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Messages - JuliaBalbilla

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Soups / Re: Roasted Tomato Soup (with photo)
« on: November 02, 2011, 07:34:44 pm »
Thank you.  It certainly tasted delicious to me.  It is quite thick, so you may feel the need to thin it down a bit and it probaly won't need any additional seasoning.


Soups / Roasted Tomato Soup (with photo)
« on: November 02, 2011, 04:04:24 pm »
Name of Recipe: Roasted Tomato Soup

Number of People:  3-4

1kg ripe tomatoes, quartered
360g onions, cut into thick wedges
Garlic, to taste
2 red peppers, quartered and deseeded
100ml olive oil
2-3 chillies, seeds left in
300ml water
4 tsp vegetable bouillon powder
2 tbsps sherry vinegar
4 dashes of Worcestershire sauce
Few sprigs fresh parsley

Pre-heat the oven to 220°C/fan 200°C/gas 7
Put the tomatoes, onions, garlic, and peppers into a large roasting tin.
Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
Put the roasted vegetables in the TM with the chillies, stock, sherry vinegar, and Worcestershire sauce.
Blend for 40-50 seconds / Speed 10, until smooth.
Re-heat 100° / 4 minutes / Speed 2.
Check seasoning, serve, garnished with the parsley.

Tips/Hints:  Serve as a light lunch with bread, cheese and fruit.  This recipe may not need additional seasoning, so taste before you add salt or pepper at the end.

Origin:   This recipe has been adapted for the Thermomix from a Come Dine With Me recipe . The original is quite chunky but here I have made it into a smooth, thick soup. I have also tweaked around a bit with the ingredients.

Photo:  Larger version here

Members' comments
cookie1 - We had this with dinner last night. The flavour is wonderful. I only put one chilli in and the subtle flavour of it was just right. Very easy too once you have the vegies roasted.

Tam - Thanks for this recipe - I had some "average" tomatoes that needed using - so mine didn't look quiet as appetising as yours..........but DD5 LOVES it. (Me too).  I used apple cider vinegar instead of sherry vinegar and some veggie stock concentrate.  I didn't have any peppers - I'll definitely be making some more so I can taste the difference.
After tasting the soup the next day, I don't think I'll add as much apple cider vinegar next time (I should really get some sherry vinegar - presuming you can get it at most supermarkets).  It turned quite acidic after resting - never mind, will be cooking it again!! 

JB in response to the vinegar - Yes, I would imagine cider vinegar being a bit too sharp for it and would suggest adding a little sugar to it if you are using that type of vinegar.  Sherry vinegar is comparatively sweet and may be more to your taste.

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Re: Roasted Tomato Soup (with photo)

« Reply #22 on: May 11, 2012, 10:12:17 PM »
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When I made it, I am pretty sure the vinegar I used was a balsamic sherry vinegar, so I imagine normal balsamic would work very well as it has that slight sweetness you need.  I think other vinegars would probably be too sharp, but it is always fun to experiment

Marina - I had both white and 'normal' dark balsamic on hand so made this with the dark and the colour was fine - so was the taste!


Bread / Re: Pan de Agua (Water Bread) - with photo
« on: November 02, 2011, 12:47:12 pm »
Yes, best of luck fpr the 7th Fundj.  I don't envy you!

Jan, I love your comment about aging 20 years.  My DD is 17 next month and I feel about 90 ...


Tips and Tricks / Re: Thermomix Butter - photos
« on: November 01, 2011, 02:09:45 pm »
Oh I love oilive oil but have only tried it mixed with butter in cooking.  I'll probably make 2 lots, one with OO and the other without to see which I prefer.


Bread / Re: Pan de Agua (Water Bread) - with photo
« on: November 01, 2011, 08:03:53 am »
Poor you Amanda. I hope you are not in too much pain, sounds awful.  :(

Cookie, I'd be interested to hear how the bread comes out if you make it.  I have had different results every time with it!


Tips and Tricks / Re: Thermomix Butter - photos
« on: November 01, 2011, 07:58:36 am »
Does the addition of olive oil make much difference to the flavour of the butter?  I have an aversion (probably unjustified) to anything that is not pure butter, which is why I ask.


Introduce Yourself / Re: Just ordered my thermomix
« on: October 31, 2011, 04:46:47 pm »
Hi Chefmixer and welcome.  I am new as well to the TM and have found everyone on the forum to be friendly and helpful.  I bet you can't wait for it to arrive  ;D


Main Dishes / Beef stew with mushrooms (with bad photo!)
« on: October 31, 2011, 03:50:42 pm »
Name of Recipe: Beef stew with mushrooms.  Am not sure where I got this one from as I jotted it down ages ago.

Number of People: 2-3


140g onions, peeled and quartered
Garlic to taste, peeled
150g green or red peppers or a mixture of the two, quartered
40g oil
500g stewing beef, cut into small pieces
2 carrots, scraped, coarsely chopped
1 tin of mushrooms, drained or 130g fresh mushrooms, sliced if necessary
1 bay leaf
90g dry white wine
250g or more beef stock
Salt and pepper
Fresh or dried oregano, to taste
1 large potato or more, cut into smallish pieces
75g single cream or milk


Put the onion, garlic and peppers in the bowl and process for 2 seconds at Speed 5.
Push the food from the wall of the jug down into the bowl. add the oil and fry for 8 minutes / Speed Spoon / Temp. Varoma.
Add the meat, set the blade to REVERSE and cook for 3 minutes / Speed Spoon / Temp. Varoma.
Add all the remaining ingredients, except for the potato and cream and cook at the same temperature and speed for 40 minutes.
10 minutes before the end of the cooking time, add the potatoes.
Add the cream and cook for 3 minutes longer.

Photo:  Bad one below.  The food was steaming so much :-)

Tips/Hints:  This is a rather dry stew, so add extra stock if desired.  Try with mutton or lamb.

members' comments

Nik2WIN - Mmm, it was a big hit all round. Even ds who turns his nose up at anything new said yumm. It was so easy too. Many thanks.

Bread / Re: Pan de Agua (Water Bread) - with photo
« on: October 31, 2011, 02:26:20 pm »
Wow - interesting texture.
Thanks for this - I'll be giving it a try just as soon as I can chew again! :D

Oh dear, have you had some dental treatment or something?


Bread / Pan de Agua (Water Bread) - with photo
« on: October 31, 2011, 10:22:56 am »
Name of Recipe: Pan de Agua (Water Bread). This is an adaptation for Thermomix from the recipe by Xavier Barriga in his book Pan (ISBN 8425343267).  It is an extremely wet dough (120% hydration) but the beauty of this is that it does not require kneading.

Number of People: 1kg loaf


600g mineral water
10g fresh yeast or 5g dried yeast
500g very strong bread flour, eg Waitrose Very Strong Canadian Bread Flour
12g salt


Place all of the ingredients, excluding the salt into the TM and process for 10-15 seconds / Speed 6 until you have a smooth batter.
Leave to rest in the jug for about 2 hours, by which time it should have risen substantially.
Add the salt and mix for a few seconds / Speed 6 to ensure that the salt is evenly incorporated.
Grease a 1kg loaf tin with oil - groundnut oil is best as it has a high smokepoint.
Pour the dough into it (it should fill about three-quarters of the tin).
Allow to prove for 1 hour, covered.
Meanwhile, place a tray or pan of boiling water in the bottom of the oven.
Switch on the oven to its highest temperature.
When the dough has finished proving, sprinkle with flour, put it in the oven and reduce the temperature to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
Bake for 60 minutes.
Once baked, turn out onto a cooling rack and allow to cool.
If the bread is a little soft on the bottom, turn it over, place on a baking tray and return to the oven for 10 minutes or so until crisp.

Photos:  See for a larger image

Tips/Hints:  The picture shown is one that I took in August and you will find that the above method will give a more closed texture.  In the past, I have started the dough the night before with all of the water and yeast and half the flour and made the bread the following morning.  The reason I did not do that this time was because I was worried about leaving it in the TM for so long as the instruction book states that the blade should not be soaked and that is in effect what I would be doing.

As this is a wet dough, I would recommend that you line your bread tin with Bake-O-Glide, or something similar if it is not non-stick.


Seafood and Fish / Fish with Tomato Sauce (with photo)
« on: October 31, 2011, 08:48:16 am »
Name of Recipe:  Fish with Tomato sauce - my inspiration for this was farfallina's recipe for Parsley Fish with Potatoes

Number of People:  2


25g olive oil
50g garlic, peeled
1 stick celery, cut into chunks
200g tomatoes, cut in half
˝ fish stock cube
A little water, if necessary
350g white fish fillets, each cut unto 2 or 3 pieces
French beans, as many as desired
Extra olive oil for drizzling
350g potato, chopped (slightly larger than an Oxo cube)


Put the oil in the jug to heat for 7 minutes / Temp Varoma / Speed 1.
Meanwhile, peel the garlic and when the oil has heated add the garlic and celery to the jug without stopping the machine and increase to Speed 5 for a few seconds until chopped.
Reduce to Speed 1 and allow to sauté for about 7 minutes.
Add the tomatoes and fish stock cube and blitz for 5 seconds / Speed 5.
Add some water if too thick - this depends on the ripeness of the tomatoes
Place the fish and the French beans in Varoma tray, season and drizzle with a little olive oil
Add the potatoes to the Varoma bowl.
Cook for 20 minutes / Temp. Varoma / Speed 1.
Plate up the fish, beans and potato and pour over the sauce.

Photos:  For a larger image, see

Tips/Hints:  The sauce in the photograph looks quite thin. This is because I over estimated the amount of water, plus the tomatoes were rather ripe.

Members' comments
RosieB - Tried this tonight.  My first attempt at doing a complete meal.
It turned out great.  My sauce was a bit runny as I only had liquid fish stock,  but I had enough left to freeze for later.
I used a couple pieces of flake. Potatoes and snake beans were just right.  DH gave it thumbs up.  So far no failures 

Introduce Yourself / Re: Greetings from Belgium!
« on: October 31, 2011, 07:32:44 am »
think its already huge in spain carine and has been for some time non????? thats the impression i got anyway!

I agree, they are massive in Spain and in fact it is from Spanish friends and websites that I first discovered the TM about 3 years ago.  No-one I knew in the UK had ever heard of them.


Tips and Tricks / Re: Thermomix Butter - photos
« on: October 31, 2011, 07:27:40 am »
if i remember the ratio is around half so 1litre of cream makes a half litre or 500g of butter roughly but guess would vary slightly depending on the type of cream used..

Thanks Frozzie  :)

Tips and Tricks / Re: Thermomix Butter - photos
« on: October 30, 2011, 11:58:11 am »
yes over here they have a butter called la motte andit is just that salted butter with larger crystals...yummmm 

In the UK we can buy Breton butter with sea salt crystals but packaged under various supermarkets own brand labels and I assume it would be similar to La Motte.  Do you know how much butter you would get from say 900ml of cream?

Vivaroo, having just looked at the various packets of butter in the fridge, it seems that for slightly salted it is 1.2% and for salted 1.7-2.0%.  I imagine that once you have washed your butter, you weigh it and add salt percentage according to butter weight.  You will need some micro scales for accurate measuring though.


Tips and Tricks / Re: Thermomix Butter - photos
« on: October 30, 2011, 08:58:30 am »
thats another reason im not a fan of fine salt....makes everything salt where as the sllightly bigger salt cristals or flakes give a nice balance of salt and unsalted

I agree Frozzie.  I love the bigger salt crystals in butter (DH hates them so we have separate butter dishes!) and will certainly make some TM butter soon.  Have you ever tried making it with Himalayan crystal pink rock salt?  I think the odd speck of pink in the butter would make it pretty and it is supposed to be quite a healthy salt as well.


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