Thermomix Recipes

Thermomix Potato and Leek Soup

noreply@blogger.com (Marianna) — Fri, 24 Feb 2012 23:15:00 +0000

This Thermomix Potato and Leek Soup is absolutely delicious! It is a treat you cannot refuse for a dinner when you're alone or with your closest ones!

Personally I have a big love for soups, any kind of them. I have tried and posted some very delicate soups like the Cream of Carrot Soup, the Quick Pea and Corn Soup, the Pumpkin and Carrot Soup, the Cream of Asparagus, Mushrooms and Thyme Soup, the Lentil Soup and the very good Asparagus Norwegian Soup.

I know most of them involve vegetables only and I think this is the best thing about this kind of soups: you eat more greens and nourish yourself in a healthier way delighting your taste at the same time! Don't you think it is a fabulous thing?:-)

This fantastic recipe has been sent by Patricia Molnar from Champaign (Illinois, USA) who told me: "I love this soup. In France it is a hit for the winter".

I must add, not only in winter! ;-)

Ingredients

4 people serving

- 500 g Leek (white and part of green)
- 1 Potato
- 750 g Chicken Broth
- 100 g Whip Cream
- 1 Onion
- 1 tbs Oil

How to prepare Thermomix Potato and Leek Soup

Cut the onion, put it in the bowl and add oil. 4 Min. 90°C Speed 1.

Add the leak, potato and the broth. 20 Min. 90°C Speed 1.

Add the whip cream.

Mix 30 Sec. Speed. 6 and 50 Sec. Speed 9.

If it's too thick, add some chicken broth.

Patricia's advice

If you like, you can serve with a slide of grill bacon.

My advice

Use vegetable stock if you want to make a vegetarian soup.

Photocredit: laurapadgett

Thermomix Banana Muffins

noreply@blogger.com (Marianna) — Thu, 23 Feb 2012 23:00:00 +0000

Has it ever happened to you to wake up in the morning and feel like preparing sweet flavoured treats for your beloved ones? Well, it happens to me very often! This Thermomix Banana Muffins recipe is one of those recipes you prepare in a flash and makes everyone happy!

It is perfect when you have some ripe bananas you need to use, but it is also a delicious recipe for every occasion! I usually prepare muffins and put them in my daughters' lunch boxes. They love every kind of them. I think they are perfect to replace those full of preservatives industrial snacks I hate!

The recipe has been sent by Kristy Broderick from Perth (Australia) who follows me on the Facebook page. Here it is what she told me: "This is my mum's recipe, it is actually banana cake so you can turn it into a loaf".

Great then! Not only it is a delicious recipe but also versatile! ;-) You can consider your dessert ready for an improvised dinner or afternoon tea!

Other muffin recipes are the Thermomix Blueberry Muffins Recipe, the Thermomix Muffins Recipe and the Mini Banana Cakes, which is similar to this Banana Muffins recipe.

They are all delicious!

If you want to share your favourite Muffin recipe with me just send it to me using this page to publish your recipes. ;-)

Ingredients

12 people serving

- 1 and 1/2 Cups Self Raising Flour
- Salt
- 115 g Caster Sugar
- 3 Bananas mashed
- 115 g Butter or Margarine
- 2 Eggs
- 1/2 teaspoon Vanilla Essence (or 1 tablespoon Vanilla Sugar)
- 1 teaspoon Bicarbonate Soda
- 2 tablespoon Milk

How to prepare Thermomix Banana Muffins

Sift flour and salt.

Insert butterfly.

Cream butter and sugar. 1 Min. Speed 4. Scrap sides.

Add eggs. 30 Sec. Speed 3.

Take out butterfly.

Add mashed bananas. 30 Sec. Speed 3. Scrap sides then mix other 10 Sec.

Mix bicarbonate and milk.

Add flour, vanilla (or vanilla sugar) and bicarbonate mixed with milk. Speed 3 until well combined.

Spoon into muffin tray or loaf tin.

Bake in a moderate oven.

Muffins 20 Min. Loaf 40 Min.

When done insert a skewer to see if cooked.

My Advice

I love cinnamon spice, I added a teaspoon of it to this muffins mixture and I enjoyed them even more!! ;-)

Other recipes to prepare Thermomix Banana Muffins

www.forumthermomix.com
www.recipecommunity.com.au

How to prepare Banana Muffins without Thermomix

allrecipes.com
www.joyofbaking.com
www.catcancook.com

Translated from the Italian recipe
Muffin alla Banana Bimby

Photocredit: kradlum

Milo Biscuits: Thermomix Recipe

noreply@blogger.com (Marianna) — Wed, 22 Feb 2012 19:34:00 +0000

Finally I've tried Milo Biscuits too! I simply loved them!

For those who do not know what Milo is, I can simply say it is a chocolate and malt powder that is mixed with hot or cold water or milk and it produces a very popular beverage now known all over the world with the name of Milo.

Milo is very popular in Australia, Malaysia and New Zealand. In these places a large variety of products have been created using this chocolate malt powder, from chocolate bars to cookies, from UHT beverage to very popular energy drinks.

Actually Nestlè - who produces Milo - claims it offers essential vitamins and minerals and it has long been known as an energy beverage strongly associated with sports and good health.
But I won't be so sure it is so healthy...

Making your home-made Milo instead will allow you to have healthier biscuits which are also very easy to make at home with your Thermomix! I thought they were wonderful! I ate them for breakfast and afternoon tea, but I also add them to my daughters' lunch boxes! Perfect!!

I took the first recipe from the Australian recipe community where it was posted by Sarah Foley (Thermoamazing). I found the second recipe on Thermomixreviews blog by Sarah Schmeri who in turn used a recipe from the Thermomix Forum.
The first one is simpler while the second one includes also oats and desiccated coconut.

Other biscuit recipes you might like are:
- Chocolate Chip Cookies
- Baci di Dama Lady's Kisses
- Coconut Biscuits
- Queen's Biscuits with Thermomix: Italian Biscuits

Recipe 1
by Thermoamazing - Sarah Foley, taken from recipecommunity.com.au

Ingredients

about 25 biscuits

- 125 g Butter
- 200 g Sugar
- 240 g Self Raising Flour
- 50 g Milo
- 1 Egg

How to prepare Milo Biscuits: Thermomix Recipe

Cream butter and sugar. 30 Sec. Speed 5.

Add egg, flour and Milo mix. 10 Sec. Speed 5.

Mix until combined. approx 20 Sec. Interval Speed.

Roll into balls and place on alined tray.

Bake at 180°C for about 10-15 Min.

Remove from oven and let cool.

Recipe 2
by Sarah Schmeri, from Thermomix Recipe Reviews blog

Ingredients

makes 24

- 100 g Butter
- 75 g Golden Syrup
- 50 g Brown Sugar
- 60 g Water
- 1/2 tsp Bicarbonate of Soda
- 110 g MILO (or home made Milo)
- 90 g Rolled Oats
- 80 g Plain Flour
- 80 g Wholemeal Plain flour
- 90 g Desiccated Coconut

How to prepare Milo Biscuits: Thermomix Recipe

Preheat oven to 180°C. Line two oven trays with baking paper.

Place the butter, golden syrup, sugar and water into TMX bowl and set to 80°C 3 Min. Speed 1.

Stir in the bicarbonate of soda. 10 Sec. Speed 3.

Add milo, rolled oats, flour and coconut and mix for approx. 30 Sec. Speed 4 Reverse until combined.

Roll mixture into balls 3-4cm in diameter and place on the prepared tray.

Flatten gently with a fork.

Bake 15-20 Min. until firm.

How to prepare Milo Biscuits without Thermomix

www.bestrecipes.com.au
www.food.com
www.kidspot.com.au

Photocredit: rosanguyen
Photocredit: pearled

Thermomix Almond Pastry

noreply@blogger.com (Marianna) — Wed, 15 Feb 2012 22:11:00 +0000

Are you looking for a refined and elegant idea to prepare a delicious and peculiar tart? So you must try replacing your classic shortbread pastry recipe with this unique alternative: the Thermomix Almond Pastry!

Tart is a commonly appreciated dessert, almost too common I'd say. But using this almond pastry you will be able to satisfy even the most demanding people's tastes, the most criticising too, as well as the most willing ones.

Obviously you can use this pastry to make tarts, single smaller tarts with fruits (like Mince Pies), mini pies and also some particular biscuits, why not?

The recipe has been sent by Rebecca Nutley from Australia who kindly transcribed it and sent it to me. It is a recipe of the "Thermomix in Australia's Everyday Cookbook", which is pretty famous in Australia.

I slightly modified the original recipe, avoiding the use of mixed spice, as I wanted my children to eat it too and the combining of almonds and spices would have stopped them from trying it :-) They loved it instead! :-)

You could use this recipe in these preparations: Jam Tart, Apple Pie, Sour Cherry Pie, Jam Biscuits, Lemon Tart, Thermomix Strawberry Tart with Lemon Custard.

Try it and let me know what you create with this fabulous almond pastry! I'm so curious! ;-)

Ingredients

1 ball of dough

- 30 g Sugar
- 30 g Blanched Almonds
- 210 g Plain flour
- 130 g Hard butter, cut into small chunks
- Salt to taste
- 1 medium Egg Yolk
- 3-4 Tsp Water or Orange Juice

How to prepare Thermomix Almond Pastry

Place sugar into TM bowl and pulverise for 3 Sec. Speed 9. Set aside.

Put almonds in TM bowl and mill for A Few Sec. Speed 8.

Add flour, butter, sugar and salt and mix for about 10 Sec. Speed 5 until mixture resembles breadcrumbs.

Set dial to closed lid position.

Add egg yolk and water/juice and mix on interval speed for 10-20 Sec. to form a dough.

Turn mixture on floured board and knead lightly.

Put in refrigerator for about 15 Min. before rolling out and baking at 200°C.

My Advice

I've used this pastry to make a jam tart using one of my delicious home-made jam, the Peach and Amaretti Biscuits Jam and I think it was the perfect choice ;-)

How to Prepare Almond Pastry without Thermomix

www.bbcgoodfood.com
www.recipesfromanormalmum.com

Translated from the Italian recipe
Pasta Frolla Bimby alle Mandorle

Thermomix Soy Milk Recipe

noreply@blogger.com (Marianna) — Mon, 13 Feb 2012 15:26:00 +0000

Soy Milk represents a valid alternative to cow's milk for those who are intolerant or suffer from an allergy or simply prefer not eating animal products.

It is a truly good product with no cholesterol, saturated fats, lactose or casein. It provides our organism with essential proteins containing amino-acids.

In addition, as you can rely on your irreplaceable and tireless Thermomix :-) you can obtain a genuine product, according to your personal taste (making it more or less thick), and in a cheap way obviously. Not bad, uh?

Soy Milk is light and easily digested, it is a very good beverage for you and your closest ones who cannot have cow's milk or simply prefer an alternative to it. This milk can be used to prepare puddings, cakes or other dessert and sweet treats. What about experimenting any preparations? Just let me know what you will come up with at the end, I can't wait to hear from you!

Maria Serra from Treviso is the author of this recipe. She wrote: "Having problems in taking cow's milk, I've been looking for an easy and as natural as possible way to make my own soy milk without using preservatives and food colourings. I've read some recipes, made some changes in the ingredients list too, trying to give my soy milk a tasteful flavour. The method can appear to be long but you just have to be patient at your first attempt and then, with practice, everything will be easier".

I suggest you try another delicious lactose-free recipe, the Rice Milk.

You can find many lactose-free recipe on this website such as the Milk-Free Thermomix Custard, the Thermomix Dairy Free Coconut Biscuits, the Sweet Roll Without Milk and the luscious Milk Free Hot Chocolate with Thermomix.

Ingredients

for 1 and 1/2 litre of soy milk

- 100 g Yellow Soy beans
- 1 and 1/2 Litre Water
- a pinch Fine Salt
- a pinch Coarse Salt
- 10 g Sugar
- Vanillin Sachet (0.5 g) (I prefer using 1 tablespoon of Vanilla Sugar)

How to prepare Thermomix Soy Milk

Soak soy beans in tepid water added up with coarse salt for a minimum time of 12 hours.

After that, wash soy beans with abundant tepid water and drain soy beans using a thin screening strainer or a linen cloth. Then put soy beans in TM bowl with half a litre of water and mix. 1 Min. Speed 10.

Open the lip, add another litre of water and cook without measuring cap. 30 Min. 80°C Speed 3.

After this first cooking, filter your soy milk into another bowl. Wash TM bowl and then pour soy milk inside it again straining it a second time.

Add a pinch of fine salt, sugar, vanillin (or vanilla sugar), 250 g of water and cook 10 Min. 100°C Speed 3.

At the end of the cooking, pour hot soy milk in jars/bottles and then put them upside down to create a vacuum and maintain the taste.

Maria Serre's advice

It's likely that soy milk will have some kind of deposit at the bottom, so when you pour it in a cup or glass, use the food strainer again. Or shake the jar/bottle before pouring it.

My advice

You can flavour your soy milk by adding cane sugar, vanilla, cocoa or whatever you like.

About expiration date, this soy milk can be preserved in the coolest part of your fridge for 3 or 4 days. However you can check it visibly, as when expired it presents a layer of floating lumps or is too thick. Definitely not attractive!

Other recipes to prepare Thermomix Soy Milk

www.forumthermomix.com
www.thekitchenplayground.com/
kuchingthermomix.blogspot.com

How to prepare Soy Milk without Thermomix

allrecipes.com
chowhound.chow.com
www.soya.be

Translated from the Italian recipe
Latte di Soia Bimby Fatto in Casa

Photocredit: angry_asian
Photocredit: FotoosVanRobin

Thermomix Apple and Amaretti Tart

noreply@blogger.com (Marianna) — Fri, 10 Feb 2012 20:08:00 +0000

The Apple and Amaretti Tart is a very particular and refined alternative to a classic apple tart.

A bitter-sweet taste combination because of the presence of apples and amaretti gives an intense and strong savour to the tart as well as a unique flavour!!!

This Apple and Amaretti Tart is very easy and quick to prepare, it is perfect for breakfast, afternoon break accompanied by a cup of tea and as a dessert.

The recipe has been suggested by Valentina Campostrini from Avio (TN) who wrote: "This is my grandma's recipe. It is effortless and genuine...".

I served it on my dad's name day who is very fond of amaretti. For my nephews I replaced amaretti with almonds that they simply adore and I must say the result was absolutely scrumptious!

The Apple and Amaretti Tart is perfectly accompanied by a Moscato Giallo, a very refined and flavoured straw-yellow wine with a bouquet of melon, rose petals and carnations. A sweet, soft and flavourful taste characterises it.

Other recipes with apples you could be interested in are:
- Apple Yogurt Cake with Hazelnuts
- Apple and Yogurt Cake
- Apple Pie
- Apple Ice Cream
- Apple Strudel
- Apple and Amaretto Liqueur Cake

If you want to try other amaretti recipes I suggest
- Chocolate and Pear Cake
- Almond and Ricotta Cheese Cake
- Chocolate Salami
- Chocolate Souffle
- Caprese Cake
- Colomba Easter Cake

Ingredients

- 1 Shortbread Pastry dough, recipe on basic cookbook or 1 ready to cook Pie Crust
- 3 Apples
- 7/8 Amaretti Biscuits
- Butter knobs to taste

How to prepare Thermomix Apple and Amaretti Tart

Prepare shortbread pastry and keep it refrigerated for about 30 Min.

After this time, roll out a little more than a half pastry dough in a 20/22 cm (50/55") diameter baking pan lined with baking paper.

Place apple thin slices on the dough in rays, cover with ground amaretti and add some butter knobs.

Bake at 180°C/356°F for about 30 Min.

Remove from oven and serve dusting with icing sugar.

My advice

You can enrich your tart by adding a layer of custard or jam directly on the pastry and then adding apples and amaretti as indicated in the recipe.

About apples: I suggest you choose one of these varieties:
- Golden Delicious, an intense yellow apple with sweet, perfumed and juicy pulp;
- Fuji, light to dark red peel on a yellow-green background with a sweet-acidic crunchy and juicy pulp.
- Royal Gala, red and yellow peel with a fine, crunchy, juicy and sweet pulp.

To prepare an appetising dessert, you can make mini tarts, following the same method and serving them with some basic custard ice cream, a mint leaf and some icing sugar.

How to prepare an Apple and Amaretti Tart without Thermomix

itoeats.blogspot.com
www.chefbikeski.com
maggiedon.blogspot.com

Translated from the Italian recipe
Crostata di Mele e Amaretti Bimby

Photocredit: missmeng

Thermomix Marble Cake Black and White

noreply@blogger.com (Marianna) — Wed, 08 Feb 2012 22:27:00 +0000

The Marble Cake Black and White, is a very easy to prepare and cocoa flavoured classic cake.

It is made of a dark and light double coloured batter; at the end of the cooking the result is a marbled cake, a very pleasant effect for your eyes.

This cake is perfect for breakfast and afternoon break, but it can also be served as a dessert if accompanied by a cocoa custard and either a vanilla or basic custard ice cream.

The author of this recipe is Maria Lardo from Rome who told me this cake has been created by herself and I think it is very simple, quick and, most important delicious!! I simply adore it.

Match Breganze Torcolato to this cake, a sun-dried grapes wine, golden yellow to amber yellow coloured, with a very intense aroma of honey and raisins and a sweet, strong and well-orchestrated savour.

Other breakfast and afternoon break cakes you may be interested in are the Double Colour Cake, the Marble Cake, the Italian Ciambellone Cake, and the Apple and Yogurt Cake.

Ingredients

about 25 thin slices

For the white batter
- 6 Eggs
- 300 g Sugar
- 350 g All-purpose Flour
- 100 g Potato Flour
- 50 g Suet or Butter
- 50 g Olive Oil
- 150 g Milk
- a pinch Salt
- 30 g Baking Powder

For the cocoa batter
- 3 Tsp Unsweetened Cocoa Powder
- 5 or 6 Tbsp Icing Sugar (according to your sugar taste)
- Milk as much as needed

How to prepare Thermomix Marble Cake Black and White

For the dark batter

Put sugar, cocoa and milk in the TM bowl. 4 Min. 50°C Speed 3. Put aside

For the light batter

Put sugar in the bowl. 20 Sec. Speed 5.

Add the remaining ingredients except for baking powder. 3 Min. Speed 5.

Add baking powder. 1 Min. Speed 5.

Pour half of this batter in a buttered baking pan.

Add the cocoa mixture to the other half of the batter and then fill in the baking pan. Use a fork to make a circular movement and create the classic "marble" effect.

Bake at 180°C/356°F in pre-heated oven for 30-45 Min.

At the end of the cooking, remove the cake from baking pan and serve on a serving dish. Dust with icing sugar or cocoa powder.

My advice

You may enrich your cake by adding ground hazelnuts, almonds or walnuts. (Obviously using your Thermomix to grind them :-)).

Moreover you may flavour it with rum or with vanilla essence.

The author suggest you use 30 g of baking powder in order to make a super leavened cake. If you prefer you can use just 15 g of it.

Other recipes to prepare Thermomix Marble Cake Black and White

www.forumthermomix.com
www.forumthermomix.com

How to prepare Marble Cake Black and White without Thermomix

www.bbcgoodfood.com
www.joyofbaking.com

Translated from the Italian recipe
Ciambellone Bianco e Nero Bimby

Photocredit: Album di Like_the_Grand_Canyon

Thermomix Bread Rolls with Manitoba Flour

noreply@blogger.com (Marianna) — Mon, 06 Feb 2012 16:17:00 +0000

Have you ever tried making soft and mouthwatering bread rolls? Well, this recipe I am going to give you explains how to prepare them in a very quick and easy way!!!

Bread Rolls with Manitoba Flour are small and luscious titbits, perfect for different occasions. I suggest you make them for a children birthday party because they keep their softness for a very long time and...children particularly appreciate them, filled or as they are :-)!

These bread rolls are also very good for a brunch, a break and a picnic, as they can be prepared on the day before you need them and they remain perfectly tasty and fragrant.

This recipe has been suggested by Luigia Caraffa from Campania who wrote: "This recipe is now an everyday preparation in my life. I also use the same dough to make mini pizzas and they are yummy too!"

I prepared them for my nephew's birthday party together with Mini Pizzas with Zucchini and Cherry Tomatoes, Calzoni, Potato and Ham Croquettes, Italian Potato Cake with Ham and Mozzarella Cheese and the crunchy Bread Sticks. I matched these delis with an excellent Dolcetto D'alba, a ruby red wine, pleasantly bitter, well bodied and well orchestrated.

Should you like other bread recipes do not forget to try the Soft Bread Rolls, the Milk Rolls with Sesame and Poppy Seeds, the Wholemeal Bread, the Multigrain Bread with Manitoba Flour, the Brioche Bread.

Ingredients

17 people serving

- 500 g Manitoba Flour
- 3 Measuring caps Milk
- 1 Measuring cap Extra-Virgin Olive Oil
- 20 g Brewer's Yeast
- 2 Tsp Sugar
- 1 Tsp Salt

How to prepare Thermomix Bread Rolls with Manitoba Flour

Put yeast, milk, oil and sugar in the TM bowl. 30 Sec. Speed 6.

Add flour and salt. 30 Sec. Speed 3 then 1 Min. 30 Sec. Speed Dough Mode.

Then put the dough inside a large bowl (preferably hermetic) and let leaven for 2 Hours.

When leavened divide the dough into many pieces and shape to small balls of prune size.

Spread their surface with olive oil and let rest for other 2 Hours.

Finally spread the surface with a little bit of milk. Do it very delicately, try not to deflate the bread rolls.

Place them on a baking tray and bake at 180°C/ 356°F for 30 Min. until golden.

Luigia Caraffa's advice

Simply replace milk with water and wholemeal flour instead of manitoba flour to make special wholemeal bread rolls!!!

My adivce

While preparing the bread rolls, shape them like croissaints and enrich them with sesame or poppy seeds if you like.

Translated from the Italian recipe
Panini Bimby con Farina di Manitoba

Crab Zucchini Risotto with Thermomix

noreply@blogger.com (Marianna) — Sat, 28 Jan 2012 11:26:00 +0000

Risotto is delicious, isn't it? Here you are a very special risotto recipe, a Crab Zucchini Risotto with Thermomix.

A very quick dish, and it's perfect when you want to prepare a complete but refined dish when you haven't got so much time. Thanks to the combining of rice with zucchini and crab you will have a very satisfactory result!

Instead of using crab meat you may use surimi. But what is surimi? I've just found out on this website www.epicurious.com that surimi is "a term meaning "formed fish" and referring to fish pulp that's formed into various shapes. Surimi and the similar KAMABOKO have been made for centuries by the Japanese and are thought to date as far back as 1100 a.d. Most surimi found in North America is made from Alaska POLLOCK, a fish with a lean, firm flesh that has a delicate, slightly sweet flavor. To become surimi, fish is skinned, boned, repeatedly rinsed to eliminate any fishiness and pigment and ground into a paste. This odorless white paste is then mixed with a flavor concentrate made from real shellfish, the solution from boiled shells or artificial flavorings. The paste is then formed, cooked and cut into the various shapes of the seafood it's imitating, which in the United States is usually crab legs, lobster chunks, shrimp and scallops. Lastly, surimi is colored to complete its transformation from fish to shellfish look-alike. Surimi is available in the refrigerator or freezer section of most supermarkets. It can be kept unopened in the refrigerator for up to 2 months, in the freezer for up to 6 months. Once opened, use surimi within 3 days. Surimi (which is sometimes simply labeled "imitation crabmeat," "imitation lobster," etc.) is best when used as an ingredient in salads, casseroles and soups".

Anyway, if you have fresh crab meat at your disposal it is way better. As an alternative you may use surimi which is cheaper. (Pay attention when you go to a restaurant and you order crab meat, if you notice it is too cheap, it may not be real crab meat!)

This recipe has been sent by Filomena Leone who wrote: "I am trying to encourage my creativeness and after many recipes taken from your website I am sending mine! I've made it and it was a real success. I'm sending you my picture too".

Very very good! This is what I call Thermomix advantage: you can try other people's recipe, test them and then invent your own recipes so that people will ask you: "Did you really do it yourself?!".

To prepare a perfect risotto, read my suggestions on how to cook risotto.

Other similar risottos are the Seafood Risotto, the Zucchini, Carrot and Shallot Risotto, the Smoked Haddock Fish and Leak Risotto, the Squids and Mushrooms Risotto.

Ingredients

4 people serving

- 300 g Rice
- 250 g Zucchini, diced
- 7 Surimi Sticks or Crab Meat
- 50 g Extra-Virgin Olive Oil
- 1 Tbsp Thermomix Stock Cube
- 50 g White Wine
- 650 g Hot Water
- 1/2 Onion
- Salt to taste
- Black Pepper to taste

How to prepare the Crab Zucchini Risotto with Thermomix

Put onion in the TM bowl. 2 Sec. Speed 7.

Add oil. 3 Min. 100°C Speed 1.

Add zucchini. 5 Sec. Speed 4. If you prefer using whole diced zucchini, you can avoid doing this step which is needed to mix them instead.

Insert the butterfly tool. 4 Min, 100°C Speed 1.

Pour in water, stock tablespoon and rice. Cook for the indicated time. 100°C Speed Spoon Reverse.

At half of cooking time, add crab meat cut into rounds.

Add salt and pepper according to your taste.

Filomena's advice

Adding some grated Roman pecorino cheese is just so good!

Translated from the Italian recipe
Risotto Polpa di Granchio e Zucchine Bimby

Lentil Soup Thermomix Recipe

noreply@blogger.com (Marianna) — Wed, 25 Jan 2012 15:55:00 +0000

No Lentil Soup no New Year's Eve celebrations! Tradition tells that eating lentils on the last day of old year and on the first day of new year is to bring good luck. Or better said, you will earn as much money as many lentils you ate.

To be sincere I've never believed in such superstition. I think nobody believes in it...but it's so much fun eating lentils during new year's eve and thinking you're being super rich and win the following Twelfth Night lottery, isn't it? At least this is the Italian tradition...did you know? :-)

When I was a child I did not like lentils, I did not like their colour. Today I go crazy for them!

I must say lentils are a very important dish in my daily diet. They are rich in iron, so if I don't feel like eating meat or fish, I usually prepare a lentil soup and that's enough. Also for children they are a great alternative! Just pay attention to the amount of lentils you eat because they cause a certain effect on stomach...

You may also add lentils to pasta or rice.

I suggest you prepare a very rich recipe to cook lentils with Thermomix. Of course you can make a lighter version of it, maybe eliminating pancetta or avoiding to sauté oil or not adding tomato. Or you may increase the amount of tomato! :-) In this case you must reduce water.

When I have lentils leftover I usually prepare these Lentil Meatballs.

Ingredients

- 1 Carrot or 1 Tablespoon of Soffritto Mixture
- 100 g Pancetta (Italian bacon cured in salt)
- 35 g Oil
- 200 g Lentils
- 50 g Tomato Sauce
- 300 g Water ( or more if necessary)
- 1 Tablespoon Thermomix Stock Cube

How to prepare Lentil Soup with Thermomix

Put lentils into a large bowl full of water and soak for a few hours. I usually soak them for a night.

Put carrot in TM bowl. 2 Sec. Speed 7. Or add 1 tablespoon of Soffritto mixture as an alternative.

Add pancetta and oil. 3 Min. 100°C Speed 1.

Drain lentils, wash them and add them to the bowl.

Add tomato sauce, water and stock cube. Cooking time as indicated on lentils packet. 100°C Speed Gentle Stirring Reverse.

My advice

Lentils cooking time is always approximate. I suggest you check the cooking and increase the time if necessary. You may need to add more water too. It all depends on how much water your lentils absorb.

How to make Lentil Soup without Thermomix

www.epicurious.com
www.myrecipes.com

Translated from the Italian recipe
Lenticchie Ricetta Bimby

Photocredit: mismisimos

Thermomix Broccoli Quiche Recipe

noreply@blogger.com (Marianna) — Mon, 23 Jan 2012 09:00:00 +0000

Quiche is one of the traditional Italian food. The Broccoli Quiche is a great recipe, typically prepared in winter, very rich in fibres and very tasty.

This appetising quiche is very easy to prepare and it's great either tepid or cold. You can serve it in many ways: as a single dish, as a starter or as a second dish served with a light salad or in accompany to a meat dish. Finally you could also cut this quiche into cubes and serve it during a buffet.

I've prepared it for a dinner at one of my friends' house. He does not like broccoli so much. But I insisted and my quiche flavour won over him. Finally he tasted it...and slowly relished it...and pretty shocked said: "Yummyyyyyyyyy!!" :-) What else could I ask?

I accompanied this dish with a Salice Salentino Rosato, a well-orchestrated wine, cherry-pink coloured, with a fine, dry and fresh taste.

The author of this recipe is Alberto Stefanutti form Cagliari who wrote: "I've prepared this recipe using broccoli stalks are they represent almost a half of their entire weight and I did not wanted to waste them". He's right, isnt' he????

If you like rustic recipes, you may try the Plaited Rustic Brioche Bread Filled with Sausage and Fontina Cheese, the Bell Peppers Tart, the Neapolitan Rustic Brioche, the Thermomix Tart with Spinach and Emmentaler.

Ingredients

- 1 dough Pie Crust (or your home-made Quick Puff Pastry with Thermomix)
- 400 g Broccoli Stalks
- 1/4 large Onion (or 1/2 a small onion)
- 75 g Shelled Walnuts
- 200 g sweet Pancetta, diced (or bacon if you prefer)
- Oil and Salt (black pepper too if you like) to taste
- 1 Egg
- 250 g Ricotta Cheese
- Herbs to taste (Thyme, Parsley or everything else)
- Bread-crumbs (if necessary)

How to prepare the Broccoli Quiche

Cut broccoli stalks into pieces and put it inside TM bowl. 5 Sec. Speed 5.

Add onion and walnuts. Grind 5 Sec. Speed 5.

Add pancetta. 5 Sec. Speed 5.

Add oil. 8 Min. 100°C Speed 1.

At the end of cooking, mix it all at Speed 4/5 until you have the perfect consistency according to your personal taste.

Add salt and black pepper (if you like).

Add other herbs. 10 Sec. Speed 5.

Add ricotta cheese and the egg. 10 Sec. Speed 5.

If it is too runny, add a little bit of bread-crumbs. 10 Sec. Speed 5.

Roll out pie crust inside a round baking pan and fill it with the broccoli mixture. Fold exceeding pie crust and bake in pre-heated oven for 30/35 Min. at 180°C/356°F.

Alberto's advice

"I invented myself cooking time and mixing time as broccoli stalks are very hard and need a really "intense" work. You can replace broccoli stalks with broccoli florets or you may use both of them. Cooking and mixing times must be fixed accordingly".

Other recipes to prepare the Broccoli Quiche

www.recipecommunity.com.au

How to prepare Broccoli Quiche without Thermomix

allrecipes.com
videohowtocook.com
www.food.com

Translated from the Italian recipe
Torta Salata Bimby ai Broccoli

Photocredit: Album di paPisc

Greek Yogurt Cake with Almonds: Thermomix Recipe

noreply@blogger.com (Marianna) — Sat, 21 Jan 2012 11:18:00 +0000

The recipe for this Greek Yogurt Cake with Almonds to prepare with Thermomix is the result of a Rossella Barbati's idea, she is from Naples.

Rossella wanted to prepare the classic Caprese Cake but she had not some of the ingredients at her disposal. As a result she invented this version of the cake with what she had at home! She then created a mix of a simple yogurt cake and a caprese cake. The result? Well, according to Rossella is "delicious". :-)

Rossella uses the yogurt pot as a measure. You don't even need to weigh the ingredients.

Greek yogurt, which is thicker than normal yogurt, gives the cake a nicely soft consistency that is perfect when you wake in the morning or need a sweet afternoon treat. A very special cake, not heavy at all. Almonds then, confer a fine touch that exalts the cake softness.

If you like using Greek yogurt in your recipes then you must try the Greek Yogurt Cake, the Sweet Cake with Black Rice Flour and the Peach Ice Cream.

While if you love yogurt in all its forms, you may prepare it at home with the Yogurt with Thermomix recipe and then use it to prepare the classic Yogurt Cake, the Apple and Yogurt Cake, the Very Quick Yogurt Cake, the Apple Yogurt Cake with Hazelnuts, the Peach Yogurt Cake and many more.

Another cake you could be interested in is the Almond and Ricotta Cheese Cake, a mix of softness and crunchiness.

Ingredients

6 people serving

- 1 Greek Yogurt Pot (use this pot as measuring Tub)
- 3 Eggs
- 1 Extra-Virgin Olive Oil Tub
- 1 and 1/2 Sugar Tub
- 2 Almonds Tubs, finely ground, not peeled (about 100 g)
- 1 Plain Flour Tub
- 1 pinch Salt
- 15 g Baking Powder
- Chocolate Chips, according to your taste

How to prepare the Greek Yogurt Cake with Almonds

Put all the ingredients in the bowl, except for baking powder and chocolate chips. 30 Sec. Speed 5.

Add baking powder and mix for a few seconds more.

Pour this mixture in a buttered and floured round baking pan.

Add chocolate chips and bake. 170°C for about 50 Min.

How to prepare the Greek Yogurt Cake with Almonds without Thermomix

www.epicurious.com
realgreekrecipes.blogspot.com

Translated from the Italian recipe
Torta Yogurt Greco e Mandorle Bimby

Photocredit: mach-ms

Pear Fruit Mince Pies Thermomix Recipes

noreply@blogger.com (Marianna) — Mon, 16 Jan 2012 21:50:00 +0000

Did you know you can make Mince Pies in your Thermomix? I did not, that is why I totally fell in love with this recipe for Pear Fruit Mince Pies!

Mince pies are small British sweet pies. A Christmas crumbly and fruity pie, a popular seasonal treat enjoyed by many across the United Kingdom and not only there. It wouldn't be Christmas without at least one Mince Pie!

Originally, it was a savoury pie made of a mixture of minced meat, suet, fruits and various spices and it was known as mutton pie, shrid pie or Christmas pie.

Their preparation involves the traditional mincemeat, a mixture of chopped dried fruits, beef suet and spices. Many modern recipes though do not contain suet but a vegetable shortening that makes a vegetarian version of mincemeat. Anyway this recipe does not include any shortening.

I don't know about you but I have lots of pears at home at the moment so it was a real pleasure to use some of them to prepare these pies. Pear adds a special sweetness to them. I love their taste.

This recipe has been sent by Rebecca Nutley from NSW Australia who kindly transcribed it for me. In fact this recipe is from "Thermomix Festive Season 2008" from Thermomix in Australia but I changed some things as I did not have some of the ingredients!
However I must say it was delicious the same! I also avoided brandy because I wanted my children to eat them too.

I've found some interesting curiosities about mince pies but I would also like to know from you about your own traditions! Would you like to tell me any of them? :-)
One of the traditions I've read is you must mix mincemeat clockwise as stirring it anticlockwise is to bring bad luck for the coming year.
Well, unfortunately this Thermomix recipe does use the reverse setting. Will you try to prepare mince pies the same? :-)

If you have got any suggestions I would be very happy to add them to this page! Everyone's advice is welcome! :-)

Ingredients

- 1 quantity of "Almond Pastry" from Everyday Cooking Cookbook
- 1 Orange Zest
- 750 g Pears, peeled, cored and chopped
- 250 g Sugar
- 100 g Raisins
- 130 g Currants
- 50 g Chopped Glace Ginger
- 60 g Flaked Almonds
- 1 Lemon Juice (20-25g)
- 1 Orange Juice (65-75g)
- 1 tsp ground Cinnamon
- 1 tsp ground Cloves
- 1 tsp ground Nutmeg
- 1 tsp ground Cardamom
- 1 Egg

How to prepare Pear Fruit Mince Pies

Place orange zest into TM bowl and mince for 10 Sec. Speed 7.

Add pears and sugar and chop. 2-3 Sec. Speed 6.

Add remaining ingredients (except egg) and cook at35 Min. Varoma Temperature Reverse Speed 1.

Cool slightly and set aside.  

Roll pastry into large flan tin or press into smaller tart cases. Top with fruity pear mince and stars of almond pastry. Brush with a little beaten egg.  

Cook in hot oven at 200°C for 10 Min. for small pies or 20 Min. for one larger pie.  

Cool and dust with icing sugar.

How to prepare Pear Fruit Mince Pies without Thermomix

www.waitrose.com
www.bbc.co.uk/food/

Translated from the Italian recipe
Tartellette di Frutta Bimby: Ricetta delle Mince Pies di Natale

Photocredit: nicksarebi

Condensed Milk Pudding: Thermomix Recipe

noreply@blogger.com (Marianna) — Fri, 13 Jan 2012 19:58:00 +0000

What do you think about treating yourself with a delicious dessert? The perfect one is this I am suggesting now, a condensed milk pudding for it is very tasty and you can prepare it with just a few ingredients at your disposal.

Pudding origins seem to be very old. Apparently the Romans and the Greeks used to eat on a regular basis sweet or savoury milk preparations with addition of eggs to make it condensate.
When I was a kid my mum used to prepare a very good milk pudding. When it was cooked she poured it in cups, let it get cold and then enriched it with crunchy waffles. Just a few days ago I was thinking about those moments and I felt like I had to do the same thing with my children using my irreplaceable Thermomix and when it was cooked I added sliced almonds.

Pudding is a soft dessert, loved both by adults and children and it can be made in many different versions according to different tastes. There are specific pudding moulds or things you may use as moulds that you can find at home such as plastic glasses that ease the pudding going out of the mould.

The wine I think you might accompany with this dessert is Golfo del Tigullio Moscato. Light straw yellow coloured, characteristic well-orchestrated aroma of moscato, sapid and aromatic taste it is an excellent combining with a condensed milk pudding. Serve it at a temperature of 7-8°C in small tulip shaped long-stemmed glass.

The following recipe has been sent by the very goof Maria Gabriella Sergi who wrote: "Recently I've been to Brasil for my son's wedding. I've tasted some traditional recipe and I must tell you I really liked them. Then, I've started re-making them from the simplest one: the condensed milk pudding that has been forgiven in Italy. It is very easy, quick and delicious!! You must try making it".

Love puddings? Then try the Chocolate Pudding, the Rice Pudding and the Thermomix Citrus Fruit Pudding: Gluten-Free, Milk-Free, Egg-Free Pudding.

Ingredients

4 people serving

For the pudding
- 1 Condensed Milk can (397 g)
- 397 g Fresh Milk
- 3 Medium size Eggs

For caramel
- 500 g Caster Sugar
- 250 g Water

How to prepare the Condensed Milk Pudding

Prepare caramel.

Put 200 g of sugar and 150 g of water into TM bowl. 5 Min. 90°C Speed 1.

In the meantime, pour 300 g of sugar and 100 g of water in a non-stick pan and melt it on a medium heat without stirring until it reaches a light mahogany colour.

Pour this mixture inside TM bowl. 3 Min. 100°C Speed 4/5. If the froth does not disappear, keep mixing for a few minutes.

When caramel is done, pour it in pudding mould and spread it all over the edges and on the bottom.

You can preserve the remaining caramel inside a glass jar for a very long time.

Prepare the pudding

Put all the ingredients in TM bowl. 1 Min. Speed 6.

Pour it inside pudding mould.

Put the mould inside a baking pan with boiling water inside it.

Bake into pre-heated oven, at 180°C until it is golden. It will need about 50 Min.

At the end of the cooking, do not remove it immediately but wait for at least 10/15 minutes before taking it off the oven.

When pudding is cold, keep it refrigerated for at least 2 Hours and then in the freezer for half an hour.

Serve cold on a serving dish.

Maria Gabriella Sergi's advice

About caramel preparation, this is Thermomix method, in two steps, and it gives caramel a darker colour. You can also prepare caramel without Thermomix in this way: put sugar in a pan and place on a heat. When it is completely melted add a little bit of water and let boil for a few minutes. Pour it in a pudding mould and wait until it's cold before putting pudding in it.

The same recipe could be used for the preparation of a coconut pudding, simply adding 125 g of grated desiccated coconut and 1/2 litre of full fat milk but following the same method.

How to prepare Condensed Milk Pudding without Thermomix

www.grouprecipes.com
www.jamieoliver.com

My advice

Before serving, cover your serving dish with kaki sauce and place pudding over it. Decorate with fresh mint leaves if you like.

Translated from the Italian recipe
Budino al Latte Condensato Bimby

Tuna Carbonara Pasta: Thermomix Recipe

noreply@blogger.com (Marianna) — Thu, 12 Jan 2012 16:26:00 +0000

Tuna Carbonara Pasta is the sea-style version of more famous Carbonara with eggs and pancetta. This version I am suggesting is the Tuna Carbonara Pasta using Bow Ties Pasta.

A king dish in Italian eating houses but also in famous French restaurants, carbonara is a dish prepared by everyone who loves it, each one making his own version. In this way, Tuna Carbonara is an excellent fish variation of it.

This recipe has been sent by Angela di Carlo from Palermo (Sicily), Only a Sicilian could have sent it :-). She wrote: "It is a very good dish and a great alternative to the classic version!".

Actually it is a very quick first dish, a remake of a granted success that will be loved especially by fish lovers.

I prepared this tuna carbonara bow ties pasta for a dinner with my relatives and everyone liked it, especially my cousin Mariella who decided to bring the same dish on the day of her official meeting with her parents-in-law. I am sure she will make a success!

Egg's creaminess and sweet tendency of pasta must be accompanied by a fresh and savoury wine, while spiciness of black pepper and parmesan cheese flavours need to be balanced with a velvety and lingering-flavoured wine. Lastly, tuna requires a not so firm but very scented red wine, that would be able to support the dish richness. Therefore I suggest you choose the Negramaro Fish wine, a ruby red coloured wine, intense scent, heady and fruity, with a full, rounded and tangy taste.

If you like Tuna, you may try Pasta and Beans with Tuna, Tuna Rose Cake and Vol Au Vent filled with Tuna Mousse.

Ingredients

4 people serving

- 350 g Bow Ties Pasta
- 20 g Butter
- 30 g Extra-Virgin Olive Oil
- 160 g Canned Tuna, not in oil
- 2 Egg yolks
- 1 Garlic clove
- 1 tbsp Chopped Parsley
- 30 g Grated Parmesan Cheese
- Salt and Black Pepper
- 1 L Water

How to prepare Tuna Carbonara Pasta with Thermomix

Put garlic, oil and butter in TM bowl. 3 Min. 100°C Speed 4.

Add tuna and cook. 3 Min. 100°C Speed 3. Put aside.

Pour water into the bowl, add salt and let boil. 10 Min. 100°C Speed 1.

Add pasta into the bowl and cook for the suggested time.

Drain pasta using the simmering basket and put it again inside the bowl, without water.

Add the sauce, whipped eggs with parmesan, chopped parsley and a drizzle of olive oil. Stir. 2 Min. 100°C Speed 1.

Put on a serving dish and serve very hot.

My advice

Try replacing canned tuna with fresh one! You will make a very delicious dish! you'll want to lick your chops!

Translated from the Italian recipe
Carbonara di Pesce: Ricetta Bimby

Photocredit: xmax

Chocolate and Walnut Brownies: Thermomix Recipe

noreply@blogger.com (Marianna) — Mon, 09 Jan 2012 22:37:00 +0000

Finally, here it is! A Chocolate and Walnut Brownies recipe to prepare with your Thermomix! A classic!

Are you in love with brownies? Then this recipe must be in your "to-do" list! :-)

A brownie is a typical USA dessert. It usually is a chocolate cake cut into pieces and covered with icing or enriched with chocolate chips, walnuts or hazelnuts in its most classic varieties. But you may also find it vanilla or mint flavoured for example.

This is a luscious recipe and it has been sent by Michela Bernacchi from Florence who wrote: "It is not a light recipe, I know, but it is delicious, once you start eating it you never stop until it's finished. It's like cherries. One piece calls for the other." It is all true! The proof of the pudding! :-)

Some days ago I've made them for a school party at my daughter's school and everyone complimented me on them. Of course I've made a simpler version of this recipe, without walnuts for instance, but it has been a real success!

Another similar recipe I've already published is the Chocolate Brownies with Thermomix.

Michela who is very very good at cooking had already sent me other recipes such as the Chocolate Chip Cookies, Pancakes, Chicken Pie and Mini Banana Cakes.

Ingredients

makes 12-14

- 130 g Extra-Dark Chocolate
- 150 g Butter or Margarine
- 350 g Sugar
- 4 Eggs
- 150 g Plain Flour
- 7 g Baking Powder
- 2 Pinches Salt
- 100 g Walnuts
- 5 g Unsweetened Cocoa Powder

How to prepare the Chocolate and Walnut Brownies with Thermomix

Pre-heat oven at 180°C/356°F. Butter and cover with flour a square baking pan, not too large.

Put chocolate in the mixing bowl and grind. 15 Sec. Speed 7.

Add butter and melt. 2 Min. 50°C Speed 3.

Add sugar and eggs. 15 Sec. Speed 4.

Add flour, cocoa powder, baking powder and salt. 20 Sec. Speed 4-5.

Finally add walnuts. 10 Sec. Speed 4 Reverse.

Bake for 25-30 Min., or according to your oven. Cake must be still soft inside.

Let get tepid or cold before serving.

Other recipes to prepare Chocolate and Walnut Brownies with Thermomix

www.forumthermomix.com
www.recipecommunity.com.au

How to prepare Chocolate and Walnut Brownies without Thermomix

www.taste.com.au
www.epicurious.com
allrecipes.com

Translated from the Italian recipe
Brownies Bimby: Ricetta al Cioccolato

Photocredit: jeffreyw

Thermomix Chocolate Nougat Recipe

noreply@blogger.com (Marianna) — Sat, 07 Jan 2012 12:27:00 +0000

Nougat, or Torrone in Italian, has been recognised as a traditional Italian product and it is amongst the tastiest candies and sweets of Christmas time.

One of its most modern varieties is the Chocolate Nougat, and it literally drives me crazy! Chocolate slowly melts in your mouth in an extraordinary senses delirium...mmmh it must not be missing.

Nowadays nougat can be soft, crumbly or hard ("spaccadenti" as we say in Italian, meaning teeth-breaker), with almonds, pistachios or hazelnuts, nuts or candied orange peels, but among these flavours and ingredients the chocolate one is a real gem!

It is really impossible to forget chocolate nougat when talking about nougat. A candy loved by anyone, young and older people, women and men, babies and adults, does it really exist? Yes, it does! It is chocolate nougat of course!

Chocolate nougat creates a perfect combination with wine called Barolo Chinato. Thanks to the presence in both of them of contrasting sweet-bitter flavours there is the right balance between wine and chocolate sensations: nose-palate length of chocolate perfectly encounters the strong aroma and nose-palate intensity of wine.

And you? Have you ever thought of preparing a chocolate nougat? I recommend you try making it and I can assure you, you'll taste a healthy and full of flavour delicacy!

If you like chocolate, try the Chocolate Panettone, the Chocolate Balls, the Soft Chocolate Turron, the Chocolate Liqueur or the traditional biscuits Rame di Napoli.

So let's go discovering these very easy recipes and let's have some fun!

Recipe 1
This is Maria Alfieri's recipe. She is from Naples.

Ingredients

for 750 g / 1 Kg of nougat

- 200 g Dark Chocolate
- 200 g Milk Chocolate
- 400 g White Chocolate
- 200 g Nutella Spread or Gianduja Spread
- 150 g Roasted Hazelnuts

How to prepare Thermomix Chocolate Nougat

Put dark chocolate in the mixing bowl and grind. 20 Sec. Speed 8.

Melt 5 Min. 60°C Speed 4.

Use melted chocolate to cover a bread pan. Keep refrigerated for about 30 Min.

Prepare the filling in the meantime.

Put milk and white chocolate inside the bowl. You do not need to clean the bowl. Grind 20 Sec. Speed 8.

Then melt 5 Min. 60°C Speed 4.

Add nutella spread while mixing. 5 Sec. Speed 6.

Add hazelnuts stirring with thermomix off.

Put this mixture inside the bread pan covered with dark chocolate and keep refrigerated for 3 hours.

After that, serve nougat on a serving dish.

Maria's advice

"Listen to me, it is delicious. Everyone thought I had bought it!

Recipe 2
This is Simona Ferreri's recipe. She is from San Giuseppe Vesuviano.

Ingredients

- 150 g Dark Chocolate
- 200 g White Chocolate
- 250 g Milk Chocolate
- 250 g Nutella Spread
- 250 g Hazelnuts

How to Prepare Thermomix Chocolate Nougat

Put dark chocolate cut into pieces in the bowl and melt it. 2 Min. 75°C Speed 3.

Pour melted chocolate inside a silicone bread pan and cover its sides and its base. Help yourself with a spatula if needed. Keep it refrigerated.

Put white and milk chocolate in not-cleaned bowl. Melt 4 Min. 75°C Speed 3.

When liquid, add nutella and hazelnuts, whole or ground, and mix well.

Take the silicone mould out of the fridge and fill in with the chocolate mixture.

Then keep it refrigerated during a night.

On the following day cut chocolate nougat into slices and serve!

Simona's advice

"It is luscious. It's worth a taste".

Other recipes to prepare Chocolate Nougat with Thermomix

www.forumthermomix.com
www.stephberg.com

How to prepare Chocolate Nougat without Thermomix

www.bestrecipes.com.au
oggi-icandothat.blogspot.com

My advice

Once you prepare it you may give it as a gift for Christmas simply wrapping it in a pretty food wrapping paper and decorated with bows.

Translated from the Italian recipe
Torrone al Cioccolato con il Bimby

Photocredit: Maurizio Albissola.com

Thermomix Nougat Recipe

noreply@blogger.com (Marianna) — Tue, 03 Jan 2012 12:02:00 +0000

Nougat is a typical Christmas gift, very popular in Italy but also known in France and Spain.

It originated in Cremona, but it may have an older origin. There are many varieties of nougat: hard or soft, with almonds or hazelnuts, with almond paste or sugar frosting....for all tastes in short!

Every year I can't wait for Christmas just to have fun in preparing sweets, cakes and desserts always present on my festive table!

Especially nougat: its preparation always fascinated me and I've been so happy when I received these recipes to prepare it.

I suggest you accompany nougat sweetness with a particular wine, the Moscato Passito di Pantelleria, a amber coloured wine with a delicate taste and a sweet and pleasant aroma.

Why don't you try preparing nougat too? I'm sure you'll be fully satisfied!

If you want to prepare other Christmas specialties you may try the Neapolitan Struffoli, the Neapolitan Roccoco, the Chocolate Nougat, the Soft Chocolate Turron and the ever-present Thermomix Panettone.

Recipe 1
This is Adriana Angius's recipe, from Olbia (SS)

Ingredients

4 people serving

- 1 Egg-White
- 400 g Honey
- 200 g Hazelnuts (or other nuts)
- Wafer (or edible rice paper)

How to prepare Thermomix Nougat

Place the butterfly tool in the bowl and pour the egg-white inside it too. 5 Sec. Speed 2.

Add honey and cook 60 Min. 100°C Speed 2.

Remove butterfly. Add nuts and stir with the spatula.

Put this mixture on baking paper, shape to a rectangle of the same size as the wafer and let rest for a night.

Replace baking paper with wafer on the following day.

Adriana's advice

"I've also tried adding lemon or orange flavourings (I must also try with myrtle), and I've always had a fine result."

Recipe 2
This is Rosy Okkioni's recipe, from Bari (Apulia)

Ingredients

4 people serving

- 1 Egg-White
- 400 g Liquified Honey
- 200 g Roasted Hazelnuts
- Wafer paper ( or edible rice paper )

How to prepare Thermomix Nougat

Place the butterfly inside the bowl and pour the egg-white in. 10 Sec. Speed 2.

Add liquified honey and cook without measuring cup on. 60 Min. 100°C Speed 2.

Add hazelnuts and stir with the spatula.

Spread this mixture on baking paper shaping to a rectangle of the same size as the wafer (or same size and shape of rice paper).

Later, substitute baking paper with wafer and then cut into pieces.

Rosy's advice

"The result is amazing, it is just the same as the one you buy".

My advice

Nougat is principally eaten during Christmas but you can prepare it whenever you want during the year as it is an healthy and energising snack, it's perfect for children's breaks.

Other recipes to prepare Nougat with Thermomix

www.forumthermomix.com
www.forumthermomix.com

How to prepare Nougat without Thermomix

www.bbc.co.uk/food
candy.about.com
www.foodnetwork.com

Translated from the Italian recipe
Torrone Bianco Bimby

Photocredit: Francescopozzi

Duck a l'Orange: Thermomix Recipe

noreply@blogger.com (Marianna) — Sat, 31 Dec 2011 16:23:00 +0000

When I think of Duck a l'Orange I immediately think of an Italian film by Luciano Salce "L'Anatra all'Arancia" (Italian for Duck a l'Orange) starring Ugo Tognazzi and Monica Vitti.

The plot was about an imagined aphrodisiac ingredient to be added to the duck. The recipe I am suggesting you does not contain any aphrodisiac ingredient but it is of a special deliciousness and elegance so that is perfect for every feast occasion. An assured success! You will be able to serve a magnificent and always acclaimed duck a l'orange!

Anyway you may also tell your guests it does include a special and mysterious ingredient... :-) In a way, there is, using your Thermomix :-)

I've always known that this dish origins were French. Then I read something about it on GialloZafferano: "People usually think duck à l'orange is a traditional French recipe but just a few people is aware of its real origin: it is an original Florence (Tuscany) cuisine recipe. This dish was brought to France by Catherine De Medici who married Henry II of France. When she had to move to France she decided to carry a bit of Florence with her. From Catherine's arrival France assists to an increasing mix between Florentine and French cuisine: from that moment on some recipes had been declared to be French. One of them is duck à l'orange, called "caneton a l'orange" in France".

Whatever its origin is, it is worth the taste at least once in your life! Then if it is an Italian dish, all the better!
This recipe has been posted on the Italian Facebook page of Thermomix-Recipes. by Elisa Nenci. I immediately loved it and decided to post it. I've made some changes anyway.

Ingredients

- 4 Organic Oranges
- 1 kg Duck, in pieces
- Lemon slices to soak duck
- 50 g Extra-Virgin Olive Oil
- 100 g Cognac
- 80 g Orange Juice
- 30 g Lemon Juice
- 100 g Vegetable Stock (use 1 tablespoon of thermomix stock cube to make it)
- 1 Shallot
- Salt
- Black pepper

For decoration
- 1 Orange

How to prepare the Duck a l'Orange with Thermomix

Put duck in pieces to soak in water with salt and lemon slices for 30 Min.

Wash oranges with water and bicarbonate. Cut them into strips and put aside.

Squeeze oranges and put their juice aside. You will need 80 g of this juice.

Put orange peels in cold water, and let boil for 2 Min.Repeat this operation for 3 times, changing cooking water. Put aside orange peels.

Drain the duck and remove lemon slices.

Put shallot in the bowl and chop. 5 Sec. Speed 7.

Gather on the bowl bottom and add oil and duck pieces. Sauté 10 Min. Temp. Varoma Reverse Speed Gentle Stir.

Add cognac and let evaporate. 2 Min. Temp. Varoma Reverse Speed Gentle Stir.

Pour in orange juice, lemon juice and the stock. Cook 40 Min. 100°C Speed Gentle Stir.

At the end of the cooking put duck pieces in the middle of a serving dish, decorate alternatively with orange slices and green salad.

Spread with remaining cooking sauce and serve hot.

How to prepare the Duck a l'Orange without Thermomix

http://frenchfood.about.com
http://uktv.co.uk/food

My advice

You can decorate your dish as you like. I've used some onions and orange sections.

Elisa's advice

Decorate with orange slices and valerian salad.

Translated from the Italian recipe
Anatra All'Arancia: Ricetta Bimby

Photocredit: CairnsDining

Thermomix Doughnut Recipe

noreply@blogger.com (Marianna) — Wed, 28 Dec 2011 15:25:00 +0000

This Doughnut recipe is very very easy!

Very easy and with a few ingredients. You know, good things haven't got a long ingredients list ;-)

Just flour, water and yeast. Do not tell me you haven't got these things at home! It's just impossible! :-) Then a jar of your favourite jam and it's done!

Personally I have got many fruit preserves at home, such as the apricot jam, the plum one, the fig jam and much more. So I had a lot of fun while filling these doughnuts with different tastes. Also my children had a lot of fun! Even if they were fighting for the strawberry jam ones, the most wanted :-)

The recipe has been sent by Kerry Haines from Adelaide, Australia, a fan of Thermomix-Recipes Facebook page. In Australia these delicacies are famous all over the country and they are called jam doughnuts.

You may also like a very similar recipe I have in my archive too, which is the Sweet Bomboloni Italian Doughnuts with Limoncello but Kerry's recipe is so different as it does not contain any type of fat, oil or butter, neither sugar, nor milk, nor potatoes, nor eggs! :-)

A very light and neutral dough who is compensated by jam sweetness.

Kerry used 50 g of dry yeast but I thought it was a very big amount so I've decided to use fresh yeast. If you like you can also use dry yeast and just let me know about your result! Kerry told me "the mixture expanded to fill and overflow my bowl, and the bowl is large enough for the mixture to triple".

Ingredients

about 20 Doughnuts

- 500 ml Water
- 500 g Plain Flour
- 50 g Dry Yeast (or Fresh Yeast if you prefer)

- Oil for frying
- Jam for filling

How to prepare Doughnuts with Thermomix

Measure 500 g of flour into thermomix bowl.

Add 500 ml of water and 50 g of yeast. Mix. 1 Min. Speed 5 37°C.
Brush down the mixture on edge of bowl. Next mix for 2 Min. gradually getting up to Speed 10.

Pour mixture into bowl and cover for 1 hour to allow the mixture to expand.

Place teaspoon full of mixture into very hot oil.

When the doughnut ball is cooked on one side you may take it out and syringe jam into the middle of the cooked side and place the doughnut back into the hot oil on the uncooked side.

Kerry's advice

They taste lovely. They can be served with cinnamon, honey, or sugar. Best served hot.

How to prepare Doughnuts without Thermomix

http://southernfood.about.com
http://www.bbc.co.uk

Translated from the Italian recipe
Krapfen: Ricetta Bimby

Photocredit: avlxyz
Photocredit: doyland

Thermomix Panettone Recipe

noreply@blogger.com (Marianna) — Tue, 27 Dec 2011 08:42:00 +0000

No Panettone, No Christmas! Yes, we are Italians and if there isn't a panettone at home, it isn't totally Christmas.

Some people do not like candied fruits or sultanas and remove them, but panettone must be there.

Thermomix helps us preparing a very good panettone so that we avoid buying the industrial ones and we delight ourselves with our home-made panettone, made according to our personal tastes.

Here you are three very good recipes to prepare a Panettone with Thermomix.

Recipe 1
This is Marinella Lesquier's from Saluggia (VC) recipe who wrote: "I've copied the recipe of the Christmas book (Italian one). Honestly I've never tried it but I'm sure some of you will bravely do ;-)"!

However, this recipe has been realised by Maria Luisa Garau who told me: "I've been brave and I made three superb panettoni. I and my husband with our children ate one of them immediately. I gave the other two ones as gifts to my mother and my aunt. This morning my mother told me her friends also stated it was delicious!!!!"

Ingredients

(1.8 Kg of panettone bread)

List of ingredients (all)
- 680 g Manitoba Flour (Plain flour can replace it)
- 12 g Brewer's Yeast
- 185 g Sugar
- 270 g Eggs
- 70 g Egg-yolks
- 150 g Butter
- 95 g Water
- 7 g Salt
- 150 g Sultanas
- 100 g Candied Oranges, cut into cubes
- 50 g Citron, cut into cubes
- 0.5 g Vanillin (or 1 tbsp of Vanilla Sugar)
- 1 orange peel, grated

List of ingredients for each step:

For the first dough
- 100 g Flour
- 20 g Egg-yolks
- 5 g Sugar
- 50 g Water
- 6 g Brewer's Yeast

For the second dough
- 500 g Plain Flour
- 170 g Sugar
- 40 g Egg-yolks
- 270 g Eggs
- Vanillin and grated orange peel
- 7 g Salt
- 150 g Butter (very soft)
- 250 g Sultanas
- 100 g Candied Oranges, cut into cubes

For the lievitino (something like a sourdough)
- 80 g Plain Flour
- 6 g Brewer's Yeast
- 45 g Water
- 5 g Sugar
- 10 g Egg-yolks

For the frosting
- 100 g Almonds
- 40 g Sugar
- 20 g Corn Meal
- 50 g Egg-whites

How to prepare Panettone with Thermomix

Sift flour and weigh all the ingredients for all the steps.

All the ingredients must be at room temperature. Butter must be very soft.

Prepare the "lievitino"
Put water in the bowl and add the yeast. 15 Sec. Speed 2.

Add flour, the egg-yolk, sugar and mix. 20 Sec. Speed 3, then 3 Min. Speed Dough Mode.

Let leaven until it has tripled in size.

Prepare the first dough
Put water and yeast in the bowl and let it melt. 15 Sec. Speed 2.

Add the lievitino and the other ingredients. Knead. 30 Sec. Speed 3-4 then 2 Min. Speed Dough Mode.

Let it rise at a temperature of 26°C/78.8°F until it has tripled in size.

Prepare the second dough.
Put the first dough inside the bowl and add flour, sugar, egg-yolks, eggs, vanillin (or Vanilla Sugar), grated orange peel, salt and butter. Mix it all. 40 Sec. Speed 3-4 then 5 Min. Speed Dough Mode.

Put this final dough in a large bowl and knead adding candied fruits and sultanas.

Let it rise for 60 Min. at a temperature of 28°C/82.4°F, covered with cling-film. If you are using paper mould, divide dough into two parts. If you want to make only one panettone then use a 17 cm /6.69" height and 20 cm/7.87" diameter mould (In Italy it’s baked in a special tubular mould to give it height. Like a brioche bread mould).

Butter and sprinkle with sugar the mould, put the dough inside it and let it rise at a temperature between 28°C-30°C (82.4°F - 86.0°F) until it reaches the rim of the mould.

Prepare the frosting
Grind almonds and sugar. 6 Sec. Speed 7.

Add flour and egg-whites. 15 Sec. Speed 4.

Slightly spread this frosting on panettone and decorate with whole almonds.

Bake into pre-heated oven for 35 Min. 175°C/347°F if there are two smaller panettone. While if you are cooking one panettone only, then bake for 50 Min. at 175°C/347°F.

To keep it fragrant and in good shape panettone must rest for at least 3 hours and then placed inside a plastic bag.

This panettone can be preserved for one month and a half.

Marinella's suggestions

Instead of using this frosting you can spread the surface of panettone bread with honey diluted with a hint of water, just after removing panettone from the mould. To have an excellent result you must follow some rules:
- temperature indicated for the leavening must be respected;

- you need time to make a panettone: prepare it on a quiet day as leavening times might change;

- it is very important you weigh very carefully and more than once your ingredients. Divide them immediately for each step.

(...)

Recipe 2 and 3 will be published soon ;-)

Translated from the Italian recipe
Ricetta Panettone Bimby

Photocredit: skrb

Thermomix Pretzel Recipe

noreply@blogger.com (Marianna) — Fri, 23 Dec 2011 14:25:00 +0000

Pretzel, also called laugenbrezel, pretzl, brezel or brezn depending on the region where it is produced, is a very popular type of bread all around the German area.

When Barbara Vigiani sent me this recipe, I immediately felt like trying it! Eating it while drinking a good pint of beer is just what it is made for! :-)

The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way ("a pretzel loop"). It is then dipped in a boiling solution of water and soda bicarbonate just before the baking. Its characteristic dark colour is the result of this procedure, called Laugengebäck. A pretzel is usually covered with coarse salt, but it may be flavoured with cumin and anise.

This has been said to be the most ancient snack in the world! There are numerous accounts on the origin of the looped pretzels, as well as the origin of the name; most agree that they have Christian backgrounds and were invented by monks who gave pretzels as a reward to children who learned their prayers.Then they have been associated to religion, as their shape could resemble a child with his arms crossed in prayer and the three holes accounting for the Holy Trinity.

Making this shape is something peculiar and experts makes a particular movement to shape the pretzel in less than 3 seconds! Years of training are needed to do that to perfection but I'm happy with my slow movement :-) the result is the same.

As the authoress of the recipe Barbara reminded me, the traditional way of eating pretzels suggests you cut them in a half and spread with butter. But, to say it all, the Germans usually stuff these delicacies with Weißwurst (veal white sausage) and lots of mustard!

I can prepare pretzels with my Thermomix, therefore I'll be able to prepare and celebrate a perfect German-style Oktoberfest. :-)

If you like making bread at home you must try the Half-an-hour Bread, the Wholemeal Flour Bread, the Multigrain Bread and the Milk Rolls.

Ingredients

12 Pretzels

For the dough
- 500 g Flour
- 250 g Water
- 15 g Yeast
- 10 g Salt
- 10 g Baking Powder
- 15 g Lard

For the dip
- 500 ml Water
- 2 Tsp Soda Bicarbonate

How to prepare the Pretzels with Thermomix

Mix flour, yeast and baking powder. A few Sec. Speed 4.

Add water, lard and salt. 2 Min. Speed Dough Mode.

Let the dough rest for half an hour in a warm place.

Make water boil with soda bicarbonate.

In the meantime shape your pretzels. YellowSaffron website explains this procedure perfectly!

When shaped, cook in hot water with soda bicarbonate for 30 Sec. each.

Strain and let dry.

Then cover with coarse salt and bake for 13-15 Min. in pre-heated oven at 220°C/428°F.

Other recipes to prepare Pretzels with Thermomix

http://www.stephberg.com
http://tenina.com
http://www.forumthermomix.com/

How to Prepare the Pretzels without Thermomix

http://uktv.co.uk/food
http://germanfood.about.com
http://www.thefreshloaf.com

Translated from the Italian recipe
Brezel col Bimby

Photocredit: anaulin, mdid

Thermomix Savoury Rose Cake

noreply@blogger.com (Marianna) — Wed, 21 Dec 2011 10:32:00 +0000

This rose cake is so pretty, isn't it? This is the recipe for a Savoury Rose Cake to make with your Thermomix.

For its filling you may use your favourite cold cuts and cheeses. For example ham and provola cheese, or salami and ricotta cheese, raw ham and crescenza cheese. In short you can vary as much as your tastes suggest you, in variety and quantity of course.

The picture of this beautiful rose cake has been sent by Cristina Leahu from Padua who also gave me some suggestions about the method.

You can also find a Tuna Rose Cake in Thermomix Recipes archive.

The rose cake consists of a very quick to prepare dough. As for the filling, you can use whatever you like or you have in your fridge or you find in a supermarket as offers. I usually do so. If there is an offer on mortadella I buy it and I try to prepare something with it.

Moreover, the rose cake is beautiful and very attractive to bring to the table during a dinner. Placed in the middle of the table it always seduces whoever sees it, especially when still hot and freshly baked.

Another savoury leavened dough you can fill with cheese and cold cuts too is the Danubio Bread.

Ingredients

4 people serving

For the dough
- 350 g Plain Flour
- 150 g Milk
- 20 g Brewer's Yeast
- 20 g Olive Oil
- 3 Egg-Yolks
- 1 Egg
- Salt, to taste
- Black Pepper, to taste

For the filling
- Cold Cuts
- Cheeses

How to prepare the Savoury Rose Cake

Pour milk in the TM bowl and add the yeast. 1 Min. 37°C Speed 3.

Add the remaining ingredients for the dough. 3 Min. Speed Dough Mode.

Roll out the dough to a fairly thin sheet on greaseproof paper.

Cover with cold cuts and cheeses you prefer.

Roll the dough creating a cylinder.

Cut into about 1.57" slices and close each rose "pinching" the dough on the bottom with your fingers.

Place the roses in a baking pan with a bit of distance between them and let raise for an hour.

While leavening the roses will unify.

Bake into pre-heated oven for 20-30 Min 180°C/356 ºF

Cristina's advice

To roll out the dough more easily cover both the greaseproof paper and the rolling pin with flour.

Use ham on a side and raw ham on the other side of the dough and then cover both with cheese singles. It's superb! :-)

Translated from the Italian recipe
Torta di Rose Salata Bimby

Thermomix Mascarpone Cream Recipe

noreply@blogger.com (Marianna) — Tue, 20 Dec 2011 10:23:00 +0000

Are you looking for a luscious mascarpone cream to prepare with your Thermomix according to the traditional Italian cuisine recipe?

Then try preparing this recipe! It has been sent by Vania Ranieri from Piacenza who copied a recipe of her mother and adapted it for Thermomix. Very good, Vania!!!!!

Vania told me she has used this mascarpone cream to prepare a very good tiramisù cake for her husband's birthday. :-) You can also use it for a strawberry tiramisù cake or to prepare a classic yogurt cake and make it really delicious, and more caloric of course......:-)

During Christmas period you can use this mascarpone cream to fill in a pandoro or a panettone.

Actually this mascarpone cream has got a great advantage as it can be eat it alone, maybe served in transparent glasses to each of your guests and spread with cocoa powder, cinnamon or coffee.

Further more it is very quick to prepare so you just need to have the right ingredient ready at home and you have your dessert done in a flash! In only 5 minutes!!

However this dessert involves uncooked eggs that is why your ingredients must be absolutely fresh and of very good quality!

You may also prepare your own mascarpone cheese with your Thermomix if you like.

Ingredients

4 people serving

- 500 g Mascarpone Cheese
- 3 Eggs
- 70 g Sugar
- a dash of Rum, Marsala wine or Brandy (optional)

How to prepare Thermomix Mascarpone Cream Recipe

Place the butterfly tool.

Put eggs and sugar in the bowl. 5 Min. Speed 4.

Remove the butterfly.

Add mascarpone cheese while the knives are moving at Speed 3, until amalgamated.

For a softer result use the following procedure.

Place the butterfly.

Separate egg-yolks from the whites.

Put egg-whites into the bowl with a pinch of salt. 2 Min. 37°C Speed 4.

Put whipped egg-whites into stiff peaks aside.

Whip egg-yolks with sugar until you have an homogeneous pale and frothy mixture. 3 Min. Speed 2-3.

Add mascarpone and mix. 3 Min. Speed 2-3.

Slightly add whipped egg-whites into stiff peaks.

My advice

To give a stronger flavour to your cream, add a dash of Rum, Brandy or Marsala wine.

How to prepare the Mascarpone Cream without Thermomix

http://www.cookingwithpatty.com
http://www.annamariavolpi.com

Translated from the Italian recipe
Crema al Mascarpone Bimby

Photocredit: lunadei

Italian Bensone Cake Thermomix

noreply@blogger.com (Marianna) — Mon, 12 Dec 2011 21:39:00 +0000

The Italian Bensone Cake is a traditional sweet bread from Modena.

It is very easy to prepare and it is of rural origin. Its recipe has always been the same for centuries. It may be formed to a "S" shape (especially in the area of Reggio) or as a long-shaped loaf in our recipe's case. This recipe and its picture have been sent by Stefania :-) She told me she took inspiration from a recipe prepared by Maurizio Santin on Gambero Rosso Channel and then she adapted it for Thermomix thanks to the suggestions of her father who is her official taster ;-)

Compared to the original version, Stefania added 2 milk tablespoons and 2 sugar tablespoons. In this way the dough is a little bit softer but when cooked it won't get hard and it can be preserved for days. And sugar makes it more tasteful.

The Bensone Cake (also called Balsone or Bensoun in the local dialect) is like a sponge cake with a crunchy surface, and it is perfect for breakfast or an afternoon treat, dipped in milk or tea. But the real "connaisseurs" in Modena usually eat it at the end of a meal dipped in Lambrusco wine :-)

Using Thermomix the preparation of this cake is really simple and you can use your own imagination to fill in with plum jam or chocolate. The choice is yours.

To stick to the point I would suggest you try the classic Ciambellone Cake or the Double Colour Cake. Let me know the one you like the most :-)

Ingredients

- 400 g Plain Flour
- 100 g Sugar
- 120 g Soft Butter
- 2 Eggs
- 50 g Milk
- 15 g Baking Powder
- 1 Untreated Lemon Peel, grated
- 1 Egg-yolk (to spread on the surface)
- Sugar Grains as much as needed

How to prepare the Italian Bensone Cake

Put sugar and the lemon peel inside the bowl. 10 Sec. Speed 10.

Add soft butter. 1 Min. Speed 5.

Pour in the milk. 30 Sec. Speed 5.

Add eggs. 1 Min. Speed 5.

Finally add flour and baking powder. 1 Min. Speed Dough Mode.

At this step the dough must be similar to a soft shortbread pastry. Place it on a baking tray covered with greaseproof paper and shape to a loaf.

Spread the surface with a beaten egg-yolk and sprinkle with sugar grains.

Make a cut along the surface and bake 30 Min. 180°C.

Other recipes to prepare the Bensone Cake without Thermomix

http://www.academiabarilla.com/italian-recipes/step-step-recipes/bensone-cake.aspx

Translated from the Italian recipe
Bensone Modenese: Ricetta Bimby

Photocredit: Stefania Bagnoli