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« on: May 19, 2021, 08:03:05 am »
American Apple Sauce CakeIngredients1 cup melted butter or vegetable oil 2 cups sugar - I reduced this to just over 1 2½ cups unsweetened apple puree ( I peeled, cored and sliced some apples and popped them into the thermomix. When they were cooked I pureed them. 1 teaspoon vanilla 3 cups plain flour 1 tablespoon baking powder 1 teaspoon cinnamon 1 teaspoon all spice ½ teaspoon salt 450g sultanas 1 cup chopped nuts (optional) PreparationPreheat the oven to 180*. Grease and line a 27cm tin.(springform if you have it) In a large bowl mix together the butter, sugar, apple puree and vanilla. Sift together the flour, baking powder, spices and salt. Add to the wet ingredients and mix together. Add the dried fruit and nuts. Stir until combined. Pour the mixture into the prepared tin and bake for around 50-60 minutes until cooked. Cool in the tin on a wire rack. This recipe was given to me by Trudy. I believe it may be from a Barossa Valley book or similar. It makes a very BIG cake but does freeze well.
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« on: February 22, 2021, 04:27:58 am »
I’ve just read an email to say that TM Essentials has free ebooks if anyone is interested. https://www.tm-essentials.com.au/The link is at the top of their page.
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« on: December 07, 2020, 03:48:43 am »
Pie Maker Chocolate Molten PuddingsServes 6180g dark chocolate (70%) 150g unsalted butter 110g caster sugar 50g plain flour 4 eggs PreparationPlace the chocolate and butter into the bowl, a couple of brief turbo blasts to chop it slightly. Scrape down and melt these together. Speed 2, 50* until melted. Add the sugar, flour and lightly beaten eggs and whisk quickly. Speed 4, about 5/6 secs. You may need to scrape the bowl down. Preheat your pie maker, grease if you usually do. Pour about one third cup of mixture into each hole. Close lid and cook for 3-4 minutes or until a crust has formed on the surface. Serve with icecream. I found the mixture made more than 6. I tore this recipe from a paper some time ago. They are delicious.
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« on: November 10, 2020, 05:53:48 am »
Peanut Butter and Jam Drop BiscuitsIngredients100g soft butter 140g peanut butter 220g brown sugar 1 teaspoon vanilla 1 egg 190g plain flour 1/4 teaspoon carb soda 70g roasted salted peanuts ½ cup jam MethodPreheat oven to 160* and prepare two trays with baking paper. Place the butter, peanut butter and brown sugar into the bowl. Mix, speed 3/4 until combined. Add the vanilla and egg and mix well on speed 4. 10-20-secs. Add the flour, carb soda and peanuts.  until mixture is just combined. I completed it by using the spatula. Place the bowl in the fridge for about 30 minutes. Roll into walnut size balls and place on trays. Flatten and use a wooden spoon end, dipped into flour' to make a small indentation. Fill this with jam. I used apricot but any could be used. Bake for20-25 minutes. Allow to cool slightly before placing onto cooling racks. I think I got this from a Donna Hay recipe in about 2014. 
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« on: November 08, 2020, 06:46:44 am »
Pumpkin Fruit CakeIngredients1 orange 1 lemon 500g mixed dried fruit 60g chopped walnuts 250ml fresh orange juice (I only had 1 spare orange so made up the 250ml with sherry!) 1 tablespoon stewed apple 1 teaspoon carb soda 4 egg whites 260g cooked, mashed pumpkin 260g SR flour 2 teaspoons mixed spice PreparationPreheat oven to 165*. Prepare a 20cm round tin. Remove the zest from the orange and lemon. Combine zest, fruit, nuts, juice and apple in a large saucepan. Bring to the boil. Stir in the carb soda and remove from heat. Set aside to cool for 10 minutes. Whisk egg whites until soft peaks form. Add fruit mixture and pumpkin and fold in with a large metal spoon. Stir in the SR flour and spice and gently fold in. Spoon mixture into the prepared pan and pop some nuts on the top if you wish. Bake for approx 1 1/4 hours until cooked. Stand in the pan for 10 minutes before removing. and placing on a wire rack. 
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« on: October 14, 2020, 07:21:15 am »
KAtie is having difficulty logging on with the new server. She has forgotten her password and the password recovery isn’t working. I have emailed MM. hopefully he can sort it out.
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« on: July 30, 2020, 07:27:49 am »
Dried Apricot and Almond JamIngredients405ml can apricot nectar 375g dried apricots, roughly chopped 1 large lemon, juiced 1 cup white sugar ½ cup slivered almonds, Toasted ( I used flaked) PreparationToast almonds. Place apricots into the bowl and blitz a couple of times. You want them chopped fairly well. Place apricot nectar and 1 cup cold water into the bowl, add sugar, lemon juice and apricots. Cook at 100* for approx 15 minutes. I put the varoma base on the top to stop the liquid bubbling everywhere. Check to see if the jam is ready. (cold saucer from the freezer test) If not cook a little longer. When cooked stir in the almonds. I did this with a spatula. Place into hot sterilized jars, cap, and invert for 2 minutes. This makes about 3½ cups of jam. I'm going to keep mine in the fridge as it doesnt have a lot of sugar in it. This is one of the recipes I found while having the monster clean out!!! The dried apricots slurp up a lot of the liquid.
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« on: July 14, 2020, 06:58:30 am »
Chocolate Nut SliceIngredients125g butter 125g dark chocolate 125g brown sugar 1 teaspoon vanilla 2 eggs, beaten 125g plain flour 250g nuts PreparationSet oven to 180* and prepare a 28 x 18cm tray. (7" x 11") Place the nuts in the bowl and use turbo to chop to the texture you would like. Set aside. Do the same with the chocolate. (I actually used choc bits and didn't blitz them) Set aside. Melt the chocolate and butter on about 50*, until melted. Add the brown sugar and vanilla. Speed 2/3 until the sugar is dissolved. Add flour. Mix on until almost combined, adding eggs as you go. Add nuts and until combined. I actually stirred mine through with a spatula while in the bowl. Place into the prepared tray and bake 40-50 minutes, or until firm. I found this recipe in a file I hadn't looked at for years. In fact I had forgotten about it. You could use any nuts you had on hand. I used a mixture. Next time I will use all peanuts as I find peanuts and chocolate are a great combination. I cut it into 24 pieces and each piece has about 140 calories in it.
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« on: June 08, 2020, 06:56:41 am »
Easy BorschtIngredients2 tablespoons EVOO 1 brown onion 1 garlic clove 600g beetroot, about 3 medium ones 2 large potatoes 1 carrot 1 celery stalk 2 cups stock (I used veggie stock) 2 tablespoons red wine vinegar PreparationPlace the onion and garlic in the bowl. Speed 4, 4 seconds. Add EVOO and cook on 100, speed 1 for 4-5 minutes. Add all the other vegies, chopped to a smaller size. Speed 5, 5 seconds. Add the rest of the ingredients and cook at 100, speed 1-2 for 20-30 minutes. You can then blitz the soup until it is smooth or leave it as it is. It's nice served with a dollop of sour cream or natural yoghurt. I have adapted this recipe from one is Super Food Ideas.
26
« on: April 12, 2020, 07:45:53 am »
Whipped FetaIngredients200g smooth feta 2 tablespoons Greek yoghurt 1 teaspoon finely grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoons honey PreparationPlace the feta, yoghurt, 1 Tablespoon lemon juice, lemon rind and honey into the bowl. Wizz until it is well combined. Season with pepper. I served this with green veggies that I had partially cooked in the microwave. The next day I also used in on my salad at lunchtime. I only made ½ quantity.
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« on: March 31, 2020, 04:35:45 am »
Flo’s Pumpkin SconesIngredients1 tablespoon butter 1/2 cup butter 1/4 teaspoon salt 1 egg 1 cup cold, mashed pumpkin 2-2 1/4 cups SR flour PreparationSet oven to 225*. Beat sugar, butter and salt in either the thermomix, by hand or in a mixer. Add egg Add pumpkin and mix. Stir in the flour by hand. I then put mine out on a floured mat and sort of kneaded it a bit and pressed it out to about 1 inch thick. 2.5 cm . I used a circular cutter. Flo says to put them on a hot, floured tray on the top shelf of a 225-250* oven. I used 225*. Bake for 15-20 minutes. I took this from one of Flo’s books, I’m sure she won’t mind me sharing it. I had a ‘happening’ when I put a tray into the oven. It had a piece of baking paper on it for the scones. As I put it in the oven fan blew it onto the hot element and it caught  . Silly me. I should have realised. No harm done to me or the kitchen. 
28
« on: March 23, 2020, 07:34:27 am »
Caramel Date and Nut SliceIngredients125g butter ½ cup brown sugar 1 cup dates 1 egg, beaten 1 teaspoon vanilla essence 1 cup SR flour 3/4 chopped walnuts PreparationPre heat oven to 180*. Grease a slice tin. Place dates into the bowl and chop. I did speed 5 for a couple of seconds. Check. Remove dates. Place butter into bowl and melt. I used 50* and gave it about 50 secs. Add the sugar. Speed 3, 7 secs. Remove it from the bowl, into a non thermo bowl. Add the dates, stir and leave for a few minutes. Add beaten egg, vanilla, flour and nuts. Mix well and spread into the tray. Bake for 20 minutes. This can be sprinkled with coconut or more nuts. 
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« on: March 23, 2020, 07:24:11 am »
Pizza Pockets in the Pie MakerIngredientsA batch of pizza dough. I used this https://www.forumthermomix.com/index.php?topic=12717.msg268239#msg2682392 tablespoons pizza sauce ½ cup mozzarella 50g salami or similar 50g thinly sliced mushrooms ½ thinly sliced capsicum PreparationPrepare the pizza dough and divide it into 12 equal pieces. Combine other ingredients. Preheat the pie maker. Roll each dough portion out to 6cm x 10cm oval. Top half the oval with pizza mix, and fold dough over to enclose filling. Pinch edges together to seal, roll and pinch edges to form a decorative border if you wish. When you have 4 pies ready place into pie maker and cook for 8 minutes. Remove and place on a wire rack. Repeat. If you wish you can 'glaze' the pockets with EVOO. This recipe is from Super Food Ideas and each pocket is 625kj or 156 cal. 
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« on: March 08, 2020, 03:04:52 am »
Nacho Sauce or DipIngredients2cloves garlic 1 onion, peeled and cut into 3. 25g EVOO 1 teaspoon chilli flakes (I reduce this) 1 teaspoon coriander 2 teaspoons smoked paprika 400g tin tomatoes 420g tin kidney beans 80g tomato paste PreparationPlace onion and garlic into bowl. 5 sec, speed 6. Add EVOO and sauté 5 minutes, Varoma, speed 1. MC off. Add remaining ingredients and cook for 5 minutes, 90*, speed 2. I find this is best if made the day before. You can make it a meal of nachos with cheese and sour cream. If your family don’t like kidney beans purée it and they won’t know they are in there.  
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