Beetroot is one of my favourite vegetables, but not the canned, vinegared variety.
Slow cooked beetroot, roasted whole or cut into chunks and drizzled with sour cream, made into warming soups or a dip with yoghurt.
So many deliicious ways with beetroot, but the Thermomix makes it easy to put together a fast, simple salad.
The basic idea is there for you to now adapt using your own flavour combinations.
Thermomix Beetroot Salad
Ingredients:
1 large orange, peeled and roughly chopped, seeds removed
100g onions, peeled and quartered
1 Tbsp vegetable oil
500g beetroot, peeled and cut into eighths
100g sugar
1 MC (100ml) water
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
50ml rice wine vinegar
Method:
Place orange segments into TM bowl and chop for 20 seconds on speed 6. Remove and set aside.
Place onions into TM bowl and chop for 10 seconds on speed 5. Add oil and sauté for 5 minutes at 100°C on Speed 1.
Add beetroot to TM bowl and grate for 20 - 30 seconds on Speed 6. The pieces should be similar in size to lentils. Add sugar, water, spices, salt and reserved orange puree and cook for 30 - 40 minutes at 90°C on Speed 1 with the MC in place. The beetroot should be cooked, but not soft and mushy.
Add vinegar and blend for 10 seconds on Speed 3.
These have been adapted from Stephanie Alexander’s “The Cook’s Companion”. I first recall having a dish similar to this at Paul Bocuse restaurant in the 1990's and then at a dinner hosted by Tony Tan years later.
The Thermomix is great for preparing the custards and then steaming them. You can cook them in a bain marie in the oven.
Asparagus Custards
Ingredients:
200g asparagus spears (weight after they have been
peeled and woody ends removed),
1 clove garlic
400 ml cream
4 eggs
1 teaspoon anise-flavoured liqueur
(Pernod, Ouzo, Anice), optional
Salt and white pepper
Method:
Peel the asparagus stalks (starting from just below the tip and going towards the base) and break off the hard part from the base of the stalks. Place 200g of prepared asparagus in Varoma tray and leave aside.
Place garlic clove in TMX bowl and grate for 20 seconds on speed 7. Add cream and cook for 15 minutes at Varoma temperature on speed 3, with TM basket over lid. During the last 5 minutes place Varoma in position and steam asparagus.
Once cooked cut asparagus into 5 cm pieces and add to TM bowl with eggs and liqueur. Blend for 45 seconds on speed 9. Season with salt and pepper.
Place into 6 greased dariole moulds or soufflé dishes and place these into Varoma.
Place 600 ml water into TM bowl and position Varoma on top. Steam for 30 minutes at Varoma temperature on speed 2. Carefully remove custards and allow to stand for 5 minutes before unmoulding.
Not so much a recipe as a method of cooking pork chops and other meats to maintain a juicy result while obtaining a caramelised surface to keep the carnivores happy.
This works for other meats and is based on the same idea as sous-vide, where the meat is gently warmed through rather than shocked with high temperatures.
The pork chops were placed on a plate in the Varoma while some rice or vegetables are being cooked in the TM bowl. The chops were cooked for about 10 minutes until they had started to firm up to the touch. They were then transferred to a hot grill for about 30 seconds each side.
Crème Brulée is an old time favourite and something that benefits from slow cooking in the Varoma. There are recipes for the dish prepared to the cooked custard stage in the TM bowl and then poured into the dishes and cooled before adding sugar to brulée.
I prefer to cook them in the dish and cool them as the consistency of the custard is softer and better, in my opinion. They are cooked at 100°C rather than Varoma temperature to cook them slowly and gently.
Crème brulée
Ingredients: (4 serves)
6 egg yolks
50g sugar
300 g cream
1 vanilla bean, warmed, cut in half and seeds removed
600 g of water
Method:
Place the butterfly over the blades, put the egg yolks and sugar in the TMX bowl, mix for 4 minutes at speed 4.
Add the cream and seeds scraped from the vanilla bean. Cook for 4 minutes at 80°C on speed 2, with butterfly in place.
Pour the mixture into prepared moulds. Cover with a sheet of paper towel (to absorb excess water ) and then a piece of aluminium foil. Place moulds in the tray for the Varoma. Place the tray inside the main section of the Varoma and cover with the lid.
Pour the water into the TMX bowl (you don’t need to clean it out) and position the Varoma on top. Set the Thermomix for 30 minutes at 100°C and speed 1.
Carefully remove the foil and paper to check for firmness. The custard should not be firm in the centre. It will continue to cook a little after removing from the steam so don’t overcook it.
Allow to cool for an hour and then put in the refrigerator for at least another hour.
When ready for service remove from the fridge at least 20 minutes beforehand to allow the custards to warm slightly. Sprinkle the tops liberally with castor sugar and use blow gun to brulée the sugar.
This soup is based on a Gabriel Gate recipe from "French Cooking for Australians". It has been adapted for the Thermomix. It is good to be able to use the woody stalks, and even the peelings, to add flavour to the stock while steaming the main stalks and tips.
The Thermomix manages to puree the soup very well and the result is very smooth and creamy. It is delicious both hot and cold.
Cream of Asparagus Soup
Ingredients:
4 bunches fresh asparagus
1 litre vegetable or chicken stock
1/2 cup cream
Salt and pepper to taste
Parsley, chopped for garnish
Peel the asparagus stalks (starting from just below the tip and going towards the base) and break off the hard part from the base of the stalks.
Keep the woody sections and chop into 2cm sections. Wash the asparagus in cold water. Chop into pieces to go into the TMX basket. Preferably stand the pieces with the tips up if you wish to use them for garnish.
Place the woody stems and stock into the TMX bowl. Place the basket in the TMX and cook for 20 minutes at 100°C on reverse + speed 1. Remove the basket with the asparagus and take out the pieces. Cool in iced water. Take the asparagus infused stock and strain, using the basket, into a bowl.
If you wish to use the tips for decoration, cut from the stalks and place in the Varoma. Place remaining asparagus stems into the TMX bowl. Purée for 40 seconds on speed 9, scraping down the sides as needed. Add the stock and cream, position the Varoma on top and cook for 3 minutes at 80°C on speed 1. Remove the Varoma, season the soup with salt and pepper to taste and serve.
May be served hot or cold. Use asparagus tips to decorate as desired.
Pea and Ham Soup is one of my favourites for winter, sorry, the photos have been hibernating. Those in the northern hemisphere can try this out.
If you can get your butcher to cut the ham hock into slices about 2cm thick, then that would be best. Otherwise just do your best to break the hock into pieces that will fit into the Thermomix basket. The recipe in the Everyday Cooking for Everybody has a pea and ham recipe, but does not use the hock bone to give it that delicious smokey flavour. Please try out the idea of the hock in the basket - hopefully you will be inspired to try similar dishes.
Pea and Ham Soup
Ingredients:
150g split peas (green or yellow)
1 onion, cut into quarters
1 clove garlic
30g oil
1 carrot, roughly chopped
2 sticks celery, cut into 2cm lengths
1200ml water
1 smoked ham hock, cut into pieces that will fit into the TMX basket
2 bay leaves
Salt and pepper
Parsley and olive oil to garnish
Method:
Place split peas into TM bowl and mill for 1 minute on speed 9. Set aside.
Place garlic and onions into TM bowl and chop for 5 seconds on speed 7. Add oil and sauté for 5 minutes at 100°C on speed 1.
Add carrots and celery, chop for 5 seconds on speed 6. Add water to the bowl.
Place pieces of ham hock and bay leaves in basket and position basket in TM bowl.
Cook for 40 minutes at 90°C on speed soft with the MC out of lid.
Remove basket, discard bay leaves and allow meat to cool.
Add milled peas to the TM bowl and cook 15 minutes at 100°C on speed 1.
Meanwhile, remove meat from the hocks and roughly chop. Put the meat in a bowl and place the bowl into the Varoma. You can place the bones and skin back into the basket and into the TM bowl while the soup is still cooking to impart extra flavour. Position the Varoma on the TMX lid to keep the meat warm.
Test the soup to see if the peas are cooked sufficiently and adjust seasonings. Remove the basket, if you returned it to the TM bowl, and slowly turn the dial up to speed 9 and blend for about 40 seconds.
Serve the soup into bowls or tureen, add the pieces of ham and garnish with chopped parsley and drizzle with olive oil.
This has been adapted from a recipe in The Australian Gourmet Traveller.
It originally came from Qöm, a Middle Eastern restaurant at Peregian Beach on the Sunshine Coast in Queensland. It was sent to me by my consultant, Janine, and has been extensively tested by the consultants.
I have not tested the recipe, but when I do, then I will post a picture.
Persian Love Cake
Ingredients
1 whole nutmeg
45gm pistachios
360gm almonds
220 gm raw sugar
220 gm brown sugar
120 gm unsalted butter
1 tsp salt
2 eggs
250 gm Greek-style yoghurt, plus extra to serve
Method
Preheat oven to 170.C
Grind nutmeg for 12 seconds on speed 9. Set aside.
Coarsely chop pistachios by pressing Turbo 3 times. Set aside.
Grind almonds for 4 secs on speed 9. Add sugars , butter and salt. Mix on speed 5 for 15 seconds, using spatula to assist.
Pour half the mixture into a lined and greased 26cm springform pan. Gently press the mixture into the base using a jar or tablespoon.
Add 2 eggs,and nutmeg to TM Bowl. Mix on speed 3 for 10 seconds, stopping after 5 seconds to incorporate ingredients with spatula. Add yoghurt and mix on speed 3, reverse for 10 seconds. Pour into prepared tin.
Scatter with pistachios around the edge and bake in oven til golden brown, 35 – 40 minutes.
Cool completely in tin on a wire rack to room temperature, then serve with extra yoghurt. Will keep in an airtight container up to one week. (if you hide it)
General Tips
The cake is around 4 cm deep, so also can be made in a pie plate.
This is a recipe that I adapted from Julie Stafford's "Taste of Life" for the Thermomix Forum.
It is easy enough to make into icy poles for the kids - a healthy snack.
Banana Freeze
Ingredients:
2 cups plain yoghurt
2 teaspoons lemon juice
1/2 cup orange juice
1/2 tbsp orange or lemon rind
1/4 cup honey
2 egg whites
2 bananas
Preparation:
Put all but egg whites and bananas into TM bowl and mix for 20 seconds on speed 4. Pour into an ice cube trays. Freeze until mixture is alomst set.
Place butterfly over blades and add egg whites. Beat for 2 - 3 minutes on speed 4 or until slightly stiff. Remove and keep aside.
Remove yoghurt mixture from tray and add to TM bowl with bananas. Beat for 40 seconds on speed 10 or until smooth.
Remove to a large bowl and gently fold through egg whites. Pour into icecream trays, ice cube trays or icy-pole trays and freeze.
The benefit of using ice cube trays is that the mixture can be blitzed again on speed 10 prior to service if it becomes too firm.
Whatever way it is frozen, it is best to let it warm slightly before serving.
Serve with fresh bananas.
This recipe was originally posted here in the Thermomix Forum and based on a recipe from Australian Gourmet Traveller. It was posted for people in the Northern Hemisphere, so chestnuts are not in season in Australia, sorry, you'll have to wait.
Mushroom and chestnut risotto
Number of People: 6
Ingredients:
100 gm peeled chestnuts (see note)
100 ml extra-virgin olive oil
100 gm butter, coarsely chopped
100 gm Parmesan or Grana Padana
200 gm mixed mushrooms
100 gm baby spinach leaves, stalks trimmed
1 small onion, quartered
1 clove garlic
450 gm carnaroli rice
1 litre good-quality chicken stock
Salt and pepper
Preparation:
Preheat oven to 160°C. Place prepared chestnuts in a roasting pan with 30ml olive oil and 20gm butter and roast for 20 minutes or until tender and golden. Remove to TM bowl and roughly chop for 4 seconds on speed 6. They should not be too small. Remove and keep warm.
Place parmesan into TM bowl and grate for 15 seconds on speed 8. Remove and set aside.
Place mushrooms in TM bowl and set to closed lid position and hit Turbo button three times to roughly chop. Add 20ml oil and 20gm butter and cook for 10 minutes at 100°C on reverse + speed 1. Add spinach leaves and cook for another 3 minutes at 100°C on reverse + speed 1. Remove, mix with chestnuts and keep warm.
Place onion and garlic into TM bowl and chop for 15 seconds on speed 7. Add 50ml olive oil & 30g butter and sauté for 5 minutes or until soft at 100°C on speed 1. Add rice, stir for 45 seconds at 100°C on reverse + speed 1 to coat. Add stock and cook for 15 minutes at 100°C on reverse + speed 1, or until most of the liquid is absorbed and rice is tender. Add remaining butter, Parmesan and season to taste with sea salt and freshly ground black pepper. Stir for 10 seconds on reverse + speed 3 to combine. Place risotto mixture into a large, warmed bowl.
Mix chestnuts and mushroom mix through risotto and serve.
Tips/Hints:
To prepare fresh chestnuts (200gm unpeeled), score top of each with a knife and place in basket of Thermomix. Place 600 ml water into TM bowl and insert basket with chestnuts. Cook for 15 minutes or until skin splits, remove basket and drain before transferring to a bowl. Cover with plastic wrap and stand for 10 minutes to steam, then peel, removing hard outer and as much of the thin inner shells. There are many other methods for removing the skins – if you have a better one then let me know.
This blog has been quiet of late because I have been concentrating my attention on the recently-formed Thermomix Forum.
I started this blog to help promote our Users' Group with Yahoo, more than to produce recipes.
There are a number of recipes in Draft form that need to be published on this blog, some are awaiting photos, but until then . . . .
We would like people to contribute to the Thermomix Forum.
As an incentive, I propose to give away a copy of Jane Lawson's . . . "Yoshoku, Japanese food Western style".
There is an adaptation of one of the recipes on this blog. Jane corrected me on what her position is now within Murdoch Books - something like Publisher - Food, ... sorry Jane, lost that email.
She is the author and editor of many Murdoch Books including Cocina Nueva; Grub; Tossed (which Dani has been championing lately, in salads of various sorts and combinations); BBQ for Friends; and, Spice Market. She has credits in such books as MoVida and Food of Spain.
So, what to do?
Just join the Thermomix Forum, contribute a recipe for 5 chances of winning.
If you comment or just introduce yourself, you get a single "ticket" in the draw.
If you place a link to your recipe on your own blog, but don't actually reproduce the recipe, then you will also get a "ticket".
Each time you contribute, I will make a note and enter you in the draw.
All those who have contributed since the start of September, when we found out about the Forum, will be entered.
You don't need any fancy recipe and ANY post counts.
The draw will close on Sunday, November 23, 2008.
Join now if you haven't already and GOOD LUCK !!!
Roughly translated/adapted from A Tutto Vapore
Baccalà with tomatoes and potatoes
Number of People: 8 people
Ingredients:
Sauce and cod:
50 grams of extra virgin olive oil
100 g onion, cut in half
2 cloves garlic
800 g of tomato purée, fresh or canned
1 tablespoon sugar
1 teaspoon salt
1 pinch pepper
8 pieces of baccalà, desalted (pieces of 10x6 cm, 1200 g)
Potatoes and peppers:
100 grams of extra virgin olive oil, more as needed
100 g of water
600 g of potatoes, cut into slices of 0.5 cm
100 g of green peppers, cut into strips
salt
Mayonnaise without eggs:
300 g of sunflower oil
150 grams of milk
1 clove of garlic
1/2 teaspoon salt
10 g lemon juice
Preparation:
Sauce and cod:
1. Put onion and garlic in the TM bowl, chop for 4 seconds on Speed 4.
2. Add the oil, mix for 5 minutes at Varoma temperature on Speed 1.
3. Add the tomato purée, sugar, salt and pepper, cook for 25 minutes at Varoma temperature on Speed 1. Instead of Measuring Cup, place the basket over the lid.
4. Lightly oil the inside of Varoma and place the pieces of fish in layers (skin side up). Make sure that some of the holes in the Varoma are free, so the steam can move easily.
5. Remove the basket, position the Varoma and cook for 6 minutes at Varoma temperature on Speed 1. Remove the Varoma and set aside. Pour the sauce into an oiled casserole and keep aside. Clean the TM bowl.
Potatoes and peppers:
6. Place the butterfly over the blades.
7. Place the oil and water in TM bowl, cook for 4 minutes at Varoma temperature on reverse and Speed Soft.
8. Add the potatoes, peppers and salt, cook for 13 minutes at Varoma temperature on Reverse and Speed Soft.
9. Remove the butterfly.
10. Drain the potatoes and peppers using the basket. Set aside. Clean TM bowl.
Mayonnaise without eggs:
11. Weigh the oil into a container and keep aside.
12. Pour the milk into the TM bowl with garlic and salt for 1 minute at 37°C on Speed 5.
13. Three-quarters fill the Measuring Cup with water to stop it vibrating, or hold with your hand, for 3 minutes on 37°C on Speed 5
while slowly pouring oil onto the lid. The mixture should thicken like mayonnaise.
14. Add the lemon juice and mix for 5 seconds on Speed 5.
Gratin:
15. Set oven to 250°C. Arrange a layer of potatoes and peppers on some sauce in a baking dish and sprinkle with a drizzle of olive oil. Then arrange the salt cod and cover each piece with a tablespoon of mayonnaise. Place dish in the oven to brown for 5 minutes. Serve with remaining potatoes and sauce.
Originally posted here in the Thermomix Forum
Roughly translated/adapted from A Tutto Vapore
Baccalà in milk
Ingredients:
1000 g of salt cod, 4 pieces, desalted
600 g of milk
20 g breadcrumbs
3 bunches of parsley, leaves only
1 onion, medium, cut into quarters
30 grams of extra virgin olive oil
400 grams tomatoes, cut into cubes
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
1.Soak the cod in 400 grams of milk for at least two hours.
2. Drain the pieces of salt cod and place in container and tray of Varoma.
3. Place the bread in the TM bowl with the parsley; chop for 10 seconds on Speed 8. Sprinkle on the pieces of salt cod.
4. Put the onion in the TM bowl; chop for 4 seconds on Speed 7.
5. Add 200 grams of milk, oil, tomatoes, salt and pepper, position the Varoma and cook for 30 minutes at Varoma temperature on Speed 1.
6. Place the cod on a platter and the sauce pour over fish.
Originally posted here in the Thermomix Forum
This is an easy recipe that I have roughly translated/adapted from A Tutto Vapore
Sardines "en papillotte"
Ingredients:
20 whole, fresh sardines, (15 cm), cleaned
extra virgin olive oil to grease
salt
600 g of water
Preparation:
1. Dry the cleaned sardines well with kitchen paper. Oil some squares of aluminum foil. Put 2 or 3 sardines on each sheet and sprinkle with salt. Close the aluminum foil parcel and place in container of Varoma. Repeat for the other sardines.
2. Pour the water into TM bowl, position the Varoma and cook for 27 minutes at Varoma temperature on Speed 1. Set the Varoma aside. Open the parcels with caution and make sure that the sardines are cooked.
If not, extend the cooking time by 3 or 4 minutes.
3. Serve immediately in the open foil.
Tips/Hints:
Variation: If you want a more flavourful result, you can add to each parcel a bay leaf, a slice of lemon, a pinch of paprika and a few drops of extra virgin olive oil. Some slices of peppers also add to the colour and flavour.
Serve with slices of bread. Ideal as a single dish for dinner with several guests.
Originally posted here in the Thermomix Forum
Roughly translated/adapted from A Tutto Vapore.
The timing will depend very much on the size of the whole fish. The times are those from the text, but it may need longer - so please be prepared. If you can check the temperature of the flesh to check if done then that is best.
Sea Bream in salt
Ingredients:
1 sea bream (2000 g), well cleaned
2000 g of salt
700 g of water
olive oil
1 lemon
Preparation:
1. Pour water into TM bowl and bring to boil for 8 minutes at Varoma temperature on Speed 1.
2. Line the bottom container of the Varoma with a cloth and place a layer of salt on this, place the bream on the salt and cover with another layer of salt. Make sure the fish is well covered by salt.
3. Remove the Measuring Cup, position the Varoma and cook for 20 minutes at Varoma temperature on Speed 1. Before removing the Varoma let it cool a few minutes.
4. Break the crust of salt very carefully and fillet the sea bream. Place fish fillets in a serving dish and drizzle with some extra virgin olive oil and lemon juice.
Originally posted here in the Thermomix Forum
Roughly translated/adapted from A Tutto Vapore
Zucchini Cream with fillets of sole
Ingredients:
300 g of fillets of sole
salt and pepper
1 shallot
400 grams of zucchini
1 bunch of fresh basil
40 grams of extra virgin olive oil
100 g of dry white wine
30 g of flour type 00 (bakers’ flour)
800 g of water
1 teaspoon vegetable stock concentrate
30g of parmesan cheese, grated
2 tablespoons pesto
To serve:
Toast
extra virgin olive oil to serve
Preparation:
1. Line the container of Varoma with baking paper that has been moistened and squeezed of excess water. Lay cleaned fillets on paper, season with salt and pepper. Set aside.
2. Put the shallot, zucchini and basil into the TM bowl, mince for 5 seconds on Speed 7.
3. Add the oil and sauté for 3 minutes at 100°C on Speed 2.
4. Add wine and cook for 3 minutes at 100°C on Speed 1.
5. Add flour, water and stock concentrate, position the Varoma with fish and cook for 20 minutes at Varoma temperature on Speed 1. Remove the Varoma.
6. Add the parmesan, salt and pepper to the TM bowl, whip for 1 minute on Speed 7.
7. Pour the zucchini cream into a bowl, lay out over the fillets of sole and combine the pesto.
8. Serve with toasted bread and oil.
Originally posted here in the Thermomix Forum
Roughly translated/adapted from A Tutto Vapore
Fillet of perch with lemon and feta sauce
Ingredients:
2 tablespoons fish sauce
1 tablespoon sesame oil
400 grams of perch fillets, 4 pieces
1 bunch of dill, leaves only
1000 g of water
1 vegetable stock cube (or TM stock concentrate)
200 grams of basmati rice
4 green lettuce leaves, to use as baskets
1 cucumber
2 teaspoons of olive oil flavored with lemon
pepper & salt
Lemon and feta sauce:
150g Feta cheese, in pieces
100 g sour cream, 20% fat
2 tablespoons lemon juice
Preparation:
1. Mix fish sauce and sesame oil in a bowl; add fish fillets and let marinate.
2. Put dill in the TM bowl, chop for 3 seconds on Speed 7. Remove and set aside.
3. Pour water and stock cube/concentrate into the TM bowl. Place the basket in TM bowl and weigh in the rice.
4. Arrange lettuce leaves in the container of Varoma to form the baskets.
Cut the cucumber into slices of 0.5 cm. and cut into quarters. Distribute between the four lettuce leaves.
Sprinkle half the chopped dill on each leaf with a few drops of oil flavored with lemon. Season with salt and pepper.
5. Place fillets on cucumber and lettuce leaves in the Varoma. Put Varoma in position, cook for about 18 minutes at Varoma temperature on Speed 1.
6. Remove Varoma and basket, keep warm. Empty the TM bowl.
Lemon sauce and feta:
7. Place the feta in the TM bowl and mix for 2 minutes at 80°C on Speed 3.
8. Add the sour cream, lemon juice, dill the continue cooking for 2 minutes at 80°C on Speed 2. Season with salt and pepper.
9. Place rice on a serving plate, lay the stuffed lettuce leaves on top and serve with the sauce.
Tip: You can replace the fillet of perch with other types of fish (eg cod). The fish sauce and sesame oil can be purchased in Asian supermarkets or in the ethnic department of large stores.
Originally posted here on the Thermomix Forum
Translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31
SPAGHETTI ALLA GRICIA
Number of People: 4-6
Ingredients:
50 gr. pecorino
150 gr. Guanciale (or bacon, speck or pancetta)
40 gr. olive oil
1 whole clove of garlic
1 whole red chilli
400 gr spaghetti
Preparation:
Place the pecorino into the TM bowl and grate for 20 seconds on speed 8. Set aside.
Cut the guanciale into cubes and put in the TM bowl with oil, garlic and chilli. Brown the guanciale well for 10 minutes at 100°C on reverse and speed 1.
While cooking the sauce prepare the spaghetti as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.
Place drained spaghetti on a large hot dish & dress with the soffritto from which you removed the garlic and chilli. Sprinkle generously with pecorino and enjoy the strong flavours.
Suggestion: spaghetti can be replaced perfectly with bucatini. The guanciale can be replaced with sausage.
Originally posted here on the Thermomix Forum
Translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31
RIGATONI ALL'AMATRICIANA
Number of People: 6
Ingredients:
30 gr pecorino
200 gr. Guanciale (or pancetta, speck or bacon) diced
90 gr. olive oil
1 small onion, quartered
600 gr. tomatoes canned (drained) or fresh
1 chilli
salt
400g rigatoni
Preparation:
Place the pecorino into the TM bowl and grate for 20 seconds on speed 8. Set aside.
Put onion in the TM bowl and chop for 10 seconds on speed 7. Add oil and sauté for 3 minutes at 100°C on speed 4. Add in the guanciale and let cook for 5 minutes at 100°C on speed 1. Now add in tomatoes well drained, chilli, salt and cook for 18 minutes at 100°C on speed 1. If you want a very thick sauce, then during cooking set the temperature at Varoma, and place the Measuring Cup partly open.
While cooking the sauce prepare the rigatoni as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.
Dress the rigatoni and serve. Serve with grated pecorino.
Originally posted here in the Thermomix Forum
This is a recipe that I have translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31
SUGO ALLA PAPALINA
Number of People: 4-6
Ingredients:
80 gr. parmesan
1 small onion, cut in quarters
80 gr. butter
200 gr. peas fresh (or frozen)
1 MC (100 ml) water
200 gr. of ham (prosciutto crudo) cut in strips
2 whole eggs
salt and pepper q.b.
400g pasta - fettucine
Preparation:
Place parmesan in TM bowl and grate for 15 seconds on speed 8. Remove and set aside.
Place onion in TM bowl and chop for 10 seconds on speed 7. Add butter and sauté the onion for 3 minutes at 100°C speed 2. Place the butterfly over the blades, add peas, a little salt, an MC of water and let cook for 10 minutes at 100°C on reverse and speed soft. Now add ham and mix for 2 minutes at 100°C on reverse and speed 1 to develop flavour.
Pour the mixture into a bowl, add the pasta cooked al dente & drained, and mix well. Insert immediately into the TM bowl the eggs with 2 tablespoons parmesan cheese and mix for 15 seconds at speed 5.
While cooking the sauce prepare your pasta as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.
Pour sauce over pasta and sprinkle with the remaining parmesan and a dash of ground pepper. Stir well and serve immediately.
Suggestion: For this dish of ancient tradition egg fettuccine are recommended as the pasta. If you do not have fresh peas, you can use those frozen, partially thaw them first.
Originally posted here in the Thermomix Forum
Adapted/roughly translated from A Tutto Vapore
Cream of cucumber soup with prawns on skewers
Ingredients:
24 prawn tails, shelled & deveined
40 g olive oil flavored with lemon
½ teaspoon salt, or more as needed
1 onion
2 cloves garlic
2 cucumbers, seeds removed, cut into pieces (about 500 g)
500 g water
1 vegetable stock cube or TM veg concentrate.
1/4 teaspoon pepper
200 g cream
40 grams flour
1 Tbsp lemon juice
2 Tbsp dill, chopped
Preparation:
Marinade prawns for 15 minutes with 1 tablespoon of lemon-infused oil and salt. Thread prawns onto 6 wooden skewers and place them in the container of Varoma.
Place the onion and garlic in the TM bowl, chop for 3 seconds on Speed 5. Add 25 g of lemon-infused oil, cook for 2 minutes at Varoma temperature on Speed 1.
Add pieces of cucumber and chop for 4 seconds on Speed 5. Add water, stock cube (or TM stock concentrate), 1/2 teaspoon salt and pepper. Position the Varoma and cook for 12 minutes at Varoma temperature on Speed 1.
Remove the Varoma and set aside.
Add the cream, flour and lemon juice to the TM bowl and mix for 15 seconds on Speed 9, then cook for 2 minutes at 100°C on Speed 2.
Add the dill to taste, stir for 3 seconds on Speed 3 and season with salt and pepper to taste.
Pour the soup into six dishes, decorate with the skewers of prawns and serve hot.
Suggestion: Alternate the prawns with pieces of lemon. Instead of flour use 2 cooked potatoes to thicken soup. You can replace the lemon-flavoured oil with olive oil and a few drops of lemon. Only for adults, flavour soup with a drop of white wine.
Originally posted here at the Thermomix Forum
Roughly translated/adapted from A Tutto Vapore
Cream of fish with seafood
Ingredients:
500 g mussels, well cleaned and debearded
500 g of fish fillets
300 g prawns,(shell, but reserve heads and shells)
saffron
30 g extra virgin olive oil
50 g brandy
200 g water
For the soffritto:
50 g extra virgin olive oil
200 g leeks, cut into pieces
1 clove garlic
100 g onions, cut in half
200 g tomato purée
To complete:
100 g cream
1 tsp salt
pinch pepper
basil leaves, to decorate
Preparation:
Put mussels and fish fillets in the container of Varoma and arrange the shelled prawns sprinkled with saffron in the tray Varoma. Keep aside.
Put oil in the TM bowl, heat for 3 minutes at Varoma temperature on speed 1. Add the heads and shells of prawns and cook for 3 minutes at Varoma temperature on Speed 4. Add the brandy and let it evaporate a few seconds. Add water and cook for 5 minutes at 100°C on Speed 2. Filter with the basket and hold as prawn stock. Clean the TM bowl.
Put into the TM bowl all the ingredients for the "soffritto" and chop for 4 seconds on Speed 4, and cook for 5 minutes at 100°C on Speed 1. Add the prawn broth, position the Varoma and cook for 10 minutes at Varoma temperature on Speed 1.
Once cooked, remove the Varoma and take the prawns and fish fillets out and place in the TM bowl. Remove the mussels from their shells and add to TM bowl. Chop for 30 seconds on Speed 7.
Add the cream, salt & pepper and cook for 2 minutes at 80°C on Speed 5. Add a little water if necessary. Chop for 30 seconds on Speed 7 until the soup is creamy.
Pour the soup into serving plates, decorate with some basil leaves and two or three prawns per serving.
Originally posted here at the Thermomix Forum
Posts
All Comments
