Steamed Globe Artichokes with Lemon Mousse Ingredients 6 – 8 globe artichokes
1 tbsp lemon juice
1000 g water Lemon Mousse Ingredients
50g butter, cubed
100g whipping cream
100g fresh lemon juice Preparation Prepare artichokes by cutting off tips, pulling off outer leaves and rubbing cut tops with lemon juice. Place in Varoma dish. Place water into mixing bowl and set Varoma into position. Steam 45-60 min/Varoma/speed 2 or until leaves pull off easily (add more time if necessary but remember to check your water level). Keep artichokes warm while you prepare mousse. Lemon Mousse Preparation Place butter into clean, dry mixing bowl and melt for 3 min/50°C/speed 3. Continue mixing on speed 3-4 and slowly add cream through hole in lid. Add lemon juice using the same technique. Once fully incorporated, contine mixing on speed 4 until emulsified. The mousse should have the consistency of a mayonnaise. Arrange artichokes around a serving platter and serve with plenty of mousse.
| Egg Roulade Omelette Ingredients
6 eggs (approx 60g each)
70g grated parmesan
Salt, to taste
800g water Filling 150g salmon
1 tsp capers or to taste
Dill, to taste
50g butter, softened
150g of ricotta
2 tbsp of TM mayo
Salt and pepper, to taste Omelette Preparation Place wet baking paper on Varoma tray. In bowl, add the eggs, grated parmesan and salt and mix 10 sec/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 Preparation Place the salmon, capers and dill into bowl and chop for 5 sec/speed 5. Add the butter, ricotta, mayo, salt and pepper to bowl and mix for 10 sec/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. |
Trio of Dips Lemon Parsley Pesto Ingredients 70g fresh Italian parsley
2 lemons, zest & juice
150g almonds
60g Extra Virgin Olive Oil (EVOO) Preparation Place parsley into mixing bowl and chop 3 sec/speed 7. Add remaining ingredients and blend 5 sec/speed 5. Scrape down bowl and repeat blending as necessary until it forms a dense paste. Add a little more EVOO if required. Roast Capsicum, Cashew and Chilli Ingredients 3 red capsicums, roasted and peeled (approx. 300g)
60g Extra Virgin Olive Oil (EVOO)
3 tbsp sweet Thai chilli sauce
1 tbsp tomato paste
150g raw cashews Preparation Place all ingredients into mixing bowl and chop for 3-4 sec/speed 6 or until you reach desired consistency. Scrape down sides of bowl as necessary. Black Olive and Raisin Ingredients 2–4 garlic cloves to taste
2 tbsp fresh oregano
200g Kalamata olives, pitted
100g raisins or sultanas
15g fresh lemon juice Preparation
Place garlic and oregano into mixing bowl and chop 3 sec/speed 6.
Add remaining ingredients and blend 4 sec/speed 8, or until desired consistency is achieved (it should resemble the texture of a tapenade).
| Fresh Fig and Zabaione Tart 6-10 Fresh Figs (depending on size of figs).
Pastry Ingredients
250g plain flour
100g butter, softened
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 Ingredients
80g of sugar
100g marsala
4 egg yolks
Pastry Preparation Place 70g almond and amaretti biscuits into mixing bowl and crush 5 sec/Turbo. Set aside. To prepare pastry, add almonds and rind and process 10 sec/speed 6-8. Add sugar for approximately 20 sec/Turbo. Add flour, baking powder, eggs, butter and salt 20 sec/speed 4 using spatula to assist. Allow pastry to rest for approximately 10 minutes in the fridge whilst preparing the zabaione. Zabaione Preparation Insert butterfly into bowl and add sugar and egg yolks. Beat for 3 min/speed 3-4. Add marsala and cook for 5 min/70°C/peed 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 min or until cooked. General tips Serve warm or cold with a dollop of cream or ice-cream. |
Karen's Daily Juice Ingredients Handful spinach
Handful parsley
20g raisins or pitted dates
10g ginger, fresh
1 apple, quartered
1 carrot, roughly chopped
1 orange, peel and pith removed
20g chia seeds or linseed
350g ice cubes
500g water Preparation Place all ingredients except water into mixing bowl and pulverise 60 sec/speed 9. Add 300-500g of water to taste and continue to process for 2 min/speed 9.
| 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 bicarb soda
1 tsp xanthan gum or chia
3 eggs
120g oil or 80g butter
1 cup milk
100g grated parmesan
Sun-dried tomatoes, to taste
Olives, to taste
Spinach, to taste Preparation Place parmesan cheese into mixing bowl and grate 10-15 sec/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 min/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 xanthan gum. |
Cumquat Marmalade Ingredients 1000g cumquats
300g water
800g sugar Preparation Cut the fruit into quarters, retaining some of the pips. Place fruit and water into mixing bowl and cook 10 min/100ºC/Reverse/speed 1 or long enough to soften the skin and rind. Add sugar and cook for 5 min/100ºC/Reverse/speed 1-2. Remove MC and place simmer basket on lid to allow steam to escape and prevent spitting. Continue to cook for a further 10 min/Varoma temp/Reverse/speed 1-2, until setting point is reached and marmalade gels when tested. | Pavlova Ingredients 6 egg whites
220g sugar
2 tsp white vinegar
2 tbsp cornflour Preparation Place sugar into bowl and pulverise 10 sec/Turbo. Remove and set aside. Place butterfly (optional) and egg whites in TM bowl and set for 10 min/37°C/speed 3.5. 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. |
Quandong Jam Ingredients 500g quandong fruit, stones removed
200g water
2 Granny Smith apples, peeled and cored
Juice 1 large lemon
600g sugar
1 tsp Australian Fruit spice (optional) Preparation Place all ingredients into mixing bowl and cook 40 min/100ºC/speed 1. General tips
If jam starts bubbling up around the MC, tip it on its side or remove from the lid until rapid boiling subsides (or use simmer basket as above).
Check setting point. If the fruit remains too chunky blend 5 -10 sec/speed 5.
| Pineapple, Rockmelon, & Strawberry Frappe Ingredients 600g fresh pineapple
½ Rockmelon, peeled & quartered
1 punnet strawberries
700g ice cubes
Mint sprigs to garnish Preparation Put fruit into bowl and chop 5 sec/speed 9. Add 350g ice and pulverise 20 sec/speed 9. Add the remaining ice and pulverise for 1 min/speed 9. Serve in tall glasses and garnish with mint. |