The Tasmanian Pantry Cookbook

Rhubarb Clafoutis

My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.



Rhubarb Clafoutis
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
If you want to make it gluten free simply use almond meal instead of the flour
Ingredients
  • 1 tablespoon butter, softened for greasing dish
  • 2 tablespoons caster sugar
  • 250g grams rhubarb, sliced into 1cm width
  • 100 grams plain flour, or almond meal
  • ½ teaspoon baking powder
  • 3 eggs
  • 150 grams caster sugar
  • 150 grams milk
  • 150g cream
  • 1 teaspoon vanilla extract, or seeds form 1 vanilla bean
  • icing sugar, for dusting
Instructions
  1. Preheat the oven to 200 degrees.
  2. Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.
  3. Place the rhubarb slices into the base of the dish.
  4. Add plain flour (or almond meal), baking powder, eggs, sugar, cream, milk and vanilla into mixing bowl and blend for 10 secs speed 5 or until combined.
  5. Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb.
  6. Place into oven and bake for 30 - 35 minutes or until puffy & golden.
  7. Dust with icing sugar and serve.

 

Creamy Potato Salad

This is the Thermomix version of my Creamy Potato Salad from the Tasmanian Pantry Cookbook by Eloise Emmett.This recipe is very adaptable, you can use sweet potato instead or a combination or potatoes or veggies. In Tasmania we love our pink eye potatoes but you can use any potato you like, waxy potatoes work best for the salad recipe though. Tt can be dressed with natural yoghurt or homemade mayo (or a combo of the two) or a vinaigrette. You can change it up & serve it with crispy bacon pieces or smoked salmon & capers!! Endless possibilities!! YUM!!!

Creamy Potato Salad

Creamy Potato Salad
Author: 
Recipe type: Everyday
Cuisine: Tasmanian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
 
This recipe is very adaptable, you can use sweet potato instead or a combination it can be dressed with yoghurt or homemade mayo or vinaigrette served with crispy bacon or smoked salmon & capers!! Endless possibilities!!
Ingredients
  • Fresh herbs - parsley, dill & or mint
  • 1 clove garlic (optional)
  • 500g Boiling water
  • 6 eggs
  • 800g washed pink eye potatoes, cut into quaters
  • 1 tbs dijon or seeded mustard
  • 250g sour cream
  • salt & peper to taste
  • ½ bunch spring onions & or chives, finely chopped
Instructions
  1. Place parsley and chosen herbs with garlic into into TM bowl and chop finely for 2 seconds on speed 7. Set aside.
  2. Place water into TM bowl and place eggs into the simmering basket, potatoes into the Varoma dish. Set Varoma into position and steam at Varoma temperature for 15 minutes on speed 2. or until eggs are cooked to your liking. Place the eggs into a bowl of cold water to cool them down.Continue to steam the potatoes until they are cooked through. (The time will depend on the size of your potatoes)
  3. Discard water and peel eggs. Remove and set aside to cool.
  4. Place cooled potatoes into a bowl, with half the chopped fresh herbs, half the spring onions & or chives and add the mustard, sour cream, salt & pepper, mix together to evenly distribute. Place on a large serving platter. Cut eggs into wedges and add to platter. Sprinkle over remaining herbs & spring onions and or chives. Serve immediately.