I am missing a few accents in the title, this Swedish sandwich cake is actually spelt, Smörgåstårta and is of course a salute to all things sandwich…and so pretty! Which is why it appealed to me in the first place. I have (as some of you know) reached the ripe old and mature age of Grandy hood…and so there has been a baby shower and as we are expecting a little girl to be welcomed into the Holder family, the baby shower had to be appropriately pretty and this fit the bill exactly! Rather than fiddle around with patching loaves together to fit the round cake that I was after, I decided to make my own bread, so this is part one of Smörgåstårta, (cue the drum roll….) The Loaf!

NEED:

60g fresh yeast

200g brewed Crio Bru liquid

200g water

3 tbsp malt powder  as found in For Foods Sake

2 tbsp honey

400g wholemeal flour

400g bakers flour

3 tbsp Crio Bru dry granules (As opposed to reserved wet granules from your morning cuppa)

Pinch salt

DO:

Place yeast, Crio Bru liquid, water, malt powder and honey into Thermo bowl and warm 2 min/37ºC/speed 1.

Add half each of the flours and all the Crio Bru granules. Blend 15 sec/speed 6.

Add remaining flour a little at a time, kneading 1 min/Interval after each addition, to a total of 4 minutes. If your machine is struggling, remove half the dough, knead 2 min/Interval. Remove from bowl, repeat with remaining dough and knead the two amounts together by hand on a Silpat mat. Wrap tightly and allow to prove.

Line the base of a 23cm spring form tin with baking paper and grease the sides.  Shape dough into a large round and place into tin to rise. Preheat oven to 220ºC. Bake 20-25 minutes or until well risen, golden and sounding hollow when tapped. Cool completely before cutting into 3-4 layers. (This will depend on how much rise you managed to achieve!!)

I actually made this loaf the day before and then filled it and frosted it on the day of serving. I would definitely do it that way again and recommend you do the same if possible. OH, and the bread would be perfectly fine as just plain old bread…I confess I ate the crusts (which are removed for  Smörgåstårta and I smothered them in fresh butter, as I hi-hoed into making the sandwich!!) 

Part two, which consists of basic method of construction, fillings, and frosting is coming soon…stay tuned.

Lemon, Ricotta Filled Baked Pancakes

A quickie and a goodie…it started as a dessert idea, but turned into breakfast one morning at my house when my son who is ALWAYS hungry, complained about the lack of breakfast foods that jumped out of the cupboard and into his mouth.

So, to protect myself from further breakfast wrath, I did a quick pancake batter, looked at what was available in the fridge, and this beauty was the result…hope you will find these on your table soon…perhaps you can organise someone other than the mother in the house, to make them for Mothers Day? Easily prepared the night before, and then simply assembled in the morning…perfect way to avoid that burnt toast, cold Crio Bru morning that may be headed your way!!

NEED:

Pancake Batter;

300g buttermilk

150g plain flour

1 tbsp sugar

Pinch Murray River pink salt flakes

2 eggs

Filling;

300g ricotta cheese drained through a muslin cloth for a few hours (overnight)

Zest 1 lemon, finely grated plus some more

50g sugar

Juice 1 lemon, fresh

1 tsp Heilala vanilla bean paste

A little raw sugar as needed

DO:

To make pancake batter, place all ingredients into Thermo Bowl and blend 20 sec/speed 7. Scrape down sides of bowl and repeat. Allow to rest for 10 minutes if possible.

Heat large frying pan on Induction 8. Butter pan between each pancake. Cook them all before filling and baking.

Preheat oven to 160ºC and line a large baking tray with paper.

Meanwhile, to make filling place zest and sugar into Thermo Bowl and blend 10 sec/speed 10.

Add drained ricotta, juice and vanilla and blend further 4 sec/speed 6.

Place a small amount of the filling into the centre of each pancake. Fold in all four sides to form a package. Sprinkle each with a pinch of raw sugar. Place onto prepared tray and bake 10 minutes or until golden. They will have a little syrup coming out of them when they are hot.

Serve immediately with additional finely grated lemon zest to garnish.

Steamed Salmon Ravioli

As you may or may not know, I left Thermomix Australia waaaay back in July 2011. (Some people are still under the impression I am still the Recipe Developer there, but no, Independance Day, July 4th was my last day.) Naturally, other work beckoned and this is one the roles I took on. This recipe is for the new Kleenmaid appliances company. They bought the brand and are bringing in some amazing appliances, one of which is the Combi Steam oven…great for anything requiring a little moisture or extremely high dry heat. So pop this one on your list. Its a great little starter, with very minimal fuss.

NEED:

250g Tasmanian salmon fillet, cubed

2 spring roll/wonton wrappers per ravioli

Water to brush

Lemon Dressing of choice

Few herbs of choice to garnish

DO:

Cube salmon and freeze.

Prepare ravioli by placing wrappers onto floured surface.

Place a piece of salmon into the centre of each. Brush edges of wrapper with a little water. Top with a second wrapper and use a scone cutter to cut rounds of ravioli.

Place onto oiled perforated steamer tray and steam 100ºC/40-45 minutes or until pastry is soft and translucent.

Or fill Thermomix bowl with water to the 1L mark and place ravioli onto paper lined Varoma dish and tray and steam 25 min/Varoma/speed 3.

Serve 1-2 ravioli on a plate, dress with a little dressing and few chopped herbs.

Serve hot.

Instagram pic Pasta with Salmon…not bad for an iPhone!

I just LOVE home made pasta, in fact, once you have made and eaten your own pasta, it makes the store bought variety a very ordinary experience. Pasta is so quick to make it in the Thermomix, that seriously, you should give it a go! (Today!) Plan a simple sauce, or topping as home made pasta transcends its topping to become the star attraction of the dish. I always cook a couple of sheets first to test the timing, then eat them with the Best EVOO available and a pinch of Sunsalt…not bad, not bad…I cooked the salmon to order on this, and the pasta too for that matter. Nothing like gluggy pasta to put you off…my son, who has eaten like a King since birth, descended from his throne in front of the computer to inform me that he would happily eat another plate…lucky me…

NEED:

300g bakers flour

3 whole eggs or 6  yolks

Pinch Murray River pink salt flakes plus some more

Topping;

Butter as needed

A few sage leaves, per serving

Sliced salmon fillet, 50-60g per serving

Zest 1 lemon

Parmesan as needed

Large pot boiling water

DO:

Place flour, eggs and pinch of salt into Thermomix bowl and mix 10 sec/speed 6.

Knead 2 min/Interval. Tip out onto floured Silpat mat, knead into a tight ball and wrap. Allow to rest 10 minutes, longer if you have the time.

Divide pasta into 4 pieces and roll out each piece using a pasta roller if available, laminating several times until you are happy with the thickness. (We all know thin is in!!)

Cut into shapes desired and cook a few at a time in plenty of salted water that is on a rolling boil. (Induction 9-10)

Serve immediately with topping, sauce of choice…or as mentioned, simply drizzle with EVOO, pinch of salt and maybe freshly grated Parmesan…or great butter, snipped parsley and lemon juice…or a little garlic, plenty of EVOO and Parmesan…and chilli…oh the list is endless…no need for a big production.

Salmon and Sage Brown Butter Topping;

For those of you who would like a little more substance than a bowl full of heavenly but practically nude pasta, place butter into large shallow frying pan and cook until it reaches noisette stage. Add a handful of fresh sage leaves to crisp in the last few minutes. Cook salmon for literally 1-2 minutes until crispy on the skin side and still transluscent in the centre.

Serve over 1-2 sheets of pasta with additional salt to taste, smothered in finely grated Parmesan, lemon zest and lemon juice if you really have to….I personally only added the zest as it just lifts the dish a little…ENJOY!

*As suggested, this is a made to order kind of dish, so cook the pasta whilst you quickly whip up each batch of topping…much more fragrant that way.

If you are interested in Instagram, there is an app…takes gorgeous pics all the time.

Chicken, Fennel and Potato Bake

To call this a recipe is a bit of a stretch…it is one of those mere suggestions, and dare I say it? You could do this without the use of your Thermomix. It was one of those hot days we have been suffering through here in Perth and to throw something tasty into the oven meant I didn’t have to think too hard about it…and whats more…I needed another Dinner for our Dinner Spinner iphone app (the ‘app’tly renamed, Spin-A-Dinner) If you haven’t got one…go get one, we will keep adding recipes bit by bit, so eventually you will have the most amazing Thermomix app ever! (And the Sydney Morning Herald is never wrong about those things!)

NEED:

1-2 chicken thighs per serving, skinless

1-2 small red capsicum, seeded and cut into strips

1-2 small fennel bulbs, sliced thinly

2 red onions, cut in wedges

1 red skinned potato per serving, quartered

Sea salt and freshly cracked black pepper to taste

2 cloves garlic

1 tbsp fennel seeds

1 tsp ground cumin

1 tsp ground smoked paprika

60g Fini EVOO

40g lemon juice

Handful blanched almonds

Chopped fresh parsley and Greek yoghurt to serve

DO:

Place chicken into large casserole dish. Add vegetables and season with salt and pepper.

Place garlic into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and add fennel seeds, cumin and paprika. Saute 10 min/Varoma/speed 1.

Add EVOO and lemon juice to Thermomix bowl and blend 10 sec/speed 5.

Pour over chicken and vegetables and allow to marinate for 10-15 minutes, covered in the fridge.

Preheat oven to 220ºC. Bake uncovered for 50-60 minutes until everything is cooked and fragrant. Add almonds and cook a further 10 minutes until almonds are golden.

Serve with freshly snipped parsley and a dollop of Greek Yoghurt if desired.

Crio Bru and Avocado Dip or Spread

Well in Mexico they use unsweetened chocolate in savoury dishes all the time! That is my story and I’m sticking to it. THIS IS DELICIOUS….FYI! So do not judge me until you try it.

Part of our Chic Chocolate Cooking Class, we really had to have more than just sweets all the way through and so our menu did take on a bit of a Mexican theme, a cuisine with which I am totally in love. (Probably something to do with the chocolate they use indiscriminately!!)

Whip up a batch of this the next time you have left over Bru grounds and let me know what you think! And of course, don’t forget all those amazing health benefits you are eating as you polish this off…

NEED:

1 clove garlic

1/2 red chilli

Handful herbs of choice (I used a combo of mint, Italian parsley and coriander leaves)

Pinch sea salt

1 spring onion/shallot

Juice 1 lemon

1 tbsp Crio Bru grounds (left over from your morning cuppa!)

1 avocado, ripe

DO:

Place all ingredients except avocado into Thermomix bowl and blend 3 sec/speed 6.

Add avocado and blend further 3 sec/speed 4.

Eat on crackers, as a dressing for anything Mexicano! (Think Quesadillas, enchiladas, wraps, chilli con carne!)

Parmesan Sage Shortbread

It all about the cheese in the end…please buy a great Australian Parmesan for this recipe and you won’t be sorry…seriously delish…I have eaten about 8 of them just as I am writing this post. (I WILL eat the salad, I WILL eat the salad….) A great little nibble, a bit impressive if you are having guests and if you don’t have sage growing in the garden, use any herb of choice….rosemary would be fantastic, as would parsley or basil. Of course the little sprinkle of flaky salt on the top knocks them over the edge to divine, but be careful not to be too heavy handed…you just want  a little surprise every now and again, not a full on mouthful of salt. You could also freeze these unbaked, wrapped in baking paper, thaw slightly before cutting and then proceed as directed, though baking time may need to be increased a tad! Enjoy…

NEED:

40g parmesan, cubed

Zest 2 lemons, finely grated

Few sage leaves

170g light rye flour

110g butter, cubed

Murray River pink salt and freshly cracked black pepper to taste

1 egg yolk

2 tbsp lemon juice, fresh

Extra salt for garnish

DO:

Place parmesan, lemon zest and sage into Thermomix bowl and mill 10 sec/speed 8.

Add remaining ingredients except garnish salt and blend 10 sec/speed 6.

Tip out onto floured Silpat mat and roll into a long sausage shape. Wrap and refrigerate for at least 3 hours.

Preheat oven to 190ºC and line a tray with baking paper.

Slice rounds and place on tray. Sprinkle with salt, and bake 15-18 minutes until golden around the edges.

Serve with a cheese platter, or on a savoury antipasto plate.

Lemon and Raspberry Sweetheart Cake (Gluten Free)

Yes, it is that time of year already…and I am still sporting the Christmas lights out front! (Inside Christmas has long gone, but cannot get DH to bring them down…so much {boating} to do, so little time!)

So I apologise for the lateness of the arrival of this recipe in your inbox…hoping you are subscribed and that these little pearls of wisdom arrive with no effort on your part each time I post. If you are not, go to the right of screen and subscribe immediately. It means you will never miss out on a single thing that is going on in my recipe life! (Unless you want to keep it that way of course!)

So dear H….one for you, not involving gluten, chocolate, or Crio Bru…just for you!

NEED:

200g almonds

250g potatoes, peeled and cubed

Water for steaming

zest 3 lemons, finely grated

200g sugar

200g butter, cubed

2 tsp baking powder

4 eggs

1 tsp Heilala vanilla bean paste

Raspberries to garnish

Glaze;

Juice 1 lemon stirred together with 2-3 tbsp sugar

DO:

Place almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

Peel and cube potatoes and place into simmering basket. Insert into Thermomix bowl and pour enough water over to just reach the bottom of the basket.

Steam potatoes 15-20 min/100º/speed 3 or until they break easily when pushed with a fork. Drain water and tip potatoes into Thermomix bowl. Mash 10 sec/speed 5. Scrape down sides of bowl and repeat if needed. Remove from bowl and set aside to cool completely.

Preheat oven to 180ºC and line the base of a heart shaped springform cake tin.

Place lemon zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10.

Add butter and whip 20 sec/speed 4. Scrape down sides of bowl, add baking powder, eggs, vanilla and almond meal. Blend 10 sec/speed 6.

Scrape down sides of bowl, add mashed potato and blend 15 sec/speed 6 or until the batter is well blended.

Spread batter into prepared tin and bake 45-50 minutes until risen and golden.

Allow to cool in tin for at least 10 minutes prior to removing. Cool before garnishing with raspberries to taste and drizzling with the glaze.

Chorizo Pumpkin Salad

I admit I am throwing posts together these days like nobody’s business…I have been a bit busy! We have launched For Foods Sake, and are in a mad panic about how to get the book out as quickly as possible to all the fans out there who are ordering like there is no tomorrow. Its great, but rendering me sleepless in Perth again…as I crazily rush from project to project….bear with me if we take a couple of days to get the book to you. So far so good! DO YOU LIKE IT??? (let me know either on here or facebook!) We are loving it! The other thing that is going gang busters is our little app, which rated a mention in both the Sydney Morning Herald and The Age papers. Hope you have that organised. Dinners never were so easy as they are with Spin-A-Dinner…the app that could! Of course, if you are iPhone-less, you can always order the book as a combo with For Foods Sake and get over 100 recipes, all with full colour pics…a Thermomixer’s idea of heaven, I would have thought!

Another dinner, this recipe is hardly rocket science; easy, quick and delicious with minimum fuss for hot weather. If you don’t want to turn on the oven, just leave the pumpkin out. You can change it up by adding more or less of anything, to suit your family size…I did a large salad, and we had it for lunch the next day. This is my idea of delicious…hope you like it.

NEED:

70g cubed pumpkin per serving

Honey and oil to taste

Sea salt

2 chorizo sausages, sliced

1/4 small red onion, thinly sliced

200g baby spinach leaves or as needed

400g tin butter beans, drained

200g bocconccini cheese(s)

1 small Lebanese cucumber sliced on the angle

Few fresh oregano leaves

Olive Tapenade;

150g kalamata olives, pitted

1 clove garlic

30g Fini EVOO 

40g lemon juice, fresh

Pinch sea salt (optional)

DO:

Roast pumpkin in hot oven (220ºC+) drizzled with honey and a little oil and salt for about 25-30 minutes or until golden and caramelised.

Place chorizo into Thermomix bowl and saute 20 min/Varoma/Reverse + speed 1. Remove from bowl and retain the oil from the sausage in the thermomix bowl.

To make tapenade place all ingredients into Thermomix bowl with chorizo oil and blend 10 sec/speed 6. Taste and add salt if needed.

Assemble salad with all ingredients, topping with cooked chorizo, pumpkin and then drizzling with tapenade. Serve immediately.

Iced Lemon and Coconut Slice

I don’t want to admit it…but seriously…coming home from a holiday where you are waited on hand and foot has been hell! So when I walked past the Muffin Something or Other shop and saw the Lemon Coconut Slices in the glass cabinet, I was filled with a longing to just buy one and be done with the whole concept of making every blessed thing from scratch! But I am not sure if I have been thermomixing for a little too long…I couldn’t do it. I need therapy. I need to be tied down and force fed fast food or premade cakes…is there anyone out there up for the task?

What I DID do was buy a pack of Arrowroot biscuits (shock, horror) and whip this up. I am not sure if it was the weather today, but it needed to be kept in the freezer to hold its shape. It has been totally humid and hot today, so I am going with that. Otherwise, try a little less butter, but it wouldn’t come together until I added the amount that appears in this recipe. And no, I didn’t make the butter myself! (Not this time.)

NEED:

Base;

Zest 2 lemons, finely grated

150g butter

50g cashews, roasted

250g pkg Arnotts Milk Arrowroot biscuits

1 tsp Heilala vanilla bean paste

Icing;

400g icing sugar

Juice 1-2 lemons (around 50g)

70g butter, cubed

Enough shredded coconut to cover icing to taste

DO:

Place all base ingredients into Thermomix bowl and blend 20 sec/speed 8 or until well blended and coming together.

Line a square baking tin with paper and press the mixture into it. Refrigerate for 1 hour.

Make icing by placing all ingredients except coconut into Thermomix bowl and blending 20-30 sec/speed 6.

Spread on top of slice, top with coconut and place into freezer until ready to serve. Slice when frozen….and eat whenever you damn well feel like it!