thermomix

Pinkeyes and homemade Aioli

~ Eloise Emmett ~ Leave a comment

Buggar the CSIRO diet this week! I couldn’t resist the “freshly dug pinkeye” sign in copping on the weekend.

I used the potatoes to make the most delicious salmon salad with home made aioli, if you have never made your own aioli or mayonnaise it’s a must try, it tastes so better than a packaged.

The Potatoes where so fresh that the skin almost all peeled off with a wipe of a cloth. To cook the potatoes, clean them by giving them a scrub or scrap with a butter knife, the fresher the potatoes makes them easier to clean. Pink eyes that have been stored for a long period almost need to be peeled. Cover with water in pot with a lid and let simmer for about 25 minutes (depending on the size of the potato) drain and cool.

Aioli
1 large clove garlic
1 egg yolk
1 tablespoon white vinegar
350 approx ml olive oil
salt and pepper

 

In the blender or TM, Crush the garlic, add yolk, vinegar and blend (with TM add butterfly speed 4) and very slowly add the oil in a thin stream, season with the salt and pepper.

For the salad, I served the diced cooled potatoes tossed with aioli, chives, parsley and a tin of tassal roast salmon. Simple.

 

celery, cabbage and cauliflower soup

~ Eloise Emmett ~ Leave a comment

DPP_210

This soup got its lovely creamy texture from the addition of the 2 tablespoons of rice- a little trick I picked up from fast ed on better homes and gardens, I thought I should try it and it worked well! It would be a good way for gluten intolerant/allergic people to make nice thick soups without flour or people watching there fat intake to have a nice creamy soup without too much or any cream.

I have served it here with a gluten free loaf of bread- cindys recipe from the “Thermomix everyday cookbook”, which was made by milling brown rice, white rice, chickpeas amongst other ingredients and it was a delicious loaf, quite easy to make and very economical in cost in comparison to other gluten free loaves. I cant say I have tried to many other loaves of gluten free bread, but I have try a few and this has turned out to be far superior in flavour and texture than any of the other gluten free loaves that I have tried. Now don’t imagine a fluffy soft white loaf like you get from the bakery it is still a dense cakey type loaf but a lot lighter than some of the “brick’ type gluten free loaves available. I will make this for my family regularly as it was very enjoyable and will give our bodies a bit of a break from wheat every now and then.

And also pictured I also made the herb and garlic pull apart from the “Thermomix everyday cookbook”. With my homemade butter (directions are also in the everyday cookbook) and fresh herbs from my garden- dill, thyme, sage, rosemary, chives and parsley

1 onion
2 cloves garlic
2 tablespoons white rice
200 grams cabbage
2 sticks celery
1/4 small cauliflower
1 teaspoon TM stock paste
600 ml water
pinch salt and pepper
teaspoon tarragon leaves

TM peel onion and garlic and put in mixing bowl, chop 3 seconds speed 4, scrape down sides and cook 100C/2minutes/speed 1
and roughly chopped cabbage, celery and cauliflower, rice, stock, water and tarragon and a pinch of salt and pepper
Cook 100 C/ 17 minutes/ speed 1.puree speed 8/1 minute

stove top
peel and dice onion and garlic. sauté in a heavy based pot, roughly chop cabbage celery and cauliflower and add. add rice, stock, water and tarragon bring to boil. simmer for about 20 minutes and puree in the food processor. season with salt and pepper