Chickpea with spinach soup

Roughly translated/adapted from A Tutto Vapore

Chickpea with spinach soup

Ingredients:

300 g of fresh spinach leaves
120 grams of dried chickpeas
1000 grams of water
1 tablespoon salt
2 medium onions, cut into quarters
50 grams of olive oil
200 grams of carrots, cut into pieces
3 cloves of garlic
150 g of turnip, cut into pieces (optional)
Pepper, as desired

Preparation:

1. Arrange spinach in the container of the Varoma and set aside.
2. Place chickpeas in the TM bowl, pulverize them for 30 seconds on Speed 9, put in a bowl and keep aside.
3. Put water in the TM bowl along with the salt, onions, oil, carrots, garlic, turnips and chickpea powder (lastly, position the Varoma) and cook for 25 minutes at Varoma temperature on Speed 1.
Set aside the Varoma, replace and hold the Measuring Cup and mix for 1 minute and 30 seconds on Speed 8-9.
Transfer the spinach into a serving bowl, pour the soup over and season with salt and pepper. Mix soup and spinach together and serve hot.

Originally posted here at the Thermomix Forum

Spinach and potato soup with omelette

Roughly translated/adapted from A Tutto Vapore

Spinach and potato soup with omelette

Ingredients:

Omelette (Royal cream)
4 eggs (60 g)
100 g cream
1/2 teaspoon salt
1 pinch nutmeg

Soup
1 onion, cut in half (70g)
20 grams of oil
80 grams of celery, cut into pieces
100 grams of carrots, cut into pieces
400 grams of potatoes, cut into pieces
80 g leeks, cut into pieces 1 cm
800 g of water
2 vegetable stock cubes or 1 Tbsp TMX stock concentrate
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
150 grams of spinach leaves (or 150 g frozen chopped spinach thawed)
100 g cream

Preparation:

Omelette:
1. Place all the ingredients for omelette in the TM bowl, mix for 10 seconds on Speed 4

2. Pour mixture into a jug until ready to cook the soup. Clean and dry the TM bowl.

3. When at point 6. below, line the container of Varoma with a sheet of baking paper, moistened and wrung out (big enough to cover the edges) and pour in the mixture.

Soup:
4. Place the onion in the TM bowl, chop for 3 seconds on Speed 5.
Add the oil, sauté for 2 minutes at Varoma temperature on Speed 1.

5. Add celery, carrot, potato and leek, chop for 4 seconds on Speed 5.

6. Add water, stock and spices, position the baking paper-lined Varoma with omelette mixture and cook for about 20 minutes at Varoma temperature on Speed 1. After the 20 minutes set aside the Varoma with the cooked omelette.

7. Add spinach and cream to the TM bowl, cook for 3 minutes at 100°C on Speed 2. Mix for 30 seconds at Speed 10, carefully holding down the Measuring Cup. Season as necessary.

8. Carefully remove the omelette with the paper from the Varoma, cut into diamond shapes with a knife.

9. Pour the soup into 6 serving plates and decorate with the omelette pieces. Serve immediately.

Suggestion: In place of the omelette you can cook meat balls in the Varoma to add to the soup or decorate the soup with cubes of ham or bacon. For a lighter version replace the cream in the soup with milk. The omelette pieces can be used to decorate all of the soups.


Originally posted here at the Thermomix Forum

Cream of beetroot soup with horseradish dumplings

Adapted/roughly translated from "A Tutto Vapore"

Cream of beetroot soup with horseradish dumplings

Ingredients:

Horseradish Gnocchi:
130 g milk
40 g butter, more as needed
1/2 tsp salt
1/4 tsp nutmeg
80 g semolina
60 g horseradish, ready to use
1 Tbsp chives, fresh, chopped
1 egg (60g)

For the soup:
500 g beetroot, peeled
600 g vegetable stock
200 g white wine
20 g flour
1 Tbsp wine vinegar
1/4 tsp salt
2 pinch nutmeg
1 pinch pepper
130 g cream
1 tsp lemon juice

Preparation:

For horseradish dumplings:

Start by oiling the tray and container of the Varoma.

Put milk, butter, salt and nutmeg in the TM bowl and cook for 2 minutes at 90°C on Speed 1. Add the semolina, horseradish and chives and mix for 10 seconds on speed 4, then, cook for 2 minutes and 30 seconds at 100°C on Speed 3. Add the egg and stir for 10 seconds on Speed 3.

Prepare small dumplings with wet hands (about 18 pieces) and place them in the oiled container and tray of the Varoma.

For the soup:

Place beetroot into the TM bowl and chop for 3 seconds on Speed 6.
Add Stock, wine, flour, vinegar and spices. Mix for 5 seconds on Speed 3. Position the Varoma and cook for 20 minutes at Varoma temperature on Speed 2.

Remove the Varoma and set it aside. Replace the Measuring Cup and mix for 25 seconds on Speed 6-7. Add the cream and lemon juice and cook for 3 minutes at 100°C on Speed 3.

Pour the soup into plates, add the horseradish dumplings and garnish with some chives.

Originally posted here at the Thermomix Forum

Steamed Dumplings

Roughly translated/adapted from A Tutto Vapore

Steamed Dumplings

20 pieces

Ingredients:

740 g water
10 g. dry yeast
10 g. oil
50 g. sugar
500 g. flour 1 pinch of salt

Preparation:

Line Varoma container and tray with damp clothes and set aside. Place 240 g. water, yeast, oil and sugar in TM bowl, mix for 30 seconds at 37°C on speed 3.

Add the flour and salt and knead for 3 minutes on Knead (ear of wheat).

Divide the dough into 20 equal parts and form into balls and place on the clothes in container and tray of the Varoma, let rise for 40 minutes.

Place remaining 500g water into TM bowl, position the Varoma and cook for 15 minutes at Varoma temperature on speed 1.

Open the Varoma and serve dumplings hot as a side dish.


Originally published here in the Thermomix Forum

Paté of foie gras

Another recipe roughly translated/adapted from "A Tutto Vapore"

Paté of foie gras

Ingredients:

500-600gr duck liver, fresh
4 teaspoons cognac
2 teaspoons of salt
1 teaspoon freshly ground pepper (five colours if possible),
1.2 lt water
300 grams of ice cubes

Sweet wine sauce
750 g of sweet wine, (eg Pedro Ximenez)
250 gr cream 35% fat
1 teaspoon corn starch
juice of 1 orange,
1 pinch of salt
1 pinch black pepper, freshly ground

Preparation:

Paté of fois gras:
Open the liver and with the tip of a knife, remove all the arteries and sinew.
Place the liver in a bowl, sprinkle 2 teaspoons of cognac, 1 teaspoon salt, 1/2 teaspoon pepper mixture over entire surface. Let the liver marinate for 30 minutes (in the meantime, prepare the sauce). Turn the liver in the bowl and cover with the remaining cognac, salt and pepper and marinade again for another 30 minutes. Using your hands form into a compact shape.

Place the liver in the center of a sheet of transparent film (allowing about 50 cm per side); press and roll out well and expel all the air, to form a sausage. Repeat the process by covering with another 4 pieces of foil. Arrange in the container of the Varoma.

Pour 800 grams of water in the TM bowl and position the Varoma, cook for 15 minutes on Varoma Speed 1.

Turn carefully and cook the sausage for another 15 minutes at Varoma temperature on Speed 1.

Gently put the liver parcels in a bowl with the remaining 400ml water and ice cubes. Allow to cool for 20 minutes. Then put the sausage, still wrapped in film in the refrigerator for 3 days.

Sauce:

Pour wine into TM bowl and reduce for 30 minutes at Varoma temperature on Speed 2.

Instead of having the Measuring Cup in place, support basket on the lid, to allow greater evaporation. The wine needs to reduce to half its volume.
Add the cream mixed with the corn starch, orange juice and season with salt and pepper. Cook for 15 minutes at Varoma temperature on Speed 2, with the basket on top instead of the Measuring Cup. Transfer to a bowl, allow to cool and then keep refrigerated.

SERVE the Paté with thin slices of bread or a toast with a pinch of black pepper, accompanied by the sauce.

Originally published here on the Thermomix Forum

Three Meat Meatloaf

Another recipe roughly translated/adapted from "A Tutto Vapore"

Three Meat Meatloaf

Ingredients:

500 gr beef cut into pieces
2 eggs
40 gr bread soaked in milk
100 gr veal cut into small pieces
100 g of frozen spinach, squeezed
150 gr chicken or turkey cut into strips
oil to grease aluminium foil
water for Varoma 700gr
salt and pepper

Preparation:

Chop beef in 2 lots of 250 gr in the TM bowl; chop each batch for 10 seconds on speed 7

Place all the chopped beef in the TM bowl; combine with 1 egg, half the bread with milk squeezed out, salt and pepper and stir for 1 minute on reverse + Speed 3. Transfer mixture to a bowl.

Next chop the veal for 20 seconds on speed 7.
Add the other half of the bread drained of milk, the spinach, remaining egg, salt and pepper to taste and stir 1 minute on reverse + speed 3.

Season the strips of the chicken/turkey with salt and pepper as desired.
Place half of the beef mixture on an oiled sheet of aluminum foil.
Spread over a half of the veal and spinach mixture and then the strips of poultry meat.
Roll and form into a meatloaf with the aluminum foil.
Repeat with the other meat to form a second meatloaf.
Arrange both loaves in the Varoma. Cook for 40 minutes at Varoma temperature on speed 1.

Allow to cool for about half an hour before you unwrap and slice the meatloaves.

Serve with a sauce such as used for the chicken galantine.

Originally published here on the Thermomix Forum

Veal Rolls with dried fruit and nuts

Another recipe roughly translated/adapted from "A Tutto Vapore"


Veal Rolls with dried fruit and nuts

Ingredients:

30g of sultanas
50 g rum
30g walnuts
30 grams of almonds, whole, blanched
500 g veal, a piece (3x3cm)
100 grams of dried apricots, pitted, cut into strips
100 grams of dried plums, pitted, cut into strips
1 teaspoon vegetable salt or fine salt
1 pinch pepper
oil as needed
600 g of water

Preparation:

Put the raisins and rum in a bowl, allow to soak a little and then strain the raisins before use.

Put the walnuts and almonds in the TM bowl, chop for 3 seconds on Speed 6, remove and set aside.

Place 250 grams of veal into TM bowl, chop for 10 seconds on Speed 7, set aside in bowl with dried fruit. Chop the other half of meat for 10 seconds on Speed 7.

Add the meat with raisins, walnuts and chopped almonds, dried fruit, salt and pepper to the meat in the bowl, mix for 20 seconds on Reverse and Speed 3. Form 2 rolls of meat and wrap each in oiled aluminum foil. Close the ends of the foil and place in the container of the Varoma.

Pour water into TM bowl, position the Varoma and cook for 30 minutes at Varoma temperature on Speed 1.

Remove the Varoma and leave the meat to cool.

Put in refrigerator for about 2 hours. Serve cold sliced (1 cm.).


Originally published here in the Thermomix Forum