Baked Ricotta and Grapes

This is not really a recipe. The idea came from the Age newspaper's food writer, Briditte Hafner. You can make the Ricotta in the TMX or buy some. Cut a wedge for each person and place on a heat proof serving plate. Arrange a small bunch of grapes for each person , over the Ricotta. Drizzle good EVOO over the grapes and Ricotta. Bake in a hot oven until the Ricotta is brown around the edges and the grapes singed.

Orange, Mango and Lemon Myrtle Sorbet

This was demonstrated by Andrew Fielke at his TMX demo. It was generally felt that there was too much orange zest in the mix, so I have reduced it in this recipe. This could be prepared the previous day, up to the final zap.

100 g sugar,,,, zest from 1 orange and flesh from 2.
1 1/2 teaspoons of Tuckeroo Lemon Myrtle
600g frozen Mango cheeks
2 to 3 cups of ice cubes.

Process the zest with the sugar
Add orange flesh, (with seeds removed ), and lemon Myrtle
Process all for 10 sec./ speed 7.
Cook varoma/5 mins./speed 2
Allow to cool and chill in refrigerator.

When ready to serve

Place all in TMX on speed 10 for 40/60 seconds, use spatula to assist.

Beetroot and Barley Risotto with Goat Curd.

This recipe is kindly supplied by Andrew Fielke, and was demonstrated at his TMX class His special Australian ingredients are available through his web site, www.andrewfielke.com
This was one of the most popular recipes demonstrated .

1 bunch of baby beetroots

1 onion, quartered
2 cloves of garlic
1 med. carrot
4/5 fresh thyme sprigs
2 Tablespoons of Olive oil
1 Tablespoon of butter
300g of pearl barley, (can be pre soaked for faster cooking)
250 mls. red wine
1 Lt. chicken or veg stock. (may not use all )
S and P to taste

1 bunch of asparagus
1/2 cup of toasted walnuts
1 cup fresh goat curd
1 generous handful rocket
1 dessertspoon of Walnut or olive oil
1 dessertspoon of Tuckeroo Bush Tomato Balsamic. ( a must for this recipe)
1/2 cup shaved Parmesan

DO
Trim beets ,scrub and cut into 1/4. Place on lined oven tray and spray with oil.
Roast at 200 C for 15 mins.

Zap onion, carrot,garlic,and thyme on speed 7 until fine.
Add butter and oil and saute for 5 mins/100/speed 1
Add wine barley and 1/2 stock, cook, 10 mins /100 / speed 1/ REVERSE
CHECK REGULARLY AND TOP UP WITH MORE STOCK AS NEEDED.
Cook a further 10/15 mins until barley is tender.(probably 40 mins all together)
Season to taste.
Stir in the beets when ready to serve.

Grill the Asparagus
Toss the leaves and walnuts with the oil and balsamic

Stir the parmesan into the risotto and serve on plates garnished with asparagus , salad and goat curd.

Prawn Salad with Desert Lime sesame dressing

Photo of Finger Limes

This dressing was demonstrated at a cooking demo by Andrew Fielke. It is a fantastic Asian type dressing, and very easy to make in the TMX.

15g ginger
10g garlic
110 Rice Vinegar
125g sugar
20g sesame oil
75g Soy sauce
100g Sunflower oil ( I used 70g Rice Bran oil and 30g EVOO)
50g Desert limes.( I used Finger Limes)

Zap ginger and garlic on speed 7
Add all other ingredients except Finger limes flesh, if using.
Puree to an emulsion.

This is absolutely delicious.

Wholemeal Chips

These are made from stale Wholemeal ,grain and seed rolls, and cut into thin slices. Sprayed with oil and baked in the oven until crisp. No waste and yummy. Served here with Farfallina's dip of ricotta, low fat Philly and spring onions.

Rose - Geranium -Stewed Blueberries, with Creamed Rice Pudding.

This recipe looked so good in the Gourmet Traveller magazine, that I used some of my Christmas Voucher for Readings , and bought Matt Wilkinson's new book. "Mr. Wilkinson's favourite Vegetables'. This recipe has been adapted to the TMX, and although the process looks involved, it is really quite simple. The recipe consists of 3 parts. Serves 6

The blueberry sauce
The rice custard
The whipped cream which is folded in just before serving.

All are made in the TMX and except the cream, can be prepared the day before required.

Blueberry sauce.

200g. Blueberries, fresh or frozen.
110g caster sug, (I used 60g. Xylitol)
2 small leaves from fresh Rose Geranium or 1/2 teaspoon of Rose water. (not essence)
1 dessertspoon of water

Place all in heat proof dish and place in Varoma tray, with egg ring under cooking dish, to allow for circulation of steam. Stir. Cover.
Place 500 mls of water in TMX bowl and set 15 mins/Varoma/speed 2. Check that berries are cooked. If not steam for additional 5 mins. Remove leaves.
Set aside and when cool, refrigerate.

Creamed rice Pudding

75g Arborio Rice
1 teaspoon Vanilla Paste or seeds from 1/2 a vanilla pod
500 mls milk
100g caster sug, ( used 40g Xylitol)
1 gold strength gelatin leaf, soaked in cold water and squeezed to remove excess water.


250g whipping /double cream


DO
Place rice in TMX bowl with 1 litre of cold water, bring to boil, 10 mins/varoma/ speed 2. Reverse. DRAIN.
Return rice to bowl, add butterfly, and milk, sugar or substitute and vanilla
Cook for 20 mins/90 / speed soft. Test to see rice is cooked. If not give more time.
REMOVE BUTTERFLY
Add gelatin, stir 1 min/speed soft.
Set aside in large dish and cover and refrigerate.

Whip cream to soft peaks and gently fold into rice custard. Return to fridge to set up.
Pour over Berry sauce and serve.

This makes 6 small serves, but plenty after a meal.

Spinach, Mustard greens and baked Ricotta tart.

In the March edition of Gourmet Traveller magazine is a Matt Wilkinson recipe for a tart based on everything we have access to. Spinach, Mustard greens, eggs and home made Ricotta. I could even use the spice mix that I had made in the TMX. How easy is that to adapt to the TMX ???

Need

basket of greens, spinach, silver beet and Mustard greens.( 500/ 600g)
!/2 large onion and 2 cloves of garlic.
oil, EVOO 50 mlis
200mls cream
2 egg yolks
200g fresh Ricotta
1/2teaspoon of Quatre epices, ( Nov 20th, 2011)
good pinch of cayanne pepper
Parmesan Cheese. 1/2 cup grated.

DO

set oven at 220 C

Zap onion and garlic in TMX, speed 5/5 sec. Scrape down.
Add EVOO to bowl, and cook 5 mins/100/ speed 2/ reverse
Remove stalks from greens and chop roughly and wash
Drain and push as much as you can into TMX bowl.
Cook,5 mins/100/ speed 2 / reverse.
Drain, and reserve in large bowl
Mix in a jug or bowl , cream, yolks, ricotta , and spices, and tip on to spinach
mix.
Pour into a well oiled flat baking dish, sprinkle with Parmesan
Bake for 20/25 mins. at 220 C.

Serve hot.