Museli, no added fat or sugar

Museli


The basis for this recipe was from Woolworths Good Taste Magazine.

600g oats
1 1/2 cups of whole almonds ( I used roasted)
1 1/2 of dried apricots, chopped in the TMX
1 1/2 cups of sultanas
1 1/2 cups of dried apple, chopped in TMX
1 cup of sun flower seeds
Then I added
1 cup of coconut flour, could add coconut
1/2 cup of sesame seeds
1 cup macadamia nuts.

Heat oven to 170, and roast oats for about 30 mins. Turning every 10 mins.
Add macadamias to oats in last 10 mins
Cool and add everything,mix well.
Store in air tight container when cool

1 serve is 1/2 cup.

Caesar Dressing

Place in TMX bowl
1 egg
1 clove of garlic
2 Tablespoons of lemon juice
1/2 teaspoon of mustard
5 anchovy fillets
Blend 10 sec on speed 7
Add 3/4 of a cup of oil slowly, (over 4 mins.), speed 4.

I use 2/3 rice bran oil and 1/3 olive oil.


Another from Chris.

Swedish, Ice Cream Cheese Cake,

This is said to be low -fat!!!
It is a frozen dessert, and is handy because it can be made 2 weeks ahead, and kept in the freezer. An emergency, very nice dessert. Serve it with berries.

10 gingernut biscuits,
3 eggs, separated
150g caster sugar
250g low- fat cream cheese
1 teasp. vanilla
300mls. cream

Crush biscuits in TMX. ( not to powder, but small crumb.) Sprinkle on to base of a 23cm well buttered flan dish, (with removable base).
Clean out bowl thoroughly and whip egg whites , with butterfly, until stiff. Put aside.
Whip cream until stiff. Set aside
With Butterfly still in whip on speed 3, egg yolks,sugar,cream cheese and vanilla. Until well mixed.
Stop machine, remove Butterfly, and with spatula fold in 1st. cream then egg whites.
Pour into shell and freeze over night

Satay Sauce

Another recipe from Chris's Cafe.

Place in TMX bowl and process

1 cup coconut milk
1/2 cup peanut butter
1 Tablespoon fish sauce
1 tablespoon soy sauce 1 Tablespoon of fresh ginger
1 Tablespoon of palm or brown sugar
Chilli to taste

Can be thinned

Chris's Basic Cake.

Chris's Basic Cake


This recipe was given to me by a friend who ran a cafe in a near by town, with her husband. There are 3 out standing features of this recipe. Firstly, the simplicity of the process and ingredients, and secondly the end result-- a good size (not too large), a good flavor and thirdly the versatility. You can add anything, chocolate, banana, lemon, orange, sultanas,nuts. What ever!!!!

150g butter, softened
150g caster sugar
3 eggs
2 cups SR flour
1 cup milk
1 teaspoon vanilla

Attach Butterfly, and pre heat oven to 200.
Cream butter and sugar on speed 3 for 2 mins.Add eggs, one at a time and beat for 1 min after the addition of each egg, speed 4 for 1 min.
Add flour alternating with milk, speed 3, until well incorporated.
Pour into a well lined and buttered tin
Bake 200, for 55 mins, or until cooked. Time will depend on shape/size of tin.

If you add a wet ingredient such as 2 bananas, or 3/4 cup of cooked apple then you may need to add an additional tablespoon of flour.

Walnut Sauce

This creamy sauce is nice with fish. pork or chicken. In fact, anything that might need dressing up a bit.
100g. walnuts
2 slices of wholemeal bread
125ml. olive oil
40 mls. vinegar
2 cloves of garlic
Cayenne to taste

Soak bread in water for a couple of mins., squeeze dry.
Process walnuts until fine.
Add everything to TMX bowl and process until smooth and silky.

Grain Mix for Bread Topping

This mix is very tasty. It can be added to the basic bread recipe, or used to line the tin or roll uncooked rolls in it.

I make the mix X 4, and keep in a jar, and use as required.

1 Tablespoon of oats
1/4 cup of sesame seeds
1 1/2 dessertspoons of poppy seeds
2 dessertspoons of aniseed seeds
1 1/2 teaspoons of fennel

Pineapple Date Meringues

Pineapple Date Meringues



This easy sweet can be served hot or cold. It can be baked early in the day and reheated.

1 tin of sliced pineapple thins. (8 slices in the tin)
30g butter
30g brown sugar
60g dates
2 large or 3 small egg whites
2 + 1 Tablespoons of caster sugar
1 lemon, juice and rind


Remove rind from lemon and drop on to moving blades. Speed 7.
Add dates. and zap for 4 seconds at speed 7
Add sugar, butter and lemon juice and mix at speed 4 for 10 seconds, or until a smooth paste is formed
Put aside , and clean bowl thoroughly
Whip egg whites, with butterfly (no sugar) speed 4 for 3 - 4 mins.
Fold 2 Tablespoons of sugar in when TMX has stopped

Stack 2 slices of pineapple on top of each other. (4 x 2 )
Fill holes with date mixture.
Cover with meringue, and sprinkle remaining 1 Tablespoon of caster sugar over meringue.

Place in very hot oven to set meringue and brown tops. Watch so that they don't burn.

Fluffy rice

Fluffy Rice served with Garlic Prawns.



This rice is NOT cooked in the basket, and it is not moist like Risotto. It is cooked in the bowl, and the water is absorbed into the rice. It is fluffy. If you were cooking Indian rice with , onion, ginger and garlic and spices, cooked in the bowl in oil, this method would be perfect. You would not have to tip out the ingredients, but simply add the rice and continue.

Method

Weigh 250g rice into bowl
Pour 480g BOILING water on to rice
Cook 4-5 mins. on Varoma,reverse gentle, that is until the water and rice boil.
Turn off, and place a tea towel over top. Leave for 25 mins
Fluff with fork.

Isi's Portuguese Rolls

I have adapted Isi's Portuguese rolls into "snail" rolls. I also added Quinoa flakes, (*100g to replace some of the wheat flour)

Isi's Rustic Wheat, Rye and Potato Bread

Isi,s Rustic Bread with Raspberry and Nectarine jam


Isi, a member of Forum Thermomix, has again generously provided a bread recipe. This one in both texture and flavor is most suited to our liking. It requires just one rising and therefore is a very slack dough. I proved the bread, in the tin, in a sink of hot water, covered with a cloth. I would strongly recommend this loaf.

Herb Paste

Herb Paste on Chicken


This recipe is from the 28th. issue of' Dish' magazine. An excellent NZ publication. Probably my favorite mag. at the moment. I have adapted the recipe to be made in the TMX and with some small changes to accommodate what I had in the pantry.

1 cup each of flat leaf parsley and of basil,chopped. (I used pesto that I had in the freezer, without the cheese)
Zest and juice of 1 large lime
1 teasp. each, cumin, coriander and paprika
1 Tablesp. wholegrain mustard
2 cloves of garlic
1/4 cup of olive oil
Salt and pepper to taste


Drop garlic on to blades, speed 5.
Drop in parsley and basil
Add rest of ingred. and zap on speed 7 until a rough paste is formed.


I spread this over a chicken prior to roasting. Marinated in the fridge overnight.
The paste could be spread over vegetables, or mixed with butter or oil to make herb bread.

Orange and nut slice

Orange and nut slice




This recipe has been adapted from one by Emma, from 'ourkitchen.fisherpaykel.com'.It is very different to most slices/biscuits in that the orange flavor is very assertive. It is very easy to make in the TMX. and cuts into 16 serves. It has no flour, no cane sugar, no added fats.

1 1/2 cups oats
1 cup almonds,( I used cashews)
1 cup apricots (or other dried fruit)
2/3 cup of coconut
1 whole orange
1/3 cup of honey
1/3 cup of yogurt.
1/2 teasp. Cinnamon or other spice that you like.

Zap nuts not too fine, set aside
Zap apricots with 3 presses of Turbo,set aside
Cut orange into 1/4 and place in bowl.Zap, 10 to 15 secs., speed 9, scrape down.
Add all other wet ingred. and mix speed 5 for 10 secs.
Slowly add 3/4 dry ingreds.speed 1 reverse, until mixed ( about 1 min.)
Remove lid and fold remaining ingred. into mix in bowl

Pour into 20 x 20 cm. cake pan , lined with baking paper, and press down.
Bake at 180 for 30 to 40 mins.or until top is brown
Remove from oven and stand for 20 mins. to cool before removing from tin
Cut when completely cold.

Sweet Corn Soup with various Salsas

This soup is one of those easy basic soups that you can add any toppings to. I have made a couple of suggestions. I used to keep it for spacial occasions as it was difficult to make before I had the TMX. Now it is so easy we will have it often, especially with the different toppings.

20gs. of coconut oil or butter or EVOL
1 onion, peeled
1 leek trimmed, washed and cut into 4cm. lengths
100g sweet potato, (kumara)
4-6 corn cobs, 6 if they are trimmed and on a tray from the supermarket.
850g. chicken stock
1 teasp. salt
1/4 cup of coconut flour
100mls. of cream.(optional)


!/4 onion,and drop on to moving blades, with leek, speed 5. scrape down
Add oil and cook 4mins,100, ,speed1.
Add sweet potato,(peeled and cut into chunks), zap15 seconds, speed7. Scrape down.
Cook 2 mins.,100, speed 1.
Add corn that has been cut from cobs, and chicken stock as well as salt.

Cook 20 mins., 100, speed 1.
Add coconut flour after soup is cooked
When cooked, hold tea towell over cap and slowly turn speed to 9. It may take up to 3 mins. to get a very smooth soup.
When it is blended add the cream, if using.

You can use the soup as is or add a topping

(1.) 250 gs. raw prawns
3 cloves of garlic chopped
2 tabsp. oil
2 tabsp. lime juice
1/4 teasp. smoked paprika
1/4 teasp. chilli flakes
1 cup of basil leaves
70gs. macadamia nuts, toasted and chopped by hand
1 avacado, diced.

Heat oil in small pan and cook everything ( except the avacado), until the prawns turn pink.
Stir in the Avacado.


(2) Coriander leaves, chives and macadamia nuts

(3) Bacon , cooked crisp

Waffles made with coconut oil and coconut flour

Waffles made with coconut flour and coconut oil.





These waffles are made with coconut oil and coconut flour replacing some of the white flour and all of the butter. They were cooked on an electric (sunbeam) waffle iron. I cooked some, light brown for heating in the toaster for breakfast, and some cooked fully to eat for tea.

1 1/2 cups of S.R. flour
1/2 cup of coconut flour
3 eggs
50g. of coconut oil
3/4 cup skim milk
1 1/4 cups water
1/4 cup sugar
Place all in TMX bowl, zap for30 sec., speed 7

Check that it is well mixed, if not scrape down and give the mix 10 more seconds.
can be used immediately or kept in fridge for 2 days.

Eggplant roasting over flame.

Eggplant dip (Baba Ghannooj)

This dip is published by Abla Amad, and in her book 'The Lebanese Kitchen'. The adaptions I have made are that I have replaced the tahini with "niulife' coconut oil. There is a subtle but flavorsome balance between the eggplant, garlic,lemon juice and coconut oil. Because of the health benefits of the coconut oil , this adaption is strongly recommended.

1 medium eggplant
1 clove of garlic
1/4 cup of lemon juice
1/4 cup of coconut oil
1/2 teasp. salt
Parsley and tomato for garnish.

Roast eggplant over naked flame, this imparts a smokey flavor.
Allow to cool enough so that you can handle it for peeling.
Place all ingredients into TMX bowl. skin and stalk.
Drop into TMX bowl while still warm,(the warmth will help melt the oil) zap 30 sec. at speed 7.
Scrape onto serving dish and garnish with parsley and tomato. Serve with dry biscuits or Lebanese bread.

Bread rolls with coconut flour

Coconut Flour bread rolls

These rolls are made with white unbleached bakers flour, with the addition of 'niulife" coconut flour. Those who know, say that coconut flour is particularly kind to our digestive system as well as not clogging our arteries and not adding to body fat. The down side is that the rolls do not rise quite the same as if made with all wheat flour. Small compensation.

400g wheat ( bakers flour )
100g coconut flour
400g luke warm water
1 teasp. salt
2 rounded teasp. dried yeast

Place all ingredients in TMX bowl, knead for 5 mins. on knead option.
Set Time to 45 mins., and temp to 37, if the room temp is below 22.
After 45 mins knead in bowl for 1 min.
Tip out on to TMX mat and cut into 8 even pieces.
Form into rolls of what ever shape you wish. While you do this turn oven on to 210.
Brush with oil and water while on baking tray
Stand at room temp ( around 20 to 23 is good) for 20 mins.
Slash tops, to assist rising.
Cook for 20 -25 mins at 200

A tray with water in it will assist rising and give a crisp crust

Chicken Korma

Chicken Korma, as part of a main meal.

Chicken Korma

As part of an Indian meal, I cooked Chicken Korma. DH does not like hot spicy food so I left the chilli powder out. I used thigh meat and although I made all the sauce, I removed 1/2 after it was cooked, and before I added the chicken. I had just over 500g of chicken. The recipe came from Thermomix 'Fast and Easy Indian Cooking', page 116-117. It was very nice and will make it again. The full recipe will feed 6-8 as stated in recipe , with rice and a salad.

40g. cashews
3 cloves of garlic
4cm of fresh ginger
1 onion, peeled and 1/4 ed
10g oil
3/4 teasp. ground cumin
1 teasp. coriander
1/4 teasp. turmeric
1 teasp salt
140g cream
200g water
2 teasp. tomato puree
1/4 chilli powder (I didn't use)
2 fresh bay leaver
6 cardamom pods
4 whole cloves
5cm. cinnamom stick
1000g boneless chicken.
1 teaspoon garam masala (I didn't use)


Grind nuts,8 sec.speed 9. Leave in bowl
Mince, garlic, ginger and onion by dropping on to blades at speed 5. Scrape down
Add oil and cook 3 mins.100,speed 3.
Add cumin,coriander,turmeric,salt and chilli, if using. Cook6 mins,100,speed2.
Add cream and water and tomato puree,blend 10 sec, speed 9.
Cook 6 mins.,100, speed 2. In the mean time add 1 tablesp to a frying pan and cook the additional whole spices, until fragrant. Stop machine and tip in whole spices and oil. Restart machine and continue cooking.
Add ,chicken ,( cut into 2cm. cubes, skinless), and poke under with spatula.
Cook 15 mins for breast meat, and
20 mins. for thigh meat.

15/20 mins,100,reverse,spoon speed.

If you don't want whole spices in the finished dish, blend sauce BEFORE adding chicken. 1 min speed 10.

Serve with additional cashew nuts

isi's crispy olives

Isi, a member of Forum Thermomix, has generously shared this recipe with us on the forum. They proved most popular on Australia day. Australian olives must be a lot larger than the Portuguese olives as I had to double the pastry to cover the 40 olives in the recipe.

EDC bread

Every day cooking, bread with double rise, twice. Otherwise made as instructed.

isi's bread

Isi is a member of Forum Thermomix. She has most generously shared many good recipes with members of the forum. I have adapted several of her recipes to suit my requirements. All the bread for Australia Day party were adaptions, and because several members were having difficulties controlling a free form loaf, I thought a plait might help.





Bread cut for plait.



Plait



Plait ready for oven.



Cooked plait




Australia Day bread.

Dhal

On Sunday I attended a cooking class at the new Indian curry house in Kyneton , Vic...... Dhaba.. I also have recently bought the TMX Indian cooking book. So tonight we are having visitors for an Indian meal!!!! Very brave visitors. The following recipes are adaptions from these sources as well as Charmaine Solomon's Chapatis. DH does not like very hot food so these are all a bit on the light side with the chilli.

250g lentils of own choice, (can look like soup mix ) rinsed well and soaked over night.
3cm. of fresh ginger
2 bay leaves
i cinnamon stick or 1 teaspoon of ground cinnamon
1 large onion, cut in 1/4
2 cloves of garlic
2 teasp. tumeric
1 teasp. ground cumin
1/2 teasp. garum marsala
1/2 teasp. chilli flakes
1 1/2 teasp. salt
1 Tablespoon of chopped coriander leaves for garnish
2 tomatoes, chopped
Drop onion, garlic, and ginger on to blades into bowl of TMX,speed 7. Scrape down sides.
Add 2 Tablespoon oil,6mins,100, speed 2. Scrape down.
Add spices, 5 mins,90, speed 2, cap in.
Add Tomatoes,2 mins 90, speed 1 REVERSE.
Cap out, add lentils and 500g of water.
Cook for 90 mins,90, reverse soft speed. Remove any foam.
Zap speed 7, 15 to 20 seconds. or more depending on the texture required.