Tomato Soup - 1 (Thermomix recipe)

At this time of year (Sept/Aug) we find we have a massive amount of tomatoes in the greenhouse. Apart from tomato sauces for pasta etc, I find a soup a perfect solution for excess tomatoes.

Ingredients:

• 500 gms of peeled and deseeded ripe tomatoes (fresh) (cores removed)
• 1/2 red/brown onion - peeled and roughly chopped
• 1/2 small carrot - peeled and roughly chopped
• 1/2 stick of celery- cut into large pieces
• 1 tbsp of olive oil
• 1 tbsp of double concentrated tomato puree
• 1 tsp of sugar (or 2 if tomatoes are not that sweet)
• 1/2 tsp of salt
• 1/4 tsp fresh gound black pepper
• 1 tsp of vegetable bouillon stock (powdered)

Into the Thermomix, running speed 8, drop carrot, onion and celery - 10 secs. Add olive oil and cook speed 1 for 3 mins, 100 deg C. Add tomato puree, tomatoes, sugar, salt and pepper and cook speed 3, 100 deg C for 10 mins.

I find the fresh tomatoes have plenty of water in them and so I suggest adding the powdered bouillon direct to the mixture.

Check the level of salt and sugar and add as required and then blitz the whole lot, speed 10 for 30 seconds.

Of course, there is no need to use a Thermomix - its just easier and quicker. You can do all of this in a pan and use a blender when cooked.

Serve with warm, buttered crusty bread......

Macaroni Cheese

(Apologies to the original author - I seem to have lost their name.)

Time: 15 minutes for cooking pasta; 25 minutes in the Thermomix; 30-40 minutes baking

Yield: 4 generously

As reassuring as a goodnight kiss, mac ’n’ cheese is comfort food at its best. It ticks every box in the book: it can be made ahead of time in total or in various stages, it can be made just for two or to feed a crowd, reheats like a dream, it won’t break the bank and everyone likes it. And what’s not to like? This ostensibly humble dish pops up on smart menus all over our most food-obsessed cities. We like it as a main dish but it’s also a classic steakhouse side-order and has even been sighted at Neil Perry’s much-awarded Rockpool restaurants. Our recipe uses three cheeses, giving a beautiful creamy texture to the sauce with no graininess, plus depth of flavour. Once you’ve tried this one it will be a bit like pulling on your favourite jeans; you know it will always be good, whatever the occasion.

•             160grams dry macaroni, cooked in boiling salted water until al dente

•             40grams each of cheddar, gruyere and parmesan cheeses, cut into pieces

•             500grams full-cream milk

•             ¼ onion, peeled

•             1 bay leaf

•             2 whole cloves

•             50grams salted butter

•             50grams plain flour

•             1teaspoon Dijon mustard

•             1 egg yolk

•             1 pinch salt and ground white pepper

1. Preheat the oven to 170C fan-forced.

2. Place all three cheeses in the mixing bowl and chop 5 seconds/speed 8. Set aside.

3. Pour the milk into the mixing bowl and add the onion, bay leaf and cloves. Infuse by heating 5 minutes/60 degrees/reverse/speed 1.

4. Pour the milk and flavourings into a jug and allow it to stand and infuse for a further 5 minutes or so.

5. Meanwhile, place the butter into the mixing bowl and melt 3 minutes/60 degrees/speed 2.

6. Add the flour and cook 4 minutes/Varoma/speed 4. The mixture should be sizzling slightly and look a little sandy; if not cook a minute further.

7. Strain the warm milk back in to the mixing bowl then Cook 5 minutes/90 degrees/speed 4. Then cook again 2 minutes/100 degrees/speed 4, the mixture should be boiling at the end of the cooking time.

8. Take the lid off and allow the sauce to cool for a few minutes. Then add the grated cheeses, mustard and egg yolk. Mix 30 seconds/speed 4.   

9. Combine the sauce with the cooked macaroni and turn into a buttered 1-litre shallow ovenproof dish.

10. Bake in the centre of the oven at 170C (fan-forced) for 30-40 minutes, the sauce should be bubbling at the sides and the top nicely browned.

11. Serve with greens and crusty bread.

AND … Your call as to when to boil the macaroni. You can do it while the sauce is in the Thermomix so they’re ready at about the same time but if you cook the pasta first, give it a light coating of butter or oil as soon as it’s drained so it doesn’t form clumps while you’re waiting for the sauce to cook. Or, keep the finished sauce in the fridge for a day or three until you’re ready to boil the pasta and do the bake.

I think the recipe is great BUT I wonder is a little more cheese is required. You try it nad tell me what you think

Sweet Potato Soup - with a dash of curry!

There seems to be a lot of sweet potatoes in the shops at the moment, so what better time of the year to make a hearty soup!

Ingredients (Serves 4):

• 600gms of sweet potatoes
• 50gms of butter
• ½ large or 1 small onion
• 700ml of decent chicken or vegetable stock
• Heaped dessertspoon of curry paste
• Salt & Pepper to taste.
• Cream (as required)

Peels and chop the veg and heat with the butter and curry paste in a pan for a few minutes. (If using the Thermomix, chop on speed 5 for 6 seconds.)

Add the stock and simmer until soft. (In the Thermomix, 12 mins/speed2/100deg)

Liquidise using a stick blender (Thermomix 1 minute, speed 9)

Salt and Pepper to taste.

I tend to use Balti Paste but any form of curry paste to your preference will do.

Pour into a bowl, add a splash of cream if you want and  serve with some warm bread. sit in a chair by a fire and enjoy!

Spiced Apple Cake (Thermomix)

This cake came out a little like a parkin and was delicious. Next time round I may cook for a little longer and adjust the ingredients.

Ingredients:

• 0.5kgs of eating apples (3 or 4 approx)
• 3 eggs, separated
• 75gms of caster sugar
• 75gms of soft dark brown sugar
• 25gms of sunflower oil
• 125gms of plain flower
• 1 tsp of bicarbonate of soda
• 0.5 tsp of cinnamon
• 1 tsp pf cocao

Pre-heat oven to 180°C . Prep a 20cms square baking tin (4cms deep) (I use butter) and put to one side. Peel and core the apples and chop roughly in TM for about 3 secs, Speed 5. Cover and put to one side. Clean TM and thoroughly dry. Insert butterfly whisk into TM. Add the egg whites and beat until stiff for 3mins,speed3. Now add the sugar gradually until well mixed – speed 3 again. Remove the butterfly, scrape down the bowl and add all the ingredients excluding the apples and mix for 15 seconds, speed 5. Add the apples and mix to combine well for 10 seconds on reverse, speed 1. Scrape down with a spatula and ensure well combined. Pour the mixture into the baking tin and bake for 30mins until a stick comes out clean from the cake.Remove from tin and place on a rack to cool down. Serve in slices plain or with a spread of butter with a cup of tea – Perfect!

Sticky Toffee Apple pudding with Caramel Sauce

This recipe is based on James Martin's recipe from Saturday Kitchen but with a few tweeks!

It falls into 3 parts: Cake or Pudding, Caramel Sauce and Sharp apple sauce.

Ingredients (serves 6/8):

• 140gms of butter (softened)
• 300gms of sharp eating apples
• 50ml water
• 30gms caster sugar
• 175gms of dark brown sugar
• 3 tbsp of golden syrup
• 2 free range eggs
• 1 tsp vanilla extract
• 200gms self raising flour
• 1 tsp of bicarbonate of soda
• 1 apple for decoration - cored and sliced in thin wedges
• (optional 2 tbsp of calvados - I used brandy as I had no calvados!)

Caramel Sauce:

• 70gms of dark brown sugar
• 50gms of granulated sugar
• 120gms of butter
• 120gms of golden syrup
• 100ml of double cream or milk depending on thickness required
• few drops of vanilla extract
• 2 tsps of lemon juice

Preheat the oven to 190C/375F/Gas 5. Grease/flour 23cm spring-form tin. Melt 25g of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Beat 90g of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup, eggs and vanilla extract and mix until well combined. Fold the self-raising flour into the cake mixture.

Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.

Melt the remaining 25g butter in a saucepan. Arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake. Place in the oven and cook for 40-45 minutes, and allow to cool slightly before turning out.

For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. Add the lemon juice to the sauce. This makes the sauce a little less sweet but still rich.

To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce and adding some sharp apple puree. (see note below)

Thermomix instructions:

I have only done the apples and the caramel sauce in the thermomix but will update when I have sussed out the cake mix!

Caramel Sauce - put the butter, sugars and syrup into the TM bowl and cook for 5 mins 80deg/speed 1.5. Add the milk and vanilla. Cook for 3 minutes 100deg/speed 2

If you want to cook the apples, core,peel and roughly chop apples. Put into TM bowl with the water and cook for 10mins/90deg/speed1/reverse blade. At this point you can either puree for the sauce (20 secs speed 8) or lightly chop for the cake 5 secs speed 4 - until you get approx 7mm pieces of apple etc.

New gadget in the kitchen - a Thermomix

I have been after one of these gadgets for ages and having had it a few weeks now, I'm not disappointed! (It's a good job really as they are rather expensive) I can now create a host of things with minimal fuss and free me up to do other things in the kitchen - great considering I have limited time anyway. Already I have created perfect soups, a terrific caramel sauce, perfect bechamel /cheese sauces, Cranberry sauce and bread sauce. As the unit cooks as well as processing, there is minimal less washing up as well!

Have a look here to see why it is so good.

Where possible, I will add notes to any recipes so those of you who are lucky enough to own one can apply the recipe to the Thermomix

Spicy 'Onion Squash' Soup

Here is a perfect soup for a cold evening by the fire – actually it doesn’t have to be cold!

I love the flavour of Onion Squash – not sure how readily available they are but I get them from my local Waitrose.

Ingredients:

• 1 tbsp olive oil (or butter 50gms)
  
• 1 onion, chopped
  
• 1 red chilli, chopped 1 clove garlic, crushed
  
• 1 onion squash, flesh cubed (or butternut if not available)
  
• 1 tbsp medium curry paste – I tend to use something like a Rogan one
  
• 500ml/½ pint good vegetable stock
  
• 200ml/7fl oz coconut cream – or one small carton/tin
  
• 2 tbsp fresh coriander, chopped
  

Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened. Stir through the curry paste and fry for a further minute. Add the squash and continue to fry for 5 minutes. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Garnish with coriander and serve with plenty of crusty bread – mmmm, enjoy!

Notes: If using the Thermomix, put squash peeled and roughly chopped, onion (peeled and quartered) and butter into the bowl and chop at speed 5 for 6 seconds. Scrape sides down and then soften for 5mins, speed 1 @ 100deg. Then cook for 12 mins @ 100deg, speed 2. Then puree for 30/40 secs, speed 9.

(Serves 4)