Monthly Archives: April 2014

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

 

 

By |April 15th, 2014|Sauces and Spreads|0 Comments

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)

Almond Milk (Green Smoothie)

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

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 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

By |April 14th, 2014|After School Snacks, Drinks|0 Comments

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