Tag Archives: Contains Nuts

Feeding the Funky Bunch: Healthy Apple Crumble

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Apple Crumble is one of my all time favourite deserts. I was visiting my friend K recently and she served me this delicious, healthy apple crumble from Wholefood Simply. What a fantastic recipe and what a great blog! I’m really enjoying looking through the recipes and deciding which ones to try making myself. Inspired, I have made my own version of a healthy apple crumble and it is so good. I made this for the kids to have when they got home from school and they absolutely devoured it. You can serve it on it’s own, with homemade custard or natural pot-set yogurt.

Healthy Apple Crumble

Ingredients

  • 4 granny smith apples, quartered (peeling optional)
  • Juice from 1/2 lemon
  • 1 vanilla pod
  • 90g walnuts
  • 50g rolled oats plus an extra 2tbs rolled oats set aside
  • 60g butter or solid coconut oil, cubed
  • 1/4 tsp salt (I prefer pink salt)
  • 1/2 tsp cinnamon
  • 20g rapadura

TMX Method

  1. Pre heat oven to 180C
  2. Place apples, lemon juice and vanilla seeds scraped from 1/2 vanilla pod in TMX
  3. Chop 5 sec, Sp 4
  4. Tip chopped apple into baking dish (I use a 1L pyrex dish)
  5. Place walnuts, oats, butter or coconut oil, salt, cinnamon, rapadura and vanilla from other 1/2 pod in TMX
  6. Mix  3-5 sec, Sp 6
  7. Pour crumble over apple mixture
  8. Ingredients should come together like a crumble mix. If you blitz too much it will become more of a paste. Either way it will still work out fine. Just pour or spread crumble mix over the apple as best you can
  9. Sprinkle 2tbs rolled oats over finished crumble
  10. Bake 30mins

Non-TMX Method

  1. Pre heat oven to 180C
  2. Dice apples into small pieces or pulse in food processor until chopped
  3. Mix through lemon juice and vanilla seeds scraped from 1/2 vanilla pod by hand
  4. Tip chopped apple into baking dish (I use a 1L pyrex dish)
  5. Place walnuts, oats, butter or coconut oil, salt, cinnamon, rapadura and vanilla from other 1/2 pod in food processor and pulse to a crumble consistency
  6. If you don’t have a food processor, chop walnuts by hand and mix with other ingredients until you have a crumble consistency. You may need to rub the butter or coconut oil in with your fingers
  7. Pour crumble over apple mixture
  8. Ingredients should come together like a crumble mix. If you blitz too much it will become more of a paste. Either way it will still work out fine. Just pour or spread crumble mix over the apple as best you can.
  9. Sprinkle 2tbs rolled oats over finished crumble
  10. Bake 30mins

Homemade: Spinach & Sun Dried Tomato Pesto

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Last Christmas I received Alyce Alexandra‘s cookbook ‘Quick Fix in the Thermomix’ as a gift from my family and I love it! The cookbook is beautiful to read with stunning photography and food styling throughout, and all of the recipes I’ve tried so far have been delicious. Alyce is a self-taught cook who grew up in a Thermomix household. She now has several cookbooks out, including her most recent ‘Quick Fix: For Every Occasion’ (which is on my wish list!). 

You can access some of Alyce’s free recipes by subscribing to her online newsletter for free.  At the moment the selection of free recipes includes Cranberry and Hazelnut Crackers, Chewy Tropical Oat Bars, Blueberry & Mint Smoothies, Chickpea & Chorizo Stew, Saffron Mussel Risotto, Middle Eastern Chicken Salad and more. You can see why I like this site!

I’m going to share Alyce’s Spinach and Sun Dried Tomato Pesto recipe here today. It is so incredibly delicious. Great as a dip, spread on flat bread pizzas, cooked into pizza scrolls, stirred into beaten egg and cooked into mini frittatas, tossed through pasta or any other way you can think to use it.

My kids absolutely love this pesto. It makes a super-quick dinner stirred through cooked pasta. Additionally I often pop it in their lunch boxes with some crackers or veggie sticks. If your school is nut-free like ours, just be sure to omit the pine nuts from the recipe.

Spinach & Sun Dried Tomato Pesto

Ingredients

  • 100g parmesan cheese
  • 4 cloves garlic, peeled
  • 60g olive oil
  • 300g semi sun dried tomatoes
  • 50g raw baby spinach
  • Handful of fresh basil leaves
  • 50g toasted pine nuts
  • Salt to taste

Method

  1. Place cubed parmesan in TMX and grate 5 sec, Sp 9 and set aside
  2. Place garlic cloves in TMX and chop 5 sec, Sp 5, then scrape down TMX bowl
  3. Add olive oil and sauté 6 min, 100C, Sp 1
  4. Add tomatoes, spinach, basil, pine nuts, parmesan and salt
  5. Chop 4 sec, Sp 6
  6. Transfer to a clean jar and store in the fridge (ideally wash jar in hot, soapy water and dry with a clean tea towel or wash in dishwasher)
  7. Lasts 2-3 weeks in fridge

Please note that I have posted this recipe and recommendation for Alyce Alexandra’s website and cook books solely of my own volition and without receiving remuneration of any type.

Feeding the Funky Bunch: Persian Lamb

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It’s cold and chilly in Perth at the moment, so the perfect time to whip out a few slow cooker recipes. This persian lamb was originally a Neil Perry recipe that a friend cooked us for dinner one night. I’ve since changed it here and there, and now converted it for TMX and slow cooker. The result is a delicious, thick and spicy dish with melt-in-your-mouth lamb. Best to cook this one while you’re out all day as the smell is divine! I like to serve this with cous cous (which only takes a few minutes to prepare) and roast vegetables, however it is also good with steamed veg and rice. If you are short on time just roughly chop some slow cooking veggies like pumpkin, carrot and potato, and throw it in the slow cooker with the lamb. For best results this dish needs a good 8-10 hours in the slow cooker.

Persian Lamb

Ingredients

  • 500g diced lamb shoulder
  • 2 brown onions
  • 20g butter
  • 1tsp ground cinnamon
  • 1tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1tsp pink salt
  • 1tbs thermomix vegetable stock concentrate
  • 100g dried prunes
  • 1tsp raw sugar
  • 75g lime juice (approx 2 limes)
  • Pinch of saffron threads
  • 120g water

To serve

  • Large handful of fresh mint
  • Roasted almonds or pistachios
  • Steamed or roasted vegetables
  • Cous cous or Rice

TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & quarter onions, place in TMX and chop 5 sec, Sp 5
  3. Add butter and cook 100C, 3 min, Sp 1
  4. Add ground spices and salt, cook 100C, 3 min, Sp 1
  5. Add prunes and chop 5 sec, Sp 5
  6. Add stock, sugar, lime juice, saffron & water
  7. Cook 100C, 3 min, Sp 1
  8. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  9. Cook 8-10 hours
  10. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Non-TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & chop onions
  3. Roughly chop prunes
  4. Heat butter in a frypan and add onions
  5. Cook over medium heat for 3-5 min until onions are softened
  6. Add ground spices and salt, cook stirring over medium heat for another 1-2 min
  7. Add stock, prunes, sugar, lime juice, saffron & water to pan
  8. Cook over medium heat for 5 min
  9. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  10. Cook 8-10 hours
  11. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Feeding the Funky Bunch: Burnt Butter, Macadamia & Marmalade Biscuits

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This is one of my most beloved Maggie Beer recipes. I have made it for years and just recently converted it for TMX. The biscuits are a delicious shortbread with the richness of macadamias, the bitterness or the burnt butter and the sweet tartness of marmalade. They are just divine. Be warned though, the dough needs to rest in the fridge for 1-2 hours to firm up before you can bake it so start early if you want them for afternoon tea!

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Ingredients

  • 50g butter in a small pot for melting
  • 100g butter for dough
  • 75g caster sugar
  • 200g plain flour
  • 30g rice flour
  • 70g macadamias
  • 75g (1/4 cup) orange marmalade

TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Place 75g macadamias in TMX and pulse with Turbo 2-3 times
  3. Set macadamias aside
  4. Place 75g raw sugar in TMX and blitz Sp 9, 3 sec
  5. Add 100g butter and mix Sp 4, 30 sec
  6. Add rice flour & plain flour
  7. Set dial to Closed Lid position and Knead 40 sec
  8. Add marmalade & macadamias
  9. Set dial to Closed Lid position and Knead 40 sec while pouring in burnt butter
  10. Place 2 separate pieces of gladwrap on the counter
  11. Divide dough in 2, placing one lot on each piece of gladwrap
  12. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  13. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  14. Pre-heat oven to 180C
  15. Unwrap dough and slice into 1.5cm thick biscuits
  16. Place on lined tray and bake 10-12 minutes
  17. Cool on wire rack before serving

Non-TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Roughly chop macadamias & set aside
  3. Cream 100g butter and caster sugar by hand or with electric mixer
  4. Add rice flour & plain flour, mix in well by hand or with electric mixer
  5. Stir in marmalade, macadamias & cooled burnt butter
  6. Place 2 separate pieces of gladwrap on the counter
  7. Divide dough in 2, placing one lot on each piece of gladwrap
  8. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  9. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  10. Pre-heat oven to 180C
  11. Unwrap dough and slice into 1.5cm thick biscuits
  12. Place on lined tray and bake 10-12 minutes
  13. Cool on wire rack before serving

PIMG_0486 IMG_0489Ready for baking

Feeding the Funky Bunch: Raspberry & White Chocolate Friands

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A friend of mine made these for our book club one night and they were absolutely delicious. She kindly provided us all with print outs of the recipe from Taste.com. Just last week I converted it for thermomix and whipped them up in no time. These little friands are scrumptious. They are very resilient and will still turn out fabulously if you don’t have a friand pan (like me!) and they develop this lovely chewy outer crust with a light centre. So good.

Ingredients (TMX version)

  • 125g frozen raspberries
  • 185g melted butter
  • 6 egg whites
  • 100g almonds
  • 75g plain flour
  • 200g raw sugar
  • 100g white chocolate
Thermomix Method
  1. Pre-heat oven to 180C
  2. Place almonds and sugar in TMX bowl
  3. Grind 10 sec, Sp 10
  4. Remove from bowl and set aside
  5. Place white chocolate in TMX bowl
  6. Chop chocolate using the turbo button. Pulse for a few seconds at a time until you’re happy with how it’s chopped. I like mine to be fairly chunky still
  7. Set aside in a separate bowl
  8. Place cubed butter in TMX bowl
  9. Melt 40sec, 80C, Sp2
  10. Add almonds, sugar, flour, and 75g raspberries to TMX, then pour egg whites in on top
  11. Mix 20sec, Sp 4
  12. Mix thru chocolate 10sec, Rev Sp 3
  13. Spoon mixture into friand tin or 2tbls/40ml patty pans
  14. Divide remaining raspberries among the tops of the cakes, gently pushing them into the mix a little
  15. Bake at 180C for 25min
  16. Stand for 5 min before turning onto wire rack to cool

Ingredients (non-TMX version)

  • 125g frozen raspberries
  • 185g melted butter
  • 6 egg whites
  • 100g almond meal
  • 75g plain flour
  • 200g icing sugar
  • 100g white chocolate, chopped
Thermomix Method
  1. Pre-heat oven to 180C
  2. Crush 75g raspberries and place in large bowl
  3. Add melted butter, egg whites, almond meal, flour, icing sugar and chopped chocolate, and mix until combined
  4. Spoon mixture into friand tin or 2tbls/40ml patty pans
  5. Divide remaining raspberries among the tops of the cakes, gently pushing them into the mix a little
  6. Bake at 180C for 25min
  7. Stand for 5 min before turning onto wire rack to cool
When you’re done you’ll have 6 egg yolks looking for a home. I add 2-3 eggs and make Spinach & Sun-Dried Tomato Frittatas or Zucchini Quiches. That sorts out lunchbox food for the week and after school treats for the kids! (If your school is nut-free you can’t pop these friands in lunch boxes)


Feeding the Funky Bunch: Butter Chicken

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This is an amazing recipe. It is from a delicious. magazine publication – a little book of ’70 Essential Recipes for Stress-Free Entertaining’ that came with a 2008 issue, with a few little tweaks by me. I made this meal just last week with the intention of photographing it for you all, and then promptly forgot! It did receive rave reviews from my Husband, Kids, Mother-in-Law and Aunties-in-Law who were here to enjoy it. I will endeavour to get a few pics next time it’s on the menu. I usually serve this with basmati rice and steamed vegetables. For the kids I serve the vegetables but also add a few cubes of frozen pureed carrot to the butter chicken when I reheat it. The carrot is deliciously sweet and the orange colour is conveniently masked by the tumeric in the dish.

Ingredients

  • 500g chicken cut into 3cm chunks
  • 70g cashews
  • 40g butter
  • 1tbs rice bran oil
  • 2 onions
  • 1 tsp ground cardamon
  • 1 cinnamon stick
  • 1 fresh bay leaf
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 410ml tomato puree (350g)
  • 1tbs  thermomix vegetable stock concentrate (if cooking in a pan use 150ml chicken or vegetable stock)
  • 250ml thickened cream (150g)
  • Basmati rice, steamed veggies & papadums to serve

Marinade Ingredients

  • 125ml pot-set natural yoghurt
  • 1tbs lemon juice
  • 2 garlic cloves, crushed
  • 2 tsp grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 2 tsp garam masala

Thermomix Method

  1. Combine marinade ingredients in a bowl . Stir well then add chicken and toss to coat. You can cover and chill for 4-6 hrs which gives amazing flavour, however I often only marinate for as long as it takes to do the first few steps of the recipe and it still tastes fantastic when you serve up.
  2. Place cashews in TMX and grind 10 sec, Sp 9. Place in separate bowl.
  3. Place onions in TMX and blitz  3 sec, Sp 7.
  4. Add butter, oil, cardamon, cinnamon stick & bay leaf. Cook 5 min, 100C, Rev Sp 1.
  5. Add chicken & marinade, paprikas, tomato puree, ground cashews & stock. Give a little stir with the spatula. Cook 20 min, 100C, Rev Sp Soft.
  6. Add cream. Cook 10min, 100C, Rev Sp Soft.
  7. Serve with basmati rice, steamed veg & papadums.

Non-Thermomix Method

  1. Combine marinade ingredients in a bowl . Stir well then add chicken and toss to coat. You can cover and chill for 4-6 hrs which gives amazing flavour, however I often only marinate for as long as it takes to do the first few steps of the recipe and it still tastes fantastic when you serve up.
  2. Finely grind cashews in a food processor. Place in separate bowl
  3. Melt butter with oil in a pan over medium heat.
  4. Add finely chopped onions, cardamon, cinnamon stick & bay leaf and cook for 2 min until onion softens.
  5. Reduce heat to low, add chicken & marinade, paprikas, tomato puree, ground cashews & stock (150ml). Simmer for 20 min.
  6. Stir in cream and cook for a further 10min.
  7. Serve with basmati rice, steamed veg & papadums.