Tag Archives: Breadcrumbs

Feeding the Funky Bunch: Vegetable Mornay with Sage & Red Onion Crumb

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This recipe is one that has evolved over the years and is now a great, reliable midweek family meal. It makes a large serving for 4-6 hungry adults and the leftovers (if you have any!) are delicious the next day. It is a dish that can easily be prepared ahead of time and them popped in the oven when you’re ready. If you want to add meat, shredded roast chicken can be mixed through. Alternately you can add the chicken raw but cut it into very small pieces (2cm cubes) and double check it is cooked before eating.

Vegetable Mornay

Ingredients

  • 200g button mushrooms chopped
  • 1/2 cauliflower chopped into florets
  • 1 broccoli chopped into florets
  • 1/2 red onion
  • handful of sage leaves
  • 60g butter (10g & 50g lots)
  • 150g breadcrumbs

TMX Method

  1. Pre heat oven to 200C
  2. Make béchamel sauce and set aside
  3. Chop mushrooms and place in large bowl
  4. Steam cauliflower and broccoli (I do mine in the Varoma – 25 min, Sp 1, Varoma Temp – I like my vegetables quite well cooked, but steam for less time if you prefer them firmer)
  5. Allow cauliflower and broccoli to cool on Varoma trays so that most of the liquid evaporates off
  6. Place red onion & sage leaves in clean TMX bowl
  7. Chop 5 sec, Sp 5
  8. Add 10g butter, scrape down the sides and cook 100C, 5 min, Sp 1
  9. Add breadcrumbs, 50g butter and salt & pepper, then cook 100C, 2 min, Sp 1
  10. To assemble, add cooled, steamed cauliflower and broccoli to bowl with mushrooms
  11. Mix through béchamel sauce and season generously with salt & pepper
  12. Transfer to large baking dish (I use a 1.6L pyrex dish)
  13. Spread red onion & sage crumb on top
  14. Bake 40 min at 200C

Non-TMX Method

  1. Pre heat oven to 200C
  2. Make béchamel sauce and set aside
  3. Chop mushrooms and place in large bowl
  4. Steam cauliflower and broccoli (I steam mine for 25 min – I like my vegetables quite well cooked, but steam for less time if you prefer them firmer)
  5. Allow cauliflower and broccoli to cool uncovered so that most of the liquid evaporates off
  6. Finely chop red onion & sage leaves
  7. Melt 10g butter in a small saucepan over medium heat
  8. Add onion and sage, and stir gently until onion is transparent
  9. Add 50g butter and allow to melt
  10. Turn off the heat and stir through 150g breadcrumbs
  11. Season crumb well with salt & pepper
  12. To assemble, add cooled, steamed cauliflower and broccoli to bowl with mushrooms
  13. Mix through béchamel sauce and season generously with salt & pepper
  14. Transfer to large baking dish (I use a 1.6L pyrex dish)
  15. Spread red onion & sage crumb on top
  16. Bake 40 min at 200C
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Little People: Arancini Balls

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After posting this recipe for one of my family’s favourite risottos, I thought I should share my favourite way to use left over risotto. Arancini balls are simple to make and great for kids dinner, lunch boxes and party food. They work best with left over risotto that has sat in the fridge overnight or has been frozen and defrosted.

Ingredients

  • Portion of left over risotto (works with any risotto)
  • 1 beaten egg for every 400-500g risotto
  • 1 more beaten egg
  • 1 cup plain flour
  • 2 cups breadcrumbs
  • Rice bran oil 

Method

  1. Mix beaten egg through left over risotto
  2. Take 2tbs risotto mix and shape into a ball
  3. Roll in flour, then egg, then breadcrumbs
  4. Refrigerate for 30min if you have time
  5. Shallow fry in hot rice bran oil and place on paper towel to drain
  6. Eat hot or cold

Feeding the Funky Bunch: Sausage Rolls

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This is my sausage roll recipe, regularly pulled out for play group, play dates, birthday parties, afternoon teas, kids dinner – anytime really! Packed with vegies and easy to make, healthy homemade sausage rolls are a brilliant alternative to store-bought ones. You can use good quality sausage meat for these but I prefer to buy minced meat or mince my own in the TMX. Some of the mixed minces (pork & veal, beef & pork) that are available now work well. If you have the time you could try making your own puff pastry, but I haven’t done this.

Ingredients

  • 400-500g minced meat
  • 1 medium carrot, finely grated (100-120g)
  • 1/2 zucchini, finely grated (180-200g)
  • 1/2 cup breadcrumbs
  • 1 egg, beaten – pour half the beaten egg into the meat mixture and save the other half to brush onto the pastry
  • 1tsp dijon mustard
  • 1tsp thermomix vegetable stock concentrate
  • season with pink salt & black pepper
  • 3 sheets store-bough puff pastry, defrosted

Method

  1. Pre-heat oven to 220C
  2. Place minced meat, grated carrot & zucchini, breadcrumbs, 1/2 beaten egg, mustard, stock, salt & pepper in bowl
  3. Mix well by hand
  4. Cut each sheet of puff pastry in half lengthways
  5. Divide mixture into 6 equal quantities
  6. Shape 1 portion of mixture into a long sausage and place  on bottom half of a pastry sheet
  7. Brush top edge of pastry with egg wash
  8. Roll pastry from bottom, over meat mixture and seal with seam on the bottom
  9. Slice into small sausage rolls, whatever size suits your needs
  10. Place on a lined baking tray, brush with egg wash and bake 20-25min

Homemade: Breadcrumbs

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I always save any stale bread and the heels off our loaves in the freezer, then blitz in the thermomix to make batches of breadcrumbs. A bag of breadcrumbs (just re-use one of the bread bags) keeps so well in the freezer and can be pulled out as needed. We’ve done this for years with various food processors. It usually takes forever and involves breaking the bread into very small pieces and a lot of jiggling and tapping of the food processor to get the job done. The thermomix effortlessly blitzes chunks of frozen bread into fine breadcrumbs. Speed 9, 10-12 seconds, job done. It is still one of my favourite things to make in the thermomix – so simple yet so impressive!

These breadcrumbs were a mix of stale pane di casa, sourdough and wholemeal loaf. 100 times better than breadcrumbs from the supermarket.