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Recipe – Carrot Falafel

Time – 1 hour – unless you want to soak your own dried chickpeas – then allow another 8 hours for soaking.

Serves – 6 (I made about 25 falafel balls)

Carrot Falafel

Zest of 1/2 lemon, peeled into long strips

20 grams rice, any variety, depending on preference

150 grams dried chickpeas (soaked for 8 hours) or 2 cans (total 800 grams) washed and drained chickpeas.

200 grams carrots, peeled and roughly chopped

1 shallot, or 1/2 a red onion

1 clove garlic, peeled

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon baking powder

handful of parsley leaves

salt and pepper, to taste

vegetable oil, for frying

Place the lemon zest in the TM bowl, along with the rice.  Process for 20 seconds/speed 10.  Add the drained chickpeas, carrots, shallot or onion, garlic, cumin, paprika, baking powder, parsley leaves and salt and pepper, and blend for 10 seconds/speed 6 to form a coarse paste.

Form the falafel mixture into golf ball sized spheres and place them on kitchen paper to dry out for 20 minutes or more.

To cook the falafel, heat the vegetable oil in a saucepan or fry pan.  (Deep or shallow fry are both fine). Cook the balls from a few minutes until crisp and golden brown.  Drain on kitchen paper before serving.

Salad

100 grams carrot, peeled

100 grams fennel

100 grams very crisp pear (no need to peel)

20 grams honey

1 teaspoon fennel seads

handful of mint leaves

30 grams olive oil

20 grams lemon juice

salt, to taste

30 grams currants

100 grams baby spinach, or other salad leaves

Place the carrot, fennel, pear, honey, fennel seeds, mint leaves, olive oil and lemon juice in the TM bowl.  Season and chop for 2 seconds/speed 5.  Scrape down and chop for a further 1 second/speed 5.  Place win a bowl and toss with currants and salad leaves.

Tahini Dressing

200 grams sesame seeds

200 grams Greek Yoghurt

juice of 1 lemon

salt and pepper, to taste

Mill the sesame seeds in the TM bowl for 30 seconds/speed 10.  Scrape down, then add the yoghurt, lemon juice and 50 grams of water.  Mix for 30 seconds/speed 3.  Season to taste with salt and pepper and add more lemon juice or water, if desired.

 
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Posted by on June 12, 2012 in Main meals, Recipes

 

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Crumpets

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What says weekend breakfast to me?  Well, if I’m at home and I don’t want to mess up the kitchen with a fry up, it’s usually crumpets.  My son loves them too, but until this morning he’d only ever had the ones from the supermarket.  As my original plan to bring you the Caramelised White Chocolate Mousse this weekend were thwarted (read more about that later), and I wanted to do something from “In The Mix” this weekend, crumpets it was.  I made the batter last night after dinner, and then after it had proved and I had put in the bicarb soda, I popped it in the fridge overnight, and made fresh crumpets this morning.  They were beautiful –  infinitely nicer than the ones from the supermarket. It made about 15, and I’ve frozen the left overs with greaseproof paper between them so I can just use one or two when I need them.

This recipe comes from Jeff Brady, whose Thermomix blog is well worth a look and a follow – you can find his blog at thermomix-er.blogspot.com.

If you’re wanting to serve these for breakfast, make sure you make the batter the night before – unless you want to wait for an hour for the mixture to prove!  And when you store the batter in the fridge overnight, put it in a jug rather than a bowl – and it will be easier and less messy to make the crumpets pouring out the batter than spooning it into the rings.

The batter is really easy to make.  SInce I’ve had the thermomix, I’ve always had yeast sachets in the cupboard for bread dough (especially the hot cross buns – oh so good) and this recipe calls for 5 grams of yeast.  If you buy the Tandaco Yeast like I do, each sachet is 7 grams, so I poured in the majority of it, and wasn’t pedantic about shaking out every little bit like I often am with other baking.

I used egg rings when I made the crumpets.  I couldn’t believe I still had any, but I dug them out – I can’t actually remember the last time I used them.  If you don’t have egg rings perhaps you could use scone cutters or something similar, but as the batter is fairly thick and runny, if you don’t use something, you’ll end up with a crumpet pancake.  The egg rings worked beautifully – don’t forget to oil them – I did both sides as the mixture will probably bubble over a little and if the outer edge is oiled, you can peel away the bubbled over bits a lot more easily. Dani suggests oiling them, then putting them in the pan to heat up, then pour the batter in.  It seems to do something, and the crumpets just popped out without a trouble in the world.  Lord knows why I never thought of oiling the rings back in the day when I used to fry eggs…

It took me a couple of batches to get the temperature just right for cooking the crumpets, but you’ll know it once you have reached it – 5 minutes on one side, and about a minute on the other side.  If the batter is too runny to turn the rings, you’ll know they are not ready to turn – – – once I’d perfected the temperature, the egg rings literally fell off as I turned them over.

These would be beautiful served with a home made jam – maybe even the jam from the Steamed Pudding Recipe. Because of my over enthusiasm with whipping cream in the thermomix for the Caramelised White Chocolate Mousse yesterday, I was able to serve these with home made butter as well…such a treat!!  I had mine with the honey from Cafe Vue at Heide Gallery, which was a take home treat after an amazing dinner at Vue de Monde earlier this week.  Superb!  For those of you who have been there recently, you won’t be surprised when a cucumber sorbet pops up on this blog in a few weeks – the one I had there was one of the best things I’ve ever tasted.

So, next weekend I’ll definitely make the Caramelised White Chocolate Mousse – stay tuned!

 
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Posted by on May 27, 2012 in Breakfast

 

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Chocolate Honey Truffles

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Oh, what a lovely treat for Easter!  I had to make something choclatey – just wish I had the courage to do it before I did – they are – as my niece would say – Ah Mazing.

The chocolate honey truffles are a snap to make.  You do need to set aside a bit of time for the ganache to set in the fridge, but the actual making of the ganache and the dipping in chocolate part is a breeze. And tempering the chocolate could not be easier in the thermomix.

I actually made the ganache one day, and did the dipping the next day, and that was fine.

I gave some little bags of them to older nieces and nephews for their Easter treats, and some to neighbours as well.  I would have eaten every single one of them myself if I had been given the chance, so I thought the safest bet was to get them out of the house before I burst out of my clothes! My sister had some last night and described them as a really upmarket Caramello Koala – and on reflection – she’s spot on!

Make sure you use great chocolate for this recipe.  I used the Yarra Valley Chocolate Company chocolate – which is a Belgian style coverture chocolate, which produced a really good result. It wasn’t cheap, but it was worth it!

The recipe made about 70 little truffles – each one as lovely as the next!

The ganache

The ganache is soooo easy to make. Chocolate, cream, vanilla bean seeds, and honey.  I used the honey that I had in the cupboard – and when I make these again I’ll try a different kind.  Not that there was anything wrong with the taste, but I know that honey connoisseurs will disagree!  I put in in a plastic tray to cool on the bench for a few hours, and then transferred it to the fridge to make sure it was really well set. I had ideas of using a melon baller to make perfect little balls, but my idea didn’t work, and I didn’t want to risk ruining the ganache by continually dipping the melon baller in hot water. In the end I just used a teaspoon and wet hands and moulded little spoonfuls into balls. I made all the balls first and put them on silicone paper and stored them in the fridge – it was a warm day here – while I made the tempered chocolate.  They did stick to the paper a little, but all in all I think it was easier to do it like that than making the balls and then dipping them one by one.

The tempered chocolate

It did take longer than the suggested two and a half minutes to melt – which I was a little worried about until I checked Dani’s page on Facebook and saw that some chocolate takes longer than others – and the trick is to make sure it’s completely melted before you mix it to cool it down. The chocolate gets thick again pretty quickly, so the method to my madness was to have the balls already done as I’ve described above, which worked pretty well.  I tried putting the balls on a toothpick and dipping them, but they were too big, so I ended up using a little cake fork, and it worked beautifully.

I put the dipped balls back on the silicon paper and then scattered flaked almonds over the top while the chocolate was still setting.  When I do it again, I’ll have a little bowl of the almonds to dip them in again, and see how that goes.

I did end up with a little (and it really was just a little) of the tempered chocolate left which is still in the fridge.  Not sure if I can re-melt it or if it’s gone… but I wish I had have downloaded the In the Mix App and watched the video about it first…! Dani’s suggestion is to tip it over peanuts sprinkled with a little salt…it looks divine!!

The “In the Mix” App is available through iTunes – and it’s free! It’s only for iPhones at this stage.

Want the recipe?  Check the recipe category on my home page!

 
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Posted by on April 13, 2012 in Sweet Things

 

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