Thermomix - I cook my way!

Good day everyone!
I'm opening another topic about Thermomix.
This topic will only be about COOKING. The discussion of the device itself is held here: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12786.0
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=12786.0 in Thermomix
(so I ask you not to flood in this thread)

A bit of background. The Thermomix was bought because I have to go on a diet of mashed potatoes, soups and other mashed dishes for a decent time, and I'm not a fan of the kitchen, and Thermomix is ​​an adequate solution to my problem.

After a week of use, two indisputably obvious advantages came to light:
1. No need to follow the preparation of food (watch when boiling, how it boils, stir, turn, etc.).
2. After cooking, only ONE dirty dish remains

So, I propose to try again to talk about cooking in a thermomix.
I will write what I am cooking and what are the advantages or disadvantages.
Who has a thermomix, please join!
https://Mcooker-enn.tomathouse.com/in...n=com_smf&board=638.0
Food catalog in Thermomix

[homemade noodle dough]

bluekitten, good luck, use it!
Is it 100 g of milk in puree? I have never mashed something in TM. I beat everything with an old mixer with a puree attachment. Need to try.
Yesterday I baked a cupcake, I made the dough very quickly, while the recipe requires 300 g of powdered sugar, I crushed sugar into powder in seconds. The cupcake is called Minutka. He is from another forum, I have not seen it here. If you need a recipe, I'll give you a link.
I knead all the dough in TM, except for yeast baking. Although I also make dough for bread in TM, if I bake with ground wheat grain in the oven. I really like this bread.
Today I kneaded homemade noodle dough: 6 eggs (I have a medium size), 0.75 tsp. salt and 600 g flour.

[prascovia]

Tell me, please, has anyone tried to grind ingredients for salads like "Olivier", "winter"?
I have a recipe for a vinaigrette in my book, where the food is ground raw and then steamed. Is it possible to make Olivier in the Thermomix?
In general, yesterday I didn’t pick anything up from my book for the New Year’s table. So far, there is only risotto with shrimps in the festive piggy bank And for some reason I don’t want to cook without a thermomix.

prascovia, there is nothing like "Bimby" in my books. And what spices can you replace it with?

I have a recipe for a vinaigrette in my book, where the food is ground raw and then steamed.

For a vinaigrette, you can grind raw vegetables, and then steam them, many do this, the taste of the finished vinaigrette is excellent. The question is how to cut them into cubes in TM.

I don’t want to experiment with Olivier, especially after the experiments that have already been carried out in the preparation of this favorite salad by my family with a Bosch food processor - MCM 5529. I saw enough, then I read a lot! The salad turned out to be smudged, the cubes are large in those products that are not smudged. I cut with a Niser. And quickly too, a whole bowl in an hour. Everything suits me, I don’t carry out more "experiments" on my relatives. As well as with the vinaigrette. We don’t eat it with basins, but Nyser, which is larger than a grater, is also excellent.
In TM I made Cheese with garlic and mayonnaise, Carrot with garlic and mayonnaise. Mayonnaise, by the way, turns out without hassle too.
In TM, the pieces for salad will not turn out beautifully, so you can cut something where size and shape are not important.

I don’t want to experiment with Olivier, especially after the experiments that have already been carried out in the preparation of this favorite salad by my family with a Bosch food processor - MCM 5529. I saw enough, then I read a lot! The salad turned out to be smudged, the cubes are large in those products that are not smudged

Well, why didn't you share your opinion in the relevant topic? Large cubes, so for someone like nowhere like the information was not hidden, that cubes 8 by 8 mm, for many, are just right.

Good day to all! Lika, "bimbi" is our Thermomix: wow: only in Italy he has such a name and my books are Italian. A cube "bimbi" is a vegetable or meat broth. I cant
find now the recipe - I'm running away! but as soon as I can I will definitely wow! To tell you the truth, I have never done it, and I think it can be easily replaced with a collection of seasonings suitable for your dish.

[bluekitten]

Good day to all! Lika, "bimbi" is our Thermomix: wow: only in Italy

About "bimby" I didn't ask, but bluekitten... I do not have this unit at all.

What is a Bimby bouillon cube? We don't have such. Which one can be put instead of it?

rsvek, made a baileys in a chocolate maker, it took nothing at all and no manual labor was required. I didn’t grind the sugar, it dissolved so perfectly. It turned out almost as it should for my taste. Next time I will replace 10% cream with 20% + very high-quality chocolate, instead of the Alenka that turned out to be mine + a bag of granulated arish cream for a smack-smell. But the proportions of sugar and alcohol are just.

Lika, to your health!
I cooked it with 20% cream, but the liqueur turned out to be very thick. Perhaps you will have a different one, since the device for cooking is not TM
I add specially milk chocolate, because with natural it turns out a rich chocolate taste, but I like milky. Well, it tastes and colors ...
A bag of arish krima is an idea, thank you.
Alcohol with sugar is really normal. I tried more cream, less alcohol - delicious, but not that ...
I'm very glad that you liked it

I'm not cooking rice. I fall asleep in the steam basket, rinse, install. Then I pour boiling water 1 cm above the rice, salt. I cook on Varoma for 12-15 minutes (depending on the rice - I taste the readiness), speed 1. Wonderful, crumbly rice.

Yesterday I cooked rice in your way. It turned out great! White, crumbly, looked so appetizing! Thanks for the advice!

[bluekitten]

bluekitten, to your health!
I like that there is no need to watch so that he does not run away, to control so that the water does not boil away and the rice does not dry out - everything is always successful. Turned on and forgot until it beeps

I cooked the horns. As the book says, I cooked it right in the bowl. The horns were partially broken, despite the fact that they were boiled at first speed on the reverse. Then, it is written to cook at 90 *, but at 90 * it stopped boiling, I set it to 100 *.

Mushroom soup
recipe from a book
50 gr carrot slices
200 gr onion slices
40 g of vegetable oil
300 gr fresh champignons
300 gr diced potatoes
1 tsp salt
1/4 tsp ground black pepper
1 liter boiling water

Chop the onions and carrots 5 sec / sq. 5.
Add oil to the bowl 7 min / 100 * / sc. 1
Cut the mushrooms into wedges and add to the bowl.
Add potatoes and cook 5 min / 100 * / reverse / sk. 1
Add boiling water, salt, pepper and cook 10 min / 100 * / reverse / sk. 1

After the indicated time, the potatoes were undercooked, I added another five minutes (that is, at the last stage, you need to cook 15 minutes)
And I also partially replaced the water with the broth left over after steaming the cutlets.

My husband really liked it, he says, a delicious soup. I tried to take a picture, but all the mushrooms have already "drowned" ...

We didn't call it "lemon sugar". It was simple for us - sugar and lemon. But the essence remains the same.

Well, we still make sliced ​​lemon with sugar in a jar, because we eat it slowly, and it's just delicious.
And we now have lemon jam in our stores for weights
Maybe this lemon sugar can also be boiled right away in a thermomix ...

girls, how delicious you write everything. So far I only cook porridge-soups and put yeast dough on weekends

I like mushroom too. I only make puree soup. As soon as everything is cooked on sk. 9-10 I puree everything for a few seconds.
And lemons, of course, can be boiled.But the bottom line is that they are fresh - there are more vitamins

Girls, does anyone have recipes for lingonberry sauce for meat and veal pate (any meat)?

Girls, does anyone have any recipes for lingonberry sauce for meat and veal pate (any meat)?

Here, in the topic about lingonberry jam for HP, I did sauce for meat.
You can add orange zest, cut into strips.
It's good that they remembered about him. Soon NG, it will be necessary to cook. Applied to TM, the rotation speed during cooking should be sooo lazy. HP in Jam mode heats and mixes with a spatula.

Bearnaise sauce
30 g onions (better shallots)
5 g vegetable oil
100 g butter
4 yolks
1/2 tsp salt
1/4 tsp pepper
pinch of sugar
pinch of tarragon
50 gr dry white wine
10 g lemon juice

Put onion and vegetable oil in a bowl and chop 3 sec / sc. 5.
Add butter, yolks, salt, pepper, sugar and tarragon to the onion and heat for 2 min / 70 * / sk. 4.
Add white wine and lemon juice to the mixture and cook 3 min / 70 * / sc. 4.
Put the sauce in a cold bowl immediately.

My comments.
The sauce is delicious and original. The consistency is like mayonnaise. The yield is about 200 ml.
I'm not sure about the technology. When I opened the thermomix, the sauce was simply smeared on the walls and lid, and it’s not clear what was getting in there and cooking for the last three minutes. By the sound, everything flew apart as soon as I poured in the wine and turned it on on sc. 4. Probably sk.4 is a bit too much
It is better to prepare wine and lemon juice in advance to pour in immediately after a 2-minute warming up.


P.s. The photo shows cutlets with pumpkin, mixed in a thermomix, and rice, cooked in a thermomix.

Just in case, in the first message, the topic made a catalog of dishes from the topic in the form of links, so that everyone could be easily found. Further, as the topic develops, I will replenish it.

Today I came across a cookie recipe from Vysotskaya's book, I thought it would be suitable for kneading in a thermomix.

Coconut clouds

The recipe is very similar to the recipe that was tested for a long time on cooking - it was called something like a cocoon there, I definitely don’t remember now, because I did it once. This is for big coconut lovers. I liked it, but not very much for my husband and daughter.

Oh, really we were recognized as a separate topic? !!! And we got the official go-ahead! Thank you, Anastasia!

Girls, tell me, when the recipe says to cook on low heat - how many degrees should you put on the thermomix? I was going to make cranberry sauce, it needs to be cooked on low heat for 15 minutes.

Happy New Year everyone !!!

And a couple of recipes from the New Year's table:

[Happy New Year!]

Girls, tell me, when the recipe says to cook on low heat - how many degrees should you put on the thermomix? I was going to make cranberry sauce, it needs to be cooked over low heat for 15 minutes.

I think 90 degrees and speed 1-2.

Happy New Year!

Coconut clouds
1 protein
85 g icing sugar
2 tsp corn flour
90 gr coconut flakes
½ bar of chocolate
a whisper of salt

I tried it!
Grind 85 g of sugar 15 sec / sq. 10, spread.
Install the butterfly, beat the cooled protein with a pinch of salt for 2 minutes / sk. 4, continuing to beat, add the powdered sugar, flour and coconut flakes.

Cover a baking sheet with foil, put the dough in the form of balls, bake in an oven preheated to 150 * for 15-20 minutes.
Melt the chocolate in a water bath and pour over the finished cakes.

Very sweet coconut cookies come out (in our store they sell similar ones under the name "Kokosanka"). When baked well, it smelled very tasty. Only eight cookies came out of the specified number of products, so I recommend immediately doubling it so that there is one baking sheet. You don't need to pour chocolate, and it's so tasty and beautiful

[bluekitten]

bluekitten, very beautiful cookies !!! We must try too.
OlennaTM, thanks for the answer. It's better to make yeast dough in the traditional way IMHO. But I can't imagine any other without TM, as I did before !!?

[OlennaTM]

OlennaTM, and what is Swiss chard?

Mangold is a type of salad, any greens can be replaced

Hello everyone. I'm new to the forum. I caught fire with the purchase of HP, and at the same time saw the topic about TM. Allow me to join. TM was with my husband when I moved to live with him. At first, I did not fit this unit at all. I thought it was just an expensive toy. Darling used it exclusively for boiling eggs)))) But then she began to get involved. And now I am on maternity leave and in general I cannot imagine my life without this machine. I really like to cook soups in it. Favorite: meat with celery, soup with meatballs and mushroom. At the moment I am breastfeeding, so I do not cook mushroom. I consider it my "know-how" that I cook ALL soups (more precisely, standard types of borsch, pickle, cabbage soup, pea) with meat and using butter. Don't throw me just rotten tomatoes !!!!! I understand that the meaning of a healthy diet is lost, but it turns out tastier, IMHO. I cook all the soups as "Meat soup with celery". First, I chop the onions and carrots. I take it out. Then finely chopped lean beef carcass for 20-30 grams. butter 15 min. + 100 degrees + speed 1.5 with "butterfly". Then I add onions + carrots to the meat and then follow the recipe.

[Nadena]

I consider it my "know-how" that I cook ALL soups (more precisely, standard types of borsch, pickle, cabbage soup, pea) with meat and using butter. Don't throw me just rotten tomatoes !!!!! I understand that the meaning of a healthy diet is lost, but it turns out tastier, IMHO.

Nadena, I cook in the same way.Also, at the very end, I like to throw at least a small piece of butter. At the same time, I'm just sure that the taste always changes and always for the better.
Join our small company

I cook all the soups as "Meat soup with celery". First, I chop the onions and carrots. I take it out. Then finely chopped lean beef carcass for 20-30 grams. butter 15 min. + 100 degrees + speed 1.5 with "butterfly". Then I add onions + carrots to the meat and then follow the recipe.

Can I have a recipe for meat soup with celery?

Nadya, thanks for the recipe for the celery soup! I have a big red book "Modern Cooking" and there is no such recipe. She was used to prepare delicious Italian vegetable soup, Rassolnik and Solyanka, a meat assortment And also constantly not very healthy Chocolate nut spread for buns for breakfast
Girls, what do you constantly cook delicious?

[OlennaTM]

OlennaTM, I also have such a book. Very colorful. The only thing I don't like is that the recipe and the photos on the adjacent pages do not match.

Speaking of porridge, I really love porridge like in kindergarten. That's just a fan of how they cook in kindergartens. I have NEVER got such porridge that I did not do. And here I pour water and milk in equal proportions, add cereal (today there was oatmeal), salt, sugar and at 90 degrees and reverse with a spoon I cook for 15 minutes. Mmmmmmmm delicious

All sorts of cereals, especially with carrots, banana in TM - thanks to the child, sometimes we get it too! - it's great! And curd casseroles (especially with proteins and semolina) are generally my weakness
And I also really like desserts from cottage cheese: 60 g of sugar - into powder 10 sec / Sc. 10, cottage cheese 350-650 g on knives Sc. 6 and add sour cream through the hole + a few drops of Aroma (if cottage cheese with grains, then sour cream in bowl, dress the Butterfly and Sc. 3 - 4). Then put the Butterfly and cream from the bowl, and in the bowl some fruit (especially the peaches are delicious!) And 5 sec / Sc.5, put the cottage cheese on top. Or Chocolate sauce, or syrup ...

And curd casseroles (especially with proteins and semolina) are generally my weakness

And how do you make casseroles, share. And then they love mine, and everything that I tried to cook before, to put it mildly, is inedible.

Oh, girls, mashed potatoes on weekends. My husband doesn't like everything that is done in a blender. And then I immediately threw the potatoes into the bowl, filled it with milk and, as soon as it boiled, beat it up. There was no trace of mashed potatoes, my husband ate almost everything.The only thing is that you need to pour a little less milk than the amount of water written in the basic recipe

Cottage cheese casserole with raisins

50 g raisins (soak, dry, sprinkle with flour)

100 g boiling water
2 tsp vanilla sugar
50 g semolina .................. K Mix heap, vanilla sugar and semolina in a bowl and cool.

3 squirrels
1 pinch of salt
10 drops of lemon juice ............. 3 protein per Bowl. Install the Butterfly and beat 1 min / Sk. 4 (I beat more). Add a pinch of salt and lemon juice to the rotating knives. Lay out the proteins. (Take off the butterfly.)

500 g cottage cheese (0% fat) (squeezed)
100 g sugar
50 g butter soft (cubes)
boiled semolina .......... Cottage cheese, sugar, butter, put the boiled semolina into the Bowl and beat for 1 min / Sk. 4-5.
50-100 g of raisins or candied fruits ............ Add raisins or candied fruits to the Bowl and stir for 5 sec / Sk. 3 / Reverse. Add whipped protein 3 sec / ck. 2.5 / Reverse.

Place in a greased dish.
Bake for 30-40 minutes at t-200 gr. C (until golden brown).
Leave the casserole until it cools. (it falls off a little, but still very tender).
Note: Eggs can be used instead of proteins.
A SOURCE: 🔗
To keep the curd casseroles in shape, there is a special mixture of corn and potato starch "Tvoropysh", but this is not a healthy cuisine at all

After reading your reports, I finally ventured to make chicken fricassee Very tasty, albeit without Worcestershire sauce

Admin, the fact is that the cooking process in the Thermomix always looks like this:

And as far as possible, I try to take photos of ready-made dishes

Chicken liver pate with garlic and eggs is really very tender, I did everything according to the recipe, only fried the liver partially on Varoma, and then for 100 grams, because there are always some surprises on Varoma (either condensed milk suddenly begins to foam, then a bowl you have to soak with soda) Thanks for this recipe!

Recipe from Center Thermomix-Novosibirsk (I have not tried it myself)

Bigus
150g fresh cabbage
70g prunes
35gr drain. oils
- fry 10min / Varoma / sk1 / reverse
and lay out
80g lard (can be brisket)
- grind 5sec / ck8
- melt 5min / Varoma / sk1 / reverse
During thawing, add:
1/3 tsp zira
1/4 tsp coriander
1/4 tsp cumin
300g chopped beef or pork
- fry 10min / Varoma / sk1 / reverse
add ground ginger
1/3 tsp salt
100g tomato paste
500g rinsed sauerkraut
add cabbage with prunes
- simmer 30min / 100C / sk1 / reverse

[bluekitten]

bluekitten

Mix all the ingredients - here I ask for help: in which mode to do this? when you knead with your hands, the margarine melts in your hands and the dough is elastic, and when I tried to knead in a thermomix, it all crumbled.

I knead shortbread, any, dough in a food processor with knives. First, butter + flour to crumbs, then everything else. All foods are at room temperature.
About the potato cake look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12546.0
and herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12546.0
It turns out that very taste from childhood: nyam:

Lika, thanks, but we are writing recipes here, adapted for thermomix... The point is not just to cook something, but to do it in a thermomix, for which it is important to know the speed, time and temperature regime. You can imagine what it is possible, without calculating, to cook in such a "beast" that grinds flour and turns dry peas into dust. It's not just a food processor that can stir something, it just counts for seconds.
Here is my attempt with the grated cake dough the first time it was not very successful, we will work on it
That's why we arranged a piggy bank here processed for thermomix recipes.

Lika, thanks, but we are writing recipes here, adapted for thermomix... The point is not just to cook something, but to do it in a thermomix, for which it is important to know the speed, time and temperature regime.

I gave a hint on priorities mixing, and choose the mixing speed yourself.The temperature when kneading the dough is generally useless. What to warm there? It's just that the starting products should be initially NOT cold, at room temperature and everything will work out.

Recipe from the TM31 Master Book:

Shortcrust pastry (unsweetened)

500 g flour
300 g butter
½ tsp. salt
160 g water

Put flour, salt, oil in the Bowl and stir Sc. 3-6.
Add water and stir until a ball is 1.5-2 min / Sc. 3> Sc. 7> Sc. 3 (either increasing or decreasing the speed).
Put the dough out of the Bowl.
Cover the dough with plastic wrap and put in the freezer for 20 minutes or in the refrigerator for 1 hour.

I am confused by the lack of baking powder and yolks.
I think that if you add sugar, then in the form of powdered sugar. On a group of girls in recipes for shortbread cookies, they also indicated sc. 6 and took butter from the refrigerator (in pieces).

Regarding the Potato cake, I had another recipe (for 400 g of crackers and 200 g of nuts), I did it twice, from experience it is clear that the mixture should not be heated much (or it should be cooled longer before adding butter), the crackers should be chopped not finely, mix very, very shortly and it is better not in TM

Shortcrust pastry (unsweetened)
500 g flour
300 g butter
½ tsp. salt
160 g water
I am confused by the lack of baking powder and yolks.
I think that if you add sugar, then in the form of powdered sugar. On a group of girls in recipes for shortbread cookies, they also indicated sc. 6 and took butter from the refrigerator (in pieces).

On the contrary, it seemed to me that the dough did not stick well due to the fact that the margarine did not soften enough after the refrigerator. In the next. if I want to warm it up properly, so that it was softer.
I don't see much point in powdered sugar, I used sugar. It remained a little grains (as usual in shortcrust pastry), but in the baking process it still melts.

I have exactly the same recipe in my book, I have not tried it. Maybe under the base of an open pie and over, without baking powder o

This is porridge 4 cereals with dried fruits from here

Yes, by the way, that's all I wanted to ask you for the recipe "Burenka's Ladybird" to write how to bake in the oven.

I have a proposal to write recipes for which, in addition to the thermomix, you do not need any other special technique, and then what's the point. This is the third time you post this yogurt recipe on the forum