Monthly Archives: December 2012

Mint sauce

(Recipe from this post)

The mint in my garden is growing rampant so I thought I’d give homemade mint sauce a go to accompany the lamb cutlets I made for Christmas lunch. I was thrilled with the result, it resembles that amazing mint sauce you get with tandoori chicken at a good Indian restaurant. Definitely giving this recipe another go. The only downside is that one recipe only yields a tiny amount of sauce, so if you like drowning your dish in condiments like I do, or you have a large of mouths to feed, I recommend doubling or even tripling the quantities. If you were buying a bunch of mint from the supermarket you’d probably get triple the mint needed for this recipe anyway.

Ingredients

5 sprigs of mint, stems removed
1 small shallot
1 small clove of garlic
2 tbs cider vinegar
2 tbs olive oil
1 tsp sugar
1/2 tsp salt

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Method

Bung all your ingredients in the TMX bowl and whizz for 7 secs/speed 10.

– Scrape down the sides, then whizz it again to make sure you’ve gotten it as smooth as possible.

– Done-zo!

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French onion soup

We bought a house a couple of months ago, and my normal habit of cooking 5 nights a week fell well and truly by the wayside with all the packing we had to do. So once I finally unpacked the Thermomix at our new place, I was hellbent on using it for our first home cooked meal.

Now this recipe does involve a bit of time on the stove. I normally give recipes like this a miss, but because I like to keep my french onion soups in the fridge for a day or two, I simply cooked the onions in my soup pot, then once the recipe was done I just poured it back into the soup pot and woo hoo no extra washing up! I couldn’t find a simple enough recipe online so I just adapted my stove version to suit.

Ingredients

5 onions, quartered. I only used brown onions but a mix also tastes lovely.
50g butter
Small handful of sage leaves
1 litre of good quality beef stock
Salt and pepper to taste

Method

– Pop a pot on the stove, turn the gas on and dump your knob of butter in to melt.
– Chuck half of your onions into the TMX bowl and chop for 2secs/speed 5. repeat with remaining onions.
– Add your onions to the pot along with the sage leaves and saute for about 20 mins until caramelised.

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– Pour mixture back into your TMX bowl and add the stock, salt and pepper.

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– Cook for another 60 mins/100 degrees/reverse/speed 1.

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– Pour soup back into pot, cool, then refrigerate overnight to enhance the flavour. Serve heated with crusty bread, some grated cheese if that tickles your fancy, and more cracked pepper.

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I’ll be back

Sorry for the lack of posts to date! We have been moving house (just before a MASSIVE Christmas lunch at our place, I like a bit of a challenge) and broadband had only just come back up. But I have a number of soup, dip and condiment recipes to share with you in the coming weeks. Chat soon!