Cheryl's Avocado And Ginger Ice-Cream

We have another Thermomix whiz who has kindly sent in a recipe to share.

This recipe from Cheryl Rourke at KingTree Lodge, Cellar Door Foods and Wines in WA

http://www.kingtreelodge.com.au

"Mother Nature's answer to camping."


Cheryl's Avocado And Ginger Ice-Cream

Serves 12 ( or more )

Ingredients:

8 avocado peeled and stoned and covered in the juice of four lemons ( place the mix in the freezer and chill for two hours )
250g of glace ginger.
4 tablespoons of ginger marmalade.
170g of brown sugar.
600ml of thickened cream.

Preparation:

Process brown sugar to icing sugar.
Add ginger and chop on speed 6 for 10 sec.
Add cold avocado and lemon mix .
Add cold marmalade.
Add cold cream.
Process mix on speed 10 for 30 sec.

When creamy and smooth spoon the mixture into patty cases ( popped inside muffin trays and freeze ).

( I use muffin trays and put the cases into this and when frozen I remove the patty cases from the tray and pop the portions of ice-cream into a zip lock freezer bag ). So easy for serving.


When serving, allow to warm up for about ten minutes before turning onto a plate and removing the patty case.
I serve this with thinly sliced glace ginger, fresh splayed avocado halves, interspersed with thin slices of Ruby Red Grapefruit segments.

The dessert looks spectacular and tastes divine.

and a new guest blogger and her soup :)

Welcome Lexie! thanks so much for sharing this with us, it looks delicious!

Hi Karen,
I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.

200g red lentils
1 bulb garlic
20g oil
2 onions peeled and quartered
2 small potatoes peeled and quartered
1/2 tsp ground cardamom
1/2 tsp ground coriander
1250g of chicken stock
100g cream
Chopped fresh herbs for garnish

Rinse lentils under cold water.
Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve.
Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency.
Serve with chopped herbs.

note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)

two courses from karenleigh...

Fast Leftover Roast Chicken & 3 Veg Meal

Leftover roast chicken, skin and bones removed Whatever veg you like but I used:
2 peeled potatoes, cut into 1cm thick chips
2 carrots cut into 1cm thick rings
2 big handfuls of green beans

Place potatoes into basket in TM31. Add 600gm boiling water.
Cook 3mins, Varoma @ speed 4.
Place carrots on bottom level of Varoma. Place chicken (I broke it up a bit) and beans into top layer.
When timer goes off, add Varoma and cook for 8 mins, Varoma @ speed 4.
Remove potatoes and mash your favourite way (I prefer to mash them manually with my trusty potato masher).
Voila - meat & 3 vege in under 15 minutes.

Strawberry Sorbet - I know it's pretty straightforward but I had trouble getting the fruit/sugar/ice ratio right.
I still can't bring myself to put raw egg into sorbets.

270gm strawberries (freezing 1/3 of fruit results in better texture if not using egg white) 85gm white sugar 350gm ice Process in the usual way.
Enjoy!

Steamed Dim Sims

a few new recipes thanks to one of guest bloggers - karenleigh :) (sorry i forgot to put them up sooner karen!)


Steamed Dim Sims (adapted from "Full Steam Ahead")

1 pkt of gow gee wrappers
100gm pork
1.5cm chunk of fresh ginger
3 tbsp fresh coriander
1/4 teasp salt
1/2 small brown onion
30gm swiss brown mushrooms
1 egg

Place pork and ginger into TM31 and mince 10 secs @ speed 5.

Place rest of ingredients into TM31 and process for 5 secs @ speed 5. Check mixture. Process for longer if too many chunky bits. I removed any stringy tendons in mixture.

Put 1 teasp of mince into centre of gow gee wrapper. Gather up the edges and pinch wrapper in the middle so you have a money bag shape.

Place dim sims into the top and bottom varoma trays.

Pour 600 gm of boiling water into TM31 bowl.

Steam 20 mins, Varoma @ speed 3.

Serve with soy sauce.

Makes around 30.

a guest blogger's soup recipe

this sounds delicious!

i got the email the other day from karen (karenlgh on the yahoo group) who is the third karen from canberra with a TMX :D

Hi Karen,
I'm a Karen too. I live in **** and have had my TM for about 3 months. I love the TM. I'm a SAHM to a Boy 4 and a girl just turned 2.
Here's a recipe. It's my take on an entree I had at a French restaurant a couple of weeks ago (it was the annual night out without kidlets!). My other half liked it but said that it was too rich to have a whole bowl of. I, however, wolfed it down and was looking for more. Enjoy!
Best wishes,
Karen

Fennel & Asparagus Soup

1 sml white onion - 5 secs @7 in TM. Cook 2 min @ 100 @ speed 1

200gm fresh aspargus. Snap off the woody stuff. Add 75gm of fennel bulb - 5 secs @ 7.

Add 300gm water, 1/2 teasp salt, 200 gm cream ( I used Bulla light cooking cream - fabulous stuff), 1/2 tbsp fresh dill.

Cook 20min @ 100 @ speed 1. Puree at end for 20 secs @ 7

Garnish with dill sprig.