I’ve teamed up with Vitamix on their campaign to reduce food waste and make the most out of produce at home. Since I’m always trying to use up all the leftovers and create something new and exciting, minimising my food waste was something I couldn’t wait to start working on!
The best part, of course, was the chance to use this powerful machine for the first time and learning about endless options the Vitamix Ascent offers! Now after trying it, I see why this machine has long been the choice of professional chefs and passionate foodies. It’s super easy to use while giving extraordinary results using a variety of techniques – from grinding spices, making your favourite nut butter or a creamy soup to kneading pizza or pasta dough within minutes. The new powerful Vitamix Ascent 3500i really is an investment but a smart one with a 10-year full warranty!
With my Vitamix I have created Devilled Eggs using leftover hard-boiled eggs (if you dye eggs for Easter I’m sure you are left with some hard-boiled eggs sitting in your fridge) and leftover green peas with some delicious Herb Breadsticks. I was so curious to find out how a dough can be made in a blender that I just had to try it!
See how they turned out and let me know what you think!
TWISTED HERB BREADSTICKS
Ingredients
300g all-purpose flour
100ml warm water
50ml warm milk (to activate dry yeast)
1tsp sugar or honey
1tsp Maldon salt flakes + more to sprinkle over before baking
Easter leftover herbs like rosemary, thyme, parsley…choose your favourite, you will need about 2tbsp of herbs
2tbsp olive oil
4g dry yeast
Knob of butter (melted, for brushing the breadsticks before baking)
Method
Preheat oven to 200°C.
Activate the dry yeast by mixing it with sugar and warm milk in a small bowl.
Place flour, herbs (I went with thyme and rosemary) and salt into the Vitamix container and secure lid.
Turn machine on start on variable 1 and slowly increase to variable 10. Blend for 10-20 seconds, or longer if you want to get a completely smooth dough without big rosemary pieces getting stuck between your teeth :)
Remove the lid plug and use the pulse function 30 short times for about 25 seconds while slowly adding oil, water and activated yeast through the lid plug opening. Remove lid and use a spatula to scrape the dough off the sides if needed.
Secure the lid and continue pulsing another 20-30 times until a ball forms.
After a ball has formed, continue to pulse for 10 to 15 seconds.
With floured hands, carefully remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around. Let rise 30-45 minutes in a warm place, covered with kitchen towel.
Roll out the dough on a floured surface into a large rectangle, approx 1cm thick and cut into 10 to 15 strips. Twist each strip and place it on a baking sheet covered with baking paper. Brush them with melted butter, sprinkle over with some more leftover thyme (or any other herbs you have lying around) and salt flakes.
Bake for 10 to 12 minutes at 200-220°C, or until golden but make sure not to dry them out. Serve warm!
SPRING PEA & MINT DEVILLED EGGS
Ingredients (makes 20 devilled eggs)
10 hard-boiled eggs
1tbsp chopped fresh chives
70g green peas
1tbsp chopped mint + more for serving
2tbsp greek yoghurt
1tbsp mayo (optional)
Grated zest of 1/2 lemon
Salt and pepper to taste
Method
Use leftover hard-boiled eggs from Easter (if you have some of course), tap the shells all over, then peel carefully. Rinse the eggs then cut each in half lengthways.
Carefully shake the egg yolks out of the whites into the Vitamix container – reserve the whites and arrange them on a serving platter.
Add leftover green peas to the Vitamix container with herbs, greek yoghurt, mayo, lemon zest and season with salt and pepper, secure the lid.
Turn machine on start on variable 1 and slowly increase to variable 8, using the temper to push down the ingredients if needed. Blend for 20-30 seconds or until you get the consistency you want. Spoon the yolk mixture back into the egg whites with a little spoon like I did here or simply pipe with a piping bag. Decorate with more fresh mint, or any leftover herbs and serve!
TIPS – this also makes a great dip for the breadsticks!
– for some extra kick sprinkle some cayenne pepper over the eggs
Happy Easter everyone, hope you like the recipes xx
Anja
steak & merlot 