Author Topic: Thermomix International and Translation  (Read 67664 times)

Offline astarra

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Re: Thermomix International and Translation
« Reply #75 on: November 03, 2011, 04:04:50 am »
SLOW-COOKER MEETS THERMOMIX recipe list - converted by google!!

All-in-one: fleshpot (??)
African Chicken
Fruit stew in Cream sauce
vegetable noodles
sliced - output fiery
sliced - hunter type
sliced - gypsy type
sweet & sour chicken
italian schnitzel
macaroni cheese
croatian cevapicici (??) in paprika, tomato & mozerella sauce
spatzel (??) with lentils and sausages
make jam myself (!!)
marbel cake
turkey fillet "Indian"
turkey pot with spatzel (??)
venison / fry sour
rigatoni cabonara
crauti (??), goulash con pasta
shish (??)
pork loin in mushroom cream sauce
tortellini in tomato cream cheese
welsh stew.
:D

Offline JuliaBalbilla

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Re: Thermomix International and Translation
« Reply #76 on: November 08, 2011, 09:15:14 am »
I would love the recipes for:

Pâté de campagne – Country Paté – Made with pork, veal, lard and Cogniac
Poireaux à la moutarde – Mustard Leek

in Mr Spock's list from the French book.  If anyone has these could they kindly send them to me.  No need to translate into English as I can do that.

Thank you  :)

JB
Rosemary from Bournemouth formerly Gloucestershire

Offline milnead

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Re: Thermomix International and Translation
« Reply #77 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 épices
80 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.

Offline milnead

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Re: Thermomix International and Translation
« Reply #78 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.

Offline JuliaBalbilla

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Re: Thermomix International and Translation
« Reply #79 on: November 15, 2011, 09:08:38 am »
Thank you Milnead, you are an angel!  I look forward to making them.

JB
Rosemary from Bournemouth formerly Gloucestershire