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!