Chicken Galantine

An exceptional galantine recipe

It might be one of your first choices when you would like to eat something light in summer days or to prepare something for picnics

50g green pepper, roughly chopped

50g red pepper, roughly chopped

50g yellow pepper, roughly chopped

300g chicken breast, fat and nerves removed,cut into cubes

300g chicken thighs, bones and nerves removed, cut into cubes***

100g canned sweetcorn

A pinch of salt

A pinch of black pepper

2 tsp Thermomix vegetable salt (I didn't use)

600g water

Sauce

1 bunch of dill, leaves only (I used 20g parsley leaves)

1 clove of garlic

300g yogurt

2tbsp mayonnaise

• Chop peppers for 3 seconds on Speed 5 and set aside
• Chop chicken breast for 10 seconds on Speed 7 and set aside
• Chop chicken thighs for 10 seconds on Speed 7 (Repeat if needed until they are well chopped)
• Add chopped chicken breast, corn, peppers, salt, black pepper and vegetable salt in TM Bowl. Mıx for 10-15 seconds on Reverse/Speed 3
• Divide the mixture in two and place them on two sheets of plastic film. Roll them well, give them meatloaf shape and close the ends nicely.
• Place your two chicken rolls into Varoma Bowl. Cook for 30 minutes at Varoma Temperature on Speed 1
• Set aside chicken rolls and let them cool down. After that, put them in the fridge for 3 hours
• Remove plastic film, cut into thin slices and take them to serving plate

• Put dill and garlic in the washed and wiped TM Bowl. Chop for 4 seconds on Speed 7
• Insert the butterfly
• Add yogurt and mayonnaise. Mix for 10 seconds on Speed 4
• Remove the butterfly
• Put the sauce in a bowl and serve together with the slices of chicken galantine

Afiyet olsun...

*** The given amount is the weight in grams after the bones and nerves removed. So you won't be buying 300g of chicken thighs, you need more sincee you will use only the flesh. I can't tell how many thighs exactly you'd need because it depends on how big the thighs are. So simply ask an opinion at your butcher's as I did.

 

It is adapted from A Tutto Vapore

Veal & Chicken Loaf with Rice and Veggies

 

4 servings
40g dry bread (I used bread crumbs)
Milk (to soak bread into)
20g parsley leaves
200g chicken breast, fat and nerves removed, cut into cubes
200g veal, fat and nerves removed, cut into cubes
1 egg
A pinch of salt
A pinch of black pepper
1 tsp vegetable salt (I didn't use)
500g mixed vegetables (I used carrots, red pepper and zucchini)
750g water
200g long grain rice


Sauce
40g milk cream
40g flour
25g Thermomix vegetable and chicken stock
(500g cooking water)

• Put some milk in a small bowl. Soak bread (or bread crumbs) into milk
• Chop parsley for 3 seconds on Speed 7
• Add chicken for 10 seconds on Speed 7 and set aside
• Put veal meat for 10 seconds on Speed 7
• Put chicken back into TM Bowl. Add bread with milk squeezed out
• Add egg, salt, black pepper and vegetable salt. Mix for 1 minute on Reverse/Speed 3
• Brush aluminum foil with a little oil. Place meat mixture and give it a rectangular shape wrapping with foil. Close the ends of foil tightt and place it into Varoma Bowl
• Put chopped vegetables into Varoma Tray
• Put 750g water in TM Bowl and insert steaming basket. Put and weigh rice
• Place also Varoma Bowl and Tray. Cook for 30 minutes at Varoma Temperature on Speed 1
• Set aside loaf, rice and veggies. Keep warm

Sauce

• Put 500g cooking waterin TM Bowl. (If it reduced during cooking add some boiling water up to 500g. I needed to add extra water)
• Add cream, flour and TM Stock and cook for 5 minutes at 100ºC on Speed 3
• Blend for 10 seconds on Speed 10

• Cut loaf into slices. Put in serving plate together with rice and veggies. Pour some sauce on the top

Buon Appetito



It is adapted from A Tutto Vapore.

Apple & Mushroom Soup

    

When I first saw this recipe I was a little skeptical about the "apples" as an ingredient in a soup but it turned out to be so delicious! Both my husband and myself loved the somewhat sweet taste on the background. I hope you like it as well

6-7 servings

200g onions, quartered

100g butter or olive oil (I use 50g oil to reduce the calories)

400g apples, without seeds, unpeeled, roughly chopped (I used green apples)

400g mushrooms, roughly chopped

100g sherry (I used white wine)

800g boiling water

40g Thermomix vegetable or meat stock

Salt, black pepper

Optional: Cream (I used Philadelphia&Yogurt mixture to have something lighter instead of cream)

• Chop onions for 7 seconds on Speed 7. Cleand down the sides of TM Bowl and add butter (or oil). Saute for 4 minutes at 100ºC on Speed 1
• Add apples and chop for 7 seconds on Speed 7
• Cook for 15 minutes at 90ºC on Speed 2
• Add mushrooms, chop for 10 seconds on Speed 7
• Add sherry and cook for 20 minutes at 90ºC on Speed 2
• Add Thermomix stock and blend for 30 seconds by speeding up from 1 to 9
• Add boiling water and cook for 5 minutes at 90ºC on Speed 2
• Add pepper and salt if needed (I didn't add any salt, TM stock was enough)
• Serve into bowls. You can serve with 1 tbsp cream if you wish

Enjoy!

The link for the original recipe is here
 

Thanks to Thermomixer for this brilliant recipe

Ring Shaped Spinach Meat Loaf

  

4 Servings

Meat Loaf Ingredients

40g bread crumbs

30g pecorino cheese, roughly chopped (or parmesan)

1/2 lemon peel (without the white)

20g parsley leaves

120g spinach leaves, roughly chopped

1 clove of garlic

1 spring of rosemary (leaves only)

400g minced meat

2 eggs

Salt, black pepper

400g potatoes, cut into small pieces

700g water

Sauce Ingredients

6 anchovy fillets

40g extra virgin olive oil

20g white wine vinegar

20g bread crumbs

Meat Loaf Preparation

• Put bread crumbs, cheese and washed&wiped lemon peel into TM Bowl and chop for 10 seconds on Speed 8
• Add parsley, spinach, garlic and rosemary leaves. Chop for 10 seconds on Speed 7
• Add minced meat, eggs, salt and black pepper. Mix for 20 seconds on Reverse / Speed 3
• Put potatoes into Varoma Bowl
• Brush Varoma Tray with a little oil. Shape your meat mixture in a ring form and place in Varoma Tray
• Put waterand a little salt in TM Bowl. Place Varoma Bowl and Tray and cook for 30 minutes at Varoma Temperature on Reverse / Speed 1. (Why Reverse? I absolutely have no idea, it was written this way so I kept it the way it was thinking there might be a secret behind it! :) )
• Put aside meat loaf and potatoes and keep warm

Sauce Preparation:

• Wash and wipe TM Bowl. Put bread crumbs, anchovies, EVO and vinegar. Mix for 20 seconds on Speed 5

• Place Ring Shaped Meat Loaf in a big plate. Put potatoes in the center and around the loaf. Pour the sauce over

Buon Appetito...

Note: I forgot to add bread crumbs in my sauce :)

It is adapted from A Tutto Vapore with a few modifications

4 in 1 Challenge: Tomato Soup with Roquefort Cheese Sauce, Herby Chicken, Chard with Onion, Tomato Pilaf

 

I love All in One Recipes. Some days back I thought if it would be possible to cook 4 dishes at the same time. I wanted to see my limits. This is how I came up with this recipe.

The dishes in this recipe are not completely related with each other. I mean it is not like we steam some meat in Varoma and cook its sauce in TM Bowl. In other words, they can be cooked separately in different times. What I wanted to see was if a 4-in-1 recipe would be possible.

I'd recommend you to challenge your imagination and try new things and ideas

It would be perfect if I could make also the dessert at the same time but... this is all I can.. for now! :)

 

The list of the dishes in this recipe:

Tomato Soup with Roquefort Cheese Sauce

Herby Chicken
Chard with Onion
Tomato Pilaf

It might look difficult judging from the length of the post but don't be alarmed,  it is very easy


Ingredients (4 people)

Rokfor Peynirli Sos
50gr rokfor peyniri
50gr krem peynir (labne peyniri, philadelphia vb)
50gr yoğurt
15gr sızma zeytinyağı

Domates Çorbası
20gr margarin ya da tereyağı
10gr sızma zeytinyağı
800gr kırmızı olgun domates
700gr su
100gr süt
40gr Thermomix sebze konsantresi
5-6 yaprak fesleğen
5gr şeker
Tuz

250gr kaynar su
45gr un

4 dilim kızarmış tost ekmeği (servis ederken)

Soğanlı Pazı Garnitür
300gr pazı yaprağı
150gr beyaz soğan
Sosu için: Arzuya göre sızma zeytinyağı, sirke, tuz

Otlu Tavuk
20gr maydanoz yaprağı
2-3 yaprak fesleğen
2-3 yaprak adaçayı
2 dal biberiye (sadece yapraklar)
500gr tavuk göğüs fileto
Tuz, karabiber, sızma zeytinyağı

Domatesli Pilav
150-200gr pirinç

• Rokfor peynirli sos için tüm malzemeleri hazneye koyup önce 10 saniye 3 Hız, sonra 10 saniye 4-5 Hız karıştırın ve bir kaseye alarak buzdolabında saklayın

• Pazı yapraklarını doğrayın. Soğanı da halkalar halinde dilimleyin. Varoma Kabına yerleştirin

• Yıkayıp kuruladığınız hazneye maydanoz, fesleğen, adaçayı ve biberiye yapraklarını koyup 35 saniye 7 Hız doğrayın.
• Tavuk filetoları fırçayla hafif yağlayıp üzerlerine tuz ve karabiber serpin
• Yağlı kağıdı ıslatıp elinizle suyunu sıkarak Varoma Tepsisine koyun. 
• Tavuk filetoları elinizle otlu sosa bulayıp Varoma Tepsisine dizin
• Yağlı kağıdı üzerine katlayarak kapatın

• Çalkalayıp kuruladığınız TM31'in haznesine margarin ve zeytinyağını koyarak 3 dakika 90ºC 1 Hız ısıtın.
• Kabaca doğranmış domatesleri ekleyip 10 saniye 5 Hız doğrayın
• Su, süt ve sebze konsantresini ekleyin.
• Varoma Kabı ve Varoma Tepsisini de haznenin üzerine yerleştirin ve 15 dakika 100ºC 1-2 Hız pişirin

• Hazneye fesleğen, şeker ve gerekiyorsa tuz ilave edin.
• Buhar sepetini dikkatlice takın ve pirinci tartarak sepetin içine dökün
• Kapağını kapatıp Varoma Kabı ve Tepsisini tekrar yerleştirerek 18 dakika daha 100ºC 1-2 Hızda pişirin (Pirincin cinsine göre pişme süresi birkaç dakika daha uzayabilir)

• Varoma Kabı ve Tepsisini kenara alıp sıcak tutun
• Buhar sepetindeki pirinci kaşıkla dikkatlice karıştırın (böylece fazla suyu süzülecektir) ve ayrı bir kaba alarak sıcak tutun

• Hazneye 250gr kaynar su ve 45gr un ekleyin. Çorbayı 5 dakika 100ºC 2-3 Hız pişirin
• Son olarak 1 dakika 10 Hız çırpın.

• Kızarmış tost ekmeklerinin üzerine rokfor peynirli sostan sürün. Kaseye aldığınız çorbanın ortasına yerleştirerek servis yapın

• Soğan ve pazının üzerine yağ, sirke ve tuz ekleyip karıştırdıktan sonra servis tabaklarına alın
• Yanına otlu tavuk ve pilav koyup servis yapın

Afiyet olsun...

Cold Cucumber Soup

 

60g white onion

20g extra virgin olive oil

500g cucumber (+ some extra slices to decorate)

30g fresh lemon juice

Grated peel of 1 lemon

600g water

30g Thermomix vegetable or chicken stock

100g yogurt (+ extra 1 tbsp for each bowl)

Salt if needed (I didn't add)

• Chop onion for 5 seconds on Speed 6
• Add oil and cook for 3 minutes at 100ºC on Speed 1
• Add roughly chopped cucumbers, lemon juice and peel, water and TM stock. Cook for 20 minutes at 90ºC on Speed 1
• Blend it for 1 minute on Speed 9. Let it cool down at room temperature
• Add yogurt and blend for 20 seconds on Speed 6. Let it cool in the fridge
• Serve it into bowls, add 1 tbsp yogurt to each bowl and decorate with cucumber slices

Enjoy!

Steamed Fish Rolls

 

600g fish fillets, skin and bones removed 

50g extra virgin olive oil (I used less)

20g parsley leaves

1 egg

40g bread crumbs

30g parmesan

Salt, black pepper

150g white wine

150g water

30g flour

1 clove of garlic

• Wash and wipe fish fillets. Place them on a clean surface and brush with 10g of oil
• Grate parmesan for 15 seconds speeding up from 2 to 9 and set aside
• Chop parsley for 5 seconds on Speed 7, clean down the sides of TM Bowl with spatula. Take 1/2 of it into another plate
• Add 50g fish fillet, egg, bread crumbs, grated parmesan, salt and pepper onto the remaining parsley in TM Bowl and mix for 10 seconds on Speed 5
• Mix for 20 seconds on Reverse/Speed 4
• Spread the mixture onto fish fillets and roll them. Place them into Varoma Bowl which you preciously brushed with 10g of oil
• Brush fish rolls with 10g of oil
• Without washing TM Bowl put wine, water, flour, garlic and chopped parsley which you set aside before
• Place Varoma Bowl and cook for 15 minutes at Varoma Temperature on Speed 2
• Drizzle fish rolls with the remaining 10g of oil and continue to cook for 5 minutes at Varoma Temperature on Speed 3
• Serve fish rolls into the plates. Decorate with parsley and lemon slices. (I served together with my steamed asparagus)

Afiyet olsun...

It is adapted from Io e il mio Bimby with a few modifications

Chicken Loaf Wrapped in Ham with Mushroom

 

 

It is one of the All-in-One recipes that I really like. You can prepare both your chicken and vegetables at the same time

50g parmesan

500g chicken breast

200g ricotta cheese

1 egg yolk

Salt, nutmeg

100g ham slices like speck (I used bresaola)

20g parsley leaves

1-2 cloves of garlic

25g extra virgin olive oil

500g common mushrooms, sliced

250g water

Salt

• Put roughly chopped parmesan in TM Bowl and grate for 15 seconds speeding up from 2 to 9 
• Clean chicken from nerves and bones if there are any and cut into cubes
• Start TM on Speed 6 and add chicken through the hole of TM Lid. Mix for 50 seconds
• Add ricotta, egg yolk, salt and nutmeg. Mix for 50 seconds on Speed 4 and use also TM Spatula through the hole of TM Lid. You will have a very soft texture
• Place ham slices next to each other on a clean surface or baking paper in a way they touch one another
• Put chicken mixture in the center of ham slices and give it a rectangular shape (considering the size of Varoma Bowl). If you prefer to work with your hands wet them a little to work better
• Cover chicken loaf completely with ham slices and place it in Varoma Bowl

• Put parsley and garlic in washed and wiped TM Bowl. Chop for 5 seconds on Speed 7
• Add oil and cook for 3 minutes at 100ºCon Speed 1
• Add sliced mushrooms, water and salt
• Place Varoma Bowl and cook for 30-35 minutes at 100ºC on Reverse/Soft Speed
• Cut into slices and serve together with mushrooms

Buon Appetito

Note: You can use mushroom broth in your soups

The link for the original recipe is here

Raw Vegetable Soup

 

We use raw vegetables in this soup except potatoes. You can boil potatoes in advance or cook them in microwave oven. Most of us don't use our microwaves properly, including myself. We usually use them just to defrost or warm food. Their cooking function is underappreciated. I cooked potatoes in microwave for this recipe. According to my microwave's guidebook practically you just wash and wipe potatoes and then make some holes with a fork. Then cook them around 7-8 minutes in max Watt (mine has 850W), covered with plastic film

4 people

400g water

25g Thermomix vegetable stock

80g celery

50g onion

70g carrot

200g zucchini

150g cooked potatoes

50g chard leaves

8-10 basil leaves

Optional: extra virgin olive oil, grated parmesan

• Put water and TM vegetable stock and warm for 7 minutes at 100ºC on Speed 1
• Chop roughly all the vegetables
• Add all the vegetables and blend for 1 minute on Speed 7-8
• Serve into bowls. 
• You can drizzle with a little oil and sprinkle with some Parmesan if you wish

Buon Appetito...

Note: You will have a thick soup with this recipe. You can make it thinner by adding some more hot water 

It is adapted from Io e il mio Bimby with a few changes

Beef Stew with Green Peas

 

1 onion, quartered (100g)

1 celery stick, roughly chopped (80g)

1 carrot, roughly chopped (100g)

40g extra virgin olive oil

600g beef, cut into 3-3.5cm cubes

Flour (to coat with)

100g white wine

200g canned diced tomatoes (I used fresh tomatoes)

Salt

Red pepper flakes (optional)

300g frozen green peas

• Chop onion, celery and carrot for 5 seconds on Speed 7. Clean down the sides of TM Bowl with spatula
• Add oil and saute for 3 minutes at 100ºC on Speed 1
• Coat meat with flour. Put into TM Bowl and cook for 5 minutes at Varoma Temperature on Reverse/Soft Speed with MC OFF
• Add vine and cook for 5 minutes at Varoma Temperature on Reverse/Soft Speed with MC OFF
• Add tomatoes, salt, red pepper flakes and cook for 20 minutes at 100ºC on Reverse/Soft Speed
• Add green peas and cook for 20 minutes at 100ºC on Reverse/Soft Speed

Afiyet olsun...

It is adapted from Io e il mio Bimby

Sweet and Sour Peppers: "Pepperoni in Agrodolce"

 

2 cloves of garlic

50g extra virgin olive oil

700g red, green, yellow peppers

10g salt

30g sugar

40g balsamic vinegar

40g white wine

• Saute garlic and oil for 3 minutes at 100ºC on Speed 1
• Wash and remove the seeds of peppers. Cut into pieces (I cut into 2-3cm pieces)
• Add peppers, salt, sugar, vinegar and wine. Cook for 20 minutes at Varoma Temperature on Reverse/Soft Speed
• You can serve tepid or cold

It is adapted from Io e il mio Bimby

Orange Fennel Salad

 

350g fennel, roughly chopped

150g orange, peeled and quartered

20 pitted black olives

50g walnuts

15g extra virgin olive oil

10g balsamic vinegar

Salt

• Put all the ingredients in TM Bowl and chop for 4 seconds on Speed 4
• If needed chop 2 more seconds on Speed 4
• You can decorate with olives and orage slices if you wish

Afiyet olsun...

Chicken Lentil Salad

 

If you would like to eat something light, refreshing and filling this is just for you...

4 portions

1 litre water

35g Thermomix vegetable stock

250g green lentils

500g chicken breast fillets

Salt, fresh grinded black pepper

300g carrots

250g cherry tomatoes, quartered

25g parsley leaves

1 big red apple

Sauce:

20g of our previously prepared vegetable broth

30g extra virgin olive oil

20g mustard

20g white wine vinegar

• Wash lentils and leave them in cold water for 2 hours before you use

• Put water and vegetable stock in TM Bowl and mix for 10 seconds on Speed 4. Cook for 10 minutes at 100ºC on Speed 2
• In the meantime cut carrots into thin round slices and put them in Varoma Bowl
• Wet baking papaer under the tap water and squeeze well and place in Varoma Tray
• Season chicken fillets with salt and fresh grinded pepper. Fold baking paper onto chicken fillets

• Get 20g of Thermomix vegetable broth that you just prepared and set aside
• Wash and drain lentils. Add them into the broth in TM Bowl. Place Varoma Bowl and Tray
• Cook for 30 minutes at Varoma Temperature on Reverse/Soft Speed
• Drain cooked lentils, put them in a deep bowl and let them cool (you can use lentil-vegetable broth for your soups if you wish)
• Add tomatoes onto lentils
• Put carrots into another plate
• Rinse and dry TM Bowl with cold water
• Chop parsley for 5 seconds on Speed 7
• Add 1/3 of chopped parsley onto carrots. Drizzle with a little oil, season with salt and mix
• Add the remaining 2/3 of parsley onto lentils

• Rinse again TM Bowl roughly.
• Add all the sauce ingredients and mix for 15 seconds on Speed 3

• Cut apple in quarters and remove the seeds.
• Cut apple into thin slices. Put them in a bowl. Pour the sauce onto apples and gently mix
• Keep apple slices aside to decorate serving plate later! Pour the sauce onto lentils and mix

• Cut chicken into strips
• Put lentil salad and carrots into serving plate. Place chicken strips on the lentils, decorate with apple slices and serve 
• You can serve cold or tepid

Afiyet olsun

It's adapted from a recipe in Mutfak Rehberi Magazine with a few modifications

Light Milk Pudding with Grape Pekmez

 

Finally I found a light dessert recipe that I liked. The pudding doesn't contain any sugar or fat! In fact I did not set my hopes up when I decided to prepare it but we really enjoyed it as soon as we got the first spoon.

I don't recommend you to taste before dressing though because it is practically tasteless! :)

Dressing turns it to be something else!

As for Pekmez dressing... It is something like molasses. I used a kind made of grapes. Since I didn't try any other grape molasses than Pekmez, I won't be of any help to tell you how similiar they actually taste. For more information you can check Wiki

I believe I could use this light pudding with some other sauces and dressings. I haven't tried yet. I update if I try any

Milk Pudding:

20g rice flour

30g wheat starch

75g flour

200g water

1 litre semi-skimmed milk

Dressing:

1 cup of pekmez (like grape molasses)

1 cup of roughly chopped walnuts or hazelnuts

Cinnamon

• Mix water, rice flour, wheat starch and flour for 30 seconds on Speed 3-4
• Add milk and cook for 10 minutes at 90ºC on Speed 4
• Cook for 4 minutes at 100ºC on Speed 4
• Wet a casserole with a bit of water (I used 20x30cm size)
• Pour your pudding into casserole and let it cool down at room temperature
• After cooled down, let it rest in the fridge for 2-3 hours

• Cut pudding into 8 equal pieces, take into serving plates
• Make a "+" shaped incision in the center of each pudding using a sharp knife
• Sprinkle with cinnamon. Dress with a few dessert spoons pekmez, sprinkle with some walnuts and serve

Afiyet olsun :)

Note: Dress with pekmez, cinnamon and walnuts just before you serve, not in advance!

It is adapted from the book named Modern Turkish Kitchen by Alev Kaman 

Guinness Stout Beef Stew

I was wondering about Guinness Stout Beef Stew. I've tried recently! It really is delicious!

I used riv_mom's recipe from Forum Thermomix with a few modifications

IMPORTANT ! : Cooking time given here is all indicative because it may differ due to quality and the type of the meat you are using. I bought non-fat and tender beef meat from butcher's. I cooked 60 minutes, however it would have been enough even 15 minutes less. As you know tender meat requires shorter cooking time, otherwise it may take longer

Stew:

2 celery sticks, roughly chopped (120g)

1 carrot, roughly chopped (120g)

1 onion, quartered (90g)

500g beef, cut into cubes

50g flour

20g extra virgin olive oil

200g common mushrooms, sliced

400g canned diced tomatoes

270g Guinness Stout Beer

50g Thermomix vegetable or meat stock

100g water

2 bay leaves

8-10 dried prunes

Salt, black pepper

Potato Salad:

10g parsley leaves

500g potatoes, cut into small pieces (they'd be easier to steam)

Extra virgin olive oil, salt, vinegar.... etc up to taste

• Chop parsley for 5 seconds on Speed 7 and set aside

• Chop celery and carrots for 3 seconds on Speed 4-5 and set aside
• Chop onion for 4 seconds on Speed 7
• Add beef, flour and oil. Saute for 3 minutes at 100ºC on Reverse/Speed 1
• Add chopped celery, carrots, tomatoes, beer, bay leaves, Thermomix stock and water
• Cook for 60 minutes at 100ºC on Reverse/Speed 1 (As I said before, cooking time may differ from 30 to 60 minutes depending on the tenderness of the meat)

• Put potatoes in Varoma Bowl and after 10 minutes from when you start cooking meat, place Varoma Bowl on TM31 and steam potatoes. (Check if they are cooked enough after 25-30 minutes passed and finish or continue to cook accordingly)
• Get potatoes in a bowl. Add chopped parsley, extra virgin olive oil, salt, vinegar (optional) and mix

• When there are 20 minutes left to finish cooking, add also chopped prunes into the stew. Add black pepper and salt if needed. (I didn't add any extra salt because TM veggie stock contains enough salt for me) Continue to cook for the last 20 minutes

• Serve into the plates with potato salad

Afiyet olsun...

Sources: riv_mum's Beef and Guinness Stew Recipe ve Guinness Stout Beef Stew Recipe

Leftovers: Making Pasta Sauce From Vegetable Terrine

The regular followers of the blog would know that I made Vegetable Terrine a few days back. As you can guess in the families of two like ours there are often leftovers and this was what happened with terrine as well. For me, one of the most effective and tasty ways to deal with leftovers is to use them as pasta sauce as I did so for this one

I won't be giving an exact recipe but just an idea. 

So how did I prepare this sauce? I put leftovers in TM Bowl. I added a little water, cheese and a pincg of sugar. You can add also salt if needed. Then I made a puree of them on Speed 7. I cooked for 5 minutes at 90ºC on Speed 2. That's all!

I mixed my sauce with boiled and drained pasta. I sprinkled with some grated parmesan

Afiyet olsun.

Lemon and Caper Chicken

 

600g chicken breast

Flour (to coat with)

30g margarine or butter

10g extra virgin olive oil "EVO"

250g boiling water

20g Thermomix vegetable stock

55g capers, washed and drained

1 lemon, cut into slices with peel on

Black pepper, Salt

Chopped fresh mint or basil leaves (optional)

• Cut chicken into mid sized cubes and coat with flour
• Warm margarine and EVO for 3 minutes at 90ºC on Speed 2
• Add chicken and saute for 3 minutes at 90ºC on Reverse/Soft Speed
• Add boiling water and veggie stock. Cook for 10 minutes at 90ºC on Reverse/Soft Speed
• Add capers, lemon slices, black pepper and salt if needed. (I didn't add salt)
• Cook for 3 minutes at 90ºC on Reverse/Soft Speed and serve into plates.
• Sprinkle with chopped mint or basil

Afiyet olsun...

It is adapted from a recipe in Lezzet Magazine with some modifications

Summer Holiday

TÜRKÇE İÇİN TIKLAYIN

 

Dear Friends, 

I will be on holiday starting from today until September. In fact this won't change a lot because you will still find new recipes posted. The recipes which I previously prepared, photographed and scheduled will be published automatically as always, on weekdays. However I won't have the chance to reply to your comments nor emails right away.

See you next month

Take care

Steamed Fish Accompanied With Bean Puree and Steamed Vegetables

TÜRKÇE İÇİN TIKLAYIN

As I already said in my previous posts the type of fish you can find will change from one place to another. I used Merluzzo fish in this recipe. It was very tasty. However I do believe it would taste much better with a kind of fish as salmon!

15g parsley leaves

180g carrots, cut into round slices

450g mushroom, sliced

500g fish fillets or slices (without bones)

1 litre water

Salt

1/2 lemon

2 cloves of garlic

20g extra virgin olive oil

400g x 3 cans of beans (drained amount is approx 250g x 3)

• Chop parsley for 5 seconds on Speed 7 and set aside
• Put carrots into Varoma Bowl
• Place mushrooms onto carrots
• Wet some baking paper under the tap water and the squeeze it gently. Put it into Varoma Tray. Place fish fillets. Fold the baking paper over the fish. Close Varoma Lid
• Put water, salt and lemon in TM Bowl. Place Varoma Bowl and Tray. Cook for 25 minutes at Varoma Temperature on Speed 1. When cooked set aside with Varoma Lid ON and keep warm
• Throw away the water in TM Bowl
• Chop garlic for 5 seconds on Speed 6. Clean down the sides of TM Bowl with spatula (repeat if needed)
• Add EVO and saute for 1 minute at 100°C on Speed 1
• Add washed and drained beans. Cook for 4 minutes at 100°C on Speed 1-2
• Add salt and 3/4 of the chopped parsley. Mix 30 seconds on Speed 4-5. At the same time mix also with TM Spatula through the hole of TM Lid
• Drizzle mushrooms and carrots with a little EVO, add salt and mix 
• Put bean puree into serving plate.
• Place fish on the puree and put vegetables on the side.
• Sprinkle with a little chopped parsley and serve

Afiyet olsun...

It's adapted from a recipe in Lezzet Magazine with some modifications

Vegetable Terrine

TÜRKÇE İÇİN TIKLAYIN

 

400g eggplants, sliced 0,5cm 

200g zucchini, sliced 0,5cm

350g yellow and red pepper, sliced

1 litre water

Salt

1/2 lemon

1 red onion

15g extra virgin olive oil

100g tomatoes, roughly chopped

250g mushrooms, roughly chopped

Salt, black pepper

1 tbsp currants

6-7 chopped basil leaves

4 gelatine leaves

100g water

1 tbsp tomato paste

10g white wine vinegar

30g extra virgin olive oil

• Put eggplants and zucchini into Varoma Bowl and peppers into Varoma Tray
• Put water, salt and lemon in TM Bowl. Place Varoma Bowl and Tray on the top. Steam for 25 minutes at Varoma Temperature on Speed 1
• Let the veggies cool down

• Throw away the water. Chop onion for 5 seconds on Speed 6
• Add EVO and saute for 2 minutes at 100°C on Speed 1
• Add tomatoes and mushrooms. Chop for 5 seconds on Speed 5
• Add salt, pepper, currants and basil leaves. Cook for 5 minutes at 100°C on Speed 1
• Let it cool down in a drainer

• Cover a 11x30cm cake tin with plastic film. Place the half of zucchini
• Place half of eggplants on zucchini
• Place half of peppers on eggplants
• Pour mushroom mixture 
• Place the remaining vegetable slices in the righ order. (Zucchini-eggplants-peppers)

• Soak gelatin leave into cold water for 10 minutes
• Warm 100g water for 3 minutes at 80°C on Speed 1
• Add squeezed gelatin leaves and mix for 10 seconds on Speed 3
• Add tomato paste, EVO and vinegar. Mix 10 seconds on Speed 3. Pour onto vegetables in cake tin
• Let it rest in the fridge for 1 day

• Turn upside down onto a plate, slice and serve

Afiyet olsun...

Note: It becomes watery very fast so serve it as soon as you take it out of the fridge 

It is adapted from a recipe in Sofra Magazine