This is not a new recipe but I wanted to give an encouragement regarding the new Supercook 350 machine which has just become available for pre-order in Australia (I think they also ship to New Zealand). I have been using the Bellini Intelli Kitchen Master for over 5 years now and love the thermocooker way of cooking. I first heard about the new Supercook two years ago and I’ve just pre-ordered it. I am not affiliated with them in any way but wanted to let my readers know about it so that they can get enough orders to proceed with supplying it to us. The advantages to the new machine over my older Bellini are many – more powerful motor, guided cooking, reverse function, stainless steel inner basket, slow cooking mode – but the big winner for me is the 4.5 L jug. This means that instead of using my two machines I can do the same double recipe in the one machine. Apparently the inner basket can fit a whole chicken. It is also a third of the price of the new Thermomix and with a jug approximately twice the size.
You can find information about the new Supercook 350 here.
To order, visit the Global Electronics site here.
If you order, please join as a VIP first. This will cost $29 AUD. Wait for the introductory email from Global Electronics before purchasing the Supercook as it will contain a discount code of $50. At the checkout, click on the ‘discount’ button to add the code. As a VIP you also get the special price of $749 and free shipping. This meant that it cost me in total $699 (with discount and free shipping) plus the $29 for the VIP membership. I’m so excited and can’t wait to get it, but do hope that they get the minimum number of orders to proceed. Thanks for considering it. If I do get one I’ll be sure to post some recipes here.
The third strawberry recipe is one for the adults, though a version could be made for the younger ones by omitting the rum. I looked at several recipes before just having a go to see what would work. To get the sugar to dissolve, I used icing sugar. To ensure it is gluten-free, make sure to check that if you are using an icing mixture, that the starch is corn cornstarch and not wheat cornstarch.
100 g ice cubes
1 punnet (250 g) strawberries (cut up)
100 g rum
20 g lime juice
36 g icing sugar/mixture (adjust to your own taste)
- Add to a blender or thermocooker and blend until mixed. For the Bellini I think I did speed 10 for 10 seconds. Repeat if needed.
For an alcohol-free version you could use rum essence, or just omit and use some soda water or lemonade (but omit the added sugar). As always, please drink responsibly.
Here is the second of the strawberry recipes – Strawberry Jam. I wan’t sure how much of each ingredient to use as most recipes I have found use an apple to set the jam. I wanted to avoid using the apple as my mum isn’t able to eat apples but can tolerate a small amount of strawberries. I ended up guessing the ratio and my jam came out okay, though I have modified the recipe to cook it a little longer as I would prefer it a bit firmer. I was busy at the time of making it and didn’t check it using the cold saucer method but I’ve indicated it below to help with determining if the jam is set. Update: I have made this jam with a longer cooking time (25 minutes) so have adjusted the time below. The jam has come out a fabulous texture and is not runny.
500 g strawberries (cut up)
250 g sugar
25 g of Jamsetta (pectin)
- Place the strawberries into a thermocooker (I use a Bellini) and do speed 4 for 10 seconds or until the strawberries are roughly chopped. If using a stovetop method, cut the strawberries finely or you could pulse in a food processor/blender until roughly chopped.
- Heat at speed 1, 100 C for 5 minutes. For stovetop, bring to the boil.
- Add the sugar and Jamsetta and mix well. In the Bellini, speed 4, 10 seconds.
- Cook for 25 minutes, speed 1, 100 C (or boil on the stovetop). For the Bellini, remove the measuring cup on the lid and replace with the steamer insert basket to prevent splatter.
- Keep a saucer in the freezer and when the cooking is finished, check the jam is done. Place a small amount of jam on the saucer and return to the freezer for 2 minutes. Remove and check. If the jam is wrinkly when you push the sides it is set.
- Pour into hot, sterilised jars and seal immediately.
I had clean jars that had been washed thoroughly. While the jam was cooking I put boiling water into the jars and lids to heat the jars and help to sterilise. The jars were jam jars from store bought jam so were okay with the boiling water, but please take care when putting hot water into a cold jar. After putting the jam in I sealed the jars and left them on the benchtop to cool. I found they sealed themselves as they cooled. I put them in the fridge but if you want to store in the pantry, I suggest you sterilise them in an oven first before using. Here are some links to help.
When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:
1 tablespoon (4 teaspoons) salt
3 teaspoons black peppercorns
1 tablespoon dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 teaspoon yellow mustard seeds
175 g white rice flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
- Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
- Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
- I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
- Fry in a layer of oil of choice until cooked and crispy.
It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:
5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)
20 g olive oil
600 g chicken, cut into largish cubes
1 tin (400 g) coconut milk
30 g fish sauce
30 g brown sugar
120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.
- Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
- Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
- Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
- We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.
I’ve been meaning to do a blog post about these for some time. My friend’s daughter is both gluten and lactose intolerant and these scones can be adjusted to make them low lactose. She has been asking for the recipe so here goes:
300 g gluten-free self raising flour (I use the Aldi or Orgran brand)
1 teaspoon GF baking powder
80 g butter (chopped into cubes – butter contains very little lactose)
200 g feta cheese, in cubes (feta cheese has a small amount of lactose – 0.5 g per 100 g product)
100 g fresh baby spinach leaves
190 ml milk (for the low lactose version, use a low lactose dairy milk, or use rice milk)
A little extra flour
- Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
- Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
- Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
- Add the milk and pulse in short bursts until the mixture has just come together.
- Turn onto a floured board and roughly pat out. The mixture will be very moist.
- Cut into about 12 squares with a knife and place on an oven proof tray.
- Bake for 15-20 minutes or until golden.
- If you don’t eat all of these in one sitting, freeze the remains and re-heat using a microwave when needed. They do not keep well on the bench overnight.
- If you don’t like feta cheese, different types of cheese should work fine.
It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.
500 g pumpkin, cut in cubes
1 medium sized potato
1 large onion
2 cloves garlic
675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.
200 ml cream (if using – omit for dairy-free and vegan)
- Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
- Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
- Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10 minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
- Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
- Add the cream and reheat on speed 1, 90 C for about 5 minutes.
- Serve with grated cheese and black pepper, if desired.
* For a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.