Goodness me, all those old ladies in shopping centres were right. These years do fly past. Baby no 2 is now five months, and I’ve just started him on solid foods. I was going to wait till six months and do baby-led weaning like I did with child no 1. But on the weekend he wrestled a piece of cake from me, shoved in his mouth and started chewing. I’m also hopeful that he will sleep longer than 3 hours at night if I start solids (probably won’t work, but anything is worth a try at the moment). Blurry pics are due to the my shaky sleep-deprived hands.
The Bellini does a lovely job on baby purees. Chop the veg and/ or meat into pieces, add it to the cooking basket (boiling water below) and steam. Then drain the water, and blend the cooked veg in the jug.
I made these playdough icecream sundaes for my daughter’s third birthday party. It started with the thought, “hey, I could make a bit of playdough for the party bags”. Then I found the little icecream cups at the $2 shop, then I remembered seeing a recipe for chocolate playdough… I managed to stop myself before it got completely out of hand, and it’s actually quite easy and fun to put together.
This post is shamelessly inspired by this fantastic idea for freezing individual portions of porridge in the Bellini. I normally hate porridge, but made these for my lovely husband. As I tasted along the way, I found that home-made porridge with rolled oats and creamy milk is a world away from the slithery gloop that comes from a packet. So now he’s got some competition to eat these up.
I changed the porridge completely from the original recipe in the Kitchn .
As a committed sugar-phile, I wanted to developing a fudge that would work well in the Bellini and other thermal cookers. The Bellini doesn’t get to the necessary temperature to make a true fudge so this is a cheat’s version, but it tastes pretty good, all the same.
You could chop and change the flavourings for this fudge – the white chocolate is bland so any stronger flavours will take precedence. Continue reading
When I borrowed the HotMixPRO, I knew that I wanted to try some things that wouldn’t be possible in the Bellini or the other thermal cookers. One was this fudge recipe, the other was… risotto.
Yes, yes, I know that risotto is the first thing that any Thermomix demonstrator worth their salt will show you. And it’s the first thing that I made in the Bellini. Cooking your first risotto in a thermal cooker makes you think, “damn it, this thing is good”. Instead of standing over a stove for 30 minutes at dinner time, you can play with your kids (or if it’s been a trying day, check Facebook while they watch TV).
But thermal cooker risotto does have its critics. Continue reading
I’m not a fan of ordinary couscous, which was a nuisance as it’s nice to have another grain/ carb to add to the dinner roulette wheel of potato/ rice/ pasta*. It’s the small grains that put me off. I don’t like the mouth feel – for me, it’s reminiscent of beach sand in your picnic. But Israeli couscous is a favourite with larger grains and a lovely chewy texture. It’s a foodie item (here in Perth at least), available at extortionate prices at local delicatessens and food importers. So I was amused to discover that in Israel, it’s usually served to children – the Hebrew equivalent of Alphabetti Spaghetti.
I make the dish in the picture regularly as it’s easy and very satisfying. Serve it as a hot meal, a warm salad or a cold salad. Continue reading
I am a total convert to making sauces in the Bellini after trying a cheese sauce. It’s great to be able to throw all the ingredients in and walk away. This recipe was inspired by my sensible friend Serena, who shared a great recipe for silverside in the slow cooker. I made the white sauce to go with it and the vegies, and followed her suggestions for flavouring the sauce (v v good).
I seem to be specialising in spectacularly ugly pics at the moment – a combination of taking them on the ipad, and not using natural light. It tastes better than it looks. Continue reading