yes we did janee, they're at the bottom of the second attachment
or here
Minestrone Soup with Pasta
Ingredients
Small handful Italian Parsley
Few Basil Leaves
1 Onion peeled and halved
3 cloves Garlic
50g Olive Oil
400g diced Vegetables of choice (Mushrooms, Carrot, Celery, Potato, Peas)
400g tin chopped Tomatoes
400g tin Borlotti or Cannelini Beans drained
2 tsp TM Vegetable Stock Concentrate
750g Water
50g sachet Tomato Paste
1 tbsp raw Sugar
Sea Salt to taste
130g Pasta Shells
Method
Place parsley and basil into TM bowl and chop for 3 seconds on speed 7. Set aside.
Place onion, garlic and olive oil into TM bowl and chop for 4 seconds on speed 6. Sauté
for 5 minutes at Varoma temperature on speed 1.
Add all remaining ingredients except peas if using and pasta shells and cook for 15
minutes at 100ºC on Reverse + speed soft.
Add pasta (and peas) and cook for a further 10 minutes at 100ºC on Reverse +
speed soft.
Sprinkle with chopped parsley and basil and serve with fresh crusty bread.
Mushroom Risotto
Ingredients
Place the Parmesan cheese into TM bowl. Pulverise for 10 seconds on speed 9.
Transfer to a separate bowl and set aside.
Add onion into TM bowl and chop for 5 seconds on speed 7.
Add oil and sauté for 2 minutes at 100ºC on speed 1.
Insert Butterfly*. Add rice and wine into TM bowl and sauté for 2 minutes
at 100ºC on Reverse + speed soft.
Add stock, mushrooms and water and cook for 16–17 minutes at 100ºC
Reverse + speed soft.
Pour the risotto into a dish and stir through the Parmesan Cheese.
* Optional: cook without Butterfly using Reverse + speed 1–2.
.
Five Seed Bread
Ingredients
500g Bakers Flour
2 tsp dry Yeast
1 tsp Salt
50g Oats
30g Sesame Seeds
30gs Linseeds
30g Sunflower Seeds
30g Pumpkin Seeds
30g Poppy Seeds
30g Honey
30g Olive Oil
500g lukewarm Water
Method
Pre-heat oven to 200ºC.
Place all ingredients into TM bowl. Set dial to closed lid position and knead for
2½ minutes on Interval speed.
Scrape into 20cm square, greased baking dish. Sprinkle top with mixture of above seeds.
Set aside in warm place to rise for 25-30 minutes. Bake in oven for 40-45 minutes.
Allow to cool in tin before unmoulding and slicing.
Crème Brulee
Ingredients
3cm piece Vanilla Bean or 2 tsp Vanilla Bean Paste
50g Sugar
400g whipping Cream
1 whole Egg
4 Egg Yolks
2 tbsp Corn Flour
Additional Caster Sugar for caramelizing
Method
Pre-heat oven to 120ºC. Butter 8-12 ramekins and set aside.
Place vanilla bean (if using) and sugar into TM bowl and mill for 10 seconds on speed 10.
Add remaining ingredients except brown sugar and blend together for 10 seconds on
speed 8.
Divide custard mix between ramekins and place into large baking tray. Place tray in
oven and then pour warm water into tray until it reaches half way up the sides of the
ramekins. Cook for 25-35 minutes until custards are set in centre.
Sprinkle each custard with a generous amount of caster sugar and increase heat in oven
to 200-220ºC, preferably on a grill setting for around 10 minutes or until the sugar
caramelises.
