Intro


15. Mai 2017

SALAD DRESSING - FRUITY

This quick and easy dressing goes with almost any salad and by adding apricot jam and orange juice it has a refreshingly fruity taste.

You can keep it in the fridge for about 7 days.





INSTRUCTIONS:

1. PUT                 

50 grams of apricot jam 

70 grams of orange juice 

35 grams of sunflower oil

20 grams of apple vinegar

0,5 teaspoon of salt

INTO THE THERMOMIX 

AND MIX FOR 20 SECS ON SPEED 5





9. März 2017

CANTUCCINI

Cantuccini are crunchy almond cookies from Italy. Traditionally they are served with a cup of tea, coffee or cappuccino.

These biscuits are baked twice and therefore stay crunchy for at least 6 weeks if stored in an airtight container.



INGREDIENTS:

150 grams of sugar

1 good pinch of salt

300 grams of flour

1 tsp of baking powder

20 grams of butter (soft)

0,5 tsp of almond extract

2 tsp of vanilla sugar

1 tsp of honey

2 large eggs ( room temperature )

180 grams of almonds


INSTRUCTIONS:


1. PUT

150 grams of sugar

a good pinch of salt 

300 grams of flour

1 tsp of baking powder

2 tsp of vanilla sugar 

into the bowl.

MIX FOR 10 SECS ON SPEED 9


2. ADD 

20 grams of butter (soft)

0,5 tsp of almond extract

1 tsp of honey

2 eggs

KNEAD FOR 2 MINUTES


3. ADD 

180 grams of almonds

KNEAD FOR 20 - 30 SECS OR UNTIL INCORPORATED.

Wrap the dough into clingfoil  ( it will be a bit sticky ) and chill for at least 1 hour. 

4.  Sprinkle some flour onto the work surface and shape the dough into 6 logs of about 15 cm (6 inch) long and 5 cm (2 inch) wide. Place 3 of them on one baking tray lined with parchment paper.                           

BAKE FOR ABOUT 25 MINUTES AT 160 OR 170 DEGREES or until golden brown. 

6. LET the logs cool for about 10 minutes. Then slice them diagonally with a sharp, serrated knife into 1,5 cm (0,5 inch) thick slices.

7. PUT the biscuits back on the baking tray.                                                                     BAKE AT 160 OR 170 DEGREES FOR ABOUT 10 - 15 MINUTES OR UNTIL CRISP.  Let the cantuccini cool on a wire rack.




10. Februar 2017

RED CABBAGE

Red cabbage is a perfect side dish for a winter meal like any roasted meat, goulash, turkey, duck or goose. 

Stewed with apples, cranberries and red wine, this flavorful side still has a nice little crunch.





PREP TIME: 12 minutes

COOK TIME: 32 minutes

MAKES : 4 portions


INGREDIENTS: 

600 grams of red cabbage

260 grams of apples ( peeled or unpeeled as you prefer)

120 grams of onions ( about 2 onions )

40 grams of butter

20 grams of brown sugar

1 tbs of apple vinegar 

170 grams of water

1 tsp of salt

100 grams of red wine

1 tsp of broth

1 bay leaf

80 grams of whole cranberries from a can ( alternatively currant jam )


INSTRUCTIONS:


1. PLACE

300 grams of red cabbage (cut into chunks of about 4-5 cm )

130 grams of apples ( chunky diced, peeled or unpeeled as you prefer)

60 grams of onions, quartered

BLEND   FOR 2-3 SECS ON SPEED 5.    USE SPATULA.

Put it in a separate bowl.


2. REPEAT STEP 1 and PLACE                                                                                                              


300 grams of red cabbage, cut into chunks of about 4-5 cm 

130 grams of apples, chunky diced ( peeled or unpeeled as you prefer)

60 grams of onions, quartered

 BLEND FOR 2-3 SECS ON SPEED 5.    


3. ADD


45 grams of butter

20 grams of brown sugar

150 grams of water

1 tbs of apple vinegar

the shredded red cabbage mixture from step 1

COOK FOR  7:30 MINUTES ON REVERSE!!! AT 100 DEGREES ON SPEED 2,5

USE SPATULA TO SCRAPE DOWN THE SIDES.


5. ADD


1 tsp of salt

100 grams of red wine 

1 tsp of broth powder

1 bay leaf

80 grams of cranberries from a can or a glas ( alternatively currant jam )

COOK FOR 32 MINUTES ON REVERSE!!! AT 98 DEGREES ON SPEED 2


6. Take out the bay leave and enjoy.