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Topics - JuliaBalbilla
16
« on: June 10, 2012, 06:17:15 pm »
Name of Recipe: Minestrone – not tested Serves: 6Ingredients: 500g various vegetables (carrots, beans, peas, chard, turnips etc) 50g extra virgin olive oil 50g onion 1 clove garlic 50g pancetta, in pieces 1kg water 1 Thermomix stock cube or salt Pepper 50g rice 1 sprig parsley, chopped 50g Parmesan cheese, grated 50g butter Preparation: Put the vegetables in the  5 seconds / Speed 4If you want the vegetables chopped finer, process for a few seconds more Remove from the and reserve Next, add the onion and garlic 2 seconds / Speed 5Push the ingredients down into the from the sides and the lid Add the oil and pancetta 5 minutes / 100° / Speed 2Add the water 8 minutes / 100° / Speed 2Add the reserved vegetables, the stock cube or salt, pepper and rice 15 minutes / 100° /  / Speed1Finally, tip into a soup terrine, add the parsley, cheese and butter and stir Tips/Hints: If you wish, in place of the rice, you can use pasta to taste. When chopping the vegetables, put the leafy one on top of the others. Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
17
« on: June 10, 2012, 05:01:41 pm »
Name of Recipe: Crema de salmon ahumado (Cream of smoked salmon soup) – not tested Serves: 6Ingredients: For the broth250g prawns [The recipe calls for prawns that are suitable for cooking with rice. Have never heard of these before, but if you go onto your browser and type in ‘gambas arroceras’, you should come up with pictures of them.] 500g water For the sofrito30g butter 40g extra virgin olive oil 100g carrots 150g leeks, white parts only 100g mushrooms 1 large clove garlic For the rest300g single cream 100g smoked salmon, chopped using scissors The bodies of the reserved prawns Salt Pepper, to taste Preparation: Peel the prawns, reserve the bodies and put the water in the with the heads and shells of the prawns 5 minutes / 100° / Speed 3½Strain through a fine sieve and reserve the liquid Thoroughly wash the bowl and lid Put in all of the sofrito ingredients into the 8 seconds / Speed 5, then 10 minutes / Temp. Varoma / Speed 3½Add the reserved broth 1 minute / Speed 7Incorporate the cream, salt and pepper 20 minutes / 100° / Speed 2A few minutes before the end of the cooking time, add the prawns and the chopped salmon and mix 20 seconds / Speed 3 [then carry on cooking] Tips/Hints: You can use other smoked fish to your liking (trout, halibut, cod, eel etc.) Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
18
« on: May 20, 2012, 04:55:56 pm »
Name of Recipe: English Milk Loaf Tablespoons are European ones, ie 3 teaspoons or 15ml Makes 1 loafIngredients 7g dried yeast or 15g fresh 270g milk 450g strong bread flour 1 tbsp dried full-fat milk powder 2 tbsps oil ½ tsp salt Preparation: Put the yeast in the with the milk 3 minutes / 37° / Speed 1Add the remaining ingredients in the order given 15 seconds / Speed 4Then 2½ minutes / Speed  Leave in the bowl until the dough is pushing up the MC then 10 seconds / Speed 4Leave to rise again as before (optional) Tip the dough out onto a lightly floured surface Lightly, but thoroughly grease the milk loaf pan with an oil such as groundnut which is low in monounsaturates and shake over a light dusting of flour. Shape the dough into a cylinder the same length of the tin. Place the dough into the bottom of the tin, engage the tabs and clip the tin together. Set the tin aside in a warm place to allow the bread to rise - watch the dough through the small vision hole at the top. Heat the oven to 200° C (400° F - gas 6). As soon as the dough can be seen rising towards the hole, bake for 30 minutes (fan-assisted oven) or 35 minutes (conventional oven). Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a cooling rack. Tips/Hints: To give this its traditional shape, you will need a Mermaid Milk Loaf Tin which in the UK can be obtained through Amazon and other specialist kitchenware shops. For those of you in Australia, I found some on E-bay (Australia), but unfortunately they don’t seem to be available in Canada or the USA. A while ago, I did a review of this tin on my blog, which I hope will help as the instructions were pretty naff. Origin: Adapted for Thermomix from the recipe supplied with the tin. You don’t get one now, probably because it was appalling (the quantities were wrong and too small to allow the dough to rise to the top of the tin.)
19
« on: May 12, 2012, 02:37:46 pm »
Name of Recipe: Molletes antequeranos (Antequera muffins)Much larger than English muffins, molletes are much closer to them than they are to the American ones. They are eaten at breakfast and throughout the day as a snack. Similar versions of molletes are found throughout southern Spain. Whilst the serving suggestion I have given is typical, you can basically do what you want with them. They are named after the lovely town of Antequera in Andalucía Makes 6Ingredients For the mother dough100g strong bread flour 50g water 1 x 7g sachet of dried yeast or 15g fresh yeast For the main dough320g water 1 x 7g sachet of dried yeast or 15 g fresh yeast 500g strong bread flour 40g olive or sunflower oil. 2 teaspoons salt Preparation: For the mother doughAdd the flour, water and yeast to the 20 secs / Speed 3. Scrape down the bowl, remove the blades and form the mixture into a ball. Replace the blades, add the dough 2:30 minutes /  – because it is such a small quantity, the TM will not knead it properly unless you manually form it into a ball. Remove from the , shape into a ball and cut a cross in the top of it. Have ready a bowl of warm water, place the dough into it and cover with cling film or a see-through shower cap. For the main doughImmediately proceed to make the main dough by adding the water and the yeast to the bowl 2:30 minutes / 37° / Speed 1. Add the remaining ingredients to the 20 seconds / Speed 3. Add the mother dough, which should now be floating in the water, then 2:30 minutes / (If it isn't floating, wait until it does - it should take no more than 10 minutes). Leave in the bowl until the dough has pushed up the MC from the lid. Tip onto a lightly floured surface, removing the blades from the TM. Weigh the dough and divide into 6 pieces – each piece should weigh about 180g. Shape each piece into a sort of cow pat and place on a greased baking sheet until they have doubled in size. This could take several hours or even overnight as there is no sugar to encourage the yeast to work. Pre-heat the oven to 250 C/475 F/Gas 9. If you wish, you can lightly dust the molletes with flour. Once heated, put them into the oven, and place a bowl on the oven floor. Fill the bowl with boiling water and immediately reduce the temperature to 200 C/400 F/Gas 6. Bake for around 20 minutes. 5 minutes before the end of baking, you can spray the molletes with water. Tips/Hints: Lightly toast them and paint with garlic-infused olive oil or melted lard. Add grated tomato (minus the skin) and chopped Serrano or Ibérico ham. Use more oil if desired. You will probably need to use two baking trays with 3 molletes on each as they spread. Also use the shallowest trays you have otherwise the undersides of the molletes may be still slightly doughy. If you only have deepish trays, then after the normal cooking time, turn over the molletes and put them back into the oven for a few minutes. Origin: Adapted for Thermomix from a recipe I found on a Spanish web site a few years ago and can no longer find.
20
« on: May 09, 2012, 05:23:01 pm »
Name of Recipe: Vichyssoise Serves 6-8Ingredients 400g leeks, only the white part, sliced 50g extra virgin olive oil 50g butter 200g water 300g boiling potatoes, quartered Salt to taste White pepper to taste Nutmeg to taste 700g water or chicken stock 400g evaporated milk or 400g milk or 400g water Spring onions, chopped to garnish or chopped parsley Preparation: Put the leeks in the 4 seconds / Speed 5Add the oil and butter 12 minutes / Temp. Varoma / Speed 2Next, add the 200g water 1 minute / Speed 5-10 progressively, until the leeks are well chopped Add the potatoes, salt, pepper, [nutmeg] and the remaining water or stock 20 minutes / 100° / Speed 1Allow the temperature to lower a little 1 minute / Speed 7Incorporate the evaporated milk [or milk or water] 8 minutes / 90° / Speed 3Serve very cold with the chopped spring onion Tips/Hints: [ Making this, I left out the salt, used water rather than stock and added 4 tsps Bron's Spanish vegetable stock concentrate I found that not all of the potato had been blended properly, so you may need to blend further at the end – I did this (after allowing it to cool a little) 30 seconds / Speed 5-10 progressively. It was delicate, yet tasty] Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
21
« on: May 08, 2012, 07:33:42 pm »
Name of Recipe: Gazpacho – not tested Tablespoons are European ones, ie 3 teaspoons or 15ml Serves 6-8Ingredients 1kg unpeeled red and vary ripe tomatoes 1 clove garlic 50g green pepper 40g onions 70g cucumber, partially peeled 30g vinegar, or to taste Salt 50g extra virgin olive oil 8 ice cubes For the rest 200g water, or to taste 100g ice cubes, or to taste Preparation: Put all of the ingredients, apart from the water and 100g ice cubes, into the 30 seconds / Speed 5, then 3 minutes / Speed 10Add the water and the ice to taste (you can strain this through the internal steaming basket or crush for 2 minutes more / Speed 8Serve with small cubes of the same vegetable as in the soup and cubed bread Tips/Hints: If you want it thicker you can add 150g bread (preferably a day old). Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
22
« on: May 08, 2012, 06:13:00 pm »
Name of Recipe: Pimientos rellenos (Stuffed peppers) – not tested Serves 6Ingredients 24 Piquillo peppers [these are small conical red peppers, usually sold in tins or jars] For the stuffing200g extra virgin olive oil 3 cloves garlic 500g desalinated bacalao [salt cod], skinless and boneless Freshly ground black pepper, to taste Salt (depending on the saltiness of the bacalao) For the sauce50g extra virgin olive oil 200g onions 2 cloves garlic 100g green peppers 100g tinned, chopped tomatoes 4 sachets squid ink 1 tsp salt 100g white wine Pepper to paste Preparation: Put the peppers in the internal steaming basket to drain the liquid Prepare the stuffing. Drain well the desalinated bacalao and dry it with kitchen paper. Reserve Next, put the oil and the garlic into the 6 minutes / Temp. Varoma / Speed 4When the machine has finished, push down any garlic from the lid and the sides of the . Incorporate the bacalao 1 minute / Temp. Varoma / Speed 4Blend Speed 6 until you see that the mixture is uniform Adjust seasoning and leave to cool When the mixture is cold, stuff the peppers and place in a serving dish Prepare the sauce. In the , put the oil, onion, garlic, the pepper and the tomato 10 seconds / Speed 5Scrape down the lid and the inside of the 10 minutes / 100°C / Speed 2Add the ink, salt, wine and pepper 5 minutes / 100°C / Speed 1Chop 30 seconds / Speed 5-10 progressivelyIf the sauce is too thick, add water to it and leave to boil [100°C] for a few minutes Tips/Hints: Always cook squid ink, as when it is raw, it is poisonous Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
23
« on: May 08, 2012, 03:31:19 pm »
Name of Recipe: Panaché de verduras (Vegetable panaché) – not tested Serves 6Ingredients 100g extra virgin olive oil 250g potatoes, cut into fingers 200g frozen artichokes, cut into quarters 150g frozen French beans 150g courgettes, unpeeled, cut into fingers 200g mushrooms, coarsely chopped 150g frozen spinach 150g frozen cauliflower 250g small frozen peas 2 vegetable stock cubes or 1 tsp salt A pinch of pepper Preparation: Put the Butterfly on the blades Pour the oil into the 6 minutes / Temp. Varoma / Speed 2Add the rest of the ingredients, except the peas 15 minutes / Temp. Varoma / / Speed 3 minutes before the end of the cooking time, add the peas through the hole in the lid. Check the seasoning, leave to stand in the , without removing from the machine, until it stops boiling and serve Tips/Hints: If you wish, at the beginning, you can add 50g cubed Serrano ham to the , and at the end, a poached egg on each plate. If the courgette is large and has seeds, remove them Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
24
« on: May 08, 2012, 01:50:06 pm »
Name of Recipe: Verbena de verduras con vinagreta (Festival of vegetables with vinaigrette) – not tested Ingredients For the vinaigrette100g green peppers 100g red peppers 100g onion 1 egg, hard-boiled 100g extra virgin olive oil 30g vinegar 1 small bunch of parsley, chopped Salt For the 600g water For the Varoma1kg vegetables, cut into slices (aubergines, potatoes, artichokes, carrots etc) For the Varoma tray200g peas 300g courgettes Preparation: Put all the vinaigrette ingredients into the 4 seconds / Speed 4. Remove and reserve. Without washing the , add the water 6 minutes / Temp. Varoma / Speed 2Place all of the vegetables in the Varoma basket (the softer ones in the tray) 20 minutes / Temp. Varoma / Speed 2Sprinkle a little salt on the vegetables and serve with the vinaigrette in a sauce boat so that everyone can add it to their own taste Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
25
« on: May 08, 2012, 12:32:47 pm »
Name of Recipe: Ensalada roja (Red salad) – not tested
Tablespoons are European ones, ie 3 teaspoons or 15ml
Serves 6
Ingredients
250g celeriac, peeled
200g cooked beetroot
Skinless smoked sausages
70g green olives, stoned
50g pickled gherkins
2 tbsps capers
100g cooked sweetcorn
50g sunflower seeds
4 endives, well washed and dried
250g mayonnaise
Preparation:
Chop all of the ingredients separately Speed 4-5 (the time will depend on the hardness of the vegetables) except for the capers, sweetcorn, sunflower seeds and endives. The olives and capers can be chopped together
Next, mix all the ingredients in a salad bowl stirring in the mayonnaise and arrange the endive leaves around the contour to form a flower
Serve cold
Tips/Hints: You can substitute the celeriac with turnips, carrots or cooked potatoes
Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
26
« on: May 08, 2012, 11:21:46 am »
Name of Recipe: Pisto – not tested Serves 6Ingredients 300g courgettes, peeled 150g red peppers 150g green peppers 300g onions 100g extra virgin olive oil 500g tinned, chopped tomatoes Salt Pepper Preparation: Once you have prepared the vegetables, put half of them in the in uniform pieces 4 seconds / Speed 4Remove and reserve and do the same with the rest of the vegetables Next, put the oil and the vegetables into the bowl 15 minutes / Temp. Varoma / / Speed Incorporate the tomatoes, salt and pepper 20 minutes / Temp. Varoma / / Speed Adjust seasoning and serve with fried eggs or to taste Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
27
« on: May 08, 2012, 10:52:28 am »
Name of Recipe: Tapenade de Provenza (Provençal tapenade) – not tested Tablespoons are European ones, ie 3 teaspoons or 15ml Makes 400gIngredients 330g stoned, black olives 50g tinned tuna in its own juice 3 cloves garlic 8 anchovy fillets 1 tbsp capers 1 tsp thyme 10g extra virgin olive oil Ground pepper, to taste Preparation: Put all of the ingredients into the , except for the oil, and blend 3 minutes / Speed 5-8 progressivelyLower the ingredients inside the using the spatula Close, and at Speed 4, no time set, add the oil to the lid, little by little, as if it were a mayonnaise Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
28
« on: May 07, 2012, 06:39:31 pm »
Name of Recipe: Champiñones o setas al ajillo (Mushrooms in garlic sauce) – not tested Makes 400gIngredients 4 cloves garlic Parsley leaves 400g mushrooms, chopped 1 cayenne chilli pepper 50g extra virgin olive oil Salt Pepper Preparation: Put the garlic and the parsley into the 4 seconds / Speed 5Put the butterfly on the blades and add the remaining ingredients 12 minutes / Temp. Varoma / / Speed Correct the seasoning and check that the mushrooms are well done, if not, cook for a few minutes moreIf there is too much liquid, remove the mushrooms, leaving in the liquid, reduce it Temp. Varoma / 5 minutes approximatelyTips/Hints: You can double the quantity. You only have to double all of the ingredients and cook for 3 minutes more. Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
29
« on: May 07, 2012, 05:10:47 pm »
Name of Recipe: Paté de atún (Tuna paté) – not tested Makes 600gIngredients 100g butter 3 hard boiled eggs 300g tin of tuna, well drained 2 small tins of anchovies, well drained Preparation: Put the butter in the 2 minutes / 37° / Speed 1Add the remaining ingredients 30 seconds / Speed 6, helping it with the spatula Pour into a terrine and garnish to taste Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
30
« on: May 07, 2012, 04:23:34 pm »
Name of Recipe: Paté de arenques ahumados (Kipper (smoked haddock) paté) – not tested Tablespoons are European ones, ie 3 teaspoons or 15ml Makes 400gIngredients 225g kippers 150g cream cheese, Philadelphia type 1 clove garlic 1 tbsp butter ½ tsp horseradish The juice of ½ a lemon Pepper Preparation: Put all of the ingredients in the Speed 5-7 until the mixture is well blended Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
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