tag:blogger.com,1999:blog-48881321896314093812024-03-06T10:09:09.049+11:00ThermomixerThermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-4888132189631409381.post-25961352903722551492010-09-16T00:01:00.007+10:002010-09-16T00:22:56.619+10:00Cooking Class with Janice Wong 2am : dessertbar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FxuYu-PT9GjZqMDezitwo1nLhbJQffNcZ5Xa-cKfrZJ8dvIRiTG82VCs3ATEmjicqspZUVZ_sLTe8Xef-IGD34HcOwZOatFwaRHNJHrpugWGxLhlh_PaYDwkWUPoSyOR3lThwtdm_c9m/s1600/Chilli+Choc+Brick.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FxuYu-PT9GjZqMDezitwo1nLhbJQffNcZ5Xa-cKfrZJ8dvIRiTG82VCs3ATEmjicqspZUVZ_sLTe8Xef-IGD34HcOwZOatFwaRHNJHrpugWGxLhlh_PaYDwkWUPoSyOR3lThwtdm_c9m/s320/Chilli+Choc+Brick.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143755408194738" border="0" /></a><br /><br /><br /><br /><p>Tonight was a great class at <a style="color: rgb(0, 0, 153); font-weight: bold;" href="http://www.savourschool.com.au/index.php" target="blank">Savour School</a> with Janice Wong from <a href="http://www.2amdessertbar.com/" target="blank"><span style="font-weight: bold; color: rgb(0, 0, 153);">2am : dessertbar</span> </a> in Singapore.<br /><br />I am not much of a dessert fan, but this was really an interesting exercise. There were many fascinating techniques and ingredients used to effortlessly prepare a couple of exciting desserts.<br /><br />Although I was excited about the dessert dinner next week, it is even more appealing now.<br /><br />The first dessert had chilli chocolate coral impregnated with truffle balls filled with peanut butter sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxDogQtRVZKRmh15MqXbSQ99LX2xtiw91iw5-U_vhmBcPJpk5ItWar0hjBZpETHvX1JEzIvepIuVGNLu9nX-GoXqVaMZ9tV7GZDQ8QO2LrH_Ms9bD_ZU2fTUGCzrS6pTxuHNq3McMs4NG/s1600/Chilli+Choc+Brick2.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxDogQtRVZKRmh15MqXbSQ99LX2xtiw91iw5-U_vhmBcPJpk5ItWar0hjBZpETHvX1JEzIvepIuVGNLu9nX-GoXqVaMZ9tV7GZDQ8QO2LrH_Ms9bD_ZU2fTUGCzrS6pTxuHNq3McMs4NG/s320/Chilli+Choc+Brick2.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143752347455170" border="0" /></a><br /><br />It is a most enjoyable combination of textures and flavours with the heat of the chilli giving warmth without overdoing it and the softer aerated texture of the coral being punctuated by the crunchy truffles with their soft gooey sauce centre. The chocolate brick is served on some chocolate soil and matched with fresh honeycomb and more of the peanut sauce and some dill, for colour and flavour. The dill, though only small really marries well with the chilli chocolate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZdl5t3jy_yILQ4iPDKXeIEv3TEAOjyc6X5m4h5Ve1K_lbze5QFWrlNvffWY5FqvOb_SAG8YemScu16nA6PGEv2K4b2ZLnia8_AO_pzYLkkUDxM1_ktCLlk6KY5WpeCsAMY_BarUm3cnh/s1600/Chilli+Choc+Brick3.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZdl5t3jy_yILQ4iPDKXeIEv3TEAOjyc6X5m4h5Ve1K_lbze5QFWrlNvffWY5FqvOb_SAG8YemScu16nA6PGEv2K4b2ZLnia8_AO_pzYLkkUDxM1_ktCLlk6KY5WpeCsAMY_BarUm3cnh/s320/Chilli+Choc+Brick3.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143747053042834" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V_o2MU47ZK1t4to5OA6Ko081dLH0ZGWMSgJpMAHo0AQJQVDBxaC8695MLV4hg7vgLYhs0bRXD4ux9Zt2WdiWM2b7dFajYl-3N6bn02jccCvV8Kjynqo8XUf8PyhjOw5stck7FHBJteqG/s1600/Chilli+Choc+Brick4.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V_o2MU47ZK1t4to5OA6Ko081dLH0ZGWMSgJpMAHo0AQJQVDBxaC8695MLV4hg7vgLYhs0bRXD4ux9Zt2WdiWM2b7dFajYl-3N6bn02jccCvV8Kjynqo8XUf8PyhjOw5stck7FHBJteqG/s320/Chilli+Choc+Brick4.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143743081946962" border="0" /></a><br /><br />The second dessert has more components and more techniques to stimulate the mind as well as the palate. Firstly, a basil and white chocolate ganache prepared sous vide by being cooked at 60⁰C. Phillipa Sibley infused white chocolate with rose geranium at a Masterclass at Lake House on Sunday by infusing the cream. This method using sous vide certainly enabled the basil flavour to penetrate the final product. It was a surprisingly agreeable combination.<br /><br />The next component was described as a passionfruit blanket, but it was more of a gossamer sheet using pectin powder and spreading the mixture very thinly on a silpat mat before dehydrating the sheet. The fruit leather was to be draped over the basil chocolate ganache.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOipb6qLFXen1VS7nbEm28fsiCNaynOMczIcxqHbjBPrbslybMQPP88Zi-oy1NG_4MEvWflIM0KYhPScvlST8SNJZa4_TTX9nOufK9fdWhSHITJpDvu6BdFO_uupLbJ0760qN_19OKyhdA/s1600/Passionfruit+veil.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOipb6qLFXen1VS7nbEm28fsiCNaynOMczIcxqHbjBPrbslybMQPP88Zi-oy1NG_4MEvWflIM0KYhPScvlST8SNJZa4_TTX9nOufK9fdWhSHITJpDvu6BdFO_uupLbJ0760qN_19OKyhdA/s320/Passionfruit+veil.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143735120885122" border="0" /></a><br /><br />Passionfruit fluff was prepared from passionfruit puree, egg white powder and gelatine and involved leaving the mixture to stand for 6 hours to develop its flavour before whipping for about 30 or 40 minutes. This meringue was then spread on silpat mats and dehydrated overnight to produce a result similar to the meringue that Andrew McConnell had in his dessert from Sunday’s Lake House class. Sorry Andrew, but this was better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4WsdvNik7U71JNFFygBp1iT3C0bo3GW0NZjN4vtUUgpO8pZR0mHCTOhMOSZnb5HtaL0lQM8qHQqfXKPVnRtqDr9NgX9DjDGPwgHRnd0n1QWRGUZL9_pSsAFwD8hkCW5HJYP4VCv1tb_4/s1600/Passionfruit+fluff.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4WsdvNik7U71JNFFygBp1iT3C0bo3GW0NZjN4vtUUgpO8pZR0mHCTOhMOSZnb5HtaL0lQM8qHQqfXKPVnRtqDr9NgX9DjDGPwgHRnd0n1QWRGUZL9_pSsAFwD8hkCW5HJYP4VCv1tb_4/s320/Passionfruit+fluff.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143413127610034" border="0" /></a><br /><br />To accompany the basil chocolate ganache and crispy fluff Janice made a yuzu fruit pate.<br /><br />The final component was a coconut sherbert which involved making a marshmallow with sugar, glucose and invert sugar, before mixing with coconut puree and pacotizing. The resulting sherbert was so intense in flavour with wonderful mouth-feel and reminded me of a Brent Savage coconut foam on steroids.<br />Janice was very ably assisted by her fellow chef Derrick and is sure to win many fans during her classes and dinners at Savour School over the next week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BlosoE7dWZ3htt2g6jWNjX7z6dgiswpAeJaQoE2ZgZ7ihNYUlt7fH4v-s8x0wylN0UvaKXQeX3iN0MrG3OGVwXB-Mq5SZvhyphenhyphenMo8-nGFT51VPhkb_cKPQkJCABTuoHzm3vcKhx8yzz2-G/s1600/Passionfruit+Coconut.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BlosoE7dWZ3htt2g6jWNjX7z6dgiswpAeJaQoE2ZgZ7ihNYUlt7fH4v-s8x0wylN0UvaKXQeX3iN0MrG3OGVwXB-Mq5SZvhyphenhyphenMo8-nGFT51VPhkb_cKPQkJCABTuoHzm3vcKhx8yzz2-G/s320/Passionfruit+Coconut.jpg" alt="" id="BLOGGER_PHOTO_ID_5517143412529438738" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD03YM1HflixCO9LIOfAK68oy1fq3MWRKEepCTyh-AtL09Kvc60loMQjDgBxAJ4dHTb9zrDYlTr9CxFt0kPTqjYpPmPewg3LDQE7ur_B5cxlVbzqrZuQEZUeg8sryNrOYT0aoWHcZ-C2tA/s1600/Passionfruit+Coconut2.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD03YM1HflixCO9LIOfAK68oy1fq3MWRKEepCTyh-AtL09Kvc60loMQjDgBxAJ4dHTb9zrDYlTr9CxFt0kPTqjYpPmPewg3LDQE7ur_B5cxlVbzqrZuQEZUeg8sryNrOYT0aoWHcZ-C2tA/s320/Passionfruit+Coconut2.jpg" alt="" id="BLOGGER_PHOTO_ID_5517141267557921170" border="0" /></a><br /><br />For those needing egg white powder for the passionfruit fluff, it can be obtained from <a href="http://twitter.com/melbfooddepot" target="blank">Melbourne Food Ingredient Depot</a> as seen in the <a href="http://www.mfcd.net/depot/molgas.asp" target="blank">Raymond Capaldi range</a>. Janice said that she had her first and possibly most memorable introduction to molecular gastronomy while working at Fenix with Raymond </p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvQJ_FEADGKEHZ2oozqA8wRmTaUeCZJy50atYpNqUVd67Qd1B0r-uPmsEFt23_BCvhiYMYZoHGJRJ7_yF-M2uGpOexbVaXlAaBT1F8QaccWOHq3S-n6AM-prKTTezyHPtSCAvbGMn4PE2/s1600/Egg+white.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvQJ_FEADGKEHZ2oozqA8wRmTaUeCZJy50atYpNqUVd67Qd1B0r-uPmsEFt23_BCvhiYMYZoHGJRJ7_yF-M2uGpOexbVaXlAaBT1F8QaccWOHq3S-n6AM-prKTTezyHPtSCAvbGMn4PE2/s320/Egg+white.jpg" alt="" id="BLOGGER_PHOTO_ID_5517141257251047746" border="0" /></a>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com4tag:blogger.com,1999:blog-4888132189631409381.post-48364931209961979642010-07-07T16:04:00.004+10:002010-07-07T17:19:02.347+10:00Cooking Class with Attica's Ben Shewry<p>This is the only cooking class that Ben Shewry from <a href="http://www.attica.com.au/" target="blank"><span style="font-weight: bold; font-style: italic; color: rgb(0, 0, 153);">Attica Restaurant</span></a> in Ripponlea is giving in Australia this year. So I felt very privileged to be in a small class of 16 at <a href="http://tonytan.com.au/" target="blank"><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Tony Tan's unlimited Cuisine Co</span></a> last night.<br /><br />Life has become very busy, firstly after being invited to Madridfusion at the beginning of the year; then after he was mobbed by overseas chefs during the Melbourne Food & Wine Festival; and, finally, it has gone completely mad since his restaurant was ranked 73 in the <a href="http://www.theworlds50best.com/awards/51-100-winners" target="blank"><span style="font-weight: bold; font-style: italic; color: rgb(0, 0, 153);">San Pellegrino World's Best Restaurants awards</span></a>.<br /><br />This is the third class that Ben has given at Tony's and his enthusiasm and attention to detail continue to inspire. Plenty has been written about Ben, a successful import from New Zealand, and he deserves all the accolades.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDV66zOmuqChnd68Ok_1X5Lfe4pUYbKxyDsX3No2AqWua0cVfDJYMysRH8AMVo_YpRt_Bjl10iOK0m_IroWjPDYf0y-r5pOifUbBGX_1WMeibfa8yKJCUAbZq_HZw4Zlg-DwLCWmnHq9I/s1600/Tony+Ben.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDV66zOmuqChnd68Ok_1X5Lfe4pUYbKxyDsX3No2AqWua0cVfDJYMysRH8AMVo_YpRt_Bjl10iOK0m_IroWjPDYf0y-r5pOifUbBGX_1WMeibfa8yKJCUAbZq_HZw4Zlg-DwLCWmnHq9I/s400/Tony+Ben.jpg" alt="" id="BLOGGER_PHOTO_ID_5491041880954073842" border="0" /></a><br /><br />The first dish that Ben demonstrated was the Osmanthus & chrysanthemum broth with abalone, cuttlefish and fried chicken.<br /><br />The making of the stock for the broth shows a great care for his product and attention to detail. It is made in a Chinese or Thai style, with the carcasses being blanched and rinsed before being slowly simmered with copious skimming of scum and fat. There is never a drop of fat left after cooking and there is definitely no need to clarify with an egg white raft.<br /><br />The stock has aromatics such as pandanus, galangal and coriander and the final broth has coconut, palm sugar and soy added to produce a delicate flavour. The broth is served with osmanthus flowers, chrysanthemum petals, abalone, cuttlefish, shitake mushrooms, deep fried chicken wing meat and a few other bits.<br /><br />Ben explained that he owed a lot to David Thompson for the thinking behind, and construction of this dish. It was a triumph and a great addition to his new menu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiK0pHqZued1p9M0U8Qi-YmKCROAljR-DmoT9QATLcBpcTxD0vvWuQnhOgZhtHKr1-mIOn8j-tNZbj74XMHGkn0OXQ-wwxsuSpsE735_wZoYzrjb1M5cTurBq0bP7W-XFlxqQxVyNComc/s1600/Broth.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiK0pHqZued1p9M0U8Qi-YmKCROAljR-DmoT9QATLcBpcTxD0vvWuQnhOgZhtHKr1-mIOn8j-tNZbj74XMHGkn0OXQ-wwxsuSpsE735_wZoYzrjb1M5cTurBq0bP7W-XFlxqQxVyNComc/s400/Broth.jpg" alt="" id="BLOGGER_PHOTO_ID_5491041876014835698" border="0" /></a><br /><br />The next new dish of Beef, Seagrass. White Cabbage again had a lot more stages than would be possible for anybody doing a Masterchef challenge. It shows what can be done with relatively inexpensive ingredients combined with a lot of thinking, heaps of time and careful handling of the product.<br /><br />The beef chosen was bavette, which is a part of the flank. I vividly recall over 30 years ago during my university training, being shown by one of the Redlich family, how to butterfly and slice this cut of meat to make the most delectable breakfast steaks. So, part of my education was not wasted. The purpose of the demonstration was actually to show the importance of where vets stuck injections, but a handy hint all the same.<br /><br />Ben took great care with the steak. Initially ensuring it was warmed before browning and then placed on racks to cook until the meat reached 56°C internal temperature. Every piece was tested and nothing under 55°C was removed. The meat was allowed to rest and then warmed/flash heated before slicing for service.<br /><br />Other components to the dish included black potatoes that reminded us of a dish we had eaten at Mugaritz. The potatoes underwent four or so steps over a period of time, and not something knocked up just before service. The resulting texture was slightly rubbery, as Ben wanted, and not crisp, despite having been finished in the deep frier.<br /><br />The other components to the dish included a smoked black sesame oil, a black pepper vinegar, the stalks from wombok, home-made prawn floss, miso dressing and seagrass.<br /><br />The whole dish tasted delicious, but the tender beef and the smoked sesame oil were the stand out players.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc9QzHgC0AL2GoQE2PdaaaLxaBewdDYwCUhc2iJX2Av9LyeLZqCxkh0jew5IwhblUjdroLMXsfy365CS-qsyryEnLYyyNFm6LClEknAaKAI3C1-WW31ZA0X_S5mfJiR0-ObJ2M1RAGFVc/s1600/Bavette.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc9QzHgC0AL2GoQE2PdaaaLxaBewdDYwCUhc2iJX2Av9LyeLZqCxkh0jew5IwhblUjdroLMXsfy365CS-qsyryEnLYyyNFm6LClEknAaKAI3C1-WW31ZA0X_S5mfJiR0-ObJ2M1RAGFVc/s400/Bavette.jpg" alt="" id="BLOGGER_PHOTO_ID_5491041866215331794" border="0" /></a><br /><br />Much of Ben's cooking has been inspired by memories from his times in New Zealand with family. But the final dish of the night had been inspired by his visit to relations on a farm in Canada. Ben shared part of the text from his upcoming book, being published by Murdoch Books, describing the flavours of agriculture, and how it resulted in this dish. He told of seeing the proper maple syrup production and eating toasted cheese smothered in divine maple syrup.<br /><br />The dessert course was Canadian grilled cheese toasties with hay ice cream and Tasmanian black truffle. The milk had been infused with hay, and after much experimentation, a caramel and milk custard was constructed to be finished in the Pacojet.<br /><br />The cheese toasties had maple syrup poured over them, and along with the ice cream it was smothered in shavings of Tasmanian bluck truffle for a little decadence.<br /><br />This was yet another success and was a superb end to a fantastic evening with the very generous Ben Shewry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3tb1V0EuX2Hdt0eTSrf1o9i2DMQeSlpao4qccskUxM3tM_xDz-7zkwt5FWYf9oHA1SamH9jnKUxo1QRc1yyM8qwE5bWtZtCm4_zvjIy5bvCNBUD8baqfEn7HZOkCeqjkpgMzjy2Ywx9c/s1600/Hay+Ice+Cream.jpg" target="blank"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3tb1V0EuX2Hdt0eTSrf1o9i2DMQeSlpao4qccskUxM3tM_xDz-7zkwt5FWYf9oHA1SamH9jnKUxo1QRc1yyM8qwE5bWtZtCm4_zvjIy5bvCNBUD8baqfEn7HZOkCeqjkpgMzjy2Ywx9c/s400/Hay+Ice+Cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5491041883800344130" border="0" /></a><br /><br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com4tag:blogger.com,1999:blog-4888132189631409381.post-36846709927639909742010-06-01T17:56:00.012+10:002010-06-01T18:46:51.033+10:00Cooking Class with Nic Poelaert @ Tony Tan's<div><br />Last night I attended a fantastic class at <a href="http://tonytan.com.au/" target="blank"><font color="#000099" size="4"><strong>Tony Tan's Unlimited Cuisine</strong></font> </a>in Toorak with <a href="http://www.embrasserestaurant.com.au/#/content/about-nic" target="blank"><font color="#000099" size="4"><strong>Nic Poelaert</strong></font></a> from <a href="http://www.embrasserestaurant.com.au/" target="blank"><strong><font color="#000099" size="4">Embrasse</font></strong></a> (not pronounced Embrace - but like <a href="http://www.forvo.com/word/t" target="blank">this</a> ) in Carlton.<br /><br />I will fill in more details later, but just needed to post the photos before I lose them<br /><br />It was wonderful to hear Nic's philosophy and to see him working calmly in the kitchen.<br /><br />The need for fresh seasonal produce and the philosophy of foraging like Ben Shewry, Dan Hunter, George Biron, Alla Wolf-Tasker and Matt Wilkinson is appealing and heartening.<br /><br />The other aspect of his cooking that really appeals is his use of the Thermomix. Each of the three dishes demonstrated had components that were produced in the Thermomix.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySFI4AnbeWa06H1aQMF68lZwPxz2pnP2d8pMomeqSDUMxGa5vfDSVYcxJ4ioEqGwHjuec-5F5bnwMHaLLaLiIC1swXh9Zh3jENOb36vGKbz4hccgwwQvItalvrWcrIWT9Cq482itTNdxO/s1600/Chefs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477718652387575682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySFI4AnbeWa06H1aQMF68lZwPxz2pnP2d8pMomeqSDUMxGa5vfDSVYcxJ4ioEqGwHjuec-5F5bnwMHaLLaLiIC1swXh9Zh3jENOb36vGKbz4hccgwwQvItalvrWcrIWT9Cq482itTNdxO/s400/Chefs.jpg" /></a><br /><br />The dishes that Nic & <a href="http://www.appetiteforexcellence.com/index.php?option=com_content&view=article&id=235&Itemid=231" target="blank"><strong><font color="#000099">Vanessa Mateus</font></strong> </a>prepared were:<br /><br /><font color="#000099"><strong>John Dory semi-fried/semi-steamed in squid ink on burnt carrot puree (done in the TMX), with baby beetroots and grapefruit.</strong></font><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPYlxRngfrdiQAa4wH-jQqdoxoCN3qIlwJITu383CmogbJLRa34VKrhTtpWJhfvvz9zNw5-uRPeNOW4Bo8P7G9ln90C4bIfJCW_N0mVSdwZj5-Imu6XQuHWEMlt6uQDvVb9jugXSTNyZ3/s1600/Dory+%26+Carrot+Puree.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477718316441610770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPYlxRngfrdiQAa4wH-jQqdoxoCN3qIlwJITu383CmogbJLRa34VKrhTtpWJhfvvz9zNw5-uRPeNOW4Bo8P7G9ln90C4bIfJCW_N0mVSdwZj5-Imu6XQuHWEMlt6uQDvVb9jugXSTNyZ3/s400/Dory+%26+Carrot+Puree.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0BsYCpblJ7H-76Jnpl-6xUL9tbYfeonTkfTNqUOKOcxGhkHdSCEUGmxTG2S9Dj48O3Osvm8dNWqNNLMMse3xKAYP1-ntyVFVSLkGE3s411HcwHo4FNcD5NjQiDeGqQqX1L_QPbDrXqEW/s1600/Dory+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477718321717395794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0BsYCpblJ7H-76Jnpl-6xUL9tbYfeonTkfTNqUOKOcxGhkHdSCEUGmxTG2S9Dj48O3Osvm8dNWqNNLMMse3xKAYP1-ntyVFVSLkGE3s411HcwHo4FNcD5NjQiDeGqQqX1L_QPbDrXqEW/s400/Dory+2.jpg" /></a><br /><br /><br /><strong><font color="#000099">Beef cheek on onion tart with black garlic emulsion, green lentil & spinach puree (in the TMX) and charcoal<br /></font></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdj7BfKsV_CNB52ghtp8fDybeHTc_h7CcZoRdX6vf86Klj00ZRor0AyOTyRCygB4vqSVNmy2mZsVuo8PEZCi7Awmm2_inLQgF5UXhj_CEoc4_xaSvMbm1VZNFoVhygmcw3McsEtddn6-P2/s1600/Beef+%26+onion+tart.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477718323540573490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdj7BfKsV_CNB52ghtp8fDybeHTc_h7CcZoRdX6vf86Klj00ZRor0AyOTyRCygB4vqSVNmy2mZsVuo8PEZCi7Awmm2_inLQgF5UXhj_CEoc4_xaSvMbm1VZNFoVhygmcw3McsEtddn6-P2/s400/Beef+%26+onion+tart.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCoUuCBVuZ9zOMaHZ_orZbROmWmxPZXYj_ex2g2eMKcTCEZKkDwemgyzY07Q3_V9E4F9GlatRm6Sh3QsSpzV8T7onp4ybFkF6DYqYYJQOWhq0-U7_U2O4KQpXslSM768pCXIAv1gpNYv0/s1600/Onion+tart.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477718336049535666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCoUuCBVuZ9zOMaHZ_orZbROmWmxPZXYj_ex2g2eMKcTCEZKkDwemgyzY07Q3_V9E4F9GlatRm6Sh3QsSpzV8T7onp4ybFkF6DYqYYJQOWhq0-U7_U2O4KQpXslSM768pCXIAv1gpNYv0/s400/Onion+tart.jpg" /></a><br /><br /><strong><font color="#000099">Chocolate mushrooms on a forest floor with tuile twigs & leaves and sorrel & mint granita moss</font></strong> (done in the TMX)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAHfNydKGH9R5qhqjA8g2wg_oj6Gx554blqMOBhQoAln1Xjb-92oEf89osJjNf9n-IsHyiq79Jnzu4etSLUHNvRZqVPEtL_vMlUetgCVjQ3pv49abxSwMccO6f3LQkQhq0ArZGkTyS6Rw/s1600/Choc+Mushies.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477720862510648818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAHfNydKGH9R5qhqjA8g2wg_oj6Gx554blqMOBhQoAln1Xjb-92oEf89osJjNf9n-IsHyiq79Jnzu4etSLUHNvRZqVPEtL_vMlUetgCVjQ3pv49abxSwMccO6f3LQkQhq0ArZGkTyS6Rw/s400/Choc+Mushies.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlHTtb8prc8yO5Q3s5_wy3bw8h5-7DYygSxG2gPa70Qyp9hHguaIIr2mEY6IllmoJWA777f0OyddcjnrqpK1I9oo08-fHl18d2E4oRF0cYQ8xtQtsoXFRoOsWcVGvx57CqAnaf8yiS92E/s1600/Choc+Mushies+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477720857894508210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlHTtb8prc8yO5Q3s5_wy3bw8h5-7DYygSxG2gPa70Qyp9hHguaIIr2mEY6IllmoJWA777f0OyddcjnrqpK1I9oo08-fHl18d2E4oRF0cYQ8xtQtsoXFRoOsWcVGvx57CqAnaf8yiS92E/s400/Choc+Mushies+2.jpg" /></a><br /><br />Thanks to Nic, Vanessa, ........ (oops, sorry forgotten her name already) and Tony Tan for a memorable night.</div>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com4tag:blogger.com,1999:blog-4888132189631409381.post-11126297300876908862010-04-10T09:53:00.002+10:002010-04-10T09:59:57.061+10:00Forumthermomix Crash<p><br />Oh dear - the world has ended - well nearly. The Forumthermomix site has had some problems and the owners of the site are hopefully sorting it out - it should be back up and running.<br /><br />I was able to login earlier today and so know that it is all there - they just need to pay their bills and we'll be fine.<br /><br />Managed to take a snapshot before it closed to me again as evidence that all is not lost:</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoO_jkuTagTjnzc1IzcuV6VZy5Rv9PJIJMf208yZOqz-VMTMtCGoRRPuu4wSGppVLr1kjzKsH1y_1jA36RonJNyofKcGH-08KhHAw0FB1Vutk2-wr3Rb88pm-PJEZm9MdOdGDCaMMOueO/s1600/Forum.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 283px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoO_jkuTagTjnzc1IzcuV6VZy5Rv9PJIJMf208yZOqz-VMTMtCGoRRPuu4wSGppVLr1kjzKsH1y_1jA36RonJNyofKcGH-08KhHAw0FB1Vutk2-wr3Rb88pm-PJEZm9MdOdGDCaMMOueO/s400/Forum.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458291558432434210" /></a>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com5tag:blogger.com,1999:blog-4888132189631409381.post-45768446808229386202010-04-01T15:00:00.008+11:002010-04-01T23:03:56.709+11:00Thermomix Quince Paste<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP6uD9WGCwgWlxDaF-EI-sLhLv71C0LMMQw3bLz1trskcN1WCettQbAM6MWBP68tZJX8rXmJpnOeyST2X687E0hfkhNIrzfiG8qXoFqL8AO2f61FVLG_YCc8QmY2NbVzAvdnu9AZqvn7X/s1600/Quince+Paste+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455035100539797954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP6uD9WGCwgWlxDaF-EI-sLhLv71C0LMMQw3bLz1trskcN1WCettQbAM6MWBP68tZJX8rXmJpnOeyST2X687E0hfkhNIrzfiG8qXoFqL8AO2f61FVLG_YCc8QmY2NbVzAvdnu9AZqvn7X/s320/Quince+Paste+1.JPG" /></a><br /><br /><p>Quince paste is such a wonderful little accompaniment to cheese, and when somebody gives you a dozen quinces, it is just the thing to cook, especially if you have a Thermomix.<br /><br />Quince paste used to be such a chore and fraught with dangers as the hot sticky mixture spits up while you stir to stop it sticking to the base of the pan.<br /><br />In Frank Camorra and Richard Cornish's latest cookbook "<em><a href="http://www.murdochbooks.com.au/movida-rustica-9781741964691.htm" target="blank"><span style="color:#000099;"><strong>MoVida Rustica</strong></span></a></em>" there is a story about Frank's father making a membrillo machine with an industrial mixer and a gas jet. Well, the Thermomix is just like Frank's father's machine, being able to mix and cook at the same time.<br /><br />The recipe in "<em>Movida Rustica</em>" does not use the core and peel, which is how I learned to cook it from Maggie Beer's "<em>Maggie's Farm</em>". I have seen recipes for quince paste using whole quinces in the Thermomix, but I find them too gritty. This is a little more time consuming, but the pectin from the peel and core once strained helps set the paste, without the gritty bits.<br /><br />Please make sure that your Thermomix is not going to run off the bench. I used silicon mats that I received from an Electrolux demonstration under each foot on the Thermomix. They acted likey anti-slip mats.<br /><br />Good luck and hope that you enjoy the results.<br /><br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr66F1Ms_X4wbf-FxYcZWtYS5TEfYotH6DvtAs2wih7lyylqNWwz237O0dFM2P-dOQvTCq5N11_QHKq5BqHqwCq5occN5hYTQ3GgFMf_8QebueZSsIL4F2kykLpmzUBBisyNKVnKzAEQr/s1600/Quince+Paste+2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455034615659160306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr66F1Ms_X4wbf-FxYcZWtYS5TEfYotH6DvtAs2wih7lyylqNWwz237O0dFM2P-dOQvTCq5N11_QHKq5BqHqwCq5occN5hYTQ3GgFMf_8QebueZSsIL4F2kykLpmzUBBisyNKVnKzAEQr/s400/Quince+Paste+2.JPG" /></a><br /><br /><br /><p><span style="FONT-WEIGHT: bold;font-size:130%;" >THERMOMIX QUINCE PASTE</span><br /><br /><span style="FONT-WEIGHT: bold">Ingredients </span><br /><br />1500 g quinces<br />600 g water<br />about 800 g sugar<br /><span style="FONT-WEIGHT: bold"><br />Method</span><br /><br />Wash, peel and core quinces. Place peel and cores in <span style="FONT-WEIGHT: bold">TM Bowl</span> and chop for <span style="FONT-WEIGHT: bold">20 seconds</span> on <span style="FONT-WEIGHT: bold">speed 5</span>, using spatula to push the peel down.<br /><br />Cut quince flesh into chunks and place in Varoma tray.<br /><br />Add water to the <span style="FONT-WEIGHT: bold">TM bowl</span> and position Varoma and cook for <span style="FONT-WEIGHT: bold">25 minutes </span>at <span style="FONT-WEIGHT: bold">Varoma Temperature</span> on <span style="FONT-WEIGHT: bold">speed 1</span>.<br /><br />Remove the Varoma tray and leave aside. Strain the peel and core mixture and collect the liquid in a separate bowl. Dispose of the pulp, clean the TM bowl and weigh in the liquid and pieces of quince into the TM bowl. Blend for <span style="FONT-WEIGHT: bold">10 seconds</span> on <span style="FONT-WEIGHT: bold">speed 5</span>.<br /><br />Add about three-quarters of the weight of pulp in sugar to the TM bowl. Mix for <span style="FONT-WEIGHT: bold">15 seconds</span> on <span style="FONT-WEIGHT: bold">speed 5</span>.<br /><br />Cook for <span style="FONT-WEIGHT: bold">50 minutes</span> at <span style="FONT-WEIGHT: bold">Varoma temperature</span> on <span style="FONT-WEIGHT: bold">Speed 5</span> with the MC out and a Chux or similar over the opening and the steamer basket placed on top to reduce splatter.<br /><br /><span style="FONT-WEIGHT: bold">NOTE that I placed silicon mats under the feet of the TMX to prevent it moving on the bench. </span>Another alternative if you are not watching all the time is to place the whole machine into an <span style="FONT-WEIGHT: bold">empty kitchen sink</span> to prevent it wandering off the bench.<br /><br />Once cooked allow it to cool slightly (about 5 minutes) and pour into a tray greased with olive oil. Allow the tray to cool before covering and storing in the fridge.<br /><br />Once set, it can be cut into pieces and wrapped in baking or greaseproof paper and then plastic wrap or foil. </p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com47tag:blogger.com,1999:blog-4888132189631409381.post-3244449345953589302010-03-25T15:27:00.007+11:002010-03-25T16:42:35.293+11:00Iced Pea Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wnknygyz0WDSjuncQvzpMgCIiVu6NaUfUG5bhtsdsNogy-mf9AKj5G46ghni0SXrjBv3ecE4yWfuHWZpQUheSzqFqVoc7ZMH1i7EBTBwr8cyNmW5HcIqEFrmd1qwkm7l_lnu-e4kN7nx/s1600/Pea+Soup.JPG"><img id="BLOGGER_PHOTO_ID_5452429643160374450" style="display: block; margin: 0px auto 10px; width: 240px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wnknygyz0WDSjuncQvzpMgCIiVu6NaUfUG5bhtsdsNogy-mf9AKj5G46ghni0SXrjBv3ecE4yWfuHWZpQUheSzqFqVoc7ZMH1i7EBTBwr8cyNmW5HcIqEFrmd1qwkm7l_lnu-e4kN7nx/s320/Pea+Soup.JPG" border="0" /></a><br /><div><br /><br /><p>OK, so this is soooooo late. I made it and took photos in January, but just never got around to posting it. A message from Tenina reminded me that I needed to get off my proverbial and get the blog active again.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoKFYDaC3UyUVFXxP8MUIih6p1H4iR2QcxK45cslHkzndgZ8BOBOL6dAhKUSWneTTekpUQF45ZX3k5_NsGhyt0WYXWddqR1W_IOL3-VRSAduNgm_gKBH397hyphenhyphenhaqQFVIGbQptLCU1Vd3T/s1600/Pea+Soup+2.JPG"><img id="BLOGGER_PHOTO_ID_5452429409285560706" style="display: block; margin: 0px auto 10px; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoKFYDaC3UyUVFXxP8MUIih6p1H4iR2QcxK45cslHkzndgZ8BOBOL6dAhKUSWneTTekpUQF45ZX3k5_NsGhyt0WYXWddqR1W_IOL3-VRSAduNgm_gKBH397hyphenhyphenhaqQFVIGbQptLCU1Vd3T/s400/Pea+Soup+2.JPG" border="0" /></a><br /><br /><strong><span style="font-size:130%;">Chilled Pea and Mint Soup.</span><br /><br />Ingredients:</strong><br /><br />500 g peas (frozen are OK)<br />1000g good chicken (or vegetable) stock, in the form of frozen ice cubes<br />1/4 cup mint leaves<br /><br /><strong>Method:<br /></strong><br />Depending on whether the peas are fresh or frozen the method varies only slightly.<br /><br />If using fresh peas, place about 150g of the iced stock into the TM bowl and heat for <span style="font-weight: bold;">4 minutes at 100°C on speed 1</span>. Add the peas and cook for <span style="font-weight: bold;">8 minutes at 100°C on speed 1.</span><br /><br />If using frozen peas, place about 100g of the iced stock into the TM bowl and heat for <span style="font-weight: bold;">4 minutes at 100°C on speed 1</span>. Add the peas and cook for <span style="font-weight: bold;">3 minutes at 100°C on speed 1</span>.<br /><br />Add the mint leaves and remaining cubes of frozen stock and blend for <span style="font-weight: bold;">2 minutes on speed 9</span>.<br /><br />That is all. Sorry that it took so long.</p></div>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com3tag:blogger.com,1999:blog-4888132189631409381.post-51376183814428055292010-01-16T08:46:00.005+11:002010-01-31T22:50:06.510+11:00Thermomix Strawberry Gazpacho with frozen yoghurt<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZM40vjBvMFkfnIytzGY_ObzOlWOY_aw8yJr8N8ZreHN_LwM1bz9naDESNN53cJ7FO0yRZMErMfh9C_5AOAAw5IVkzL-tBOQR7leVkhd6NrkQcY73k5FL1huOVX4lpZ649domYI2Iz1KA/s1600-h/Strawberry+Gazpacho.jpg" target="blank"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZM40vjBvMFkfnIytzGY_ObzOlWOY_aw8yJr8N8ZreHN_LwM1bz9naDESNN53cJ7FO0yRZMErMfh9C_5AOAAw5IVkzL-tBOQR7leVkhd6NrkQcY73k5FL1huOVX4lpZ649domYI2Iz1KA/s320/Strawberry+Gazpacho.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432865658917243074" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><br /><a href="http://ecx.images-amazon.com/images/I/51fbxZZMVOL._SL500_AA240_.jpg" target="blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="http://ecx.images-amazon.com/images/I/51fbxZZMVOL._SL500_AA240_.jpg" border="0" alt="" /></a><br />This is another recipe from Jane Lawson’s book <a href="http://www.murdochbooks.com.au/cocinanueva_pr.pdf" target="blank"><span style="color:#3333ff;">"Cocina Nueva"</span></a>. ( Now also in <a href="http://www.murdochbooks.com.au/cocinanueva08.pdf" target="blank"><span style="color:#3333ff;">paperback</span></a>). <br /><br /><br /><br /><br /><br />It reminds me of a Charlie Trotter dessert with melon soup with mousse and fruit, but is much simpler to complete and the taste and appearance are superb.<br /><br /><br /><br />It is a great combination of flavours and such a refreshing finish to a meal.<br /><br /><br /><br />Certainly this one can be done in any food processor, but you can use yoghurt that you made in the Thermomix to further impress your guests.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Uvu1XeLZaaEnPHjqdabmbUlqZUFjP8b5Gv-I61_nrjXaBsnyDftxbvaPCqrx2Eion4-XAWiRSrsvguXLZELdUyDmMVXwsAt-1zhgBAwHsoHvRU7O8IHTu3VBlct-BsKmA_toSwGYxh-M/s1600-h/Strawberry+Gazpacho1.jpg" target="blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Uvu1XeLZaaEnPHjqdabmbUlqZUFjP8b5Gv-I61_nrjXaBsnyDftxbvaPCqrx2Eion4-XAWiRSrsvguXLZELdUyDmMVXwsAt-1zhgBAwHsoHvRU7O8IHTu3VBlct-BsKmA_toSwGYxh-M/s400/Strawberry+Gazpacho1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432865511336776386" /></a><br /><br /><br /><strong><span style="font-size:130%;">Strawberry Gazpacho with frozen yoghurt</span></strong><br /><br /><strong>Frozen yoghurt</strong><br />40 g sugar<br />375 g thick yoghurt (Greek or sheep’s milk)<br />2 tbsp milk<br />1 tsp vanilla extract<br /><br /><strong>Strawberry purée</strong><br />30 g sugar<br />750 g very ripe, sweet strawberries, hulled<br />1 tsp vinegar (preferably sherry or balsamic)<br />2 Tbsp olrosso sherry (optional)<br /><br /><strong>Garnish</strong><br />Fruit such as kiwi fruit, melons, strawberries, grapes, peaches, cut into dice<br />1 Tbsp mint leaves, finely shredded<br /><br /><strong>Method:</strong><br /><br /><strong>Frozen yoghurt</strong><br />Line a 20 cm square shallow dish (or similar) with two sheets of plastic wrap long enough that they will be able to be folded over to cover the top of the mixture once filled.<br /><br />Place the sugar in the TM bowl and grind for <strong>15 seconds on speed 9</strong>. Add the other ingredients and mix for <strong>10 seconds on speed 3</strong>. Pour into the lined tray, smooth out and then cover with the overhanging plastic wrap and place in the freezer for 4 hours or until set.<br /><br /><strong>Strawberry purée</strong><br />Place the sugar in the TM bowl and grind for <strong>15 seconds on speed 9</strong>. Add the other ingredients and mix for <strong>30 seconds on speed 9</strong>. Strain through a fine sieve and chill for 2 – 3 hours.<br /><br /><strong>Serving</strong><br />Divide the strawberry purée between 4 shallow bowls. Place fruit garnish onto purée and cut the frozen yoghurt into 1.5cm cubes or diamond shapes and place around fruit. Sprinkle mint over the top.<br /><br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com4tag:blogger.com,1999:blog-4888132189631409381.post-61614043946302082402010-01-15T08:36:00.008+11:002010-01-31T22:09:53.285+11:00Thermomix Coeur à la crème – Crémet d’Angers<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 100px; FLOAT: right; HEIGHT: 111px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430423913994428786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcddbHEHzR-9L79p_3B0YuHzfLexorP8Uh8n9Der0KvTMG-4TTKrNNSruSnpyolcbo2ZRky8gEtN6376rZr15Z01czdrKmkbLNLSaAClMmKlo_dilSe2iHV7iwpQehyxc6PH-O7nqd8I8x/s1600-h/Coeur.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432856163396027906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcddbHEHzR-9L79p_3B0YuHzfLexorP8Uh8n9Der0KvTMG-4TTKrNNSruSnpyolcbo2ZRky8gEtN6376rZr15Z01czdrKmkbLNLSaAClMmKlo_dilSe2iHV7iwpQehyxc6PH-O7nqd8I8x/s320/Coeur.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>Once I had made junket the next simple step was to make fromage frais by gently cutting the junket into chunks and allowing it to drain through muslin.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cDBAdt_N58MeNnfQtDy9__9K1cIRgaOInhia4Jk05O1-Uixv-zgxUCDe7aptPjdatrJwr-WKkhct8UX7XRai8OgSTHI4gLshMVzagbjSIJqnyRB2jrXBZZNUdFw3wyibyZ9aKqlmSbEk/s1600-h/Junket3.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432855983489194450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cDBAdt_N58MeNnfQtDy9__9K1cIRgaOInhia4Jk05O1-Uixv-zgxUCDe7aptPjdatrJwr-WKkhct8UX7XRai8OgSTHI4gLshMVzagbjSIJqnyRB2jrXBZZNUdFw3wyibyZ9aKqlmSbEk/s320/Junket3.jpg" /></a><br /><br /><br />In 1996 I was fortunate to be at a class at <a href="http://sunnybraerestaurantandcookingschool.blogspot.com/" target="blank"><span style="color:#000099;"><em><strong>Sunnybrae Restaurant</strong></em></span></a> given by <a href="http://www.miettas.com.au/food_wine_recipes/food/food_96-00/rthomas.html" target="blank"><span style="color:#000099;"><strong><em>Richard Thomas</em></strong></span></a> on cheese. <a href="http://www.theage.com.au/articles/2007/02/05/1170523990124.html" target="blank"><span style="color:#000099;" target="blank"><em><strong>Richard</strong></em></span></a> put on an amazing array of cheeses to try and demonstrated making fresh curd cheeses. At that time he was at Yarra Valley Dairies and had created the now popular Persian Fetta. More recently he is down the road at <a href="http://www.debortoli.com.au/cellar-door/yarra-valley/cheese-room.html" target="blank"><span style="color:#000099;"><strong>De Bortoli producing butter and maturing and selling cheese</strong></span></a>.<br /><br />He has held offal dinners at the grand view Hotel in Brunswick West with Alain Kerambrun over the last year and the dessert at one of those dinners was Coeur à la crème.<br /><br />The idea was to make a Coeur à la crème as I had seen Gabriel Gaté do on <a href="http://www.sbs.com.au/food/recipe/95/Coeur_a_la_creme_d" target="blank"><span style="color:#000099;"><em><strong>Taste of the Tour</strong></em></span></a>. It is a traditional dish from his native region, but not in those cookbooks of his that I own, so a bit of searching. There was an <a href="http://gourmettraveller.com.au/coeur__la_crme.htm#jumptohere" target="blank"><span style="color:#000099;"><strong>article and recipe in Australian Gourmet Traveller</strong></span></a>, and the reference to Elizabeth David’s book, “French Provincial Cooking” led me to why I had been having troubles sourcing a recipe in my French books. The dessert is often referred to as <a href="http://www.angers.fr/decouvrir-angers/histoire-dangers/chroniques-historiques/pour-sinformer/aux-cremets-aux-cremets-frais/index.html" target="blank"><span style="color:#000099;"><em><strong>crémet d’Angers.<br /></strong></em></span></a><br />I found a recipe in <a href="http://www.amazon.com/Good-Things-Table-Jane-Grigson/dp/0803259719#noop" target="blank"><span style="color:#000099;"><strong><em>Jane Grigson’s “Good Things”</em></strong></span></a> where she buys into the pasteurised milk for cheese debate... “And it’s no good making your own in a muslin drip bag, from our pasteurised milk; the result is rubbery. If you can buy unpasteurised milk, it’s another matter.” Grigson goes on to say that the white ceramic hearts used to make the dessert can be purchased from Elizabeth David’s shop and make a good summer birthday present.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LgXJeHzBY_-jL1bD9OdsR15eSFbyOKrpxmVX_9q2xJXLRg-mA8hkHElnRcZphyh1hokWMZKQdhimHtIXNa6gQZg8NEW2OdjA6BrxEVOZxgMQ36J6jm1Dh36XYDOBKlls654xYTiOqR_m/s1600-h/Coeur+1.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432855801668341298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LgXJeHzBY_-jL1bD9OdsR15eSFbyOKrpxmVX_9q2xJXLRg-mA8hkHElnRcZphyh1hokWMZKQdhimHtIXNa6gQZg8NEW2OdjA6BrxEVOZxgMQ36J6jm1Dh36XYDOBKlls654xYTiOqR_m/s400/Coeur+1.jpg" /></a><br /><br /><strong>Coeur à la crème</strong><br /><br /><strong>Ingredients:</strong><br />2 egg whites<br />Pinch of cream of tartar<br />90 g caster sugar<br />300 ml whipping cream<br />200g fromage frais<br />200g strawberries<br />1 Tbsp kirsch<br /><br /><strong>Method:</strong><br />Place the egg whites and cream of tartar in a very clean TM bowl fitted with the butterfly. Beat for <strong>3 minutes at 50°C on speed 4</strong> until stiff. Remove to a bowl and set aside. Remove the butterfly.<br /><br />Place the sugar into the TM bowl and grind for <strong>30 seconds on speed 9</strong>. Scrape down the sides after 10 seconds. Replace the butterfly and add the cream. Whip for <strong>40 seconds on speed 3</strong>.<br /><br />Add the fromage frais and mix for <strong>10 seconds on speed 3</strong>. Finally add the whipped egg whites and mix again for <strong>20 seconds on speed 3</strong>.<br /><br />Line the moulds with muslin or similar (new pieces of Chux) and fill with the cheese mixture, smoothing out the top. Leave on a tray overnight in the fridge to drain.<br /><br />To make the sauce, place the strawberries and kirsch into the TM bowl and blend for 30 seconds on speed 9.<br /><br />To serve, unmould the cheeses onto plates and surround with the strawberry sauce and offer more cream and sugar.<br /><br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-69888736414908434622010-01-14T08:50:00.011+11:002010-01-31T21:43:19.808+11:00Thermomix Junket and Blueberries<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 100px; FLOAT: right; HEIGHT: 111px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430423913994428786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxYb40MTBQHO_p7ajnOXADqQZoiYpWKNB1XJtrQId7u_TttNXeBbMsXunOWNvaC270gTdoUdvNqbOhus738Ej4fPg6GvHqJfa3dYO-OV92Ms1yv4xJq18_gmz8DhQyTC4um4kngmVUg-o/s1600-h/Junket.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432849140337124082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxYb40MTBQHO_p7ajnOXADqQZoiYpWKNB1XJtrQId7u_TttNXeBbMsXunOWNvaC270gTdoUdvNqbOhus738Ej4fPg6GvHqJfa3dYO-OV92Ms1yv4xJq18_gmz8DhQyTC4um4kngmVUg-o/s320/Junket.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><br /><br /><br />OK, so it is not mind shattering and it is not really a berry recipe as such but I was looking through recipes and saw a Tivoli aux fraises recipe. It has Kirsch jelly, Bavarian cream, strawberry purée, strawberries, kirsch, maraschino and Chantilly cream. A ring mould is lined with the kirsch jelly and filled with Bavarian cream with strawberry purée before being allowed to set and served with strawberries soaked in kirsch and maraschino and some Chantilly cream. Sounded interesting, but then I saw Junket directly below.<br /><br />Strange, here is a book written by one of the greatest chefs that the world has known, with a recipe for junket.<br /><br />Then I looked in the Introduction and was reminded that “<a href="http://www.amazon.co.uk/Ma-Cuisine-Escoffier/dp/0600601048" target="blank"><span style="color:#000099;"><em><strong>Ma Cuisine</strong></em></span></a> is not just an <em>aide-mémoire</em> for the experienced cook but a kitchen book of recipes which are put as clearly as possible, so as to make them practical. Although the book is intended for everyday cooking, it is none the less valuable to the restaurateur, the head waiter and the chef. The ordinary housewife will find here delicious recipes within the limits of her purse. One must not forget that good sound cooking, even the very simplest, makes a contented home”<br /><br />So wrote Auguste Escoffier. Sound advice. So I decide to make junket. I still had some tablets from experiments with making cheese and thought that I would see if they were still OK. Junket powder is available in Australia through <a href="http://www.simplyjunket.com.au/" target="blank"><span style="color:#000099;"><strong><em>Simply Junket</em></strong></span> </a>and can be purchased in many delis and grocers throughout the land. If you contact them here, then they will happily respond.<br /><br />The Thermomix has the ability to heat the milk to 37°C without having to worry about it overheating and denaturing the rennet. It really is very simple.<br /><br />The milk may be flavoured with various essences or flavourings after warming the milk and before adding the junket powder. You can top the junket with fruits or muesli or whatever takes your fancy.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF19ZXML6oOHfh55tg9nci4GyFL4ir4KNiUEuT_0OO7OLC7AHxW9nTkLrd1CLCehf80OvYiEo3LRpJUvvpCk5XiLgwlW0e5hlmKTxtPZqZ2sh6hmK4lW7hhWTvBHMwtmjBGekGPSeO2tqT/s1600-h/Junket2.jpg" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432848870397728978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF19ZXML6oOHfh55tg9nci4GyFL4ir4KNiUEuT_0OO7OLC7AHxW9nTkLrd1CLCehf80OvYiEo3LRpJUvvpCk5XiLgwlW0e5hlmKTxtPZqZ2sh6hmK4lW7hhWTvBHMwtmjBGekGPSeO2tqT/s320/Junket2.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Remember, you can use junket powder to make cottage cheese, which is what I intend to do for another recipe.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9rUGZZG7XbxakSFO-fORDi_Dsg2Pn3lmkKU1XHSYQ5E3FnYV2tWt0aHY0ki9BjXShvxTO52cqZS7h0lF5BJGEROzLlJZnYh4XCbw5vAe4IWGrn8ehJ0_fVGg5khjHgBimUueoArQEDhN/s1600-h/Junket1.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432848696249848194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9rUGZZG7XbxakSFO-fORDi_Dsg2Pn3lmkKU1XHSYQ5E3FnYV2tWt0aHY0ki9BjXShvxTO52cqZS7h0lF5BJGEROzLlJZnYh4XCbw5vAe4IWGrn8ehJ0_fVGg5khjHgBimUueoArQEDhN/s400/Junket1.jpg" /></a><br /><br /><strong>Thermomix Junket<br /><br />Ingredients</strong><br /><br />1/8 teaspoon of Simply Junket powder<br />1 tablespoon sugar or to taste<br />500mls Milk<br /><br /><strong>Method</strong><br /><br />Place sugar into TM bowl and grind for <strong>10 seconds on speed 9</strong><br />Add milk and heat for <strong>3 minutes at 37°C on speed 2</strong>.<br />Dissolve Simply Junket powder in a teaspoon of water and add to TM bowl.<br />Mix for <strong>5 seconds on speed 4</strong> and then pour into serving bowls or glasses.<br />Allow the junket to set at room temperature for 10 – 15 mins and then place in the fridge<br />to chill until ready to serve.<br /><br />Toppings may be added just prior to serving.<br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com2tag:blogger.com,1999:blog-4888132189631409381.post-51051810981186638952010-01-13T08:34:00.006+11:002010-01-31T21:19:49.936+11:00Thermomix Strawberry Tiramisu<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 100px; FLOAT: right; HEIGHT: 111px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430423913994428786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZml4ojo9iihgVOIsUL8qgdAHK4hboww7vQdwhyphenhyphenEz7z30KDzW8jQ3dbKY16BrEDR2NFQUtcHLBQ_Vb7ISLJjFIU5aljuUDgCI30crFzPcxJhGu3lTF-se-Ep7pbnLYG5Vi6bUYv-zAqTC/s1600-h/Strawberry+Tiramisu.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432844670570704066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZml4ojo9iihgVOIsUL8qgdAHK4hboww7vQdwhyphenhyphenEz7z30KDzW8jQ3dbKY16BrEDR2NFQUtcHLBQ_Vb7ISLJjFIU5aljuUDgCI30crFzPcxJhGu3lTF-se-Ep7pbnLYG5Vi6bUYv-zAqTC/s320/Strawberry+Tiramisu.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><br /><br />This recipe comes from the book <a href="http://www.amazon.com/Passion-Fruit-Lorenza-DeMedici/dp/0789206307#noop" target="blank"><span style="color:#000099;"><em><strong>“A Passion for Fruit” by Lorzenza de’Medici</strong></em></span></a>. Similar to Lynne Mullins’ book “produce”, it has chapters on each fruit with an introduction and then some recipes.<br /><a href="http://bks1.books.google.com.au/books?id=wiNYAAAACAAJ&printsec=frontcover&img=1&zoom=5&sig=ACfU3U3Ys7uCmI4V1NV8DFtHEIV_Hp5VGw" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 70px; FLOAT: right; HEIGHT: 80px; CURSOR: hand" border="0" alt="" src="http://bks1.books.google.com.au/books?id=wiNYAAAACAAJ&printsec=frontcover&img=1&zoom=5&sig=ACfU3U3Ys7uCmI4V1NV8DFtHEIV_Hp5VGw" /></a><br />There are many recipes for various berries, but one that caught my eye was Strawberry Tiramisu.<br /><br />The book has suggestions for making the tiramisu as one large dish or individual dishes using trifle sponges cut into circles. I decided to make individual tiramisu with the usual savoiardi biscuits.<br /><br />The flavour was obviously good enough as they all went very quickly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1swDGNIDgjWH4N6QkB1KqNPG8Fq0CSmtYSbBp23pZIdo-OB9NnkKl0eyBENBwAq_YXgpEd1r2pZ6bY-bbKNz9eD13fNwTuz7XcLfVviphAr1ZWGelLJHTJq9lqKKsLN5AKJFnXqo6g9j/s1600-h/Strawberry+Tiramisu1.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432844523437057298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1swDGNIDgjWH4N6QkB1KqNPG8Fq0CSmtYSbBp23pZIdo-OB9NnkKl0eyBENBwAq_YXgpEd1r2pZ6bY-bbKNz9eD13fNwTuz7XcLfVviphAr1ZWGelLJHTJq9lqKKsLN5AKJFnXqo6g9j/s400/Strawberry+Tiramisu1.jpg" /></a><br /><br /><br /><span style="font-size:130%;"><strong>Strawberry Tiramisu</strong><br /></span><br /><strong>Ingredients:</strong><br /><br />50 g sugar<br />300 g whipping cream<br />200 g mascarpone cheese<br />180 g sponge fingers<br />200 ml sweet white wine (or 1 cup water with ½ teaspoon of rosewater)<br />300 g strawberries, hulled<br />Icing sugar to dust.<br /><br /><strong>Method:</strong><br /><br />Place the sugar in the TM bowl and grind for <strong>10 seconds on speed 9</strong>. Place the butterfly over the blades and add the cream and beat for <strong>1 minute on speed 3</strong>.<br /><br />Remove the butterfly, scrape down the cream, add the mascarpone and beat for <strong>20 seconds on speed 5</strong>.<br /><br />Place quarter of this mixture onto the base of a serving bowl. Dip the sponge fingers briefly into the wine (or water mixture) and arrange them over the mascarpone. Place another quarter of the mascarpone mixture on the biscuits and then top with half of the strawberries. Cover this with another quarter of the mascarpone mix and then repeat the procedure with the sponge fingers and remaining mascarpone mixture.<br /><br />Leave this covered in the fridge for 2 hours before placing remaining strawberries on top and sprinkling with icing sugar.<br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com3tag:blogger.com,1999:blog-4888132189631409381.post-72037407148882660872010-01-12T08:52:00.004+11:002010-01-31T21:05:49.855+11:00Thermomix Sabayon with Blueberries.<div><a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 100px; FLOAT: right; HEIGHT: 111px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430423913994428786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsjo8QxjfBagmDWTKjWKrTPFY01eOQO6f93DQ498RQSJqY38WvmIADtX4jn2VGFIhzfan7bAI_A2hubPT-1l6wLZBrgD2oGIKsWF6Cu02OInGq8rbjIlfLDbsSN0yDmt4qJZEawvKMGSU/s1600-h/Sabayon+with+Blueberries.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432841519489952386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsjo8QxjfBagmDWTKjWKrTPFY01eOQO6f93DQ498RQSJqY38WvmIADtX4jn2VGFIhzfan7bAI_A2hubPT-1l6wLZBrgD2oGIKsWF6Cu02OInGq8rbjIlfLDbsSN0yDmt4qJZEawvKMGSU/s320/Sabayon+with+Blueberries.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://www.smhshop.com.au/userimages/product/images/book_produce_med.jpg" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 155px; FLOAT: right; HEIGHT: 175px; CURSOR: hand" border="0" alt="" src="http://www.smhshop.com.au/userimages/product/images/book_produce_med.jpg" /></a><br /><br /><p><br />So, with berries as the theme and blueberries in the fridge, I turned to Lynne Mullins’ book <a href="http://www.smhshop.com.au/details.php?id=17"><span style="color:#000099;"><em><strong>“produce”</strong></em></span></a> to see what ideas she had for blueberries. </p><br /><p><br /><br />The book is a fantastic source of ideas with wonderful photos of fruit and vegetables at various markets and places around the world. There are photographs contributed by about 40 people and they just make you want to either go to the local market or get on a plane. When you see the market at Campo dei Fiori in Rome, or the markets of Paris and Seville, it is hard not to start planning a trip. My local green grocer has a copy in his store to help customers with their purchases and cooking.<br /><br />I have met Lynne Mullins on a few occasions and we have one thing in common. Her husband and I share the same occupation. Other than that, she is attractive, has a wonderful knowledge of food, writes well and makes money out of her writings, so there are large differences. You will have seen some of her contributions in various papers and magazines including The Age/Sydney Morning Herald, Vogue and Australian Gourmet Traveller. You may recall “Three things with ...” in the Sunday Life magazine?<br /><br />The section on berries has a photo with blueberries, strawberries and melons at Positano on the Amalfi coast and a recipe opposite for blueberries with sabayon sauce.<br /><br />Now sabayon was the dish that George Calombaris made in the Thermomix during the Masterchef series last year. What he failed to do was explain just how much harder it is to make without the Thermomix. The other thing that was interesting was that nobody had told him to put the butterfly in the TMX, so many people trying to replicate his dish may be a little disappointed.<br /><br />The following is similar in some respects to a dish with champagne and berries topped with sabayon sauce. The recipe from Lynne Mullins had marsala, along the lines of zabaglione, but I used crème de cassis and white wine.<br /><br /><strong><span style="font-size:130%;">Fresh Blueberries with sabayon sauce.<br /></span><br />Ingredients:</strong><br /><br />110 g sugar<br />5 egg yolks<br />1 tbsp crème de cassis<br />1/2 cup white wine<br />2 punnets blueberries<br /><br /><strong>Method:</strong><br /><br />Place the sugar in the TM bowl and grind for <strong>20 seconds on speed 9</strong>. Place the butterfly over the blades and add the egg yolks beat for <strong>4 minutes at 50°C on speed 3</strong>.<br /><br />Add the other ingredients and beat for 5 minutes at 80°C on speed 3. Check the consistency of the sabayon and cook for a little longer if necessary.<br /><br />Divide the blueberries evenly between 4 serving dishes and then pour over the sabayon sauce.<br /></p></div>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-49787663489711278942010-01-11T08:36:00.009+11:002010-01-25T08:41:06.218+11:00Thermomix Blueberry Sorbet<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a> <div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTmMsyaP0dOFOcA6750qQpWWs8OhGQ6vOqDEIv1OJg_JWsOrnZE3i-2MWlLmnhFAdtcRKrIYB2I4NfuVzpHZRNoylledwkoJseWxXy4-feRG-g0oOcVjkLKNT-nls_VGngx8LZp1i1k_O/s1600-h/Blueberry+sorbet+1.jpg" target="blank"><img id="BLOGGER_PHOTO_ID_5430245844087788866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTmMsyaP0dOFOcA6750qQpWWs8OhGQ6vOqDEIv1OJg_JWsOrnZE3i-2MWlLmnhFAdtcRKrIYB2I4NfuVzpHZRNoylledwkoJseWxXy4-feRG-g0oOcVjkLKNT-nls_VGngx8LZp1i1k_O/s320/Blueberry+sorbet+1.jpg" border="0" /></a><br /><br /><br /><br /><div><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://pics.librarything.com/picsizes/98/3e/983edee931ba7f9593071455167434d414f4541.jpg" target="blank"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 140px" alt="" src="http://pics.librarything.com/picsizes/98/3e/983edee931ba7f9593071455167434d414f4541.jpg" border="0" /></a><br /><br /><p>Well with berries as the theme for the week I decided to check out the dessert section of the bookshelf and spotted a book that came with marriage. I cannot recall seeing it before and it is called Donvier Ice Cream by <a href="http://en.wikipedia.org/wiki/Irena_Chalmers" target="blank"><span style="color:#000099;"><em><strong>Irena Chalmers</strong></em></span></a>. It came with a hand- churned ice cream machine from the 1980s and had the subtitle “Homemade Ice Cream in 20 Minutes !” Well the Thermomix can do it in a couple of minutes.<br /><br />The book has a surprisingly interesting collection of flavour combinations and ideas, including a macadamia nut ice cream à la Simca (an adaptation of a recipe from Simone Beck, who co-wrote Mastering the Art of French Cooking with Julia Child). There’s a gin and juniper berry sorbet, a pear & red wine sorbet, lychee sherbet and orange & campari sherbet. There are also frozen drinks suggested such as frozen margaritas and bellinis, and for the health conscious, there are lots of Lite suggestions.<br /><br />So, this is a quick simple recipe more for those who do not use the Thermomix to see how easy making sorbets can be and for those with a Thermomix just to remind them that making sorbets helps keep the blades sharp.<br /><br />It is a quick impressive dessert that can be whipped up in a few minutes when unexpected guests arrive. You can use various fruits and can substitute fruit juice or water for the liqueur.</p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCt-jwTW-8NGSgyWWpg_6jw_xIrWtLowrPLoHLPDWdT2DyQKFh61Hygeb50XN4YKWmcaikEoo9S3nPe0RfTkUwUkMoy0zWQkEg_cZ1Tej9biKkPM3MQMr7b3GjtCOfOFkkH8H0rcOk1kpm/s1600-h/Blueberry+sorbet+2.jpg" target="blank"><img id="BLOGGER_PHOTO_ID_5430245714109062098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCt-jwTW-8NGSgyWWpg_6jw_xIrWtLowrPLoHLPDWdT2DyQKFh61Hygeb50XN4YKWmcaikEoo9S3nPe0RfTkUwUkMoy0zWQkEg_cZ1Tej9biKkPM3MQMr7b3GjtCOfOFkkH8H0rcOk1kpm/s400/Blueberry+sorbet+2.jpg" border="0" /></a><br /><br /><br /><br /><p><strong><span style="font-size:130%;">Thermomix Blueberry Sorbet</span></strong><br /><br /><strong>Ingredients:</strong><br /><br />60 g sugar<br />500 g frozen blueberries<br />200 g ice cubes<br />1/2 lemon, skin, pith and seeds removed<br />2 Tbsp crème de cassis<br />1 egg white<br /><strong><br />Method:</strong><br /><br />Place sugar in TM bowl and grind for <strong>10 seconds on speed 10</strong><br /><br />Add berries, ice cubes, lemon and liqueur and blend at for <strong>30 seconds on speed 9</strong>, using the spatula through the lid to help mix.<br /><br />Add egg white and blend for another <strong>30 seconds on speed 9</strong>.<br /></p></div></div></div>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com2tag:blogger.com,1999:blog-4888132189631409381.post-72258990158447511202010-01-10T10:07:00.009+11:002010-01-25T08:53:44.582+11:00Thermomix Zucchini Cake<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9OkP9-olAVMJV-oqjGUabHahk7wukJt9HsoTLyIcMjiaX3rpn_bK3WtkWS5KSGl9ZES4k5BdY-Jz12cFoY1rnE6dvmuHLUbDIApKaKuaS8vAUmREmJJ70pAH9X7otkPn-Ih9LYdIQ_-g/s1600-h/Zucchini+Bread.jpg" target="blank"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5429452991513637938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9OkP9-olAVMJV-oqjGUabHahk7wukJt9HsoTLyIcMjiaX3rpn_bK3WtkWS5KSGl9ZES4k5BdY-Jz12cFoY1rnE6dvmuHLUbDIApKaKuaS8vAUmREmJJ70pAH9X7otkPn-Ih9LYdIQ_-g/s320/Zucchini+Bread.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>So, the last of “sweet” week. I was presented with two large zucchini that had escaped the attention of one of my colleague’s mothers in her zucchini patch.<br /><br />I remembered having made zucchini cake many years ago and hunted down the recipe. It was in my 1981 copy of “<a style="FONT-STYLE: italic; COLOR: rgb(0,0,153); FONT-WEIGHT: bold" href="http://sydney.gumtree.com.au/c-Stuff-for-Sale-books-games-Breville-Whiz-Cookbook-get-more-out-of-your-kitchen-gizmos-W0QQAdIdZ168280592" target="blank">A Wizz in the Kitchen</a>”, written to promote the Breville Super Wizz.<br /><br />It is amazing how many of these old recipes are still very popular 30 years on. It also shows how useful the slicing and shredding discs are, and why I will not part with my Magimix (Cuisinart) of 30 years.<br /><br />The recipe originally asked for 4 – 5 small zucchini, but I just used the larger zucchini and discarded the soft seeded centre and used the harder outer section, including the skin. Once it is all chopped up and mixed with sugar and spice then nobody will know.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBe4F_hlBcHNKb2ikBaZIwrYeQhZdTie_4-V-j_nSfF9p5anglQuc72i0ZKQE1lH3el8VcXJ8KH60-kWzHM4uDslOOLfpZbtxHkDb4owS6R4pPyDDWSQnQUHcHwVtryc-tbQS8TcO9yV7l/s1600-h/Zucchini+Bread+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5429452537761734914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBe4F_hlBcHNKb2ikBaZIwrYeQhZdTie_4-V-j_nSfF9p5anglQuc72i0ZKQE1lH3el8VcXJ8KH60-kWzHM4uDslOOLfpZbtxHkDb4owS6R4pPyDDWSQnQUHcHwVtryc-tbQS8TcO9yV7l/s400/Zucchini+Bread+2.jpg" /></a><br /><br /><br /><p><br /><span style="FONT-WEIGHT: bold"><br /><span style="font-size:130%;">Thermomix Zucchini Cake</span></span><br /><br /><span style="FONT-WEIGHT: bold">Ingredients:</span><br /><br />3 eggs<br />400 g sugar<br />2 tsp vanilla extract<br />60 g oil<br />100 g walnuts<br />600 g zucchini, roughly chopped<br />375 g Self-raising flour<br />1/4 tsp baking powder<br />1 tsp salt<br />2 tsp cinnamon<br /><br /><span style="FONT-WEIGHT: bold">Method:</span><br /><br />Preheat oven to 170°C. Grease two 21cm x 11cm loaf tins very well with oil.<br /><br />Place eggs, sugar, vanilla and oil into TM bowl and beat for <span style="FONT-WEIGHT: bold">2 minutes</span> on <span style="FONT-WEIGHT: bold">speed 5</span>.<br /><br />Add walnuts and zucchini and blend for <span style="FONT-WEIGHT: bold">15 - 20 seconds</span> on <span style="FONT-WEIGHT: bold">speed 5</span>, until the zucchini is shredded.<br /><br />Add flour, baking powder, salt and cinnamon and mix for <span style="FONT-WEIGHT: bold">20 seconds</span> on <span style="FONT-WEIGHT: bold">Reverse and speed 4</span>.<br /><br />Place mixture into loaf tins and bake for 40 – 50 minutes or until cooked when tested with a skewer.<br /><br />Leave in tins for 10 minutes before turning out onto a wire rack to cool.<br /><br />Serve sliced and well buttered.</p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-89031319107342003862010-01-09T12:30:00.012+11:002020-03-22T10:40:20.929+11:00Angels' Farts<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html" target="blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430423913994428786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" style="cursor: hand; float: right; height: 111px; margin: 0px 0px 10px 10px; width: 100px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjGk_ukHoF452NtdujPg7Zhvx-41obqZrdzBQBrzY4f2Tb4Bg4RjkUXTeFiPCuo4virzoB8gZFL-F5z1kSafkyDWucR1E85Y1CcRrLRSMrRHHja9RQp3UlNzUkhUYIsJzRPVsIn-yvrDY/s1600-h/Angel+fart+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5429447027049269442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjGk_ukHoF452NtdujPg7Zhvx-41obqZrdzBQBrzY4f2Tb4Bg4RjkUXTeFiPCuo4virzoB8gZFL-F5z1kSafkyDWucR1E85Y1CcRrLRSMrRHHja9RQp3UlNzUkhUYIsJzRPVsIn-yvrDY/s320/Angel+fart+1.jpg" style="cursor: pointer; float: left; height: 320px; margin: 0pt 10px 10px 0pt; width: 240px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjE0QL2_epEyhHMERDnWrP73gUMiwTf-WtTJsqYmwJxVfHpYwYTrf0Wt5SNEuVj881cOQPESwYUjCyohLrXyJjjopTNJN7VJy2xQQT7bSQ2SMPEuSCtD6RE9om-yLPIWKrjItdfZDtP9OQ/s1600-h/Carluccio.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5378957405605243362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjE0QL2_epEyhHMERDnWrP73gUMiwTf-WtTJsqYmwJxVfHpYwYTrf0Wt5SNEuVj881cOQPESwYUjCyohLrXyJjjopTNJN7VJy2xQQT7bSQ2SMPEuSCtD6RE9om-yLPIWKrjItdfZDtP9OQ/s200/Carluccio.JPG" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 150px;" /></a><br />
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This is a recipe from <a href="http://www.antonio-carluccio.com/Biography" style="color: #000099; font-style: italic; font-weight: bold;" target="blank">Antonio Carluccio</a>’s book “<a href="http://www.antonio-carluccio.com/An_Invitation_to_Italian_Cooking" style="color: #000099; font-style: italic; font-weight: bold;" target="blank">An Invitation to Italian Cooking</a>” (1991) Pavillion Books Ltd. The recipe came from a restaurant near Treviso in Italy.<br /><br />The fritole are similar to bunuelos with a dough similar to choux pastry being fried in oil.<br /><br />Carluccio said that he had decided that due to their heavenly lightness the only way to describe them was “angel’s farts”<br /><br />One extra ingredient that possibly helps with the lightness is the baking powder added to the mix. It is not essential to have the baking powder with vanilla, but it is available in Australia and so should be easy enough to source. You can, of course, replace it with ordinary baking powder and some vanilla essence.<br /><br />This was to be in the “soft” week, but as I am so far behind – it is in with the “sweet”.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NS5p8YGJE_yHEGm_l8HThd0QwSfNMkc3AgkNzStfJeuP0Dvpo5DxmN_zIHfuNaWNJ01SUMUxldOsQzgYbZToIwk-i-X-ZT44UlixzXVIpcn2Frp4PRkw54CmE3fs-sjcaFK4YTKpYz9_/s1600-h/Angel+fart+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5429439294723241250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NS5p8YGJE_yHEGm_l8HThd0QwSfNMkc3AgkNzStfJeuP0Dvpo5DxmN_zIHfuNaWNJ01SUMUxldOsQzgYbZToIwk-i-X-ZT44UlixzXVIpcn2Frp4PRkw54CmE3fs-sjcaFK4YTKpYz9_/s400/Angel+fart+2.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<br /><span style="font-size: 130%; font-weight: bold;"><br />Angels’ Farts (Fritole di Lino)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />100 g milk<br />100 g water<br />50 g sugar<br />15 g butter<br />200 g flour<br />2 tsp baking powder with vanilla (eg Lievito paneangeli)<br />4 eggs<br />Olive oil for frying<br /><span style="font-weight: bold;"><br />Filling:</span><br />2 eggs<br />1 Tbsp vanilla sugar (or 1/2 tsp vanilla extract)<br />150 g sugar<br />500 g milk<br />50 g corn flour<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />Place milk, water, sugar and butter into TM bowl and heat for <span style="font-weight: bold;">7 minutes</span> at <span style="font-weight: bold;">100°C</span> on <span style="font-weight: bold;">Speed 1</span>.<br /><br />Add the flour and blend for <span style="font-weight: bold;">15 seconds</span> on <span style="font-weight: bold;">Speed 6</span>.<br /><br />Allow to cool to <span style="font-weight: bold;">60°C</span> and then add the eggs one at a time through the opening in the lid with the tm set for<span style="font-weight: bold;"> 3 minutes</span> at <span style="font-weight: bold;">speed 5</span>, add baking powder and mix <span style="font-weight: bold;">15 seconds</span> on <span style="font-weight: bold;">Speed 3 </span>to incorporate<span style="font-weight: bold;">.</span><br /><br />Remove to a bowl and allow to cool for half an hour.<br /><br />Place olive oil in a pan to a level of 2 cm and heat to 180°C.<br /><br />Drop teaspoons of dough into the oil. It should immediately swell and usually turn itself over. The balls should be browned on all sides. Remove and drain on absorbent paper. The balls should have a crisp outer coat and hollow centre. Keep warm while preparing the filling.<br /><br />Roughly clean the TM bowl and add all the ingredients for the filling. Cook for <span style="font-weight: bold;">8 minutes</span> at <span style="font-weight: bold;">90°C</span> on <span style="font-weight: bold;">Speed 3</span>. Leave aside to cool before placing into a piping bag.<br /><br />Make a small hole in the base of each puff and fill with the cream filling.Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-53301738240258283352010-01-08T06:20:00.011+11:002010-01-25T08:54:17.408+11:00Schiacciata con l'uva - Tuscan grape bread<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnPhbxrN-gOhYa83VQD0x2pbujssNQLhtl7QuPdcWSZet0c7etfsirFizCANRq8Y3tXsB48NfakEeU3zp8px4ivWlrtPTLNJc0jrH2RUoOsX9K1XwmmYOtSG6Eo5Sqh4f1DoKXg6iZorF/s1600-h/Fruit.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427212353050413218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnPhbxrN-gOhYa83VQD0x2pbujssNQLhtl7QuPdcWSZet0c7etfsirFizCANRq8Y3tXsB48NfakEeU3zp8px4ivWlrtPTLNJc0jrH2RUoOsX9K1XwmmYOtSG6Eo5Sqh4f1DoKXg6iZorF/s320/Fruit.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>Well there were still grapes in the fridge and so what to do. Many years ago I recall watching a cooking program that I was sure was The de Medici Kitchen and there was a description of a flat-bread being made at harvest time stuffed and topped with grapes. OK, a sweet foccacia !!<br /><br />So I looked through my books by Lorenza de Medici and could not find the recipe. So, then looked through other Italian books and finally found it in Claudia Roden's book <a style="FONT-STYLE: italic; COLOR: rgb(0,0,153); FONT-WEIGHT: bold" href="http://www.amazon.com/Claudia-Rodens-Food-Italy-Region/dp/1586420623" target="blank">"The Food of Italy"</a> on page 137. Although my older edition has a different cover.<br /><br />There is a link to <a style="COLOR: rgb(0,0,153); FONT-WEIGHT: bold" href="http://www.amazon.com/Claudia-Rodens-Food-Italy-Region/dp/1586420623#reader_1586420623" target="blank">search the book here</a> and Judith Sweet (this week's theme !) wrote up the recipe in the <a style="COLOR: rgb(0,0,153); FONT-WEIGHT: bold" href="http://www.aboutfood.com.au/bunsMAR030.pdf" target="blank">Hobart Mercury here.<br /></a></p><p>It is a very simple dish and a good way to use up grapes while making bread. You can just use all grapes or for a boozy taste use the dessert wine- soaked raisins. You can just use your favourite bread dough or pizza dough as the base with some sugar added.</p><p>It is a rustic dish and designed to be eaten by the grape pickers.<br /></p><p><br /></p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8ZdAQ9xN55i3MexbgwFkuMLcg8DirBGna6_qK5ZaSQ6uBUQlTkUc7pS48U_FUL0X1dhM3MrudRqzmdcj0Jlt0V9NhGvUl1T8-iYnlpVB9wrX96HsZKl8k_eoFgVCw2p9Y4qox03jzoLp/s1600-h/Fruit2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427212173143486082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8ZdAQ9xN55i3MexbgwFkuMLcg8DirBGna6_qK5ZaSQ6uBUQlTkUc7pS48U_FUL0X1dhM3MrudRqzmdcj0Jlt0V9NhGvUl1T8-iYnlpVB9wrX96HsZKl8k_eoFgVCw2p9Y4qox03jzoLp/s400/Fruit2.jpg" /></a><br /><br /><span style="FONT-WEIGHT: bold;font-size:130%;" >Florentine flat bread with grapes<br />(Schiacciata con l’uva)</span><br /><br /><span style="FONT-WEIGHT: bold">Ingredients:</span><br /><br />2 tbsp fresh yeast or 1 tbsp dried yeast<br />150ml milk, lukewarm<br />300g bakers' flour<br />130g sugar<br />pinch salt<br />500g black grapes, pitted, skin on<br />200g raisins soaked in Vin Santo or other<br />sweet dessert wine.<br /><br /><span style="FONT-WEIGHT: bold">Method:</span><br /><br />If using fresh yeast, place it in the TM bowl with the milk and mix for <strong>10 seconds at 37°C on speed 4</strong>. Add flour, 100g of sugar and the salt and mix for <strong>15 seconds at 37°C on speed 4</strong>.<br /><br />If using dried yeast, add it to the flour, 100g of sugar and the salt and mix for <strong>10 seconds at 37°C on speed 4</strong>. Then add the milk and mix for <strong>15 seconds at 37°C on speed 4</strong>.<br /><br />Place the Thermomix into the <strong>Closed Lid</strong> position and set to use the <strong>Interval button</strong> to Knead for <strong>3 minutes</strong> then leave in the TM bowl to double in size.<br /><br />Once doubled, punch the dough done and set the machine to knead for another <strong>1 minute 30 seconds</strong>.<br /><br />Remove dough and shape into two rounds about 22cm across.<br /><br />Place one on a floured baking tray and cover it with half the grapes and half the raisins, drained.<br /><br />Place the remaining dough on top, press down quite firmly and cover with the rest of<br />the grapes and drained raisins.<br /><br />Preheat the oven to 180°C.<br /><br />Cover the dough and leave until doubled in size.<br /><br />Sprinkle with the remaining 30g sugar and bake for about 45 minutes, until golden on top.<br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ_SC-TXpoPH05VPpSwVSKQv971m-85JTVvH17sYsBJQinwbb1pHALJZ5i_fwBwzQdel7ldQ0PJh1MzfJFmYLYwC5m9hOkYKsaVfbUJnQJEIOidfgNihu4ebFp2RgPy5p40XiW6QNJEAy/s1600-h/Fruit1.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427212170438743890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ_SC-TXpoPH05VPpSwVSKQv971m-85JTVvH17sYsBJQinwbb1pHALJZ5i_fwBwzQdel7ldQ0PJh1MzfJFmYLYwC5m9hOkYKsaVfbUJnQJEIOidfgNihu4ebFp2RgPy5p40XiW6QNJEAy/s400/Fruit1.jpg" /></a>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com2tag:blogger.com,1999:blog-4888132189631409381.post-15090769100493854412010-01-07T12:20:00.010+11:002010-01-25T08:55:10.807+11:00Thermomix Mango Custards in the Varoma<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKxa9febXgHL2D9Jdlx9KKxPlgvwQugKdw9uRMC5pEjdYcVZkUGczAOl1WSfeNL67tF61XcHhzvMDcpf2i5jtlMg-pZHzslrR6jGIogM4tQzGkz_Z1UaSEIOe5Jt_evi8xjDzBEAoKTij/s1600-h/Mango+custard.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426874710655253218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKxa9febXgHL2D9Jdlx9KKxPlgvwQugKdw9uRMC5pEjdYcVZkUGczAOl1WSfeNL67tF61XcHhzvMDcpf2i5jtlMg-pZHzslrR6jGIogM4tQzGkz_Z1UaSEIOe5Jt_evi8xjDzBEAoKTij/s320/Mango+custard.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>Well sweet was the theme and as I love making custards in the Thermomix Varoma (steaming attachment) and mangoes are very plentiful at present, steamed mango custards it was for me.<br /><br />The book that inspired me was “Belle Cuisine, The international encyclopedia of New Cuisine” by Hilary Walden ( and Jean-Louis Pollet) 1986, Quatro Publishing. It is interesting to look back at what was in vogue 25 years ago. Many of the dishes would still basically be acceptable with flavour combinations and techniques, but maybe not the presentations.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB4nlx0cUMVvxXpBZdEfldVSx-huSsyQNPN-UWvn8iHB5asVEXSiv8QXRbcxv2jyfAgWCBqGIuo4RhgaRURUpUAhBbCek2dYJ0MWvqCza0JE3AHIxblxyvPrdv5BSPFdMfyNjJFRox7QW/s1600-h/Belle+Cuisine.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426877259541478466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB4nlx0cUMVvxXpBZdEfldVSx-huSsyQNPN-UWvn8iHB5asVEXSiv8QXRbcxv2jyfAgWCBqGIuo4RhgaRURUpUAhBbCek2dYJ0MWvqCza0JE3AHIxblxyvPrdv5BSPFdMfyNjJFRox7QW/s400/Belle+Cuisine.jpg" /></a><br /><br />However, any book that has pictures of M. Bocuse and acknowledges his contribution to cuisine is bound to attract my attention.<br /><br />There are many recipes for free-standing mousses, custards and bavarois, so I decided to try a mango custard, using just mango, sugar and eggs. The custards were cooked in the Varoma and when first cooked and unmoulded they wanted to collapse (as in the picture with the glazed mango cheek), but as they cooled, and especially after refrigerating, they became firm, yet silky smooth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCqK6c2a8nTBxUt2xTVrFeqli3aPU8RxT173tWnvtJbMJJr3sgRzBY5XbY5GaqhVplmtCD0pT-L9msOJzAqZNzlioGi8oWCa5AR8KbteYCyGDA8MrkOgJxcTL_qqz3y3pEx4S-HRGbPYB/s1600-h/Mango+custard3.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426874294821402690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCqK6c2a8nTBxUt2xTVrFeqli3aPU8RxT173tWnvtJbMJJr3sgRzBY5XbY5GaqhVplmtCD0pT-L9msOJzAqZNzlioGi8oWCa5AR8KbteYCyGDA8MrkOgJxcTL_qqz3y3pEx4S-HRGbPYB/s400/Mango+custard3.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cL9kWBlMAAu19qkrsJflnUTW3nhzvEOAoUDf3ER2Ky_91GADqw9NWg9x_nIwpdKsPLTNGXLoIPqKjj925TGJ2pRzyp2GsjgYoOfcANtna0doHLPS93UMztAVjHwt0QNmnTxwnJALfeqd/s1600-h/Mango+custard2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426874298803179602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cL9kWBlMAAu19qkrsJflnUTW3nhzvEOAoUDf3ER2Ky_91GADqw9NWg9x_nIwpdKsPLTNGXLoIPqKjj925TGJ2pRzyp2GsjgYoOfcANtna0doHLPS93UMztAVjHwt0QNmnTxwnJALfeqd/s400/Mango+custard2.jpg" /></a><br /><br /><span style="font-size:130%;"><strong>Mango Custards in the Varoma</strong><br /></span><br /><strong>Ingredients:</strong><br /><br />50 g sugar<br />2 large ripe mangoes, approx 400g flesh in chunks<br />4 large eggs<br />1 tsp vanilla extract<br /><br /><strong>Method:</strong><br /><br />Place sugar in TM bowl and grind for <strong>30 seconds on speed 9</strong>.<br /><br />Add the mango flesh and blend for <strong>20 seconds on speed 5</strong>.<br /><br />Add the eggs and vanilla and mix through for <strong>15 seconds on speed 3</strong>.<br /><br />Pour the mixture into 6 greased dariole moulds and place into the Varoma tray.<br /><br />Place 700 g water into the TM bowl and position lid and Varoma tray.<br /><br />Cook the custards for <strong>30 minutes at Varoma temperature on speed 1</strong>. Check after 25 minutes to see if the custards have set. They may need a little less or more time.<br /><br />Leave for 5 minutes before gently unmoulding, or cool and place in fridge for a few hours to serve cold.<br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IZwWM5tlcgccM14OxFodiq1Z6Yo7hzaei3xCxp9atjSene7jklCEoByS-ZZ-85gNPX9y1_EcU-w-CYQbbBQAHSD2pEvI1pOjqX6IuDm9YWeuTOUbMEta9-pDEpXeRGzML8kUwkyJepgR/s1600-h/Mango+custard1.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426874305732231554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IZwWM5tlcgccM14OxFodiq1Z6Yo7hzaei3xCxp9atjSene7jklCEoByS-ZZ-85gNPX9y1_EcU-w-CYQbbBQAHSD2pEvI1pOjqX6IuDm9YWeuTOUbMEta9-pDEpXeRGzML8kUwkyJepgR/s400/Mango+custard1.jpg" /></a>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com4tag:blogger.com,1999:blog-4888132189631409381.post-3876400082456148132010-01-06T08:41:00.012+11:002010-01-25T08:55:24.984+11:00Thermomix Tiramisù Ice Cream<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuUm-PZ3DUksHyoc17XkYzz1WXuwRIkefgfphZNHCn4yZwZijmS6akYLki38MB0C6YkHvOneICzWNoRypVIVowfgU_PpyBHlKmYbDTZtI65XED70sqcj_qafWQMPXDQhNH3nHR4eVk2V6/s1600-h/Tiramisu+Icecream+1.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426078779787184866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuUm-PZ3DUksHyoc17XkYzz1WXuwRIkefgfphZNHCn4yZwZijmS6akYLki38MB0C6YkHvOneICzWNoRypVIVowfgU_PpyBHlKmYbDTZtI65XED70sqcj_qafWQMPXDQhNH3nHR4eVk2V6/s320/Tiramisu+Icecream+1.jpg" /></a><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><br /><br />This sweet little number comes from <a href="http://www.campionandcurtis.com/welcome.html" target="blank"><span style="color:#000099;"><em><strong>Allan Campion and Michele Curtis’ </strong></em></span></a>book <a href="http://www.campionandcurtis.com/books.html" target="blank"><span style="color:#000099;"><em><strong>“In The Kitchen”.</strong></em></span> </a>This cookbook has a wealth of (over 1000) very tasty recipes presented in easy to understand format, using readily available ingredients.<br /><br />I have made many other recipes from their book, but this one caught Mrs T’s eye and, as we had all the ingredients (except sweetened condensed milk), I decided to make some dulce and then use some of the thickened mixture to substitute for the canned milk.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmYCcxpQ7N_PcbcoYFUATTrny2osWmJ4Cid0dk7TMhqktNSflmhnZq_mTr6_GKzYFKPOP-FYeEuCC2vQ3JWLgAOB7UERq5lGt1qYdlSmk_ziyVed8DIrYNVGZIPTviyJyR_suMtXRFFQn/s1600-h/Tiramisu+Icecream.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426078487419960034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmYCcxpQ7N_PcbcoYFUATTrny2osWmJ4Cid0dk7TMhqktNSflmhnZq_mTr6_GKzYFKPOP-FYeEuCC2vQ3JWLgAOB7UERq5lGt1qYdlSmk_ziyVed8DIrYNVGZIPTviyJyR_suMtXRFFQn/s400/Tiramisu+Icecream.jpg" /></a><br /><br />Also, simply because the triangular mould was there, I decided to vary the recipe.<br /><br />The original recipe only has coffee drizzled over the last layer of sponge fingers, however, I would use more coffee and liqueur next time and drizzle over more of the biscuits. You don’t want to soak them, but some extra flavour and moisture would be good.<br /><br />It has been a great success though and thanks go to Allan & Michele, and Rosemary di Benedetto who supplied them with the idea. </p><p></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmUsheEIKAjBwLUyeWv2zGrzfkpCoe5YV6HvBPp2wPlyLvcUy9g-s3rl6QbkgelnkKzDAPbUG7ET9PBNrTbn-FNPTDaT82EGGzOvoe86BIgKssFRTC0TjWQ7ydPDKHEZj0GC6odWM7Y4v/s1600-h/Tiramisu+Icecream+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426078321659607634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmUsheEIKAjBwLUyeWv2zGrzfkpCoe5YV6HvBPp2wPlyLvcUy9g-s3rl6QbkgelnkKzDAPbUG7ET9PBNrTbn-FNPTDaT82EGGzOvoe86BIgKssFRTC0TjWQ7ydPDKHEZj0GC6odWM7Y4v/s400/Tiramisu+Icecream+2.jpg" /></a><br /><br /><p><p><br /><br /><strong><span style="font-size:130%;">Tiramisù Ice-Cream<br /></span></strong><br /><strong>Ingredients:<br /></strong><br />125 ml strong black coffee (or more as desired)<br />2 Tbsp coffee liqueur<br />395 g can sweetened condensed milk<br />600 ml cream<br />60 ml milk<br />12 sponge fingers<br /><br /><strong>Method:<br /></strong><br />Carefully line a medium (21cm x 9cm x 6cm) loaf tin with cling film.<br /><br />Mix the coffee and liqueur together and allow to cool.<br /><br />Position the butterfly over the blades in the TM bowl. Place the condensed milk, cream and milk into the TM bowl and whip for <strong>3 minutes on speed 4</strong>, or until thick. Add half of the coffee mixture and beat for <strong>10 seconds on speed 3</strong>.<br /><br />Lay 6 sponge finger biscuits in the base of the tray (I would then spoon over some coffee mixture) and cover with the milk and cream mix. Top with the remaining sponge fingers and spoon over the remaining coffee mixture.<br /><br />Freeze overnight.<br /><br />Remove from the tin and cut into 1 cm slices and then cut these diagonally. Serve with a butterscotch sauce.<br /></p></div>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com2tag:blogger.com,1999:blog-4888132189631409381.post-47599012848476139632010-01-04T09:26:00.012+11:002010-01-25T08:55:39.311+11:00I Love You Alice B Toklas - Divine Dulce<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAPSIieli_D5iCyID2SAZT1ydz4GHDh6Av7EARRQKoQ2d0CVB4bHNa1gx7hwRP2u_jV32cZCo39Gz_G1RolHmI68FFLQRIaf4qTB89LbuZQ_jNrCqje_zteUuCjfBzSDKZ5D8e5TleHeP/s1600-h/Dulce.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426053347862084386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAPSIieli_D5iCyID2SAZT1ydz4GHDh6Av7EARRQKoQ2d0CVB4bHNa1gx7hwRP2u_jV32cZCo39Gz_G1RolHmI68FFLQRIaf4qTB89LbuZQ_jNrCqje_zteUuCjfBzSDKZ5D8e5TleHeP/s320/Dulce.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><em><strong><a href="http://www.amazon.com/Alice-B-Toklas-Cookbook-B-Toklas/dp/1897959192/ref=sr_1_1?ie=UTF8&s=books&qid=1263351130&sr=1-1#noop" target="blank"><span style="color:#000099;">“The Alice B. Toklas Cookbook”</span></a></strong></em> would probably not be well known to most blog readers, however, much can be found <a href="http://en.wikipedia.org/wiki/Alice_B._Toklas" target="blank"><span style="color:#000099;"><em><strong>online about Alice B. Toklas</strong></em></span></a>, her life and times with Gertrude Stein and others, and her cookbook.<br /><br />On page 259 is the infamous recipe for Haschich Fudge (which anyone could whip up on a rainy day), that inspired the title for the film starring Peter Sellers <a href="http://www.imdb.com/title/tt0063115/trivia" target="blank"><span style="color:#000099;"><em><strong>“I Love You, Alice B. Toklas”.</strong></em></span> </a>The instructions point out that “obtaining the canibus may present certain difficulties.....”, but that “two pieces (of the fudge) are quite sufficient.”<br /><br />It also has 2 versions of Dulce. Neither recipe really gives the most wonderful explanation for how to prepare dulce de leche. You can find the recipes from the book with instructions for the dulce by <a href="http://www.amazon.com/Alice-B-Toklas-Cookbook-B-Toklas/dp/1897959192/ref=sr_1_1?ie=UTF8&s=books&qid=1263351130&sr=1-1#reader_1897959192" target="blank"><span style="color:#000099;"><em><strong>searching in the Amazon link</strong></em></span></a>.<br /><br />Despite not being thorough in the explanations and testing, there are many interesting recipes and anecdotes including the time she prepared sea bass for Pablo Picasso.<br /><br />It has loads of great ideas and thinking about the life of Alice B. Toklas makes you sit back and dream of yesteryear.<br /><br />There are many recipes now for dulce de leche made with cans of sweetened condensed milk heated either on the stove or in the oven. The Thermomix makes light work of making the dulce from milk, cream, sugar and bicarb soda – and it odes the stirring that Alice said needed to be continuous.<br /><br />There have been problems with the mixture bubbling over like Mt Vesuvius, but if the speed is kept at Speed 5, then the foam will not form. I made a little video to show that when the speed drops from 5 to 3, the mixture starts to bubble through the opening in the lid. But turning the speed back up to 5 eliminates the foam and allows the dulce to happily develop over 45 minutes.<br /><br />Unfortunately there were problems embedding the video, so if you click on the thumbnail you can see that video (if you need to)<br /><br /><a href="http://s489.photobucket.com/albums/rr257/thermomixer/?action=view&current=MOV04687.flv" target="_blank"><img style="WIDTH: 160px" border="0" alt="Dulce de Leche" src="http://i489.photobucket.com/albums/rr257/thermomixer/th_MOV04687.jpg" /></a><br /><br /><br />After about 15 minutes of mixing the liquid resembles sweetened condensed milk and I took some out to make a tiramisù ice cream.<br /><br />Once it was finished the mixture was thick and caramelly and deliciously sweet.<br /><br />The recipe below is based on <a href="http://www.forumthermomix.com/index.php?topic=890.0" target="blank"><em><strong><span style="color:#009900;">one from Amanda in Spain</span></strong></em></a>.<br /><br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtBZJevtcgzqdErcHLQNyr4eqZle2Qntm674HzRVlzcVJpjxp_qoBHSpa6dCMTpZfFLb9nh73WiwYXTEmr5HpkyVRLCMP7WGLtXFk7ruBhJvn1eSVnIV9cRrrkkdpFlNmxyEXzhEwwdyX/s1600-h/Dulce+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426053192710105426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtBZJevtcgzqdErcHLQNyr4eqZle2Qntm674HzRVlzcVJpjxp_qoBHSpa6dCMTpZfFLb9nh73WiwYXTEmr5HpkyVRLCMP7WGLtXFk7ruBhJvn1eSVnIV9cRrrkkdpFlNmxyEXzhEwwdyX/s400/Dulce+2.jpg" /></a><br /><p><br /><br /><strong><span style="font-size:130%;">Thermomix Dulce de Leche<br /></span><br />Ingredients:</strong><br /><br />1 litre milk<br />220g sugar<br />100g cream<br />1/2 teaspoon bicarb soda<br /><br /><strong>Method:</strong><br /><br />Place ingredients into TM bowl and cook for <strong>45 minutes on Varoma temperature at Speed 5</strong>. Place basket on lid with an open-weave cloth to allow it to evaporate without spraying mxiture all over the room.<br /><br />When finished, quickly pour into jar and leave it to cool. When it cools it will be nice and thick. Keep in the fridge</p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com5tag:blogger.com,1999:blog-4888132189631409381.post-2019610701022665652010-01-03T10:27:00.016+11:002010-01-25T08:55:52.942+11:00Thermomix Sea Urchin Custards<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iLI_qLD-I6bCP2GxXd15HNwF2_2HvnGN-6Z-u-ADIH2Vw0PdNrHFGn687MSCIkrRUxdXv_eE0yPmC8t37c5-djIYeMe0swpKGOCL7BxB7rjKnZqDjtXIjmjBL5fq5nRBf_Pk2SR6dsC1/s1600-h/Sea+Urchin+custard.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426016613980208050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iLI_qLD-I6bCP2GxXd15HNwF2_2HvnGN-6Z-u-ADIH2Vw0PdNrHFGn687MSCIkrRUxdXv_eE0yPmC8t37c5-djIYeMe0swpKGOCL7BxB7rjKnZqDjtXIjmjBL5fq5nRBf_Pk2SR6dsC1/s320/Sea+Urchin+custard.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><br />With soft as the theme for the week I just had to put in a custard. This was inspired by my meal at <a href="http://www.ristorantecracco.it/en.ricette.asp" target="blank"><span style="color:#000099;"><em><strong>Ristorante Cracco</strong></em></span> </a>earlier in the year. Carlo Cracco uses sea urchins (ricci di mare) in many of his dishes, including this beef kidneys with sea urchin roe.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fIAQgfSe_d2djK1pR_t2Z8se8VbXNp02Ap2uEEn5rLt0KDPMKlD6ksjvcJT3GluF7A7TPtXNVuhcRvbY5zl8oxer7lBMhEghV22gRit-4n5yHMV9bWvQX0Gu0AGOQ6T5_KW4PmJAq7py/s1600-h/Kidneys+and+ricci.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426034835182546082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fIAQgfSe_d2djK1pR_t2Z8se8VbXNp02Ap2uEEn5rLt0KDPMKlD6ksjvcJT3GluF7A7TPtXNVuhcRvbY5zl8oxer7lBMhEghV22gRit-4n5yHMV9bWvQX0Gu0AGOQ6T5_KW4PmJAq7py/s320/Kidneys+and+ricci.jpg" /></a><br />He also made a creamed risotto with sea urchins and coffee in the Thermomix in <em><strong><a href="http://www.bbc.co.uk/food/tv_and_radio/perfection/about_index.shtml#episode_seven" target="blank"><span style="color:#000099;">Heston Blumenthal's episode on risotto</span></a></strong></em>. </p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE29L1cl_G2Kd3-Ai83euUXuNGKAVoKEchuxrjdLybfhdW6Ni4uO07LmKyp-yw236vPeu9hJmrGiWEuL8TFSg59ot9kmoZYIx3-xPrwtA8YvXh2isCzLys1AW3Oq4osy2ZwhcL2cI7cNg/s1600-h/Sea+Urchin+Risotto.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426036915496231602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE29L1cl_G2Kd3-Ai83euUXuNGKAVoKEchuxrjdLybfhdW6Ni4uO07LmKyp-yw236vPeu9hJmrGiWEuL8TFSg59ot9kmoZYIx3-xPrwtA8YvXh2isCzLys1AW3Oq4osy2ZwhcL2cI7cNg/s320/Sea+Urchin+Risotto.jpg" /></a><br /><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGEhNAhOU5M71U7bwbB5h7vQn3hutMB73FpN1yK8_eEIcJrurMUNLbH1RoMWkYR_2Dftc_I4ViOBavu1xDGw_AQiV5fGxDPomeZJUblphF_2sqpTkBOnIjnYjgNdEGRFFPHziNLGnjwhn/s1600-h/Sea+Urchin+2.jpg" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426016380050618178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGEhNAhOU5M71U7bwbB5h7vQn3hutMB73FpN1yK8_eEIcJrurMUNLbH1RoMWkYR_2Dftc_I4ViOBavu1xDGw_AQiV5fGxDPomeZJUblphF_2sqpTkBOnIjnYjgNdEGRFFPHziNLGnjwhn/s320/Sea+Urchin+2.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotkiueDebJ3Ex1bKuHkvLIsBuyZPfgpkMPlxQrXoGqhlQmrlEygI64MdbWRqvRMcDRaXA5YKXhs7jSA3ddyv8IpyQXDmL56pm7UJceOyNDInnzXEWUEuJd0ZXCe0mJBVY0sXj7qnf4dwJ/s1600-h/Sea+Urchin+1.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426016507084508786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotkiueDebJ3Ex1bKuHkvLIsBuyZPfgpkMPlxQrXoGqhlQmrlEygI64MdbWRqvRMcDRaXA5YKXhs7jSA3ddyv8IpyQXDmL56pm7UJceOyNDInnzXEWUEuJd0ZXCe0mJBVY0sXj7qnf4dwJ/s200/Sea+Urchin+1.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The chapter "Harbour Picnic" in <a href="http://www.amazon.com/Shared-Table-Stephanie-Alexander/dp/0670886637" target="blank"><span style="color:#000099;"><em><strong>Stephanie Alexander's "A Shared Table"</strong></em></span></a> contains a recipe for a sea urchin custard. You can find a snippet with Janni Kyritsis and Stephanie talking about sea urchins and the sea urchin custard <a style="FONT-STYLE: italic; COLOR: rgb(0,0,153); FONT-WEIGHT: bold" href="http://shop.abc.net.au/browse/productsubset.asp?productid=996408#PlayerOpen=http%3A//shop.abc.net.au/multimediaitems/preview_player/default.html%3Fmrss%3Dhttp%3A//shop.abc.net.au/extras/mediarss.asp%3FGUID%3Dsharedtable_1_06_001%26TB_iframe%3Dtrue%26height%3D430%26width%3D749%26modal%3Dtrue" target="blank">here at ABC downloads</a>.<br /><br />Many people will be put off by the appearance of the sea urchin and fortunately you can now buy them already cleaned. There are Australian and imported roe for sale from good fishmongers. They have a very delicate flavour and despite their appearance are easy to clean and obtain the roe.<br /><br />I know this is not going to be a big hit, but we loved it and MrsT was very sceptical when she saw me preparing the dish. However, once she had tried it she was hooked on the flavour and texture.<br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3meZndlekuwmZtjmNrCz1MVasSIVc8hIQojz4LnHZBoBN49p1ZSBNgDEMn78ajw9z98UQ_oomKjrZOgDa9h9K-oqCvUTiceFAhyphenhyphenIpGVjUc0ylxX2icd1-cTNU48fCUXLGooQjC-486Lz/s1600-h/Sea+Urchin+custard+1.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426016128660181042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3meZndlekuwmZtjmNrCz1MVasSIVc8hIQojz4LnHZBoBN49p1ZSBNgDEMn78ajw9z98UQ_oomKjrZOgDa9h9K-oqCvUTiceFAhyphenhyphenIpGVjUc0ylxX2icd1-cTNU48fCUXLGooQjC-486Lz/s400/Sea+Urchin+custard+1.jpg" /></a><br /><p><br /><strong><span style="font-size:130%;">Sea urchin custards in the Thermomix Varoma</span><br /><br />Ingredients:<br /></strong><br />4 large sea urchins<br />2 Tbsp chervil leaves<br />1 golden shallot<br />600 ml cream<br />3 eggs<br />2 egg yolks<br />Salt and pepper<br />6 greased small ceramic dishes<br /><br /><strong>Method:<br /></strong><br />Cut open the sea urchins, pointy nosed pliers inserted into the mouth and then opened is the easiest way. Reserve the orange tongues of roe (there should be 5 per urchin). Place on paper towel and cover with plastic wrap.<br /><br />Place the shallot into the TM bowl and mince for <strong>10 seconds on speed 5</strong>. Add the chervil, 14 of the sea urchin roe and the cream and cook for <strong>10 minutes at 80°C on speed 1.</strong> Leave in TM bowl for 1 hour to infuse.<br /><br />After 1 hour blend for <strong>30 seconds on speed 10</strong>. Add the eggs and egg yolks and blend for <strong>20 seconds on speed 6</strong>. Add salt and pepper to taste and pass the mixture through a muslin cloth (note that I was too lazy to do this and so there are specks on the custards :) ).<br /><br />Pour the mixture into the ceramic dishes and arrange in the Varoma tray and dish. Put 700g water into the TM bowl, position the lid and Varoma and cook for <strong>20 minutes at Varoma temperature on speed 1</strong>.<br /><br />Leave the custards to settle for 5 minutes before garnishing with two sea urchin tongues per bowl.</p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRspSj-D1TKtwT-q1Yj6B2sDODR39AA_JM8ZZHv3X0Q3IDU51OCaxkB61GIIsQbLy4-qYXlN5jemdz7rlGTyLFOpo0MnsnJimslsuozLd9WN94q9FZnbyx_8XW8ZqtT21SyEkZJiAlLDj/s1600-h/Ristorante+Cracco.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426034657928859346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRspSj-D1TKtwT-q1Yj6B2sDODR39AA_JM8ZZHv3X0Q3IDU51OCaxkB61GIIsQbLy4-qYXlN5jemdz7rlGTyLFOpo0MnsnJimslsuozLd9WN94q9FZnbyx_8XW8ZqtT21SyEkZJiAlLDj/s320/Ristorante+Cracco.jpg" /></a>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-31389321491153305772010-01-02T16:31:00.011+11:002010-01-25T08:56:07.737+11:00Thermomix Otak Otak<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hvyq6c-gqajoNuJcN4dLY4UlhJxArFb7mmYarDQm1euGS1A0KpwY-Swg4feI_Mllo4oTFRo7wNOYRuL5t-_4oEaRCxxyS9qOtqb5kUw-D1ZF4JDqreXszZTUOjvKQt7VKYaiq1V10hUM/s1600-h/Otak+Otak.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425818148171075730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hvyq6c-gqajoNuJcN4dLY4UlhJxArFb7mmYarDQm1euGS1A0KpwY-Swg4feI_Mllo4oTFRo7wNOYRuL5t-_4oEaRCxxyS9qOtqb5kUw-D1ZF4JDqreXszZTUOjvKQt7VKYaiq1V10hUM/s320/Otak+Otak.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>Well soft being the theme for the week, I immediately thought of otak otak. A dish that I have had a few times in various forms, but then ones that I particularly prefer are the soft, squishy ones that remind you of the texture of brains. After all, otak apparently means brains in Malay.<br /><br />The best otak otak that I recall eating was prepared by Annie Lee at a cooking school in Penang. It had such a delicate, soft texture and melted in the mouth.<br /><br />Usually the otak otak is cooked in a banana leaf or pandan leaf deftly folded before grilling or steaming. The fish mixture is flavoured with a spice mix that usually has turmeric and chilli, but other ingredients seem to vary.<br /><br />One simple method of cooking for larger groups is to place the otak otak mixture into greased dariole moulds and cook in a bain-marie in the oven or steamer.<br /><br />The Thermomix is great for making the spice mix, for chopping the fish and blending the custard mixture and then steaming the little custards.<br /><br />The cookbook that I used to prepare a simple otak otak was <a style="FONT-STYLE: italic; COLOR: rgb(0,0,153); FONT-WEIGHT: bold" href="http://www.charmainesolomon.com/index.php?content=cookbooks&side_content=encyc" target="blank">Charmaine Solomon's Encyclopedia of Asian Food</a> . It has an easy recipe that does not require unusual or difficult to source ingredients.<br /><br />Rather than embarrass myself with poor banana leaf folding technique, I opted to cook the custards in dariole moulds.<br /><br />It is a simple dish with great flavour and, as long as they are not overcooked, soft texture. </p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdvprMuHpn1CAZHiIABnRFmRu0w-ghpAgvXAQAgt2JjuHGDIrpPx0ZlHGx4SxMWD7cVAfz4oLtY_h8XHZgDlX-h6bFw6F0OL9XA37-_6YIpEUX2xcVRPCO4-J35vq3lIaULp_4LJzzyPL/s1600-h/Otak+Otak1..jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425817859741903394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdvprMuHpn1CAZHiIABnRFmRu0w-ghpAgvXAQAgt2JjuHGDIrpPx0ZlHGx4SxMWD7cVAfz4oLtY_h8XHZgDlX-h6bFw6F0OL9XA37-_6YIpEUX2xcVRPCO4-J35vq3lIaULp_4LJzzyPL/s400/Otak+Otak1..jpg" /></a><br /><br /><p><br /><strong><span style="font-size:130%;">Otak Otak</span></strong><br /><br /><strong>Ingredients:<br /></strong><br />Spice mix:<br />3 dried red chillies, soaked in hot water for 10 minutes (or 1 tsp chilli powder)<br />1 lemongrass, white part only cut into 2 cm pieces<br />1 clove garlic<br />2 candlenuts (or macadamias)<br />1 medium onion<br />1 kaffir lime leaf, thick stem removed and thinly sliced<br />6 Vietnamese mint leaves<br />1 tsp coriander powder<br />1/2 tsp turmeric powder<br />1 tsp belacan, toasted (optional – even 2 tsp fish sauce)<br /><br />500g firm white fish, in 2 cm pieces<br />200ml coconut milk<br />2 eggs<br />1 Tbsp rice flour<br />1 tsp salt<br />1/2 tsp pepper<br /><br />8 greased dariole moulds<br /><br /><strong>Method:</strong><br /><br />Place spice mix ingredients into the TM bowl and blend for <strong>40 seconds</strong> at <strong>speed 7</strong>. Scrape the bowl down after 20 seconds.<br /><br />Add fish and blend for <strong>10 seconds</strong> on <strong>speed 5</strong>. Then add remaining ingredients and mix for <strong>10 seconds</strong> on <strong>speed 3</strong>.<br /><br />Place mixture into the moulds and put into the Varoma tray. Roughly clean out the TM bowl and add 700g water. Place lid on and position the Varoma and steam the custards for <strong>20 minutes</strong> at <strong>Varoma temp</strong> on <strong>speed 1</strong>.<br /><br />Serve warm with a suitable sauce.<br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-40583011691033518572010-01-01T10:25:00.011+11:002010-01-25T08:56:22.662+11:00Christmas pizza - pizza di Natale<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNS2fxI1qwe9gEq-gUX-TLTbwEtMHiDXsx0StQV8vvD60F_l5J_CBp6nWjrKxHPnb2OzV8eaFzpCS6sAuJNpiV2daLWIvAopRZXe946wB9rFqOq74iTzN6MZJRtcYY1stJ68zm2yBGrlz/s1600-h/Fruit+pizza+1.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423856285130064498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNS2fxI1qwe9gEq-gUX-TLTbwEtMHiDXsx0StQV8vvD60F_l5J_CBp6nWjrKxHPnb2OzV8eaFzpCS6sAuJNpiV2daLWIvAopRZXe946wB9rFqOq74iTzN6MZJRtcYY1stJ68zm2yBGrlz/s320/Fruit+pizza+1.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>OK. This is not strictly a Thermomix recipe, but thought that I would share the concept.<br /><br />This is another recipe from <a href="http://www.buonricordo.com.au/page/armando.html" target="blank"><span style="color:#000099;"><strong><em>Armando Percuoco</em></strong></span></a> and David Dale's new cookbook called <strong><em><a href="http://www.allenandunwin.com/default.aspx?page=94&book=9781741757279" target="blank"><span style="color:#000099;">"Buon Ricordo, How to make your home a great restaurant."</span></a></em></strong> The recipe is also in their previous cookbook, La Cucina Italiana.<br /><br />It is another way to use up that panettone that you got for Christmas and don't want to make into a <a href="http://thermomix-er.blogspot.com/2009/12/thermomix-panettone-pudding-cookbook.html"><span style="color:#000099;"><em><strong>pudding</strong></em></span></a><br /><br />It is simple, but looks great and tastes delicious. I used peaches instead of kiwifruit, but a mix of berries and other summer fruits will work just fine.<br /><br />Grazie mille Armando e buon appetito a tutti.<br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKDZKhfrelf9W4atmxtTYZoB_CNVjnmBtIc30gtPxqwWvNmXeWh7xi8kqHk2br9joPzJF8STdfNFDYhRgjdtjaW3wGgrfO-S3XNGqRnviOtsTmDXQe9lJXTVc9ent9X0Gqie1h4T32LsB/s1600-h/Fruit+pizza+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423855967622386578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKDZKhfrelf9W4atmxtTYZoB_CNVjnmBtIc30gtPxqwWvNmXeWh7xi8kqHk2br9joPzJF8STdfNFDYhRgjdtjaW3wGgrfO-S3XNGqRnviOtsTmDXQe9lJXTVc9ent9X0Gqie1h4T32LsB/s400/Fruit+pizza+2.jpg" /></a><br /><br /><p><strong><span style="font-size:130%;">Pizza di Natale</span></strong><br /><br /><strong>Ingredients:</strong><br /><br />2 peaches, stoned and sliced<br />200g strawberries, hulled and sliced<br />200g blueberries<br />400g raspberries<br />2 Tbsp Maraschino liqueur (or cassis,kirsch,or similar liqueur - or orange juice)<br />2 Tbsp sugar<br />2 Tbsp water<br />1 panettone (or sponge), about 10 - 13 cm diameter<br />12 mint leaves, finely chopped<br />ice cream or cream to serve<br /><br /><strong>Method:</strong><br /><br />Place the peaches, strawbeeries, blueberries and half of the raspberries into a bowl and drizzle over the liqueur nnd 1 tablespoon of the sugar. Mix togethere and leave for an hour to macerate.<br /><br />Slice off four discs of the panettone about 2 cm thick and place a disc in the middle of 4 plates.<br /><br />Place a scoop of vanilla ice cream in the centre and spoon the fruit over the panettone.<br /><br />Place the remaining raspberries into the Thermomix with the other tablespoon of sugar and the water. Puree for <strong>30 seconds </strong>on <strong>speed 9</strong> and drizzle the coulis over the fruita dn ice cream. Sprinkle the mint over the top.<br /><br /><br /><br /><br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com2tag:blogger.com,1999:blog-4888132189631409381.post-74213513989062298402009-12-31T13:56:00.011+11:002010-01-25T08:56:37.198+11:00Thermomix Christmas Salad<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnONWSfxkigQAScs5O6G52Is8Bw2i-CODOfcGwEC_G0PXgfJIwlniTactcCUcmkNiOoYDdWo35GGdM9k37k-vjHoVppsKOWbJTUELBTbazYRbqAuY1lJw79BoclEuee0WDBHUVSc4LzIl_/s1600-h/Xmas+Salad+1.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423830763883879282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnONWSfxkigQAScs5O6G52Is8Bw2i-CODOfcGwEC_G0PXgfJIwlniTactcCUcmkNiOoYDdWo35GGdM9k37k-vjHoVppsKOWbJTUELBTbazYRbqAuY1lJw79BoclEuee0WDBHUVSc4LzIl_/s320/Xmas+Salad+1.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p> </p><p> </p><p>Well, yes, it is past Christmas, but I made this from a book that I received from Santa. The book is the latest from <a href="http://www.buonricordo.com.au/page/armando.html" target="blank"><span style="color:#000099;"><strong><em>Armando Percuoco</em></strong></span></a> and David Dale called <strong><em><a href="http://www.allenandunwin.com/default.aspx?page=94&book=9781741757279" target="blank"><span style="color:#000099;">"Buon Ricordo, How to make your home a great restaurant."</span></a></em></strong> It is a great read with lots of new ideas and reworks of recipes from their previous book, "La Cucina Italiana". Armando has done a lot for Australian cuisine and some more information can be found <strong><em><a href="http://www.miettas.com.au/chefs/greatauschefs/percuoco99.html" target="blank"><span style="color:#000099;">here on Mietta's website</span></a>.</em></strong><br /><br />It has lots of wonderful information, fantastic photos and great tips. The book is very much about sharing and getting back to the table as a community. As part of this there is also a chapter with recipes from other members of the restaurant and a recipe from Tetsuya Wakuda, who it is said "runs a pretty successful restaurant in Sydney." Tetsuya's recipe for Leatherjacket "Usuzukuri" was demonstrated at the Sydney Seafood School in November, and I can recommend it.<br /><br />The recipe I have chosen is titled Insalata di Rinforzo and is based on a dish that the Percuoco family traditionally ate on Christmas eve.<br /><br />The salad is like giardiniera or sotto aceti, with vegetables cooked in vinegar.<br /><br />It is easily converted for the Thermomix by using the TM basket to hold the vegetables while cooking.<br /><br />The vibrant colours are perfect for Christmas.</p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHtePClxKe_OrkwQdYkoW10xHFICp-95s3v1MZ-PvRVHZvEUa15S-qtpRAcdrX2eQplL9qWEDFu2mZjx3Ulz9raThC1IEYlVLSpzhqYUcAu5AtvWTzomPazAJzB96UxW-O1bzTHoNuTGT/s1600-h/Xmas+Salad+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423830535498409410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHtePClxKe_OrkwQdYkoW10xHFICp-95s3v1MZ-PvRVHZvEUa15S-qtpRAcdrX2eQplL9qWEDFu2mZjx3Ulz9raThC1IEYlVLSpzhqYUcAu5AtvWTzomPazAJzB96UxW-O1bzTHoNuTGT/s400/Xmas+Salad+2.jpg" /></a><br /><br /><p><span style="font-size:130%;"><strong>Insalata di rinforzo (Christmas Salad)</strong></span><br /><br /><strong>Ingredients:<br /></strong><br />500g white vinegar<br />1000g ( plus extra) water<br />500g cauliflower, divided into florets<br />2 carrots, sliced into rounds<br />1 yellow capsicum, cut into 1 cm wide strips<br />1 red capsicum, cut into 1 cm wide strips<br />20 small cornichon gherkins, or sliced gherkins if larger<br />20 small pickled white onions<br />1 handful black olives, pitted<br />4 Tbsp extra virrgin olive oil<br />8 anchovies in oil, drained and roughly chopped<br />salt<br /><br /><strong>Method:</strong><br /><br />Place the vinegar and 1000g water into the TM bowl. Set for <strong>10 minutes</strong> at <strong>100°C</strong> on <strong>speed 1</strong>. Place the cauliflower into the TM basket. When the Thermomix has reached 100°C you can place the basket into the TM bowl and cook the florets for <strong>15 minutes</strong> at <strong>100°C</strong> on <strong>speed 1</strong>.<br /><br />Remove the TM basket with the spatula and drain off the cauliflower, reatining the vinegar and water mixture. Place the cauliflower florets into a salad bowl and put in the fridge.<br /><br />Place the carrot slices into the TM basket and cook them for <strong>10 - 12 minutes</strong> (you want them to still have some crunch) at <strong>100°C</strong> on <strong>speed 1</strong>. Drain and add to the cauliflower. You may need to top up the TM bowl with boiling water if the level is getting low.<br /><br />Place the capsicums into the TM basket and cook them for <strong>5 -8 minutes</strong> (again, you want them to still have some crunch) at <strong>100°C</strong> on <strong>speed 1</strong>. Drain and add to the salad bowl and return it to the fridge for at least 10 minutes.<br /><br />Add the whole gherkins (or slices, pickled onions and olives to the bowl. Season with salt to taste and drizzle with the EVOO. Sprinkle with the anchovies.<br /><br />Leave the salad to marinate in the fridge for at least 12 hours before serving.<br /><br />Buon appetito e boun natale.<br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4888132189631409381.post-64527989322198718632009-12-28T11:41:00.016+11:002010-01-25T08:56:56.569+11:00Thermomix Grape Bavarois<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nCUZcNx3RuZevEmPuuVCNaB2qodC8yTFv5xDhZxzckM94QCQCUXWtV9Z5xP2MJ7sd2h4Exn75qW9Mcosm7h8VTuWG4z2mmPxaZaDh6LB5KZtdT3OaTZFdmQwYbMO6OoEBIQNYQSApyyM/s1600-h/Grape+Bavarois+1.jpg" target="blank"><img id="BLOGGER_PHOTO_ID_5422803436565961890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nCUZcNx3RuZevEmPuuVCNaB2qodC8yTFv5xDhZxzckM94QCQCUXWtV9Z5xP2MJ7sd2h4Exn75qW9Mcosm7h8VTuWG4z2mmPxaZaDh6LB5KZtdT3OaTZFdmQwYbMO6OoEBIQNYQSApyyM/s320/Grape+Bavarois+1.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>So for this week's theme it is soft. What is in the fridge? Grapes. OK. What recipes might use grapes? Start with <a style="FONT-WEIGHT: bold; COLOR: rgb(0,0,153)" href="http://books.google.com.au/books?id=ej3cNgbF90gC&printsec=frontcover&source=gbs_v2_summary_r&cad=0#v=onepage&q=&f=false" target="blank">Jane Grigson's Fruit Book</a>. So, Cauliflower Salad with Grapes and Walnuts, not very soft. Grape jelly, soft and possible. <a style="FONT-WEIGHT: bold; COLOR: rgb(0,0,153)" href="http://books.google.com.au/books?id=ej3cNgbF90gC&pg=PA190&dq=grape+bavarian+cream&ei=1m9BS_r8OZuOkQT5ucnJAQ&cd=6#v=onepage&q=grape%20bavarian%20cream&f=false" target="blank">Grape Bavarian Cream</a> - that's the one.<br /><br />So who is Jane Grigson? There is some information on <a style="COLOR: rgb(0,0,153)" href="http://en.wikipedia.org/wiki/Jane_Grigson" target="blank"><span style="FONT-WEIGHT: bold">wikipedia here</span></a> and on the pages of the <a href="http://www.janegrigsontrust.org.uk/about.html" target="blank"><span style="FONT-WEIGHT: bold; COLOR: rgb(0,0,153)">Joan Grigson Trust here</span></a>. Guess you could say that she is an English version of our Margaret Fulton or Beverley Sutherland-Smith. She has many wonderful books to her name and lots of useful information along the lines of Stephanie's Cooks' Companion and Maggie Beer's Harvest, Maggies' Farm etc.<br /><br />The books have recipes sourced from all over the world and most would stand up well in today's kitchens.<br /><br />I love bavarois, especially a blue cheese one that i have tried to reproduce, with mixed success.<br /><br />This is a simple dish, but one that works well in the Thermomix and produces a light, soft texture.<br /></p><p>Being in a hurry and lazy, I didn't peel the grapes, but the dish still tasted superb.<br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3pTdaL_L3LwYOjpKwKYAQmcL-LtjmEt9dYy_D30G4QSO704cyuTWCbC_c9HTd7OqTsXeX2g2cbrd9tDDAz8y8qAE10bV8wpOjIH57eIlqBGT5rDFIOkCJW_FMnf9YCIC7HmgSlAorAbx/s1600-h/Grape+Bavarois+2.jpg" target="blank"><img id="BLOGGER_PHOTO_ID_5422802667182506706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3pTdaL_L3LwYOjpKwKYAQmcL-LtjmEt9dYy_D30G4QSO704cyuTWCbC_c9HTd7OqTsXeX2g2cbrd9tDDAz8y8qAE10bV8wpOjIH57eIlqBGT5rDFIOkCJW_FMnf9YCIC7HmgSlAorAbx/s400/Grape+Bavarois+2.jpg" border="0" /></a><br /><p><br /><span style="FONT-WEIGHT: bold;font-size:130%;" >Grape Bavarian Cream</span><br /><br /><span style="FONT-WEIGHT: bold">Ingredients:<br /></span><br />500g black or white grapes<br />125g sugar<br />15g gelatine powder dissolved in 1/2 cup hot water (or 3 titanium leaves soaked in cold water <span style="FONT-WEIGHT: bold">plus</span> 1/2 cup water to add to the mixture)<br />juice of half a lemon<br />1/2 cup sweet wine (optional)<br />300ml whipping cream<br />2 Tbsp sugar<br /><br /><span style="FONT-WEIGHT: bold">Method:</span><br /><br />Peel, halve and pip a quarter of the grapes. Put the rest in TM bowl with the sugar. Cook for <span style="FONT-WEIGHT: bold">10 minutes</span> at <span style="FONT-WEIGHT: bold">100°C</span> on <span style="FONT-WEIGHT: bold">speed 2</span>, until they soften and begin to burst. Blend for <span style="FONT-WEIGHT: bold">20 seconds</span> at <span style="FONT-WEIGHT: bold">speed 9</span>.<br /><br />Push the puree through a sieve, into a measuring jug. There should be about 220-250 ml.<br /><br />Dissolve the gelatine powder in the hot water and add to the warm grape puree (or add the softened leaf gelatine and water). Stir in lemon juice and wine, if used. Add more sugar if the grapes were on the tart side. You should now have about 375 g - if not, add a little water. Leave in the refrigerator until thick, with an egg white consistency, but not set.<br /><br />When the grape puree is ready, place the cream and sugar into the TM bowl with <span style="FONT-WEIGHT: bold">butterfly</span> in place whisk for <span style="FONT-WEIGHT: bold">30 – 40 seconds </span>on<span style="FONT-WEIGHT: bold"> speed 4 </span>until thick and light. Fold it into the grape jelly.<br /><br />Setting aside a few of the remaining grape halves for decoration, stir the rest carefully into the bavaroise.<br /><br />Turn into an elegant dish, or into glasses or custard cups. Decorate with the remaining grapes when set.<br /><br />Serve with almond biscuits or langues de chat.<br /><br /><br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcZkT8e1xWlKXBuZy2AtBCXRwUrm-b8-f3NhkhY15NifsZA3CqcL8yJ7lMPm025D00bQj_IrY6gbIY_TFLPaHhyphenhyphen7pEiz-_9gzBCrKYYD5nb_FC6J5jtwYAWGi2M99QoILrrypVc658ypN/s1600-h/Grape+Bavarois+3.jpg" target="blank"><img id="BLOGGER_PHOTO_ID_5422802665375847586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcZkT8e1xWlKXBuZy2AtBCXRwUrm-b8-f3NhkhY15NifsZA3CqcL8yJ7lMPm025D00bQj_IrY6gbIY_TFLPaHhyphenhyphen7pEiz-_9gzBCrKYYD5nb_FC6J5jtwYAWGi2M99QoILrrypVc658ypN/s400/Grape+Bavarois+3.jpg" border="0" /></a>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com3tag:blogger.com,1999:blog-4888132189631409381.post-853920452034411462009-12-27T20:07:00.013+11:002010-01-25T08:57:22.066+11:00Thermomix Steamed Christmas Puddings - Cookbook Challenge<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5vNuZk660bToq7knrLys7buZmE18b9O7ymoJS03dBaEs36fFucoKzdbC-6PTU3Zgaxoo5IIu4IRiE-kSbuvhFdfxQChmz-Tq8K06Vwe_hkLETpvAfe8WcqBwfzoU_C0RGKugHBhsAabJ/s1600-h/Puds+1.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420147711342607026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5vNuZk660bToq7knrLys7buZmE18b9O7ymoJS03dBaEs36fFucoKzdbC-6PTU3Zgaxoo5IIu4IRiE-kSbuvhFdfxQChmz-Tq8K06Vwe_hkLETpvAfe8WcqBwfzoU_C0RGKugHBhsAabJ/s320/Puds+1.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p></p><p>Well with the Cookbook Challenge in mind I decided to go through a few cookbooks and look at Christmas Pudding recipes.<br /><br />The book that I found some most interesting information in was "Complete Book of Desserts", published by the International Culinary Society (Random House) in 1990 and edited by Barbara Croxford.<br /><br />One of the interesting traditions that is part of Christmas is known as Stir-Up Sunday. This is something that I ahd not been aware of before reading this American book. It is the Sunday before Advent and all members of the family get to help stir the pudding. The Thermomix may help kill another tradition. Sorry. You can read more about <strong><span style="color:#000099;"><a href="http://britishfood.about.com/b/2009/11/17/get-ready-its-stir-up-sunday.htm" target="blank">Stir-Up Sunday here</a></span></strong>.<br /><br />The book also gave explanations of how to make adjustments for making your pudding in the microwave. Because there is a high percentage of sugar, dried fruit, alcohol and sometimes fat (if using suet), then these attract microwave energy and high temperatures are quickly reached. I had noticed with reheating Christmas puds that they didn't take long to get hot and now I know why.<br /><br />You need to reduce the amount of alcohol and increase the amount of moisture to compensate for the fact that it doesn't need to be cooked as long, but is prone to drying out.<br /><br />There is also information on how best to reheat the puddings by cutting into individual portions and then reheating with a bowl of water in the centre of the microwave and a bowl over the whole to allow it to steam, then carefully push the slices back together into the pudding bowl or serving dish.<br /><br />Individual slices can be reheated uncovered on a plate for a minute or so on high.<br /><br />The following is actually an amalgam of a few recipes and converted to cook in the steamer attachment, Varoma, in individual moulds for ease of service.<br /><br />I made something similar last year for the staff at <a href="http://lakehouse.com.au/"><strong><span style="color:#000099;">Lake House restaurant</span></strong> </a>for a treat on Christmas morning, and then had little individual puddings served to us for Christmas lunch.<br /><br />There is a quick and easy version posted here: <a href="http://thermomix-er.blogspot.com/2008/12/cheats-christmas-puddings.html" target="blank"><span style="color:#000099;"><strong>Cheats' Christmas Puddings</strong></span></a><span style="color:#000099;"><strong><br /></strong></span></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yjD3u3E0Ix5TCM23RM0TI1-o9aDx3PF0y-Ynt9icuARLuP5QGcgIFM4Bw8nc02jr_880_ujpDYfE2kM94iuygxa2KfdIkQw7mtQheLGy4U7Ge821vceWCWoTKyhWghbGkooNXaQ4X2He/s1600-h/Puds+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420147537443902338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yjD3u3E0Ix5TCM23RM0TI1-o9aDx3PF0y-Ynt9icuARLuP5QGcgIFM4Bw8nc02jr_880_ujpDYfE2kM94iuygxa2KfdIkQw7mtQheLGy4U7Ge821vceWCWoTKyhWghbGkooNXaQ4X2He/s400/Puds+2.jpg" /></a><br /><br /><br /><p><span style="font-size:130%;"><strong>Thermomix Individual Steamed Christmas Puddings</strong><br /></span><br /><strong>Ingredients:</strong><br /><br />90g Pedro Ximinez Sherry, orange juice or water (more if the fruit is very dry)<br />250g Dried mixed fruit<br />125g Raisins<br />125g Sultanas<br />125g Currants<br /><br />100g fresh bread, in rough chunks<br /><br />125g Prunes, pitted<br /><br />100g Butter<br />100g Dark brown sugar<br />1 Tbsp molasses<br />1 tsp Nutmeg<br />1 tsp Cinnamon<br />½ tsp Powdered Cloves (optional)<br />1 tsp Bi carb soda<br /><br />1 Egg<br />100g Plain flour<br /><br /><strong>Method:</strong><br /><br />If the dried fruits are not moist and fresh, then place them in a ceramic, glass or plastic bowl and macerate with the sherry, orange juice or water overnight. Otherwise just an hour will be enough.<br /><br />Place bread into TM bowl and grate into breadcrumbs for <strong>20 seconds</strong> on <strong>speed 7</strong>. Remove and set aside.<br /><br />Place the prunes into the TM bowl and chop for <strong>5 seconds </strong>on <strong>speed 6</strong>. Add the macerated fruits, butter, sugar, molasses, spices and bicarb and cook for <strong>25 minutes</strong> at <strong>100°C</strong> on <strong>Reverse + speed 1.5</strong><br /><br />Allow it to cool in the bowl for half an hour or so. Then add the egg, flour and reserved breadcrumbs and mix for <strong>2 minutes </strong>on <strong>Reverse + speed 4</strong>. You may need to use the spatula through the opening in the lid to help with mixing.<br /><br />Place into greased dariole moulds and cover with some absorbent paper and then some foil.<br /><br />Place dishes into the Varoma dish add 1000g water to TM bowl and cook for <strong>50 minutes </strong>at <strong>Varoma temperature</strong> on <strong>speed 1</strong>.<br /><br />You should be able to get 10 puddings into the varoma tray - click on the photo for a link to how to do it.<br /><a href="http://www.forumthermomix.com/index.php?topic=1644.msg15007#msg15007" target="_blank"><img border="0" alt="Varoma 3" src="http://i489.photobucket.com/albums/rr257/thermomixer/th_DSC03670.jpg" /></a><br /><br />Allow the puddings to stand for 5 minutes before unmoulding carefully onto a serving plate and dress with cream or custard.<br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com8tag:blogger.com,1999:blog-4888132189631409381.post-47226823731698792522009-12-27T20:06:00.019+11:002010-01-25T08:57:27.011+11:00Thermomix Eggnog Syllabub - Cookbook Challenge<a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html"target="blank"><img id="BLOGGER_PHOTO_ID_5430423913994428786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9dsD-j25FdpB4WEX81RFrNLY7EY5KdvzWZwykBHRo8PljhAO2hTaHKa9x9JOrmwn5pOxuXRFA3-fAd3By0lfIv3zs6i3v2iZCZ4uAV_KgcpSdA8J2zFnwp5GQbMStBdzwBmBD7-XkGu/s200/TCC_Badge_500x555.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxRvTd0AAU6h46mKeUAZASktvftxkFu0UYYqzUlY5LRJM1vt9xhTvWRNoHa7BLcnacDBgtlNSGHPyknwQBDuwBAWWqkEDwMnYscb0XYDfITioqYp4ZgU4aqvMKHBLmlRy4vxg3rI4U4b3/s1600-h/Eggnog+Syllabub.jpg" target="blank"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420108529197721250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxRvTd0AAU6h46mKeUAZASktvftxkFu0UYYqzUlY5LRJM1vt9xhTvWRNoHa7BLcnacDBgtlNSGHPyknwQBDuwBAWWqkEDwMnYscb0XYDfITioqYp4ZgU4aqvMKHBLmlRy4vxg3rI4U4b3/s320/Eggnog+Syllabub.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://www.randomhouse.com.au/Books/Default.aspx?Page=Book&ID=9780701183226" target="blank"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 170px; FLOAT: right; HEIGHT: 188px; CURSOR: hand" border="0" alt="" src="http://www.randomhouse.com.au/system%20pictures/9780701183226.jpg" /></a><br /><p>When I saw that the theme for this week's challenge was Christmas I immediately went for books devoted to Christmas. I am not sure how I came by <a href="http://www.randomhouse.com.au/Books/Default.aspx?Page=Book&ID=9780701183226" target="blank">"Nigella Christmas"</a> by the kitchen goddess (and published in 2008 by Random House), but it does have some great recipes and ideas for Christmas entertaining.<br /><br /><br /><br /><br />Something that appealed was an eggnog syllabub on page 27. One problem was that there is raw egg in the recipe, which is a no-no for many people. The simple solution was to make a sabayon first and then to add cream to it and whip them together.<br /><br />The Thermomix is wonderful for making sabayons and zabagliones - just set and forget.<br /><br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9RyVuvNqXWGXIOz9MByLS0jjGG7ZnHiOqd5Y0qy9oyjodTcRrhEYkhOZ7nUyx-EX78xhYsV7Kf0KxRaX-dQUeppqWWflbHX5_pxsObIwodOKqZPdcSQMqLV93yU-Gxfd4CFfU3m9lwj4/s1600-h/Eggnog+Syllabub+2.jpg" target="blank"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420108327684113682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9RyVuvNqXWGXIOz9MByLS0jjGG7ZnHiOqd5Y0qy9oyjodTcRrhEYkhOZ7nUyx-EX78xhYsV7Kf0KxRaX-dQUeppqWWflbHX5_pxsObIwodOKqZPdcSQMqLV93yU-Gxfd4CFfU3m9lwj4/s400/Eggnog+Syllabub+2.jpg" /></a><br /><br /><br /><p><strong><span style="font-size:130%;">Eggnog Syllabub from Nigella Christmas<br /></span></strong><br /><strong>Ingredients:<br /></strong><br />60g sugar<br />2 eggs<br />50g bourbon<br />50g dark rum<br />50g brandy<br />600ml whipping cream<br />1 teaspoon vanilla extract<br />Good grating of nutmeg<br /><br /><strong>Method:<br /></strong><br />Place the sugar in the TM bowl and grind for <strong>30 seconds</strong> on <strong>speed 9</strong>.<br /><br />Insert Butterfly over blades in Thermomix and add eggs. Cream eggs and sugar for <strong>4 minutes</strong> on <strong>speed 4</strong>.<br /><br />With the Butterfly still in place, add the bourbon, rum and brandy and cook for <strong>6 minutes</strong> at <strong>70°C</strong> on <strong>speed 4</strong>. Keep the Measuring cup out of the lid.<br /><br />Allow the mixture to cool. Even put it in the fridge to really chill it before adding the cream.<br /><br />With the Butterfly still in place, add the remaining ingredients and whip for <strong>3 minutes</strong> (more or less – keep a check) on <strong>speed 3</strong> until it holds soft peaks.<br /><br />Place into bowls and grate over a little more nutmeg.<br /><br /><br /></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com3