Tag Archives: dinner

Spelt Pasta with Sweet Potato, Spinach and Ricotta Filling

Easy to make, freeze in to bags ready for a quick dinner.

Make a batch of pasta dough by mixing 300g of spelt flour with 3 eggs and 20g of olive oil in the thermomix. Knead for two minutes, then wrap in plastic for ten minutes to rest.

Steam 3 small sweet potatoes and a couple of big handfuls of spinach, mash and combine with 200g of fresh ricotta, an egg and plenty of salt and pepper.

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Roll your pasta dough through the machine, in small batches. You want to get it down to the smallest setting, so just do a small ball at a time.

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Lay it on to tea towels, covering as you go.

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Once all done, cut in to triangles and place 1 teaspoon of filling in each centre, run a wet finger along each edge, then bring each corner to the middles, pressing edges as you go. This will form an odd pyramid shape. Bend edges down and tuck in a little. Very hard to explain and no matter how you do them, so long as the edges are sealed, that is all that matters!

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Only make a few at a time, keeping the rest of the dough covered to stop it drying.

Scatter flour on a tray and add pasta shapes to the tray, sprinkling liberally with flour as you go to stop them sticking.

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Freeze on the tray, then shake off and transfer to a zip lock bag to store in freezer. This made just over 1kg of pasta shapes.

To cook, bring to boil a big pot of salted water, add a few at a time once boiling. Once they rise to the top, after a few minutes, they should be cooked. Serve with your favourite sauce, or with a splash of olive oil and parmesan and more pepper.

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Squashed Frog Pasta aka Avocado & Salami Pasta

My daughter promptly named this Squashed Frog Pasta. The salami is the guts, the pasta is the intestines and the green sauce is, well, the rest of the frog. Whatever you call it, it was delicious, quick and all went back for seconds.

pasta

 

Add to salted boiling water 500g of fresh Egg Pappadelle Pasta. Or, any other pasta you like if you don’t have this.

Add the following to the Thermomix and blitz on Speed 8 for around 15 seconds:

  • Flesh of 2 avocadoes
  • half a bunch of finely chopped spring onions, including greens
  • two really big slugs of Extra Virgin Olive Oil
  • 250g natural yoghurt
  • splash of cream
  • salt and lots of cracked black pepper

Taste and add a bit more olive oil and salt and pepper if required.

Slice in to thin strips around 100g of salami, you choose how hot, for my kids I used mild hungarian.

Warm through at 70 degrees for around 7 minutes, Speed 1.

Drain pasta, reserving some of the liquid. Add the sauce to the pasta, if it’s a little thick, add a bit of the reserved liquid back in.

Serve with more cracked pepper, or if you like it hot, sprinkle with chilli flakes.


Baked Cauliflower Risotto with Chilli Pangrattato

This is my twist on Jamie Oliver’s twist of a classic Italian dish. Featured in the March 2013 edition of the ABC’s “delicious” magazine, I simplified it and thermomixed it. It looks a bit dry in my pic, so I have modified it further to fix that.

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Preheat oven to 200 degrees.

Put in to the thermomix:

  • 1/4 of a ciabatta loaf, torn in to chunks
  • a sprinkle of dried chilli flakes

Blitz for around 10 seconds to achieve a coarse breadcrumb.

Add around 20g of olive oil, the zest of one lemon, 1/4t of cinnamon and mix for 5 seconds on speed 5. Cook on Varoma temp, 5 minutes, speed 2.

Tip out on to a plate to cool.

Break up a whole cauliflower into chunks and put in the thermomix. Give it around 5 seconds on speed 5 to break it up in to little pieces. Tip out into a bowl.

Put in the thermomix and cook for 4 minutes, Varoma, speed 2:

  • 2 white onions, quartered
  • 2 celery stalks, finely chopped
  • a splash of fish sauce
  • 30g of butter
  • 20g of olive oil

Add 350g of arborio rice and stir, speed 2, reverse, for a few seconds.

In a large, castiron or heavy casserole dish, add the cauliflower, rice and onion mix and 1.25L of hot vegetable stock. Whack the lid on tight and bake in the oven for 35 minutes.

Remove from oven, stir through a big spoon of butter and a heap of parmesan and let stand to thicken for a minute or two.

Serve, with the Chilli Pangrattato sprinkled liberally over the top, some more parmesan and cracked black pepper.


Vegetarian Parmesan Sausages with Avocado Dip

sausages

 

Okay, so not the best looking photo, but these were really delicious. Most vegie sausages taste kind of odd, but these tasted great and held together really well.

In to the thermomix, speed 5 for 10 seconds:

  • half a red capsicum
  • one onion, quartered
  • 1T olive oil
  • 1 clove of garlic

Add and combine, speed 6 10 seconds, or desired consistency.

  • 1T tahini
  • 1 can of chickpeas, drained and well rinsed
  • 50g parmesan cheese, or more
  • 80g of pulled apart bread crusts
  • handful of chopped garlic or onion chives

Prepare a plate with seasoned flour, then with floury hands, take a small amount of the mixture and form in to a sausage, flouring the outside really well. This amount made around 16 small chipolata size sausages.

Refrigerate for at least an hour, then shallow fry in hot oil.

I served these with a simple avocado, yoghurt and lemon dip. Oh, and the cup is just a little espresso coffee cup. Were also delicious with tomato relish as well.


Quiche? Or Tart? Leek and Cherry Tomato Pie-Type-Thing

What makes a tart a tart and a quiche a quiche? Incredibly easy, awesome for leftovers, here is one way of using up the cherry tomatoes my lovely neighbours give me when I am all bruschetta’ed-out.

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Make 1 and 1/2 batches of thermomix pastry, I use spelt flour for this.

  • 300g spelt flour
  • 150g butter

Speed 6 for around 10 seconds.

Add 1/2t salt and 80g chilled water, bring together on speed 6 for a few seconds to form a ball, then knead for around20 seconds.

Form a flat-ish round shape, wrap in plastic and refrigerate for 20 minutes. Then, roll it out and lay it in a tart/flan/quiche tin. Put baking paper in the pastry case, add some weights and blind bake for ten minutes at 220 degrees. Remove paper and weights and bake for a further 5-10 minutes at 180 degrees.

At this point, I allow it to cool completely, not sure if that is necessary, it just happens that way for me as I tend to do this part in the morning.

Add to the pastry case, spread across the bottom, 1 grated zucchini, sprinkle with salt and pepper.

Add a finely sliced leek to the zucchini base.

Add chopped cherry tomatoes.

Whisk 3 eggs with a little milk and either some crème fraiche or sour cream, around two big tablespoons. Pour over the tomatoes, then sprinkle with grated cheese, or shredded parmesan.

Bake for 30 minutes at around 170 degrees. Eat hot or cold.