Lemon Delicious Pudding in the Thermomix

Dessert is always popular in our house and in recent times I haven't had to make much as Isobel is quite the keen baker, however there are occasions when I will make a non ice cream dessert for everyone. Spencer wasn't really a fan of this one, he said it was too lemony.  This recipe was taken from the Fatmumslim website that you can find here. It was done in the Thermomix, though I did have to use the Kitchen Aid as well (or hand held beaters would be fine) as the egg whites needed to be done separately.

INGREDIENTS
 
150g white sugar
2 medium lemons, both juiced, one zested
20g butter
2 x 55g free-range eggs, separated
35g self-raising flour
200g full-cream milk
double or whipped cream, to serve



Heat oven to 175ºC and grease a 1-litre ovenproof pudding dish.

Weigh the sugar in the mixing bowl, and add 10g of lemon zest. Blend for 10 seconds on Speed 9.

Scrape down the bowl, add the butter and blend for 10 seconds on Speed 5.

Separate the eggs, placing the egg whites into a completely clean bowl so they can be whisked later. Add the yolks to the mixing bowl.

Add the flour, milk and squeeze 70g of lemon juice into the mixing bowl. Mix for 5 seconds on Speed 5.

Whisk the egg whites using a hand-held beater until they hold firm peaks (or Kitchen Aid) .

Insert the Butterfly, and add the egg whites to the Thermomix mixing bowl. Blend for 15 seconds on Speed 2. The mixture should have no visible streaks of egg whites. Use the spatula to break up any egg remaining egg whites.

Pour the mixture into the prepared dish. Standing the dish in a deep roasting tray, and pour hot water until it comes half way up the sides.

Bake in the oven for 40-45 minutes, or until the pudding is golden brown and has slight cracks in the crust. Allow to cool slightly, and then serve with double or whipped cream.

This is very much like a self saucing pudding, though you don't have to add any liquid on top of it before putting in the oven. So light and fluffy. I cooked it for 43 minutes, but I think 40 would have been enough.

Lentil Salad with Mustard and Tomatoes

Some years ago I bought It's All Good by Gwyneth Paltrow after I read an article about the difficulty someone had living like Gwyneth for a week. The article was quite hilarious, but some of the meals sounded good, so I bought it. I had completely forgotten about it when I found it in the spare room and decided I should finally use it.

Ingredients

1 cup of du Puy Lentils
1 tablespoon of Dijon mustard
1 tablespoon of coarse seeded mustard
Juice of a lemon
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Coarse sea salt
1 small red onion, finely diced
1 cup halved yellow cherry tomatoes
1/4 cup roughly chopped Italian parsley

Bring a large pot of salted water to the boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils place them in a large mixing bowl, and set them aside.

In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes and parsley. Season the salad to taste with salt and more lemon and olive oil if you like. This salad is best if it's allowed to sit for at least half and hour and served at room temperature.

Serves 4

I had this salad with a piece of grilled salmon. When I make it again, I will probably only add one tablespoon of vinegar as I thought it was just a little strong.

Creamy Pasta

Finding a meal that everyone in the family will eat is a constant challenge. There are no allergies to consider, but there are preferences. I don't eat red meat, neither does Isobel, but she also won't eat fish, which is something I love. Philip likes vegetarian meals, but does like a steak or a rack of lamb from time to time. It's not often I am able to make something that everyone loves. This meal has been made twice now and it will be on regular rotation, especially since it's so quick and easy. This recipe comes from the book Quick Dinners in the Thermomix by Alyce Alexandra. 
I highly recommend this book, it was one I only added to my cart, when buying other accessories, to spend a certain amount so I didn't have pay for shipping, as I have banned myself from buying anymore cookbooks, however I am so pleased I got it as it's got some great recipes in it and they're quick!

Ingredients

500g Penne Pasta
75g Parmesan, roughly chopped
Handful of fresh basil, leaves only
2 garlic gloves, peeled
40g olive oil
250g cream
1 tsp cornflour
Salt, to taste
250g cherry tomatoes, halved
50g rocket

1 Cook pasta according to packet directions
2 Place Parmesan and basil in TM bowl, grate for 2 seconds, speed 8. Set aside.
3 Without cleaning the TM bowl, add garlic and chop for 2 seconds, speed 6. Scrape down bowl.
4 Add oil, sauté for 4 minutes, Varoma, speed 1.
5 Add cream, cornflour and salt, cook for 3 minutes 100°, speed 3
6 Add Parmesan mixture, cook for 30 seconds 100°, speed 2

Toss pasta with cream sauce, cherry tomatoes and rocket to serve.


I use baby spinach rather than rocket, I love rocket, but it's not a favourite of everyone, so I use what they will eat and there is certainly not thing wrong with spinach. The first time I made this I used Penne and it was fine, however I have since discovered Casarecce pasta, which I find to be superior to Penne, but that's an individual choice, I'm sure you could do it with Spaghetti if you wanted to. I also used cherry tomatoes of multiple colours just to add a little more colour to the finished dish. The olive oil I choose to use, particularly for this recipe is Cobram Estate Basil Infused.

Bucatini with Salsa Verde

I was not able to find Bucatini in  our local supermarket, so I used Penne, which is Philip's preferred pasta. Philip really enjoyed this one, me not so much, I think I should have really rinsed the olives. This recipe came from 5 Of The Best by Delicious Magazine and is also available online here, Bucatini with Salsa Verde.

 I don't think I will be making this in a hurry any time soon, just not really to my taste, but I guess you don't necessarily like everything, so there will be the occasional meal I'm not the biggest fan of.

Ingredients

• 8 anchovy fillets
• 2 garlic cloves, crushed
• 2 tablespoons small salted capers, rinsed, drained
• 2 tablespoons seeded mustard
• Juice of 1 lemon
• 1 tablespoon thinly sliced lemon zest
• 4 tablespoons extra virgin olive oil
• 4 vine-ripened tomatoes, peeled, seeded, chopped
• 1/2 cup pitted green olives, chopped
• 1/4 cup pitted kalamata olives, chopped
• 375g bucatini or pappardelle pasta
• 1 cup fresh flat-leaf parsley
• 1 cup firmly packed fresh basil leaves 

Method

• 1.
  Place the anchovy fillets and garlic on a chopping board and use a mezzaluna or sharp knife to finely chop until you have a paste. Place in a bowl and add capers, mustard and lemon juice and zest. Stir to combine. Gradually whisk in oil until it forms a thick emulsion. Stir in the tomatoes and olives.
• 2.
  Bring a large saucepan of salted water to the boil, add pasta and cook until al dente. Drain and return to saucepan while you finish the sauce.
• 3.
  Roughly chop parsley and basil and stir into the sauce. Ladle the sauce into the pasta and toss to combine.
• 4.
  Serve immediately.

Stir-fry Chicken with Pesto

Spencer is doing schooling from home and the one subject he is most enthusiastic about is Food Tech. He has recently chosen what he wants to make and we've had brownies and chocolate chip cookies. His teacher asked if we could something savoury, so I suggested the Stir-fry Chicken with Pesto as I thought it looked great. Spencer wasn't overly keen, but that's what we've done this morning, it will make a fabulous lunch!

The recipe we used was taken from the cookbook, I also found the recipe online here Stir-Fry Chicken with Pesto

We have a selection of photos as we were cooking so that Spencer could submit them to his teacher.


Ingredients

• 2 tablespoons olive oil
• 4 small skinless chicken breast fillets (about 160g each), thinly sliced
• 1 red capsicum, cut into thin strips
• 225g Swiss brown mushrooms, sliced
• 200g baby spinach leaves
• 1 punnet cherry tomatoes, halved
• 150ml thin cream    

• 1.
  Heat 1 tablespoon of the oil in a large non-stick frypan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
  
• 2.
  Add the remaining oil to pan with the capsicum and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomato, and cook until the spinach just wilts. Combine cream and pesto in a small bowl, then add to pan and cook until just heated through. Sprinkle with basil and serve with rice.

 

 The one ingredient I did not have was the basil leaves, but it's certainly fine without it. We used two capsicums as the ones we had were quite small and we used yellow and red tomatoes just for a little extra colour.  I did have a little taste and I have to say this is pretty delicious and very quick and easy to make, great dinner to put together if you don't have a lot of time.

Cauliflower Cheese Soup Thermomix

I think this is probably my most favourite soup, so tasty and so quick and easy to make. As cauliflower was priced at only $2.50 each today when I went shopping, I bought a couple. This recipe comes from The Convenient Vegetarian by Tenina Holder and you can find it on her website here, Cauliflower Cheese Soup

Ingredients






200g parmesan, cubed
30g butter
1 leek, white part only, cut in pieces
600g cauliflower florets
500g liquid stock of choice
200g cream
salt and pepper to taste
chopped chives for garnish

1. Place parmesan into TM bowl and mill 10 seconds, speed 10. Remove from bowl and set aside.
2. Place butter and leek into TM bowl and chop 5 seconds, speed 5. Scrape down sides of bowl and saute 5 minutes, Varoma, speed 2.
3. Add cauliflower and stock and cook 15 minutes, 100°, speed 2. 
4. Add cream and parmesan and puree carefully, 1 minute, speed 8. Taste and adjust seasoning. 
5. Serve immediately garnished with chives. 

I have made this soup many times now and I always tend to use less cheese, tonight I used 130g which I find gives plenty of flavour. The first time I made it I did use 200g and Philip thought it was a little too cheesy. The parmesan I buy is quite strong which is why I feel I don't need to use as much. I have also made it with a brown onion if I didn't have a leek in the fridge and that works just as well.

Honey Porridge in the Thermomix

Ingredients

100g rolled oats (not instant)
300g water
100g milk
40g butter, or to taste
30g honey, or to taste
1/2 teaspoon vanilla bean paste
Pinch fine salt
Your choice of toppings (fruit, nuts, seeds, yoghurt)

Place oats, water, milk, butter, honey, vanilla and salt in the TC bowl, cook for 11 minutes, 90°, reverse speed soft. For a thicker porridge, allow to stand in the TC bowl for 5 minutes before serving.

I added some seeds to mine and it was really delicious. I was actually sad when I finished as I could have just kept eating it. Philip said it was a little too sweet for him, so I think I will use less honey when I make it again. I think this will be a regular for Sunday morning breakfast. This recipe is from Alyce Alexandra's book Everyday Thermo Cooking.