Wednesday, May 8, 2013
1 brown onion
One handful each of parsley and basil
1 clove garlic
50g olive oil
150g bacon, trimmed and cut into large pieces
400g tin of chopped tomatoes
1 bunch of english spinach
400g arborio rice
3 tablespoons vegetable stock concentrate
100g white wine
Freshly ground pepper & grated parmesan cheese to serve
1. Peel and cut onion in half. Place onion, garlic, parsley and basil in the Thermomix bowl and chop for 3 seconds, speed 6
2. Add bacon to the bowl and chop for 2 seconds, speed 6
3. Add oil and saute with MC lid off for 5 minutes, Varoma, speed 1
4. Add butterfly attachment, rice and wine. Cook 2 minutes, 100 degrees, reverse, speed soft
5. Add tomatoes, mushrooms, stock and water. Cook 18 minutes, 100 degrees, reverse, speed soft
6. Wash and tear up spinach, placing in the bottom of your Thermoserver. Check rice for tenderness, and pour into Thermoserver. Allow to rest for 5 minutes before stiring through spinach and serving with grated parmesan and freshly ground pepper.
Tuesday, May 7, 2013
190g self raising flour
110g almonds (I used blanched almonds)
60g brown sugar + 1 extra teaspoon
1 teaspoon cinnamon
70g butter, chilled and cubed + 10g extra, melted
2 red apples
1. Preheat oven to 160 degrees (fan forced)
2. Quarter and core one apple, leaving skin on. Grate, 3 seconds speed 4. Set aside, rinse and dry thermomix bowl.
3. Add almonds to thermomix bowl and grind, 10 seconds, speed 7
4. Add flour, sugar and cinnamon to bowl and mix, 6 seconds, speed 4 or until combined
5. Add butter and mix, 5 seconds, speed 8. The mixture should resemble fine breadcrumbs
6. Add egg, milk and apple, mix 6 seconds, speed 5 or until mixture has just combined.
7. Spoon mixture into a loaf tin lined with baking paper and smooth with spatula.
8. Quarter and core remaining apple and slice thinly. Lightly press apple slices onto the top of mixture, and drizzle with melted butter and extra sugar.
9. Bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Friday, May 3, 2013
This Date and Walnut Loaf is an all time favourite with the Chef. I converted it for the Thermomix for the first time today, and it has been a big success. Delicious, and perhaps one of the quickest things to make... it comes highly recommended. It's great buttered for breakfast or with a coffee during the day. I've chopped the dates and walnuts to create a smooth consistency for fussy children, but if you would like a more chunky texture, chop for less time. You might notice that by the time I managed to take a photo, it's almost gone... that has to be a good sign!
110g brown sugar
30g butter or margarine
pinch bicarb soda
230g self raising flour
1. Chop dates for 7 seconds on speed 7
2. Chop walnuts for 3 seconds on speed 7
3. Add sugar, butter, salt, bicarb soda and water and cook at 100 degrees, 3 minutes, reverse, speed 1 or until butter has melted and mixture has foamed.
4. Add flour and mix 5 seconds, reverse, speed 4. Scrape down sides of bowl if necessary, and mix for a few more seconds until flour has folded through.
5. Pour mixture into a loaf tin lined with baking paper and bake at 180 degrees for 40 - 45 minutes.
Tuesday, April 9, 2013
|The before shot...|
The number of scrolls you make will depend on what size you roll your dough out to - I rolled mine out to an approximate 45cm x 30cm rectangle which gave me 18 large sized scrolls.
200g whole wheat grain
500g bakers flour
360g warm water
3 teaspoons of dried yeast
2 good pinches of salt
2 teaspoons sugar
2 teaspoons oil (I use rice bran oil, but any would do)
2 cups grated cheddar cheese (or to taste)
Mill whole wheat grain for 1 minute on speed 9.
Add salt, bakers flour, yeast and sugar - in that order to prevent the salt deactivating the yeast.
Mix together for 15 seconds on speed 3.
Add water (make sure it's warm) and oil, mix together for 20 - 30 seconds on speed 8.
Turn dial to closed lid position and kneed (interval speed) for 2 1/2 minutes.
Remove dough and wrap in a silicon baking mat or place in an oiled glass bowl covered with glad wrap to prove for 30 minutes. I wrapped mine in a baking mat and popped it outside in the sun to help it along.
Preheat oven to 200 degrees and roll the dough into a rectangle. A 45cm x 30cm rectangle will give you approximately 18 large scrolls.
Spread vegemite over the dough to taste and evenly cover with grated cheese.
Starting at one end roll the dough up so that you have a log shape and cut into slices using a sharp knife.
Place the rolls flat and closely together on your baking mat or on trays lined with baking paper and allow to prove for a further 15 minutes. You might like to add a little extra cheese to the tops of the scrolls.
Cook for approximately 14 minutes.
To freeze, wrap each scroll individually with glad wrap, and then place in a snap lock freezer bag.
Tuesday, April 2, 2013
This slice really lives up to its name. It's quick to make, sweet, light and crunchy with a nice caramel chew... too good for words. We enjoyed this for Miss 2's birthday party lunch over the weekend. The Chef would marry me all over again for this. I suggest that you don't think about the calories and just enjoy!
8 x 53g Mars Bars
85g (1/4 cup) golden syrup
140g (4 cups) rice bubbles
200g milk chocolate
1 teaspoon vegetable or rice bran oil
1. Roughly chop 5 Mars Bars in 1cm slices and place in thermomix bowl with butter and golden syrup.
2. Melt for 10 minutes on 50 degrees, speed 1. If your butter and Mars Bars haven't melted at the end of cooking, continue to cook until melted and smooth.
3. Add rice bubbles to bowl and mix on reverse, speed soft for approximately 5 minutes, or until chocolate mixture is evenly spread through rice bubbles.
4. Press rice bubble mixture into a lamington tin (20cm x 30cm base) which has been lined with baking paper that hangs over the sides.
5. Give your thermomix bowl a quick clean and dry. Place chocolate in bowl and grate for 10 seconds on speed 8.
6. Add oil and melt for 2 minutes at 50 degrees, speed 3 or for as long as you need to until the chocolate is melted and smooth.
7. Smooth melted chocolate over the top of the rice bubble mixture and top with thinly sliced remaining Mars Bars.
8. Refridgerate for approximately 2 hours or until set, remove from tin and slice into squares.