Menú completo de contramuslos y huevos rellenos y bizcochos al vapor

Ingredients 150g onion 100g carrots 3 garlic cloves 100g green bell pepper, chopped 100g red bell pepper 50g olive oil 250g canned crushed tomatoes 1kg bone-in chicken thighs 200g fresh mushrooms, quartered, or in my case, one can 100g white wine 100g water 1 teaspoon salt 500g potatoes, diced Preparation Place the onion, carrots, garlic, bell pepper, and oil in the bowl. Chop for 6 seconds/speed 4 and sauté for 10 minutes/120°C/speed 1. Then, blend for 20 seconds/speed 5, gradually increasing the speed to 10. Use the spatula to scrape down the sides of the bowl. Add the tomato and sauté for 10 minutes at 120°C on speed 1. Add the chicken thighs, season with salt and pepper, add the wine and mushrooms. Without the measuring cup, cook for 2 minutes at Varoma temperature on reverse speed 1 (stirring speed). Add the water and salt. Place the Varoma container in position and add the potatoes. Add 6 eggs wrapped in cling film. Place the ramekins with the sponge cake mixture on the Varoma tray. Cover and cook for 35 minutes at Varoma temperature on reverse speed 1 (stirring speed). Remove the Varoma and transfer the potatoes to a deep serving dish. Add the contents of the mixing bowl, mix well with a spatula, and set aside. Chocolate Vanilla Sponge Cakes Ingredients 90g butter (at room temperature), cut into pieces (plus extra for greasing) 70g sugar 2 tsp vanilla sugar 2 eggs 90g all-purpose flour 20g milk 1 tsp baking powder Ice cream of any flavor to serve. Preparation 1. Grease 6 ramekins generously and set aside. 2. Insert the butterfly whisk. Place the butter, sugar, and vanilla sugar or vanilla extract into the mixing bowl and beat for 40 seconds on speed 3. Use a spatula to scrape down the sides of the bowl. Add the eggs and beat for 30 seconds on speed 4. Remove the butterfly whisk. Use a spatula to scrape down the sides of the bowl. Add the flour, milk, and baking powder and mix for 20 seconds on speed 3. Finish mixing with a spatula. Divide the mixture among the reserved ramekins and cover each with plastic wrap. Place them on the Varoma tray. STUFFED EGGS Peel the eggs and cut them in half. Place the egg halves and yolks in a dish and combine them with the egg filling. Filling 2 cans of tuna (drained of oil) •1 small can of pitted olives •70g of tomato sauce •Egg yolks Put everything in a bowl and mix well. Take small mounds of the mixture and fill the egg whites. Place them in a dish and top each with a teaspoon of mayonnaise. Garnish with olives or whatever you like and refrigerate. And remember, if you need a Thermomix, you can contact me via 📲WhatsApp. ℹ️Online and in-person demonstrations available. Here's the link for WhatsApp. 👇🏼👇🏼 Click the link and I'll tell you everything. https://wa.me/34675312591