Monthly Archives: November 2012

Savoury Muffins

These have a lovely flavour, for adults as well as kids and are so easy. Pretty much any veggies you have in your fridge can be used, this is what I used today…

50g or so of parmesan, milled in the Thermomix until fine.

Add and chop on Speed 5 for around 10 seconds, or until desired consistency:

  • 1 zucchini, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 red capsicum, roughly chopped
  • 50g butter, chopped

Add and mix for a few seconds on Speed 4:

  • 2 eggs
  • 250g milk
  • 400g spelt flour
  • 4t baking powder
  • 2t Thermomix stock
  • salt and pepper

Check consistency, should be thick, but able to fall off the spoon. Spoon in to muffin cases and cook in a preheated oven, around 220 degrees, for around 15-20 minutes, depending on the size.

Slather with butter, eat hot or cold, perfect for freezing too.


Yoghurt Cheese Spread

The Thermomix has copped an absolute hiding these last few days, I honestly don’t know how I ever lived without it.

Yesterday, I made yoghurt, using organic milk and the last half a cup of yoghurt from the last batch I made. I always follow Valeries Yoghurt Method, it is fool-proof. I decided to turn this whole batch into yoghurt cheese, so followed her tutorial here…

Instead of turning it into balls, I sprinkled it with salt and put it in a container in the fridge.

Lunch was simple. The two endies from the spelt bread I made the other day, smothered in yoghurt-cheese spread, sprinkled with a bit more salt and a handful of chopped garlic chives.

Tomorrow’s version will probably involve cherry tomatoes, olive oil and balsamic vinegar. Bring on tomorrow!

 


Blueberry Choc Fudge

For something that tastes like it is straight from the Angels, this is incredibly good for you. Loaded with antioxidants, it has no nasty sugars in it that will get you or your kids all hyper and provides an instant pick-me-up.

None of that applies though if you decide to eat the whole batch in one go…

Put in to the Thermomix 60g of the chocolate of your choice. I used raw cacao nibs. Blitz on speed 9 for around 20 seconds.

Next, add 40g of coconut oil and warm it through for 2 minutes at 50 degrees. Blitz again for around 10 seconds

Time for your nuts. I used almonds and cashews. You however, could use any variation you liked, such as macadamia, walnuts, pistachios…

Add the following and blitz it till you’re happy with it:

  • 220g of those nuts
  • 2 big spoons of raw honey
  • 2 teaspoons of vanilla
  • 30g of shredded coconut
  • Puffed amaranth, a really big handful
  • 3 big spoons of chia
  • A pinch of salt

Add a really big handful of dried blueberries, or any dried fruit you like. Bring it all together, till it’s well mixed, then warm through at 50 degrees, for around 3 minutes, Speed 3.

Pour it out in to a lined tray, press it down really firmly till it’s around an inch thick and freeze for a couple of hours. Then, slice it in to cubes, wrap in baking paper and put in a freezer bag.

Eat a piece every time you walk past the freezer. Well, maybe not.

Credit has to go to Tash, after seeing her recipe for Super Fudge, I decided to try my own. Her recipe is here…

http://crunchworthy.blogspot.com.au/2012/10/power-house-fudge.html


Potato & Leek Soup

As far as soups go, Potato and Leek is a tad on the boring side, let’s face it. But some days boring is about all we feel like. So, if you’re feeling boring, give this a try. Here is a pic of it, with a bit of parsley to make it seem, well, less boring…

 

Slice two leeks, all the white, about an inch in to the green.

Put in to the Thermomix with 30g of olive oil and sauté on 100 degrees, 5 minutes, speed 1.

Peel two large potatoes, I could specify a type here, but I’m really not that savvy when it comes to potato species, so I will leave that up to your discretion.

Roughly chop and add them to the Thermomix with 750g of chicken stock.

Cook for 25 minutes, 100 degrees, speed 2.

Add some salt and pepper, a pinch of nutmeg if desired, plus 250g of milk. Cook for a further 2 minutes, 100 degrees, speed 2.

Add a good handful of some sharp, bitey cheese. Parmesan would be good, or a really old cheddar.

Blitz it up slowly, until you get to speed 9, for at least 45 seconds.

Enjoy the boredom.


One Perfect Loaf… Spelt

I have shared this recipe many, many times and have even seen it crop up on other people’s blogs. I could make it in my sleep, but just on the off-chance that my brain reaches maximum capacity, I figured it was time to save it where I could find it.

Image

 

Put 270-280g water and 20g of oil in to the Thermomix, 37 degrees, 2 minutes, speed 1.

Add…

  • 500g spelt flour
  • 2t yeast
  • 1t natural bread improver (make sure it is natural, that stuff in Coles is just plain nasty)
  • 1t salt
  • 1t honey or sugar (I use rapadura)

Bring it together on Speed 6 for a few seconds, then put it on the knead cycle for 2 minutes.

Rub a little oil into your hands, before removing the dough and shaping it into a ball. Then, either wrap it in a silicone mat if you have one, or spray the inside of a glass bowl with a little oil. Another trick is to turn a plastic vege freezer bag inside out, coat it with oil, turn it the right way around, then drop the ball of dough inside. Blow it up with air, like a balloon and tie the top in a knot. 

When the dough has doubled in size turn out on to a silicone mat and roll it flat, like a long sausage, about 15cm wide. 

Roll it up tightly, then either pop in a loaf tin, or lay it on a lined baking tray. Sprinkle the top with water, add sesame or poppy seeds if you so desire, then cover with a tea towel and put in a warm spot until suitably risen.

About that warm spot. Sometimes, on the coldest day, a warm spot may seem a little hard to achieve. Here are some ideas…

  • Dashboard of the car
  • On top of the tumble dryer, while it is on
  • In the oven with just the oven light on
  • Next to your slow cooker, while it is making soup, or something…

Once it’s as high as you like, preheat oven to 200 degrees, cook for 30 minutes. Tip out on to a rack and admire.

Remember, don’t cut your bread while it is hot! As tempting as it may be, you will let all the hot air out, which will cause it to become tough and doughy.


Pizza Dough, Finally

After some pretty dodgy looking doughs, I think I have finally perfected the perfect pizza crust.

Start with the following three ingredients in the Thermomix, at 37 degrees, for 2 minutes, speed 1:

  • 190g milk of your choice
  • 30g olive oil
  • 2t yeast

Then, add…

  • 450g of spelt flour, or bakers flours
  • 1 egg
  • 2t salt
  • 1t sugar (I used rapadura)

Bring it together for a few seconds on speed 6, then knead for two minutes.

Wrap it up and rest it for around 20 minutes, before dividing in two and rolling out in to a circle and putting on pizza trays.

Top with, well, whatever you want really. The one in the picture was smothered in hummus, drizzled with olive oil before being topped with feta, zucchini, chives and roma tomatoes.