Category Archives: Spreads and pastes

Almond purée

I often find recipes that require almond purée as a healthier alternative to butter but unfortunately, it is not an ingredient easily available in Ireland. However, I have a powerful tool that can do almost everything so a little search on the web and I got the recipe to make this wonderful ingredient!

You can use almond purée in many recipes: replace tahini in your homemade hummus or aubergine dip, use to make mayonnaise (replaces the egg yolk and some of the oil), use in dips (guacamole, tapenade…),  in sauces as a replacement to butter (béchamel, rémoulade…). Add into your risottos, purées and soups. In desserts, use in cakes, creams and pastry. To know how much almond purée is equivalent to the butter in a recipe, follow the ratios below:

Cold butter -> use 100% weight almond purée

Softened butter -> use 80% of the butter weight in almond purée and 20% oil

Melted butter -> use 50% weight almond purée and 50% oil or vegetal milk

(source: Cléa)

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Source: Pause cuisine

Ingredients

300g blanched almonds (you can also use almonds with the skin on but the colour will be brown and the taste more rustic)

Method

  1. Place the almonds (or ground almonds) in the TM bowl and mix 1 min/speed 5, then 30 sec/speed 6. Scrape down the sides of the bowl and mix another 30sec/speed 6.AlmondPuree_001
  2. Pause for 5 minutes to let it cool down, scrape down the sides and mix 30 sec/speed 7. Leave to rest 15 minutes.AlmondPuree_002
  3. Scrape down the sides and mix 1 min/speed 6. Leave to rest 30 minutes.
  4. Scrape down the sides of the bowl, and mix another 1 min 30/speed 5. The texture of the almond paste is turning oily. Leave to rest 10 minutes.AlmondPuree_003
  5. Scrape down the sides of the bowl and mix 30 sec/speed 5. Scrape down the sides and mix 30 sec /speed 5 again. Leave to rest 5 minutes.AlmondPuree_004
  6. Mix 1 min/speed 6. Now the almond purée est ready to use. Tip it onto a sterilised jar (to sterilise, place 10 minutes in an oven at 150C).AlmondPuree_005
  7. Don’t wash the bowl! Add 300 g of water in it and mix 20 sec/speed 6, then 20 sec/speed 10 and voilá! Almond milk ready to use (as suggested in the recipe, I made some clafoutis with the almond milk and the purée to replace the butter).AlmondPuree_008AlmondPuree_009
  8. Keep at room temperature for up to a week or in the fridge for a month.

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Homemade Nutella & Passion fruit Curd

Spreads are so versatile. You can use them on bread, biscuits, as fillings for brioches, in a tart case, in pancakes or waffles… I just love making them. So, today I give you not one, but 2 recipes for great classics to make with your Thermomix: passion fruit curd (who doesn’t love passion fruit??) and your own Nutella, which is far better than the shop-bought one (and with no palm oil)!

Ingredients

Homemade Nutella
8 tbsp Hazelnut paste
8 tbsp cream
6 tbsp grated dark chocolate (or chocolate chips)

Passion fruit curd (based on the Lemon curd recipe in Fast & Easy Cooking)
4 passion fruits (spoon out the seeds and press through a sieve to collect all the juice)
75g sugar
2 large eggs
50g unsalted butter

Method

  1. For the Nutella: make the Hazelnut paste and take out 8 tbsp.
  2. Warm the chocolate and cream together 4 min/37C/speed 2 (or use the microwave:  heat the cream 20 to 30 sec until just bubbly and add the chocolate and stir until melted).
  3. Add to the hazelnut paste and stir. Keep in a tightly closed jam pot.
  4. For the passion curd: Grind the sugar 20 sec/speed 10. Add eggs, butter and juice of the passion fruit and mix 10 sec/speed 6.
  5. Scrape down the sides of the bowl with the spatula. Cook and stir for 4 min/80C/speed 4. If it hasn’t thickened enough, add 1 to 2 minutes more. Spoon out into a bowl and leave to cool, or in a sterilised jar if you want to conserve it for longer than a week.
  6. For different flavours, try with 35-45g orange/lemon or lime juice instead of the passion fruit.
  7. Both spreads will keep well in the fridge for a week (2 weeks for the chocolate/hazelnut spread).

Hazelnut paste

I must say, sometimes I take my Thermomix for granted. I’m using it everyday and it’s become mondane for me to make risottos or custard in a few minutes without having to monitor it one bit. However, there are some recipes that bring back the wow factor. This is one of them. I don’t know any food processor that could produce a perfectly creamy nut paste in less than 2 minutes, do you? OK, maybe I’m being biased (and I haven’t tested all the food processors out there) but there it is, after almost 3 years of extensive use, it still amazes me.

Source: Ottoki who adapted to Thermomix a recipe from La cuisine de Bernard

Ingredients

200g dry roasted hazelnuts
200g icing sugar (make your own with Thermomix)

Method

  1. If your hazelnuts are not already roasted, place them on a baking tray in an oven preheated at 180C for 8 minutes. Let them cool down a little, then rub off the skin (if some are hard to remove, leave them, it’s no big deal).
  2. When they are completely cooled down, place them in the TM bowl along with the icing sugar (if you don’t have the exact 200g, just add the same weight of icing sugar).
  3. Blitz 1 min/speed 10.
  4. Scrape down the sides and mix again at speed 10 until it reaches a creamy consistency (it took me 1 min 40 for 160g hazelnuts).
  5. Tip out into a sterilised jar. Can be used to make Gianduja (recipe coming soon), or to flavour any desserts such as creme brulée, ice cream…

Panier Gourmand (Christmas Hamper)

Christmas holidays have been busy cooking all sorts of goodies to offer to my family. I opted for a savoury spread, a few seasonal jams, condiment, homemade chocolates and a totally natural cleaning product. I will post one recipe per day. Today is the Sundried Tomato Tapenade…

Sundried Tomato Tapenade


(Source: Marmiton)

Ingredients

100g sundried tomatoes (or sunblushed)
100g green olives, stoned
80g pine nuts
50g capers
1 slice of white bread (crust off and torn apart)
3 tbsp olive oil
1 tbsp vinegar (I used balsamic)
1/2 garlic clove, grated
1/2 tsp black pepper
1/2 tsp ground fennel seeds (I didn’t have any so I omitted it)

Method

  1. Soak the bread in the olive oil
  2. Put all the ingredients in the TM bowl or a food processor/blender and mix 30 sec, speed 8 until it has the consistency of a paste (you might need to stop every so often to scrape down the food from the side of the bowl).
  3. Put in sterilised* pots, pour olive oil on the top and refrigerate**.

* To sterilise pots, either put them in an oven at 150C for 10 minutes or pour boiling water into them and leave for 10 minutes then drain and let to dry.

**This will keep for 2 weeks in the fridge.