Name of Recipe:  Pimientos rellenos de crema de bogavante (Peppers stuffed with lobster cream) – not tested

Serves:  4

Ingredients: 
8 piquillo peppers [usually sold in tins or jars]
Chopped parsley

For the stock
500g milk
100g white wine
25g brandy
1 large lobster

For the cream
50g butter
50g olive oil
25g flour
1 egg yolk
Salt

For the sauce
1 carrot, peeled and chopped
1 tomato, peeled and seeds removed
100g white wine
100g water
1 fish stock cube

Preparation: 
To make the stock, put half of the milk and the wine into the  with the brandy and the head of the lobster 7 minutes / 100° / Speed 4.
Strain through a fine sieve, add the rest of the milk and reserve.
Wash the  and the lid.
For the cream, put the butter, oil and flour into the  3 minutes / 100° / Speed 3.
Add the reserved stock 6 minutes / 100° / Speed 3.
Add the peeled and chopped lobster, the egg yolk and seasoning 4 minutes / 80° / Speed 1½.
If the cream is very thick, add a little milk.
Stuff the peppers with the cream, close them with a cocktail stick and place them in a baking dish.
Without washing the  add the carrot and tomato 5 seconds / Speed 5.
[Scrape down the sides of the  ] then 5 minutes / Temp. Varoma / Speed 3½.
Add the remaining sauce ingredients 5 minutes / 100° / Speed 4.
If the sauce isn’t smooth enough chop for a few seconds / Speeds 5-7-9.
Finally pour the sauce over the peppers and bake for 15 minutes at 170°C.
Serve sprinkled with the chopped parsley.

Origin:  This is a translation of a recipe in Cocina española con Thermomix

That's beautiful Andie 

JB

Name of Recipe:  Pisto montañes (Mountain pisto) – not tested

[I would suggest that you taste as you add the sugar]

Serves:  4

Ingredients: 
150g green peppers
300g onions
300g courgettes (zucchini)
100g olive oil
500g chopped tomatoes
2 vegetable stock cubes
100g white wine
25g sugar
White pepper
4 eggs [beaten]
8 slices toast

Preparation: 
Wash the peppers, remove the seeds and chop.
Peel the onion, discarding the external layers.
Wash the courgettes and chop them.
Put the vegetables in the  4 seconds / Speed 4.
Lower the ingredients into the  with the spatula.
Pour the olive oil into the  8 minutes / Temp. Varoma /  / Speed  .
Add the tomatoes, stock cubes, white wine, sugar and pepper 20 minutes / Temp. Varoma /  / Speed  .
Four minutes before the end of the cooking time, add the beaten eggs through the hole in the lid.
Serve with the toasted bread.

Origin:  This is a translation of a recipe in Cocina española con Thermomix

Welcome Brooke    The waiting is AGONISING !!!!!!!!!!!!!!!

JB

Unfortunately I don't have granite and bits of dough / flour are a pain to clean up from our worksurface, hence the mat, which can just be flung in the sink to soak.  For wrapping dough I use a linen couche cloth floured with rye flour.

I do like the look of Helene's brushes but my bank charges quite a lot if you want to pay in any currency other than £, so it's only worth it if you are buying a lot of items at the same time.  I have a Euro pre-payment card to allow me to buy stuff from the Euro Zone, but I don't think we can get them for CAN$ 

Lynn, I wonder if the bristles on the SonicScrubber are long enough to clean the blades.  I use a toothbrush ATM which works fairly well but could do with something with slightly longer bristles ...

JB

I don't know if you have the rubbery mat in the UK but that is something I use constantly in my bread making to wrap the dough in to prove & roll out pastry etc.

You can get similar mats here from Amazon .  Mine is a Kitchen Craft one too, but I paid about £20 for it, so not sure what the quality is like on this one as it is so much cheaper.

I agree Lynn, the Spanish TMX book from Amazon UK hasn't had good reviews.

JB

Welcome Be.  Two new Thermomixes called Alice, what a coincidence 

JB