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Messages - CateA
1
« on: August 07, 2013, 11:47:10 am »
Thanks Judydawn. Its very similar to the prawn, pea and fennel risotto I previously posted but that was a while ago and I've had a bit more time to refine the recipe and get acquainted with my beloved TM 
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« on: August 07, 2013, 11:44:34 am »
Fennel, Rocket & Parmesan Salad
Salad Ingredients
30 - 50 grams parmesan, cut into cubes
1 fennel bulb, cut into large chunks
80 grams rocket & spinach mix, or just rocket
Salt & pepper to season
Dressing Ingredients
40 grams lemon infused olive oil or plain olive oil
15 grams lemon juice (you need 1 lemon to make this)
Salt & pepper to taste
Process parmesan on speed 6 for 10 seconds. Set aside and wipe out the bowl.
Cut lemon into quarters, place in bowl and set to closed lid position. Pulse 3 times. Pour pulp into the basket or a sieve and collect the lemon juice. (Or you can just use pre-juiced lemon juice!)
Rinse the bowl.
Place the fennel into the bowl and process on speed 5 for 5 seconds. Set aside.
Place dressing ingredients in the bowl and process for 10 seconds on speed 7.
Place fennel, spinach and rocket and parmesan in a serving bowl. Combine. Season to taste, dress and serve immediately.
Lovely served with fish, or I made this to go with prawn and pea risotto.
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« on: August 07, 2013, 11:30:48 am »
Prawn and Pea RisottoIngredients1 strip lemon zest 1 clove garlic 1 leek, roughly chopped 20 grams olive oil 350 grams arborio rice 15 mls pernod or ricard 800 grams fish stock 150 grams peas 300 - 500 grams king prawns Salt and pepper to taste Fennel fronds (optional, for garnish) Method Drop lemon zest on to running blades at speed 7, chop for 10 seconds. Set aside. Drop garlic on to running blades, speed 7, 5 seconds. Add leek and chop for 5 seconds on speed 5. Add oil, sautee for 4 minutes, 100 degs,   . Insert butterfly, add rice and vermouth if using and sautee for a further 3 minutes on . Add lemon zest, stock and peas and cook for 12 minutes, . Add prawns and cook for a further 5 minutes on . Season to taste. Allow to sit for a few minutes before garnishing with fennel fronds and serving. I served with fennel, rocket and parmesan salad for which I will also post the recipe.
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« on: April 25, 2011, 02:24:48 pm »
I had some left over blueberries after making my lemon and blueberry friands and felt like turning the blueberry juice, in particular, into a jelly, then realised I had a few bits to improvise some kind of pannacotta (albeit a much lower fat version). It's still setting in the fridge so I have no idea what it tastes like, I will keep you posted once I've tried it!  . This made 5 smallish serves. Make sure you use frozen blueberries, so that you get a juice out of them once they have defrosted. This is what you will use to make the jelly. I have photos but I will have to post them later as we are having internet issues just now. Vanilla Yoghurt Pannacotta with Blueberry Jelly Vanilla Pannacotta 150gms low fat vanilla yoghurt (I'm sure full fat would be just fine also) 150gms cream (I used 17% fat but again, I'm sure you could use any type of pouring cream) 150gms milk 90gms raw sugar dash of vanilla extract 90gms frangelico (brandy would also be fine) 1 tbspn powdered gelatine Blueberry jelly 150gms frozen blueberries 50gms 1 Tbspn lemon juice, or to taste 100gms water 90gms raw sugar 1 tspn powdered gelatine Place blueberries in a sieve over a jug. Allow to defrost for at least two hours and for juice to collect in the below jug. Set aside. Combine all ingredients except frangelico and gelatine in TM bowl and cook for 5 mins at 80C on speed 3. Add frangelico and gelatine and blend for 10-20 secs on speed 3. Allow to cool slightly and pour into dariole moulds or suitable dessert glasses/bowls. Place in the fridge for 1-2 hours, or until the surface of the pannacotta has set. Press blueberries into sieve gently (don't mash the blueberries) to extract the last of the juice. Place the juice (there should approximately 50gms of juice), water and sugar into the TM bowl. Cook for 3 mins at 90C on speed 4. Add the gelatine and blend for 10 secs on speed 3. Allow to cool for about 20 mins. Take partially set pannacotta and lay blueberries on top, then pour on cooled jelly to form a top layer to cover the blueberries. Set for another hour or two, then enjoy.
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« on: April 25, 2011, 02:17:22 pm »
No problem! The breadcrumbs aren't like when you do them in the pan but they do toast quite well. If you prefer them to be crispier and have the luxury of some spare time on your hands, you can always fry the breadcrumbs in the pan before or during the cooking of the rest of the dish . The do use more oil that way than this recipe suggests though. Great for the taste buds perhaps, but no so much for the hips . I guess it is, at least, olive oil.
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« on: April 25, 2011, 10:46:54 am »
Yes Judydawn, as it is a public holiday here I have been catching up on my posting! Yes, diced chicken, I will edit the recipe and re-post.
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« on: April 25, 2011, 10:45:12 am »
Linguine with Prawns, Basil and Cherry Tomatoes Serves 2 300gms raw king prawns Juice of 1/2 lemon 100gms dried linguine 1/3 cup extra virgin olive oil 4 cloves garlic Zest 1 lemon. 1/2 bird eye chili, or to taste 1/4 cup dry white wine 8 cherry tomatoes, halved Large handful of roughly torn basil leaves Peel the lemon and place peel in the TM bowl. Grate for 15 seconds on speed 8. Set aside. Shell, devein and butterfly prawns, then cut each prawn into thirds. Place in a bowl, add the lemon juice and season with salt and pepper. Refrigerate for 30 mins. Cook the linguine according to manufacturers directions on the stove or in the TM. Once cooked, add 1/2 of the olive oil, season generously with salt and pepper and keep warm. Place the garlic and chilli in the TM bowl and chop for 10 seconds on speed 9. Add the lemon zest and the remaining olive oil and saute for 2 mins at 100C on speed 1. Add the wine and tomatoes and saute for a further 3 mins, leaving the MC off to allow for the wine to reduce a little. Add the prawns and cook for 2 mins at 100C on . Pour the contents of the TM bowl over the cooked linguine and stir through torn basil leaves. Taste and correct seasoning if necessary. Serve with freshly milled black pepper. I apologise that some of my recipes only serve 2 as I only ever cook for just my partner and I for now! Please let me know how you get on if any of you double the quantity. Members' commentsKerrynN - We had this for dinner with guests last night and it was really yummy, if a bit lemony. One of the guests was quite late though so the prawns had sat in the lemon juice for much much longer than half an hour and I wondered if that was why. We would definitely do this again. JD - Like Kerryn, we found this to be a bit lemony too and I only marinated the prawns for the specified time of 30 minutes so I would cut back on the lemon juice next time. Didn't have cocktail tomatoes so just cut up 1 large tomato.
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« on: April 25, 2011, 10:27:09 am »
Hokkien Noodles with Chicken, Ginger and Oyster Sauce Serves 2 220gms fresh Hokkien noodles 200gms chicken breast, diced or cut into strips 2Tbspns Shao Tsing wine 1 Tbspn light soy sauce 3 cloves garlic 10 grams fresh ginger root 15 gms peanut oil 50 gms oyster sauce 1 fresh red chilli (or to taste, depending on heat of chilli) 250gms mixed Asian veg (capsicum, broccoli, sugar snap peas or mange tout, bok choy etc) 50 gms roasted unsalted cashews Fresh chopped coriander root, to garnish Place chicken breast in a bowl with the Shao Tsing wine or sherry and soy sauce and marinate for 30 minutes. Soak the noodles in boiling water for 10 minutes until separated. Place the cashews in the TM bowl and chop for 10 seconds on speed 5. Set aside. Place ginger and garlic in the TM bowl and chop for 10 seconds on speed 7. Add peanut oil and saute for 2 mins at 100C on speed 1. Add the chicken with the marinade and cook for 2 mins at 100C on . Add the vegetable, oyster sauce and chilli if using and cook for 2 mins at 100C on . Drain the noodles and add to the TM bowl. Cook for 3 minutes at 100C on . Serve, garnishing with cashews and coriander. members' commentsJD - Had this for lunch today with a few minor changes. 1 clove garlic, 5 gms fresh ginger and 10g peanut oil. The heat from the little chilli I found in my garden gave it a bit of a kick but we both enjoyed it - very quick meal using frozen stir fry vegies. Thickened it with a little bit of cornflour. Thanks CateA, nice one. Using this method but with pork fillet and some frozen honey soy sauce leftover from this recipe, we had this today to use up the 1/2 packet of hokkein noodles and stir fry frozen vegies from yesterday's meal. Looks pretty much the same but a completely different taste. I used the garlic & ginger but left out the chilli & oyster sauce and just added the packet of sauce instead.
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« on: April 25, 2011, 10:13:50 am »
Tuna, Zucchini and Caper Farfalle Serves 4 400gms Farfalle 100gms day old white bread 70gms parmesan Peel of 1/2 lemon 2 cloves garlic 50gms olive oil 1 medium Zucchini, thinly sliced lengthways (with mandolin or potato peeler) 425gm in tuna in oil 2 Tbspns capers, rinsed large handful chopped flat leaf parsley Cook farfalle in plenty of boiling water according to manufacturers directions, or cook in TM and keep warm in your Thermoserver, seasoned with salt and pepper and drizzled with olive oil to stop it from drying out. Process the bread for 15 seconds on speed 8 to make chunky breadcrumbs. Remove from bowl and set aside. To TM bowl, add 30gms of the oil and cook for 3 mins at 100C on speed 1. Add breadcrumbs and toast for 2 mins at 100c on speed 3. Set aside toasted breadcrumbs. Place lemon peel and parmesan in TM bowl and process for 15 seconds on speed 8. Set aside. Place garlic in TM bowl and chop for 20 seconds on speed 9. Scrape down sides and add remaining 50gms oil. Saute for 2 mins at 100C on speed 1. Add zucchini, season with salt and pepper and saute for a further 2 mins on at 100C with the MC off. Add capers and tuna and cook for a further 3 mins on . Add cooked farfalle, parmesan and lemon zest and cook for 2 mins at 100C on . Sprinkle over toasted breadcrumbs and chopped parsley and serve.
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« on: April 25, 2011, 09:47:18 am »
TM Lemon and Blueberry Friands
130gms almonds or almond meal
280gms raw sugar or icing sugar
Rind of 1 lemon
5 Tbspns sifted plain flour
5 Egg whites
175gms unsalted butter
100gms Blueberries, fresh or frozen (if frozen, defrost for 20 mins and drain out any excess moisture)
Preheat oven to 200C (400F). Lightly grease 12 ½ cup capacity muffin tins or shallow dariole moulds.
Chop butter into cubes and place in TM bowl. Soften for 3 minutes on speed 4 at 50C. Set aside, then rinse and thoroughly dry TM bowl.
If using whole almonds, place in TM bowl and grate on speed 9 until fine (about 20 seconds, you will be able to hear when they are fine enough). Set aside in a large mixing bowl. Place sugar in TM bowl and mill for 10 seconds on speed 9 to turn into icing sugar. Set aside in the mixing bowl along with the almond meal. Place the rind of lemon in the TM bowl and grate for 30 seconds on speed 8. Add the almond meal and icing sugar mix back to the TM bowl. Add sifted flour and combine dry ingredients on speed 1 for 30 seconds. Add egg whites and combine for 30 seconds on speed 1. Add butter and combine for 1 minute on speed 3. Pour into muffin tins and place blueberries on top of each friand, then bake for 15 minutes, or until golden and springy to touch. Turn on to a wire rack to cool.
This makes about 11 in a standard muffin/yorkshire pudding tray. I also used raw sugar and whole almonds and milled them first but if you prefer, you can, of course, use pre-milled almond meal and regular icing sugar.
Members' comments
chrissa - My DH absolutely loved them. The recipe made 24 mini muffin size and two rectangle muffin size. I overfilled the mini muffins so they weren't shaped right.
ES - These are delicious.
I changed the method slightly as I'm too lazy to wash and dry the bowl mid recipe.
Firstly, I ground the almonds, then added icing sugar,flour, and lemon zest and whizzed it all together before removing from the bowl.
Secondly, I melted the butter and then removed it from the bowl.
I then put the dry ingredients into the bowl without cleaning it, added the egg whites and whizzed it together. Once combined I added the butter back in and mixed for a minute, then put the mixture into mini bundt tins and sprinkled with fresh blueberries.
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« on: August 07, 2010, 09:57:37 am »
Pistounade is a the French version of a cross between tapenade and pesto. It is great with fillet steak, fish, pasta and on sandwiches with poached chicken and sundried tomato.
120gms pitted green olives
20 gms pinenuts
25 gms basil
2 cloves garlic
25 gms olive oil
Black pepper to season
Place all ingredients in TM bowl. Process for 5 seconds on speed 6. Scrape sides down. Process for another 5 seconds on speed 6 or until mixture resembles a chunky paste.
Tip> This will keep for about a week in the fridge.
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« on: January 06, 2010, 05:28:12 am »
Cucumber RaitaServes 4 as an accompanimentIngredients:1/2 cup natural Greek style yogurt 3 small Greek cucumbers 3 tspns cumin seeds 2 tbspns lemon juice 1 tspn salt 3 tbspns mint leaves Preparation:Chop mint leaves for 10 seconds on speed 4 (you can chop it anywhere from speed 4 to speed 7 but I like the mint to be a little chunkier). Remove and set aside. Clean and dry the TM bowl and add the cumin seeds. Dry roast for 2 mins at 100c on speed 1. Let cool. Remove 1 teaspoon of the roasted seeds and set aside, leaving the remaining seeds in the TM bowl. Add the garlic and chop for 10 seconds on speed 9. Add cucumber and chop for 20 seconds on speed 4 (again, if you like a smoother raita, you can chop the cucumber on up to speed 7 for 10 seconds). Add the lemon juice, mint, yoghurt, salt and reserved cumin seeds, then blend for 1 minute on Tips/Hints:This is supposed to be an accompaniment for curries but is also great as a starter to an Indian meal with with pappadums, naan bread, parathas etc as a dip. It is best to leave it for at least 1/2 an hour to let the flavours develop - the longer it is left, the better the flavour.
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« on: January 06, 2010, 05:08:34 am »
My DH loved this too - I made it the night before last with the naan bread from the same site. I also made a cucumber raita with it. The curry was delicious but it did have lots of gravy - next time I will probably use less yoghurt. I'll post the raita recipe as well.
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« on: January 06, 2010, 05:03:20 am »
I also made this from the same recipe on Christmas Eve for my Sicilian partner's Nonna, which was quite daunting indeed!!! It did take AGES to rise, I think I ended up leaving it 2 hours per proving but the end result was PERFECT!! (if I do say so myself!!). I didn't actually taste it as I gave it away as a gift and I wasn't there when they ate it apparently it did it did get the thumbs up from Nonna though!!
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« on: January 04, 2010, 07:16:24 am »
I saw this recipe and thought that they sounded great, especially since they are using them for consumption in a Michelin Star restaurant!!! I went to make these for my New Years bbq though and saw the quantity it made and decided against it!! I definitely don't have the freezer space. I thought about halving but breads can be a bit funny like that and sometimes don't work out when halving the recipe. Has anyone tried halving it yet? Thanks
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