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    Glass Jar Kitchen

    What Do You Use a Thermomix For?

    This has to be one of the most frequent questions I get, once I mention I have a Thermomix. A Thermomix isn’t a cheap piece of kitchen kit, it’s expensive and many people want to know if the benefits of having one, are justified by the price tag. It is probably worth noting that they sit in the kitchen of most of the michelin starred chefs. It's also worth investigating where you buy it, the price varies significantly from country to country, it is much cheaper to buy one in Germany, where they were originally developed, than it is to buy one in Hong Kong. In fact, I think it’s cheaper to buy one in most countries, apart from Hong Kong! And if you're looking at re-entry to a 'home' country or you are moving to somewhere you won't have help, and I think every Expat Family leaving Hong Kong and saying good-bye to the dearly loved Yaya, should buy one. Ours was purchased in Australia, just after the TM5 – the current model, had been released and we have since moved it to HK. I know that Thermomix in Hong Kong could service it for me if anything were ever to go wrong with it, touch wood, but I would hate to send it away for a few days, and as it’s an integral working part of the kitchen, it’s as important to me as my oven! Back to my original question, what do I use it for, well; most days it is a busy little machine: Smoothies – Breakfast without arguments, bliss! I know that my kids are getting at least a couple of their 5 a day in, starting the day this way. You’d be surprised how many grown-up options are available too.

    Superfoods in the morning aren’t just for kids, give yourself a boost before you tackle the day? See the Skinnymixers Banoffee Smoothie, that’s a one way to combine your coffee in a tasty breakfast and consolidate your morning routine. Or for you Vegans, Raw Diet & Paleo-diet Devotees out there there’s a Paleo Breakfast Smoothies. In fact there are lots of options to be found, Cinnabean Smoothies, Fruit and Chia Smoothies, Wheatgerm smoothies or even Wheatgrass Smoothies and it’s ideal for making your own nut-milks.

    TIP – Leftover Smoothie can be put into Ikea’s popsicle makers (there are three different types), and frozen, then you can re-serve it to them for dessert another night! Lunches – It’s Sunday Lunch and you’d like a winter warmer to take the edge off the chilly spring weather, the kids haven’t re-acclimatized yet and sure it’s still winter! Or your having friends for a BBQ and want some dips to serve whilst your husbeast is all manly at the BBQ in the pouring rain, so people don’t chew their own arms off waiting for soggy BBQ’d food, serve them dips you whipped up earlier!

     Sunday Roast - Do you think a Roast Pork with Applesauce, Mash and Steamed Veggies would take the edge off? http://skinnymixers.com.au/skinnymixers-roast-pork-belly-with-caramelised-apple-sauce/  The Pork gets twice cooked and it is a sure-fire hit. Yeah I’m sure that the crackling would distract them from the dank weather!

     You quite fancy some Peri Peri Chicken to put in your summer salad with the BBQ? http://skinnymixers.com.au/skinnymixers-peri-peri-chicken/ None of the nasties you’d find in ready-made marinades.

     Dips are a cinch in the Thermomix, Vegetarians - you're in for a treat, we use it for Chick Pea Hummus, Walnut and Beetroot Hummus, Dukkah, Carrot Hummus, White Bean Hummus or Baba Ganoush, whip up several dips to serve before a BBQ?

    Do you have egg yolk left over from making pavlova? Make a delicious, fresh, quick mayonnaise to go with your salad, without the nasties that come in jars and squeezy bottles.

     Dinners - Now we come to what I think is the ultimate forte of the Thermie. And I really, honestly, do think every Expat Family leaving Hong Kong and saying good-bye to the dearly loved Yaya, should buy one. Parents, You Will Never Have This Much Time To Yourselves Ever Again, your re-entry to non-Expat life can be made easier by getting a Thermomix! Build your dinner plan around it, on the days when you know you have th least time do the easiest thing.

    Risotto - Want a risotto but don’t have time to stand there stirring it? Well thank you Thermomix, excellent, I’ll have Tomato and Mozzarella Risotto, thanks. Or any other Risotto you can think of! In the meantime you can read through Kid E’s 3 readers and a library book with her.

    Beef Stroganoff – The kids love this one, and so do I because whilst the thermomix is gently tenderizing the steak as it cooks it, I have time to do homework with Kid A.

    Potato Mash – Oh, you’d like to have mash with your Stroganoff? No problem, the cooked Stroganoff goes in a Thermoserver to stay hot whilst the Thermomix makes a nice creamy batch of mash for you whilst you play a quick game or 4 of Just Dance Wii with your Three Precious Moppets.

     Beef Korma – Why yes, what an excellent idea, my kids love a mild korma and this can easily be adapted to a Lamb Korma! The Thermomix can tenderize and cook a kilo of blade steak korma (or Lamb) for you whilst you do Maths long-division with Kid K. Serve half to the kids and freeze half so you have another meal for another night wen you have even less time.

     Butter Chicken – The kids don’t always like Beef or Lamb but I’ve never met a kid who didn’t like a Butter Chicken, have you? So grab 750g of boneless chicken thighs and a couple of breasts because you’re about to make a Paleo Butter Chicken that you can get at least two dinners out of, and while it’s cooking you’re going to get through the Kata with the three kids at least 5 times.

     Steamed Rice – Hmm, you’d like some steamed rice or even a pilau rice to with your Beef Korma would you? No problem, just pop the Korma or Butter Chicken into the Thermoserver whilst you steam your nice, fluffy rice in the Thermomix. Now you can ask Kid K where the literacy homework is and finish that off too.

     Mac n’ Cheese with HV Sauce – Yes, you can hide a multitude of vegetables in a simple Mac n’ Cheese and no-one will be any the wiser. Make it in advance and freeze it in appropriately sized portions. Defrost it, warm it up and pour over their favourite pasta. http://skinnymixers.com.au/skinnymixers-macaroni-cheese-twist/ . You know you have just snuck another of the Three-Precious-Moppets-5-a-day in, so give yourself a high-five!

    Steamed Salmon with Rice and Steamed Vegetables - You can cook it all in one hit with the rice in the basket inside, and both levels of the Varoma busy, one level will have salmon steaks, the next level will have your veggies.

     Satay and Rice – Yes, you can whip up a Paleo Satay marinade in no time and then, if you want you can cook your marinaded chicken in the Thermomix but my kids prefer it fried in a little coconut oil. The kids love it, transfer it to the Thermoserver and whilst the Rice is cooking, use the Varoma, above the rice, to steam some veggies to go with it.

    Soups – Sometimes Soups are the best way to end a long day. We use our Thermomix to make a variety of vegetarian soups - Cauliflower Soup, Beetroot and Cumin Soup, Tomato Soup, Curried Butternut Squash Soup and for the Non-Vegetarians a Thai Red Curry Chicken Soup (that will blast away man-flu) .

    Desserts – Semi-Freddo’s, Ice-cream, Ice-cream Cakes, Sorbets and Curds are all a cinch in a Thermomix. As are Pancake Batters - Never miss another Shrove Tuesday! Easy peasy Cake Mixes and super quick pizza doughs. Yoghurt – Set it and forget it. You can either put the cycle on before you go to work in the morning or just before you go to bed a night, and you’ll come back to almost 2litres of thick creamy yoghurt with nasties and no added sugar. Need More Inspiration? Check out the The Australian Thermomix Recipe Community    - https://www.recipecommunity.com.au/search There are a multitude of recipes and ideas to choose from here and if you add your own you can earn community points that go towards things from the shop. http://skinnymixers.com.au/recipes/ http://www.quirkycooking.com.au/ https://tenina.com/recipes

    Party Pleaser Pavlova - The Grown-Up's Version

    Party Pleaser Pavlova - A Nutty Indulgence This recipe is a tried and tested favourite, the combination of Raspberries and Hazelnuts is divine and the Disaronno intensifies the nutty flavour, including the nut meal and crushed nuts give a great contrast in texture to the sticky, chewy, sweet Pavlova shell. Tips -

    • A wet or dirty bowl will mean your whites won't whip properly
    • The lemon juice helps the proteins to stay big and fluffy, you can use a vinegar instead if you want
    • I like to use un-bleached, golden caster sugar which gives the base a lovely golden colour once it's baked. For a bright white Pav, use bleached caster sugar.
    • If you're lost as to what to do with the yolks at the end stay tuned for Yolky recipe ideas!
    Ingredients -
    • Four Teaspoons Cornflour
    • Six Eggs
    • 1 Teaspoon Cream of Tartar
    • 1 and 1/3rd Cup of Raw Caster Sugar
    • 1 Teaspoon of Vanilla Bean Paste
    • 1 Teaspoon of Lemon Juice
    • 1/2 Cup of Hazelnut Meal
    • Disaronno 1-3 Shots, Depending On Taste
    • 200ml of Whipping Cream
    • 2 Punnets of Raspberries (fresh not frozen)
    • 1/2 Cup of Toasted Hazelnuts Crushed
    Ideal Equipment
    • Kitchen Aid Hand Blender (or similar)
    • Metal, Glass or Ceramic Bowl, what ever bowl you have it must be squeaky clean and dry!
    Method - 
    1. Preheat oven to 200C
    2. Use a plate to draw a circle around on a piece of baking paper and dust liberally with 1 teaspoon of the cornflour
    3. Separate eggs, put yolks to one side
    4. Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar.
    5. Fold through vanilla and lemon juice.
    6. Carefully fold in the hazelnut meal, the oil from the nuts will change the consistency slightly and it won't be as stiff anymore.
    7. Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre for you to pile the cream and fruit into.
    8. Reduce oven to 100°C. Bake for 1 - 1 & 1/4  hours or until dry and crisp.
    9. Turn off oven and open oven door. You should hear a delightful crackling sound (think rice bubbles just after you add milk) which indicates the meringue is cooling and settling. Cool completely in oven, it will take about an hour (pavlova may sink during cooling).
    10. Whisk the cream with an electric mixer and it's soft and fluffy, add in your desired amount of Disaronno and a 1/4 Teaspoon of Vanilla Bean Paste can be a good addition here too, whisk gently again.
    11. Slide pavlova onto a serving plate. Spread with cream and top with Raspberries. Serve and Enjoy with friends!
    Big shout out to Jennifer Brent-White for the amazing Cape Naturaliste Cane Cut Semillion we enjoyed with this Pav! http://www.capenaturalistevineyard.com.au/

    Happy Easter! Wherever You Are I hope it's Lamby - Round 3 of 3

    Another Easy Pleaser! This is an interesting recipe that goes in the 'unusual' category the first time we make it for people but it rapidly becomes a favourite, it borders on being middle eastern but you can change up the spices and tickle your tastebuds in different ways with it. Have a play! Inspiration for the Dukkah comes from Hugh Fearnley Whittingstall and you can find one right here if you're looking to change it up a little? https://www.rivercottage.net/recipes/pistachio-dukka   Or you could buy a ready made one? You won't need all of the dukkah and it will keep well in the fridge in an airtight container for 2-3 days, you can use it as a dip or sprinkle it on top of hummus or other dips for a tasty contrast. Lamb Rack Roasted With Spiced Dukkah Ingredients – For the Dukkah:

    • 50g Cashews Lightly Toasted
    • 50g Hazelnuts Lightly Toasted
    • 2 Tablespoons of Sesame Seeds
    • 2 Tablespoons Poppy Seeds
    • 1 Tablespoon Cumin Sees
    • 1Tablespoon Coriander Seeds
    • 1 Tablespoon Fennel Seeds
    • 1/2 Teaspoon of Paprika
    • 1/4 Teaspoon of Tumeric
    • 1/2 Teaspoon of White or Pink Peppercorns
    • 15g Mint Leaves, Finely Chopped
    • Salt and Pepper to taste
    For the Roast:
    • 3 Tablespoons Olive Oil (not EVOO)
    • 2 Tablespoons of Goose or Duck Fat
    • 1kg Rack of Trimmed Lamb, Fat On
    • 1kg of Roasting Potatoes, I favour Royal Blue but Nadine or King Edwards are also great. Peeled if you like, cut into Thirds
    Ideal Equipment
    • 2x Large Roasting Trays
    • Pestle and Mortar  OR
    • Kitchen Aid Hand Blender (or similar)
    • Aluminium Foil
    • Sharp Knife
    Method – 
    1. Ensure that your meat is at room temperature and pre-heat the oven to 230C, whilst you make the dukkah.
    2. I prefer to par-boil my potatoes before roasting, it keeps them fluffy and moist on the inside. Prepare them, put them in a put full of cold water and ensure they're covered, bring to the boil and switch-off immediately. Drain the potatoes before tossing in 1 tablespoon olive oil and 2 tablespoons of goose or duck fat and putting straight into the oven at 210C, depending on the size of the potatoes they'll take around 50minutes to bake.
    3. Dukkah – Toast the spices and seeds and pepper in a pan until the sesame seeds have a very light golden colour to them, you will smell a delicious change in the spices as they warm up. Transfer the spices and toasted nuts to a pestle and mortar or small hand blender, be careful not to over-pound or over-blitz, as you don't want a dust, you still need a good texture! Lastly, you can stir in the ribbons of fresh mint leaves.
    4. Coat the lamb skin in the olive oil and add the dukkah to the lamb, skin side up, it's best to do this over a rack, you want a crust of about 1/2cm thick all over the skin side, anything that doesn't stick the first time can be caught and you can try again, it will take a couple of goes to get a good coating.
    5. Carefully transfer the lamb to it's roasting tray. Put a layer of foil on top of the crust to prevent it burning whilst you do the ‘sizzle phase’.
    6. Place the tray into to the hot oven for 20minutes.
    7. After 20minutes, turn the oven down to 160C and remove the foil. Cook for a further 15minutes (medium rare) to 30minutes (well done).
    8. Rest the lamb in a warming drawer or under foil for 10-15minutes. Slice the lamb carefully and serve with the crust, the roasted potatoes and some honeyed carrots and if you are feeling adventurous, a spiced cauliflower puree.
    Enjoy the Deliciousness!

    Happy Easter - Wherever You Are, I hope It's Lamby! The Shoulder

    Easter with the Glass Jar Kitchen and we'recoming to you from the Margaret River. Lamb Shoulder with Anchovies and Rosemary - Easter Lamb No2 Another favourite at dinner parties and family Sunday Lunches. Shoulder tends to have a bad reputation as being fatty and stringy, I think that’s because it needs some time and TLC. This is another favourite at dinner parties and family 'Sunday Lunches'. Tip - ALWAYS - Before you start, always check what you will need. Ingredients - For the Flavouring:

    • 5 fresh stalks of Rosemary
    • 3 cloves of Garlic, sliced
    • 1 Tablespoon of Olive Oil (not EVOO)
    • Salt and Pepper to Taste
    • Pot of Anchovies (how many you use depends on their size)
    For the Roast:
    • 2kg Lamb Shoulder, Bone In.
    • 1 kg Roasting Potatoes, I favour Royal Blue but Nadine or King Edwards are also great. Cut into Thirds.
    • 4 cloves of garlic, skin on
    • A Sprig of Rosemary
    Ideal Equipment
    • Large Deep Roasting Aluminium Foil
    • Sharp Paring Knife
    • Pestle and Mortar  OR
    • Kitchen Aid Hand Blender (or similar)
    Method - 
    1.  Ensure that your meat is at room temperature and pre-heat the oven to 230C.
    2. Place the shoulder into a roasting tray with a tablespoon of olive oil and the remaining two sprigs of rosemary underneath.
    3. Rip the leaves from 3 of the stalks of Rosemary, and place in a pestle and mortar or blender with 3 peeled garlic cloves,  and four or more anchovies, a drizzle of olive oil and few grains of rock salt. Pound into a chunky paste.
    4. Slip the tip of a sharpened pairing knife under the skin of the lamb shoulder in 6 to 10 places, around the shoulder, to make a finger-tip sized pocket  and push the paste into the pocket. Any remaining past can be spread across the top of the skin
    5. Place the tray into to the hot oven for 30minutes.
    6.  After 30minutes, turn the oven down to 160C cook for a further 4hours, after two hours, you may need to 'tent' the baking tray to stop the top of the meat from burning .
    7. I prefer to par-boil my potatoes before roasting, it keeps them fluffy and moist on the inside. Prepare them, put them in a put full of cold water and ensure they're covered, bring to the boil and switch-off immediately. Drain the potatoes before tossing in 1 tablespoon olive oil and 2 tablespoons of goose or duck fat and putting straight into the oven at 210C, depending on the size of the potatoes they'll take around 50minutes to bake.
    8. Place the chopped potatoes and garlic, skin on, into the roasting tray with a sprig of rosemary whilst you do the ‘sizzle phase’.
    9.  Rest the lamb in a warming drawer or under foil for 10-15minutes.
    10.  Slice the lamb carefully and serve with the crust, the roasted potatoes and sweet carrots and roasted parsnips. 

    Happy Easter - Wherever You Are, I hope It's Lamby! Round 1 of 3

    Easter with the Glass Jar Kitchen coming to you from the Margaret River. It’s Easter Holidays for me, which is always a special time, it’s time to head ‘Home’ for a re-charge. ‘Expat’ me says - It’s Spring in Bonkers Honkers and the humidity is rising and along with it, every type of mould, fungus and tropical plant will be coming into flower, some I love, others…. Well not so much! ‘Home’ me says - It’s Autumn in Australia, the season of mellow fruitfulness, it’s a very late harvest for the reds in Margaret River this year and some of the whites never got to ripen, so some of the wineries won’t have managed to harvest as much as they usually do and everyone is praying for warm weather to help the reds along. I know once I get to Australia there will be a glut of seasonal produce available, Apples, Pears, Pomegranates (I hope!), Beetroot, Sprouts, Cabbages, Fennel, Mushrooms, Potatoes, Pumpkins and Squash will all be at the top of my list of things to get cooking with . It’s also a time when I know we’ll have family and friends coming to stay and stopping by for celebrations and long lazy lunches. And, as it’s Easter, I hope you will too! Let’s pick a recipe or two or three to help us out with entertaining shall we? Rach Xx Roast lamb with mint and pistachio crust - Easter Lamb No1 This is always a favourite at dinner parties and family Sunday Lunches. Tip - Before you start, always check what you will need: Ingredients - For the Crust:

    • 50g Mint Leaves, Stalks Removed
    • 3 Cloves of Garlic, Crushed
    • 75g Roasted, Unsalted Pistachios, Already Shelled
    • 100ml Olive Oil (not EVOO)
    • Zest and Juice of an Un-waxed Lemon
    • Salt and Pepper to taste
    For the Roast:
    • 1kg of Roasting Potatoes, I favour Royal Blue but Nadine or King Edwards are also great. Cut into Thirds
    • 1.25kg Boneless Rolled Lamb Leg
    • A 3-4 Cloves of Garlic, Skin On
    Ideal Equipment
    • Large Deep Roasting Tray With Trivet (Trivet is a metal rack which fits inside the pan)
    • Kitchen Aid Hand Blender (or similar)
    • Aluminium Foil
    • Sharp Knife
    Method - 
    1.  Ensure that your meat is at room temperature and pre-heat the oven to 230C, whilst you make the crust.
    2. Crust - Place the mint leaves into the blender with the garlic and pistachios, pulse until they’re roughly chopped. Once you are happy with the texture you can add the olive oil, zest and juice to make a thick paste.
    3. Place the chopped potatoes and garlic, skin on, into the roasting tray then place the trivet on top and make sure it’s stable. Put the lamb on top of the trivet, skin side up, making sure any string or netting has been removed. Then cover the lamb in the crust paste, ideally a ½ to 1cm thick all over. Put a layer of foil on top of the crust to prevent it burning whilst you do the ‘sizzle phase’.
    4.  Place the tray into to the hot oven for 30minutes.
    5.  After 30minutes, turn the oven down to 160C and remove the foil. Cook for a further 50minutes (medium) to 2hours (well done).
    6.  Rest the lamb in a warming drawer or under foil for 10-15minutes.
    7.  Slice the lamb carefully and serve with the crust, the roasted potatoes and some minty peas.
    Enjoy the Deliciousness!