Quinoa Sushi

This is low fat,  low sugar,  gluten free and can be vegetarian.  What more could you ask??   Well , I suppose low calorie. !!!!.  Which it is.
200 g of uncooked Quinoa will provide 3 cups of cooked Quinoa.  That is 1/2 a cup for each full sushi roll,  which I the cut into 3 .
You can just see the beautiful Japanese platter, on which I am serving the  sushi.  This was a gift. From my SS.

I will give basic instructions,  as you can fill the sushi,  with whatever you like. I made 1/2 with smoked salmon and 1/2 vegetarian.
You will need 6 nori sheets.

Place 200g of Quinoa into TMX steamer basket and pour 1 litre of water over the grains.  Cook 17 mins./ 100 / speed 3.
When cooked,  drain well and tip into a bowl and when cooled a little,  add 1 Tablespoon of Rice wine Vinegar that has 1 teaspoon of caster sugar and 1/2 teaspoon of salt dissolved in it.

Allow to cool and then proceed with making the sushi in the usual manner. MAKE SURE YOU ROLL THE SUSHI FIRMLY , as it doesn't have the same sticking quality as rice.

Iced Strawberry Milk shake.

With the hot weather coming,  I was looking for an alternative to Iced Coffee,  with its Ice Cream and Coffee Syrup. 
There is no added sugar or ice cream in this ,  and reduced fat milk is used,   but is still fluffy and cool. 

1/2 cup of each,  strawberries,   Milk,   Ice cubes.
Add all to TMX bowl and zap,  speed 9 for 50 seconds.  May need longer if the ice cubes are large.

Could add sugar substitute or use different fruit.
There were 90 calories in the mix I made.

Rum and Raisin Ice Cream

This is my favourite Ice Cream
.
Need
Soak 150g of large Raisins in 60 mls of Rum,  at least over night,  or as long as is convenient.
250 mils milk
500 mils cream
3/4 cup of raw caster sugar.
1 teaspoon of Vanilla essence
 
DO

Place in TMX bowl and mix on speed 4/ 1 minute,        milk, cream , sugar and vanilla .
Tip into Ice Cream machine and churn until nearly frozen.
Add Rum and raisin mixture and continue churning for 10 mins.
Pour into container and store in freezer.

This will not set hard because of the Rum.

Turkish delight Ice Cream

250 mls.  milk
500 mls of cream
200g.  caster sugar
1 teaspoon of Vanilla paste
2 teaspoons of Rose WATER. ( not essence)
1/2 cup of shelled Pistachios
2 to 4 Turkish delight bars. (Fry's), chopped into 1 cm pieces.

Place Pistachios and sugar into TMX bowl and grind on sp 7/ 15 seconds.
Add everything EXCEPT the chopped Turkish Delight.  Mix on speed 6 until sugar has been incorporated .  (20/30 seconds )
Process in an ice cream machine until nearly set, then add the chopped Turkish Delight.

If no machine,  this will need stirring at least once during freezing ,  to break up the ice crystals.

This can also be made with Peppermint Bars or Violet crumble Bars.

Coffee Syrup, for Iced Coffee. REVISITED

Two years ago I developed a recipe for Coffee Syrup.  The good members of Forum Thermomix,  offered some suggestions as to how I might improve the recipe. Today I made a batch of the Coffee and incorporated some of these suggestions.  I will reprint the recipe,  incorporating the changes.

Infuse 1 1/2 cups of FINEground coffee of choice in 1 1/2 cups of boiling water,  for 10 minutes.
Add 1 cup of raw sugar to TMX bowl and after 10 minutes strain the infused coffee in on top of the sugar.  I used 4 layers of Chux.  After 10 minutes I squeezed hard, with my hands to remove as much liquid as possible.
Bring to the boil on Varoma temperature ans boil bor 3 minutes, speed 1
Bottle into sterile bottle.  Makes 1 1/4 cups.
It will keep for 6 months.
You may add 1 teaspoon of Vanilla extract to bottle.

Add  1 1/2 tablespoons of the syrup to a large glass of milk,  topped up with ice cream.
OR
Add syrup, milk and ice blocks to TMX and zap.