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Messages - mairim
1
« on: April 29, 2012, 08:00:31 pm »
Sorry it took me so long to reply. I've used spicy and regular chorizo on occasion. Whichever you like best. 
2
« on: January 11, 2012, 04:04:11 pm »
I did mean seconds, not minutes. I'll try dropping them on the blades, and running only 2 seconds and will report on the results.
3
« on: January 05, 2012, 05:38:58 pm »
Thanks! I'll try that next time.
4
« on: January 05, 2012, 03:21:58 pm »
One of the things I had hoped for my new Thermomix was chopping onions without that liquid in the bottom of the bowl that made me stop doing in it my food processor. But 4 minutes at speed 4, for 1 1/2 large onions cut in eighths did not chop them finely enough and there was some liquid. Is there some secret to doing this, or must I go back to doing it the old-fashioned way with a knife? 
5
« on: January 05, 2012, 03:17:41 pm »
Thanks!
6
« on: January 03, 2012, 08:24:05 pm »
I took it for granted (perhaps in error) that "strong flour" was high protein flour, called "bread flour" in the US. If I'm correct, what is "baker's flour." Is it what we call "all purpose flour"? Or is it another name for strong flour? Or something entirely different?
7
« on: January 02, 2012, 10:15:29 pm »
This is the first bread recipe I've attempted to convert for the Thermomix. It's a Swedish rye bread. There are many versions, this one, based on a recipe by James Beard is my favorite. A Swedish deli in Brooklyn, New York where I used to live, would make this bread. At Christmas, they added candied fruits. My kids and I loved it.
Swedish Limpa
338 gr. rye flour
398 gr. bread flour (strong flour)
1 tsp. coriander seeds (removed from pod)
3/4 tsp. anise seeds
1 medium orange
30 gr. butter (unsalted)
486 gr. beer
96 to 110 gr. honey
2 tsp. sea salt
2 1/4 tsp. instant yeast
1. Mix rye and bread flour, set aside.
2. Peel orange (avoid the white pith). (Set the orange aside, or eat it.)
3. Grind coriander and anise seeds 45 seconds, speed 10
4. Add orange peel, grind 30 seconds, speed 10. Scrape down sides with spatula
5. Add butter, process 2 minutes 100, soft stir (or until melted)
6. Add beer and honey. Process 1 minute soft stir 50 reverse
7. Add 398 gr. of flour mixture, salt, yeast stir 30 seconds, reverse speed 4
8. Scrape down sides and let mixture rise 1 hour
9. Add the rest of the flour and knead 5 minutes on bread dough setting
10. Turn out on lightly floured silpat mat. Dough will be very sticky and somewhat hard to remove. Sprinkle with a little flour to make it easier to handle, and form into a ball.
11. Place in lightly oiled bowl (I use non-stick spray), turn ball to cover with oil. Cover with plastic wrap or shower cap, and let rise for about an hour, until dough is doubled.
12. Shape into a ball, and place in a banneton or two greased and lightly floured tins. (I use a cloth-lined banneton, that has been sprinkled heavily with rice flour) If you use a banneton, place the smooth side of the loaf down.
13. Put banneton or tins in a large plastic bag and refrigerate overnight.
14. The next morning remove bread from refrigerator and heat oven to 375 f (190 celsius).
15. I place a clay romertopf in the oven to heat, you can use a covered casserole, or cast iron pot (if you use a banneton, it should be the same rough shape as the pot). Remove heated pot from the oven, turn the bread into the pot, make diagonal slashes with a razor, cover and replace in oven. (Or place tins in oven)
16. Bake large loaf 45 minutes, remove the top from the pot and replace in the oven for 15 minutes more. (You can tell it's done if it measures 200 to 205 with an instant read thermometer. I find that's a lot simpler than seeing if it makes a hollow sound when knocked.). Two tins will be done in about 45 minutes.
17. Remove from pot or tins and cool on a rack before slicing.
8
« on: January 02, 2012, 08:57:41 pm »
Thanks! Never would have figured it out on my own. This forum is a wonderful resource!
9
« on: December 31, 2011, 11:43:55 pm »
Could someone please translate "gravy beef fillet" in Tenina's Dinner Spinner for this baffled American  Is it fillet of beef (also called tenderloin) or is it another cut of meat?
10
« on: December 15, 2011, 10:10:15 pm »
I haven't had linquica for a long time. I used to eat it many years ago in Provincetown, Mass. where there are a lot of Portuguese fisherman. That's when I first had the soup and fell in love with it. Linguica is a Portuguese sausage, just as chorizo is Spanish. If you have an area where Portuguese people live, you might find it there. I suspect that Portuguese bread (I've seen recipe for it on the Forum) might go well with the soup.
11
« on: December 14, 2011, 08:01:20 pm »
This is my first effort at translating a favorite recipe to the Thermomix. I followed an Internet recipe for this soup, but changed it to reflect the way I've always made this. The soup makes an entire, and delicious, meal.
Portugese Kale and Sausage Soup
4 portions
Ingredients:
450-500g baking potatoes, peeled, cut in small cubes
230-250g brown onion
1 clove garlic
200g kale
450-500g chorizo or linguica sausage, in 2 cm slices
500g water
1 tsp. chicken stock paste
3 Roma tomatoes, stem end removed, cut in small pieces
1 Tbsp. balsamic vinegar
2 tsp. salt
Pepper to taste
Preparation:
Peel garlic and drop onto TM blades speed 6. scrape down sides of bowl.
Cut onion into chunks, place in TM bowl, 5 sec/speed 5
Add sausage, saute 5 min/90/soft stir with TM cap off.
Add water, chicken stock paste, potatoes, balsamic vinegar and salt. Place kale in steamer. Cook 25min/Varoma/speed1.
Add pepper to taste, cut kale into fine strips and place in TM bowl with tomatoes, and cook 5 min,100/speed1.
Photos:
Tips/Hints:
If the sausage has a casing, remove it before adding it to the soup.
12
« on: October 27, 2011, 05:24:04 pm »
Thanks! The stitches come out tomorrow. Hope I can drive then, I'm running short on fresh groceries. And I want to get back to my Thermomix. There's a cheese and basil rolls recipe I want to try.. I live alone, but the neighbors are always delighted to get food when I make too much. (And when it isn't entirely successful--like my last risotto where I followed the recipe and strained the dried mushrooms but didn't strain them through paper, ending up with a delicious but sandy risotto -- my German Shepherd thinks it's delicious!)
13
« on: October 26, 2011, 10:07:31 pm »
When I make lemon curd, a lot of it seems to end up on the sides of the bowl. What's the best way to get most of it out? Turn it upside down and scrape, or remove the bottom and push it through? Are there any "tricks" that would be helpful? It's frustrating to leave so much of it behind no matter how much I scrape the sides.
14
« on: October 26, 2011, 06:50:48 pm »
I'm trying to stay off my feet as much as possible until the stitches are removed, but I couldn't resist trying a recipe for brioche in the Thermomix. I was a bit worried, because when I make bread I generally keep an eye on the dough to make sure whether it needs more flour or water. But to my surprise and utter delight it was perfect! I made a large oval loaf, couldn't have been easier, and the result is delicious. I'm looking forward to knowing enough about the Thermomix so that I can adapt recipes for it. There's a Swedish rye recipe from an old bread book by James Beard that would be much easier in the Thermomix, once I get on my feet, learn more about Bimby, and start baking -- and cooking. (There's a Spanish fish stew recipe that calls for slowly sauteing onions, sweet red peppers, and tomatoes for 45 minutes to an hour, served with a garlic mayonnaise.... But I've got to learn to walk before I try to run.)
15
« on: October 22, 2011, 12:33:07 pm »
I just went to the web site and could not find In The Mix among the books offered by Thermomix.au  I would love to know what it would cost, including shipping to the US.
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