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.