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

 

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

 

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)

 

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

 

 

 

100’s and 1000’s Biscuits

The kindy mum’s organised a play at a local park during the school holidays, and I wanted to bring something to share, that was quick and easy.  These bickies were demolished by the kids, and although I wouldn’t recommend them for every day – they were great for a treat.  You could easily add different toppings if you are a bit imaginative!  You need to refrigerate the cookie dough for about 30 minutes before cutting, so make sure you allow yourself enough time. Making biscuits in your thermomix is so quick, saves on mess and money, and your kids will think you’re the best!!

Hundreds and thousands biscuits

Ingredients

110g SR Flour

85g Plain Flour

75g raw sugar

60g butter

1 teaspoon milk

½ teaspoon vanilla essence

1 egg

100’s and 1000’s for decorating

Method

Pre heat oven to 180ºC

Place sugar in thermomix bowl and mill for 40 seconds onspeed 9

Add butter and mix for 1 minute on speed 3

Add milk, vanilla extract and egg and mix for 30 seconds on speed 3

Add flours and mix for 10 seconds on speed 7

Knead for 1 minute on interval speed

Place dough in some plastic wrap and place in the fridge for at least 30 minutes to firm up

After refrigeration time, roll out dough between 2 sheets of greaseproof paper until about 1cm thick.  Cut with a cookie cutter and place on baking trays lined with baking paper.  Brush with milk and sprinkle with 100’s and 1000’s

Bake for about 10 minutes and allow to cool before removing from tray.

Tip: You can sprinkle when you cut with cookie cutter to help contain the mess and to stop 100’s & 1000’s going everywhere

Serves: Approx 30

Approximate Calories per serve: 55

 

Veggie Fritters with Salsa

These little fritters are really yummy and have lots of hidden veggies.  I am always looking for different things to add to my kids’ lunch boxes, and these go down a treat.  They aren’t so keen on the salsa, but the fritters are lovely with it, so it is a snack that pleases the kids plus the adults!

Veggie Fritters

Ingredients

1 carrot, peeled and roughly chopped

1 zucchini, roughly chopped

120g can corn, drained

50g butter

125g milk

110g SR Flour

2 eggs

Oil for frying

Salsa Ingredients

1 tomato

1 avocado

½ small red onion

½ lime – juiced

chopped coriander or basil

Lime Yoghurt Ingredients

½ lime – juiced and zested

150g greek natural yoghurt

Method

Salsa

The salsa works better if you chop all ingredients finely by hand.  Mix all ingredients and keep refrigerated until needed

Yoghurt

Mix all ingredients together and keep refrigerated until needed

Fritters

Place carrot into thermomix bowl and chop for 4 seconds on speed 5.  Add zucchini and chop for 2 seconds on speed 5.  Set aside in a bowl and add corn to carrot and  zucchini

No need to rinse bowl, add butter and melt for 1 minute at 50ºC on speed 2

Add milk, flour and eggs and mix for 5 seconds on speed 4

Add vegetable mix and mix for 20 seconds at reverse on speed 2 to combine

Heat oil in pan, and when heated place heaped tablespoons of mixture and cook until bubbles appear on the surface of the fritter.  Turn and cook until golden (a minute or so)

Serve fritters with salsa and yoghurt

Serves 6

Approximate calories per serve: 330

 

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

 

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