Wednesday, 22 August 2012

White Bean Dip

This is another quick and easy recipe made from everyday pantry items. Substitute the roasted garlic for 1 clove of fresh garlic if you wish.


Ingredients:
400g can cannellini beans, drained
whole head of garlic, roasted and cloves removed
few spigs mint, leaves removed (about 1/4 cup)
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
olive oil, extra

Method:

  1. Add all the ingredients to the TM bowl and mix for 5 seconds/speed 8. Scrape down bowl and repeat if necessary until smooth.
  2. Drizzle with olive oil and serve.

Friday, 17 August 2012

Lemon & Poppy Seed Muffins

We always have some sort of citrus in our fruit bowl. I wanted to make some morning tea treats for the kids' lunchboxes and come up with this little recipe - it's an absolute cinch to make. It's made using a whole lemon (yes skin and all), but would be equally delicious made with either orange or lime. You can leave them plain or simply dust with icing sugar, but for an extra burst of lemony goodness, drizzle with some lemon glaze.


Ingredients:
1 whole lemon, quartered and seeds removed
200g butter
3 eggs
150g sugar
300g plain flour
1 1/2 teaspoons bi-carb soda
1 1/2 teaspoons baking powder
2 tablespoons poppy seeds

Method:
  1. Preheat oven to 180 degrees.
  2. Place lemon and butter into TM bowl and mix for 7 seconds/speed 8.
  3. Add remaining ingredients and mix for 20 seconds/reverse + speed 4.
  4. Spoon the mixture into a muffin tin lined with paper patty cases.
  5. Bake for 15-20 minutes and cool on a wire rack before icing.
Makes 12

Lemon Glaze:
130g icing sugar
2-3 tablespoons lemon juice

Method:
  1. Place the ingredients into the TM bowl and mix for 20 seconds/speed 4 or until smooth.


Monday, 6 August 2012

Parsley Pesto

The other day I wanted to make some pesto which I was going to drizzle over a pizza I was making but as usual, the local supermarket was clean out of fresh basil. The shelves, however, were well stocked with parsley so I thought I'd experiment and make a fresh parsley pesto instead. The flavour was incredible and worked really well on my pizza, but would be equally as good stirred through some freshly cooked pasta or drizzled over scrambled eggs for breakfast.



Ingredients:

60g parmesan cheese, cubed
1 clove garlic
50g sunflower seeds, toasted
1 cup firmly packed parsley leaves
80g olive oil
sea salt and pepper
extra olive oil

Method:
  1. Place parmesan cheese and garlic into TM bowl and mill for 8 seconds/speed 8.
  2. Add toasted sunflower seeds into TM bowl and grind for 5 seconds/speed 7.
  3. Add parsley, olive oil and salt and pepper to TM bowl and with dial set to closed lid position, pulse Turbo button 3-4 times until you have a smooth paste.
  4. Spoon into a clean, airtight container and seal with a film of olive oil.



Sunday, 5 August 2012

Arrabbiata Sauce

I love a bit of spice, and this pasta sauce is so versatile. Pour it over your favourite pasta or use it as a base for chicken or veal parmigiana. It also makes a fantastic pizza sauce - just add your favourite topping.


Ingredients:
300g pancetta or bacon, chopped
2 x 400g tins diced tomatoes
4 garlic cloves, peeled and crushed
1/2 - 1 teapoon dried chilli flakes
2 tablespoons olive oil
1 teaspoon dried oregano
sea salt and cracked black pepper
grated parmesan cheese, to serve

Method:
  1. Place pancetta into TM bowl and saute for 5 minutes/varoma/reverse + soft speed MC off.
  2. Add tomatoes, garlic, chilli, oil, oregano, salt and pepper and simmer for 20 minutes/100 degrees/reverse + soft speed. (If you want a thicker sauce, leave the MC lid off for the last 10 minutes.)
  3. To serve, pour over your favourite pasta and top with grated parmesan cheese.

Saturday, 4 August 2012

Chocolate Tart

For all you lover's of chocolate - this is THE dessert for you.


Ingredients:

Chocolate Pastry
320g plain flour
60g cocoa
160g caster sugar
160g butter, chopped
2 eggs

Chocolate Tart Mixture
270g quality dark chocolate, chopped
60g unsalted butter, chopped
320g cream
3 eggs
2 egg yolks

Chocolate Glaze
60g cocoa
190g water
120g caster sugar
25g butter, diced
300g dark chocolate, chopped
210g cream

Method:

To make the chocolate pastry:
  1. Place the flour, cocoa, sugar and butter into TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.
  2. Add eggs through hole in lid, and using spatula if necessary, continue to mix for another 5-10 seconds or until dough just starts to come together.
  3. Turn out onto a lightly floured surface and gently knead until smooth. 
  4. Flatten into a disc shape, wrap in clingwrap and place in fridge for 15 minutes to rest.
  5. Roll out pastry to 3mm thick. Line a fluted tart tin with removable base with the pastry and trim off the excess. Place in the fridge for another 15 minutes to rest. Preheat oven to 180 degrees. Line the pastry with baking paper and fill with baking weights or rice and bake for 10 minutes.
  6. Remove paper and weights and bake for another 5-10 minutes or until firm to touch. Allow to cool.
To make the tart filling:
  1. Preheat the oven to 160 degrees.
  2. Place the cream into the TM bowl and heat for 3 minutes/100 degrees/speed 1.
  3. Add the chocolate and butter to the TM bowl and stir for 60 seconds/speed 2 or until smooth.
  4. Add the eggs to the TM bowl and stir for 30 seconds/speed 3.
  5. Fill the tart shell with the chocolate mixture and bake for 25 minutes, or until cooked. (The tart will have a slight wobble in the centre when it's ready.)
  6. Cool the tart to room temperature.
To make the chocolate glaze:
  1. Place the cocoa, water and sugar to the TM bowl and cook for 3 minutes/varoma/speed 2 MC off
  2. Add the butter and stir for 30 seconds/speed 3.
  3. Strain through a sieve placed over a bowl and set aside. Wash and dry TM bowl.
To finish the chocolate glaze:
  1. Place the cream into the TM bowl and heat for 3 minutes/100 degrees/speed 1.
  2. Add the chocolate to the TM bowl and stir for 60 seconds/speed 2, or until smooth.
  3. Add the chocolate sauce (from previous step) and stir for 30 seconds/speed 2.
  4. When the tart has cooled, pour the chocolate glaze over the tart and refrigerate until set.
Serves 10-12