Summer is here and it’s warming up. Goodbye to curries, casseroles and soups and hello to fresh salads, mangos and smoothies. This recipe originated from Thermomix meat on the menu. However I have changed it to suit our tastes. It makes a lot. However I don’t mind having leftovers 🙂

Thai Chicken and Prawn Noodle Salad

Recipe originated from Thermomix Meat on the Menu pg 33
Serving size – 8-10
Cuisine: Thai
Main Ingredients: Prawn, Chicken Noodles
Categories: Salads, Summer

-= Ingredients -=
Dressing
25g palm sugar
2-3 limes juiced (100g)
25g fish sauce
2 x red chillis, fresh
50g peanut oil

Salad
80g roasted peanuts
1L water
500g chicken thigh fillet, roughly cut
350g green prawns, deveined and peeled
1 x clove garlic, crushed
1 x tablespoon of oil
250g rice noodles thick
1 x punnet of cherry tomatoes
Handful of bean sprouts
2 x lebanese cucumbers, sliced thinly
Handful fresh mint
Handful fresh coriander
Handful fresh thai basil
1 x shallot sliced
1/2 x red onion sliced into small pieces

Crush peanuts in food processor, set aside or TMX 2 seconds speed 5
Place water in saucepan, bring to boil and steam chicken in steaming basket or in TMX place water in bowl and chicken in bottom tray of varoma and set for 25 minutes, Varoma, speed 4. Empty water.
Process chicken in food processor until shredded or in TMX bowl 3 seconds speed 5. Set aside in salad bowl.
Boil water and cook noodles as per instructions on packet. Drain then add to salad bowl.
Add herbs to food processor and process to fine texture. TMX 4 seconds, speed 7. Add to salad and toss through.
Add tablespoon of oil to fry pan and add garlic, saute and add prawns. Should just turn pink, roughly 5 minutes. Remove from pan and add to salad bowl. Meanwhile add palm sugar and process then dressing ingredients (one chilli) to processor and process until dressing is thick. TMX palm sugar milled for 5 seconds speed 9. Add remaining ingredients and blend for 15 seconds on speed 9. Pour over salad.
Add tomatoes, red onion, shallots, been sprouts and sliced cucumber. Toss well.
Serve and garnish with chopped peanuts, extra sliced chilli if wanted and a slice of lime.

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We recently had a holiday in Port Douglas to celebrate my best friends 40th birthday. It was a family friendly holiday with many lazy afternoons spent in the pool. As we were staying in a motel style room at the Ramada there were no cooking facilities, so I took Thelma, my Thermomix. One night we felt like creamy garlic prawn penne. After searching online I couldn’t find a recipe, so made one up. It’s delicious. We had it again tonight and a couple of other people have tried it. So I think it’s safe to say that it works 🙂

Unfortunately my friend didn’t get to try it as she ended up in hospital. If I lived closer I would cook it for her!

Creamy Garlic Prawn Penne

Creamy Garlic Prawn Penne

Creamy garlic prawn penne

Recipe By: Me
Serving Size: 4
Cuisine: Italian
Main Ingredient: Prawns
Categories: Kid Friendly, Pasta

-= Ingredients =-
500 grams peeled green prawns
2 tablespoons butter
1 brown onion
4 garlic cloves

Ready!

Ready!

1 zucchini
1 handful parsley
250 grams penne pasta
1/2 cup semillon blanc ; (white wine)
1 1/2 cup chicken stock
200 grams cream
Parmesan
Cracked ; pepper
-= Instructions =-
Grate parmesan in bowl 5 sec speed 8. Set aside.

Add onion (quartered), garlic cloves and parsley to bowl, 5 seconds, speed 6. Add zucchini (thirds) 3 seconds, speed 4. Add butter and sauté 100′ 2 Min speed 1. Add stock, wine and cream 100′ 10 Min, speed 1. Add penne 100′, 10 Min, reverse speed 1. Note: in last three minutes add prawns.

Serve with parmesan and cracked pepper.

If you don’t have a thermomix follow the below instructions.

Add finely chopped onion, parsley, grated zucchini and crushed garlic to pan with two tablespoons of butter. Saute for two minutes and stir.

Boil water in a separate saucepan and cook penne.

Add stock, wine and cream to onion/garlic mixture and simmer for fifteen to twenty minutes until thickened. Add prawns in last few minutes of cooking as you don’t want to over cook them. Serve with grated parmesan and cracked pepper.

Good enough for the kids!

Good enough for the kids!

Whether you call them wontons or steamed dumplings, you just have to make them! I’ve got friends and relatives that live for dumplings and I’ve meant to make them for years. I’ve just never been great at steaming food. Mainly because I didn’t have a steaming basket. I did once, but it disappeared over the years. Any how now that I have a thermomix, dumplings are easy! Don’t worry you can make them in the food processor and steam 🙂 I made two types lemon grass chicken and bbq pork. Enjoy!

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Lemon grass chicken wontons

Recipe By: Me inspired by TMX steamed prawn and chicken
Serving Size: 40
Cuisine: Asian
Main Ingredient: Chicken
Categories: Steam

-= Ingredients =-
3 cloves garlic
1 each Red chilli
1 each Lemon grass
420 gram Chicken breasts ; cubed 3cm pieces
1 each shallot
10 gram Fish sauce
40 gram Oyster sauce
1 teaspoon White pepper
230 gram Water chestnuts
1 tablespoon Brown sugar
250 gram Wonton wrappers ; approx 40
1 each Egg ; beaten with 1 tablespoon of milk
750 millilitres Water
270 gram Rice
sweet chilli sauce ; to serve
Tamari or soy sauce ; to serve

-= Instructions =-
This recipe will make enough for 40 x wontons and rice for 4. Freeze the left over wontons.

Place garlic, chilli and lemon grass in bowl and chop for 2 seconds/speed 7

Add chicken and finely chop by pressing turbo four times

Add shallots and chop for 3 seconds/speed 7 (depending on your preferred consistency)

Add fish sauce, oyster sauce, white pepper, sugar and mix for 8 seconds/ reverse/speed 4 until incorporated.

Make the dumplings/wontons by spooning mixture into the centre of the wrappers, brush edges with egg wash. Close the sides by lifting corners and pinching them.

Spray the varoma trays with oil to prevent sticking. Layer wontons across both sections of varoma tray.

Add water to bowl and rice to simmer basket. Rinse with mc in 5 sec/ speed 8. Place varoma in position and steam for 18 minutes/ varoma/ speed 1.

Check the filling and wonton wrapper are cooked. Place in thermoserver.

Repeat with remaining wontons until all are cooked.

Serve with rice and sweet chilli sauce

BBQ pork wontons

Recipe By: Me
Serving Size: 40
Cuisine: Asian
Main Ingredient: Pork
Categories: Steam

-= Ingredients =-
3 cloves garlic
500 gram Pork fillet ; cubed 3cm pieces
1 each shallot
40 gram Hoisin sauce
1 teaspoon Chinese Five spice
250 gram Wonton wrappers ; approx 40
1 each Egg ; beaten with 1 tablespoon of milk
750 millimeters Water
270 gram Rice
sweet ; chilli sauce
Tamari ; or soy sauce
1 teaspoon Ginger

-= Instructions =-
This recipe will make enough for 40 x wontons and rice for 4. Freeze the left over wontons.

Place garlic, and ginger in bowl and chop for 2 seconds/speed 7

Add pork and finely chop by pressing turbo four times

Add shallots and chop for 3 seconds/speed 7 (depending on your preferred consistency)

Add hoisin sauce and chinese five spice powder and mix for 8 seconds/ reverse/speed 4 until incorporated.

Make the dumplings/wontons by spooning mixture into the centre of the wrappers, brush edges with egg wash. Close the sides by lifting corners and pinching them.

Spray the varoma trays with oil to prevent sticking. Layer wontons across both sections of varoma tray.

Add water to bowl and rice to simmer basket. Rinse with mc in 5 sec/ speed 8. Place varoma in position and steam for 18 minutes/ varoma/ speed 1.

Check the filling and wonton wrapper are cooked. Place in thermoserver.

Repeat with remaining wontons until all are cooked.

Serve with rice and sweet chilli sauce

Spelt Tortillas

Posted: March 24, 2013 in Bread, Thermo cooking

Spelt and wheat tortillas are fast becoming a favourite in our house. They have replaced the bleached white flat bread that we previously bought on a regular basis. However I have been hesitate to post me recipe until I was sure I was onto a winner. We use these tortillas for enchiladas, tacos and just to keep frozen in the freezer for a tasty wrap.

These can be made in a food processor, by hand or in a thermo machine, like the Bellini, Thermomix or Thermochef.

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Recipe By: Me
Serving Size: 12
Cuisine: Mexican
Main Ingredient: Flour
Categories: Summer, Lunch, Dough, Bread

-= Ingredients =-
1 tsp salt
3 tblsp olive oil
1 tsp baking powder
170 g water ; (tempid)
150 g plain flour
170 g spelt flour ; wholemeal

-= Instructions =-
Put all ingredients into bowl.
Mix for 10 seconds on speed 7 to combine. Set to locked position and knead for 3 minutes.
If doing by hand just combine, with spoon until it comes together and knead by hand.
Leave dough in bowl for 30 mins to rest.
Divide dough into 12 pieces and roll each flat into rounds.
Fry in lightly oiled hot frying pan until they start to brown. Turn them over and cook other side.

Tip: – As I use wholemeal spelt flour it needs to be combined with 50% wheat to hold together as it is quite heavy. However if you buy spelt without wholemeal just decrease the liquid to 150 g water and a little under 3 tablespoons of oil as the glutins are weaker in the spelt.

I opened the fridge this morning, saw that the mayonnaise was just about out and decided on chicken caesar salad for dinner. I’m disorganised this week. Normally I like to have the weekly meal plan sorted on a Friday, the shopping list done to suit, which makes grocery shopping a breeze. But this week I’m doing it on my own. So you could say I’m winging it. As I am looking forward to the couch of an evening more so than another chore! Any how here is a winged it recipe, which can be converted for non thermo cookers. I’m just doing everything the fast way 🙂

Chicken Caesar Salad

My ranch dressing uses mayonnaise. So I will start with that. Serve with

Mayonnaise

Recipe By: Me
Serving Size: 300 ml
Cuisine: Australian
Main Ingredient: Eggs
Categories: Sauces

-= Ingredients =-
2 large egg yolks
1 tsp champagne vinegar or white/apple cider
1 tsp honey whole grain mustard
Sea ; salt & white pepper
300 ml macadamia oil or rice bran oil. Olive oil is too strong.

-= Instructions =-
Insert butterfly. Place all ingredients except oil into TM bowl. Mix for 1 min/speed 4.

With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in). Add oil at a steady pace – not too slowly or quickly.

If doing this in a stand mixer use a medium level speed. The key to ensuring that it doesn’t separate is, pouring the oil very slowly and consistently.

Ranch dressing Ranch dressing

Recipe By: Me
Serving Size: 300 ml
Cuisine: American
Main Ingredient: mayonnaise

-= Ingredients =-
1/3 cup mayonnaise
1 clove garlic, crushed
1 pinch Curry powder
1 cup Natural yoghurt
1 handful eschalots ; sliced finely (the green part)
1 teaspoon Champagne vinegar

-= Instructions =-
Mix all together and serve or speed 6, 1 minute.

I know how to make ‘real’ ice cream. But just never had the time. I made it for special occasions. However in my thirst for making everything from scratch, I have revisited ice cream. This is a cheats version. It doesn’t take the time of conventional methods. Only five minutes to make the base. I apologise in advance. Because this post, unlike my normal posts only really caters for people with thermo cookers. Ie thermomix, Bellini, thermochef etc. and an ice cream churn. However having said that, I can’t see why you can’t make it on the stove top. You would just need to stand there and stir it, monitoring the heat 🙂 I guess if you don’t have an ice cream churn just stick it in the freezer and blend it up every four hours. You would need to do this about two or three times though.

I searched and searched unsuccessfully for ice cream recipes that used 600ml of cream. Because I like making 2 litres at a time and hate little bits of leftover cream sitting in the fridge. So last night I decided to trial my own and guess what it worked!

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Vanilla ice cream

Recipe By: Me
Serving Size: 2
Cuisine:
Main Ingredient: Vanilla
Categories: Ice cream

-= Ingredients =-
3 each Eggs
2 each Egg yolks
190 gram sugar
600 ml Cream
1 1/2 cup Milk
4 each Vanilla beans ; split or 4 teaspoons of vanilla paste

-= Instructions =-
Put all ingredients in bowl of thermo cooker and cook for 7 minutes on Speed 3 at 80 degrees. Chill overnight in fridge and then churn according to your ice cream instructions. For the kitchen aid ice cream attachment set to speed 1 for 20 minutes. Once churned and resembles soft serve consistency, transfer to a container and store in freezer.

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I recently purchased a Bellini Intelli Smart Machine as a cheap alternative to a Thermomix. It was a way of cost effectively working out if we would use this style of cooking appliance to complement our already diverse range and style. So far I am loving it. It makes it so easy to whip up a sorbet, or a quick yummy meal with the minimal amount of fuss. I can fold the washing and cook at the same time! I am still feeling my way. The first night I wasn’t brave enough to do the tortillas as well as the beef enchiladas. However as I still had left overs the next day I ventured out and made the tortillas as well. The enchiladas would feed 6-8 comfortably. I have included the traditional cooking way as well as the thermo cooking way. Thermo at the bottom. Enjoy!

Make the tortillas first if you are intending on doing them yourself and put aside until needed.

Tortillas

Recipe By: Bunk taste forum
Serving Size: 12
Cuisine: Mexican
Main Ingredient: Flour
Categories: Summer, Lunch, Dough, Bread

-= Ingredients =-
320 g plain flour
1 tsp salt
3 tblsp olive oil
1 tsp baking powder
180 g water ; (warm)

-= Instructions =-
Put all ingredients into stand mixer. Mix to combine. Change to dough hook and kneed for 7-10 minutes. Leave dough in bowl for 30 mins to rest.
Divide dough into 12 pieces and roll each flat into rounds.
Fry in lightly oiled hot frying pan until they start to brown. Turn them over and cook other side.

Beef Enchiladas

Recipe By: Adapted from Bunk taste forum
Serving Size: 4
Cuisine: Mexican
Main Ingredient: Mince
Categories: Summer, Mince, thermomix

-= Ingredients =-
2 tblsp olive oil
1 -2 cloves garlic minced
1 medium onion ; diced
1 long green chilli ; diced
1 green capsicum ; diced
2 tsp ground cumin
1 green chilli, finely chopped
1 400g can kidney beans
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g passata ; (pureed tomatoes)
1 tblsp olive oil ; extra
500 g premium beef mince
8 x flour tortillas (or make your own – recipe below)
1 ½ cups grated tasty cheese
Sour cream & continental parsley to serve
Add oil to fry pan and heat. Add onion, garlic, capsicum and chilli and sauté until onion is transparent. Add spices and cook for a further three minutes.

Add salt, sugar, passata and kidney beans to fry pan and stir through. Bring to boil and then allow to simmer for ten minutes. Remove enchilada mixture from frypan and set aside.

Add extra oil to bowl and bring to heat. Add mince and cook for 10 minutes breaking up mince with spoon until there are no lumps. Alternatively you could process the mixture quickly. Add ¾ of enchilada sauce to fry pan and stir through.

Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm approx. ovenproof dish seam side down.
Spoon remaining tomato sauce over enchiladas and top with cheese. Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned. Serve with sour cream and coriander/parsley.

THERMOMIX, BELLINI, THEROBLEND, THERMOCOOK MACHINES

Tortillas

Recipe By: Bunk taste forum
Serving Size: 12
Cuisine: Mexican
Main Ingredient: Flour
Categories: Summer, Lunch, Dough, Bread

-= Ingredients =-
320 g plain flour
1 tsp salt
3 tblsp olive oil
1 tsp baking powder
180 g water ; (warm)

-= Instructions =-
Put all ingredients into TM bowl.
Mix for 10 seconds on speed 7 to combine. Set to locked position and knead for 3 minutes.
Leave dough in bowl for 30 mins to rest.
Divide dough into 12 pieces and roll each flat into rounds.
Fry in lightly oiled hot frying pan until they start to brown. Turn them over and cook other side.

Beef Enchiladas

Recipe By: Adapted from Bunk taste forum
Serving Size: 4
Cuisine: Mexican
Main Ingredient: Mince
Categories: Summer, Mince, thermomix

-= Ingredients =-
2 tblsp olive oil
1 -2 cloves garlic
1 medium onion ; cut into quarters
1 long green chilli ; cut into chunks
1 green capsicum ; cut into chunks
2 tsp ground cumin
1 green chilli, cut in half with end removed
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g bottle passata ; (pureed tomatoes)
1 x 400g can kidney beans
1 tblsp olive oil ; extra
500 g premium beef mince
1 packet ; (eight) flour tortillas (or make your own)
11 /2cups grated tasty cheese
Sour ; cream & cont parsley to serve

-= Instructions =-
If making your own tortillas, make them first and put aside until needed. – See tortilla recipe

Grate cheese if required, remove from bowl and put aside until needed.

Place onion, garlic, capsicum and chilli in TM bowl, and chop for 5 secs on speed 5.
Add oil and sauté for 10 mins/100°C/speed 2. MC off. Scrape down sides.
Add spices and cook further 3 mins/100°C/speed 1. MC off.

Add salt, sugar, kidney beans and passata, cook on 100°C/9 mins/speed 3 for a few seconds to combine, then turn down to speed 1. MC on. Remove from bowl.

Add extra oil to bowl, sauté for 3 mins/100°C/speed 1. MC on slant
Add mince and cook for 8 mins/Varoma temp/Reverse + speed 1. May need to initially have on speed 2 + reverse, to break up lumps in mince, then turn down to speed 1. MC off to allow steam to escape. Add ¾ of enchilada sauce, stir reverse + speed 2 ½ / 1 min. MC on. Preheat oven 180°C.

Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm approx. ovenproof dish seam side down.
Spoon remaining tomato sauce over enchiladas and top with cheese. Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned. Serve with sour cream and coriander/parsley.