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Messages - milnead
16
« on: December 07, 2012, 07:59:58 pm »
Hey, I got a lovely homemade Xmas card from Amy! Thank you so much! It took only a week to arrive in Belgium. Still, no-one sounds like she has received my present, and I have no news so far either. This is fun, though. 
17
« on: December 06, 2012, 11:41:03 pm »
Sniff, no-one seems to have received my present, and conversely, so far I´ve also received nothing.  Well, it's not Christmas YET, right???
18
« on: November 18, 2012, 11:03:24 pm »
I made a fantastic Jalfrezi Paste from Jamie magazine (Sept/Oct 12) which can also be seen on his website. It's perfectly convertible into a TM recipe, but since I made a bigger amount (x4) I didn't actually use it for the cooking of the chicken, just for the basic paste.
Here goes (the basic paste):
Spices for roasting:
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
For completing the paste:
2 garlic cloves
a thumb-sized piece of fresh root ginger
1 tsp turmeric
1/2 tsp salt
2 tbsp groundnut oil
2 tbsp tomato purée
1 fresh green chili
a small bunch of fresh coriander
You simply dry-roast the first four seeds till they brown a little and smell lovely. Let them cool a little, then put them in the Thermomix bowl and grind them, then add remaining ingredients and chop till you get a smooth paste.
This quantity is enough for 2 huge chicken breast halves, cut in 3-4cm pieces (or 3 smaller ones).
I used the paste as a marinade for the chicken (2 hours in fridge), then fried a biggish onion (chopped) and 1 green pepper (not a hot pepper) cut in 3 cm pieces, then added the chicken pieces with the paste plus a little water, and about 150 g of plain yougurt. It cooked in about 25 minutes. Quite delightful. Jamie, I love you!
19
« on: November 18, 2012, 10:35:20 pm »
They are absolutely lovely! I followed the recipe to the letter. I used dough number one, and being my first try I had some trouble separating the sheets, but still got enough usable ones for the stuffing. However, preparing the dough by this method does take some time. I think, if you are going to fry them right away, you can probably get away with just rolling the circles (one at a time) as thin as possible, "paint" them with oil and then stretch them as you would strudel pastry, then fill and fry as you go. Or else use spring roll wrappers.
But then, I got my sense of accomplishment as mentioned in the recipe, when my friends absolutely loved them.
20
« on: November 18, 2012, 10:21:47 pm »
My parcel got finally posted a week ago (all the way to the antipodes!). Hope it arrives more or less intact (unbroken, uneaten, etc.). I personally haven't been very good, says my dd, I hope my ss is the forgiving kind! 
21
« on: October 30, 2012, 11:34:54 pm »
Would loooooove a copy of the calendar myself, Uni (and thank you!)
22
« on: December 18, 2011, 08:32:55 am »
Hi, meganjane, Would you take 1 1/2 cups flour to mean 200 g or so?  Thanks!
23
« on: November 15, 2011, 01:16:16 am »
And here go the Leeks in mustard sauce:
(5 min prep time + THX 30 min)
4 leeks
230 g milk
130 thick cream
30 g butter
30 g mustard
1 Tbsp lemon juice
1 pinch sugar
2 bay leaves
20 g flour
1 pinch of salt
20 grains of black pepper
Put in bowl 500 g water and the bay leaves and grains of pepper.
Wash leeks and cut in 5 cm pieces. Place in Varoma.
Place Varoma on top of bowl, set 20-25 minutes Varoma temperature and speed 1.
Set leeks aside and empty bowl. Put butter in bowl and programme 30 seconds at 100ºC on speed 3.
Add flour and programme 30 seconds at 100ºC on speed 2.
Add milk and cream, set at 3 minutes 30 seconds, 100ºC. speed 2.
Add mustard, salt, lemon juice and sugar. process 30 seconds, speed 3.
Pour sauce on leeks, serve immediately.
THX suggestion:
Put in basket 600 g of peeled potatoes cut in pieces while leeks are cooking.
It will make a light meal for 2-3 people.
24
« on: November 15, 2011, 12:54:56 am »
Here's the Country Pâté: (Prep. time 15 min + THX 1 min + 1h and 30 min baking) (8 servings) 250 g pork loin ( échine de porc) 100 g veal shoulder ( épaule de veau) (  ) 100 g fresh rendered lard one thin slice of lard 1 medium onion (60 g) 4 stalks parsley 2 eggs 2 Tbsp armagnac or cognac (brandy) 1 tsp allspice or quatre épices80 g shelled pistachios or hazelnuts 1 bay leaf 1 branch fresh thyme 2 tsp salt 1 tsp black pepper Preheat oven to 180ºC. Cube each meat separately into 3/4 in (2 cm) pieces. Put into bowl the pork loin, salt, pepper and allspice and process 5 seconds on speed 9. Empty contents of bowl into salad bowl. Put in THX bowl the onion, halved, and the parsley cut in 2 or 3 pieces. Process 5 seconds on speed 6. Add lard and veal, process 10 seconds on speed 6. Add reserved pork loin, eggs and Armagnac; process 10 seconds on speed 4. Check for taste and salt or add more spice if necessary. Slightly roast nuts in non-stick frying pan and add them to mixture. Cover terrine mould with slice of lard, slightly exceeding edge. Pour stuffing on this, put bay leaf and thyme sprig on top. Fold edges of lard over the stuffing. Close terrine and seal edges with a paste made up of flour and water. Put in oven, inside a baking mould filled with water. Bake 1 hour and 30 minutes at 180ºC. Let cool and chill about 24 hours before serving.
25
« on: October 12, 2011, 11:24:10 am »
I made this chocolate tart shell from one of my Italian THX books: 150 g flour 25 g pure cocoa powder (no sugar) 40 g sugar 65 g really cold butter, cubed 1 egg 1/2 tsp baking powder 1 pinch salt All goes in together, cover and put MC in place. Process 15-20 seconds at speed 4. Done. I think I put it in the fridge and then rolled it and put it in pan, and I put in some apricot jam in bottom before putting in filling.    Enjoy!
26
« on: October 08, 2011, 04:42:56 pm »
Here is the index of the German book Wunderbares Backen:
Bread and rolls
Apple and nut bread
Bagels
Brioche
Seed bread
Fougasse with cheese
Spelt bread
Spelt-buckwheat bread
French baguette
Cheese rolls
Herb baguettes
Muesli rolls
Rhine black bread
Walnut bread
Onion-rye bread
Rosemary focaccia
Mixed rye bread
Nut buttermilk bread
Swiss Sunday rolls
Stick bread (bread on a stick)
Sodium carbonate bread
Baking from the heart
Crusty Flammekuchen
Calzone with ricotta stuffing
Shrimp tart
Parsley loaf with bacon
Pirogge
Grissini
Cheese-vegetable roll
Cheese pretzels
Cheese puffs
Swiss chard quiche
Salmon-spinach tart
Leek tart
Pizza- basic dough recipe
Vegetable pizza with egg
Peasant pizza
Pizza muffins
Pizza roll
Sauerkraut sheet bread
White cabbage and apple sheet bake
Tomato-mozzarella muffins
Sausages in a nightshirt
Cakes and sweet tarts
Apple Streusel cake
"Ant" cake
Apple butter cake
Egg liquor cake
Apricot tart
Banana cake
Brown breadcrumb cake
Trellis apple cake
Apricot tart
Sugar tart
Strawberry cream cake
Flake cake
Spice cake
Fruit loaf
Raspberry coconut slices
Huguenot cake
Buttermilk cake
Heavenly cake
Cheese kirsch sheet cake
Cheesecake with mandarin oranges
Almond tart
Almond cake
Nutty chocolate cake
Poppyseed Gugelhupf
Rhubarb marzipan cake
Red wine cake
Mocha cake
Upside-down cake
Snowflake cake
Carrot cake
Flourless hazelnut cake
Chocolate gugelhupf
Chocolate cake
Fruit tart
Apple tart
Frying-pan loaf
Super biscuit
Vanilla semolina slices
Rice cake with apple-cranberry compote
Rhubarb-strawberry pie
Lemon-yogurt cake
Small cakes and cookies
Apple pockets
Banana cookies
American chocolate chip cookies
Brownies
Marzipan biscuits from Frankfurt
Lebkuchen
Cashew cakes
Date biscuits
Ginger hearts
Eclairs with 4 different fillings
Oat ginger biscuits
Flourless walnut biscuits
Hazelnut pressed cookies
Lebkuchen waffles
Buckwheat waffles
Beer malt muffins
Pineapple coconut muffins
Mocha-whisky muffins
Mandarin yogurt muffins
Hazelnut triangles
White chocolate cookies
For some recipes there are pictures, for others unfortunately no.
27
« on: October 06, 2011, 12:07:21 am »
Here's the index for "Fácil y divertido" (one of the Spanish books)
Dishes are listed by "functions" of Thermomix.
Cut
Peppers vinaigrette
Coleslaw
Chop
Carrot cream soup
Hummus
Bloody Mary granita
Hazelnut milk ice cream (leche merengada de avellanas)
Instant sorbet
Daiquiri cocktail
Mango, orange and strawberry whole-fruit shake
Turbo
Pink grapefruit refreshment
Quick lemon granita
Grate, grind and powder
Breadcrumbs with garlic and parsley
Grating hard cheese
Grating soft cheese
Mushroom cream
Shrimp omelette
Beat
Tempura
Beating eggs
Banana shake
Chocolate shake
Quesada pasiega (a kind of crossover between cheesecake and bread pudding)
Baghrir (Middle Eastern flat bread)
Emulsify
Cocktail sauce
Lactonaise (mayonnaise made with milk instead of egg: safer for summer)
Whip
Crocanti ice cream dessert
Quick forest berry mousse
Knead
Pizza dough
Bread to eat with cheese
Salt cod and apple empanada
Flaó (another custardy cheesecakey thng)
Double boiler
Quick quiche
Mint custard
Cooking in bowl
Ketchup
Bolognese sauce
Piquillo peppers jam
Shrimp croquettes
Stewed potatoes with marinated spareribs
Milanese rice with porcini (Boletus) mushrooms
Milk "jam" (dulce de leche)
Cooking in basket
Rice soup
Basic soup stock
Lobster-like anglerfish
Steaming in Varoma
Steamed vegetables
Steamed leeks with hard-boiled eggs
Steamed mussels in hot sauce
28
« on: October 05, 2011, 10:10:39 pm »
Sorry, I forgot. It goes in with the water, sugar and malt.
29
« on: October 04, 2011, 10:59:43 pm »
From the Italian forum (recipe posted by moscazeze, comes from book "Dal forno alla tavola") Rather slow recipe but not too difficult (use honey if you cannot find malt): 300 g water (room temperature) 1 tsp sugar 1 tsp barley malt 25 g fresh yeast 500 g strong baker's flour (Manitoba type) 10 g salt Put into  the water, sugar, yeast and malt, blend 20 sec. speed 2. Add flour and salt, blend 3 min. on speed  . Put in ceramic bowl, cover with plastic film and let it rise 1 hour (longer if using less yeast, which gives better texture). Put on table, divide in 3 equal parts. Make cylinder 20 cm long, 4 cm wide; sprinkle with flour and place on baking sheet covered with baking paper. Cover with a floured cloth and then plastic film on top of that. Let it rest for about 30 minutes. After this rising grab both ends of each ciabatta and pull lengthwise, in order to make them about 5-8 cm longer. Turn breads upside down, sprinkle with flour and cover with slightly damp cloth. Let rise another 30 minutes. Bake at 220ºC for 15 minutes, then at 180ºC for 10-15 more minutes (check oven temperature). Remove from pan and let cool before serving.
30
« on: October 04, 2011, 10:24:47 pm »
I have this one from an old Italian cake book by Bimby (it's not really boiled, just warmed, though): One well-washed whole orange 2 1/2 MC of sugar 3 eggs 1 MC cooking oil 400 g flour 1 sachet baking powder (that's 16 g; I'd use just 2 tsp) 1 1/2 MC orange juice. First put orange (cut into pieces) and sugar in and mix at turbo speed until smooth, then use speed 3 at 50ºC for 1 minute. Add oil and eggs, work on turbo 1-2 minutes. Turn speed to 5 and add remaining ingredients (mix only till blended with rest). Bake at 180° for 30\40 minutes.
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