tag:blogger.com,1999:blog-77845617994450796932024-03-04T21:44:01.516-08:00My Thermomix Kitchen - Blog for healthy low fat Weight Watchers friendly recipes for the Thermomix healthy, low fat and additive free recipes for the ThermomixAnonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7784561799445079693.post-88894965522629066172015-10-29T01:10:00.003-07:002015-10-29T01:10:35.175-07:00Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves 4</span></h3>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New",Courier,monospace;">This creamy, fragrant soup is one of my favourite ways to enjoy cauliflower and it's good for those who are budget conscious too. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCJCfAmZ2mVKSyZ1QhjYcT4rDe7kxfLDxUMV6NsFtRgQ-vDG1uyv-aGH_tU6CTT4rZkBoAv53XyJ3yvL15VHPq0JacGeG3b-5bp93wIPHB3z3uTMFszpGiyD2QaWufMknBPRnVt6zU-P9/s1600/IMG_5663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCJCfAmZ2mVKSyZ1QhjYcT4rDe7kxfLDxUMV6NsFtRgQ-vDG1uyv-aGH_tU6CTT4rZkBoAv53XyJ3yvL15VHPq0JacGeG3b-5bp93wIPHB3z3uTMFszpGiyD2QaWufMknBPRnVt6zU-P9/s640/IMG_5663.JPG" width="640" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>What's in it? </b></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">1 onion, peeled and cut in half</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">2 cloves garlic, peeled </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">30g butter, cubed</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">1tsp ground cumin</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">1tsp ground coriander</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">1/2tsp ground tumeric </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">250g white potatoes, peeled and diced </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">1L good quality liquid vegetable stock </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">1 whole cauliflower, cut into florets </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">80g pouring cream</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">Handful of italian parsley, finely chopped</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;">Salt and pepper, to taste</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>How do I make it? </b></span> </span> </span> </div>
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<span style="font-family: "Courier New",Courier,monospace;">1. Place onion and garlic in mixing bowl and chop for 3 sec / speed 7. Scrape down sides of bowl, add butter and saute for 3 min / 90</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span></span> / speed 2. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">2. Add cumin, coriander and tumeric and mix until fragrant for 1 min / 90</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span></span> / speed 2. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">3. Add potatoes and vegetable stock to mixing bowl. Place cauliflower florets in varoma dish and place on top of bowl, then cook potatoes and steam cauliflower for 35 min / varoma / speed 3. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">4. Place steamed cauliflower in bowl, together with cream and salt and pepper, and blend for 1 min / speed 6 (increasing speed gradually from 1 to 6). </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">5. Serve hot, sprinkled with finely chopped parsley. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">4 ProPoints per serve.</span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-50188635674809769362015-08-21T04:40:00.002-07:002015-08-21T04:40:57.341-07:00Zucchini and Bacon Slice <h2>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves 8</span></h2>
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<span style="font-family: "Courier New",Courier,monospace;">A classic zucchini slice. Ridiculously easy to make and it's delicious warm or cold. This really can be served at any time - an easy and nutritious breakfast on the run, school lunch box filler or enjoy warm for dinner with a salad. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">I personally prefer to eat it cold, as the slice sets as it cools and has a firmer consistency. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2P2YeBLl0J24U_TlE_8qze1m8pewGrps_uF1ZgfHSW3j2jpKg1y9Ch-xnsELWsYx8fb5v89HWfBxKvQS19oQ1Zux7x5zUi1LcCkFxlDFZxWTMp7ROb91MerH_MAm-x3IADMLTRkSatTz/s1600/IMG_5656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2P2YeBLl0J24U_TlE_8qze1m8pewGrps_uF1ZgfHSW3j2jpKg1y9Ch-xnsELWsYx8fb5v89HWfBxKvQS19oQ1Zux7x5zUi1LcCkFxlDFZxWTMp7ROb91MerH_MAm-x3IADMLTRkSatTz/s640/IMG_5656.JPG" width="640" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">What's in it?</span></h3>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></h3>
<span style="font-family: "Courier New",Courier,monospace;">2 zucchini</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 carrot, peeled</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 onion, peeled and halved</span><br />
<span style="font-family: "Courier New",Courier,monospace;">175g middle rasher bacon, cut into large pieces </span><br />
<span style="font-family: "Courier New",Courier,monospace;">160g light tasty cheese </span><br />
<span style="font-family: "Courier New",Courier,monospace;">5 eggs</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 cup plain flour</span><br />
<span style="font-family: "Courier New",Courier,monospace;">salt and pepper</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">How do I make it? </span></h3>
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<span style="font-family: "Courier New",Courier,monospace;">1. Preheat oven to 200</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span> (fan forced) / 220</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span> (electric). Spray a 30x20cm rectangular ceramic or glass baking dish with oil and set aside. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">2. Place cheese in mixing bowl and grate 10 sec / speed 9. Set aside. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">3. Place onion and bacon in mixing bowl and chop for 5 sec / speed 5. Scrape down sides of bowl and cook for 3 min / 100</span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span> / reverse / speed 2. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">4. Meanwhile, manually grate carrot and zucchini separately from each other. Squeeze out as much liquid as possible from the grated zucchini. Don't be tempted to grate the zucchini and carrot in the thermomix. Manually grating the vegetables, and squeezing out the excess liquid, gives the slice a better texture. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">5. When the onion and bacon has finished cooking, add the eggs and mix for 30 sec / reverse / speed 3. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">6. Add reserved cheese, grated carrot and zucchini and flour to mixing bowl. Season generously with salt and pepper, to taste. Mix to combine for 20 sec / reverse / speed 4. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">7. Pour mixture into prepared dish. Bake in oven for 40-45 minutes or until golden brown. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">8. Serve warm, or allow to cool and then serve. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">6 ProPoints per serve</span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-44565237474543567832015-08-07T21:44:00.001-07:002015-08-07T21:44:56.679-07:00Thermomix Up & Go<h2>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serves 1</span></h2>
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<span style="font-family: "Courier New",Courier,monospace;">I've been having so much trouble getting my 6 year old to eat breakfast lately, so I have been making lots of these to speed up our mornings. This smoothie packs lots of protein, fibre and energy and is a great option for those mornings where you need to run out the door. You can simply pour it into a travel mug and take it with you in the car. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Oh, and unlike the commercial variety typically resorted to for convenience, there is no added sugar, flavours or other additives. Given you can prepare this in literally under 1 minute, there is no excuse not to make your liquid breakfast from scratch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgM6oXbIG1K6bia_sqrK8o4lTs3Z9_et3YOgaPagVRagOp4ZCXqZ0ehZGOWHWyvynvQxrB2E3krB0ZWMYxpaTbNaOe-MMPfJRVim-4FzSmEgM2R4jIte_AlPXzHm_q18oj4Fj569dADQ6/s1600/IMG_5633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgM6oXbIG1K6bia_sqrK8o4lTs3Z9_et3YOgaPagVRagOp4ZCXqZ0ehZGOWHWyvynvQxrB2E3krB0ZWMYxpaTbNaOe-MMPfJRVim-4FzSmEgM2R4jIte_AlPXzHm_q18oj4Fj569dADQ6/s320/IMG_5633.JPG" width="242" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>What's in it? </b></span><br />
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<span style="font-family: "Courier New",Courier,monospace;">1 ripe banana</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1-2 weetbix</span><br />
<span style="font-family: "Courier New",Courier,monospace;">250g low-fat milk </span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 tsp vanilla bean paste or 1tsp vanilla essence </span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 cup frozen berries (optional)</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>How do I make it? </b></span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Place all ingredients in bowl and blend for 30 sec / speed 8. Pour and serve. </span><br />
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<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Notes: </span></b><br />
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<span style="font-family: "Courier New",Courier,monospace;">The berries are optional. If you don't have them or choose not to use them, I recommend throwing in a few ice blocks. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Another great alternative is to omit the berries and instead add 1tbs milo or 2tsp cocoa for a chocolate breakfast smoothie. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-18124025291827836392015-06-21T01:39:00.000-07:002015-07-07T21:21:10.292-07:00Carrot and Pineapple Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 16</span></h2>
<span style="font-family: Courier New, Courier, monospace;">A yummy moist iced carrot cake. The addition of pineapple and sultanas makes it just a little bit different. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpolozUZYt1kDycALxWP11GY9Bweg9lLjPMBk3FTYn_jKgFcaHTW15ZtAU3ACJpJ9xp4EbKpcWjXzl26Zr7gmjGXAMv_m9SX83prD_6tfb85oZgTu0ubyzkjWydTBDZed-aQDI2iTlRv-/s1600/IMG_5596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpolozUZYt1kDycALxWP11GY9Bweg9lLjPMBk3FTYn_jKgFcaHTW15ZtAU3ACJpJ9xp4EbKpcWjXzl26Zr7gmjGXAMv_m9SX83prD_6tfb85oZgTu0ubyzkjWydTBDZed-aQDI2iTlRv-/s640/IMG_5596.JPG" width="640" /></a></div>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it? </span></h3>
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<span style="font-family: Courier New, Courier, monospace;">100g peeled carrot, chopped into 4-5 pieces</span><br />
<span style="font-family: Courier New, Courier, monospace;">160g brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">120g sunflower oil </span><br />
<span style="font-family: Courier New, Courier, monospace;">3 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g sultanas</span><br />
<span style="font-family: Courier New, Courier, monospace;">Finely grated zest of 1 orange</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp bi-carbonate soda</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp cinnamon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4tsp nutmeg</span><br />
<span style="font-family: Courier New, Courier, monospace;">160g self-raising lour</span><br />
<span style="font-family: Courier New, Courier, monospace;">130g canned crushed pineapple, drained</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><u>Icing</u>:</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tbs water</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
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<span style="font-family: Courier New, Courier, monospace;">1. Grease and line a 20cm square cake tin. Pre-heat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (fan forced) or 200</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3899993896484px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (electric). </span><br />
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<span style="font-family: Courier New, Courier, monospace;">2. Add carrot to bowl and grate for 5sec / speed 5. Place in separate bowl. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. Place sugar, oil and eggs in bowl and and mix for 10sec / speed 4. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">4. Add sultanas, reserved carrot, orange zest and bi-carb soda and mix for 10sec / reverse / speed 4. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">5. Add cinnamon, nutmeg, flour and crushed pineapple and mix for 20sec / reverse / speed 4. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">6. Pour mixture into prepared tin and bake in oven for 40 to 50 minutes, or until cake springs back when touched in the centre. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">7. Remove from oven and allow to cool in pan for about 5 to 10 minutes, then turn out onto a wire rack to cool completely. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">8. To make icing, mix icing sugar and water in a bowl with a fork. Drizzle over cooled cake. Allow icing to set for at least 10 minutes, then slice and serve. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">5 ProPoints per serve. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Notes: </span><br />
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<span style="font-family: Courier New, Courier, monospace;">This cake freezes well. Cut into pieces and individually wrap before freezing. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-9962261355660179572015-06-17T05:50:00.000-07:002015-06-16T22:57:28.419-07:00Basic Chocolate Cake with Frosting<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 16 </span></h2>
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<span style="font-family: Courier New, Courier, monospace;">This is a easy one if you are craving chocolate. The ingredients are staples, so you will always be able to make this at the drop of a hat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgmLtb8-8UaVMDHxepcNwmt48Oyl6K3vQjBx5BXVu_sVr3EoQ1jf6LjfRi_bwtFZnB1kWGBSs5JlkSSrLDD8XYWJPAyEMErV5ImXvuZeRVe67nJ7rd40jmIzxSjchMgJe1fP7PMveBDmY/s1600/IMG_5547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgmLtb8-8UaVMDHxepcNwmt48Oyl6K3vQjBx5BXVu_sVr3EoQ1jf6LjfRi_bwtFZnB1kWGBSs5JlkSSrLDD8XYWJPAyEMErV5ImXvuZeRVe67nJ7rd40jmIzxSjchMgJe1fP7PMveBDmY/s1600/IMG_5547.JPG" width="400" /></a></div>
<div>
<br /></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it? </span></h3>
<div>
<br /></div>
<div>
<u><span style="font-family: Courier New, Courier, monospace;">Cake Mix</span></u></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">125g unsalted butter, cubed and softened </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2 eggs</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">120g caster sugar </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">200g self-raising flour</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">20g cornflour</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">20g cocoa powder</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">200g skim milk </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<u><span style="font-family: Courier New, Courier, monospace;">Frosting</span></u></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">45g unsalted butter, cubed and softened </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">120g icing sugar</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1tbs cocoa powder</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1tbs skim milk </span></div>
<div>
<br /></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it? </span></h3>
<div>
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1. Pre-heat oven to 180<span style="line-height: 18.3999996185303px;">°C (fan forced) / 160</span><span style="line-height: 18.3999996185303px;">°C (electic). Spray square cake tin with oil and line with baking paper. </span></span></div>
<div>
<span style="line-height: 18.3999996185303px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
<div>
<span style="line-height: 18.3999996185303px;"><span style="font-family: Courier New, Courier, monospace;">2. Place all cake mix ingredients in mixing bowl and mix for 20 sec / speed 6. Spoon mix into prepared tin, smooth with a spatula and bake in pre-heated oven for 35 minutes or until a skewer inserted comes out clean. </span></span></div>
<div>
<span style="line-height: 18.3999996185303px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
<div>
<span style="line-height: 18.3999996185303px;"><span style="font-family: Courier New, Courier, monospace;">3. Remove cake from oven and allow to cool in tin for about 10 minutes before turned out onto a wire rack to cool completely. </span></span></div>
<div>
<span style="line-height: 18.3999996185303px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;">4. Once completely cooled, make the frosting by placing all frosting ingredients in mixing bowl and mixing for 20 sec / speed 3. </span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;"><br /></span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;">5. Spoon frosting onto cooled cake and spread evenly with a spatula or the back of a spoon. </span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;"><br /></span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;">Enjoy!</span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;"><br /></span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;">5 ProPoints per slice. </span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;"><br /></span></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18.3999996185303px;"><br /></span></span></div>
Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-44718158199730166412015-06-09T22:48:00.000-07:002015-06-09T22:48:01.460-07:00Cauliflower Mash<h2 style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 4-6</span></h2>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">I love cauliflower mash as a substitute for potato, and am frequently serving it these days with slow cooked curries as a substitute for rice. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgJxFoEm_UjZe5pNfmSJJuiT5B67xYNND9KDAcGydK8Fg-3yt60asxHOV372kpi6aZTxjJK73TAohTCoVKwzEL2XI9fxtRuW7jD3hnH9axhYNGRq-3dHTIRG15avPzGLQpl8WPaXOvajy/s1600/IMG_5583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgJxFoEm_UjZe5pNfmSJJuiT5B67xYNND9KDAcGydK8Fg-3yt60asxHOV372kpi6aZTxjJK73TAohTCoVKwzEL2XI9fxtRuW7jD3hnH9axhYNGRq-3dHTIRG15avPzGLQpl8WPaXOvajy/s640/IMG_5583.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wWkYPp0CDhMGSfDr_eiRwlLHtQADTsNEqHLAB7SUR3GD1Pzdoti3FaoHEsd95dpJbzQ-N_lxesAN5BBMBnNuxzF071nn2MH-vvDS0Py3JbF5Xpg8gMMp0VSNciPGS3CY28w7-cjjPBIe/s1600/IMG_5587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wWkYPp0CDhMGSfDr_eiRwlLHtQADTsNEqHLAB7SUR3GD1Pzdoti3FaoHEsd95dpJbzQ-N_lxesAN5BBMBnNuxzF071nn2MH-vvDS0Py3JbF5Xpg8gMMp0VSNciPGS3CY28w7-cjjPBIe/s640/IMG_5587.JPG" width="640" /></a><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />What's in it? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1 whole cauliflower, cut into medium sized florets</span><br />
<span style="font-family: Courier New, Courier, monospace;">20g butter, cut into 1cm cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">Freshly ground salt and black pepper</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Bring 1L of water to the boil, 10 min / Varoma / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Place cauliflower florets in varoma dish and steam until soft for 16 min / Varoma / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Clean and dry mixing bowl and then place steamed cauliflower in bowl together with butter and salt and pepper to taste. Insert butterfly and process for 20 sec / speed 4. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 ProPoint per serve. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-91665791398864691662015-05-15T23:47:00.000-07:002015-05-15T23:47:46.941-07:00Asparagus and Sweet Potato Soup<h2>
Serves 4 to 6</h2>
<br />
<span style="font-family: "Courier New", Courier, monospace;">This is a real winter warmer, and so simple. Serve with a loaf of crusty sourdough bread.</span><br />
<span style="font-family: Courier New;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKE-7hN6Jc6KDNrwzsKRfC3Zzgu-UrSbT0ZJ5hS-qWqUoQM_fRxCyVQJJfWosscnipPmb9WqSESf0oCHs7MGKL5zqJpfgWaGzxoBEyGEQpufC4ZnXLbq9O_4WEQWrvYWqUJO9VYd7y0j1/s1600/IMG_5580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKE-7hN6Jc6KDNrwzsKRfC3Zzgu-UrSbT0ZJ5hS-qWqUoQM_fRxCyVQJJfWosscnipPmb9WqSESf0oCHs7MGKL5zqJpfgWaGzxoBEyGEQpufC4ZnXLbq9O_4WEQWrvYWqUJO9VYd7y0j1/s640/IMG_5580.JPG" width="640" /></a></div>
<br />
<br />
<h3>
What's in it? </h3>
<br />
<span style="font-family: "Courier New", Courier, monospace;">20g olive oil </span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 onion, peeled and halved</span><br />
<span style="font-family: "Courier New", Courier, monospace;">3 bunches asparagus, ends trimmed and roughly chopped</span><br />
<span style="font-family: "Courier New", Courier, monospace;">600g sweet potato, peeled and roughly chopped</span><br />
<span style="font-family: "Courier New", Courier, monospace;">800g quality liquid vegetable stock</span><br />
<span style="font-family: Courier New;">Freshly ground salt and black pepper</span><br />
<br />
<h3>
How do I make it? </h3>
<br />
<span style="font-family: "Courier New", Courier, monospace;">1. Add onion and olive oil to bowl and chop for 3 sec / speed 5. Scrape down sides of bowl. Cook for 3 min / 120<span style="font-family: 'Courier New', Courier, monospace; line-height: 18.39px;">°C (TM5) or Varoma (TM31)</span> / speed 1. </span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;">2. Add asparagus, sweet potato and stock and cook for 20min / 100<span style="font-family: 'Courier New', Courier, monospace; line-height: 18.39px;">°C</span> / speed 1. </span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;">3. Season generously with freshly ground salt and black pepper. Blend for 1 min, very gradually increasing speed from 1 to 9. Season with additional salt and black pepper to taste, if required. </span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span><br />Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-41207666941878536912015-04-06T02:06:00.003-07:002015-04-06T02:06:47.883-07:00Apple and Custard Tea Cake<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 10</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">This cake is simply devine. You will be hooked once you cut this cake and see custard oozing out from between the light vanilla sponge. It's impressive, yet relatively easy to make.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">You will need some cooled stewed apple for this recipe. For that reason, this is a good one to make the day after you cook a roast pork and have some of my apple sauce (<a href="http://www.mythermomixkitchen.com/2015/03/apple-sauce.html">recipe here</a>) leftover. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Tea cakes are supposed to be eaten fresh, so it would be best to be serving enough guests to get this cake finished in one sitting. But don't worry if there's some left over; leftovers will keep in the fridge for a day or two and still be delicious. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpZdtidobzyW7rxXHRGsnNqX3lV8wKRDCEeuHm70HquammZgnGFXLC2uy17I_bQpSk3ElMLZTMehzmZTA_iWzEjIzueArwfdi6lNyTigt71Ah9ckZMtow4xJJhMLIoqrYwB8GOQi9UjcQ/s1600/IMG_5532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpZdtidobzyW7rxXHRGsnNqX3lV8wKRDCEeuHm70HquammZgnGFXLC2uy17I_bQpSk3ElMLZTMehzmZTA_iWzEjIzueArwfdi6lNyTigt71Ah9ckZMtow4xJJhMLIoqrYwB8GOQi9UjcQ/s1600/IMG_5532.JPG" height="480" width="640" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">125g unsalted butter, cubed and softened</span><br />
<span style="font-family: Courier New, Courier, monospace;">85g caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg</span><br />
<span style="font-family: Courier New, Courier, monospace;">120g self-raising flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">40g cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp vanilla bean paste</span><br />
<span style="font-family: Courier New, Courier, monospace;">70g skim milk </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Custard</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">500mL skim milk </span><br />
<span style="font-family: Courier New, Courier, monospace;">60g caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">30g cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp vanilla bean paste</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1/2 serve apple sauce (<a href="http://www.mythermomixkitchen.com/2015/03/apple-sauce.html">recipe here</a>), blended to a chunky consistency</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1tbs icing sugar, for dusting</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. First, make the custard by adding all custard ingredients to mixing bowl and cooking for 7 min / 90</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 4. When cooked, pour into a bowl or jug and set aside to cool for at least 30 minutes. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Pre-heat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (fan forced) / 160</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (electric). Spray a 20cm cake tin with a removable base with oil and line base of the tin with baking paper. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. To make cake batter, add butter, sugar, egg, flour, vanilla bean paste and milk to mixing bowl and mix for 20 sec / speed 6. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Spoon about half of the batter in bottom of the prepared tin and spread evenly using a small spatula. Top with cooled custard and stewed apple, spread evenly across the cake batter. Spoon remaining cake batter on top of custard/apple and spread evenly so that it completely covers the custard/apple. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Bake cake in oven for about 40 minutes, or until lightly golden. Remove from oven and allow to cool completely in tin before turning out on to a plate and dusting with icing sugar to serve. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7 ProPoints per serve. </span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Notes: </span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">This cake is best served fresh but if there are leftovers make sure they are refrigerated until eaten. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-81039188031249196522015-03-21T05:01:00.001-07:002015-03-21T05:03:15.623-07:00Orange and Poppy Seed Loaf Cake<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 10 slices</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">A simple orange and poppy seed loaf cake. Fresh and light. I make this mainly for school lunch boxes and freeze individual portions of it ready to be pulled out of the fridge and used each day. But you can always jazz it up for morning or afternoon tea by adding cream cheese frosting.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw06i0A9tge_gYSSsULxnEIKchSIeZKAXVbnYVGgbUxy0uesyNtDV1DsbSdtqasrohHfa_7HEPwGvHhag4KSvdIpu70SAWzeXS1khCWPZbhhJ2OAnMk9-eQg2wXmrkMQ22UwfrKrvadBap/s1600/IMG_5524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw06i0A9tge_gYSSsULxnEIKchSIeZKAXVbnYVGgbUxy0uesyNtDV1DsbSdtqasrohHfa_7HEPwGvHhag4KSvdIpu70SAWzeXS1khCWPZbhhJ2OAnMk9-eQg2wXmrkMQ22UwfrKrvadBap/s1600/IMG_5524.JPG" height="640" width="480" /></a></div>
<br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">100g unsalted butter, cubed</span><br />
<span style="font-family: Courier New, Courier, monospace;">120g caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp vanilla bean paste</span><br />
<span style="font-family: Courier New, Courier, monospace;">Zest (finely grated) and juice of 1 navel orange</span><br />
<span style="font-family: Courier New, Courier, monospace;">200g self-raising flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 1/2 tbs poppy seeds</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g skim milk</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Pre-heat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C (fan forced) or 160</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C (electric)</span><span style="font-family: 'Courier New', Courier, monospace;">. Spray a 20cm x 10cm loaf tin with oil and line with baking paper. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Place butter in mixing bowl and melt for 2 min / 60</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Add sugar, eggs and vanilla bean paste and mix for 10 sec / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Add orange zest and juice and mix a further 10 sec / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Add flour, poppy seeds and milk and mix for 10 sec / speed 3. Scrape down sides of the bowl and mix for a further 10 sec / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6. Using a spatula, spoon batter into prepared tin, smooth the surface and bake in oven for approximately 45 minutes or until a skewer inserted in the middle of the cake comes out clean. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7. Allow to cool in tin for about 10 minutes, then turn out onto a wire rack to cool completely before serving.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6 ProPoints per slice. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-38173884042281077632015-03-16T22:35:00.001-07:002015-03-16T22:39:41.170-07:00Apple Sauce<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 2 cups</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">The perfect accompaniment to pork done any way, and with far less sugar than store bought apple sauce. Also fantastic with ice cream or custard for a quick dessert.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH1C9TRZahKjKHpMPmz2XLABxbUNuORUGm4MIiLZhRgSgwbzVzv6nGgdSgS05JOn39D__-Ijc5pke8i39hTNHu1JUOpwkuqK_WMua1lhtVAj_tjHzQROpAOmhE83RfA4VH36DX79Uowxs/s1600/IMG_5530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH1C9TRZahKjKHpMPmz2XLABxbUNuORUGm4MIiLZhRgSgwbzVzv6nGgdSgS05JOn39D__-Ijc5pke8i39hTNHu1JUOpwkuqK_WMua1lhtVAj_tjHzQROpAOmhE83RfA4VH36DX79Uowxs/s1600/IMG_5530.JPG" height="640" width="480" /></a></div>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it? </span></h3>
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">8 granny smith apples, peeled and cut in eighths</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tsp lemon juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cinnamon stick </span><br />
<span style="font-family: Courier New, Courier, monospace;">2tbs brown sugar </span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it? </span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1. Place all ingredients in mixing bowl and cook for 15 mins / 90</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / reverse / speed 1. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Remove cinnamon stick and blend for 5 sec / speed 4 for a chunky sauce or 20sec / speed 4 for a smooth sauce. Sprinkle with a little extra cinnamon to serve.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 ProPoint per 3tbs. </span><br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />Notes:</span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">The cinnamon stick may break up a little during the cooking process. Try to remove as many pieces as possible before blending the sauce. If you don't have cinnamon sticks or don't want to have to remove it before blending, use 1 tsp of ground cinnamon instead, but you will get a stronger earthier flavour by using the cinnamon stick. </span><br />
<br />Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com1tag:blogger.com,1999:blog-7784561799445079693.post-90142891633389725812015-02-21T22:07:00.001-08:002015-02-21T22:07:53.091-08:00Breakfast Scones with Ricotta and Honey<h2 style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 8</span></h2>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Scones don't just have to be for morning or afternoon tea. Change up your Sunday breakfast with these yummy treats. Delicious served warm, with ricotta and honey. </span><br />
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<div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in them?</span></h3>
<div>
<br /></div>
<div>
<span style="font-family: 'Courier New', Courier, monospace;">60g walnuts or pecans</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">60g dried dates</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">160g self-raising flour</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">20g butter, chilled and cubed</span></div>
<div>
<span style="font-family: 'Courier New', Courier, monospace;">120g reduced fat buttermilk</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1tbs extra buttermilk, for brushing</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tbs low-fat ricotta</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tbs honey </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make them?</span></h3>
<div>
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1. Pre-heat oven to 200</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (fan forced) or 220</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (electric). Spray tray with oil and set aside. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2. Place dates and nuts in mixing bowl and chop for 5sec / speed 5. Set aside. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">3. Place flour and butter in mixing bowl and mix for 5sec / speed 8. Mixture should resemble breadcrumbs. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">4. Add buttermilk and chopped dates/nuts and combine for 10sec / speed 5, then knead on interval speed for 20sec with lid locked. </span></div>
<div>
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">6. Turn out dough onto a floured board or bread mat. If mixture is sticky, sprinkle on some extra flour. Knead together briefly with hands until a firm dough has formed and then flatten with hands until about 3cm thick.</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">7. Cut scones out with a 4-5cm cutter until all dough has been used. Place onto prepared tray, so that each scone is 1cm apart and brush with the extra butter milk. Bake for 25-30 minutes or until scones are golden. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">8. Serve warm, spread with ricotta and drizzled with honey. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">10 ProPoints per serve (2 scones per serve).</span></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-53039849998412501112015-02-04T02:12:00.000-08:002015-02-04T02:12:45.866-08:00Iced Coffee<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 2</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">Geez, we have had a serious run of very hot days here. I felt like a caffeine hit today, but needed it to be cold, and this really hit the spot!</span><br />
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<br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">30g sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tbs good quality instant coffee</span><br />
<span style="font-family: Courier New, Courier, monospace;">300g skim milk </span><br />
<span style="font-family: Courier New, Courier, monospace;">2-3 large handfuls of cubed ice</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1. Place sugar and coffee in mixing bowl and mill for 10sec / speed 9. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Add milk and ice and blend for 30sec / speed 8. Serve chilled. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3 ProPoints per serve.</span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-38404837654767758252015-01-26T22:58:00.000-08:002015-01-26T22:58:41.296-08:00Lemon Meringue Pie<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 10-12</span></h2>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">A crisp pastry base and tangy citrus filling contrasted with sweet fluffy meringue makes this classic Australian favourite a dessert to die for. This topped off a great night with friends on Australia Day for us and followed a traditional lamb roast with vegetables and gravy. It's laden with sugar though, so this is definitely one to put in your every now and again box. But it's so good I had to share. </span><br />
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<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<u><span style="font-family: Courier New, Courier, monospace;">Pastry</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">20g icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">230g plain flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">100g unsalted chilled butter, cubed</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg yolk</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tbs chilled water</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Filling</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">Rind of 1 lemon, finely grated</span><br />
<span style="font-family: Courier New, Courier, monospace;">75g cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;">220g white sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">180g lemon juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">220g water</span><br />
<span style="font-family: Courier New, Courier, monospace;">60g butter, cubed</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 egg yolks</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Meringue</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">4 eggs whites, at room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4tsp cream of tartar</span><br />
<span style="font-family: Courier New, Courier, monospace;">150g icing sugar</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<u><span style="font-family: Courier New, Courier, monospace;">Pastry Case</span></u><br />
<span style="font-family: 'Courier New', Courier, monospace;">1. Place icing sugar in bowl and process, to remove any lumps, for 10sec / speed 9.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2. Add flour and butter and process for 10sec / speed 6. Mixture should resemble breadcrumbs.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3. Add egg yolk and water and combine for 4sec / speed 4.</span><br />
<span style="font-family: Courier New, Courier, monospace;">4. Knead mixture for 30sec / interval speed.</span><br />
<span style="font-family: Courier New, Courier, monospace;">5. Turn dough onto ThermoMat or floured surface and work into a tight round ball. </span><br />
<span style="font-family: Courier New, Courier, monospace;">6. Wrap in cling wrap and refrigerate for 30 minutes before rolling.</span><br />
<span style="font-family: Courier New, Courier, monospace;">7. Preheat oven to 240</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> electric / 220</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> fan-forced. Spray 24cm round loose based fluted pie/flan tin with cooking spray.</span><br />
<span style="font-family: Courier New, Courier, monospace;">8. Roll pastry between 2 sheets of baking paper until large enough to line the tin. Ease pastry into tin, press into base and sides. Trim edges. Refrigerate for a further 30 minutes.</span><br />
<span style="font-family: Courier New, Courier, monospace;">9. Place tin onto an oven tray and line pastry case with baking paper. Fill with pie beads or dry rice. Bake for 15 minutes, then remove paper and beads/rice from shell. Bake for a further 10 minutes.</span><br />
<span style="font-family: Courier New, Courier, monospace;">10. Remove from oven and allow to cool completely. Turn off oven.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Filling</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">11. Place lemon rind, cornflour and sugar in mixing bowl and mill for 10sec / speed 9. Scrape down sides of bowl.</span><br />
<span style="font-family: Courier New, Courier, monospace;">12. Add lemon juice, water and butter and cook for 5min / varoma / speed 2. Mixture should thicken.</span><br />
<span style="font-family: Courier New, Courier, monospace;">13. With blade running for 30sec / speed 3, add egg yolks one at a time.</span><br />
<span style="font-family: Courier New, Courier, monospace;">14. Allow to cool in bowl for 15 minutes, then pour into pastry case and spread evenly.</span><br />
<span style="font-family: Courier New, Courier, monospace;">15. Refrigerate for 2 hours. Thoroughly clean and dry mixing bowl.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Meringue</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">16. Preheat oven to 200</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> if you do not own a kitchen blowtorch. </span><br />
<span style="font-family: Courier New, Courier, monospace;">17. Insert butterfly whisk into mixing bowl. Place egg whites and cream of tartar into mixing bowl and whip for 3min / 50</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 3.5 (TM5) or speed 4 (TM31). Stiff peaks should have formed, but whip for an extra minute if required. </span><br />
<span style="font-family: Courier New, Courier, monospace;">18. With blade turning for 4min / 50</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 3, add icing sugar gradually 1tbs at a time through hole in mixing bowl lid. </span><br />
<span style="font-family: Courier New, Courier, monospace;">19. Spread meringue over lemon filling and use a spoon to shape. Use a kitchen blowtorch to lightly colour meringue, alternatively bake in preheated oven for 5 minutes or until meringue is lightly browned. </span><br />
<span style="font-family: Courier New, Courier, monospace;">20. Refrigerate for at least 1 hour before serving. If meringue has been browned in the oven, allow to cool for about 30 minutes before refrigerating. Serve chilled. </span><br />
<u><span style="font-family: Courier New, Courier, monospace;"><br /></span></u>
<span style="font-family: Courier New, Courier, monospace;">11 ProPoints per serve (10 serves) or 10 ProPoints per serve (12 serves)</span>.<br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
Notes:</span></h3>
<span style="font-family: Courier New, Courier, monospace;">You can use fresh lemon juice or bottled lemon juice for the filling. Either is fine, but freshly squeezed juice will give a zestier flavour.</span><br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-31715439818064519532015-01-10T01:37:00.002-08:002015-01-10T01:37:27.146-08:00Anzac Biscuits<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 18 </span></h2>
<span style="font-family: Courier New, Courier, monospace;">Another Australian favourite. Anzac biscuits are commonly found in cafes and on supermarket shelves these days, but these iconic biscuits were originally made to send in care packs to the ANZACs (Australian and New Zealand Army Corps) serving overseas during World War 1, since they could be made without eggs and kept well on long overseas voyages to Europe. They can be made crunchy or soft (I prefer crunchy), are super easy to make and store well in an airtight container for around 1-2 weeks.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">For added crunch and texture, I recommend adding some coconut to the mix if you have it on hand, but this is an optional extra. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in them? </span></h3>
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<span style="font-family: Courier New, Courier, monospace;">100g butter, cut into cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">70g golden syrup</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2tsp vanilla bean paste</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp bi-carbonate soda</span><br />
<span style="font-family: Courier New, Courier, monospace;">130g rolled oats</span><br />
<span style="font-family: Courier New, Courier, monospace;">150g plain flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">70g caster sugar </span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make them? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> electric or 160</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> fan-forced. Line 2 large baking tins with baking paper and spray lightly with olive oil. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">2. Place butter and golden syrup in mixing bowl and melt for 2min / 60</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 2. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">3. Add vanilla and bi-carb soda and combine for 5sec / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">4. Add oats, flour and caster sugar and mix for 10sec / reverse / speed 4. Scrape down sides of the bowl and mix again for 10sec / reverse / speed 4. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">5. Shape into 18 round balls using hands. Place on trays and flatten with a fork. Leave about 3cm between each biscuit to allow for spreading. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">6. Cook for 15-20 minutes or until lightly browned. Remove from oven and cool on trays for about 5 minutes, then transfer to a wire rack to cool completely. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3 ProPoints per biscuit.</span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Notes: </span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">For extra crunch and texture, add 50g dessicated coconut when adding the oats and flour and reduce the amount of oats to 80g. This will increase the ProPoints value by 1 for each biscuit. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-27213416154340238842015-01-07T01:27:00.000-08:002015-01-25T16:11:49.481-08:00Lamingtons<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 15</span></h2>
<div>
<span style="font-family: Courier New, Courier, monospace;">Christmas and new year's eve is over, so I'm thinking ahead to Australia Day now. I whipped up these lamingtons today and am going to dedicate this month to cooking, Thermomix style, some more traditional Australian favourites on the lighter side. I'm thinking pavlova, anzac biscuits, a meat pie and a juicy lamb crusted leg roast with homemade mint sauce (and maybe even a requested lemon meringue pie)!</span></div>
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<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>What's in them?</b></span><br />
<br />
<span style="font-family: Courier New, Courier, monospace;"><u>Sponge</u></span><br />
<span style="font-family: Courier New, Courier, monospace;">4 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">110g white sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp vanilla bean paste</span><br />
<span style="font-family: Courier New, Courier, monospace;">25g unsalted butter, at room temperature and cut into cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">55g self-raising flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><u>Icing</u></span><br />
<span style="font-family: Courier New, Courier, monospace;">40g cocoa</span><br />
<span style="font-family: Courier New, Courier, monospace;">275g white sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">140g skim milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">130g dessicated coconut</span><br />
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>How do I make them?</b></span><br />
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 170<span style="line-height: 18.3999996185303px;">°C fan forced or 190</span></span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C electric</span><span style="font-family: 'Courier New', Courier, monospace;">. Spray a 16x26cm lamington baking tin with cooking spray and line with baking paper.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Place sugar into mixing bowl and mill 20sec / speed 10.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Insert butterfly. Add eggs and beat 7min / 50<span style="line-height: 18.3999996185303px;">°C</span> / speed 3.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Add cubed butter and vanilla bean paste and combine 5sec / speed 4.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Remove butterfly. Scrape down sides of mixing bowl with spatula, add flours and mix 10sec / speed 3.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6. Pour sponge mixture into prepared tin and bake in oven for 25-30 minutes or until sponge is golden and springs back to the touch. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7. To make icing, place sugar and cocoa in mixing bowl and mill 20sec / speed 10. Add milk and mix 20sec / speed 4. Pour into a medium sized mixing bowl.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">8. Trim edges off sponge and cut into 15 squares. Place coconut in a second medium sized mixing bowl.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">9. Using tongs, dip each piece of sponge into icing mixture. Let any excess drip off then place iced sponge into bowl with coconut and turn to coat all sides. Set aside on a rack over a tray until icing has set. Repeat with remaining sponge pieces.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5 ProPoints per serve.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-57051626923011275552015-01-02T05:28:00.000-08:002015-05-18T21:28:23.628-07:00Pumpkin Bread<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 12</span></h2>
<div>
<span style="font-family: Courier New, Courier, monospace;">I'm telling you....this is good. If you've tried pumpkin bread before, then you will know what I'm talking about. If not, you need to give it a go. Each slice is moist and jam packed with pumpkin and cinnamon spice flavour. And those flavours develop and it gets even better a day or two after its baked, so don't be tempted to polish off the whole thing straight away. </span><br />
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<br /></div>
<div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<div>
<span style="font-family: Courier New, Courier, monospace;">400g peeled butternut pumpkin, cut into 2-3cm pieces</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">70g unsalted butter</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">140g sugar</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">125g skim milk</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2 eggs</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1tsp vanilla bean paste</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">300g self-raising flour</span></div>
<div>
<span style="font-family: 'Courier New', Courier, monospace;">1 1/2 tsp cinnamon</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/2 tsp nutmeg</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tsp pumpkin seeds</span></div>
<div>
<br /></div>
<div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
</div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br />
</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 180<span style="line-height: 18.3999996185303px;">°C</span>. Spray large loaf tin with oil and line with baking paper. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br />
</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2. Place 1L water in mixing bowl and bring to Varoma temperature for 8-10min / Varoma / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br />
</span> <span style="font-family: Courier New, Courier, monospace;">3. Cook pumpkin in varoma tray, placed on top of mixing bowl lid, for 10min / Varoma / speed 3. Once cooked, pour water out of mixing bowl, place cooked pumpkin in bowl and puree for 20sec / speed 5. Remove pureed pumpkin into another bowl and set aside to cool. Wash and dry mixing bowl. </span><br />
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">4. Place butter in mixing bowl and melt for 2min / 60<span style="line-height: 18.3999996185303px;">°C</span> / speed 1. Add sugar, milk, eggs, vanilla and reserved cooked pumpkin puree and mix for 5sec / speed 3. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br />
</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">4. Add flour, cinnamon and nutmeg and mix for 10sec / speed 4. Scrape down sides of bowl and mix for a further 10sec / speed 4. </span></div>
<div>
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">6. Spoon into prepared loaf tin, level top and sprinkle with pumpkin seeds. Bake in oven for 50-60 minutes, until skewer inserted in the middle of the loaf comes out clean. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br />
</span> <span style="font-family: Courier New, Courier, monospace;">7. Remove from oven and allow to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool. Delicious served warm, toasted or cool. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br />
</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">5 ProPoints per slice. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br />
</span> <br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Notes:</span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br />
</span> <span style="font-family: Courier New, Courier, monospace;">Feel free to make this recipe even better by adding some pecans or walnuts, chocolate chips or raisins with the flours. </span></div>
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Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com1tag:blogger.com,1999:blog-7784561799445079693.post-14749904071227729532014-12-29T05:12:00.000-08:002014-12-29T03:13:09.055-08:00Garlic, Lemon and Rosemary Chicken <h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 4</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">This simple, sensational marinade for grilled chicken marries lemon, garlic and rosemary in a perfect flavour combination. Serve, as pictured, with my Sweet Potato, Spinach, Bean and Feta Salad (<a href="http://www.mythermomixkitchen.com/2014/08/spinach-bean-sun-dried-tomato-and-feta.html">recipe here</a>)</span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">500g chicken breast, pounded to around 1-2cm thick with a meat tenderiser</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 cloves garlic, peeled </span><br />
<span style="font-family: Courier New, Courier, monospace;">Leaves of 2 stalks of rosemary</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp finely grated lemon zest</span><br />
<span style="font-family: Courier New, Courier, monospace;">Juice of 1 lemon (about 1/4 cup)</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tbs dijon mustard</span><br />
<span style="font-family: Courier New, Courier, monospace;">20g olive oil </span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Place garlic and rosemary leaves in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Add zest, lemon juice, mustard and olive oil and mix for 10sec / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Pour over chicken, coat well and marinade in fridge for at least 3 hours, but preferably overnight. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Preheat non-stick frypan, grill or BBQ and cook chicken over medium heat for around 4-5 minutes each side or until cooked through. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4 ProPoints per serve. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-53678980083193510532014-12-17T01:16:00.000-08:002014-12-17T01:17:13.868-08:00Orange and Pistachio Stuffed Turkey<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 8-10</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">I had grand plans of posting recipes for a whole spread of Thermomix made Christmas fare, but those plans have been overtaken by the crazy hectic nature of my life of late. Work has been busy and so too has my social life with Christmas and school functions galore. It's just that time of year. But this is one recipe I definitely need to share. When cooked perfectly, turkey should be moist and juicy and delicious and the flavours of the stuffing should infuse the meat. It's therefore important to make sure that your stuffing is a good one, and this one is in my humble opinion the best that I have ever had. There's no reason why it couldn't also be used to stuff a chicken or a pork loin roll. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSJDySrdzpA6vdlDMvuYKkA3K4pOBjAaQDPJdkRqnqJNlbel1L0fvEpBiK5hpo2QI5JB85jwMkf0g7PeoASmqBqGkAzIFnJJItj-ukrGVXko6XFX-iNnSM8uBxBXk9ecpl1KS-h2TNYhW/s1600/IMG_5439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSJDySrdzpA6vdlDMvuYKkA3K4pOBjAaQDPJdkRqnqJNlbel1L0fvEpBiK5hpo2QI5JB85jwMkf0g7PeoASmqBqGkAzIFnJJItj-ukrGVXko6XFX-iNnSM8uBxBXk9ecpl1KS-h2TNYhW/s1600/IMG_5439.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Orange and Pistachio Stuffing</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stuffed and Prepared</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJzlpsY8rplbu_UWEwgGxio7yjpvca2r9a7MGIV4xCf1DBkVS90DGs4cYeQJeiPZiRdKFz_cOzQUwHNggqzHHFyfTmoNwO9fjhMjEBSf0L4XxnVMq2_O4FPS9Lvuom9iqI9sQYvzQCPps/s1600/11377_10152446982426513_6707456006943543688_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJzlpsY8rplbu_UWEwgGxio7yjpvca2r9a7MGIV4xCf1DBkVS90DGs4cYeQJeiPZiRdKFz_cOzQUwHNggqzHHFyfTmoNwO9fjhMjEBSf0L4XxnVMq2_O4FPS9Lvuom9iqI9sQYvzQCPps/s1600/11377_10152446982426513_6707456006943543688_n.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Didn't quite get the photo before the carving had begun!</span></td></tr>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">4kg turkey</span><br />
<span style="font-family: Courier New, Courier, monospace;">40g butter, melted</span><br />
<span style="font-family: Courier New, Courier, monospace;">Salt and pepper</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Orange and Pistachio Stuffing</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">40g butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 brown onion, peeled and halved</span><br />
<span style="font-family: Courier New, Courier, monospace;">6 x 35g slices of white bread</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp finely granted orange rind </span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup orange juice </span><br />
<span style="font-family: Courier New, Courier, monospace;">Bunch of parsley and mint</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup pistachios</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg, lightly beaten</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">You will also need some skewers and a meat thermometer. </span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it? </span></h3>
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<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;">/160</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> fan-forced. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. <b>Prepare turkey </b>Remove and discard neck from turkey. Rinse turkey (including the cavities) under cold water. Pat dry inside and outside with paper towel. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. <b>Make orange and pistachio stuffing </b>Place bread in mixing bowl and chop Turbo / 1sec / 2-3 times or until a breadcrumb consistency is reached. Remove to a separate large bowl. Place butter and onion in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl and cook for 5min / 100</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1. Add to breadcrumbs. Place pistachios in mixing bowl and chop Turbo / 1sec / 1 time. Add to breadcrumbs and onion. Place parsley and mint in mixing bowl and chop for 3sec / speed 7, then add to breadcrumbs and onion together with the orange rind, juice and egg. Stir with a wooden spoon until well combined. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Fill the large and neck cavity of the turkey with the stuffing. Using skewers which have been cut in half, secure skin over both the cavities. Tie legs together with kitchen string. Tuck wings under the turkey. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Place turkey on a greased wire rack in a large roasting pan, or in a disposable aluminium roasting tray. Brush turkey with melted butter and season with salt and pepper. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6, Wrap wings and legs in aluminium foil (this will help to stop these from drying out), cover rest of the turkey with a large piece of grease proof baking paper and then cover pan or tray tightly with alfoil.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7. Place turkey in oven and roast for 1 1/2 hours, then remove the foil, and baking paper. Roast for a further approximately 1 1/2 hour, basting turkey frequently with pan juices. After turkey has been cooking for around 2 1/2 hours, check the temperature with a meat thermometer inserted into the thickest part of the breast. The turkey is cooked when the internal temperature reaches 165</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°F</span><span style="font-family: 'Courier New', Courier, monospace;"> or 75</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;">. If you don't have a meat thermometer handy, pierce with a skewer. The juices will run clear when the turkey is cooked. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">8. Once cooked, transfer the turkey to a platter or board to rest for 15-30 minutes. Remove and discard string and skewers. Serve with stuffing, cranberry sauce and gravy. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4 ProPoints per serve of stuffing and 4 ProPoints for 100g of cooked turkey meat (skinless).</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Notes: </span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">This recipe can be easily converted for a larger turkey. I usually cook an 8kg turkey to serve around 30 people, and simply double the amount of stuffing and increase the cooking time. An 8kg turkey takes around 6.5-7 hours. There are plenty of good guides available on the internet as to approximate cooking times for different sized turkeys. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">I prefer to order my free range turkey from my butcher and pick it up fresh on the day that I am cooking it. But if your turkey is frozen, thaw it in the fridge. This will take around 3 days for a 4kg turkey and 4-6 days for a larger turkey. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-25305030725602871532014-12-11T05:01:00.001-08:002014-12-11T05:01:20.793-08:00Chicken Caesar Salad<h2 style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 4</span></h2>
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<span style="font-family: Courier New, Courier, monospace;">A recipe for a healthy caesar salad. The dressing for this salad is derived from a Jamie Oliver recipe. He uses yoghurt rather than a mayonnaise base, and nothing is sacrificed in terms of taste. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rlLw-uInzlAzYghhnzkAVV2ZwHpu46UccOmX-xX-Lf7JOyLJjGqK5b_8yxMh8LYEHm3jmfNO8u6JrKGhF4n2jc5HOOke8IIWVpgoZzEF_7lElww7iQDmwnMAliENTfhbfLvAhvtAhwx-/s1600/IMG_5406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rlLw-uInzlAzYghhnzkAVV2ZwHpu46UccOmX-xX-Lf7JOyLJjGqK5b_8yxMh8LYEHm3jmfNO8u6JrKGhF4n2jc5HOOke8IIWVpgoZzEF_7lElww7iQDmwnMAliENTfhbfLvAhvtAhwx-/s1600/IMG_5406.JPG" height="480" width="640" /></a></div>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 sourdough baguette, cut into 3-4cm pieces</span><br />
<span style="font-family: Courier New, Courier, monospace;">40g parmesan, cubed</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 clove garlic, peeled</span><br />
<span style="font-family: Courier New, Courier, monospace;">100g full fat greek yoghurt</span><br />
<span style="font-family: Courier New, Courier, monospace;">Juice of half a small lemon</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tsp worchestershire sauce</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 anchovies, finely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cos lettuce hearts</span><br />
<span style="font-family: Courier New, Courier, monospace;">120g short-cut bacon, fat trimmed</span><br />
<span style="font-family: Courier New, Courier, monospace;">400g chicken tenderloins</span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
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<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;">. Lie sourdough pieces on baking tray and spray with olive oil. Bake in oven for around 5 minutes, or until crisp and chewy but not overbrowned. Remove from oven and allow to cool. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Meanwhile, make the dressing. Place parmesan in mixing bowl and grate for 10sec / speed 9. Set aside. Add garlic and chop for 3sec / speed 7. Scrape down sides of bowl. Add yoghurt, lemon juice, worchestershire sauce, anchovies and half the parmesan and mix for 10sec / speed 4. Set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Heat a non-stick fry pan and fry bacon pieces until crisp. Remove to plate lined with paper towel to soak up excess oil. Cook chicken tenderloins in same pan for approximately 5-8 minutes each side, or until cooked through.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Tear lettuce pieces into a large bowl. Add bacon, sourdough croutons, cooked chicken and dressing and toss to combine. Divide into large bowls and sprinkle with remaining parmesan to serve. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">9 ProPoints per serve. </span></div>
Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-16561379414921788942014-12-11T03:13:00.000-08:002014-12-11T05:01:04.774-08:00Spaghetti and Meatballs<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 4</span></h2>
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<div>
<span style="font-family: Courier New, Courier, monospace;">I decided to make this after trying the spaghetti and meatballs recipe in the new EDC which is, frankly, a bit bland. I added a variety of flavour enhancing ingredients and the taste is vastly improved. The meatballs are cooked in the varoma, so you won't get a nice caramelised crust on them which you would by cooking them on the stove in a pan. If you prefer, you could quite easily follow this recipe but cook the meatballs on the stove rather than steaming them over the cooking sauce in the varoma. I opted for the convenience of an all in one dish and the result was very tasty. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGwdxZUKUzbbiGuQp6w6bj-XfikEIIkZHZf8tK01VjVgy6ZBm8JbREOqy4haJPRyadLEt8Yf0taWVn_lEw9mFHGSBJsh_Y7z4yc6adnOI_XXxInADQw4VWnXfpN3KNy7Wgqi2r3a3S2wD/s1600/IMG_5318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGwdxZUKUzbbiGuQp6w6bj-XfikEIIkZHZf8tK01VjVgy6ZBm8JbREOqy4haJPRyadLEt8Yf0taWVn_lEw9mFHGSBJsh_Y7z4yc6adnOI_XXxInADQw4VWnXfpN3KNy7Wgqi2r3a3S2wD/s1600/IMG_5318.JPG" height="480" width="640" /></a></div>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it? </span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">60g fresh white breadcrumbs</span><br />
<span style="font-family: Courier New, Courier, monospace;">80g skim milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">60g parmesan, cut into 1-2cm cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cloves garlic, peeled</span><br />
<span style="font-family: Courier New, Courier, monospace;">6 sprigs parsley</span><br />
<span style="font-family: Courier New, Courier, monospace;">500g low fat beef mince</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp each of freshly ground salt and pepper</span><br />
<span style="font-family: Courier New, Courier, monospace;">250g spaghetti</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<u><span style="font-family: Courier New, Courier, monospace;">Sauce</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">1 onion, peeled and halved</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 clove garlic, peeled</span><br />
<span style="font-family: Courier New, Courier, monospace;">40g tomato paste</span><br />
<span style="font-family: Courier New, Courier, monospace;">30g balsamic vinegar</span><br />
<span style="font-family: Courier New, Courier, monospace;">800g canned chopped tomatoes</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tsp vegetable stock paste or 1/2 tsp freshly ground sea salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4tsp freshly ground black pepper</span><br />
<span style="font-family: Courier New, Courier, monospace;">Small handfull torn basil leaves</span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
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<span style="font-family: Courier New, Courier, monospace;">1. Soak breadcrumbs in milk. Set aside until needed. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Place parmesan in mixing bowl and grate for 10sec / speed 8. Set half aside and leave the other half in the mixing bowl. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Add garlic and parsley to mixing bowl and chop for 3sec / speed 7. Add mince, salt and pepper, eggs and soaked breadcrumbs and combine for 10sec / speed 5. Pour mixture into separate bowl and clean and dry mixing bowl. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Lightly spray varoma dish and tray with olive oil. Shape mince mixture into meatballs approximately 4cm in diameter and arrange them in the dish and on the tray, not touching. Set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Place a large pot of salted water on the stove and bring to the boil. Add spaghetti when water is at boiling point and cook per packet directions. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6. While waiting for the water to boil, place onion and garlic in mixing bowl and chop for 3sec / speed 7. Add olive oil and saute for 3min / 120</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (TM5) or Varoma (TM31) / speed 1. Add tomato paste and balsamic and cook for 1min / 120</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> (TM5) or Varoma (TM31) / speed 1. Add canned tomatoes, sugar and stock paste or salt and freshly ground pepper. Put varoma in place to steam the meatballs and cook sauce and meatballs for 20min / varoma / speed 1. Add basil leaves to mixing bowl during last 5 minutes of cook time. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br />
7. To serve, drain pasta and place on plates. Place meatballs on spaghetti, pour over sauce and sprinkle with reserved parmesan. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">15 ProPoints per serve. </span></div>
Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-17112891293237928212014-12-03T05:30:00.001-08:002014-12-03T05:30:31.665-08:00Seafood and Potato Pie<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 6</span></h2>
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<span style="font-family: Courier New, Courier, monospace;">This is my idea for a great seafood pie, loaded with fish, salmon and prawns with a creamy sauce. Just add a simple green salad or some steamed vegetables on the side for a complete meal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXZSOFXjQLqzETNWE0qk_D-bVuE6lSnbKaytYN5lTU-ckdkFBfZo89FJFUwxKPdBIHbNqS7S5-RBzQRZiduAWw0Kq5lyhqowHoaXuggmG3bVn_BwCFJ_M9_Gncaatr2xq5GR3GrHF97gM/s1600/IMG_5378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXZSOFXjQLqzETNWE0qk_D-bVuE6lSnbKaytYN5lTU-ckdkFBfZo89FJFUwxKPdBIHbNqS7S5-RBzQRZiduAWw0Kq5lyhqowHoaXuggmG3bVn_BwCFJ_M9_Gncaatr2xq5GR3GrHF97gM/s1600/IMG_5378.JPG" height="480" width="640" /></a></div>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
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<u><span style="font-family: Courier New, Courier, monospace;">Mashed potato</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">800g potatoes (preferably Royal Blue variety)</span><br />
<span style="font-family: Courier New, Courier, monospace;">250g skim milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp each freshly ground salt and black pepper</span><br />
<span style="font-family: Courier New, Courier, monospace;">20g butter</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Filling</u></span><br />
<span style="font-family: Courier New, Courier, monospace;">60g cheddar cheese, cubed</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">4 sprigs of parsley</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 onion, peeled and halved</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 carrot, peeled and chopped into 3-4 pieces</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 stick celery, roughly chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">250g skinless salmon</span><br />
<span style="font-family: Courier New, Courier, monospace;">300g firm fresh white fish</span><br />
<span style="font-family: Courier New, Courier, monospace;">250g de-shelled prawn meat</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 bay leaves</span><br />
<span style="font-family: Courier New, Courier, monospace;">10 black peppercorns</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1L skim milk</span></div>
<span style="font-family: Courier New, Courier, monospace;">40g butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">40g plain flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp each freshly ground salt and black pepper</span><br />
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
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<span style="font-family: Courier New, Courier, monospace;">1. Place cheese in mixing bowl and grate for 10sec / speed 7. Set aside.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Place parsley in mixing bowl and chop for 3sec / speed 7. Set aside separately from cheese.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Place onion, carrot and celery in mixing bowl and chop for 3sec / speed 7. Set aside in a large non-stick fry pan together with salmon, fish, milk, bay leaves and peppercorns.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Next, make the mashed potato. Insert butterfly and place potatoes and milk in mixing bowl and cook for 25min / 95</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1. Once finished, add the butter and mash for 30sec / speed 3. Place mash in thermoserver to keep warm until pie is ready to assemble. Wash and dry bowl.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. While potato is cooking, bring seafood and vegetables to a simmer in a non-stick pan. Turn down to a low heat and simmer for around 15 minutes or until fish starts flaking. Place prawns in pan for last few minutes of cooking. Using a slotted spoon, remove seafood and vegetables from pan (discarding bay leaves) and place in a large casserole dish. Break fish and salmon up slightly using two forks. Strain milk into a jug.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Next, make the creamy sauce. Place butter in clean mixing bowl and melt for 3min / 100</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1. Add flour and cook a further 3min / 100</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1. Finally, add 500g of the strained milk, salt and pepper and cook for 6min / 90</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 4. Once finished, add cheese and mix for 20sec / speed 4. Stir through reserved chopped parsley with spatula.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6. To assemble the pie, pour sauce over seafood and vegetables and spoon over mashed potato, smoothing the surface with a fork. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7. Place casserole dish in oven and bake for approximately 30 minutes, or until potato has lightly browned and filling is bubbling.</span><span style="font-family: Courier New, Courier, monospace;"><br /></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">10 ProPoints per serve.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com2tag:blogger.com,1999:blog-7784561799445079693.post-22365135160449006752014-11-30T00:37:00.000-08:002014-11-30T03:31:39.734-08:00Dried Cherry and Date Bliss Balls<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 24</span></h2>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">A quick snack for lunch boxes or to take to work to get you through to lunch. These are calorie dense though, so don't get carried away. My kids would eat them like candy if I let them. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrqUYKtsLnH3EeScHpNZoX0CXhNL_pj6Bhwczs6nhv9rZ7IaJQ2cIgHfnYEWpex4TAsX0ftX-Kp-lwum63UZ2xCJa_QoPA8XdwWl_1fdl5Qebe3LbVYPcGOPgPZBybiyRuiUqTTdP4l63/s1600/IMG_5300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrqUYKtsLnH3EeScHpNZoX0CXhNL_pj6Bhwczs6nhv9rZ7IaJQ2cIgHfnYEWpex4TAsX0ftX-Kp-lwum63UZ2xCJa_QoPA8XdwWl_1fdl5Qebe3LbVYPcGOPgPZBybiyRuiUqTTdP4l63/s1600/IMG_5300.JPG" height="476" width="640" /></a></div>
<div>
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<br /></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in them? </span></h3>
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<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">100g walnuts</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">30g dried cherries (or cranberries if cherries aren't available)</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">200g fresh dates, pitted</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1tbs LSA</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2tbs coconut meal (coconut flour), optional</span></div>
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<br /></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it? </span></h3>
<div>
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1. Place walnuts in mixing bowl and chop for 2sec / speed 8. Add cherries, dates and LSA and blend for 30sec / reverse / speed 4. </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2. Roll mounded teaspoonfuls of mixture into small bowls. If preferred, roll balls in some coconut meal (otherwise known as coconut flour). </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1 ProPoint per bliss ball. </span></div>
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<br /></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Notes:</span></h3>
<div>
<br /></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Store these in the fridge for up to a week.</span> </div>
Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-40680560777049854592014-11-27T03:29:00.000-08:002014-11-27T04:05:34.638-08:00Lamb and Hummus Burgers<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes 4</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">A cumin and coriander flavoured burger pattie topped with hummus and fried onions. Very quick and very tasty. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwF-8MzwRYG8wASBdkFJX9divIIilgEu0SK6dvCwqlqa5DUJNd4RKMTCUrZFdoh_oXmWYXJhEi6zRP1u8YfW5s-ncNzRuvbmYVtCuYRxEzHtqrEAmJ8JyEYHPrmFnNrsZWBHCtZM_oN23-/s1600/IMG_5370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwF-8MzwRYG8wASBdkFJX9divIIilgEu0SK6dvCwqlqa5DUJNd4RKMTCUrZFdoh_oXmWYXJhEi6zRP1u8YfW5s-ncNzRuvbmYVtCuYRxEzHtqrEAmJ8JyEYHPrmFnNrsZWBHCtZM_oN23-/s1600/IMG_5370.JPG" height="480" width="640" /></a></div>
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<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">2 cloves garlic, peeled</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 bunch coriander leaves and stalks</span><br />
<span style="font-family: Courier New, Courier, monospace;">400g lamb mince</span><br />
<span style="font-family: Courier New, Courier, monospace;">2tsp ground cumin </span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cups rocket</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 roma tomatoes, sliced lenthways into 4 pieces each</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 onion, halved and sliced thinly</span><br />
<span style="font-family: Courier New, Courier, monospace;">4tbs hummus</span><br />
<span style="font-family: Courier New, Courier, monospace;">4 x 60g pieces Turkish bread </span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1. Place coriander and garlic in mixing bowl and chop for 3sec / speed 7. Add lamb mince and cumin and mix for 30sec / reverse / speed 3. Form into 4 even patties and set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Heat non-stick frypan or grill and spray with olive oil. Cook patties and onion on medium heat until patties are cooked through. Remove onion from the pan once cooked and set aside until burgers are ready to assemble. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. When patties are cooked, cook tomatoes on each side in same pan for 1-2 minutes each. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. To assemble burgers, lightly toast halved turkish bread in the oven and sandwich rocket, tomato slices, a burger pattie, a dollop of hummus and onion between bread slices. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">8 ProPoints per serve. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-55884810174118473932014-11-16T03:31:00.000-08:002014-11-16T03:31:49.907-08:00Cinnamon Teacake<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 8</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">Light and fluffy, this cake tastes just like a cinnamon donut. A good one to make for a quick afternoon tea. Serve with a cup of english breakfast tea. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGnOfIYoAEJxCbq1GJwL4hPFhdhGngkXAuU7KZCNQvSIq-p3WXZiD3vlAThIT1O49dTcOM85s0Z1SSsre7IljkgVljUPbNyohxe7gk1Neh3asxGKdD-aZHLJzG5P6E65z4Bl4b3bLXqS7/s1600/IMG_5362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGnOfIYoAEJxCbq1GJwL4hPFhdhGngkXAuU7KZCNQvSIq-p3WXZiD3vlAThIT1O49dTcOM85s0Z1SSsre7IljkgVljUPbNyohxe7gk1Neh3asxGKdD-aZHLJzG5P6E65z4Bl4b3bLXqS7/s1600/IMG_5362.JPG" height="480" width="640" /></a></div>
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<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">60g butter, cubed, at room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">120g caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg, at room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp vanilla essence</span><br />
<span style="font-family: Courier New, Courier, monospace;">150g self-raising flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">125g skim milk </span><br />
<span style="font-family: Courier New, Courier, monospace;">15g butter, extra</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tbs caster sugar, extra</span><br />
<span style="font-family: Courier New, Courier, monospace;">1tsp cinnamon</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;">. Lightly grease or spray a 20cm cake tin with removable base with oil and line base with baking paper. Set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Cream together butter, sugar, egg and vanilla for 30sec / speed 4. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Add flour and skim milk and mix for 10sec / speed 3. Scrape down sides of bowl and mix for a further 10sec / speed 3. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Pour batter into prepared cake tin, smooth surface and bake in oven for 25-30 minutes or until cake is lightly golden. Allow to cool in pan for 10 minutes, then turn onto a wire rack. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Melt extra butter and brush on top of warm cake. Sprinkle with combined extra sugar and cinnamon. For best taste, serve when still warm. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6 ProPoints per serve. </span>Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com0tag:blogger.com,1999:blog-7784561799445079693.post-59650294070690702802014-11-15T03:44:00.001-08:002014-11-17T00:59:04.330-08:00Spinach and Ricotta Cannelloni<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 4</span></h2>
<br />
<span style="font-family: Courier New, Courier, monospace;">This creamy, spinach-filled pasta dish is an absolute classic and really needs no further explanation. My only tip is to ditch dried pasta tubes and used fresh lasagne sheets instead; the end result is much better. Serve alongside a simple garden salad. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFFhcIY3dFc2EYzkpG4tS87xgl-S4jidAfswxIBiByLDMr3y6cFoann-9SAj-FyAklB78HngnvJCEDc_Sf8jM26_j5b1V57zhqYEFEhksXVz8sMxvsALjFGxbGbNdnPSqEOucPwQn0y4r/s1600/IMG_5358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFFhcIY3dFc2EYzkpG4tS87xgl-S4jidAfswxIBiByLDMr3y6cFoann-9SAj-FyAklB78HngnvJCEDc_Sf8jM26_j5b1V57zhqYEFEhksXVz8sMxvsALjFGxbGbNdnPSqEOucPwQn0y4r/s640/IMG_5358.JPG" width="640" /></a></div>
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What's in it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">50g parmesan, cut into 1-2cm cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">40g tasty or mozzarella cheese, cut into 1-2cm cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">160g baby spinach leaves</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 bunch basil leaves</span><br />
<span style="font-family: Courier New, Courier, monospace;">Leaves of 4 sprigs of parsley</span><br />
<span style="font-family: Courier New, Courier, monospace;">500g low-fat ricotta </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 onion, peeled and halved</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 clove garlic, peeled</span><br />
<span style="font-family: Courier New, Courier, monospace;">10g olive oil </span><br />
<span style="font-family: Courier New, Courier, monospace;">4 fresh lasagne sheets, halved</span><br />
<span style="font-family: Courier New, Courier, monospace;">800g canned crushed tomatoes</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4tsp dried oregano</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2tsp caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">salt and pepper</span><br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">How do I make it?</span></h3>
<br />
<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 180</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;">. Spray a large baking dish with olive oil and set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Place parmesan in mixing bowl and grate for 10sec / speed 8. Set aside.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3. Place tasty or mozzarella cheese in mixing bowl and grate for 10sec / speed 7. Set aside, separately from parmesan. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4. Place spinach, basil and parsley in mixing bowl and chop for 20sec / speed 4. Place in large bowl and set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5. Add onion and garlic to mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, add oil and saute for 3min / 120</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C (TM31) or Varoma (TM5)</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6. Add ricotta, onion/garlic, half of reserved parmesan and some freshly ground salt and black pepper to bowl with spinach and herbs and mix well with a spoon. Set spinach ricotta mixture aside until required. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7. Without washing the bowl, proceed to make the sauce by placing tomatoes, sugar, oregano and some freshly ground salt and black pepper in mixing bowl and cook for 10min / 100</span><span style="font-family: 'Courier New', Courier, monospace; line-height: 18.3999996185303px;">°C</span><span style="font-family: 'Courier New', Courier, monospace;"> / speed 1 with MC removed and steamer basket on top of lid to prevent splatter. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">8. Cover base of baking dish with about half of the tomato sauce. Fill and roll each halved lasagne sheet with 1/8th of the spinach ricotta mixture and lie in baking dish. Cover cannelloni with remaining tomato sauce and sprinkle with reserved cheeses. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">9. Bake in oven for approximately 30 minutes, or until cheese is golden. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">10 ProPoints per serve. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/05469263825521320326noreply@blogger.com3