DINNER PARTY FROM THE VAULT

Well here we go with a few more from the vault! You could get lost in there! The most amazing recipes are coming to light and we're loving it! We thought we would put together a dinner party menu for you, and then you can include your friends in all the fun, if not the eating! Pics are in no particular order (as you may have noticed!)
Our first selection is this refreshing drink can be tizzied up to act like a grown up with clear liquor of choice...but is beautiful just as it is.

Fruit Fantasy (non-alcoholic)

Ingredients
480g fresh orange juice
240g pineapple juice
1 small punnet of strawberries (washed & hulled)
280g honeydew melon
280g rockmelon
320g ice

Method
Place all ingredients into the bowl and blend for 2 minutes on speed 9 or until smooth.

Pour into highball glasses, garnish and serve with a straw.

Contributed by Neroli Beeton, customer WA

Here is a side dish that would go really well with most roasted or BBQed meats. No names on this one...is it yours?

Pesto Rice

Ingredients
300g Italian Arborio rice
1 qty Basil and Spinach Pesto (see Everyday cookbook)
500g stock, or equivalent water with 1 tbsp TM Stock Concentrate
20g EVOO
Salt and Pepper to taste
Juice of 1 Lemon
100ml White Wine

Garnish
30g Parmesan Cheese - shaved with potato peeler
4 Spring Onions (finely chopped)
Fennel leaves (optional)

Method
Insert Butterfly, add oil, rice, wine and ¼ of the pesto sauce. Cook for 2 minutes at 100oC on speed 1.
Add stock and cook for 14 minutes at 100oC on speed 1.
Place cooked rice into a serving bowl and add lemon juice, the remaining pesto and combine with all other ingredients, then toss.
Decorate with garnishes to taste.

A main which is fragrant and unique. I cooked it individual ramekins, but I suggest a rectangular dish would be easier. You may need a few more raisins and pine nuts accordingly. This would be great cold as lunch the next day. Or pre-make and serve it cold...we all agreed the flavor improved with time.

Moroccan Chicken and Pumpkin Slice

Ingredients
Handful Italian parsley
250-350g pre cooked chicken breast fillet
500-600g peeled pumpkin cut in pieces
3 cloves garlic
1tsp cardamom seeds
1tsp curry powder
1tsp hot paprika
½ tsp chilli flakes or to taste
½ tsp peppercorns
½ tsp cinnamon
½ tsp nutmeg
½ tsp fennel seeds
100g milk
100g water
100g cream
Zest and juice 1 lemon
5 eggs
50g almonds
Handful raisins
Handful pine nuts to taste
Method
Preheat oven to 180ºC. Oil a large rectangular ceramic dish and set aside.
Place parsley into TM bowl and chop for 3 seconds on speed 7. Add chicken and chop a further 3 seconds on speed 5. Set aside in large bowl.
Place pumpkin into TM bowl and chop for 8 seconds on speed 7. Add to chicken.
In clean dry bowl, place garlic and all dry spices and dry roast for 5 minutes at Varoma temperature on speed 1. Mill for 20 seconds by bringing speed up slowly to speed 10.
Add milk, water, cream and zest and juice of lemon. Cook for 10 minutes at 90ºC on speed 3.
Place chicken and pumpkin mixture back into TM bowl and add eggs and almonds. Mix for 10 seconds on speed 5. Pour into prepared dish and top with raisins and pine nuts.
Bake for 45-50 minutes until set in center and golden on top. Serve with crusty bread and fresh salad.

Finally, dessert, the Spanish version of Crème Brulee, this is just as easy and delicious! Serve warm or cold...but we loved it cold sprinkled with a little cinnamon to finish.

Catalan Cream

Ingredients
750g milk
200g sugar
6 egg yolks
1 tbsp cornflour
Rind of 1 lemon
1 stick cinnamon

Method
Insert Butterfly into TM bowl and add 100g of sugar and the remaining ingredients. Cook for 8 minutes at 90oC on speed 1½.
Continue to stir for a further 1 minute on speed 1½ without heat.
Remove the lemon rind and cinnamon stick and pour into small ramekin bowls and allow to cool.
(Optional; Before serving sprinkle remaining sugar over the top and cook under a hot grill until bubbly and caramelized.)

Last but not least, for a little after dinner treat with coffee, (should you have a wee bit of room left at all!) these lovely little kisses. Also a do ahead model, so you have time to enjoy the whole evening.

Baci da Dama (Kisses)

Biscuit Ingredients
100g almonds
100g sugar
120g butter
150g plain flour
20g vanillin sugar or vanilla essence
Pinch salt

Biscuit Method
Preheat oven to 160ºC. Line a baking tray with paper and set aside.
Place the almonds and sugar into the bowl and pulverise for 30 seconds on speed 10.
Add remaining ingredients and mix for 10 seconds on speed 6.
Take a teaspoon full of mixture and roll to form little balls, place them on tray, and cook for 20 minutes.
Allow biscuits to cool.

Topping Ingredients;
150g chocolate

Topping Method
Place the chocolate into the bowl and pulverize for 20 seconds on speed 10.
Melt chocolate at 37oC for 5 minutes on speed 4 (to make a fondant).
Put a teaspoonful of chocolate mixture between 2 biscuits and place them in the fridge or freezer to set.

This recipe was contributed by Anne Tesconi Group Leader WA and if you would like to see more of Anne's recipes, you can check them out on our website here!

There you have it! Practically an entire menu done in no time in your Thermomix. What do you like to cook for guests? Let us know in the next Monthly Mouthful.

We want your favorites, your no fails, your most popular, 'yes they love it' dinner party or entertaining recipes for Monthly Mouthful March. Get all recipes in by Monday March 15th and we will take it from there!
In the meantime I am joining the crew in Singapore for Thermofest. Stay tuned for future updates by following Tenina on Twitter. You will see photos, food pics and lots of updates in real time. You can even send messages back to us!