Carrot and Pumpkin soup with brown and sage

 

1 tablespoon butter
2 cloves garlic
20 big sage leaves
5 large carrots
1 onion
1 litre veg or chicken stock (or 1tbs stock paste with 1 litre water)
300 grams pumpkin
pepper and salt
To make on the stove top: in a large heavy base pot heat the butter until it starts to froth and slightly brown add roughly chopped garlic and sage and sauté until tender. Add roughly chopped carrots and onion and sauté for a further 3 minutes and then add stock pumpkin and a pinch of pepper and bring to the boil and simmer gently for about 20 minutes or until the carrots and pumpkin is cooked and soft. Puree in a blender or with a stick blender and season with salt and pepper and serve.

To make in the thermomix: add the peeled garlic cloves to the bowl and chop 4 seconds/speed 4. Add butter and sage and cook 4 minutes/speed 2/ varoma temp. add peeled and roughly cut onion, carrot and chop speed 4/ 10 seconds. Add stock and a pinch of pepper and cook 25minutes/speed 2/100C. Puree slowly going to speed 10 for 1 minute and season with salt and pepper and serve.

 

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!

Pork belly slow cooked in apple, fennel and white wine

Pork belly has the most amazing flavour, it is fatty, I find trimming the top layer off helps take away the strong fatty flavours but it needs some fat left for slow cooking so it doesn’t end up dry.

800 grams pork belly
1 onion
2 cloves garlic
1 bulb fennel (if available) or 1 teaspoon ground fennel seed
2 sprigs thyme
2 apples
1 cup white wine
1 cup beef or vegetable stock
1 bay leaf
salt and pepper

Peel and slice the onion, crush the garlic, chop the apple and slice the fennel bulb and spread them over the bottom of the slow cooker with the thyme, fennel seed, wine, stock and bayleaf and a pinch of salt and pepper. Remove the skin and the top layer of fat from the pork belly, you can salt and bake the skin in a hot oven to make crackle if you want. Put the pork meat in slow cooker and cook for about four hours or until it falls apart.

When the pork is cooked, to make a sauce form the apples and juices left once the pork has been removed from the slow cooker, remove as much fat as possible from the apple and juices(put the whole lot in the refrigerator and remove the set fat if you have time) and thicken with 1 tablespoon of flour and add 1 cup of stock and simmer for about 6 minutes or until the flour is cooked and puree and season with salt and pepper.

To make the sauce in the thermomix add the onions, apples and juices from the slow cooker to the mixing bowl with 1 tablespoon of flour and 1 cup of stock and cook 10 minutes/100/speed 1 and then puree 1 minute/speed 10

Serve with seasonal vegetables, I have served it with a carrot, pumpkin and sweet potato puree here, cooked in the thermomix basket and then pureed with a little butter and salt and pepper.

DPP_456

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!

5 spice plum sauce

This sauce makes a quick and simple chicken or pork stir-fry very tasty with a dash of oyster sauce, or serve it straight from the jar with grilled chicken or pork steak.

600 plums
1 onion
2 cloves garlic
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon schezwan pepper
½ teaspoon cinnamon
½ teaspoon star anise
½ teaspoon fennel seeds
1 cup rice wine vinegar
2 apples
2 cups brown sugar

dry roast and grind the spices, or use ground spices or a five spice blend.

Peel and dice onion and chop garlic, sauté the onion and garlic in a little oil, in a heavy based pot with the spices for about 2 minutes until the onion is soft. Add the plums with the pip removed, vinegar, chunky chopped apples, with the core removed, and simmer gently until cooked, about 20 minutes. Puree and add sugar and simmer for another 45 minutes or until the sauce has reached setting point. Test setting point by putting a little on a small plate and putting in the refrigerator until its cold to see if it is at the desired thickness. Pour immediately into sterilised jars to store.

In the thermomix; add peeled onion and garlic chop 5/speed 5. Add spices and sauté 4 minutes/100c speed 1. Add plums with pips removed, apples with core removed, vinegar and cook 30minutes/100C/speed 1. Puree speed 10/1 minutes. Add sugar and cook 30minutes/speed 1/100c. Check to see if it is at setting point (see above)  and pour into clean sterilised jars.

 

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!

Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo

 

The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
200 ml (approx.) Extra Virgin Olive oil

Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil

DPP_426

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!

Bircher Muesli, coulis and vanilla yogurt

 

DPP_424

I have made a fair bit of yogurt before owning my TM5 but probably haven’t made it as regularly or as well as I do now. To make yogurt it’s basically putting yogurt (culture) in warm milk to make the next batch and I have had a fair bit of success with an old thermos. I will try this recipe in the thermos soon for non thermomix owners to see how it goes. I have tweaked the automated recipe on the TM5 to make a thick vanilla yogurt.

Vanilla yogurt
1 litre milk, I use a UHT from the cupboard room temp
80 grams milk powder
50 grams sugar
120 grams yogurt, save some from your last batch
1 teaspoon vanilla essence

*I buy a kilo pot set natural yogurt and freeze it in 120 portion so that I can defrost it and start from fresh every now and then

Coulis

I make a coulis from fresh or frozen berries or stone fruits and then mix that up with the yogurt for a flavoured yogurt. Or even fresh fruits could be pureed. Make small batches of frozen fruit as you need it or a large batch of fresh fruit if you have time and freeze it ready to go.

300 grams jam fruit (strawberries, raspberries, blackberries or apricots etc.)
50 grams sugar (to you taste, some fruits won’t need it)
60 ml water

Put all ingredients in a heavy base pot and simmer for about 10 minutes, puree and strain

Frozen yogurt

Mix your yogurt and coulis together and freeze in ice cubes to whizz up in the thermomix or blender to make a frozen yogurt, or freeze them in icy-pole moulds.

In the thermomix

Put all ingredients in bowl, cook 10 minutes/speed 1/100C. Puree speed 10/ 1 minute and strain

Breakfast trifle

Here is a old breakfast trifle recipe of mine (from 2 years ago!! and I still use it all the time) but you could use any nuts, seeds, coconut, fruits that you like. Blitz them in the thermomix or blender

https://eloiseemmett.wordpress.com/2013/01/09/beakfast-triffle/

Serves 4
1 ½ cups rolled oats
2/3 cup apple juice
1 Tablespoons sultana
1 teaspoon dried pumpkin seeds
1 teaspoon almond flakes
1 grated apple

600 ml yogurt

2 punnets berries

To make the Bircher muesli, grate the apple into a bowl and mix with the oats, juice, sultanas, seeds and almonds. Refrigerate overnight.

Serve the muesli layered with the yogurt and fresh berries

 

 

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!

lemon, pesto chicken fettuchini

Zest of 1 lemon
1 tablespoon olive oil
1 medium brown onion
500 grams chicken thigh fillets
3 tablespoons pesto
300 grams uncooked pasta
60 grams shaved parmesan

Find my Pesto recipe here:https://eloiseemmett.wordpress.com/2013/02/11/pesto/

Find my pasta recipe here:https://eloiseemmett.wordpress.com/2013/12/24/squid-sauteed-in-lemon-garlic-butter-and-tarragon-with-spaghetti/

Get your pot on of water boiling for the pasta, as its best to cook the pasta as close to the chicken being ready so you can toss the hot pasta through.

Heat the oil in a heavy based pan and sauté the finely sliced onion and the zest from the lemon, add the chicken sliced into ½ cm strips and brown them all over, when they are almost cooked toss through the pesto. Cook the pasta following the directions on the packet or your fresh pasta in salted boiling water for about 3 minutes

When the chicken is cooked toss through the hot cooked pasta and serve immediately topped with parmesan.

I served it with a crunchy beetroot salad from the a recipe from the thermomix recipe community that I love and make all the time using whatever I have!. It’s just:
1 large beetroot
1 carrot
1 apple
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
2 table spoons fresh coriander

Peel the garlic chop speed 5/ 5 seconds add everything else peeled in large pieces and chop speed4/ about 6 seconds

DPP_417

 

Pink eye potato, sundried tomato and Brie Frittata

Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.

4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
5 eggs
100 ml cream
½ onion
Salt and pepper

Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.