Smoked Salmon with a Dill and Fetta omlette & Breakfast at the tessellated Pavement

I had a fun morning with a few friends on the Tessellated pavement in Eaglehawk neck we decided to combine some photography practise for Tafe with Breakfast. It is always nice to go a bit over board with some cooking and food-styling as I am normally cooking a lot of boring looking family food!

It was a lovely morning apart from one small hiccup of a loud, obnoxious, bogan ‘local’ she thought we were ‘inconsiderate tourists’ by being in the way on the pavement (although there was PLENTY of space for her to pass, no one else had a problem and most stopped for a chat) and we had specifically set up in a position as to not get in the way of other photographers and tourists! Aside from this being quite funny as I have lived here for over 10 years, I am not sure why if tourists were putting effort into taking some pics to promote our beautiful state, even if it is only to their own small friendship group or over social media WHY anybody would think this would be a problem? Such a shame that the local, state and even federal tourism bodies put such effort and expense into marketing our beautiful state for the small minority of inbred bogan locals to practically tell them to buggar off when they get here- treating them as if they are a inconvinence! The Tourism industry is probably the biggest employer in the area so it is pretty bloody important to the Tasman Peninsula! Any way she gave us something to laugh about during the morning.

Break fast Menu:

Home made ciabatta & Butter (I will link to Arwen’s Recipe when she posts it)
King Island Brie
steamed dill and fetta omelette and Tassal smoked salmon
Strawberries
Lavender Earl Grey Tea
Bangor Sparkling- we had opened it before sunrise, props but still a first for me!

IMG_0561

IMG_0599 IMG_0577  _I7U1480

And here is the Delicious  omelette recipe that Arwen and I created together:

1 clove garlic
2 tablespoon fresh dill
8 eggs 100 grams cream
100 grams Fetta
salt and pepper
200 grams salmon and more dill to serve

IN the Thermomix: add the peeled garlic clove, dill, eggs and cream to the bowl and a pinch of salt and pepper blend speed 8/10 sec.

Spread a sheet of baking paper on the top tray of the varoma, pour the mix onto the baking paper and sprinkle fetta on top, half fill the bowl with water then put the varoma in place and steam speed 4 14 minutes/ varoma temp)

Serve hot, warm or cold topped with the salmon and dill.

If you don’t have a thermomix whisk the ingredients together and cook the omelette on a pan on the stove top or in the oven.
Breakfast Tessellated pavement

_I7U1411

IMG_0586

8 AM sparkling wine  but I couldn’t waste perfectly good wine!IMG_0583 IMG_0580

Visit Arwen’s blog for her post on the breakfast Arwen’s Thermo pics

_I7U1456 There was not a huge amount of colour in the sky but I captured a tiny bit of colour in the reflection in the pic _I7U1440

Potential Cook book cover for my new book Seafood everyday  it will be available in November

_I7U1429 _I7U1425 _I7U1480 IMG_0561

Like this post? See my work with me page to see if there is a way I can help you promote your business or help with your publishing project

 

 

homemade baked beans

the ham bone adds a great flavour to the beans. if you don’t have a slow cooker you can braise them in the oven in a covered casserole dish for about four hours at 170C. ***Please note that there can be a huge difference in cooking times in slow-cookers, I was surprised when I broke one my new one takes twice as long to cook on high as the old one, and taking the lid off to often will lengthen the cooking time. so get to know your own. 

1 dry cup beans, cannellini, blackeye, red kidney or a mixture
2 large carrots
2 sticks celery
2 bay leaf
1 cup chicken or veg stock
1 large onion
2 large cloves garlic
2 rashers bacon (or a ham hock or ham bone)
800 grams crushed tomato
teaspoon sweet paprika
½ teaspoon cumin
½ teaspoon ground coriander
2 tablespoon maple syrup
salt and pepper

Cover the beans with water and leave to soak overnight. Drain and put in the slowcooker with the peeled and finely diced carrot, bay leaves, stock, peeled and diced onion, crushed garlic, finely sliced bacon, tomato, paprika, cumin, coriander, maple syrup and salt and pepper and the ham if you are using it. Cook for 4 -7 hours on high or until the beans are well cooked and they are in a nice thick tomato sauce, and if you are using ham it should pull apart off the bone. Season with salt and pepper add serve
 baked beans
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!

Poached eggs

Poached eggs: To poach perfect eggs add about 10 cm deep water in a pot, bring to a gentle simmer with a dash of white vinegar and a pinch of salt, carefully crack fresh eggs in and poach for 2-3 minutes for soft longer for hard. They will float to the top when ready. Carefully scope them out with a holey spoon and serve straight away. Eggs must be fresh and make sure the water is a gentle simmer barely any movement.

Here I have the poached eggs with sautéed spinach, smoked salmon and goats cheese

DPP_483

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!

Hot cross buns

DPP_477

1 cup water
½ cup milk
2 teaspoons yeast
2 tablespoons sugar
4 cups plain flour
½ teaspoon mixed spice
1 teaspoon cinnamon
2 tablespoons butter
1 egg
1/2 cup raisins, sultanas or currants
¼ cup choc chips (optional, add extra dried fruit instead)

For the crosses plain flour mixed with water into a thick paste

Apricot jam to glaze

Mix the hot water and cold milk together in a jug, its needs to be a nice warm temp so if not, heat it a little in the microwave, add yeast and sugar and leave to stand somewhere to activate the yeast, you will see it start to froth.

Measure the flour into a large mixing bowl, measure in mixed spice and cinnamon, rub the butter into the flour and spices, add egg, dried fruit, choc chips and milk knead gently into a soft sticky dough.

Leave the dough in a warm spot to double in size.

Cut dough into 16 even size piece and knead each piece into a smooth ball. Line a 20 cm square cake tin with baking paper and place the balls in the tin. Leave in warm spot to rise for about 15 minutes. Put the flour paste crosses onto and bake for about 20 minutes in a 200C oven or until golden and cooked.

Glaze with the heated apricot jam

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!

Bircher Muesli, coulis and vanilla yogurt

 

DPP_424

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!

Pink eye potato, sundried tomato and Brie Frittata

Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.

4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
5 eggs
100 ml cream
½ onion
Salt and pepper

Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.

 

 

The Best homemade Fruit Loaf

It has taken quite a few loaves to perfect this recipe. I use my breadmaker or the thermomix depending on what else I have cooking at the time, works well in both.

500 grams plain flour
teaspoon salt
15 grams brown sugar
20 grams honey
2 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoon dry yeast
30 grams melted butter
1 Tablespoon bread improver
300 ml lukewarm water
130 grams dried fruit (sultanas, currants, raisins, cherries, cranberries etc)

Using the breadmaker: put all ingredients in the bowl apart from the fruit in and set for basic, put fruit in after the first 10 minutes.

Thermomix: Put all ingredients in apart form the fruit mix 10 seconds/speed5 then knead 2 minutes. Add fruit and knead/2 minutes. Leave in a bowl covered somewhere warm to double in size. Knock back the dough and put in a greased loaf tin or shape into a loaf or fruit buns, onto and tray and leave to rise in a warm spot to double in size, then bake in a 200C oven for about 25 minutes or until golden. Serve freshly baked or sliced and toasted.

Or knead all the ingredients together by hand and follow the above rising and baking directions.

DPP_395