fruit leather

All fruit leathers are is cooked and puree fruit, dried out. Simple and the kids love them.  I don’t add any sugar, you may want to depending on what fruit you are using.They should store for months on the shelf, its a little bit more exciting way to preserve some of our apples from our tree and other fruits rather than stewing and freezing them!

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You can use any fruit to make them and they can be dried out in a food de-hydrator, I will try this sometime, I have just dried them in the oven with the oven on about 90 C.

In the thermomix cut the apple off the core ( or whatever fruit you are using, take pips out of plums etc) , about 700 grams, blitz speed 10/ 10 seconds and cook 12 minutes/speed 2/ 100 C. puree for 1 minute and spread out onto a well oiled baking tray. and dry out about 8 hours in a 90 C oven.

Stove top directions :In a pot chop the apples and simmer in a pot until cooked, puree and spread onto a well oiled tray and dry in the oven about 8 hours/ 90 C.

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I will store them between sheets of baking paper and then vacuumed packed in bags of 6 or wrapped and rolled up in a air tight jar ready to pop in the lunch box

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Like this recipe? Please share it and find more of my recipes in my first book The Real Food for kids Cookbook.

Fresh picked strawberries and white chocolate custard

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The Strawberry farm at the top of Eaglehawk neck hill has been open this week to pick your own strawberries for $10/ kilo. I served them with a warm easy white chocolate custard.

1  1/2 cup milk
1/2 cup thickened cream
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar
150 grams white chocolate

Combine milk and cream in a small saucepan. Put over medium heat. Cook, stirring constantly, for 5 minutes or until hot with out boiling. Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a bowl until well combined.  Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon, DO NOT boil,  add white chocolate and stir over heat until smooth

Thermomix directions
Put sugar, eggs, milk, cornflour and cream in the bowl and cook 90 C/speed 4 /5 minutes. add the white chocolate and cook for 2 minutes/speed four/90 C

And here is my strawberry tart recipe, the strawberries are so delicious fresh in season:

https://eloiseemmett.wordpress.com/2013/03/04/fresh-strawberry-tart/

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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Thermomix

I always cook from raw, real, fresh ingredients I am passionate about shopping locally, supporting the local farmers, growing my own veggies and knowing exactly what I am feeding my family but I have found since owing my thermomix that I am back to basics that step further, making my own butter, fruit juices, porridge from rolled oats (sad but true I used the quick oats sachets rather than using rolled oats and then washing up the pot!!) because its so quick and simple.
I understand I am saving heaps of money by using my thermomix to its full potential but wonder about the fortune that people who buy packaged supermarket food could save if they invested in a thermomix.
Last night for example, while cooking roast pork, I made a batch of 30 second whole orange cake into 20 cupcakes to freeze to go in the kids lunches (I  love that recipe  so simple & delicious, find it on the thermomix recipe community) a batch of 12 muslie bars ( I cut them into 16, my kids are young, love that about cooking for yourself can control waste and portion size!), butter, a white bread loaf, a butter milk loaf and a linseed whole meal loaf.
My (rough- by major supermarket -online prices) calculations worked out tonight that I would have saved $26.50 by making these few items last night rather than buying them from the supermarket and it only took well under a hour while I was cooking anyway: 2 minutes to prep and  cup cake the orange cakes, 4 minute each loaf (plus rising time) 10 minutes butter (2 batches plus to wash) 5 minutes muslie bar, all prepped up and baked while the roast pork was cooking.
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Thermomix is offering interest free finance for the first year until January 6th, so $39 per week to own your own thermomix in a year! how much could you save??

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.

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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

 

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!