Search Results for: label/Thermomix

Cheesy Chorizo Crustless Quiche (Thermomix and conventional instructions)

1 · Feb 6, 2017 · Leave a Comment

You know I love chorizo, right? I also love using up ingredients, a bit of thriftiness and not throwing much away. A crustless quiche such as this one is quick to make, can use up a lot of what you may have in the fridge and is very versatile as you can add the ingredients you fancy. If, like this Cheesy Chorizo Crustless Quiche, you make it in a cake tin, it will look beautiful when you have guests or you need to take something to someone’s house but don’t have much time in your hands. It even allows you to get ready while it’s in the oven and it will cool down on the way to theirs.

The Thermomix makes this Cheesy Chorizo Crustless Quiche a breeze. If you have a chopper it will also take no time. I have included conventional instructions for those of you who don’t have a Thermomix.

I call this crustless quiche but you could also call it omelette or frittata. I’ve blogged a few similar recipes before, like this Thermomix Crustless Quiche and these Thermomix Savoury Ham Hock Egg Muffins.

It’s especially delicious with a cup of coffee for a savoury breakfast. It will make a beautiful starter or even canapé if you cut it into large squares and use cocktail sticks to serve them neatly on a plate, you can even call it Tapas.

Don’t forget you can find all my Thermomix recipes here and, if you’re in the UK, my Thermo Cooking UK with Feisty Tapas Facebook group is here.

Could you cook this in the Instant Pot? I bet you could. I’d probably give it about 25 to 30 minutes on the trivet with natural release. Shall we try it soon?

Ready for the recipe?

Cheesy Chorizo Crustless Quiche (Thermomix and conventional instructions)

Ingredients

– 100 g mature cheddar

– 1 chorizo sausage (of the cooking type works really well, 75 g to 100 g more or less, depending on your taste)

– 1 small onion
– 1 courgette (ok as I write this courgettes are in a bit of a crisis so feel free to skip!)
– 2 small-medium carrots
– Pinch of salt
– A couple of twists of the black pepper mill

– 4 large eggs

– 20 g extra virgin olive oil
– 100 g plain flour
– 1 teaspoon baking powder

Equipment

20 cm cake tin + baking paper + Thermomix

Thermomix method

1. Preheat the oven to 200º C / 190ºC in a fan oven / gas mark 6. Line the cake tin with the baking paper

2. Chop the cheddar: 8 seconds, speed 7. Reserve.

3. Add to the bowl: onion, courgette + carrots with a pinch of salt and a couple of twists of pepper: 5 seconds, speed 5. Reserve in a different bowl to the cheese.

4. Do not wash the bowl, crack the eggs into a bowl (not directly into the Thermie bowl just in case bits of shell fall in) then add to the Thermomix bowl: 10 seconds, speed 5.

5. Add the flour, baking powder and more or less half of the reserved cheese: 10 seconds, speed 3.

6. Slice the chorizo lengthways to get four strips and then slice into small pieces and add to the Thermomix bowl along with the reserved vegetables and the olive oil: 10 seconds, speed 3.

7. Pour the mixture into the lined 20 cm cake tin, tap it a few times for it to spread evenly, sprinkle the rest of the cheese over the top and place in the centre of the preheated oven for 15-20 minutes. Like with a cake, if a skewer comes out clean after piercing the centre, it’s done. Let it cool down a bit. You can eat it hold or cold and will keep for 2-3 days. It will slice better if you leave it to stand for a while.

Conventional method

1. Grate the cheddar. Reserve.

2. Finely chop the onion, courgette + carrots and season a pinch of salt and a couple of twists of the black pepper mill. Don’t chop the veg too small if you want a bit of crunch. Reserve in a bowl.

3. Slice the chorizo lengthways to get four strips, then slice into small pieces, reserve in the bowl with the vegetables.

4. Beat the eggs and mix in the flour, baking powder and more or less half of the reserved cheese.

5. Add the chopped vegetables and the chorizo to the egg mix and mix in well, stir in the olive oil.

6. Pour the mixture into the lined 20 cm cake tin, tap it a few times for it to spread evenly, sprinkle the rest of the cheese and place in the centre of the preheated oven for 15-20 minutes. Like with a cake, if a skewer comes out clean after piercing the centre, it’s done. Let it cool down a bit. You can eat it hold or cold and will keep for 2-3 days. It will slice better if you leave it to stand for a while.

As usual, if anything doesn’t make sense, you know where to find me!

Maria

**This post may contain affiliate links. That means that, while you don’t pay a penny extra, I may get a few pennies back towards running the blog and the Feisty Tapas communities. Thanks for supporting Feisty Tapas**

Quick Lime Pickle – Instant Pot, Thermomix, pressure cooker and conventional methods

0 · Nov 10, 2016 · Leave a Comment

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.

…

Julie’s Thermomix Mexican Bean Soup

0 · Nov 9, 2016 · Leave a Comment

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.

You will find all Feisty Tapas Thermomix recipes here. I can recommend the Chorizo and Red Pepper Risotto (awful photo I know!) and the Paprika Chard and Potatoes.

Ready for Julie’s Thermomix Mexican Bean Soup recipe?

Julie’s Thermomix Mexican Bean Soup

Serves: 8 approx

Ingredients

– 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)

To serve

– Tortilla chips
– Limes, cut into wedges
– Wensleydale cheese

– Cumin seeds, toasted

Method

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!

**This post contains affiliate links, thanks for supporting Feisty Tapas**

Mango Lassi (including Thermomix instructions)

0 · Jun 6, 2016 · Leave a Comment

Before I give you this Mango Lassi recipe, which you’ll be able to whizz up in your Thermomix in no time, I must confess that I do not like mango but this I loved. The mango doesn’t overpower the drink and instead you get a very lovely chilled drink with the tiniest hint of mango (if you want more of a mango flavour, make sure you add another half or whole mango). Perfect now that we finally have some warmer weather (to think that just last week we had the heating on, in June!).

I’d never had prepared a Mango Lassi if it wasn’t for the little Tapita finding a recipe in one of her games and Mr Tapas actually buying a mango.

A lassi is a popular traditional yoghurt-based drink from that originates from the Punjab (Indian Subcontinent). There are two types: savoury and sweet. The savoury ones tend to have spices, the sweet ones, well, sweet stuff.

Mango Lassis have become very popular worldwide. This one isn’t too sweet at all. In fact it’s just perfect and, as you can see, it gets you putting all that delicious Instant Pot or Thermomix yoghurt you’ve been making to good use.

For those of you who, like me, need antiinflammatory goodness, make sure you add a bit of turmeric.

Don’t forget that you can find all my Thermomix recipes here.

Straight to the recipe, ready?

Mango Lassi (including Thermomix instructions)

Ingredients

– 1 mango, diced, chopped, whatever you can get out of it
– 550 ml (2 cups) milk
– 125 g (1/2 cup) yoghurt, I used Yeo Valley Natural Yoghurt
– 1 tbsp honey
– A pinch of turmeric powder or a bit of fresh turmeric (optional)

Method

Place all the ingredients in your blender and whizz them up until you have a smooth drink. In your Thermomix: 1 minute at speed 9 (increase the speed gradually from 5 to 9), get the glasses out while it’s being blended for you, give the kitchen a wipe, then sit down and enjoy.

Feisty Tapas’ Thermorules – Free printable

0 · Feb 29, 2016 · Leave a Comment

Feisty Tapas' Thermorules - A free printable with useful reminders to look after your Thermomix

I have a very exciting freebie for those of you who are Thermomix owners, a free printable. I love printables! Above all now that I have a fully working printer again. These are Feisty Tapas’
Thermorules. These are things so built-in now that I do them without thinking.

Print it, frame it, place it in your kitchen, make guests use it.

Don’t forget you can find all my Thermomix recipes here.

Always check the bowl is assembled

I do not want to hear of any more of you leaking liquid into your Thermie’s base because you have forgotten to assemble the bowl correctly or because you had well-meaning guests or family members last night. No more. Make them read the rules and, explain to them, if it’s not assembled it doesn’t get placed in Thermie.

Also, when you’re tired or sleepy, either make sure you check and double check or just remove yourself from the kitchen. In my house at this stage I will have broken or knocked over a couple of things, so husband basically comes in, gets hold of me and removes me from the kitchen before I cause some damage! It tends to be a very good mood on his part. Even if I leave rather reluctantly.

That said, should your Thermie have an unexpected accident. First, do not panic! Second:

• For the TM31: make sure you lay it on its back carefully, place something underneath to catch the dampness. Place it somewhere where the drying process will speed up, some people recommend the airing cupboard if you have one.

• For the TM5: leave it upright, it drains upright. But do try to place it somewhere where the drying process will speed up, some people recommend the airing cupboard if you have one.

Once a week clean my feet

Now, for the feet. It’s important to clean them regularly. Give your thermie an MOT (a good check) every once in a while, once a week is perfect.
I do the same for both the 31 and the 5: lay them on their back very carefully and make sure their bottoms and feet are clean.

Once a month check the scales

It’s good for the scales, while at it, during this thorough check, make sure you check your scales are well calibrated, you can use something prepackaged for this or, even better, if you have a set of digital scales like I do (small, inexpensive basic ones), weigh something on them and then on Thermie, see how that compares.

By the way, for the scales: with the 31 I have always been told to not have the cable too loose nor too taut. Don’t forget the cable rolls into the machine, you can roll any unnecessary cable into it and vice versa.

Never use the edge of the bowl to crack eggs or bang a spatula

Do not bang things on the edge of your bowl, like a spatula or other utensil (of whatever type) as you would do with a saucepan. It’s not good for the scales.

The do not crack an egg on the edge rule has a double meaning: a) it’s not good for the scales, as above b) it’s difficult to find egg shell in the deep thermie bowl so try to crack eggs into a bowl first and then add them to Thermie.

Never ever drag me

Finally, dragging your Thermie on a surface is bad for the scales (let’s remember to look after the scales), so just don’t do it. Some people sit their Thermie on boards but it’s really as easy as: pick it up, move it, carefully put it back down.

Disclaimer: I am not a Thermomix advisor or consultant and have never been, what I know has been through being repeatedly told, my research, paying attention in other groups as well as my own. Always check with your advisor or consultant (if you have one) and, of course, the company you bought your Thermie from: Thermomix.

Before you go, make sure you sign up to the Feisty Tapas newsletter for all the kitchen gadget gossip and news from my communities.

Dairy Free Chocolate Beetroot Cake – Thermomix

0 · Jan 25, 2016 · Leave a Comment

Deliciously moist and chocolatey Thermomix cake

It was the fantastic Dave who put me onto a moist recipe for chocolate cake last week, it used beetroot and I just had to try it! I reduced the sugar a fair bit and adapted it to my use my Thermomix. This Dairy Free Chocolate Beetroot Cake is delicious and easy peasy.

I posted a photo of a slice of this cake on my Thermo Cooking UK with Feisty Tapas group and there were many requests for the recipe so here is what I did because you should all try this Dairy Free Chocolate Beetroot Cake as soon as you can and, in fact, if one of you could make it with your favourite GF stuff, I’d be most grateful for the feedback.

You can find all my Thermomix recipes here.

PS- If you are in the UK with your Thermomix, Kenwood KCook, KitchenAid Cook Processor, Tefal Cuisine Companion, Lakeland Multichef, Lidl Monsieur Cuisine, Aldi’s Multi Chef, etc, make sure you come join my Thermo Cooking UK Facebook group. It’s full of lovely people who support each other and it will get you using it regularly, we will also hold your hand during those first few weeks of ownership and through the difficult dishes because my Facebook communities have two mottos: there are no silly questions and we all learn together!

We also bake cake together so here we go, ready for the recipe?

Dairy Free Chocolate Beetroot Cake – Thermomix

Ingredients

250 g cooked beetroot, peeled (there is a G’s Fresh pack that is perfect for this as it’s the exact weight, or use your pressure cooker to cook beetroot quickly). If you cook your own from raw, cook extra and have it sliced with good extra virgin olive oil and a bit of salt, so good!

3 large eggs

Half teaspoon vanilla extract

180 g caster sugar

250 g vegetable oil or do like me and realise half way through that you don’t have enough sunflower oil so used 130 g sunflower oil + 120 g extra virgin olive oil, Filipo Berio which is very mild in flavour and works well. You could try it with your favourite vegetable oil or all sunflower or all olive oil. If someone fancies it with coconut oil, please give it a go and report back.

225 g plain flour

One and a half teaspoons of bicarbonate of soda

One quarter teaspoon salt

6 tablespoons cocoa (I used Green and Black’s)

Equipment

You’ll need a baking tin slightly bigger than 20 cm. If using a 20 cm baking tin you will have enough mix for the tin and for 6 regular-sized cupcakes.

Method

1. Preheat oven to 180ºC, mine is fan (so 200º for a conventional oven or gas mark 6, remember that every oven is different). Grease your tin, or line with parchment paper.

2. Place the cooked beetroot in your Thermie bowl to purée: first turbo it for a couple of seconds (in the TM31 you need to close the bowl and hold the Turbo button down for 2-3 seconds). Scrape down: 1 minute, speed 10 (get to speed 10 gradually). Scrape down.

3. Add the eggs, vanilla extract, sugar and oil in your Thermie’s mixing bowl: 1 minute at speed 4.

4. Add the flour, bicarbonate of soda, salt and cocoa: 30 seconds, speed 4.

5. Pour mix into your greased / lined mould and bake in the centre of the oven for 30 minutes. Check that it has cooked through with a skewer, when it comes out clean (or get one of these Nordic Ware Cake Thermometers that the Feisty Tapas crew rates highly), it’s good to go. Let it cool down completely (although I must admit I pinched a bit while still slightly warm and it worked well).

Enjoy with your favourite cuppa, take a photo, post it and tag me on Instagram, Twitter or Facebook.

Thermomix Pink Beetroot Béchamel

0 · Aug 12, 2014 · Leave a Comment

Fancy a pink béchamel? Well, of course you do! This Beetroot Béchamel is amazing, in fact I may be a tad hooked. I know it may sound like a strange combination but it really works, think of the possibilities!

I had a recipe tester for this one who adapted it and will post her version: meet Jane from Why is there Air. Hers comes in a lighter shade of pink as she uses cooked beetroot. I’m sticking to my guns and using raw as I love the bright colour of mine: coral pink, what’s not to like (and this is a big fan of the colour red talking).

I used a Living Synergy Nut Milk Bag for this. In the UK you can buy them from Lesley from Me and my Thermie (£11.50 including P&P). It rinses and washes really well, to be perfectly honest I wouldn’t use it otherwise. I hate fiddly things. If you don’t have a nut milk bag don’t panic, either use a fine sieve or don’t strain it at all!

Now, you don’t need a Thermomix for this, you can use a powerful blender to make the beetroot milk and just make the béchamel the way you would make your béchamel usually. But then again the Thermomix makes it smooth as velvet with no lumps, something I never managed pre-Thermie, so basically I am giving you the perfect excuse to buy one (for more excuses just see here).

The next recipe I will post will be a Seafood Lasagna using this Beetroot Béchamel so make sure you come back to check it out. It is amazing!

Serving suggestions:

Fantastic with fresh tuna fillets
In individual oven-proof bowls, topped with parmesan cheese (or cheese of your choice) and grilled until golden
With poached eggs
With chicken as a sauce

Beetroot Béchamel

Shopping list

– Approx. 150-200 g raw beetroot, peeled and quartered, the more you add the more the beetroot flavour will come across

– 500 g milk, both whole and skimmed work

– 15 extra virgin olive oil (EVOO)
– 50 g unsalted butter
– 50 g plain flour
– 1 tsp salt
– Black pepper (mill)
– Pinch of grated nutmeg

Method

1. Chop the raw beetroot: 10 seconds, speed 7

2. Add 500 g milk: 2 min speed 10, strain well with a nut milk bag over a big bowl. Et voilà you have beetroot milk (have a taste it’s actually surprisingly delicious). Now, let’s make the béchamel.

3. Quickly rinse the bowl and add 15 g EVOO + 50 g unsalted butter: 1 min, 100º, speed 2.

4. Add 50 g plain flour: 2 minutes, 100º, speed 1.

5. Add 1 tsp sea salt + a few twists of black pepper + a pinch of nutmeg to the reserved beetroot milk then add to the bowl: 5 seconds, speed 7 followed by 8 minutes, 100º, speed 4.

With seared fresh tuna and a mixed salad: salad leaves, tomatoes, white asparagus and olives.

Thermomix Crustless quiche

0 · May 15, 2013 · Leave a Comment

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)

100 g cheddar

15 g cooked ham (yes, I may try it with chorizo one day), you can use any amount up to 150 g really, this time I was very short on ham (try cooking your own ham at home, it’s really easy, with my cranberry ham and cider ham recipes)

80-100 g onion
200 g courgette (some of you call it zucchini)
1 red pepper (some of you call it red capsicum)
50-80 g carrot (I think we all give it the same name)
6 tinned anchovies (optional)
A couple of twists of the pepper mill

4 large eggs
35 g extra virgin olive oil

100 g plain flour
1 teaspoon baking powder

Baking paper

Equipment

Small bowl, large mixing bowl, chopping board, spatula, Thermomix TM31, oven tray.

Method

Preheat the oven to 200º C / 190ºC in a fan oven / gas mark 6.
Chop the cheddar: 8 seconds, speed 7. Reserve.
Chop the ham: 3 seconds, speed 4. Reserve in the large mixing bowl.
Place in the Thermomix the onion, courgette, red pepper, carrot and anchovies with a couple of twists of pepper: 5 seconds, speed 4. Empty into the bowl where you previously placed the ham.
Do not wash the bowl, add the eggs (after cracking them of course) and the 35 ml extra virgin olive oil: 10 seconds, speed 5.
Add the flour, baking powder and half of the cheese: 10 seconds, speed 3.
Add the reserved ham and vegetables: 10 seconds, speed 3.
Cover a baking tray with parchment/baking paper. Pour the mixture,
ensuring the thickness is even, it’s easy if you just spread it with a
spatula. Sprinkle the rest of the cheddar and place in the centre of the
preheated oven for 25-30 minutes.

You will find all my Thermomix recipes here and don’t forget I want to know what features you think could make the next version of the Thermomix even better, just go here to read my own wishlist and add yours.

Features I wish the Thermomix TM31 had / Funciones que creo que le faltan a la Thermomix TM31

0 · May 10, 2013 · Leave a Comment

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:

A delay start function: sometimes I would love to programme things to start later. For example, sometimes I set it up with vegetables to steam for dinner but I don’t want to steam them just yet, so I go up to my office to do some work or to do something around the house and have to go back down to the kitchen at the right time to get the Varoma started and then come back up. Although, to be honest, if I was being demanding, being able to do it remotely through an iPhone/iPad/Android app would be even better but I guess that that won’t happen for another 20 years… or will it?
A way of stopping the beeping at the end or shortening it or lowering the volume or cancelling it from the start because you know you’re not going to be right next to the Thermomix when it stops. It keeps beeping at me and sometimes I’d rather it just stopped on its own (that app would come in handy here too, wouldn’t it?).
I would like it to include, as standard, brushes and other cleaning devices for the small crevices I can’t get to easily, although there are nifty little ones that can be bought and the edge of a towel does the job nicely. I am being picky now.

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:

Poder programarla para que empiece unos minutos, una hora, dos horas, etc. después. Si es que hay veces que preparo por ejemplo unas verduras para hacer en el Varoma, las coloco en su sitio y me vuelvo a la oficina a trabajar un ratito más (las ventajas de trabajar en casa) y no quiero que empiece de inmediato. Una app para el iPhone o el iPad o para Android vendría genial en estos casos, ¿verdad?
Alguna forma de evitar que pite al final porque lo de que siga no me gusta, o que pite un ratito y pare o de bajarle el volumen o de cancelar el pitido al programar la TMX porque sabemos que no vamos a estar a su ladito cuando pare (¿a que mi idea de la app vendría bien en estos casos también? Para parar la Thermomix dándole a un botoncito del móvil).
Me gustaría que incluyese, de serie, cepillos y otros accesorios para limpiar los huequitos que se van ensuciando, aunque esto se soluciona rápido con cepillitos y hasta con el borde de un trapo de cocina.

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.

Curry: Pollo a la mantequilla, Butter Chicken o Murgh Makhani (receta Thermomix, sin gluten)

0 · Apr 11, 2013 · Leave a Comment

*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).

curry, español, receta, india, arroz, salsa,

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.

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