpone and nutella through the hole of TM lid. Mix for 20 seconds on Speed 2. (If needed mix a bit more with TM Spatula)
    Brush the bottom layer with the half of the syrup. Spread half of the cream over.
    Carefully place the 2nd layer. Brush with the remaining syrup. Spread the remaining cream on the top.

    Break half of the 3rd layer into several pieces and place in TM Bowl.

    Hit Turbo button several times until you have it crumbled.

    Spread the crumbles over the cake. Do the same with the remaining half of the 3rd layer and spread it on the top.

    Let it rest in the fridge at least for 2 hours before you serve. (In my opinion if you prepare it the day before it tastes even better).


ABOUT WHIPPING THE CREAM:

I hear and see that some Thermomix users are experiencing problems when it comes to whipping cream.
I once experienced something similar myself and I ended up with butter instead of whipped cream.
After that day I searched and read many comments. I saw that my mistake at the time was my TM Bowl wasn't dry (wiped) enough and I went over Speed 4.
I collected some tips and instructions. Since then I whipped cream with my Thermomix endless times and I never failed.

I always use Fresh milk cream with 35% fat.
The content of milk cream may change from country to country. You should check out what is written on the box, if it is suitable to whip or not.
I heard that cream with 48% fat whips even easier but I haven't tried myself. 35% works just fine for me. I often use this cream or this one. You of course have other brands in your countries, I just wanted to show you the ingredients of mine.

Ingredients:
250g fresh milk cream (35% fat) (COLD)

Preparation:
    Insert Butterfly in a clean and dry TM bowl. Add cold cream. Whip it for about 2 -  2.5 minutes on Speed 3.


Important Tips:  
    * The cream should be fresh and cold to get the best results!
    * Another important thing is that TM Bowl must be clean and dry. For the recipes that require several steps you may need to re-wash TM Bowl. In such cases it is important to wipe TM Bowl thoroughly before you start whipping.
    * If you use 500g of cream you will need to whip approx 2 minutes more.
    * Whipping time may change depending on the amount and the quality of the cream. While whipping you'd better always keep an eye on the cream through the hole of the lid and stop as soon as it is whipped enough!
    * While whipping don't go ever over Speed 3! Otherwise, you risk to end up with butter instead of whipped cream!

I hope these tips works also for you.



Photos: http://thermomixtarifdefterim.blogspot.it/2014/04/chocolate-mimosa-cake.html

Hello girls,

Tomorrow is 8 March. So today I'd like to share with you this special recipe from Italian EDC: Mimosa Cake
What does it have to do with Women's Day you may think. Yellow mimosa flower is the symbol of 8 March Women's Day in Italy. it is a tradition for men to offer mimosa to their mothers, partners, female friends and colleagues.

This is an old recipe from the blog but I didn't have it translated. I finally did it a few days ago to share with you this women's day.

The recipe refers to 3 main ingredients in our italian EDC Book: Pan di Spagna (sponge cake), Pastry cream and whipped cream.
I don't know if you have them in yours so I will write all here.


HAPPY WOMEN'S DAY TO ALL YOU WONDERFUL FORUM MEMBERS!

 

---

Ingredients:

Pan di Spagna (Italian Sponge Cake)
Pastry Cream
250g whipping cream (35% fat)

200g pineapple juice
1 can of pineapple (8 slices)


Preparation:

PAN DI SPAGNA (SPONGE CAKE)
Ingredients:
4-5 eggs, at room temperature (260g)*
260g* flour
260g* sugar
50g water
1 sachet baking powder (15g)
A pinch of salt

* It is important to weigh eggs. The total weight of eggs should be equal to the weight of flour as well as the weight of sugar. In my case, my 5 small eggs weighed 270g in total so I used 270g flour and 270g sugar.

Preparation:
    Grease a 26cm round cake pan. Cover with baking paper.
    Put eggs, flour and sugar in TM Bowl. Set Thermomix for 50 seconds on Speed 5. After 25 seconds add water through the hole of TM Lid. After 15 more seconds add baking powder and salt.
    Pour the mixture into the cake pan. Bake in preheated oven at 160°C for 30-40 minutes. Check doneness with a toothpick.
    Turn the oven OFF. Let it cool inside the oven for 10 minutes.
    Remove from the oven, remove from the pan. Let it cool.


PASTRY CREAM
Ingredients:
500g full fat milk
5 fresh egg yolks
1 sachet vanillin (or 1 tbsp vanilla sugar or 1 tsp vanilla extract)
60g potato starch (or wheat starch)
100g sugar

Preparation:

    Place all the ingredients in TM Bowl. Cook for 9 minutes at 90°C on Speed 4.
    Transfer it into a bowl and let it cool. Use it at room temperature or cold.


Note 1: I find 50g of starch amount which is indicated in the original recipe too little. So I use 60g of starch (depending on the recipe even 65g sometimes).

Note 2: When I prepare this kind of creams, which have high amount of eggs or yolks, I make sure that I use newly bought extra fresh eggs. Otherwise, the cream smells too much of eggs.

Note 3: You can increase the cooking time a couple of minutes if you wish a thicker cream.


PREPARING MIMOSA CAKE:

    Prepare your Pan di Spagna and Pastry Cream the day before.

    Cut pan di spagna in half. Transfer bottom half into serving plate.

    Brush bottom half with pineapple juice
    Spread pastry cream. Place pineapple slices.

    Whip cream according to the recipe and spread whipped cream all over.

    Break roughly the remaining Pan di Spagna into pieces. Put in TM Bowl and chop coarsely 5 seconds on Speed 5. Cover the cake all over. Serve.



Enjoy...


WHIPPING THE CREAM:
Ingredients:
250g fresh cream (35% fat) (COLD)

Preparation:
    Insert Butterfly in a clean and dry TM bowl. Add cold cream. Whip it for about 2 minutes on Speed 3.


Important Tips:   
    * The cream should be fresh and cold to get the best results!
    * Another important thing is that TM Bowl must be clean and dry. For the recipes that require several steps you may need to re-wash TM Bowl. In such cases it is important to wipe TM Bowl thoroughly before you start whipping.
    * If you use 500g of cream you will need to whip approx 2 minutes more.
    * Whipping time may change depending on the amount and the quality of the cream. While whipping you'd better always keep an eye on the cream through the hole of the lid and stop as soon as it is whipped enough!
    * While whipping don't go ever over Speed 3! Otherwise, you risk to end up with butter instead of whipped cream!


Adapted with a few changes from the recipe titled as Torta Mimosa in "Io e il mio Bimby", which is the Italian Guide and Recipe Book for Thermomix.


Photos: http://thermomixtarifdefterim.blogspot.it/2010/03/mimosa-cake-happy-womens-day.html

Hi everyone,

This may not be news for you but I finally discovered the benefits of grill function in my oven!
I'd been using it for toasting bread only.

I had always been pretty sceptical of using grill option, I was scared that I'd end up with some burnt, unevenly cooked or too dry meat.

I finally decided to take my chances with oven grill. We enjoyed the result very much.
They were browned on the top, soft and juicy inside, not dry at all.

This is a very practical recipe with such short preparation and cooking time.


Ingredients:

500 g chicken breast slices
100 g stale bread, in pieces
50 g parmesan, roughly chopped
A few sprigs of parsley (leaves only)
Peel of 1/2 lemon (without the white)
Salt
1 small coffee cup of extra virgin olive oil (espresso cup)

Preparation:

    Put bread, parmesan, parsley, lemon peel and salt in TM Bowl. Chop for 10 seconds on Speed 8. Set aside.

    Put olive oil in a large plate. Dip chicken breast slices first into oil and then into seasoned breadcrumbs.

    At this stage you have two options.

    1. Grilling in the oven: Place chicken slices in oven tray which is previously covered with baking paper. Turn the grill on and cook for about 8 - 10 minutes. Turn them and continue to cook if needed. (I didn't need to do so but this may depend on your oven grill or how thick your slices are)

    2. Cooking in a grill pan: Oil and heat the grill pan. Cook chicken slices on both sides paying attention not to overcook them so that they wouldn't get dried.

Enjoy...

Photos: http://thermomixtarifdefterim.blogspot.it/2014/02/oven-grilled-breaded-chicken.html

members' comments

josediaz - Thanks farfallina, I tried this and it came up very well.

I know it isn't a perfect time for me to prepare a tomato soup as it is winter here in Italy.
But I love tomato soup! I obviously couldn't wait for summer

I hope you enjoy it


Ingredients:

40 g butter
40 g flour
35 g tomato paste
800 g tomatoes, washed and roughly chopped
500 g water
1 tsp Thermomix Meat or Vegetable Concentrate
1 tsp sugar
Salt (if needed)
100 g heavy cream
Freshly ground black pepper
Croutons


Preparation:

    Melt butter for 2 - 3 minutes at 90ºC on Speed 1.

    Add flour and cook for 1 minute at 90ºC on Speed 2-3.

    Add tomato paste and cook for 2 minutes at 90ºC on Speed 2-3.

    Add tomatoes and purea puree for 10 seconds on Speed 8.

    Cook for 8 minutes at 100ºC on Speed 2-3.

    Add boiling water, Thermomix concentrate and sugar. Cook for 10 minutes at 100ºC on Speed 1-2.

    Close with Measuring Cup, blend for 1 minute on Speed 9. Check out salt, add if needed.

    Place a bowl on TM Bowl, put cream inside and weigh. Get a laddle of soup, add slowly into the cream and at the same time whisk with a beater.

    Add cream mixture into the soup. Cook for 2 minutes at 90ºC on Speed 3-4.

    Serve into bowls.

    Sprinkle with pepper if you wish.

    Decorate with croutons.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2014/01/creamy-tomato-soup.html

Hi everyone

I would like to share strawberry sauce today
I don't know if this is same with the one in your EDC. This is from Italian EDC
I am using it with yogurt, panna cotta and ice cream mostly.


Ingredients:
250g strawberries
150g sugar
25g fresh lemon juice


Preparation:

    Chop strawberries for 5 seconds on Speed 7.

    Add sugar and lemon juice. Cook for 6 minutes at 80°C on Speed 3. (If you think it is needed cook a few more minutes)

Enjoy...



Photos: http://thermomixtarifdefterim.blogspot.it/2014/01/strawberry-sauce.html



 

Hi guys,

Considering that many members in this forum are from Australia, I believe it is a very good period to grow your basil.
I grow my own basil so I have the chance to prepare pesto in abundance in summer, I fill it in small plastic cups and freeze.

I posted here some time ago the pesto recipe that I make with Thermomix.
Sometimes I enrich my pesto with pine nuts and cherry tomatoes making this sauce.
We enjoy this version very much.

I prepare pesto with Thermomix, but I prepare the rest in a pan.

The ingredients below is for two portions. You can simply increase as needed.

---

Ingredients (2 people):
1/3 of Pesto
10 cherry tomatoes
Salt
10g pine nuts
Extra virgin olive oil

160g pasta of your choice
Water, salt (to boil pasta)

Grated Parmesan

Preparation:

    Cut tomatoes in half and sprinkle with a little salt.

    In a large nonstick pan put very very little oil and cook and stir constantly until they start browning a bit. (They will get browned some more also while cooking tomatoes so don't let them overbrown at this step)

    Add tomatoes. Stir fry lightly without making them mushy.

    Add Pesto.

    Mix sauce with boiled-drained pasta. Serve into the plates.

    Sprinkle with grated parmesan.


Enjoy...


Photos: http://thermomixtarifdefterim.blogspot.it/2014/01/pasta-with-pesto-pine-nuts-and-cherry.html

Hi everyone,

Today I would like to share with you this banana yogurt recipe.

Yogurt is something essential in our household.
There is always yogurt in the fridge. Natural, fruit or flavored.
We are having breakfast with yogurt in the mornings, usually with a mixture of oats, raisins, walnuts, cinnamon.
I make my own yogurt with Thermie.

I hope you enjoy it.

Ingredients:
200g banana, roughly chopped
60g sugar
1000g full fat milk
100g full fat yogurt
1 tsp vanilla sugar
50g milk powder (the one I had was a skimmed one)

Note: I often replace sugar with agave syrup.


Preparation:

    Place banana and sugar in TM Bowl. Chop for 3 seconds on Speed 5. Scrape down the sides with spatula.

    Cook for 5 minutes at 100°C on Speed 1. Let it rest until it cools to 50°C.

    When it reaches down to 50°C add milk, yogurt, vanilla sugar and milk powder. Cook for 4 minutes at 50°C on Speed 4.
    Transfer into sterilized jars, close the lids. Wrap with a fleece throw. Place in the oven. (Or, do as I always do. Preheat the oven at 50°C and then turn it OFF. Remove TM Bowl off the TM Base. Close the lid and measuring cup. Wrap in a fleece throw. Place in oven. )
    Keep it there undisturbed for 12 hours.

    (In case you let it ferment in TM Bowl as I do) transfer into a bowl.
    Place it in the fridge, let it cool.


Notes: You can increase/decrease the amount of the sugar due to the ripeness of your bananas and your palate.
After several trials we decided on around 60 grams. Our bananas were moderately ripe, yellow colour with green tips.

Photos: http://thermomixtarifdefterim.blogspot.it/2013/12/banana-yogurt.html