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Topics - stef
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« on: May 03, 2015, 07:52:29 pm »
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« on: September 02, 2013, 10:17:31 pm »
This year, erik and i have a lot to celebrate.. We turn 100 years old this year, we have our business for 25 years, got married 10 years ago and our new best friend and pet Luka is one year old.. So we decided to cater our own party, all from scratch, for 40 pple, with a lot of help from our thermomix.. Just some pics....  the breads  stuffed eggs and tomato with a scampi salad  poached salmon with cucumber coat and home cured and smoked pork roast  chicken legs  salmon again  the smoked pork roast.. In adition we had a lot of veggies, meatballs, pasta, potato and rice salad, coleslaw, home made breadpudding, rice pudding, chocolate mousse, tiramisu, home made cheese next to some belgian classic cheeses... It was fun and i wanted to share some pics with you. It is so fun to cook for people you love!
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« on: April 30, 2013, 07:36:00 pm »
This recipe makes a nice spicy spreadable cheese that is great on bread, but also can be warmed to be used as a dipping sauce. It is not as firm as the "the laughing cow" commercial ones, but boy it is full of flavor.  The pic is made while the cheese was still cooling down and setting! Here we go. 150 gr of hard cheeses (gouda style, emmenthal, gruyere, parmesan) in a good mix. Do not use more then 50 gr of parmesan, since that will result in a more grainy texture. 50 gr of softer cheeses (brie is the first one that comes to.my mind) 1fresh red chili (with seeds if u like some more kick) 1TBSP green pepercorn (dry) 1/2 tsp sea salt 1TBS olive oil 100 ml milk 100 ml cream 1. Cube the cheeses and add the chili (roughly cut) and peper. mix, speed 8, 20 sec 2. Add salt and milk . 15 minutes, 80 degrees, speed 1, MC half in place, to let some of the excess liquid out 3. Use spatula to bring the mix together and again, with MC half in place, 5 minutes, 80 degrees, SPEED 8. 4. Add the olive oil (a good quality one) and mix at speed 8 for 10 seconds 5. Put in bowl, let cool down (first at room temp, then in the fridge) while stiring now and then to make sure the solid parts are not sinking to the bottom. Keep in fridge.. If done well you can keep this about 2 weeks. Enjoy.
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« on: January 29, 2013, 04:19:27 pm »
This is a recipe i invented, trying to make a hot and spicy snack that would be great to have in the freezer, ready for the deepfrier when having unexpected company.. Here the result, ready to get frozen. !  Except for the thai rice sheets, all ingredients are home made. This will make about 40 pieces. Get 650 grams of ground meat, best is a not too fatty mix of porc and beef. If possible use unseasoned meat (if you can not get it, then do not add any salt to the recipe) 1 big onion 2 cloves of garlic 1 carrot (aprx 80 grams) VERY HOT chili's.. I used about 75 grams- a mix of gost chili, habanero (or scotch bonnet), bird eye chili's and jalapeno Cut in good size chuncks and put in bowl, mix for 5 seconds at speed 5, use a spatula to get everything down abd mix again for 5 seconds at speed 5 Add 3 TBS of olive oil and let the veggies cook for 5 minutes at speed 2, temp 100 Then add: The ground meat (best at roomtemperature) 1 ts of currypowder 1 ts of paprika 10 grams of salt Let this cook for 10 minutes at VAROMA temp, speed 1.5 Add 6 full TBS of the sweet and sour chili sauce (the recipe is available on this forum, through this link' http://www.forumthermomix.com/index.php?topic=2309.0;topicseen) and for more heat 1 or 2 TBS of my hot habanero sauce (also on this forum - http://www.forumthermomix.com/index.php?topic=10345.0Let cook again VAROMA temp for 5 minutes, speed 1.5 Also add 1 TBS of corn starch in some water to avoid lumps and cook again, VAROMA, 2 minutes, speed 2 The mix should look like this:  Let cool the mix down. Then take the rice sheets, and soak them ONE BY ONE in some roomtemperature water until flexible  Put about20 grams of the mix on the sheet  Fold and fold over the edges. Make sure there are no air bubbles anywhere, and roll as tight as possible. Put on a baking paper, but make sure the rolls do not touch because they will stick together otherwise.  Put in freezer and put plastic bags when frozen solid, in portions to your preference. Enjoy...
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« on: November 12, 2012, 10:46:21 am »
Hey guys, i am looking for a recipe for a pumpkin pie, made from scratch (no canned pumpkins or premade dough)
anyone any ideas?
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« on: August 17, 2012, 05:46:53 pm »
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« on: August 12, 2012, 09:48:03 am »
This is a none thermomix cake recipe.. I invented this way of cake preserving to make sure i have fresh cake available at any time ... And the taste and texture is mindblowing! Because of the canning all the moisture stays in the cake, as does the flavor!  >250 gr butter 250 gr selfraising flour 250 gr sugar 4 eggs, separated Vanilla-essence (home made : half several vanilla pods lengthwise and put them in a bottle of vodka.. Put this in a dark place for a few weeks before using) pinch of salt Almond powder and butter for the cans Put butter (roomtemp) in a kitchen machine and whip untill the mixture turns pale and the sugar is resorbed. Add egg yolks, vanilla essence and salt and mix well. Keep the machine running and add flour spoon by spoon. Beat the eggwhites to stiff peaks and gently fold them in the cake mixture.. Do this very slowly to make sure the air stays in. Take spotless clean conic canning jars, butter them inside (up to 2 cm from the top) and coat with almond powder. This wil make it easier to remove the cake later! Make sure the edges of the jars are completely clean. Fill the jars with the cake mixture, about 1/3th of the volume maximum.. The cake will raise ! Seal the jars and put them in a canning device.. Bring the water to 100 degrees and sterilize tue cans for an hour from there. Remove and let cool... >Enjoy!
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« on: July 30, 2012, 04:35:00 pm »
  This is a nice and easy to make cake that will surprise you... 300 grams of fresh cherries , pits removed 300 grams of selfraising flower 300 grams buttermilk 300 grams of sugar 125 grams or butter 2 egg yolks abd 2 eggwhites (beaten to stiff peaks) 1 TBS vanilla-essence (or replace part of of the sugar by vanilla sugar) 1 tsp creme of tartar (optional, to help the raising) Melt the butter in the ttmx, 3 minutes 90 degrees speed 2 Add all but the cherries and the eggwhites and mix ons speed 3 till all is nicely incorporated to thick pancake consistency Carefully fold in the eggwhites and then do the same with the cherries Put in a good size cake tin and bake in an preheated oven at 180 ° for 60 minutes untill completely done
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« on: July 27, 2012, 02:32:18 pm »
 I was looking for a nice burgerrestaurant style fluffy burger bun but could not quit find what i wanted, so i made this myself, using following ingredients. The burger buns came out great, and are nice and soft, just like the ones i remember from the days i was able to go out to fast food restaurants... And they actually are more golden brown then dark.. Picture is not showing their real color.  235 ml of milk (low fat) 120 ml of water 55 gr of butter 600 gr all purpose flower Use bakers flour in Australia, JD Moderator7 gr dried yeast 25 gr of sugar 9 gr of salt 1 egg and sesame seeds (optional) Put water milk and butter in the bowl and turn , speed 2, 3.5 minutes on 50° mix the dry ingredients and add to the bowl. Put on knead for 3 minutes Put the dough on a flowered surface.. (dough is slightly sticky so put flower on your hands too) an divide in 9-12 parts (depending on the size you like - you have about 1100 gr of dough) Roll into soft balls and flatten them on a greased baking paper or tray. Cover and rest for 35 minutes.. If it is cold inside u may decide on a longer resting time. Beat the spare egg and brush eggwash on the buns.. Sprinkle sesame seeds on top! Can't wait to taste it with the leftover loinsteak i barbecued yesterday! Put in a preheated oven of 200° and bake for 12 minutes!
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« on: July 27, 2012, 11:10:42 am »
I am looking for a good recipe to make my own soft hamburger buns.. have been through a lot of pages but cant find one..
O it has to involve instant dry yeast instead of fresh one..
tnx
stef
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« on: July 13, 2012, 09:40:06 pm »
This recipe comes from my own cooking book and tastes great with steak and is even good as a left over or as a cold side dish ( in that case make sure not to Blanch the cauliflower too long so it still has some bite to it.
1 cauliflower
2 tsp of cumin seeds
2 tsp of coriander seeds
1 dried chili
Salt
Zest and juice of 1 lemon
Butter,
Oil
3 TBS of almond slivers
Roast the cumin, coriander and chili in a dry pan and crush ti a fine consistency
Roast the almonds until slightly colored and crumble
Cut the cauliflower to nice size chunks and blanch for a few minutes in salted water, then drain and cool
Mix the herbs and some salt with a Few TBS of oil and coat the cauliflower
Melt some butter in a pan and add the cauliflower, let slightly bake then add roasted almonds, lemon zest en juice , giving it a gentle stir so all is evenly divided over the cauliflower, and place in a preheated oven on 200 degrees for about 15 minutes...
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« on: June 18, 2012, 05:27:36 pm »
Here is my version of hp sauce.. A totally different approach, but (so i hear) very close to the original..
1kilo apples for cooking
350 gr dried prunes
1 union
2 cloves of garlic
1.5 TBS coarse sea salt
100 gr cane sugar
100 gr dark brown sugar
500 ml apple vinegar
1.5 cm ginger, grated
1 small ts of Jamaica pepper (all spice) crushed
1 small ts of nutmeg, grated
1/2 ts cayenne pepper
Tamarind pulp
Skin apples, remove pits from prunes, cut unions and garlic to size
Put everything in the tmx and let cook for 40 minutes , first on varoma then on 100 , speed 2
Then mix on 1-10 for 1 min and sift .. Check the consistency and Ely reduce further if necessary with basket on top instead of mc
Put the sauce in sterile bottles and put in dark cool space.. Shell life when. Unopened 2 years, after opening in fridge ... Gone in a few weeks beaus to good to leave it unused
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« on: June 18, 2012, 12:25:12 pm »
I created this sauce looking for an alternative for tabasco , which i loved buy was unable to eat due to allergy problems.. So i tried and made this one.. WARNING THIS IS DEADLY HOT.. BE CAREFUL OPENING THE THERMOMIX BECAUSE THE FUMES ARE VERY STRONG SPILLING SAUCE CAN ALSO CAUSE INJURY TO EYES AND SKIN Please wear rubber gloves when making this.  600 gr tomatoes, in pieces 200 gr habanero peppers, or madam jeanette or whatever super hot chili u find, with seeds and skin 400 ml white vinegar 4TBS cane sugar 2 ts sea salt Put all ingredients in the bowl, speed 2 VAROMA, 10 minutes Then bring temp down to 100 for 10 minutes Next gradually speed up the blender up to 10 for 1 minute Pass through a sift and poor into This quantity makes about 1 liter It keeps in the fridge for ages.. Enjoy
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« on: January 31, 2012, 05:51:00 pm »
I love spreadable cheese but they are full of chemicals and flavor enhancers. Being allergic to additives, i tried my own version (laughing cow style spread) . It came out a bit more lumpy then i wanted but it is all about taste isnt it..
The chili makes it hot, but you can replace it with other flavors like cumin, green pepper, whatever you fancy.
This is great on toast or bread for a party, or on a sandwich instead of cheese.
Here we go
200 gr of cheese ( all except young gouda or very dry cheese parmesan or peccorino style)
200 gr of milk
1/2 chili without seeds, chopped finely
Pepper
Salt
1 tbs of olive oil
Cut cheese in to cubes
Put it in the bowl with the milk seasoning - let the cheese melt. - 80 degrees c - 7 minutes speed 1 - maybe you need to look and use the spatula to get everything from the sides.. Check if the cheese has melted and add a few minutes id necessary.
Add the olive oil and mix at high speed 10 seconds to speed 8
Put in a container and let cool down in the fridge... Stir while cooling down to have a nice smooth mix. (let it set for about 24 hours)
Enjoy and let me know how you liked it
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« on: January 17, 2012, 08:49:20 pm »
I finally found a recipe for fish stock paste, that includes fish and salt, but it does not say to add any liquid... The recie says to mix the fish and the dalt and then boil for a period of time.. But how can you boil it id there is no liquid added. Anyone here that can help me out? Tnx
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