I already have a Quick Lime Pickle recipe from a while ago. This Instant Pot Lime Pickle recipe I’m posting here is the traditional version. This one is a labour of love and it’s so worth it! …
Last year the Feisty Tapas crew went crazy for lime pickle for the Christmas makes. Preparing lime pickle the traditional way is a lengthy process so this year I have put my research hat on (doesn’t it look cute?) to see if we could speed up the process. A lot of reading and notes later, yes we can! It may not be the authentic way of doing it but it has all the flavour and you can do it in no time ready for curry night or to surprise a friend or loved one if they are the ones cooking you the curry, just remember it’s best if you let it mature for a week before eating, let those flavours combine.
Hello! Here I am again. Being perfectly imperfect. Did you read last week’s Thermomix recipe post? No? Make sure you do! But make sure you read this one too and then add it to this week’s menu plan. Julie’s Thermomix Mexican Bean Soup is really good and really worth making now that the weather has turned bitterly cold.
I’ve been giving some thought to what Feisty Tapas is all about nowadays lately. We’ve been through a lot together over the past few years eh! Then things went crazy when I was diagnosed with fibromyalgia last year.
It wasn’t until earlier this year that I was called a perfectionist. “Perfectionist?! Me????”, it tooks months but I did come to realise that perhaps I am, perhaps I am a perfectionist and then it took a few more months to kick perfectionism in the derrière. No one is perfect, right? Care to be imperfect with me? It’s going to be great fun and lead to lots more posts and recipes!
This time of year in 2015 our Christmas Fairy Vanessa was getting us all busy with Christmas Makes. Do not forget, start making your lime pickle and your Christmas pudding! The Christmas Makes list is right here. It will be constantly added to so keep checking it for more things to make.
Ready for Julie’s Thermomix Mexican Bean Soup recipe?
Julie’s Thermomix Mexican Bean Soup
Serves: 8 approx
– 1 red onion
– 2 garlic cloves
– 1 red pepper
– 1 yellow pepper
– Extra virgin olive oil
– 2 tins of chopped tomatoes
– 1 tin mixed beans OR equivalent drained weight (approx. 240 g) in homecooked dry beans. I pressure cooked the contents of a Waitrose Love Life 500 g 10 Bean Mix packet in the Instant Pot covered with water. Manual, 30 minutes, natural release. Rinse and soak them first.
– 1 tin green lentils
– 1 tbsp Skinnymixer’s Mexican Spice Mix (you can make my Instant Pot Beef Stew with Mexican Spices with the leftovers) OR Schwartz Cajun Spice works well
– 1 tsp of my homemade vegetable stock paste
– 2 tbsp Demerara sugar (optional, I didn’t add it)
– 8 squares Green & Black’s 70% chocolate (optional, more calories but worth it for the flavour)
– Tortilla chips
– Limes, cut into wedges
– Wensleydale cheese
– Cumin seeds, toasted
1. Chop red onion and garlic: 5 seconds, speed 5.
2. Manually chop 1 red and 1 yellow pepper into bite sized bits. Add to bowl.
3. Add oil and sauté 10 mins, Varoma (120ºC in TM5), Reverse, Speed 1.
4. Chuck in the tinned tomatoes, mixed beans and green lentils. Add 1 tbsp of the Mexican Spice Mix. Add 2 tbsp Demerara sugar (optional but add if you don’t like sharp tomatoes).
5. Fill bowl to just below the MAX line with water and add 1 tsp vegetable stock paste. Cook 20 mins, 100ºC, REVERSE, speed 1.
Optional step. Add about 6/8 squares dark chocolate 2 mins before end of cooking time. This increases the calories quite a bit but adds real depth of flavour.
At home we like Mexican Bean Soup served with lime wedges to drizzle the soup with lime juice. A handful of scrunched up tortilla chips (basically, grab a handful and scrunch them up to add them to your soup). Little chunks of Wensleydale. Toasted cumin seeds.
Note: Have some of the Mexican spice mix left? It goes great in this Instant Pot Beef with Mexican Spices recipe.
If anything doesn’t make sense, remember we’re going for perfectly imperfect and you know where to find me, yes in the Thermo Cooking UK with Feisty Tapas Facebook group of course!
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*Receta Thermomix: Sopa tailandesa de camarones y tallarines, en español más abajo*
It is no secret that I love noodles. I also adore seafood. I am a huge fan of coriander. And at this time of the year, in the cold British winter, I could survive on soups… The other day I had in mind a very specific flavour that had to have all of the above and I came across a Nigel Slater recipe, I read it and filed it away in my brain. Here is the result: an easy peasy Thermomix recipe to make a delicious Thai prawn noodle soup.
A few days later I decided to be extremely organised (for me) and wrote down how I would go about achieving the flavour I wanted with the Thermomix. The result was better than I anticipated and it proved one thing, even when I have it all written down and quite clear in my head: I still can’t follow a recipe to save my life.
The result was absolutely delicious and the colours just amazing.
This recipe uses prawns but I bet it would be just as gorgeous with salmon, white fish or even chicken. But also without any seafood or meat additions at all as the flavour is lovely and strong.
Make sure you join my Thermo Cooking UK with Feisty Tapas Facebook group.
3 cm piece of fresh ginger (more or less)
1 red chilli, deseeded (unless you like it really really hot)
1 stalk of lemongrass (here is another recipe that uses lemongrass, a green curry)
2 garlic cloves
1 handful fresh coriander
5 g olive oil
1/4 tsp turmeric (that is one quarter)
120 g cold water
1 tsp vegetable stock powder (I just used the usual Bouillon one I have in the cupboard, one day I will get round to doing Thermie stock)
100 g rice noodles, I used fresh (that’s all I had, you may need to add more if you want a thicker soup)
400 g tin of coconut milk
Half a lime
2 handfuls of raw peeled king prawns (you can used previously cooked prawns if you can’t find raw)
1 tsp fish sauce
1. Place the ginger, chilli, lemongrass, garlic and coriander in the Thermomix bowl and chop: 10 seconds, speed 7.
2. Use a spatula to lower down any bits that may have climbed up the walls of the bowl. Add the 5 g olive oil and chop another 5 seconds, speed 7.
3. Add the one quarter teaspoon of turmeric and about 120 g cold water and the teaspoon of vegetable stock: 7 minutes, Varoma, speed 1.
4. If you are not using fresh noodles and they need preparing, this is the moment to do it, follow packet instructions.
5. Add the coconut milk then fill the tin with a bit of water, swirl it around to make sure you catch all the milk then fill it up and pour enough water in the bowl to cover the whole blade unit (including the top): 7 minutes, Varoma, speed 1. While it’s doing that, juice the half lime into the measuring cup, this way any bits that shoot away will fall in the lid and go down anyway, empty it into the bowl while the Thermomix is running.
6. Add the prawns and fish sauce (I had planned on adding the noodles here too but I forgot): 3 minutes, Varoma, reverse, soft speed.
7. Add the noodles: 3 minutes, Varoma, reverse, soft speed.
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*En español después de la foto*
Los inviernos británicos son duros, y lo digo yo que soy gallega. La humedad cala los huesos y cuando hace sol el frío corta la respiración. Y lo digo muerta de frío en otoño.
Yo soy muy sopera, me van las sopas de fideos, las cremas de verduras, la sopa de puerro y patata de mi marido (un día os cuento la receta) y, desde hace unos años, me van los platos picantes (yo creo que fue culpa del embarazo).
A esta sopa tailandesa se le pueden rebajar el picante, basta con que el chile o guindilla sea más bien pequeño y que le quiteis las semillas.
Yo os digo camarones pero es que el marisco británico deja mucho que desear (repito, soy gallega), así que utilizad lo que os apetezca, tengais a mano o simplemente esté de oferta en el mercado. Yo creo que quedaría riquísima también con salmón troceado o hasta pollo.
Sopa tailandesa de camarones en la Thermomix
Jengibre fresco, una pieza de unos 3 cm
1 guindilla roja, sin semilla (a no ser que apetezca muy picante)
1 ramita de lemon grass (hierba limón, y para que aprovecheis el resto aquí teneis un curry riquísimo)
2 dientes de ajo
1 buen puñado de cilantro fresco
5 g aceite de oliva
1/4 de cucharilla de cúrcuma
120 g agua fría, tal cual sale del grifo
1 cucharadita de caldo de verduras en polvo (o un poquito de lo que tengais en casa)
100 g tallarines de arroz, yo los usé frescos (100 g es lo que tenía en casa, si apetece una sopa más espesa añadid más)
400 g de leche de coco en lata
2 puñados de camarones crudos pelados
1 cucharadita de salsa de pescado o nam pla
1. Pon el jengibre, la guindilla, el lemon grass, el ajo y el cilantro en el vaso: 10 segundos, velocidad 7.
2. Con una espátula baja lo que haya subido por las paredes, añade los 5 g de aceite de oliva: 5 segundos, velocidad 7.
3. Añade el cuarto de cucharadita de cúrcuma (es decir un par de pizcas y un poquito más para que dé suerte) y unos 120 g de agua y una cucharilla de caldo de verduras en polvo: 7 minutos, Varoma, velocidad 1.
4. Si vas a utilizar tallarines que necesiten preparación, este es el momento de leer las instrucciones y seguirlas para tenerlos listos.
5. Añade la leche de coco y llena la lata con un poco de agua, dale unas vueltitas para aprovechar todos los restos de leche y verterla en el vaso, cubriendo la cuchilla entera (la parte de arriba incluida): 7 minutos, Varoma, velocidad 1. Prepara el zumo de la media lima, yo la exprimo con la mano directamente al cubilete colocado en la tapa de la Thermomix, así si sale el líquido disparado cae a la tapa y de ahí al interior del vaso y no perdemos sabor.
6. Añade los camarones (yo iba a poner los tallarines a la vez pero se me olvidó y aún así quedó bien): 3 minutos, Varoma, giro a la izquierda, velocidad cuchara.
7. Añade los tallarines: 3 minutos, Varoma, giro a la izquierda, velocidad cuchara.
During this time of year whenever I see an avocado I always have the same craving: it goes back to the day when my mum used to do something fantastic with avocado flesh, prawns, who knows what else because there really weren’t that many ingredients and presented it in the shells of the avocado. It was simply delicious. I have been finding myself googling for such recipes in an attempt to recreate what she used to do and instead have ended up giving up and using what I had at home and needed using, 4 ingredients: avocado, sushimi, coriander and lime.
This is the kind of “cooking” that I used to do when husband met me, he claims it isn’t cooking. I don’t know, it kind of qualifies, no?
Avocado and surimi cups (recipe)
– 1 large avocado
– 4 seafood / surimi sticks (2 per avocado half)
– Half a lime
– Fresh coriander
Scoop the avocado flesh onto a board or plate, chop (but do not mash), slice and then quickly do a chopping action over the sushimi so that it shreds a bit and then start mixing it with the avocado flesh, adding squeezes of the lime as you go. Chop and add the coriander, mix well with a gentle chopping action. Scoop the mix back into the avocado shells and serve with Spanish flair!
It works really well, other ingredients I would try adding to this base, in no particular order, are: chopped feta cheese, boiled egg, chopped spring onion, a couple of drops of tabasco
¡A la mesa!
I love noodles, whenever Chinese or Thai food is involved, there have to be noodles! It’s not something I grew up with but it is something I have come to adore ever since I live in the UK.
Making them in the Thermomix means that you can do the chopping and stir-frying in one bowl, saving a lot of time and cleaning. Perfect for when speed and taste are of the essence.
For those who are a bit incredulous about doing things like these in the TM31: nothing turned to mush, courtesy of the Reverse speed function. Perfect.
Ingredients (serves 2-3)
– 100 g rice noodles, cooked according to packet instructions (I like rice noodles the best, you can use whichever you prefer). You can add less noodles if it’s just you and you don’t want leftovers.
– Half onion (cut in two chunks)
– 1 garlic clove
– Half red pepper (cut in big chunks)
– Handful coriander
– 1/4 or 1/2 red chilli (depending on how much you can cope with the heat!)
– 1-2 cm ginger
– 15-20 g soy sauce / tamari
– 1 lemon or one lime (just not both), one half juiced, the other one to serve.
– 15 g olive oil, it works well with coconut oil too
– 6-7 shiitake or oyster mushrooms (any mushroom you have handy really), sliced chunkily
- First of all make sure you prepare the noodles according to the packet’s instructions or, if using fresh noodles, adapt step 5.
- Add the onion, garlic, pepper, coriander, chilli, ginger, soy sauce and lemon juice to the Thermomix bowl: 7 seconds, speed 5.
- Add 15 g olive oil: 4 minutes, Varoma, speed 1.
- Add mushrooms: 1 minute, Varoma, reverse, spoon speed.
- Add the cooked noodles, give them a quick stir with the spatula to mix well: Varoma, 1 minute, reverse, spoon speed (if using fresh noodles do the same but adapt to packet’s instructions, usually 3 minutes).
EXTRA TIP: Sprinkle with chopped cashews for extra crunch.
Feel free to play with different flavours by adding prawns, chicken (raw, leftovers), pak choi, spring onions… or whatever takes your I know I will, just make sure you come back to tell me all about it!
This is a quick lunch for those of us who work from home, with minimum hassle but also perfect for a quick dinner.
Serve with Spanish flair (and perhaps a beer if you’re doing out of work hours?)
|With normal mushrooms|