Issuu

Claudia Allemeersch

Mediterranean

Foreword

OUT OF LOVE FOR MEDITERRANEAN CUISINE…. Cooking… way back when it began as a hobby, then it became a passion, and it’s this passion I want to share with you. My first selection ever for Peter Goossens and Sergio Herman for the first edition of 'Best Hobby Chef in Flanders' originated in Saint-Laurent-du-Var. Having been shortlisted among the last 100, I was in the South of France that week. Fortunately, we’re always surrounded by good friends and night after night they had to taste the dish that I was going to present to the three-star chefs. I guess I convinced Peter of my dish by the ingredients I used at the time: the best olive oil from Nice, Menton lemons, tapenade of olives from Antibes, and so on. After that first victory I continued to cook Mediterranean, which ultimately made me the best hobby chef. Let me take you on a culinary journey through the South of France with guest chef Chantal Bourlon, through Spain and Morocco with guest chef Sana Makrache, Italy, Greece with guest chefs the Tzikis brothers, Croatia with guest chef Marina Bogdanic and – the icing on the cake – our best pastry chef Roger Van Damme shared a dessert, for which I am very grateful! It’s always been a very instructive experience for me working with southern chefs. I’ve been touched again and again by how proud they are of their favourite recipes, and of their way of life in which food, conviviality and dining together play a crucial role. They use pure ingredients, usually sourced directly from the local market. Everything happens in a different atmosphere that radiates holiday, and with the help of the Thermomix we can now conjure up all those delicious dishes ourselves onto our tables. My hope is that this book will be a source of inspiration for cooking very tasty and often also very healthy food for your family and friends.

THERMOMIX MEDITERRANEAN

a word of thanks It turned out another super exciting book to write, but a book that would not have been possible without the help of others!

Merçi

Hvala Gracias

Grazie

A big thank you to: Aunt Tine and Wendy for your enthusiasm, persistence and professional support. Heikki Verdurme for the superb photography. Stefan Doutreluingne for organizing everything from A to Z and the attractive graphic design. Edward Vanhoutte for the final editing. Lannoo Publishers for giving me the opportunity to develop my ideas. Sana Makreche for sharing all those lovely Moroccan recipes. The Yazimi brothers from Pièce Unique for the great collaboration. Chantal Bourlon for guiding us through your beloved Vence and sharing the Southern French recipes. The Tzikis brothers for serving us the friendliest table loaded with Greek delicacies and for sharing your recipes. Marina Bogdanic for giving us the trip of a lifetime, and then travelling all the way to Belgium to share your recipes. Roger van Damme for taking time out of your so busy schedule to come and prepare the dessert in my kitchen! Sophie-Anne and Lewis, Antoine and Juliette for the enthusiastic, funny and critical expressions when tasting my dishes. Kurt, for giving me the opportunity and continued support, LY! “The best things in life are the people you love, the beautiful places you've visited and the great memories you've built over time together”.

THERMOMIX MEDITERRANEAN

Content

MOROCCO Sana Makrache TAJINE

DRINKS 001 atay bena’na’ mint tea

002 hasier avocate

avocado smoothie

012 tajine elhem 22

vermicelli soup with chicken

004 harira

beef soup

005 tchicha

barley soup

cucumber salad

007 sjlada djel ghizoe carrot salad

008 taktouka

tomato and paprika salad

009 zaalouk

aubergine salad

tajine with fish and chermoula

24 27 28

filo triangles with kefta and paprika

steaming couscous in the thermomix

016 tham be djej ou ghedra

018 tham hlib oe gerha

48 49

61 63

BREAKFAST OR AFTERNOON SNACK 030 sellou-sfouf

moroccan granola

pièce unique

LEGUMES 019 bissara

split pea dip

020 lehdes

lentil dish

028 harcha

beignets or moroccan doughnuts

029 sfenj

015 couscous

couscous with pumpkin and milk

APPETIZER 011 briwats

almond biscuits

027 ghriba

semolina biscuits

sweet couscous

thousand-holes pancakes semolina cake with orange

COUSCOUS

017 seffa 30

025 baghrir

026 basboussa

couscous with chicken and vegetables 46

010 tfeya

caramelized onion sauce with raisins

tajine with chicken, olives and prunes

014 tajine elhoet chermoela

SIDE DISH 006 sjlada djel legjar

013 tajine djej, zitoen oe berkoek 23

SOUP 003 chorba

tajine with beef and green beans

PASTRIES

021 loubia

beans in tomato sauce

50 51 52

BREAD 36

022 ghobz smida

semolina rolls

023 karchel

anise seed rolls

024 tachnift

pan rolls

53 55 56

CONTENT

SOUTHERN FRANCE AMUSE 031 mousse au jambon ham mousse

032 mousse de saumon salmon mousse

033 saint-pierre vidé

john dory fish patties

034 tarte à l’oignon onion pie

72 73 75 76

045 bavarois chocolat chocolate bavarois

046 crème brûlée au chocolat chocolate crème brûlée

crème brûlée with passion fruit and pineapple macaroons

APPETIZER

049 guimauves

035 gravad lax betterave cerfeuil

036 moules aux anis et safran

mussels with anise and saffron

037 tarbot dijonaise

turbot dijonnaise

marshmallows

050 mousse au chocolat blanc white chocolate mousse

AMUSE 88

051 teurgoule de karim bourgi teurgoule a la karim bourgi

88 91 92

052 cake marbré de karim bourgi

038 loup de mer bearnaise à la moutarde sea bass in salt crust with béarnaise mustard

039 base de quiche

pie crust for quiche

040 quiche au camembert et aux épinards

camembert and spinach quiche

041 quiche au bacon, brocoli et petits pois

bacon, broccoli and pea quiche

042 quiche au saumon et au fromage de chèvre salmon and goat cheese quiche

043 quiche au jambon et à la courgette ham and courgette quiche

044 ratatouille

80 82

marble cake a la karim bourgia

053 cake pistache pistachio cake

84 86

056 tarte moelleux

103

057 tarte tatin

058 baguette

french baguette

059 brioche

french toast

061 croissants

113

MAIN DISH onion and anchovy pizza

114

SIDE DISH 116

SWEET PASTRIES 066 bugnes à la fleur d’oranger carnival fritters

067 tarte au citron de menton menton lemon tart

068 tourte de blette sucrée sweet swiss chard pie

117 118 121

SAVOURY PASTRIES 069 cake des olives et pastis

104

savoury cake with olives and pastis

070 tourte de blette salée

BREAD

060 pain perdu

CONTENT

101

milk bread

055 paris brest

upside down apple pie

courgette flower beignets

chickpea fries

054 charlotte au chocolat blanc et biscuit rose de reims white chocolate charlotte with rose de reims biscuit

063 beignets de fleurs de courgettes

065 panisses

PASTRIES

112

SIDE DISH

064 pissaladière 93

MAIN DISH

062 crême de pois chiche à la coriandre chickpea and coriander crème

047 crème brûlée au fruit de la passion et à l’ananas

048 macarons

gravad-lax with beetroot and chervil

Chantal Bourlon

SWEET

savoury swiss chard pie

106 107

122 123

BREAD 071 fougassettes de grasse

fougassettes from grasse

124

108 109

cagnes-sur-mer

127

saint-paul-de-vence

128

ITALY APERITIF

095 pasta e fagioli

072 cocktail durango

132

073 cocktail frangelico sour

132

074 cocktail grappacino

133

075 cocktail strega

133

bean soup with pasta

096 ravioli con asparagi e salsa al burro di lime ravioli with asparagus ricotta and lime butter sauces

097 ravioli doppio double ravioli

ANTIPASTO 076 caviale di melanzane aubergine caviar

077 caviale di paprika

roast paprika caviar

078 mousse burrata

burrata mousse with tomato jelly

079 pesto di menta mint pesto

080 pesto di prezzemolo parsley pesto

081 pesto di rucola

arugula (rocket) pesto

082 pesto rosso

tomato pesto

083 pesto di basilico basil pesto

084 tapenade carciofo artichoke tapenade

085 tapenade sardine sardine tapenade

086 tapenade tartufi funghi

truffle and mushroom tapenade

134 135

pasta dough

089 gnocchi con salsa di aneto gnocchi with dill sauce

090 minestrone

vegetable soup

091 panzanella 092 pasta al tartufo

pasta with truffles

093 polenta gorgonzola

polenta with gorgonzola

094 pasta alla puttanesca

099 risotto classico

basic risotto recipe

136

100 risotto alla milanese risotto with saffron

138

101 risotto al pomodoro tomato risotto

138

102 risotto con funghi

risotto with mushrooms

138

103 tagliatelle alla grappa tagliatelli with grappa

138 139 140

115 pane alla salvia

158

116 salsefrica italiana

105 vellutata di asparagi asparagus velouté

106 wraptosti

146 149 150 151 152

184

salsify the italian way

187

117 affogato

118 avvocato con grappa advocaat with grappa

163

119 brownie al caffè coffee brownies

164

120 cagliata di clementine 121 gelato al mango mango ice cream

166

168 169

108 filetto di maiale tonnato 109 ossobuco gremolata

veal shank with gremolata

111 stufato borlotti borlotti stew

192

122 frittella al forno con pesche 123 meringa

meringues

194 195

124 ricetta base per la panna cotta basic panna cotta recipe

125 panna cotta al cioccolato

197 198

126 panna cotta al frutto della passione passion fruit panna cotta

127 panna cotta al tiramisù panna cotta tiramisu

170

128 panna cotta con yogurt e lime

171

129 torta amaretto al mascarpone

174

130 torta della nonna

110 polpettone con parmigiano di spinaci meatloaf with spinachparmesan filling

190

193

oven pancake with peaches

167

188

191

clementine curd

165

107 cosce di pollo con melanzane e pangrattato alle erbe

pork tenderloin with tuna sauce

145

sage bread

chocolate panna cotta

chicken thighs with aubergine and herb pangrattato (breadcrumbs)

142

182

toasted banana ice cream

162

MAIN DISH 141

181

SWEET 160

104 tagliolini conchiglie

tagliatelle with razor clams, vongole and chilli sauce

bread sticks with parmesan and basil

157

140

088 cannelloni zucca gorgonzola

cannelloni with pumpkin filling and gorgonzolas sauce

fried ravioli with spicy tomato sauce

113 grissini parmigiano basilico

114 focaccia

098 ravioli fritti con salsa di pomodoro piccante

APPETIZER 087 impasto per pasta

154

yoghurt and lime panna cotta

amaretto and mascarpone cake grandma’s ricotta tart

199 199 202 204

131 torta di noci al caffè coffee-nut cake

177

198

207

132 torta di polenta allo yogurt yoghurt-polenta cake

208

178

DIGESTIVES SIDE DISH 112 ciabatta

180

133 amaretto

211

134 limoncello

212

153

CONTENT

CROATIA Marina Bogdanic APPETIZER 135 artišokovi u maslinovom ulju pickled artichokes

136 bakalar s krumpirom cod brandade

137 gratinirane kapice scallops au gratin

MAIN DISH

SWEET

219

143 brodet jastoga

151 brze fritule s jogurtom

220

144 dagnje buzara

221

145 dalmatinski zec s trešnjama

138 kapice sa slaninom i pireom od celera scallops with bacon and celeriac puree

139 lagostine buzara scampi buzara

140 salata od hobotnice squid salad

141 kuhana i pečena hobotnica boiled and grilled octopus

142 salata od jastoga lobster salad

CONTENT

lobster and monkfish stew mussels buzara

dalmatian rabbit with cherries

146 riba s povrćem

cod and vegetable dish

223

147 kraljevska hvarska gregada sea bass gregada

224

148 pirjana tuna stewed tuna

225

149 riblja juha iz dalmacije dalmatian fish soup

226

150 viska pogaca

anchovy bread

230

233

beignets with yoghurt

152 kroštule 234

crostules

153 paradizot 236

île flottante with vanilla sauce

154 rožata 237 239 240 243 244

rozata flan

246 247 249 250

SPAIN

APERITIF 155 sangría roja red sangria

156 sangría blanca white sangria

APPETIZER 254 254

large shrimp from andalusia

159 receta básica de empanadas basic recipe for empanadas

160 empanadas con bacón y shiitake bacon and shiitake empanadas

257

162 empanadas de pollo chicken empanadas

163 mejillones rellenos stuffed mussels

164 patatas bravas spicy potatoes

165 pimentos

stuffed mini peppers

chicken broth with saffron

167 gazpacho amarillo yellow gazpacho

168 gazpacho verde green gazpacho

169 gazpacho rojo red gazpacho

170 sopa de ajo garlic soup

171 sopa de pescado con pimientos y tomates

fish soup with pepper and tomato

175 frittata con tomate tomato frittata

tiger prawn pili pili

258 260

177 sardinas con mantequilla de almendras sardines with almond butter

274

190 churros

298

191 mantecados 275

almond biscuits

299

192 crema catalana 277

crème catalan

300

193 crema catalana de chocolate 278

crème catalan with chocolate

194 crema de mango 279

mango cream

195 ensaimada mallorquina mallorcan ensaimada

281

196 empanadas chocolate

261 261

MAIN DISH

197 leche frita

178 albóndigas en salsa de tomate con mozzarella

198 pastel de limón

meatballs in tomato sauce with mozzarella

179 conejo con azafrán rabbit with saffron

263

180 dorada con mojo rojo

red gurnard with red mojo

265 266

fideua with squid, prawns and monkfish

183 mejillones con chorizo mussels with chorizo

184 paella de pescado 270 270 271

fish paella

veal ragout with mango and grapes

186 rape con mojo verde 187 tortilla de patatas potato tortilla

273

306

199 pastel de naranja con crema de naranja orange tart with orange cream

309

285

287 288 289 290

185 ragú de ternera con mango y uvas

monkfish with green mojo

272

304 305

lemon cake

284

303

181 fideua de calamares, gambas y rape

182 jambalaya 269

milk croquettes

282

300 302

chocolate empanadas

261

SOUP 166 caldo de pollo con azafran

razor clams romesco

176 camaron tigre pili pili

161 empanadas con carne picada empanadas with spicy minced beef

173 navajas romesco

asparagus frittata

158 croquetas serrano manchego croquettes with serrano ham and manchego

stuffed squid

174 frittata con espárragos

TAPAS 157 camarones a la andaluza

172 calamares rellenos

SWEET

188 vol-au-vent con azafran saffron vol-au-vent

189 zarzuela

fish and seafood soup

292 293 294 295 297

CONTENT

GREECE Restaurant Tzikis

ROGER VAN DAMME

MEZZE

SURPRISE DESSERT

200 ayran

yoghurt drink

201 karamelomeni cgoirini koilia caramelized pork belly

202 kefalotiri

cheese carpaccio

203 platupsomo flat bread

204 scampi kataifi

scampi in kataifi dough

205 taramosalata tarama

206 tartar tonou tuna tartar

207 tzatziki

314

317 319 320 320 321

grilled octopus with split pea purée 323

209 koukouvaya

gambas à la tzikis

324 327

MAIN DISH 211 dolmades

stuffed vine leaves

212 keftedakia

lamb meatballs in tomato sauce

213 stifado

stewed rabbit

328 331 332

DESSERT 214 anthotyro karpouzi

watermelon with anthotyros

CONTENT

343

SURPRISE DESSERT RECIPES 316

208 chtapodi sti schara me poure apo mpizelia

210 larides tzikis

surprise dessert by Roger van Damme

315

APPETIZER

barley rusks with tomato salsa and feta

215 cristal

335

216 moelleux dough

346

217 sponge cake

346

218 cinnamon sabayon

347

219 almond cream

347

220 chocolate decoration

348

Morocco

Lannoo Publishers put me in contact with Sana, who was keen to share her Moroccan recipes that can be prepared with Thermomix. What a fun collaboration that was! With her experience as an advisor and the genuine cuisine straight from the heart of Morocco, we’ve created fantastic dishes.

Sana Makrache A while back I was asked if I’d be ready to collaborate with Claudia on a Mediterranean Thermomix book. In other words, to translate the Mediterranean cuisine, my favourite, and in particular its “Moroccan” variety, the cuisine of my roots, my childhood and my youth, into Thermomix language? To work with “the best hobby chef in Flanders”? To try out recipes with my best kitchen friend, aka “la bête” as my friends and I call him? Yes, I would be ready! Six years ago, as a language teacher, I discovered the Thermomix by accident via my Spanish students who were wildly enthusiastic about it. In Spain, the Thermomix has been part of many families for years. After attending my first demo, I was immediately hooked ... and since then a new world has opened up for me, not only as an enthusiastic user, but also as a passionate Thermomix advisor. In the meantime, after more than 250 sales, I have learned a lot: culinary, social and professional! Although thousands of recipes can be found on cookidoo, the official Thermomix recipe platform, and on the internet, I found very few Moroccan recipes in Dutch. So little by little I started to translate our family recipes into Thermomix language… : harira, lentil soup, couscous, tagine, chermoula,… adapted with my own healthier “Sana-touch”, recipes that you can find in this wonderful book. Because admit it: no Mediterranean cuisine without Moroccan cuisine, right? Discover Morocco’s delicious cuisine, its tasty, colourful spices such as ras-el hanout, turmeric, cumin,…. I hope you enjoy it as much as I do… Enjoy your meal, or as they say in Moroccan: bseha! Finally, I want to thank Stefan and Claudia for this great collaboration, as well as my sisters and family for their unconditional support and love. Siham, thank you for joining us in this unforgettable adventure! And my Thermomix colleagues, especially Caroline for your years of coaching and enthusiasm… you rock, girl! And Ria, my coach who lovingly introduced me to the Thermomix world. Thank you. Chokran!

MOROCCO

DRINKS

001

ATAY BENA’NA’ MINT TEA TO SERVE 6

PREPARATION

INGREDIENTS: 1200 g

• Pour the water into the mixing bowl. • Boil 100 °C/kettle mode (TM6) or 8 min./100 °C/speed 1 (TM5). • Place the green tea in the simmering basket and rinse under cold running water. Add, along with the mint and sugar, to the water in the mixing bowl and leave to steep for 5 minutes. • Place the simmering basket into the mixing bowl and strain the tea. • Pour the tea into an attractive pot and divide between typical Moroccan tea glasses.

water • 1 tablespoon Chinese green tea leaves • 1 bunch of fresh mint • 3 tablespoons sugar

MOROCCO

TIP • Add as much sugar as you like or replace it with a sugar-free sweetener. • When serving, hold the teapot high up to get a nice foam head. The higher you pour the tea from, the more welcome your guests are. But practice beforehand: tea is hot.

MOROCCO

DRINKS

002

HASIER AVOCATE AVOCADO SMOOTHIE TO SERVE 2

PREPARATION

INGREDIENTS: 100 g pistachios,

• Place the pistachios and flaked almonds into the mixing bowl and chop for 2 sec./-/speed 6. • Add coconut oil and salt and heat for 3 min./120 °C/speed 1. Set aside and leave to cool. • Place all the remaining ingredients into the mixing bowl and mix for 30 sec./-/speed 8. • Pour into little glasses and garnish with the pistachio crumble.

unsalted and peeled • 2 tablespoons almond flakes • 1 tablespoon coconut oil • pinch of salt • 1 ripe banana, peeled • 1 avocado, peeled and pitted • 20 g oatmeal • 2 medjoul dates • 1 teaspoon grains (chia seed, sesame seed or linseed) • 400 g semi-skimmed milk

TIP • Medjoul dates are the largest dates. The flesh is soft, juicy and sweet and has an intense brown colour. With their high fibre concentration, they promote digestion.

MOROCCO

SOUP

003

CHORBA

VERMICELLI SOUP WITH CHICKEN TO SERVE 4

PREPARATION

INGREDIENTS:

• Place the onion and garlic into the mixing bowl and chop for 5 sec./-/ speed 5. • Press down with the spatula, add the olive oil and sauté for 5 min./120 °C/ gentle stir. • Add the tomato and chop for 3 sec./-/speed 4. • Add the carrots, chicken, salt and pepper, paprika powder, ground ginger and ras el hanout and sauté for 5 min./ 120°C/ counter-clockwise/gentle stir. • Add the water and stock cubes and cook for 25 min./110 °C/counterclockwise/gentle stir. • Add vermicelli and chick peas and continue cooking for 5 min./100 °C/ counter-clockwise/speed 1.

1 onion, peeled and quartered • 1 clove garlic, peeled • 20 g olive oil • 1 tomato, quartered • 2 carrots, peeled and diced small • 200 g chicken breast, cut into 3 cm cubes • 1 teaspoon pepper • 1 teaspoon salt • 1 teaspoon soft paprika powder • 1 teaspoon ground ginger • ½ teaspoon ras el hanout • 1200 g water • 2 cubes chicken stock • 100 g vermicelli • 100 g chickpeas

TIP • You can replace the chicken with lamb or ground beef or omit it completely for a vegetarian alternative. In this case, replace the chicken stock with vegetable stock. • Replace the vermicelli with rice and check the packaging for the correct cooking time.

Ras el hanout is a powerful Moroccan mixture of over 20 spices. Common ingredients include allspice, blueberries, cardamom, cinnamon, cloves, galangal root, ginger, mace, nigella, nutmeg, black pepper and ground turmeric. These are usually roasted and then finely ground, giving the mixture its orange-brown colour. Ras el hanout literally means 'the best the merchant has to offer in his shop', or 'the best from mom's kitchen'. Each family has its own mixture.

MOROCCO