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Topics - JuliaBalbilla
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« on: May 07, 2012, 01:39:19 pm »
Name of Recipe: Paté marinero (Mariner’s paté) – not tested Serves 6Ingredients 1 tin sardines in tomato sauce 1 tin mussels in brine 1 tin mackerel in oil 1 tsp butter A few dashes of Tabasco Preparation: Tip everything into the  , including the liquids from the tins Speed 4-7 progressively until well blended Tips/Hints: [I have never seen tinned mussels, but DH suggested substituting them with cooked prawns, which we can brine ourselves] Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
32
« on: May 07, 2012, 12:43:11 pm »
Name of Recipe: Guacamole – not tested Makes 1kgIngredients 90g spring onions 360g tomatoes, peeled and seeded Coriander (optional) Green chillies (optional) Salt Pepper 430g avocado, peeled and stone removed A few dashes of Tabasco The juice of half a lemon 50g extra virgin olive oil 1 avocado stone Preparation: Put the spring onions, chopped into large pieces into the 20 seconds / Speed 5Remove and reserve Without washing the , add the tomatoes, coriander and chillies (if using), salt and pepper 1 minute / Speed 5Incorporate the remaining ingredients 1 minute / Speed 5Pour the guacamole into a dish, add the reserved spring onions and mix well Place the avocado stone on the guacamole so that it doesn’t go dark Serve with nachos Tips/Hints: You can also serve it as a salad with corn tortillas, Mexican tacos or with diced, battered fish Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
33
« on: May 07, 2012, 11:53:53 am »
Name of Recipe: Paté de quesos (Cheese paté) – not tested Serves 6Ingredients 100g Edam cheese 100g Gruyère cheese 20g butter 50g cream 50g milk 1 egg 1 egg yolk Pepper to taste 50g mayonnaise 150g Roquefort cheese Preparation: Put all the ingredients in the (the cheese cut into pieces), except for the mayonnaise and Roquefort 20 seconds / Speed 8, then 6 minutes / 90° / Speed 5Incorporate the mayonnaise and the Roquefort 40 seconds / Speed 5 (make sure that it is homogenous). Empty into a container and leave to cool. Tips/Hints: If you want, you can put some walnuts in it. In that case, put them in together with the mayonnaise and the Roquefort Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
34
« on: May 06, 2012, 08:05:03 pm »
Name of Recipe: Paté de higaditos (Chicken liver paté) – not tested Serves 6Ingredients 500g chicken livers, cleaned and without cores 100g brandy to marinate 30g butter 30g olive oil 50g onion 150g York ham 150g bacon 200g single cream 1 tsp nutmeg Salt 1 tsp black pepper A pinch of cinnamon 1 clove, ground Preparation: Marinate the chicken livers in brandy for at least two hours Put the butter, oil and onion in the 4 minutes / Temp. Varoma / Speed 3½Drain the chicken livers well (discard the brandy) and add them, with the rest of the ingredients, except the cream, to the 20 seconds / Speed 5-10 progressivelyAdd the cream 8 minutes / 100° / Speed 5Leave to cool a little in the and then blitz at Speed 10 until you have a very fine texture Transfer to 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.
35
« on: May 06, 2012, 07:01:11 pm »
Name of Recipe: Salsa de curry (Curry sauce)Makes 300gIngredients 3 eggs yolks 250g milk ½ tsp curry powder Pepper Salt Preparation: Tip all of the ingredients into the 4 minutes / 80° / Speed 4Tips/Hints: Serve this sauce with pork, lamb or chicken. You can also use it to add flavour to a stew, lentils, or a plate of vegetables [If you like to make your own spice mixes, then add your chosen mix, to taste, instead of the curry powder. Having made this today, I felt that instead of the salt and pepper, it could have done with a teaspoon of Bron's Spanish vegetable stock concentrate and that the curry powder could have done with being cooked out a bit in some oil or butter, before adding the rest of the ingredients. I also increased the spice by adding 1 tsp jalfrezi masala plus 1tsp of basar (a spice mix from Pakistan). DH said that this would be excellent with noodles and small pieces of chicken as a type of home-made Pot Noodle] Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
36
« on: May 06, 2012, 06:44:38 pm »
Name of Recipe: Salsa de tomate (Tomato sauce) – not tested Makes 1kgIngredients 50g extra virgin olive oil 2 cloves garlic 100g onions 1kg chopped tomatoes 30g sugar Salt and pepper Preparation: Put the oil in the 3 minutes / Temp. Varoma / Speed 1Add the garlic and onion 10 seconds / Speed 5Then 7 minutes / Temp. Varoma / Speed 3½Scrape down the lid with the spatula a few seconds / Speed 5Add the remaining ingredients 30 minutes / Temp. Varoma / Speed 1, placing the internal steaming basket over the lid to avoid splashing Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
37
« on: May 06, 2012, 06:19:02 pm »
Name of Recipe: Salsa boloñesa (Bolognese sauce) – not tested Tablespoons are European ones, ie 3 teaspoons or 15ml Makes 1.5kgIngredients For the sofrito50g extra virgin olive oil 130g carrots 130g onions 180g mushrooms 50g celery or sweet pepper 1 clove garlic 500g chopped tomatoes The remainder500g minced meat Salt Pepper Oregano 1 bay leaf Preparation: Put all of the ingredients for the sofrito into the and chop 15 seconds / Speed 5. Push down the ingredients inside, that are on the wall of the 7 minutes / Temp. Varoma /  / Speed  Add the minced meat, salt and spices, pushing down the other ingredients 15 minutes / Temp. Varoma / / Speed If you want the sauce to be a little less liquid, cook for 5 minutes longer Adjust seasoning Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
38
« on: May 06, 2012, 03:46:56 pm »
I read (Heston) that clarification using egg whites was the only way to clear a vegetable consommé because it doesn't contain any gelatine. I am not sure that I agree, in fact I don't. The photo below is of some veg stock I usually make and I have always ice-filtered it before. It looks lovely and clear to me. I tried the egg version today and whilst it did clear the stock in the pan, removing the egg white was a pain as bits of it disintergrated whilst I was doing it and even filtering through 4 layers of cheesecloth left bits floating around. A lot of the egg had also stuck to the bottom of the (non-stick) pan. My question is that has anyone else had this problem with egg white clarification? Also I am unsure why ice-filtering works for me, yet it is not supposed to  Thanks JB
39
« on: May 04, 2012, 01:36:01 pm »
Name of Recipe: Merluza a la gallega (Galician hake) – not tested [DH loves this, but have yet to make in the Thermie] Tablespoons are European ones, ie 3 teaspoons or 15ml Makes 6Ingredients For the Varoma basket6 hake steaks For the bowl800g potatoes 400g water Salt 1 bay leaf 200g onions Parsley For the garlic sauce100g extra virgin olive oil 40g garlic 2 tbsps paprika Preparation: Sprinkle the fish with a lttle salt, brush the Varoma with a little oil, place the fish in the same, cover and reserve. Put the butterfly onto the blades and add all the ingredients for the 22 minutes / Temp. Varoma / / Speed . After 15 minutes, put the Varoma containing the fish on top of the lid. Remove the Varoma and pour the contents of the into a serving dish and place the fish on top. Reserve. Put the oil in the for the garlic sauce 6 minutes / Temp. Varoma / Speed 1. Add the garlic 6 minutes / Temp. Varoma / Speed 1. Finally, add the paprika (once the oil has cooled slightly) and mix 10 seconds / Speed 1 (check that nothing remains on the screw of the blades). Drizzle the sauce over the potatoes and the fish, and serve immediately, Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
40
« on: May 03, 2012, 11:51:07 am »
I have noticed a few spelling mistakes in my recipe titles, but it won't allow me to change them. Does anyone know of this can be done? Thank you  JB
41
« on: May 03, 2012, 10:58:17 am »
Name of Recipe: Salsa a la pimienta verde (Green peppercorn sauce)Makes 700gIngredients Sofrito50g butter 20g extra virgin olive oil 100g onion 1 leek (only the white part) 1 clove garlic 150g mushrooms, blanched in lemon juice For the rest300g single cream 1 meat or fish stock cube 50g green peppercorns Preparation: Put all of the sofrito ingredients into the and chop 4 seconds / Speed 5. Next, program 7 minutes / Temp. Varoma / Speed 3½. Add the cream, the stock cube and 1 tsp of the green peppercorns 10 minutes / 100° / Speed 3½. Add the rest of the peppercorns 3 minutes / 90° / Speed 1. Tips/Hints: If you want to have pieces of mushroom in the sauce, make the sofrito at Speed 1, instead of 3½, or add them after chopping the vegetables. Serve this sauce with steak, tenderloin, fish etc. [Please note that the quantity of peppercorns is very large and you may feel the need to reduce this. The majority of them are consumed whole, but I had to blitz them due to DH's forthcoming dental treatment, which made the sauce rather hot]. Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
42
« on: May 02, 2012, 05:11:10 pm »
Name of Recipe: Leche frita (Fried milk) - not tested Serves: 61 litre milk 150g flour 150g sugar 1 tsp cornflour [1 egg beaten] [Oil for frying] [Extra sugar] 2 tsps powdered cinnamon Preparation: Put all of the ingredients into the and mix 10 seconds / Speed 4Put the butterfly on the blades 10 minutes / Temp. Varoma /Speed 2½Continue 2 minutes / no temperature / Speed 2½Pour the mixture into a dish to the thickness of a finger When it is cold, cut into squares, pass through cornflour and beaten egg and fry in plenty of oil until golden Sprinkle with sugar and cinnamon Tips/Hints: You can also coat it with flour, breadcrumbs and egg; or flour, crushed biscuits and egg Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
43
« on: May 02, 2012, 10:50:42 am »
Name of Recipe: Tomate fritoServes: Makes 1kgIngredients: 50g extra virgin olive oil 2 cloves garlic 100g onion 100g carrots (optional) 1kg tinned, chopped tomatoes 30g sugar Salt and pepper A few basil leaves (optional) Preparation: Pour the oil into the 3 minutes / Temp. Varoma / Speed 1. Add the garlic, onion and carrots 10 seconds / Speed 5 [push down ingredients in the ] then 7 minutes / Temp. Varoma / Speed 3½. Push down the ingredients in the and put the internal steaming basket on the lid to avoid splashes. Add the tomatoes and the remaining ingredients 30 minutes / Temp. Varoma / Speed 1. If you want it thicker, you can cook it for 5-10 minutes longer, so that the liquid evaporates. If using basil, do not add it until the last few minutes. Tips/Hints: You can use fresh tomatoes, but they must be very red and ripe. Make a cut into them and drain off all the liquid, by pressing them with your hands. You will have to blitz them very well at Speed 6-7, until you have a purée. Take them out and reserve to add to the sofrito once it is made, because if they are blended together, they will lose their lovely red colour. If, once the whole sauce has finished cooking, you want to blitz the tomatoes more, do not do this whilst the sauce is hot. Wait until it has cooled a little and blitz at Speed 7, but remember that by doing this you will get more of an orange colour.
44
« on: May 01, 2012, 04:34:02 pm »
Name of Recipe: Pollo al chilindrón[Chilindrón is a type of stew from north-east Spain and I would recommend using 1kg drumstick MINUS one or you will find that you don't have enough space to add the mushrooms] Serves: 4Ingredients: 50g extra virgin olive oil 3 cloves garlic 150g onions 150g green peppers 150g red peppers 50g white wine 1kg chicken drumsticks 50g water 200g tomate frito1 Thermomix chicken stock cubeSalt, to taste Pepper, to taste Nutmeg, to taste 250g mushrooms, sliced Preparation: Put the oil and the garlic into the , chop 6 seconds / Speed 5 [scrape down sides of ] and then 3 minutes / Temp. Varoma / Speed 1Add the onion, peppers and white wine, chop 4 seconds / Speed 5 [scrape down sides of ], then 10 minutes / Temp. Varoma / Speed 1. Incorporate the rest of the ingredients, excluding the mushrooms, 20 minutes / Temp. Varoma / / Speed . Add the mushrooms 20 minutes / Temp. Varoma / / Speed . Pour into a dish and serve. Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
45
« on: May 01, 2012, 03:35:46 pm »
Name of Recipe: Salsa de Roquefort – not tested Serves: Makes 700gIngredients: 200g Roquefort or other blue cheese 2 eggs 400g milk or single cream Pepper Preparation: Put the ingredients into the 6 minutes / 90° / Speed 3. Tips/Hints: 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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