Monthly Archives: April 2013

Chocolate tart filling

Recipe adapted from this blogpost

We had been invited to a friend’s place for dinner and I was in charge of dessert. I had a tart pastry languishing in the freezer and it took me 10 mins max to whip up the filling and pop the pie in the oven! If you’re less lazy than I am, the recipe above also teaches you how to make the pastry. Funny story, I got it in my head that there would be too much filling in this recipe, so I bought and opened another pastry before realising that there the chocolate filling was only JUST enough for one tart. So I ended up throwing together a custard for tart numero dos so nothing would be wasted. Custard recipe’s on its way too!


200g good quality dark chocolate, broken into small pieces
150g cream
2 egg yolks
50g sugar


– Preheat your oven to 120 degrees celcius.
– Place chocolate into TMX bowl and grate for 6 secs/speed 8.
– Add cream, heat for 6 mins/90 degrees/speed 2.
– Add egg yolks and sugar, mix for 1 min/speed 3.


– Pour into pastry casing. Bake for 30-35 minutes.



I decorated the top with some mandarin segments to hide the cracks, but you can also dust some cocoa powder on top if you like!


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Rockpool cauliflower and parmesan soup

Recipe adapted from this blogpost

I struggle to cook veggies in this house. The husband is the fussiest person I know, and won’t touch most veggies that aren’t green. Carrots, pumpkin, tomatoes, squash, eggplant, sweet potatoes, the list goes on. I’d say he’s a veggie racist, but given cucumber and zucchini are on his no-eat list too, I just call him BLOODY DIFFICULT.

The only way I get around this is by blending veggies in a sauce (like a bolognese), or into a soup. So I’ve been trawling through various Thermomix blogs to find some great soup recipes for winter.

Cauliflower isn’t on the man’s no-eat list, but put veggies and cheese together in a recipe and I am SOLD, so this is the first Winter 2013 Soup off the ranks.

15g peeled fresh garlic cloves (approx 6-7)
Medium brown onion, peeled and halved
25g olive oil
25g unsalted butter (I was feeling a bit under the weather and sorry for myself, so I used 50g butter and removed the olive oil)
12g sea salt (normal salt to taste is fine)
A decent sized head of cauliflower, cut into florets (approx 800g)
900ml stock (I used chicken stock but veggie should be fine too)
50g single (pouring) cream
15g Dijon mustard, approximately
50g parmesan cheese, finely grated (approximately)

– Place garlic and onion in the TMX bowl, and blitz for 5 seconds/speed 6.
РAdd oil, butter and salt, and saut̩ for 3 mins/100 degrees/speed 1.
– Add cauliflower and cook for another 6 mins/100 degrees/speed 1.
– Add stock and boil for 10 mins/100 degrees, speed 1.


– Place MC on the cover, and process soup on 10 seconds/speed 9.
– Add mustard and cheese, and cook for 1 minute/100 degrees/speed 1. Dunzo.


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Dill, onion and mint yoghurt dip

After a day of food truck hunting, we stopped by the South Melbourne Markets for some seafood and meat to barbecue. I wanted to try a new condiment to accompany my lamb cutlets and calamari, so I had did a quick Google search and decided to whip up a combination of different recipes and the mint I had from my garden.

Handful of mint leaves
Handful of dill (I didn’t use the stalks)
Half a small red onion
A small tub of Greek yoghurt
Juice from half a lemon
Salt to taste


– Throw all of the ingredients in your TMX bowl, and whizz for 5 seconds/speed 6.
– Pop in your fridge for at least half an hour before serving to let the flavours develop.
– Finish it off!

We had some corn chips lying around which tasted great with the dip too. Win!


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Dutch cumin coleslaw

(Recipe adapted from this version)

I had a craving for scallops last night (panfried with butter, parsley and garlic) but didn’t want to have any carbs, so I went on the hunt for a nice chunky salad to fill us up.

I thought I might be able to toast the cumin in the TMX, but after 15 mins at Varoma temperature nothing was happening so I popped my cumin seeds into a pan. Any suggestions, guys?

Also, the original recipe calls for Gruyere but it was pretty expensive at my local Coles, so I opted for Swiss instead which seemed fine.


1 tbsp cumin seeds

20g rice wine or white wine vinegar (I used apple cider vinegar)

60g extra virgin olive oil

2 tsp Dijon mustard

Generous pinch Murray River pink salt flakes (I had these at home, but if you don’t I’m sure regular sea salt or a bit of table salt will be fine)

Pinch freshly cracked black pepper

400g green cabbage in chunks

50-60g shaved Gruyere cheese (or Swiss!)

1 spring onion, sliced on the angle (I forgot to get this so mine didn’t have any)


– Toast cumin seeds in a pan until fragrant, then set aside.
– Add vinegar, EVOO, mustard, salt and pepper into your TMX bowl and blend for 5 secs/speed 10.
– Add cabbage and cumin seeds to the bowl and blend for 4 secs/speed 4.
– Serve with gruyere and spring onion. Totally easy!


If you’re after something a little less exotic, the 6-second coleslaw is pretty awesome too.

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