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Potatoes with Artichokes

Ingredients: 6 medium potatoes


salt water
For the mojo picon:
4 garlic with tooth

1 chilli 1 tablespoon ground cumin 1 tablespoon

1 tablespoon vinegar
paprika 1 cup extra virgin olive oil 1 potato cooked


1 pinch salt 1 bunch fresh parsley
Prepared
Wash the potatoes with the skin and put them to cook over medium heat.
In the Thermomix threw all the ingredients for the sauce and mix mojo speed 30 seconds 5. We ended up tying
programming sauce 2 minutes Speed \u200b\u200b10.
potatoes when cooked, skinned and cut into pieces not too small, cool down a bit when we take over the spicy mojo sauce and some chopped fresh parsley mix and ready to take

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Mojo picon sauce

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Bishop (sweet bread queue)

The recipe is to make it in the form of twisted cord, but I've done in the form of a bar because I used half of the ingredients that he was only 20 g of yeast
Ingredients:

milk 50 gr sugar 170 gr butter 150 gr
chopped

4 eggs 40 gr
anis liqueur 40 g fresh yeast 750 gr

flour 1 teaspoon salt 1

egg for brushing Method: We
thermomix in the glass of milk, sugar and butter and set 3 min/50 ° / vel.2. We add
eggs, anise and yeast seg./vel.3 program 8.
Add the flour and salt, mix 20 below set seg/vel.6.A 3 min / closed cup pin function. We let the dough
5 hours in a bowl covered with plastic wrap once the dough has risen, divide it into two equal parts, form with each cylinder approximately 70 cm, each cylinder formed with a braid loosely to twist, as they were better when the dough rise again.
We put the bishops on a baking sheet covered with parchment paper, cover them and leave the rest for 30 minutes, preheat oven to 180 degrees, brush with beaten egg and bake for 30-35 minutes depends on each furnace.
Note: very important that the yeast is very fresh.

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Lentils in thermomix

Ingredients: Water

100 g of extra virgin olive oil 1 medium tomato


1 small onion 2 cloves garlic 2 carrots

1 / 2 green pepper 2 pieces

2 pieces chorizo \u200b\u200bsausage onion

2 medium potatoes 1 bay leaf 1 pinch of salt

1 pinch sweet paprika 1 pinch saffron
(food coloring) 300 g of lentils
pardinas
1 teaspoon Bovril (or a pill broth)
Prepared
We soak the lentils in about 3 hours cocinarlas.Ponemos or less before the cup garlic cloves, tomatoes, carrots, onion, green pepper and chop 2 seg./vel.5.Añadimos oil and progrmas 7 min. / temperature varoma.Vel .. finish this time cast the drained lentils, potatoes to helmets, chorizo, blood sausage, bay leaf, salt, pepper saffron in a cup of Bovril loosened concentrate and threw him to the cover glass of water signal without exceeding 2 liters, and schedule 40 minutes varoma temperature, turn left, speed spoon.
Once the time to check they are tender, if not give you 10 or 15 minutes, depends on the type of lentils that you use and the time that you have in water.
Note: If you want you can mash the vegetables in the sauce cool a bit once in progressive speed 5-10

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Vallobinas

These pastes are typical of Asturias
Ingredients: 150
g sugar
The skin of 1 / 2 orange (without any white)
150 g skinless
raw almonds 1 egg 40 gr

double cream 200 g chocolate fondant
Prepared
Preheat oven to 180 º
We in the cup sugar and orange peel and pulverize vel 5-10 30 seconds, remove and reserve.
Put the almonds in a glass speed and chop 6 seconds 5.
add reserved sugar flavored, egg and cream and stir 10 seg./velo.3.
Line the baking tray with baking paper and with the help of two spoons make piles of dough the size of a walnut, leave enough space between them and gradually extended to the back of the spoon to form circles.
Bake for 8 minutes until golden brown.
In the glass clean and dry put the chopped chocolate, grate it for 20 sec / vel.progresiva 5-10, then set 2 min/60 ° / vel.2.Con the help of the spatula, we went down the remains of chocolate to the blades and schedule 1 min/37 º / vel.2.
brush the pasta with melted chocolate and let

dry

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Click on photo to enlarge

This is a recipe from the Valencian community and my oldest son really likes, acompañadolos a good glass of
tiger nut milk Ingredients: 100 gr

water 70 g of oil or 70 g butter 100 g sugar

30 g fresh yeast 2 eggs
bakery
400 gr
bread flour 1 / 4 teaspoon salt
syrup Ingredients: 150 gr water


200 gr sugar 50 gr of icing sugar for dusting
Development: We
1 in the Thermomix water, oil or butter, sugar, yeast and eggs and mix 10 seg./vel.6.
2 Stir in flour and salt and 4 minutes progrmas closed cup pin function and let rest 15 minutes in the glass.
3 With oiled hands, form balls of about 25 grams (a mass is soft and sticky) and stretch into cylinders about 20 cm, rolling the dough on the countertop with the palm of hands.Jesus place in baking tray lined with baking paper and leave enough space between them, let stand for 2 hours.
4 Preheat oven to 200 º.
5 Bake for 8 minutes (depends on each oven) in runs and prepare the syrup to bathe the fartons. 6
Syrup:
We in the cup water and sugar and schedule 7 min./100 º / vel.2.
7 Remove from oven, bathed in the syrup and sprinkle with icing sugar, let cool on a rack.
accompanied by a good glass of horchata

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typical Catalan Recipe
Ingredients for the dough:
100 g water 100 g of milk

50 g of extra virgin olive oil 1 pinch of sugar

20 g of fresh yeast Bakery
400 g bread flour 1 pinch of salt

coverage Ingredients:

100-150 g sugar 100-150 g of extra virgin olive oil 200-250 g

sweet anis Preparation: We
in the Thermomix water, oil, sugar and yeast and schedule seg./37 20 º / vel.2. Add the flour and salt and mix 30 seg./vel.6 and then bake programando1 min / cell cerrado. / function espiga.Dejamos the dough inside the bowl 15 minutes.
Preheat oven to 200 º.
Divide the dough into balls of about 50 g and with the help of a roll, stretched very thin over a baking tray, like lenguas.Espolvorear with plenty of sugar on it, water with a splash of oil, few drops of water and a little anise.
Bake for 10-15 minutes, until well browned.
We removed the tray from the oven and immediately watered with sweet anise.
Note: For better distribution anis use a sprayer, but always with the tray out of the oven, to avoid the risk of burning.

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philadelfia arm and stuffed pasta

Ingredients for the cake Plate: 4 eggs


120 gr sugar 1 teaspoon vanilla sugar 120 gr
pastry flour 1 pinch of salt

icing sugar to sprinkle
Ingredients for filling 1 tub cheese
philadelfia
1 package thinly sliced \u200b\u200bham
Prepared
Preheat oven to 180 º.
Place the butterfly in the blades, pour into glass eggs, sugar and sugar vainillado.Programar 6 min/37 º / vel.4.Cuando finished 6 min/vel.4 rescheduled, this time without temperature.
Add the flour and salt around the blades mix 4 seg/vel.3, retired Butterfly knives and finish wrapping the mixture with the spatula suavemenye, Tip the dough on a baking tray lined with baking paper carefully the outstretched and knocked the tray gently on the counter to be distributed well and do not form air bubbles.
Bake for 10 minutes, remove the back giving hot baking paper dusted with icing sugar. Le
we spread the cheese spreading across the surface and put the sliced \u200b\u200bham on top, funky helping us with the same paper wrap it in silver paper and store it in the refrigerator until ready to serve, sliding dust with icing sugar and cut sliced.
is a delicious combination of flavors.

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Ingredients: 300 gr

flour 1 raw egg yolk and the white paint
1
cooked egg yolk 150 g butter 70 g

sugar Preparation:
Place all ingredients in this order in the glass of the Thermomix and seg./vel.6 program 20.
Take dough into a ball, put the dough between two pieces of plastic wrap and roll with a rolling and shaping with a pasta cutter, paint with the beaten egg white bake at 170 degrees until doren.Es recipe is very simple and quick .

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Ensaimadas

traditional Mallorcan This recipe is prepared and enjoyed since time inmemorial.Las earliest written references date from the late s-XVII.El ensaimada name derives from the word "Saim" meaning Unto or lard.
is a recipe thermomix new book "On the Road with THERMOMIX" which offers recipes from around the world.
Ingredients: sourdough


water 50 g 10 g fresh yeast 90 g
bread flour dough Ensaimadas


water 100 gr 75 gr sugar 2 eggs

150 g lard
410 gr
bread flour 1 / 2 teaspoon salt
2 tablespoons olive oil (plus more for greasing the table) 50 gr

powdered sugar Preparation: sourdough

1.Ponemos Thermomix in the glass of water and 50 g of yeast, schedule 1 min/37 º / vel.3.
2.Add the 90 grams of flour and schedule 1 min/vel.3.la do we draw the glass into a ball and put it in a covered container of warm water let stand until it rises to the surface (aprox.15 min). Mass
Ensaimada
3.Put in the glass the water, sugar, eggs, 50 g of butter, sourdough drained, flour and salt and set 30 seg/vel.6. 4.Amasar
then 3 min / closed cup / speed espiga.Comprobar texture, which should be soft, smooth and consistent, you should keep the form when a ball with both ella.Mientras Melt remaining butter in a saucepan. 5.Amasamos
mass again another 3 min / closed cup / spike rate, add 2 tablespoons of oil from the jar with the machine running, we get the dough and place on the bench oiled, divided into 20 parts (aprox.40 gr each). With roller stretch each portion as thin as possible, forming a rectangle, brush with melted butter and roll a cylinder giving each one, then stretch the ends and turn forming ensaimada, leaving some vuelta.Metemos clearance at each end below the end of the mass to avoid growing up unwinding. 6.Ponemos
ensaimadas on baking sheet on parchment paper, covered them with a cloth and let rest at room temperature 10 hours aprox a space between them so that they grow not pegen together. 7.Precalentar
oven to 180 º
8.Espurreamos ensaimadas with water and bake for 10 to 15 minutes.
9.Espolvorear with icing sugar while still hot.
Tip: Once
cold can of pumpkin filling of custard, cream, etc.

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Norwegian rice timbale

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Ingredients: 400g of cod
at the point of salt 1 medium onion

2 potatoes 3 eggs

extra virgin olive oil salt

sprinkle paprika
Prepared
In a pan with some oil Fry finely chopped onion, add the crumbled cod skin and bones, fry it a little while apart fry the potato sticks, which will add to cod with eggs and stir until sal.Una cuajen.Probar time point emplatado sprinkle with paprika.
Serve with some roasted peppers or a few slices of fried bread.

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Golden Cod Two chocolate cake

Ingredients:
1DISC of chilled pastry flour


butter 100 g of black chocolate
100 gr white chocolate

2 eggs 200 ml whipping cream salt

80gr
sugar 6hojas neutral gelatin (about 14gr)
Prepared
Grease a pie pan with some butter, sprinkle with flour and cover them with the pastry and pinchalela base several times with a fork, and cook in the oven before preheated to 180 º for 20 minutes or less mass will depend on each oven, place 3 sheets of gelatine soaked in cold water. Melt the chocolate
black, chopped and fundelo a double boiler, add the drained gelatine leaves and stir until the drain, casca an egg and separate the white from the yolk and beat this with 40g sugar 100ml cream mounts and beat the egg whites stiff with a pinch of salt, melted chocolate mixture to the yolk, then with the clear and the cream finally giving always stirring motion to keep us down and poured it over the dough, the reserve in the refrigerator until curdle (about 3 hours.) Once the curd
Repeat with white chocolate and white lacreme turns on negro.Dejar chocolate in the refrigerator for 4 hours and ready to drink.

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Kulibiak: Russian salmon pie apple pudding

Ingredients for the dough:

360 gr flour 180 gr butter 1 teaspoon salt

90 g of cold water 1 egg painting
mass
Ingredients for the filling
25 g sunflower oil
1000 gr water 2 teaspoons salt

150 g long grain rice (not parboiled)
3 eggs at room temperature 250 gr

peeled shallots 50 g butter 250 g mushrooms
clean and whole
1 / 2 teaspoon salt
1 salmon fillet skin and bones (900gr)
2 pinches of black pepper
2 pinches of salt
3 sprigs chopped fresh dill
Development dough:
1, put the flour, butter and salt in the Thermomix, schedule 15 seg/vel6
2 º Add the water and schedule 15 seg/vel6.retiramos dough and wrap in plastic wrap and reserve in refrigerator.
fill
3 º No wash the glass pour oil and salt water, we introduce the basket and weighed dentro.Ponemos rice eggs in the varoma and locolocamos in place, we scheduled 15 min/varoma/vel.4. Once completed
retired varoma and let cool the eggs inside, we took the basket with the help of the spatula and extend the rice into a bowl, discard the water in the glass. 4 º introduce
whole shallots in the bowl and chop 3 seg/vel5, vajamos remains with the spatula onto the blades, add the butter and schedule 6 min / varoma / vel, spoon.
5 th finish time add mushrooms, sliced \u200b\u200b4 seg/vel4, add the 1 / 2 teaspoon salt and schedule 4 min / varoma / left / vel, spoon, removed the sauce and let cool
6 º Peel the eggs when cold yseparamos the white from the yolk, put the whites in the bowl and chop 1 seg/vel4, remove and reserve and do the same with buds.
7 º Preheat oven to 200 º
Assembling the pie:
8 º Divide the dough into two parts, one slightly larger than the other, we extend the smaller half in the form of rectangle, which protrude about 5 cm size loin salmon (35x25cm approx.) and put them on a baking tray covered with baking paper.
9 º Put the rice on the dough leaving a border extended to all around about 3 cm, without cover mass, we extend the mixture of shallots and mushrooms over rice.
10 th place over the back of the salmon sure that it is the same thickness all over, sprinkle with a pinch of salt and dill over the salmon, we buds on the salmon and chopped up egg whites.
11 º flexed remaining dough and cover the filling and the edges in the light of the other body, pressed the edges of both sides to leave a border of 2 cm approx, we cut the dough left over and press again giving a Repulgue and mass make extra strips for garnish.
12 º whisk the egg and brush the pie, we make small incisions in the top with scissors or knife to allow steam to escape, bake for 25-30 minutes at 200 º (depending on each oven)

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Ingredients:

Ingredients:
2 blocks
1 / 2 lemon sponge fingers
8

2 eggs 1 / 2 liter milk 20 g butter


sugar 4 tablespoons of liquid candy
Prepared
squeeze the lemon, peel apples and cut into quarters, cored, cut them into cubes and sprinkle with juice of lemon, sauté in a pan with butter and a tablespoon of sugar for 2 or 3 minutes.
Break the eggs into a bowl add the remaining sugar and beat until bleach, add milk, diced apples and sliced \u200b\u200bsponge fingers, stir with the manual stick around until well blended, preheated oven to 180 degrees put a water fund in an ovenproof dish, we spread a mold with caramel liquid, we take on the ma previous mass and cover with silver paper, we introduce them into the oven to a water bath for 40 minutes, after this time will click in the middle with a skewer to see if it is ready, if spotted out a few more minutes if we will not take it out and let it cool, unmold and cut into portions and serve decorated with more than liquid candy

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Biscuit caramel figs with Pedro Ximenez reduction

Ingredients:
150 g 150 g dried figs
Pedro Ximenez wine
500 g of 35% fat cream 2 eggs
clearly separating the yolks 50 g sugar

Preparation: Put
figs macerated in wine for several hours. Put
butterfly knives and whip the cream on speed 3 and 1 / 2 and reserve in a large bowl, remove the glass unwashed Butterfly blades and grind the figs in progressive speed 5-10 seconds, remove from beaker and mixed with cream, replace the butterfly in the blades and put the egg yolks with half the sugar, 3 minutes, 70 º, Speed \u200b\u200b3, add the cream stirring motion when cool so that the cream does not go down, wash and dry the glass, place the butterfly in the blades and assemble the egg whites with remaining sugar and mix with the above giving outflanking, cast in a mold lined with plastic wrap and put in the freezer.
sauce Ingredients 350 gr
Pedro Ximenez wine
120 gr double cream 1 teaspoon cornstarch

juice 1 / 2 orange
Development: We
wine glass in 20 minutes and set temperature . varoma.velocidad 2, when the time check is reduced, add the cream and the cornstarch in the orange juice and set 8 minutes varoma temperature, speed 2, remove the glass and book, once studded the unmold bizcuit and serve with sauce.