Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Brooke

Pages: [1]
1
Vegetarian / Artichoke and Stilton Quiche
« on: August 31, 2008, 11:17:18 pm »
Name of Recipe: Artichoke and Stilton Quiche
Number of People: 4
Ingredients:

Pastry

300 gm flour
70 gm butter, chilled, cut into cubes
80 gm lard, chilled, cut into cubes (or use all butter)
¼ tsp salt   
barely 80 mls water

Filling

400 gm artichokes (to cover bottom of the pasty) - tinned, drained
200 gm stilton cheese, chopped
4 eggs
100 - 150 ml milk or cream
salt and pepper



Preparation:
Weigh/measure all pastry ingredients into the bowl of the Thermomix.  Knead 30 seconds on the dough setting just until clinging together (still a bit like large crumbs).

Chill, wrapped in clingfilm, for 15 - 30 minutes.

Flaky Pastry Instructions
Roll dough out into a 12" x 9" rectangle.  Fold into three layers.
Roll dough out again into a 16" x 16" rectangle.  Fold into three layers from side to side, and again into three more layers top to bottom (i.e. now 27 layers!)
Roll out - this will be enough pastry for the 28 cm/ 11" loose bottomed flan tin.

Shortcrust Pastry Instructions
Press dough into the flan tin or pie tin with your fingers to make an even layer.

Place artichokes into the pastry shell.  Crumble the stilton over the artichokes.  Mix the eggs and milk or cream and salt and pepper to taste in the Thermomix 30 seconds/Speed 4, and pour over the top.  Bake on the floor of the Roasting Oven (225˚C, 450 ˚F, gas 7) for 25 - 35 minutes until set and puffed and golden on top.  If browning too quickly, place the cold plain shelf 2 runners above to deflect the top heat. 



Photos:

Tips/Hints:


2
Seafood and Fish / Sardines with Mixed Pepper Sauce
« on: August 31, 2008, 11:15:30 pm »
Name of Recipe: Sardines with Mixed Pepper Sauce
Number of People: depends
Ingredients:

800 g fresh sardines, cleaned and guts removed
150 g green, red and yellow peppers, sliced
20 g olive oil
1 garlic clove, peeled
1 tsp salt
1 Tbsp chopped parsley plus a little more to garnish
aluminium foil



Preparation:

Add 500 g of water to TM bowl . Bring to a boil 10 minutes/Varoma Temperature/Speed 1.
Meanwhile, wrap each sardine in a piece of foil and put in the Varoma with the peppers on top.
Place the covered Varoma on top of the TM lid (without the measuring cupe) and steam 20 minutes/VaromaTemperature/Speed 1. Wait a few minutes before taking Varoma off the TM bowl.
Keep 50 g of the liquid left in the TM bowl and throw the rest away.
Add peppers, garlic, salt, parsley and olive oil to the 50 g reserved liquid. Mix 20 seconds/Speed 10.
Serve sardines with the pepper sauce, garnishing with a little freshly chopped parsley if desired.


Tips/Hints:

 If you would like to make this ahead of serving time, leave the foil-wrapped sardines in the Varoma, put the sauce into a small bowl covered with foil and it on top of the Varoma over 500 ml water in the TM bowl. When ready to serve, cover the Varoma and reheat 10 minutes/Speed 1/Varoma Temperature. At this point, of course, it is easy to cook some rice or new potatoes in the internal steaming basket – just increase the amount of water as required and cook for required length of time for the rice or potatoes, setting the Varoma and sauce bowl on top when 10 minutes from the end of cooking time.

Thermomix bonus! When sardines are cooked in foil and steamed, they do not make the house smell of fish.


3
All In One Meals using the Varoma / Chicken and Vegetable Bake
« on: August 31, 2008, 11:13:00 pm »
Name of Recipe: Chicken and Vegetable Bake
Number of People: 4
Ingredients:

Bake Ingredients
1 clove Garlic
500g Chicken, cubed
40g Oil
Salt & Pepper to taste
650g Boiling Water
500g Potatoes, cubed
2 Onions, sliced
1 can Corn Kernels
100g Mushrooms, sliced
1 Carrot, sliced
1 Red Capsicum, sliced
100g Cheese, grated

Sauce Ingredients
400g Water
2 Egg Yolks
1 tbsp TM Vegetable Stock Concentrate
1 MC Cream
1 tsp Potato Flour or Cornflour
Salt and pepper to taste
Lemon juice to taste
Dill (fresh or dry)

Preparation:

Bake

Place garlic into TM bowl and chop for 2 seconds on speed 7. Remove and set aside.

Place chicken, oil, salt and pepper into bowl with garlic.*** refer to the next post for this step

Place boiling water into TM bowl and insert basket containing potatoes.

Place chicken in Varoma dish and vegetables except the corn in the tray.

Place Varoma into position and cook for 25 minutes at Varoma temperature on speed 2.

Place potatoes on top of chicken in Varoma dish and layer vegetables including corn on top. Cover with grated cheese and cook for a further 8 minutes at Varoma temperature on speed 1.

Serve bake with sauce on top.

Sauce

Place all sauce ingredients in the TM bowl and cook for 3 minutes at 100ºC on speed 4. Pour over bake and serve.






4
Starters and Snacks / Chouriço Paté (Chorizo)
« on: August 09, 2008, 12:13:10 pm »

[Name of Recipe: Chouriço Paté
Number of People: 6
Ingredients:

200g chouriço
100g butter
50g onion
1 clove of garlic


Preparation:

Take the skin off the chouriço, then a place in bowl and mince for a few secs on turbo. Take the chouriço out and place to one side. Add the onion an garlic and chop on speed 5 for a few secs. Then add the butter and cook for 1 minute temp 50º, speed 2. Then add the minced chouriço and mix on speed 6, until it all becomes into a paste.

Serve with little toasties or warmed up baguette bread. A great pate to impress your guests.  8)

[

5
Vegetarian / Vegetable Omelette
« on: August 09, 2008, 12:03:44 pm »
Name of Recipe: Vegetable Omelette  :)
Number of People: 4
Ingredients:

7 eggs
2 tomatoes
1 turnip
2 carrots
40 gr. olive oil
1/2 courgette
4 garlic cloves
1 medium onion
1 tin of tuna
200 gr. wild mushrooms
1 red pepper
1 teaspoon of oregano
1 dessert spoon of chopped fresh coriander
Salt & Pepper


Preparation:

Chop carrot for 4 secs speed 5, then place apart.
Add all the vegetables (coarsely cut) ,except the tomatoes, into the bowl and chop 4 secs, speed 4.
Add olive oils, tomatoes and cook for 5 mins, temp 100º. speed counter clockwise.
Add the eggs (beaten), salt and pepper, and oregano and mix for 1 minute, counterclockwise.
Add the carrots ans mix for 2 mins, counter clockwise.
Add the content into an oven proof dish (quiche dish), and place in oven for 25 mins, 200º

Server with a nice coleslaw salad.


Pages: [1]