Thermomix recipes

Hollandaise Sauce

Malu — Fri, 02 Oct 2009 20:15:27 +0000

INGREDIENTS

3 egg yolks
juice from 1/2 lemon
150 g of butter
salt

PREPARATION

Melt the butter in a small saucepan at low temperature, do not let it boil and leave it cool down a bit.

Place the butterfly and pour the yolks and the juice in the glass, beat for 2 min, at 40 ° C, at speeds 3 and 1/2. Once it is spongy enough, put the beaker in the jar, place the machine at speeds 3 and 1/2 without temperature or time and gradually add a thin stream of butter, trying not to let the white serum that forms in the bottom to come out of the container. The making process is very similar to that of the mayonnaise, but with the ingredients of the Hollandaise. Finally add the salt.

In this way the Hollandaise does not cut, and can be stored overnight in the fridge, though it gets kind of hard, as butter takes consistency with cold, but leave it for a while at room temperature, it will soften somewhat.

Everyone knows that the less time it takes you to prepare this type of sauce, the better. Since it takes no time to make it, it is preferable to prepare it straight away.

This recipe is Arguiñano’s, I have adaptated it to the thermomix

It goes very well with fish, and vegetables.

Pour a tablespoon of Hollandaise sauce over a boneless fish fillet, and bake au gratin, for example.

RELATED RECIPES

ASPARAGUS IN PUFF PASTRY WITH HOLLANDAISE

Quince jelly

Malu — Fri, 02 Oct 2009 19:01:06 +0000

INGREDIENTS

400 g of quince (pitted and half of them peeled )
400 gr of sugar
1 lemon adequately peeled, seedless and without the white parts

PREPARATION

Put everything in a glass, grind for 10 sec at speed 6. Do not place the beaker, place the basket in its place in order to avoid splatters. Program for 20 min, at 100 ° C, and at speed 2. When time is over, program for 10 minutes, varoma, at speed 2.

As always, the final texture depends on the type of quince used, so it may be more or less thick.

Place in a container where you can save it, a tupperware type with a lid. If you are preparing a great quantity, place the jelly in a tupperware or in more than one and pour liquid paraffin on top which will solidify as it gets cool and shall keep it fresh longer.

Please note that it gets thicker as it cools.
Can also be made with apples, pears. Follow all the steps and if at the end you see that it is liquid, him it 10 more varoma minutes.

Bacon and onion loaves

Malu — Fri, 25 Sep 2009 19:54:47 +0000

RECIPE FOR THE TM 31
INGREDIENTS
- 250 g strong powder
- 7 g baking powder (preferably fresh)
- 175 g of water
- 5 g of salt
- 1 spoonfool of olive oil
- Diced bacon (see g)
- ½ onion, thinly sliced
- 1 spoonfool of balsamic vinegar
- Flour for dusting (I use cornflour)
PREPARATION
1. Place bacon and thinly sliced onion in a frying pan with a spoonfool of oil and fry lightly for several minutes. Keep and deglaze the pan with the spoonfool of vinegar.
2. Pour the flour into a cup along with the yeast and mix for a few seconds. Add water and salt and knead for 8 minutes closed cup / spike speed. Half time, add the bacon, onion and deglazing juice to the mass through the vocal, kneading continuously.
3. Turn the dough into a ball and let it rest on a lightly floured bowl, covered with a cloth for an hour. I usually put it in the oven so that it is protected from drafts.
4. Place flour on the work surface, remove the ball and divide it into two equal parts. Form a ball each, cover with a cloth and let stand 10 minutes.
5. Re-model the new balls and make them more compact. Place on a baking tray on greaseproof paper and cover with a cloth, leaving them rise by 1 ½ more until they have almost doubled in size again.
6. Preheat the oven to 250 º with a container of water inside. Make a circular cut on the surface of the loaves with a sharp knife or a razor blade.
7. Once the oven reaches the right temperature, decrease to 220 º and place the loaves. At this point I usually spray water with a sprayer. Bake for 5 minutes at this temperature and then down to 190 º. Bake for 15 additional minutes. Let stand on a rack to air out well. Beware with the crust in order not to let it burn, if they are browning too much, remove the grill and place the oven just below.
I hope you like it
M ª Angeles

Peach margarine or butter

Malu — Wed, 19 Aug 2009 00:52:46 +0000

INGREDIENTS:
- 250 g of margarine or butter
- 125 grams of peaches in syrup
- Icing sugar to taste (I add two tablespoons)

ELABORATION
1. Make the icing sugar (unless you have some at home). I personally always have a bottle of icing sugar. Keep it.
2. Place drained peaches in the glass and smash them in three turbo hits . Check that the remaining pieces are tiny.
3. Add margarine or butter at room temperature as well as sugar and mix for 1 minute / at level 4.
You can add more or less sugar, depending on whether you like it more or less sweet.
Keep in a container in the refrigerator (I usually use the margarine container)

It’s easy to do and is delicious in toasts during breakfast. It is as if you took margarine or butter with peach jam.

This can also be done with other fruits, even natural. For example, with natural strawberry, peaches and so on. I usually do it with peaches in syrup that lasts longer. But if you do it with natural fruit you can freeze it. You make a small roll in cling film and put it in the freezer. This lasts longer and can be cut into slices to get the amount you will use.

As for the reference quantities, if you do other quantities, it is twice of butter or margarine than fruit.

Cheers!

Plum marmalade for diabetics

Malu — Wed, 19 Aug 2009 00:28:15 +0000

RECIPE FOR THE TM 31
INGREDIENTS FOR APROX 750 GR.
- 650 gr of ripe plums without pits
- 450 g of fructose
- 1 peeled, seedless lemon (no white parts)
ELABORATION
1. Remove the pits from the plums. The skin can be left.
2. Place all the ingredients into the glass and smash for a few seconds at a speed of 6 (if you like them chopped) and faster if you do not want them to be visible. Program for 25 min / varoma at level 1 without the beaker and with the basket on so as to avoid splattering. If once time has passed the marmalade is very liquid, put a few more minutes at the same temperature.
I hope you like it!
M ª Angeles

Crystallized cloves of garlic

Malu — Tue, 18 Aug 2009 23:07:24 +0000

Recipe for TM 31
INGREDIENTS:
- 200 g of peeled garlic
- 200 grams of extra virgin olive oil
- 1 or 2 chilies (optional)
ELABORATION
1. Place all the ingredients into the glass and set to 12 min / 100 ° / with left turns at spoon speed. (I do not use varoma temperatures because garlic gets too soft for my personal taste)
Then they are stored in a glass container that can be closed tightly and last for a long time. I use them for many things: cooking, salads etc. Oils are also used for cooking various types of pizzas, seasoning salads etc …
Quantities can be increased or decreased to taste, the same amount of garlic as well as of oil must be used…
I hope you like it!
M ª Angeles from Spain (Sevilla)

Chocolate ice cream

Malu — Tue, 18 Aug 2009 22:36:26 +0000

RECIPE FOR THE TM 31
INGREDIENTS FOR ABOUT HALF A LITER
- 4 egg yolks
- 120 gr of sugar
- 35 g of chocolate (the one you like the most, black with milk etc…) In ounces is fine, it is not necessary for it to be in powder if you do not have.
- 500 g of milk.
ELABORATION
1. Place all the ingredients into the glass and program for 8 min /at 90º, at level 4. I usually give it a few seconds in level 7 or 8 to smash the chocolate a little bit.
2. Once time is over, pour it into a bowl and place it in the freezer
3. Remove and stir every half an hour to prevent the formation of crystals. Do this five or six times until it takes the texture of an ice cream.
I hope you like it!
M ª Angeles

Vegetable Soup

Malu — Tue, 18 Aug 2009 22:12:51 +0000

RECIPE FOR THE TM 31
INGREDIENTS FOR 4 PEOPLE
- 2 carrots (about 120 gr)
- 2 green onions or 1 medium onion (about 200 gr)
- 1 medium potato
- 2 sticks of celery
- 1000 gr of water
- 1 stock cube
- 1 teaspoon of salt
- 50 g of thin noodles or rice noodles
ELABORATION
1. Peel and clean the vegetables and place them in the glass. Chop in 3 or 4 turbo heats (to taste)
2. Add the water, the stock cube and the salt and set for 20 min / varoma in level 1 (I place the basket instead of the pot). If you see vegetables overflow, reduce heat to 100 º.
3. When there are only 7 minutes left to complete, add the noodles. Give it a try and check if more salt is needed.
I hope you like it!
M ª Angeles

Vegetable Cream

Malu — Tue, 18 Aug 2009 21:58:11 +0000

RECIPE FOR THE TM 31

INGREDIENTS FOR 4 PEOPLE

- 2 zucchini
- 1 leek
- 1 bunch of asparagus
- 1 half onion or 2 spring onions
- Water (3 or 4 goblets)
- 30 g of olive oil
- Salt to taste, or a stock cube

ELABORATION

1. Place the onion in the glass and slice in three hits. Add the oil and program for 4 min / varoma in level 1.

2. Add the rest of the ingredients in large pieces and chop for a few seconds in level 6. Add water and avoid covering all the vegetables, the salt or the stock cube and program for 20 min / varoma in level 1.

3. Once time has passed, wait until the temperature drops a little and grind until reaching fine cream. If the cream is too thick, you can add a little more water, milk or cream (to taste).

I hope you like it!

M ª Angeles

Banana Shake

Malu — Tue, 18 Aug 2009 21:40:17 +0000

RECIPE FOR THE TM 31
INGREDIENTS
- 2 bananas
- 150 g of milk
- 40 g of cream (optional)
- 10 g of sugar
- chocolate tnoodles to decorate
ELABORATION
1. Pour all ingredients into the glass (except for the chocolate noodles) and grind for a few seconds in 8 speed until it looks like a cream. Serve in cups or glasses and sprinkle with some chocolate noodles on top.
As I say, the cream is optional, just for purposes of texture, so if you want it to be low calorie, you can remove the cream.
I hope you like it!
M ª Angeles