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What is promised is debt! Here I bring you the famous cauliflower cream. I assure you that it is delicious and that you will be pleasantly surprised by its flavor. The truth is that I did it for the first time one day when I had leftover steamed cauliflower at the Varoma and wanted to try something different. When it was cooking… and to be honest… the smell was not very lively, but then I tried it and it had a texture and a taste… delicious! So, I am looking forward to you to tell me your impression. I hope you like it!
In this case, I leave you the instructions to make a Butter of cauliflower from scratch, that is, do not have it previously cooked. If the cauliflower is already cooked, you must put the potato and the rest of the ingredients as indicated in the recipe and add the already cooked cauliflower when it is 10 minutes to cook.
Equivalences with TM21
I'm going to put on right now, then I'll tell you, thank you
Good, then tell me, huh? I hope you like it…
good, another cream for children.
I have a question about something else, how can I marinate the livers to make pate if I don't have brandy?
Thanks in advance.
regards
Hello Ana, I am not a great expert on livers (perhaps a reader can give us a hand), but from the recipes that I have been seeing there are people who only macerate it in wine, for example from Port. You will tell me!
rich, not delicious and super soft, it is already made and eaten, the children and adults have loved it, thank you again
As soon as I saw the recipe this morning, I remembered that I had a cauliflower at home, so as soon as I got to lunch, I started making the cream. As it did not have cheeses I have put Philadelphia cheese on it and it is also phenomenal. I agree with all of them, it is not that it is good, it is that it is superior !!! soft, creamy, you have to restrain yourself to not eat the whole glass !!!
Thank you for the recipe!!
Thank you very much Narci. I'm just as glad you liked it as I was ... I was afraid you didn't like it. Very good about the Philadelphia cheese. Thanks for leaving me the comment!
and if it has potatoes, put cheese
Hi Maria, the cheese thing is optional. It gives it a touch of flavor and creaminess that I really like, but of course, you can do without it.
The cream ... DELICIOUS ... I love creams ... recipe that I see, recipe that I try ... ha ha ha ha also is the most lait of all ... because I try them without cheese or cream and skim milk (if I put it), they are delicious the same and without so many calories ...
Irene a question, if you can answer it ... How can I make the fried tomato thicker? Is there a thickener for that?
Is that when I make fried tomato, (and I do it according to the recipe in the book "Essential"), it comes out rich rich but super soup.
A greeting.
Hello Nuria52, I am very happy that you liked this cream, I am also a very fan of creams. And it is true that many times without cream and cheese, it comes out almost as rich.
As for the tomato, it depends a lot on the crushed tomato you buy. I particularly buy the one from Mercadona because it is thicker at the source. And then the other trick is to cook it without the cup so that it thickens more. And if, even so, it has not thickened you, you have to leave it longer so that the water evaporates when the tomato boils. But there is no type of thickener.
If you have the chance, try it with the Mercadona one, you will see how well it works. I always do it and I assure you that it comes out thick.
Lucky! You will tell me how about the tomato ...
Thank you Irene for answering me, because the tomato is from Mercadona, made from "pear", and whenever I fry it, I do it without the cup ... and even so it remains soupy ... I have an idea if it turns out well, I'll tell you ... in all ways thanks …a big kiss.
Nuria, I use crushed Mercadona, not pear, because the pear ones release a lot of water. Test it!!
has ya mean canned ???
You know on Saturday I bought a kilo of tomatoes and I did it as it says in the book, as I told you it comes out so soupy…. Well, it occurred to me to put 2 garlic and parsley stale bread in the thermomix, crush it well and add three tablespoons of this striped bread ... and when I made the macaroni it was thick and the truth is that it was delicious ... .. thanks for being there when problems arise ... kisses
Nuria, it is the Hacendado brand crushed canned tomato. It is that with natural tomatoes it does come out more liquid because they have a lot of water ... What a good idea about the breadcrumbs. But you'll see, try it with Hacendado's canned crushed tomato, you'll see how well it comes out. You will tell me!
Irene, can you tell me if you can use frozen cauliflower, how much and how long, thank you for your work that makes ours easier
Hi Toñi, of course, you can use frozen cauliflower. For the time you have to follow the instructions that come in the package, because it is not the same that it is already cooked to that it is raw. The manufacturer will tell you. For 4 people you would have to reach the glass up to the 1L mark and then cover it with water. And above all, thanks to you for following us and for leaving us comments!
Delicious you have some broccoli cream.
Hello Rosa, I am very glad that you liked it. Here are recipes for broccoli cream, I hope you like them !!
This is the basic recipe: http://www.thermorecetas.com/receta-thermomix-crema-de-brocoli/
Here's one with cheese: http://www.thermorecetas.com/crema-de-brocoli-y-queso/
With green beans: http://www.thermorecetas.com/crema-de-brocoli-y-judias-verdes-con-crujiente-de-bacon/
And finally, with basil: http://www.thermorecetas.com/crema-de-brocoli-al-aroma-de-albahaca/
A hug and thanks for writing us 🙂
It is very difficult for the little ones to eat vegetables and I am putting it in cream and I need different creams thanks
A great idea Rosa! Here I leave you more options of delicious creams. If you put toasted bread on top (croutons) or crunchy Serrano ham or bacon, they are sure to be more appetizing.
Pumpkin Soup (now in season!): http://www.thermorecetas.com/receta-facil-thermomix-crema-de-calabaza/
Pumpkin cream with parmesan, to give it more intensity of flavor: http://www.thermorecetas.com/crema-de-calabaza-con-parmesano/
Frozen vegetable stew cream that is very easy: http://www.thermorecetas.com/menestra-de-verduras-en-crema/
Pea cream: http://www.thermorecetas.com/crema-de-guisantes/
Zucchini and leek cream: http://www.thermorecetas.com/crema-de-calabacin-y-puerro/
Apple and vegetable cream: http://www.thermorecetas.com/crema-de-manzana-y-hortalizas/
Cream of mushrooms (children tend to like it a lot):http://www.thermorecetas.com/crema-de-champinones/
The cauliflower is raw or cooked which you put at the beginning ????
Hi Ester, the cauliflower is raw. 🙂
Thanks. With that that you were going to take advantage of a cauliflower that you had cooked I have doubted ...
You're absolutely right Eater, it's very confusing. Indeed, I take the opportunity to make cauliflower cream when I have already cooked cauliflower bouquets left over. I have already modified the intro of the recipe so there is no confusion. If you want to use cauliflower already cooked, you will have to add it when there are 10 minutes of cooking left. Thanks for noticing! 😉