Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: Djali on January 13, 2009, 05:06:02 pm
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Name of Recipe: Green beans with tomato
Number of People: 4
Ingredients:
1 bottle of green beans , weighed 420gr drained.
Ø 80 g onion
Ø 50 gr of olive oil
Ø 1 teaspoon of paprika
Ø 100gr natural crushed or smashed (I don't know how it's said) tomato
Ø 50gr water
Ø Salt
Ø 1 cube of dry broth (does this exists? :D)
Preparation:
1. Pour the oil in the glass *: and 3 minutes, temperature varoma, Speed 1.
2. Pour the onion and set 4 minutes, temperature varoma, 5-speed.
3. Add paprika and mix for 10 seconds Speed 2.
4. Pour the beans (drained), the smashed tomato, water, salt and broth 8 minutes, varoma temperature, :-: and speed spoon.
Photos:
(http://farm4.static.flickr.com/3040/2549405832_f6d56b508c.jpg)
I usually serve it as a garnish with a beef steak.
I hope you could understand my English :P
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mmmm good winter food!
crushed or smashed (I don't know how it's said)
probably pureed though sometimes they say crushed.
and yes you can buy cubes of stock powder :)
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Thanks, this is good I'm learning English too.
I guess you can buy the cubes there but I didn't know if the translation was right. The specific cooking vocabulary it's difficult for me ;D
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i totally understand! we're more than happy to help you translate :) thank you!
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Thanks, Djali. I'll give these a go for dinner tonight. I have one bag of green beans left in the freezer from my summer crop. I've been saving them for a recipe worthy of the last bag - and here it is ;D
Your bread was a big hit with my husband and daughter too, by the way. Which reminds me, I should add to that thread that I made it with buttermilk instead of water ...
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Thanks, Djali. I'll give these a go for dinner tonight. I have one bag of green beans left in the freezer from my summer crop. I've been saving them for a recipe worthy of the last bag - and here it is ;D
Your bread was a big hit with my husband and daughter too, by the way. Which reminds me, I should add to that thread that I made it with buttermilk instead of water ...
I hope your family likes it too.
By the way, :o what is buttermilk? I don't think we have of that here in Spain ;)
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If you have sour milk that you turn into cottage cheese, or make butter from cream, the liquid that is leftover is buttermilk. I had a lot in the fridge from making a batch of cottage cheese (a recipe I keep meaning to post as I now use the TM for it - it's finding the time for all these things!).
You can use it (ie buttermilk) to make your own sour cream from cream (add a teaspoon to the cream, stir it in and leave it in the fridge overnight. In the morning it's sour cream. It also gives a sort of sour dough effect to bread. And, of course, it's great in pancakes. The Germans drink it, as it's very healthy - either on its own or in a milkshake. I'm not keen on it as a drink, personally.
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wow great info, thanks caroline. can you please add all that again into your cottage cheese recipe *hint hint* so we don't forget where it is? thanks ;D
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My father loves buttermilk, but it doesn't do much for me. Sort of like drinking sourcream. That said, there are a lot of recipes that use it. Some salad dressings are buttermilk based, Southern Fried Chicken is often marinated in buttermilk before frying, and THIS (http://www.recipesonrails.com/recipes/show/20-irish-soda-bread) Irish Soda Bread recipe can use fresh buttermilk or dried (really a GREAT recipe).
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Thanks, Caroline. Now I think I know what it is, here in Spain we call it "suero de leche" but i've never used it. ;)
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wow great info, thanks caroline. can you please add all that again into your cottage cheese recipe *hint hint* so we don't forget where it is? thanks ;D
;D If I forget, I'm sure that someone will remind me ;)
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I guess you can buy the cubes there but I didn't know if the translation was right. The specific cooking vocabulary it's difficult for me ;D
Thanks Djali for the recipe.
Yes, stock cubes (the dry broth) have always been a big item in English/Australian pantries. And there are plenty of European varieties now, less salt and better flavour.
The tomatoes would probably be translated as Diced Tomatoes ??? here in Australia.
When you say Paprika - are you talking pimenton - smoked paprika from Extramadura or the Hungarian non-smoked type ?? I guess it would be the Spanish variety ;) , but a teaspoon may be a bit much for our palates. The dulce variety ?
Thanks again.
Hasta pronto
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By the way, :o what is buttermilk? I don't think we have of that here in Spain ;)
In Australia we tend to think of buttermilk as "cultured buttermilk" that tends to be made with skim milk with a bacterial culture added, so that it becomes thick, like watery yoghurt that has not yogged.
I love it, but there are many more like you, Warren, who can't stomach it.
Buttermilk should however be as Caroline described, the fluid left after butter has been made from cream.
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Yes, Thermomixer, I meant the Spanish variety of pimenton, dulce of course, the spicy or "picante" one is really hard for our stomaches at least for mine :D.
As the tomato is like smashed tomatoes sold in tins. I guess you also have of that there, if not you can use fresh tomatoes and smash them in the thmx :)
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As the tomato is like smashed tomatoes sold in tins. I guess you also have of that there, if not you can use fresh tomatoes and smash them in the thmx :)
In Australia, we tend to have lots of tins of imported Italian tomatoes - peeled whole ones, or diced as you have used, and they are always very cheap. Not sure that it is good for our economy to buy them, but they are tastier than ours. :-\
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this sounds pretty yum ..... but i reckon i will give it a bash with some fresh beans (only cause i have them in the fridge) and i have it all at hand ....so might have this with my dinner.