I had forgotten about this little gem.  We had it for dinner last night and all really enjoyed it. 

Quote from: Chelsea (Thermie Groupie) on July 17, 2013, 11:14:12 pm

Thanks so much for the offers of lifts to and from the airport. Do you have any idea what time you will be picking up Uni and Karen. I'm trying to figure out if I will need to catch the dawn flight or the next one. 

Chelsea, when you have worked out flights, let me know.  I am staying at the airport hotel overnight, so if you arrive early, I can meet you and you can come back to the hotel and have coffee/breakfast with me while we wait for Wonder.   

Thanks Karen. That would be lovely.  Am checking all the flights out today. The cheap ones are good but would need to leave home at 4.30am. Yikes! 

How exciting!!!  I just read this thread and checked for flights - cheap!!!  Is there anyone I could hitch a lift with to and from the airport. I would do a day trip and take the first flight over and the last flight back to Tassie (early morning,/evening flights). 

Great going MJ!!!!

I weighed in at my meeting this morning  and have lost another 1.1kg. Next week will be a big week for me as I become a life member of weight watchers (no more paying) and hopefully I will hit the 10kg mark.  I only need to lose .4 this coming week to get to 10kg lost. 

This forum is such a friendly and special place JD. I didn't even think about putting them anywhere else.

No worries Cookie and Kathryn.  I didn't think I would create such a stir when I took them down. I hadn't checked my blog counter for ages (probably years) and hadn't realised people were still looking at them. I will try to check over the recipes to remove any links (that are no longer linked).  If the moderators see anything that doesn't belong please feel free to fix them.  

Italian Sausage Gratin - Winter Comfort Food

Ingredients:
120g tasty cheese cubed
1 clove garlic - peeled
1 onion – peeled and quartered
40g organic olive oil
1 carrot – washed and roughly chopped
2 stalks celery
1 x 400g tin organic tomatoes
50g dry white wine
150g water
1 tbsp TMX vegie stock concentrate
8 organic beef sausages (lean) or Italian flavoured sausages
2-3 bread rolls
butter (for spreading)
4 eggs (optional
Small handful of fresh basil leaves chopped
2-3 springs of thyme
Freshly cracked pepper to taste
To serve: Freshly baked rustic bread rolls and homemade butter. Mmmmm!

Method:

Preheat oven to 180 degrees.

Place pricked sausages in varoma dish. Place four on the bottom and the other four on top (facing in the other direction). Place the eggs (whole) in the varoma tray.

Add cheese to TMX bowl and grate on speed 8 for 3 seconds. Set aside.

Drop garlic onto blades spinning at speed 7. Add onion and chop at speed 5 for 3 seconds. Scrape down sides. Add oil and saute for 3 minutes at 100 degrees, speed 1.

Add carrot and celery and chop on speed 5 for 5 seconds. Add tomatoes, wine, water and stock.

Place the varoma into position and cook for approximately 25 minutes at varoma temperature on speed 2.5 (in between the 2 and 3). I like to give the sausages a quick turn after 15 minutes.

While the TMX is cooking slice the bread rolls into slices approximately 2cm thick and butter on one side. Place them buttered side down in a large baking dish (I use my glass lasagne dish). Cover the entire base of the dish with the slices.

After the TMX finishes check that the sausages are cooked and cook for a little longer if necessary.

Remove the varoma and place the eggs in a bowl of cold water to cool.

Slices the sausages into small pieces (I did 1cm slices) and place in the TMX. Place the basil, thyme and pepper into the bowl also. Mix on reverse speed 3 for 6 seconds.

Pour the sausage mixture over the bread in the baking dish. Peel the eggs and slice the boiled eggs thinly over the sausage mixture. Sprinkle with the grated cheese and bake for 30 minutes at 180 degrees. Enjoy!

Notes:

I am toying with the idea of chopping the sausages in the TMX (with the sauce), but am unsure how finely chopped they would end up.

You really need lean sausages for this recipe. It would be very oily with regular snags!

The recipe doesn't hold it's shape overly well, so perhaps consider making individual servings in ramekins if presentation is important.

Only add the eggs if you are really partial to boiled eggs. They were in the original recipe that I wrote down years ago, but are very optional. We liked them though. :-)

I have combined a Quirky Cooking recipe and Bron's Apple Crumble recipe (from the forum here) to make this yummy crumble.

Ingredients:

Topping:
50g hazelnuts
100g spelt flour
1 tsp baking powder
4 thin strips of lemon and/or orange zest (thinly peeled, no white)
100g cold butter - in small pieces
80g rapadura

Custard:
60g rapadura
2 eggs
500g non-homogenised milk
40g cornflour

Fruit Base
4 apples peeled and sliced
1-2 cups frozen berries (we used blackberries)
2 tbsp rapadura
1 tsp cinnamon

Method:

Preheat oven to 180 degrees.

Make the topping first be placing the hazelnuts into TMX bowl and chopping them for 7 seconds on speed 5. Set aside.

Place flour and lemon zest strips into bowl and blitz for 15 seconds on speed 9 (check zest and blitz for longer if necessary to become very fine).

Add butter,rapadura and nuts and mix for 5 seconds on reverse speed 5. Set aside.

To make custard place rapadura into the bowl and blitz for 10 seconds on speed 9. Add other custard ingredients and program 7 minutes, 90 degrees on speed 4.

While the custard is cooking peel and slice the apples and place them in a pudding dish with the berries. Sprinkle over the rapadura and cinnamon and stir well.

When the custard has finished cooking pour it over the fruit. Sprinkle over the topping and pat it down so that it will form a crust.

Bake for 30 minutes. Enjoy!

Members' comments
Wonder - Made this tonight in 7 individual serves. I did half with only apple and half with apple and berries. We all enjoyed them and apple crumble loving DS was happy to eat them but I think he would prefer traditional apple crumble with separate custard. I will definitely make again and glad I thought to do them in individual serves, I think I will do all our crumbles this way so I can tailor the fruits to individual tastes.