Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: achookwoman on February 28, 2012, 03:53:04 am
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In the March edition of Gourmet Traveller magazine is a Matt Wilkinson recipe for a tart based on everything we have access to. Spinach, Mustard greens, eggs and home made Ricotta. I could even use the spice mix that I had made in the TMX. How easy is that to adapt to the TMX ???
Need
basket of greens, spinach, silver beet and Mustard greens.( 500/ 600g)
!/2 large onion and 2 cloves of garlic.
oil, EVOO 50 mlis
200mls cream
2 egg yolks
200g fresh Ricotta
1/2teaspoon of Quatre epices, ( Nov 20th, 2011)
good pinch of cayanne pepper
Parmesan Cheese. 1/2 cup grated.
DO
set oven at 220 C
Zap onion and garlic in TMX, speed 5/5 sec. Scrape down.
Add EVOO to bowl, and cook 5 mins/100/ speed 2/ reverse
Remove stalks from greens and chop roughly and wash
Drain and push as much as you can into TMX bowl.
Cook,5 mins/100/ speed 2 / reverse.
Drain, and reserve in large bowl
Mix in a jug or bowl , cream, yolks, ricotta , and spices, and tip on to spinach
mix.
Pour into a well oiled flat baking dish, sprinkle with Parmesan
Bake for 20/25 mins. at 220 C.
Serve hot.
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Looks lovely Chookie, love fresh vegies from the garden.
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Wow Chookie you're fast! I only got my copy of March Gourmet Traveller yesterday and you've already converted a recipe - looks yum and I'll have to give it a go this weekend.
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Wow Chookie you're fast! I only got my copy of March Gourmet Traveller yesterday and you've already converted a recipe - looks yum and I'll have to give it a go this weekend.
Bonsai, this is the second time I have made it. First time I didn't strain the greens when cooked and it was a bit sloppy, but the flavor was good. This time perfect. Have a look at the blueberry recipe. I have converted it also.