Thermomix - I cook my way!

Girls, I read where that TM is boiled condensed milk. But exactly how nobody writes. Do you know?

Are they boiled - in the sense that they make boiled condensed milk from condensed milk, or make condensed milk from milk?

Found on another site:
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, output somewhere around 300g. The taste is no different from the taste of boiled in jars, and it is quite enough for a cream.

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, but what is the point. This is the third time you post this yogurt recipe on the forum

Didn't bake in the oven, see the related topic.

I’ll think about yogurt and the meaning ... I had no idea that you were following me

Are they boiled - in the sense that they make boiled condensed milk from condensed milk, or make condensed milk from milk?

Found on another site:
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, output somewhere around 300g. The taste is no different from the taste of boiled in jars, and it is quite enough for a cream.

That is, boiled condensed milk turns out, do I understand correctly? Where I saw the girl, she spoke of the fact that she used to cook in pots, and now in TM, but she did not give the recipe to anyone

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, output 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 ...

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 in terms of time (50 minutes) - it is doubtful I do not quite understand why put soda there. Well, okay, we have all kinds of condensed milk in our stores, but Omskaya has just the same taste

Girls, there are several recipes for the thermomix:
🔗

Girls, but also such a question worries: how to brew coffee in TM. The recipe that I don't like in the book, I want a real one.

You have a recipe: the mixture of coffee and water should be brought to t 90 * with minimal stirring?

I would taste as usual on the stove, 2 tsp. coffee for each cup of water, pour boiling water and Varoma temperature, stirring "spoon" (you must ask to add additional smilies: spoon and reverse), bring to a boil.

no, I have what a completely indigestible recipe with instant coffee. My coffee machine just broke down, and now my coffee withdrawal has begun. And soluble makes me sick. And in the closet there are just coffee beans ...

[Coffee grinding:]

Black coffee
recipe from a book, I have not tried

Coffee grinding:
- the minimum amount of coffee to be ground is 60g, the maximum is 350g
- grinding time per 100 g of grains: coarse grinding - 20 sec, medium - 30 sec, powder - 1 min.

The proportions of coffee-water according to your desire and taste.

The cooking time depends on the amount of water, its temperature and the temperature of the mixing bowl.
- for water and a bowl at room temperature (excluding the weight of the coffee):
100 g water - 3 min / 90 * / sq. spoon,
for every next 100 g of water add 2 minutes.
- the general principle of brewing coffee:
the mixture of coffee and water must be brought to t 90 * with minimum stirring; use this criterion to set the preparation time.

finished coffee can be filtered through a strainer

bluekitten, thank you very much for the recipe. Today I tried to cook - not a coffee machine, of course, but also an insoluble sublemat too. Which undoubtedly pleases The only one missed and the coffee boiled

I also cooked meatball soup today. I threw the meatballs according to the recipe into the bowl, which made the whole broth darkened and frothy and some of the minced meat, even on the reverse, still crumbled ... So I was extremely unhappy with the result, but the kids ate everything. But still I will continue to cook soups in a steam basket, so IMHO tastes better

There is no meatball soup in my book. I often cooked this on the stove, it's convenient, you don't need to cook broth. May I ask for a recipe?

Meatball Soup

Ingredients:

* 1 onion
* 1 carrot
* 20 gr. races. oils
* 3-4 potatoes
* 20-30 gr. rice
* 1 l. water (broth)

for meatballs:
* 300g chicken (or any other meat)
* 1 egg
* salt, pepper, onion, garlic to taste

Preparation:

Put garlic, onion in a bowl and chop 5-6 / d. 5.
Add chicken fillet, salt, pepper and chop 6-7 / sk. 6-7.
Add egg 10 sec / sk 7-8, put minced meat.
Chop the carrots and onions for 5-6 seconds / sq. 5 add rast. oil
and sauté for 4 minutes / Varoma / sk. spoon without MCH.
Add rice, potatoes and hot water (broth) to the 1.5 l mark, cook for 15-18 minutes / 100 C / sk. spoon until the potatoes are ready.
In 5 min. until ready to dip the meatballs into the soup through the hole in the lid. (These meatballs immediately pop up)
At the end of cooking, add salt, herbs, garlic to taste.

I had ground turkey meat ready. And I do not throw rice into the broth itself, but pre-boil it until half cooked and add it to the minced meat. Next time I will cook meatballs with potatoes in a steam basket. And I throw in the meatballs as soon as the water boils

PULKERIA, read the recipe and remembered how a year ago the very idea of ​​making meatballs and soup in one saucepan inspired me so much that I immediately wanted to start the Thermomix, and the Vinaigrette recipe made a strong impression
Girls, what are you cooking new? Today we had a fish Solyanka, fast and delicious!
She also baked Swedish carrot pie with curd glaze, Irina gave a translation in the TM group ( 🔗), it turned out very interesting

>> make meatballs and soup in one saucepan
How else to cook them? That's why he and meatball soup, so as not to cook the broth. Previously, I almost always cooked this way, simply and quickly. The potatoes will boil - you throw the meatballs and noodles.
Today I tried to do it for the first time in the Thermomix.
Instead of rice, I put 2 tbsp. l. without a slide of small noodles.
The meatballs were pure ground beef, put them right in the bowl.
I didn't quite understand how to put them in the basket, because my basket did not fit into the bowl at all. In order for her to get up, it is necessary that the vegetables are not at all higher than the knives, and then the soup will be completely liquid. We love thick soups, so I did this:

one carrot
one onion
30 g vegetable oil
pass with the measuring cup removed 10 min / 100 * / sq. one
potatoes up to the 1.5 l mark (on top of sautéed onions and carrots)
2 tbsp. l. without a slide of the finest noodles
put raw meatballs on top
topped up boiling water to the maximum mark
salted, added dry paprika with flakes
cooked for 15 minutes / 100 * / spoon speed / reverse



The carrots came out a bit too much, the soup turned out to be a little sweet, but in principle I am satisfied with the recipe. All the meatballs remained intact, the soup was light, there was not even froth from cooking the meat
pulkeria, thanks for the recipe!

OlennaTM, there is nothing new yet, she was preparing her own dietary pate from chicken breasts, I am writing a recipe, since there is no such recipe yet.

Chicken Breast Pate

500 gr chicken fillet
walnut to taste
cheese to taste
about 50 grams of butter
1 small pinch of Italian Herbs (oregano, garlic, basil, savory, onion).
salt

Cut the fillet into cubes, put in a bowl, pour boiling water over so that the water does not completely cover the chicken. Cook 30 min / 100 * / sq. spoon.
Add the rest of the ingredients. Grind well 30 sec / sq. 5, then beat well for 30-40 sec / sq. ten.

[Oatmeal according to GOST (USSR)]

Oatmeal according to GOST (USSR)
recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=751.0

Instead of oatmeal, I took oatmeal 5 sec / sq. ten
Added everything else 5 min / Spikelet.

Photos here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=751.0

And it is the same "well, gnaw!", As it was in the USSR or normal? I love oatmeal, but which is now being sold, such as "Posidelkino", I will bake it myself with pleasure, if it turns out soft according to this recipe.
Is the photo already baked?
180-240 - too large run-up of temperature. How many degrees did you bake?

And it is the same "well, gnaw!", As it was in the USSR or normal? I love oatmeal, but which is now being sold, such as "Posidelkino", I will bake it myself with pleasure, if this recipe makes it soft.
Is the photo already baked?
180-240 - too large run-up temperature. How many degrees did you bake?

The cookies are already baked. I have a gas stove. I baked at 200 degrees for about 10-13 minutes, the second baking sheet is a little faster, because I made the cookies themselves smaller. It is soft and aromatic. I don't know Posidelkino, but fresh Soviet cookies have always been delicious. She gave a link to the recipe, there are many reviews, read it and decide for yourself whether to bake or not.

Girls! On some Australian website (Thermomix) I came across a recipe for sugar-free ice cream, no cream and no egg white! It was called "Raspberry-Banana" and the point is to first freeze very ripe bananas (2 pieces) and frozen raspberries in pieces, and put them out of the freezer for twenty minutes before chopping (if I understood correctly, the translation is not very good) We must try

I saw several videos about it on youtube.
For example,
There are several options, either just frozen berry, or frozen berry + ice, or fresh berry + ice, and even saw watermelon + ice.
I haven’t tried it yet (winter, however, this year: minus 25 - we’re glad that it’s warmer, somehow not for ice cream). I look forward to seeing what you can do

Girls, can you imagine, my mayonnaise did not work out (did not emulsify) Why could this happen?

I can’t help. I do it with an immersion blender. There were no punctures.

Hello! My husband and I bought the Thermomix. I don't know how to cook yet. I tried condensed milk. Delicious very, very, but cooked for a long time about 3 hours (milk + cream + sugar almost 2 liters filled). I don’t know why for so long, but it turned out to be average between white and boiled. I wanted to ask why the recipe has such a high speed CK.5? Why stir milk so intensely? Or so that it does not rise? Thank you.

Julia Art, please write the full recipe according to which you prepared and the source of the recipe.

bluekitten, yolks, mustard, was there butter from the refrigerator? Butterfly? Slowly pouring oil on the lid? If everything is yes, then I don’t know, it always works, then I also dilute it with cream, then with protein, otherwise it turns out very thick

[nut fudge (from Vedic cooking)]

Are they boiled - in the sense that they make boiled condensed milk from condensed milk, or make condensed milk from milk?

Found on another site:
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, output somewhere around 300g. The taste is no different from the taste of boiled in jars, and it is quite enough for a cream.

I took this recipe as a basis, only almost 2 times more: milk was about 1.7 liters, there was not enough cream (2-3 tablespoons), I added a little plum. butter (80 grams), 500 g of sugar and did not add soda.
I cooked an hour at Sc.1.5, then added it to Sc.3.5, when it thickened a little again to Sc.1.5.
I cooked it at 100 degrees, because the milk rose on the varom and tried to escape.
Cooked for 3 hours until medium consistency. Too long
At the end of cooking, I added chopped nuts - it turned out nut fudge (from Vedic cooking).
Previously, I cooked such a fondant just in a saucepan of 1 liter of milk, it took 1.5 hours and was rather thick. But the disadvantage is that sometimes it got stuck and lumps formed.
True, according to the original recipe, it should generally freeze so that it can be cut with a knife, but it's too lazy to cook for so long. I thought it would be much faster on Thermomix. Maybe, if strictly according to the recipe, it would work? But why don't I understand soda?

But why don't I understand soda?

Soda is put so that the milk does not curl. If the milk is very fresh, homemade, then I do not add soda.

bluekitten, yolks, mustard, butter from the refrigerator was? Butterfly? Slowly pouring oil on the lid?

Everything from the refrigerator, and the butterfly was standing. Slowly she began to pour oil and immediately felt that she "did not grab" to emulsify.
The only thing that differed from the usual one was that I had not used oil from the refrigerator before (winter, the kitchen is not hot) and there were no punctures. And then I decided everything as it should and did not work out :-( I don’t know, maybe what happened to the yolks ... Yesterday I bought other eggs, took another oil just in case, and everything worked out. I just didn’t put the mustard (there’s no home, unpredictable taste can turn out). Mayonnaise came out white, elastic as jelly

I took this recipe as a basis, only almost 2 times more

Julia, I strongly advise you to do everything exactly according to the recipe for the first time. In the recipe, the time is indicated for a certain amount of food. And the result is also described for the specified amount of products and cooking technology. No wonder you changed the proportions and got a different result.

Hello everybody! Well, I got to my cookbooks. I made this salad often, we really like it. In parentheses, my gag.
Barley salad with chicken breast

300g chicken breast

40 g of extra virgin olive oil
Salt pepper
1000gr. Water
250 gr pearl barley
40g peeled almonds
1 bunch of chopped rucola (I sometimes replaced it with fresh sorrel)
20g pine nuts
1 lemon
1. Smear chicken breast 10g. butter, sprinkle with pepper and salt and put in Varom's container
2. Pour salt water into a bowl, put pearl barley. (I cooked in a bucket and I need more water) Cook 25min * Varoma * reverse arrow * speed 1 * (you need to check the readiness of the cereal - barley is different)
3. When ready, pour the prepared barley into a salad bowl. Cut the breasts into cubes and combine with cereals.
4. In a clean and dry bowl, grind the almonds for 5 seconds * speed 7, warm up for 1 minute * 100 * speed 1.
5. Add arugula and nuts to the barley and chicken. Season with the remaining oil, salt and pepper.

Serve warm.

Why lemon? And also, please specify, are "pine nuts" - are they pine nuts? (or capers?)

Why lemon? And also, please specify, "pine nuts"

I meant the juice of 1 lemon. I corrected it in the recipe. pine nuts.

prascovia, thanks! Now everything has fallen into place. I want to try your salad next week.

I wash all the parts in the dishwasher, my instructions said what you can.

Thank you. I have already washed the basket and the spatula, but I was afraid of the bowl because of the contacts. Now I will also wash. And then I have it stained from dried fruits, and you can't rub the sharp side of the sponge. Hopefully, after the dishwasher, the original look will return

And then I have it stained from dried fruits, and you can't rub the sharp side of the sponge. Hopefully, after the dishwasher, the original look will return

Wash and do not hesitate! Everything is washed to a mirror finish. And the screw is also possible.

Hello!!!
Tell me how to whip butter from homemade cream?
I was told the recipe: 0.5 liters of cream, not thickened, beat with a butterfly for 3 minutes. on Sc. 3. What should remain is molasses (or buttermilk) - a liquid like whey.I did everything - no buttermilk as a result, and the cream didn't whip too much, didn't thicken ...
Maybe someone tried or heard how?

And another question: can anyone make homemade mustard - please share !!!
I have both mustard powder and mustard seeds, I would like to try to make mustard myself. Thank you in advance!

Do you want to cook mustard in the Thermomix? The recipe for making mustard is usually printed on a pack of dry powder. If you do not have it, then I can reprint it with my own, but without the thermomix.

Do you want to cook mustard in the Thermomix? The recipe for making mustard is usually printed on a pack of dry powder. If you do not have it, I can reprint it with my own, but without the thermomix.

Well, let's get the usual recipe, and I'll try to cook it in the Thermomix

Well, let's get the usual recipe, and I'll try to cook it in the Thermomix

Mustard recipe printed on the bag.

100g of mustard powder pour 150ml of boiling water, stir, add 2 tablespoons of powdered sugar, 0.5 teaspoon of salt, 4 tablespoons. tablespoons 2-3% vinegar and 1 tbsp. a spoonful of vegetable oil. Mix everything thoroughly and let stand for 1-2 hours. If you add a little clove, cinnamon and nutmeg, the mustard becomes spicy. Store prepared mustard in a tightly sealed container in the refrigerator.

Julia Art, thanks for the recipe for the buckwheat soup, I just hit the soups right now. Cooked with barley, yesterday cabbage soup from a red book, the next one will be this Although, of course, a somewhat unusual way of making soup

Actually, you can throw all the ingredients into the bowl and not bother with the steam basket. But I thought that it would be more useful for a couple. I cooked it anyway.

Actually, you can throw all the ingredients into the bowl and not bother with the steam basket. But I thought that it would be more useful for a couple. I cooked it anyway.

How tastier it turned out? Yes, I don't feel like messing with Varoma ...

How tastier it turned out? Yes, I don't feel like messing with Varoma ...

And so and so delicious

[Buckwheat soup with cabbage.]

Buckwheat soup with cabbage.

Yulechka, thank you again SO MUCH for this recipe, my husband is just wildly delighted!
Only I didn't have greens, I didn't sprinkle them.
And from spices I added dry adjika and one broth cube "broth on bacon".
I still cooked according to the recipe, steamed.

All bread, I knead now only in TM. The result is excellent! (y) I can't say about all HP, but mine would definitely not cope, for example, with such a bread:

italian cheese bread

And TM, as always, is on top !! I love you!

Girls, thank you so much for the topic! I have been using Thermomix for more than a year, I am very satisfied. This is especially true for dietary food (soups, steamed dishes). Last summer I tried to make lecho. Flew away too quickly. It should be noted that the color turned out to be very beautiful, but yum-yum, you will lick your fingers! (y) Hope the recipe is useful to someone.
Recipe from the book "Homemade preparations"
700 g sweet pepper,
700 g tomatoes
40 g vegetable oil
40 g sugar
2-3 cloves of garlic
10 g salt
20 g vinegar
Chop garlic 2 sec., Speed ​​10
Add tomatoes, chop for 20 sec, sc. 10
Add sugar, butter, salt, cook for 8 minutes, 100 * C, Sc. one
Spread the pepper into large pieces (2 by 2), put in a bowl, cook for 10-20 minutes, 100 * C, Sc. 1
The cooking time depends on the desired softness of the pepper: 10 minutes. crunches, 15 min. medium, 20 minutes - mild.
In 1 min. before the end of cooking, pour in the vinegar. Arrange in sterilized jars, roll up, turn the jars, cover and leave to cool completely.

Girls, I have a book "Classics in modern processing", released for the 10th anniversary of the "Center TM" in Russia.
Scanning and uploading everything is laborious, I upload the content, and if you are interested in any specific recipes, you write what exactly, and I will gradually scan and upload.

[bluekitten]

bluekitten A very good book in my opinion.Thank you! It’s a pity, I didn’t open everything. I will wait for new pages.
PySy. And my e-books were "covered" - everything was gobbled up by a virus.