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Marmellata di Agrumi con TM31

CITRUS MARMALADE TM31

With Get 3 cans small doses bring


A jar in detail

Ingredients:

500 gr. oranges,

1 lemon,

1 carrot,

180 gr. sugar sugar,

170 gr. sugar cane,

1 teaspoon of vanilla extract.

procedure

Peel the oranges and lemons in vivo Tenedos and cut into large pieces from the lemon peel without the white part. Peel and chop carrots 5 secs. vel. 7.

Add the fruit chunks blend 30 sec. vel. 5. Add the sugar and vanilla cook about 45 minutes, 100 ° speed. 2. Pour into glass jars thoroughly cleaned and sterilized.

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Marmellata di Agrumi con TM31

CITRUS MARMALADE TM31

With doses bring out 3 small cans


A jar in detail

Ingredients:

500 gr. oranges,

1 lemon,

1 carrot,

180 gr. sugar sugar,

170 gr. sugar cane,

1 teaspoon of vanilla extract.

procedure

live in Peel oranges and lemons and cut into chunks Tenedos by the lemon peel without the white part. Peel and chop carrots 5 secs. vel. 7.

Add the fruit chunks blend 30 sec. vel. 5. Add the sugar and vanilla cook about 45 minutes, 100 ° speed. 2. Pour into glass jars thoroughly cleaned and sterilized.

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Tris di Polpette con TM31

TRIO OF MEATBALLS WITH TM31

In pictures accompanied by peas and carrots

Ingredients:

Meatballs with vegetable

170gr. of minced pork,
50 gr. chicory,
1 / 2 carrot,
3 slices of white bread ,
milk to taste,
a clove of garlic, parsley
salt
mix of grated cheese to taste


Meatballs with salami:

170gr. of minced pork,
4 slices of salami,
3 slices of white bread, milk
qb,
a clove of garlic, parsley
,
salt,
mix of grated cheese to taste


Meatballs with Rice:

170gr. of minced pork,
60g. Rice,
a clove of garlic, parsley

salt
mix of grated cheese to taste


procedure

Meatballs with vegetable
Put the jug : chicory, carrot, garlic, parsley and bread 10 sec. vel. turbo. Add the meat, some milk, salt and grated cheese, 1 min., Vel. 1 counterclockwise.

Meatballs with salami:
Put the jug: salami, garlic, parsley and bread 10 sec. vel. turbo. Add the meat, some milk, salt and grated cheese, 1 min., Vel. 1 counterclockwise.

Meatballs with Rice:
Put in the blender: garlic and parsley 10 seconds. vel. turbo. Add meat, rice, salt and grated cheese, 1 min., Vel. 1 counterclockwise.

do with the three bodies as many balls until exhaustion.
Bake for about half an hour at 200 degrees.

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Tris di Polpette con TM31

TRIO OF MEATBALLS WITH TM31

The photo accompanied by peas and carrots

Ingredients:

Meatballs with vegetable

170gr. of minced pork,
50 gr. chicory,
1 / 2 carrot,
3 slices of white bread ,
milk to taste,
a clove of garlic, parsley
salt
mix of grated cheese to taste


Meatballs with salami:

170gr. of minced pork,
4 slices of salami,
3 slices of white bread, milk
qb,
a clove of garlic, parsley
,
salt, mix grated cheese to taste



Meatballs with Rice:

170gr. of minced pork,
60g. Rice,
a clove of garlic, parsley

salt
mix of grated cheese to taste


procedure

Meatballs with vegetable Put the jug
: chicory, carrot, garlic, parsley and bread 10 sec. vel. turbo. Add the meat, some milk, salt and grated cheese, 1 min., Vel. 1 counterclockwise.

Meatballs with salami:
Put the jug: salami, garlic, parsley and bread 10 sec. vel. turbo. Add the meat, some milk, salt and grated cheese, 1 min., Vel. 1 counterclockwise.

Meatballs with Rice:
Put in the blender: garlic and parsley 10 seconds. vel. turbo. Add meat, rice, salt and grated cheese, 1 min., Vel. 1 counterclockwise.

Dealing with the three mixes many meatballs until exhaustion.
Bake for about half an hour at 200 degrees.

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Croissants con TM31

CROISSANTS WITH TM31

Recipe taken from Cookaforum and be done with the help of Thermomix TM31.

total Ingredients:

120g of warm milk,

560g strong flour or Manitoba,

280g of butter,

20g fresh yeast,

100g sugar, 2 eggs

,

6g of salt,

grated rind of one lemon,

vanillin.

lievitino

20g yeast,

100g flour, 60g

milk.

DOUGH

The lievitino,

60g of warm milk,

100g of sugar, 2 eggs

,

40g soft butter,

grated rind of one lemon,

vanillin,

400g of flour,

6g of salt.

stick of butter

240g butter,

60g flour.

procedure

Prepare lievitino Heat the milk in the jug vel.2 50 ° 1 minute, add the yeast vel.4 3 sec, flour 10 sec. vel. 3-4. Pull the dough from mixing bowl and make a joke hand to form a ball and let rise for 45 minutes (it should double in volume). then prepare 'DOUGH putting the milk in a jug munuto 50 ° vel.2, lievitino to add pieces to soften 5 sec. vel. 4, then add all ingredients except flour and salt sec.vel 5-6. 1 to 6, then flour and salt, and 1 minute 30 seconds. vel. ear if you are having difficulty in turning the spray cover and help some flour with a spatula. Take out the dough, give some little joke by hand, forming a ball and allow to rise for a couple of hours. Meanwhile prepare the stick of butter in the bowl by placing the cold butter pieces and flour 15-20 sec. vel 4. Fix sulla carta forno stenderlo con il matterello e metterlo in frigo, così è già pronto per la sfogliatura. Al termine della lievitazione prendere l'impasto e iniziare a fare le pieghe. Stendere l'impasto grande a sufficienza per coprire il panetto di burro, ripiegare i lati verso il centro, portare il bordo superiore fino a 2/3 della striscia ed il bordo inferiore a coprire il tutto. Questa è la prima piega. Girare di 90° e si dovranno vedere i giri davanti a se come se fosse un libro da poter aprire.
Cominciare a stenderla in lungo, mai in largo dando qualche pacchetta con il mattarello e poi stendendo alternando questi movimenti..e fare un' altra piega. Da piegata la sfoglia sarà di circa 3 cm. Mettere in frigo per 15-20 minuti in un sacchetto nylon. Browse
resume, pull it again and make another fold. Put on all speed towards you, so you can see the layers. Put back in the fridge for half an hour.
Now prepare the croissants Browse stretching well, it can pull in both length and width. If you happen to spill some butter, dab with a little flour, removing excess ... and eventually put in the fridge for 5 minutes, enough to harden the butter and remove a little nerve to pasta!
Cut in 2 along the strip and mark the triangles of about 10 cm wide and 12.15 tall .. Make a small cut at the base, roll and stretch it a bit .. You can also fill them with Nutella and then close them . Place them well apart in the plaque, they will tend to grow in the oven.
Then cover with nylon and let rise for an hour and a half.
Brush them with beaten egg (I used milk) and bake at 180 ° static for 20 minutes, the middle shelf of the oven, your oven on the regulator should not paint too much, take a look below, if they are stained they are ready.
Dust with icing sugar.

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Croissants con TM31

CROISSANTS WITH TM31

Recipe taken from Cookaforum and be done with the help of Thermomix TM31.

total Ingredients:

120g of warm milk,

560g strong flour or Manitoba,

280g butter,

20g fresh yeast,

100g of sugar, 2 eggs

,

6g of salt,

grated rind of one lemon,

vanillin.

lievitino

20g yeast,

100g flour, 60g

milk.

DOUGH

The lievitino,

60g of warm milk,

100g of sugar, 2 eggs

,

40g soft butter,

grated lemon peel, vanilla

,

400g of flour,

6g of salt.

stick of butter

240g butter,

60g flour.

procedure

Prepare lievitino Heat the milk in the jug vel.2 50 ° 1 minute, add the yeast vel.4 3 sec, flour 10 sec. vel. 3-4. Pull the dough from mixing bowl and make a joke to hand, form a ball and let rise for 45 minutes (it should double in volume). then prepare 'DOUGH putting the milk in a jug munuto 50 ° vel.2, lievitino to add pieces to soften 5 sec. vel. 4, then add all ingredients except flour and salt sec.vel 5-6. 1 to 6, then flour and salt, and 1 minute 30 seconds. vel. ear if you are having difficulty in turning the spray cover and help some flour with a spatula. Take out the dough, give some little joke by hand, forming a ball and allow to rise for a couple of hours. Meanwhile prepare the stick of butter in the bowl by placing the cold butter pieces and flour 15-20 sec. vel 4. Place on parchment paper with a rolling pin roll it out and put it in the fridge, so it is ready for stripping. At the end of fermentation to take the dough and start making the folds. Roll out the dough large enough to cover the stick of butter, fold sides toward the center, bringing the upper edge up to 2 / 3 of the strip and the bottom edge to cover everything. This is the first fold. Turn 90 degrees and you will see the turns in front of him like a book you can open.
Begin to roll out in long, never giving off any package with a rolling pin and then spreading these alternating movements .. and do a 'other folk. To fold the dough will be about 3 cm. Put in refrigerator for 15-20 minutes in a nylon bag. Browse
resume, pull it again and make another fold. Put on all speed towards you, so you can see the layers. Put back in the fridge for half an hour.
Now prepare the croissants Browse stretching well, it can pull both in length and width. If you happen to spill some butter, dab with a little flour, removing excess ... and eventually put in the fridge for 5 minutes, enough to harden the butter and remove a little nerve to pasta!
Cut in 2 along the strip and mark the triangles of about 10 cm wide and 12.15 tall .. Make a small cut at the base, roll and stretch it a bit .. You can also fill them with Nutella and then close them . Place them well apart in the plaque, they will tend to grow in the oven.
Then cover with nylon and let rise for an hour and a half.
Brush them with beaten egg (I used milk) and bake at 180 ° static for 20 minutes, the middle shelf the furnace regulator on your oven, not to paint too much, take a look below, if they are stained they are ready.
Dust with icing sugar.

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Tiramisù con base di Pandoro

TIRAMISU 'BASE

PANDORA

Ingredients 250 gr of Pandora,
250 gr. mascarpone,
3 egg yolks,
250 gr. heavy cream sugar,
18 teaspoons of sugar, coffee
,
cocoa.

procedure

Prepare the cream Beat the egg yolks with sugar until mixture is well-mounted, add the mascarpone until smooth and creamy. pandoro Cut into strips, and lay it in a pan, forming the first layer and sprinkle with the coffee, fill with cream and mascarpone, and lay another layer of Pandora. Wet the surface again pandoro and cover with whipped cream stiff. Sprinkle with cocoa powder. This is another valuable way to use the Pandoro parties.

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Tiramisù con base di Pandoro

TIRAMISU 'BASE

DI PANDORO

Ingredienti

250 gr di Pandoro,
250 gr. di mascarpone,
3 tuorli,
250 gr. di panna da montare zuccherata,
18 cucchiaini rasi di zucchero,
caffè,
cacao amaro.

Procedimento

Prepare the cream Beat the egg yolks with sugar until mixture is well-mounted, add the mascarpone until smooth and creamy. pandoro Cut into strips, and lay it in a pan, forming the first layer and sprinkle with the coffee, fill with cream and mascarpone, and lay another layer of Pandora. Wet the surface again pandoro and cover with whipped cream stiff. Sprinkle with cocoa powder. This is another valuable way to use the Pandoro parties.

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Salame di Cioccolato con base di Panettone/Pandoro

chocolate salami

WITH BASE

PANETTONE / Pandora

Full

Slice

Thanks for the recipe my dear friend Francesco , which has given me kindly. I tried this and it is excellent salami. Congratulations to him and thanks for the photos that gave me because I forgot to ask. It 'an alternative way to use Panettone and Pandora from left parties.

Ingredients:

250 g panettone / Pandora,
150 grams of margarine,
150 grams of sugar,
a whole egg,
140 grams of cocoa powder,
100 grams of strong coffee,
50 grams of shelled and peeled almonds, 100 g
milk,
sugar.


procedure

In mixing bowl add the shelled and skinned almonds and chop a few seconds (must be rough) and set aside.
At this point, always put the granulated sugar in the bowl, egg, cocoa and coffee add margarine 1 min. vel ear.
Dice panettone / Pandora and mix with almonds, then in a bowl put two thirds of the cake / Pandora and wet with milk, add to the egg and sugar and cocoa already in the Thermomix, set 50 sec. vel. counterclockwise soft compound must be uniform at this point add the remaining cake / Pandora, stir a few seconds (not too much otherwise you will grind) that goes ill help with the spatula. Then
with wet hands to form the mixture of salami, wrap in plastic wrap and refrigerate for three hours (must solidify and solid). Before serving
deprive the sweet film, pass it in powdered sugar and cut into slices.

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Salame di Cioccolato con base di Panettone/Pandoro

chocolate salami

WITH BASE

PANETTONE / Pandora

Full

Slice

Thanks for the recipe my dear friend Francesco , which has given me kindly. I tried this and salami excellent. Congratulations to him and thanks for the photos that gave me because I forgot to ask. It 'an alternative way to use Panettone and Pandora from left parties.

Ingredients:

250 g panettone / Pandora,
150 grams of margarine,
150 grams of sugar,
a whole egg,
140 grams of cocoa powder, 100 grams of
ristretto,
50 grams of shelled and peeled almonds,
100 grams of milk,
sugar.


procedure

In mixing bowl add the shelled and skinned almonds and chop a few seconds (must be rough) and set aside.
At this point, always put the granulated sugar in the bowl, egg, cocoa and coffee add margarine 1 min. vel ear.
Dice panettone / Pandora and mix with almonds, then put in a bowl two thirds of the cake / Pandora and wet with milk, add to the egg and sugar and cocoa already in the Thermomix, set 50 sec. vel. counterclockwise soft compound must be uniform at this point add the remaining cake / Pandora, stir a few seconds (not too much otherwise you will grind) ill help that goes with the spatula. Then
with wet hands to form the mixture of salami, wrap in plastic wrap and refrigerate for three hours (must solidify and solid). Before serving
deprive the sweet film, pass it in powdered sugar and cut into slices.

Garlic And Cervical Mucus

Pan Brioche

PAN BRIOCHE

Ingredienti:

550g di farina 0,
250g di latte,
60g di olio di oliva,
10g di zucchero,
10g di sale,
1 cubetto di lievito di birra,
1 uovo più un tuorlo per spennellare.




Procedimento

Nel boccale mettere olio, zucchero, uovo e latte 1 min. 37° vel. 1. Unire il resto degli ingredienti e impastare 3 min. vel. Spiga. Lasciare in lievitazione for 1 hour until the volume has doubled. You may wish to fill and shape that most like. I have given the shape of balls weighing 45 grams each, stuffed with cold cuts and smoked.

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Pan Brioche

PAN BRIOCHE

Ingredients:

0 550g flour, 250g of milk
,
60g of olive oil,
10g sugar, 10g of salt
,
1 cube of yeast,
1 egg plus one yolk for brushing.




procedure

In mixing bowl add oil, sugar, egg and milk 1 min. 37 ° speed. 1. Combine the remaining ingredients and knead 3 minutes. vel. Spiga. Allow to rise for 1 hour until the volume has doubled. You may wish to fill and shape that most like. I have given the shape of balls weighing 45 grams each, stuffed with cold cuts and smoked.

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Ciambelle, Krapfen e Cannoli da Bar con TM31

bagels, donuts

and cannoli

FROM BAR WITH TM31

return after an absence of more than two months into the magical world of food bloggers.
We propose a recipe that I found on Cookaforum and I thank the author and the entire forum.
The recipe was made with the Thermomix.

Ingredients:

200 grams of flour 00,
60 grams of Manitoba flour, 1 egg
average of 30/35 gr,
30 g sugar, 30g
oil corn,
hot milk 140g (x Dissolve potato flakes),
30g of potato flakes,
10g fresh yeast +2 tablespoons milk (x Dissolve yeast),
a teaspoon of liqueur to taste rum or limoncello,
1bustina vanillin,
a pinch of salt (less than half a teaspoon).


procedure

Heat the milk and add the potato flakes, put the ingredients in the bowl in the following order: sugar, egg, oil and yeast dissolved in two tablespoons of warm milk and let go for 15 sec. vel. 3. Add the flours, salt, vanilla and potato flakes dissolved in hot milk and warmed, set 1 min. and 30 sec. vel. Spiga.

L ' dough should be soft and elastic, place in a warm place to rise until it has doubled in volume.

Then roll out the dough to a thickness of 1 / 2 cm and shape of bombs and bun dough bowl with the aid of various sizes. Let rise again, then fry in hot oil and be careful because now take color. Pass the sugar and fill with pastry cream or Nutella to taste.

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Ciambelle, Krapfen e Cannoli da Bar con TM31

bagels, donuts

E CANNOLI

FROM BAR WITH TM31

Back after an absence of more than two months into the magical world of food bloggers.
We propose a recipe that I found on Cookaforum and I thank the author and the entire forum.
The recipe was made with the Thermomix.

Ingredients:

200 grams of flour 00,
60 grams of Manitoba flour, 1 egg
average of 30/35 gr,
30 grams of sugar,
30gr di olio di semi di mais,
140gr di latte bollente(x sciogliere i fiocchi di patate),
30gr di fiocchi di patate,
10gr di lievito fresco+2 cucchiai di latte(x sciogliere il lievito),
un cucchiaino di liquore a piacere, rhum o limoncello,
1bustina di vanillina,
1 pizzico di sale(meno di mezzo cucchiaino).


Procedimento

Riscaldare il latte e aggiungere i fiocchi di patate, mettere nel boccale gli ingredienti nel seguente ordine :lo zucchero, l'uovo, l'olio and yeast dissolved in two tablespoons of warm milk and let go for 15 sec. vel. 3. Add the flours, salt, vanilla and potato flakes dissolved in hot milk and warmed, set 1 min. and 30 sec. vel. Spiga.

L 'dough should be soft and elastic, place in a warm place to rise until it has doubled in volume.

Then roll out the dough to a thickness of 1 / 2 cm and shape of bombs and bun dough bowl with the aid of various sizes. Let rise again, then fry in hot oil and be careful because now take color. Pass the sugar and fill with Nutella Custard cream or to taste.