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Topics - TM Essentials
16
« on: February 11, 2015, 04:02:15 am »
Ingredients:
215 grams peanut butter (unsalted)
140 grams coconut oil
150 grams honey
90 grams cacao or cocoa
1/2 teaspoon concentrated natural vanilla extract
130 grams macadamias
Method:
Place ½ macadamias in TM Bowl chop 3 secs / speed 7, set aside
Keep aside the rest of the macadamias with the crushed ones
Place all ingredients in TM bowl mix 7 secs / speed 6
Add macadamias mix reverse /8 secs / speed 2
Pour mixture into silicon loaf tin
Place in fridge to set
Should only take a couple of hours to set however the longer you leave it in the fridge the firmer it will become
Remove from tin and slice
Store in the fridge as it will melt at room temperature.
17
« on: February 09, 2015, 10:40:19 am »
Ingredients:
300g pork mince
4 shallots
2 garlic cloves
Small bunch fresh coriander (use some in the dumpling mixture and the rest in dipping sauce)
1 small chilli
5 grams soy sauce
35 grams bamboo shoots
5 grams Chinese rice wine
White pepper
Ύ tsp. sesame oil
30 fresh wonton wrappers
Dipping sauce:
1cm piece ginger
35 grams soy sauce
20 grams rice wine vinegar
15 grams honey
Coriander leaves
Method:
Make dipping sauce first place ginger and coriander in TM bowl and chop 4 secs / speed 6
Add all other ingredients and mix 5 secs / speed 6, set aside
In the TM Bowl place spring onion, coriander, garlic, Bamboo shoots and chilli chop 4secs / speed 6
Scrape down sides of bowl
Add mince, soy sauce, Chinese rice wine, pepper, sesame oil and mix 5 secs / speed 5
Place 1 teaspoon of mixture into wonton wrappers
Brush the edges of the wonton with water and fold wonton over in half. Press edges together press edges firmly to join. I then fold them a bit like an envelope.
Spray Varoma with oil and place dumplings into basket and tray
Fill the TM bowl half with water place Varoma into position and steam for 20mins / temp Varoma / speed 3
Place on serving plate with dipping sauce
18
« on: February 09, 2015, 10:38:01 am »
These tasty muffins are delicious for breakfast or pack them in a lunch-box for a nutritious snack at school.
Ingredients:
2 eggs
1 orange cut into quarters
250g buttermilk
40g olive oil
60g honey
200g toasted muesli (with dried fruit)
120g plain flour
½ teaspoon bicarbonate of soda
Method:
Preheat oven to 190 degrees
Line muffin tin with paper cases (I used our envy varoma moulds perfect size and they go in the oven)
Place orange, eggs, buttermilk, honey and oil into mixing bowl mix 7secs / speed 8
Add dry ingredients (toasted muesli, flour, bicarb) and mix 15 secs / speed 4
Spoon mixture into paper cases and bake for 20 -25 mins or until cooked through golden brown
Cool for 5 mins before transferring to wire rack to cool completely.
19
« on: February 09, 2015, 10:33:16 am »
Crisp, spicy coating and hot, tender squid make an irresistible combination.
Vegetable oil for deep-frying
2 tsp fish sauce
1 tbsp cornflour
1/3 cup cold water
1kg squid tubes, scored in a 5cm criss-cross pattern and cut into thin strips
Sichuan flour mix
10 grams Sichuan peppercorns
15 grams salt
170 gram cornflour
Tomato nahm jim
2 cloves garlic
2 coriander roots, washed
2 long red chillis, seeds removed
1 small red chilli, seeds removed
100 g cherry tomatoes
50 g red onion
40 g palm sugar
50 g fish sauce
60 g lime juice
Sichuan flour mix
Dry roast the Sichuan peppercorns at Varoma temp for 4 minutes at Speed Soft.
Grind at Speed 10 for 1 minute.
Add the salt and cornflour and mix at Speed 5 for 20 seconds.
Set aside.
Tomato nahm jim
Chop the garlic, coriander roots and chillis at Speed 10 for 10 seconds. Scrape down the sides of the bowl and chop for a further 10 seconds at Speed 10.
Add the remaining nahm him ingredients and chop at Speed 5 for 15 seconds.
Place into a serving bowl.
For the Calamari
Mix the fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly.
Toss the squid lightly in Sichuan flour mix, then deep-fry in a wok or deep fryer in batches, for 2 minutes or until golden.
Serve with a salad and tomato nahm jim and lime cheeks to the side.
This recipe has been adapted from Neil Perrys recipe as published in the Gourmet Traveller magazine.
20
« on: January 09, 2015, 08:20:34 am »
INGREDIENTS:
250g malt biscuits
4 x 50g Violet Crumble or Crunchie bars
600mL thickened cream
395g can NESTLΙ Sweetened Condensed Milk
METHOD:
Grease and line 2 lamington pans (approx. 18x20cm)
Place violet crumbles / in TM bowl and crush 20secs / sp 4, set aside
Layer biscuits over base of pans
Insert butterfly
Pour cream into TM bowl
Whip cream 40 - 60secs / sp 3.5 until firm peaks form (carefully watch as you dont want it to turn into butter) .
Pour in condensed milk mix 5 secs / sp 3.5
Fold in ½ crushed honeycomb reverse / sp 3 / 10secs
Pour cream mixture over malt biscuits
Sprinkle remaining honeycomb over top of cream mixture
Place in freezer
Cut into squares, store in fridge or freezer. Mine went better in the freezer they get a bit soft in the fridge.
21
« on: December 18, 2014, 05:49:44 am »
Have you got some extra candy canes? This is a wonderful to way to use them up
.a grown up candy cane
Chocolate Mint Bark
Ingredients:
60 g mint flavoured candy canes
250 g dark chocolate melts
Method:
Place candy canes in TM bowl
Crush for 10secs / speed 5, set aside
Place chocolate in TM bowl and melt 50 degrees / speed 2 / 3mins
Spread chocolate on lightly greased baking tray until about 2mm thick sprinkle with crushed cane
Place in fridge to set
Break into pieces serve.
22
« on: December 18, 2014, 05:48:07 am »
These brownies are just right for Christmas with the adding of fruit mince. The fruit mince helps make them moist and full flavoured. They are so Yummy
.
Fruit Mince Brownies
Ingredients:
100g toasted walnuts
200g good quality dark chocolate (70%)
300g brown sugar
250g unsalted butter
4 eggs
200g plain flour
Ό teaspoon baking powder
40g cocoa (plus extra to dust)
90g fruit mince
1 teaspoon all spice
Method:
Preheat oven to 180 degrees
Grease and line with baking paper brownie/square pan
Place walnuts in TM bowl and chop 5 secs / speed 5, set aside
Put Chocolate, butter and sugar in TM bowl melt 50 degrees / speed 2 / 4 mins
Add eggs and stir / speed 4 / 10 secs
Add flour, baking powder, cocoa, fruit mince, mixed spice and nuts in TM bowl and combine 20 secs / speed 4 / reverse
Spread into pan and bake for 25 mins or until just set
Cool in pan then dust with cocoa
Cut into squares and serve will keep 2-3 days in airtight container.
23
« on: December 18, 2014, 05:46:36 am »
A healthy alternative to traditional White Christmas. Gluten free, dairy free and delicious to boot.
WHITE CHRISTMAS BALLS
150 g desiccated coconut
120 g macadamias
50 g coconut oil
2 tbsp honey
1 tsp vanilla essence
40 g natural pistachios
40 g dried cranberries
Extra desiccated coconut to roll balls in
Chop the coconut, macadamias, coconut oil, honey, and vanilla essence at Speed 9 for 20 seconds.
Scrape down the sides of the bowl.
Add the pistachios and cranberries and mix at Speed 4 for 15 seconds.
Use your hands to firmly press and shape the mixture into balls. Roll the balls lightly in coconut and place in the fridge to set.
Makes 12 balls.
24
« on: December 07, 2014, 06:17:15 am »
250 gm wholemeal flour
2 tspbaking powder
200 g dark brown sugar
Grated rind of 1 lemon
1 tsp ground cinnamon
1 tsp ground allspice
250 g banana flesh (about 4 bananas)
Juice½ small lemon
2eggs
120 g unsalted butter, softened, chopped
75 g hulled tahini
1 tbsp honey
200 g walnut halves
To finish:sesame seeds and dark brown sugar
Method
Line a large deep loaf tin with non-stick paper and heat the oven to 180C.
Mix the flour, baking powder, sugar, lemon rind and spices at Speed 5 for 10 seconds.
Add banana flesh, lemon juice, eggs, butter, tanini, honey and walnut halves and mix at Speed 5 for 30 seconds.
Scrape down the sides and mix for a further 15 seconds on Speed 6.
Spoon the mixture into the tin, sprinkle with sesame seeds and sugar and bake for 70-80 minutes or until a skewer comes out clean.
Cool in the tin, wrap well and, ideally, serve and slice the following day to even out the texture.
Adapted from Gourmet Traveller Magazine, Dec 2014
25
« on: December 06, 2014, 04:43:10 am »
Ingredients:
60g almonds
100g red glace cherries
60g sultanas
60g dried apricots
60g dried Cranberries
500g block white chocolate (or melts)
50g rice bubbles
90g desiccated coconut
1sp vanilla extract
Method:
Line a 20cm x 30cm (base) baking pan with baking paper
Add almonds, to TM bowl and chop 10 secs / speed 4, set-aside
Add sultanas, cherries, apricots chop 5 secs / speed 4, set-aside
Wash bowl before adding chocolate
Place chocolate in TM and melt 50 degrees / speed 2 / 5 mins
Add all remaining ingredients to melted white chocolate and mix reverse / speed 2 / 25 secs
Pour mixture into prepared pan pressing down with a large metal spoon
Refrigerate for 4 hours or until set
Turn slice onto chopping board and slice with a knife that has been dipped in hot water and chop into squares
Enjoy!!
26
« on: December 06, 2014, 04:34:26 am »
Ingredients:
225g plain flour
80g icing sugar
180g chilled butter (chop into squares)
4 eggs
315g caster sugar
Lemon rind (from ½ lemon)
125g lemon juice
1 teaspoon Baking powder
60g desiccated coconut
30g shredded coconut for top when baking
Method:
Preheat oven to 180 degrees
Grease and line 20 x 30 cm pan with baking paper, allowing the 2 long sides to overhang
Place flour, icing sugar and butter into TM bowl and mix 30secs / speed 5
Spoon into prepared pan and press mixture evenly over the base with the back of a spoon
Bake in preheated oven for 20 minutes or until lightly golden
While base is in oven place eggs, sugar, lemon rind (I blitzed mine before adding to TM bowl speed 8 30 secs) and juice, baking powder and coconut in the TM bowl and whisk on speed 5 / 20 secs
When base is out of the oven pour filling over the base and sprinkle evenly with shredded coconut
Bake in oven for a further 20-25 minutes or until golden brown and just set
Remove from oven and set aside in pan to cool completely.
Cut into squares and serve.
27
« on: December 06, 2014, 04:27:07 am »
This recipe is gluten free, milk free and egg free and a healthy alternative to the regular cheesecake.
Crust
150 g almonds
120 g dates
25 g water
Filling
380 g raw cashews
Juice of 1 lemon and rind
100 g coconut oil
50 g sugar
1 tsp vanilla essence
Directions
Line a slice tray with baking paper
Soak raw cashews in boiling water for 30 minutes.
Chop almonds, dates and water at Speed 8 for 30 seconds. Scrape down sides and process for a further 15 seconds at Speed 8.
Press into base of slice pan. Wetting the spoon will stop the base sticking to the spoon.
Drain the cashews. Chop the cashews, lemon juice, coconut oil, sugar and vanilla essence at Speed 6 for 15 seconds. Scrape down the sides and process for a further 3 minutes on Speed 6.
Spread filling mixture evenly on top of the base. Garnish with lemon rind, and leave in the fridge for 4 - 6 hours to set.
Cut into slices or squares to serve.
Serves 16. Keeps 3 4 days.
28
« on: November 06, 2014, 10:12:28 am »
Ingredients:
Cupcakes
180g SR Flour
80g sugar
125g coconut milk
80g oil
2 eggs
60g cocoa powder
Frosting
40 grams coconut oil
40 grams cocoa powder
45 grams honey
50 grams coconut milk
1 teaspoon vanilla extract
Method:
Cupcakes
Line muffin tin with patty pans
Heat oven to 180 degrees
Put all ingredients into bowl and mix 20secs / speed 4
Scrape down sides of bowl and mix for another 10 secs / speed 4
Fill patty pans and place in oven for 10 -12 mins
Once cooked remove to cool completely
Frosting
Place all ingredients into TM bowl mix 2 mins / 60 degrees / speed 2
Allow to cool to thicken up
Spread frosting on top of cupcakes & sprinkle with coconut
29
« on: November 06, 2014, 09:54:26 am »
All gluten free cakes should be this good. A deliciously light and moist lemon cake drizzled with lemon syrup.
230 g almonds
320 g potatoes, peeled and quartered
25 g lemon zest, grated (2-3 lemons)
260 g butter
200 g white sugar
60 g brown sugar
3 large eggs
2 tsp baking powder
For the lemon syrup:
100 g lemon juice (2-3 lemons)
100 g white sugar
For the Cake:
Lightly grease a 10 cup Bundt tin. Preheat the oven to 180C.
Chop the almonds at Speed 8 for 7 seconds. Set aside.
Without cleaning the bowl, chop the potatoes and lemon zest at Speed 8 for 30 seconds. Set aside with the ground almonds.
Mix the butter and white and brown sugars at Speed 4 for 20 seconds.
While the blades are running at Speed 3, add the eggs one at a time over 30 seconds.
Add the baking powder, ground almonds and potato puree and mix at Speed 5 for 15 seconds.
Scrape down the sides and mix for a further 10 seconds at Speed 5.
Pour into the Bundt tin and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 15-20 minutes before inverting onto a serving plate.
For the lemon syrup:
Cook the lemon juice and sugar at Varoma temp, Speed 2 for 5 minutes.
Pour the syrup over the cake.
Serves 8-10. Keeps for 2-3 days.
30
« on: November 02, 2014, 12:34:27 am »
Name of Recipe:
Number of People:
Ingredients:
Preparation:
Photos:
Tips/Hints:
This is the easiest Lemon meringue recipe. it can be made into individual tarts or a large pie.
INGREDIENTS:
BASE
125g plain biscuits
80g butter
LEMON FILLING
1 tin condensed milk
80g lemon juice
3 egg yolks (you will use the whites for meringue)
MERINGUE
3 egg whites
300g caster sugar
Pinch salt
Preheat oven to 180 degrees.
In large muffin tin grease and line each cavity large patty pans.
BASE
Crush biscuits at Speed 8 for 10 secs. Check all biscuits have been crushed. Set aside.
Melt butter at 80 degrees for 3 mins at Speed 3.
Add crumbed biscuits and mix at Speed 4 for 20 secs.
Press base mixture into muffin tray.
Bake for 10 minutes at 180C.
LEMON FILLING
Mix together condensed milk, lemon juice and egg yolks at Speed 4 for 20 secs.
Pour over base mixture.
Wash and dry the TM bowl.
MERINGUE
Blitz sugar Speed 10 for 10 secs.
Insert butterfly.
Add egg whites and pinch of salt.
Mix 37 degrees at speed 2 for 7 mins.
Let it cool for about 10mins with the lid off.
Mix 7 mins / speed 2
Put mixture in pastry bag and pipe on top of lemon filling or spoon on top.
Place in oven for approx 10 mins or until top is golden.
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