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pie with cod and tuna (Thermomix 31)

Ingredients:

2 sheets frozen pastry

250 g and desalted cod

crumbled 1 can of tuna natural

1 boiled egg 100 g of tomato

300 g onion 200 g

red pepper

pepper paint

Egg mass

Prepared

• Place the vegetables in the bowl and cut 5 seconds at speed 5. After 15 minutes program, Varoma temperature, speed 1.5.
• Then add the cod, schedule 10 minutes Varoma temperature, speed 1.5. Finally add
• tuna and hard boiled egg out of chips, schedule 5 minutes Varoma temperature, speed spoon.
• Put the filling into the dough and paint plates with beaten egg.
• Bake for 20 minutes at 200 º.
  

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Biscuits (Thermomix 31 )

Ingredients:

350 g

water 2 teaspoons salt

1 / 2 teaspoon sugar

40 g of yeast

600 g bread flour

poppy seeds for garnish (optional)

parsley for garnish (optional) sesame

for garnish (optional)

oatmeal for garnish (optional)

to paint egg rolls

Prepared

• Weigh flour and set aside. Pour into cup water, salt and sugar and set 2 minutes, 37 °, speed 2. Add yeast, mix a few seconds, add the flour and set speed 30 seconds 6. Then knead on speed Spike for 6 minutes.


• Remove the dough with wet hands in oil. Give the desired shape and let double in volume, covering his for that is not a scab. Before baking paint them with egg and decorate.


• Bake for 15 minutes at 180 º.

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Marinated clams (thermomix 31)

Ingredients: 750 g

clam

70 g olive oil

100 g onion 30 g

garlic 1 tablespoon breadcrumbs

100 g of white wine 100 g

water juice of half lemon

salt 1 bunch parsley

Prepared

• Put the clams in salt water and at least half an hour, for to loosen the soil. Rub each other and rinse well under running cold water. Place on rack and set aside.
• Pour into the bowl the oil, onion and garlic to the sauce, and set 7 minutes Varoma temperature, speed 3.5.
• then add the breadcrumbs, wine, water, lemon juice and salt, enter the basket with clams sprinkled with chopped parsley, season and set 15 minutes Varoma temperature, speed 2.
• sure the clams have opened, if not, arrange a few more minutes.
• Remove the basket and pour the contents into a serving dish. Grind the salt, Pour sauce over clams and serve very hot, garnished with chopped parsley.

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Ingredients: 100 g
cheese ball
100 g Gruyere cheese

20 g butter 50 g of cooking cream 50 g

milk 1 egg 1

egg yolk salt pepper with caution


mayonnaise 50 g 150 g Roquefort cheese
50 g of walnuts nuts to decorate


Prepared

• Put all ingredients into the bowl (the cheese into pieces ), except mayonnaise and Roquefort, and shred speed 20 seconds 8. The following schedule 6 minutes, 90 °, Speed \u200b\u200b5. Enter
• mayonnaise, walnuts and Roquefort cheese. Mix 40 seconds on speed 5 (make sure you've been consistent). Pour into a bowl and let cool.
  

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Cheese Muffins Pate Brittany (Thermomix 31)

Ingredients:

3 eggs 4 tablespoons sugar 150 g flour

1 / 2 liter milk 2 apples, peeled

and cut into 4

6

pitted prunes 4 tablespoons grated coconut

1 packet of sugar

vanilla

Prepared

• Place all ingredients except vanilla sugar in the bowl and mix 20 seconds, speed 8.
• Grease molds, pour the batter, and sprinkle with vanilla sugar.
• Place in preheated oven at 210 º for about 40 minutes.
  
  

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Vichyssoise (Thermomix 31)

Ingredients:

400 g leeks, white part only, sliced \u200b\u200b

50 g

olive oil 50 g butter

water 200 g 300 g of potatoes

salt pepper nutmeg

700 g water 400 g of milk

desntada

chives for garnish

Preparation: Put

• leeks in the bowl and set 4 seconds, speed 5.
• Add oil and manteuilla, and schedule 12 minutes Varoma temperature, speed 2. Then add the 200 g of water and set 1 minute, 5-10 to speed the leek is well crushed.
• Add the chopped potatoes, salt, pepper and remaining water or broth. Schedule 20 minutes, 100 º, speed 1. Let to lower temperatures slightly and shred scheduling 1 minute, speed 7. Stir in milk
• and schedule 8 minutes, 90 º, Speed \u200b\u200b3. Serve very cold with chopped chives.