Rocket and basil pesto for the freezer. Made in Thermie. 50g Parmesan & 1 garlic clove, speed 8 for 10 secs. Add 100g toasted pine nuts and handful basil leaves. Weigh in 200g rocket, pushing down as you go. Process speed 6 for 10 secs, scrape down & process again until smooth. Weigh 120g olive oil into jug by sitting it on top of Thermie. Turn to speed 4 & slowly add oil thru lid over about 50 secs to 1 min. Use or freeze.

Rocket and basil pesto for the freezer. Made in Thermie. 50g Parmesan & 1 garlic clove, speed 8 for 10 secs. Add 100g toasted pine nuts and handful basil leaves. Weigh in 200g rocket, pushing down as you go. Process speed 6 for 10 secs, scrape down & process again until smooth. Weigh 120g olive oil into jug by sitting it on top of Thermie. Turn to speed 4 & slowly add oil thru lid over about 50 secs to 1 min. Use or freeze.

Herbed salmon, preserved lemon couscous & yoghurt. Marinate 2 salmon fillets in 3T oil, juice 1 lime, 1T chopped coriander, 1T chopped dill, 1T chopped parsley, 1/2t cumin, 1/2t cinnamon, 1/2t turmeric, 1/2t paprika for up to 2 hrs. Wrap in foil & bake @ 200C for 15-20mins. Prepare couscous & add 1/3 cup currants, 1 quarter of rinsed & finely chopped preserved lemon rind, 1/4 cup chopped mint. Top w toasted flaked almonds. Serve w yoghurt mixed with S, chopped mint, dill & parsley.

Herbed salmon, preserved lemon couscous & yoghurt. Marinate 2 salmon fillets in 3T oil, juice 1 lime, 1T chopped coriander, 1T chopped dill, 1T chopped parsley, 1/2t cumin, 1/2t cinnamon, 1/2t turmeric, 1/2t paprika for up to 2 hrs. Wrap in foil & bake @ 200C for 15-20mins. Prepare couscous & add 1/3 cup currants, 1 quarter of rinsed & finely chopped preserved lemon rind, 1/4 cup chopped mint. Top w toasted flaked almonds. Serve w yoghurt mixed with S, chopped mint, dill & parsley.

Caramelised plum sorbet. Halve a pile of plums & place, cut side up, in a roasting pan. Sprinkle with plenty of sugar and a tbs of vanilla paste. Roast at 180C for approx 30 mins or until sugar has mostly dissolved and a syrupy juice forms. Cool then purée (TMX is perfect for this job). Chill thoroughly then churn for approx 40 mins in your ice cream maker. Yum!

Caramelised plum sorbet. Halve a pile of plums & place, cut side up, in a roasting pan. Sprinkle with plenty of sugar and a tbs of vanilla paste. Roast at 180C for approx 30 mins or until sugar has mostly dissolved and a syrupy juice forms. Cool then purée (TMX is perfect for this job). Chill thoroughly then churn for approx 40 mins in your ice cream maker. Yum!

Lemon curd ice cream. Make a quantity of Thermomix lemon butter (EDC). Pour into a bowl press glad wrap on surface of curd and chill in fridge. When cold, whisk in 1/2 cup milk, 1/2 cup cream & juice of one lemon. Churn in ice-cream maker for 40 mins or freeze then whizz in chunks in the TMX. Yum!

Lemon curd ice cream. Make a quantity of Thermomix lemon butter (EDC). Pour into a bowl press glad wrap on surface of curd and chill in fridge. When cold, whisk in 1/2 cup milk, 1/2 cup cream & juice of one lemon. Churn in ice-cream maker for 40 mins or freeze then whizz in chunks in the TMX. Yum!

Caroline's glorious quinces will be oven baked overnight in the Le Creuset in a simple sugar syrup. Boil 4 cups sugar with 7cups sugar & 2T vanilla for approx 5mins. Remove from heat. Prepare 6-8 quinces one at a time by cutting in half then cut each half in thirds or quarters depending on size. Cut out core and remove peel & drop each piece into syrup when its finished so it doesn't discolour. Cover quinces with a cartouche then a lid. Bake at 100C for 6-8 hours.

Caroline's glorious quinces will be oven baked overnight in the Le Creuset in a simple sugar syrup. Boil 4 cups sugar with 7cups sugar & 2T vanilla for approx 5mins. Remove from heat. Prepare 6-8 quinces one at a time by cutting in half then cut each half in thirds or quarters depending on size. Cut out core and remove peel & drop each piece into syrup when its finished so it doesn't discolour. Cover quinces with a cartouche then a lid. Bake at 100C for 6-8 hours.

Roasted pumpkin & mushroom pasta with ricotta. Roast chopped pumpkin tossed in evoo @180°C for 20 mins. Add thickly sliced mushies, sage leaves & a handful grated Parmesan. Cook for further 15-20mins while you cook pasta. Stir roasted veg thru drained pasta. Add some ricotta & season with S Serve on some rocket for extra greens if you like.

Roasted pumpkin & mushroom pasta with ricotta. Roast chopped pumpkin tossed in evoo @180°C for 20 mins. Add thickly sliced mushies, sage leaves & a handful grated Parmesan. Cook for further 15-20mins while you cook pasta. Stir roasted veg thru drained pasta. Add some ricotta & season with S Serve on some rocket for extra greens if you like.

Caramel, hazelnut, date & chocolate slice. Combine 220g p flour, 50g desiccated coconut & 150g brown sugar. Mix in 180g melted butter. Press into slice tin & bake @170C for 15mins. In a saucepan, stir 395g can sweetened condensed milk, 60g butter, 2tbs maple syrup over med heat until smooth. Stir in 135g chopped pitted dates, 75g chopped toasted hazelnuts & 1tsp vanilla. Pour over base & sprinkle over 65g chopped dark chocolate. Return to oven for 20mins. Cool then chop & enjoy!

Caramel, hazelnut, date & chocolate slice. Combine 220g p flour, 50g desiccated coconut & 150g brown sugar. Mix in 180g melted butter. Press into slice tin & bake @170C for 15mins. In a saucepan, stir 395g can sweetened condensed milk, 60g butter, 2tbs maple syrup over med heat until smooth. Stir in 135g chopped pitted dates, 75g chopped toasted hazelnuts & 1tsp vanilla. Pour over base & sprinkle over 65g chopped dark chocolate. Return to oven for 20mins. Cool then chop & enjoy!

Spelt pasta with artichoke & parsley pesto. While pasta is cooking make the pesto in your thermomix. In the bowl add: leaves of small bunch flat leaf parsley, about 1 cup artichokes, 1 garlic clove, 3 handfuls toasted pine nuts, 2 handfuls grated Parmesan, 3 tbs extra virgin olive oil, S turbo for about 3 secs until rough pesto texture is achieved. Stir through pasta, adding more oil if needed. Yum! This fed 2 very hungry people (with 250g pasta) post spin class.

Spelt pasta with artichoke & parsley pesto. While pasta is cooking make the pesto in your thermomix. In the bowl add: leaves of small bunch flat leaf parsley, about 1 cup artichokes, 1 garlic clove, 3 handfuls toasted pine nuts, 2 handfuls grated Parmesan, 3 tbs extra virgin olive oil, S turbo for about 3 secs until rough pesto texture is achieved. Stir through pasta, adding more oil if needed. Yum! This fed 2 very hungry people (with 250g pasta) post spin class.


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