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Sweet Tahini Dressing

Rainbow Coleslaw with Tahini Dressing1

I found this recipe while browsing the internet at www.lunchboxbrunch.com.  It is a really delicious salad dressing recipe.  I must admit that I’m not much of a fan of tahini – but this is just yum!  Please try it and let me know what you think!

Ingredients

20g tahini
20g maple syrup
20g apple cider vinegar
1 small lemon, juiced
1/2 teaspoon garlic powder
salt and pepper to taste

Method

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

Serve with Rainbow Coleslaw

Serves: 6

Nutrition Information
Servings per package: 6
Serving Size: 20g
Average Quantity  / serve Average Quantity / 100g
Energy 166kj 829kj
Protein 1.0g 5g
Fat 2.3g 11.7g
-saturated 0.3g 1.4g
Carbohydrate 3.2g 16.3g
-sugar 2.9g 14.4g
Sodium 4mg 20mg

 

By |May 26th, 2014|Salads and Sides, Sauces and Spreads|0 Comments

Rainbow Coleslaw

Rainbow Coleslaw

I love making salads in the thermomix, and this one is so colourful and tastes great.  They are quick and simple and healthy.  And I have learnt a new trick – if you make the dressing first, then pour it into a serving jug, make the salad without washing the bowl you will start to dress the salad, and vegies will chop a little easier!  Cool hey!

 

Ingredients

¼ red cabbage, chopped

¼ white cabbage, chopped

½ cucumber, chopped

½ red onion halved

1 carrot,  chopped

1 green apple halved

handful parsley and mint

Method

Place all ingredients into bowl and chop 3 – 4 seconds onspeed 4 (I usually do 2 seconds, then check and do another 1 – 2 seconds to ensure the salad remains chunky)

If you are making a dressing too, make dressing first, place into a serving jug then add the salad vegies into the same bowl without washing!

This salad goes really (really) nicely with the Sweet Tahini Dressing from lunchboxbrunch.com, or see it here too.

Serves: 6

Approximate calories per serve: 32

 

By |May 26th, 2014|Salads and Sides|0 Comments

Yorkshire Pudding Batter

You can use this batter for basic crepes, pancakes, popovers (recipe here soon) or make it to go with the delicious Chicken Sausage Toad in the Holders recipe.  You won’t be sorry!!

Ingredients

200g eggs (approx 3 large)

Pinch pink salt flakes

200g plain flour

350g milk

75g iced water

Method

Place all ingredients except for water into TM bowl and blend for 30 seconds on speed 10

Scrape down sides of bowl and lid and repeat.  Allow batter to rest in bowl for at least 10 minutes

Just prior to cooking add ices water and blend for 10 seconds on speed 10

If making crepes or pancakes, butter a flat frying pan and heat to a medium heat.  cook each crepe on both sides until edges are just slightly browned.  Keep covered until ready to use.

Serves: 4

Approximate Calories per serve: 296

Chicken Sausage Toad in the Holders

TH Chicken Sausage Toad in the Holder

This is comfort food if ever there was one!  Delicious, yummy, kid friendly – you will love it!!

 

Ingredients

500g chicken thigh fillets

1 quantity of Yorkshire Pudding Batter

3 cloves garlic

1 onion halved

2 – 3 sprigs thyme, plus extra for garnish

2 teaspoons pink salt flakes

2 teaspoons freshly cracked black pepper

50g duck fat

100g dry breadcrumbs

Extra Virgin Olive Oil (if needed)

Method

Cut chicken into 3cm cubes and place on a plate in the freezer for about half an hour, to allow it to start to freeze (make sure chicken is spread evenly on the plate – not in one big lump, as I first did :-()

Pre-heat oven to 220ºC and grease 18 – 20 muffin tin moulds.  Set aside

Pre make the Yorkshire Pudding Batter and set aside in a jug in the fridge

Place garlic, onion, thyme (leaves only) salt and pepper into TM bowl and chop for 4 seconds on speed 8

Add duck fat, breadcrumbs and semi frozen chicken and blend for 10 seconds on reverse speed 8.  Use spatula to help incorporate.  You may need to blend for another 10 seconds on reverse speed 8, to ensure you have a chunky but well combined consistency

Form small balls of sausage with wet hands and place in each of the prepared muffin moulds

Drizzle with a little oil and place in the hot oven for 15 minutes until very hot and fragrant

Working quickly, remove trays from oven, pour cold batter into each muffin mould, covering the sausage as much as possible

Return to the oven for 15 minutes until well puffed and golden

Serve with additional thyme leaves as garnish

**The trick to puffed and light Yorkshire pudding is very hot fat and speed.  The faster you get the batter on to the hot fat and back into the hot oven the puffier the result you will get

I also used less pepper as my kids love these, but don’t like the spice!

Serves: 4

Approximate Calories per serve: 510

 

White Chocolate Cheesecake with Raspberry Ganache

White Choc Cheesecake with Rasp Ganache

Ok – don’t stress!  I promise you this recipe is heaps easier than it looks!!  This is another one of Tenina’s recipes – she calls it Impress without Stress and it is delicious!!! Just remember to give yourself enough time to allow the finished cheesecake to set and cool in the fridge – I make this in the morning so it is ready for dinner that night.

 

Ingredients

200g chocolate cream filled biscuits (Oreos)

40g unsalted butter, cubed

400g white chocolate, in pieces

500g cream cheese

50g caster sugar

1 teaspoon vanilla paste

4 eggs

Ganache

20g good quality raspberry jam (pushed through a sieve to remove seeds)

100g dark chocolate, in pieces

50g cream

Fresh or frozen raspberries for decorating

Method

Pre heat oven to 180ºC and line the base of a 16cm spring form pan with baking paper

Place biscuits and butter into bowl and mill for 15 seconds on speed 6

Press into prepared tin and bake for 10 minutes.  Remove from oven and cool

Place white chocolate into clean and dry bowl and chop for 6 seconds on speed 8

Scrape down sides of bowl and melt for 10 minutes at 50ºC on speed 1

Add cream cheese, sugar. vanilla bean paste and eggs.  Beat for 1 minute on speed 6.  Scrape sides of bowl and repeat

Pour onto biscuit base

Place cake tin on top of a pair of chopsticks in the steamer dish.  (chopsticks help the steam circulate – I don’t have chopsticks so I use 4 teaspoons!!)

Rinse TM bowl and add 1000g water.  Place steamer bowl in position

Cook cheesecake for 60 minutes at Varoma temperature on speed 3.  Chill until completely set in the centre (it will be slightly wobbly until cold)

Ganache

Place jam, dark chocolate and cream into bowl and melt for 5 minutes at 50ºC on speed 1

Decorate with raspberries and serve with additional whipped cream if desired.

Serves: 12

Approximate Calories per serve: 536

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

 

 

Apricot Chicken (Risotto Style)

Apricot Chicken Risotto Style

This recipe is a favourite from the Every Day Cookbook.  It is quick, easy and my kids love it – tick, tick and tick!  It’s a great meal to make on those busy weeknights when you don’t want to think too much about what you are doing.

 

Ingredients

Fresh Herbs (thyme, parsley)

2 garlic cloves

2cm piece of ginger, peeled

½ medium onion

40g oil

2 medium carrots

1 medium red capsicum

500g boneless chicken thighs, cubed

405g apricot nectar

400g water

1 tablespoon stock concentrate

300g Arborio rice

Salt and pepper

50g frozen peas

Method

Place herbs, garlic, ginger and onion into TM bowl and chop for 7 seconds on speed 7

Add oil and sauté for 2 minutes at 100ºC on speed 1

Add carrots and capsicum and chop for 3 seconds on speed 7

Insert Butterfly, add chicken and 50g of nectar and cook for 2 minutes at 100ºC on reverse soft speed

Add remaining nectar, water, stock, rice and salt and pepper and cook for 15 minutes at 100ºC on reverse soft speed

Add peas and cook for a further 2 minutes at 100ºC on reverse soft speed

Pour into Thermo Server of insulated serving bowl and allow to rest for 5 – 10 minutes to assist with the continued absorption  of liquid.

Serve sprinkled with grated parmesan cheese if desired

**Note don’t add more chicken or veggies than recommended as it will cause your Thermomix to over load.

Serves: 4

Approximate Calories per Serve: 610

By |May 7th, 2014|Main Meals|0 Comments

Apple Sauce

This is one of the reasons why I love my Thermomix so much.  While cooking some roast pork the other day, we decided we needed apple sauce to go with it.  It was as simple as opening the fridge and cooking for 8 minutes!  Perfect accompaniment with no preservatives or additives – you can’t get much healthier than that – hopefully it balances out the pork crackle I had with it!!

Apple Sauce

Ingredients

4 large apples (I used Granny Smith)

75g water

Method

Core and quarter apples but leave the skin on

Place apples in TM bowl with water and chop for 30 seconds on speed 4

Scrape sides of bowl, then cook for 8 minutes at 90ºC on speed 4

Blend for 30 seconds on speed 8

Serves:12 generously

Approximate calories per serve: 35

 

By |May 7th, 2014|Sauces and Spreads|0 Comments

Chorizo, Artichoke and Potato Salad

This is the most delicious salad – I actually made it for Christmas Day.  It takes a little bit of time waiting for potatoes to steam, but the end result is definitely worth it.  Can be a side or a main meal – you choose!

TH Chorizo Artichoke and Potato Salad

Ingredients

2 chorizo sausages thinly sliced

juice of 1 lemon

400g red skinned potatoes, diced

1000g water for steaming

320g jar artichoke hearts, drained and chopped

½ red onion thinly sliced

2 celery stalks, sliced

1 punnet grape tomatoes, halved

generous handful Italian parsley, torn

generous handful mint, torn

½ quantity Honey Mustard Dressing

Method

Place chorizo in a heated frying pan and cook on medium heat with lid on, turning occasionally until fat is rendered and chorizo is well coloured

Deglaze the pan with lemon juice and allow to cool in the pan while you prepare rest of salad

Place diced potatoes in steamer dish add water and steam for 35 minutes at Varoma temp on speed 3.  Test potatoes, and cook for a further 10 minutes if required

Remove potatoes and add to large mixing bowl

Add remaining ingredients, including chorizo and juice

Pour dressing over salad, toss and serve warm

Serves:8 (generous side salad)

Approximate Calories per serve: 119

You can always add more potato, chorizo and veggies to feed more people – remember to add more dressing too!

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

 

 

 

Honey Mustard Dressing

You will love this salad dressing.  Use it on Chorizo, Artichoke and Potato Salad, or any other salad you choose!  I promise it will become one of your favourites!

Honey Mustard Dressing

Ingredients

80g honey

2 tablespoons dark brown sugar (optional)

2 tablespoons seeded mustard

80g balsamic vinegar

sea salt and cracked pepper to taste

240g extra virgin olive oil

Method

Place honey, sugar, mustard and vinegar into TM bowl and cook for 3 minutes at100ºC on speed 2-3 withMC off

Add seasoning, oil and mix for 3 seconds on speed 4

Refrigerate until ready for use

Serves: 16

Approximate calories per serve: 157

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

Caramelised Garlic Paste

Yum, Yum, Yum.  This is another delicious recipe from Tenina!  Add it to sauces, spread on chicken or steak before grilling, add to an cheese and bickie plate as an alternative dip – you will love it!Caramelised Garlic

Ingredients

3 whole heads of garlic

25g balsamic vinegar

30g extra virgin olive oil

2 tablespoons dark brown sugar

generous pinch of salt

Method

Place garlic heads and enough water to cover them into TM bowl and cook 10 minutes Varoma temp reverse speed 1

Drain garlic through simmering basket and allow to cool slightly

Cut through head and squeeze cloves out through the skins

Return garlic flesh to clean, dry TM bowl and add vinegar, oil, sugar and salt

Cook for 8 minutes Varoma temp reverse speed 1

Cool slightly then blend 5 second on speed 4 for a coarse texture or 5 seconds on speed 6 for a smooth texture

Keep in a sterilised jar in the fridge for up to a month

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