Hi Paperfreak,

I just came across this list and it is incredibly useful.  So often I sort of know the ingredients for something, but need a quick check.  The list also gives me lots of other suggestions with what to do with the same ingredients.

It must have been quite time-consuming but I appreciate it.

Regards From another paperfreak,  Miranda

calzone con cipolle (Italian Onion Pizza Pie)
Thermomix TM 31

lucivero  All user's recipes   Created on:  14.04.2011 - 21:41


Total time: 45 minutes
Preparation time: 30 minutes
Baking time: 15 minutes




Ingredients
PASTRY

400g plain flour
100g olive oil
100g dry white wine
1 egg
pinch of salt

FILLING
1kg red onions, sliced
3 eggs
160g salty ricotta cheese (or plain ricotta with added salt)
50g pecorino cheese


Preparation
FILLING: chop onions on on speed 4 for about 6 seconds.Add a dash of olive oil

Saute fior 3 minutes at 100 degrees celsuis on speed 1, pour into bowl and cool.

When pastry is ready,and onions are cool add ricotta, pecorino and eggs, and stir lightly together.

PASTRY

Add flour and olive oil to TM, Blend on speed 6 for about 30 seconds, until resembling breadcrumbs.

Add salt and white wine, knead for 30 seconds on interval speed.   If dough looks dry, add a little more white wine.

Turn onto floured board, and roll out to 3cm thick.   Place on baking paper, fill half with onion mixture, fold over and press edges together, brush with egg wash and bake for about 15-20 minutes.

This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.


Found this on google: thermomix calzone

Although it may be safe in the oven, I'm not sure it would work as a cooking pan since it is insulated. It would be like putting a thermos in a pot of water to cook soup. At least that's what I thought when I was going to give it a go on the stove top.

I love my pressure cookers and they and the TMX are the two top kitchen appliances.

Here's what I wrote for the eGullet Forum topic on them.
http://forums.egullet.org/index.php?/topic/136745-pressure-cookers-2011/page__st__30

In a bit of a rush to get thesis that I edited to neighbour, so a quick, but long post. cheers Miranda


I’m something of a pressure cooker addict. I have, um, eight or is it nine of them. I don’t use the large ones much any more as I have trouble dealing with their weight when full, but totally agree for stocks etc. And for doing that turkey recipe from Mexico: the beautiful, where it is wrapped in spices, avocado leaves and co, cooked, then served sliced with an orange based dressing. {sorry, doing that from memory}.

So, I downsized to the small 2.5L, 3 L and 4.5L versions that are ideal for dinner. Curries, stews etc in one, and rice in the other. Not being one to follow instructions well, I now combine all of it in one cooker. Make sure you use the trivet in the bottom as pressure cookers go from nearly cooked to horribly burned in a flash.

For a curry or meat dishes, I mix the paste with nearly boiling water or stock [cuts down on cooking time] put in the rice and meat, hard veges like potatoes, carrots, sweet potatoes, pumpkin, bring to pressure, cook for five minutes, let cool, add fresh veges and herbs and eat. {yes, I know I lose flavour by not frying the paste, but I’m often not well enough to do that.]

For pasta, I ignore the instruction to say I shouldn’t, add pasta, boiling water or stock, olives, anchovies, tomato paste, if using, dried herbs, small amount of sugar [I’m told tomatoes need it!] mushrooms, etc etc. Bring to pressure, pay attention to how it is going and cook for two, no more than three minutes. Let cool down, then do further pasta things to it and eat. One gets that wonderful concentrated pasta water this way

For ‘risottos’, use the trivet and add rice and stock and whatever. I make a Japanese ‘risotto’ by adding different seaweeds, especially kombu, black sesame seeds, soy, ginger, dried shitake mushrooms, mirin etc. bring to pressure, cook for five minutes, let cool then add miso, fish, etc. Not great on the aesthetic side for a Japanese dish, but tastes good.

I even make up meals that Dexter the Airedale and I can share. This is where the Kuhn Rikon ‘frypan’ model is very useful. If I’m making, say, a Middle Eastern Tagine, I leave his side without too many spices and have them on my side of the pan.

So, I have:
Kuhn Rikon 2.5L fryer braiser–Excellent and such a great design
Silit set of 4.5L and 3L, and a 2.5L in yellow [!]. these are excellent and have a non-stick interior so even more points for that.
Scanpan 6L good, not great.
Magefesa a well-known Spanish brand, 6L and 8L very good for the price,
Fissler, two 3L and a 6L excellent as you would expect, but they no longer make the seals for the smaller ones, which partially explains why a few new smaller ones have followed me home.
I had some arcosteel cheapies with the weight on top. They always worked well. I have given them away to friends.

Hope this is of some help. And I hope you are not too horrified at some of the short cuts and compromises I take!

Great recipe, Gretchen.

I love pate and the thermomix pate is fantastic, probably because it cooks evenly at a low temperature and the smoothness of course.

One tip is to soak the livers in milk for a couple of hours or over night.  This takes away some of the bitterness that livers can have.

Variations I have include juniper berries, anchovies, the orange zest and some orange juice.

You can also substitute bread crumbs that have been lightly soaked in milk for a lot of the butter. 
Not nearly as sinfully tasty but still very nice and less guilty.  [Also dogs adore this if you need to brighten up their dinner, or disguise tablets.]  This idea comes from the 1970s Cuisine Minceur times when things were nouvelle.  I'll see if I can hunt the book, Cuisine of the Sun down, It's here somewhere.

http://www.cheeselinks.com.au/homecheesemakingproducts.html

This is the link to a supplier of kefir and everything else for cheese and yoghurt making.

I'm experimenting making fresh goats cheese in the thermomix using one of their starter cultures.  Have had some good success and some failures.  As one does!

em, there is no such thing as "thermatic memory" - it's part of the urban myth. Sounds good, but nothing to it.

Maybe not 'thermatic memory', but my prescription glasses with titanium frames are supposed to have some sort of memory so they bend back to correct shape.

I'll ask my physicist brother who deals with this sort of stuff. i think. He was very involved with coatings on aeroplane wings for a while.

According to what I have read, it is even better to let the cream ripen at room temperature for a day or so –providing you are not in a heatwave somewhere!