Author Topic: Thermomix International and Translation  (Read 67625 times)

Offline judydawn

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Re: Thermomix International and Translation
« Reply #15 on: June 02, 2009, 03:50:06 am »
MrSpock you are brilliant.  Have printed out the first 2 recipes you have posted and they look just like the things I am looking for.  I always post a report on something I try from the forum so, give me a little time, but you will definitely be hearing back in regard to these recipes.  :-* :-* :-* :-*
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline MelissaS

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Re: Thermomix International and Translation
« Reply #16 on: July 21, 2009, 01:11:24 am »
What a wonderful idea! I have the Canadian/US version and will post the index later this evening or tomorrow.

In the meantime, I would love some of the French recipes, if it is not too much trouble. The ones that sound terrific at first glance are:

Crème de champignons - Cream of Mushroom
Velouté de tomates rapide – Quick Cream of tomato
Fondue savoyarde – Cheese Fondue
Œufs brouillés - Scrambled Eggs
Quiche lorraine - Quiche lorraine
Soufflé rapide Thermomix – Quick Soufflé Thermomix
Spaghettis à la bolognaise - Spaghetti bolognese
Roulés de sole et fruits de mer - Sole and seafood rolls
Pommes dauphine – Fried potato puffs
Purée de pommes de terre – Mashed potatos
Flan au caramel - Caramel custard
Fondant au chocolat – Chocolate Fudge
Glace à la vanille – Vanilla ice cream
Chocolat chaud - Hot Chocolate

I know this is quite a few, so please do not feel you have to do them all, whatever is easiest will be wonderful for me!

Offline MelissaS

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Re: Thermomix International and Translation
« Reply #17 on: July 22, 2009, 03:23:43 pm »
As promised, below is the index of recipes for the Canadian/US recipe book, which is called "Recipes for Easy Cooking With Thermomix" . Please let me know if anyone would like some of these recipes and I will be happy to pass along.

For all those Aussies out there, I understand there is a Lunch Box and After School Ideas cookbook - does anyone have that?

Appetizers
Athenian Artichoke Dip
Chicken Liver Mousse
Chicken Liver Pate
Guacamole
Party Cheese Ball
Salmon and Cucumber Terrine
Salsa
Smoked Salmon Cheesecake
Spinach Dip
Stuffed Avocados
Swedish Meatballs

Soups
Avocado Bisque
Beef Stew
Black Bean Soup
Broccoli Cheddar Soup
Chicken Noodle Soup
Cold Cucumber Soup
Cream of Asparagus Soup
Cream of Lettuce Soup
Cream of Mushroom Soup
Creamy Vegetable Soup
Garden Gazpacho
German Potato Soup
Manhattan Style Clam Chowder
Potato and Leek Soup
Pumpkin Lentil Soup
Quick Vegetable Soup with Pasta
Red Pepper Soup
Vegetable Barley Soup
Thermomix Veggie Bouillon

Sauces
Barbecue Sauce
Bernaise Sauce
Bell Pepper Sauce
Chicken Sauce
Creamy Alfredo Sauce
Cumberland Sauce
Hollandaise Sauce
Marinara Sauce
Meat Sauce Bolognese
Pink Mayonnaise Cocktail Sauce
Remoulade Sauce

Salads
Carrot Salad
Chicken and Grapefruit Salad
Chicken Salad
Crunchy Radish Salad
Curried Chicken Salad
Ham Salad
Russian Salad
Sauerkraut Salad

Dressings
Citrus Balsamic Dressing
Classic Caesar Dressing
Mayonnaise

Entrees
Beef Stroganoff
Chicken A La King
Chicken Breasts Doria
Chicken in Curry Sauce
Chicken Pot Pie
Chili
Filet of Pork with Mustard Sauce
Fish Filet with Leeks
Quiche Lorraine
Sirloin Tips and Muchrooms
Sloppy Joes
Spicy Asian Chicken in Garlic Sauce

Entrees Using Varoma
Barbecue Dinner
Chicken and Rice Dinner
Chicken Breasts with Fresh Sage
Chinese Cashew Turkey and Broccoli
Dirty Rice with Meatballs and peppers
Fish and Vegetable Kabobs
Fish Dinner
Fresh Bratwurst Dinner
Herb Stuffed Chicken
Marinated Mahi-Mahi and Vegetables
Meatball Dinner
Mediterranean Shrimp and Pasta
Salmon Filet with Mustard Sauce
Sausage Dinner
Spaghetti and Meatballs
Steamed Mussels
Stuffed Peppers
Stuffed Zucchini with Pasta and Peas
Sweet and Sour Meatballs
Swordfish Mediterranean

Side Dishes
Apple Sauce
Breakfast Sausage Patties
Broccoli and Corn Soufflé
Cauliflower Puree
Cheese Soufflé
Coleslaw
Cranberry Relish
Cranberry Salsa
Fettuccini with Creamy Alfredo
Fresh Egg Pasta
Garlic Stuffed Mushrooms
Mashed Potatoes
New Age Potatoes
Onion Rice
Potato Pancakes
Sautéed Mushrooms with Garlic
Semolina Gnocchi with Cheese
Spinach Flan
Steamed Dumplings
Steamed Spinach with Butter
Sweet and Sour Onions
Tangy Potato Puree

Breads, Pastry and Batters
Almond Pastry
Banana Bread
Blueberry Muffins
Cinnamon Swirl Breakfast Loaf - I tried this one and it is wonderful!
Corn Bread
Foccaccia
French Bread
Honey Wheat Bread
Milk Rolls
Naan
Pita
Pancake Batter
Pumpkin Bread
Strawberry Nut Bread
Shortcrust Pastry
Yorkshire Pudding Batter
Zucchini Bread

Desserts
Almond Coffee Cake
Alsatian Apple Tart
Apple Crumble
Banana Sour Cream Coffee Cake
Cherry Sundaes
Chocolate Brownies
Chocolate Hazelnut Sauce
Chocolate Mousse Cake
Chocolate Peanut Butter Cups
Chocolate Soufflé
Classic Banana Pudding
Date-Nut Pudding
Fabulous Triamisu
Five Minute Fudge
Floating Island
German Chocolate Cake Brownies
Harlequin Custards
Lemon Desert Sauce
Malted Milk Chocolate Cookies
Maple Pumpkin Cheesecake with Walnut Glaze
Marble Cake
Meringue Topping
Mocha Mousse
Orange Pound Cake
Out On The Range Cookies
Pear Helene
Pineapple Sorbet
Pumpkin Raisin Cake
Rice Pudding
Snickerdoodles
Southern Pecan Pie
Strawberry Banana Sorbet
Strawberry Bavarian Cream
Strawberry Ice Cream
Strawberry Sauce
Sugar Cookies
Vanilla Cream Sauce
Vanilla Ice Cream
Zabaglione

Baby Food, Jam and Spreads
Baby Applesauce
Baby (Toddler) Beef-A-Roni
Baby Green Beans
Baby Orange Juice
Baby Pear Sauce
Baby Zwieback
Yogurt Drink
Banana Strawberry Shake
Butter
Light as Air Waffles
Multi-Grain Pancakes
Orange Marmalade
Apple and Kiwi Jam
Pastry Pie Crust
Salmon Spread

Drinks
Spicy Hot Cider
Fruit Juice
Apple Drink
Milk Shakes
Papaya Milk
Rice Milk
Gin Fizz
Spicy Hot Cider
Sunshine in a Glass
Brazilian Hot Chocolate
Lemonade
Cappuccino
Egg Nog
Orange Squash

Offline Shayla

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Re: Thermomix International and Translation
« Reply #18 on: July 22, 2009, 04:09:51 pm »
Hi Melissa, I would like the recipe for Salmon Filet with Mustard Sauce for the Varoma please.

Offline brazen20au

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Re: Thermomix International and Translation
« Reply #19 on: July 22, 2009, 10:53:35 pm »
Here's my wishlist, as always it's just a wishlist and I appreciate any that you can do and don't expect them all :)

Salsa
Spinach Dip
German Potato Soup
Filet of Pork with Mustard Sauce
Sloppy Joes
Spicy Asian Chicken in Garlic Sauce
Chinese Cashew Turkey and Broccoli
Dirty Rice with Meatballs and peppers
Breakfast Sausage Patties
Potato Pancakes
Sweet and Sour Onions
Blueberry Muffins
Cinnamon Swirl Breakfast Loaf - I tried this one and it is wonderful!
Five Minute Fudge
Rice Milk

thank you!!!
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline bron

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Re: Thermomix International and Translation
« Reply #20 on: July 23, 2009, 12:03:50 am »
Oh Melissa...they all sound great! I would quite like the book! Is it in English? Can you buy it easily there? Some books in Spain, can't be bought, you have to win them!
Amanda

Spain

Offline MelissaS

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Re: Thermomix International and Translation
« Reply #21 on: July 23, 2009, 07:25:27 am »
sjharrop - below is the Salmon Fillet with Mushroom Sauce (Will also post in the correct category)

Servings: 6-8
Prep Time: 15 minutes
Cook time: 34 min.
Ingredients:

Salmon
- 700g skinless salmon fillets
- 2 tbsp butter, divided
- 1 lemon ,divided
- salt & pepper to taste
- 240g fresh mushrooms, cleaned and trimmed
- 480g water

Sauce
- 1 shallot, peeled
- 60g dry white wine
- 120g whipping cream
- 120g cream cheese
- dash of ground nutmeg

Garnish
- Chopped Parsley

Cut salmon into 8 equal pieces

Using 1 tablespoon butter, spread a piece of aluminum foil large enough to enclose salmon. Place salmon on foil. Squeeze half of the lemon over salmon pieces and season with salt & pepper (slice other half for garnish) Carefully seal salmon inside foil.

Place prepared salmon in upper Varoma tray. Place mushrooms in lower varoma tray. Pour water into bowl. Properly install Varoma trays. Cook for 15 minutes at Varoma Temperature on speed 1. Carefully turn salmon packet over and cook another 15 minutes at Varoma temperature on speed 1.

Remove Varoma trays . Empty liquid from the bowl. Leave salmon in foil to keep warm while making sauce.

With the blades running for 10 seconds at speed 6, drop shallot into the bowl through the opening in the lid.

Add remaining butter and cook for 1 minute at 90degrees on speed 1.

Add remaining ingredients and half of mushrooms. Heat for 3 minutes on 100degrees on speed 2.

Serve salmon with sauce. Garnish with remaining mushrooms, lemon slices and chopped parsley.


Offline MelissaS

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Re: Thermomix International and Translation
« Reply #22 on: July 23, 2009, 07:32:07 am »
brazen20au - Below are the salsa & spinach dip:

SALSA

Yield: 2 cups
Prep time: 10 minutes
 
- 1/2 Cup cilantro, leaves, rinsed
- 90g onion
- 1 tsp salt
- 350g fresh tomatoes
- 2 seeded Japanese peppers
- 60g tomato paste
- juice of lines
- 30g scallion

Place all ingredients into the bowl. Mix for 5 seconds on Turbo for chunky salsa, 10 seconds for smooth. If you like really chunky, use a slower speed and experiment with the time until you get the consistency you want.

SPINACH DIP


Yield: 3 cups
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 1 hour

- 60g onions
- 1 shallot
- 1 clove garlic
- 300g rinsed spinach, stems removed
- 480g low-fat cream cheese, divided
- 1/2 tsp Tabasco
- 1tsp Worcesershire sauce
- juice of 1 lemon

With the blades running for 10 seconds on speed 7, drop onion, shallot and garlic clove into the bowl.

Place the basket in the bowl. Pack spinach into the basket. Carefully lock the lid.

Cook for 10 minutes at 100degrees on speed 1. After cooking, remove the basket.

Add spinach and 250g of cream cheese to the bowl. Mix 40 seconds on speed 5. Scrape down the sides of the bowl using the spatula.

Add remaining cream cheese and remaining ingredients into the bowl. Mix for 30 seconds on speed 5.

Pour into a serving dish and chill in refrigerator until ready to serve. Serve with crackers, bread or toasted pita.

Offline brazen20au

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Re: Thermomix International and Translation
« Reply #23 on: July 23, 2009, 07:33:06 am »
oooh yum, thanks!
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline Shayla

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Re: Thermomix International and Translation
« Reply #24 on: July 23, 2009, 08:34:58 am »
Many thanks I shall be trying this at the weekend.
Regrads
Shayla in Cape Town

Offline MelissaS

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Re: Thermomix International and Translation
« Reply #25 on: July 23, 2009, 07:25:03 pm »
bron, Anyone can buy the book. I purchased mine from the Canadian distributor FanTan. Their website is: http://www.easycooking.ca/EASY/beforeordering.html for purchase.

It lists some of the cookbooks they have.

I am going to see if I can PDF some of the pages and then can more easily post recipes here. Hold on while I check how, I am not the world's most technical person!

Offline MelissaS

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Re: Thermomix International and Translation
« Reply #26 on: July 24, 2009, 11:08:32 pm »
brazen20au - here's the German Potato Soup (will also post in soups)

German Potato Soup
This is a thick and hearty potato soup flavored with rich chicken broth (preferably homemade) and just a bit of celery root. Garnish with fresh crumbled bacon and croutons. Follow with bratwurst and an apple strudel for a complete, authentic German meal.

Servings: 6
Prep Time: 10 min.
Cook Time: 40 min.

Ingredients:
•   2 large (about 480g) baking potatoes, peeled and cut into 2.5 cm pieces
•   1 leek, white section cut into 2.5 cm pieces
•   2 sprigs parsley
•   60g celery root, peeled and cut into small cubes
•   1 tsp. salt
•   pepper, to taste
•   600g chicken broth
•   1 cube chicken bouillon
•   200g half & half
•   2 sprigs parsley
•   fresh chives, to taste
Garnish
•   crumbled bacon and croutons

Instructions: Place vegetables, salt, pepper, broth, and bouillon cube into the Bowl. Cook for 15 minutes at 100°C on speed 1, reducing heat to 90°C, if steam appears from the top. Add half & half to the Bowl. Cook for 25 minutes at 90°C on speed 1. Add parsley and chives. Mix for 10 seconds, gradually increasing to speed 6. Pour into serving dish and garnish. Serve hot.
Note: The soup may also be flavored with marjoram or nutmeg.

Offline brazen20au

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Re: Thermomix International and Translation
« Reply #27 on: July 25, 2009, 12:36:08 am »
ooh thanks, that sounds yum! though i've never seen celery with its roots still on!
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline judydawn

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Re: Thermomix International and Translation
« Reply #28 on: July 25, 2009, 01:42:10 am »
As someone suggested on another thread Karen (just googled it) celery root is indeed celeriac.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline MelissaS

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Re: Thermomix International and Translation
« Reply #29 on: July 27, 2009, 02:32:33 am »
brazen20au - one more from your list below:

Fillet of Pork with Mustard Sauce
This is a delicious and unusual preparation for the most tender cut of pork; the tenderloin. Served
in a creamy mustard sauce, and dotted with mustard seeds, it makes a very attractive presentation. Top with some finely chopped parsley, and serve with individual crusty loaves of French bread and sweet butter.

Servings: 4
Prep Time: 20 min.
Cook Time: 23 min.

Ingredients:
•   60g dry vermouth
•   90g light cream
•   60g onion, quartered
•   1 clove garlic
•   2 tsp. Dijon mustard, with seeds
•   1 tsp. hot mustard
•   1 cube chicken bouillon
•   l/2tsp, salt
•   1/8tsp. pepper
•   120g fresh mushrooms, cleaned and sliced
•   450g pork tenderloin, thinly sliced
•   2 tbsp. sour cream
•   1 tbsp. cornstarch
Garnish
•   fresh parsley

Instructions:
Place vermouth, cream, onion, garlic, Dijon mustard, hot mustard, bouillon cube, salt, and pepper
into the Bowl. Insert the Basket into the Bowl. Alternate layers of mushrooms and pork in the Basket. Cook for 20 minutes at 100°C on speed 5. If boiling too rapidly, turn heat down slightly. Remove the Basket and empty mushrooms and pork into a serving dish and keep warm. Add sour cream and cornstarch to sauce already in the Bowl. Cook for 3 minutes at 70°C on speed 4. Pour mustard sauce over mushrooms and pork. Serve over very hot steamed rice or noodles.
Garnish with finely chopped, fresh parsley.