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


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

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

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


Serves 4 as an entree

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.


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.


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


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.

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!

Cream of broccoli and bacon soup

1 onion
3 cloves garlic
3 rashers bacon
2 heads broccoli
3 tablespoons flour
1 litre veg or chicken stock
100 ml cream
2 tablespoon tarragon
1 teaspoon thyme
salt and pepper

Dice onion, crush garlic and chop bacon and fry in a heavy based pot until soft and golden, chop broccoli including stalk and add with the tarragon and thyme, add flour and cook for 2 minutes and then add stock, bring to a simmer and cook for about 20 minutes until broccoli is soft and cooked. Blend and add cream bring back to the boil and season and serve.


Thermomix Directions
put the peeled onion, peeled garlic and bacon with the rind removed, all roughly chopped in the mixing bowl. chop on speed 4 for 3 seconds.

then cook on 100C, 3 minutes, reverse speed 1

add roughly chopped broccoli including stalk, thyme, tarragon and flour, cook 100 C, 3 minutes reverse speed 1

add stock cook 100 C, 18 minutes, reverse speed 1

add cream and  season with a pinch of salt and pepper and  blend speed 10, 30 seconds




Cream of celery soup

celery soup (1 of 1)1 bunch of celery
1 tablespoon butter
1 large onion
3 cloves garlic
3 sprigs thyme
1 tablespoon tarragon
3 tablespoons flour
1 litre vegetable or chicken stock
200 ml cream
salt and pepper

Remove the leaves from the celery stalk and chop the stalks into 2 cm pieces. Peel and dice the onion, crush the garlic and take the thyme leaves of the stems. In a large heavy based pot cook the celery, onion, garlic and thyme leaves in the butter until soft then add the flour and cook for 2 minutes, add the stock and tarragon and simmer  for 20 minutes or until the celery is cooked and soft. Blend well until smooth add the cream and bring back to the boil season with the salt and pepper and serve.


Onion Soup, Part 7- side of lamb


I was thinking of making some sticky honey rosemary lamb ribs with the ribs of this side of lamb, but then I decided that was not a good idea because then I would eat the . So instead I trimmed the fat off the bones and put them in the stock pot to make this beautiful onion soup
Lamb ribs
3 sprigs Thyme
2 Bay leaf
½ cup onion ends
½ cup celery leaf
2 cloves garlic
1 Carrot
8 Onions
teaspoon butter
2 tablespoons brown sugar
Trim all the fat from the bones and brown in a hot pan on all sides. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, celery, garlic and carrot and 2 litres of water cook on high for 6 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.
Slice the onions and fry in hot pot for 5 minutes, add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.


Lamb, lentil and tomato soup, part 4-side of lamb

This is part four of the side of lamb. I will use the neck, when cooked you end up with about 400 grams of beautiful tender lamb meat. Sorell fine meats still has the side of lamb for $45 (ask if the signs not up), I still have two roasts (both with enough cold meat leftovers for a family of four for lunches for the family, for one or two days) and 2 chop meals to go. So eight meals plus some leftovers and lunches at 5.60 a meal for lamb.

About 700 grams lamb neck
1 onion
5 sprigs Thyme
2 Bay leaf
½ cup celery leaf
2 tablespoons four
2 onions
1 tablespoon olive oil
3 cloves garlic
1 tablespoon oregano
1 teaspoon basil
2 carrots
2 sticks celery
500 grams tomatoes
½ cup lentils
1 cup pasta
80 grams fetta

Roll the neck in the flour and brown on all sides in a pan. Put in the slow cooker with one litre of water, the onion, bay leaf, celery leaf and cook on high for about 4 hour or until the meat is falling for the bone.
Soak the lentils overnight and cook until tender in boiling water, about 15 minutes. Cook the pasta in boiling water for about 10 minutes.
Dice the onion, carrot, celery and crush the garlic, sauté this in a large heavy base pot with the oil. Strain the stock into the pot with the sautéed vegetables and pull the meat off the neck and add this to the pot too. Puree the tomatoes and add this to the pot and the basil and oregano and simmer for 20 minutes then add the cooked lentils and pasta and serve with the fetta crumbled on top.