entree or light meal · soups · thermomix recipes

Cream of celery soup

celery soup (1 of 1)1 bunch of celery
1 tablespoon butter
1 large onion
3 cloves garlic
3 sprigs thyme
1 tablespoon tarragon
3 tablespoons flour
1 litre vegetable or chicken stock
200 ml cream
salt and pepper

Remove the leaves from the celery stalk and chop the stalks into 2 cm pieces. Peel and dice the onion, crush the garlic and take the thyme leaves of the stems. In a large heavy based pot cook the celery, onion, garlic and thyme leaves in the butter until soft then add the flour and cook for 2 minutes, add the stock and tarragon and simmer  for 20 minutes or until the celery is cooked and soft. Blend well until smooth add the cream and bring back to the boil season with the salt and pepper and serve.

 

main course

Pumpkin ravioli with brown butter and sage


Ravioli
Pasta
2 cups plain flour
3 eggs

-Filling
1 Tablespoon oil
2 cups pumpkin
½ cup shaved parmesan (1 up total recipe)
100 grams ricotta cheese
Teaspoon basil
Teaspoon oregano
1 small clove garlic
Salt and pepper to season

1 egg (for egg wash)

60 grams butter
Salt and pepper
2 cloves garlic
2 Tablespoon sage
½ cup shaved parmesan

To make the ravioli; Dice pumpkin and roast for approximately 25 minutes in the oil, in a baking tray in a moderate oven (180 C). Cool and mix with the chopped basil, crushed garlic, chopped oregano, garlic, cheeses and a little salt and pepper.
Make the pasta by putting the flour in the food processor, or in a bowl, while blending add  eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 5. Lay the sheets of pasta on the floured bench put teaspoon size balls of the mix, neatly, on one side of the pasta about 8 cm apart then brush the other side of the pasta with egg wash, fold over pressing around the mix, then cut with the ravioli cutter.

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Cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in boiling water when serving the dish).

To serve the dish: crush the garlic and shred the sage. Heat the butter in a large heavy base pan on a medium heat until the butter froths, sauté  garlic and sage. Heat the ravioli for 1 minute in boiling water and toss through the ravioli and mussels and serve immediately topped with the parmesan.

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main course · side of beef · thermomix recipes

Lasagne

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Meat sauce
600 grams mince
1 tablespoon olive oil
2 onions
4 cloves garlic
add grated carrot, zucchini, broccoli and spinach if you wish
800 grams tomato
1 tablespoon basil
1 tablespoon oregano

Pasta
300grams
3 eggs

Cheese sauce
2 tablespoons butter
2 tablespoons plain flour
500 ml milk
100 gams cheddar
50 grams parmesan
salt and pepper

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To make pasta: put the flour in the food processor, while blending adds oil and then eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6.

To make the meat sauce, dice the onion and crush the garlic and sauté in a heavy base pan with the mince. When the mince in brown add the tomatoes, basil and oregano and simmer for 20 minutes.

To make the cheese sauce: melt the butter in a heavy based pot and add the flour and cook, add the milk and stir until thick and cooked and add the cheese and season with salt and pepper.

Layer the meat and pasta sheets in a baking tray and top with the cheese sauce and bake for 30 minutes until the top is golden brown and cooked through.

or cook the pasta sheets in boiling water for one minute and cool and layer the meat, cooked pasta and sauce in a slow cooker dish and cook on high for 4 hours

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dessert

caramel macadamia pie

 

Base
180 grams butter
240 grams plain
3 Tablespoons water
1 Tablespoon sugar

Filling
4 eggs
250 ml golden syrup
60 grams brown sugar
60 grams caster sugar
30 grams butter
90 grams macadamia nuts

Topping
75 grams brown sugar
3 tablespoons honey
45 grams butter
150 grams macadamia nuts

Turn the oven on to 180 C

To make the base in a mixing bowl (or the food processor) rub the butter into the flour and sugar, then mix in water. Grease and flour a tart, flan or cake tin about 20 cm. Roll the pastry out to line the tin and leave to rest for at least 30 minutes.

To make the filling chop the nuts up in to smaller pieces and mix well with all the other ingredients. Pour into the pastry and bake for 20 minutes until it is just cooked.

Meanwhile for the topping cut the macadamia nuts in half and put in a pot with the honey, butter and brown sugar and cook on a low heat for about three minutes, pour on top of the pie and bake for about 10 minutes until golden.

main course

Apricot chicken with sage and thyme buttered cous cous

Everyone has a apricot chicken recipe this is mine. I was lucky enough to have some of my mums beautiful preserved apricots to use. I would serve more steamed on sautéed vegetables  with it, or mashed pumpkin or potato sometimes instead of the cous cous.

8 chicken legs
2 tablespoons flour
1 small onion
2 cloves garlic
1 tablespoon French onion soup powder
teaspoon thyme
teaspoon sage
½ teaspoon cumin
pinch pepper
cup apricots

2 cup chicken stock
2 cup cous cous
1 tablespoon butter
1 clove garlic
1 tablespoon sage
1 tablespoon thyme
pinch pepper

 

To cook the chicken, roll the chicken in the flour,  and over a medium heat in a pan brown the legs on all sides. Put in the bottom of the slow cooker with the onion, crushed garlic, French onion soup mix powder, chopped thyme and sage, cumin, pepper, apricots and a cup of water and cook on low for about four hours or until the meat is falling off the bone.

 

To cook the cous cous bring the stock to the boil and add the cous cous and cover for about 3 minutes. Melt the butter in a pan and add the crushed garlic and sauté , the butter will froth, toss through the herbs and pepper and mix this through the cous cous and serve.

 

main course · side of beef

slow cooked beef with pasta

This is a easy recipe to put in the slow cooker in the morning of a busy day, then cook the pasta before serving.

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400 grams stewing steak
3 tablespoons plain flour
1 Tablespoon oil
800 grams crushed tomato
3 cloves garlic
2 large onions
1 table spoon basil
1 table spoon oregano
1 tablespoon chutney
1 beef stock cube
salt and pepper

Pasta (or use a packet)

2 cups plain flour
3 eggs
1 Tablespoon oil

100 grams parmesan

To make pasta: put the flour in the food processor, while still blending add oil and then eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the boiling water when serving the dish).

Or cook the packet pasta following the directions on the packet

To make the sauce, cut the beef into a 2 cm dice and roll in the flour. Heat the oil in a pan and seal (brown) the meat on all sides. Crush the garlic, chop the onions and put in the slow cooker with the crushed tomato, basil, oregano, chutney, stock cube and the meat add the meat and mix it all well and cook for about 6 hours on the low setting or until the meat is tender and falls apart.
Serve with the hot pasta and shaved parmesan

entree or light meal · main course

Chicken noodle salad

1 small chicken
7 litres water
2 cloves garlic
1 knob ginger
1 onion
1 cup soy
1 cup white wine
1 Tablespoon sugar
Salad
1 cup cabbage
2 carrot
8 spring onion
1 cup rice noodles
½ cup fried noodles
10 leaves Vietnamese mint or mint
Dressing
2 tablespoons light soy
½ tablespoon sesame oil
2 tablespoon white vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
In a large pot put the water, garlic, ginger, onion, soy, white wine and sugar and bring to the boil. Simmer for 20 minutes to infuse the stock and add the chicken, simmer for 15 minutes and then turn off, leave with the lid on tight until it cools down and it will continue to cook through. Refrigerate until cold.

Mix all the ingredients for the dressing together.
Shred the cabbage and finely slice the carrot and then cut into thin strips, slice the spring onions, cook the rice noodles in boiling water for about two minutes and cool, slice the mint. Toss all the salad ingredients with the dressing and chicken and serve.