Monday, 30 April 2012

Dhal

This delicious dish, served simply with a bowl of rice, is a complete meal. However, it can also be used as an accompaniment to a meat or fish curry.


Ingredients:
1/2 onion
1 tablespoon sesame oil
1/2 tablespoon mustard seeds
1 tomato, chopped
1 teaspoon ground chilli
150g red lentils, rinsed and drained
500g water
1 carrot, (skin on) chopped into bite sized pieces
1 potato (skin on) chopped into bite sized pieces
1/2 tablespoon ground turmeric
1/2 tablespoon sea salt
1 tablespoon olive oil
1 tablespoon brown sugar
squeeze of lemon juice, to taste
coriander, for garnish

Method:
  1. Add onion to TM bowl and chop for 5 seconds/speed 4. Scrape down sides of bowl.
  2. Add sesame oil and mustard seeds and saute for 2 minutes/100 degrees/speed 1.
  3. Add tomatoes, chilli, red lentils, water, carrots, potatoes, ground tumeric and salt and cook for 15 minutes/100 degrees/ reverse + soft speed.
  4. Stir through olive oil, then add brown sugar and lemon juice to taste.
  5. Garnish with coriander and serve with rice and mango pickle.


Sunday, 29 April 2012

Berry Semifreddo

Strawberries are back in season, so I've stocked up the fridge. It is a great recipe that can be easily prepared for those times when uninvited guests drop by.


Ingredients:
80g sugar
350g frozen strawberries
150g frozen blueberries
1 egg white

Method:
  1. Place sugar into TM bowl and mill for 5 seconds/speed 9.
  2. Add berries and chop for 10 seconds/speed 8
  3. Scrape down side of bowl and add egg white.  Mix for 40 seconds/speed 5.  Use spatula to incorporate the mixture if necessary.
  4. Insert Butterfuly and mix for 30 seconds/speed 3.
  5. Serve immediately or place into airtight container and store in the freezer.
Makes approximately 1 litre.

Saturday, 28 April 2012

Spelt Bread Rolls

Spelt, an ancient grain, is currently enjoying a resurgence in popularity due to its nutritional qualities and its appealing nutty flavour.  These are excellent in school lunches or used as hamburger buns.


Ingredients:

250g warm water
1 sachet dry yeast
1 teaspoon sea salt
200g spelt flour
300g flour
30g olive oil

Method:
  1. Place all ingredients into TM bowl and mix for 5 seconds/speed 6.
  2. With dial set to closed lid position, knead for 2 minutes/interval speed
  3. Turn out into a lightly oiled bowl and cover until doubled in size.
  4. Preheat oven to 35 degrees and place a cup of water on the bottom of the oven to keep the air moist.
  5. Divide dough into 8 equal portions, and shape into rolls. Place the rolls onto a lightly floured baking tray placed approximately 1cm apart.
  6. Put the rolls in the warm oven to prove for about 30 minutes.
  7. When rolls have risen, turn temperature up to 240ºC and cook for 25-30 minutes or until golden and sound hollow when tapped.

Friday, 27 April 2012

Pumpkin Soup

Now that it's starting to get cold outside, there's nothing better to warm you up than a bowl of home-made soup. Pumpkin is a rich source of Vitamin A, which helps boost your immune system.


Ingredients:
1 onion, peeled and quartered
1 rasher bacon, roughly chopped
20g olive oil
700g pumpkin, roughly chopped
850g chicken stock
sea salt and cracked black pepper, to season
sour cream, for serving

Method:
  1. Place onion and bacon into TM bowl and chop for 4 seconds/speed 5. Scrape down bowl.
  2. Add oil and saute for 4 minutes/100 degrees/speed 1 lid off.
  3. Add pumpkin and chop for 5 seconds/speed 5.
  4. Add stock and cook for 25 minutes/varoma/speed 2.
  5. Blend soup for 30 seconds by carefully turning dial up to speed 9.
  6. Season with salt and pepper and serve in bowls topped with sour cream.


Thursday, 26 April 2012

Chicken Bites with Plum Sauce

My kids love these - and they are a much better alternative to pre-made meatballs which are full of additives. They can be eaten hot, but also make great finger food for lunches.  Pack with carrot and celery sticks and a sauce for dipping.


 Ingredients:
600g chicken thigh fillets
small handful of coriander
8 shallots, roughly chopped
2 tablespoons ginger, roughly chopped
2 eggs
120g breadcrumbs, made in TM
plum sauce, to serve

Method:
  1. Roughly cut the chicken into 3cm cubes and freeze for 45 minutes.
  2. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining chicken.
  3. Place coriander, shallots and ginger into TM bowl and chop for 8 seconds/speed 7.
  4. Add meat and remaining ingredients (except plum sauce) and mix for 5 seconds/speed 6.
  5. Take a spoonful of mixture and shape into walnut sized balls, using wet hands.  Place onto a tray and repeat with the rest of the mince. Cover and refrigerate for at least 1 hour.
  6. Preheat oven to 200 degrees.
  7. Place chicken bites onto a tray lined with non-stick baking paper and drizzle with oil.  Bake for 20-25 minutes, turning once, until golden brown.
Makes 25


Wednesday, 25 April 2012

Anzac Biscuits

It wouldn't be Anzac Day without these lil' beauties!


Ingredients:
20g golden syrup
125g butter
1/2 teaspoon bicarbonate of soda
1 tablespoon hot water
80g rolled oats
130g plain flour
120g sugar
50g desiccated coconut

Method:
  1. Preheat the oven to 160 degrees.
  2. Place the golden syrup and butter in the TM bowl and melt for 3 minutes/60 degrees/speed 2.
  3. Mix the bicarbonate of soda with the hot water and add to the TM bowl and mix for 5 seconds/speed 3.
  4. Place the oats, flour, sugar and coconut in the TM bowl and mix for 30 seconds/interval speed.
  5. Place tablespoonfuls of the mixture on baking trays lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly.
  6. Bake for 10 minutes or until golden.  Cool on wire racks.

Makes 22

Tuesday, 24 April 2012

Penang Style Chicken with Green Peppercorn and Pumpkin

Here's another one of my favourite Thai dishes. The flavours here just pop in your mouth!


Ingredients:
500g chicken thigh fillets, cut into bite sized pieces
2 teaspoons fresh or tinned green peppercorns, crushed
2 tablespoons vegetable oil
400ml can coconut milk
30g red curry paste
2 tablespoons palm sugar, shredded
3 tablespoons fish sauce
100g roasted, crushed peanuts
250g lightly steamed pumpkin pieces
1 cup loosely packed Thai basil leaves

Method:
  1. Rub chicken pieces with crushed peppercorns.
  2. Place the vegetable oil and the thick coconut cream from the top of the can into the TM bowl and cook for 2 minutes/100 degrees/speed 2.
  3. Add curry paste and cook for 5 minutes/100 degrees/speed 2.
  4. Add chicken and cook for 5 minutes/100 degrees/reverse + soft speed.
  5. Add remaining coconut milk, sugar, fish sauce and peanuts and cook for 5 minutes/100 degrees/reverse + soft speed.
  6. Add pumpkin pieces and cook for 4 minutes/100/degrees/reverse + soft speed.
  7. Add basil leaves and stir through with spatula.
  8. Transfer to serving platter and serve with steamed jasmine rice.

Monday, 23 April 2012

Swiss Chocolate Cake

This deliciously rich chocolate cake is a loose adaptation of Torta Caprese from the EDC. Made with hazelnuts, it pairs wonderfully with chocolate.  You can ice the cake with a chocolate ganache or simply dust with icing sugar.  Perfect with a cup of tea.


Ingredients:
210g hazelnuts, shelled
20g plain flour
280g dark chocolate
6 eggs
200g caster sugar
180g butter, softened
icing sugar, for dusting
whipped cream to serve

Method:
  1. Preheat oven to 200 degrees. Spread hazelnuts on a baking sheet and roast for 8 minutes or until lightly toasted, shaking halfway through. Allow to cool and remove skins.
  2. Reduce oven temperature to 180 degrees.
  3. Grease a 20cm springform tin and line the base with non-stick baking paper.
  4. Place chocolate into the TM bowl and grate for 5 seconds/speed 8. Set aside.
  5. Place hazelnuts into TM bowl with flour and mill for 6 seconds/speed 6. Add to chocolate.
  6. Place remaining ingredients (except for icing sugar and cream) into TM bowl and mix for 20 seconds/speed 7.
  7. Add chocolate and hazelnuts and continue to mix for 30 seconds/speed 6.
  8. Pour mixture into tin and bake for approximately 1 hour or until set.
  9. Remove the cake and allow to cool a little. Place cake on a wire rack and dust with icing sugar.
  10. To serve, slice into wedges and spoon over whipped cream.
Serves 8-12



Sunday, 22 April 2012

Cevapi

Cevapi (pronounced che' va' pi) is a very popular Bosnian meal.  These tasty little morsels are basically rolls of minced beef, otherwise known in Australia as a "skinless sausage". They are traditionally served on flatbread topped with chopped onions, but why not get creative and add your own garnishes.


Ingredients:
1kg rump steak
1 heaped tablespoon of TM stock concentrate
1 teaspoon bi-carb soda
oil, for frying
sea salt and pepper, for seasoning
flatbread, for serving
red onion, finely chopped

Method:
  1. Roughly cut the rump steak into 2cm cubes and freeze for 45 minutes. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining steak.
  2. Place the meat, stock concentrate and bi-carb soda into the TM bowl and mix for 2 minutes/interval speed.
  3. Take a spoonful of mixture and shape into a finger-sized  sausage, using wet hands. Place onto a tray and repeat with the rest of the mince. Cover the cevapi and refrigerate overnight.
  4. Place the cevapi on a medium-hot, lightly oiled bbq grill or frypan and cook for 8 minutes, turning frequently until they are golden brown.
  5. Season well with salt and pepper.
  6. Serve on flatbread with onion.

Saturday, 21 April 2012

Mushroom Risotto

Gone are the days spent stirring risotto over the stove. Just set and forget - too easy!


Ingredients:
50g parmesan cheese, cubed
1/2 medium onion
1 clove garlic
50g olive oil
350g arborio rice
100g white wine
3 tablespoons TM vegetable stock concentrate
200g swiss brown mushrooms, sliced
1100g water
sea salt and cracked black pepper
parsley, finely chopped for garnish

Method:
  1. Place parmesan cheese into TM bowl and grate for 10 seconds/speed 9.  Set aside.
  2. Place onion and garlic and chop for 3 seconds/speed 6.  Scrape down bowl.
  3. Add oil and saute for 2 minutes/100 degrees/speed 1 with MC off.
  4. Insert Butterfly.  Add rice and wine and saute for 2 minutes/100 degrees/reverse + soft speed.
  5. Add stock concentrate, mushrooms and water and cook for 16 minutes/100 degrees/reverse + soft speed.
  6. Pour into Thermoserver and season with salt and pepper to taste. Stir through parmesan cheese and allow to rest for 5 minutes.
  7. Place into serving bowl and garnish with chopped parsley.
Serves 4 -6

You can also add other flavours to the risotto like baby spinach or a small handful of sun-dried tomatoes.  Just stir through with the parmesan cheese prior to serving.



Friday, 20 April 2012

Baguettes

There is nothing quite like the smell of freshly baked bread straight out of the oven. The Thermomix will turn you into a Parisian boulanger in no time at all - well at least you'll feel like one. This recipe makes two baguettes.


Ingredients:
2 teaspoons sea salt
650g bakers flour
320g warm water
2 teaspoons yeast (1 sachet)

Method:
  1. Place all ingredients into TM bowl in the order listed.
  2. Blend together for 15 seconds/speed 7.
  3. With dial set to closed lid position, knead for 3 minutes/interval speed. Allow to rest in TM bowl for 10 minutes.
  4. Re-knead for a further 3 minutes/interval speed
  5. Turn out into a lightly oiled bowl and cover until doubled in size.
  6. Preheat oven to 35 degrees and place a cup of water on the bottom of the oven to keep the air moist.
  7. Divide dough into 2 equal parts. On a floured surface, roll each separately into a rectangle.
  8. Fold in both long sides towards each other in the centre and push together to seal dough. Tuck in ends and seal by pinching together as well. Repeat above procedure and carefully roll back and forth into a sausage shape. Place seam down onto a baking tray.
  9. Put the dough in the warm oven to prove for about 45 minutes.
  10. When loaves have risen, slash tops on an angle with a sharp knife. Spritz with water.
  11. Turn temperature up to 240ºC and cook for 20-25 minutes or until golden and sounds hollow when tapped.

Thursday, 19 April 2012

Pancakes

Last day of the school holidays, and the boys decided they wanted pancakes for breakfast. Personally, I like to use either pure butter, macadamia nut oil or coconut oil to grease the pan.

Don't go and buy the pre-packaged pancake mixes which are full of anti-caking agents, thickeners and other additives.  Make up a batch of the dried ingredients listed below and store it in your pantry.  When you want to make pancakes, simple add the butter, egg, milk and buttermilk.



Ingredients:
75g butter
270g plain flour
3 teaspoons baking powder
90g caster sugar
1 egg
300g  milk
150g buttermilk
butter or oil, for greasing pan
pure maple syrup and fresh fruit, to serve

Method:
  1. Place butter into TM bowl and melt for 2 minutes/50 degrees/speed 3.
  2. Add the rest of the ingredients to the bowl. Mix for 30 seconds/speed 5.
  3. Heat a non-stick frying pan over medium heat. Lightly grease the pan with butter or oil. Pour 1/3 cup of the mixture at a time into the pan and cook until bubbles form on the surface. Turn over and cook until golden.
  4. Serve in small stacks with maple syrup and fresh fruit.
Serves 4


Wednesday, 18 April 2012

Vanilla Custard

This custard is so smooth and creamy and is completely additive free.  I usually make up a batch and store it in individual containers for the kid's lunchboxes. For best results, ensure that you use good quality free range eggs.


Ingredients:
80g caster sugar
1 teaspoon vanilla bean paste
15g cornflour
2 free range eggs
500g milk

Method:
  1. Place all ingredients into TM bowl and cook for 7 minutes/90 degrees/speed 4.
  2. Serve poured over poached winter fruits or have it cold with cake.

Tuesday, 17 April 2012

Pear Custard

There is no better fruit to cook with at the moment than pears.  Due to their high fibre content, pears possess many health benefits including protection against cardiovascular disease, arthritis, heart disease and strokes.


Ingredients:
500g single cream
2  eggs
1 egg yolk
75g caster sugar
1 teaspoon vanilla bean paste
1 corella pear, thinly sliced
freshly grated nutmeg, for garnish

Method:
  1. Preheat oven to 150 degrees.
  2. Place all ingredients (except for pear and nutmeg) into TM bowl and blend for 10 seconds/speed 7.
  3. Cook for 7 minutes/90 degrees/speed 4.
  4. Pour the prepared custard into 1 1/2 cup capacity ovenproof dishes and top with the pear slices.
  5. Place on baking tray and cook for 20-25 minutes or until just set.
  6. Sprinkle with nutmeg to serve.

Monday, 16 April 2012

Strawberries & Cream Smoothie

One cup of strawberries contains more than 100% of the RDI of vitamin C, an effective antioxidant that can help reduce blood pressure and maintain a healthy immune system.  Smoothies make a great quick breakfast when you're running short of time in the mornings.  When fruits are in season, or on special, buy them in bulk and freeze them in batches.  That way, you'lI always have a stash of frozen fruit on hand. Use almond milk for a dairy-free alternative.


Ingredients:
1 cup strawberries, frozen
250g milk
1 tablespoon LSA
1 tablespoon honey

Method:
  1. Place all the ingredients into TM bowl and blend for 1 minute/speed 9.
  2. Pour into a serving glass.  
Serves 2

Sunday, 15 April 2012

Pizza

Friday night is pizza night at our place, and here is one of our favourite toppings.


Ingredients
Base:
300g lukewarm water
2 teaspoons dried yeast, 1 sachet
20g olive oil
2 teaspoons sea salt
500g flour

Topping:
1/2 cup pasta sauce
10 slices prosciutto
1/2 punnet cherry tomatoes, halved
olive oil
handful of rocket and shaved parmesan cheese, to garnish

Method:
  1. Place water, yeast, oil, salt and flour into TM bowl and mix for 5 seconds/speed 6.
  2. Set dial to closed lid position and knead the dough for 2 minutes/interval speed.
  3. Place in a clean oiled bowl, cover and allow to prove in a warm place for 20 minutes or until doubled in size.
  4. Preheat the oven to 220 degrees.
  5. Divide the dough into two.  Roll-out to 3mm thick on a sheet of non-stick baking paper dusted with flour.
  6. Top each pizza base with the sauce, then add the tomatoes and prosciutto. Drizzle over some olive oil.
  7. Lift the pizzas (and the baking paper) onto a baking tray, and bake for 15 minutes or until golden and crisp.
  8. Garnish with rocket and shaved parmesan cheese.
Serves 4

Saturday, 14 April 2012

Red Curry of Pork with Pineapple and Ginger

I have had a love affair with Asian food, particularly Thai, forever.  This recipe is so tasty and wonderfully simple to make.  The addition of fresh pineapple and ginger goes amazingly with pork. You can have this on the table in less than 30 minutes  - you'll never need to get take out again.


Ingredients:
35g red curry paste
15g ginger, julienned
435g coconut milk
1 tablespoon palm sugar, shredded
2 tablespoons fish sauce
500g pork fillet, cut into strips
280g fresh pineapple chunks
1 cup Thai basil
3 kaffir lime leaves, stems removed and finely shredded
coriander leaves to garnish

Method:
  1. Place curry paste, ginger and 100g of the coconut milk into TM bowl and cook for 4 minutes/varoma/speed 1, MC off.
  2. Add remaining coconut milk, palm sugar and fish sauce and cook for 4 minutes/100 degrees/speed 1.
  3. Add pork and cook for 10 minutes/100 degrees/reverse soft speed.
  4. Add pineapple and simmer for 1 minute/100 degrees/reverse soft speed.
  5. Stir through basil with spatula and transfer to a serving bowl.
  6. Garnish with shredded kaffir lime leaves and coriander leaves. Serve with steamed Jasmine rice.
Serves 4

Friday, 13 April 2012

Almond Milk

Almonds are packed full of vitamins and minerals, are very high in protein and contain almost no carbohydrates. Regular consumption can help lower cholesterol, prevent osteoporosis, regulate blood pressure and maintain healthy heart function. This is a great alternative to dairy milk and for those who are lactose intolerant. If you have time, soak the almonds in water overnight, drain the water from the almonds and discard. Use within 3-4 days.


Ingredients:
250g organic raw almonds
800g water
2 fresh pitted medjool dates or 1 tablespoon maple syrup, to sweeten
1 teaspoon vanilla extract

Method:
  1. Place all the ingredients into TM bowl and blend for 1 minute/speed 9.
  2. Strain through a sieve lined with cheesecloth and store in the fridge.




Thursday, 12 April 2012

Pesto

Basil is one of my favourite herbs. Besides its delicious flavour, it offers many health benefits including anti-inflammatory and anti-bacterial properties. This is a traditional pesto, but you can vary it by substituting different herbs and nuts (eg rocket and hazelnuts, mint, parsley and pine nuts or coriander and walnuts.)


Ingredients:
60g parmesan cheese, cubed
1 clove garlic
50g pinenuts, toasted
1 cup firmly packed basil leaves
80g olive oil
sea salt and pepper
extra olive oil

Method:
  1. Place parmesan cheese and garlic into TM bowl and mill for 8 seconds/speed 8.
  2. Add toasted pinenuts into TM bowl and grind for 5 seconds/speed 7.
  3. Add basil, olive oil and salt and pepper to TM bowl and with dial set to closed lid position, pulse Turbo button 3-4 times until you have a smooth paste.
  4. Spoon into a clean, airtight container and seal with a film of olive oil.
  5. Serve tossed through cooked pasta or add spoonfuls on top of vegetable and big hearty soups.

Tuesday, 10 April 2012

Sweetcorn Soup

This simple soup made with fresh corn is wonderful as it is, but to include some protein you could add either 300g sliced chicken or crabmeat.


Ingredients:
4 cobs of corn, husks and silk removed
20g vegetable oil
1 small onion, peeled and quartered
1 tablespoon ginger, julienned
1 garlic clove, peeled
1 teaspoon sea salt
50g shao hsing wine
1000g chicken stock
1 tablespoon soy sauce
1 egg, lightly beaten
1 shallot, sliced (for garnish)

Method:
  1. Cut the kernels off the cob with a sharp knife.
  2. Place the onion and garlic into TM bowl and chop for 5 seconds/speed 6.
  3. Scrape down and add oil, ginger and salt.  Cook for 4 minutes/varoma/speed 2 (lid off).
  4. Add Shao Hsing wine and cook for 1 minute/varoma/speed 2.
  5. Add corn kernels and set TM to closed lid position and hit turbo twice. Add stock to TM bowl and cook for 30 minutes/100 degrees/speed 2.
  6. Just prior to the end of cooking time, pour in soy sauce through hole in lid and slowly pour beaten egg into soup in a thin stream.
  7. Serve soup in bowls and garnish with sliced shallot.



Monday, 9 April 2012

Raspberry Semifreddo

This is a great summer dessert for the kids and adults alike.  It's made using only three ingredients and it takes only a couple of minutes to make.  Ice cream anyone?

Ingredients:
80g sugar
500g frozen raspberries
1 egg white

Method:
  1. Place sugar into TM bowl and mill for 10 seconds/speed 9.
  2. Add raspberries and chop for 10 seconds/speed 8
  3. Scrape down side of bowl and add egg white.  Mix for 40 seconds/speed 5.  Use spatula to incorporate the mixture if necessary.
  4. Insert Butterfuly and mix for 30 seconds/speed 3.
  5. Serve immediately or place into airtight container and store in the freezer.
Makes approximately 1 litre.

Sunday, 8 April 2012

Banana Cream Pie Smoothie

This is another favourite with the kids. The fibre in bananas keeps digestion regular and also helps to maintain low blood sugar levels. To freeze bananas, peel them first then chop into pieces. Use almond milk for a dairy-free alternative.


Ingredients:
1 frozen banana
1 pear, skin on and cut into large chunks
250g milk
1 tablespoon LSA (optional)
1 teaspoon vanilla extract
pinch cinnamon, to garnish

Method:
  1. Place all the ingredients, except cinnamon, into TM bowl, and blend for 1 minute/speed 9.
  2. Pour into a serving glass and sprinkle with cinnamon.  Serve and enjoy.