Monthly Archives: November 2012

Lemon curd teacake

(Recipe from this blogpost)

Let me just say that this cake is PERFECT for lazy bums like me who can’t be bothered with presentation. It looked dreadful before I put it in the oven but came out looking practically shop-worthy! It tastes lovely too and it’s so easy to make.

I made the lemon curd first and set it aside to cool, while I made my cake mix. Having never made lemon curd before, I decided to follow the recipe exactly, but I reduced the sugar quantity in the cake mix.

Ingredients

Lemon Curd
60g lemon juice
60g butter
110g sugar
1 egg

Cake Mix
150g self-raising flour
60g butter
80g sugar
1 egg

Method

– To make the lemon curd, pop all of the curd ingredients into your Thermomix bowl and cook for 5 mins/100 degrees/speed 4. Remove and set aside.

– Preheat your oven to 180 degrees celcius.

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– Rinse and dry your TMX bowl. Pop your cake mix ingredients in the bowl, and combine for 30 secs/speed 5.

– Line a tray with baking paper, and spread out half the cake mix evenly on the base. There didn’t seem to be a lot of cake mix so I actually didn’t spread it across the entire base.

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– Pour the curd over the base. It will be a bit runny, but don’t worry.

– Dollop teaspoonfuls of the mixture onto the top of your curd. I wish I could tell you that the picture below captures the efforts of a three-year-old, but sadly this is the creation of a grown-ass woman.

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– Bake for 30 mins. The self-raising flour will work its magic and you’ll end up with a rustic cake that’s full of jammy, lemony goodness! I can’t wait to make this again.

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Salsa verde

(Recipe from this blogpost)

We’re in the process of moving house, hence the lack of posts lately. Don’t worry, I’ll be back and blogging in time for all of the Christmas food shenanigans!

I had four anchovies and a third of a bottle of capers languishing in my pantry and I’ve been on a mission to use up as much items as I can before we move. So this recipe was absolutely perfect!

Ingredients

4 anchovies
2 tsps capers
2 cups mixed fresh herbs (I used marjoram, thyme and oregano)
2 tsps dijon mustard
2 cloves garlic
Juice of 1 lemon
30g olive oil

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Method

  • Pop all of your ingredients into the TMX bowl and blend for 6 secs/speed 4. Scrape down the sides and blend a bit more until you have an evenly chopped mixture.
  • Scrape down the sides again, and turn your TMX on to speed 4. Through the hole in the lid, add the olive oil in a slow, steady stream until the mixture is combined.
  • Serve with fresh or cooked seafood, or stir through some pasta and serve as a side dish. How easy was that!
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    Steamed beef and veggies with napolitana sauce

    (Recipe based on the veal pizzaiola sauce from EDC)

    This is another one of those great all-in-one thermomix meals that takes minutes to whip up, and it’s incredibly healthy too! Take some creative license with the sauce and add what tickles your fancy, I start with a base of chopped tomatoes, onion and garlic, and then add what I have in the kitchen. This time it was a small red capsicum and a couple of anchovies. You could add chillies, olives, blend some celery and carrot if you want some added veggies, the list goes on. You can also steam some potato slices with your veggies if you need a carb hit.

    Ingredients

    500g beef schnitzel
    40g olive oil
    Salt to taste
    Fresh or dried oregano
    Serve of veggies (I used a head of broccoli for two people)
    1 medium sized onion
    3-4 cloves garlic
    400g can chopped tomatoes
    Stuff (olives, anchovies, extra herbs, whatever you like)

    Method

    – Marinate the beef with half the olive oil, oregano and salt to taste. Set aside.

    – Pop your veggies in the Varoma dish, taking care to ensure that the steam holes aren’t entirely covered.

    – Place your garlic and onion into the TMX bowl, and chop for 7 secs/speed 7. (If you have added ingredients, add these in here too and chop until fine.)

    – Add the remaining olive oil (I popped my anchovies in here too) and saute for 2 mins/100 degrees/speed 1.

    – Add your tomatoes into the TMX bowl. Place the dish of veggies on top of your TMX bowl. Lay the meat evenly on your Varoma dish, again taking care to ensure some of the holes aren’t covered do the steam can circulate properly.

    – Set your Thermomix to 25 mins/Varoma/Reverse/Speed Soft.

    – Check that your meat and veggies are cooked, otherwise cook on the same settings for an extra 5 minutes. Done!

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    Beef provencal casserole

    (Recipe from this blogpost)

    If anyone can teach me how to take a decent picture of stew, that would be greatly appreciated! I never have any luck and my photos don’t really do the dishes justice.

    I wanted a quick and hearty meal I could heat up mid-week. Plus the flavours develop so much more overnight so it’s an added bonus.

    Note: Having the Thermomix on speed 4 as the recipe instruct after you pop in your mushrooms results in mushy mushies. It still tastes great, but if you prefer your mushrooms intact, I’d suggest reducing the speed to reverse/speed 2.

    Ingredients

    2 onions, halved
    2 cloves garlic
    200g sliced mushrooms
    2 tbsp olive oil
    800 g diced beef
    4 tablespoons plain flour
    400 can diced tomatoes
    1 dash red wine
    2 tablespoons TMX veg stock
    2 MCs water
    1/2 red capsicum, diced
    Herbs (dried or fresh will do, I used dried oregano)

    Method

  • Pop onions and garlic into your TMX bowl and chop for 6 secs/speed 6.
  • Add mushrooms and oil, and saute for 2 mins/100 degrees/speed 4.
  • Add beef and 2 tbsps of flour, and cook for 15 mins/100 degrees/reverse/speed soft.
  • Add all remaining ingredients, and cook for 30 mins/100 degrees/reverse/speed soft.
  • Serve with mash or rice on a cool night. Better yet, keep it overnight before reheating and serving.
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