Teriaki Sauce/Marinade

Ingredients
3 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Lime / 1 Lime, juiced
2 tsp garlic, minced
1 tsp sesame seeds (optional)

Method
Place ingredients into a small bowl and stir well.

If using as a marinade, just pour over the meat and either place in a covered container or sealed plastic bag for 30+ minutes.

If using as a sauce, add ingredients to a saucepan and cook for 10 minutes until bubbling.

Raspberry, lime and coconut cheesecake

 Prep Time: 15 mins

Cook time:  15 mins

Total time:  30 mins

A bright and fresh tasting raspberry and lime coconut cream topping on a raw seed and chocolate base. Allergy friendly.

Author: Quite Good Food

Recipe type: Sweet treats

Cuisine: Vegan, gluten free, soy free, nut free, egg free, dairy free, refined sugar free

Serves: 12

Ingredients

For the base:

1 cup dates

1 cup sunflower seeds

½ cup desiccated coconut

½ cup cacao powder (or substitute cocoa)

¼ cup buckwheat groats

¼ cup coconut oil (melted if solid)

1 Tbsp chia seeds

1 Tbsp sesame seeds

For the topping:

2 cans lite coconut cream (totalling 800ml)

2 cups raspberries (I used frozen, there's no need to defrost)

Zest and juice of one lime (approximately 2 Tbsp lime juice)

¼ cup maple syrup (or sweetener of your choice)

3½ tsp powdered agar

2 Tbsp coconut oil

Method

For the base:

Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. Some of the buckwheat will remain whole, and that's fine, they provide a welcome crunch.

Tip the mixture into a 22cm diameter non-stick spring-form cake tin. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.

Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.

Put the base in the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.

For the topping:

Put coconut cream, raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth.

Tip the topping mixture into a saucepan and stir in the powdered agar.

Bring to a boil, stirring often. Once the mixture has come to boiling point, turn the heat down and simmer for five minutes.

Add coconut oil and stir through. I then returned the mixture to my blender and gave it a quick blast to make sure the coconut oil was properly combined.

Let the mixture sit and cool for about 20 minutes, then pour the mixture into the cold tin and refrigerate until set. Once the mixture is cool, it will be firm. Mine was well set and ready to serve six hours after going into the fridge.

Garnish with fresh or freeze dried raspberries, if desired.

Notes

Preparation time does not include chilling time.

Nutrition information

Serving size: 1 of 12 / Calories: 461 / Fat: 37.7g / Saturated fat: 28.2g / Carbohydrates: 33.8g / Fibre: 7.6g / Protein: 6.6g / Cholesterol: 0

Cauliflower Soup

Ingredients
15 gram of fresh garlic cloves
150g peeled brown onion, halved
25g olive oil
25g unsalted butter
3g white pepper
12g sea salt
800g cauliflower florets
900ml chicken stock
50g cream
15g Dijon mustard
50g grated parmesan

Method

Place garlic cloves and brown onion into bowl, 5 seconds / speed 6 / 0 °C.            

Add olive oil, unsalted butter, sea salt, white pepper to taste, 3 minutes / speed 1 / 100 °C.

Add cauliflower florets, roughly chopped and cook until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup), 6 minutes / speed 1 / 100 °C.

Add chicken stock (I used vegetable or chicken stock paste but 900g of water with 2 Tab TMX stock is fine too) 10 minutes / speed 1 / 100 °C.            

Carefully blend with MC on. You can dial up to speed 9 slowly for 10 seconds to avoid splashes. 10 seconds / speed 9 / 0 °C.

Stir through cream, Dijon mustard and parmesan cheese 1 minute / speed 1 / 80 °C.

If desired, add more mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency. 1 minute / speed 1 / 80 °C.

Enjoy!

Baked Honey Garlic Chicken

Ingredients
2kg chicken drumsticks
2 tsp garlic, minced
1/4 cup honey
2 T dark soy sauce
1 T white vinegar

Method
Heat oven 200 degrees C. Line a baking dish with aluminium foil, set aside.
In a bowl add garlic, honey, soy sauce and white vinegar and mix to combine.
Lay the chicken legs in the baking dish. Pour the marinade mixture onto chicken legs, coating evenly.
Bake 40 to 45 minutes or until skin is crisp and caramelised and chicken is cooked through.
Take out of the oven and sprinkle with sesame seeds and serve with rice and vegies.

Bake-Ahead Eggs

Ingredients
Muffin tray
Oil Spray for muffin tin
Dozen eggs
Salt + pepper

Method
Preheat the oven to 180 degrees C.
Crack eggs into a lightly greased muffin tin.
Sprinkle a bit of salt and pepper onto the eggs.
Bake for 10 to 15 minutes.

Coconut Bread

Ingredients:
Bread
150g self raising flour
80g desiccated coconut
90g sugar
35g coconut oil
250g milk

Lemon Icing
80g icing sugar

1-2 tablespoons of lemon juice

Method:
Preheat oven to 180 degrees.

Line or grease a small sized loaf tin.

Add all bread ingredients into bowl.

Blitz on speed 5 for 10 seconds.

Pour batter into prepared tin.

Bake for approximately 35-40 minutes or until slightly golden on top and cooked through.

Once bread is cooled, combine icing sugar and half of the lemon juice in a bowl. With a small whisk or spoon combine. Drizzle in more juice until a thin lemon icing is achieved.

Spread over the bread.

Meringues

Makes approx 15

You can make these meringues as is or you can add your own little touch of "specialness" by dipping them in melted chocolate, sprinkling 100’s and 1000’s on top before baking or adding a drop of food colouring while they are being whisked.  I also like to of pipe them into a lovely shape.

Ingredients:
2 Egg Whites
220gm White Sugar
Pinch Salt

Method:
Place the sugar into the Bellini Supercook jug and use the turbo mode for 10 seconds to grind the sugar and make it finer.
Insert the butterfly and then add the egg whites and salt. Set to speed 2, 40 degrees C for 9 minutes.
Remove the lid and leave to cool for 5 minutes.
Set to speed 2 for 7 minutes.  The meringue is now ready to spoon or pipe onto a lined baking tray.
Bake in a 100 degrees C oven for 1 hour.  Turn off and allow to cool in the oven with the door ajar.
**Note: It is important that the meringues cook on the low temperature so that they don’t brown in colour.  You want them to come out as close to white as possible.

Enjoy!

Almond Milk

Ingredients
1 cup (160g) almonds
1 litre water [might need more depending on thickness of milk]

Method
Soak almonds for 8-12 hours, drain, rinse and then blend for 1 min with 1 litre of water - more or less water depending on your preference. Then strain through a nut milk bag.

Use the pulp in other recipes or dehydrate to make almond meal. Add a few tsps of natural sweetener eg honey or coconut nectar if you prefer it a little sweeter.

Recipe from Thermomixing in the Raw - https://www.facebook.com/thermomixingintheraw

Strawberry Lemonade Cupcakes

(Makes 24 cupcakes)

Ingredients:
Lemon Cupcakes:
1 packet vanilla cake mix
1 packet vanilla instant pudding
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
2 Tablespoons lemon juice

Strawberry Lemonade Buttercream Frosting:
250g butter, softened to room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 cup seedless strawberry jam
3-4 cups powdered sugar

Sugar sprinkles, optional
Lemon zest, optional

Directions:
Pre-heat oven to 180 degrees C.  Line cupcake tins with 24 paper liners.  In a large mixing bowl, combine cake mix and pudding.  Add eggs and beat until smooth.  Add water, oil, sour cream and lemon juice and mix until combined.  Fill cupcake tins 2/3 of the way full with batter.  Bake for 15-20 minutes, or until an inserted toothpick comes out clean.  Let the cupcakes cool completely.
For the frosting,  beat all ingredients together until light and fluffy.  Pipe onto cooled cupcakes and top with sprinkles and fresh lemon zest, if desired.

Parmesan Garlic Oven Baked Fish with Brown Rice and Bacon/Tomato/Pea Lemon Honey Sauce

Ingredients:

Fish

3 pieces of white fish fillets

2 tsp Dijon mustard

olive oil spray

salt and pepper

½ cup breadcrumbs

1 tbsp parsley, finely chopped

2 tbsp parmesan (grated)

1 garlic clove, minced

1 tbsp olive oil

Pinch of salt

Brown rice

1½ cups of brown rice

3 cups of water

Sauce

1 cup of bacon, diced

½ punnet of cherry tomatoes

1 cup baby peas, steamed

2 teaspoons of ginger honey

1 lemon, juiced

Method:

Pre-heat the oven to 200 degrees Celsius.

Line 2 baking trays with oven-proof baking paper.

Brown rice

In a saucepan add the Brown rice and water. Bring to the boil and when just boiling, simmer for 30 minutes, stirring occasionally. When the water has been soaked up, turn off and let stand for about 5-10 minutes.

Fish

On each piece of white fish fillets brush with Dijon mustard and season with salt and pepper and spray olive oil.

In a separate bowl add breadcrumbs, finely chopped parsley, grated parmesan, minced garlic, olive oil and a pinch of salt. Stir to combine.

Cook the fish for 1½ on one side in a fry-pan and then place the cooked side down on the baking paper lined tray. Sprinkle the breadcrumb mix over the top and put in oven for 5-10 minutes or until the crumb is golden in colour.

Sauce

In a frypan add diced bacon, cherry tomatoes cut in half, and steamed baby peas. Add ginger honey and lemon juice and simmer for about 5 minutes.

Serve with rice, fish and topped with bacon/tomato/pea sauce.

Convert oven temperatures

This is an approximate conversion chart between gas mark and electric ovens. This information was copied from the commonsense cooking recipe book.

Gas Mark	Fahrenheit	Celsius	Description
1/4	225	110	Very cool/very slow
1/2	250	130	---
1	275	140	cool
2	300	150	---
3	325	170	very moderate
4	350	180	moderate
5	375	190	---
6	400	200	moderately hot
7	425	220	hot
8	450	230	---
9	475	240	very hot

This chart should be accurate enough for all your cooking needs, though keep in mind the temperatures will vary between different types, brands, sizes of ovens, in addition to your locations altitude, temperature, humidity.

Jelly Slice (Bellini)

Ingredients:

200g of Marie biscuits - or any other plain biscuit

225g of melted butter

395g can of condensed milk

2½ teaspoons of gelatine

¾ cup of boiling water

2 Lemons – juiced

1 packet to strawberry jelly

Boiling Water as per jelly packet instructions

An extra 1 teaspoon of gelatine – for the jelly top

Instructions:

Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.

Place the biscuits in the bowl and crush for 5 seconds on speed 9.

Add the butter and heat for 3 minutes on 80 degrees speed 2.

Remove biscuit mixture from the bowl and pour into the lined tray. Push the mixture down with a metal spoon to create a flat surface. Place in the fridge for 30 minutes to set.

To make the filling, combine the gelatine in a jug with the boiling water and allow to cool slightly. In a clean bowl, add the lemon juice and condensed milk and mix for 45 seconds on speed 4. After 5 seconds, remove the measuring cup and carefully pour the gelatine mixture in. Remove the set slice base from the fridge and pour over the filling. Put back into the fridge for 30 minutes.

In a clean bowl, add the hot water and heat for 3 minutes on 90 degrees speed 2.

Add the jelly crystals and one extra teaspoon of gelatine and stir until they have dissolved. Pour jelly into another bowl and allow it to cool until it has reached room temperature.

Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to set for approximately 4 hours - overnight is best.

Remove the set slice from the fridge and cut into squares.

Carrot Muffins

Ingredients
1 cup all-purpose flour

3/4 cup whole wheat flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
150g non-fat plain Greek Yogurt

4 tablespoons unsalted butter
2 large eggs

1/4 cup milk
2 cups peeled, shredded carrots (about 5 medium)

Method

Preheat oven to 190 degrees. 
Line 18 cups of a standard muffin tin with paper liners, set aside.
In a large bowl, stir together flours, sugar, pumpkin-pie spice, baking powder, baking soda, and salt, set aside.
Melt butter in a small bowl in the microwave.
Slowly, whisk in yogurt, milk and eggs, carefully so eggs don't scramble.
Make a well in the center of the dry ingredients and add yogurt mixture.
Stir until just combined {if it seems to dry, add more milk, one tablespoon at a time}. Fold in shredded carrots.
Spoon batter into muffin cups until they're 2/3 full.
Bake for 17-20 minutes.
Transfer to a wire rack.
Serve warm or at room temperature.

Crushed Garlic and Garlic butter

Ingredients:
1 bag of peeled garlic cloves
splash of olive oil (as needed)
1 tablespoon of crushed garlic to 100g margarine

Method:
Blend garlic cloves and olive oil on speed 6 for 10 seconds and then speed 9 for 5 seconds (twice).

Put crushed garlic in a jar and refrigerate until needed. 
And I left a bit of crushed garlic in the machine and added margarine and blended on speed 3 for 5 seconds.
Put garlic butter in a sealed container so that it is ready to go to put on garlic bread any time. 

Honey Mustard Chicken Pot Pies

Serves 4

Ingredients:

2 chicken breast fillets, diced
1 brown onion
1 teaspoon of ginger, crushed
1 teaspoon of garlic, crushed
1 cup of mix vegetables
olive oil
salt and pepper
Honey Mustard Sauce (see separate recipe)
4 circles of puff pastry (to fit the top of the pies)
melted butter

Method:

In a saucepan put olive oil and brown diced chicken. Set aside
In the same saucepan, brown the onion, garlic, ginger together. Add the chicken and then add the mixed vegetables and cook until tender.
Add 2 cups of honey mustard sauce and cook for a further 5 minutes.
Spoon the mix into the pots.
Place the circle of puff pastry on top of the pot pushing down on the edges to seal the pots. Brush with melted butter and pierce the centre so the steam escapes during cooking in oven.
Place in pre-heated 180 degree oven for 25 minutes.
When cooked, browned on top, remove from oven and sit for a couple of minutes before serving with chunky potato chips.

Enjoy!

Honey Mustard Sauce

Ingredients:

1/2 cup of honey
1/2 teaspoon of mustard powder
2 and 1/2 tablespoons of mulberry jam
1 tablespoon of seeded mustard
1 teaspoon of apple cider vinegar
3/4 cup sour cream
1 cup apple puree [if too much spice]

Method:

In a saucepan add honey, mustard powder, mulberry jam (or whatever flavour jam you have), seeded mustard, apple cider vinegar and stir to combine. Heat slowly on a low heat until just starts to bubble.

Take off the heat and cool.

Once cool stir in sour cream and if needed the apple puree to remove some of the spice heat.

Ginger Garlic Baked Salmon Recipe

Serves 2-3 with rice | Prep Time: 10 Minutes | Cook Time: 15 Minutes

Ingredients:

3 pieces of salmon
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 and 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt

Method:

Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375 F. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred.

Serve warm with rice.

Roasted Pumpkin Gnocchi

Ingredients:

Gnocchi:
500g butternut pumpkin, diced
olive oil, drizzle
1/2 cup of FIRM ricotta cheese
pinch of salt
1 cup of plain flour, sifted
1/4 cup of pecorino cheese or parmesan

Sauce:
1/2 pkt of butter
sage leaves
pine nuts

lemon juice

Method:

Gnocchi:
In a baking pan put diced pumpkin and drizzle with olive oil. Cook pumpkin in moderate oven (180 degrees) for 35 - 40 minutes until really tender.

When cooked take the pumpkin, cut away any burnt bits and push through a sieve.
Add ricotta, salt and plain flour and mix gently to combine.

Roll into logs and cut into gnocchi size parcels and roll with a fork (so that the sauce sticks to the gnocchi).

Cook in rapidly boiling salted water for 30 seconds and stop cooking by plunging into ice water.
Then fry the gnocchi until golden and crunchy on high heat in a little olive oil.

Sauce:
In a saucepan cook butter, sage leaves and pine nuts until butter starts to turn brown.
Squeeze in lemon juice to stop cooking.

Pipe up the gnocchi on a plate and drizzle the sauce over the top. Serve with a little more pecorino or parmesan sprinkled on top.

Pita Bread

Ingredients:

7g yeast, dried
10g sugar
65ml of warm water

150ml of cold water
2 pinches of salt
1 teaspoon of olive oil

300g plain flour
50g semolina

Method:

Activate the yeast by combining yeast, sugar and water and set aside.
Combine the cold water, slat and olive oil and sit aside.

Once the yeast has foamed, add the cold water mix and stir to combine and add to flours. Stir with hands to combine and then roll until silky smooth and roll into a ball and put into a glass bowl and cover with plastic. Set aside to rise.

Once dough has doubled in size, tip on bench and knock back. Cut into 6 pieces and roll out flat whatever shape you want. Cook for 1 minute each side and serve with dip. 

Anzac Slice

Ingredients:

1¼ cups plain flour
1¼ cups rolled oats
1 cup brown sugar
1 cup desiccated coconut
150g butter
2 tablespoons golden syrup
½ teaspoon bi-carb soda
2 tablespoons boiling water

Method:

Preheat the oven to 180°C.
Grease and line a slice tray with baking paper.
Add butter and golden syrup to the Bellini bowl and stir for 2-3 minutes on Speed 2 at 50°C until smooth (use the blunt stirring blade).
Combine the bi-carb soda and water.
Add the bi-carb and water, flour, oats, sugar and coconut into the bowl with the butter and syrup mix.
Mix all ingredients on speed 2 for 40 seconds.
Press into the baking tray and bake at 180°C for 25-30 minutes depending on your oven.
When browned and not too soft to touch, remove and cool in the tin.
Cut into squares as you wish.

Corn Chips

Ingredients:
50 g parmesan

½ tsp mustard powder

½ tsp ground paprika

190 g polenta

110 g bakers flour

1 tsp sea salt

1 tsp baking powder

120 g milk

50 g oil

1 tsp*fish sauce (*or Tamari or Worcestershire sauce)

Method:
Place parmesan, mustard powder and paprika into TM bowl and mill for 10 seconds on speed 9. Set aside.
Place all ingredients except cheese mix into TM bowl and mix for 5 seconds on speed 6.
Set dial to closed lid position and mix for 2 minutes on Interval setting.
Roll out ¼ dough at a time between two sheets of baking paper as thinly as possible.
Place on lined baking trays.
Sprinkle cheese mix on top of pastry and push by hand with a piece of baking paper.
Score with pizza cutter into shapes.
Bake in 170ºC oven for 10-12 minutes until golden. Break apart and leave in oven until cool.

Teriyaki Glaze

Ingredients:

1 cup soy sauce
1/2 cup brown sugar
2 Tbsp honey
1 Tbsp mirin (or rice wine vinegar)
1 tsp garlic
1 tsp ginger
1 Tbsp cornflour
1/4 cup cold water

Method:

Combine in a bowl soy sauce, brown sugar, honey, mirin, garlic and ginger and stir to combine.

In a separate bowl add cornflour and cold water together and mix to combine. Then add this to the soy sauce mix and stir to combine.

Set aside until ready to use on beef stir fried meat.

Teriyaki Beef with Baked Brown Rice and Steamed Broccoli

Ingredients:

Baked Brown Rice
3 cups Brown Rice
2 and 2/3 cups boiled water
1 pinch of salt
3 Tbsp butter
Aluminium Foil

Teriyaki Glaze [see separate recipe]
500g beef stir fry beef (stir fried)
1 bunch of broccoli (steamed)
Handful of cashews

Method:

Baked Brown Rice
In a oven proof dish put brown rice and spread out evenly.
Sprinkle salt over brown rice.
Pour (gently) the boiling water over the brown rice and top with butter.
Cover with aluminium foil and put in 190 degree oven and cook for 1 hour.
Once cooked, take out of the oven and set aside for 10 minutes.

To put together, place brown rice in a bowl and top with teriyaki beef, broccoli and top with cashews.

Enjoy.

Yoghurt with Fruit (Thick)

Serves: 1 litre

 

Ingredients:

• 1000g [1000ml] full cream milk - low fat milk will result in a runnier yoghurt
• 50g Greek Yoghurt/from previous batch

Instructions:

1. Add the milk to a clean Thermomix bowl
2. Cook the milk for 50 - 60 mins / 90C / speed 2.
3. After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 - 60 minutes depending on the temperature in the room.
4. When it's 37C, add 50g natural yoghurt
5. Mix 4 seconds /speed 4.
6. Cook for 10 minutes / 37C /speed 2.
7. How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
8. Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
9. The important thing is not to move the yoghurt while it's doing it's thing. Just pop it in a corner, and leave it for 12 - 24 hours.

Chocolate Salted Caramel Pavlova

Ingredients:

Chocolate Pavlovas
200g egg whites
400g sugar
1 Tbsp corn flour
1 tsp white vinegar
100g chocolate, melted and cooled
125g whipping cream, whipped soft peaks

Caramel Sauce
200g sugar
90g butter, diced
120ml whipping cream
5g sea salt
Honey roasted peanuts

Method:

Chocolate Pavlovas

Pre-heat oven to 100C. Place egg whites and 350g sugar in the bowl of a stand mixer. Start to whisk on low-speed #2 for about 5 minutes. Once you have lots of little bubbles turn the mixer up to high and continue to whisk. Add the corn flour and vinegar. While the meringue is still whisky add the last 50g sugar a Tablespoon at a time and continue to whisk until you have a firm, stiff meringue mixture. Drizzle the melted chocolate onto the top to the meringue and gently fold the chocolate through.

Spoon large dollops of this meringue onto greaseproof lined baking trays. Continue to drizzle the chocolate and fold and scoop the meringue onto the trays until all the mixture is used.

Place the trays into the oven and bake for about 2 hours, or until the meringues come away from the baking paper without sticking.

Caramel Sauce

Place a pan on a medium heat and melt the sugar a little at a time until all is melted. Leave on the heat until a deep golden brown caramel is reached. In increments add the butter dice. Be very careful again with the bubbling and spitting.

Finally add the sea salt and mix.

Leave to col before pouring this over the whipped cream.

Constructing the pavlovas

Dollop some whipped cream onto the top of the meringues and top that with the caramel sauce and roasted peanuts.

Homemade Ricotta

Ingredients:

8 cups whole milk

1 cup heavy cream

1 teaspoon kosher or sea salt (more or less to taste)

3 tablespoons fresh lemon juice

Method:

Line a large strainer or sieve with cheesecloth* and place the strainer over a large bowl.

In a large pot or saucepan, bring the milk, cream, and salt to a boil over medium heat, stirring occasionally to keep milk mixture from scorching.

Add all the lemon juice, reduce heat to low and simmer, stirring gently once or twice, for 2 minutes. The mixture will curdle immediately.

Pour the mixture into the cheesecloth lined strainer and let drain for an hour or two. Discard the liquid whey (the whey can be used in bread baking) and refrigerate the ricotta or use immediately. If you want it really dry, wrap it back up with the cheesecloth, leave it in the strainer over the bowl, weight it down with something heavy, and refrigerate overnight.

Notes:

* If you can't find cheesecloth, paper coffee filters work well.

Roast Chicken

Ingredients:

1 tsp Fresh or Dried Tarragon
70g butter
1 large whole chicken, defrosted and cleaned
Water
1 whole onion, peeled & quartered
1 tsp Fresh or Dried Lemon Thyme
Salt
2-3 Tbsp flour
2 pinches of paprika

Method:

Step 1 Chicken Instructions

Step 2 Put butter and tarragon in your mixing jug. Mix these together for 10 secs/speed 4.

Step 3 Pull the chicken skin off the meat using your hands. Do this by slowly starting at the cavity and moving towards where the neck was. The skin will come away from the meat easily, try not to rip this apart, you just want a hole under the skin between the skin and the meat.

Step 4 Push the butter mixture under the skin and spread it out evenly. As per picture above.

Step 5 Fill the cavity with onion and thyme.

Step 6 Without washing bowl fill with water to the 1.1 line

Step 7 Now lay a large piece of baking paper in your deepest steaming tray and place chicken on top (as per picture above). Cut the outside of the paper so it's round the top of the tray (as per picture above).

Step 8 Cook this for as long as your machine will go, on steaming temp (hottest your temp will go), speed 1. Once that has finished check to see if your chicken is cooked, if not cook for longer until done

Step 9 Gravy Instructions

Step 10 Once your chicken is cooked take it out and set it aside. With all the juice on your paper tip this into a frying pan. Get some skin or fat from your chicken and place this into your frying pan too along with approx 2 cups of liquid from your thermo bowl. Heat this to boiling point and let it simmer for approx 5 minutes.

Step 11 After 5 minutes add 2 tblsp flour and paprika and whisk until no lumps are left. Your gravy should be starting to thicken. If not, add a little more flour and whisk. Stir constantly until you have the desired consistency.

Step 12 Serve immediately & enjoy