Custard Powder

Makes 1 jar

Ingredients
1 cup icing sugar
1/4 cup milk powder
1/4 cup corn flour
2 vanilla beans
1 teaspoon salt

Method
Cut vanilla beans lengthways with a sharp knife lengthways and scrape out vanilla seeds with the tip of the knife.
Add icing sugar, milk powder and corn flour to the bowl and blitz for 20 seconds/speed 5.
Scrape down the sides then add all other ingredients and blitz for 15 seconds/speed 5.
Store in a rubber sealed jar in a dark place.

Tip:
Put the vanilla beans (scraped) in a jar with caster sugar and set aside. Shake occasionally and use as vanilla caster sugar at a later date.

Link: Melting Moments, Passionfruit Melting Moments, Custard

Chocolate Chip Peanut Butter and Pretzel Cookies

Ingredients 
80g pretzels + approx. 24 extra 
100g butter 
160g peanut butter 
120g raw sugar 
2 eggs 
1 tsp vanilla bean paste
350g plain flour            
1½ tsp baking powder 
1 tsp bi carb soda 
1 tsp salt 
250g milk or dark choc chips

Instructions

Preheat oven to 180°C. Line 2 baking trays. 

Place 80g pretzels into bowl and lightly chop 3 sec / speed 4. Set aside. 

Add butter, peanut butter, sugar, eggs and vanilla and mix 20 sec / speed 4. 

Add flour, baking powder, bi carb and salt and mix 10 sec / speed 4. Scrape down and repeat. 

Add chopped pretzel pieces and choc chips and mix 10 sec / speed 5 / Reverse. Scrape down and repeat. 

Firmly roll large golf ball sized balls of dough and space 12 on each baking tray. 

Gently press a pretzel down on each ball, pushing together and smoothing over any major cracks. 

Bake 10-12 mins or until cookies are lightly golden. 

Allow to cool on a wire rack.

Vanilla Bean Paste

Ingredients 
140g rapadura sugar 
125g water 
10 vanilla beans, cut into thirds

Instructions

Sterilise a glass jar. 

Place rapadura sugar and water in TM bowl and dissolve 5 mins / 50°C / speed 2. 

Add vanilla beans and blend 20 sec / speed 9. 

Scrape down bowl and lid and repeat 20 sec / speed 9. 

Store in a sterilised jar and keep in fridge.

TIP: Make something to utilise all the little specks of yummy vanilla left behind in your bowl and hiding under the blades. e.g. custard, cookies, rice pudding, jam.

Notes

Store in fridge up to 6 months.

Honey Nougat Delight

Ingredients

Nougat 

200g milk chocolate melts 

200g peanut butter 

180g honey 

190g oats 

60g coconut, shredded 

80g walnuts, crumbled 

2 tsp vanilla bean paste

Topping 

200g milk chocolate melts 

20g coconut oil 

coconut, to sprinkle on top

Instructions

Nougat 

Line a slice tin with baking paper. 

Place chocolate into bowl and grate 10 sec / speed 9. 

Scrape down and melt 4 mins / 50°C / speed 1. 

Add peanut butter and honey and melt 2 mins / 90°C / speed 1. 

Add oats, coconut, walnuts and vanilla and mix 30 sec / speed 4 / Reverse. 

Scrape mixture into prepared slice tin. 

No need to wash bowl. 

Topping 

Place chocolate and oil into bowl and grate 10 sec / speed 9. Scrape down and melt 5 mins / 50°C / speed 1. 

Pour melted chocolate on top of nougat in slice tin and sprinkle with coconut. Allow it to set in fridge for an hour.

When set, cut into bars and enjoy!

To clean bowl: 

Pour a glass of milk into bowl and mix 5 sec / speed 8. 

Heat milk 5 mins / 80°C / speed 4. 

Enjoy warm chocolate milk. No wasted chocolate!

Honey Ginger Sponge Roll

Ingredients
Sponge Cake
4 eggs (at room temp)
½ cup (110g) caster sugar, plus extra, for dusting
½ cup (75g) cornflour
2 tablespoons plain flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
½ to 1 teaspoon ground ginger
2 teaspoons baking powder
1 tablespoon honey, at room temperature

Honey cream filling 90g unsalted butter
2 tablespoons honey
2 tablespoons water

Method
Pre-heat oven to 160C fan forced.
Grease and line base and sides of a 26cm x 32cm Swiss roll pan.
Sift together flours, baking powder and spices and set aside.
Separate the eggs and place into bowl.
Insert butterfly.
Place egg whites into bowl and beat with MC off 4-6 min/speed 3 or until stiff (I upped it to speed 4 for about 2 mins in addition to this recommendation).
On speed 3, add caster sugar one teaspoon at a time thru MC hole until incorporated. (this will take 4-5 minutes it will look like glossy meringue when finished.)
With Butterfly rotating on speed 1, add yolks one at a time through MC hole until incorporated.
Take off lid and remove butterfly, knock on edge to drain off mixture. I gave it a gentle stir clockwise to incorporate the flecks of flour and egg on sides of bowl.
Pour into prepared pan and spread level with spatula.
Bake on centre rack of oven for 20 minutes until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar (I put desiccated coconut too). Quickly peel off paper and trim edges. Roll up immediately in tea towel starting from short edge. Leave to cool completely.
Rinse bowl and place butter and honey inside, cream on speed 3 to 4 for about 4 minutes. Add 2 tablespoons water thru MC hole and continue beating until mixture is smooth and creamy. Unroll cake and spread over filling. Roll up again and serve cut across into slices.

Adapted from Suzanne Gibbs recipe http://food.ninemsn.com.au/.../8338883/honey-sponge-roll

Cucumber Mint Sorbet

Ingredient
150g caster sugar
150g water
300g cucumber: peeled, diced and frozen
handful of fresh mint leaves
1 egg white
dash of gin (optional or if freezing before serving)

Method
Make a syrup with the sugar and water by placing into TM bowl and cook in bowl 5 min/80degrees/speed 2. Cool and freeze into ice cubes overnight.
When you are ready to make the sorbet, place all ingredients including the frozen syrup and cucumber into bowl and blend 2 min/speed 10. Pause and scrape down the sides.
Serve immediately or to freeze add a dash of gin to sorbet so that it doesn't freeze solid.

Tzatziki

Ingredients
1 Lebanese cucumber
1 clove garlic
200g Greek unsweetened yoghurt
1 tsp dill or mint (fresh or dried)
1.5 tsp red wine vinegar

Method
Put the cucumber in the bowl and chop on speed 5 for 5 seconds.
Transfer into the basket and drain.
Squeeze out excess liquid of cucumber.
Discard water from bowl and clean and dry bowl.
Put garlic and dill/mint in bowl and chop on speed 5 for 10 seconds or press Turbo.
Scrape down sides of bowl.
Add all of cucumber, yoghurt and red wine vinegar and mix on speed 3 for 15 seconds.
Serve straight away or refrigerate for later.

Cauliflower

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Adding to cauliflower's appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of "mashed potatoes".

If it's been a while since you've given it a try, make it a point to give it another chance soon. When picking out a head of cauliflower, look for a firm feel with no brown or soft yellow spots. If it's surrounded by green leaves it's likely to be especially fresh.

Nutrition
100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fibre and protein. It has a high content (20% or more of the Daily Value "DV") of vitamin C and moderate levels
(10-19% DV) of several B vitamins and vitamin K.


Here's some recipes that I've tried and my family loves...

Cauliflower Mash with Ricotta and Roasted Garlic
Ingredients

2 large garlic cloves

1.3kg head of cauliflower, cut into florets

2 Tbsp. butter

¼ C ricotta cheese (full fat)

Chopped chives, for garnish

Olive oil

Sea salt and black pepper

Instructions

Preheat the oven to 200 degrees C.

Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.

Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.

Cook the cauliflower florets in salted water for
8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.

Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches like I did or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper.

Garnish with chopped chives and serve warm.

Sweetened Condensed Milk

I'm always looking to use the food in my fridge or pantry before it reaches its expiry date but with life being busy you don't always remember.

If you've ever got milk left over and don't know what to do with it ... and the use by date is fast approaching.

Here is one that I have used and will continue to use.

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g water
1/2 cup caster sugar
1 and 1/2 cups  milk
Pinch of salt...

or if no milk ...

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g caster water
225g sugar
110g powdered milk
Pinch of salt...

Instructions
Add all ingredients to bowl then cook @ 100 degrees / 3mins / 30secs / speed 3.
Mixture will be runny but will thicken on standing.
Remove the condensed milk to a container for storage.
Can be used straight away in any recipe asking for condensed milk.
You can use full cream, skim or a mixture of both powdered milk.
You can use white or raw sugar (raw will give it a darker colour).
The salt adds to the sweetness.
Will keep in fridge for up to 2 weeks.

Cleaning your bowl
Add boiling water & a bit of dish wash liquid to bowl on ST speed 3 for 1-2 mins. for easy cleaning.
Rinse out with water.

Ideas to use Sweetened Condensed Milk:
* Slices
* Desserts
* Fudge
* Cookies [🍪]

I'd love to hear feedback [💭] on what you've made using this recipe. Comment below...

Chicken Parma Meatballs with Tomato Sauce

Chicken Meatballs

500g chicken mince

1 brown onion

1 handful parsley

A few leaves oregano

2 pieces of stale bread

1 egg

Salt and pepper

Tomato Sauce

1 onion chopped

1 clove garlic chopped

1 tbs olive oil

400 grams tomatoes, canned or fresh

1 heaped tbs tomato paste

1 cup of water (add more if needed)

½ tsp dried oregano

1 tbs chopped parsley

1 tsp raw sugar

salt & pepper

½ cup grated cheese

Chicken Meatballs
Preheat oven to 200 degrees C.

Place the stale bread into the Bowl and grate for 10 seconds on Speed 5. Set aside.

Place the onion, parsley and oregano into the Bowl and chop for 10 seconds on Speed 5. Add to the breadcrumbs.

Place the minced chicken into the Bowl and mince for 15-20 seconds on Speed 4.

Add breadcrumb onion, oregano & parsley mixture to Bowl.

Add the egg and season with salt and pepper.

Mix for 10 seconds on Speed 3.

Meatballs by Snack Press / M-Press Tupperware meatball press

Put the chicken mix into the Tupperware container and then using the meatball attachment press out the meatball logs. Chop into desired lengths and place on lined baking tray.

Meatballs by hand

With wet hands form mixture into small meatballs and place into a greased baking dish.

Place into the oven for 35 minutes.

Tomato Sauce

To make the tomato sauce, place the onion, garlic, parsley into the Bowl and chop for 10 seconds on Speed 5.

Scrape down the sides of Bowl then add oil and sauté for 2 minutes at 100° on Speed 1.

Add the tomatoes, tomato paste, water, dried oregano, raw sugar, salt & pepper to the Bowl.

Cook on Varoma temperature [110 degrees C] on Speed 1 for 20 minutes.

Remove the sauce from the bowl and pour it over the meatballs for the final 10 minutes of cooking time.

Sprinkle over the cheese in the final 5 minutes.

Serve with steamed vegetables or salad.

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!

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!

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.

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. 

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.

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.

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

Raspberry Jam

Ingredients:

1kg raspberries
1kg sugar - I used white sugar, but you could use raw.
3-6 large glass jars

Method:

Step 1- To sterilise your jars, wash them in very hot, soapy water and then place in a cold oven, on an oven tray. Turn your oven on to 50C and allow your jars to dry and sterilise.

Step 2 - Place raspberries and sugar into your mixing jug and cook for 20 mins/steaming temp/speed 1. (Steaming temp is the hottest your machine will go - if you have a TM5 use temp 115).

Step 3 - You will know your jam is done when it sticks to the back of a metal spoon. It might still seem runny in your jug, but it will thicken once cold.

Step 4 - Pour immediately into warmed jars and seal your jar.

Step 5 - Store opened jars in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.

Other flavours:

Apricots

Blackberries

Strawberries

Blackcurrants

Plums

Apricot and Weetbix Balls

Ingredients:

150g dried apricots

100g sultanas

1 cup apple juice

7 Weetbix

¼ cup honey

¼ cup powdered milk

2 cups coconut

2 Tablespoons chia seeds (optional)

Method:

Put apricots, sultanas and apple juice in a pan and simmer until apricots are soft.

Set aside to cool slightly. In a food processor, place Weetbix, then process until fine crumbs. Add the apricot mix, chia seeds and honey to the finely crushed Weetbix and process until combined.

Using a teaspoon, roll into balls and cover in coconut.

Let them set in fridge for an hour or so until set.