Search for the Perfect Poached Egg

so far: good 20 mins @ 70*c  but yolk a little over eggs cold, in for warm up

next 5 mins at 75*c whites too runny. eggs cold put in at temp

try: 80*c for 7 mins at temp......

Moroccan Chicken, Pumpkin & Chickpea Stew

Ingredients:
 400g can chickpeas, or any beans
1 clove garlic
1 cm piece fresh ginger
1 large onion, peeled & quartered
1/2 capsicum (preferably red), diced
1 Tbsp oil
500g butternut pumpkin, peeled and
cut into 1cm cubes

1-2 chicken breast (poached)

handful sultanas

3-4tb frozen spinach
2 tsp ground cumin
2tsp Moroccan spice
1/2 tsp sweet paprika
1 Tbsp tomato paste
260ml vegetable or chicken stock
salt & pepper
fresh coriander to garnish

Method:



Place garlic and ginger into bowl and chop for 10 seconds on speed 7, scrape down

Add onion, chop for 5 seconds on Speed 5, add capsicum and oil,  cook for 5 minutes at 80°C on speed 1.

While onion mixture is cooking, peel pumpkin and cut into cubes.

Add pumpkin and spices and cook for another 5 minutes at 98°C on pulse speed 1. Add the tomato paste and cook another 3 minutes at 80°C on pulse and speed 1.

Add the drained chickpeas, stock, salt and pepper. Cook for 15 minutes at 80°C on pulse speed 1.

Add chopped chicken, spinach and sultanas. Mix on pulse speed 2, 30 sec

serve with cous cous or rice and garnish with coriander leaves

adapted from:http://thermomix-er.blogspot.com.au/2009/08/thermomix-moroccan-chickpea-and-pumpkin_23.html

 

 

Basic Bread Recipe:

500g bread flour

370g H2O or milk

7g yeast

pinch sugar

pinch salt

 

Add all to HMP

Mix 30 sec, Speed 4

Turn blades off

Proove 30 mins, 40 deg C

Knock back dough

Knead pulse speed 2 6-8 mins

Bake in hot oven, 40-50 mins 200 deg C

 

 

 

 

Sous vide eggs, Ricotta Fritters

First Attempt at Sous-viding eggs. I used oiled glad wrap (did my research, and yes it is safe to do!) to make the egg pouch. Secured it with twine & let it sit in a water bath of 64 degrees for about 50 mins. They were straight out of the fridge, so I wanted to ensure the yolks came to temp.

 

Results? Very yummy! perfect yolks, the whites were a little softer than I like (but certainly cooked). I will keep egg-sperimenting and find a perfect formula!

 

 

 

 

 

 

 

 

Ricotta Fritters! Based on Jamie Oliver's 15 minute meals, I whipped these up in no time:

 

1 tub light ricotta (500g)

1 egg

zest 1 lemon

nutmeg to taste

1heaped TB plain flour

 

Blend on speed 4-5, 10 sec & dollop on med hot pan. Very good with a little cheese on top.

 



 

Its Heee-eeere!

Its here, its here its here!!! After a bit of kerfuffling around, I am finally the very happy owner of one lovely Hot Mix Pro -Gastro. I can tell you, its the only Gastro I'm pleased to let into my home :)

I was a little intimidated at first, so I did what was suggested on the HMP blog, and chucked some water in it and spun it to show it who was boss, lol. After that I decided to make something simple, so went with the pumpkin risotto recipe from the website. I adjusted it to my taste a little and what I had (no tomato, or pasteurised shallots - was plumb out of those!) but OMG the best tasting Risotto I have had! To be honest I haven't had many, but still......

As an encore, I pulverised some pecans to make some pecan butter, but as the kiddies had gone to bed I wasn't keen to make too much more noise, so will finish that tomorrow. 

all for now, nighty night.