Thursday, 31 October 2013

Cinnamon Spice
Spelt Pancakes
with
Banana's Foster Sauce


 
Cinnamon Spice Spelt Pancakes
with
Banana's Foster Syrup
 
Ever since my children were small I have started a tradition that has continued to this day 20+ years later.
Making pancakes every weekend.
It's the only time where everyone gets to sleep in.
 
I can make a family breakfast and they can have it whenever they rise.
With teens, sometimes it's brunch!
 
Now that all of my children are older, I can add sophisticated flavours and they enjoy waking up to the homey scent of pancakes on the griddle.
 
Of course you know my pancakes will have a nutritional addition to it. Even the Banana's Foster
has high potassium Banana's in them!
 
The Bellini Kitchen Master whipped this recipe up in 15 seconds!
 
 
Spelt Cinnamon Spice Pancakes
 
2 cup flour
pinch of salt
1/2 cup spelt flakes
1 tbsp. baking powder
2 lg. eggs
1 1/2 cup milk or dairy free 
1 tbsp. sugar
1 tsp vanilla
1 ripe banana
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp cardamom
 
EVOO or butter for pan

 Attach the stirring blade.
Place all ingredients into the bowl.
Lock on lid with the cap on.
 
Mix on speed 5 for 15 seconds.
Allow to sit for 10 min. to soften spelt and to aerate the batter.
 
While the batter rests....
 
Preheat a cast iron skillet on med. high #6
When the skillet is preheated, brush with EVOO or a small amount of butter.
 
 
Remove the stainless steel bowl and using spout, pour desired size of batter into the skillet.
 
Cook for approx. 5 min on each side
Wait for the bubbles to appear and the surface is no longer shiny before flipping.
(observe the top and right pancake are ready for flipping)
 
If they begin to darken too much, lower the heat to #5
 
Continue until all of the batter is finished, greasing skillet between batches.
 
Meanwhile in a small preheated skillet prepare the
 
Banana's Foster
2-3 ripe bananas, peeled and sliced
1/2cup brown sugar
1/4 tsp. butter
2 oz Dark Rum (opt)
 
Place all ingredients in a preheated skillet and cook on med. low #4 for approx. 5 minutes until bananas are shiny and sugar is bubbling.
Stir occasionally
 
Serve over pancakes!
 
Enjoy with love!


Tuesday, 29 October 2013


In House Smokey BBQ Sauce
on Side Ribs
Smokey BBQ Sauce
 
Rarely do I "waste" my time making homemade BBQ Sauce because it is time consuming
 but,
I wanted to see how fast the Bellini could cook it
Why? I can control most of the ingredients
fine tuning it to my needs and it is so much tastier and of course
less caloric!
so,
Here is my super fast
 
Smokey BBQ Sauce
 
1 whole onion, peeled
2 peeled garlic cloves
 
Place in the stainless steel bowl with the cutting blade on. Lock on lid, cap on.
 
Turn the knob to speed 3 for 5 secs.
 
The whole onion gets chopped
No more tears!
 
Add
1/2 cup ketchup
2 tbsp. white vinegar
2 tsp.hot sauce or to taste
2 tbsp. brown sugar
1 tbsp. liquid smoke
 
Lock on lid
Cook @ 100c for 5 min on speed 1
 
Brush 1/3 of recipe onto ribs, front & back
 
 
Bake 2 hrs @ 350F
covered with foil.
Baste every 30 min with more sauce.
 
Place on preheated BBQ grill on high to brown both sides.
* Pour a good amount onto the meat then spread with brush to prevent contamination. Left over can be stored for up to a week covered and refrigerated. Can be made up to 3 days in advance.
Enjoy with love!
 

Thursday, 24 October 2013

 Garlic Parmesan Mashed Potatoes
MMMMmmmm
Who doesn't like their roast with a side of
glorious mashed potatoes?

This following recipe is adapted from the
Bellini Intelli Kitchen Master
Recipe Booklet.
http://cedarlaneculinary.ca/

I added garlic for added aroma and taste.
I doubled the recipe for my size family (5)
and I substituted some broth to lower the calories.

The result as you can see is a lighter fluffier version.
Gourmet food for mid week meals!

The picture below has uncooked potatoes, raw garlic and a slab of butter.
The Bellini Kitchen Master cooks and blends the mashed potatoes easily in 10-20 min.
 
Garlic Parmesan Mashed Potatoes
 
 
With the chopping blade on;
Place in the stainless steel bowl:
 
1 kg of peeled diced potatoes
(use the included scale or the top of the cooking basket is 1 kg when full)
2 cloves peeled cut garlic
1 tsp salt or to taste
1/4 cup butter
200 ml milk or non dairy unsweetened soy
 
Lock lid in place
Cook at speed 1 @ 100c for 20min.
Look through the cap after 15 min. to see if the potatoes are cooking well
Pour in 100ml of vegetable or chicken broth
(the clear cap is 100ml)
add 1/4 cup grated parmesan cheese
 
Check for doneness after 15-20min.
New potatoes and old potatoes cook at different times!
 
Blend on speed 6 for 15 seconds or less
Check for smoothness and taste for seasoning
 
These stayed hot for 2 hrs in the stainless steel bowl!
 
So my kids who come in at all different times from work or school had hot mashed potatoes and I didn't need to warm up the food again!
 
I added a sprinkling of thyme leaves on top for colour and flavor.
 
 
Win Win
 
 
Enjoy with love!
 
 
 
 


Wednesday, 23 October 2013

The Blob

Here's Lookin' at you kid!
 
Fun treats for family dinners or
Halloween Parties
can easily be whipped up in the
Bellini Kitchen Master

This cappuccino custard was made
in minutes and  the process wasn't
SCARY
(pun intended)
 
Custards are usually for experienced cooks.
It takes quite a bit of practice before you can master the smooth texture of custards.
Even with experience the best of us have had to sieve a lumpy mess.
 
With the Bellini Kitchen Master
I added the following ingredients and walked away!
Usually you have to stand their and stir, stir, stir so you don't get the mixture scorching or sticking to the bottom.
If that happens you have to start all over again because you have scorched the thickener and then the custard will not set.
 
Not only did I reduce the amount of eggs with this machine but I literally walked away to do other household chores and came back when the timer
booped
sorry, can't help myself
beeped.
 
Cappuccino Custard
 
Drop into the stainless steel bowl with blades.
 
1 cup cappuccino flavoured soy milk
or
1 cup milk + 1 tbsp. instant coffee + 3 tbsp. sugar
 
1 tsp. vanilla extract
1 lg. egg
1 tbsp. flour
 
Lock on the lid, remove the cap
Cook:
for 15min @ 100c on speed 3
 
makes slightly more than 1 cup of custard
 

*Stove Top: Place all ingredients in a small sauce pot on med. high heat. Whisk until mixture becomes thick, approx. 10-15 min. Sieve through a fine mesh strainer to remove any lumps. Prepare as below directions*

The Blob
Parfait
 
 1 Cappuccino Custard recipe
8 Oreo cookies, crushed
1/4 cup red jam or pie filling
cool whip
2 egg shaped chocolates sliced in half
2 slivers green or red maraschino cherries
 
Place 1 tbsp. of crushed cookie into the bottom of 2 parfait glasses. Add a large dollop of custard over top. Drizzle 1 tbsp. red jam or filling overtop.
Layer a spoonful of cool whip, spread to edges.
Continue layering, topping with cool whip and sprinkling with cookie crumbs.
Place the slivers of cherries into the center of the chocolate and place on top of the parfait, close together.
 
Have a spooktacular day!
 
 
 
 



 
 
 
 
 
 

 


Tuesday, 22 October 2013

Dinner in my Bellini
 
The following recipes are 2 parts of my meal using the Bellini Kitchen Master
 http://cedarlaneculinary.ca/
This highlights what this machine is all about.
Dinner done in one machine.


I added a protein for this 3 course meal but it is not shown here as it does not use the
Bellini

Creamy Squash, Fennel & Leek Soup

As the bottom of my buttercup squash soup cooked quietly away
 the top part steamed my nappa cabbage.
Are you familiar with this veggie?

It is a lighter easily digestible version of the green cabbage that we are used to.

 Nappa Cabbage
It cooks really fast and makes a wonderful delicate side.

Let's get organized:
Creamy Squash, Fennel & Leek Soup

Remove the outer leaves of the leek.
Cut above the white part, using approximately 2"-3" of the green stalk.
If you peel back the old leaves you will see there is plenty of bright green stem that is perfectly edible and soft when cooked. Many chefs tell you to discard this part but, trust me it's delish.
*The old leaves can be used for stock too*

Slice down the length of the leek
 
Place in a clean sink with cold water. Let them sit for a few minutes so the sand sinks to the bottom.
This picture shows the older leaves on the right...these will go in stock. If you don't use them right away, wrap in paper towel and place in a zip lock bag for up to 3 days. Do not freeze!

Chop to desired size.

Prepping:
Creamy Squash, Fennel & Leek Soup


Place into the stainless steel bowl:
2 tbsp. EVOO
2 leeks, chopped
1 carrot, peeled, chopped
1 cup fennel, chopped (any part can be used)
2 sage leaves
pinch hot pepper flakes or piece of pepper.

With the chopping blade attached;
lock on cover, measuring cup off.

Turn the time to 5-6 min
speed 3 @ 100c
 
 
Amazing! Look it's sautéed


Drop in:
2cup buttercup squash, cooked
(mine was previously baked in the oven, but if you have it raw add to above step)
Pour in:
2 cup chicken or vegetable broth

Part 2

Cabbage:
1 nappa cabbage, washed sliced
Place in steamer basket
Place the top basket attachment on top,
lock in place.
Cover with perforated clear plastic top.

Cook for 15 min
100c on speed 3
Toss cabbage using tongs every 5 min to distribute heat.

unlock, remove steamer,
to the soup
 add:

2 cup milk, non dairy unsweetened drink or
coconut milk

lock cabbage back on

continue cooking for 5 min on speed 1
@60c

puree soup for 10 seconds on speed 10
with no heat.
Adjust for seasoning with salt & pepper.
Yogourt was stirred in for effect and creaminess.

This will keep hot for 1 hr in it's own container with the lid on.

Serves 4-6

Cabbage Braise

sauté in a large skillet;

 2 tbsp. vegetable oil
1" ginger, minced peel on
2 cloves garlic, minced
1 tbsp. soy sauce
4-6 dashes hot pepper sauce or to taste

Add the steamed cabbage and toss to coat,
cooking for 2-3 min.

*Usually when I sauté this cabbage raw with the same above method, a great deal of water escapes and I usually have to drain some of it off in order to continue.


The Bellini steamed it so that when it was sautéed, the liquid did not sweat into the pan, making the vegetables firmer.
*Suggested serving: breaded veal cutlets with Braised Nappa Cabbage
Enjoy with love!








 

Thursday, 17 October 2013

Yam Gluten Free
Bread
There is nothing like the scent of baking bread in the kitchen.
In fact, when my son arrived home hours after baking was finished he asked, what I had baked.

I actually had baked a squash pie and forgot about the bread because I make this for me, then slice and freeze it.
So, when he insisted that it smelled like I had been baking bread, I was reminded that indeed I had made bread earlier in the day and forgot about it.
~Must be old age~

But like I said, there is nothing like the scent of baking bread and it lingers for hours and hours welcoming anyone into your home.
This bread was kneaded in 30 seconds
With the Bellini Kitchen Master
 http://cedarlaneculinary.ca

 Let's start;

Yam Gluten Free Bread
In the stainless steel bowl
add 2 tsp. yeast
1 tsp honey
1 cup warm water

Allow to sit and foam for 10min. With the cover off
 To the bowl add:

1/2 cup sorghum flour
1/2 cup + 4 tbsp brown rice flour
1/2 cup potato starch
4 tbsp tapioca starch
3 tsp xanthan gum
1/2 tsp salt
2 tsp white vinegar
2 lg eggs + 1 egg white for wash
4 tbsp EVOO
1/4 cup cooked yam, cooled
1/4 cup quinoa flour

Lock on the lid and mix
for 30 seconds on speed 8



 Using the spatula scrape out the dough and spoon into a greased and floured loaf pan.

Spread with a spatula. The dough is quite
sticky as it has no gluten.
Brush on the remaining egg white and sprinkle with 
2 tsp white or black sesame seeds.

Place in a unheated oven with the light on to rise for 30 min.
Bake in a preheated 
350F for 50-60min until an inserted skewer comes out dry.

This recipe was adapted from the Baking Beauties GF Bread

Enjoy with love!





Thursday, 10 October 2013

Harvest Squash Pie
 My next great experiment with the 
Bellini Kitchen Master
http://cedarlaneculinary.ca/

Buttercup Squash Pie

Why not squash instead of Pumpkin Pie?
It comes from the same family and the same spices go into it.
Buttercup squash is my favourite type of squash.
It is rich and dense like a potato.
I like to conserve energy so, when I bake or roast in the oven I pop in a cut squash and cook it until fork tender. Scrape out the seeds. Scoop out the pulp and store it in the refrigerator for up to 4 days. Because it is dense and dry from the oven it lasts longer refrigerated.
It made this filling in seconds and the tender pie dough took seconds to make as well in the same stainless steel bowl, without washing between recipes.
Lets start with the 

Flaky Pie Crust
Place 2 cups flour in bowl with the
stirring blade safely attached.
add 1/2 cup shortening
2 tbsp butter
1 lg. egg
Pulse 10 times
add 1 tbsp of cold water
lock on lid and blend on speed #6
for 5-8 seconds
You may need to add 1 tbsp of water if the day is dry and put it on the same speed and time.
Remove dough and refrigerate to rest for 2 hrs or up to 3 days.
Unlock blade and remove.
Lock in the cutting blade.

Let's make the filling!
 
In the same bowl add
1 tbsp flour
1 egg
3cups cooked, crumbled buttercup squash
1 cup yogourt
1tsp cinnamon

1/8th tsp each of ground
allspice, clove, nutmeg
1/2 cup sugar

 Lock on lid
blend for 60 seconds on speed #8
(keep in mind this machine is perfectly capable of cooking that squash to a mash. 
I just did this in stages throughout the week and I had the oven on, so I used it)





 Pie Crust
Roll out dough between two sheets of lightly floured wax paper. 
Peel back the paper as you work, to release dough.
Flip it over every-time you  peel the paper to work both sides evenly.
 Place a pie plate upside down over the dough.
Dough should be rolled out larger than plate.




 Work one hand under the paper and flip the contents and plate over. Peel back the paper.
I cut out leaves to add a special presentation for the Thanksgiving Holiday
Brush the leaves with a beaten egg then sprinkle with coarse sugar.
Pour the filling into the pie crust.
Using the spatula provided scrape out all of the filling.
Smooth top with a spatula.
Bake in a preheated 350F oven for 
45-60 min for a golden crust.
Allow to cool then refrigerate for 4 hrs.
or overnight.

If storing:
Wrap with wax paper & foil.
Freeze in an XL freezer bag for up to a month.
Then defrost in the refrigerator overnight.
Slice and add whipped cream if you desire!

Enjoy with love!