soups

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

~ Eloise Emmett ~ 2 Comments

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.

DPP_205

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

~ Eloise Emmett ~ Leave a comment

 

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!