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Messages - Francois
16
« on: September 20, 2013, 06:55:14 am »
Name of Recipe: Mirabelle sorbet Number of People: 4 Ingredients:750 g of mirabelle plums mirabelle plums brandy 50 g of brown sugar 1 egg white Preparation:Although with 3 weeks of delay, the mirabelle plums are there for my greatest pleasure. They are beautiful, SIPs of sugar, a real pleasure. I made this last night for a friend who dined at home. A few hours before the meal, pit the Mirabelle to have about 500 g and freeze them. At the time of the dessert: Caramelize the remaining  [/img]mirabelles in a little butter and brown sugar. Flame them at mirabelle plums brandy. Put in your TMX, 50 g of sugar cane, process at speed 10, 10 sec. You'll get the icing sugar. Simply add 500 g of frozen mirabelle in the TMX and process at speed 10, 50 sec. You will get something looking like a crumble. Add 1 egg white and continue speed 10 until the sorbet appears. Put scoops of mirabelle sorbet on plates, spoon warm caramelized mirabelles. Enjoy. Photos: Tips/Hints:
17
« on: September 10, 2013, 07:32:45 am »
Name of Recipe:
Quiche without pastry
Number of People:
4 (or 2 teens...)
Ingredients:
you will need:
3 Eggs (1)
500 g of milk (2)
100 g flour
100 g of grated cheese
(1) If eggs are small use 4. One can also add 1 rounded tsp of cornstarch.
(2) Can also be a fresh cream 1/3, 2/3 milk mixture
The filling is on average between 300 and 350 g
Preparation:
Preheat the oven to 200 ° C.
In the bowl of the TMX, pour the eggs, cream, milk, mix 10 sec S 5. Add the flour, salt and pepper, mix 20 sec S4 to obtain a dough well smooth.
In a silicone mold put first one of the fillings below and then pour the content of your TMX.
Bake ca. 30 minutes or until golden.
Fillings:
Bacon smoked/Gruyère: 150 g of bacon and 150 g of diced ham
Ham/County: 200 g of ham into small cubes, 100 g of grated big County and a pinch of nutmeg.
Bacon sales/roquefort: 200 g of salted Bacon, sprinkle 150 g of crumbled roquefort.
Tuna/herbs: divide 300 g natural tuna. Add 2 cases of chopped parsley. I often replace tuna by rest of salmon.
Smoked trout/mimolette (*): 200 g of smoked trout cut into strips, add 100 g of mimolette cut into small dice and 2 tbsps of dill, snipped.
Broccoli/small peas/parmesan: 250 g of broccoli cut in any small bouquets, 100 g of peas, 100 g grated parmesan (replaces the grated cheese), a little grated nutmeg.
Spinach, natural tuna: tuna 150 g, 150 g of frozen spinach well dried (in Thailand, I use local green leaves, it is always a discovery)
Grated carrot (100 g) and diced courgette (200 g)
Leftover chicken diced. If there is not a lot of chicken, complete with mushrooms, vegetables Macedonia...
Salmon/leeks. A little longer because you have to steam leeks in butter before.
Onions. Here too, it is a little longer because it takes time to stir-fry onions in oil/butter mixture until golden.
(*) You may replace mimolette by an old cheddar
Photos:
Tips/Hints:
18
« on: September 09, 2013, 03:27:17 am »
Sorry for the photo...
19
« on: September 09, 2013, 03:12:42 am »
Name of Recipe:
Number of People: 6
Ingredients:
3 Zucchini (about 900 g)
2 cloves of garlic
150 g of flour
3 eggs
30 g of milk
parsley chopped
salt and pepper
Preparation:
Cut Zucchini into pieces and put them in the thermomix Bowl, then mix 5 sec./vit.5.
Put zucchini in a sieve and press with your hands in order to remove the maximum of juice.
Chop the two cloves of garlic 5 sec./vit.5, and then add the other ingredients. Mix 20 sec./vit.4.
Add the zucchini and program 20 sec./vit.3.
Cook in a hot skillet well oiled, by small quantity, 5 minutes each side.
Serve with lettuce salad.
Photos:
/Users/francoisleloup/Desktop/IMG_0519.JPG
Tips/Hints:
20
« on: August 31, 2013, 06:58:31 am »
Yesterday was a great day. I removed Breadmaker, mixer, bulky accessories, blender, the old TM2200... and installed my brand new Thermomix. In the drawer of accessories there are no more bulky accessories but only: the spatula, the butterfly whip, the book "A table avec Thermomix", a notebook and a pencil.
My equipment is reduced now to:
- A KitchenAid mixer
- The Thermomix
Of course I played with "my precious" and I cooked up lunch with ingredients found in the cupboard and the freezer as follows:
Ingredients for 2 persons
100 g of quinoa
250 g of meat chopped and spiced for kefta
1 small onion
1 clove garlic
1 can of crushed tomatoes
Thyme
Oregano
Salt and pepper
125 g of white wine
1 jar of green beans
Rinse well the quinoa to remove the saponin.
Weigh 1 kg of hot water into the bowl of TMX, bring to boils, V3, 100 ° C. As soon as it boils, add the cooking basket filled with quinoa. Cook 10 min/100 ° C/speed 3. Store the quinoa in an insulated box.
I had chopped and spiced meat in the freezer, purchased at the Hallal butcher of the corner, remnant of a barbecue made a few months earlier. I made meat balls that I placed in the cooking basket.
In the bowl of TMX, I chopped 1 small onion and a clove of garlic, 5 sec/speed 5.
I scraped down everything with the spatula and added 2 tablespoons olive oil and then cooked 8 min/100 °C/speed 3.
I added 1 can of peeled tomatoes and a 125 g of white wine. At this time I placed the cooking basket in the bowl, closed the lid with the varoma where I had placed canned green beans and cooked at Varoma temp./speed 3 for 10 minutes.
After this time I removed the varoma and the cooking basket.
5 sec at speed 10 to properly mix the sauce.
I served the meatballs topped with sauce, accompanied by green beans and quinoa.
And as usual, I zapped the photo. I'll be obliged to cook this again just in order to shoot the photo :-)
Ah yes, did I tell you that it was really yummy ?
21
« on: August 24, 2013, 12:57:49 am »
Thanks you for all your wishes of welcome. I will give you my recipes TMX, Thai or French, as soon as I will have achieved them.
22
« on: August 23, 2013, 01:05:45 pm »
Hi Francois, welcome to the forum. It will be interesting to see how the 2 machines compare, it's always nice to have the latest model of an appliance.
Well you know, the Tm2200 is basically a common blender that can heat the content of the mixing bowl. It was useful for soups, creams or sauces and has nothing to compare with the TM31. Francois
23
« on: August 23, 2013, 12:51:45 pm »
Welcome. You must be excited having the new TM31.
Yes I am. One more week and I'll be in France and get "my precious" :-)
24
« on: August 23, 2013, 10:28:26 am »
I just got my new TM31 in order to replace my old TM2200 and of course was looking for an active and friendly users forum.
What else ?
I'm French, 66 years old, sharing my time between France and Thailand where my son is living.
Francois
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