Warm apple and almond puddings

I'm finally packing up my baby gear.  And I think this time it's for real. It's a different feeling than this time 2 years ago when I tried to do the same.  At that point I had my 2 kids, the perfect pigeon pair, a boy and a girl, where many people these days would feel content.  But deep down inside I wasn't.  I reluctantly started packing up my baby gear and sold one item but no more.  The maternal urge came a calling and I really wanted just one more. I never really  thought it would happen as we'd been telling everyone we weren't having any more and I didn't even discuss it with my husband as I thought I knew his response.

But I couldn't ignore the calling any more and my biological clock was ticking.  So I took the plunge and asked veggie daddy what he thought of the concept of a third.   He nearly drowned with laughter (we where swimming at the time) but rather quickly and without persuasion said.... yes!

We went through the pros and cons of having a third child, asked for advice, and really gave it plenty of thought (and even some lost sleep).  In the end it was gut instinct, would we regret not having a third, yes.  Looking back was it the best decision to make, absolutely yes!

Our cherub Parker has just turned one and he's a little champ.  He completes our family, gives us balance and brings us unconditional love every day.

So anyone else deciding whether or not to have one more.  While everyone is different, if you're thinking about it, do it.  You won't regret it.

On the flip side I don't have a great deal of time to share posts these days.  Plenty of delicious food being created and enjoyed, a few photos taken, but the creations just don't get written down. 
So here's one I made tonight.  Not too sweet and a nice size for family treat.

Warm apple and almond puddings

Warm apple and almond puddings

50g raw almonds
50g raw sugar
120g butter cubed
2 apples (granny smith or pink lady work well)
2 free range eggs
1 MC of milk
130g SR flour
1/2 tsp cinnamon
approx 1/4 cup golden syrup (or maple or rice malt syrup)

• Preheat oven to 180
• Grease pudding tins or use 12 silicon cupcake moulds
• Peel apple and thinly slice 1 half, roughly chopping remainder
• Place 1 tsp to 1 tbls of syrup into each mold followed by a slice of apple
• Place almonds in Thermomix bowl and grind for 5 seconds on speed 8
• Add butter and sugar and cream for 10 seconds on speed 6 
• Add the 1 and half roughly chopped apples and chop for 5 seconds on speed 6
• Scrap down if needed, add eggs, milk, flour and cinnamon and mix for 10 seconds on speed 5
• Spoon mixture into moulds and bake for around 20 minutes or until golden
• Invert to onto plates and serve warm with thick yoghurt or cream
• Enjoy!

Warm apple and almond puddings straight from the oven

Apricot Coconut Balls




Apricot and Coconut Balls

The pending birth of a new baby is something that is really worth the wait.  It’s the last time the unborn child you have created will be so close to you and literally a part of you.  (And subsequently the last time you have your hands free for a while!)  I have 2 friends who are awaiting that special moment of meeting their babies in a few weeks.   One is a close neighbour and today we had the privilege of placing our hands on her beautiful belly and sharing the bond.  Summer kept going back for more while Finn had no idea what all the fuss was about.  For me it was special, a moment in time that will soon change forever, precious...

 

 

I needed a quick and healthy afternoon tea treat for the kids, something  the kids could help with.  We’ve made plenty of versions of data coconut balls so decided to go with apricots.  Simply delicious but a word of warning, if the kids help you roll them, don’t expect there to be many left for the plate!

Apricot Coconut Balls

1 tbls chia seeds

1 mc (1/2 cup orange juice)
100g almonds
200g sulphur free dried apricots
50g oats
50g dried coconut

• Place chia seeds and orange juice in mc or cup, combine then set aside
• Place almonds in Thermomix bowl and grind for 10 seconds on speed 9
• Add apricots and chop for a further 5 seconds on speed 9
• Add oats, coconut, chia seeds and orange juice and mix for a final 10 seconds on speed 6 or until well combined
• Roll into balls and toss in coconut and pop on a pretty plate

these are the hands of the unborn child in the belly above... love you Summer xxxx

Chocolate Salami

Happy belated New Year everyone!

 

I’m back from a lovely holiday with the family in Echuca.  We stayed a few days on Nan’s farm then a few days camping with Grandma.  The kids had an absolute blast!  It was also a week without my Thermomix and somehow I survived.  But it’s a new year and there’s plenty of recipes to catch up on.

Chocolate Salami as part of our Christmas Gift Hamper

I’d best start with our favourite from the Christmas Gift Hamper... Chocolate Salami!  This rich chocolatey treat is popular in many parts of the northern hemisphere for Christmas but is rarely heard of in our great southern land – until now!   I combined a few recipes variations and added the traditional Christmas ingredients of pistachios and cranberries.  I used a little Tokay as the liqueur (and a small glass for me for quality assurance) so it’s really an adult only treat. 

I also doubled the recipe below and used half gingernut biscuits and half scotch finger which added extra depth of flavour.  The double mix made 6 good sized salamis so with 5 hampers we were lucky to keep one to enjoy in the new year.  There are many versions of this recipe but this one is based on a Nigella Lawson version with a few tweaks.

So whether you’re making it for a gift, a special occasion or just a treat for yourself I guarantee you’ll enjoy it.

Chocolate mix poured over biscuits and nuts

Chocolate Salami

50g almonds

50g hazelnuts

50g pistachios

80g dried cranberries

2 tbls liqueur ( I used Tokay but Amaretto or Port would be nice too)

250g sweet biscuits ( I used half gingernut and half scotch finger)

80g unsalted butter

250g dark quality chocolate

150g icing sugar (milled in Thermomix)

2 egg yolks

80g condensed milk

1 tsp vanilla

30g quality cocoa powder

·         Roughly chop nuts (can be done in TM for a 1-2 seconds on speed 4 but I preferred by hand) and cranberries and add to a large bowl and sprinkle liqueur over

·         Place biscuits in a plastic bag and crush with a rolling pin into small pieces then add to bowl

·         Melt the butter for 2 minutes at 50° on speed 2

·         Add the chocolate and melt for 3 minutes at 50° on speed 2.

·         Add the egg, icing sugar, condensed milk, and vanilla and set the timer for 6 minutes at 50° on speed 2

·         Let the mixture cool for 10-15 minutes then stir through the biscuit and nut mixture

·         Place about 1/3^rd mixture on cling wrap and mould into a salami shape, twisting ends to keep it firm.  Use a sushi mat to further roll for extra firmness and to give a lovely texture

·         Let the chocolate salami set in the fridge for at least 4 hours

·         Remove the cling wrap and then roll the salami in cocoa powder

·         Rewrap the salami in baking paper and tie with string for a gorgeous gift

The Chocolate Salami should be stored in the fridge, lasts for several weeks  and the flavour improves with time.  It’s a great talking point when served on a board with knife for people to slice.  Just try stopping at one piece!

Scrumptious Slice – Naughty but Nice

Scrumptious Slice (Triple Chocolate, Almond and Caramel)

When father’s day was looming I asked veggie daddy what sort of cake or sweet treat he would prefer.  Now  he’s usually very predictable – apple cake.  In fact, any variation of apple cake.  But this time his face lit up like a child in a lolly shop and “that chocolately, caramely, nutty slice you made a while back”  was his reply.



Chunks of dark, milk and white chocolate...
 



And this was a good description as the recipe doesn’t really have a name apart from Scrumptious Slice.  It is based on a slice I had at a cafe whilst I was pregnant with my first born Summer.  I loved it so much that I went out of my way to go back some time later eagerly awaiting more of the same delight.  What started as disappointment when the cafe had none on display turned into satisfaction when the waitress said they had just made a batch and when out the back to cut me a fresh slice.  The things we do when we’re expecting...



 

Black and Green's Organic 85% dark chocolate

It’s kind of like an upside down triple choc caramel slice and in fact the base and caramel is based on a caramel slice recipe.  The difference and wow factor is that rather than top the caramel with a thin layer of chocolate, chunks of three types of chocolate and roasted almonds are scattered throughout the caramel.  The size of the chocolate and almond chunks can be to your liking but I find around 5mm works well.  I used Black and Green's Organic 85% dark chocolate and Lindt milk and white chocolates.  Simply amazing!

The golden base...

...covered in dark, milk and white chocolate and almonds...

 
Like a caramel slice, a little bit goes a long way and it’s a great treat to share around.  So whatever the occasion, just make it and enjoy!

...covered in caramel and baked until golden

Scrumptious Slice

Base

125g butter cubed
100g self raising flour
60g desiccated coconut
90g brown sugar 

Caramel

400g can condensed milk
2 tbls golden syrup
60g butter cubed

100g each of dark, milk and white chocolate roughly chopped
100g roasted almonds roughly chopped

 
Preheat oven to 180°
Place butter in Thermomix bowl and melt for 2 minutes 70° speed 3
Add flour, coconut and brown sugar and mix for 20-30 seconds at speed 4 scraping down if required
Press into a lined lamington pan (28 x 18cm) and bake at 180° for 15 minutes or until golden
Allow to cool slightly

To make caramel add condensed milk, golden syrup and butter to Thermomix bowl and cook for 5 minutes at 70° on speed 3
Scatter mixed chocolate and nuts over base then drizzle with caramel
Bake immediately for around 15 minutes or until then caramel starts to brown

Allow to cool somewhat if you can resist as the chocolate will be like molten lava and just doesn’t taste as great on a burnt tongue.
 

Enjoy!!

It's hard to resist cutting into it piping hot!