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Messages - cooky
1
« on: May 16, 2009, 04:09:47 pm »
Hi, in order to continue the recipe for "souvlaki", let's now make Tzatziki. You need: 400 gr yogurt 1 chopped cucumber (and very well squeezed, so that it has as less juice as possible) 3-4 cloves garlic a bit of salt 3/4 of the measure oil dill cut into particles 1/2 of measure vinegar (this is optional, I never use it in this recipe) We place in Thermomix bowl the garlic, the salt and press button TURBO, until it's well chopped. If it;s stuck all around the inner side, remove it with the slice and put it back on the knives. Repeat until everything is well chopped. We add the cucumber, yogurt, oil and vinegar and set TM to speed 1,5, until the ingredients mix well. Empty this in a bowl, store in refridgerator and serve with dill (if you like - I don't) Thus, you have Tzatziki, with which you can fill in the patty. Then you can fry potatoes, cut tomatos, and onions, and grill pieces of meat (chopped into cube pieces) (the one that you like - usually souvlaki is made out of pork, but you can also use chicken or even beef). You get the patty, place the pieces of meet, along with a portion of tzatziki, potatoes, tomato, onion. There is not one recipe for souvlaki. Everyone arranges what he likes and adds the specific ingredients. It's tasty - but be careful! If you will kiss anybody afterwards, or speak to someone (i.e. lesson) you better not eat tzatziki!!!!  You can also replace tzatziki in souvlaki with mustard. Bon appetit!
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« on: May 15, 2009, 08:20:44 am »
LOL - laugh to you drop - Australians consider Tzatsiki , taramasolata, skordalia, melitzanosalata - to be traditional, but found this site http://www.chrisdips.com.au/products/traditional/avocado.html where anything seems to be traditional -some look more mexican 
I see Well, if you like, I can provide you with some recipes (from the greek cookbook of TMX) to make your own stuff!
3
« on: May 14, 2009, 08:47:08 am »
Thanks, they look great. Souvlakis are big in parts of Australia. We can use the bread for Greek dips too ??
Well, I'm afraid I don't know what is this "Greek dips" 
4
« on: May 11, 2009, 07:54:34 pm »
Both bread and patty for Souvlaki, share the same recipe up to one point. Ingredients: - 700 gr. flour (white, black or mixed) - 400 gr. water - 1/3 of measure oil - 30 gr. yeast - 1 tbs salt (not full) Pour into TM bowl yeast, water, salt and oil, mix for 1,5 minute at 37 Celcius degrees, speed 1. Add flour to the bowl and press  for 3 minutes. Bread. Remove the dough from the bowl, and put it in one or two tins like the one in the photo (I use 2 tins)  Leave it there, cover it with a towel/cellophane so that it is warm, until it doubles its size. Then we bake it at approx 160-180 degrees for approx 45 minutes. (Times and degrees approximate) Patty. Remove the dough from the bowl, split it into little balls (approx 12-14), at the size of a tangerine. Cover them with a towel/cellophane and store them at a warm place, until their size becomes double. We get each ball, press it with our palm until it turns to a round disk. Create little "holes" with a fork over its surface. Then we pour a small quantity of (extra virgin) olive oil in a frying-pan and fry each patty for 2-4 minutes from both sides, until it becomes slightly brown.  This patty is cut into pieces. You can eat these for a snack, with Olivier salad, with cheese, with many sauces and in general you can make up combinations. The recipe for the Souvlaki is not listed here  (it requires tzatziki, tomato, potatos, onions, pork, salt, pepper and often many other ingredients)
5
« on: May 06, 2009, 01:16:05 pm »
Who knows a good TMX recipe of making hot chocolate drink, with the possibility to serve it as viennese? I tried to make such one the other, following the greek cookbook instructions, but it turned out to be unbearably sweet. Plus that the chantilly recipe (with sugar, cream and ice-cube) didn't work for me 
6
« on: May 06, 2009, 12:57:51 pm »
yes, i no longer use margarine at all, would rather butter which is just cream and not a heap of artificial ingredients
Thank you sweet brazen20au You are soooooooo right! Only butter from now on!
7
« on: May 05, 2009, 01:11:27 pm »
Caution:Yesterday I cooked again the cake using margarine, as the recipe says. BUT my opinion is that the cake tastes better using normal butter and not margarine, which has a peculiar smell and taste. I will never make it with margarine again 
8
« on: May 04, 2009, 09:06:58 pm »
You know what I suffered yesterday? I had to chop an onion, dropped it into THX and set it to speed 5 or 6, but what happened was that the onion got stuck on one specific blade and it wouldn't be released. As a result the Thermomix was rocking like a crazy thing!  Then I stopped to see what's going wrong and I found the guilty onion This usually doesn't happen. The onions are chopped perfectly all the times I need this to be done.
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« on: May 01, 2009, 10:30:44 pm »
New pic (as of yesterday) 
10
« on: April 29, 2009, 07:17:12 pm »
Cooky, so really the cake doesn't have any sugar in the sponge. All the sugar is put on the top, twice. Once when hot and then when cooled. I can't imagine a sponge with no sugar at all. Looks good though! Plus the 2 vanilla in the ingredients, is this vanilla sugar sachets or just vanilla essence or paste? l
Hi bron! No the sponge does have sugar! Look: First of all, you make a liquid by mixing margarine, with sugar, orange-juice, cognac and half an orange bark. Then you remove two glasses from this mixture, place one in the refridgerator, and the other in cool storage. Add flour and the rest, like the recipe describes in the mixture left in your TM.. THerefore, the sponge and the liquid dressing contain sugar  As for the vanilla, they are vanilla sachets.. it looks like flour... white powder!
11
« on: April 29, 2009, 01:23:30 pm »
Thanks cooky - I might shift this to a topic of it's own when I get time - it sounds great.
Thank you, thermomixer I never have imagined such a taste for a cake! I was surprised when firstly smelled it and then tasted it. Anyway, I'll definately cook another one these days. The first one already belongs to the past I also looked up for more recipes in Thermomix's 3300 cookbook, and found two similar cake recipes, one for vanilla boiled cake and one for chocolate boiled cake. When I cook them, I'll let you know. The recipe doesn't differ a lot
12
« on: April 25, 2009, 05:51:33 pm »
Here's another one recipe of orange cake, taken from the greek TM cook-book I'll try to translate into english, so please forgive any mistakes I'll make, or even better correct me, if you like ) Boiled Orange Cake Ingredients:For the syrup dressing:- 250 gr. of margarine
- 250 gr. orange juice
- 450 gr. sugar
- 0,5 of THX-cup cognac or liquer tangerine
- half an orange, with its bark
For the yeast:- 4 eggs
- 250 gr. self raising flour
- 1,5 tbs baking powder
- 2 vanilla flavour
Wash one orange and rinse it well. (we'll use it in the cake) Then produce the orange juice but remember to keep this half orange remainder!Place in thermomix all the ingredients required for the syrup dressing.
Blend on speed 4 for 7 minutes, temperature 100 C.
When the time-switch is off, pour some glasso into two separate glasses of water, but do not fully fill them. Place one glass in the cold storage and the other one in the refridgerator.In the meanwhile, heat the oven to around 160-180 C and grease and flour a cake pan.Next, add the flour into Thermomix, the baking powder and mix manually until it's spread all over. Add the eggs over the flour and blend on speed 7 gradually (but quickly) for 8 seconds.The yeast is ready.
Pour it into the cake pan and place it into the oven. Bake for approx 20-30 minutes.
When the cake is out, pour over it the syrup dressing from the refridgerator.
Then allow appox 20-30 minutes to cool. During this time, the cake will absorb the syrup dressing.Once you turn over the cake, pour over the colder syrup dressing, from the cold storage.The cake is ready. Bon appetit! Some notes:
- I thought the sugar was too much in the first place. Maybe the recipe says so, because of orange and cognac taste, so as to balance it. Next time, I will try with maybe 400gr. I won't risk adding less... )
- I used normal butter instead of margarine since I didn't have any available.Here's the photo of my cake.
It's really delicious.
But I was too greedy to taste it so I forgot to take the picture prior to cutting it...  Caution: Yesterday I cooked again the cake using margarine, as the recipe says. BUT my opinion is that the cake tastes better using normal butter and not margarine, which has a peculiar smell and taste. I will never make it with margarine again
13
« on: April 17, 2009, 03:14:03 pm »
Hi, today I tried to prepare the kuru yeast of 'tyropit akia' (that is little cheese pies) with thx. In a few (< 10') minutes it was ready. It's just that I didn't weight the flour I used, so I won't post the recipe yet. Here they are 
14
« on: April 16, 2009, 07:42:13 am »
Hello all, thank you for welcoming me I hope we'll all have a delicious flight 
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« on: April 15, 2009, 05:31:03 pm »
Aren't you lucky. I had no idea what a TM was until 3 years ago! And my start was very unfortunate so I am still very unsure and insecure when it comes to cooking meals - all the rest is easy! I am taking babysteps.
Hey you shouldn't worry! One step at a time Noone ever started from the finish line ) After all the recipes that come with Thermomix are so well-patterned, that it's difficult to fail many consecutive times
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