Lemon Garlic Baked Ricotta

Nagi of RecipeTinEats sure develops some delicious recipes.  I don't like Baked Ricotta as it is often too bland.  This dish has  real Zing. I have converted the recipe to TMX and made 1/2 the original with a couple of small changes.
It is vegetarian, gluten and egg free.
Serves 4 to 6, although my DD declared it delicious and ate 1/2.
Set oven at 180 C

Ingredients

250g full fat fresh ricotta, could make your own in TMX.
1 Tablespoon cream
zest of 1/2 a large lemon
1 medium clove of garlic.
pinch of salt
good grind of pepper
1 Tablespoon of olive oil
Topping of choice, Antipasto, (as in Photo), tomato, red onion and parsley or chopped fresh herbs.

Instructions

Drop garlic and zest onto spinning blades at speed 7. Scrape down.
Add oil, cream, ricotta and salt and pepper. Mix at speed 7 for 10 seconds.
Scrape down and mix again , speed 7 for 10 seconds.
Scrape onto an oiled oven proof dish. smooth out.
Bake for 15 minutes in centre of oven.
Shift rack up to near grill and grill for 5 minutes to lightly brown the top.
Serve warm with topping and garlic bread.

sushi with garnish

Sushi with garnish of Nori strips.

Sushi on the side

This is a recipe for deconstructed Californian Rolls.  It has the same ingredients. It can serve as a main or as a side dish. It can be vegetarian by replacing the Salmon with steamed pumpkin.

Ingredients

400g Sushi rice washed, ( can use Risotto rice)
460g cold water
1 cup of Sushi seasoning with 1 teaspoon of Wasabi stirred in.
100 g Smoked Salmon, cubed
1 Lebanese cucumber cubed
1 large Avacado cubed
3 sheets of roasted Nori seaweed , 2 sheets cubed and 1 cut into thin small strips.
salt to taste
Dried Wakame. (optional)

Method

Place rice and cold water into TMX bowl, temp. Varoma for (31)
                                                                     Temp 115 degrees for (50
Soft speed reverse for ten minutes.
Leave in bowl for 15 minutes.
Remove with a fork into a large flat dish.
While still warm pour the Sushi seasoning over while gently folding over with a fork.
Add rest of ingredients except the thin strips of Nori. Gently fold in.
Place on serving plate and garnish with thin strips of Nori or dried Wakame.

                                                                   

Chilli Jam, Sarah Raven recipe

Sarah Raven is a wonderful gardener who is often feature in the British edition of Country Living. She is also a very good cook and because she provides recipes, usually based on produce from her garden, I follow her with great interest. This Chilli Jam recipe is part of a recipe for Spiced grilled Halloumi in pitta read with Spring herbs and Chilli Jam.
I have adapted the recipe to TMX  and used good quality tinned Italian tomatoes, instead of fresh.
It is a very simple recipe and easily adapted to the amount of chilli.
Makes 3 to 4 medium sized jars or several smaller jars.
Ingredients
3 tins ( 400g) of diced Italian tomatoes
8 cloves of garlic
4, 6 or 8 long red chillies, ( cut into 3 segments),depending on how hot you like it.  I used 4 and it has a good flavour with a mild kick. I removed the seeds.Next time I will try 5.
12 cm piece of fresh ginger, cut into rings
600 g of raw sugar.  Could reduce this.
4 tablespoons of Thai Fish Sauce.
200 mls Apple cider vinegar.

Method
Grind Ginger, chillies and garlic , speed 7 for 3 seconds. You want fine chunks not paste.
Add all other ingredients and cook, 100 / speed 2 / 40 minutes with cup OUT.
Pour into sterile jars and seal when cold.
When open store in fridge.

Notes
Nice poured hot over Philly cheese as dip.
Could be added to tomato based dishes as a flavour boost.
Could add a swirl to characterless soup.
Good as a dip for KFC

Cauliflower Cake, Yotam Ottolenghi

This Lux version of Cauliflower Cheese, by Yotum Ottolenghi is adapted to TMX with slight changes to recipe and process. I made 1/2 recipe and this provides 3 or 4 serves depending on whether it is served as a main with salad or as a side dish.
The Cauliflower retains some texture and the light cheese  flavoured batter does not over power the cauliflower.
For the original recipe, please consult "Plenty More".

Ingredients
1/2 small Cauliflower, leaves removed and cut into 3 cm florets
1 small red onion
50 mls of olive oil
small sprig of rosemary
3 large or 4 small eggs
7 g fresh Basil ( i used a dessertspoon of Basil Pesto)
60g plain flour
3/4 teaspoon of Baking Powder
Pinch ground Tumeric
75g grated Parmesan cheese.
Melted butter to brush tin, (I used Cake release)
White sesame seeds
nigella seeds,(optional)

Set oven 200 C

Method
place 1 Lt. of cold water in TMX bowl, place Varoma on top, place cauliflower in and steam, 20
minutes/Varoma temp/speed 3.  It is cooked when the back of a fork can crush the cauliflower.  not mash.

Brush dish with Cake release or spray with oil. scatter with sesame seeds.
Gently tip Cauliflower into prepared Dish. spread evenly.(mine was 22 X 12 CM)
Cut 3 thin slices from centre of onion and set aside.
Place remaining onion, Rosemary and oil into bowl,Zap speed 7 /10 seconds, scrape down.
Cook 5 minutes/100/speed 1.
Leave in bowl and allow to cool for 10 minutes.
Add eggs and Pesto, mix 10 seconds/ speed 3.
Add flour and Tumeric, mix 5 seconds/speed 3
Add cheese, mix 5 seconds speed 3.
Scrape down bowl, mix, 5 seconds speed 3.
Pour over Cauliflower in dish, spreading to edges.
Place onion rings on top of batter
Spray with oil or brush with butter.
Place in centre of oven and bake 30 minutes, test after 20 minutes, a knife should come out clean when cooked.

Apple Cake Tart.

The Original recipe was from Jo Cooks Blog, adapted to TMX by me and knocked in a presentable format by JulieO from Forum Thermomix.
JulieO has generously allowed me to use her fab photo of the recipe.

 

Dilly Rolls

These delightful little rolls are basically the No Fuss recipe, substituting milk and yoghurt for the water and adding a little onion and herbs. Makes 12 medium sized rolls or 16 smaller ones.
These rolls have a soft crumb and chewy crust.
The inspiration for this recipe was from Epicurious.

Ingredients
500 g bread flour mix
320 g 1/2 milk and 1/2 yoghurt, warmed, ( I did this in microwave).
2 generous teaspoons of dried yeast.
1/2 a small onion finely chopped.
2 teaspoons of Dill seed
2 tablespoons of chopped fine fronds of dill or fennel.
If NOT using flour Mix, then add 1 teaspoon of both salt and sugar.
1 small egg mixed with a little water.

Method.
Heat oven to 200 C
Place all ingredients in TMX and knead for 4 minutes at 37 degrees.
Leave in bowl until it reaches the top of bowl
Remove from bowl on to Silmat and fold over several times.
Cut into 12 even sized pieces.
Roll each piece into a ball and place on oven tray.
Brush each ball with egg wash
Cover with plastic and let rise to double
Place dish with water in bottom of oven
Bake rolls for 20 minutes, turning tray after 10 minutes. ( if rolls are to be reheated remove after 15 minutes. )
Cool on wire rack.

Can be frozen.
Can use other seeds and fresh herbs.