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.

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.


Meat balls and fettuccini

steph pasta Thanks for the photo Joanne Curran

2 cups flour
3 eggs

1 tablespoon oil

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.


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.





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

3 eggs

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




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




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.

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


A good stock is the essential for a lot of meals. Sauce and gravy need a meat stock, laksa, soups, risotto, casseroles all benefit from a vegetable, meat, chicken or fish stock. At home there are plenty of premade stocks, cubes and powders available and they are convenient, but not always economical, for the better quality varieties. Stocks are extremely easy and economical to make, and if you use the slow cooker they are don’t need any attention. I also only use off-cuts for stocks and you can collect these while you are cooking, and keep them in a freezer bag in the freezer ready for when you need to make a stock. These may be the greens and ends from leeks, ends and peels from carrots, end and some peel from onions, ends and some peel from garlic, ends of tomatoes or discarded seeds, stalks from parsley, bacon rind, celery leaves and ends. Some times I might need to balance out the off-cuts with some fresh vegetables from the above list.
If you buy your meat in bulk, for example a side of beef direct from the farm like I like to, you will have bones to use up, or if you fillet whole fish, or ask your fishmonger for some frames, or bone out your own chickens or ask the butcher for some frames and bones.

Beef Stock
1 kilo beef bones
500 grams of off cuts from the above list
2 bay leave
5 peppercorns
teaspoon salt
4 sprigs thyme

In a baking tray put all ingredients and bake in a hot oven until browned, about 40 minutes. Put in a large slower cooker and cover with 4 litres of boiling water a simmer on low for 8 hours. Strain cool in the fridge, remove any fat that has set on top and use or freeze.

Chicken stock
1 kilo chicken bones- Or a whole chicken or drumsticks, if using the whole chicken or drumsticks make sure you keep the meat for the soup
500grams offcuts from above
2 bay leaves
5 peppercorns
1 teaspoon salt
4 sprigs of thyme

Put all ingredients in the slow cooker and cover with four litres of water and simmer on low for 4 hours. Strain and cool in the fridge, remove any fat that has settled on top and freeze or use.

Fish stock
1 kilo fish frames
500 grams offcuts
bay leaf
5 peppercorns
4 sprig of thyme
teaspoon salt
Put all ingredients in a large slow cooker and cover with 4 litres of water and cook for 1 hour on the low setting.

To turn your stock into a sauce
To make what is now commonly called jus,  but I was taught its called demi-glaze, from a beef or chicken stock take two litres of stock and add 100 grams of tomato paste and 300 ml red wine and reduce by half in  a heavy base pot on a low simmer and season with salt and pepper.

ideas of flavours that you can add to your jus are, sage or other herbs, quince paste, port, onion jam, peppercorns, pepper berries or figs

Marinated Steak

4 x 200 gram rump steaks
2 tablespoons oil
1 tablespoon balsamic vinegar
3 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon cracked pepper

To make the marinade, crush the garlic, chop the rosemary and thyme and mix with the oil, pepper and vinegar.
Trim any fat and sinew from the steaks and bash with a meat mallet so they are about 5 ml thick, marinate the steaks overnight.
To cook the steaks heat the grill section of the BBQ and cook for about three minutes on each side for medium.