Butter

Yes, I know, this is one of the basics.  But to be honest, it took me about a year to get around to finally making my own butter, so there might be some of you out there who are the same and have forgotten the basics!  Don’t forget that you don’t have to keep your butter plain – add flavour – salt, garlic, herbs, lemon juice, anchovies, olives, spices, or a combination - the options are endless.  What is your favourite flavour?

Butter

Ingredients
600g fresh cream (not thickened cream – minimum fat content 35%)
Cold water

Method

Insert butterfly into TM bowl

Add cream and blend for 1 – 3 minutes on speed 4 until cream separates (this depends on the freshness of the cream)

Strain through basket

Place 500g cold water into TM bowl and mix for 5 – 10 seconds on speed 4

Strain liquid through basket

Add flavours and mix for 30 seconds on speed 4

Lasts for approximately 2 weeks in the fridge and can be frozen

 

 

Blueberry Sponge Cake

I made this cake when I was having some friends over for coffee, and just wanted something a little bit more fancy.  I thought the blueberry’s would sit on top of the cake, but they sank to the bottom – but it all tasted the same – delicious!!!

Blueberry Sponge Cake

Ingredients
300g sugar
120g butter
6 eggs
300g self raising flour
250g blueberries (fresh or frozen)

Method

Pre heat oven to 180ºC and lightly grease and line a 20 x 30cm cake tin or spring form pan with baking paper

Place sugar into TM bowl and mill for 10 seconds on speed 9

Add butter and eggs and mix for 30 seconds on speed 6

Add flour and mix for 20 seconds on speed 6

Pour batter into prepared cake tin and place blueberries on top

Place into pre heated oven and bake for 40 minutes or until cooked through

When cool, sprinkle with extra icing sugar if desired

Serves: 12

Approximate Calories per Serve: 304

 

Almond Milk (and Green Smoothie)

Have you tried making your own almond milk yet?  It is the most delicious, creamy milk – you will never buy it again!Almond Milk

 

Ingredients
1 cup of almonds
**Soak almonds overnight in a bowl with enough water to cover them, with a pinch of salt.  In the morning discard water, and follow recipe
750g filtered water

Method

Place soaked almonds into TM bowl, add water then blend for 2 minutes on speed 9

Drain nuts over a bowl using a nut milk bag, cheesecloth or a very fine sieve

Store almond milk in fridge until ready to use, but use within 3 days

I usually make mine into a yummy green smoothieAlmond Milk (Green Smoothie)

Place big handful of kale or English spinach into TM bowl, with a tray of ice and cup of almond milk.  Blend 1 minute on speed 9.  Add frozen banana, 1 tablespoon chia seeds blend 1 minute on speed 9.  Enjoy!!

Use the almond pulp in baking, smoothies, or dry in oven and place in freezer until ready to use

You can use other nuts too – try cashews (only soak for up to 6 hours)

Serves: 3

Approximate Calories per Serve: Less than 50 per serve

Cheesecake Swirl Brownie Cake

I made this delicious cheesecake by Tenina when we had some friends come over for a barbie.  It was a lovely finish to a simple meal, and the kids enjoyed it too, and I love that it looks so impressive, but as usual with Tenina’s recipes – it was quite easy!

TH Cheesecake Swirl Brownie Cake

Ingredients
Cheesecake Swirl
100g sugar
250g cream cheese
3 eggs
1 tablespoon vanilla paste
50g plain flour
Cake
180g sugar
250g plain four
40g cocoa
pinch pink salt flakes
1 teaspoon bicarb soda
220g cool water
65g balsamic vinegar
100g flavourless oil
2 teaspoons vanilla bean paste

Method

Place a baking dish half filled with water on the bottom shelf of oven and preheat to 180ºC

Cheesecake Swirl

Place sugar into TM bowl and mill 10 seconds on speed 10

Add remaining swirl ingredients into TM bowl and blend for 10 seconds on speed 6

Scrape down sides of bowl and repeat

Remove from bowl and set aside

Cake

Place all cake ingredients into TM bowl and blend for 30 seconds on speed 6

Scape down sides of bowl and repeat

Pour into a 30cm x 20cm deep cake tin or dish

Spread swirl mixture on top of cake, and scoop bottom layer up and over to marble and swirl

Carefully place cake tin into baking dish of water and bake for 25 minutes or until set in the centre

**If you have a steam oven, dispense with water bath and use steam oven on Combi setting with dry heat and steam combined

Serves: 12

Approximate Calories per Serve: 343

Go to http://www.tenina.com/ for more of Tenina’s recipes

Bliss Balls

Bliss is definitely the way to describe these little balls of deliciousness!!!  They are healthy, chocolatey and I promise you wont be able to stop at one.  They taste like chocolate, but are a healthy treat – how good is that???

Bliss Balls 2a

 

Ingredients
270g dried pitted dates
75g walnuts
40g almonds
1 tablespoon cocoa powder
1 teaspoon vanilla bean paste
chia seeds and desiccated coconut for dusting

Method

Place dates, nuts, cocoa and vanilla bean paste into thermomix bowl and mix for 30 seconds on speed 6

Take small teaspoon amounts of mixture and roll into balls

Place chia seeds and desiccated coconut into separate bags and place half of the balls into each bag and shake to coat

Store in the fridge, or can be stored in the freezer too (if they last that long…)

Bliss Balls 3

Serves: Approximately 24 balls – depending on size

Approximate calories per serve: 166 (2 balls per serve)

 

Dukkah

DukkahThis dukkah recipe is found in the Everyday Cooking Book.  It makes heaps so you can store it in the fridge and it is always ready to go when you have friends drop in.  I just warm up some Turkish bread in the oven and serve this dukkah with a bowl with balsamic vinegar and extra virgin olive oil.  It really is delicious, and as usual, the thermomix makes it in no time at all.

Ingredients
150g sesame seeds
100g hazelnuts or almonds
30g cumin seeds
50g coriander seeds
1 teaspoon salt
½ teaspoon black peppercorns
1 teaspoon dried mint (optional)

Method

Place sesame seeds, nuts, cumin and coriander seeds into thermomix bowl and dry roast for 8 minutes at 100°C on speed 1

Remove lid and allow to cool

Once cool, add salt, peppercorns and dried mint and set dial to closed lid position and pulse with turbo button until a coarse powder is formed (one to three times)

Store in an airtight container in the fridge, it will last for ages!

Serves: Lots

Approximate calories per serve: 1800 (for whole recipe)

Creamy Chicken with Vegetables

I found this recipe on the Thermomix Forum (thanks baf65!!) – it had so many positive comments I just had to try it.  There are so many ways you can change it and substitute items, it really is a versatile dish.  I have changed it a little bit, but the basics are still there.  Please try it – it is sure to become a family favourite.Creamy Chicken with Vegetables

Ingredients
1000 g water
2 Tablespoons stock concentrate
500g peeled and chopped potatoes
1000g skinless chicken thigh cut into strips
500g mixed vegetables (I used carrot, zucchini, pumpkin, bok choy, broccoli) roughly chopped
120g cream cheese
50g white wine
30g cornflour

Method

Place water and stock concentrate into thermomix bowl

Place potatoes into steamer basket

Place chicken into Varoma Dish (spray dish with oil first to prevent chicken from sticking)

Cook at Varoma Temperature for 10 minutes at speed 4

Place hard vegetables into Varoma tray (soft vegetables such a bok choy can be added later)

Stir chicken to ensure even cooking

Cook at Varoma Temperature for 20 minutes at speed 4

Check potatoes, and if cooked, remove from steamer basket and keep warm.  Stir chicken once again, then add any more (soft) vegetables to Varoma tray then cook at Varoma temperature for 5 minutes at speed 4

Place chicken, vegetables and potato into a bowl to keep warm.

Reserve 400g of cooking liquid and place in thermomix bowl.  Add cream cheese, wine and flour then cook for 3 minutes at 100°C on speed 4

Pour sauce over chicken and vegetables and serve (with love!!)

Serves 6

Approximate calories per serve: 390

You can substitute the potatoes for pasta shells

Try sprinkling the chicken with herbs, dukkah or a flavoured salt before cooking

 

White Rocky Road

This is definitely a ‘sometimes’ food, but it is a delicious treat.  So quick to whip together in your Thermomix and suitable for kids or adults!!White Choc Rocky Road

Ingredients
115g slivered almonds
1 cup shredded coconut
100g mini marshmallows
100g craisins (dried cranberries)
35 g rice bubbles
375g white chocolate melts

Method

Line a small baking tray with baking paper

Place almonds in thermomix bowl and dry roast for 15 minutes at 100ºC on speed 1

Remove from bowl and set aside.

Place white chocolate in bowl and melt for 5 minutes at 50ºC on speed 5

Add remaining ingredients and mix for 1 minute at 37ºC on reverse soft speed, until combined

Use spatula to gently help mix

Spread mixture evenly over baking tray and place in fridge to set for about 30 minutes.

Cut into small rectangles to serve

 

Serves 20

Approximate calories per serve 190

 

 

 

Capsicum and Sun Dried Tomato Dip

This dip is just like the ones that you buy in the shops, except that it tastes better, has no added nasties, makes heaps, and is so quick to make in your thermomix you will wonder why would ever bought dip in the first place.Capsicum and Sun Dried Tomato Dip

Ingredients
40g Parmesan cheese
1 clove garlic
100g sundried or semi dried tomatoes
1 red capsicum
120g unsalted cashews
40 g olive oil
30 g white vinegar
1 teaspoon of chilli flakes (optional)

 Method

Place parmesan cheese in Thermomix bowl and chop for 5 seconds on speed 9

Place all other ingredients into bowl and press turbo about 4 times for a chunky dip

Bring dip to almost room temperature when serving for best flavour

 

Serves approx 10 (1 tablespoon per serve)

Approximate calories per serve: 148

Broccoli and Cauiliflower Soup

I love cooking soup in the thermomix.  It is minimal effort for a great result.  This is a delicious soup – full of veggies – you can just feel the goodness when you eat it.  Feel free to add other veggies if you like (and maybe not as much pepper as I used!!)

Broccoli & Cauiliflower Soup

 

Ingredients
Bunch of parsley
1 onion
20g oil
2 heads broccoli, broken into florets
1 head cauliflower, broken into florets
750g water
2 tablespoons stock concentrate
200ml cream

Method

Place parsley in bowl and chop for 10 seconds on speed 8.  Set aside

Place onion in thermomix bowl and chop for 5 seconds on speed 5

Add oil and cook for 2.5 minutes at 100°C on speed 1

Add broccoli and cauliflower and chop for 30 seconds on speed 6, using the spatula

Add water and stock concentrate and cook for 25 minutes at 100ºC on speed 2

At the end of cooking time, gradually increase speed  over 30 seconds to speed 8

Mix for 15 seconds on speed 4 while slowly pouring cream in through lid

Serve with cracked pepper and parsley

Serves: 6

Approximate calories per serve: 190