My Zucchini Slice Recipe in the Intelli Kitchen Master

I make this recipe all the time, it is a staple in my household.  It is popular at BBQs, family gatherings, picnics, breakfast or dinner!  Serve it hot or cold... personally I love it best the next day, slightly warmed in the microwave to take the chill off it (from being in the fridge).

I had some zucchini's to use up and decided i'd give it a try in the Intelli Kitchen Master and I'm happy to report it tasted just the same as how I would normally do it, but it cuts down the prep time by a 3rd!

Beetroot and Apple Salad - TM Recipe in the Bellini!

Today i'm posting my favourite recipe to date!  I had this made for me at a Thermomix demo and I absolutely can't get enough of this salad!  If you have never eaten raw beetroot - I highly recommend you give this recipe a try.....so fresh, tangy and healthy.  Give it a go... super easy!

I didn't really follow the TM recipe exactly (I didn't weigh anything) and you don't need to either.  As long as you have all of the ingredients listed, you can add as much or a little as you like - depending on your taste.  So here's what I did:

Risotto from the cookbook!

So here's my feedback on the Risotto from page 24 of the Bellini cookbook - and I have to say it went smoothly and tasted great (I tweaked it of course!).  When I went to a Thermomix demo, they lady cooked risotto, and to me it was a bit bland a bit watery... so I hoped this recipe would be a bit better and I decided to use a little less stock and substitute some of the stock for white wine.

Sundried Tomato and Feta Dip

Good morning, who wishes they were still in bed? (I sure do!)

After quite a busy weekend I made some time on Saturday to try out the Risotto from page 24 of the cookbook.  Whilst browsing on the Thermomix community website I came across a Tomato and Feta dip decided to give it a go!

Road Testing the Bellini Intelli Kitchen Master - Day 1, Part 2

Onto Part 2 of my road test...  After a bit of a disappointing start with the potato, we decided to make a strawberry and chocolate smoothy for dessert (super easy!)

Road Testing the Bellini Intelli Kitchen Master - Day 1, Part 1

I bet you are all excited to hear my reviews of the Intelli Kitchen Master??  Well when I got home last night and unpacked and washed it, Mr D and I decided to cook something easy... Mashed Potato followed by Strawberry and Chocolate Smoothy!  So here's how it went....

PS. ... Don't forget to read Part 2 of this post which features the strawberry and chocolate smoothy!

Home Made Basil Pesto

I had some fresh basil in my fridge which I knew I wouldn't use up any time soon, so rather than letting it go to waste, I decided to make some pesto... and here is what I used:

1 bunch fresh Basil

Good glug of olive oil

Tablespoon of toasted pine nuts

Salt and freshly ground pepper

Juice of half a lemon

Place all ingredients into a small food processor/handheld coffee grinder (or similar) and blend together.  

Taste the pesto and adjust the salt and pepper/olive oil/lemon accordingly.

Mix through pasta, use on pizza or in cooking!

Enjoy!

Eat Sew Love

Roast Pork with Rekorderlig Cider

So recently I attempted to cook my first ever roast pork with crackling!  I came across a gorgeous recipe online and thought I'd share it with you all... so here goes:

Roast Pork with Rekorderlig Cider

Yummy Ingredients:

    2.3kg boneless pork leg roast

    2 tablespoons olive oil

    1 tablespoon Saxa sea salt flakes

    500g eschalots, peeled

    300ml Rekorderlig apple cider

    1 hold garlic blub, separated

    1/4 cup water with 1/2 cube chicken stock

    1 teaspoon fennel seeds 

    Roast veggies of your choice to serve

1. Preheat oven to 240°C. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25-35 minutes or until rind is golden and crackled.

2. Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots and whole garlic cloves around pork and sprinkle fennel seeds around. Add cider and stock.  Season with pepper.  Roast, covered, for 2 hours 30 minutes **. Remove cover. Roast for 20 to 30 minutes **

  

3. Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with roast veggies, eschalots, garlic and sauce.

**Cooking times vary depending on the size of your pork.  The general rule is bake in very hot oven as in step 1, then bake for 30 minutes for every 500 grams

Enjoy!

eat sew love

xoxo