Gourmet Christmas Hampers 2012

Merry Christmas everyone!

We hope you all had a gorgeous Christmas and now getting a chance to relax (and let the kids play with their toys!) We had a lovely Christmas day with the great company of family and plenty of delicious food. Now we've ventured off to sunny Echuca for some chill time.

So no recipes today but I'll share my efforts of making my gourmet Christmas Hamper with recipes to follow.  The special few received some Healthy Muesli, Seaweed Salt, Pistacio Dukka, home grown and cured Olive Tapenade, Chocolate Salami, Nut Butter and Pistacio and Cranberry Biscotti.  Some rustic labels and wrapping and it looked rather cute.

So hope you all enjoyed your day.
xx Veggie Mum

Pistachio Dukka

It’s beginning to look a lot like Christmas....

And getting rather busy!  This morning I was walking Finn and the dog by 6am, then took Summer to Kinder, went to a job interview, came back to the kinder performance / graduation, came home to make the kids lunch, booked our first camping trip with friends, planned a few Christmas catchups then looked at the clock and it wasn’t even 12!  Only at Christmas hey.

I’ve been busy making some home made food gifts too.  I’d better not give too many secrets away but my favourite so far is my Pistachio Dukka.  Delicious with bread and olive oil, sprinkled on hummus, or to coat tofu or perhaps salmon.  Pistachios just sing Christmas and will be the feature of many of my gifts.

Pistachio Dukka

150g pistachios
100g hazelnuts

100g sesame seeds
35g coriander seeds
30g cumin seeds
1 tsp rock salt
1 tsp peppercorns
½ tsp each nutmeg and cloves

• Place nuts, sesame seeds, coriander and cumin seeds into Thermomix bowl and dry roast for 8 minutes at 100° on speed 1
• Allow to cool then add salt, peppercorns, nutmeg and cloves and chop on Turbo for 1 second at a time until a coarser mixture is achieved
• Store in an airtight container in the refrigerator until ready to use
• Enjoy getting ready for Christmas!

Roasted Strawberry and Rhubarb Ice Cream

Roasted Strawberry and Rhubarb Ice Cream

 

What thoughts and memories does the word ice-cream conjure up for you?  Is it a special treat on a hot summer’s day, dripping faster than you can lick?  Is it the kind of treat you let your 2 year old  have nearly every day  on holidays even though she’s hardly ever had it at home (oops did I just confess to that?!?)  Is it rich and creamy accompanying a gourmet dessert or light and fruity and usually quite healthy when make it at home?

The start of the home grown strawberries...

Whatever takes your fancy you can’t beat good icecream and I’m really excited that summer time is here so I can start experimenting with my Thermomix icecreams again.  There’ll be plenty to follow but today I’m continuing with the rhubarb theme as it’s growing gorgeously.  Mixed with some delightful organic strawberries from my our local farmers market the results were definitely worth writing about.  Roasted  Strawberry and Rhubarb Ice Cream – devine!

Roasted Strawberry and Rhubarb Sauce

Strawberry and Rhubarb Sauce

250g organic strawberries

Approx 4 stalks organic rhubarb

1 tbls rapadura sugar

1 tbls balsamic vinegar

½ tsp salt

1 tsp vanilla

• Preheat oven to 180°
• Roughly chop rhubarb and strawberries and lay in a baking dish
• Sprinkle with sugar, vinegar, salt and vanilla, toss gently and bake for approx 30 minutes until tender
• Sit back and enjoy the amazing aroma filling your home!
• Once cooked and cooled this could be enjoyed over yoghurt or on pancakes but try to reserve most of it for the icecream

Ice Cream

2 egg yolks

250g cream

250g full cream milk

100g raw sugar

1 tsp vanilla

• Place all icecream ingredients into Thermomix bowl and cook for 5 minutes at 80° on speed 4
• Pour into a stainless steel bowl (or thermomix bowl  if it fits in your freezer) and stir through half of the strawberry and rhubarb mixture
• Place in freezer for around 4 hours or until form but not frozen
• Place icecream back into Thermomix bowl and mix for 20 seconds on speed 9 then 10 seconds on speed 4 using spatula if required
• Return to stainless  bowl and swirl through the remaining strawberry and rhubarb sauce
• Return to freezer for 12 hours or overnight and best to leave out for 10 minutes before serving
• (Alternatively make in an icecream maker or by hand if you don’t have a Thermomix)
• Enjoy! ( and look forward to more ice cream adventures!)

 

Rhubarb and Apple Muesli Crumble Cake

What’s there not to love about rhubarb!

Rhubarb and Apple Muesli Crumble Cake

It’s easy to grow year after year from the same crown, it’s looks gorgeous, tastes divine and is very easy to cook.  The rhubarb in my garden has had a growth spurt after some warm weather followed by plenty of rain so I have a few rhubarb recipes on the go today.

An abundance of perfect rhubarb in the vegie patch just screaming out to be eaten!

One is a Roasted Rhubarb and Strawberry  Icecream that I’m planning for the weekend with a heat wave on the way but for desert tonight I thought I’d treat the family to a Rhubarb and Apple Muesli  Crumble Cake.  Couldn’t decide between Rhubarb Crumble and cake so I simply merged the 2 and aren’t we a happy family!

 

It was also one of those Thermomix days where it’s just too tempting to “whip” up something in your magic machine when the kids are behaving themselves.  And the kids pretty much have fruit and yoghurt for dessert most nights so I thought a treat would be like the saying “a change is as good as a holiday”.

 

Rhubarb and Apple Muesli Crumble Cake

50g butter cubed

2 tbls rapadura or raw sugar

1 cup of muesli

1 cup of cooked apple and rhubarb

1 stalk of rhubard extra cut into 1cm pieces

120g butter cubed

140g raw sugar

180g yoghurt

1 tsp vanilla

2 eggs

220g SR flour

1 tsp cinnamon

½ tsp ground ginger

 

• Preheat oven to 180°
• Grease and line a 22cm springform tin
• Place 50g butter, 2 tbls sugar and muesli in Thermomix bowl and mix at 90° on speed 2  for 2 minutes or until butter has melted.  Set aside
• Place remaining butter and sugar in bowl and mix for 20 seconds on speed 6 then scrape down
• Add eggs,  and vanilla and mix for a further 20 seconds on speed 6
• Add dry ingredients and combine for 5 seconds on speed 4
• Pour into cake tin, spread with apple and rhubarb and gently stir through batter
• Sprinkle with raw rhubarb pieces followed by muesli crumble mix
• Bake at 180° for 55 minutes or until skewer comes out clean
• Best enjoyed warm with a dollop of thick yoghurt or cream!
 

"Man-Proof" Mexican filled wraps

Well Vege-Dad has hijacked the Blog for this post, the kids aren't home, I don't know what to do with myself with time on my hands . . . .the family needs to eat . . .  2 + 2 = cook dinner.

Now the kids have been out in Melbourne all day, I know they will be tired on their return, and feeding them in this state is trying to say the least.  Mmmm . . .what do they love to eat . . .whats a sure winner and least likely to cause me any more grey hairs . . . . WRAPS!!

So here's my adhoc, no recipe, make it up as you go Mexican filling and VegeMums wraps recipe, culminating as "Man Proof" Mexican.

Firstly, if you have time, and motivation . . . make the wraps. Now this is something new for me, and I can't follow VegeMums recipe because there's 4 different variations scribbled down in the book, and because I have NFI what "Spelt" is.  OK, lets ask the expert (VegeMum) and when that fails, use Google Images and compare the grains to whats in the cupboard :)

OK, thats hurdles over and I have smashed out a dozen wraps in about 20 - 25 mins.

Man tips for making wraps (ie. learn from my mistakes):
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1. The dough should be of Play-Do consistency, if its wet and sticky you didn't follow the recipe and have cocked up.  Add more flour gradually to get the right consistency

• do NOT cook them too long or they loose their flexibility and will crack if you try and fold them. 
• 10-15 seconds on each side in a hot dry pan, you will see they change from opaque to white.

• Checkout my picture on how much dough to use per wrap, my first wrap was a gigantor, almost like a small 2 man tent. . . . camping anyone?

• Drop them straight from the pan into a tea towel lined container and cover.

 

 



 Tortilla Wrap Recipe:

 

100g spelt or alternate grain (google it)

200g plain bakers flour or equivalent

20g of olive oil

pinch of salt

1 tsp of baking powder

150g of hot water

 

1. Mill the Spelt in the thermomix for 1 min on speed 9
2. Add the rest of the ingredients
3. Set the thermomix to the interval / dough setting and knead for 2 mins
4. Roll out the dough as thin as you possibly can on baking paper or thermomix baking matt
5. Cook for ~ 15 seconds each side in a hot dry frying pan

wha-la - you have wraps!


 OK, now for the Mexican filling.  My make-it-up-as-you-go method entailed the following ingredients, but honestly, as long as you put some form of beans, tomato and the herbs listed in, its going to taste good. If you make a total disgrace of it, and it doesn't taste good, firstly  . . don't be discouraged . . .learn from your mistakes, and secondly . . heaps of cheese and guacamole should fix that!

 

Maxican Filling Recipe:

1 onion
1-2 cloves of garlic
1/2 a red or green capsicum (red is sweeter but twice the $$)
1 400gm tin of red kidney beans
1 400gm tin of diced / crushed or whole tomatoes
6 medium mushrooms
3 large slices of eggplant
2 medium carrots
3/4 of a zuchini
olive oil
Cummin
Coriander

1. Cut onion into 1/4's, peel the garlic and place in the thermomix. 5 seconds on speed 5
2. Add a drizzle of olive oil and cook on 100 degree's for 5 mins (or until opaque). I placed the mushrooms into the bowl with 2.5 mins to go to give the outside a nice searing.
3. Add all other ingredients except for tomatoes and beans
4. You have the option to either chop the vegies in the thermomix now (3 sec on speed 5), or cook them in smaller cut up pieces, and whizz them up before you put the beans in. Either way cook for 10 mins on 100 degree's
5. Add the beans and tomatoes and cook for a further 5-7 mins on 100 degree's on Reverse

Garnish with lettuce, cheese and guacamole if your taste buds desire.

 

And there you have it, "Man Proof" Mexican. Really easy, really tasty, and certified cranky kid proof ;)

Carrot Cake with Cream Cheese Frosting

Any excuse for a cake or two! 

Carrot Cake with Cream Cheese Frosting

It’s Grandma’s birthday tomorrow and she’ll be spending her fun filled day with the kids while I head off to work.  Of course we need a cake to sing happy birthday as soon as she walks in the door, probably multiple times throughout the day, then again for a family dinner. 

The kids at the park with Grandma

 Another reason to celebrate is about half of the people at work completed the Run Geelong like I did on the weekend.  Run Geelong was a huge success with 11,792 Participants and over $500, 000 raised for the children’s ward at the Geelong Hospital. 

The quickly devoured cake at work - most of it gone by 11am!

 So I think everyone deserves cake!

Happy Birthday Grandma!

 I decided on carrot cake as Grandma is not really a sweet tooth and this is the type of cake I don’t mind the kids sharing.  In fact for the 2 cakes I had Summer count out 10 carrots which adds plenty of fibre and vitamins not to mention moisture and taste.  I put all those carrots straight into the Thermomix and in just a few seconds I had a bowl full of bright orange goodness. I chopped the pecans and mixed the icing for both cakes at once also and just made the rest of the cakes separately (only because the mix is quiet large).

This cake is actually a Donna Hay recipe with my predictable variations of much less sugar, a little honey and some nutmeg.  Very easy but a real crowd pleaser!

 Carrot Cake with Cream Cheese Frosting

60g pecans
5 carrots (preferably organic)
110g rapadura (or raw) sugar
60g local honey
180g grapesed or other neutral flavoured oil
3 eggs
100g wholemeal flour
125g plain flour
1½ tsp baking powder
1 tsp bicarb soda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
80g sultanas

250g cream cheese
100g icing sugar (I milled raw sugar)
1 tbls lemon juice

• Preheat oven to 180°C and grease or line a 20cm baking tin (square or round) with baking paper
• Place pecans in Thermomix bowl and chop for 3 seconds on speed 6 then set aside
• Place carrots in bowl and chop for 5 seconds on speed 6 then set aside
• Place sugar, honey and oil in bowl and mix for 1 minute on speed 6 (no need to clean bowl between)
• Add eggs and mix for another 20 seconds on speed 6
• Add flours and spices and mix for 5 seconds on speed 5
• Add carrots, pecans and sultanas and mix for 10 seconds, speed 2 on Reverse
• Pour into baking tin and bake for 55 – 60 minutes or until inserted skewer comes out clean
• Allow to cool before removing
• For the icing, in a clean Thermomix bowl mill raw sugar to icing sugar (30 seconds speed 9)
• Add cream cheese and icing sugar and mix about 30 seconds speed 6
• Refrigerate a little while cake is cooling then simply pour over.

This cake is best stored in the refrigerator due to the cream cheese frosting  

Enjoy!

Chocolate Coated Muesli Slice

I did it!  I ran 12km, without stopping and in a surprisingly good time!  I completed my first and definately not last Run Geelong with over 11,000 other people on this gorgeous sunday morning.  It was then time for recovery food and what better way to do that than a friends 30th birthday in the park.  Good food, great people and a bit of relaxing in between chasing 1 and 3 year olds.  I took along a plate from my last post with a little twist, my Fruity Nutty Muesli Slice with a drizzle of dark chocolate. It's great on it's own but even better with a little treat on top (and look rather inviting too).



Chocolate drizzled fruity nutty muesli slice

So no new recipes today, I'm exhausted, just my tip on melting chocolate for decorating like this.  Simply place about 50g of your favourite chocolate in a zip lock bag and place in the microwave on 70% for about 2 minutes, taking it out and squeezing a little at about half way.  Then cut a very small snip off the bottom corner to turn your bag into a piping bag to drizzle the chocolate over your slice, biscuits or whatever takes your fancy - perhaps even icecream!
Too easy not to enjoy!

Fruity Nutty Muesli Slice

There’s only 3 days until Run Geelong a fundraiser for the kids ward of the Geelong Hospital and I think I need all the energy I can get.  I know I can run the 12km distance now so it’s just a matter of maintaining every bit of fitness I can, eating well and staying hydrated.  Time for some Fruity Nutty Muesli Slice!

I’ve made many versions of muesli bars before but these are my favourite by far.  These morish treats are seriously irresistible and trust me it’s very hard to stop at one.  They have no added sugar, are egg free, have healthy fats including Omega 3’s and are power packed with protein.  And what’s more is they’re nice and soft, a little chewy and great for kids who need energy boost to keep running around all day (and I mean ALL day!)

 

... thought some pictures of the kids at the beach while I was running was a better image than me running!

 

 

You could easily make them without a Thermomix but I find it simply the easiest way to chop the nuts, seeds and fruit nice and finely then gently mix it all together. And as with many of my recipes it’s a flexible and you can substitute your favourite fruit, nuts and seeds.  Actually the original idea came from StephBerg but has a little tweaking for plenty of flavour and extra nutrients.

 

So what are you waiting for?  A healthy treat you simply cannot say no to.



 Fruity Nutty Muesli Slice

2 tbls chia seeds
150g nuts (today I used 60g macadamias and 90g dry roasted almonds)
20g sunflower seeds
20g pumpkin seeds
1 tbls sesame seeds
30g coconut
200g oats
250g dried fruit (today I used  fresh dates, dried apricots, goji berries, and a few dried prunes
½ tsp cinnamon
250g liquid (today I used half apricot nectar and half water but other juices work well too)

Preheat oven to 180°
Add chia seeds to about 40ml water (eg half fill MC) stir then set aside to thicken while you prepare other ingredients
Add nuts to Thermomix bowl and chop for 7 seconds on speed 7
Add seeds and pulse twice on Turbo then set aside
Add dried fruit to bowl and chop for 7 seconds on speed 7
Add all other ingredients and mix on reverse for 30 seconds speed 3 or until combined
Spread into a lined (eg with Thermomat) 20 x 30cm baking dish and press down firmly ( I find a spatula works well)
Bake for 25 minutes then let cool before cutting into slices

Enjoy !

Mediterranean Vegetables, Lentil and Ricotta Bake

As most vegetarians would understand we go through a lot of vegies in our house.  So much so that our latest project is to build a 2^nd vegie patch in the garden.  It literally will be in the garden, amongst gum trees and other natives but raised a little with the hope there isn’t too much competition for water and nutrients.  We were almost given some gorgeous pieces of recycled wood from my dad but it turns out white ants have made them their home.  A small purchase required instead.



Here is little Finn in his favourite place, the sandpit, not far from the new vegie patch

Stayed tuned for progress on the vegie patch but here’s a delicious recipe for heaps of Mediterranean style vegies, with lentils and ricotta.  It’s pretty quick and simple and open to variation.  And did I mention healthy too?  I like to cook my vegetables in a flat sandwich press / grill but you can pan fry instead.  When you have time home made pasta sauce is great but in this dish store bought works just fine.  You can even make this without a Thermomix so no excuses – give it a try and watch the family make it disappear!

Mediterranean Vegetables, Lentil and Ricotta Bake

1 large eggplant
1 red capsicum
Approx 600g sweet potato
1 zucchini
4 field mushrooms
Approx 600g tomato pasta sauce
1 tin or 400g brown lentils
¼ cup basil leaves
2 eggs
500g fresh ricotta
40g parmesan
¼ tsp nutmeg
Salt and pepper

Slice vegetables into about 1cm slices and cook in grill or frypan in batches and set aside
Grate parmesan for 6 seconds on speed 8 in Thermomix (or by hand and add to a large bowl)
Add ricotta, eggs, nutmeg, salt and pepper and blend for 20 seconds on speed 4 (or stir together by hand)
Preheat oven to 180°
Spread a little pasta sauce in a baking dish then layer vegetables and lentils.  I went for eggplant, capsicum, mushrooms, lentils, sweet potato, then zucchini
Roughly tear basil leaves and scatter over
Spoon ricotta mixture over and spread out
Bake for 30 minutes or until golden then rest for about 10 minutes before slicing and serving

Serve with a green salad or crusty fresh bread and enjoy!

Vegetarian "fried" rice

Do you ever almost feel guilty that good food can be so quick and easy when cooking in your Thermomix? This version of a “fried rice” (well steamed actually) is seriously quick (20 minutes to be precise), really tasty and did I mention healthy?  It’s the ultimate show stopper of Thermomix cooking at it’s best, especially for vegetarian cooking, where you use all components including the steam basket and Varoma at once.

 

There are plenty of “fried rice” Thermomix recipes out there but thanks to Jo at Quirky Cooking I love this version the best.  Adding the coconut milk to the steaming water adds so much flavour.  You can use any combination of veges you have on hand just be careful to overfill the Varoma or it can require a little longer to cook (if so just remove your rice and steam for a few more minutes).  You could steam your tofu but I find a quick pan fry of some marinated tofu gives a nice bit of texture to the softer dish.

I’m not often one to post recipes based on those  previously published but this is just too good not to share (and it’s a little unique with the tofu and the jasmine rice). I almost forgot to mention this recipe makes heaps so great for when visitors drop in or as we do, leftovers for my work nights.  So what are you waiting for?  Give it go and it will become a regular at your house too!


Vegetarian “fried” rice

400g jasmine rice
500g water
400g coconut milk
200g tofu in your favourite marinade

A combination of veges.  I used:
   1 small broccoli including stem chopped
   1 carrot diced
   1 zucchini diced
   Handful of beans chopped
   1 corn cob with kernels removed
   6 sliced mushrooms
   1 bunch bok choy / choy sum
   Handful of bean shoots
   Coriander
   2-3 eggs
   ½ MC milk
(other great veges include cauliflower, capsicum, snow peas, peas)

• Place steamer basket into Thermomix bowl, and weigh in rice.  Remove basket and rinse rice then set aside
• Pour water and coconut milk into bowl then return basket of rice and start cooking at Varoma temp for 20 minutes on speed 4 with Varoma in place on top
• Start chopping harder veges first and adding them to Varoma followed by softer so they are all completed cooking at the same time
• Either steam tofu with veges or pan fry for a crisper texture
• With 5 minutes to go lightly whisk eggs and milk and add to Varoma top tray which has been lined with wet baking paper
• Check that veges and eggs are cooked and if not remove rice with aid of spatula then steam for a further 2 minutes
• Remove Varoma (with lid underneath to catch drips) and tip rice, chopped eggs and tofu into Varoma and toss though
• Season with a little soy sauce or kecap manis and top with coriander

Enjoy and I guarantee you can’t stop at one bowl!

Creamy Pumpkin, Pinenut and Sage Fettucini

My life isn’t all about cooking.  My other passion at the moment is running and guess what, I’m back! After having 2 kids and only doing weekly 5 km runs I’ve signed up for the 12km Run Geelong, a fundraiser for the children’s ward at the Geelong hospital.  And it’s in 2 weeks!  But this week I ran 8km and this morning 10km so I think I’ll make it.

 
After not running a great deal for 3 years my motivation play list was a bit outdated.  But welcome Enrique Iglesias “I like how it feels” to really get you going! (or for a dance around the lounge room with the kids!) My runners were also pretty worn out so I’ve got a new pair of shoes on the way.  Even more exciting, I’ve changed brands for the first time in 10 years and they’re red! So stay tuned...

 

And what better carb loading food to have tonight than pasta.  Inspired by some fresh backyard grown sage from the local farmer’s marker this morning and some time to make fresh pasta with my daughter, I decided on a rather indulgent creamy pumpkin, pinenut and sage sauce over fresh fettucini topped with crispy sage leaves.  A real treat but  well earned after hitting the pavement.  If you’re using store bought pasta it’s quick and easy, but you really can’t beat home made pasta, and the kids love helping too.

 
Creamy Pumpkin, Pinenut and Sage Fettucini
Sauce
500g pumpkin
1 bunch sage leaves
Handful pinenuts
300g cream
Salt and pepper

• Roast chopped pumpkin in oven for around 20 minutes or until golden
• During last few minutes add sage leaves, lightly oiled on a baking tray then set both aside while preparing pasta

 
Pasta as per EDC
3 free range eggs
300g plain flour
1 tbls Olive oil

• Place all ingredients in the Thermomix bowl and knead for 2 minutes on Interval Setting
• Remove dough and knead a little by hand until it comes together as a silky dough
• Wrap in Thermomat or damp towel and allow rest for at least half an hour
• Divide into 4 sections keeping remaining dough covering while working with each
• Roll dough through pasta machine on the widest setting about 5 times then repeat by gradually reducing to thinnest setting.  A great tip I learnt on a cooking show was as  soon as the dough  is long enough join it together into a loop so you can continuously loop dough through without refeeding.  It can become very quick and looks impressive!
• Dust dough with flour and roll through Fettuccini cutter then hang until ready to use
• Repeat with remaining dough while bringing a large pot of water to the boil
• Cook dough in batches for around 3 minutes or until al dente
   
• Meanwhile complete sauce...
   
• Add pinenuts to a frying pan and toast for a few minutes until golden
• Add pumpkin, cream, salt and pepper and heat through until cream starts to thicken
• Add half of the sage leaves crushed with remaining to serve

Serve sauce over freshly cooked pasta, top with crispy sage leaves and enjoy!

120 cookies on pretty plates

What could be prettier than decorated butterfly cookies on gorgeous china?  Especially when that china is a family heirloom...

You may have read about my recent venture to the nearby Mill Markets in the search for pretty plates for my baking.  It was a great adventure but got me thinking that many were similar to those in my mum’s crystal cupboard which have been handed down by grandmothers and great aunties.  So there the adventure continued.  Off to mum’s to open those long unopened cupboards and see what we could find. 

And wasn’t I a happy shopper (or borrower)... A gorgeous Royal Albert tea set with matching cake plate in a vintage Rose Garden pattern.  Along with a beautiful gold trimmed floral plate I simply couldn’t leave them in the cupboard any longer.  They needed to be adorned with baking. You wouldn’t believe the care that was taken in wrapping them, transporting them home, then hiding them far from little fingers of my hurricane children.

Then today I needed to bake some cookies for a birthday so I decided to use the well worn recipe of 120 cookies which has been converted by Retromummy.   As the name states the mixture is quite large for the 2L Thermomix bowl and I tend to mix it in batches for a thorough mix.  I usually break it down into a few flavours and often freeze part of the dough for later use.

Today I stuck with vanilla for the butterflies and chocolate for the freezer but in the past we’ve had great success with hundreds and thousands, sultana and orange, cinnamon and choc chip varieties.  I’ve changed the original recipe a little by adding a teaspoon of vanilla and ½ cup custard powder for a tastier and smoother biscuit.

120 Cookies

1 cup raw sugar

500g butter at room temperature (cubed)
1 tsp vanilla

1 can sweetened condensed milk

4 ½ - 5 cups self raising flour

½ cup custard powder

• Place sugar in your Thermomix bowl and mill for 9-10 seconds on speed 9

• Add butter and vanilla to now icing sugar and cream for about 30 seconds on speed 4 (you may need a little longer depending on how soft your butter is)

• Scrape down bowl and add condensed milk (licking the spoon optional) and flours and mix for 40 seconds on speed 3.  Start with 4 ½ cups of the flour and add the extra if needed to form a dough.

• If you’re making various flavours, remove half the dough then add other ingredients, eg 1 tbls cocoa and mix for a few more seconds.

• Knead dough by hand into a disc shape, cover and refrigerate for at least 30 minutes or freeze for later use

• When you’re ready to create biscuits either roll into small balls and flatten or roll out dough to about 5mm thick for using cookie cutter.  I like to roll the dough between my Thermomat sheets of baking paper.  Dip your cookie cutter in a little flour to prevent sticking and easier removal especially for delicate shapes like butterflies!
• Place on a non stick or baking paper lined tray and bake for about 10 minutes at 180 or until golden.
• Decorate or just eat them up and enjoy!

Stay tuned for decorating tips and more pretty plate ideas!

Broccoli, Craisin and Feta Salad

The weather’s starting to warm up and we’re thinking salads.  Especially for the warmer evenings where the kids love eating outside early enough before the crisp air sets in.  It's a great way to get the kids to quickly eat their dinner then run off their endless amount of energy before bedtime.  This salad is quite hearty and is great for lunch the next day when the flavour has continued to soak through and work it's magic on your tastebuds. 

Broccoli, Craisin and Feta Salad

When I make dressed salads like this I often whip up some mayonnaise from the Thermomix EDC and just leave enough in the bowl to coat the ingredients.  So simple and saves an extra bowl to wash up.  We served it along with my Sweet Potato, Chickpea and Millet burgers and some sliced potato chips cooked on the bbq.  Yum and fun!

Summer is ready to take the salad outside for dinner

 Broccoli, Craisin and Feta salad

1 head of Broccoli
1 Carrot
2 tbls mayonnaise
1 tbl craisins, raisins or even incaberries
Handful cherry tomatos halved
Tbls Pepitas
50g feta or goats cheese cubed or crumbled

• Bring a medium saucepan of water to the boil
• Chop broccoli into florets including stems and place in boiling water for about 1 minute then remove
• Add carrot to Thermomix bowl and chop for 3 seconds on speed 6 (or grate by hand without TM)
• Add broccoli, tomatos, craisins, pepitas and mayonnaise to bowl with carrot and mix on Reverse speed 2 for 3 seconds or until just combined (or mix by hand in a bowl)
• Transfer to serving bowl and top with feta

Enjoy!

Mexican Inspired Vegetarian Pancakes

When the kids say “yum” after the first mouthful of dinner you’re a happy mum.  Especially if the recipe is easy, nutritious and most of all voted delicious by the whole family.  Today was a rainy day and we stayed indoors for most of it but had plenty of fun.  We made a tent over the kitchen table and created our own imaginarium!  There was even a rare moment where I found my 16 month old Finn sitting reading a book.  A rare moment I say as he’s a typical little boy who is always on the go, and he really doesn’t stop all day so it was quite a pleasant surprise.  So cute...

This gave me time to whip up some dinner.  Summer had asked for pancakes for dinner (I think she meant the breakfast type).  However she loves Mexican and wraps so she was pleasantly surprised that this was a combination of all of the above.

Red Kidney Beans



I made a savoury version of Tenina’s buckwheat crepes which were delightfully light.  I just added a splash more milk than the recipe.  And while you could any Mexican or other flavoured filling, I found the flavours in this mix were just right. 

 

Another happy family!

Mexican Style Vegetarian Pancakes

Pancakes

¼ cup buckwheat groats

2 eggs

1 cup milk (plus a little extra if too thick when cooking)

1/4 cup plain yoghurt

1 cup plain flour

• Place buckwheat into Thermomix bowl and mill for 1 minute on speed 9
• Add remaining ingredients and blend for 1 minute on speed 6
• Set batter aside and allow to rest while you prepare filling

Mexican Inspired Vegetarian Pancake filling

50g tasty cheese
1 onion
1 clove garlic
Olive oil
1 tsp cumin
½ tsp chilli powder
½ tsp cinnamon
1 celery stick
1 carrot
1 zucchini
Approx 100g mushrooms
Approx 80g silverbeet
150g vegetarian mince such as Quorn
1 tin tomatos
1 tin kidney beans drained

• Place cheese in Thermomix bowl and grate for 5 seconds on speed 8 then set aside
• Place onion and garlic in bowl and chop for 5 seconds on speed 6 then scrape down
• Add a splash of olive oil and spices and sauté for 2 minutes on speed 1 at 100°
• Add silverbeet and chop for 3 seconds on speed 6
• Add celery, carrot, zucchini, mushrooms and chop for an extra 3 seconds on speed 6
• Add tomatos, kidney beans and mince and cook for 15 minutes on speed 1 Reverse at 100°
   
• While mixture is cooking preheat a large frying pan
   
• Add a little butter just before pouring mixture in, just enough to cover when swirled to edges (add a little extra milk if mixture is not thin enough)
   
• Cook for 1 minute until golden before flipping and cooking for another minute
   
• To serve, scoop mixture onto a pancake, top with grated cheese, roll up and top with your favourite guacamole (we love tomatos, avocado, a squeeze of lime juice and a little pepper!)

Banana and Date Muffins

Banana and Date Muffins

I think I’ve just discovered the why people enjoy antique shops and opp shops.  They really can be fun!  My 3 year old daughter and I ventured out to the ultimate in antique shopping at our nearby Mill Markets and we were lost in world of years gone by obliviously for many hours.  We made party plans for tea parties on old phones (phones that I clearly remember), we sat in all sorts of chairs next to teddy bears, explored a variety of gadgets and could only imagine what they were used for, read chapters of well read books and most importantly discussed which queens had eaten from which glorious plates.

And that was my purpose.. to find a plate.  A pretty plate, most likely a cake plate but really just something that called out to me to be taken home and adorned with baked delights.  And after many hours (helped out by a cup of tea and a strawberry milkshake) that’s just what we found...

My first Antique plate

And what did this plate ask to first wear in its new home?  My new favourite Banana and Date  Muffins.  Yum!  Can you smell them, fresh from the oven?  And even the next day (if there’s any left) warmed for a few seconds in the microwave and tasting like little banana and date puddings?  And did I mention they’re actually way better for you than any store bought muffin with very little sugar (I’ve even used 30g which is sweet enough) but loads of taste?

Banana and Date Muffins on my new plate!

Actually I think I can hear one calling me now....

Banana and Date Muffins

2 large bananas (the riper the better)
100g pitted dates
70g grapeseed oil
2 free range eggs
50g rapadura or raw sugar
1 tbls honey
80g plain yoghurt
120g milk
150g SR flour
150g wholemeal flour
½ tsp baking powder
½ tsp cinnamon

•  Preheat oven to 180° and grease muffin trays (I like to use a mini tray of 24 for the kids and a guilt free I plus 4 large ones visitors)
• Add dates and banana to Thermomix bowl and chop for 10 seconds on speed 6
• Add oil, eggs, sugar, honey, milk and yoghurt and mix for 20 seconds on speed 4
• Add flours, baking powder and cinnamon and blend for a further 10 seconds on speed 4
• Pour into muffin trays and bake for 15 minutes for small or 20 minutes for large muffins or until they spring back when pressed

I'm sure this could be easily made in your chosen mixer other than a Thermomix with the wet ingredients blended then the dry mixed ingredients added.

And of course, enjoy!