Tartiflette

Whilst in Adelaide with the book tour classes…(you didnt know about them? Where have you been hiding?), I found out about a taste sensation you would have thought I would know about…not sure who it was that flagged it with me (are you out there??) but as soon as I heard about the combo, that was it…had to try it…

Could be labelled Potato Gratin on Crack I guess…totally amazing, totally easy, and totally French decadence! I would serve this as a side, or with a beautiful green salad as a fantastic lunch. All stories about Tartiflette lead to great bacon, and great cheese. If you have those, this is a breeze….don’t be tempted to go cheap on either… It is very rich and you need the bonus of the best you can afford!

I think I would do this as individual serves next time for best presentation…and easier to keep some left overs as well! Enjoy!

NEED:

600g-1kg red skinned potatoes, thickly sliced, skin on

Water for steaming

1 brown onion, cut in pieces

30g butter

40g white wine

Sea salt to taste

150g speck cut into lardons

250g Camembert  or Brie cheese, ripe

DO:

Place prepared potatoes into Varoma dish and tray and water into Thermomix bowl. Steam 25 min/Varoma/speed 3.

Remove potatoes and cool slightly. Drain water from bowl.

Place onion, butter, wine and salt into Thermomix bowl. Chop 4 sec/speed 5. Saute 8 min/Varoma/speed 1.

Meanwhile preheat your oven to as hot as you can get it. Around 220ºC if possible. (Not a grill, an oven function.)

Butter a large pie dish, casserole dish or several individual ramekin dishes.

Now, for the hard part….

Lay potatoes, lardons, sauteed onions, in prepared dish. Cut the cheese into pieces and dot the surface of everything else. Bake until golden and fragrant…about 20-25 minutes.

If you had a whole rinded cheese (Reblochon is authentic) and your dish was the right size, you could just put the whole cheese on top and bake it as is…can you imagine?? (I can…and so I restricted myself to less cheese…and the dot method…to preserve my hips for another day!)

Watercress, Brocollini and Pomegranate Salad

You know me and fruit in salad…I think my kids have even stopped complaining about fruit showing up in a savoury salad because they are either;

A) resigned to the fact,

B) used to it or

C) enjoy it themselves now.

Colleagues are not so good with it, but I am trying to win them over. (When I say ‘them’ I am actually referring to one young lady who knows very well to whom I refer!)

Because I love top ten lists myself, and because I have so many salads showcasing fruit (including a new one just for this post!), an article with them all in one spot, ready for bookmarking seemed like a good idea. I also love the idea of a special salad being a bit more festive. With our hot Christmases in Australia, the old hot dinner on Christmas Day is long gone, and so a special salad recipe or ten can come in handy. Hope you enjoy!

So here goes;

ONE;

This is my new kid on the block.

NEED:

4 small bunches brocollini

generous amount of water cress leaves or other bitter greens of choice

Seeds of 1 pomegranate

1/2 thinly sliced red onion

water for steaming

Dressing;

2 cloves garlic

60g red wine vinegar

60g honey

Sea salt to taste

50g EVOO

DO:

Place enough water in Thermomix bowl to reach the 1L mark. Bring to the boil for 8-10 minutes on Varoma temperature on speed 4.

Place trimmed and washed broccolini into Varoma dish and set  aside. When the water is steaming, set Varoma into position and cook for 7 minutes at Varoma temperature on speed 4. Remove immediately and place into ice bath to cool.

Drain bowl and make dressing by placing garlic into Thermomix bowl and mincing for 3 seconds on speed 5. Add remaining dressing ingredients and blend for 10 seconds on speed 6. Pour over sliced red onion and allow dressing to soften onion for 15 minutes.

Arrange greens on salad platter, add broccolini and onion with dressing. Top with Pomegranate jewels and voila. Beautiful and delicious, (and dare I say it? A little fruity)! Season to taste with black pepper and grainy sea salt.

TWO:

I love Thai flavours and a Thai Beef Salad is something I find hard to beat. So although not completely conventional, the fruit (grapefruit) in this just tips it into awesome for me. Of course it is optional, but I dare you, try it and let me know what you think.

THREE:

Originating from my darling sister in law who now lives in the States and whom I miss every day, I make this Broccoli and Grape Salad, just to reminisce sometimes! Tangy dressing, salty bacon, sweet grapes and barely steamed broccoli. Can’t really go wrong!

FOUR:

While not strictly complying to the fruit in the salad criteria, but rather in the dressing, Seafood Eatfood has never failed me. It is a little festive, a few Asian flavours are in there, great the next day as a cold lunch, can be easily increased to feed a crowd, is really so simple and easy…what more could you want at Christmas time?

FIVE:

OK, probably should have been number one…LOVE Fruity Harvest Salad and have even been known to add roasted nectarines when in season. This is a great accompaniment to roasted meats, particularly pork. Seriously, if you want to impress when asked to bring a salad, this should be your choice. Still in my old format (pre Thermomix days) feel free to go ahead and do what you will with Thermomix when you can!

SIX:

Probably Pineapple is one of the best foils for salty, think about all those Hawaiian Pizza days…or channel your inner 60′s dinner party with baked ham and pineapple…this Carribean Salsa salutes those flavours, adds some heat and is also fantastic with ham, or beef, or fish, or pork, or fried chook…anything you feel like really!

SEVEN:

Not quite a waldorf salad, Chicken with Grapes and Walnuts is what a waldorf salad becomes when it grows up! A lovely citrus and cranberry dressing make it perfect for Festive entertaining. Or serve with crusty fresh bread to make a great light lunch for friends.

EIGHT:

Again a bit of a cheat entry, Chicken Salad with Chilli Citrus Dressing is another example of the dressing (with fruit) lifting an ordinary salad above the mundane and into the heavenly. The dressing in fact can be used on any number of salads, kept in the fridge for around 3 weeks and never fails to impress. Great in the party season as well because you can cheat and buy a cooked chicken, simply make the dressing (all of about 1 minute) and with a bag of greens, punnet of tomatoes, you are ready to be the hostess with the mostess in no time.

NINE:

Again I am pretty well cheating with the Traffic Light Salad as well…in that the grapes are merely a suggestion. Fantastic at a BBQ of which I am confident there are no shortages at this time of year, (at least in the Southern Hemisphere folks!)

Last but not least,

TEN:

Number 10 is a johnny come lately; I have enjoyed it twice now, and have yet to photograph it…but try this on for size.

1 bag baby spinach leaves, tossed with thinly sliced red onion.

Drizzle with EVOO (and you know my stance on EVOO I hope.)

Add 1 tin of drained mandarin segments, freshly cracked black pepper, sea salt and some toasted pine nuts. Drizzle with just enough of the drained liquid to moisten and again…voila…faster than a trip to the store…you are eating amazing and delicious Fruit in (Savoury) Salad…again. And one hopes without any complaints from the peanut gallery!

Pumpkin, Bacon and Goats Cheese Soup

A perk from being a Dairy Judge (am I overdoing it yet?) is taking home your weight in prize winning cheese, ice cream and yoghurt! I brought home the most amazing ashed goats cheese from Ringwould Dairy. It didn’t travel well once removed from its packaging, thus no pic, but the flavour didn’t fail! Needed a quick lunch on Saturday, had some sensational speck and of course, the cheese, so this was a natural progression, and it was truly amazing! Now in the absence of Ringwould ashed goats cheese, please replace with a creamy, mild goats cheese, as opposed to a stronger more astringent variety.

NEED:

1 onion peeled and halved

1 large clove garlic

100g streaky bacon or speck (plus extra for garnish)

1 medium carrot roughly chopped

600g peeled pumpkin with seeds

600g water

2tbsp Veggie stock powder

140g creamy and mild goats cheese

DO:

Bake bacon for garnish in 200°C oven until crisp. Set aside.

Place onion, garlic and speck into TM bowl and chop for 3 seconds on speed 7. Saute for 5 minutes at Varoma temperature on speed 1.

Add carrot, pumpkin and seeds and chop for 3-4 seconds on speed 6. Add water and stock and cook for 15 minutes at 100°C on speed 2.

Add cheese and puree for 10 seconds on speed 8-9. Adjust seasoning as needed.

Serve garnished with strips of crispy bacon and parsley sprigs to taste.

I made a terrific bread recipe during the week, part of which I used as a crusty base for an onion tart…the rest made the most delicious bread which toasted to nutty perfection and was swiftly polished off by the hungry hoards that inhabit my kitchen whether I let them or not! SO two recipes for the price of one, but I neglected to photograph the bread…use your imagination, or better still, go and cook, slather with butter and eat! (Then come back and tell me how it went)

Hazelnut Seed Loaf

NEED:
2 teaspoons dried yeast granules
300g warm water
1 generous teaspoon honey
310 grams wholemeal flour
330 gram unbleached bakers flour
pinch Celtic sea salt (My new ingredient love!)
100g sunflower or Pepita seeds
100g roasted skinned hazelnuts

DO:
Place yeast warm water and honey into Thermomix bowl and warm for 4 minutes at 37oC on speed 1.
(This can be achieved by mixing the ingredients and allowing to stand for a few minutes to bubble…if you are so unfortunate as to not have a Thermomix…will I ever shut up about that???)
Add flours, salt and nuts and mix quickly on speed 7, then with lid in closed position use Interval setting to knead for 2 minutes. (Add more water if necessary.)
Oil a Silpat mat or similar and wrap the dough in it whilst you make the tart ingredients.

Meanwhile, back at the Thermomix….

Onion Tart

NEED:
700-750 grams brown onions peeled and chopped in half
60 grams olive oil
50 grams butter
3 eggs
nutmeg to taste
Celtic sea salt to taste!
200 grams cream
Shortcut bacon slices
Large pie dish

DO:
Place onions, oil and butter into clean Thermomix bowl. Cook for 30 minutes at 100oC on speed 2.
Allow to cool slightly.
Prepare the pie base by greasing the pie dish, then take a portion of your bread dough big enough to line the dish, roll it out into a large round and place into dish. It should come up the sides of the dish.
Place the cooled onion mix into the dish.
Without cleaning the bowl, place all ingredients except the bacon in and whiz together on speed 7 until blended (around 5 seconds). Pour over onion mix.
Lay shortcut slices on top and bake in moderate oven for about 1 hour or until golden on top and set in center. Serve with fresh rocket (preferably from your own garden….and yes, now I AM showing off!)

NOW…back to your bread, you should have more than enough dough left over to make a hearty loaf, rise and punch down once, roll into loaf shape and place in tin (if using) and allow to rise again.
Cook in hot oven (220oC plus) for 25 minutes, take out of tin and cook a further 5 minutes until crusty on the base. Slice and enjoy!

Peel Me A Grape Dahling!

Apologies for my recent lack of posts! Life has taken over my life…(‘does it ever end?’ I ask myself.)

One of my sons is in hospital with Golden Staph (though I hardly think it rates a capitalization!) Nasty super bug and it’s really bugging me too! Poor love..still on a brighter note and speaking of ‘Golden’, {eewwww} our days are warmer and sunnier than usual, spring is in the air, well in Australia at least!! The weather is balmy and our thoughts are all turning to the beach, BBQ-ing and salads. Between the Steam Oven and the Thermomix, you can do the most fantastic salads. Blanching vegetables is so easy and a great way to increase the nutritional benefit in your vegies. Of course salad dressings are that much easier with the Thermomix and truly, why would you buy one ever again? Thermomix’s Mayonnaise recipe is to die for, I could eat it out of the jar with a spoon! (But I resist!!)

The following recipe is a winner with my family and has become a firm favorite…I think it originated from Singapore…but anyway, thanks to my sister in law we have been eating this one for years and I suspect it will become a firm favorite in your house too, once you try it. There were no grapes available in Perth today, so craisins it is!

NEED:
2 small heads of broccoli, washed and chopped into bite size pieces
1/4 red onion
3-4 rashers of bacon diced
500g red seedless grapes (in the absence of grapes, you can use 100 grams dried cranberries)
1/4 cup pine nuts or slivered almonds, toasted
DRESSING;
3 tbsp mayonnaise (do I need to mention….homemade is best?)
3 tbsp sour cream
3 tbsp red wine vinegar
2 tspn dark brown sugar
Sea salt and freshly ground black pepper to taste

DO:
Blanche brocolli florets in Steam Oven by cooking for 9 minutes exactly.
Remove from oven, place in serving bowl and leave to cool.
Dice onion and add to broccolli.
Fry bacon and allow to drain until cooled, crumble.
Slice grapes in half if they are large, otherwise use whole and add to serving bowl.
Toss with dressing.
Top with bacon and nuts.

To make dressing place all ingredients into Thermomix bowl.
Blend on 4 sec/speed 8. Scrape down sides of bowl and repeat if necessary.
Use immediately, but will keep in the fridge for up to a week in a screw top jar.

SERVE:
With steamed Chicken breasts, and fresh crusty bread! (or grilled beef ribs and potato salad…oh the possibilities, like the winter, are endless…so knock yourself out!)

DO:
Cook bacon and onion on Induction high.
Add other ingredients and a splash of chicken stock.
Leave quite chunky (don’t blend the mix too much)
Add rocket last just to wilt.
Cut pocket in chicken or Turkey breasts or thighs.
Stuff with filling. Steam for about 15-20 minutes,

SERVE:
Slice and drizzle with “Red Wine, Mushroom Sauce”.

Bacon and Corn chowder

NEED:

220g rindless bacon

4 garlic cloves

220g brown onions, halved

400g Diced vegetables of choice:

Capsicum

Celery

Carrot

Pumpkin

Broccoli

Potato

1L chicken stock

1 tbsp Umami Paste

40g corn flour

200g milk

100g cream (optional)

1 cob of corn, kernels removed (or 400g tin corn, drained)

Sea salt/freshly cracked pepper to taste

Optional grated cheese of choice (Parmesan, swiss or combination)

DO:

Place garlic and onion into Thermomix bowl and chop for 3 sec/speed 4.

Add bacon and chop for a further 4 sec/speed 4. Saute for 5 min/Varoma/speed 2.

Add veggies and stock and cook for 15 min/100°C/Reverse + speed 1.

Meanwhile mix cornflour with a little of the milk., then add remaining milk to the mixture.

Add mixture, cream and corn and cook for a further 5 min/100°C/Reverse + speed 2.

Add seasoning to taste

SERVE:

With CHEESY SCONE RING or fresh crusty bread.