Category Archives: Vegetables

Gazpacho

Now that the summer has finally set in and the temperatures are soaring, what would be more tempting than a tasty and refreshing Gazpacho soup? Gazpacho originated from the southern Spanish region of Andalucia where it is regularly consumed during the hot summer months and is usually made of fresh tomatoes, bell peppers, cucumbers, stale bread, garlic, water and vinegar. In the traditional method, all the ingredients are pounded using a pestle and mortar but with powerful blenders nowadays, it is made much easier and quicker.

Gaspacho_001

Source: Les soupes en quatre saisons – Vorwerk recipe book for Thermomix France

Ingredients
Serves 4 to 6 people

1kg fresh tomatoes
1 red pepper
1 garlic clove
1 onion
1 piece of cucumber (about 6cm in length)
Juice of 1/2 lemon
1 slice of stale bread
1 measuring cup full of Extra virgin olive oil
Salt, pepper and vinegar to taste
6 ice cubes
For the garnish:
2 ripe tomatoes, deseeded and diced finely
1 red pepper, deseeded and diced finely
1/2 cucumber, deseeded and diced finely
Slices of toasted bread
Method
  1. Place all the gaspacho ingredients in the bowl and mix 2min from speed 5 to speed 9 progressively.
  2. Add more water and ice cubes if it’s too thick and mix until you reach the desired consistency. Taste for seasoning.
  3. Serve cold with the garnish on top and a few slices of toasted bread.

Gaspacho_002

 

Courgette salad

This month Supertoinette challenge was presented by Christine and perfectly suited the beautiful weather we are finally having: a salad. Not just any salad, a steamed courgette salad and with a sauce that makes all the difference. Indeed, it is using strong mustard and boiled eggs, the mustard bringing a powerful taste to the dressing and the eggs adding texture. I really enjoyed eating this salad (who would have thought about using courgettes in a salad?) and it looked just wonderful. I’ll be making this again for sure!

SaladeCourgettes_001

Source: Christine_43

Ingredients

Serves 2 people as a starter or 1 as a main dish

1 courgette
2 eggs
1 tbsp strong Dijon mustard
1 tbsp cider vinegar (or white wine vinegar)
2 tbsp olive oil
1 small shallot
Mini roasted peppers from a jar or black olives to add colour
Salt and pepper

 

Method

  1. Thermomix:
    1. Place 500g water in the TM bowl.
    2. Place the 2 eggs in the internal basket and fit in the bowl.
    3. Cook 10 min/Varoma/speed 1.
    4. Meanwhile, wash the courgette and slice it thinly with a mandoline.
    5. Place in the Varoma and when the 10 minutes cooking are over, place the Varoma on the lid (leave the eggs in the basket) and cook for 5 min/Varoma/speed 1.
    6. Carefully remove the Varoma and set aside to cool.
    7. Lift the internal basket using the spatula hook and place in cold water to cool down.
  2. Non Thermomix:
    1. Boil the 2 eggs in a saucepan filled with cold water. When the water is boiling, count 7 minutes while continuing to boil and take out of the heat.
    2. Quickly dip the eggs in cold water to cool.
    3. While the eggs are boiling, thinly slice the courgettes with a mandoline if steaming. Steam until the courgettes are just softened but still bright green.
    4. If you don’t have a steamer, plunge the courgette in cold water and bring to the boil. Leave to boil for 8 to 10 minutes or until the courgette is soft when pricking with a knife.
    5. Take out of the water and leave to cool before cutting with a knife into slices.
  3. To make the dressing: peel and finely chop the shallot and place in cold water to soften the taste. Set aside.
  4. Take one boiled eggs, remove the shell and chop it finely with a knife.
  5. Mix the mustard, vinegar, salt, pepper and oil together. Add the chopped egg and the drained shallot. Mix well. You can add chopped herbs if you like.
  6. Arrange the courgette slices on a serving plate. Peel the other eggs and arrange on the courgettes.
  7. Sprinkle with the dressing and some piquillos peppers or black olives if you wish.

SaladeCourgettes_002

 

Beetroot, orange and goats cheese salad

Beetroots are underappreciated root vegetables. I remember bringing a beetroot salad in my lunchbox at work a few years back and this lovely colleague of mine looked at it horrified and muttered in her best Irish accent “Whats za???”.

I don’t know if she has brought herself to try eating beetroot since but this salad has such beautiful colours and flavours that maybe she would have had a taste and changed her mind… Just maybe. In the meantime, I dedicate this recipe to her, wherever she might be.

Ingredients
For 2 servings as a starter

1 orange, segmented (collect the juices for the dressing)
4 to 6 uncooked beetroots
100g creamy goat cheese (I used St Tola), in chunks
1 tbsp raspberry vinegar
1 tbsp rapeseed oil (extra virgin olive oil would work well too)
Seasoning and parsley for decoration

Method

  1. Peel the beetroots (use rubber gloves if you don’t want to stain your hands), cut into wedges and place them on a large baking tray so they don’t overlap.
  2. Sprinkle with olive oil and sea salt and bake at 200C for 20 minutes.
  3. Meanwhile, make the dressing: mix together the raspberry vinegar, rapeseed oil, salt and pepper and add any juice from the segment orange.
  4. Turn the beetroots on the other side and bake for another 20 minutes. Check for tenderness and if some are done at this stage, take them out and toss into the dressing
  5. As soon as the beetroots are cooked, toss them in the dressing, add the orange segments and goats cheese and sprinkle with parsley. It’s better eaten warm.

Pumpkin and orange velouté

Almost Halloween and the orange colour is almost everywhere, including in our plates lately. The pumpkin season is not so long so let’s make the most of it. It’s a good source of beta carotene (vitamin A), which is great for the skin and hair, so what can be healthier than this fabulously orange soup? Also a great way to use some of my basil herb oil

Source: Woman & Home magazine, Autumn 2012

Ingredients

20g Olive oil
1 onion, peeled and cut in quarters
300g pumpkin, peeled and cut in chunks
100g sweet potatoes, peeled and cut in chunks
zest and juice of 1 orange
1 garlic clove
1 tsp ground coriander
400g vegetable stock
A few sprig of coriander, drops of cream and basil oil to garnish

Method

  1.  Put the oil, onion and garlic in the TM bowl and chop 3 sec/speed 5.
  2. Sauté 3min/100C/speed 1.
  3. Add the sweet potatoes and pumpkin and chop 3 sec/speed 5.
  4. Add the stock, orange juice and zest and ground coriander and cook for 17 min/100C/speed 1.
  5. Blitz for 1 min/speed 10. Add more water if it’s too thick until you reach the right consistency.
  6. Garnish with the cream, coriander leaves, basil oil if using and correct seasoning.

 

 

Ratatouille

Ratatouille is a vegetable stew originating from Provence. The word comes from the Occitan “ratathola” (source: wikipedia). There are 2 ways of cooking ratatouille: either stew all the vegetables together or cook them separately and then combine them for a last simmer and serve. We are going to use the first method, which is simpler and faster, true to the Thermomix tradition of “Fast and Easy”! As you can see,  the vegetables still hold their shape even though they were cooked for 30 minutes in the Thermomix. This is testament to the extreme gentleness of the blades in reverse mode and the speed spoon.

Source: Fast and Easy cooking

Ingredients

120g onion, peeled and quartered
1 shallot, peeled and halved
1 clove garlic, peeled
20g olive oil (I used extra virgin)
200g courgettes
300g aubergines
300g ripes tomatoes
100g red peppers
20g basil leaves, torn
20g parsley, chopped
2 sprigs of thyme
Salt and pepper to taste

Method

  1. Chop the onion, shallot and garlic 7 seconds/speed 5.
  2. Scrape down the sides of the TM bowl with the spatula.
  3. Add oil. Sauté 5 min/100C/speed spoon/reverese blade direction. During this time, cut the courgettes into 1cm thick slices and the other vegetables into large pieces.
  4. Add the vegetables to the TM bowl with the sprigs of thyme, season and cook 30 min/100C/speed spoon/reverse blade direction.
  5. Turn into a serving dish, discard the thyme branches and add the chopped herbs.
  6. You can serve as a side dish or as a main course with rice or bread.