Hi there, surely you are wondering why is she posting about mashed potato? Just boil the spuds and mash them, right!
Well no, I now have a much easier and tastier way of mashing without using any elbow grease to mash with my stupid masher and a much easier clean up.
I have tried a few different recipes on the net for thermomix and bellini mashed potato.
Last night I used the old ones as a guide and came up with this one.
Mashed potato in the bellini,
serves 4-5 (its a bit hard to tell, my kids are big eaters!)
750 grams of mashed potato/pumpkin, (I like to mix in butter nut pumpkin as well)
160 grams milk
40 grams butter
salt and pepper to taste.
Put chopped pumpkin and potatoes in bellini bowl, add milk.
Set temp to 100 degrees on speed one. I didn’t use the mixing tool and half balanced the measuring cup on top so some steam could still come out.
After the 15 mins add the butter and salt and pepper if you use it. Then set speed to 3 and mix for up to 30 secs.
Mine still had a couple of lumps, but that was ok with us. the best thing was that it wasn’t over beaten and sticky. We have had highly whipped ones before and the family does not like them. if you like it smoother, you can always blitz it for a few more seconds.
I love roast pork, I love crunchy crackling and it’s delicious smell. In my opinion roast pork is incomplete without apple sauce.
I couldn’t find a recipe for applesauce in the Bellini book so I hunted on the Internet and found one in the Thermomix community.
4 apples, peeled, cored and quartered.
60 gms water
1/4 teas Ground cinnamon
Juice of 1/2 a lemon
I used the sharp blade, put the water and lemon juice into the jug turned it on to speed 7 then fed in the apple pieces. A word of caution, it spits apple everywhere so hold your free hand over the hole in the lid of the jug or you’ll be wearing shredded apple!
Add the cinnamon.
Once it’s all in, turn it on to speed one, 100 degrees temp for 10 mins.
Then purée for 10 more seconds on speed eight. If you like it really fine, just add a few more seconds.
It turned out a bit darker than I expected it to be, but tasted beautiful. Looks like I won’t be buying any more jars of apple sauce in the future!.
One of the first recipes I tried in the Bellini was the 30 second cake. My youngest is rather partial to cake after school and I try and make one occasionally on days I am not working. Usually I use a packet mix because it is quick, fairly easy and you get pretty consistent results. In other words, even I cant stuff up a packet mix! So I tried the 30 second orange cake. Wow!
It takes literally 30 seconds to make the whole mix. That includes throwing in a whole orange that has been cut into quarters, skin and all!
The first one was very nice and we gobbled it up slightly warm. It was a little tart and textured for my liking so I adapted it slightly for the next time.
I cut the orange into quarters and removed the skin from 3 and left one with the skin on. This resulted in a much nicer cake. I also made a lemon drizzle to go over the top. I poked holes in the cake with a skewer when it was fresh from the oven and poured the drizzle over. The drizzle was made from the juice of one lemon and 100 gms of icing sugar gently heated until the sugar dissolved.
Part of the reason I ventured into thermal cooking was to see if I could stretch myself out of my cooking comfort zone and try new things. In the past I have had so many cooking disasters, it has really put me off. I also lead a fairly busy life and resent spending hours in the kitchen. I was hoping that this method would meet all of these needs. So far, so good. I have had a few whoopsies, but it has been fun!
Bread has always been a bit of a cooking holy grail for me. My hubby makes bread in the bread maker, but I dont really like it. In fact the smell of the bread cooking in the bread maker in the morning makes me feel ill. I know, strange!
I saw a recipe on Retromummy’s blog. Corrie has a thermomix and makes lots of yummy food for her family. So, I decided to give it a go.
Recipe was very easy to follow and I made mine in a loaf tin rather than in a square tin. I proofed it in the ute as it was a warm day.
I was amazed that it worked so well. The best thing was that is smelt pleasant and not overpowering. We ate it slathered in Black olive tapenade from Providore in the Margaret River region and washed it down with ice coffee, made in the bellini of course!
Hubby bought home two punnets of Strawberries from the supermarket the other day so I decided to make Strawberry jam.
I don’t usually bother making strawberry or other jams on the stove as it’s too messy, fiddly and time-consuming for me. In the Bellini it’s easy.
All I had to do was cut up 500 gms of strawberries and put them in the jug. With the blunt blade and mixing tool.
Add 500 gms sugar, 1/2 a sachet of jamsetta and then the juice of 1/2 a lemon.
Mix on SP1, 100 deg for 30 mins.
Pour into hot sterilised jars.
To sterilise the jars, wash in hot soapy water, rinse well then pop them in the oven at 150 degrees while your jam cooks.
Then pour the jam in carefully as it spits and bubbles. Close up the lids and with a bit of luck the heat will activate the vacuum seal.
My kitchen smelt delicious while the jam was cooking!
500grams of strawberries yielded 3 jars of jam. Yummo!
I finally took the plunge to cook veges for 8 people using the steamer attachment of the Bellini. I had read a few horror stories of people checking veg after nearly an hour to find it only partially cooked. After a bit of reading I bit the bullet and gave it a go.
I started by placing my chopped carrot in the steamer basket in the jug to give it a head start while I prepared the other veg.
It worked brilliantly!
I sat the zucchini and brocolini in the top steamer and it all steamed merrily away whilst I set the table and generally organised things.. I put a sheet of baking paper under the lid of the steamer to retain the heat and steam. I think I steamed the top things for about 10 mins.
If anything, the veg were slightly over cooked. They tasted yummy and retained all their flavour.
I served them with roast pork and baked potato with lashings of apple sauce.
I will be happy to use this steamer attachment again.