ZUCCHINI HERB FRITTERS

Ingredients

1 small brown onion
3 large (450g) zucchini, trimmed, cut in half lengthways
1 teaspoon sea salt
2 small (240g) yellow potatoes, such as yukon gold or Bintji potatoes
2 teaspoons olive oil
1 large egg, lightly beaten
1/2 teaspoon freshly ground black pepper
1/2 cup (75g) plain flour
1/4 cup (25g) good quaity grated fresh Parmesan
Sea salt and freshly ground black pepper
Extra Olive Oil, for frying

Method

1. Attach the Food Processor Attachment to your KitchenAid® Stand Mixer, and insert the dicing kit as directed. Position a large bowl under the food attachment to catch the diced onions. Turn stand mixer to speed 4 and process.  Set onions aside and change to the large grating disc and place a second bowl in position. Grate the zucchini, 1 at a time, into the feed tube on speed 4. Set aside, place another bowl in position and repeat with potatoes.
2. Transfer the zucchini to a strainer and sprinkle with 1 teaspoon sea salt. Toss to combine and let drain for 10 minutes. Wring moisture from zucchini by pressing against sides of colander or wrapping in a clean dishcloth and wringing them out. Place shredded zucchini in large mixing bowl and toss with fork to loosen shreds.
3. Meanwhile, heat oil in a non-stick frying pan and cook onions, stirring occasionally until softened. Remove from heat and allow to cool.
4. Add the onions to the zucchini with the potatoes, egg, flour and parmesan cheese. Season with sea salt and fresh black pepper.
5. In a non-stick frying pan heat 1 tablespoon olive oil over medium-high heat. Drop large spoonfuls zucchini mixture into oil and flatten slightly. Cook for 3-4 minutes each side. Remove from heat and repeat with remaining mixture.

 

Serve with lemon wedges if desired.

 

Makes 6-8 fritters.

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CACIO E PEPE

Ingredients

1 cup (100g) good quality finely grated fresh Parmesan
½ cup (50g) finely grated Romano Cheese
60g butter
Freshly ground black pepper

Fresh Pasta
2 cups (300g) ‘OO’ Flour
Generous pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
extra flour, for dusting

Method

1.     To make the fresh pasta: Attach the Flat Beater to the KitchenAid® Stand Mixer. Place flour, salt, eggs and oil into mixing bowl. Turn KitchenAid® Stand Mixer to speed 2 and mix until mixture is combined. Remove Flat Beater and attach Dough Hook, then knead for 3-4 minutes on speed 1, or until dough indents when touched. Cover dough and allow to rest for 30 minutes.

2.     Once rested, with lightly floured hands, knead dough for about 30 seconds. Cut into pieces about 1cm thick.

3.     Attach Flat Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller to 1. Take one piece of dough and pat out to flatten. Turn KitchenAid® Stand Mixer to speed 4 and feed dough into rollers. Fold dough in half and feed through again. Repeat this step about 3 more times, reducing the roller setting with each rolling. (Total rolling should be about 5 times.)

4.     Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.

5.     Remove Roller Attachment and connect Cutter Attachment. Feed dough through cutter. Lay cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans, etc.) or over a pasta drying rack. Pasta can be used immediately or allowed to dry before freezing.

6.     To Cook: Bring a large pot of water to a boil; Once boiled, season generously with salt. Add pasta and cook 2-3 minutes or until al dente. Strain pasta reserving about 2 cups of the pasta liquid.

7.     Place pasta immediately back into the saucepan with cheeses, butter and enough of the liquid to melt the cheese and coat the pasta. Season with freshly ground black pepper and serve immediately.

Tips

Pasta water should taste as salty as sea water. The salted, starchy water helps to not only season the pasta as it cooks, but also helps to slightly thicken the sauce.

Use finely grated cheese as it melts quickly and incorporates easily with the hot cooked pasta and pasta water.

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PEAR RICOTTA TOASTS

Ingredients

1 Anjou pear, ends trimmed
2 slices sourdough bread, toasted
2 tablespoons ricotta cheese
1 teaspoon honey
1/2 teaspoon flaked salt
1/2 teaspoon freshly ground black pepper

Method

Attach Spiralizer Attachment to KitchenAid Stand Mixer. Center pear on fruit and vegetable skewer; attach to Spiralizer.

Attach small core slicing blade and position at end of pear. Place small bowl under blade to catch pear slices. Turn stand mixer to speed 4 and process until blade reaches end of pear.

Spread 1 tablespoon ricotta on each sourdough slice. Cut sliced pear in half and place a half pear on top of ricotta, fanning out the slices. Drizzle each with 1/2 teaspoon honey and season with flaked salt and freshly ground black pepper. Serve immediately.

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NAKED BANOFFEE PIE

Ingredients

Base
110g blanched whole almonds, soaked overnight, rinsed and drained
3/4 cup (65g) rolled oats
1/2 cup (45g) desiccated fine coconut
1/3 cup (80g) coconut oil, melted
2 tablespoons maple syrup

Filling
1 cup (180g) Medjool Dates, pitted
2 tablespoons honey or maple syrup
¼ cup (60ml) water
250g almond or cashew butter
2 tablespoons coconut oil
1 teaspoon vanilla extract
Pinch sea salt

Topping
400g can good quality full fat coconut cream, refrigerated overnight
100ml thickened cream
1 teaspoon vanilla extract
3 large bananas

Toasted shredded coconut for garnish

Method

You will need to begin this recipe the night before by soaking the almonds and placing coconut cream into the refrigerator.

1. Soak almonds in cold water overnight. Drain and rinse well and dry with paper towel.
2. Fit the food processor with the mini-bowl and mini- multipurpose blade and add oats.
3. Flip speed lever to 2 (HIGH); process for one minute or until coarsely ground. Add almonds and coconut and process until finely ground and resembles breadcrumbs.
4. Pour coconut oil and maple syrup through the drizzle hole and continue to process until well mixed.
5. Press the mixture into the base and sides of a 22cm (base measurement) loose- bottom tart tin (it helps if you have damp hands). Refrigerate or freeze for 1-2 hours.
6. To make the filling, place the dates, honey and water into a saucepan and bring to a boil over medium high heat. Using a wooden spoon, stir breaking up dates for a few minutes or until dates have softened and all the water has evaporated. Remove and cool slightly.
7. Fit the work bowl with the multipurpose blade and add date mixture; process until smooth. Add cashew butter, coconut oil and vanilla and pulse until combined. Pour into chilled pastry base and return to the refrigerator.
8. To make the whipped coconut cream topping, Attach the wire whip beater to the Stand Mixer and add coconut cream, thickened cream and vanilla extract into the bowl. Set the speed control lever to setting 6 and beat for two to three minutes or until soft peaks form
9. Slice bananas thickly and pile over tart. Spoon over whipped topping and garnish with toasted shredded coconut. Serve immediately or refrigerate until needed

 

Serves 6-8
Preparation: 20 minutes
Cooking Time: 10 minutes

Tips

Only use full fat coconut cream, as low fat will not work.
To make it totally dairy free substitute cream with another half can of coconut cream.

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MUSHROOM, SPINACH AND RICOTTA BAKE

Ingredients

Pasta sauce
1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, crushed
Salt and freshly ground black pepper
1 teaspoon Italian dried mixed herbs
400g can crushed peeled tomato

Mushroom, spinach and ricotta mixture
2 tablespoons olive oil
300g Swiss brown (or button) mushrooms, chopped
½ onion, finely chopped
1 clove garlic, crushed
1 teaspoon Italian dried mixed herbs
1 tablespoon balsamic vinegar
250g frozen spinach, thawed and squeezed of excess liquid
500g smooth ricotta
2 cups (200g) grated mozzarella
½ cup (40g) grated parmesan

Sweet Potatoes
2-3 medium sweet potato (Kumera) approx. 16cm long x 5cm thick

Spiralizer Attachments Parts
Fine Spiralizing blade
Peeling blade

Method

1. Preheat oven 180C/ 160C (fan forced) and grease a 33cm x 22cm x 5cm rectangular baking dish with cooking spray or oil.

2. To make the pasta sauce, heat oil in a large shallow pan over medium heat. Add onion, garlic, salt and pepper and dried herbs.

3. Cook, stirring frequently for 2-3 minutes or until softened. Add tomatoes and mix well.

4. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until slightly thickened. Remove from heat and set aside.

5. To make the mushroom, spinach and Ricotta mixture, heat oil in a large frying pan and add the mushrooms, onion, garlic, dried herbs and season well with salt and pepper. Cook, stirring frequently for 10 minutes or until mushrooms have released their juices and are starting to brown.

6. Stir in balsamic vinegar and spinach and heat through for a further 2-3 minutes. Remove from heat and cool.

7. Attach the flat beater to the Stand Mixer and place Ricotta,1 and a 1/2 cups of the  Mozzarella and half the Parmesan cheese into the bowl. Season with salt and pepper and beat on MEDIUM speed (4) to combine. Add cooled mushroom spinach mixture and continue to mix on LOW speed (2) until mixed through evenly.

8. To spiralizer the sweet potatoes, cut ends off each potato and trim to fit the Spiralizer. Spiralize each sweet potato; you will need approximately 8 cups.

9. To assemble, spoon 1/3 of the tomato sauce into the base of the prepared baking dish.

10. Being layering with half of the spiralized sweet potato and dollop with half of the Ricotta and mushroom mixture on top.

11. Spoon over the next third of tomato sauce, followed by the remaining sweet potato and the rest of the Ricotta mixture.

12. Finally spoon the last of the pasta sauce and scatter over cheeses. Cover with foil and bake for 45 minutes.

13. Remove foil and cook a further 20-30 minutes or until sweet potatoes are tender. Allow to rest for 10 minutes before serving.

 

Serves 8-10
Preparation: 20 minutes
Cook time: 70 minutes

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APPLE ROSE TARTS

Ingredients

1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
3 medium (450g) tart apples such as Fuji, Granny Smith or Jazz
2 tablespoons lemon juice
1 sheet frozen puff pastry, thawed
40g unsalted butter, melted, plus extra for greasing
1 tablespoon pure icing sugar, for dusting (optional)

Method

1. Preheat oven to 200°C/180°C and grease 1/3 cup capacity muffin pan.

2. Combine sugar and cinnamon, mix well and set aside.

3. Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one apple on fruit and vegetable skewer; attach to Spiralizer.

4. Attach spiral slice blade with small core and position at end of apple. Place large bowl under blade to catch spiralized apples.

5. Turn stand mixer to speed 4 and process until blade reaches end of apple; discard top of apple. Gather spiralized apples and cut in half vertically to create half-moons. Repeat with remaining apples.

6. Combine apples, lemon juice and 2 tablespoons of the cinnamon-sugar in medium microwaveable bowl. Cover loosely with cling film and microwave on 100% power for 2 minutes or until apples are just tender, tossing after 1 minute. Drain and allow to cool.

7. Cut pastry sheet in half to create two rectangles. Cut each rectangle into six to create 12 even strips.

8. Working with one strip at a time, brush each strip with some of the butter and sprinkle with ½ teaspoon cinnamon-sugar. Arrange five apple slices along the dough strip with the flat edge of the apple lined up to the bottom edge of the dough, overlapping to fit.

9. Starting with one end, roll up the entire strip carefully to create a rose shape. Place, pastry-side down, into greased muffin tin. Repeat with remaining apples and pastry strips. Sprinkle with any remaining cinnamon-sugar.

10. Bake 35 to 40 minutes or until bottoms are golden brown and crisp. Cool in pan for 10 minutes. Remove tarts from pan; cool completely on cooling rack. Dust with icing sugar just before serving.

 

Serves 12
Preparation: 20 min
Cook time: 30 min

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Fruity Avocado Salsa

Ingredients

  • 1½ avocados, halved, pitted, peeled
  • 1 kiwi, peeled, halved
  • 3 strawberries, hulled, quartered
  • 40 g (¼ cups) pineapple
  • 2.5 cm (1 inch) orange peel
  • 1 slice red onion
  • ½ lime, peeled, halved
  • ½ teaspoons salt
  • 4 drops hot sauce

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 2.
  4. Blend for 10-15 seconds, using the tamper to press the ingredients into the blades.
  5. Do not over mix. Leave chunky.
  6. Serve as a dip with your favorite cracker or chip.
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The Beet Smoothie

Ingredients

  • 120 ml (½ cups) pomegranate juice
  • 1 orange, peeled, halved
  • ½ lemon, peeled, halved
  • 35 g (¼ cups) beetroot, quartered
  • 50 g (½ cups) fresh parsley leaves, tightly packed
  • 60 g (2 cups) spinach
  • 3 cm (1 inch) fresh ginger root
  • 195 g (1½ cups) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 45 seconds or until desired consistency is reached.

Makes:

960 ml (4 cups)

Total Time:

10 Minutes

Difficulty:

Easy

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Mango Smoothie

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds to 1 minute or until desired consistency is reached. Serve immediately.

Ingredients

  • 180 ml (¾ cups) reduced-fat vanilla yoghurt
  • 60 ml (¼ cups) water
  • 1 orange, peeled, halved
  • 150 g (1 cup) frozen mango
  • 70 g (½ cups) ice cubes

Makes:

720 ml (3 cups)

Total Time:

11 Minutes

Difficulty:

Easy

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FROZEN COSMOPOLITAN

A frozen delight considered heaven in a cocktail glass. Serves 4

Ingredients
10 ice cubes
180ml cranberry juice
60ml citrus flavoured vodka
35ml Triple Sec or other orange liqueur
Good dash (about 2 tsp) lime juice

Method
Place the ice in the blender jug with a little of the cranberry juice. Secure lid, select ‘Crush Ice’ and blend until the ice is roughly chopped.

Add the remaining ingredients. Secure lid, blend on speed 5 (Liquify) until desired consistency.

Serve immediately with a twist of lime in chilled cocktail glasses.

Tips
Use the measuring cup in the lid of the blender to measure ingredients.

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APPLE SANGRIA

Refreshing Autumn Apple Sangria recipe using the KitchenAid Spiralizer attachment. Makes 6 servings.

Ingredients
4 cups apple cider
3 cinnamon sticks
1 tablespoon cloves
Peel from ½ orange
1 firm apple
1 bottle (750 ml) pinot grigio wine
1 cup spiced rum
700 mL ginger beer

Garnish (optional)
Cinnamon sugar
Orange slices

Method
Combine apple cider, cinnamon sticks, cloves and orange zest in a saucepan and simmer over medium heat until reduced by one–third, about 20 minutes. Strain and allow to cool.

Attach Spiralizer Attachment to KitchenAid Stand Mixer. Center apple on fruit and vegetable skewer; attach to Spiralizer. Attach large core slicing blade and position at end of apple. Turn stand mixer to speed 6 and process until blade reaches end of apple. Cut sliced apple into eighths and add to large jug. Add wine and rum, stir in cooled cider mixture. Refrigerate for 4 – 48 hours.

Serve in glasses. If desired, rub rims of glasses with an orange wedge and dip into cinnamon sugar. Fill each glass with apple sangria. Top each with ginger beer to taste. Garnish with orange slices.

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CHOCOLATE PUDDINGS

Yummy warm chocolate puddings with a soft fudgy centre. Easily whipped in an instant in the blender. Serve with cream or ice cream for extra decadence. Makes: 4 x 1 cup sized puddings

Ingredients

200g butter, roughly chopped
200g dark chocolate, broken in small pieces
2 tbs maple syrup
Finely grated rind 1 orange
1x 395g can sweetened condensed milk
3 eggs, at room temperature
½ cup  (50g) hazelnut meal
1 cup (135g) plain flour
2 tbs dark cocoa
4 small squares of extra dark chocolate

Method

Preheat the oven to 180C (160C fan forced). Butter 4 x 250ml oven proof ramekins, cups or dishes.

Place the butter, chocolate, maple syrup and orange rind into a medium sized saucepan. Melt over a low heat, stirring occasionally.  Allow to cool.

Pour the melted chocolate mixture into the blender jug. Add the condensed milk, eggs, hazelnut meal, flour and cocoa.

Blend at speed 5 (liquify) for 2 minutes or until smooth and creamy. Pour into the prepared dishes, filling about ¾ full.  Press an extra square of chocolate gently into the centre of each pudding.

Bake 20 – 25 minutes or until just firm around the edges and just set in the middle. Serve dusted with extra cocoa or icing sugar if desired.

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