recipe

Mixadventures while entertaining and snacking

Another two months on and I’m still having mixadventures in the kitchen, although it would be fair to say things have slowed down a little, particularly when it comes to attempting new recipes.

I’ve made vegetable soup a few more times (I knew soup would become a staple for me!), plus I repeated both creme brulee and chicken cacciatore for my reading group when they came over a month or so ago — because they turned out so good the first time!

I will, however, continue to focus this series of posts solely on new things made in the Thermomix, or when I learn something interesting. And, rest assured, it will always be amateur hour on this blog!


CADA and muesli

CADA stands for coconut-almonds-dates-apple, and it has to be one of the simplest things to make in the Thermomix. Basically, you throw in 40g each of the first three, plus an apple, and pulverise it into chunks in a few short bursts. Takes about 5 minutes. (If that.)

It makes a nutritious and delicious snack on its own, or mixed with yoghurt (or porridge or custard or stewed fruit…) and easily lasts a week in the fridge (longer I daresay if you omit the fresh apple). You can of course throw in a mix of different yummy things — hazelnuts, dried figs, prunes, dried apricots etc…

There’s a fruit and nut muesli recipe in the basic cookbook resembling CADA and I made that too. Basically, anything in this family is quick and yum. I’ve made a few variations and have been eating it for either breakfast or an afternoon snack.


Beef Stroganoff

The beef stroganoff recipe in the Thermomix basic cookbook is delicious. I followed it more or less to plan, although I think I included more mushrooms (it was a month ago now!). Once again, it’s an ‘all in one’ pot kind of recipe, where you add ingredients and cook along the way. Very simple. And did I mention delicious?

The advantage for me of making these types of meals is they make three or four dinners, and if it’s yummy enough I don’t mind eating it all week.

beef stroganoff

It was good this recipe worked, despite my meddling with some of the quantities. I didn’t have so much luck with my attempted bolognese sauce, which I stuffed up completely when I tried to jam too many vegetables in and it wouldn’t all fit! I ended up chopping the vegetables in the thermomix but cooking on the stove. A trap for the unwary… Lesson learnt, I guess.


Entertaining

I mentioned earlier in this post that I hosted my reading group about a month ago. This event caused me to go a little catering crazy on the Thermomix front. (And I ended up a little crazy!)

I served the aforementioned chicken cacciatore with rice as a light meal or supper. Since cooking for friends is not something I usually do, this was a fairly big deal for me… But the Thermomix recipe is fairly foolproof (and I’d made it before)… ultimately it went down very well.

I also made a couple of fresh dips. One was guacamole, more or less as per the basic cookbook recipe. This was easy enough to make, but also kind of a fiddle… and annoyingly it needed to be made at the last minute. (Having said that, I made so much it lasted the entire weekend and was still delicious.)

dips

The other dip I made was a complete winner — capsicum and sundried tomato dip. I found this recipe on the Thermomix recipe community site, and I will definitely be making this one again.

It’s really easy to make: grate parmesan cheese then throw in the other ingredients (garlic, sundried tomatoes, fresh red capsicum, cashews, olive oil and vinegar) and pulse a few times. Once again, no more than five minutes.

This dip is yummy, nutritious and lasts for at least two weeks in the fridge. I made a double quantity, since I was going on a writing retreat to Phillip Island the following weekend, so there was heaps. While great on a cracker, it also made a great pasta sauce with fresh greens and diced tomato tossed through. Highly recommended!

Recipe for chocolate pudding

Comfort food.

That was the first thing I thought of when pondering this week’s WANAfriday blogging theme: Post your favourite recipe — and perhaps a story to go with it!

Yeah, all right, I proposed the theme. Because I’ve had a really tough week. And if someone put a piping hot bowl of chocolate pudding (with lashings of cream) in front of me right now, I’d hug them. And ask for seconds.

Chocolate pudding was always the favourite in our house when I was growing up. It was often served up for birthday dinners when we were young. As my siblings and I grew older and greedier, we’d triple the recipe and cook it in a massive corningware dish to make sure there was always enough for everyone to have seconds — and even thirds the following day if we were lucky.

Our family recipe is a fairly standard one, and very easy. It resides to this day in “Auntie Florence’s cookbook”, which was actually a booklet compiled as a fundraiser about 40 years ago. The chocolate pudding page is stained and battered and the modestly typed recipe is marked up with various amendments and suggestions. I photo-copied it in all its chocolate-smeared glory for my recipe collection.

This is how I make it.

***

Chocolate Pudding

Mix the following dry ingredients in the dish you intend to cook it in (such as a large Corningware casserole dish).

  • 1 cup self-raising flour
  • 1/2 cup sugar
  • 2 (heaped) tablespoons of cocoa

To this dry mix, add:

  • 2 tablespoons of butter or margarine, melted. (I use a 1-litre jug in the microwave, and reuse it later for the sauce…)
  • 1/2 cup milk
  • a dash of vanilla essence

and mix in the dish using a wooden spoon (or equivalent).

For the sauce, melt an additional 1/4 cup (I do about 4 tablespoons) of butter or margarine in a jug (~1 litre capacity).

Add 3/4 cup brown sugar (approx 5 heaped tablespoons) into the melted butter and mix until dissolved. (NOTE – must be brown sugar, not any other type. Some recipes may instead use cocoa with some sugar to sweeten.)

Add 1-1/4 cups boiling water to the melted butter/sugar mixture. (NOTE: I often make more sauce than this, because the more sauce the better!)

Pour the liquid sauce gently over the pudding mixture in the dish and put straight into preheated oven at 180C (350F) for about 45 minutes.

The pudding will have a sauce underneath it when cooked.

This recipe serves approximately 4 people. (As I mentioned, double the recipe for pure indulgence.) I think it’s best served with cream.

Enjoy!

***

I’ll share the links of other wanafriday recipe participants as they come to hand. To join in, simply write a post sharing one of your favourite recipes and tweet to #wanafriday.

Janice Heck ~ Chocolate Dream Dessert

Cora Ramos ~ Recipe for Murder

Kim Griffin ~ Crock pot meatballs

Liv Rancourt ~ Recipe for creative success

Tami Clayton ~ Moroccan white bean soup

Seth Swanson ~ Recipe for Awesomesauce (pasta sauce)