Cauliflower and Kohlrabi Mash

This recipe is for people watching their carb count.
Cauliflower has 1.9 carbs per 100g.
Kohlrabi has 4.2 carbs per 100g.
Compared with potato that has 12.3 carbs per 100 g.

Ingredients

Medium size head of cauliflower, cut into chunk
1 large Kohlrabi peeled and cut into 2 cm dice.
1 heaped table spoon of Greek yogurt.
1 dessertspoon of grated horseradish
Salt and pepper to taste
2 x 1/4 cups of chives

Method
Place 1 litres of water in TMX bowl and set 30 minutes, speed 4, varoma temperature.
Place Varoma dish on TMX and add Kohlrabi and Cauliflower. Steam until soft.( Kohlrabi takes longer than Cauliflower to steam.)
When soft, tip out water and add Cauliflower and kohlrabi to bowl with yogurt, horseradish and salt and pepper.
Mash on speed 7 until a creamy mash.
Add 1/4 cup of chives and fold in at speed 4.
Place into serving dish and sprinkle remaining chives over top.

Notes.
I used home grown horseradish. Bought ok. ( I think grain mustard would also be ok)
Finished dish can be reheated in Microwave.
Very good substitute for mashed potato , pasta or rice.
I served it with crumbed Chicken fillets and salad.

Quick Curried Rice with Egg, Spring Onion and Peas.

This  is adapted from a recipe by Karen Martini .  It can be served as a complete meal or as a side.  As a side it would serve 6 to 8 .  It is similar to a risotto but while the rice and spice are cooked in the TMX bowl,  it is finished off in a dish in the Varoma.
It is a very handy dish to serve to visitors as the finished dish can be taken to the table in the dish it is cooked in.

Need
250g Basmati rice
1 teaspoon Cumin seeds
2 teaspoons curry powder
3 eggs
60g melted butter
salt flakes and black pepper
3/4 cup of froxen peas
Juice of 1/2 lemon
4 to 6 spring onions , finely sliced
Crispy fried shallots
1 handful of coriander leaves.
Plain Yoghurt

Do
Weigh rice into TMX bowl
Add curry powder and cumin seeds
Set dial at 5 minutes, heat 90, speed 1 , reverse., 9entle (  this will roast the rice and spices)
Add 650 mls of boiling water to jug.
Cook for 7mins, 100, degrees,  speed gentle. reverse.
Stand in bowl until most of the water is absorbed and the rice is cooked.  ( about 20 mins)
During this time,  set up the Varoma with 2 bamboo skewers under a heat proof dish.
Beat the eggs in a bowl,  melt butter,  measure out the Peas.
When the rice is cooked, tip into dish and pour the egg and butter over the rice.  (don't stir)
Add peas and cover dish with paper towel.  Set Varoma lid in place .
Rinse out bowl and add 1 liter of boiling water to bowl.
Set TMX, 10 mins, speed 3, temp varoma.
Check to see egg is cooked,  sprinkle with lemon juice, top with sliced spring  onion , fried shallots and coriander leaves.
Serve with yoghurt.

Spinach and Sweet-potato gratin.

Inspiration for this recipe is from Smitten Kitchen Blog. 
This gratin will serve 4.
It can be made GF by replacing the flour in the roux with cornflour'
It can be made dairy free by replacing the milk with Soy milk,  and leaving out the butter and cheese.
It is a tasty dish which can be served as a side dish,  or as a main with a salad.
It can be doubled.

Heat oven to 200 o C

Ingredients

1/2 large onion
2 cloves of garlic
1 Tablespoon of oil
300g.  of Spinach, OR  Silver beet,OR  Chard,  OR NZ Spinach, washed and drained.
250g Sweet Potato  OR Pumpkin, peeled and cut into 2cm cubes.
300mls of milk
35 g flour
1 Tablespoon of flour.
3/4 cup grated cheese.
Nutmeg.
Fetta OR Ricotta , Optional
S and P to taste.
thyme.

Method

Drop Onion and garlic on to blades,  speed 5 / 5 seconds.  Scrape down and add oil.
Cook,  5 mins/Varoma/speed 2.
Add spinach, and saute, 3 mins./100/speed 1.
Add pinch of Nutmeg and zap 5 seconds.,
Drain and push out liquid.  Discard liquid.
Set aside.
rinse out bowl
Add Sweet potato , zap speed 5 /5 seconds .
Set aside
Wash bowl.
Add to bowl 300 mls milk, 35 g flour and butter, good pinch of nutmeg.
Zap at 5 to mix,
Cook 7 mins/ 100/ sp2/

Into a heat proof dish (17/19 cm ),  place a layer of Sweet potato. Use 1/2 the mix.  Dot this with Fetta or ricotta,  if using.
Add  1/2 spinach,  then remaining Sweet potato,  then remaining spinach.
Sprinkle a little fresh Thyme over.
Pour the white sauce over and spread to edges.
Sprinkle over grated cheese.
Bake in oven until brown on top, 35/45 minutes.

Pear, Lemon and Cardamon Chutney.

For people who grow their own pears, or for those who can buy cheap pears in season, this is a very easy and economical Chutney. The Cardamon provides an exotic touch and dresses up an otherwise sweet but bland fruit. Serve with cold cuts, add to gravy and serve with sausages. Great with a BBQ. It needs to sit in the jars for 2 months to mellow.

900g Pears, after peeling and coring
220g Onions, peeled and cut in 1/2
170g seeded raisins or sultanas
50g stem ginger, fresh
1 medium lemon, rind removed with a vegetable peeler, Juiced
230g soft brown sugar
1 level teaspoon of salt
500g of Apple Cider Vinegar
2 garlic cloves
1 1/2 teaspoons of chilli flakes
3 dessertspoons of (15g.) of Cardamon powder


Add lemon rind , with ginger and garlic to TMX bowl, Press Turbo twice.
Add onion and Zap 5 seconds/ speed 5. Scrape down.
Add rest of ingredients, cook 40 mins/Varoma/soft/ reverse. Cap out WITH BASKET ON TOP.To prevent splashing.
Put cap in and Zap 5 seconds/ speed 5.

Taste to see that mix is not too tart. It will mellow with keeping, but you can add more sugar and mix on reverse / speed 3 for 20 seconds.

Bottle in sterile jars and add lids when cold.

Store for 2 months to mellow.

Potato and Celeriac Gratin

A simple but tasty dish that can be prepared ahead of time and reheated. Serve with a roast meal or grill. I buy a large Celeriac and use it to make soup, salad and this Gratin. The recipe is from Epicurious and adapted for the TMX. This recipe makes 6 generous serves. It can be made any size , just keep the proportion of potato to celeriac , 2/3 potato to 1/3 celeriac.

2 large onions, peeled and 1/4
4 cloves of garlic, peeled.
400g. potato when peeled
200g. celeriac, when peeled
3 sprigs of fresh thyme
1 cup of grated Gruyere or tasty cheese.
salt and pepper. Olive oil
300g cream and 200g milk

Set oven to 200 o C

Drop onion and 2 cloves of garlic on to blades ,speed 7 until chopped.
Scrape down sides and add 1 Tablespoon of oil and cook on speed 2 / 100 o/5 mins. Set aside. No need to wash bowl.
Roughly chop potato and celeriac. Place potato into bowl first and then celeriac.
Zap on turbo until large chunks result.( I did this 3 times) There may be some uncut lumps but cut these with a knife as more processing will produce a pulp.

Layer 1/2 the mix into an oven proof baking dish, dot with 1/2 the onion and spread over with fork, sprinkle 1 sprig of thyme and generous salt and pepper, and 1/2 the cheese.
Repeat above layer.
Into washed TMX bowl, remaining 2 cloves of garlic zapped, cream and milk and 1 sprig of thyme. Heat to 80/speed 3/ 5 mis.
Strain this mix over dish.
Cover with foil and place on oven tray.
Bake for 30 mins, remove foil. Top up cream if there is not a thin coating over potato mix..
Return to oven and bake until light brown on top. 25/30 mins.

Mayo dressing for green beans

Andrew Mc Connell, is such a bright star in the Melbourne cooking scene. He has the knack of serving simple , but very tasty food. This recipe is characteristic of his flair. I have adapted, for the TMX, the recipe from one presented in Gourmet Traveller Magazine.

In TMX Bowl place

1 clove of garlic
6 Anchovy fillets
20g. red wine vinegar
20g. Dijon mustard
1 egg yolk
6 Basil leaves, ( used 1 teaspoon of Pesto without the cheese)
Zap speed 7 /20 seconds.

Gradually add 110g of olive oil, ( I used equal parts olive and rice bran oils)

Stir through steamed green beans just prior to serving, and dust with Black Pepper.

This makes more than enough with plenty over. Can be used to dress a green salad.