Thermomix - I cook my way!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.1860

I want to share the recipe for Easter custard with yolks from the book Thermomix * one for everything, all in one *. I have been making this Easter for the fourth year already, my husband really likes it, for myself I am making a simple Easter with boiled eggs, so I deviate a little from the recipe and wipe the well-squeezed cottage cheese through a rub in advance. we need 3 raw yolks, 120 grams of sugar, 0.5 bags of vanilla. sugar, 120 g draining oil from the refrigerator, 600 g of well-squeezed cottage cheese, raisins, nuts, lemon zest. chop nuts, lemon zest 10 sec / sk 8-9, put. grind both types of sugar into sugar. powder 5 sec / sq. turbo. add yolks and set the butterfly 4-7 min / 70 * C / sk 3-4. lay out the mass, cool the bowl. grind cottage cheese with butter 1-3 min / s 5-7 gradually increasing the speed and helping with a spatula, the cottage cheese is pounded very well. add the cooled mass with the yolks to the curd, mix for 10-30 sec / sk. 4 using a spatula. add raisins, nuts, lemon zest, mix, put in a mold, put under a press and then enjoy. the recipe is simple, proven, very tasty, it can be useful to someone.

And no one has ice cream recipes adapted for TM?

[TS06101964]

TS06101964, thanks :) I will just do it tomorrow

[TS06101964]

TS06101964, and I'm already doing))

[Liubov_Liubov]

Liubov_Liubov, TS06101964, Tatyana, kindly shared her recipe. I like it. 4-6 yolks, 200 grams of sugar, vanillin, a pinch of salt, stir for 1-2 minutes / sc 4-5, then add 0.5 liters of milk and cook for 15 minutes / sc3-4 from the moment the temperature reaches 90 degrees, it is essentially a custard ... then rub through a sieve, you can add 2-3 plates of soaked gelatin, mix well, cover with a film over the surface of the cream and cool. pour 300ml of cream of any fat content into a bowl and whisk lightly add the cream, mix until smooth, pour into an ice cream maker, at the end of the program, or eat immediately or into the freezer. I have been making ice cream for the third year and we really like it, on this basis I make both chocolate and coffee.

[TS06101964]

TS06101964, Tanya made Easter according to your recipe !!
Do you mind, I duplicated it in the ProfiCook theme, but I wrote that the recipe is yours)
Photo of Easter, also in the ProfiCook theme)

Masha, dear, girls. these are not my recipes, these are from books for thermomix, I just kind of changed and use it for myself. but it's still very nice that I can be useful, because you are all so smart, I learned a lot on the forum, thanks

[TS06101964]

TS06101964, and I made your paska in a thermomix, thanks, it turned out very tasty, I didn't think to take a photo right away, but now it is no longer even a piece

Girls, in Moscow on Polezhaevskaya, sell a seven-year, rarely used Thermomix 31 for 40,000.

🔗

Irma, I am very glad that I liked it, in fact it turns out delicious and, most importantly, quickly and easily.

Girls, in Moscow on Polezhaevskaya, sell a seven-year, rarely used Thermomix 31 for 40,000.

my something ??? I won't give my joke to anyone!

sve, no one is following you, you yourself just gave two links to the places where you posted this recipe

pulkeria, judging by the words of the author - it comes out boiled, but according to the time (50 minutes) - it is doubtful I do not quite understand why to put soda there. Well, okay, we have all kinds of condensed milk in our stores, but Omskaya has just the same taste

And I cooked condensed milk according to this recipe. I took half as many products. Everything is gone, the whole kitchen is in milk. Interestingly, the one who wrote this recipe himself at least once cooked condensed milk on it? Why write such recipes so that people only translate products?

You can also cook condensed milk in a thermomix:
1l whole milk
200g liquid cream
250g sugar
0.5 h l of soda / natron /
50 min t-varoma ck 5, exit somewhere around 300g. The taste is no different from the taste of boiled in jars, and it is quite enough for a cream.
I cooked according to this recipe, I didn’t succeed, maybe because of brown sugar, or maybe because of whipping cream, but on Varoma the mass froth and tried to escape ...

Sorry, I quoted the wrong message above

I cooked according to this recipe and everything worked out for me. Only did not add soda. It is very important to set the speed to the fifth. On the third and fourth, the milk begins to boil, on the fifth - no

[Sklifanya]

Sklifanya, in the instructions for TM it is written that the boiling point of milk is 90 degrees, it will already run at 100 degrees, but you cannot catch up on Varoma, the meaning of any condensation is to get rid of excess moisture, it (moisture) evaporates perfectly from milk at 90 degrees.

[Sklifanya]

And I cooked condensed milk according to this recipe. I took half as many products. Everything is gone, the whole kitchen is in milk. Interestingly, the one who wrote this recipe himself at least once cooked condensed milk on it? Why write such recipes so that people only translate products?

Sklifanya, I also tried to cook according to this recipe and I also tried to escape, but I just reduced the temperature, and then asked questions. I was advised to put a steam basket on the lid, but I didn’t experiment anymore.

The milk that remained in TM turned out to be delicious.

[Sklifanya]

Sklifanya, I saw a video recipe for this condensed milk on YouTube, there milk ran away with the basket, apparently they messed up with the temperature here

Oh, the girls bought this unit today .... the idiot's dream was ... now it has come true !!!!!!!!!! Thermomix TM 5 !!!!!!!!!! I read, I read the instructions for now .... I'm afraid to start !!!! Tell me, something easier to do !!!

[Helen3097]

Helen3097, congratulations, but where did you buy it and how much did it cost?

[Masinen]

Masinen, the same ... for 25 !!!!

Well done!! Congratulations)

[Masinen]

Masinen, Thank you!!!!!!!!!!

Good day. Girls, help me pliz. I want to make eclairs. I need a recipe for a cream for them in TM. I've been asking about custard for a long time, but I can't find it.

[CUSTARD]

I made both recipes, I liked the chip better. In addition, according to the recipe, all products are immediately loaded into the bowl from the chip.
For recipe # 1 in the order shown below.

CUSTARD
recipe number 1
125 g sugar
5 egg yolks
25 g starch
25 g flour
1 bag of vanilla sugar
500 g milk

recipe number 2 from the chip
60-100g sugar
30g cornstarch
3 eggs
500g milk

Preparation
1. Place sugar in mixing bowl, grind -10 sec / speed 9.
2. Add yolks, stir -1 min / speed 4.
3. Install the butterfly attachment. Add starch, flour, vanilla sugar and milk - 10 min / 80 ° C / speed 3, add cream.

[Marina]

Marinawhich one tastes better?

I like it from the chip, but instead of starch I put a tablespoon of ordinary wheat flour

[Turkey rolls with prunes with spicy sauce]

Girls, here's another recipe from the master class that was held in the office
Yesterday I did, today there is nothing left. Well, my husband liked it sooooo much. I will definitely repeat it more than once.
I replaced the cola with water + cane sugar.

Turkey rolls with prunes with spicy sauce

for roll
2 turkey breast fillets, 450 g each, skinless
Salt, to taste
1 tsp ground black pepper + a little to taste for meat
140 g jerky ham (jamon or serrano type), thin slices
140 g ham, thin slices
140 g cheese, thin slices
140 g pitted prunes
140 g bacon, thin slices

for sauce
100 g olive oil
200 g onions, halved
3 cloves of garlic
1 tsp dried oregano
1 tsp cumin
50 g vinegar
100 g water
50 g mustard
300 g ketchup
30 g sugar
330 g coca-cola

1. Slice the turkey fillet lengthwise about 1 cm from the top edge, 1 cm short of the end, and unfold the piece.
Repeat the same action, notching a piece 1 cm from the top edge and expanding so that you end up with a thin layer 1 cm thick.Repeat with the second fillet.
2. Season fillet pieces on both sides with salt and pepper and place them on cling film, leaving some margin around the edges. Place the slices of ham on top of the fillet, on them - slices of ham, on top - slices of cheese. Roll tightly, starting at the short edge, and leave some space at the end for the prunes. Before reaching the end of the roll, overlap the slices of bacon so that they protrude over the edges and the roll can be completely wrapped in bacon. Roll the roll all the way so that the bacon covers the entire surface of the roll.
Wrap both rolls tightly in plastic wrap, place them on the bottom of the Varoma and set aside.
3. SAUCE Place olive oil, onion, garlic, oregano, cumin, 1 tsp in a mixing bowl. ground black pepper, vinegar, water, mustard, ketchup, sugar and Coca-Cola, chop …………… .30 sec / speed 5-10, gradually increasing.
4. Attach the Varoma attachment and cook 50 min / Varoma / speed 2. Remove the Varoma attachment and let the rolls stand for about 10 minutes.
5. Cut the rolls into slices, pour over the sauce and serve.

Pchela Maja, thanks a lot. True, this amount of milk confuses me. But the recipes are proven, I'll try. I also liked the second

True, this amount of milk confuses me

do half the portion
just part of the liquid will evaporate, after thickening there will be not so much

I think if I add a little butter or I really take less milk, just

I don't like starch or flour custards. Most of all, I like only milk and eggs (charlotte from Husky) or butter on a protein custard (Swiss meringue). Both recipes from our forum, I cook Swiss meringue in TM, Charlotte is now more convenient in MV. And the usual custard, as the girls here wrote on starch or flour, is easier and faster to cook in the microwave.
For eclairs, I would have taken the Swiss meringue, but I love butter creams, and not just the custard base itself.

[Vei]

VeiI'll have to try, it's not easier for me
Pchela maja, today I cooked the cream and filled the eclairs, it turned out delicious, put only 40 grams of starch

[masjavka]

I'm being careful with butter now, my husband and I are on a diet, so I like it more from the chip.
Sometimes instead of flour or starch I put a tablespoon or two of oatmeal.

masjavka, I'm glad that happened!)

[Pchela maja]

Pchela maja, just a recipe that I used to do before, on the stove, with oil, I immediately liked it better without oil. I wonder if stevia can replace sugar.

I put in cane sugar, I haven't tasted stevia.
But why not?

[Vei]

Vei,
Liz, tell me how you cook Swiss meringue in TM, in the same place you cook protein with sugar in a water bath ...

[Vei]

Vei,
Liz, tell me how you cook Swiss meringue in TM, in the same place, in a water bath, protein and sugar are cooked ...

I join the question ... I would very much like to do a cream in TM

[Pchela maja]

Pchela maja, Sorry, that I do not answer right away, raids at the computer. I'll try it with stevia somehow. I am often afraid to replace sugar with it, suddenly it not only carries the function of sweetness in the recipe.
And you need to buy cane sugar, otherwise I only have refined sugar, and that is almost over

Liz, tell me how you cook Swiss meringue in TM, in the same place, in a water bath, protein and sugar are cooked ...

I pour out the proteins, add sugar, whip for about 4 cc for a few seconds so that the proteins break, put on a butterfly (although it seems to me that it is possible without it), turn on the temperature to 95C, stir for about 2 cc and look at the thermometer, when the temperature in the bowl is above 60C, I open it and check if the sugar has dissolved, if so, then I pour this whole story into Kenwood and whisk it with a whisk. And then I change the nozzle to K-shku and throw in the diced butter (straight from the refrigerator)))
But I just needed a lot of cream, and so it was possible to continue in TM with a butterfly - beat everything and add butter, but here it is already necessary to add the melted butter so that the butterfly does not break.

everything is done elementary! I never use a water bath at all, everything is being prepared so well.

[Vei]

Vei,
Thanks, I'll try ... I'll do it, I'll tell you ...

[marlanca]

marlanca, Galya, and even tastier Charlotte cream from Husky. There you need to pour milk (500g) and bring to a boil. I directly set 100C and 10 minutes sk1-2, I just watch the temperature. At this time, in a bowl I mix with a whisk to break 6 eggs and 300 g of sugar (sometimes I put half in milk, and the second half in eggs, there is no difference). When the milk is 95-100C, pour the sugar-egg mixture into the milk in a thin stream with continuous stirring. Then I cook until a noticeable thickening, so that the trace remains and does not diverge on the cooked "porridge". But you need to cook for a long time - 15-20 minutes. In general, I did this for a long time, I don't remember already. Then I leave it to cool, and the oil (350g) is heated so that the oil and the actual charlotte custard base are at the same temperature. Then beat the butter and add the charlotte to it, beat until smooth. So far, I have not been very successful in whipping only butter in TM.
And in general, I now prefer to cook charlotte just in a thick-walled induction MV, everything about everything takes about 10 minutes along with heating the milk, and 1 liter of milk and 12 eggs with sugar fits in there. In TM, small portions for a 3-tiered cake cannot be cooked))

I hope I will come here soon!

and I will torment everyone with questions!

In TM, small portions for a 3-tiered cake cannot be cooked))

Oh Liz, I won't make such a cake in my life .... I have both left hands, so TM is just the size for me .....

[Rada-dms]

Rada-dms,
Olenka, great ..., we'll wait for an impression ...

What is a Bimby bouillon cube?

Hello everyone! I use your recipes and try to send mine. I was advised how to replace the bouillon cubes with vegetable paste. I cook it for future use and use it constantly as a seasoning for soups. I haven't seen this recipe on your website. So: 50 grams of parmesan cheese 200 grams of celery root 250 grams of carrots 100 grams of onions 100 grams of tomato 150 grams of zucchini 1 clove of garlic 50 grams of fresh champignons 6 stems of herbs (sage, rosemary, basil, etc.) 4 stems of parsley 120 grams of coarse sea salt 30 gr white dry table wine 1 tablespoon olive oil. Cooking: Parmesan in a piece into a bowl and grind for 10 seconds, soon 10 pour into another dish, then cut all the vegetables into pieces, and I chopped the herbs finely into a bowl and chop for 10 seconds quickly 7 using a spatula, then add wine, salt, oil, turn on the varoma, 40 min, speed 2. Put the steam basket on top. Then add chopped parmesan, cover with a measuring cup and puree for 1 minute soon 10. The pasta is ready. Transfer to a jar and refrigerate. 1 teaspoon replaces 1 cube of bouillon with 500 ml of water. The recipe was given by a relative and I am very happy. Thanks everyone for your recipes.

[valentina77]

valentina77, I already copied! Thanks for the recipe, I wish I could arrange it!

Rada-dms,
Olenka, great ..., we'll wait for an impression ...

So we are already working with him, tirelessly!
Rather, he works, and I drink coffee, but I throw food at him ...