Monthly Archives: April 2013

Date Slice

The other day I was looking for something to add to lunch boxes that was a bit of a treat but also quick and easy to make.  This date slice ticked all of the boxes!  It was in the oven in about 3 minutes from me deciding to make it, and all the ingredients are ones that you would normally have in your pantry.  You could also try making it with other dried fruit, but I think the dates work really well!

Date Slice

Ingredients

180g stoned dates

120g butter

1 egg

170g raw sugar

80g coconut

160g SR Flour

Method

Pre-heat oven to 180°C

Place dates into thermomix bowl and chop for 3 seconds on speed 8.  Set aside

Add butter and melt for 2 minutes at60°C on speed 3

Add all other ingredients, including the chopped dates and mix for 30 seconds on speed 3, until all ingredients are combined.  You may need to use spatula to help with combining

Press lightly into a greased slice tin and bake for 30 minutes or until golden

Allow slice to cool, before removing from tin and slicing.

 

Serves: 15

Approximate Calories per serve: 215

 

Vanilla Custard

Have you made custard in your thermomix?  It was probably one of the recipes you saw during your first demonstration, and if you’re anything like me, haven’t gone back to make it since.  My kids are always asking me to buy custard, and I hate the thought about what “extras” are put into the custard.  At least making it yourself you know exactly what is in it.

Custard (with peaches)1

Ingredients

60g sugar

1 teaspoon vanilla essence

2 eggs

500g milk

40g cornflour

Method

Place sugar in thermomix bowl and pulverise for 20 seconds on speed 9

Add remaining ingredients and cook for 7 minutes at 90°C on speed 4

Once cooked transfer to a serving bow and serve with fruit.

You can make variations to this custard, and use lemon zest instead of vanilla essence and pulverise this with the sugar, or add 20g of cocoa powder instead of the vanilla essence for a chocolate custard

Serves: 6

Approximate calories per serve: 145

By |April 1st, 2013|After School Snacks, Deserts and Sweets|1 Comment

Dippy Eggs

 Did you used to have dippy eggs with toast soldiers when you were a kid?  My kids love when I make them now, and it is so easy with the thermomix – no longer do you have to guess how many minutes to leave them on the stove for.  Perfect eggs every time!

Dippy Eggs

Ingredients

Eggs

500g water

Toast

Method

Place water in thermomix bowl and place eggs in the basket (the basket will fit about 7 large eggs)

Cook for 10 minutes at varoma temperature on speed 1

Cut off top of egg and place in egg cup and serve with toast soldiers

**This time gives perfect soft boiled eggs when the eggs are straight out of the fridge and into thermomix basket.

**For hard boiled eggs cook as above but for 14 minutes at Varoma temperature on speed 1

 Serves: 1

Approximate calories per serve: 139

(For 1 egg and 1 slice of multigrain toast – no butter)

By |April 1st, 2013|After School Snacks, Breakfasts, Main Meals|1 Comment

Pizza Bases

 

Who doesn’t love a yummy slice of pizza?  This pizza is perfect, as you get to make the base as thick or as thin as you desire.  Plus, you get to put the toppings on to make it as healthy, spicy, meaty, veggie as you like!  See – told you it was perfect!!

Pizza Dough 2

Ingredients

350g luke warm water

7g dry yeast sachet

2 tablespoons fruity olive oil

600g bakers flour

2 teaspoons salt

1 teaspoon sugar

Method

Place water, yeast and oil into thermomix bowl and mix for 5 seconds on speed 3

Add flour, salt and sugar and mix for 6 seconds on speed 8 

Set dial to closed lid position and knead for 2 minutes on interval speed

Transfer dough to a floured bowl  and sprinkle some flour on top too.  Cover loosely with glad wrap and then a tea towel and place in a warm area to rise.  Let the dough rise to double its volume (this can take  about 1 hour)

Knock back the dough and regather into a ball.  Divide into 4 balls and let them rest for about 15 minutes

Form your pizza and add your favourite toppings

Bake in a hot oven (220°C) until cooked – cooking time depends on toppings used.

**You can freeze unused dough by wrapping in plastic and placing in the freezer.

Serves: 4 bases

Approximate calories per serve (base): 616

Stock Concentrate

Yes I know this ins’t a very exciting recipe, but it is an essential one if you want to use your own stock and know exactly what has gone into it.  It does contain a lot of salt, but it is better than the MSG and other nasties that are in the supermarket stock powders.  I stopped making this for a while, but now that I am back to using my thermomix so much I wouldn’t be without it.  I have also changed some of the veggies from the original recipe, but have found sticking to the original produces a very tasty stock concentrate.

Stock Concentrate

Ingredients

200g celery

2 carrots

1 onion

1 tomato

1 zucchini

1 clove garlic

1 bay leaf

1 bunch parsley

a few leaves of basil, rosemary and sage

150g rock salt

1 tablespoon oil

Method

Roughly chop all veggies, then place in thermomix bowl and chop for 10 seconds on speed 6

Add salt and oil then cook for 20 minutes at varoma temperature on speed 1

Mix by slowly turning up the speed dial to speed 6, then pulverise for 1 minute on speed 9

Store in a sterilised jar in the fridge

Use tablespoon quantities instead of stock cubes – eg 1 tablespoon of stock concentrate equals 1 stock cube

Serves: 25 (This is a conservative guess)

Approximate calories per serve: 15

By |April 1st, 2013|Hints and Tips, Sauces and Spreads|1 Comment

Chunky Cashew, Basil and Parmesan Dip

I love dip and bickies, and am always on the lookout for new ones to try.  You’ll love this – try it with home made crackers!

Chunky Cashew, Basil and Parmesan Dip2

Ingredients

1 clove garlic

30g parmesan cheese

100g raw cashews

40g basil leaves

20g grape-seed oil

1 teaspoon vinegar

¼ teaspoon salt

Method

Grate parmesan cheese for 15 seconds on speed 8, then set aside

Place garlic in thermomix bowl and chop for 5 seconds on speed 7

Scrape down sides of bowl and then add cashews and chop for 40 seconds on speed 4

Add parmesan cheese, basil, oil, vinegar and salt and press turbo button 4 times to have a rough but evenly chopped mixture

Serve with crackers or vegetable crudites

Serves: 6 (2 Tablespoons per serve)

Approximate calories per serve: 150

 

By |April 1st, 2013|Dips and Nibbles|1 Comment