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.
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
Preheat the oven to 200 degrees.
Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.
Place the rhubarb slices into the base of the dish.
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.
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.
Place into oven and bake for 30 - 35 minutes or until puffy & golden.
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!!!
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
Place parsley and chosen herbs with garlic into into TM bowl and chop finely for 2 seconds on speed 7. Set aside.
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)
Discard water and peel eggs. Remove and set aside to cool.
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.
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
Ingredients
1 tbs salt flakes
1 tsp cracked black pepper
6 juniper berries
20 all spice berries
16 cloves garlic
120g brandy or apple cider
1 kg pork shoulder cut into 3 cm cubes
500g pork belly or bacon (rind removed) cut into cubes
1 tbs dijon mustard
1 tbs veggie stock paste
150g water
150g dry white wine
fresh thyme leaves optional
fresh bay leaves optional
butter or duck fat optional
Instructions
Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
Add the garlic and chop for 3 secs / speed 7.
Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
Allow to cool and place into sterilised jars.
If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.
Thanks so much Sylvia for giving me this recipe to share, you can meet Sylvia at the Italian Pantry, which is where you can buy the cherries for this recipe.
Thanks to Sylvia for letting me share her delicious & easy recipe.
Ingredients
500g Blanched Almonds into almond meal
500g caster sugar into icing sugar
6 egg whites
Amarena cherries in syrup 250g
Almond flakes or pistachios to roll into the biscuits
Instructions
Mix the almond meal, icing sugar & egg whites in the Thermomix to form a marzipan like consistency low and slow. (I did it at speed 4 for about 30 secs.)
Form the biscuits into balls and put a cherry in the centre. Roll in almond flakes and let them sit for 4-6 hours the longer the better, at room temperature.
Cook until golden on 160 degrees.
Notes
Sylvia normally makes a half batch. You can make your own almond meal & icing sugar in the Thermomix on speed 10 for about 10 secs.
I used sweet potato instead of potato for this version.
Click here for Helen’s Massaman Curry Paste Recipe -Thanks so much Helen for letting me post your delicious recipe, it’s a regular in our house now & a family favourite 🙂
I have made this recipe in the Thermomix too you just need to make sure you don't go above the max line so you may need to adjust the quantities. Also cook on 90 degrees on speed soft & keep checking it to see if it is tender, the time will depend on the type of meat you have used & how large you have chopped it up - don't forget to use reverse.
Ingredients
1 kg meat (*see note below)
½ kg potatoes (approx)
1 onion, medium sized
2 cinnamon sticks
6 star anise
4 cardamom pods
1 tablespoon tamarind block/paste
25 ml fish sauce
25 ml palm sugar
1 can coconut milk (might need extra)
1 small can Maesri (114 gm) massaman paste or ⅓ cup of massaman paste (see previous post)
HINT Buy palm sugar in the round blocks, then break up into lumps with pestle and chopper, and keep in an airtight glass jar
HINT Buy the 1 ltr cartons of coconut milk. The oil separates much better in carton coconut milk.
*Can be chicken, beef, lamb….whatever you want it to be. On the bone is best, chicken marylands can be halved. Chicken thighs are fine, halved too, or chuck steak or leg of lamb with the lamb cut off.
Slurry Mix
For 1 kg of meat, use a ratio of the ingredients below to make a slurry mix (to be added to the massaman at the start of the cook):
25 ml fish sauce
25 g palm sugar
25 g tamarind block
Dry Spice Mix
2 cinnamon sticks
1 tablespoon coriander seeds
2 star anise
2 candlenuts
Instructions
NOTE This recipe may seem complex. It’s not. But there are a series of separate different things that need to be done to ultimately lead to the finished product.
Slurry Mix - Blend with enough water to make a slurry, then set aside
Dry Spice Mix - After dry roasting the ingredients for about 5 mins, add all except the cinnamon sticks into muslin or a chux wipe, tie up with kitchen string, and set aside, so then that little muslin bag too can be added to the massaman at cooking time.
Chop up dutch cream potatoes (approx 1 kg) into large chunks
Chop meat into large chunks
Quarter a medium sized onion
Pour approx ½ cup coconut milk into your large saucepan.
Add massaman paste, and stir fry mix till the oil in the coconut milk separates (approx 10 mins)
Then add to the saucepan: the tamarind slurry, chicken pieces (or beef, or whatever meat you’re using) the muslin bag containing the dry roasted spices, the cinnamon sticks, the quartered onion & approx half cup water.
Let the onion cook for approx 5 mins in this mixture, then add the chopped potatoes, ½ cup coconut milk (can add more if required later too)
Cook on a low heat for approx 45 mins. (For a beef massaman, if using a cheaper cut of beef, like chuck steak, you'll need to cook longer till it reaches the pull apart, fork tender stage). Obviously, the cooking time is also dictated by the size you have cut your meat pieces.
You want the onion and meat to be slow cooked, and for the sweetness of the onion flavour to come out into the massaman.
I have Thermofied Helen's by making the paste in the Thermomix pureeing the paste ingredients on speed 10 for 10 secs.
Ingredients
10g dried red chillies, soaked in boiling hot water for 30 mins.
2 cardamom pods, roasted
1¼ teaspoons cumin seeds, roasted
1½ teaspoons coriander seeds, roasted
1½ teaspoons shrimp paste,
¼ teaspoon whole black peppercorns
2 cloves
¼ teaspoon ground cinnamon
1 stalk lemongrass, finely sliced
1 tablespoon galangal, peeled and finely chopped
¼ cup garlic, finely chopped
½ cup red onion, finely chopped
Instructions
Roast the shrimp paste, wrapped in foil and roasted in 200C oven for 15 mins
Roast dry spices as noted above (except for dried chillies and shrimp paste), in dry pan stirring constantly, till pungent, then put aside.
Combine roasted dry spices, peppercorns, cloves and cinnamon into the Thermomix Bowl for 1 min/ speed 10.
Remove chillies from water (keep the water) and chop finely & add to the dry spices.
Add all remaining paste ingredients and process 30 secs to a min on speed 9 to a form a paste, using some of the chilli soaking water if the paste needs to be moistened during this process.
Makes approx 1 cup of paste. Paste can be kept frozen in an ice cube container, or will keep in the fridge for approx 2 weeks.
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