Here is a recipe that will have most of you clicking away but I am feeling brave and posting it anyway because, when my brother and I were little, we used to beg my mother to make Chicken Liver Rice for us and now my daughter loves it and eats it so well.
…
According to the photos of these Thermomix Savoury Quinoa Muffins I first made them on July 2nd 2013 so I am “only” a year late sharing this recipe. Nuts, isn’t it? Or it isn’t if you look at just how much a working mum has to get done each week. I was really hoping to make them again but then time kept running away with me (I’ll never understand that expression, it feels like it’s running away from me, all the time, fast!)….
It took me ages but I finally have the perfect recipe for Tortilla de patatas, Potato omelette, Spanish omelette… whatever you may call it, it’s delicious! And, because you can prepare most of it in your Thermomix… it’s easy peasy.
Now, you don’t have to make this with onion, you really don’t so leave it out if you don’t like it. Both the smaller omelette and the larger one use the same amount of water and oil. Traditionally the potatoes are fried in a lot of olive oil but the good thing of the Thermomix is that you can safely fry them in a combination of water and olive oil, making it a lighter omelette.
I give you size options: for 2-4 people (depending on appetites) or for 4-6 people. For the larger omelette I would personally increase the amount of salt a bit for flavour, this is a treat! But try it as it is and perhaps add more next time! I got the recipe from the La Juani de Ana Sevilla Spanish blog, it’s her Tortilla de patatas casi sin aceite and have adapted a few things such as the potato times and the mixing of the potatoes and egg as you have to be careful with those.
Before you go check whether you have all the ingredients in the house to make this right now, let me tell you that you can find more tapas ideas here. And, if you’re based in the UK with your Thermomix or thinking about buying one, come join my Thermo Cooking UK with Feisty Tapas Facebook group, lots of friendly chat, tips and advice there.
Thermomix Spanish potato omelette (Tortilla de Patatas)
Ingredients
– 100 g onion, quartered (200 g if making a bigger tortilla)
– 50 g olive oil
– 375 g potatoes “chascadas” (this is the peeled weight, 750 g if doubling up). This basically means that you hold the potato in one hand and, brandishing a knife in the other hand, slice the potato but don’t slice it all the way, instead snap it. Slice and snap. Slice and snap (have I got you thinking about Legally Blonde yet?). For the tortilla you don’t want the potato slices to be too big nor too small. This video shows you how. This technique is really good for thickening stews too.
– 220 g hot water
– 4 large eggs
– Salt
– Pepper
Equipment
You will need a frying pan and a dish to flip the tortilla over or, if you’re clumsy like me, this Ibili Venus Double Frying Pan from Amazon is handy. The two frying pans easily clip together to flip the tortilla over. That’s my Amazon affiliate link by the way which means I get a few pennies if you buy through that link, it won’t cost you a penny extra.
Method
1. Add the onion to the bowl: 5 seconds, speed 4. Lower anything that has climbed up the walls.
2. Add the 50 g olive oil and sautée: 10 min Varoma, speed 1.
3. Butterfly on: add the potatoes, hot water and a tsp of salt: 15 minutes, Varoma, soft speed. This time my potatoes were done by 12 minutes so make sure you check from minute 10 perhaps. Move the potatoes to a bowl (as they are, don’t drain them), reserve.
4. Do not wash bowl, remove the butterfly and add the 4 eggs, half a teaspoon of salt and freshly milled black pepper: 10 seconds, speed 4.
5. Return the potatoes to the bowl: 3 seconds, speed 3 (watch it, you don’t want to end up with mashed potatoes)
6. Drizzle a medium pan with olive oil and heat over a high heat, add the mixture and turn the heat right down, give it a gentle shake so that it all distributes well. Now, the key is to do this first part over a low heat, when it’s looking like the egg is setting, it’s time to turn it over. Grab a plate big enough to sit steadily over the frying pan, place it over it and, holding tight to the whole ensemble, flip the omelette over onto the plate, then carefully move the omelette carefully back to the pan. It will only need one minute on this side (I like it juicy), you may need a bit longer if making a larger omelette. Just don’t let it go too dry, remember the egg keeps cooking for a little while when off the heat.
To serve: cut it in wedges as if it was a cake and enjoy with a lovely mixed salad of lettuce, tomatoes, cheese, olives or cut into small squares, have cocktail sticks nearby or stick them into each square so that people can help themselves. Perfect for barbeques and tapas parties. It’s also perfect for elevenses with a cup of coffee or for a quick bite to eat with friends with a glass of red wine or a chilled beer.
You can of course just get a big chunk of crusty bread, slice it open, stick a good slice of tortilla in and have a classic Spanish sandwich: bocadillo de tortilla.
Serve with Spanish flair!
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| With linguine / Con linguine |
*Pasta al limón con chorizo y langostinos: en español más abajo* It’s no secret that I love chorizo, you can even say that I am a bit chorizo obsessed. No, seriously, you can, I give you permission! I also love seafood and my Thermomix so it was only a matter of time before I published a recipe like this Thermomix Lemony Chorizo and Prawn Pasta….
Back when I wrote this was a new deli in town, Allgoods of Ely, it actually opened a while ago but I only got a chance to visit it last weekend (I know, I know). It is full of delicious stuff: white asparagus, squid ink pasta, cheeses and meats: fabulous lomo and serrano ham. Let’s talk about that serrano ham today and what you can do to turn it into speedy Garlic and Serrano Ham Mushrooms.
As soon as I saw the serrano ham I knew I had to ask for a big chunk as well as slices. You see, if you ask for a very thick slice of it you can then dice it at home and do things like these mushrooms in no time at all.
This makes the perfect tapa or, if you need a bigger lunch, toss it with some cooked pasta at the end, or cooked noodles, or cooked rice, or cooked quinoa… You get my drift, right? For more tapas ideas check out my Easy guide to Spanish Tapas.
I had the mushrooms with a milk roll that I made the day before following the recipe in page 174 of the Fast and Easy cookbook that comes as standard in the Thermomix in the UK.
Don’t know what a Thermomix is? This post
will tell you all about it. If you live in the UK and you already have a
Thermomix or are considering buying one, I run the
really friendly and supportive Thermomix Owners UK Facebook group. Come join the Thermie chat.
¿Listos? Feel free to proportionally increase the quantities as needed (be careful not to do the olive oil though), this time it was just me and the weather is too hot for anything else so I kept it small.
Garlic and serrano ham mushrooms
Shopping list:
Thermomix
1. 5 garlic cloves: 5 seconds, speed 7, push down bits with spatula
2. 15 g olive oil + handful diced Serrano ham: 3 mins, Varoma, speed 1
3. 130 g grey oyster mushrooms – Varoma, reverse, 5 minutes, soft speed.
4. Grate Parmesan of manchego cheese over the top and serve with good crusty bread to dip in the sauce OR perfect if you toss it with cooked pasta or add cooked noodles
Tadah!
Conventional cooking
If you are making this on the stove top it’s very easy, same ingredients as above:
1. Chop the garlic finely.
2. Heat up the oil in a frying pan, medium-high.
3. Add the garlic and the serrano ham, careful that the garlic doesn’t burn, stir regularly.
4. When the serrano ham is looking goldeny (technical term there), add the mushrooms. Stir well to coat them in all the juices, turn the heat down a tiny bit until the mushrooms look ready, 5 minutes or so.
5. Serve with grated cheese over the top and a nice bit of good bread, grab a good chunk of said bread and dip it in the sauce. No, I insist, you must do this first! OR, for a bigger meal, you can just add cooked pasta, noodles, rice, mix well and serve.
Disclosure: I paid everything full price, I just like to blog about tasty things.
Hello to all of the Feisty Tapas and Tots100 followers! I am really looking forward to sharing a recipe with you as part of International Blog Swap Day. 
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| Presentation is overrated anyway, no? |
As you may have noticed, I seem to be struggling to post on this my blog more than ever at the moment. I started the year full of good intentions and armed with more time, all I have achieved though is to build a list of draft recipes as long as my arm that I never get to share because I am waiting to have enough time to make them as perfect as I can or because I don’t like the photos I took in a hurry. “In a hurry” describes my cooking rather well lately (so does “hit and miss”), with these Patatas Bravas I missed half of the recipe but they were a hit (see what I did there?). They make the perfect quick(ish) tapas dish!
And how am I? I shall keep this short and sweet: I’m good, I have work coming out of my ears and I miss having lots of time to spend with my Thermie and sharing recipes with you. This being self-employed malarkee can be such hard work! You can usually catch me giving you mini updates on my Instagram account and, of course, if you are UK based you should definitely come join us at the Thermo Cooking UK with Feisty Tapas Facebook group for local inspiration.
But enough about me, how have you been?
Patatas Bravas (a la”hit and miss”)
For the potatoes (traditionally they are peeled diced potatoes, fried in olive oil but I went for the healthy option)
For the potatoes
– 4 medium potatoes, not peeled, whole (mine were about 600g in total)
1. Place in big pan, cover with cold water. When they start boiling add 1 tbsp (I probably added a bit less) of sea salt.
2. Boil for 30 minutes or so, check that they are soft in the middle by pricking them with a skewer
3. Remove from the heat, but leave in the pan, I took the lid off. Cool like that for 30 minutes, peel, dice.
For the sauce (make the sauce while the potatoes cool)
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| ¡Deliciosas! |
– One and a half tbsp extra virgin olive oil
– 1 tbsp sweet paprika
– Half red chilli, sliced
– Half tsp tabasco
– 1 tbsp red wine vinegar
– One small/medium onion
– 150 g chopped tomatoes, making sure you grab the pulp, not so much the liquid
1. Place oil, paprika, chilli, tabasco and red wine vinegar in bowl: 2 min, 100ºC, speed 2.
2. Add onion: 7 seconds speed 7. Add chopped tomatoes: 10 minutes, 100ºC, speed 1 with inner basket on top of lid instead of measuring cup
3. Blend: 1 minute 30 at speed 8. I did 1 minute, checked and wanted it smoother so I blended for another 30 seconds.
Tip: Add less tabasco/chilli if you don’t want it very hot or you could just add more chopped tomatoes so that it is not as spicy and you get more quantity.
We often fly to Portugal when we go to Spain to visit my family. It sounds nuts, doesn’t it? But the nearest airports to my hometown with flights to London are Santiago de Compostela in Galicia (Spain) or Porto (Portugal). Flying back from Porto a couple of weeks ago I picked up a copy of the official Portuguese Bimby magazine (yep, the Thermomix is called Bimby in Portugal, not in Spain though). There I found the recipe this Watercress soup (well, I have adapted it “slightly”, you know me, can’t follow a recipe to the letter… ever).
The flavour is light and delicate and I fully recommend it as a variation on heavier soups. …
Hello and happy new year! Yes, 2014 is upon us and I haven’t posted for ages… so I have promised myself to be less of a perfectionist this year and publish more recipes on here. The main reason is that my permanent lack of time has turned me into my grandmother and I now more than ever scribble recipes (and my never-ending lists) on the back of envelopes or scraps of paper and then lose them, and then find them and make some more notes, and then lose them again… The perfect example is this Thermomix Bolognese which I have now lost many times despite also cooking it many times as it is so easy with the Thermie. So, before I lose it again, here it goes.
Because publishing a photo of my scribbles on the back of an envelope doesn’t count, does it?
So, it’s going on here as a point of reference for me and so that you can tell me: how do you make your bolognese? What do you add that I don’t? Do you have a “secret ingredient”?
Don’t know what a Thermomix is? This post will tell you all about it. If you live in the UK and you already have a Thermomix or are considering buying one, don’t forget we now have a really friendly and supportive Thermo Cooking UK with Feisty Tapas Facebook group. Come join the Thermie chat.
Thermomix bolognese (perfect for spaghetti bolognese or lasagna)
Ingredients
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| The “secret” ingredient (really not a secret) |
Method
If you need it a bit faster, try placing the basket on top of the lid instead of the measuring cup.
If you want to serve it as a lasagna you just need to preheat the oven to 180ºC, some fresh lasagna sheets (it’s faster with them) and a Quick bechamel (slightly adapted from the Spanish Imprescindible book), it turns out perfectly smooth every time!
Make the lasagna in a Pyrex/ceramic dish with one layer of bolognese, one layer of lasagna sheets, one layer of bolognese, one layer of lasagna sheets… until you are near the top, then top with the bechamel and sprinkle with your choice of cheese.
Bake it in the oven until the lasagna sheets are soft and the top golden. Just stick a fork in to check.
Leave it to rest for a little while, serve. It makes great leftovers too.
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
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.
Thermomix Thai prawn noodle soup
Ready in about 25 minutes
Ingredients
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) or my vegetable stock paste concentrate
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
Method
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.
*En español*
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
Ingredientes
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
Media lima
2 puñados de camarones crudos pelados
1 cucharadita de salsa de pescado o nam pla
Method
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.
Si la preparais, mandadme fotos o etiquetadme y contadme los resultados y
cómo habeis adaptado vosotros esta receta. Ya sabeis que
me teneis en Facebook, en Twitter y en Instagram.
Hello! It has been so long since I last blogged that I would rather not look at the date of my last post. Work has been extremely busy this year which I have to confess makes me very happy but I miss my little blog. I keep jotting and drafting recipes but I never seem to have the time to finish them or make sure the photos are good enough and, as I don’t like to hit publish until I am happy with the post, the …
Last year I published my old fajita recipe (without the Thermomix), the one that I had been cooking for a decade and a half, and then in recent months I changed it… But I only changed it because I can now do a bunch of things in the Thermomix and so I started experimenting a little. I haven’t changed it massively and you can totally do this at home too without a Thermomix, either by hand or with your food processor or blender.
I know a few of you really liked the original and have been making it ever since but I encourage you to play with it. Ok, ok, so you have your parents and grandparents voice firmly stuck in your mind saying: “don’t play with your food young man/lady!”. Remember, that is only when the food is on the plate; when you are cooking it, it’s a totally different matter!
A tip: I tend to squeeze the lemon into the measuring cup of the Thermomix, that way I can pick out any seeds with a spoon before pouring it into the TMX bowl. Do the same with a small cup. Have you ever bitten through a lemon seed by mistake? It really isn’t a nice flavour.
Chicken Fajitas with the help of the Thermomix, food processor, blender or hand
Serves: 4-6 people
Time: 35-40 minutes
Ingredients
Method
1. Preheat the oven to 200º (fan) / Gas mark 7.
2. Chop the red chilli in Thermomix bowl: 4 seconds, speed 5. Or in your blender or food processor or, of course, by hand (just be careful to wash yoru hands thoroughly afterwards)
3. Add the coriander and the lemon juice to the Thermomix bowl: 2 seconds, speed 7 or chop by other means. Have a quick peek to check that the chilli is small enough for your taste.
4. Drizzle, spray or brush a bit of olive oil over the bottom of the oven tray, add the chicken, pour the chilli, coriander and lemon mixture over it, mixing well. Then add the sliced vegetables (onion and red pepper) and mix well again, making sure it’s all well coated.
5. Place in the middle of the preheated oven for 30 minutes. At the end of that time, give it a good stir and return to the oven turning the heat up to about 220º (fan) / to give it that sizzling slightly-burnt-without-tasting-burnt look. Make sure that the chicken is cooked through and remember that every oven is different.
WRAPS: Heat a dry frying pan over a medium heat and add 2 tortillas at a time, they only need a few seconds (30 or so) on each side. Don’t get the heat too high as they will blister, burn and get hard. I tend to either cover them with a lid (you can cover them with an upside down plate) or leave some in the warm pan with the heat off while we eat.
The construction of the fajita is best done by each diner: place a tortilla on a plate, add the chicken, garnish with cheese, guacamole, soured cream, wrap it and fold the bottom to hold everything in. It gets messy but it’s good fun.
Here you have a step-by-step photographic guide:
TIP: To save time, you can get the sliced chicken into the oven as soon as you have mixed it with the coriander, chilli and lemon and then start slicing the vegetables (onion and pepper) and then in they go with the chicken, mixing everything well, if you have all the vegetables sliced up just mix it all well with the chicken and into the oven.
HINT: You can increase the quantities to your heart’s content, just make sure you increase amounts evenly across all ingredients so not to lose the flavour. This is a perfect dish for parties with family or friends as it is fun food and you are not chained to the hob, leaving you time to mingle from the time it goes in the oven until the timer beeps.
*La receta de este Pollo rápido al curry tailandés para la Thermomix la teneis en español más abajo*
I am new to cooking curries and it’s all down to the Thermomix, it would have never occurred to me to cook curry from scratch pre-Thermomix. Needless to say, my very
English husband is thrilled. I have cooked this Quick Thai Green Chicken Curry
several times now, adapting it from this Thai Green Curry in a Hurry recipe from the Recipe community and I finally got it exactly how we like it.
I have been working on finding meals that are diabetic friendly and husband likes, it’s hard work I tell you. This one had brilliant effects on husband’s blood sugar, i.e. it didn’t raise it much so it’s a keeper (with wholegrain basmati rice). He had presumed that coconut milk would be very high in sugar but it really isn’t, 0.7% per 100 g it said on the tin. The original recipe calls for non-diabetic friendly ingredients such as sugar though so I have had to remove those and it works just as well.
You can totally cook this without a Thermomix, you will need your trusted food processor and you’re set. You will just have a bit of extra washing up (try to delegate that part and you’re sorted!).
I would recommend trying this with prawns too or even with white fish. I bet it’s delicious.
Quick Thai green chicken curry recipe
Total time: 20 minutes approx.
Ingredients
Method
Serve with Spanish flair by sprinkling the spring onion and the coriander over the top. And, if you make it, make sure to send me photos or tag me and let me know how you have adapted it, if at all.
Did you know that you can follow me on Twitter and Facebook for micro posts? And my particular favourite: Instagram.
Or of course you can subscribe to receive updates by email by scrolling
back up and looking at the top of the right hand column (no spam,
promise).
*En español*
Esta receta la adapté de una del Recetario Thermomix australiano, es un curry verde tailandés
súper fácil, está listo en menos de media hora y sale de vicio. Lo mejor: a mi marido (diabético) le fue muy bien para el nivel de azúcar en sangre, para conseguirlo rebajé y quité algunos de los ingredientes de la receta original y lo adapté un poco a nuestro gusto; además de servirlo con arroz basmati integral.
Yo en mi vida había cocinado curries hasta tener la Thermomix. Vamos, que ni se me hubiese ocurrido.
Puede que tengáis que rebuscar para encontrar el “lemon grass” y las “hojas de lima Kaffir” pero la marca Bart las suele comercializar. Si resultan difíciles de conseguir y sabeis dónde comprarlos, contádmelo ¿vale? Para intentar ayudar que es que está divino y quiero que lo probeis.
Pollo rápido al curry verde tailandés en la Thermomix
Listo en 20 minutos
Ingredientes
Método
Una vez emplatado lo adornamos con cilantro (que además le queda riquísimo) y con las rodajitas de cebolleta que teníamos reservadas. Queda perfecto con arroz basmati, yo suelo preparar el curry primero y meterlo en un recipiente que me lo conserve calentito mientras preparo el arroz (en la Thermomix por supuesto), así el sabor del curry es aún mejor tras reposar esa media horita.
Si lo preparais, mandadme fotos o etiquetadme y contadme los resultados y cómo habeis adaptado vosotros mi versión de esta receta. Ya sabeis que me teneis en Facebook, en Twitter y en Instagram.
Para acabar una fotito más, por si acaso eran pocas.
*La Receta de ensalada de boniato y patata con guindilla roja y feta está en español más abajo*
This potato salad with red chilli, coriander and feta is based on a Jamie Oliver recipe from his 30 minute book, that recipe uses the microwave and suffice to say that, since I hav
e the Thermomix, the microwave only warms milk and reheats food, along with the endless coffees that I leave to go cold.
So I have adapted it to the Thermomix which also allows me to make something in the bowl, where I in fact made a Vichyssoise (cold leek soup) for the next day while the potatoes steam in the Varoma. I also made a Gazpacho before starting on this, that’s two cold soups in the fridge for today. Did I tell you the UK is in the middle of a very unusual several weeks long heat wave?
This salad is really nice warm straight away or cold after having a nice stay in the fridge (husband took the leftovers to work today). We had it with thin turkey breast fillets fried in very little olive oil in the griddle pan, just seasoned with a few twists of the black pepper mill and a tiny bit of salt.
If you don’t have a Thermomix you can still prepare it of course!
Sweet Potato, Potato, Chilli and Coriander Salad (warm or cold Thermomix recipe)
Ingredients
Method
Serve with Spanish flair
En español:
Esta receta se basa en una receta de Jamie Oliver, de su libro de Comidas en 30 minutos. Esa receta utiliza el microondas y, como os podeis imaginar los que teneis Thermomix, el micro hoy en día lo reservo para calentar la leche, la comida y los cafés que se me van quedando fríos a lo largo del día (si es que no paro, es verdad).
Así que la he adaptado a la Thermomix, ayer aproveché para hacer una Vichyssoise para la comida de hoy. Bueno, y un gazpacho antes de ponerme, que estamos con mucho calor en Inglaterra.
Esta ensalada de patatas está riquísima calentita tal cual se prepara o fría el día siguiente después de reposar en la nevera (mi marido se ha llevado las sobras al trabajo hoy). Ayer acompañó a unos filetitos de pechuga de pavo que hice a la plancha.
Ensalada de boniato, patata, guindilla roja y cilantro (caliente o fría)
Ingredientes
Método
¡Listo!
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*En español más abajo / Spanish version further down*
I have been playing with this dish for a while and tonight I finally got the perfect Creamy chorizo pasta recipe for the Thermomix. The best part: it’s cooked from start to finish in the Thermomix.
I had a clean kitchen before the Thermomix’s final beep.
…
This crustless quiche is a new version of the Cheesy Crustless Pie that I had adapted a while ago. I was keen to reduce the amount of olive oil and flour used, 100 g olive oil seemed excessive and the result is a spongier slice crammed with vegetables.
In fact, when it comes to the vegetables, I have started reducing the amount of red pepper and adding carrot, I actually think it could take more carrot and possibly tomatoes.
It’s ideal for lunch boxes, sandwiches, parties and to have al fresco with a lovely salad. I particularly like it as a snack with a cup of coffee, elevenses anyone?
I don’t have a quiche tin to try it in so, if you do, do try it and come back to let me know how you get on please. Next time I may make individual portions in the muffin tin to see how they turn out.
By the way, if you still don’t know what a Thermomix is (despite me banging on about it rather regularly), this post
will tell you all about it. If you live in the UK and you already have a
Thermomix or are considering buying one, I run the wonderful and very friendly Thermo Cooking UK with Feisty Tapas Facebook group. Come join the Thermie chat and, while at it, find me on Instagram (I do go on about Thermie a lot on there but also share other snippets of daily life).
Crustless quiche in the Thermomix
Ingredients
Serves: 6 with a good salad or just use it as snacks, breakfast with a coffee, elevenses (I particularly like the latter with a cup of coffee)
Equipment
Small bowl, large mixing bowl, chopping board, spatula, Thermomix TM31, oven tray.
Method
Bilingual post / Post bilingüe. En español más abajo
By now, you have probably gathered that I LOVE my Thermomix TM 31; however there are things that I hope they will incorporate into the next model (which hopefully won’t be launched for a while as I only bought this one last August!).
The more reasonable features I would like to see include:
So, who fancies sending Vorwerk some feedback? Go on, don’t be shy, I’m sure they’ll love to read it.
Don’t forget you can find my Thermomix recipes and posts here.
Español:
Ya sabéis que me encanta mi Thermomix TM31 pero sí que hay cosas que creo que deberían de incorporar en el próximo modelo (que por cierto espero que no lancen hasta dentro de unos añitos que solo tengo la TMX desde agosto).
Entre las funciones que me gustaría ver:
Os toca a vosotros: ¿qué otras funciones creeis que le hacen falta a la Thermomix? ¿Le hacemos unas cuantas sugerencias a Vorwerk?
Podeis encontrar mis recetas para la Thermomix aquí, muchas están en inglés pero también las hay bilingües. Si os apetece que traduzca alguna que solo esté en inglés, no teneis más que pedírmelo.
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| Add caption |
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
TIP: You can of course easily turn this into noodle soup by adding stock. Easy peasy.
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?)
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| With normal mushrooms |
*Those of you who fancy this fantastic recipe in English, it’s Me and My Thermie’s Healthy Butter Chicken for the Thermomix and you can find it here.
He de confesar que hasta hace unos años no era yo muy de curries ni de comida exótica en general. La primera vez que probé un curry debía de tener 25 años (estoy a punto de cumplir 40) y la verdad es que no me encantó pero, con los años y a medida que mi gusto ha cambiado a base de vivir en Inglaterra rodeada de sus diversidades culinarias, me he ido adaptando y ahora me encantan, siempre que no sean demasiado picantes ni demasiado frecuentes, si es que si no pierden su encanto.
Lo curioso de este Pollo a la mantequilla (en inglés se llama Butter Chicken y su nombre original es Murgh Makhani) es que no lleva mantequilla alguna, una chica india me explicó que hay gente que le añade ghee (una mantequilla clarificada) para justificar el nombre pero que no hace falta. También me explicó que es de la provincia india de Punyab. Se cree que el nombre se debe a la salsa, si es que tiene una salsa tan cremosa que te chuparás los dedos, pero lo mejor es tener un poco de pan para mojar ¡eh! Mejor si es naan. Bueno, y que te voy a decir de una buena cervecita para acompañarlo.
La receta original es de mi presentadora de Thermomix (Lesley, de Me and my Thermie), es una opción sana para este curry, lo llama Healthy Butter Chicken, y fue el primer curry que yo cociné, en mi vida se me habría ocurrido a mí hacer un curry antes de la TM31. No es ni muy especiado ni muy picante, que no te dé miedo a probarlo porque siempre puedes poner menos guindilla.
Te parecerá que tiene muchos ingredientes y que es una receta muy complicada pero de verdad que no, que es de lo más sencilla y queda tan rico que lo repetirás, así que te merecerá la pena comprarlos para tener en casa, porque muchos de los ingredientes son especias que puedes tener en la despensa permanentemente. Lo mejor es tenerlo todo listo en grupitos antes de empezar, así lo hago yo.
Lo de los anacardos para espesar salsas y hacerlas más cremosas es todo un descubrimiento para mí, y menudo descubrimiento.
Es apta para celíacos y se puede congelar (perfecto porque sale mucho, por lo que también es ideal cuando tengais gente a cenar).
¿Os animáis? Genial, a por la receta.
Ingredientes
150g de anacardos crudos (opcional pero de verdad que hacen que la salsa resulte de lo más cremosa)
1 pieza de jengibre de 2 cm, lavada y cortada en rodajas más bien gorditas
1 cebolla, pelada y cortada en 4 trozos
3 dientes de ajo, pelados
1 guindilla roja fresca (o ¾ de una cucharadita de guindilla en polvo). Echad media guindilla si no quereis nada de picante
4 vainas de cardamomo
1 palito de canela
4 clavos (opcionales pero quedan riquísimos)
2 cucharaditas de cilantro en polvo
1 cucharadita de comino
1 cucharadita de pimentón
1 cucharada de vinagre de vino blanco
80 g de tomate concentrado
140 g de yogur griego (o natural) light
400 g tomate en lata o tomates frescos
1 cucharada de Kasoori Methi (opcional y puede que os sea difícil de encontrar pero, si lo conseguís, os quedará un sabor más auténtico). Son hojas de alholva (fenogreco) secas y se preparan estrujándolas con los dedos
180 g de caldo de pollo (o agua + ½ o 1 pastilla de caldo)
750g-1kg filetes de pollo, sin piel y sin grasa
250 g de crème fraîche light
Arroz basmati (entre 50 y 70 g por persona)
2 cucharaditas de garam masala (es una especia, no os preocupeis si no la encontrais, sale riquísimo sin ella)
Salsa
1. Pon los anacardos (si los vas a utilizar) en la Thermomix: 30 segundos, velocidad 9-10. Resérvalos para el paso 4 en un cuenco o plato.
2. Pon en el vaso de la Thermomix (vacío): jengibre, cebolla, ajo, guindilla, las vainas de cardamomo, el palito de canela y los clavos: 5 segundos, velocidad 7. Baja con la espátula lo que se haya podido subir por los lados.
Añade un poco de aceite: 100ºC, 2 minutos, velocidad 1.
3. Añade el cilantro, el comino, el pimentón, el vinagre, el tomate concentrado y el yogur: 100º, 1-2 minutos, velocidad 1. Para un sabor más intenso pon 100º, 10 minutos, velocidad 1, esto lo descubrí yo por casualidad, es decir, me equivoqué una de las veces que lo preparé.
4. Añade el tomate triturado/fresco, el caldo y los anacardos que tenemos reservados: 100º, 10 minutos, velocidad 1.
Pollo*
5. Con la salsa en marcha en la Thermomix, corta el pollo en dados y saltéalo en una olla grande con un poco de aceite de oliva. Puedes añadir una cebolla picada y unas tiras de pimiento si te apetece.
Volvemos a la salsa
6. Añade la crème fraîche. Sin programar tiempo ni temperatura, pon la Thermomix en velocidad 4 y vete subiendo gradualmente hasta llegar a la 9, cuenta 1 minuto (bueno, que lo haga la Thermomix).
7. El pollo ya debería estar dorado, puedes eliminar el líquido que haya en la olla pero deja el pollo que te va a hacer falta.
Añade la salsa que acabas de hacer en la Thermomix a la olla y tápala. Deja a fuego lento (de hecho ponlo al mínimo) durante unos 20 minutos, el tiempo que vas a tardar en hacer el arroz en la Thermomix. Lee la nota más abajo si solo usas 750 g de pollo*
No laves el vaso de la Thermomix, le va a dar un sabor muy rico al arroz.
Arroz
Sin lavar el vaso de la Thermomix, colócale la cesta y pesa el arroz (unos 50-70 g por persona). Saca la cesta y lava bien el arroz con agua, escúrrelo. Pon 800 g de agua en el vaso de la Thermomix. Mete la cesta con el arroz: Varoma, 20-22 minutos (va a depender de la cantidad de arroz), velocidad 4. Aprovecha para hacer algo en el Varoma (unas verduritas para la comida de mañana o para los que digan que no les gusta el curry, puedes poner, por ejemplo, brécol, acelgas o judías con unas rodajitas de patatas).
Cuando tengas listo el arroz, echa las dos cucharaditas de garam masala al curry. Es el toque final, ya está listo para comer, basta con servirlo y atacar.
* Si solo usas 750 g de pollo, lo puedes añadir a la Thermomix cuando tengas la salsa preparada, (aprox. 8 minutos, 100º, giro a la izquierda y velocidad cuchara). Aunque, ya puestos, mejor preparar un kilo porque se puede congelar. Pero la verdad es que también se puede congelar solo la salsa que pueda sobrar, comprar pollo cuando la descongeles, freírlo, añadir la salsa y listo.
Receta versátil donde las haya ¿os animais? Os dejo unas fotitos, algún día las sacaré sin prisas y saldrán mucho mejor.
Gracias a Lesley por darme permiso para traducirla, publicarla y adaptarla (que está claro que yo no sé seguir recetas tal cual).
Para los que no conozcais mi blog: Hola, me llamo María, una gallega afincada en Inglaterra, traductora, madre, esposa y algo desastre en la cocina pero, por alguna razón, me suele acompañar la suerte. En el blog escribo en inglés y en español y ya incluye varias recetas para la Thermomix (las podeis ver todas aquí). Si veis que os apetece alguna pero veis que aún no tiene traducción, me lo decís ¿vale? Me podeís encontrar en Twitter, Facebook, Instagram… y podeis registraros para seguir el blog, no teneis que subir al principio de la página y lo teneis todo a la derecha.
*En español más abajo
I am really bad at baking. No, seriously, just look at my Marble Cake recipe and you will laugh at how I cope so that I can bake. Needless to say I had never ever made biscuits in my life (ok, perhaps when I was a child but I don’t remember it). I adore shortbread so it was the ideal place to start.
A few weeks ago LittleT got up way too early (why do children always do that at the weekend?) and I needed some way of keeping her entertained. I looked and looked for recipes, then I messed this one up by missing the whole first milling of the sugar part and letting LittleT play with the dough and make shapes despite the advice not to do so for fear of them being overhandled, they still turned out great. For some reason the oven temperature provided just doesn’t work for these biscuits in our oven though.
We have made them a couple more times since then, even enrolling Mr Tapas’ help with the shaping of the biscuits at one point. I think I have them pinned down now and they are a new favourite for all of us.
Shortbread biscuits (makes approx. 30 biscuits)
Source | Preparation time: 10 minutes | Oven time: 15-20 minutes | Total time: 25-30 minutes
Ingredients
Equipment
Thermomix TM31, 2 oven trays, parchment paper or silicon mats, cookie cutters, imagination.
Method
* You have full creative freedom for the biscuit shapes, we use some Ikea star and heart-shaped cookie cutters from a kiddy baking set. We also use the Thermomix measuring cup to make really nice round biscuits.
Each person in my family seems to have a method for this, including LittleT, but basically just pinch out a bit of the dough, flatten it with your hand (LittleT has been known to use her wooden rolling pin and even that hasn’t done them any harm) and cut a shape with a cookie cutter, the Thermomix measuring cup or you could even use a knife.
The original recipe uses a very cool method so make sure you try it out, I tried it the first time we made these biscuits, it didn’t work for us. I told you I was useless at baking plus I do have a two year old helper.
Os la cuento en español muy rapidito porque os aseguro que estas galletas o pastas de mantequilla merecen la pena:
Ingredientes (salen unas 30)
100 g azúcar
50 g maicena
260 g harina
225 g mantequilla sin sal, recién salida de la nevera y cortada en daditos
Método
*You will find the non-Thermomix version of this recipe here*
Okay, so this may not be a classic to you (yet) but I grew up eating chorizo pasta, in fact every Wednesday growing up I would eat lunch at my grandma’s house and I would always ask for Macarrones con chorizo, but I already told you that story here a while ago). To me (and every other Spaniard) this is a classic of Spanish “cuisine” (I write inverted commas as I am not sure anything I cook can be classified under that term)….
This week I have made one mistake after the other in the kitchen, for some reason they have turned out well. Today wasn’t an exception, my plan was to make chicken nuggets quickly for T’s dinner. I was mixing this recipe from La encimera de Gema with a recipe from the Australian Recipe Community that was recommended by someone (perhaps it was you?).
The result was a few small chicken patties that LittleT gulped down so next time I will make sure I add some more vegetables!
Chicken burgers or meatballs with the Thermomix
Ingredients (it made approx. 12 patties, a mixture of small and medium)
– 1 carrot
– 40 g milk
– Parsley to taste (i.e. depending on how much you like it or not you can use more or less, or why not try coriander?)
– 1 clove of garlic
– 30-35 g baguette chunk (or 1 slice of bread loaf)
– 350 g chicken breast or chicken thigh fillets, trimmed of all fat and cubed
– 30 g grated cheddar cheese (or whichever cheese you like)
– Pepper (optional)
– Half a teaspoon of salt
– Olive oil to fry
Method:
1. Add the carrot, milk, parsley, garlic and bread and chop: 6 seconds, speed 5. Use the spatula of your choice to lower down any bits that have gone up the walls of the bowl.
2. Add the chicken breast, pepper and salt: 10 seconds, speed 5. Lower any bits with the spatula.
Add the grated cheese and mix: 10 seconds, speed 5.
3. You are ready to turn them into meatballs, patties or burgers. Grab a bit of the mix with your hans and roll into meatballs. If you want patties or burgers, flatten them down with your hand. You can make the patties as big or as small as you want, I make mostly mini patties and some medium ones so that they would cook faster.
4a. To fry: Heat olive oil (or oil of your choice) in a large frying pan, turn over a couple of times, make sure they are cooked through.
I have always been a huge fan of croquetas, Spanish croquettes made with creamy bechamel, breadcrumbed and fried. Unfortunately my bechamel, unlike my grandma’s, had always been quite lumpy and croquetas can be very time consuming.
When I asked my grandma about 15 years ago for her bechamel recipe, she said “You need your grandfather, same as you do for my arroz con leche (similar to rice pudding), I may do the cooking but it’s thanks to him that they are so smooth”. And it was true, whenever she made bechamel or rice pudding (the creamiest of the creamiest), she cooked but my abuelo was in charge of the essential continuous stirring. No wonder my croquetas dough was always lumpy!
Ever since I got the Thermomix I knew the task of making croquetas was going to be much easier, in fact I loved making my first bechamel in it (for a lasagna) as it was so easy and it came out so smooth.
I researched croquetas recipes high and low, I made the first ones with chorizo but I wasn’t totally happy. I do love chicken croquetas and making the most of our gorgeous Maple-glazed roast chicken leftovers, so I decided to make chicken croquetas based on this recipe from the Cocinando con Kisa blog.
But I made a mistake, one of those mistakes that turned out to be good! I had meant to have little bits of chicken among the creamy bechamel but instead I left the chicken in the TM bowl, totally forgetting to remove and reserve it, and ended up with really creamy smooth croquetas.
The key is to let the dough rest in the fridge overnight or at least as long as you can so that it is really cold, before shaping it into croquetas.
Now, I am a clumsy cook, the croquetas tasted lovely but I remain rubbish at frying them. Just remember, I don’t claim to be a chef or the best cook in the world, not even a good one, and my presentations skills are lacking. However, taste is taste.
For the bechamel dough
For frying
Equipment
Thermomix TM31, shallow pyrex dish or similar, large frying pan, a bowl for egg and a large dish for bread crumbs, kitchen paper
How to make the dough
Making the croquetas
Some people use a piping bag for this, some people use two spoons, I use my hands and to be honest for me it’s the worst bit, I’m not very good at giving them shape or frying them. Then again, my kitchen isn’t part of a restaurant and Michelin starred I am not (nor shall I ever be). However, I do love eating at Michelin-starred restaurants (just in case you are wondering or run one!).
You can either eat them immediately or later, you get rather a lot of them (approx. 50) so they are perfect for parties, picnics, lunchboxes and even to fry in batches if your family keeps different timetables. Of course, they are perfect for TAPAS.
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| They should be goldeny all over, don’t do like me |
Tip: Try the dough as it is when just prepared or before frying it, it’s DELICIOUS!
I’d love some feedback on this one as I’ve only tried it a couple of times. So, if you try it do let me know how you get on and if you tweak it (I love it when you all adapt my recipes as I myself am rubbish at following a recipe to the letter) and please send me some photos of your croquetas!
I clearly remember that back in my childhood mixing meat and fish or seafood in the same plate was a big no no and of course, if both meat and fish were in the menu, fish would always be served as the first course (we were a three course+coffee lunch type of household, yes even on weekdays).
Things changed in the late nineties and the first time I had Rainbow trout with serrano ham was during one of my mother’s visits to the UK. Nowadays I even cook scallops with chorizo (and they are amazing). Things have evolved for the better. I like it with potatoes but you could have it with rice too.
My husband doesn’t really do fish so this time I bought both a whole trout and a fillet so that husband wouldn’t have to deal with the bones. Despite initial complaints, he ate the whole thing.
I did it all in the Thermomix, the trout in the base of the Varoma, the potatoes on the Varoma tray and in the meantime I cooked a pot-luck vegetable soup to use up vegetables I had left in the fridge. But I give you options for other kitchen gadgets too.
This is a really easy recipe, perfect with a crisp white wine like, of course, my favourite: albariño. Ready?
Rainbow Trout with Serrano Ham and Potatoes (Thermomix, steamer or oven)
Ingredients
2 people tonight, could probably feed 3
Thermomix / Varoma
1. Place 800 g hot water in the Thermomix bowl [as I was doing a soup I first chopped one onion, 5 secs speed 5, and sautéed it 5 minutes speed 1, added the vegetables (carrot, courgette, broccoli) and sautéed them 5 minutes speed 1 and then added approx. 800 g hot water].
2. Dampen the baking parchment, scrunch it up and lay flat on the base of the Varoma, then place on top the whole trout/s (fed with the onion, serrano ham and tomato, if using, like in the photos) or the fillet with the onion and tomato on top and then wrapped with the serrano ham (in my case it was both, side by side, see photo below). Season with salt and pepper and drizzle with extra virgin olive oil.
3. Place the sliced potatoes on the Varoma tray, no need to season, cover with the lid.
4. Put the Varoma in place: Varoma temperature, speed 1, 25 minutes (the time may vary depending on the size of the trout). Serve with lemon wedges, I love steamed potatoes drizzled with a bit of extra virgin olive oil and lemon.
5. Blend your soup, save it for lunch for the next day.
If you don’t have a Thermomix but you have a multi-level steamer
Follow same as above (minus the soup) and Thermomix programming and possibly adapt timings to your steamer.
Oven
Preheat oven to about 200ºC (180º fan), place the whole trout fed with the serrano ham, onion and tomato or the fillet wrapped in the ham, onion and tomato and then either create a parcel with baking parchment or foil, place in oven for approximately 20-25 minutes.
Boil the potatoes separately, you probably need about 10 minutes from boiling.
Let’s not forget: Serve with Spanish flair!
PS- I need better lighting in my kitchen, don’t I?
