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Samosas

few months ago I have a new assistant in the kitchen: Thermomix and I am delighted with it. As the novelty is used almost daily and I'm trying recipes, though there are, how are you samosas, which I have prepared a lot of times. It is a dish that comes in handy for dinner pecking now in summer, we usually do quite often.

The first time I tried this eggplant sausage was some time ago at my sister. A neighbor brought her own and could not believe it really was made with eggplant, because it really tastes like pudding, which was a discovery. I knew that when the Thermomix could get my hands would be one of the first things I would do. So the day came and I started researching online and found the book simply spectacular with Thermomix, which I have made several recipes that I'll be posting.

Actually, the device in question is one of the best purchases I've made. This does not mean that now does not make traditional meals but there are times, especially when I'm short of time, that comes very well choose a recipe that uses only the Thermomix and the result is excellent.

Ingredients:

For eggplant pudding:

• 400 gr. of washed, unpeeled eggplant.
• 200 gr. onion or chives
• 50 gr. Liva virgin oil
• 40 gr.
• pine nuts 1 tablespoon oregano ½ teaspoon
ground pepper 1 teaspoon salt

For the samosas: Pasta

• philo
• 50 gr. butter

melted Preparation: Put

eggplant cut into the glass of the Thermomix and grind 6 seconds, speed 4. Remove the cup and reserve. Chop onions
programming
3 seconds, down 4. Down with the spatula which has been in the glass. Incorporating the glass

reserved eggplant and the rest of the ingredients in the sausage and set 25 minutes Varoma temperature, turn left, speed spoon.


When finished drain to lose all the excess oil.

To assemble the samosas:

Preheat oven to 180 º.

Cut phyllo dough into strips and paint with melted butter. Put some pasta sausage at one end and going into triangles by folding over itself until the end of the strip.
Place the samosas on a cookie sheet lined with parchment paper and bake until golden brown.

With this recipe to be included in the HEMC of July which is hosting the blog Monica Temptations for all .

I hope you enjoy.

Carpe Diem!

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Eggplant Hamburger Homemade noodles

Whole Kitchen its Proposal Salada for the month of July invites us to prepare a classic contemporary food like Hamburger.

Who does not feel like a rich full homemade burger? I have wrought my destruction because, in view of the result, I have been forever banned from buying bread for hamburger industry. The meat itself which prepared the bread at home but, really, how easy would. Now I know there is a before and after the issue hamburgueseril and the great satisfaction of seeing the little one eat two burgers to both cheeks as he said: "They're boníssimes, mama."

I encourage you to try it because it really worthwhile.



there anything, any quantity or ingredient, I've changed a bit and I will get as I have. The original recipe you could see on the blog Whole Kitchen so pick the one that interests you or make your own way.

For the rolls:

Ingredients: 70 gr

• .
• water 90 gr.
• milk 1 egg 15 gr
• .
butter
1 teaspoon sugar 1 teaspoon salt
• 300 gr. bread flour
• 5 gr. dry yeast bakery
• a little milk for glazing
• seeds Sesame

Here you can see the rolls before and after baking weigh

Preparation:

We all ingredients except milk glaze and sesame seeds into the mixer and knead for about 8 minutes on low speed. I dump on a slightly floured board and continue kneading by hand a few minutes. If HACC manually, put all ingredients in a bowl and go to integrate all and knead until the dough pulls away. Then also the dump on a floured board and continue a few minutes by hand.

Grease with a little oil a bowl and leave the dough inside, tightly covered and in a warm place for approximately 1 hour or until almost triple its initial volume.

When this list, we return to the table a little flour and knead about two minutes to remove any air mass caught. Divide the dough into 6 portions and make balls with each serving. The slightly crushed and put them on the cookie sheet, separated from each other for not sticking to grow. The brush with milk and sprinkle with sesame. The cover them and let them rise until it doubles in volume in a warm place.

Preheat oven to 220 º. When hot, place the pan with the rolls along with a bowl of water hot to produce steam and let it bake for about 15 minutes, although this depends on each furnace.

For Hamburger:

Ingredients:

• 12 crackers or bread crumbs
• few sprigs of fresh parsley
• 2 teaspoons Dijon mustard
• 250 gr. minced beef 250 gr
• . minced pork 1 large egg
salt and pepper oil
• 
  

Preparation: Crush the cracker

until they have the texture of breadcrumbs. Finely chop the parsley. Place meat in a bowl, add parsley, mustard, egg, salt and pepper. Knead well to be mixed homogeneously. Divide dough into 6 parts and shape and flatten to form the hamburger. Drizzle burgers with a little oil, cover and reserve in refrigerator at least an hour to catch consistency.

For the sauce:

I opted for the

Barbecue Sauce Ingredients: 2 tablespoons

• oil 1 small onion, finely chopped.
• 3 tablespoons red wine vinegar 1 tablespoon
• brown sugar 80 ml tomato sauce 2 tablespoons
• worchestershire
sauce
• 2 tablespoons soy sauce
  
  
  
  Preparation:
  
  Heat oil in a saucepan, gilded onion over low heat. Add the vinegar, sugar, tomato sauce, stir and bring to boil. We lower the heat and cook slowly for about 15 minutes, until it takes a bit of consistency. Take it out and grind, let it cool and store it in a boat.
  
  sauce is very simple to prepare, with ingredients that we have readily at hand and with an excellent result. I really wanted to try it and it was worth. What else will I stop buy at the supermarket.
  
  For final assembly: Asar
  
  burgers on a very hot iron. Open rolls, paint the underside with a little barbecue sauce, put the burger on top and complete with those ingredients that you like. In our case finite shredded lettuce, strips of pickles, cut thin slices of tomato and onion rings to the plate with roasted hamburgers.
  
  I hope you enjoy.
  
  Carpe Diem!