Club 500

Anne Tesconi

Anne Tesconi is one of our Group Leaders from WA and is the 2nd person to achieve Club 500. Continuing the tradition, here are five of Anne’s top recipes for you to try...

Pineapple, Rockmelon, & Strawberry Frappe

Ingredients

600g fresh pineapple
½ Rockmelon, peeled & quartered
1 punnet strawberries
700g ice cubes

Method

Put fruit into bowl and chop 5 seconds on speed 9.

Add 350g of ice and pulverise 20 seconds on speed 9.

Add the remaining ice and pulverise for 1 minute on speed 9.

Serve in tall glasses and garnish with sprig of mint.

Egg Roulade

Ingredients for omelette

6 eggs (60g)
70g grated parmesan
Salt, to taste
800g of water

Filling

150g salmon
1 tsp capers (to taste)
Dill (to taste)
50g soft butter (softened)
150g of Ricotta
2 tbsp of TM mayo
Salt and pepper, to taste

Method

Place wet baking paper on Varoma tray.

In bowl, add the eggs, grated parmesan and salt and mix 10 seconds on speed 5.

Pour onto baking paper in varoma tray, if there is any mixture left over place baking paper in bottom tray and pour mixture onto it.

Then add the water to the bowl, close lid and place varoma over the top.  Cook for 20 mins/Varoma/speed 1-2.

Once cooked, set omelettes aside to cool on baking paper.

Filling Method

Place the salmon, capers and dill into bowl and chop for 5 seconds at speed 5.

Add the butter, ricotta, mayo, salt and pepper to bowl and mix for 10 seconds at speed 7 until combined.

Assembly

Spread mixture evenly onto omelette(s) and roll, using baking paper to help with the rolling.  Once rolled, wrap in baking paper and then foil and place in fridge for approx 2 hours. 

Half an hour before serving, cut into thin slices and assemble on a bed of lettuce on a platter.

Note: Any of the dips from the everyday cookbook would also be suitable as filling for these omelettes.

Tomato Spinach Savoury Muffins

Ingredients

300g gluten free flour (170g rice flour, 75g cornflour, 45g soy flour)
2 tsp gluten free baking powder
1 tsp bi-carbonate soda
1 tsp xanthan gum (or chia)
3 eggs
120mL oil or 80g butter
1 cup milk (any type)
100g grated parmesan
Sun-dried tomatoes (to taste)
Olives (to taste)
Spinach (to taste)

Method

Place parmesan cheese into bowl and grate 10-15 seconds on speed 8 set aside.

Add Olives, sun-dried tomatoes and spinach to bowl and Pulse 1 -2 times. Set aside.

(Add butter to bowl if using butter and melt 2 minutes/60°C /speed 2) or Add all wet ingredients to bowl then add all dry ingredients and grated parmesan and chopped sun-dried mix.

Mix until combined for 1 minute on speed 3-4. Spoon into muffin pan lined with muffin cases.

Cook in moderate oven for 20 minutes, or until cooked through when checked with a skewer.

Note: For people that can tolerate flour, use 300g of self raising flour in place of the gluten free flours, baking soda and xanthuan gum.

Pavlova

Ingredients

6 egg whites
220g sugar
2 tsp white vinegar
2 Tbsp cornflour

Methods

Place sugar into bowl and pulverise 10 seconds + Turbo. Remove and set aside.

Place butterfly (optional) and egg whites in TM bowl and set for 10 minutes at 37°C on speed 3 ½. At approximately 4 minutes, add the vinegar and then at 6 minutes (approx 1 minute for each egg white) check to see if egg whites are stiff. If so, commence sieving into whole in lid the icing sugar and then the cornflour.  This will take you to 10 minutes, maybe a little longer.

Once this process is complete, spoon mixture onto a baking tray lined with baking paper, place in oven and cook for approx 2-2.5hrs on 120°C.

Once cooked leave in oven to cool overnight.

Fresh Fig and Zabaione Tart

6-10 Fresh Figs (depending on size of figs)

Pastry

250g plain flour
100g butter (soft)
100g blanched almonds
100g sugar
100g amaretti biscuits
1 egg
1 egg yolk
1 tsp baking powder
1 lemon (rind only)
1 pinch of salt

Zabaione

80g of sugar
100g of marsala
4 egg yolks

Method

Place 70g almond and amaretti biscuits in bowl and crush for 5 seconds on Turbo. Set aside.

To prepare pastry, add almonds and rind of lemon and process for 10 seconds at speed 6 to Turbo.

Add sugar for approximately 20 seconds at Turbo.

Add flour, baking powder, eggs, butter and salt 20 secs/speed 4 using spatula to assist.

Allow pastry to rest for approximately 10 minutes in the fridge whilst preparing the zabaione.

Zabaione Method

Insert butterfly into bowl and add sugar and egg yolks.

Beat for 3 minutes at speed 3-4.

Add marsala and cook for 5 minutes at 70°C on speed 4. Set aside.

To assemble, cover a 26-28 cm flan dish (with removable base) with pastry and taking care to allow slightly higher borders/sides. Cover.

Base with some of the almond and amaretti mixture, pour over the zabaione, ensuring base is covered and levelled and sprinkle with remaining almond and amaretti mixture.

Place halved figs all over top of tart, fold in the border (extra pastry over top of sides) and place in pre-heated over at 180°C for 20-30 mins or until cooked.

Serve warm or cold with a dollop of cream or ice-cream.