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