Basil Pesto Dip and Pumpkin and Spinach Risotto

Dips seem to be big on the hit list at the moment, and what with unexpected guests dropping by and parties to go to, why not?

 I was recently at the corner shop when a woman came rushing in, and wanting to purchase dips and cheeses - the proprietor smiled, and asked - unexpected guests?  Yes, the harried woman replied - we were gardening when the phone call came announcing the visit.  I smiled too (a smug little smile) -  I guess you are wondering why I smiled?  Well I was having the thought - if only this woman had a Thermomix - she wouldn't be spending over $28 at the local shop on crappy dips and cheeses - she would be whipping up a fresh little number in her own kitchen in a few seconds.  Smug aren't I?

True though - it is so easy to make a fresh and tasty dip when you have a Thermomix.  This little dip has been whizzed up a couple of times in the last couple of weeks.  You do not have to have a Thermomix to make this - but it makes it so much easier - just process in your food processor for the same results.

Basil Pesto Dip
From Everyday Cooking for every family

1 large clove of garlic
40g (approx a bunch) of fresh basil
small handful of fresh parsley
160g salted cashews
80g olive oil
2 tbs white wine vinegar
4 tbs parmesan cheese

Place all ingredients into TM bowl and set dial to closed lid position.

Pulse with Turbo button for 5-10 seconds (about 4 pulses) so that you have a rough, but even chopped mixture.

Voila!!! A tasty, easy dip.  I haven't tried it yet - but I think this would probably be really good mixed through hot pasta - and possibly with some prawns as well - just a thought - will have to give it a go a let you know!

While I am on the Thermomix thread just want to share the risotto we had last night.  Mr. CCC and "The Darlings" were out for the night - that just left two of us at home.  Didn't really feel like cooking - so decided to make a risotto in the TM.  Sooooo easy.  Really all I had to do was peel an onion, and a garlic clove.  Chop the pumpkin into cubes - and the TM did all the rest!

Pumpkin and Spinach Risotto
adapted from Everyday Food for every family

Serves 2-3

1 medium onion, pealed, quartered
1 clove garlic
25g olive oil
200g arborio rice
50g white wine
1 1/2 tbs TM vegetable stock concentrate
500g water
1/2 butternut pumpkin, pealed, cubed
100g baby spinach leaves

Grated parmesan cheese to serve

Place the onion and garlic in TM bowl and chop for 2-3 seconds on speed 6-7.

Add oil and saute for 2 minutes at 100C on speed 1 (with the measuring cup off).

Insert the butterfly.  Add the rice and wine into the TM bowl and saute for 2 minutes at 100C on Reverse  + speed soft.

Add stock, pumpkin and water and cook for 17 minutes at 100C on Reverse + speed soft.

Place the spinach leaves in the base of the Thermoserver.  Season the risotto with salt and freshly ground black pepper and pour on top of the spinach in the Thermoserver.  Allow to rest for at least 5 minutes before serving.

Stir the risotto to incorporate the spinach.

Serve with grated parmesan cheese and freshly ground black pepper.

I cannot stress enough how easy making risotto is in the Thermomix.

I know that I am only making really basic recipes with the TM at the moment - but it is kind of like when you learn to drive - you have to start out slowly until you are completely comfortable with the machine - I am itching to try some more exotic recipes - but I am taking it slowly.

Having the TM has made life so easy -  I am finding that I am using it several times a day.  The kids are loving having fresh juices, and I do find that having it on the bench within easy reach I am more inclined to use it more often.  I will whip up bread, pizza bases, and just use it for simple chopping jobs.  I do tend to find that once I use it for the first time I am washing it out several times in a row making something else!!  And yes - it is really easy to clean too!!!

It's like having a helper in the kitchen - it makes it all so simple!!!

Capsicum and Sundried Tomato Dip and Macadamia and Rocket Dip

This is going to be a very quick little post today giving you two really simple dips that I made last week with the Thermomix.

Capsicum and Sundried Tomato Dip 

30g parmesan cheese, cubed
1 clove garlic
100g sundried tomatoes, drained
1/2 large red capsicum
100g toasted cashews
20g white wine vinegar
20g extra virgin olive oil

Place the parmesan in the Thermomix (TM bowl) and mill for 8 seconds on speed 9.

Add all remaining ingredients and dial set to closed lid position, press Turbo button for 1-2 seconds until you have achieved a rough blend.

Remove the dip from the TM bowl, leaving a small amount in the bowl.

Salad Dressing

juice 1 lemon
50g olive oil

To the remaining dip in the TM bowl add the lemon juice and olive oil.  Blend 5 seconds on speed 6.

Macadamia and Rocket Dip

60g rocket
1 cup macadamias, roasted, salted
1 cup flat leaf parsely
100g parmesan cheese
2 cloves garlic

Place the parmesan in the TM bowl and mill for 8 seconds on speed 9.

Add all remaining ingredients and dial set to closed lid position, press Turbo button for 1-2 seconds until you have achieved a rough blend.

You can make a salad dressing the same as above if you wish.

How's that for a short post?  If you had a Thermomix you probably would have been able to prepare all this in less than the time than it took to read this post!

Don't despair if you don't have a Thermomix (I don't have one - although I am hoping that Santa has been reading my posts and is putting one away for me for Christmas!!).  You can make these dips using a food processor - they just may take a little longer!!

Chilli Con Queso Dip

Recently I was reminded about a recipe that I used to make a long time ago, when I lived in California, and I was experimenting with Mexican Food.

It got me to thinking about how food has evolved, and in particular the recipes that we used say 20-30 years ago.  The cookbooks were quite different to the ones we use today.  My mum bought me the Women's Weekly Recipe Card Collection when they first came out - gosh they were a new and exciting way of getting recipes at the time.  Glossy cards with a picture on each one!!

I had my well worn favourites - The Devil's Food Cake of course - what teenager doesn't love making chocolate cake!??!  Quiche Lorraine was also a favourite along with onion pancakes (can't quite remember what the fascination was with those!!!)  After pulling them out to have a look at I had a few chuckles over the recipes - they were all so trendy and new back then - but would we make them now?  Perhaps with some whizz bang food styling the old tired favourites could have some new life put back into them??  Mmmm maybe not.  Our food is so much fresher, using what is in season as opposed to what we had in the pantry.  Look at all the new ingredients that we have learned about - kaffir lime leaves, galangal, fish sauce the list goes on....

The recipe in question that lead me down memory lane was .......

Chilli Con Queso Dip

500g sausage mince

1 onion, finely chopped

1 clove of crushed garlic

1 red chilli, finely diced (or to taste)

1 x 400g can chopped tomatoes

500g Kraft Cheese (the shelf kind) cut into cubes

Corn Chips to serve.

Add a small amount of olive oil to a frypan that has been heated over medium heat.  Gently saute the onions and garlic for approximately 5 minutes, or until the onion has softened.  Add the sausage mince, breaking it up as it cooks.  When all the sausage mince has cooked through, and has browned, remove the excess oil from the pan with paper towels.

Add the tomatoes, and mix well.  Cook for 2-3 minutes, or until heated through.

Now here you can do one of two things - I like to put the mixture in the crockpot - then serve the warm dip straight from there - or you can put it in a heatproof bowl and melt the cheese in the microwave.

So whichever way - place the tomato mixture into the "bowl" add the cubes of cheese, mix well and either heat gently (in 1 minute intervals - stirring in between) in the microwave - or in the crockpot on low for a couple of hours.  Stir frequently so that it doesn't start to brown around the edges.

Now I am sure there are ways we could bring this recipe into the 2000's - but you know what it actually tasted pretty good.  It is a great dip to have when you have a large crowd - simply add a little more cheese and more tomatoes and you could feed the whole football team!!!

So Dear Readers what was your first cookbook - and what was your favourite thing to make as you started to learn how to cook?  (I can tell you my dishes certainly didn't look anything like what those kids made on MasterChef Junior last night!!!)  In fact my dad used to regularly ask me if I had read the recipe at all!  

Prawn Kalamaki with Tzatziki and Herb Salad with Greek Style Lamb and Vegetable Pilaf

With last night's meal we had a little Greek theme going.  I was inspired by last week's Master Class and George's Tzatziki.

I got myself all sorted out on Thursday - went to the fabric shop, bought the muslin and the yoghurt and started my prep for the Friday evening Greek feast!  I also decided while I was at it I would give making labne a go - that needs to "hang" for 3 days - so it's still in the pipeline!!  Stay tuned for the results.

Now if you saw the Master Class you would have seen that the yogurt and the cucumbers need to drain overnight - I did mine for 24 hours.  Following these procedures will give you the most beautiful, creamy tzatziki you have ever tasted!!  Heaven on a Greek Plate!!

So onto the actual recipe.

Prawn Kalamaki with Tzatziki and Herb Salad


You decide how many this serves - we had it as an entree - can you stop at 2 prawns each???


12 green prawns, peeled and deveined
2 tbs olive oil
several springs of thyme
1 clove crushed garlic


Salad


handful of small salad mix leaves
2tbs sage leaves
2 tbs dill fronds
2 tbs mint leaves
2 tbs chive batons
1/4 cup Japanese mayonnaise
1/2 lemon to serve


Tzatziki


4 lebanese cucumbers, peeled and grated
2 cups Greek yoghurt
1/2 clove garlic finely grated
1 small french eschalot, finely grated
1/2 bunch dill, finely chopped
1 lemon, zest only, finely grated
1 pinch cayenne pepper
1 tbs Greek honey (I could not find any so I used Organic Orange Blossom Honey)
4-5 tbs olive oil

What you want to do is to take approximately 2 cups of Greek yoghurt and place it in the middle of a square of muslin.  Drawn the corners together and tie string just above where the ball of yoghurt is.  Suspend this over a bowl at least overnight.  You will be amazed at the amount of liquid that comes out.

For the cucumbers place a rack over a dish.  Place a clean chux over the rack and lay out the grated cucumber, season with a little salt.  Fold the chux over the top of the cucumber and leave in the fridge along with the yoghurt until needed.

At this stage you can also soak your bamboo skewers in water.

Next Day.....

Place the drained yoghurt in a bowl add the grated garlic, eschalot, dill, lemon zest, honey and cayenne pepper.  

Add the drained cucumbers and stir to combine.  Add the olive oil and stir well.  Season to taste with freshly ground black pepper and salt.  Place in a serving bowl and top with a little more olive oil.

For the prawns, mix the olive oil and garlic together and add the prawns.  Leave to marinate for at least 15 minutes.

Gently insert the skewer into the prawn, starting at the tail end - you want the prawn to be straightened onto the skewer.

Mix all the salad leaves and herbs, gently bind the leaves together with the mayonnaise.  Season with salt and pepper.

Place the lemon half onto the barbecue to caramelise.

You want the barbecue to be on a low gentle heat.  Throw the thyme leaves onto the heat source, and then place the prawn skewers onto the bbq rack.  The smoke of the thyme leaves will impart a lovely subtle flavour to the prawns. Very gently cook the prawns for around 4 -5 minutes, or until cooked through.

Place the kalamaki on a plate along with the salad, lemon half and a bowl of tzatziki.

For main course we had ...

Greek Style Lamb with Vegetable Pilaf

Serves 4

2 tbs olive oil

3 cloves crushed garlic

3 tbs chopped oregano leaves

600g lamb steaks 

Vegetable Pilaf

1 tbs oliv oil

1 onion, finely chopped

1 1/2 cups basmati rice

3 cups chicken stock

1 lemon zested

1 cup frozen peas, thawed

1 bunch broccolini, trimmed into 2cm pieces

150g Persian Feta, crumbled

2 tbs chopped mint

** slice the zested lemon into thick slices and cook on the barbeque with the lamb - use as a garnish.

Marinate the lamb in the olive oil, garlic and oregano for at least 15 minutes.

Meanwhile make the pilaf.  Heat the oli in a large, heavy based saucepan over low-medium heat.  Add the onion and cook for 5 minutes, or until the onion is softened.  Add the rice and cook, stirring, for 1 minute.  Ad the stock and the lemon zest, and bring to the boil.  Reduce the heat to low.  Cover with a lid and cook for 10 minutes.  Stir in the peas and broccolini and cook for a further 5 minutes, or until the remaining liquid and steam are absorbed by the rice.

Meanwhile cook the lamb steaks on the barbeque for approximately 3 minutes each side, depending on thickness and to your liking.

Fold the persian feta cheese through the pilaf and season with salt and pepper.

Divide the pilaf among the plates, top with lamb steaks.  Garnish with the caramelised lemon slices and serve with any remaining tzatziki.

With a little ouzo, and some plate smashing (and a little imagination) you can pretend you are on a Greek holiday!!