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