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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.

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