Monday, 27 July 2015

Thermomix Yorkshire Puddings

This is a really fast and easy recipe to make. My friend and I were talking and she said to use an extra egg which is what I did and they turned out very well. I also cooked my roast in a sous vide bath so I had no pan drippings.  I used duck fat  with little pieces of duck in the muffin tins instead and it gave them a great flavour.

200g flour
4 eggs
5g salt
400g milk
Add all ingredients and pulse 30 sec/speed 7
Let rest at least 20 minutes before pouring into a hot muffin dish.


Sunday, 26 July 2015

Tomato Sauce inspired by Marco Pierre White in Thermomix

I was watching Masterchef Australia when Marco Pierre White showed the contestants how to make a delicious tomato sauce from scratch using fresh tomato's.  To get the bright red colour you need to add some tomato's from a glass jar. (Pomodoro sauce or strained tomato's) The canned tomato's and jarred tomato's are processed at their peak time thus giving you the most flavour from the tomato's.  I also roast my own and freeze them during the summer months to avoid buying those flavourless tomato's in winter. I also hate the grainy texture of those in winter. He did his on the stove and made a few extra things dirty such as a strainer etc. I just pureed it at the end so that it was really smooth and it was.

3 garlic cloves
1 shallot
1/2 onion
Mix 5 sec/speed 10 scrape down
Add 20g olive oil and sauce 2 mins/ Varoma/speed 2
Add 350g cherry tomato's and cook 5 min/100C/REVERSE/speed 2
Add 1 bottle of tomato sauce and rinse out with 1/2 cup of water
Add fresh basil, oregano (1/2 tsp) salt and pepper to taste
Cook 30 minutes/REVERSE/100C/speed 2 take out measuring cup and place steaming basket onto lid so that steam can escape.
Puree 10 seconds/speed 9 gradually and check seasoning.
Serve over homemade pasta.
I served mine over the super easy pasta recipe also made in the Thermomix, (check blog Ravioli recipe) as well as Walnut pesto (also made in Thermomix) over shaved zucchini that was cooked in the Walnut pesto.
Delicious!!!! YUM!

Saturday, 25 July 2015

Superfoods, The flexible approach to eating more superfoods Book Review/ Matcha and Oat Truffle Recipe

This book was written by Julie Montagu aka.  The flexi foodie. The quality of this book is lovely with great glossy pictures and loads of information.  She breaks down the benefits of nuts, seeds and condiments, as well as pantry items. This can be especially useful for most people.  At the bottom of each page she has little tips. An example "Mushrooms are the only vegetarian food to contain vitamin D. Vitamin D deficiency is on the rise in America and Britain and we need it to absorb calcium." page 47. As well as "Lucuma is a great sweetener that is low on the glycemic scale and full of nutrients such as iron, zinc, beta-carotene and calcium." page 165.  I have never heard of Lucuma before?  We will see if it becomes popular. I decided to try the Matcha and Oat Truffle recipe in my Thermomix and it worked out very well. Very easy to do and my health nut daughter said they were good!

Matcha and Oat Truffles
100g almonds
130g oat flour (grind your own from oatmeal)
50g honey
50g coconut oil
50g macadamia nuts (I used pumpkin seeds)
10g matcha tea powder
Grind almonds 10 sec/speed 10

Ground almonds
 Grind oatmeal 6 sec/speed 10
 Combine all ingredients
Mix on REVERSE 30 sec/speed2
Roll into balls and coat with extra matcha tea powder! Enjoy!!!!!!!!!!!!

Sunday, 19 July 2015

Make your own Cheese, book review

I have the opportunity to start reviewing cookbooks which is something I'm very passionate about.  I believe people still want to turn pages and look at glossy pictures to become inspired to cook something.  Maybe I'm old fashioned?  I also do lots of research on the internet but like having a hard copy to follow.  I have been collecting cookbooks and am running out of room to store them. I'm not sure of how to solve that problem but I just can't part with them.  My new Thermomix TM5 has a built in cookbook chip which is lovely once I've selected the recipe, however I still look through the corresponding cookbook first to figure out what I'm making. The idea of using computer chips instead of hardcover books is out there but I'm not sure how that will go over? Time will tell. I have been given these books to look at for free but haven't been paid money for writing a review.

I have been making my own ricotta, quark, mascarpone, and yogurt cheese for some time as I use a lot of that when I am cooking.  I find it very easy and very cost effective.  That is what drew me to this book "Make your Own Cheese" by Caleb Warnock.  He is the owner of and blogs at  If you want further information have a look at those. This is a relative small pamphlet with 36 pages. There are no glossy photos just basic information.

Years ago I was also making my own Kefir after getting the grains from my mother in law who lived in Germany. I didn't know they were called grains until reading Caleb's book.  I thought they were a type of mushroom because they looked like cauliflower. I just made it and used it but after a few years tired of it and haven't made any since. Now it's in all the grocery stores and health food stores etc. I would like to make more but cannot get the starter. I'm working on that at the moment.You will have them for life if you take care of them. Caleb will ship them to your home for the cost of postage which is really nice. He does a great job of explaining the Kefir process.

Caleb also gives great suggestions on using the whey that is leftover from the cheese making progress."Use it to boil pasta(delicious!)" I use it to steam veggies in my Thermomix.

On making the hard cheese he explains a natural plant called mallow root is necessary. I'm not sure how hard that is to come by as I haven't looked for it yet.  I have started a full time job and have found that very challenging at the moment.  When I have some spare time I might try doing that.Caleb makes helpful suggestions and gives out websites etc. for more information.  The only thing I would prefer would be using metric measurements as I'm Canadian and find it easier than imperial.  My new Thermomix also can be switched to imperial however metric makes more sense to me! Happy Cooking!

Saturday, 11 July 2015

Pork Tenderloin Macadamia Espresso Marinade (or any meat)

I made this recipe many years ago and couldn't find the original recipe so I made this up as I went along. This makes about 2 cups of marinade.

100g Macadamia nuts Roast in Thermomix 3mins/Varoma/stir stick gentle
Add next ingredients:
1 garlic clove
seeded jalapeno
1/2 inch piece of ginger
Grind 8sec/speed 10 scrape down
Add 50g molasses
25g yuzu, (soja sauce with lemon)
juice of 1 lime
50g maple syrup
Blend speed 10/10 sec.

Add onto meat and let marinate overnight.The best way to marinate is in a ziplock bag overnight.

Sunday, 5 July 2015

Thermomix Best Grass Fed Beef Burger with Homemade Bun

Last time I made my own burger buns they ended up being too thick so this time I was happy when the dough was runny and they flattened out. I used the brioche recipe in the TM5 and changed it slightly.  I also used the Thermomix to mix my ground beef and ingredients keeping my hands clean except for shaping the meat into patties.  Homemade burgers taste so much better then pre-made store bought or even frozen patties.  It really doesn't take a lot of time to do them yourself.  That way you know whats in your burger too.

Brioche Whole Wheat/White Flour Burger Buns

20g milk
20g dried yeast
200g whole wheat flour
150g white flour
50g Agave syrup
15 g salt
100g butter
2 eggs/2 egg whites
butter for glazing
sesame seeds

Place yeast and milk 1 min/37C speed 2
Add flours, eggs, agave and salt and KNEAD 10 mins/Bread dough, adding butter through hole in top a little at a time.
Transfer dough into bowl and let rise for 3 hours. (until double in size)
Roll dough into 8 balls and place on baking sheet, let rise 1 hour.
Bake at 350F for 20 minutes until golden.
Ground meat mixed in Thermomix with Bread Dough/ 3mins. Shape into patties.

Raw buns before baking.

My daughters burger.

My burger.