Month: June 2013

Potato and bacon soup

~ Eloise Emmett ~ Leave a comment

 

Thanks to the amazing generosity of some lovely ladies in Tasmanian in the thermomix business, Dunalley primary school association was lucky enough to receive 2  donated thermomixes.  And the parents at the school are lucky enough to be able to lend them. I’m thinking as this becomes common knowledge it’s going to be hard to bring it to my home regularly!

If I had a baby just starting to eat solids I would be using it once a fortnight at least, for sure,  to make baby food and then freezing it down for the fortnight, its so easy to make in the thermy.

If you have not seen a thermomix before it chops, blends, cooks while stirring, steams, it’s about 10 appliances in one it could replace the, blender, mixer, stick blender, electric frypan, rice cooker, bread maker, yogurt maker and electric scales, imagine the cupboard space saved, the total cost of all those appliances would certainly be more than the purchase price of the Thermomix!!

Last night I made bolognaise and today I made potato and bacon soup using some cooking times that I also found on Google for the thermy. It’s just as easy to be creative with the machine as it is with a normal pot, if you can find some cooking times to work with.  I also made a risotto, which I was surprised how good it tasted and its great  that you don’t have to stand and stir it, I will add the recipe soon. I’m looking forward to a carrot, beetroot and celery juice tomorrow morning and love that there isn’t all that pulp waste that you get with a normal juicer.

If you don’t have a thermomix potato and bacon soup will cook fine in pot on the stove or even the slow cooker.

Potato and bacon soup

I onion
2 rashers of bacon
3 cloves Garlic
1 tablespoon sage
1 tablespoon thyme
pinch pepper
700ml chook or veg stock
600 grams potatoes

Peel the onion and cut in half, peel the garlic put them in the thermy with the bacon that has had the rind removed. Put on speed 3 for five seconds for a chunky dice. Turn on to 100 degrees and the blade on reverse and cook for 4 minutes. Add herbs, stock, peeled potatoes and pepper (if they can fit through the hole in the top that the size it should be chopped) and cook at 100 degrees for a further 20 minutes. Turn the blade off from reverse and blend for about 1 minute on a high speed and its done.

Its a extremely easy to use, I found the instruction book a bit difficult (trying to find the part written in English to start) so I have just learnt by google.

Super smooth soup!

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Bread, grissini, pizza dough & sundried tomato, rosemary, fetta and garlic dinner rolls

~ Eloise Emmett ~ Leave a comment

DPP_178

This recipe is suitable for a domestic bread maker. Otherwise it can be mixed and kneaded by hand. It will make one loaf or 12 dinner rolls. Or can be used as pizza dough or grissini

3 ½ cups plain flour (wholemeal or white or ½ and ½)
1 teaspoon salt
½ teaspoon sugar
1 teaspoon dry yeast
1 teaspoon bread improver
1 tablespoon semolina
20 ml milk
20 ml oil
320 ml luke warm water

If using bread maker put all ingredients in and use basic setting it will take about 3 hrs

Otherwise, mix all dry ingredients together and add wet ingredients. Knead until a nice smooth dough this will take about approx 20 minutes. Cover with plastic wrap and leave to let rise in warm position until it has doubled its size. Knock back and knead for 2 minutes until tight again.

Portion and shape as required or roll into loaf tin and let rise in warm position until it is. has grown a third of its size again.

Bake at 200 degrees C for 15- 20 minutes for dinner rolls or 25 min for a loaf, or until golden brown and crisp

DPP_176

Grissini
working quickly so they don’t start to rise, roll  tablespoon size pieces into long thin sticks and bake at 200 degrees C for about 15 minutes until golden and crisp. Great with soup or for kids snacks.

This dough recipe makes four large pizzas, brush a teaspoon of oil on a tray and roll bread dough out thin and put on the tray and leave to rest for about 10 minutes. Top with your favourite toppings and bake immediately in a 200 degree C oven for about 15 minutes or until cooked through.

To make dinner rolls: portion into the 12 pieces, roll out thin and then roll up like a sausage,  here I have added a garlic, rosemary, fetta and sundried tomatoes for extra flavour, leave them to rise for about 15 minutes or until they have grown a third of their size again, and bake in a  200 degree C oven.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!