I managed to track down some umeboshi paste at a Japanese supermarket in Subiaco, and no doubt could have bought the miso paste, shiitake mushies, and wakame leaf there also had I not already tracked it down in a couple of Asian shops prior. I wasn't sure how I was going to like this as the dried seaweed (wakame leaf) and shiitake mushies expand considerably in the water.  Both DD and I really enjoyed it though. We thought this would be fabulous for those on the 5:2 diet on the starvation days as there is only about 60 calories a serve. Also added a little bit of leftover cooked chicken. Will definitely make again.
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I haven't bought any cherries this season and thought I may have missed the cherry boat, but I found some eventually and put my cherry pipper to work. Enjoy this smoothie as its not too sweet and a good consistency with the chia seeds, and have made it a couple of times so far.
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Irresistibly delicious and impressive looking, this triple-chocolate meringue mud cake is the winning end to any dinner party – my thank you to my loyal forum friends who rallied and gave me much needed support for a competition !    (10 servings)

125g butter, chopped
100g dark cooking chocolate, broken into pieces
2 eggs
100g caster sugar
75g SR flour
55g hazelnut meal
17g cocoa powder

Chocolate Meringue
3 egg whites
155g icing sugar  
100g dark cooking chocolate

Chocolate Topping
110g thickened cream
100g chocolate hazelnut spread eg. Nutella or homebrand

Method:

1.   Preheat oven to 160^oC. Line the base and sides of a 22cm springform pan with non-stick baking paper.
2.   If making icing sugar instead of bought icing sugar for Chocolate Meringue, do it now (measure 155g caster sugar into TM bowl 3 Seconds | Speed 9) Set aside for Step 8.
3.   Chop hazelnuts  Speed 12 | 7 Seconds, remove and set  aside in a bowl with  pre-measured caster sugar, flour, cocoa powder (= Hazelnut Mix).
4.   Add chocolate to TM jug Speed 8 | 8 Seconds. Add butter  Speed 3 | 40^o | 2 Minutes. Should be melted. Scrape sides of jug and sit jug to cool slightly.
5.   Add eggs to TM bowl Speed 3 | 10 Seconds. Scrape sides of bowl. Add Hazelnut Mix;  Speed 4 | 10 Seconds (until well combined).
6.   Pour the mixture into prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Increase oven temperature to 200^oC. Wash & dry bowl thoroughly.
7.   Meanwhile to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the icing sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the meringue into half.
8.   Add broken chocolate pieces to TM jug Speed 8 | 8 Seconds. Then Speed 2 | 40o | 2 Minutes until melted. Very gently fold half the chocolate through half the meringue to create a swirled effect – a couple of folds is sufficient! Spoon gently on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm to touch.
9.   To a clean and dry bowl add cream and hazelnut spread Speed 2 | 50o | 1:30 Minutes until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.

Note: am working on Step 7 to whisk egg whites in T5.

These are my favourite biscuits this week. Makes approx 22

Ingredients:

75g salted peanuts
125g butter, room temperature
210g caster sugar
1 egg, room temperature
130g Plain flour
pinch salt
1/2 teaspoon bicarbonate soda
1/2 teaspoon baking powder
100g rolled oats
30g Cornflakes

Method:

1.  Preheat moderate oven (mine, 170^oC fan forced)
2.  Chop peanuts roughly by hand, set aside
3.  Add butter and sugar to TM bowl 3-4 minutes | Speed 3. (I scrape down bowl after every minute)
4.  Add egg 30 Seconds | Speed 3.
5.  Add flour, salt, bicarb, baking powder, rolled oats, peanuts 30 Seconds | Speed 4. Weigh in Cornflakes and then transfer to a separate bowl to mix gently by hand so the cornflakes do not break up too much.
6.  Roll tablespoonfuls of mixture, flattening slightly with a fork and bake on trays in oven 10-15 minutes. Cool on trays, store in airtight tin.

Source: Womans Weekly Original Cookbook

Ingredients:
3 whole medium sized mandarins, washed and cut into quarters
500g gluten free plain flour or standard plain flour
3 tsp baking powder
½ teaspoon xanthan gum *optional (for gluten free baking, omit if standard flour is used)
¼ tsp each ground cinnamon and ginger
250g cultured unsalted butter, softened to room temperature
220g caster sugar
2 tbs brown sugar
3 large eggs

Icing:
290g pure icing sugar
2 tbs milk
1 ½ tbs orange juice
½ tsp ground cardamon


Method:
1.  Preheat the oven to 180C (160C fan forced). Grease a DEEP 20cm ring pan or gulehoph mould as it is a tallish cake.
2.  Place mandarins into TM bowl, leaving the skin on. Puree 10 Seconds | Speed 6. Remove and set aside.
3.  Place the flour, cinnamon, ginger, baking powder and gluten substitute (optional) into the TM bowl 5 Seconds | Speed 5 or until well combined. Remove from the bowl and set aside. Wash bowl.
4.  Place the butter into TM bowl.  Process 30 Seconds | Speed 3. Add the sugar and process 3 Minutes | Speed 3 scraping down bowl after each minute. Add the eggs one at a time through the MC hole on Speed 4, creaming well in between each addition.
5.  Add the flour and mandarin puree. Process on Speed 5 until combined (about 15 seconds) using TM spatula through the hole if required.
6.  Spoon batter evenly into the prepared pan and smooth over the top. Bake on the centre shelf of the oven for 40 - 45 minutes or until firm. Stand for 5 minutes before removing from pan. Cool cake completely before icing.

Cardamom icing:
Add the icing ingredients to the bowl.  Process on Speed 5 until smooth. Drizzle over the cake and refrigerate until set.

Tips
* Gluten free flour is available from health food stores and good supermarkets. Please read label to check if a gum is already combined with the flour, if not please add ½ tsp xanthan gum to this recipe. Xanthan gum is sold at health food stores. Plain flour may be used if desired.

These are currently my son's favourite biscuits, and are fortunately so quick and easy to make

Ingredients:
25g almonds
40g white chocolate
150g unsalted butter
150g Plain flour
1/2 tsp bicarb soda
1/2 tsp salt
150g light soft brown sugar
50g rolled oats
50g dried cranberries
1 large egg yolk, or 2 small yolks (Note: yolks only)

Method:
Preheat oven 190^o / 375^oF
1.  Add almonds to TM bowl 10 Secs / Speed 7. Set aside.
2.  Roughly handchop chocolate. (You could do in TM, but I find handchopping gives more consistent chunks). Set aside with almonds.
3.  Add butter to TM bowl 1 - 2 mins / 60^o / Speed 3 until butter has just melted.
4.  Add all ingredients to the TM including almond meal and chocolate, and Knead / 10 Secs until just combined.
5.  Using your hands, form into walnut sized balls and arrange on two large nonstick baking sheets. Gently press down with a fork, leaving space between them for the biscuits to spread.
6.  Bake in the oven 10-12 minutes, then remove and leave to cool on a wire rack.

Source: Annabel Karmel's Family Cookbook

Apart from the cinnamon, vanilla bean paste and maple syrup I had to go and buy all ingredients. I thought I had chia seeds as I was about to make it, but upon opening the lid it was riddled with pantry moths so it was a last minute dash to the shops. Once all that was over, it was very easy to make and assemble. The chia mix makes a lot, and I have been having it for breakfast for the last 3 days and I reckon I'd have a couple more brekkys left as the taste is something new to me and I probably only have a half serve. I didn't have the raspberries to make the coulis so I used blueberry's. I think raspberries would be better as it would add the tartiness and colour. I bought the coconut yoghurt ($13 for 400g  at IGA  ) as I wasn't sure if I'd like it but I do. I think the chunkiness of the nuts and cacoa nibs is great. I'm not ravenous, but by midday I do want something for lunch. I can see myself making this again as an alternative brekky.
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I was wondering how many people were still using this a few months on? Are you finding it helpful to access ingredients/recipes from your cookbooks? Worth it or not?