Tag: Bimby

Bimby fig jam – Italian Cuisine

Clean the figs well with a damp cloth.

Put them in the bowl sugar and lemon peel and blend for 30 sec., Vel. Turbo.
Add the figs and lemon juice, stir for 30 sec., Vel. 1, and let stand for 30 minutes.

Take the mug back and cook for 30 min. at 100 °, vel. 1.
When the jam seems ready, try the saucer to test its consistency: cook for another 10-15 min., Temp. Varoma, vel. 3.

Pour the still-boiling jam into sterilized jars, close it with the cap and turn it upside down, leaving it there until completely cooled.
Store in pantry until ready to consume it.

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Peperonata Bimby – Peperonata Bimby Recipe from – Italian Cuisine

Clean the peppers: remove the stalk, the seeds and the white filaments.
Cut the peppers into strips about 1 cm wide.

Clean the onion, cut it into 4, place it in the mug and chop for 5 sec. a vel. 7.
Collect the onion from the edges with the spatula to bring it back close to the blades and chop for another 5 sec.
Add oil and garlic, then stew for 3 min. at 100 ° vel. 1 counterclockwise.
Add the peppers and cook for 10 min. always at 100 °, anti-clockwise speed 1.
Finally add halved cherry tomatoes, salt and pepper and cook for another 15 min. always at 100 °, anti-clockwise speed 1.
The peperonata Bimby is ready: you can serve it hot, warm or cold.

Nutellotti Bimby – Nutellotti Recipe Thermomix – Italian Cuisine

Put the Nutella in the bowl and the egg: 30 sec, ear of wheat.
Add the flour: 2 min, ear speed.

Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Make small balls with the dough, gradually placing them on a baking sheet lined with baking paper.
Create a dimple at the center of each cookie, then cook in a ventilated oven preheated to 180 ° C for 8-10 minutes.
Remove from the oven, sprinkle with icing sugar, fill the hollows with nutella biscuits, helping yourself with a pastry bag, and serve.

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