Tagged: basics

Pasta dough in the Bellini Intelli Kitchen Master


I go through phases of making home-made pasta. It’s fairly simple to make gorgeous fettuccine or spaghetti (especially when you can throw the dough in the thermal cooker) and the taste is incomparable to the dried variety from the supermarket. Sauces tend to be super easy too – you want the flavour of the pasta to shine through, so stick to something simple like these recipes for the sauce. My pasta making phase usually ends when I attempt something like ravioli which always takes much much longer than I anticipate, and sucks all the enjoyment out of it. So if you are time-poor, stay away from ravioli.

I follow the basic 100g pasta flour to 1 egg recipe, which is easy to increase or decrease Continue reading


Israeli couscous in the thermal cooker

israeli couscous and roast vegetables

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

White sauce in the thermal cooker


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

Whole egg mayonnaise in the Bellini


I’ve had a bottle of grapeseed oil in the cupboard for two months now, waiting to try a Thermomix mayonnaise recipe. And it was so worth the wait. I made the plain version but it would be delicious with raw chopped garlic. Or even better, some mellow oven roasted garlic.

I was initially put off when I saw the note about the eggs as I don’t usually do well with ‘room temperature’ ingredients. I have a small window of opportunity for cooking these days and don’t usually have time to muck around waiting for an egg to reach room temp. Continue reading

Blending soup in the Bellini Intelli Kitchen Master

Apologies for the gap between posts. I thought I’d be all effortless and cool with my second newborn and keep up with the blog and all other normal life stuff. However, I have found to my disappointment that: a) it’s still bloody hard work the second time around, and b) waking up to find a missing teddy for a toddler, doesn’t prepare you for the mind-altering sleep deprivation of night feeding.

Anyway, a thermal cooker really does make a big difference when life gets busy. I didn’t do as much pre-newborn meal preparation as I should, but it’s still pretty easy to get a Bellini meal together quickly even when jiggling and shushing a baby.

Last week, I finally had a break through with soup in the Bellini. I’d read cautionary tales of burned hands and orange walls when blending soup in a thermal cooker. Continue reading

Butter-making in the Bellini

In a long-ago life as a primary teaching prac student, one of my classmates decided to run a butter making lesson for the Year 3s. She handed out glass jars filled with cream, salt and glass marbles (can you guess where this is going?) and encouraged the children to shake them as hard as they could…

It did end in tears, but luckily the prac student was the only one crying as the children somehow escaped injury after one of the jars shattered.

This butter-making technique is less likely to end in injury or a stern ticking off, and you’ll have some beautiful fresh butter at the end of it. If you buy cream that is near the use-by date, then it’s significantly cheaper than buying butter. Continue reading