main course · side of lamb

Garlic and oregano lamb cutlets and a pesto roast vegie salad

This is a great meal to prepare for a party, easy to prepare,  transport, cook and serve and amazing flavours too!
(4 serves)
12 lamb cutlets
¼ cup olive oil
2 cloves garlic
1 tablespoon oregano

Salad 1 medium Sweet potato
1 cup pumpkin
1 red capsicum
2 large carrot
1 large zucchini
1 medium red onion
½ cup semi- dried tomatoes
2 cups spinach leaves
100 grams fetta cheese
3 tablespoons pesto

Crush the garlic and mix with the oil and oregano and marinate the lamb in it overnight.

To make the salad: peel and chop the pumpkin, sweet potato and carrot into a 2cm dice and roast in a drizzle of olive oil on a baking dish in a 180 C oven for about 20 minutes or until cooked. In another baking dish, (or add to the sweet potato, pumpkin and carrot after 10 minutes) roast the zucchini, capsicum and red onion chopped into a 2cm dice. Serve either hot, warm or cold all tossed together with the rest of the ingredients.

To cook the lamb: grill on the hot BBQ or in a pan for about 3 minutes on each side for medium rare, leave to rest for at least five minutes and serve with the salad.

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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!

main course · side of beef

Honey and mustard slow cooked beef with Thyme polenta

I used oyster blade but you could use any of the stewing cuts of beef.

https://eloiseemmett.wordpress.com/2014/05/25/side-of-beef/

800 grams beef
1 tablespoon flour
2 cloves garlic
3 large carrots
1 stick celery
1 leek
¼ cup balsamic vinegar
bay leaf
6 big sprigs thyme
2 tablespoons Dijon mustard
2 tablespoons honey
400 grams crushed tomatoes
400 grams beef stock salt and pepper

Roll the beef in the flour and brown in a hot pan in a little oil. I used oyster blade so keep it as the whole thick cut steak to go in the slow cooker but you could also cut it into a chunky dice before rolling in the flour and browning it. Put the beef in a slow cooker with the crushed garlic, peeled and chunky chopped onion and carrot, chopped celery and leek and all the other ingredients give it a good mix and cook on low for about 6 hours or until falling apart. Serve with vegies and mashed potato, cous cous or polenta

Thyme polenta

2 cloves garlic ½ brown onion dash olive oil 500 ml milk 100 grams polenta 10 large sprigs thyme 40 grams parmesan salt and pepper

Crush the garlic and finely chop the onion and sauté in the olive oil in a heavy based pot, add milk and bring back to a simmer while continually stirring add the thyme and polenta and stir for about 15-20 minutes until the polenta is cooked and thick add cheese and season

In the thermomix: The thermomix is excellent for cooking polenta! so easy no standing and stirring! chop the peeled garlic speed 5/ 5 seconds, add onion and chop speed 5/ 5 seconds add a dash of olive oil and sauté 2 minutes/ speed 1/100 C. add milk and chopped thyme and cook 100C/ speed 2/ 4 minutes. Add polenta and cook 100C/speed 1/15 minutes. When it’s cooked it should not feel grainy (it might need to cook a little longer) add grated cheese and season with salt and pepper

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!

basics · entree or light meal · main course · seafood · thermomix recipes

Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo

 

The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
350 ml (approx.)oil (veg or a mix of light olive oil, grape seed) but nothing to strong flavoured unless you want that flavour

Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil

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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!

Breakfast · preserve · thermomix recipes

Bircher Muesli, coulis and vanilla yogurt

 

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I have made a fair bit of yogurt before owning my TM5 but probably haven’t made it as regularly or as well as I do now. To make yogurt it’s basically putting yogurt (culture) in warm milk to make the next batch and I have had a fair bit of success with an old thermos. I will try this recipe in the thermos soon for non thermomix owners to see how it goes. I have tweaked the automated recipe on the TM5 to make a thick vanilla yogurt.

Vanilla yogurt
1 litre milk, I use a UHT from the cupboard room temp
80 grams milk powder
50 grams sugar
120 grams yogurt, save some from your last batch
1 teaspoon vanilla essence

*I buy a kilo pot set natural yogurt and freeze it in 120 portion so that I can defrost it and start from fresh every now and then

Coulis

I make a coulis from fresh or frozen berries or stone fruits and then mix that up with the yogurt for a flavoured yogurt. Or even fresh fruits could be pureed. Make small batches of frozen fruit as you need it or a large batch of fresh fruit if you have time and freeze it ready to go.

300 grams jam fruit (strawberries, raspberries, blackberries or apricots etc.)
50 grams sugar (to you taste, some fruits won’t need it)
60 ml water

Put all ingredients in a heavy base pot and simmer for about 10 minutes, puree and strain

Frozen yogurt

Mix your yogurt and coulis together and freeze in ice cubes to whizz up in the thermomix or blender to make a frozen yogurt, or freeze them in icy-pole moulds.

In the thermomix

Put all ingredients in bowl, cook 10 minutes/speed 1/100C. Puree speed 10/ 1 minute and strain

Breakfast trifle

Here is a old breakfast trifle recipe of mine (from 2 years ago!! and I still use it all the time) but you could use any nuts, seeds, coconut, fruits that you like. Blitz them in the thermomix or blender

https://eloiseemmett.wordpress.com/2013/01/09/beakfast-triffle/

Serves 4
1 ½ cups rolled oats
2/3 cup apple juice
1 Tablespoons sultana
1 teaspoon dried pumpkin seeds
1 teaspoon almond flakes
1 grated apple

600 ml yogurt

2 punnets berries

To make the Bircher muesli, grate the apple into a bowl and mix with the oats, juice, sultanas, seeds and almonds. Refrigerate overnight.

Serve the muesli layered with the yogurt and fresh berries

 

 

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!