This altered from something I found online. The recipe was really strange so I "fixed" it.  I used swordfish steaks about 50 mm thick.  American measurements were used so the funny ones are guessimates.

1 onion, quartered
1/4 cup or 100 ml water
1 tbsp olive oil
2 cans of diced tomatoes or six fresh ones, about 800 grams (with liquid)
2 tbsp of capers
2 tbsp chopped olives
1/4 cup of fresh basil
1 pound or 500 grams swordfish steaks

Add onion and water and run at speed 4 and 100 C for 5 minutes
Add oil, olives, capers, basil and run at speed 4 for 1 minute.*
Add tomatoes and cook for 25 minutes on Varoma at speed 2.5 with Varoma on top
After 10 minutes, add swordfish to Varoma dish.  Cook 10-125 minutes until it reaches 145-150 F on instant read thermometer (63-66 C). Time depends on thickness of fish

Remove fish and plate.  Add sauce on top.  Remainder of sauce was used on pasta the next day.

*optional - tsp of hot red pepper

Kevin
Denton, Texas.

Finnally home from Zurich and done with the audit. So time to retry the Korma from our favorite Indian cookbook.  And maybe cream puffs.

I made the Korma before I left but haven't been able to play with my thermomix in weeks

I also made the Pascha egg custard.  My family called it sirets but it's got about 10 names.  It's not the Russian Pascha sometimes called Russian Ice Cream: I'll convert that next year.  This is a sweet egg and cream custard drained to make a heavy flan like consistence.  It normally requires constant stirring and it made me decide I love my Thermomix.

6 eggs
1/2 tsp salt
1 pint or 500 ml 1:1 cream/whole milk
4 tbsp sugar (or more to taste)
2 tbsp vanilla (use white vanilla)
3 thread saffron ground (or yellow food coloring)

Strainer lined with 4 layers cheese cloth.
Cheese form or string.
Bowl of ice water

Add milk, sugar, eggs, vanilla and saffron to mixing bowl and heat at 195 F/90 C on speed 4 for 30 seconds
Cook for 15 minutes at 195 F/90 C on speed 1.5. It should look like fine scrambled eggs.
Pour into cheese cloth and drain.  Lift clothe and squeeze out liquid (use ice water to wet hands to so you don't get burned)
Save liquid and use in bread

Hang cheese clothe for 4 hours to drain or place in cheese mold and press overnight in refrigerator.

Slice and eat on Pascha bread.





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This is a old recipe originally from my great-grandmother, who was from the Carpathian Mountains. It's a variation on the Kulich made by the Russian Orthodox at Pascha (Easter). It is a bread with a yellow inner bread that is richer and sweeter.  It's also my first attempt at adapting a recipe to my little beastie here.  Normally we bake it in a coffee can to get to tall round loaf but it works well in a pan too.  This is the mini version, Baba's recipe used something like 16 cups of flour.

White outer dough:
3 cups white flour
1 cups milk, lukewarm
1/2 stick (1/4 cup) butter (cut into chunks)
3/8 cup sugar
1 packets yeast
1 large egg
1/2 tsp salt

Add the milk, butter, egg, sugar, and yeast to the mixing bowl and heat at 100 F/ 38 C for 2 minutes at speed 2
Add the flour and salt and knead for 3 minutes.
Dump into a oiled bowl and let rise until doubled (2 hours)

Yellow inner dough:
1/4 cup milk
1 cups flour
1/4 stick butter
1/8 pound cream cheese
1/8 cup sugar
1/8 cup white raisins
1/8 cup dried cherries or wolfberries
1 egg yolks
1 packet yeast.
1/2 tsp ground turmeric and/or yellow food coloring

Without cleaning the mixing bowl, add the milk, butter, egg yolk, sugar, cream cheese, and yeast to the mixing bowl and heat at 100 F/ 38 C for 2 minutes at speed 2
Add the flour, raisins, wolfberries, tumeric,  and salt and knead for 3 minutes.
Dump into a oiled bowl and let rise until doubled (2 hours)

Preheat oven to 350 F/175 C. Remove all racks but one and set that in the lowest place.

Oil a coffee can and line with parchment paper.

Roll out white dough until about 3/4 flat.  Form yellow dough into a oval lump and put on white dough. Wrap white dough around so yellow dough is enclosed on all sides.
Place cylinder of dough into coffee can. Punch down lightly and let rise 30 minutes.

Bake until golden brown on top (may need to cover with aluminum foil to keep from burning) and t sounds hollow or reaches 195 F/90 C.

Remove asap from coffee can and let cool. 

75 pounds of white fuzzy carnivorous love.

Well, I steamed a fish and made this egg custard you hang like a cheese - yesterday and it was a ton easier than doing it like Grandma did on the stove.  Next up bread dough...

Thanks for the welcome.

Kevin