Zucchini Falafels, tasty and not fried.

 Into TMX bowl, place                                            

300 g chopped Zucchini 

150 g Falafel mix

1 heaped Teaspoon of Cumin powder

1 egg

1 large clove of garlic, sliced

A good handful of greens, chopped. ( silverbeet, spinach, parsley, wasabi,)

Method

Set oven,  hot, 250 degrees. 

Line baking tray with baking paper, spray with oil. 

Mix on speed 6 for 20 seconds, scrape down, mix, speed 6,  10 seconds.

Using a 4 cm spring loaded ice cream scoop, place 12 mounds on try.

Spray well with oil.

Bake 10 minutes, or until slightly brown on top and edges. 

Notes

Can be eaten immediately or eaten cold. They reheat well in Air fryer.

Can make 1/2 mix and bake in Air Fryer, from cold 13 minutes maximum heat. 

Orange, Fig, Pomegranate and Gin Paste, to eat with cheese.

 This is served alongside cheese, as is Quince paste. The feature of this recipe is that it is flexible. Once you have the basics, that is the Orange and Figs, Pomegranate and lemon juices, you can experiment with the trimmings.

I have added Cognac or Whiskey instead of the Gin. A pinch of Chilli flakes and some Rosemary are interesting. 

When Apricots are in season, I will try these instead of the orange. 

The amounts given in the recipe are also flexible. 

                                                                        

Ingredients 

450grams figs and whole oranges, (approximately 150g  reconstituted dried figs and 300g whole Orange )

500 mls of Pomegranate Juice and lemon juice. (150mls fresh lemon juice and 350 mls of bottles pure Pomegranate juice.)

Experiment with add ons. A pinch of chilli flakes and / or 4 sprigs of fresh Rosemary. Or a touch of Cardamom. 

Sugar, 650 to 750 g. ( this is 3/4 of the cooked volume in the bowl.

Gin,Brandy or whiskey if using,  amount depends on you. Start with 1 or 2 tablespoons.

Process

Place drained Figs and 1/4 ed Oranges into TMX bowl. Zap speed 6 for 4 seconds. Some texture is ok. No big lumps. 

Add juices and add ons if using, cook 30 minutes at 100 degrees. Speed 1.5

Add sugar, cook 30 minutes Varoma. Speed 1.5.

Add alcohol if using. Stir in speed 4 ,10 seconds.

Test for a firm set by placing 2 teaspoons full of mixture on a cooled small plate in freezer for 5 minutes. 

If not firm cook for another 10 minutes. 

Pour into small sterile jars or set in oiled muffin trays. 

                                                                               

Sri Lankan Coconut and Cardamom Jelly

 1 can coconut cream , made up to 1 litres with water

100g custard powder 

250 sugar

1 tablespoons of vanilla

1 dessert spoon Cardamon powder

Place all in TMX jug and mix 20 seconds/ speed 4

Then 10 minutes/ 100 degrees/ speed 3

Pour into well oiled mould and set in fridge. 

Mandarin Marmalade with Lemoncello

 This is very tasty and probably the best Sweet Marmalade I have made this season. It is based roughly on my Lemon and Carrot recipe. I’m posting the recipe as I’ve been asked for it. Made in the Thermomix , it makes 4 small jars. 

Ingredients 

100g carrot ,chopped into big rings. 

350 Mandarines, quartered and pips removed

1 Tablespoon of lemon juice

500 liquid, ( I cook peel and cores from apples and strain the liquid.) water ok. 

750  g sugar

1/2 cup Lemoncello

( more lemon juice and Jamsetta if needed)

Method

Place Carrot, Mandarin and lemon juice into TMX bowl and zap on speed 6 for 4 seconds. Check texture.  You want no big lumps and not completely smooth. 

Add liquid and cook ; 30 minutes, 100 degrees, speed 2., reverse

Add sugar, cook 15 minutes 100 degrees, speed 2 reverse. ( the amount of sugar should be 3/4 the volume of the cooked liquid in the bowl. ) 

Cook 15 minutes Veroma temperature,speed 2.

Test for setting. I place a small dish in freezer and place 2 teaspoons of marmalade on it and return to freezer for 5 minutes. If it forms a firm wrinkle when pushed with finger, it is set. If not add 1 tablespoon of lemon juice and 2 teaspoons of Jamsetta. Continue cooking for another 10 minutes at Varoma temperature and speed 2

Test again, if set, add Lemoncello and mix into mixture .   If not set cook for another 10 minutes. 

Pour into sterilised jars and firmly screw on lids. Turn upside down for 10 minutes to sterilise lids. 

Notes

It is important to get a firm set as the Lemoncello will thin the set. 

You could use a different citrus  flavoured liquor. .  

Equally good without the Liquor. 

Nice heated and poured over ice cream or citrus pudding.  Or added to plain muffin mix. (see Adam Liew recipe .   

Rosemary and Blueberry Scones

 This recipe is based on a scone recipe using 250 grams of flour. I use Nay Nays recipe from Forun Thermomix. 

Add 80 g of blueberries and the leaves of Rosemary, 1 gram. That is 4 sprigs of Rosemary. 

Press into a flat disc and cut into 6 wedges. 

Bake 10 minutes at 200, remove from oven and cut through wedges to separate them. Bake for another 7 minutes. 

Can be reheated in AF. 

Marmalade , dried sour cherries and oat bread. For BREAD MACHINE .

 If you have an electric Bread Machine I implore you to make the loaf. I have given this recipe to many people and everyone loves it. It is similar to a fruit loaf only has  more background flavour and more substantial because of the oats. Beautiful toasted. 

Inspiration for this recipe is from ‘ Bread Machine Magic’ by Linda Rehberg, Lois Conway. I have adapted the recipe to Australian conditions. I downloaded the Book from Kobo, a reading platform. 

Ingredients

1/2 cup ( 65g ) Rolled oats

1 cup milk

1/2 cup ( 130 g ) Orange Marmalade 

1 dessertspoon butter

1 teaspoon salt

2 cups Bread flour.1 1/2 teaspoons of active yeast 

2 handfuls of dried sour cherries or dried  cranberries or currants or raisin .

Method

Place all ingredients EXCEPT dried fruit into machine bucket in order listed. 

Set machine for basic, 3 hours and 20 minutes. Medium crust. 

Add dried fruit at beep .

Remove and cool on rack. 

Brazilian cheese puffs

 These are easy and delicious little nibbles. 

Ingredients 

70 g cheese.  Cheddar or Gruyère or Parmesan 

1 egg

60 g EVOO 

170 Arrowroot flour

1 teaspoons salt 

166 grams milk

Method

Heat oven to 400 degrees

Lightly grease a small muffin tin with oil

Grate cheese in TMX or on grater

Add rest of ingredients and mix to a smooth dough.( speed 4 10 seconds)

1/2 fill muffin tins 

Bake 15 to 20 minutes or until well risen and light brown.

Remove from tin and cool on rack.

Notes.

Best eaten warm. Can keep and refresh in Air Fryer for 1 to 2 minutes. 

Marie-Helene’S Apple Cake

 This simple Apple Cake is adapted from Dorie Greenspan’s recipe to TMX. 

Dorie stresses the need for 4 different types of Apple.  After making the cake several times I  agree that the different Apples make this a stand out recipe. There is just a hint of Rum which lifts the minimal amount of cake. 

Peel, core and dice the apples.  Mix the cake batter in the TMX. Pour batter over apples and fold all together. Tip into lined baking dish. Keep at room temperature for up to 3 days. Serves 6 to 8. 

Ingredients 

4 large Apples, different types if possible.

115 g butter, melted and cooled

95 g sugar

2 large eggs

3 dessertspoons of Dark Rum

1 teaspoon vanilla

95g plain ( all purpose ) flour

3/4 teaspoons baking powder

Pinch of salt

Method

Peel and core apples.

Cut each apple into 24 cubes. 

Place in large basin. 

Place sugar and eggs in TMX bowl and beat 1 minute/ speed 4

Add Rum and Vanilla, beat 1 minute/ speed 4.

Add flour, baking powder and salt and mix, 30 seconds/ speed 4

Add cooled butter, mix 30 seconds/ speed 4.

Pour batter over Apples and fold in until all Apples are coated in batter. Tip into a lined 20 cm baking dish. 

( I lined the base with baking paper and brushed sides with cake release. ) 

Bake 50 to 60 minutes in preheated oven, 350 F / 175 C. 

Slip a knife around the edge of cake to make sure no Apple is stuck to the dish. 

Serve as is or with custard, or cream or ice cream. 

Will make 10 cup cakes , baked in well oiled cupcake tray. 175 degrees , 20 minutes. 

All Bran, fruit and nut loaf

 This is a large loaf and slices into 18 generous slices.   I baked it in a bread tin with lid and removed the  lid 1/2 way through. 

I added cubes of  preserved ginger to the fruit mix and it lifted the loaf taste profile. I also added dried Apricots ,  Dates and dried Sour Cherries. 

The approximate calories per slice  170

                            Carbs per slice 23

Ingredients and method

2 cups All Bran

2 cups milk

2 dessertspoon Golden Syrup 

SOAK ALL TOGETHER OVER NIGHT,  then

Add 1 cup of mixed dried fruit , stand for 1 hour.

Tip all above into TMX bowl, mix reverse , speed 4 , 10 seconds. 

Add 2 cups SR flour, 

1/2 cup Raw caster sugar

1 cup chopped Walnuts

1 generous teaspoon of mixed spice. 

Mix, speed 4 until all flour is mixed in. (10 seconds approximately)

Pour into lined tin and cover. Remove cover 1/2 way through.

Bake at 160 ff , 1 hour and 10 minutes. 

Test with veggie knife, if not cooked bake a further 10 minutes. 

Ginger Sponge, made in Thermomix.

 My hairdresser requested a Ginger Sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges. Especially the Passion Fruit one. 

I did a test run in my 50 year old Kenwood. However smoke started to billow at the end of 20 minutes. So I consulted Cookidoo in my new 6. 

I took the recipe from Cookidoo and substituted some of the flour with the ginger spices. Excellent result and far easier, ( no triple sifting of dry ingredients or adding sugar gradually ) 

Pre heat oven 350 degrees.

Brush the sides and base of  1cake pan ,  22 cm x 7 cm with cake release or butter

Line the base of  cake pan with baking paper.  

The cooked cake will fill the pan. 

Ingredients 

Ginger mixture

2 teaspoons cocoa

2 teaspoons ground ginger  

1 teaspoon cinnamon

1/2 teaspoons of cream of tartar

Mix together in small bowl and then push through a fine strainer into another room bowl. 

Set aside. 

4 jumbo eggs, ( I used 5 large )

125g caster sugar

1 teaspoon vanilla

128 g plain flour ( you won’t use all )

1 teaspoon of baking powder

Pinch of salt.

Method

Insert butterfly and add, eggs, sugar and vanilla.

Beat 6 minutes/100 degrees/ speed 4

Then beat,  6 minutes/ speed 4

Set scales and add ginger mixture.

Add  baking powder and enough flour to weigh a total of 128 g. ( you will have a little flour leftover. )

Mix 4 seconds/ speed 3. 

Remove butterfly and gently stir flour into mixture with spatula. 

Pour into pan.

Bake 20 to 25 minutes. Test with wood skewer. 

 ( under cooked will sink in the middle, over baked will be dry )

Run knife around tin and leave in tin for 10 minutes before removing. 

Allow to cool completely before cutting  in half horizontally. 

Notes. 

Use eggs at room temperature 

For an extra ginger hit , I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top. 

The original Ginger Fluff Sponge is lighter and more fragile in texture. 

Fill with cream.

Oatmeal crisps

 These light crispy oatmeal biscuits are to be included in my Xmas gift boxes. They are a light shortbread biscuit.  You may leave them plain or add a topping of choice. 

Makes 36 using a 1 inch spring loaded icecream scoop. 

This recipe was adapted to TMX from Lovelylittlekitchen blog. 

Ingredients 

1 cup of butter, ( 227 g )

1/2  (cup caster sugar, ( I used Raw caster sugar ) 120g

1 teaspoon vanilla 

1 cup of plain flour, 150g

1 1/2 cups of rolled oats, milled in TMX to a powder. ( 20 seconds , speed 9 ) 135g

Method

Cream butter , vanilla and sugar for 1 minute , speed 4 , scrape down.  Mix for 30 , speed 4 seconds.

Add flour and milled oats. Mix 20 seconds, speed 4. 

Tip into a bowl so that it is easy to scoop out. 

Set oven to 350 f, ( 180 c)

Place 1 inch size balls on lined baking tray. Spread with damp fingers to 2 1/2 inches. 

Bake 10 to 15 minutes or until light brown around edges. 

Let set up on tray.  Then remove to wire rack. Store in Air tight container. 

Nectarine and Blueberry Tart

 

Inspiration for this tasty tart was an item in the Guardian newspaper. Jimmy Barney’s and wife have published a cooking Book.  3 recipes from the book were printed in the Guardian. 

One was for a simple tart. I had leftover custard and Puff pastry, 2 nectarines that refused to ripen and always keep some Blueberries in freezer.  Walnuts always in pantry. 

Process

Line a metal pie dish with puff pastry, rolled thin. Trim

Cover base of pastry with ground Walnuts, ( could use almonds or hazelnuts)

Slice Nectarines from the pip ( about 8 slices from each nectarine)

Fill the gaps with Blueberries.

Pour parcooked custard over fruit. 

Bake at 180 ff until custard is set. 

I used Auto Fruit Flan setting on my Miele Combi oven. 

Notes. 

Apricot, Peaches or Pears can replace the nectarines. 

The custard recipe is that used for Portuguese Custard Tarts on this blog. 

Pumpkin Ravioli, made with Wonton wrappers

 

Pumpkin filling, made with mashed roast pumpkin and spring onion tops , with a pinch of nutmeg. Served with brown butter with sage leaves. 

Tips

Lay even number of wrappers on bench.

Brush each alternative one with egg wash.

Use small spring loaded icecream scoop and place a scoop into the center of the egg washed wonton. ( about a teaspoon )

Cover with unbrushed wrapper, excluding as much air as possible. 

Press firmly to seal.

Can trim edges with pastry wheel. 

Cover in single layer with damp tea towel. 

To cook

Bring large pot of salted water to a simmer boil. Carefully add ravioli. 4 at a time.  When they float to the top give them an additional minute. 

Scoop out and place on warmed dish while the remaining are cooked. 

They can be frozen in a single layer and frozen. Cook from frozen. 

Fillings. 

Use what you have available.  Jamie Oliver has an extensive list for dumplings. 

Keep several packs of square and round wonton wrappers in the freezer. 

Puff pops

Tasty finger food. 

Ingredients 

1 sheet of puff pastry, ( fat reduced ok )

1 cup of filling.  I have tried 3, all successful. 

Method. 

Defrost puff pastry. 

Spread filling to edges.

Roll a tightly as possible, without pushing filling out. 

Place in fridge for 20 minutes to firm up. 

Slice into 12 pieces. 

Place on lined baking tray. Cut sides up. 

Bake at 200 ff. For 10 to 15 minutes.  Air Fryer ok. 

Serve hot/ warm. 

Notes

I have tried 3 fillings, all successful. 

Spring onion and Parmesan ( at top of page )

Spinach, feta and spring onion.

Quince and Apricot spread with chopped Walnuts. ( at bottom of page )

 

Spice Blend, tastes like Barbecue Shapes

 Katrina Meynink is one of my favourite recipes developers. I never miss one of her recipes in Goof Food as they are inspirational.  I also have her cook book.  I have adapted this recipe to TMX. I also have made the basic Spice Mix for storage and add the Parmesan just before use. I have doubled the spice mix as I have added it to home made Trail mix  and roasted, and on roast pumpkin. I have also topped bread rolls with it. 

Ingredients 

2 teaspoons sumac

2 teaspoons onion powder

3 teaspoons sweet smoked paprika

3 teaspoons of chipotle powder ( I used 1 teaspoon of chilli flakes)

3 teaspoons brown sugar

5 tablespoons of Italian spice mix ( I used 1/2 this amount of Tuscan mix as this is what I had)

8 tablespoons of finely grated Parmesan. I keep this separate. 

Extra, if available, 1 tablespoon of dehydrated tomato powder. 

Method

Mix all the spices together, in TMX , blender etc. NOT THE PARMESAN. Set aside in a lidded container. 

Grate the Parmesan and store in a glass container in freezer. 

1/8 th of the spice mix, plus 1 tablespoon of Parmesan is I mix.  Mix the spice mixture with the Parmesan. 

Notes.  

The original recipe was for Roast potatoes with spice  mix.  Delicious.

I have added the spice mix without the Parmesan to roasted nuts, first sprayed with a little oil. 

Diabetic friendly Brain biscuits

 I’ve called these ‘ Brain Biscuits’ because the contain both Walnuts and Sunflower seeds.  Both excellent brain food. To increase the fibre content I’ve used Wholemeal plain flour and Sunflower seeds. I’ve also used olive oil instead of butter. Then I replaced the sugar with NatVia. 

20 biscuits , for 1 biscuit 

Calories.  77 plus whole walnut for top,   Add 15 calories = 92

Carbs 9 1/2 grams plus whole walnut.  Add 0.1 = 9 1/2

Ingredients 

55g olive oil

90 g NatVita, sager substitute 

1 egg , large 

175 g Wholemeal flour , plain

25 g pumpkin seeds

25g Sunflower seeds  

4 teaspoons spice.  CinnamonOR Cardamon OR a mixture of favourites.

1 teaspoon baking powder 

20 walnut halves 

Set oven 170 ff

Method 

Mix oil, NatVia and egg, 1 minute, speed 4

Add flour, baking powder, seeds and spice. Mix 30 seconds, speed 4.

Using a spring loaded icecream scoop. Place 20 ball on lined  oven tray. 

Press whole Walnut half into top of balls

Bake 15 minutes at 170 ff

Lemon Marmalade, suitable for Diabetics

 One of the things that I miss most as a Diabetic, is Marmalade.  Not any more. Using my TMX, I have made a more that accessible Marmalade. Very, very low in both Calories and Carbs.  

Ingredients 

400g of whole Meyer Lemons, cut into quarters, seeds removed.

1 cup water

25 g NatVia, sugar substitute 

20 g Chia 

Method

Place quartered lemons into TMX bowl and mix, 3 seconds, speed 6

Add water and cook 20 minutes, 100 degrees, speed 1 . Cup out

Add sweetener and mix 3 seconds, speed 3. ( taste for sweetness)

Add Chia and mix , 3 seconds, speed 3.

Bottle in small sterilised jars.

                   Or

Allow to cool and fill small plastic containers for freezer. 

Notes

Will keep in sealed pots for 2 weeks in fridge. 

Freezes well. 

Substantial Wholemeal Spelt and Seed Loaf.

 

A meal in a slice. 12 slices from this loaf, ( as picture above), provide 180 calories , 22 carbs, 5 fibre, 6.3 protein.                 15 slices from this loaf ……………………provide 144 calories , 18.5 carbs, 2 fibre, 6 protein.

Ingredients 

400 grams Wholemeal Spelt flour, ( or bread flour )

44 grams Linseeds( flax seeds )

44 grams Quinoa

40 grams Chia seeds

1 teaspoon Bread  improver

3 teaspoons dried yeast

1 teaspoon teaspoon salt 

1 teaspoon sugar

380 grams of warm water

Method 

Place seeds in TMX or other grinder and blend to a course powder. ( speed 9, 20 seconds )

Add remaining ingredients and Knead 4 minutes, ( or by hand 20 turns )

Place in oiled bowl, cover with plastic and allow to rise, in a warm place. 

SET OVEN TO HEAT AT 200ff. 

Tip onto floured bench and flatten and roll into an oblong shape to fit a lined bread tin, 

Tin, 26 cm x 10 x 11 cm high. 

Allow to double, ( in this size tin it will rise to just above the top edge ) it will not rise more when baking.

Bake in preheated oven at 200 ff degrees, 30 minutes. 

Test with thermometer. Should move quickly to 200f. If not, return to oven for 10 minutes. 

Turn out and allow to cool on wire rack. 

Notes. 

Freezes well. ( wrap in foil)

Toasted beautifully. Brings out the flavour. 

Diabetic Turkey Meat Loaf

 

This very tasty Turkey Meat Loaf has been adapted from the extremely popular ‘ Chicken Meat Loaf ‘ recipe from this Blog. I have substituted 2% fat Turkey mince and made other small adjustments. 

IT IS EXTREMELY EASY TO MAKE. Using  TMX, FOOD PROCESSOR OR BY HAND.

Ingredients

500 grams, 2% Turkey mince. 

1 medium size carrot

1 medium size onion

1 slice of Wholemeal bread, made into breadcrumbs, crust included.

60 mls milk, any type

1/4 cup tomato sauce

2 eggs, large

1 large clove of fresh garlic.

3/4 teaspoon salt

1/2 teaspoon black pepper

TOPPING

3/4 cup tomato salsa

1/3 cup brown sugar

8 grams of mustard powder.

 METHOD 

Place onion, carrot and garlic in TMX bowl, chop speed 5/ 5 seconds.  Or chop finely by hand.

Add all remaining ingredients, EXCEPT TOPPING

Mix on reverse, speed 4/, 15 seconds. Scrape down. Mix 5 seconds, speed 4. 

Place into a  lined baking dish, approximately 26 x 16 cm, form into a slightly domed shape. 

Mix topping ingredients together  and spread over Turkey meat loaf. 

Bake 180 FF degrees, 45 minutes , or until no pink remains.  Or internal temperature reaches 165 f degrees on a thermometer. 

NOTES

This is a very filling dish

If 6 slices, per slice 217 calories, 18.4 carbs

If 8 slices, per slice 163 calories, 14 carbs. 

Cost, less than $10.

2 slices of Turkey Meat loaf, mixed with 1 cup cooked brown rice and homemade tomato sauce. Topped with a little cheese. Baked in oven. 

Spicy Pumpkin Soup, suitable for diabetics

The fresh ginger is essential to this recipe. 

I have adapted the recipe to TMX and the Air Fryer.  The original recipe is by theartisandiabetic.

4 very large serves, 170 calories and 23 carbs per serve. 

INGREDIENTS 

1.3 kg pumpkin , ( I used Butternut)

1 onion, chopped

2 sicks of celery or 1 small bulb of fennel.sliced

1 red capsicum , sliced

2 teaspoons of freshly grated green ginger.

3 cloves of garlic, smashed 

1 teaspoon ground Cumin 

1/2 teaspoon of curry powder

1 teaspoon ground nutmeg 

1 teaspoon ground Coriander 

2 tablespoons of olive oil 

Pinch salt and pepper.

1000 Mls vegetable stock, ( I used 2 teaspoons of TMX stock. And 2 chicken soup Cubes ) plus water.

METHOD 

Cut pumpkin Into 2 cm cubes and place into a large bowl and add 1 tablespoon of oil. Turn to coat . 

Place  on wire of AF and roast at 160 degrees until  edges are brown.  (. The darker the roast, the darker the soup. Shake and stir until cooked. 

Add,  onion, celery, red capsicum and 1 tablespoon of oil to TMX bowl , cook 20 minutes , speed. 2, 100 degree.

Add garlic and spices, cook, 5 minutes, 100 degrees, speed 2. 

Add pumpkin and stock. 

Cook 20 minutes, speed gentle, 100 degrees. 

THE TMX BOWL WILL BE. VERY FULL.  

Remove. to a container1/2 the  mixture,     and with the remaining mix, speed  10 for I minute 

Set aside puréed pumpkin and return remaining soup to TMX. 

Mix , speed 10 for one minute. 

Return all to TMX and gently mix Speed  1 , 30 seconds. 

Notes 

Serve as is ,   or top with seeds, fresh herbs, yoghurt. 

It is quite thick and a be thinned. 

I think it makes 6 serves, this will reduce the carbs and calorie count.