Herb and Garlic Wraps

By: The road to loving my Thermomix

335g bakers flour

170g water

35g olive oil

4 (or less) peeled garlic cloves

6 springs parsley

A pinch of rosemary and oregano.

A teaspoon each of salt and pepper.

Into the bowl add garlic cloves, parsley, rosemary and oregano. Add a teaspoon each of salt and pepper. Blitz on speed 7 until fine.

Place everything into the tmx bowl.

Blitz on speed 6 just to slightly combine.

Lock lid and press interval speed for 2 minutes or until a smooth, ball like dough is formed. Add a little extra flour if needed.

Let it sit for 15 minutes.

Remove from bowl. Divide your dough into 8 -10 pieces.

Using a little flour to dust, roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.

I rolled all my 8-10 balls before commencing the cooking process.

Place a large frying pan on a medium heat. Once warm place a tortilla on it.

Once they start bubbling it's often a good time to flip.

You will only need to cook for a minute or so each side but keep an eye on them so they don't burn. You want them to be cooked but still flexible.

These can be frozen. Just thaw and warm before eating.

ContentsSpices & IngredientsMust-Have Recipe BasicsTikka paste; Balti paste; Coconut milk & coconut cream; Paneer – Curd cheese; Cheena – Soft curd cheese; Yoghurt; Garam masala powder’; Garam masala powder Punjabi style; Ghee; Sambhar powder; Madras curry powder; Spicy herb saltTips & HintsRice & BreadsSteamed rice; Cumin rice; Pilau rice; Dhosa; Chapattis; Stuffed chapattis, Aloo (Potato) stuffing; Bread – White, brown or multigrain; Naan bread with onion & cumin; Peshawari naans; Naan breads made with chickpea flour; Parathas & flaky parathasStarters, Soups, Snacks & Side DishesCurried carrot & ginger soup; Lettuce soup; Green pea and lettuce soup; Curried chicken soup; Curried sweet potato soup; Mulligatawny soup with chicken; Vegetable parcels; Onion bhajees; Spinach baked then fried cake; Dokra or dokla – Steamed savoury cake; Ondwo – Baked savoury cake; Wada – Lentil dumplings; Dai wada – Lentil dumplings in yoghurt; Samosa pastry 1; Samosa pastry 2; Chicken samosa stuffing; Vegetable samosas; Lamb or beef (Keema) samosas; Kebabs & koftas; Spicy meat & potato cakes; Aloo tikki – Lentil & potato patties; Spiced cashews; Prawn & garlic skewers; Bhel Poori; Corn on the cob in coconut sauceMainsAmritsari dahl; Imam bayildi – Aubergines with pinenuts; Cashew chicken; Stuffed aubergines; Lamb curry with mushrooms; Lamb curry with peppers – Bhoona gosht; Tarka dahl; Vindaloo; Prawns with sesame & coriander; Curried pigeon peas – Bharazi; Slow-cooked leg of lamb with Indian spices; Dry lentil curry; Chicken tikka; Paneer tikka masala; Chicken & spinach curry; Salmon tikka dinner with steamed rice & green beans; Beef & mushroom curry; Bombay aloo – Bombay potatoes; Lanb dhansak (or khichro or haleem); Spiced green beans with coconut; Chick pea curry; Rogan josh – Red meat stew; Prawn masala curry; Kuku paka – Chicken in coconut sauce; Vegetable curry with

coconut sauce; Thai fusion chiken pataya; Chicken akhni – Oven cooked chicken & rice; Balti curry; Balti chicken with coconut cream; Goan prawn curry; Chicken in yoghurt; Potatoes with sesame seeds – Til wala aloo; Beef madras; Beef madras for a crowd; Lentils with cream – Maa sabot; Chicken korma; Vegetable korma; Prawn korma; Kadhi – Yoghurt sauce; Aubergine bhurta; Butter chicken; Sweetcorn in coconut; Pumpkin curry – Masala kadduCondiments, Marinades & ChutneysTamarind paste; Tamarind chutney; Fresh mint chutney; Fresh coriander chutney; Roasted sweet chilli tomatoes; Coriander chilli paste – Green chutney; Fresh tomato chutney; Green mango chutney; Carrot pickle; Lime pickle; Cucumber and/or mint raita; Lime chutney; Aubergine raita with sunflower seeds; Kachumber – Onion tomato cucumber salad; Peanut chutney; Fresh coconut chutney; Rosie’s coconut chutney; Carrot & cabbage sambhal; Red garlic chutney; Hot red pepper jelly; Aubergine Pickle – Brinjal pickle; Date & tamarind chutney; Simple date chutneyDesserts, Baking, DrinksKheer – Saffron vermicelli pudding; Custard; Carrot halwa; Mango kulfi; Lemon or lime sorbet; Lemon sorbet served in lemon cups; Mango sorbet (using fresh fruit); Fruit sorbet (using frozen fruit); Quick puff pastry; Shortcrust pastry. Rich shortcrust pastry; Nankathai – Cardamom biscuits; Mandazi – Little coconut breads; Cardamom cake; Gulab jamans; Melon & ginger lassi; Mango lassi; Salty lassi; Old fashioned lemonade; Sparkling lemonade; Mango smoothie (fruit smoothie); Melon & kiwi juice; Chai masala tea

FERGOSA, REINVENTED

Wednesday, July 4, 2012 at 15:20

Thermomix's Fast and Easy Cooking has a recipe for a sort of cheesy bread described

as "a delicious Italian bread (Canadian style!)", and called "Fergosa".  I'm not sure that

"Italian" is in any sense the right way to describe it, since the primary ingredient is

Cheddar cheese and since there is no hint of the existence of a bread by that name in

the Silver Spoon cookbook, that bible of Italian home cooking. But it looked tasty, and

had the distinct advantage of using ingredients that were readily to hand, as well as

using the Dough function on the Thermomix which I was keen to experiment with.  So I

thought I'd give it a go.

I have to say that the Thermomix recipe was rather rich. The topping alone contained

200g Cheddar cheese, not to mention the butter and oil and further cheese in the rest

of the recipe. But the method worked well. Because I was afraid of my bread topping

sliding off and coating the oven in grease, I made mine more like a pie and less like a

flat bread.  And, as always in my kitchen, it turned out that I didn't have any of the

specified poppy seeds, so I used zaatar instead (and very nice it was, too).

If I make this Fergosa again, I will modify the recipe to reduce the amount of cheese.

The recipe that follows incorporates the adaptations that I would follow next time.  I

can imagine that the cheese dough would be lovely with a number of different

toppings, instead of the rather heavy, gooey cheese.  Braised fennel is next on my list!

Ingredients:

180g strong cheddar cheese, cubed

1 egg, beaten

150g onions, peeled and quartered

a knob of butter

120g plain flour

1 tsp baking powder

a pinch of salt

60g milk

20g extra virgin olive oil

freshly ground black pepper

1 tbsp zaatar 

Method:

1. Preheat the oven to 220ºC, and dig out a pie dish measuring 20 to 23 cm.

2. Start the Thermomix at speed 6, and drop 100g of the cheese onto the blades,

stopping the machine immediately.  Tip the cheese into a bowl, mix with the

egg and set aside.

3. Start the Thermomix at speed 5, and drop the onion onto the blades to chop.

4. Scrape down the sides of the bowl, add a lump of butter and set the Thermomix

to cook for 5 minutes at 100ºC on speed 1.  When finished, transfer the softened

onion to a bowl and set aside.

5. Weigh the flour and remaining 80g of cheese into the bowl, then add the salt

and baking powder, and pulse with the Turbo button a few times to chop the

cheese and mix everything.

6. Add the milk and olive oil, then set the Thermomix to the Dough setting for half

a minute or so, adding a dash of water if the dough looks too dry.

7. When the dough has formed, line the pie dish with it, then spread the dough

with the cheese and egg mixture, top with the onion mixture, and sprinkle with

black pepper and zaatar.

8. Bake for 20 minutes.  Allow to cool slightly before removing from the pie dish --

it is much easier to handle when it isn't lava hot!

  

 

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Wednesday

Jun272012

POOR MAN'S CASHEW CHICKEN

Wednesday, June 27, 2012 at 18:58

Thermomix's recipe book, Fast and Easy Indian Cooking, has some very attractive-

looking recipes.  This afternoon, the recipe for "Cashew Chicken" caught my eye.  It is

described as "a mild and delicately flavoured dish, perfect for children or those not

accustomed to eating Indian food".  Our household doesn't have any actual children

any more, since the children seem to have turned into young adults when I wasn't

looking, and we are all regular eaters of Indian food.  But the recipe looked tasty, so I

thought I'd give it a whirl.

As always, I tweaked the recipe.  No green chillis in the house, so I used a red one.  No

fresh ginger, so I used ginger from a jar. No cinnamon sticks, so I used ground

cinnamon. No Greek yoghurt, so I used regular natural yoghurt and stabilised it with a

rounded teaspoonful of cornflour slaked with water.  Couldn't be bothered cooking on

the hob as well as in the Thermomix and in the oven, so I just put the dish into the

oven at a higher temperature than indicated in the recipe and made sure it was piping

hot and thoroughly cooked before serving.

And I made a deliberate change to keep the cost down.  Raw cashew nuts cost more

than three times as much as the natural roasted peanuts I had in the cupboard, so it

seemed to be an economical switch to make.

The recipe that follows is my version, which we all loved and which I would highly

recommend. It is far from spicy, but it is rich and delicious in a subtle way, with the

occasional miniature taste explosion of whole spices. The herbs and spices added at

the end are described in the original as optional, but I would consider them

indispensable.

This recipe serves a lot of people (8 probably, unless they are all as greedy as the

people in my house).  It looks as though there are a lot of ingredients, but they are

used in groups rather than all at once, so you can assemble them while the Thermomix

is busy processing the previous stage of the recipe.

Overall verdict -- very good indeed.

Ingredients:

150g natural roasted peanuts (or raw cashews, if you're feeling flush)

150g water

3 cloves garlic, peeled

2 good serving spoonfuls of ginger from a jar

1 red chilli, top removed

3 medium onions, peeled and quartered

50g olive oil

2 tsp ground cinnamon

1 tbsp coriander seeds

2 tsp cumin seeds

6 green cardamom pods

1kg chicken breast fillets, cut into 2 cm pieces

300g natural yoghurt, slaked with a rounded teaspoonful of cornflour slaked with water

a further 150g water

2 tsp salt

freshly ground black pepper

1 tsp garam masala, to serve

2 tbsp fresh coriander leaves, chopped, to serve

2 tbsp fresh mint leaves, chopped, to serve 

Method:

1. Weigh the peanuts and first batch of water into the Thermomix bowl, then blend

at speed 8 for 30 seconds, then set aside in a bowl, getting as much of the

paste out of the bowl as possible.

2. Start the Thermomix at speed 8, then drop in the garlic and chilli to chop them.

3. Turn the speed down to 4.5 and drop in the onions to chop them.

4. Scrape down the sides of the bowl, and add the ginger and oil, then sauté for 10

minutes at Varoma temperature on speed 1.

5. Add the spices, and sauté for a further 5 minutes at Varoma temperature on

speed 1.

6. Add the peanut purée, chicken, stabilised yoghurt, the second batch of water,

salt and pepper.  Cook for 15 minutes at 100ºC on speed Spoon with the

Reverse Blade Direction function.

7. Transfer the chicken mixture to a casserole dish, then bake in the oven at 180ºC

for 40 minutes, stirring once half-way through.

8. Check that the chicken is cooked thoroughly, then stir in half of the garam

masala, chopped coriander and chopped mint, and sprinkle the remaining half

on top. 

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Wednesday

Jun272012

STEAMED RICE

Wednesday, June 27, 2012 at 18:19

Straight from the Thermomix Fast and Easy Indian Cooking book, without a hint of

personal interpretation! Just goes to show that there is a first time for everything.

The basic principle is to spray the rice with water, then steam it for 20 minutes. It's

possible to cook up to 400g rice. For white rice, regardless of the amount of rice being

cooked, you use 1 litre of water. If the rice starts to bubble up over the lid (mine did),

you turn the speed up to 4, which seems to calm it down again.

The amount of steam produced in the kitchen is phenomenal.

And how was the rice?  Overcooked. 20 minutes seems like far too long, at least for the

basmati rice I used, and for that quantity. Next time, I'll give it 15 minutes.

Ingredients:

210g basmati rice (to serve three people)

water

1 tsp salt

Method:

1. Fill the Thermomix bowl to the 1 litre mark, and add the salt.

2. Weigh the rice into the inner steaming basket.

3. Wash the rice by running the Thermomix at speed 5 for ten seconds.

4. Set the Thermomix for 20 minutes at Varoma temperature, on speed 2.5

(increasing to speed 4 as necessary, if it bubbles up).

5. Remove the rice when done, and fluff up with a fork.

 

One of my top priorities for the week has been to devise some way of using up the four

hefty aubergines in the fridge before they go bad.  Flicking through the recipe books

that came with the Thermomix, I saw that Fast and Easy Indian Cooking has a recipe

for Aubergine Bhurta, which suggests steaming aubergine.  I like to eat a sort of stew

of aubergines and tomatoes (like a trimmed-down ratatouille), but I usually slice the

aubergine then brush the slices with oil and grill them, which is both laborious and

messy.  Steaming sounded like a useful experiment.

I decided to wing it a bit with the tomato sauce recipe, although there are two recipes

for this given in Fast and Easy Cooking.  I used the general method for "Tomato Sauce

1" on page 58 of the book, but used my own combination of ingredients in different

quantities, and I changed the cooking time.

The aubergines and sauce were both done to perfection in 30 minutes, with exactly the

consistency I was looking for.  Very pleased with the result.

This is another recipe suitable for a PV day on the Dukan diet, in case anyone is

interested.

Ingredients:

a dribble of olive oil (more if you aren't Dukan-ing or otherwise eating low-fat food)

2 onions, quartered

3 sticks celery, cut into chunks

4 cloves garlic, peeled

800g tinned tomatoes

1 tbsp Italian seasoning (or any mix of dried herbs that takes your fancy)

salt and pepper

900g aubergine, ends cut off, and cut into cubes 

Method:

1. Put a dribble of olive oil into the bowl with the onion, garlic and celery, and chop

at Speed 5 for a few seconds.

2. Sauté the vegetables by setting the time to 3 minutes, the temperature to

100ºC and the speed to 1.

3. Add the tinned tomatoes, herbs and salt and pepper.

4. Arrange the aubergine cubes in the Varoma base and on its insert tray, then put

on the lid and place the whole thing on top of the Thermomix.

5. Set the timer for 30 minutes, the temperature to Varoma, and the speed to

Spoon.

6. When the time is up, remove the Varoma and replace with the measuring cup,

then blitz the sauce for a few seconds at Speed 5.

7. Mix the sauce and aubergine together (there's quite a lot of it, so I used a large

saucepan) and adjust seasoning to taste.

The finished product (transferred to a saucepan so that I could mix the aubergine

cubes and sauce together without making a mess) looked like this:

As you can tell, although I have borrowed my son's pocket camera for the day, I am no

photographer!  I have seen many beautiful cooking blogs with gorgeous photographs of

food perfectly presented in wonderful settings, but I'm afraid that if that is what you

are looking for on Bibliobubble, you will be disappointed.  This may look like something

threateningly volcanic from the bowels of the earth, but I assure you that it tastes and

smells fabulous. Even my husband agrees, and he is not usually particularly keen on

eating aubergine.

Recipes

All-in-One Salmon Tikka Dinner with Steamed Rice and Green Beans This meal is easy to put together and the steaming produces very tender salmon. Ingredients1 litre waterup to 350g basmati rice - 70 g per person1 tsp sea saltsalmon fillets for 1 to 4 people1 tsp Tikka paste for each portion of salmon (see note below)fine green beans, topped and tailedMethod1. Add water to TM bowl. Insert internal steaming basket.2. Weigh rice into basket. Add salt on top of rice.3. Put lid on TM bowl, leaving Measuring Cup off. Rinse the rice 10 seconds/Speed 5.4. Oil the Varoma lightly before placing the salmon in it, flesh side up. Spread Tikka paste on salmon evenly.5. Place Varoma on top of TM lid. Put green beans into Varoma tray and cover with Varoma lid.6. Steam 20 minutes/Varoma Temperature/Speed 3.Janie's Tip:Note: There will be a recipe for home-made Tikka Paste in our forthcoming book “Fast and Easy Indian Cooking” by Rosie Laljee and Janie Turner.

Butter Chicken For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'

Ingredients:

500g skinless boneless chicken, cut into 2-3cm pieces

100g tikka paste

40g ghee (or butter if you don’t have ghee)

150g onions, peeled and quartered

2 fresh green chillies, tops removed

20g ginger, sliced along the lines on the skin into 2mm “coins”

10g fresh coriander

10g fresh garlic cloves, peeled

2 tsp ground cumin

2 tsp ground coriander

½ tsp tumeric

1 tsp salt

100g water

70g tomato puree

500g single cream

Preparation:

1.   Marinate the chicken in the tikka paste, stirring well so it is all evenly coated.

2.   Heat the ghee 1 minute/Varoma temperature/Speed 1. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.

3.   Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF.

4.   Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.

5.   Add the water. Cook 5 minutes/Varoma temperature/Speed 1.

6.   Add chicken, tomato puree and cream. Cook 20 minutes/100C/Speed Spoon/Reverse Blade Direction. Taste and add more salt if necessary.

Thermomix Chickpea Curry

by Sammie on January 5, 2013

in Recipes, Thermomix, Thermomix Main Meals, Thermomix Vegetarian

Serves 6

I was in a hurry to try this curry as part of my January Body Springclean Challenge. It’s turned out to be one of my favourite wholefood plant based dinners – so quick, easy, economical  and, with fabulous flavours! So authentic! It’s great served with either rice or rotis, with a fresh salad, like Kachumber,  on the side.

Ingredients2 x 400g tins chickpeas350g onions, peeled and quartered4 cloves garlic, peeled5- 7 cm piece of fresh ginger, cut into 4 chunks4 tablespoons oil1 teaspoon cumin seeds1/2 teaspoon ground chilli powder1 teaspoon tumeric1 tablespoon dried green mango powder1 teaspoon garam masala2 x 400g tins chopped tomatoes or 800g fresh tomatoes, chopped1 teaspoon saltNatural yoghurt, to serve, optionalFresh green chillies, to serve, optional

How to

1. Rinse and drain the chickpeas.2. Chop the onions, garlic and ginger for 5 seconds on speed 7. Scrape down the sides of the

bowl with the spatula. Add the oil and cumin seeds, and saute for 10 minutes at 100C on speed 2.

3. Add all the other ingredients, except the chickpeas. Cook for 10 minutes at 100C on speed 2.

4. Add the chickpeas and cook for 10 minutes at 100C on speed 2 on Reverse Speed.5. Serve garnished with yoghurt and chopped fresh green chillies.

Other info

Prep and cooking time: 35 minutes

TIP! This freezes really well, so pop the leftovers in the freezer to enjoy another day.

Reference: Thermomix Fast and Easy Indian Cooking