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.