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Topics - Slice of Health
16
« on: January 31, 2016, 08:30:17 am »
This jam is so easy to make, with no added sugar it has a natural rich berry taste and the goodness of chia seeds. I don't add sugar but this recipe is very adaptable to suit all tastes so a sweetener could be added if desired: INGREDIENTS400g frozen berries of choice 2 tbsp (30g) chia seeds METHODAdd frozen berries to Thermomix : 3 sec, speed 8 Add chia seeds: 100°, 10 min, speed 1 Add to jar/s, refrigerate PHOTOS and more infoPlease see: http://www.sliceofhealth.com.au/thermomix-recipes/chia-jam
17
« on: January 28, 2016, 03:24:16 am »
These are my favourite bliss ball at the moment as they are less sweet than most. A lot of them use dates and cocoa, which are also lovely, but these are a light tangy alternative. I find a couple of these little balls stave off hunger for mid-morning or arvo with my cup of tea: Makes: 24 balls INGREDIENTS50g goji berries 20g shredded coconut 150g raw almonds 1 tbsp (15g) lemon (or lime) juice 20g honey 20g cacao nibs METHODAdd goji berries, shredded coconut and almonds to Thermomix: 5 sec, speed 8 Add remaining ingredients: 20 sec, speed 4 (or until it comes together) Roll teaspoon sized portions into balls Refrigerate PHOTOPlease see: http://www.sliceofhealth.com.au/thermomix-recipes/goji-lemon-balls
18
« on: January 25, 2016, 02:41:07 am »
These are my healthy twist on the Aussie Meat pie (snack sized / party pies), with a cauliflower cheese topping which includes some extra veg and reduces the pastry. INGREDIENTSPie Filling: 15g (handful) parsley 2 cloves garlic 70g tomato paste 20g butter 100g button mushrooms, halved 500g rump steak, cubed ½ tsp pepper 70g bacon 1 tbsp seeded mustard ½ tsp dried oregano 20g grated parmesan cheese Pie CrustFrozen shortcrust pastry OR see my paleo pie crust recipe here: http://www.forumthermomix.com/index.php?topic=16930.0Cauliflower Cheese Topping 180g cauliflower, chopped 50g grated cheddar cheese 10g parsley METHODPie Filling Add parsley, garlic, tomato paste and butter to TMX: 3 sec, speed 6 Add remaining pie filling ingredients, turbo a few time until well combined and roughly chopped Cook: Varoma temp, 5 min, speed 2, reverse - MC off Then: 100°, 40 min, speed 1, reverse - MC on Transfer mixture to thermoserver to continue slow cooking for a few hours, this is optional, otherwise allow to cool and refrigerate until you are ready to create pies Pie CrustsLine a 12 hole muffin tray with shortcrust pastry (frozen is ok, defrost first) OR see my paleo pie crust recipe here: http://www.forumthermomix.com/index.php?topic=16930.0Cauliflower Cheese Topping Add all ingredients to TMX: 5 sec, speed 6 Spread evenly over the top of pies, pressing down firmly Bake party pies 30 min, 180°C PHOTOS AND EXTRA NOTEShttp://www.sliceofhealth.com.au/thermomix-recipes/party-pies
19
« on: January 25, 2016, 02:24:19 am »
This is a versatile gluten free/paleo pie crust recipe, it makes 12 muffin sized pie bases and can be filled with your favourite filling and baked. This recipe freezes well. INGREDIENTS300g raw almonds 1 egg 1 tsp salt 30g olive oil 60g arrowroot (or cornflour for non-paleo version) 30g water METHODAdd almonds to Thermomix: 10 sec, speed 9 Add remaining ingredients: knead function, 20 sec until the mixture comes together (If baking straight away, at this point I would *preheat oven 180°C / 350°F while assembling the bases, oil a 12 hole muffin tray, I use silicone trays which do not require oiling) Press dough into a 12 muffin hole tray, easing the mixture up to the sides firmly and evenly Add your desired pie filling Bake 30 minutes (or as needed for your particular pie filling) PHOTOhttp://www.sliceofhealth.com.au/thermomix-recipes/paleo-pie-crusts
20
« on: January 15, 2016, 11:31:13 am »
I developed this recipe as I'm a huge fan of zucchini slice and wanted an alternative to mix it up a bit INGREDIENTS: - 400g potato, chopped into 2cm slices
- 40g sun dried tomatoes
- Zest of 1 lemon
- 5 eggs
- 20g olive oil
- ½ tsp black pepper
- 1 tsp dried Italian herbs
- 2 tsp stock paste
- 3 tbsp spelt flour
- 70g cheese
- 125g chorizo, sliced into 2 cm pieces (approx 1 sausage)
- 50g green capsicum, large slices
METHOD: - Preheat oven 180°C / 350°F, oil a baking tray or quiche dish
- Add potatoes and semi-dried tomatoes to Thermomix: 3 sec, speed 5
- Add zest, eggs, oil, seasonings, spelt and cheese: 5 sec, reverse, speed 4
- Pour batter into a baking tray, removing mixture thoroughly (a silicone spatula is ideal)
- Add chorizo and capsicum to TMX (no need to wash bowl): turbo 4 times
- Spread chorizo mix evenly over top of batter, press down
- Bake 40 min until puffed and golden
PHOTO: Available at: http://www.sliceofhealth.com.au/thermomix-recipes/chorizo-and-potato-slice
21
« on: January 13, 2016, 12:53:57 am »
This is a fantastic muesli bar recipe, quite versatile Makes: 12 bars INGREDIENTS200g oats 100g dried fruit of choice 100g nuts of choice 40g shredded coconut 1 ripe banana 50g honey or maple syrup 2 eggs 2 tsp cinnamon Topping extra's, optional (eg seeds, cacao nibs, shredded coconut) METHODPreheat oven 180° / 350°F, line a slice pan with baking paper Place oats, fruit and nuts in Thermomix: 6 sec, speed 6 (or more depending on how large and hard your choice of dried fruit is) Add banana: 3 sec, speed 5 Add remaining ingredients (except seeds), mix reverse, 20 sec, speed 3 Spread evenly into slice pan Sprinkle with optional topping Press down evenly and firmly Bake 15-20 min until lightly golden Cool in tray 15 min before slicing NOTESThese bars freeze nicely and stay fresh in the fridge for approximately 1 week. PHOTOPlease refer: www.sliceofhealth.com.au/thermomix-recipes/fruit-and-nut-snack-bars
22
« on: January 13, 2016, 12:46:40 am »
This is easy and I love this recipe as there is no need to use the oven, they are prepared and then steamed using Themomix Makes: 24 balls INGREDIENTS1 clovegarlic 30g wedge of lime (including the rind) 3 tsp smoked (or plain) paprika 1/2 tsp each salt and pepper (or to taste) 100g carrot (1 medium), sliced into 3cm disks 30g baby spinach leaves (large handful) 500g chicken breast fillets (each fillet sliced into 4-5 pieces) METHODAdd garlic, lime, paprika, salt and pepper to Thermomix: 15 sec, speed 9. Scrape down bowl. Add carrot and spinach: 2 sec, speed 6 Add chicken pieces, turbo 3 times until a chunky mince consistency (it's ok to have a few bigger slivers of chicken within the mix) Form balls with the mixture with a tablespoon, place them onto both top and bottom varoma trays, leaving gaps for steam to enter Add water to the Thermomix bowl to completely cover blades (no need to rinse), turbo a few times to clean mince mixture off edges Set varoma into position: varoma, 20 min, speed 1 Remove from varoma trays, they can be served hot or allow to cool slightly before storing in the fridge as cold snacks for later NOTESSubstitute lemon for the lime if preferred. Keep the resulting liquid and refrigerate or freeze for future use, it may need more salt and flavour but serves as a good base for soup in another recipe. Secure with a toothpick with some diced cheese, cherry tomatoes or cucumber disks for attractive nibblies to present on a platter. PHOTOPlease refer: http://www.sliceofhealth.com.au/thermomix-recipes/lime-and-paprika-chicken-balls
23
« on: January 29, 2014, 11:07:04 am »
I've made this a number of times now and it turns out great each time. I love the idea of not peeling the potatoes, a lot healthier (and quicker) yet still produces a smooth result. It's quick, easy tasty meal with pantry staples : 5/5.
Thanks Lisa for the free ebook, I have the almond and orange rice pudding cooking at the moment so will review this next.
Linked JD
24
« on: November 24, 2013, 11:50:53 pm »
I've made this up by experimenting with a few different dough recipes.
I like to use spelt flour these days and I find it so sticky to work with usually because it absorbs water differently than modern wheat flour. This recipe is beautiful to work with, comes away from the jug nicely and the dough has a great feel to it. I make it, roll it and freeze it straight away usually. When ready to use, I take the frozen bases out of freezer, top them and cook them in the pizza oven. Because of the almonds, I find this more filling. Normally I could eat a whole pizza on my own, but this one I find that 2 slices is filling enough.
Makes: 2 medium pizzas (perfect size for electric pizza oven)
Ingredients - 80g raw almonds (with skin on) - 200g organic white spelt flour (I get mine from Woollies) - 1 tsp yeast - 1 tsp salt - 20g olive oil - 100g warm water
Method - Add almonds to TMX, (block your ears) - speed 9 until finely milled (maybe 10 sec) - Add remaining ingredients - 6 sec, speed 4 to combine - Lock the bowl and knead for 2 min - Tip out onto a mat, knead lightly and cut in half - Roll out 2 bases between greaseproof paper to desired size and thickness (treat like normal dough) - Use straight away or freeze in plastic bag with greaseproof paper in between
25
« on: December 30, 2012, 08:51:38 am »
I'm not a huge fan of the pea and mint flavour combination but if you were, this is really nice. I went a little overboard with the black pepper but still nice, and used 2 tspn stock paste instead of extra salt. Unfortunately I didn't quite have enough frozen peas so I made up the difference with frozen green beans and this seemed to be fine. I found the cooking time didn't produce a piping hot soup (which I prefer), so I added an additional 5 min at 100 deg, speed 1 with no effect or dulling to the nice bright green this soup should be. All in all, really nice if you like pea/mint flavour. Even though its not my favourite, still worth it because it is so quick and easy! The recipe didn't state how many it serves, we got about 3 serves from it, perhaps 4 small servings as an entree. It looks a little frothy because I wizzed it for 30 sec, speed 8 at the end of the heating, only because I used some beans I wanted to make sure it was smooth and there were no stringy bits.
26
« on: December 16, 2012, 08:33:01 am »
This is on page 278 of 'My way of Cooking' Thermomix cookbook. This is the first time I've attempted biscotti and its quite easy! I swapped the aniseed liqueur for butterscotch schnapps as its all I had. I found the mixture sticky (not like a dough) but ok once I added a little extra flour to roll the log shapes. When I added the almonds to the mix, my TMX was straining and making some scarey noises so I didn't knead for 40 sec. Still happy with result and will make again experimenting with other nuts and some dried fruits. May try to cut thinner next time...
27
« on: October 30, 2012, 10:52:25 am »
This is nice for something different! Adapted from this great blog I found: http://happyhealthymama.com/2011/08/carrot-cake-smoothie.html100g milk 80g plain yogurt 25g rolled oats (optional) 100g carrots, chopped 60g frozen banana, chopped 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch nutmeg 1 tbsp honey, agave nectar, or maple syrup Add all to TMX - 45 sec, speed 9
28
« on: October 06, 2012, 06:45:27 am »
I made this recipe up myself 70g almonds 20g linseeds 60g SR flour 100g sugar 85g oil 120g milk 2 eggs Vanilla essence Canned peaches (or other fruit) Cinnamon (optional) Preheat oven 180°C Add almonds and linseeds to TMX - 15 sec, speed 9, scrape down and repeat 5 sec, speed 9 Add remaining ingredients (except fruit), 15 sec, speed 4 (the mixture seems runny compared to cake mix but that's ok) Pour into flan tin and top with fruit, sprinkle with a little cinnamon Bake 30 min or until cooked through
29
« on: September 06, 2012, 01:04:13 pm »
- 350g purple cabbage (half a small one), roughly chopped - 1 carrot, roughly chopped - Asian salad dressing (Changs Oriental Fried Noodle Salad Dressing)* - 4 cherry tomatoes, sliced - Sesame seeds - Fresh basil Add cabbage and carrot to TMX Add about 2 tbsp salad dressing - 6 sec, speed 4 Pour into salad bowl and sprinkle with sesame seeds, cherry tomatoes and fresh basil *This is the salad dressing I had but ofcourse would be lovely with similar or home made dressing (lemon, soy sauce, oil). I like to use the bottled one occasionally for the super dooper 'Quick' aspect... Members' commentsJulieO - Made this today Kulsha, lovely flavours. Couldn't stop having a spoonful while waiting for dinner to cook. I made Tenina's Vietnamese dressing and used the whole lot in it. Can see me making this often to serve as a side. Obbie - This was great, and easy, will make again this weekend.
30
« on: September 01, 2012, 12:18:19 pm »
This has been a favourite for a long time and I recently converted to thermomix to make it even easier. Original recipe from: http://www.healthyfoodguide.com.au/recipes/2010/may/chocolate-apricot-sliceINGREDIENTS: 150g dried apricots 370g apple sauce 50g cocoa 150g plain flour 1 tsp baking powder 1 egg 60g milk 100g dark choc chips METHOD: Preheat oven 175°, line a slice pan with baking paper Add dried apricots to TMX - turbo a few times Add remaining ingredients - 10 sec, reverse, speed 4 Pour into pan and spread evenly Bake 30 min Cool in tray, cut into squares Members' commentsLozzylooloo -I had heaps of apples so made apple sauce last night and this recipe today. I don't particularly like dried apricots so substituted with 70g dried cranberries (all I had left) plus 90g sultanas (a slight "over pour" but I think it was a good quantity) Used cacao instead of cocoa. Turned out very yummy. Ridiculously good while still warm from oven, very good even when cooled. Because of the darkness of the cacao I would probably decrease cacao slightly next time but very happy and will make this again. Thermesa - Making a test batch now. Of course I'll need to buy ingredients specially. I'm using milk Choc chips as that is what I had. Verdict - I think I'll add extra baking powder next time. A touch dense.
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