white chocolate and apricot torte

 

apricot and white chocolate cake

I froze heaps of stewed apricots in summer and normally make crumbles or pies but I felt like something chocolatey and this is what I came up with! It is a delicious moist cake, serve it with double cream.

120 grams butter
150 grams white chocolate
100 grams caster sugar
50 ml milk
teaspoon vanilla essence
120 grams stewed and pureed apricot
2 eggs
270 grams self-raising flour

Turn oven on to 180 C. Melt butter and the chocolate by placing them in a large bowl and sitting the bowl on a pot that has gently simmering water in it. Stir the butter and chocolate regularly until the butter and chocolate are melted. Add the sugar and milk and beat well. Add the apricot, eggs, vanilla and self-raising flour and beat well for a few minutes. Pour into an 18 cm diameter cake tin that has been greased and floured or lined with baking paper. Bake for about 25 minutes in a 180 C oven or until golden and cooked through. Turn out onto a cake rack to cool.

In the TM. melt chocolate and chopped butter 3min/speed 1/70 C. add all other ingredients and beat speed 6/30 seconds. Pour into an 18 cm diameter cake tin that has been greased and floured or lined with baking paper. Bake for about 25 minutes in a 180 C oven or until golden and cooked through. Turn out onto a cake rack to cool.

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!

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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.

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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
350 ml (approx.)oil (veg or a mix of light olive oil, grape seed) but nothing to strong flavoured unless you want that flavour

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

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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

 

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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

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Pumpkin and caramelised onion soup

¼ grey pumpkin
2 large onions
2 cloves garlic
2 tablespoons brown sugar
1 teaspoon oil
1 litre chicken stock
100 ml cream

Peel and dice onion and crush garlic and sauté them in the oil in a large heavy based pot until soft, add sugar and continue cooking until it has caramelised (about 20 minutes). Add peeled and chopped pumpkin and stock and simmer for about 20 minutes or until the pumpkin is cooked. Puree, add cream and season with salt and pepper.

Thermomix: peel onion and garlic chop speed 4/ 3 seconds add oil and sugar cook 15 minutes/speed 2 varoma. add pumpkin and stock cook 100c/17 minutes/ speed one or until pumpkin cooked puree 1min/speed 10 add cream  and season with salt and pepper

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Homemade Pizza

 

My kids love making pizza! This bread dough pizza base is very economical so you could make some bases in bulk and freeze uncooked, even topped if you want, to defrost and bake when needed. The tomato base sauce will freeze well too, use a jar of pasta sauce or store bought bases if you want to make this easier.

Pizza dough
500 grams bakers (or plain) flour or wholemeal plain
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon bread improver
300 ml lukewarm water

Mix together and knead well until smooth leave to rise for 20 minutes and roll out into 2 large pizza bases.

Thermomix: knead for 2minutes and leave to rise for 20 minutes and roll out into 2 large pizza bases.

Tomato Pizza sauce

400 grams tomatoes or tinned tomatoes
1 medium onion
2 cloves garlic
1 teaspoon basil
olive oil
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

To make the sauce to go on the pizza base, chop the onion and crush the garlic and sauté with the oil in a heavy based pot, add crushed tomatoes and chopped herbs, sugar and simmer for 20 minutes and season with the salt and pepper.

Thermomix: crush garlic speed 6/5 seconds, add onion chop speed 5 4 seconds. add a dash of oil and sauté 2 minutes/100 C. Add tomato, sugar and herbs and chop speed4/ 5 seconds. simmer 90C/ 15 minutes season with salt and pepper.

When assembling and baking the pizzas for a nice crunchy golden brown base brush the pizza tray or baking tray with oil. Top the rolled out pizza bases with tomato sauce and your favourite toppings here are a few family favourites.

Hawaiian
1 cup pineapple
100 grams ham
2/3 grated cheese (mozzarella or tasty or a mixture of both)

BBQ chicken
1 cup cooked shredded chicken meat
½ medium brown onion
1 cup mushrooms
½ cup pineapple
2 tablespoons BBQ sauce
2/3 cup grated cheese (mozzarella or tasty or a mixture of both)

BBQ meat
100 grams ham
100 grams salami
½ onion
100 grams mushroom
½ capsicum
2 tablespoons
BBQ sauce
2/3 cup grated cheese

Sweet chilli chicken
1 cup chicken
½ medium onion
½ capsicum
100 grams mushrooms
2/3 cup cheese
2 tablespoons sweet chilli or chilli sauce
sour cream to serve on top when the pizzas are cooked

 

pizza

This smoked salmon Pizza recipe is in Seafood Everyday