Monthly Archives: August 2011

Tarte aux abricots et au thym (Thyme and apricot tart)

Another recipe inspired by Pucebleue from J’en reprendrais bien un petit bout. She uses rosemary sprigs on top of the apricots for cooking in the oven. I changed it slightly as I used Thyme instead of rosemary and I made a syrup in which I infused the thyme and used the syrup to marinade the apricots so they take in the flavours.

(Source: J’en reprendrais bien un petit bout)

Ingredients

70g softened unsalted butter
35g sugar
15g ground almond
1 small egg
1 pinch of salt
125g flour
15 ripe apricots
4 sprigs of thyme
100g sugar
100g water

  1. Make the icing sugar in your Thermomix with 35g of sugar: mix 20 sec speed 10
  2. Put in the butterfly whisk and add the butter and salt in the bowl. Mix 20 sec speed 4 until creamy.
  3. Add the egg and ground almond and mix another 15 sec speed 3
  4. Remove the butterfly whisk and add a third of the flour. Mix 10 sec, speed 3. Repeat twice with a third of the flour each time until just mixed.
  5. Tip out into a bowl, bring the dough together into a ball, cover in cling film and set aside in the fridge for 2 hours.
  6. Make the thyme infused syrup: bring the 100g sugar and 100g of water to the boil. Mix briefly at the start, then leave until the sugar has dissolved.
  7. Add the thyme and continue boiling until the syrup has reduced by half.
  8. Cut the apricots in half and remove the stones.
  9. Remove the thyme (careful, it’s hot!) and marinade the apricots in the syrup until ready to cook.
  10. Take the dough out of the fridge and roll it between 2 sheets of cling film so it doesn’t stick to the rolling pin.
  11. Turn the dough into a tart tin buttered and floured and sprinkle some semolina on top (this will take the moisture from the apricot and avoid the dough to become soggy).
  12. Place the half apricots (drained as much as possible from the syrup) on the tart
  13. Cook in a preheated oven at 180C (170C fan ovens) for 40 minutes.
  14. Brush the apricots with the remaining syrup and serve warm with a scoop of vanilla ice-cream.

 

Thermomix Brioche

This is a quick recipe for Brioche, a delicious sweet buttery bread , perfect for breakfast. I make these quite regularly and I love it! It’s very close to the ones you’d buy at a French boulangerie without the horrendous price tag…

(Source: Nathan of Supertoinette forum)

Ingredients

500g plain flour
70g icing sugar
90g butter
120g milk
3 eggs
1 pinch of salt
1 paquet of instant yeast (7g) 

  1. If you don’t have icing sugar, make it with Thermomix: put the sugar in the bowl and mix 20 sec speed 10.
  2. In the Thermomix bowl, put the milk, eggs and the icing sugar 2min 37° speed 2
  3. Add yeast and flour, set the time to 4 min and press the kneading button.
  4. Without removing the lid, add the butter and salt and knead for a further 5 min.
  5. Make sure the cup is in place and leave the dough to rest until it raises the cup away from the lid (takes about 2 hours and a half)
  6. Turn out the dough onto the worktop.
  7. Preheat the oven to 50°
  8. Oil your hands and form 9 balls (roughly 75g each) and one bigger one with the remaining dough.
  9. Place the big ball in the center of your cooking tin (can be a cake tin, a sillicone one or any round shaped oven resistant dish) and spread the nine small ones around it.
  10. To make the plaited version, separate the dough in 2 and divide each half by 3. Roll the 3 balls with your palms to make 3 “sausage” shapes. The sausage should be a bit longer than your loaf tin. Place each sausage side by side and cross them over as if making plaits. Turn in each extremity underneath and place in the loaf tin lined with parchment. Repeat with the other half of the dough.
  11. Put in the oven for 20 min at 50° (place a ramequin full of water on the sole of the oven for a better crust)
  12. Then turn up the heat to 180° for 20 to 25 min.

Guimauves (Mashmallows)

I had a lot of egg whites in the fridge (leftover from custards, mayonnaises and other sauces) so when I read Mercotte‘s post about guimauves, I got inspired to make some. Now, Mercotte (who is the “Macaron Queen” of the French blogosphere) is using an Italian meringue* to make hers but no need for this complication thanks to Thermomix! Since it can heat while beating the egg whites, no need for a messy syrup to pour over the egg whites in order to cook them… I used some culinary essential oil to flavour mine but you can use any flavour you like (vanilla, rosewater, strawberry purée or anything you fancy).

*Italian meringue is made with egg whites, beaten to a soft peak over which a syrup boiled at exactly 130C is poured while still beating the whites. This cooks the mixture and can be used to make meringues or macarons (or mashmallows!).

(Source: Thermomix version of mashmallow by Docdom from Supertoinette forum)

Ingredients

220g granulated sugar
3 egg whites (about 100g)
9 gelatine leaves
60g corn flour
Flavouring of your choice (and colouring if you wish)

  1. Soak the gelatine in a bowl of cold water
  2. Put the sugar in the Thermomix bowl and blitz 10 sec, speed 10 to turn into icing sugar
  3. Tip out 60g of the icing sugar in a bowl with the 60g of corn flour and set aside
  4. Add the egg whites on the remaining sugar and insert the butterfly whisk
  5. Beat 3 minutes, 90C, measuring cup off
  6. Add the gelatine (drained out of excess water) and beat another 2 min, 90C, measuring cup off
  7. Add the flavouring and colouring (if using) and beat another 3 min, 60C, measuring cup off
  8. Prepare a square tin lined with baking parchment (or use a silicone mould). Mix the corn flour with the icing sugar and sieve some of the mixture on the bottom of the tin
  9. Pour the mashmallow mixture in the tin and dust with more icing sugar/corn flour mixture.
  10. Leave to rest 3 hours or overnight at room temperature.
  11. Using a knife dipped in hot water (only if using a tin, never use a knife with silicone!), cut out squares of mashmallow and dust with more icing sugar mixture so it doesn’t stick to fingers.

Gâteau renversé aux abricots caramélisés (caramelised apricot cake)

I bought some apricots last week but had no precise idea of what to do with them. I looked around for some ideas and stumbled upon that yummy recipe from Puce bleue. Instead of making individual portions though, I used a square silicone mould (20 x 20cm ) .  The result exactly met my expectations: the soft apricots were melting in the mouth and their acidity balanced well with the sweetness of the cake and the caramel.

Ingredients
Caramel
100g sugar
1 tsp vanilla essence
10g salted butter

Cake
8 to 10 apricots cut in half and stoned
100g unsalted butter, softened
100g sugar
40g muscovado sugar
1 tsp vanilla essence
115g flour
50g ground almond
1 tsp baking powder
2 eggs

  1. Preheat the oven 180C (170C fan oven)
  2. If using a cake tin, butter the sides and line the bottom with baking parchment
  3. Stir the sugar and vanilla essence in a thick bottom pan.
  4. Cook over low heat until the sugar dissolves and turns a light brown colour (watch as if it cooks too much, it will turn bitter).
  5. Away from the heat, add the butter and stir well. Pour over the bottom of the cake tin or silicone mould
  6. Cover with the apricot halves
  7. Put all the cake ingredients in the TM bowl and mix 20 sec, speed 6 (or mix them by hand in a bowl) and pour the batter over the apricots, using a spoon to make sure they are all covered.
  8. Cook in the oven for 20 to 25 minutes.
  9. Turn over a serving dish as soon as it’s out of the oven


Blanquette de poulet (chicken stew in white sauce)

Blanquettes are traditionally made with pieces of stewing veal but it is almost impossible to find veal in Ireland so I used chicken breasts instead. The particularity of blanquettes is that the meat is poached (or steamed in this recipe) so as to keep its white colour. Also the sauce is white and is flavoured with lemon juice to add a bit of acidity to it. It is usually served with carrots, mushrooms and rice but in this recipe, we added some asparagus for a bit of additional colour.

Source: Thermomix book, “Aux goûts du monde”

Ingredients

1000g water
1 tsp salt
250g rice
150g carrots cut in 1 cm slices
150g mushrooms brushed clean
200g green asparagus
600g chicken breasts (4 breasts)
50g butter
50g flour
100g single cream
1 1/2 chicken stock cube
1 tsp Worcestershire sauce
2 tsp lemon juice
Pepper
Parsley to garnish

  1. Put the water in the TM bowl. Add the internal basket and weigh in the rice. Wash the rice 10 sec speed 5
  2. Put the carrots, mushrooms and asparagus in the Varoma. Put the chicken breasts in the Varoma tray and cook 20 min, Varoma temperature, speed 1
  3. Take out the steaming basket using the spatula and set the rice aside in a dish in a warm place (season it with salt). Take out the asparagus and set aside in a warm place. Swap the chicken with the carrots/mushrooms (the vegetables in the Varoma tray and the chicken in the Varoma), add more water in the bowl if necessary and cook for 10 min, Varoma, speed 1
  4. Take out the vegetables and keep them warm (season with a little salt and pepper). Set aside the chicken on a plate. Pour out the cooking liquid in a jug and add the butter and flour to the TM bowl. Cook 3 min, 100C, speed 2
  5. Add 600g of the cooking liquid, the cream, the stock cubes and the Worcestershire sauce and cook for a further 4 min 30, 100C, speed 3
  6. While the sauce is cooking, cut the chicken breasts into  big chunks.
  7. Add the lemon juice to the sauce and mix 15 sec, speed 8
  8. Taste the sauce and season or add more lemon juice if necessary. Add the chicken chunks to the sauce and stir 1 min, speed spoon, 100C, reverse blade direction.
  9. Pour over the vegetables and stir. Serve with the rice and sprinkle with chopped parsley.

Strawberry Salad

Today was my first participation to the Irish foodies cookalong. The principle is to cook a dish based on a theme every first Friday of the month. This month’s  theme is summer salads. I wanted to make a strawberry salad for a long time but never quite got around it. So I surfed the internet and I found this fab’ recipe from Jamie Oliver. I loved the interesting mix of flavours and colours. The result was a fresh, tasty and vibrant salad.

(Source: Jamie Oliver)

Ingredients

(Serves 2 as a main or 4 as a starter)

250g strawberries
6 slices of Parma ham
200g Halloumi cheese, cut into 8 thin slices
Salad leaves
1 tbsp good quality Balsamic vinegar
1 tbsp extra virgin olive oil
1/2 lemon, juiced
A sprig a mint leaves
8 basil leaves
Salt and pepper to taste

  1. Wash and hull the strawberries. Slice them in 2mm thick slices.
  2. Add the Balsamic vinegar, lemon juice, olive oil, salt and pepper and mix. Leave aside so the flavours infuse.
  3. Heat a frying pan with a dollop of olive oil. Press 1 basil leaf on each halloumi cheese slice.
  4. Fry the halloumi slices on a medium heat, basil side down for a couple of minutes or until golden then turn over and fry for another couple of minutes.
  5. Dress the plate: put the salad in the middle, arrange the halloumi cheese and the parma ham around and spoon in the strawberries and juices over.
  6. Sprinkle with chopped mint leaves and serve at once!


Crème Danette au chocolat (chocolate cream)

Danette is the name of a French dessert, commercialised since the 70s, that is extremely popular with children. It is one of those shop bought desserts that are part of every French kid’s memories… It’s only recently that I got a recipe to make my own at home and of course, the recipe comes from the French Thermomix community. I was delighted to find it since we can’t find Danettes in Ireland and it’s also better to have your own home-made version, without all the preservatives and artificial flavours…

(Source: Moulino45 from the Supertoinette forum)

Ingredients

500g whole milk
20g corn flour
2 egg yolks
200g dark chocolate
40g sugar

  1. Mix the milk, sugar, corn flour and egg yolks 6 sec, speed 4
  2. Cook 10 min, 90C, speed 3. Add the chocolate pieces as soon as the temperature indicator reaches 37C
  3. Pour out in ramequins or a dessert bowl (place a cling film on top to avoid a skin from forming) and leave to cool.
  4. Place in the refrigerator and serve cold.