• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Thermomix

thermochefcanada

thermochefcanada

baked goods

November 20, 2014 by Leave a Comment

Wild Salmon and Spinach Roll (gluten free) Thermomix

This  a little more work in regards that you make the spinach omelet and bake it for 10 mins. The salmon mousse is really easy too.  All of these recipes in my blog can be made without a Thermomix machine however you will have more to clean and will take you much longer. This takes under 1 minute to do in the Thermomix.
50 g parmesan
4 eggs
150g spinach
salt and pepper and nutmeg

Place parmesan in bowl and mill 5 secs/speed 9
Sprinkle on silpad lined baking sheet or parchment paper
Whip spinach eggs and spices 10 sec/speed8
(No I did not cook the spinach because I want to keep the vibrant green colour)
Pour onto baking tray and spread out evenly at 325-350 F 10 minutes or until golden edges.

200g salmon (wild is best) smoked, canned,lox, (your choice)
200g Boursin (cream cheese and add your own herbs )
Blend speed 8/4 seconds
Add a little milk if too thick.  Needs to be like peanut butter. (spreadable)

Cool spinach and spread with cream cheese mixture.
Roll up and wrap in saran wrap.
Refridgerate overnight until firm.
Slice and serve as a starter with a salad or an appetizer.
Looks fancy but sooo easy.

November 11, 2014 by Leave a Comment

Thermomix Apple Strudel

Many years ago when I lived in Germany this was my dessert of choice.  My husband’s Austrian grandmother made the absolute best.  It really is quite simple but in Austria they have many different types of white flour.  I just used all purpose and it seemed to turn out really well.  I did make my share of them over the years and I luckily video taped his grandmother making one.  Each time I made one, I would watch the video first.  I still have that video but I didn’t watch it this time.  She passed away many years ago and I was lucky to see her for the last time a few months before she died.  We don’t always get a chance to go to Austria.  I’m glad I have that video!

On friday,  I went to my girlfriends mom’s funeral.  She was a tiny Italian women who always made food for everyone.  Years ago I asked my girlfriend if she could get her mom to show us how to make gnocchi.  I had tried making it many times and could never get it right.  It has to do with flour/ potato ratio and the flour here is different than in Italy too. The rolling out was also a problem. She had us all come over and her mom showed us how to do it.  She was quite a character.  Really funny and so sweet. I learned a lot.  I had such good memories of her while at her funeral.  Every time I make gnocchi, I think of her. Anyway it’s so important to learn from people while they are here because you never know….

Strudel Dough

370g flour
1 egg
40g oil
120g warm water
10 vinegar
1/2 tsp salt
Throw all ingredients into mixing bowl and KNEAD / 2 mins bowl closed
Refrigerate 30 minutes

Apple filling (I used 2 kinds of apples, tart and sweet)

750 g apple’s peeled and sliced in 1/2 lemon juice
150 g assorted nuts, walnuts are best (I used ground almonds and walnuts)
100g vanilla bean sugar. (slice a vanilla bean open and throw into sugar container)
1-2 tsp cinnamon
100g raisen’s soaked in rum (I used Stroh Austrian rum) any will do

Flour a tea towel and roll out dough. When dough is as large as tea towel start stretching with hands into outward motion.  You should be able to see the pattern of the tea towel underneath.  (Mine could have been a little thinner because it’s easier to cut through after it’s baked.)  When it’s how you want it. Smear soft butter all over dough. (carefully) Mix all ingredients and evenly spread over whole surface. Grab one side of tea towel and start rolling up.  Place on cookie tray with baking paper or silpad mat. Crimp ends.
Brush with melted butter or egg wash.
Bake 50-60 minutes in 335F oven or 185C.
Sprinkle with powdered sugar.
Serve with whipping cream or vanilla ice-cream.
Yummmy!!!!!

November 1, 2014 by Leave a Comment

Thermomix Sprouted Spelt and Wholewheat Sunflower Seed Bread

I was looking at David Lebovitz (famous food blogger’s) post on Whole-Wheat Sunflower seed  Rye bread that he took from a German baker’s new cookbook. His name is Hans Rockenwagner and his cookbook is Das Cookbook; German Cooking…California Style. (I don’t know how to add 2 dots (umlaut) above the o in Rockenwagner.) It looked really delicious and I thought I would try making it in the Thermomix.  If you want to check out his blog it is under my  blog lists.  I did change it around to suit my supplies and I added a sourdough starter that I bought in Germany when I was there.  You don’t need it as I’m not sure what it contributed to my loaf of bread. Anyway it turned out quite nicely!

375 g water
30 g yeast (dried)
80 g honey
Put water, yeast and honey. 2 mins/37C/speed 1
Add:
330g whole wheat
110g sprouted spelt
20g sea salt
KNEAD/2mins
Add 150g toasted sunflower seeds
KNEAD/1 minute
Let rise in a warm spot 2 hours (until double)
Put in loaf pan that has been sprayed with olive oil
Sprinkle handful sunflower seed on top.(If you didn’t save any don’t worry as they fall off)
Let rise 30 minutes and put into a preheated oven at 325 for 60-70 minutes. depending on your oven.

September 14, 2014 by Leave a Comment

Thermomix Almond Sweets(Gluten free)

150 g sugar
300g ground almonds
30g rose water
20g cognac
100g sugar and rose blossoms for rolling

Place sugar into mixing bowl, pulverize 15 sec/ speed 10
Add almonds and grate 10 sec/ speed 6 (I didn’t peel them first)
Add rose water and cognac KNEAD 6 sec/speed 6
Roll into balls and then roll in sugar and dried rose petals

August 31, 2014 by Leave a Comment

Thermomix Gluten Free Almond Cake

This is gluten free recipe is from Thermomix My way of cooking, 5th edition cookbook.
It is called Almond Cake from Santiago on page 254.
It has 4 ingredient’s and is super simple to make.

250 grams Almonds ground. (It says to peel them but I didn’t)speed5/15 seconds
250 gram sugar
lemon peel chopped
4 eggs

Mill sugar 15 sec/speed 10

Mill almonds/15 sec/speed 5

Add lemon peel and chop 15 sec/speed 10

Add eggs 2min/speed 4
Add almonds mix 5 sec/ speed 3
Bake at 350 for 35 minutes until golden.

If you want to have this cake  lighter, separate the eggs and beat the egg whites until fluffy. Do everything the same and fold in the egg whites at the end.  Also line the bottom of the pan with baking paper to have the cake come off the bottom easily.

July 28, 2014 by Leave a Comment

Brioche Slider Buns

30g sugar
330g half and half
3 tsp dried yeast
80 g butter melted
1 tsp sea salt
1 egg
1 egg white mixed with water to brush on top of buns
Place sugar, milk and yeast into mixing bowl. 1minute/37C/speed 1
Add butter salt and egg and mix 10 sec/speed 7
Then KNEAD 3 mins /bowl closed with wheat sign on
Preheat oven to 200C or 350F. Let rise 30 minutes until double
Shape into buns and let rise again fro 20 minutes. Egg wash and bake.

Serve with homemade ketchup, guacamole and french brie.

July 13, 2014 by Leave a Comment

Cantucci in the Thermomix made by Adrian (Biscotti)

250 g flour
200 g sugar
1 pinch salt
2 tsp baking pwder
20g aniseed liqueur
2 eggs
1 egg yolk
150 g almonds with skin
Place sugar salt baking powder,liqueur, eggs and yolk into mixing bowl and knead 1 min/ bowl/wheat
Add almonds mix 40 seconds/bowl/wheat
Form into baguette shape and bake 180C until golden
Use sharp knife to cut on diagonal and bake another 15 minutes

Anyone can use this machine and get fabulous results! Plus they taste delicious!!!!!!!!!

June 26, 2014 by Leave a Comment

Thermomix Carrot Cake

350 g carrots
1/2 drained can of pineapple
100 g oil
120 g brown sugar
3 eggs
300 g flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
100 g walnuts
Blend carrots speed 8 / 20 seconds
Blend oil pineapple brown sugar and eggs on reverse 15 secondsstrawberries 056 strawberries 058

June 26, 2014 by Leave a Comment

Thermomix Zucchini Bread

Print Recipe

Ingredients

  • 500 g Zucchini
  • 3 eggs
  • 1/2 drained can of pineapple bits
  • 200 g oil
  • 100 g sugar
  • 400 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 100 g chocolate sprinkles

Instructions

  • pulse turbo raw zucchini 5 times
  • Add all remaining ingriedients
  • Blend speed 4/ 30 seconds on reverse until mixed
  • Pour into greased loaf pan
  • Bake at 325-350 degrees fahrenheit for 50-60 minutes until inserted toothpick comes out clean
  • Let cool

 

 

 

 

 

June 26, 2014 by Leave a Comment

Thermomix Pavlova

 350 g white sugar
250 g egg whites
1/2 tsp cream of tartar
1 tsp white vinegar
1 tsp vanilla extract

Place sugar in bowl and blend for 20-25 seconds/speed 9. Empty, clean bowl and set aside.
Insert butterfly and add egg whites cream of tartar and whip 5 minutes/ speed 4/  37 degrees Celsius
With butterfly rotating/ speed 4/ 37C/ 5 minutes add sugar gradually
Add vanilla and vinegar and rotate speed 3 10 seconds

Transfer onto baking tray lined with parchment or silpad into desired shape
Reduce preheated oven from 350 degrees fahrenheit to 280 degrees fahrenheit and bake for 1 hour
Let cool in oven for 3 hours
Top with fruit and whipping cream
This is an organic local strawberry!

  • « Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Next Page »

Primary Sidebar

Categories

  • appetizers
  • baked goods
  • condiment
  • dairy free
  • dessert
  • easy
  • economical
  • ETC….
  • gluten free
  • healthy
  • mains
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Copyright 2014-2018 Thermo Chef Canada · Website Maintained By PoundPig