Mediterranean Vegetables, Lentil and Ricotta Bake

As most vegetarians would understand we go through a lot of vegies in our house.  So much so that our latest project is to build a 2^nd vegie patch in the garden.  It literally will be in the garden, amongst gum trees and other natives but raised a little with the hope there isn’t too much competition for water and nutrients.  We were almost given some gorgeous pieces of recycled wood from my dad but it turns out white ants have made them their home.  A small purchase required instead.



Here is little Finn in his favourite place, the sandpit, not far from the new vegie patch

Stayed tuned for progress on the vegie patch but here’s a delicious recipe for heaps of Mediterranean style vegies, with lentils and ricotta.  It’s pretty quick and simple and open to variation.  And did I mention healthy too?  I like to cook my vegetables in a flat sandwich press / grill but you can pan fry instead.  When you have time home made pasta sauce is great but in this dish store bought works just fine.  You can even make this without a Thermomix so no excuses – give it a try and watch the family make it disappear!

Mediterranean Vegetables, Lentil and Ricotta Bake

1 large eggplant
1 red capsicum
Approx 600g sweet potato
1 zucchini
4 field mushrooms
Approx 600g tomato pasta sauce
1 tin or 400g brown lentils
¼ cup basil leaves
2 eggs
500g fresh ricotta
40g parmesan
¼ tsp nutmeg
Salt and pepper

Slice vegetables into about 1cm slices and cook in grill or frypan in batches and set aside
Grate parmesan for 6 seconds on speed 8 in Thermomix (or by hand and add to a large bowl)
Add ricotta, eggs, nutmeg, salt and pepper and blend for 20 seconds on speed 4 (or stir together by hand)
Preheat oven to 180°
Spread a little pasta sauce in a baking dish then layer vegetables and lentils.  I went for eggplant, capsicum, mushrooms, lentils, sweet potato, then zucchini
Roughly tear basil leaves and scatter over
Spoon ricotta mixture over and spread out
Bake for 30 minutes or until golden then rest for about 10 minutes before slicing and serving

Serve with a green salad or crusty fresh bread and enjoy!

Vegetarian "fried" rice

Do you ever almost feel guilty that good food can be so quick and easy when cooking in your Thermomix? This version of a “fried rice” (well steamed actually) is seriously quick (20 minutes to be precise), really tasty and did I mention healthy?  It’s the ultimate show stopper of Thermomix cooking at it’s best, especially for vegetarian cooking, where you use all components including the steam basket and Varoma at once.

 

There are plenty of “fried rice” Thermomix recipes out there but thanks to Jo at Quirky Cooking I love this version the best.  Adding the coconut milk to the steaming water adds so much flavour.  You can use any combination of veges you have on hand just be careful to overfill the Varoma or it can require a little longer to cook (if so just remove your rice and steam for a few more minutes).  You could steam your tofu but I find a quick pan fry of some marinated tofu gives a nice bit of texture to the softer dish.

I’m not often one to post recipes based on those  previously published but this is just too good not to share (and it’s a little unique with the tofu and the jasmine rice). I almost forgot to mention this recipe makes heaps so great for when visitors drop in or as we do, leftovers for my work nights.  So what are you waiting for?  Give it go and it will become a regular at your house too!


Vegetarian “fried” rice

400g jasmine rice
500g water
400g coconut milk
200g tofu in your favourite marinade

A combination of veges.  I used:
   1 small broccoli including stem chopped
   1 carrot diced
   1 zucchini diced
   Handful of beans chopped
   1 corn cob with kernels removed
   6 sliced mushrooms
   1 bunch bok choy / choy sum
   Handful of bean shoots
   Coriander
   2-3 eggs
   ½ MC milk
(other great veges include cauliflower, capsicum, snow peas, peas)

• Place steamer basket into Thermomix bowl, and weigh in rice.  Remove basket and rinse rice then set aside
• Pour water and coconut milk into bowl then return basket of rice and start cooking at Varoma temp for 20 minutes on speed 4 with Varoma in place on top
• Start chopping harder veges first and adding them to Varoma followed by softer so they are all completed cooking at the same time
• Either steam tofu with veges or pan fry for a crisper texture
• With 5 minutes to go lightly whisk eggs and milk and add to Varoma top tray which has been lined with wet baking paper
• Check that veges and eggs are cooked and if not remove rice with aid of spatula then steam for a further 2 minutes
• Remove Varoma (with lid underneath to catch drips) and tip rice, chopped eggs and tofu into Varoma and toss though
• Season with a little soy sauce or kecap manis and top with coriander

Enjoy and I guarantee you can’t stop at one bowl!

Creamy Pumpkin, Pinenut and Sage Fettucini

My life isn’t all about cooking.  My other passion at the moment is running and guess what, I’m back! After having 2 kids and only doing weekly 5 km runs I’ve signed up for the 12km Run Geelong, a fundraiser for the children’s ward at the Geelong hospital.  And it’s in 2 weeks!  But this week I ran 8km and this morning 10km so I think I’ll make it.

 
After not running a great deal for 3 years my motivation play list was a bit outdated.  But welcome Enrique Iglesias “I like how it feels” to really get you going! (or for a dance around the lounge room with the kids!) My runners were also pretty worn out so I’ve got a new pair of shoes on the way.  Even more exciting, I’ve changed brands for the first time in 10 years and they’re red! So stay tuned...

 

And what better carb loading food to have tonight than pasta.  Inspired by some fresh backyard grown sage from the local farmer’s marker this morning and some time to make fresh pasta with my daughter, I decided on a rather indulgent creamy pumpkin, pinenut and sage sauce over fresh fettucini topped with crispy sage leaves.  A real treat but  well earned after hitting the pavement.  If you’re using store bought pasta it’s quick and easy, but you really can’t beat home made pasta, and the kids love helping too.

 
Creamy Pumpkin, Pinenut and Sage Fettucini
Sauce
500g pumpkin
1 bunch sage leaves
Handful pinenuts
300g cream
Salt and pepper

• Roast chopped pumpkin in oven for around 20 minutes or until golden
• During last few minutes add sage leaves, lightly oiled on a baking tray then set both aside while preparing pasta

 
Pasta as per EDC
3 free range eggs
300g plain flour
1 tbls Olive oil

• Place all ingredients in the Thermomix bowl and knead for 2 minutes on Interval Setting
• Remove dough and knead a little by hand until it comes together as a silky dough
• Wrap in Thermomat or damp towel and allow rest for at least half an hour
• Divide into 4 sections keeping remaining dough covering while working with each
• Roll dough through pasta machine on the widest setting about 5 times then repeat by gradually reducing to thinnest setting.  A great tip I learnt on a cooking show was as  soon as the dough  is long enough join it together into a loop so you can continuously loop dough through without refeeding.  It can become very quick and looks impressive!
• Dust dough with flour and roll through Fettuccini cutter then hang until ready to use
• Repeat with remaining dough while bringing a large pot of water to the boil
• Cook dough in batches for around 3 minutes or until al dente
   
• Meanwhile complete sauce...
   
• Add pinenuts to a frying pan and toast for a few minutes until golden
• Add pumpkin, cream, salt and pepper and heat through until cream starts to thicken
• Add half of the sage leaves crushed with remaining to serve

Serve sauce over freshly cooked pasta, top with crispy sage leaves and enjoy!

120 cookies on pretty plates

What could be prettier than decorated butterfly cookies on gorgeous china?  Especially when that china is a family heirloom...

You may have read about my recent venture to the nearby Mill Markets in the search for pretty plates for my baking.  It was a great adventure but got me thinking that many were similar to those in my mum’s crystal cupboard which have been handed down by grandmothers and great aunties.  So there the adventure continued.  Off to mum’s to open those long unopened cupboards and see what we could find. 

And wasn’t I a happy shopper (or borrower)... A gorgeous Royal Albert tea set with matching cake plate in a vintage Rose Garden pattern.  Along with a beautiful gold trimmed floral plate I simply couldn’t leave them in the cupboard any longer.  They needed to be adorned with baking. You wouldn’t believe the care that was taken in wrapping them, transporting them home, then hiding them far from little fingers of my hurricane children.

Then today I needed to bake some cookies for a birthday so I decided to use the well worn recipe of 120 cookies which has been converted by Retromummy.   As the name states the mixture is quite large for the 2L Thermomix bowl and I tend to mix it in batches for a thorough mix.  I usually break it down into a few flavours and often freeze part of the dough for later use.

Today I stuck with vanilla for the butterflies and chocolate for the freezer but in the past we’ve had great success with hundreds and thousands, sultana and orange, cinnamon and choc chip varieties.  I’ve changed the original recipe a little by adding a teaspoon of vanilla and ½ cup custard powder for a tastier and smoother biscuit.

120 Cookies

1 cup raw sugar

500g butter at room temperature (cubed)
1 tsp vanilla

1 can sweetened condensed milk

4 ½ - 5 cups self raising flour

½ cup custard powder

• Place sugar in your Thermomix bowl and mill for 9-10 seconds on speed 9

• Add butter and vanilla to now icing sugar and cream for about 30 seconds on speed 4 (you may need a little longer depending on how soft your butter is)

• Scrape down bowl and add condensed milk (licking the spoon optional) and flours and mix for 40 seconds on speed 3.  Start with 4 ½ cups of the flour and add the extra if needed to form a dough.

• If you’re making various flavours, remove half the dough then add other ingredients, eg 1 tbls cocoa and mix for a few more seconds.

• Knead dough by hand into a disc shape, cover and refrigerate for at least 30 minutes or freeze for later use

• When you’re ready to create biscuits either roll into small balls and flatten or roll out dough to about 5mm thick for using cookie cutter.  I like to roll the dough between my Thermomat sheets of baking paper.  Dip your cookie cutter in a little flour to prevent sticking and easier removal especially for delicate shapes like butterflies!
• Place on a non stick or baking paper lined tray and bake for about 10 minutes at 180 or until golden.
• Decorate or just eat them up and enjoy!

Stay tuned for decorating tips and more pretty plate ideas!

Broccoli, Craisin and Feta Salad

The weather’s starting to warm up and we’re thinking salads.  Especially for the warmer evenings where the kids love eating outside early enough before the crisp air sets in.  It's a great way to get the kids to quickly eat their dinner then run off their endless amount of energy before bedtime.  This salad is quite hearty and is great for lunch the next day when the flavour has continued to soak through and work it's magic on your tastebuds. 

Broccoli, Craisin and Feta Salad

When I make dressed salads like this I often whip up some mayonnaise from the Thermomix EDC and just leave enough in the bowl to coat the ingredients.  So simple and saves an extra bowl to wash up.  We served it along with my Sweet Potato, Chickpea and Millet burgers and some sliced potato chips cooked on the bbq.  Yum and fun!

Summer is ready to take the salad outside for dinner

 Broccoli, Craisin and Feta salad

1 head of Broccoli
1 Carrot
2 tbls mayonnaise
1 tbl craisins, raisins or even incaberries
Handful cherry tomatos halved
Tbls Pepitas
50g feta or goats cheese cubed or crumbled

• Bring a medium saucepan of water to the boil
• Chop broccoli into florets including stems and place in boiling water for about 1 minute then remove
• Add carrot to Thermomix bowl and chop for 3 seconds on speed 6 (or grate by hand without TM)
• Add broccoli, tomatos, craisins, pepitas and mayonnaise to bowl with carrot and mix on Reverse speed 2 for 3 seconds or until just combined (or mix by hand in a bowl)
• Transfer to serving bowl and top with feta

Enjoy!

Mexican Inspired Vegetarian Pancakes

When the kids say “yum” after the first mouthful of dinner you’re a happy mum.  Especially if the recipe is easy, nutritious and most of all voted delicious by the whole family.  Today was a rainy day and we stayed indoors for most of it but had plenty of fun.  We made a tent over the kitchen table and created our own imaginarium!  There was even a rare moment where I found my 16 month old Finn sitting reading a book.  A rare moment I say as he’s a typical little boy who is always on the go, and he really doesn’t stop all day so it was quite a pleasant surprise.  So cute...

This gave me time to whip up some dinner.  Summer had asked for pancakes for dinner (I think she meant the breakfast type).  However she loves Mexican and wraps so she was pleasantly surprised that this was a combination of all of the above.

Red Kidney Beans



I made a savoury version of Tenina’s buckwheat crepes which were delightfully light.  I just added a splash more milk than the recipe.  And while you could any Mexican or other flavoured filling, I found the flavours in this mix were just right. 

 

Another happy family!

Mexican Style Vegetarian Pancakes

Pancakes

¼ cup buckwheat groats

2 eggs

1 cup milk (plus a little extra if too thick when cooking)

1/4 cup plain yoghurt

1 cup plain flour

• Place buckwheat into Thermomix bowl and mill for 1 minute on speed 9
• Add remaining ingredients and blend for 1 minute on speed 6
• Set batter aside and allow to rest while you prepare filling

Mexican Inspired Vegetarian Pancake filling

50g tasty cheese
1 onion
1 clove garlic
Olive oil
1 tsp cumin
½ tsp chilli powder
½ tsp cinnamon
1 celery stick
1 carrot
1 zucchini
Approx 100g mushrooms
Approx 80g silverbeet
150g vegetarian mince such as Quorn
1 tin tomatos
1 tin kidney beans drained

• Place cheese in Thermomix bowl and grate for 5 seconds on speed 8 then set aside
• Place onion and garlic in bowl and chop for 5 seconds on speed 6 then scrape down
• Add a splash of olive oil and spices and sauté for 2 minutes on speed 1 at 100°
• Add silverbeet and chop for 3 seconds on speed 6
• Add celery, carrot, zucchini, mushrooms and chop for an extra 3 seconds on speed 6
• Add tomatos, kidney beans and mince and cook for 15 minutes on speed 1 Reverse at 100°
   
• While mixture is cooking preheat a large frying pan
   
• Add a little butter just before pouring mixture in, just enough to cover when swirled to edges (add a little extra milk if mixture is not thin enough)
   
• Cook for 1 minute until golden before flipping and cooking for another minute
   
• To serve, scoop mixture onto a pancake, top with grated cheese, roll up and top with your favourite guacamole (we love tomatos, avocado, a squeeze of lime juice and a little pepper!)

Banana and Date Muffins

Banana and Date Muffins

I think I’ve just discovered the why people enjoy antique shops and opp shops.  They really can be fun!  My 3 year old daughter and I ventured out to the ultimate in antique shopping at our nearby Mill Markets and we were lost in world of years gone by obliviously for many hours.  We made party plans for tea parties on old phones (phones that I clearly remember), we sat in all sorts of chairs next to teddy bears, explored a variety of gadgets and could only imagine what they were used for, read chapters of well read books and most importantly discussed which queens had eaten from which glorious plates.

And that was my purpose.. to find a plate.  A pretty plate, most likely a cake plate but really just something that called out to me to be taken home and adorned with baked delights.  And after many hours (helped out by a cup of tea and a strawberry milkshake) that’s just what we found...

My first Antique plate

And what did this plate ask to first wear in its new home?  My new favourite Banana and Date  Muffins.  Yum!  Can you smell them, fresh from the oven?  And even the next day (if there’s any left) warmed for a few seconds in the microwave and tasting like little banana and date puddings?  And did I mention they’re actually way better for you than any store bought muffin with very little sugar (I’ve even used 30g which is sweet enough) but loads of taste?

Banana and Date Muffins on my new plate!

Actually I think I can hear one calling me now....

Banana and Date Muffins

2 large bananas (the riper the better)
100g pitted dates
70g grapeseed oil
2 free range eggs
50g rapadura or raw sugar
1 tbls honey
80g plain yoghurt
120g milk
150g SR flour
150g wholemeal flour
½ tsp baking powder
½ tsp cinnamon

•  Preheat oven to 180° and grease muffin trays (I like to use a mini tray of 24 for the kids and a guilt free I plus 4 large ones visitors)
• Add dates and banana to Thermomix bowl and chop for 10 seconds on speed 6
• Add oil, eggs, sugar, honey, milk and yoghurt and mix for 20 seconds on speed 4
• Add flours, baking powder and cinnamon and blend for a further 10 seconds on speed 4
• Pour into muffin trays and bake for 15 minutes for small or 20 minutes for large muffins or until they spring back when pressed

I'm sure this could be easily made in your chosen mixer other than a Thermomix with the wet ingredients blended then the dry mixed ingredients added.

And of course, enjoy!