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Topics - Tebasile
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« on: April 12, 2011, 08:47:24 pm »
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« on: December 15, 2010, 11:49:04 pm »
Coconut Quinoa Florentine CookiesIngredients:50 g Young Coconut 200 g Water 120 g Maple Sugar Vanillaextract 1 Tsp candied Orangepeel (marinated in maple syrup) 1 TBS Chai Spice Powder 1 Pinch Nutmeg 50 g Virgin Oil De Coco-Crème™ 300 g sliced Almonds 100 g rolled Oats 30 g Quinoa (fresh ground) 1 Pinch Sea Salt 100 g Cocoa Camino orange 10 g Cacao Butter Method:Blend young coconut with water, warm 3 min / 37° C/ speed 2. Blend again. Add maple sugar, vanilla extract, orange peel and heat for 5 min / 90° / speed 3 Add spices and coconut oil. Blend on speed 4. Add sliced almonds, oatflakes and quinoa flour. Mix 10 sec / speed 3 using the spatula to help. Drop by tablespoonfuls onto cookie sheet lined with baking paper and bake for about 20 minutes at 170°C Allow to cool Melt the chocolate and cacao butter for 3 min / 50° C / speed 1. Dip cooled florentines into chocolate or brush on with pastry brush. Photos: http://tebasileskitchen.blogspot.com/2010/12/florentine-cookies-with-coconut-and.html
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« on: December 07, 2010, 08:48:38 pm »
Convenient for a fast cup of tea. I prefer to grind the cinnamon sticks fresh with the Thermomix. Ingredients:1 finger length fresh Ginger Root 50 g fresh ground Cinnamon Powder 1 Tsp. ground Cardamon 1/2 Tsp. ground Cloves 1/4 - 1/2 Tsp. ground Black Pepper Method:Chop the ginger on speed 5 Add powdered spices and mix together on speed 3 Place spice mix in a glass container with a tight lid. To make a cup of tea add one teaspoon of spice mix and black tea to boiling water. Add honey as as weetener and milk (dairy, soy or almond) Strain and enjoy. Variation:Try some sifted Spice Powder to flavour cakes and cookies. Photo: http://tebasileskitchen.blogspot.com/2010/12/instant-yogi-tea-chai-sipce-powder.html
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« on: November 24, 2010, 08:59:45 pm »
I'm slightly obsessed with the Singing Grashopper Shake from the Fresh at 326 Bloor Street. The mango/mint combination is very satisfying. At home I use fresh ataulfo mangos instead bottled juice. Ingredients: 1 Ataulfo Mango 200 g Water 1 Banana (fresh or frozen) 1 Tsp Honey, unpasteurized couple drops of pure oil of peppermint 1 Shot of fresh Wheatgrass Method: Mix mango, waterer, banana and honey 1 min./speed 10 Pour into a tall glass. Drop the peppermint and wheatgrass into the glas. If using frozen wheatgrass, let thaw for 5 minutes before drinking http://tebasileskitchen.blogspot.com/2010/11/singing-grashopper.html
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« on: November 17, 2010, 06:02:41 am »
Ingredients:10 g / 1 Tbsp of ginger ( to your taste) 1 clove of garlic 1/2 tsp sea salt 100 g almonds (soaked and dehydrated) 50 g cashews 1 small red beet Juice of 1/2 lemon 60 g water spinach 1 carrots, sliced finely 1/2 avocado, sliced cucumber, sliced finely sprouts 4 nori seaweed sheets Method:Chop ginger, garlic, salt, nuts and red beet, 10 seconds on speed 10 Scrape down the sides, add lemon juice and water, mix another 10 seconds on speed 10 and 20 seconds on speed 5 Place nori sheet on a dry flat surface or bamboo rolling mat. Place on top of each nori sheet spinach leaves, paté and veggies. Roll into a roll. Moisten along the end of the nori seaweed sheet with a bit water to help seal the roll. Let the roll sit, sealed sides down, for a few minutes. Cut into small pieces or half and enjoy Photos: http://tebasileskitchen.blogspot.com/2010/11/raw-nori-rolls-with-beet-ginger-pate.html
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« on: September 13, 2010, 06:55:51 am »
Ingredients: 220 g poppy seeds ( 3/4 cup, soaked in water over night and rinsed) 210 g almond pulp ( from almond milk) 150 g dates 5 - 10 g cacao butter pinch of salt Icing: Coconut flesh from 2 young coconuts 50 g lemon juice 2 Tbs Agave 1 drop lemon oil 30 g Coconut oil Method: Place poppy seeds, almond pulp, dates, salt and cacao butter in TMX and blend on speed 5 / 30 - 40 sec. Press in a cake ring and dehydrate at 115°F up to 3 hours or set in the freezer Blend coconut flesh, lemon juice, Agave, lemon oil and coconut oil smoth and spread on cake Refrigerate or freeze for an hour to firm up. Photo: http://tebasileskitchen.blogspot.com/2010/09/poppy-seed-cake-with-whipped-citrus.html
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« on: September 08, 2010, 10:40:15 pm »
These crescent rolls are easy to sculpt, fun to make and freeze well before rising or after baking. Ingredients: 170 g Cream 160 g Water 25 g Fresh Yeast 50 g Maple Sugar 1 Tsp Vanilla 60 g Oats, fresh milled 100 g Spelt, fresh milled 390 g White Spelt Flour 1 Tsp Salt 30 g Water 20 g Cacao Powder Coconut Oil Method: Place cream, water, yeast, vanilla and maple sugar in Thermomix bowl and warm for 2 min /37°C / Speed 2 Add oats, spelt and salt. Set dial to closed lid function and knead in Intervall speed for 3 min Remove half of the dough, add water and cacao and knead for another minute Remove dough. Grease your washed hands with coconut oil and divide each dough in half Roll each into a circle and stack the four sheets of dough on top of each other Cut in 16 equal pie-shaped wedges. Beginning at the wide end, firmly roll each wedge up toward the point. Place, point side down, on prepared baking sheets. Cover with a clean kitchen towel and let rise at room temperature until double in bulk, about 30 minutes Preheat the oven to 175 °C / 350°F . Gently brush each crescent with water, milk or coconut oil and bake for 15-18 minutes until golden brown Pics: http://tebasileskitchen.blogspot.com/2010/09/marbled-crescent-rolls.html
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« on: July 23, 2010, 09:30:25 am »
Birthday Chocolate Peach Cake The filling part with Kuzu is optional. I used only a third of it for the cake, and poured the leftover in little glas cups to serve as a pudding. To peel peaches dip them for 30 seconds in boiling water, immediately place in ice water. Rub skins off by hand. Ingredients:Cake120 g Dark Chocolate 8 Chocolate covered Espressobeans (optional) 150 g Hazelnuts 65 g Butter 35 g Coconut Oil ( or 100 g Butter) 100 g Rapadura 4 Eggs 100 g light Spelt flour 3 Tbs Cacao Powder 2 Tsp glutenfree Baking Powder 1 Pinch Himalayan Salt Filling4-6 Peaches, skin removed 800 g Whipping Cream 1 Tsp Vanilla 2 Tsp Locust Bean Gum Powder (optional) Method:Preheat oven to 175 °C Chop chocolate and espresso beans for 10 sec/speed 10. Transfer into a bowl and set aside. Chop hazelnuts 15 sec/speed 10 and add to chocolate Insert butterfly. Place butter, coconut oil and sugar into the mixing bowl and mix 40 sec/speed 3 Add eggs and mix 2 min/speed 3 Remove butterfly. Add flour, baking powder, chocolate and nuts and mix 30-40sec/speed 4 Pour dough into a greased springform pan (26cm) and bake for 30 min. Remove from the springform pan and transfer to a cooling rack and cool completely. Clean mixing bowl, rinse with cold water and dry Cut 1/2-inch slice off the top of the cake and set aside Place the cake with a ring mold on a serving plate, arrange peaches on it and glaze fruit glaze (opt.) Insert butterfly and whip cream for 2-3 min/ speed 3,5 Add after a couple of seconds vanilla and locust bean gum powder ( if using). Spread the cream onto the peach layer and crumble the remaining cake layer using your fingers over the top of the cake. Chill the cake for 2 hours Remove ring mold and use a large, sharp knife to cut the cake. The cake can be covered and refrigerated up to 2 days. Variation: Spread a thin layer of apricot jam over the bottom http://tebasileskitchen.blogspot.com/2010/07/birthday-chocolate-peach-cake.html
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« on: July 17, 2010, 08:06:40 am »
Teff is an ancient grain from Ethiopia that is rich in iron, calcium and protein. We love the earthy taste and even people with conventional palates enjoy the steamed teff with brown rice pasta at our house  . Name of Recipe: Teff Pasta Number of People:4 Ingredients:200 g Teff 350 g boiling water or vegetable broth 1 Pinch of Salt Brown Rice Pasta Snow Peas, Peas or Squash, Zucchini Coconut Oil or Ghee Preparation:•Toast the teff in a hot skillet or wok for 2 minutes and stir quickly •As soon as the teff starts to pop pour it into your TMX bowl with the boiling liquid •Cook for 9 min/100°C/speed 1/reverse speed •As soon as the temperature reaches 100°C turn down to 90°C and replace the clear cup with a kitchen paper towel •Let stand for 5 minutes •Meanwhile cook your pasta and add at the last minute the veggies and drain. •Add teff and coconut oil, toss and serve Photos: http://tebasileskitchen.blogspot.com/2010/07/teff-pasta.html
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« on: July 06, 2010, 11:21:17 pm »
Whole Spelt Oat SconesIngredients:175 g Spelt 75 g Rolled Oats 60 g Sucanat or Honey 1/2 Tsp glutenfree Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Sea Salt 90 g chilled Butter or Coconut Oil 160 g Milk, Rice Milk or Cream/Water Method:- Heat oven to 220 °C / 450 °F - Mill spelt for 1 min 30 sec / speed 10 - Add oats, sweetener, baking powder, baking soda and salt and pulse with closed lid function 3 x Turbo - Add butter or coconut oil and pulse 7-8 x Turbo - Add liquid and pulse 5-6 x Turbo - Soak dough in the bowl until oven reaches the required temperature - Place the dough in a circle on cookie sheet, greased or lined with parchement paper - Cut the dough with a spatula in 6-8 wedges and separate them slightly, or use a scone pan - Brush with liquid and sprinkle with some sugar (opt.) - Bake for 13-17 minutes Scones freeze well. After defrosting, reheat or toast them lightly in a toaster oven. http://tebasileskitchen.blogspot.com/2010/07/whloe-spelt-oat-scones.html
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« on: June 13, 2010, 03:52:21 am »
Steamed Napa Cabbage Salad with TofuIngredients:200 - 400 g Tofu, cubed Napa Cabbage, fine sliced Marinade:2 Tbsp Shoyu 1 Tbsp Sesame Oil 1/2 Tsp Red Pepper Flakes Dressing:4 Tbsp Shoyu 4 Tsp Sesame Oil 2 Tbsp Sesame Seeds ( roasted opt.) Juice of 1 Lime 2 Tsp Honey or Agave 2 cloves of garlic 1 Green Pepper 2 Carrots (juliened) 3 Spring Onions, Chives, Red or White Onion Black Sesame Seeds Method:•Place the napa cabbage into the steamer basket and into the Varoma, •Tofu on the Varoma tray and steam with 800 g water for 17 min / Varoma / Speed 2 •marinate the steamed tofu with the mariande for 1 hour •blend ingredients for the dressing on Speed 5 •and pour over the vegetables and marinated tofu and sprinkle with black sesame http://tebasileskitchen.blogspot.com/2010/05/steamed-napa-cabbage-salad-with-tofu.html
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« on: June 13, 2010, 03:47:22 am »
Ingredients: 1 1/2 cups dried Chickpeas (= 560 g sprouted) 1 tsp Vanilla 100 g Bitterchocolate 150 - 200 g Sugar (evaporated cane juice or sucanat) 1 1/2 Tbsp glutenfree Bakingpowder 6 eggs Method:•Sprout chickpeas for 2 days and steam in basket and varoma for 30 Min / Varoma / Speed 2 •Let cool slightly, blend for 30 Sec / Speed 10 •Add chocolate, blend 30 Sec / Speed 10 •Add vanilla, sugar, baking powder and eggs and mix 30 Sec / Speed 6-7 •Bake at 350°F / 175°C for 45 minutes Variation: - use only 4 eggs + 2 Tbsp Chiagel ( 1 part chia seeds / 9 parts water) + 1 Tbsp ground flaxseed + 50 g water - try it with chili chocolate http://tebasileskitchen.blogspot.com/2010/06/sprouted-garbanzo-bean-chocolate-cake.htmlmembers' commentsNay-nay - Made the chiagel variation. Well very pleasantly surprised! It came together as a beautiful cake batter. The texture is just like a mud cake! I don't even have a picture as it got devoured at our State of Origin Party. (That's footy Tebasile) I topped it with chocolate cream and choc chips. The kids knew something was up cause they kept asking me, "where did the chickpeas go you were soaking mum??" LOL but absolutely no one picked it up - it's really chocolate cake.
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« on: May 06, 2010, 03:31:30 am »
These bagels are made with only sprouted grains and no flour, such as Essene Bread, without boiling. http://tebasileskitchen.blogspot.com/2010/05/100-sprouted-spelt-bagels.htmlIngredients:500 g Spelt Grains 1 tsp. Cinnamon Vanilla (opt.) Method:Soak your grains for 8 hours or overnight Drain and rinse the saoked grains, return them to the container, cover and let sprout at room temperature for about 32-48 hours. Rinse 3 times between. As soon as a little tail shows itself they are ready. Don't rinse anymore. Grind the sprouted grains in your Thermomix for about 30 sec. / speed 5, or run them through your juicer or meat grinder Mix vanilla and cinnamon in and divide dough with oiled hands in 12 pieces Form dough into bagels Place them on a baking stone and spray with some salt water Bake for 2 hours at 120°C I store these bagels wrapped unrefrigerated for a couple of days, in the fridge for 1-2 weeks or in the freezer. My seeds are soaked in OceanSolutionTM
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« on: April 21, 2010, 01:21:00 am »
Name of Recipe:Adzuki Bean Soup with Sweet Potatoes Number of People:4 Ingredients:2 Tbs oliveoil 2 onions 3 cloves of garlic 1 1/2 tsp coriander, ground 1 tsp cumin, ground 1/4 tsp anis seed black pepper, fresh ground Salz 1 l vegetable broth 450 g adzuki beans, cooked 2-4 sweet potatoes (peeled and cubed) salt yogurt 1 lime, sliced Preparation:Chop onion and garlic on speed 5 Add olive oil and sauté 3 Min./Varoma/Speed 1 Add cumin, anis, Coriander and pepper. Sauté another 30 Sek./100°C/Speed 1 Add beans, sweet potatoes, vegetable broth and 3/4 tsp salt. Cook 15 - 20 Min./100°C/  /  . Reduce temp. to 90°C. Take 10 soup ladles of vegetables out and blend soup slowly from speed 4-10. Put the veggies back into the bowl and serv soup with yogurt and lime Tips/Hints:200 g beans soaked overnight and cooked for 1h/100*C/speed 1 in the steaming basket with 1 bayleaf, wakame, ginger, and 2 cloves of garlic )
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« on: March 30, 2010, 07:26:52 am »
Keep a supply for yourself in the freezer or share them with friends. Makes 4 tartlets and a small tart, a muffin pan or a regular pie. Use soaked and dehydrated nuts.  Ingredients:Crust:200 g Pecans (or Almonds) 100 g Walnuts 5 Medjool Dates 2 Tbs Coconut Butter / Coconut Oil 1 pinch of Himalyan Salt Filling:2 ripe Avocados 1 Banana 1/2 Mango 6 Limes 90g Agave 50g Coconut Butter / Coconut Oil 1/2 scraped Vanilla Bean Method:•Blend ingredients for the crust 30-40 Sec /Speed 8 •Oil tart shells with removable bottoms or line pans with plastic wrap •Divide dough in equal parts and press into tart shells •Place in the freezer to chill for 15 minutes •Juice limes and process with remaining ingredients for the filling for 30 Sec/ Speed 6 •Pour filling into crust. Cover the surface with wax paper, plastic wrap or parchment and chill in the freezer for 4-6 hours •Thaw them at least for 15 minutes in the fridge before serving and garnish with fresh slices of fruit http://tebasileskitchen.blogspot.com/2010/03/creamy-lime-tarts.html
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