After School Snacks

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

Hot Cross Buns

In recognition of Easter, I decided to try my hand at making hot cross buns.  These ones turned out perfectly, and they are a really nice size – not too big.  Feel free to add mixed peel or currants, or even choc bits to your buns.  Mine are just with sultanas only, as that is the way I like them.   Happy Easter!!

Hot Cross Buns

Ingredients

125g milk

35g butter

250g bakers flour

10g salt

25g sugar

1 egg

7g yeast sachet

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

100g sultanas

Cross Paste

80 g water

1/2 cup flour

2 teaspoons sugar

Glaze

2 tablespoons boiling water

2 tablespoons sugar

Method

Place milk and butter into thermomix bowl and cook for 1 minute at 80°C on speed 2

Add flour, salt, sugar, egg, yeasty, cinnamon, nutmeg and cloves. Mix for 10 seconds on speed 4, then knead for 3 minutes interval speed.

Add sultanas in last 30 seconds of kneading

Place dough into a bowl and cover with plastic wrap and a tea towel and place in a warm place for approximately an hour to rise until doubled.

Roll out dough onto a floured surface to about 2-3 cm thickness.  Use MC to cut out buns and a place on a lined baking tray

Place buns closely together on tray.  Fill a small plastic bag with cross mixture, and pipe a line lengthways and width ways through the middle of the  and vertically across all buns at nice to make crosses.

Place buns in cold oven, and set temperature to 220°C and cook for approximately 15 minutes, until lightly golden.

While still hot, bush tops of buns with sugar syrup.

 

Serves: 24

Calories per serve:71 per bun 

Chloe’s White Chocolate Chip and Raspberry Cookies

The other week we had some friends pop over, and I had just made these cookies.  Chloe (our friend’s daughter) loved them, so I have decided to name them in her honour!  The raspberry gives a lovely tang to these cookies, and who doesn’t like white chocolate??  I think they look so nice too with the raspberry swirl happening – let me know how yours turn out!

White Chocolate Chip and Raspberry Cookies

Ingredients

125g butter

110g caster sugar

110g brown sugar

½ teaspoon vanilla essence

1 egg

270g self raising flour

pinch of salt

100g white chocolate chips

60g frozen raspberries

Method

Place butter and both sugars in thermomix bowl and mix for 30 seconds on speed 4

Add egg and vanilla essence and mix for 5 seconds on speed 4

Add flour and salt and knead for 40 seconds at interval speed with a locked lid (scrape down sides half way through)

Add raspberries and chocolate chips then mix for 10 seconds at speed 1 reverse

Take a tablespoon of mixture and place on a lined baking tray, allowing some room for spreading

Bake for approximately 10 minutes until lightly golden

Allow to cool on tray then move to a wire rack.

 

Serves: 24

Approximate calories per serve: 140

 

Baked Veggie Nuggets

I am always trying to find a new way to serve veggies that my 4 year old will enjoy.  Usually if there is anything green on her plate the first response is “yuck!!”  The other day I was looking at Toddler Tastes blogspot and came across her veggie nuggets recipe.  I tweeked it a bit to make it thermomix friendly, and am happy to say that my veggie nuggets were enjoyed by the whole family!  Hope you give them a try too.

Veggie Nuggets

Ingredients

75g tasty cheese

4 slices bread

6 small potatoes

90g corn

1 cup broccoli

1 carrot

1 egg

Method

Pre heat oven to 200°C

Place cheese in thermomix bowl and grate 15 seconds on speed 4.  Set aside

Place bread in thermomix bowl and chop for 10 seconds on speed 9.  Set aside

Fill thermomix bowl with 900g water and place varoma dish in position.  Peel and quarter potatoes, place in dish and cook at for 15 minutes at varoma temperature on speed 4.  Add sliced carrot and broccoli and cook 15 minutes at varoma temperature on speed 4 (or until potato and carrot is tender).

Empty water from thermomix bowl, attach butterfly then add vegetables and chop for 8 seconds on speed 3.  Remove lid and allow to cool slightly.

Once cooled add cheese, corn and egg and mix (with butterfly still attached) for 6 seconds on speed 3 reverse

Place breadcrumbs in a large dish and then scoop out a tablespoon of the vegetable mixture.  Roll into a ball shape and then roll in the fresh breadcrumbs.

Place on a lined baking tray, spray with olive oil and cook for about 20 minutes until the breadcrumbs are golden and crunchy.

 

Serves: 4

Approximate calories per serve: 240

Too Easy Sponge Cake

I have cooked the Too Easy Chocolate Cake (in the Everyday Cooking Book) heaps of times, but decided to make it a vanilla cake this time.  It was still delicious, and made a nice change from the chocolate!

Too Easy Sponge Cake

Ingredients

120g butter

2 eggs

100g Milk

1 teaspoon vanilla essence

120g sugar

150g Self Raising Flour

1 teaspoon Baking Powder

Method

Pre heat oven to 180°C.  Line a baking tin with baking paper

Place butter in thermomix bowl and melt for 2 minutes at 60°C onspeed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Pour into cake tin and bake for 25 – 35 minutes, until cake springs back when touched.

You can ice the cake, but I prefer it warm without icing – Yum!!!

Serves: 8

Approximate Calories per Serve: 250

Chicken & Vegetable Noodle Soup

This morning I was woken up by my gorgeous girl who was in bed with me, and she was in agony.  It was about 3am and her cold had now given her an ear infection and the pain was terrible.  She was snotty, teary and tired and did NOT want any medicine to take away the pain.  It was one of those times as a parent when you feel helpless.  So I made her take the panadol and she finally settled back down and went back to sleep.  As soon as I could in the morning I rang the doctor and made an early appointment for her.  While all this was happening, my beautiful boy came in proudly showing me where his tooth had finally come out. He had been complaining of a sore throat for the last couple of days, and had wanted to stay home from school.  Today was the weekend and he could only whisper, and as the time approached for my daughter’s appointment I realised it was actually my son who needed the doctor more.  It was about at that time that I realised it was going to be one of those days!  The good news is we got antibiotics (and jelly beans) from the doctor and the kids spent the day lying on the couch watching tv, and were slowly getting back to their normal selves.  At about 4pm I was wondering what to cook for dinner, knowing my son had a sore throat so we needed something soft and easy to eat.  What better for when you’re feeling sick than chicken soup???  So I quickly defrosted some chicken and thanks to my thermomix we were on the way to having a healthy, nutritious meal that was going to tick all the boxes.  It is sooooo much better than the scrambled eggs I was thinking of making!!

Chicken & Vegetable Noodle Soup

Ingredients

1 onion

1 garlic clove

1 – 2 sticks celery

20g Oil

1 – 2 carrots

500g chicken (I used skinless boneless thigh fillets)

1000g water

1 tablespoon stock concentrate

1 fresh corn cob or small tin of corn

Changs Long Life Noodles

Soy Sauce

Method

Place onion, garlic and celery into bowl and chop for 4 seconds on speed 7

Place oil in bowl and cook for 4 minutes at 100°C on speed 1

Add carrot, chicken, water, stock concentrate and cook for 10 minutes at 100°C on reverse soft speed

Cut kernels off corn if using fresh corn, or drain can and add to bowl with 1 cake of noodles (break up noodles before adding) and cook for a further 10 minutes at 100°C on reverse soft speed

In the last minute add a splash of soy sauce.

Serve topped with chopped parsley and toasted french stick.

**Note – you can add the celery at the same time as the carrots if you like, but my kids pick out celery pieces so I chopped it with the onion.  I also hand chopped the carrot just so the pieces are even.

 

Serves: 4

Approximate calories per serve: 265

By |March 3rd, 2013|After School Snacks, Lunchbox, Main Meals, Soups|3 Comments

Steamed Dumplings

When I first got my thermomix, we had just returned from a holiday to Beijing, so one of the first things I made was the delicious steamed dumplings we had been enjoying on our holiday. These aren’t  the doughy ones, they are light and healthy you will need to make a lot as you wont be able to stop eating them!

Steamed Dumplings

Ingredients

4 spring onions

2 cloves of garlic

55 g bamboo shoots

300g pork mince (or mince your own first)

10 g Chinese rice wine

¼ teaspoon white pepper

¾ teaspoon sesame oil

30 fresh wonton wrappers

Method

Mince pork if using pork steak (close lid and turbo 3 – 4 times).  Set aside

Place spring onions, garlic and bamboo shoots into bowl and chop for 5 seconds on speed 5

Add pork mince, Chinese rice wine, white pepper and sesame oil and select closed lid then press turbo 3 – 4 times to combine

Place 1 wonton wrapper on bench, brush edges with water then place 1 teaspoon of mince mixture in the middle of the wrapper, then fold wonton wrapper in half to make a triangle.  Fold the top corner over, then twist the side corners once and fold to the opposite side to enclose the filling.  Use extra water to stick the edges together if needed.  You can work with a few wrappers at once to save time.  I laid out 6 wrappers, brushed them with water, placed mince in the middle of each wrapper then folded each one.

There are heaps of different ways of folding the dumplings and it is probably easiest to do a search on “folding wonton wrappers’ on the internet to find a style that suits you.

As you finish each dumpling place them on the Varoma tray in a single layer.  You will probably need to use the Varoma dish as well.

Once all dumplings are wrapped, add 900g water in bowl, place lid on top without MC, place Varoma tray and dish on then Varoma lid on top.  Set for 15 minutes at Varoma Temperature on speed 4

Once cooked, place on a serving tray and serve with a dipping sauce.  I have some delicious dipping sauce recipes here, or you could try your own.

Serves: 30

Approximate calories per dumpling: 30

Mini Bacon and Corn Quiches

This is another lunch box/after school snack I made this week.  I think the home made pastry really improves the flavour of these, and it is so quick to do in your thermomix.  But if you really don’t want to make it yourself, then just buy the frozen short crust pastry.

Mini Bacon & Corn Quiches

Ingredients
Pastry
200g plain flour
100g chilled butter
¼ teaspoon salt
50 – 60g chilled water
Filling
300g cheese
½ brown onion
200g bacon
10g oil
3 eggs
150g cream (or evaporated milk for a healthier version)
125g super sweet corn
salt & pepper

Method

Pre heat oven to 200°C

To make the pastry:

Place flour, butter and salt in thermomix bowl and mix for 10 seconds on speed 6, until mixture resembles breadcrumbs

Set dial to closed lid positon

Add 50g water and knead for 20 seconds on interval speed to form a dough.  Add more water if needed.

Turn mixture onto a floured silicone mat and knead lightly.

Roll into a ball and cover in plastic wrap and place in fridge for about 15 minutes.  (I started making the quiche filling while the pastry was in the fridge)

Once chilled you can roll it out to about 2mm thickness and cut with a cookie cutter or glass so each piece is just a bit bigger than a patty pan tin hole.

Once all holes are filled, place in oven for about 15 minutes.  Remove from oven and press into holes to remove any air bubbles (I use a small ladle). Set aside.

To make filling:

Place cheese in thermomix bowl and grate for 8 seconds on speed 4

Rinse bowl, then add onion and bacon and chop for 5 seconds on speed 5

Add oil and cook for 5 minutes at 100°C on reverse + soft speed. Set aside

Rinse bowl and allow to cool (this is when I removed pastry from the fridge and rolled it out, which gave time for bowl to cool)

Place eggs, cream and salt and pepper in bowl and mix for 15 seconds on speed 2

Fill partly cooked pastry cases with bacon mixture, add some corn and top with cheese.  Carefully pour egg mixture on top and place in oven for about 30 minutes or until golden.

Serves: 24

Approximate calories per serve: 150

Pikelets

On the first day my daughter went to kindy, her friend had pikelets for morning tea and I got serious lunch box envy!  Is it ok to want what a four year old is having???  I think I must have had a bit of a deprived childhood as I don’t EVER remember having pikelets cooked for me or my brothers, so when I saw pikelets in the other lunch box I had to make sure my daughter was not as deprived as I was.  So that afternoon we made pikelets together!  My beautiful boy was pretty happy with them too!

Pikelets

Ingredients

20g butter
140g SR flour
Pinch salt
40g sugar
¼ teaspoon bi-carbonate of soda
1 ½ MC sour milk (if fresh, add 1 teaspoon vinegar)
1 egg

Method

Place butter in thermomix bowl and melt for 40 seconds at 50°C on speed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Heat a non stick pan on medium heat and either grease with a little dob of butter or a spray of canola oil.  Place spoonfuls of pikelet mixture onto pan, and when bubbles appear turn over and cook the other side.

You can serve these with jam and butter, but we had them plain.

Serves: 25

Approximate calories per serve: 35

**Just in case you need reminding – MC is the clear Measuring Cup on the lid of your thermomix