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Topics - Bedidassi

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Condiments and Sauces / Caramel sauce always ready
« on: August 08, 2011, 11:20:29 am »
I have seen someone's post asking for a caramel recipe. The one I have its a good one, infact if you could have a look inside my kitchen you would see a big jar always full. I use it on ice-cream, on rice pudding, even on top of fruits with some nuts on top..

For tmx mixture:  200 gr sugar + 130 gr. water
For the pan mixture: 300 gr. sugar + 100 gr. water
Put in the tmx bowl the sugar and the water and cook for 5 minutes 90' speed 1. In the mean time cook in a pan 300 gr. sugar with 100 gr. of water and let the sugar melt very slowly without any stirring until the sugar will have a nice brown colour. Turn off the heat, add 1 tablespoon of lemon juice and stir. Pour the mixture in the tmx bowl and cook for 3 minutes 100' speed 4/5 until the foam won't disappear (if needed make it 4 minutes instead of 3)
Pour in a jar and close tight. Keep it in a dark and, if it's possible, fresh place but not in fridge. You can keep up to 1 year but I swear, it will never last that long!  ;)
Once has cooled has the colour and consistency of honey.

Main Dishes / Pastina fresca per brodo (small pasta for vegetable stock)
« on: August 08, 2011, 10:08:25 am »
This is a very very easy way to prepare good fresh pasta to use it in broths or soups but I also use it sometime just dry, with butter and cheese. I'm sorry I dont have pictures but I tried to use the attachment and it doesn't work, maybe because I'm on holiday and I'm using an iPad...
Ingredients for 2 big bowls
For the pastina:
-1 egg
-100 gr of flour 00
-20 gr of flour 00 to cut the pastina

For the vegetable stock
-700 gr water
-vegetable stock or 200 gr. mixed vegetable
-2 tablespoons of tomato puree
-olive oil

Put the flour, the egg and the nutmeg in the tmx bowl: 10 sec. speed 4/5
From the hole and with blades at speed 4 add the remaining 20 gr. of flour and stop immediately.
Put the pastina you have obtained on a tray with a cloth with flour or semolina on.
Wash the bowl and put the water, the tomato puree, the oil and the stock or vegetables. (usually I put parsley, onion, courgette and carrot)
Cook for 10/12 minutes (it depends on which vegetable you are cooking) then mix 10/15 seconds speed 7 and then add the pastina and cook 7 min.100' reserve speed. Serve with some olive oil and grated Parmesan cheese

Condiments and Sauces / Burro al pesto (pesto butter)
« on: August 07, 2011, 05:03:49 pm »
I'm not sure if this is the right section for this recipe but if is not, please move it to where it belongs.
This butter is very handy to make a quick and delicious pasta when you don't have time to fuss over elaborated recipes. If you make your own butter with Tmx, you use it, of course, otherwise you can use the bought one as well. The result will be equally nice.

500 gr. butter
10 garlic cloves
70 gr. of basil leaves
70 gr. of pine nuts
100 gr. Parmesan cheese
2 teaspoons of salt
1/2 teaspoon of black pepper

Put in the tmx bowl first the Parmesan cheese: grate at speed 8 for 10/15 sec. and then put it aside. Drop the basil leaves, the pine nuts, the garlic cloves, the salt and the black pepper and mix 20 sec. speed 7. Put the grated parmesan cheese back in the bowl together with the soft butter cut in chunks  and mix 1 minute speed 3. Taste it to verify the salt and then put the butter you have obtained  in ice cube trays and freeze. When you need to make a quick pasta, you just have to take out of the freezer a cube of butter pesto and while you cook the pasta  the butter will be ready. You mix pasta and butter and the trick is done! Pasta with the wonderful pesto aroma.... :P

You can use this butter on grilled meat or spread on hot bread or to season steamed vegetables and it's wonderful on baked potatoes..
Of course you can change the quantity of garlic or salt or Parmesan cheese as you like

For a simple garlic butter, I have another recipe:

200 gr. soft butter , 1/2 liter of water, 100 gr. of garlic, white pepper and salt

put in the tmx bowl water, salt and garlic without the germ: 10 minutes, 100' speed 1. Throw away the water, insert the butterfly and mix the garlic for 1 minute at speed 3 until you will obtain a cream. Add the soft butter and salt and pepper as you like: another minute speed 3. Again, you can keep it in the fridge or you can use the ice cubes tray system. This butter is much stronger than the previous but how nice it is...... I use it on meats or with sauces like béchamel or cheese sauce to give them a different taste.

Main Dishes / Gnocchi ricotta e basilico
« on: August 06, 2011, 11:47:03 pm »
Name of Recipe:Gnocchi ricotta e basilico (even if I'm not sure you can buy ricotta cheese where you live)
Number of People: 4
250 gr. ricotta cheese
A handful of basil  leaves
100 gr. Parmesan cheese
150/200 gr. flour
A pinch of salt
A pinch of nutmeg

Put in the ball the Parmesan cheese cut in chunks and the basil leaves: 10 sec. speed 7. Add all the other ingredients and knead at speed 6 until you won't obtain a very smooth and fragrant  dough (about 30 sec). and make cylinder shaped gnocchi. Cook in hot salted water until they come to the surface and then serve with fresh tomato sauce.




Soups / Lettuce cream
« on: August 06, 2011, 11:25:18 pm »
Name of Recipe: Lettuce cream
Number of People: 4
200 gr. lettuce already rinsed
80 gr. Emmenthal cheese or similar
50 gr. Parmesan cheese
A small onion
400 gr. milk
300 gr. water
80 gr. flour
2 tablespoons olive oil
Vegetable stock

Place emmenthal cheese in the tmx bowl and mix 10 sec. speed 6 and put it away. Put the onion in the bowl and mix 10 sec. speed 6. Scrape down the sides, add the oil and cook 2 min. 100' speed 1. Add water, milk, stock and flour and cook 7 minutes 100' speed 2.
Add the lettuce leaves and the emmenthal cheese and mix at speed 8 for 30 sec. Add the Parmesan cheese, mix again 10 sec. at speed 5 then serve with some live oil on top.


Soups / Pappa col pomodoro (typical tuscan tomato soup)
« on: August 06, 2011, 11:02:03 pm »
Name of Recipe: Pappa col pomodoro
Number of People:4
800 gr. tomatoes already cut and without seeds
1 garlic clove
100 gr. stale bread (with crust)
3 tablespoons of olive oil
1 teaspoon of sugar
400 gr. water
Vegetable stock
Salt and pepper
4 slices of Mozzarella cheese
Put tomatoes cut in pieces, garlic clove, oil, sugar and salt in the tm bowl and cook 10 min. 100' speed 1.
Add the stale bread cut into small pieces and the water with some vegetable stock and cook for other 10 minutes 100' speed 1: first 5 minutes with the lid on and the following 5 minutes without. Add some basil leaves and blend at speed 8 for 30 seconds. Pour into 4 bowls, decorated each with a slice of mozzarella cheese which will melt and serve with more olive oil drizzles over.

This is a typical soup you can find in the traditional food restaurants all around Florence. Even if a winter soup,  in summer you can serve it warm and it's equally nice!
Buon appetito!



Introduce Yourself / I'm new
« on: August 05, 2011, 09:34:00 am »
Hi. My name is Silvia, I'm from Italy and, even if you don't know me, I already know your recipes so I thank you  for all the good food you have posted. I hope to be able to help you with good italian recipes so feel free to ask. When I will have time I will post some recipes from the basic thermomix book.
Thank and have a good day

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