Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Katya on July 01, 2011, 09:40:49 pm
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We're heading off to Sicily tomorrow (Cefalu and Palermo primarily) for 10 days and I'm so excited I don't think I'll be able to sleep much tonight :)
I look forward to catching up when I'm back - I guess I'll need to set aside half a day to do so :D :D
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Have a lovely holiday Katya. :-* :-*
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katya, have a great time.
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Katya enjoy summertime Siciily :-* :)
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Bon Voyage - enjoy the break (just think of us Aussies - and others) putting up with winter just now - you are the lucky one! And, yes, you will need to put aside a day or two to catch up on the forum when you get back. Hopefully there will be loads of yummy new recipes for you to try.
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Have a lovely break Katya - maybe you will bring home some recipes from Sicily to convert and share.
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how wonderful! wish I could say more but am burning up with jealousy ;D cia for now
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Lucky you Katya! Enjoy your break. 8)
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Have a lovely time Katya.
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have a lovely and safe trip...europe is having some great weather at the moment except for the few areas with storms but Im thinking sicily will be divine and hot!! enjoy :) :)
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Have a great holiday Katya
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Have a great trip Katya
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I'm back 8) 8)
We had a wonderful time and I'll try and post details of some of the food we had once I've read through the 11 pages of posts :o
The only problem was the weather which was just a little too hot for me - mid to high 30s.... I prefer high 20s myself. But I did get to appreciate lemon granita which is perfect after a long hot sightseeing trip.
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I wish it was me but for us who has to stay here i can post a easy Sicilian recipe for a nice snack and easy snack.
Dont really remember if its posted before but here it goes
200 g Chickpea flour (make that yourself in the tmx with dry chickpeas and ear plugs)
500 ml water
1/2 ts salt
some fresh parsley
Start by chopping the parsley in the tmx and set a side
Grind the chickpeas at speed 10 until it sounds done
add 500 ml of water and set heat to 100 and speed 4-5
when it gets thick add the parsley and pour the paste into a olive oil sprinkled tray
cover the tray with plastic film and put in fridge for min 3 hours
flip out the paste on a cutting board and cut it into nice shapes
deep fry or fry in a pan in hot oil for 2-3 minutes on each side
Very delicious to eat with a tomato chutney or other kinds of dipping
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In the fridge now, I added
Pepper, onion and garlic powder and chilli
Taste test in 5 hours ;D
Ciao
Update…….. Very yummy and easy will do again for sure!
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Welcome back Katya, glad to hear you had a lovely holiday even if it was a tad too warm.
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Looking forward to hearing about your holidays Katya. Bet the food was awesome!!
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I am sure that you are refreshed after such a relaxing break Katya - so looking forward to hearing more!!!! :) :) :)
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I am refreshed but there's so much catching up to do that I haven't had much time to get online to update you all. Will try and do so in the next few days.....
(I must confess to spending a lot of my time catching up with all the UK press/politics/police scandal which is totally absorbing ;) ;) - sorry to neglect you guys because of it ;D ;D)
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In the fridge now, I added
Pepper, onion and garlic powder and chilli
Taste test in 5 hours ;D
Ciao
Update…….. Very yummy and easy will do again for sure!
Any photo's fundj? is it a smooth fritter?
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Very smooth creampuff. DH did prefer them to the potato and rice ones that I do
Sorry no photo
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Bluesed, what would the proper name for this recipe be please. Perhaps it should have a thread of it's own as in time it will get lost in this thread (especially with it not having a name).
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Panelle di Palermo (Italian Chickpea Fritters).
Panelle are one of the most popular snacks in Palermo
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Bluesed and Fundj - I have posted this recipe in Snacks & Starters under the heading, Italian Chick Pea Fritters. It will not get lost in there ;)
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Great! I hope more people will try it out they are really delicious and its so nice to feel the power of tmx when crushing chickpeas in the tmx!
Panelle di Siciliano or Panelle di Palermo its the same.
Traditionally they eat them on bread in sandwiches but i like to eat them with a bit of dipping.
One of my favorite dips is Tomato Chutney which is great for many other dishes as well
I know this is not the thread to post it but since i already posted the Panelle recipe here i will add the chutney as well
Tomato Chuney
500 g tomato
2 onions
2 cloves of garlic
20 g grinded ginger
6 Cardamom seed capsule (or grinded ½ts)
4 cloves
2 cinnamon sticks
1,5 dl vinegar
150 g sugar
salt
toast all the spices on a dry pan for a few minutes(have not tried in the tmx but i guess you can do it on varoma temp)
Let them chill a bit before you grind them so they dont burn the plastic
cut tomatoes in half and scrape out the soft parts
chop onions and garlic in the tmx
add rest of ingredients and spices and set on speed 3-4 temp 100 and cook for about 15-20 minutes
taste to see if it needs salt
store in a airtight box in a fridge and it will be good for 1-2 weeks