Monday, 31 July 2017

Chocolate Self-Saucing Pudding in Thermomix



I was watching Masterchef Australia when Matt Preston showed the group how to make Australia's favourite pudding. This was it. He didn't use the Thermomix but I was happy to see the recipe in the Good Food Gluten Free cookbook.  (page 180)  I tried his recipe  after writing it down after Matt explained it on Masterchef.  It didn't turn out very well as I missed adding in the eggs. Oops. It's great that this recipe has a cookbook and chip and tells you how to do it step by step. Less mistakes. The only thing I didn't do was set a timer  on the oven so I slightly over baked mine.  It still tasted fantastic though. That's the great thing about cooking. Things are always dependent on the operator and how well they pay attention. :-)

 Ingredients:
unsalted  butter for greasing ceramic bowl
60g Almonds ( I didn't blanch mine)
100g gluten free flour mixture ( see below )
2 tsp gluten free baking powder
30g pure cocoa
1 pinch salt
100g dark brown sugar
2 eggs
40g milk
1 tsp vanilla

Sauce
100g brown sugar
20g cocoa powder
1 tsp vanilla
150g water
150g milk

Preheat oven and grease baking dish. 170C
Grind almonds 8sec/speed7
Add flour, baking powder, cocoa, salt and sugar and mix 10 sec/speed 4
Add eggs, milk and vanilla and mix 5 sec/speed 4
Scrape down sides and mix 5 sec/speed4
Pour into prepared dish.
(I didn't wash the bowl but you can if you want :-) )
Place all ingredients for sauce into bowl and cook 3 min/100C/speed 2
Pour sauce gently over pudding and bake 30-35 minutes.

Gluten free Flour mixture:
100g long grain white rice (ground in Thermomix until flour consistency, 1 min/speed 10)
80g potato starch
100g arrowroot
80 g sticky rice (Arborio)(grind in Thermomix, 1 min/speed 10)
40g hemp hearts or 40g Chia seeds (grind in Thermomix)
5 1/4 tsp baking powder
Grind rice  and hemp hearts separately.
Mix all ingredients together 10 sec/speed 10

Sambal in Thermomix (Spicy)

I am addicted to this sauce.  The problem with spice is the more that you use, the more you can tolerate. I use a lot on all kinds of things.  I thought I should try and make my own.  It turned out really great. It was very fast as well.

Ingredients:
3 large garlic cloves (fresh)
35g thai chilli's green (stem off)
35g thai chilli's red (stem off)
10g coriander seed
20g fresh ginger
15g salt
50g palm sugar ( you can use brown or golden)
85g dried shallots
100g fish sauce
juice of 1 lime
25 g oil
Add all ingredients pulse turbo 4x ( make sure it's coursely chopped)
Cook 5 minutes/120C/speed1
Pour into jar and cover with oil.
Keep in refridgerator for up to 1 month

Sunday, 30 July 2017

Scones in Thermomix

I make scones everyday at my job.  It is a controversy some days as they are not baked enough, or too long, too many blueberries etc. As I try to do a great job, some days it's hard to get things perfect.  The first time I tried the Thermomix scone recipe, they turned out perfect. WOW! Baking is like life, circumstances change and even though you try your best it doesn't always work out the way you want.  It's important to realize that and carry on.  Keep trying!  This recipe is from the german baking book on page 78. Das Back Buch.
YUMMY!


Ingredients:
390 g flour
1 T Baking Powder
1/2 tsp salt
70g sugar
170g milk
90 g butter
1 egg mixed with a fork
Fruit of your choice. approx 100g

Preheat oven to 180C and put baking paper on tray.
Add flour, baking powder, salt, sugar, milk and butter and with the help of a spatula mix 20 sec/speed6.
Turn dough onto floured board and fold over a few times. (This is where I added some blueberries)
When dough is about 2 cm thick cut out disks with a cookie cutter or ring.
Place upside down onto baking tray and paint with egg wash.
Bake 12-15 minutes until desired doneness.
Enjoy with homemade butter and jam!
Delish, Flavour bomb and fun!



Saturday, 29 July 2017

Red Pepper Curry Salad Thermomix

Summer is such a great time of year with fresh vegetables and fruit from the farmers markets.  It can get expensive but for organic vegetables usually GMO free it's worth it.  I also like to freeze fruit in season as it always tastes better.  I also know that is free of any additives or preservatives.  I find food without additives just tastes better. Also this is so easy to make there is no excuse for not doing it! Cook from scratch! Yummy!!!!!


Ingredients;
10g ginger
125g celery
150g carrots
300g red peppers
50g garlic scrapes (3 cloves garlic)
150g yellow pepper
50g apple cider vinegar
35g olive oil
1-2 tsp Madras Curry powder (depending how spicy you want it.)
1 tsp salt
fresh ground pepper to taste
Mill ginger 5 sec/speed 10
Add all other ingredients
3-4 sec/speed 5
Refridgerate until ready to serve.

Red Pepper Curry Salad

Friday, 28 July 2017

Bauernbrot (Farmers Bread) Sourdough Emmer, Wholewheat Bread in Thermomix





I looked at my sourdough starter and knew it was time for a loaf of bread.  I had to go to work and only had a few minutes to spare. I downloaded this recipe onto my chip from the German Thermomix website.  I had it ready in a couple of minutes and could zoom to work.  I even ground 200g of Emmer wheat whole kernel into flour. I left the dough in the bowl and finished it after I came home.  We then had a German style dinner of open face sandwich's on freshly baked sourdough. Yummy! I was recently in the Okanagan in Armstrong and went to the Fieldstone Grainery.  They plant all their own seeds which are organic, and non Gmo. You can also purchase these at some health food stores.

Ingredients:
200g Emmer wheat grains
200g flour all purpose
200g whole wheat flour
11/2 tsp salt
1-2 tsp bread seasoning (I used my christmas spice mix in this blog)Use caraway seed or fennel etc.
100g sourdough starter ( I got that from my sister who gave some to my mother in law)
20 yeast
380g water
Place 200g Emmer and mill speed 10/7 seconds
Add 200g regular flour (unbleached if possible)
Add 200g whole wheat flour, salt, seasoning, sourdough starter, yeast and water.
Place lid and measuring cup 3 minute/BREAD kneading function.
Let dough rest in bowl. (this is where I went to work) at least 30 minutes.
KNEAD again/1 minute
Turn onto floured paper lined baking tray. Shape into your desired shape.
You can brush with an egg wash and sprinkle seeds of your choice.
Let rest 30 minutes
Bake at 220C for 20 minutes and turn down to 190C for 45 minutes.
Remove and when the bread sounds hollow when tapped on bottom it's ready.


Wednesday, 19 July 2017

Peanut Butter in Thermomix

Someone asked me the other day how to make peanut butter and I told them I had never made any.  Well I have now and I wanted to see how difficult it was. It was dead easy and done in a matter of minutes.  It has no preservatives or additives with name's that you can't pronounce. Peanuts, salt and sugar.  WOW.  What a concept. It's also cheaper to make your own. If you want to make it extra special roast the peanuts for 15 minutes in a 325 F oven. You could also roast it in the Thermomix dry bowl as well for 3 minutes 100C.

Ingredients:
525g peanuts (I used salted ones with skin, but you can just use unsalted)
20g salt
45g rock sugar (less if your using white sugar)
Blend 1 minute/speed 10
Scrape down
Blend 2 minutes until creamy.
Done! Fill into container and store in fridge.
It will most likely be hard to spread when it comes out of the fridge, so let it warm up first.




Sunday, 16 July 2017

Thermomix Spicy Tomato Sauce (All'Amatriciana)

This tomato sauce is another traditional sauce from Rome.  It is very delicious and easy to prepare.  As I now have a vegetarian, we sauteed some pancetta in a frying pan to keep meat out of the dish. We went to one restaurant where they flambe'd it. It was so good we went back twice to eat it again.  It didn't hurt that a half litre of house red wine was 3.50 Euro either.Very lively restaurant. We purchased the tourist take home in chilli flake powder.  You need to use it sparingly as it is very spicy.

Ingredients:

50g olive oil
2 garlic cloves
1 small carrot
1 onion
1/2 tsp chilli flakes
1 can San Marzano tomatoes
Pecorino and Parmesan grated to sprinkle on top.
150g pancetta (Italian bacon) optional
500g pasta (Traditional is Bucantini) hollowed spagetti
Salt and pepper to taste

Grind your cheese and set aside in extra bowl
Add oil, onions, garlic, carrot and blend 5 sec/speed 8 Scrape down
Add tomatoes and chilli flakes cook 25 minutes/100C/speed 1 with steaming basket ontop of lid
This lets the sauce reduce.
Fry 150g pancetta and add sauce when cooked. Add bucantini noodles and stir to combine
Sprinkle with cheese and serve immediately.


Sunday, 9 July 2017

Porchetta

http://skinnymixers.com.au/skinnymixers-twice-cooked-pork-roast/

I made Porchetta the other day for my husbands birthday dinner.  It turned out really well and I have just come across skinnymixers twice cooked pork roast.  I am going to give it a try in the Thermomix.  The Berkshire pork belly that I cooked was around 6 pounds so it wouldn't have fit in the Thermomix anyway but generally I don't cook for so many people.

You need to score the pork skin with a razor blade, super sharp knife etc. Don't cut into the meat but make sure you have cut through the skin. This helps the fat render.
We bought the Berkshire pork belly and put a salt, garlic, pepper and preserved lemon rub on the belly.  We then rolled it up and salted it again with the rub and let it sit overnight in the fridge.  We then slow baked it on a rack at 300F for about 2 hours.  I then broiled it until crispy.  Keep your eyes on it as it will burn quickly.
YUMMY!,   CRUNCHY!

Sunday, 2 July 2017

Lemoncello in Thermomix

After a recent trip to Rome, I wanted to bring home a bottle of Lemoncello. We were flying with a connection in Montreal and we were told that your baggage was now cleared at your final destination.  This meant that if we purchased a bottle of alcohol duty free it would be taken away from us at our connecting airport. Not so. Now when you buy duty free and leave it in the sealed bag you can take it on your connecting flight. Anyway I saw a Thermomix recipe and decided to make it myself.  It is fantastic! Well worth the effort. Enjoy! I also reduced the sugar so it is not as sweet as the store bought stuff.


Ingredients:
1000g alcohol (I used a potato vodka so that it's gluten free)
11 organic lemons
1000g water
800g sugar

Peel lemons with a potato peeler and place peeled skin in jar with vodka. Let rest for 6 days in a dark spot. Shake jar daily.
Add 1000g water, 800g sugar and put in Thermomix  Cook 8 minutes /80C/speed 2
Add sugar syrup to jar and let stand at least 2-20 more days.
Strain and fill into bottles.
Enjoy!!!!!

Saturday, 1 July 2017

Red Pepper and Sundried Tomato Dip Thermomix

This is one of my customers favourite Dip.  I have to agree that it's really tasty.  It is on page 70 of Everyday Cookbook Thermomix. I have adjusted it as I have a lactose  intolerant daughter at my home.  Today is Canada Day so it looks really great. It's dead easy and different from all the other dips that you see a lot of. I find a lot of people shop at Costco and you seem to see the same things over and over again. Don't get me wrong. Costco's stuff tastes good but you do see a lot of it. This is healthier and more economical to make your self as it really only takes a few seconds to make.

Ingredients:
1 large garlic clove
100g sundried tomatoes
2 red peppers chopped roughly, deseeded
120g cashews ( I used salted ones)
20g olive oil, 2 tsp white vinegar
50g parmesan cheese ( I omitted this)
Chop garlic 3 sec/speed 10 scrape down
Add all other ingredients
Turbo 3sec-5sec
Serve and enjoy or refridgerate to let flavours develop.
Serve with crackers or vegetable crudites.
YUMMY and Healthy!





Chimichurri Sauce in Thermomix

Ingredients:
 2 garlic cloves
2 Cups parsley (100g approx)
1/2 bushel cilantro
100g red wine vinegar
1 T  honey or Agave
Blend 5 sec/speed 10
Use for grilled vegetables or meats. It comes from south America and is used mainly to enhance meat.  I have been to a number of Brazilian steakhouses and found you  need some sauce to go with the grilled meats.  I have only gone to steakhouses in Vancouver so who knows how authentic they are. It gives the meat that special zing.