Vegetable stock paste TM5 basic cook book  Page 62

Actually this is the first time that I have made a stock paste. I just happened to have all the ingredients so I thought I would give it a go. I did not change anything from the TM5. I thought that it might be a bit too salty but I need not have worried.  It turned out very well indeed and I have been using it in many dishes, particularly soups. I can see that this will have to be a constant addition to the fridge.

Linked JD

Here I am once again with egg whites in the fridge and looking for recipes to use them up. I have 3 whites this time.) I have taken to adding a comment to a recipe to  identify other recipes that only need yolks or whites and not the whole eggs.

I hate to be negative about a new product.  I always think it is not quite fair but I would be glad of your imput.

After my initial excitement at news of the TM5, I am wondering more and more whether to stay with my TM31. I don't like the references I have read on the lock down lid (locking during use) , the fixed seal, or the many error codes I am reading about and the having to return the machine to have it looked at. (at 77, I don't like lugging heavy parcels around either.) It sounds like we are doing the beta tests ourselves! I love to keep up with technology but do you think I should delay and wait till problems are resolved?

I am supposing that new chips will be brought in for sale.For example, vegitarian, Asian.etc.  I would be interested in a healthy recipe chip but most of all I would need a blank one for my own recipes. I know that one can note "favourites" on the current chip but these recipes have to be listed on the chip already. I wonder how much the chips are going to cost? I also mostly scale my recipes into "cooking for one" which maybe the chip procedures don't take into account. I currently have my own recipes on a tablet for quick referral in the kitchen. What I need are no problems with my gadgets.

Evoo Lemon Tart review Page 141 "For Foods Sake"
 
I made this tart yesterday to take to a birthday lunch party for my DSis. The one thing that I had to change was the fruity evoo. I just couldn’t find any. I considered adding fruit juice to my usual evoo but decided against it and so I substituted with butter. Although there are a couple of delays whilst the pastry cools, the speed of the filling makes up for the waiting times.  I found that my filling held its shape when slicing but was still quite soft. What I liked most about this tart was the high tangy lemon flavour. I heard lots of comments around the table about this and what a refreshing dessert it was. Our family are noted for having lots of desserts at a meal as the guests arrive with them and my tart was certainly the most popular. People were begging the slicers to serve smaller portions so that there would be enough for them. It was also noted that the last piece was squirreled away in the fridge for my sister to secretly enjoy later. I will certainly be making this again.

Dots Chicken and mushroom pies :
Number of People: 4 pies
I made double the pastry for this amount of filling.

PASTRY
Ingredients:
225 g        Flour SR
1 teaspoon        salt
110 g        marg or butter
2 Tbs        water chilled

       FILLING
1 small bunch        parsley
20 g        butter
1 small        onion
1 clove        garlic
400 g        chicken ready cooked (approximate amount)
60 g        mushrooms(I used chestnut mushrooms)
2 Tbs        cream
2 Tbs        yogurt
1 tsp        salt
½ tsp        pepper
2 tsp        chicken stock powder


Preparation:
PASTRY (Basic shortcrust)
1   Put the flour and salt in the TMB Add the butter cut in 2 cm cubes.. Mix 5secs/speed 4 till it looks like breadcrumbs
2   Add the water. Mix 5secs/speed 4 or until it just comes together when you press your fingers together. You can over mix so be careful and check it after each 5 secs. It should look like small pebbles (not one whole lump) if it holds when you squeeze a bit, then it is done.
3   Tip the clumpy pastry on your pastry sheet and draw it together gently to make one ball. Roll out to size required. I roll mine out as much as I can to about 3 ml thickness. I cut out this same pastry for both the bottom and the tops of the pies. You could top them with puff pastry if you choose.
FILLING
4   Chop the parsley in the TMX 10secs/speed 10 (put it aside)(No need to wash the bowl)
5   put butter in TMX 1 min/100°/speed 2
6   Cut onion in quarters. Drop onion and garlic onto blades 6 secs/speed 6
7   Saute onions 3min/100°/ speed 2
8   Add parsley, chicken stock powder, salt, pepper, cream, yogurt, add mushrooms chopped into small dice(say 1 cm)and mix 5 secs,/speed 4. Take a look to see the consistency
9   I put this mixture into a separate bowl and just  added the chicken chopped into small dice(say 1 cm)and turned it over with a spoon as I did not want to over mix it.  
10   Add milk or more cream or yogurt if required. The filling needs to be moist and creamy but not runny
11   Put the pie maker on for 5 mins to heat up.
12   Line the pie maker with pastry. add the filling , just up to the top not over the rim. Place a lid on the pies. Cook for 8 mins.


Photos:

Tips/Hints:
I used a "Cooks Professional" electric pie maker. Very much the same as Breville and Sunbeam
The pastry was just the right amount for 4 pies with tops. I made double the pastry for this amount of filling.
If you wanted to make sweet pies you can just add some icing sugar to the pastry ingredients.

members' comments

Hally - I made these, slight variations. Very very happy. The pastry made me 8 bases, I used the frozen puff pastry on top. I made 4 pies and froze 4 bottoms. I used a small can of sweet corn and a small handful of mozzarella cheese. These are great, I had for lunch & DS had one for afternoon tea. He loved it. Thanks DD.

Yvette - Made a double batch of this, delish - didn't add mushrooms just a bit more chicken, enjoyed by all thanks Dot. One batch in freezer for next time.

Here I have adapted a weight watcher burger for the Thermomix. According to my Diet-Pro software, each burger is just 1.3 WW points and 93.26 Kcals. My picture shows a batch ready for freezing.

Name of Recipe:
Veggie Burgers
Number of People:
10 burgers
Ingredients:
400g  potatoes
500 g mixed zero veg
1 bunch fresh parsley
1 Tbs Vegetable oil
1 clove garlic
1 leek
2 Tbs soy sauce
1 Tbs tomato puree
1 large egg
Salt, nutmeg, black pepper to taste.
    For the flour dusting
2 Tbs        Flour plain
Salt,, black pepper to taste



Preparation:
   1. Chop the potatoes into 2 cm chunks. Chop all the vegetables into 2 cm chunks
    2. Put parsley into TMB and chop Set aside but no need to wash the TMB
   3. Put oil in TMB and heat for 1 min/100°/speed 1
   4. Drop the garlic into the TMB with blades running 5 secs/speed 9.
   5. Add leeks and chop 30 secs/speed 5. Scrape down the sides of the bowl with the spatula and saute the contents. for 3 MINS/100°.SPEED 1
   6. You could use 2nd bowl here: or put the leek mixture to one side. A quick rinse of the bowl will do Put 1 ltr water in TM Bowl. Insert steaming basket. Put potatoes inside the basket
   7. Place Varoma Bowl. Place vegetables inside. Cover with Varoma Lid. Cook for 20 minutes/ Varoma/ Speed 1
   8. Check that the potatoes and vegetables are cooked before emptying the liquid out of the TM Bowl Keep water aside to use later in a soup recipe) Insert butterfly into TMB add potatoes . Mash for 2-4 secs/ speed 4.
   9. Cool down your TMB by rinsing under cold water. (or use another TM bowl) Put all the veggies in TM Bowl. Mix for 10 seconds on Speed 4. At the same time mix also with TM Spatula through the hole of TM Lid
   10. Add the mashed potato, sautéed leek and garlic soy sauce, tomato puree, beaten egg, parsley, salt and pepper. Mix for 10 seconds on Speed 4. Using the Spatula through the hole of TM Lid.
   11. If the mixture seems a bit wet, you can cool it in the refrigerator for half an hour to make it more workable. Shape the mixture into 10 burgers.
   12. In a dish put flour salt and pepper. Dip the burgers lightly into the flour mixture on both sides.
   13 a) Spray a tray with the low fat cooking spray. Bake in preheated oven at 220ºC for 15-20 minutes. ( After 10 minutes turn them over and then continue to cook) b) If preferred, you can also fry them in a non stick frying pan for 10 minutes until softened and golden



Photos:

Tips/Hints:
Freeze them and just take out what you need. (Leave the flour dusting till you are ready to cook them. They are very versatile.You can serve them with bacon for breakfast or salsa. for lunch or with meat or fish for dinner

 

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 Veggy Burgers.jpg (76.44 KB, 896x791 - viewed 5 times.)
 
 
 

I really like these biscuits for so many reasons.
1.   They are so quick to make
2.   These are ingredients that most people have in stock.
3.   This is just a one simple, quick 10 second Thermomix use
4.   It’s great for beginners, children and demonstrators alike.
5.   They are only 120 kcals- 1.8 Weight Watcher points each.

Name of Recipe: Oat Thins
Number of People: 12

Ingredients:
90g      Porridge oats
75g      Muscovado or Rapadora sugar
2 Tbsp  Brown bread flour (nice with grain)
2       Egg whites, lightly beaten
2 TBsp  Unsalted butter melted


Preparation:
1.   Preheat the oven to 190/375/gas mark 5
2.   Line a large baking tray with baking paper or liner.
3.   Chuck all the ingredients into the TM bowl and mix for 10seconds/speed 4…….and that’s it!!
4.   Spoon out 12 dollops of the mixture onto the tray. Then using a fork, flatten each one to about 8-9cm diameter.
5.   Cook for 15-20 mins till golden brown.
6.   Leave to cool on the tray then store in an airtight container or you can freeze.


Photos:

 
Tips/Hints:

Adapted from a recipe by Antony Worrall Thompson.
Rapadora gives them a lovely caramel taste.