THERMOMIX ® RECIPE

1 NASTURTIUM PESTO PULL APART

Recipe's preparation

Pesto Method





1. Put parmesan into the bowl and grate 4 sec/speed 10. Put aside and wipe out bowl.

 

2.Roast pine nuts on varoma temperature, "Counter-clockwise operation" 3 min/speed 1 for until toasted to your taste. (I like mine well roasted and roast for 13 min). Set aside.

 

3. Heat approximately 600g of water to 5min/100 degrees/speed 1. Prepare an ice-water bath and set aside.

 

4. Add nasturtium leaves to boiling water. blanch for 10 sec by submerging the leaves with the spatular. Drain and transfer to ice-water bath until cool. Once cooled drain and set aside.

 

5. Chop nasturtium stems 5 sec/speed 5 . Check and chop for a little longer if need be. Put aside.

 

6. Put nasturtium leaves, pinenuts and garlic into the thermomix and blend 5 sec/speed 10. Scrape down bowl.

 

7. Add oil and blend 10 sec/speed 7. Scrape down bowl.

 

8. Add parmesan and chopped nasturtium stems back into mix and stir "Counter-clockwise operation"  20 sec/speed 1 or until well mixed.

 

Bread Method

1. Place water and yeast into bowl and heat 3 min/37deg/speed 1.

 

2. Greese round baking tin and set aside.

 

3. Add all other ingrediants into mixing bowl and mix for 5 sec/speed 7 to combine.

 

4. knead for 2 min/"Dough mode"

 

 

5. Let dough rise for 30 minutes or until doubled in size.

 

6. Roll onto ThermoMat into large rectangle and sprinkle with a little flour. Spread nusturtium pesto over dough.

 

7. Cut 3-4cm wide strips and fold each dough strip in a concertina pattern and place cut side up into a 24cm springform tin until all the strips are pressed in together.

 

8. Bake for approximately 40-45 minutes at 180 degrees