Green Eggs & Ham Fritatta

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Yes the name of this recipe is a link to one of my favourite childhood books by Dr Suess. After eating this fritatta I’m sure you would say you like to eat green eggs & ham (or bacon) anywhere. This is a recipe that is just in my brain & you can use any vegetables or any cheese, perfect for breakfast, lunch or dinner, great for lunch boxes too – See my live face book video of me making the dish here. I’d love to know any of your variations, I sometimes make a fritata with smoked salmon as well .

 

Green Eggs & Ham Fritatta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9 serves
 
Very easy to vary with different veggies 🙂
Ingredients
  • 1 large sweet potato roughly cubed (no need to peel)
  • 4 rashers of bacon
  • 1 red onion sliced
  • 5 sprigs fresh parsley
  • 2 cloves garlic
  • 100g spinach or silver beet leaves
  • 8 eggs
  • 250g cream or greek yoghurt
  • salt & pepper to taste
  • 200g feta cheese
Instructions
  1. Turn the oven on to 180 degrees & in your baking dish roast your sweet potato, onion & bacon rashers, you don't want to over cook the bacon & the sweet potato should be just cooked through.
  2. Place garlic & parsley into the TM bowl & chop for 2 secs speed 7. Add the spinach & chop roughly for 3 secs speed 5.5 - you may need to use your spatula to help push all the leaves into the blades.
  3. Add the eggs, cream & salt & pepper & mix for 5 secs speed 4. Spread the mixture over the roasted sweet potato & bacon. Crumble over the feta cheese & return to the oven to bake for approx 20 mins or until golden.

Rhubarb Crumble Muffins

I grow rhubarb, I don’t do anything to it it just grows – that’s my favourite kind of gardening!! Maybe it grows so well because I got the original plant from my green thumb Mum? Anyway I have so much of it I am always on the hunt for a good rhubarb recipe either sweet or savoury, and I will upload more of my favourite rhubarb recipes soon – however this Rhubarb Crumble Muffin recipe is a regular because it is so easy & we normally have all the ingredients available. Watch me make them in my live facebook video.

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rhubarb-muffins

Mini Rhubarb Muffins without the crumble topping

 

Rhubarb Crumble Muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
You can replace some or all of the rhubarb with apple if you wish.
Ingredients
  • 12 portion(s)
  • Rhubarb Muffins
  • 220 grams Spelt Flour (white or whole), Or plain white flour or ½ of each
  • 2 teaspoons baking powder
  • 120 grams Rapdura Sugar, Or normal sugar
  • 150 grams trimmed rhubarb
  • 100 grams buttermilk, Or plain yoghurt or milk
  • 60 grams coconut oil, Or vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon ground
  • Optional Crumble Topping
  • 2 tablespoons Butter
  • 2 tablespoons Shredded coconut
  • 2 tablespoons almonds, or hazelnuts
  • ½ teaspoon cinnamon ground
  • 2 tablespoons brown sugar
Instructions
  1. Preheat oven to 180 degrees.
  2. Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
  3. Add all the wet ingredients & sugar & process for 5 secs speed 5.
  4. Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
  5. Scrape mixture into paper muffins cases.
  6. Make optional topping as per below if you want to.
  7. Sprinkle with optional crumble topping if desired. (No need to clean the bowl after making the muffin mixture- place all the crumble topping ingredients into the TM bowl [locked] & turbo a couple of times, you still want them still a bit chunky. Sprinkle a little on top of each of each muffin.)
  8. Bake for 20 mins until golden & cooked through.

 

Festive Demo Menu

arwen

Yes a new menu for the Thermomix Demo – It is available from now up until Christmas, perfect if you have already had the other Thermomix Demo Menu & want to see & taste something a bit different, the new menu will last for 1.5 hrs instead of 2 hours plus it’s a lot of fun!

festive-demo-menu-2

 

We start with an avocado palate cleaner sorbet.

 

Gingerbread dough.

 

Chicken & Asparagus Risotto

 

Brandy Cream for dessert served with ginger bread 🙂

 

 

 

Thermie Green Vegetarian Curry

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This is one of the first recipes I added to the Thermomix recipe community around 4.5 years ago & it has been extremely popular – of course you can add chicken to it if you prefer, it’s great to grow my own lime leaves too. You can store lime leaves, chillies & coriander roots in the freezer, so you have most of the ingredients ready to go for an easy week night dinner packed full of flavour. It’s delicious served with my coconut rice recipe too – if you are making the coconut rice recipe in the Model 5 you need to add more liquid either coconut cream or water to take it up to the 1200g marker & it’s a bonus you can steam more veggies on top of the rice while it’s steaming! Or if you really want to pack in more veggies why not serve it with my roasted cauliflower “rice” recipe. For more great vegetarian recipe ideas click here.

Thermie Green Vegetarian Curry
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Leave out the fish sauce if you are making this for vegetarians.
Ingredients
  • 1 onion cut in half.
  • 1 garlic clove
  • ginger, approx 2cm
  • 1 bunch coriander , including roots
  • 1 tablespoon TM vegie stock concentrate
  • 3 big green chilies, with or without seeds depending how spicy you like it
  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce, optional- leave out for vegetarian guests
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground coriander
  • 3 fresh or frozen kaffir lime leaves
  • 600 grams sweet potato, pumpkin, carrot or potato, 2cm cubed -use any or a combination of all of these vegetables
  • 400 grams light organic coconut cream
  • 400 grams zucchini, broccoli, peas or snow peas, cut into chunks-use any or a combination of all of these vegetables or other favourites you may have
  • 400 gram Chickpeas, drained & Rinsed (one tin)
  • 100 grams spinach leaves, fresh
Instructions
  1. Put onion, garlic, ginger, coriander, tm stock and chillies in the TM bowl chop for 15 sec speed 8, scrape down sides of bowl.
  2. Add peanut oil, fish sauce and ground coriander & cumin and cook for 4 min 100 degrees speed 1.
  3. Add kaffir lime leaves, coconut cream & 600g hard vegetables to TM bowl.
  4. Place spinach leaves into the thermoserver.
  5. Add the rest of the soft green vegetables place into the Varoma -zucchini & broccoli on the bottom & snow peas & peas on the top tray.
  6. Cook for 15 mins reverse Varoma temp speed 1. Check vegetables if any of the steamed vegetables are cooked remove & place into the thermosever.
  7. Add chickpeas to TM bowl & cook for an extra 5 mins reverse Varoma speed 1 only if vegetables need to be cooked further.
  8. Add to the Thermoserver & stir through the spinach.
  9. Serve with coconut rice or jasmine rice.

 

 

Five Textures of Parmesan

Textures of parmasean

Cheese is one of my favourite ingredients & so I have wanted to make this recipe from current top chef in the world Massimo Bottura from his restaurant Osteria Francescana. I loved watching the Netflix series Chef’s Table & the episode with Massimo was great. (Watch it here) And another reason to get excited for me is that I will get to eat a dish prepared by Massimo himself when I am in New York in early October – the foodie stars have aligned & I am booked into a progressive dinner cooked by 6 top chef’s including Massimo Bottura!! Yes I am extremely excited I wonder which dish he will be making it may even be this one? This is a recipe from Dani Valent’s cookbook In the Mix 2 cookbook it has been adapted for the home cook. Normally featuring not only 5 textures of parmasean but 5 ages of parmesan. I decided to use 5 different types of parmesan instead, making the best I could with what I could get & I was very happy with the results 🙂 Apart from my domestic cream siphon not working very well that is!

5 parmasean cheeses in a row

5 parmasean cheeses

parmasean cheese cubbed

parmasean cheese chopped

 

5 parmasean cheeses chopped

I even made homemade ricotta for one of the elements to the dish – see my cheese making post here.

 

One of the elements even called for making a parmasean stock out of the rind of the parmasean 🙂