garlic and herb pull apart bread, cauliflower and cheese soup, gnocchi in brown butter and sage, blueberry muffins

recipes from cooking at the D.T.N.H friday 15th november
Todays menu
garlic and herb pull apart bread
cauliflower and cheese soup
gnocchi in brown butter and sage
blueberry muffins

The kids today at cooking at the Dunalley Tasman Neighbourhood house, had fun rolling the bread and shaping it to bake, making the muffins , peeling and chopping the potatoes and rolling the gnocchi and sitting down and eating a delicious lunch in the sun! They also had plenty of time to run free at the house, in the playroom and outside in the cubby house and gardens. It was unfortunate that the cauliflower in the garden I had eyeballed a week or so ago for the soup had gone to seed but I did find a few herbs to go with what a had taken from my garden. It was especially exciting to use a recipe from the new Bream Creek farmers Market Cookbook! We also did today remind a few of the local residents that they don’t need a child with them to join in on these once a month Friday sessions, or even a desire to cook at all, just to book in through the neighbourhood house and come for lunch and a chat.

Herb and garlic pull apart- from the thermomix everyday cookbook

Includes directions for making the butter

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Butter
2 cloves garlic
1 bunch herbs (today it was chives, parsley, sage, tarragon and thyme)
5/600 g fresh cream, chilled, not thickened, minimum fat content 35%
500 g cold water

Bread
450 g lukewarm water
750 g bakers flour
1.5 tsp salt
4 tsp YeastPlace garlic and herbs into mixing bowl chop for 3 sec/speed 7. Set aside.

Insert Butterfly. Place cream into mixing bowl and beat for 1-3 min/speed 4 to separate*.

Once separated, strain buttermilk through the basket carefully. Remove Butterfly.
Place water into mixing bowl with separated butter and mix for 5-10 sec/speed 4.
Strain liquid again through basket and squeeze solids with your hand to extract all remaning liquid.
Once butter is ready, add garlic and herbs and mix for 30 sec/speed 4.
*The separating process takes between 1 and 3 minutes depending on the freshness of the cream.

Bread Method

Pre-heat oven to 180°C.
Place all ingredients into mixing bowl and mix for 5 sec/speed 7 to combine.
With dial set to knead, knead for 2 min
Let dough rise for 30 minutes or until doubled in size.
Roll onto ThermoMat into large rectangle and spread herb butter over dough.
If necessary, sprinkle dough with flour first to prevent butter from sliding off.
With a butter knife, cut 3-4cm wide strips. Fold each dough strip in a concertina pattern and place cut side up in a 26cm springform tin until all the strips are pressed in together.
Bake for approximately 40-45 minutes. Serve hot.

If not using a thermomix you can use a basic bread dough recipe with a herb and garlic butter

 Cauliflower and cheese soup
1 clove garlic
1 onion
tsp oil
½ cauliflower
½  tablespoon TM veg stock paste
600 ml water
3 sprigs tarragon
100 grams cheddar cheese
salt and pepper

TM Directions
Put peeled onion and garlic in the bowl and chop 5seconds/ spped 5 . add oil  and cook 100/2 minutes/ speed stir and cauliflower, stock, water and cook 15minutes/ spped 1/ 100 C. add tarragon and cheese blend 1 minute slowly good from speed 1 to 10.

Stove top Directions.
Peel and chop onion and garlic fry in a heavy based pot over a medium heat with the oil for 2 minutes. Add water, stock cauliflower and simmer for abou 15 minutes, stirring reglarly. Add tarragona and cheese and puree

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Gnocchi in a brown butter and sage sauce- from the Bream Creek Farmers Market cookbook

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Serves 4 as an entree

Gnocchi
500 g Kennebec potatoes
1/2 teaspoon nutmeg
2 eggs
Salt and pepper
1 cup flour

Brown Butter Sauce
3 tablespoons butter
2 tablespoons garlic
2 tablespoons sage
Salt and pepper
2 cups baby spinach leaves
100 g parmesan

For the gnocchi: Peel and dice the potatoes into 2cm dice. Place into a medium sized saucepan, cover with water, bring to the boil and simmer for about 18 minutes or until the potatoes are cooked.  Drain well and cool slightly.  While the potatoes are still warm, mash well then mix in the eggs, nutmeg, salt, pepper and flour.  The quantity of flour required may be slightly more or less depending on the potatoes.   Aim for a soft, slightly sticky dough.  To roll the gnocchi, take tablespoon sized pieces of dough, roll into a ball and flatten slightly with the back of a fork.

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Bring a large saucepan of salted water to the boil, and carefully place the gnocchi into the saucepan. Bring the water back to a simmer and cook for about 4 minutes, or until they float to the surface.  Check that the gnocchi are cooked through before removing and drain.

For the sauce: Heat a heavy based saucepan over a medium heat and add the butter.  Cook until it starts to froth. Add the crushed garlic and sauté for one minute.  Add the sage and sauté for a further minute.  Toss the gnocchi and spinach through the butter, season with salt and pepper and serve topped with shaved parmesan.

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Blueberry Muffins
1 and ½ cup Self raising flour
1/3 cup rolled oats
3 eggs
¾ cup brown sugar
½ cup milk
1 tablespoon butter
180 grams blueberries
Put oven on 180 C

Melt butter and mix all ingredients together well but don’t over mix. Put into muffin cases and bake about 20 minutes until golden and cooked through

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Chicken and mushroom ravioli with a carrot, tarragon and preserved lemon sauce

I am focusing at the moment on experimenting with dishes for the varoma (steamer) for the thermomix, one of the things that I love that about the thermo is that a sauce can be bubbling away underneath in the mixing bowl while the main part of the dish cooks on top. I have never steamed pasta before but I was impressed, traditionalist could still boil the ravioli on the stove in a pot of boiling water as normal, but I love that I made nice big full ravioli, with a thin and smaller amount of pasta, without the worry of them bursting when simmering. If you don’t yet have a thermomix you can still make this recipe with a chopping board and knife,  frying pan, the food processor and a pot.

6 large mushrooms
¼ medium brown onion
1 clove garlic
salt and pepper
teaspoon butter
200 grams chicken thighs
3 sprigs thyme
3 large sage leaves

200 grams flour
2 eggs

3 medium carrots
60 grams leek
¼ medium brown onion
¼ preserved lemon
3 large sprigs tarragon
500 ml water
2 tablespoons cream
pinch salt and pepper

Put the mushrooms, peeled onion and garlic in the bowl, blend speed 7, 3 seconds.  Sauté 100C for 2 minutes. Add chicken herbs and salt and pepper blend speed 10/ 30 seconds. Remove from bowl.

To make pasta put eggs and flour in bowl and blend speed 7/ 40 seconds, remove and roll out in the pasta machine to number 6. Make the ravioli by putting spoonfuls on one half of the pasta sheet, brushing with egg wash and folding over and pressing down. Then use the ravioli cutter to cut into shape.

Wash bowl and put water in. in basket in the bowl put peeled and roughly chopped carrot, leek, onion, preserved lemon and tarragon.

Line both varoma trays with greaseproof paper and brush lightly with olive oil and lay the ravioli on them and put the varoma in place. Cook for 18 minutes speed 1 varoma temperature. The ravioli pasta should now be cooked and the filling cooked through, put the ravioli in the thermoserver. To finish the sauce discard 2/3 of the water from the bowl and put the contents of the basket, the carrots etc, in the bowl add cream and salt and pepper. Blend 30 seconds speed 10.

 

celery, cabbage and cauliflower soup

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This soup got its lovely creamy texture from the addition of the 2 tablespoons of rice- a little trick I picked up from fast ed on better homes and gardens, I thought I should try it and it worked well! It would be a good way for gluten intolerant/allergic people to make nice thick soups without flour or people watching there fat intake to have a nice creamy soup without too much or any cream.

I have served it here with a gluten free loaf of bread- cindys recipe from the “Thermomix everyday cookbook”, which was made by milling brown rice, white rice, chickpeas amongst other ingredients and it was a delicious loaf, quite easy to make and very economical in cost in comparison to other gluten free loaves. I cant say I have tried to many other loaves of gluten free bread, but I have try a few and this has turned out to be far superior in flavour and texture than any of the other gluten free loaves that I have tried. Now don’t imagine a fluffy soft white loaf like you get from the bakery it is still a dense cakey type loaf but a lot lighter than some of the “brick’ type gluten free loaves available. I will make this for my family regularly as it was very enjoyable and will give our bodies a bit of a break from wheat every now and then.

And also pictured I also made the herb and garlic pull apart from the “Thermomix everyday cookbook”. With my homemade butter (directions are also in the everyday cookbook) and fresh herbs from my garden- dill, thyme, sage, rosemary, chives and parsley

1 onion
2 cloves garlic
2 tablespoons white rice
200 grams cabbage
2 sticks celery
1/4 small cauliflower
1 teaspoon TM stock paste
600 ml water
pinch salt and pepper
teaspoon tarragon leaves

TM peel onion and garlic and put in mixing bowl, chop 3 seconds speed 4, scrape down sides and cook 100C/2minutes/speed 1
and roughly chopped cabbage, celery and cauliflower, rice, stock, water and tarragon and a pinch of salt and pepper
Cook 100 C/ 17 minutes/ speed 1.puree speed 8/1 minute

stove top
peel and dice onion and garlic. sauté in a heavy based pot, roughly chop cabbage celery and cauliflower and add. add rice, stock, water and tarragon bring to boil. simmer for about 20 minutes and puree in the food processor. season with salt and pepper

garlic and rosemary pizza bread, cream of cauliflower soup, meatballs and handmade fettuccini and banana Muffins

Here are the recipes form the first mini chefs from Friday the 2/8/2013.

Menu
cream of cauliflower soup
garlic and rosemary pizza bread
meatballs with handmade fettuccini
banana muffins

Mini chefs at Eaglehawk neck Hall recipes from Friday

Garlic and rosemary pizza bread

(I have used the Recipe from the thermomix everyday cookbook so I can practice)
500 grams flour
1 teaspoon salt
2 teaspoon yeast
300 ml water
2 cloves garlic
2 sprigs rosemary

Mix flour, salt, yeast and water in a bowl and knead well until it forms a smooth ball, 10 -15 minutes. Leave to rise. Then flatten into thin rounds and sprinkle with olive oil, sea salt and crushed garlic and rosemary. Bake in a 200 C oven for about 15 minutes.

TM directions
crush garlic and rosemary in the TM
blend on speed 7 for 7 seconds. Knead for 2 minutes. Cover in a warm spot and rise. Flatten and drizzle with oil sprinkle with garlic, rosemary and sea salt. Bake in a 200 C oven for about 15 minutes

Cauliflower soup
1 cauliflower
1 brown onion
2 cloves garlic
500 ml stock
100 ml cream
2 tablespoons tarragon
salt and pepper

Stove top directions

Peel and dice garlic and onion and fry in the oil, add cauliflower and stock and bring to the boil and simmer for 15 minutes, add tarragon and cream and puree. Season with salt and pepper and serve

TM directions
peel garlic and onion put in mixing bowl and blend on speed 7 for 3 seconds.  Cook on 100 for 2 minutes. Add cauliflower stock and tarragon cook at 100 C for 15 minutes speed one reverse. Add cream and puree on speed 10 40 seconds season with salt and pepper and serve.

soup

Meat balls and fettuccini

steph pasta Thanks for the photo Joanne Curran

Fettuccini
2 cups flour
3 eggs

1 tablespoon oil

Meatballs
500 grams mince
1 egg
½ onion
2 cloves garlic
3 slices bread
salt and pepper
teaspoon basil
teaspoon oregano
teaspoon ground fennel

Tomato sauce
1 onion
2 cloves garlic
1 tablespoon olive oil
1 tablespoon basil
1 tablespoon oregano
400 grams crushed tomatoes

To make the tomato sauce, dice onion and crush garlic and sauté for I minute and herbs and tomato and simmer for 20 minutes.

TM: put peeled onion and garlic in the mixing bowl and blend 4 seconds on speed 7. Add oil sauté reverse speed 1, 100 C 2 minutes, add herbs and tomato and cook 100 C reverse, speed 1, and 15 minutes.

To make the pasta mix eggs and flour together well. Or in TM blend speed 7 for 30 seconds.

Roll through the pasta maker to number 6 and cut into fettuccini. Just prior to serving cook in boiling water for 2 minutes.

To make the meatballs, in the TM or blender blend the bread until fine crumbs. Finely chop onion and crush garlic and mix all ingredients together well. Roll in to balls about 3 cm in diameter. Heat the oil in a heavy based pan and cook the meatballs in the oil over a low heat with a lid on, about 15 minutes or until cooked add sauce and serve topped with parmesan or cheddar cheese.

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Banana Muffins

1 ½ cups self-raising flour
1/3 cup rolled oats
3 eggs
¾ cup brown sugar
¾ cup yogurt
1 tablespoon oil
2 mashed bananas

Mix all ingredients together well and put into muffin cases filling 2/3 bake for about 15 minutes at180 C.

Parsley dip

 

Parsley Dip
3 crusts bread
1 cup parsley
1 tablespoon white vinegar
2 cloves garlic
½ small onion
salt and pepper
olive oil

 

In a food processor blend the bread into crumbs and remove from the blender
add the parsley, vinegar, garlic, onion and salt and pepper and blend until smooth add the bread and then the oil in a slow drizzle.

Thermomix directions

put the bread, parsley,  peeled garlic, onion, vinegar and a pinch of salt and pepper in the thermomix and blend on high for 15 seconds, then while blending on speed 2 pour oil in a slow drizzle.

parsley dip

 

Potato and bacon soup

 

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!

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

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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

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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!