Sunday, March 1, 2009
Vegeterian Balti Curry, Dahl, Steamed Rice and Rotti
The vegeterian Balti was an adaptation from an episode of 'The Cook and the Chef' on ABC television.
The Balti paste was so simple to make. The quantities below make 1Lt of paste. Freezes very well, so half in the freezer for a quick curry another night.
3 tbs oil
2cm ginger, peeled
4 cloves garlic, peeled
3 onions, peeled
3 spring onions, peeled
1 tin Italian tomatoes
2 tsp ground corriander
1/2 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp chilli flakes
1/2 tsp garam masala
1 tsp ground cardamom
salt to taste
Place ginger, garlic, onions and spring onions in thermomix and finely chop on speed 8 for 5 seconds. Add oil and cook on 100 degrees for 4 minutes on reverse speed 2. Add water and heat on 100 degrees for 5 minutes reverse speed 2. Add remainder of ingredients and cook on 100 degrees for 15 minutes reverse speed 3. When cooked puree mixture on speed 9 for 5-10 seconds.
Reserve 1/2 the mixture in a bowl for the Balti curry. Freeze the remainder for later.
Balti Vegeterian Curry
1 bunch silverbeet, washed, stems removed
3 medium potatoes, diced and par boiled
1 bunch green beans, halved
1 tin corn kernals, drained
3 tbs oil
1/4 cup dried shallots/onions
500Ml Balti curry paste (above)
Sweat the silverbeet in a saucier to wilt. Squeeze out extra moisture.
Heat oil in Saucier, when hot add potatoes and brown. Add Balti paste and stir through. Add remainder of ingredients and heat through. Beans will take approx 5-7 minutes to still be a bit on the crunchy side. Keep warm in the termomix food keeper.
200g red lentils
1/2 tsp tumeric
1 tbs oil
4 cloves garlic, peeled
1 onion, peeled
1/2 tsp mustard seeds
1 tsp ground cumin
1 tsp ground corriander
1 tsp chilli flakes
Place lentils and 750Ml water into thermomix and cook on 100 degrees for 8 minutes on reverse speed 2. Add tumeric and cook on 100 degrees for 15 minutes on reverse speed 2. Pour into container to keep warm. Without cledaning bowl place onion, garlic and mustard seeds to bowl and chop on speed 8 for 5 seconds. Scape down bowl and add 1 tbs oil. Cook on 100 degrees for 4 minutes on reverse speed 2. Add cumin, corriander and chilli and cook for further 2 minutes on 100 degrees reverse speed 2. Add lentil mixture back to thermomix bowl and add 150Ml water. Cook on 80 degrees for 5 minutes on reverse speed 2.
Pour into serving bowl and cover. Dahl will thicken in a couple of minutes.
Best accompaniment for the curry.
3 cups plain flour
2 tbs oil
1 egg at room temp
oil for cooking
1/2 tsp salt
Place flour and salt into thermomix and mix on speed 4 for 3 seconds. Add oil and mix on speed 4 for 5 seconds. Add 250Ml water and egg. Knead for 2 minutes. Turn onto bench and form into a ball. Place in a bowl lightly coated with oil. Cover with clear wrap and rest for 1 hour.
After 1 hour divide the mixture into 12 portions. Shape each piece into a small disc shape about 12-14 cm in diametre. Coat in flour to avoid sticking and keep aside in a single layer. Once all are shaped heat oil in fry pan and fry for 1 1/2 minute. Turn and fry for 1 minute. Press down with egg flip while cooking to promote bubbling and colour on bread. Keep warm in the oven while cooking the rest.
Easy thermomix rice.
400g of rice in the basket, cover with water, Set on 100 degrees for 16 minutes speed 4. Never fail.
Wash it all down with a beer of choice. This made enough for about 5 adults to be mighty full.
Tuesday, February 17, 2009
The Pasta dough was made with Semolina flour my wife purchased during the week The result was a nuttier taste with Spaghetti that held together very well.
3 free range eggs at room temp
300g Semolina Flour
10g Extra Virgin Olive Oil
Place all ingredients into the Thermomix bowl and knead for 2 minutes on Interval speed.
Place in glad wrap and place in the fridge for 20 minutes.
Use the trusty pasta machine to roll out to level 5, sit for 10 minutes to allow to slightly harden, run through Spaghetti blades and drop straight into boiling water.
1 carrot diced
1 stick celery diced
6 cloves garlic
2 spring onions diced
Salt and pepper
2 tins Italian tomatoes of 800g fresh Roma tomatoes
2 fresh mild chilli
I prefer to chop the carrot, celery and spring onions into 1cm cube chunks to get an even spread through the sauce. If you do this chopping in the Thermomix the pieces come out a bit irregular. If I was in a hurry I would use the Thermomix to do this.
Place onion, garlic and chilli into bowl and chop on speed 7 for 5 seconds. Add 10g olive oil and cook for 5 minutes on 100 deg. on speed 2 reverse. Add the tomatoes, diced veg and olives. Cook for 12 minutes on 100 deg. speed 3 reverse.
We served this with some home made garlic bread. The bread was left over from a baguette lunch on the weekend. The garlic butter was made in the Thermomix as follows.
3 stalks parsley
4 cloves garlic
Place garlic and parsley into bowl and chop on speed 7 for 5 seconds. Add butter and mix on speed 3 for 5 seconds. Slice cuts into bread and butter between slices. Wrap in alfoil and bake in 180 deg oven for 20 minutes. Open up the alfoil for last 5 minutes to crispen top of bread.
Saturday, February 7, 2009
A family favourite is home made Lasagne. We try to make as much as possible ourselves, so today it means home made pasta, bolognaise sauce and bechamel sauce.
Firstly, make the Pasta Dough
4 Free range eggs
400g Plain Flour
15g Olive Oil
All ingredients into the thermomix and knead for 2 minutes on Interval speed.
Tip out onto the bench and bring the fine dough together, wrap in cling wrap and sit in the fridge for 20 minutes.
Next, Make your Bolognaise Sauce
6 cloves Garlic
50g olive Oil
2 x tins dices Italian tomatoes
Salt and pepper
Place Bacon, celery, carrot, onion and garlic into thermomix and mix for 15 seconds on speed 7. this finely minces everything. Add oil and saute for 3 mins at 100 degrees on speed 1. Add mince and cook on Varoma, Reverse, Soft for 10 mins. At this point I usually give the sides a scrape down to make sure everything is below the surface. Add tomatoes and cook for 15mins at Veroma temp on Reverse, Soft. Turn over the MC to reduce the spit effect.
Once finished place in the Thermomix warmer to keep hot.
During the last cooking period I rolled out the pasta using the trusty pasta machine into long Lasagne sheets.
Now its time to make the Bechamel Sauce
100g Plain Flour
Place all ingredients into the bowl and cook for 12 minutes at 90 degrees on speed 4. Chopping the butter into 4 smaller pieces stops the splash effect when you first turn the thermomix on.
Assemble the lasagne in layers on pasta, bolognaise and bechamel repeatedly until finished.
I top the Lasagne with breadcrumbs made from all our leftover crusts (Speed 9 for 1min)and grated cheese (10 seconds on speed 7).
Bake for 45 mins in 180 degree oven with another 7-10 mins on 225 degrees to really brown the top.
With school 1 week in the house is empty of snacks. Banana bread is a great way to use the old bananas that no one wants to take to school.
100g SR Flour
75g Brown Sugar
50g Sultanas (substituted with dates)
225g Banana flesh
Chop the dates and walnuts on speed 7 for 15 seconds. Put these aside to add later.
Add flour and butter to bowl and crumb on speed 5 for 5 seconds. Add the sugar, walnut and date mixture, egg and bananas.
Mix on speed 7 for 10 seconds.
If the mix looks too runny add a tbs of extra SR flour at this point.
Pour into the new silicone loaf pan purchased by the wife and bake in a preheated 180 degree oven. Cooking time 35 minutes. Rest in pan before turning onto wire rack.
My mix was a litttle over wet (hence the suggestion to add more flour) and the loaf did not hold it's full baking height once removed from the oven.
Saturday, January 31, 2009
A variation of the Chilli Con Carne recipe in the thermomix recipe book, Instead of kidney beans and tomato paste we substitute a tin of baked beans. This adds the beans content and the sweetness of the tomato sauce. Also only had mince in the freezer, so this substituted for the beef cubes.
Cooking time was only 15 mins. The recipe was a little liquidy from the baked beans so another 3 minutes with the MC removed was enough to make the chilli perfect.
My six year old did everything for the recipe except peeling the onions. He was very impressed with his cooking and the outcome.
This made enough for 3 people to eat their fill and enough in the freezer for another meal.
Weekend breakfast usually means pancakes on Saturday mornings. The thermomix is the easiest pancake mix I have ever made. All the ingredients into the jug and a quick mix for 20 seconds and it is ready to go. We add a reaspoon of bi-carb to the thermomix crepe recipe and it gives them a little bit of air during cooking.
20 minues to rest in the fridge and then it's pancake time.
My son loves his pancakes with the thermomix plum jam he made all by himself.
Thursday, January 29, 2009
Thermomix pizza bases are very easy to make. We have 2 recipies that are never fail.
Tonight's dinner was the yeast based mixture with 500g flour, oil, yeast, salt and milk added to the jug and mixed for 10 seconds before being kneaded for 2 mins. Using luke warm milk activates the yeast quickly and raising time is reduced.
Toppings tonight are thermomix tomato conserve, cheese, cheese, bacon, pineapple and fresh basil. Bakes in a 200 oven for 20 mins.
Time from mixing to eating was about 45mins which included 2 x 15min raising periods.
The mixture makes enough for 3 family size pizzas. We wrap the unused bases in cling wrap and freeze for a quick dinner another night.