Ripe Mango Chutney

I've made green mango chutney before, but here's a version using ripe mangoes this time!

To the thermo bowl add 2 halved brown onions, two red chillies (de-seed if you prefer less heat), 4 cloves of garlic and a large piceof ginger peeled and chopped- mine weighed 25g.

Blitz for 5 secs speed 5 then scrape the bowl and add 200g brown sugar, 330g white wine vinegar, 100g fresh pineapple roughly chopped, 1tsp each of ground ginger and fennel, 1/2 tsp ground allspice and 1/4 tsp ground cloves. Cook at varoma temp speed 2 for 20 mins.

Add the flesh from 8 medium size mangoes- around1-1.2kg in all.cook at varoma speed 2 for 7 mins then drop to 100 degrees for a further 7 mins. Make sure your rice basket is on top to avoid splashes!

Bottle in sterilised jars and store in the fridge once open.

Easy Loaf Cake!

I've had an old Family Circle Fabulous Fast Cakes book that has one favourite Banana Spice loaf recipe that gets used everytime bananas are going squashy in the fridge, so I decided to try mixing it up a bit this week!

I peeled and chopped two red apples, and added them to the Thermo bowl with 125g chopped butter, 120g sugar, 230g of self raising flour, 1 tsp cinnamon and 1 tsp baking powder. Pulse on turbo until the mixture is quite crumbly looking but stop if it starts to combine and get doughy. Add 2 whole eggs (I used a goose egg today!), 1/3 cup yoghurt and 1 tsp vanilla essence and mix for 10 secs speed 6. Scrape sides and mix again 5 secs speed 6. Add 1/2 cup frozen blueberries and mix reverse speed 4 for 5 seconds again to combine.

Pour into a paper lined loaf tin and bake at 170 for 50-60 mins and test with a skewer to ensure the centre is cooked. Cool in the tin for 10 mins then transfer to a rack to cool completely.

As usual I put it to the kid test, and Jack pronounced it the best cake ever!

Earlier in the week I made a version with carrot, banana and sultana- the banana was frozen so i pulsed it with the butter but if you have fresh banana I'd add it with the eggs and yoghurt.

I'm going to try zucchini, raisin and walnut next.... Yum

Muffins for Lunchboxes

My little darlings have started to assemble their own lunches in the morning. YAY!!!! It does mean I need to be a little more organised and have some treats on hand so they can easily grab something healthy for morning tea snacks so I headed for the kitchen.

This recipe was shared with me by Susie and came from the Coles magazine, so I've converted for the thermo and pimped it a bit to boost fibre and make it easier.

First finely grate a whole apple and 1 carrot in the thermo using pulse and set aside in a large bowl.

Then add 300g self raising flour, 50g rolled oats and 2 tsp finely ground ginger to the bowl and blitz speed 5 for 5 seconds. Add to the bowl with the apple/carrot and mix together until well combined.

Mix together 1 egg,  250g skim milk, 50g oil and 40g rice malt syrup (if you would rather use sugar add 1/3 cup of your preferred sugar to the flour/oats instead before blitzing) at speed 7 for 10 seconds

Combine quickly into your flour mix with a fork being careful not to over do it. We baked as mini muffins at 160 degrees fan forced for about 20 mins or until golden but you could do larger muffins if you want to and just cook a little longer. These will freeze well and just tuck into lunch boxes frozen they will be defrosted by morning tea time.

Choc Coconut Cookies

These are a version of a cookie that my sister Em and I voted the best ever, converted for the Thermie. It's a yummy treat for the kids and I don't mind a little nibble on one either. This recipe makes about 20 large cookies, they are very short and a bit sugary but nice once in a while!

First pulse on turbo 50g shredded coconut and the rind from one orange until it's the texture of fine crumbs. Use a veggie peeler to take the rind off so you don't get too much pith as that would make it bitter. Set aside and repeat the pulsing with 50g white choc and 50g dark choc- leave them a coarser texture however still crumb like and don't worry if you have a few chunky bits. Set aside with the coconut mix.

Add 150g raw sugar to the Thermomix bowl and blitz at speed 8 for 5 seconds. Add 175g of unsalted butter (room temp if you remember but if butter is straight from fridge mix now at 37 degrees speed 4 for a minute) insert butterfly and mix speed 4 for 5 minutes until creamy. Remove butterfly, add rest of ingredients along with 2 eggs yolks, 1/2 teaspoon of orange blossom water (optional), a pinch of salt and 225g self raising flour and mix at speed 4 for 15 seconds to combine. Scrape sides and give it another 3 seconds.

You can roll the mix into balls, flatten on a paper lined baking tray and bake straight away or roll it into a log about 5 cm thick and wrap tightly like a bonbon and pop in the fridge to set. I did mine last night ready to bake this morning for a fresh morning tea! You can freeze this mix too.

When you are ready to bake then you just cut slices about 1cm thick, place well spaced apart on an oven tray and bake at 190 degrees for 8-10 minutes or until golden and set. Leave on the tray for 5 mins to firm up then cool on a rack.

 

Old School Vanilla Slice (snot block!)

I've adapted a recipe I found on Taste.com to suit the Thermomix, and as usual tweaked it a little.

First partially defrost 2 ready rolled puff pastry sheets, and line a baking tray with paper, lay out pastry sheetsop with more baking paper and weight with another baking tray. Bake at 200 degrees for 20 mins or until golden brown and crisp.

Add to the Thermomix bowl 1125g milk (I used skim it was fine), 250g sugar, 150g cornflour, 75g custard powder, 75g chopped butter, 2 egg yolks and 1 teaspoon vanilla extract. Cook 10 mins 90 degrees speed 4.

Once pastry is cooled a little, trim to fit the base of a 6cm deep 22cm square cake pan you have lined with paper including sides. Top with hot custard then trim the other sheet and fit to the top of the tin and custard. Cool for 30 mins.

Make icing by melting together 350g icing sugar, 15g butter and 100g passionfruit pulp at 90 degrees for 5 minutes speed 2. Top the layer of pastry with icing, and refrigerate for four hours. Serve sliced into squares. For fussy families (like mine!) make the icing vanilla instead I copped some resistance to the passionfruit!

Curry For Chicken or Fish

This is a version of a Jamie Oliver recipe (thanks big fella!) that I've pimped a little and adapted for the Thermomix. It makes about 1lt of curry gravy you can then poach thinly sliced chicken or fish pieces with.

Sauté 2tsp black mustard seeds in 50g oil and cook at Varoma temp for 7 minutes speed 2. Add 1tsp fenugreek seeds, 1tbs whole coriander seeds, 1 tsp chilli flakes, 1 tsp curry powder, 2cm piece fresh turmeric peeled, 2cm piece fresh galangal peeled, 1 clove garlic and sauté again at Varoma temp for 3 minutes at speed 2. Add 1 onion and 2 shallots and mix at speed 5 for 1 minute. Scrape sides and cook a further 5 mins Varoma speed 4. Finish the curry base by blitzing at speed 8 for 5 secs.

Next add 1 400g can crushed tomatoes and a handful of fresh curry leaves. If you like your curry with heat add 1 tbs sriracha chilli sauce. Cook for 15 minutes at 100 degrees speed 2 with measuring cup lid in. Add 1 400g coconut milk, and half a can of water, and a pinch each of salt and sugar and finish off by cooking at 100 degrees for 25 minutes.

I'm refrigerating overnight as I always think it makes a curry better, and I'll use it with chicken tomorrow. Yummy served with a dollop of natural yoghurt and spicy mango chutney

Mum's Muesli Bars

I tried these out on the kids in their school lunch boxes today and got the thumbs up and a request for more for afternoon tea!

I also had a play with some alternative sweetening agents, but have noted the 'run of the mill' option too so you don't have to hit the shops to make these. There was no need for the health food shop- I found everything I needed at our local Supermarket.

First cook 125g rice malt syrup (or use honey), 50g dark agave syrup (1/4 cup brown sugar), 100g unsalted butter and 25g grape seed oil for 10 minutes at varoma speed 1.

Add to the cooked syrups 200g mixed seeds (I found a packet with pepitas, sunflower kernels and pine nuts straight off the shelf!), 30g shredded coconut, 150g rolled oats (I used quick porridge oats) 1/2 cup cornflakes, 75g sultanas, 50g craisins. Mix at speed 3, reverse direction for 20 seconds.

Press the mixture into a paper lined slice tin, about 1 cm thick and bake at 180 degrees for approximately 15 mins or until golden brown.

Cool completely then slice into bars and store in an airtight container in the fridge for up to a week. I also think these would freeze well and be used for lunch boxes straight from the freezer- they'll be thawed by morning tea time!

I have kept these nut free, but you could substitute peanut butter for some of the rice malt syrup and add more chopped nuts instead of fruit to give a protein boost if they aren't going to school. You could also substitute in gluten free rice bubbles and more cornflakes to make them gluten free in need.

Baked Artichoke Dip

Thanks to Gus and his Mum Sue for this recipe, it is yum! I've converted the prep for thermie, enjoy...

First grate 100g of Parmesan cheese and 4 small cloves of garlic together at speed 9. Then add one drained 420g tin of artichokes, 1 small tub sour cream (must be around 150g sorry forgot to check) 100g of praise traditional mayonnaise and a good grind of black pepper. Mix at speed 4 for 10 seconds to chop the artichoke and mix everything in well. Scrape sides and mix again until you get your desired texture- could be chunky or finely chopped artichoke up to you!

Bake at 180 degrees for 30 mins and serve warm with crackers or fresh crusty bread.

5 Cup Cake!

Big thanks to Mum (Lesley) for this recipe, I'm always looking for a healthy treat.

This really is more a loaf than a cake, so would be good toasted a few days after freshly cooked, or robust enough to freeze in slices for lunchboxes!

Super easy, use your thermo or just attack with a wooden spoon!

Take 1 cup of self raising flour, 1 cup of coconut, 1 cup of mixed fruit or nuts to taste, 1 cup of sugar and 1 cup of milk. Combine, stand for 10 minutes and then pour into a loaf tin and bake in a moderate oven for 45 minutes or until golden and a skewer inserted comes out dry.

Suggestions.... Substitute half the coconut for rolled oats or bran. I reduced the sugar to 2/3 cup and used brown sugar. For the fruit add finely chopped apple and a teaspoon of cinnamon. Try sultanas and walnuts (not for a nut free school!), craisins and sunflower seeds, finely chopped zucchini and mixed fruit and nut... Get creative!

Cherry Self Saucing Pudding

It's starting to feel wintery, so I decided a warm pudding was in order tonight! Scared by the 'numbers' on a packet mix, I decided to dream up my own version with the help of my Thermomix and an old recipe from my Country Women's Association Cookbook.

First I made the topping (that ends up as sauce) with 95g of raw sugar and 3/4 cup of frozen sweet cherries, pulsed at turbo speed until well combined but not slushy. Set aside, and don't bother cleaning the bowl before the next step.

Then I took 95g of raw sugar, 60g of chopped butter and 1 egg and mixed at speed 5 for 15 seconds. I added 1/2 cup of buttermilk (normal milk would work too), 1 cup self raising flour (sorry can't remember the weight!) and 1 teaspoon of vanilla and mixed at speed 5 for 30 seconds. Scrape the sides and mix again for 10 seconds before spooning into a greased baking dish. Gently top with the ground up cherry/sugar mix and carefully pour over 1 1/2 cups boiling water before baking at 175 degrees for around 40 mins or until pudding is baked through- test the middle.

I served with custard and it got the thumbs up all round. I think this would also be yummy done with raspberry, blueberry or a mix of all. It certainly hit the winter comfort spot!

60 Minute Egg Ceasar Salad

Thanks to Em for the inspiration... It's been a long weekend and this was so delicious for an easy dinner.

I haven't yet tried eggs this way but I was intrigued. Put 2l of water in the thermo bowl, insert basket and add whole eggs.

Set for 60 degrees for 10 minutes at speed 3. As soon as the temp reaches 60 degrees reset the timer for 60 minutes and walk away. I used the hour to enjoy a glass of wine with friends and feed the kids!

When finished, carefully peel and ise before they over cook. I'm going to try again and see if an ice water bath will stop cooking them so I can pre prepare in need.

My 60 minute eggs are pictured here topping a crunchy ceasar salad with baby cos lettuce, grilled chicken, anchovies and oven toasted croutons. 

ANZAC Biscuits

I have lost my tried and true recipe for ANZAC biscuits so after much cursing the universe I decided to start again. I dredged my memory and surfed cooking websites for reminders and decided to take it one step further and try it with the thermomix too!

Melt 125g butter and 45g golden syrup together at 70 degrees for 4 minutes at speed 1 or until liquid.

Add 160g plain flour, 110g rolled oats, 50g shredded coconut and 75g brown sugar. Mix at reverse speed 2 for 15 seconds then scrape sides and mix again at speed 2 for a further 15 seconds.

Pop the measuring cup with 1/2 teaspoon of bicarbonate soda in it on the lid and weigh in 30g boiling water then tip into the bowl and mix again speed 2 reverse 15 seconds.

Scoop dessertspoon sized portions out and roll into balls and place on a paper lined baking tray. Squish lightly with a fork to flatten then bake at 170 degrees (fan forced) until golden brown.

They are a little bit chewy in the middle which is how the Hillseys like them!

Eggy Hot Cross Buns

I hate to waste food, so I decided to use up some hot cross buns that were getting stale for an Easter breakfast.

Take 4 eggs, 3/4 cup milk and 1/4 cup buttermilk and blend in the thermo for 20 seconds speed 4.

Slice 4 large hot cross buns into 4 pieces, and put in a large shallow dish then pour over egg and milk mix.

Allow to stand for 10 mins gently turning slices over from time to time to ensure the mix soaks into the bread well.

Fry at low to medium heat until golden then serve drizzled with maple syrup.

Happy Easter!

Toblerone Ice Magic

Sweet inspiration struck last night when the kids asked for some dessert and I decided to use up some leftovers from the pantry!

Into the thermo went 135g of coconut oil, followed by 180g of broken up dark choc and a further 100g of toblerone again in small chunks.

I mixed at 50 degrees speed 3 for 5 minutes until it was melted and combined. Next we poured over vanilla icecream for a crispy choc coating once set- The slight hint of coconut with the Toblerone honey nuttiness is delish!

The rule of thumb for this is half the weight of coconut oil to chocolate so you can reduce or double batch in need. Next time I'm thinking of a hint of Cherry Ripe mmmmmm

Soul Food- Agedashi Tofu

I couldn't resist posting this even though my thermomix didn't join in the prep!

I love Agedashi tofu, and after a few too many beverages last night it's all I felt like for my lunch. I've been meaning to try making this at home and thanks to SBS Food safari I can now enjoy it whenever I like. I need to tweak the broth a little but on the whole I enjoyed this and will definitely make it again.

Follow this link for the recipe, and I added shredded nori rather than spring onions on the top.

http://www.sbs.com.au/food/recipes/tofu-dashi-agedashi-tofu

Quince Tarts

Following on from my dulche du leche, here's a sweet treat to try.

We have heaps of quince paste at present thanks to my lovely neighbours Neil and Michelle who have had a bumper quince crop this year. The thermo is perfect for quince paste as no one wants to stir a pot on the stove for four hours!

Take 2 sheets of ready rolled puff pastry and using a scone/biscuit cutter cut 16 small rounds in each sheet.

Lay the first 16 on a baking tray lined with paper, and top each with 1/2 teaspoon of dulche du leche and 1/2 teaspoon of quince paste. Top with the remaining 16 rounds and press carefully to seal edges trying not to trap too much air. Brush with egg wash and bake at 200 degrees or until golden and puffed.

Dulche du Leche

I went to buy some dulce du leche today, and after checking out the large price tag for a small jar headed home to whiz some up in the thermo instead.

Take 1lt milk (I used skim), 250 raw sugar, 1tsp salt, 1/2 teaspoon of vanilla bean paste and 1/3 teaspoon of bicarbonate soda.

Mix for 15 mins 100 degrees speed 3 to ensure sugar is dissolved.

Cook for two hours at 100 degrees stir speed- if it looks like bubbling over early in the cooking put your rice basket on the lid.

Reset for half an hour at 100 degrees but back at speed 3. After this time check and then keep going in 15 minute batches until it's really thick and dark caramel colored.

WARNING! Be patient! I put mine up to varoma in an effort to speed things up and lost half of it in a major boil over. Good things take time....

This is going into chocolate caramel salted tarts on the weekend. Delish!

Laksa Soup Easy Dinner

Happy New Year!

I have (again) resolved to return to my recipes. I use these as a reference and it saves me searching through my notes, cookbooks, magazine and newspaper clippings, apps, saved files and photos of recipes. What I am really saying is that's it's in my best interest too, but it's nice to share with a few friends what I love to eat.

In the spirit of that, here is my easy Laksa recipe, that I learned from a Malaysian friend nearly 20 years ago. It's a great midweek dinner and a reasonably healthy one. You can change that up by using real coconut milk if you'd prefer. This will serve 3 or 4 adults depending how hungry you are.

Please note that this recipe uses lots of ingredients from our Asian grocer- a great place to explore full of yummy ingredients and their veggies are usually fresher than fresh. The lady at our local shop on Palmerston street was also kind enough to share her fashion shopping tips with me today!

Take 2 tablespoons of laksa paste-use your thermomix to make it or buy a jar of paste. I usually buy the local Perth brand 'Hogans' it's better than I've been able to make! Sauté the paste in a large saucepan with a few tablespoons of chicken stock for a minute to soften and disperse the paste then add 1 cup of chicken stock, 1 chicken breast cubed, 1 cup raw shelled prawns, 8 fish balls cut in half and some Malay style fried tofu cut into bite sized squares. Bring to just simmering while stirring though. It won't look soupy just yet but drop to a very low heat while you get the next step ready.

Finely dice some Choi Sum or your favorite crispy green veg and tip into a sink or deep bowl of cold water to separate the grit out. Scoop out with a sieve to drain the water then add to the simmering mix, stir through and then pop the lid on and turn the heat off for now.

Next cover Hokkein noodles in a large bowl with boiling water. While these soften and separate, rinse 4 large handfuls of fresh bean shoots in a sieve under cold running water.

Back to the saucepan, add a large can of carnation coconut flavoured evaporated milk (sub in coconut milk if you want the full cream version) and turn the heat on to bring to just under a boil. Drain Hokkein noodles and portion in large soup bowls according to appetite. Top each bowl with a handful of bean shoots- be generous these melt when you pour on the hot soup.

Just before the soup reaches the boil, ladle evenly into the bowls over the noodles. If you like boiled eggs add some quartered up too. Top with fried shallots, and serve with soup spoons, chopsticks for the chunky pieces and a cold drink to cool the spices. Yum!