Chai Tea

Isn't it nice when a little bit of effort goes a long way.  This was the case for me recently when I rather spontaneously decided to support a charity which I just felt good about.  I held a High Tea for Hamlin.  Put simply I organised an afternoon tea with a lovely bunch of beautiful women to raise money and most of all awareness for women in Ethiopia suffering from Obstetric Fistulas. 

The organisation involved is the Hamlin Fistula Ethiopia which supports the Addis Ababa Fistula Hospital and the Hamlin College of Midwives.  These were co-founded by Dr Catherine Hamlin AC an Australian obstetrician-gynaecologist in the 1950’s and her great work has treated more than 40,000 women with more than 90% of them cured.

Chai Tea for a High Tea

And the high tea was a success.  My lovely family and friends brought along their favourite afternoon tea delicacy along with the recipe to share.  With a few bunches of flowers, pretty tea cups, French café background music and most importantly great company it was a rather relaxing afternoon.

Along with traditional teas I decided to brew a Thermomix pot of Chai Tea.  My own blend which I’m rather enjoying.  It’s even taken over a morning coffee on most days!  This can be brewed in a teapot or latte style with your choice of milk.  While most people find the flavours enough in this chai you can sweeten with a little honey if desired. 

For more details on the work of Dr Catherine Hamlin and Hamlin Fistula Ethiopia see: http://hamlin.org.au

Chai Latte in the Thermomix

Chai Tea blend

1 tsp cardamom pods

1 cinnamon sticks broken up roughly

1 tsp cloves

1 tsp black peppercorns

3 Star anise

1 Vanilla pod

1 tsp ground ginger

20g large loose leaf tea

·        Place the cardamom seeds, cinnamon sticks, cloves, star anise and vanilla pod in Thermomix bowl and roughly chop by pressing the Turbo button about 5 times.  Make sure it’s not too fine so it will still be caught in your tea strainer.

·        Add the tea and ginger and combine for a few seconds on speed 4

·        Store into an air tight container

To brew Chai Latte for 2:

• Add 2 heaped teaspoons of Chai Tea mix into Thermomix bowl
• Add 300g water and 300g of your chosen milk (almond milk is rather nice)
• Heat for 5 minutes on speed 2 at 70⁰
• To froth the milk a little blend for 30 seconds on speed 4
• Pour through a strainer into your favourite tea cups and enjoy!

Lemon and Poppy Seed Drizzle Cupcakes

I can’t believe our baby boy is 5 months old!  And I've made this recipe at least 5 times since he was born always with the intention to write this post.  How time flies when you’re busy and at least it’s been well tested!

So to try and keep it brief and summarise the last few months, I’m still totally in love.  And so is his daddy, and his big brother and sister.  Little Parker is such a cruisy baby who makes everyone (and I mean everyone) smile.  I really trying to stop and smell the roses with this one.  I even enjoy the night feeds.  I know he’ll be all grown up all too soon so it’s about cherishing every moment I can.

He brings me down to earth.  Reminds me we all have a soul, a unique and very special soul and that we are blessed to have created this one.  While kids can frustrate us at times especially the older ones as they go through different stages of growth and development, we need to remind ourselves of how special they are and how precious this time with them is.

And occasionally make them a treat...

Lemon and poppy seed drizzle cupcakes

Zest and juice of 1 lemon

50-80g raw sugar – mill 15 sec

40g raw sugar for syrup

150g softened butter

2 tbl honey

1 tbls chia seeds

50g yoghurt

3 eggs

250g SR flour

2 tbls poppy seeds 

• Preheat oven to 180°
• Fill muffin tray with silicone liners or grease lightly
• Place lemon peel and sugar in Thermomix and mill for 15 seconds on speed 8 the scrape down
• Add butter and cream for about 20 seconds on speed 6
• Add honey, chia seeds, yoghurt and eggs and blend for 10 seconds on speed 6
• Add flour and poppy seeds and mix for about 5 seconds on speed 4 or until just combined
• spoon into muffin trays and bake for about 20 minutes depending on size.  
• Cakes will be golden and will spring backed when touched once cooked.

Syrup

• Combine lemon juice with extra sugar and heat in a small saucepan, in microwave or in Thermomix (4 mins at 90° on speed 2) until sugar dissolved 
• Using a skewer pierce a few holes into each cake once removed from the oven and drizzle syrup over while still warm

These are delicious eaten while still warm but also keep nicely for a few days

Variations:

Use a combination of lemon and orange zest for a twist.

It’s a boy!

We’re over the moon to share our exciting news that we’ve welcomed baby Parker into this world.  A little brother to a very proud Summer and Finn and a totally in love mum and dad.

Little Parker caught us by surprise.  I finished work just a few days before thinking I had 2 weeks to get organised.  I mean even the basics like get a bassinette, pram and baby clothes, let alone have the house extension finished, or catch up on blogging some recipes!

But now that he’s here all we can do is fly by the seat of our pants, take each day as it comes (and rather quickly goes) and enjoy every precious new born moment.  And that is by far my favourite part.  I forgot how little newborns are.   I forgot how addictive their smell is (I wish I could bottle it up).  How soft their skin is.  How cute the sounds they make are.   I love every minute with him and miss him when he sleeps.

And of course this is a time when I cherish my Thermomix.  I even managed to whip up a chocolate zucchini loaf and muffins for healthy school snacks and tired mummy energy treats.  Yum.

So to anyone else with a newborn at the moment...  cherish it, never forget it x

ANZAC biscuits with a healthy twist

ANZAC biscuits with a healthy twist

I feel privileged to share a public holiday with my family on a day that remembers those who have fought for our country and fallen.  And today really was a glorious day.  A cool morning turned into a pleasant day, perfect for a morning walk on the beach, ramble through the rockpools and a play in the playground.  In the afternoon the kids made ANZAC biscuits in the Thermomix almost on their own (so much safer than a hot pan on the stove).  A few eaten still warm was a perfect energy boost for a late afternoon bike ride.

Summer and Finn taste testing their creations

The almonds and Chia seeds in this version add fibre and plenty of nutrients.  I just can’t resist the addition of the spices to add a slight twist on the traditional taste (I add cinnamon to most things I bake if you haven’t noticed).  And while there are healthier sweeteners than golden syrup I find this keeps the tradition alive.  Yum.

ANZAC biscuits with a healthy twist

100 almonds

120g butter (or coconut oil)

40g golden syrup or honey

1 tbls chia seeds

100g rolled oats

80g coconut

100g rapadura or raw sugar

1 tsp bicarb soda

½ tsp ground ginger

½ tsp ground cinnamon

• Preheat oven to 160°
• Grind almonds in Thermomix for 10 seconds on speed 8 then set aside
• Place butter and syrup in bowl and melt for 2 minutes at 60°C on speed 2
• Add bicarb and Chia seeds and mix for 3 seconds on speed 3
• Add all remaining ingredients, set to Reverse and mix for 30 seconds on speed 3
• Roll spoonfuls of mixture into balls, place into a baking tray and flatten to about 5mm
• Allow enough room for them to flatten further and spread when baking
• Bake for 15 minutes or until golden
• Allow to cool on tray for 5 minutes to set before cooling on wire racks
• Enjoy while still a little warm or completely cooled for more crunch!

Beautiful morning for a play in the park...

or kissing the baby by the beach.

Sourdough spiced chocolate buns

Sourdough spiced chocolate buns

This is likely to be the last of our home made Easter buns this year.  We've made quite a few variations in the past few weeks as with reduced sugar they make great morning tea or school snacks.  But Summer has started not wanting dried fruit in them so I thought for the last batch on Easter weekend we’d lash out and try choc chip buns.

Notice I haven’t called them hot cross buns... that’s simply because at 36 weeks pregnant I’m taking shortcuts whenever I can, so the crosses would be an optional extra.  We've enjoying adding these buns to our sourdough baking adventure as the depth of flavour with the spices works really well.  But if you’d like a yeast version check out last Easter’s post of Chia Spiced Hot Cross Buns.  

And vary the spices as you like but I find freshly ground where possible is best.  I like to use a slow rise over night in the fridge but you could rise for 3-4 hours as shorter rise (temperature dependent).

Sourdough spiced chocolate buns

100g sourdough starter (I use a rye starter, ensure bubbling and alive)

300 full cream milk

60g butter

40g raw or rapadura sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

1 egg

500g bakers flour

100g chopped dark chocolate (sugar free if preferred)

1 tsp rapadura or raw sugar extra

1 tbls boiling water

• Place milk in bowl and warm for 1 minute at 90° on speed 3
• Add sourdough starter, butter, spices, and sugar and mix for 10 seconds on speed 3
• Add egg, flour and salt and knead on Interval setting for 2 minutes
• Dough should come away from the sides of the bowl but could still be a little sticky on the bottom.  If not, add a sprinkle of extra flour and kneed for a further 10 seconds
• Place dough into a covered large bowl remembering to use a few Turbo pulses to free up the last few pieces of dough from the blades
• Ideally place in fridge for a slow rise overnight.  In the morning let the dough sit at room temperature for an hour to “wake up” then stretch your dough out onto a floured bench or silicone mat.  Sprinkle with chocolate chips then fold and kneed several times to incorporate
• Shape into 12-16 balls (I prefer more at smaller sizes to be child (and mum) friendly)
• Place on a baking paper lined baking tray, close together to promote height, cover loosely and rest for a further 2 hours or until about 50% risen.  Remember this is sourdough so they won’t rise as much as yeast
• Preheat oven to 220°
• Bake buns for 10 minutes at 220° then reduce oven to 200° for a further 15 minutes or until browned
• Meanwhile combine tsp of sugar with boiling water to form a light syrup to brush over as soon as they are removed from the oven

It’s tempting to gobble these up straight from the oven but give them a few minutes to let the molten chocolate cool a little.  Then enjoy for Easter or all year round!

The kids having fun with friends after face painting at the Eater fete.  Ready to go home for buns!

Chilli Jam

Kids.  The spice of life.  Lately I've been trying to appreciate the good parts and let their sheer innocence, individuality and complete cuteness wash all over me.  When they’re good, it’s amazing to just sit back and watch how fascinating they really are  .It can really make a difference to your day as a mum.

Tonight I read to Summer a book from the library called “My mum is having a baby”.  It’s so true to life for us as the baby is even due in May.  So when it talks about the eggs in the mums ovaries she asks about what they are.  I explain that all girls have them but can’t have a baby until they are a grown up woman.  Well she went into a fit of panic clutching her stomach saying “I don’t want eggs in my uterus!”  I laughed so hard I physically couldn't read the book for about 5 minutes.

Bye the way, we thought lately she was ok with the 50% chance that the baby could be a boy.  But tonight she can’t wait to know and really wants a girl.  We’ll all know in around 9 weeks miss Summer.

Anyway, chillies and tomatoes are all in season so I honestly recommend you try this.  It’s not too hot, just sweet enough and is great on everything from tofu to salad sandwiches.  This makes 3 small jars of jam so you could easily double it. Yum!

Chilli Jam

5 – 10 chillis depending on size and strength (I used 10 small but not too hot chillis)

1 red capsicum

1 clove garlic

20g fresh ginger

500g tomatos

250g raw sugar

80g apple cider vinegar

Juice of 1 lemon

1 tsp salt

• Deseed chillis and red pepper and place with garlic and ginger in Thermomix bowl.  Chop on speed 6 for 5 seconds and scrape bowl down
• Roughly chop tomatoes and add to bowl with all other ingredients
• Cook on Varoma temp speed 3 for about 50 minutes or until thick and jammy
• Tip: cover with steam basket to avoid splattering or even place Varoma on top for part of the cooking part chilli scented steamed veggies

Blueberry and banana sugar free muffins

We’re loving berry season and this time have been blueberry and strawberry picking at the wonderful Tuckerberry Hill.  Not only are the an abundance of chemical free berries that the moment but a great cafe specialising in berry treats, a local produce barn, kids play equipment, and live music on weekends over summer time. What more could you ask for on a sunny Sunday?

Freshly picked blueberries...

Our household is pretty accustomed to sugar free snacks but these muffins seem to win over even the sweetest of tastebuds.  A little natural sweetener like honey or agave syrup is enhanced by the ripe bananas and the hint of cinnamon. And they’re great for the kids to get involved when poking the blueberries into the top (and taste testing of course!)

Blueberry and banana sugar free muffins

80g almonds

100g Greek yoghurt

100g milk

2 tbls honey or other syrup

2 eggs

3 ripe bananas

1 tbls chia seeds

300g sr flour (can use ½ wholemeal with 1 tsp baking powder)

1 tsp cinnamon

100g fresh or frozen blueberries

• Grease muffin trays (this mix makes around 24 mini muffins and 6 large)
• Preheat oven to 180°
• Place almonds in Thermomix bowl and grind for 10 seconds on speed 9
• Add yoghurt, milk, honey, eggs, bananas and chia seeds and mix for 20 seconds on speed 6
• Add flour and cinnamon and mix for around 5 seconds on speed 4 until just combined
• Scoop into muffin trays and place 3-4 blueberries into mini muffins or 5-6 into large muffins pushing down into the mixture a little
• Bake for 25 minutes for mini muffins or 35 minutes for larger muffins or until they are golden and spring back when touched

Tomato ketchup

I just love it when homemade food gifts are appreciated.  I only made a few things this Christmas and one of those was small jars of homemade tomato ketchup.  My rather simple eater brother was over the moon, ate plenty on Christmas day and wanted more.  So what better birthday present only a month later than a few jars of the red stuff.

Like most of my recipes you can tweak this as you like adding extra spices or herbs but this one seems to be a sure winner in our family.

Tomato ketchup

1 onion (roughly chopped

2 garlic cloves

1kg tomatoes (riper the better, roughly chopped)

100g tomato paste

½ red capsicum

½ tsp Cloves

1 pinch nutmeg

10 mustard seeds

1 tsp salt

Pepper

1 bay leaf

1 tsp paprika

1 tsp chilli powder (optional)

100g red wine vinegar

100g honey / rapadura

• Place onion and garlic in Thermomix bowl and chop 5 sec speed 7
• Add oil and sauté for 3 min at 100° speed 1
• Add all other ingredients and cook for 30 min varoma sp 2
• Cook a further 10 minutes to thicken if required
• Tip: place basket on top of lid to prevent splattering
• Mix 30 sec speed 9 then pour into bottles or jars

Spinach and ricotta gnocchi

Spinach and ricotta gnocchi with a creamy tofu and pumpkin sauce

As with many proud parents our eldest daughter Summer had her first day of school this week.  It was such an emotional rollercoaster of a week.  Trying not to get too excited in the lead up and make her nervous, taking her and leaving her for the first time at school, then the anxious wait until pickup not knowing how she was going.  I almost cried with relief when Summer was happy at the end of the day, wanted to stay and play on the playground with her new friends, and promptly said “we have to come back tomorrow mum!”  I was so, so proud.

ready for her first day at school...

So of course I planned her favourite dinner to celebrate (and lucky me it is really quick and easy) -  Spinach and Ricotta Gnocchi.  They’re such light and fluffy delights which is why my daughter calls them “pillows” and they’re much easier and fail proof to make than the potato version.  They welcome any of your favourite sauce varieties.  A lentil bolognaise or creamy tofu and pumpkin sauce works well.  And they’re also delicious pan fried in a little butter after boiling and tossed with a few light sautéed vegies and fresh basil.

special flowers for a very special girl

This recipe is based on the ricotta gnocchi from A Taste of Vegetarian Thermomix book and I always make the larger quantity because it’s such a hit in our house or with visitors.  I’m using silver beet at the moment as we have heaps in the garden and by chopping the greens in the Thermomix you retain their bright green colour.  I tend to buy a 1kg pack of ricotta for this recipe and use the remainder for Ricotta Hotcakes on the weekend!

bright greens chopped with parmesan

Spinach and Ricotta Gnocchi

80g parmesan cheese cubed

1 bunch spinach or silver beet (approx 500g but as much or a little as you like depending on how green you like them)

600g fresh ricotta

300g bakers or plain flour

¼ tsp nutmeg

Salt and pepper to taste

• Place a large saucepan of water on the heat to bring to the boil
• Place parmesan in Thermomix bowl and chop for 5 seconds on speed 9
• Add spinach or silver beet and chop for a further 5 seconds on speed 9
• Add ricotta, flour, nutmeg, salt and pepper and set to knead function for 1 minute on Interval speed or until fully combined
• Take a large spoon of mixture, roll into a 1 inch thick sausage shape on a lightly floured surface then cut into 1 inch pieces
• Place each batch into boiling water and cook for approx 5 minutes or until all are floating on the surface
• Remove with a slotted spoon and repeat with all the mixture
• Serve with your favourite sauce or lightly pan fry in butter for a delicious twist!

Mango, banana and strawberry smoothie

Mango, banana and strawberry smoothie

We whip up several smoothie variations in our house but the real winner at the moment with plenty of good fruit in season is a Mango, Banana and Strawberry smoothie.  Naturally sweetened by freshly picked strawberries and thickened magically by tropical mango they really hit the spot.  After the first week at school we needed a change from bread based lunches so the kids had fun with their salad face plates.  But the real hit was the 2 glasses of smoothies each which followed.  Quite a healthy and balanced lunch really with plenty of energy for skateboard surfing!

too hot outside so we're surfing inside!

Mango, banana and strawberry smoothie

1 mango

1 banana

Approx 100g strawberries

4-5 tbls Greek or natural yoghurt

1 cup of ice cubes

Approx 500g low fat milk (or more depending on number of serves)

Simply throw it all in your Thermomix or blender and mix on speed 6 for 20 seconds

Simple and yum!

vege faces - then we added boiled eggs for ears!

Berry delicious ice cream

Berry delicious icecream with a hazelnut tuile

A delicious summer time treat for the whole family that will even impress your visitors.  Sugar free, dairy free, egg free, additive free.  Naturally sweetened by the coconut milk and bananas  - both also make it nice and creamy compared to a sorbet.  You can substitute any berry or even mango and swap the coconut milk for yoghurt.  It’s the kind of treat the kids will even lick the bowl for!

must be good ... don't mind the pink skirt on little Finn!

Berry delicious ice cream

1 tin coconut milk – frozen in icecube tray

2 large bananas chopped into pieces and frozen

200g frozen berries (blueberries and raspberries are nice)

1 mc orange juice

• Freeze coconut milk and fruit a day ahead
• Place frozen coconut milk in Thermomix bowl and blend for 10 seconds on speed 9 scraping down as needed
• Add bananas, berries and juice and blend for a further 20 seconds or until well combined scraping down as required
• Serve topped with fresh berries and perhaps a little not so healthy treat or garnish on the side

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

It’s berry season again and we’ve found a new local berry farm with an amazing range of delightful berries.  It’s Raven’s Creek Farm in Moriac and while they mainly have raspberries they also have loganberries, silvanberries, blackberries, youngberries and more!  They’re easy to pick and it’s makes a fun day out for the kids especially with the gorgeous little cafe which has great coffee, sweet and savoury treats and a produce store.  It’s only around 15 minutes from our home so I can see we’re going to enjoy the season!

the kids loved the raspberries best...

So with fresh berries galore and some free range roadside eggs I had a great idea to trying my new recipe discovery... Chocolate quinoa cake.  And with a 2 year old morning tea birthday party tomorrow I thought I’d turn them into Chocolate Quinoa cupcakes topped with raspberry cream cheese icing and a pretty raspberry on top.  Simply delightful.

a mixture of fresh berries...

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

2/3 cup quinoa (well rinsed to remove bitterness)

1 ½ cups of water

100g raw or rapadura sugar

120g butter or coconut oil

1 tsp vanilla essence

4 free range eggs

80g milk or coconut milk

80g cocoa powder

1 ½ tsp baking powder

½ tsp salt

• Rinse quinoa well to remove bitterness.  I’m using the lovely Mt Zero Australian Organic Quinoa at the moment.
• Place quinoa and water in a saucepan and bring to boil.  Then reduce to a simmer for around 15 minutes until the tails have fallen off and remove from heat to cool.  (or steam in your Thermomix)
• Grease muffin tins or use silicon moulds.  ( I found this mix made 12 medium and 12 mini cupcakes so I’m guessing it would make about 12 large ones)
• Preheat oven to 180° C
• Place sugar, butter and vanilla in Thermomix bowl and cream for 10 seconds on speed 6
• Add eggs and milk and mix for a further 10 seconds on speed 4
• Add cooled quinoa, cocoa, baking powder and salt and mix for a final 20 seconds on speed 4 scraping down if needed
• Spoon into tins and bake for 20 minutes for smaller cupcakes or 30 minutes for larger (or until they spring back when touched)

Raspberry Cream Cheese Icing

200g cream cheese

50g butter

Punnet of fresh or frozen raspberries

• Place all ingredients in Thermomix and blend or 10 seconds on speed 4
• Allow to cool in fridge for around 10 minutes before spreading over cooled cupcakes and decorating with a fresh raspberry on top