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Messages - Francois
1
« on: June 29, 2014, 09:46:22 am »
so i can just add the flavourings after I've made it and its fermented OK?
I do it so because I prefer to have plain yogurts I can eat with flavourings or jam/honey and I can use by cooking (Curries, chili con carne...) But from time to time, I put 2 tsps jam in the jar before pouring the mix milk/ferment(yogurt). It works fine.
2
« on: June 22, 2014, 07:42:57 am »
As I bought a large quantity, the rest of mashed sweet potatoes will be used in a pie, by adding 1 egg and honey, the bottom of pie being made from a Thermomix puff pastry.
So I did. Here is a picture.
3
« on: June 21, 2014, 07:57:10 am »
I imagine it would be very light and cooling.
Yes it is. That's a perfect starter for a hot summer day 
4
« on: June 21, 2014, 07:54:04 am »
5
« on: June 20, 2014, 01:05:41 pm »
There were beautiful sweet potatoes at the greengrocer. It was an opportunity or never to get a good mash. I have been looking for a recipe and I found it on the blog of [http://tambouillefamily.canalblog.com/archives/2011/11/18/22711183.html#c62034510]Tambouille Family[/url]. Of course, I could not stop myself from changing it slightly by adding cinnamon and nutmeg.
As I bought a large quantity, the rest of mashed sweet potatoes will be used in a pie, by adding 1 egg and honey, the bottom of pie being made from a Thermomix puff pastry.
for 4 people:
1 kg of peeled sweet potatoes
300 g milk
30 g butter
Salt, pepper
1 cac of cinnamon
1 pinch of nutmeg
In the Thermomix Bowl insert the whisk.
Cut the sweet potatoes into cubes, put them in the bowl with the milk and salt.
Set 24 min / 100 ° / reverse / speed 1 and remove the measuring cup.
At the ringing tone, unset the reverse, add the butter and mix 40 s / speed 3.
6
« on: June 18, 2014, 06:44:55 pm »
What of a cucumber that has been forgotten a little too long in the fridge and is no more fresh? A verrine of course. Here is a recipe found on the blog of Maryse.
For 4 verrines of 125 ml each
1 cucumber
1 plain yogurt
2 sheets of gelatine
A few mint leaves
- Or basil leaves
100 g of light crème fraîche
- Or sour cream
Spices to choose:
-cumin, ginger powder, nutmeg, sweet paprika, turmeric, curry...
Soak gelatin a few minutes in cold water and then wring out it by hand. Place gelatin in the bowl of the Thermomix between 2 knife blades, pour the cream and set 90 ° C, V3, 6 minutes. Book.
Peel the cucumber, split in two and remove the seeds. Cut it out and put it in the bowl of the Thermomix with the rest of the ingredients. Program 15 sec at speed 4. Add cream to gelatin and schedule 5 s 3-speed.
Divide among 4 verrines and set aside in the fridge until set.
7
« on: June 18, 2014, 10:18:59 am »
I have to try it with carrot tops
8
« on: June 17, 2014, 01:24:30 pm »
I do not like to throw. It is something that is probably part of my genes, with grand-parents who lived certainly happy, but sparingly. I was trying to clean and prepare a lettuce for our meal tonight when I told myself that all these remains vested in the trash, could be the basis for a soup for our dinner.
And here's what you need for 2 persons:
2 small shallots
10 g de butter
Peelings of a lettuce
1 cac de concentrate of Thermomix beef stock
500 g of water
Crème fraîche (or sour cream) according to taste
Chop shallots 10 sec to V5.
Add the butter, remains of lettuce and sauté 5 min at 100 ° C, V3
Add the Thermomix meat concentrate, 500 g of water, Crème fraîche and Cook 10 min at 100 ° C, V3.
At the ringing tone, smooth 20 sec to V10
Serve immediately with some peelings of parsley in decoration.
Tip: do not discard the remains of peeling of lettuce, ribs of leaves, wilted leaves because you will make a good soup that you may enrich. You could add a potato, substitute the cream by coconut milk, add diced small raw scallops on top which will cook in contact with soup, crumble some pancetta roasted in a pan... The possibilities are endless...
I prepare the same soup with radish tops.
9
« on: June 16, 2014, 09:15:15 pm »
@Goldfish:
You may use a mix butter and oil. The oil will prevent the butter to burn.
10
« on: June 15, 2014, 09:21:18 am »
The recipe is known, trivial, but we won't get tired of it. I had chicken breasts that were alone in the freezer, so it was an opportunity to prepare them for our lunch.
400 g of chicken breasts cut into strips
1 onion
1 clove garlic
1 tbsp of ghee (1)
1 tbsp of curry powder
200 ml of coconut milk
200 g water
1 tomato diced
1 tsp curry powder (2)
1 Zucchini
Preparation : 10 minutes
Cooking time : 22 minutes
Wash the zucchini. Cut both ends and detail in small sticks of 3 cm. Arrange them on the varoma.
Chop the onion and the clove of garlic, 5 sec to Speed 5
Add 1 case of ghee and FRY 5 min at 100 ° C, Speed 2
At the ringing tone, install the butterfly whisk, add the chicken strips and a tbsp of curry powder. Fry 5 min at 100 ° C, reverse, Speed 1 with varoma in place (Zucchini will start to cook).
The ringtone, add coconut milk and water and the diced tomato. Keep the varoma and
cook 10 min at 100 ° C, reverse, Speed 1.
At the ringing tone, the zucchini should be cooked al dente.
Add 1 tsp curry powder. Mix 1 minute with the same parameters.
Serve on a Thai Hom Mali rice.
Notes:
Ghee is salted clarified butter found in Eastern groceries. Maghreb grocers sell it under the name of smen.
I always put the curry powder in 2 times. The first time when cooking the dish, and the meat becomes impregnated. The 2nd time, a small amount just to enhance the taste.
11
« on: June 15, 2014, 09:14:23 am »
Mayo lightFor 4 persons:200 g of skimmed milk
2 leaves of gelatine
2 egg yolks
1 tbsp of mustard
1 tsp of vinegar
Salt and pepper:During my wanderings on the web I found a blog which is a little gem, with mainly light recipes. I rushed to the recipe for mayonnaise lightened in order to prepare it in the Thermomix, of course.To use the words of the author: "truer than nature, almost the same texture and especially the same taste. Do you think that this is not possible? Give it a try and you will tell me news!"And, the cherry on the cake, it is really light with 1 ProPoint weight watcher per serving only.
Soak gelatin leaves in cold water 10 minutes.Pour 200 g of milk into Thermomix Bowl, add the gelatine well wrung out and program 6 min, 80 ° C, V2.Pour into a bowl and put in the freezer about 3/4 hour.After this time, when the milk has set, install whisk butterfly on knives, put the gelatinised milk in the bowl of the Thermomix with the rest of the ingredients.Program 1 min, Speed 4.
Tested today on a fish terrine: this is really stunning.: Tips/Hints:
12
« on: June 15, 2014, 09:02:33 am »
Easy and yummy : I already love it
13
« on: September 27, 2013, 05:35:01 am »
We don't get them over here in the West Frozzie. ( I don't think so anyway). I guess you could use any yellow plum, would that be ok?
Sure any plum wil be ok. But simply try it with raspberries or bluberries. I believe you can do it with lots of fruit that have a hint of acidity. Francois
14
« on: September 26, 2013, 06:44:08 am »
Name of Recipe:Mirabelle plums gratin Number of People:6 Ingredients:3 Eggs 150 g milk 75 g of crème fraîche (Use sour cream as a substitute) 1 sachet of vanilla sugar 40 g of brown sugar Enough mirabelles to garnish 6 ramekins Preparation:Preheat the oven to 200 ° C Pit enough mirabelles to garnish 6 ramekins to Crema Catalana. Place in the Thermomix Bowl all remaining ingredients. Install the butterfly whisk and cook 10 minutes at 80 ° C at speed 2. Pour over the plums. Bake in upper position for 15 minutes; Bon appétit. Photos:
15
« on: September 25, 2013, 09:31:23 am »
That sounds lovely with the caramelised plum. Mirabelle plums are yellow, is that correct?
Yes they are
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