tag:blogger.com,1999:blog-8923715801825436762024-03-06T16:58:23.180+10:00WholeFoodie KitchenA blog dedicated to the love of my kitchen life, my little thermomix.Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-892371580182543676.post-54847478741732452472013-04-15T14:46:00.004+10:002013-04-15T14:46:31.005+10:00Fruity Chocolate Slice<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vH8JgLzd8SxUcrWBTyPXUvEkWF_BwuDqsZ-76uTi13F4Baw8hyphenhyphenKFg0ihK5EwK6t-Ma5HT14WutvjydZN1VFigGLaapwOp61S9t7W4KuYceqS53BuwGcvgkkkl8vgnEGVD37ZSU5_q4LL/s1600/Fruity+Chocolate+Slice+(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vH8JgLzd8SxUcrWBTyPXUvEkWF_BwuDqsZ-76uTi13F4Baw8hyphenhyphenKFg0ihK5EwK6t-Ma5HT14WutvjydZN1VFigGLaapwOp61S9t7W4KuYceqS53BuwGcvgkkkl8vgnEGVD37ZSU5_q4LL/s320/Fruity+Chocolate+Slice+(2).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruity Chocolate Slice</td></tr>
</tbody></table>
Since we ventured back to school in January I've been trying a couple of different lunchbox treats, to try and ensure that the sweet stuff my boys devour during the day packs a fair whack of nutritional punch whilst also being delicious.<br />
<br />
I love slices because they're that little bit quicker than biscuits. If I can turn a biscuit into a slice, I will! It's a lesson I learnt from a gorgeous friend who one of the smartest women I know when it comes to saving time. Why spend 10 minutes shaping biscuits when I could spend that time on the phone to her!<br />
<br />
This slice came about when we had a glut of over-ripe bananas. Thanks to my first pregnancy, the smell of over-ripe bananas still haunts me, so they tend to get used up pretty quickly in our house and frozen once they start going ripe. You can, of course, vary the dried fruit with whatever you'd prefer and play around with your sweetener, if you'd prefer to use something other than maple syrup. I have used rice syrup in the place of maple syrup in this recipe, but prefer the extra caramel flavour the maple provides.<br />
<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgnGR7ylx4Z53IMc1qOwVzfPD6Y7tYIfgpkMiif_GeWWelLCqQziA-9rBN2El_hLA2wohiEecNvJ7OP340ZCBrd23RLlJEFH7KrhvaRmR8E8LQMJbQVE1MkzhHhaGrwMvv1hsPlfU8pWA/s1600/Bow+-+Background+removed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgnGR7ylx4Z53IMc1qOwVzfPD6Y7tYIfgpkMiif_GeWWelLCqQziA-9rBN2El_hLA2wohiEecNvJ7OP340ZCBrd23RLlJEFH7KrhvaRmR8E8LQMJbQVE1MkzhHhaGrwMvv1hsPlfU8pWA/s200/Bow+-+Background+removed.jpg" width="200" /></a></div>
<br />
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<strong><span style="color: black;">Fruity Chocolate Slice</span></strong></div>
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</div>
<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
160g dried fruit (I use craisins, apricots, dates & sultanas)</div>
<div style="text-align: left;">
80g dark chocolate<br />
<div style="text-align: left;">
1 frozen ripe banana</div>
</div>
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150g rolled oats</div>
<div style="text-align: left;">
150g wholemeal spelt flour</div>
<div style="text-align: left;">
50g coconut flakes</div>
<div style="text-align: left;">
1/2 tsp baking powder</div>
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75g rapadura or coconut sugar</div>
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80g butter</div>
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1 egg</div>
<div style="text-align: left;">
1 tsp vanilla bean paste</div>
<div style="text-align: left;">
65g maple syrup</div>
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40g coconut oil</div>
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</div>
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<u>Method:-</u></div>
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</div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8m8rjggweSev6TAc2V-mpiZKgYF8BETP3durEn_cPlheeMBEjK4eb6xyUTwbjo8BKkJxjkRyTKtN5MgRq6uyc89sDsiYZy_-9Og2wCHS0dFjdiTcl1yVWVuSbIYswgCx9dzDTVaeWsld/s1600/Fruity+Chocolate+Slice+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8m8rjggweSev6TAc2V-mpiZKgYF8BETP3durEn_cPlheeMBEjK4eb6xyUTwbjo8BKkJxjkRyTKtN5MgRq6uyc89sDsiYZy_-9Og2wCHS0dFjdiTcl1yVWVuSbIYswgCx9dzDTVaeWsld/s200/Fruity+Chocolate+Slice+(1).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
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Pre-heat oven to 170C (fan forced).</div>
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</div>
<div style="text-align: left;">
1. Place frozen banana (broken into chunks), dried fruit & chocolate in TM bowl and<span style="color: #38761d;"> turbo 2-3 times</span> until evenly chopped. </div>
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</div>
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2. Add oats, spelt, coconut, baking powder & sugar to the bowl. Mix for <span style="color: #38761d;">5 seconds</span> on <span style="color: #38761d;">speed 5</span>.</div>
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</div>
<div style="text-align: left;">
3. Add remaining ingredients, except chopped fruit & chocolate, to TM bowl and mix for <span style="color: #38761d;">10</span><span style="color: #38761d;"> seconds</span> on <span style="color: #38761d;">speed 5</span>.</div>
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</div>
<div style="text-align: left;">
Press into slice tray. I usually sprinkle <a href="http://www.recipecommunity.com.au/recipes/homemade-gluten-free-milo-thermomix-recipes-page/76527" target="_blank">home-made milo</a> on top of the slice, for a little extra chocolateyness.</div>
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</div>
<div style="text-align: left;">
Bake for 30 minutes, until brown. Cool and slice into squares. Devour!<br />
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</div>
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com7tag:blogger.com,1999:blog-892371580182543676.post-62374245323722631832013-04-10T15:52:00.002+10:002013-04-10T15:52:39.427+10:00April NewsThe <a href="http://www.blogger.com/WholeFoodie%20Kitchen%20-%20April%20News%20-%20http://eepurl.com/xVaxn" target="_blank">April Newsletter</a> is out - at last!!!Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com9tag:blogger.com,1999:blog-892371580182543676.post-21250324561088423342013-04-10T11:04:00.005+10:002013-04-10T11:47:47.578+10:00Jude's Fish Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdmt7RUxKYZriGbhqBgWLoZ6MKF5svSe-61fOXvu7NX2150D1XKm5g5Mk-3P-0K7M_eEoZtrnFEa171EjHj-mPNfgL_VAgvn6BStp8znvWm2YowWQ5KWYCynoABSppXvOs90TAzGrD-8e/s1600/Fish+Pie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdmt7RUxKYZriGbhqBgWLoZ6MKF5svSe-61fOXvu7NX2150D1XKm5g5Mk-3P-0K7M_eEoZtrnFEa171EjHj-mPNfgL_VAgvn6BStp8znvWm2YowWQ5KWYCynoABSppXvOs90TAzGrD-8e/s320/Fish+Pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jude's Fish Pie & Crunchy Green Salsa</td></tr>
</tbody></table>
Jude Blereau is touring Australia for two reasons at the moment. The first is to launch her greatly anticipated <em>Baking </em>book, which I can't wait to get my hands on. The second reason is because she is hosting a series of Thermomix specialist classes. <br />
<br />
Jude is a Thermomix Ambassador, for good reasons. The Thermomix fits into Jude's food philosophy perfectly - she's all about nutrient dense, tasty food in a realistic everyday setting. Her classes have sold out incredibly quickly as they've been released across the country, which speaks volumes. I've been fortunate enough to do a couple of weekend intensive courses with Jude and can promise you that two hours with her will leave you with a host of recipes you're desperate to go home and try! If you can come along to her <a href="http://www.thermomix.com.au/products/cooking-classes.aspx?state=queensland&p=2" target="_blank">Thermomix classes </a>make sure you do - but book in quickly so you don't miss out!<br />
<br />
Two of Jude's books, <em>Wholefood for the Family </em>and <em>Wholefood for Children</em> are staples in my library. I cook out of both of them at least once a week - they're dog eared, scrawled through, post-it noted and well loved (the way good cookbooks should be). They're also beautiful - you can feel Jude's love come through the recipes which I know sounds corny, but once you meet Jude you'll understand what I mean. She cooks and writes with love and compassion.<br />
<br />
This recipe is from <em>Wholefood for Children </em>and is one of the ways I get fish into our weekly dinners. I tend to make two pies at once and freeze one for the next week. I tend to use red mullet because it's readily available in Brisbane and is a great, sustainable fish choice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkM24wb_lIGniTa9s89z2_BrRdipfKblLrZXefV5bIByuYA41QkJoqOlSvdukTnKNXpAKUg4aqxYL-7y5q33q0kW0IbeY48UYCqybh8OQvVrAMSr8hzJIK3VXoV9tghHU1pV7SeFiVPra/s1600/Bow+-+Background+removed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkM24wb_lIGniTa9s89z2_BrRdipfKblLrZXefV5bIByuYA41QkJoqOlSvdukTnKNXpAKUg4aqxYL-7y5q33q0kW0IbeY48UYCqybh8OQvVrAMSr8hzJIK3VXoV9tghHU1pV7SeFiVPra/s200/Bow+-+Background+removed.jpg" width="200" /></a></div>
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<strong><span style="color: black;">Jude's Fish Pie</span></strong></div>
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(from <em>Wholefood for Children </em>by Jude Blereau)</div>
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</div>
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<u>Ingredients:-</u></div>
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</div>
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2 potatoes - large diced*</div>
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100g broccoli - coarsely chopped</div>
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40g butter or ghee</div>
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2 spring onions (or 1 brown onion) - halved</div>
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2 tbsp herbs (lemon thyme, parsley or basil)</div>
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Rind of 1 lemon (be careful to only remove rind, not pith)</div>
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Large handful of seasonal green vegetables (peas, 1cm diced beans or asparagus)</div>
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80g crème fraiche or kefir cream</div>
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1/4 tsp wholegrain mustard</div>
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300g fish fillet - skin and bones removed, chopped into 3cm cubes</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgn3aPDb33GlFMIx6G4d1FfRRRSaKQmAd8VYlvBxoePJdYz6A4gFxNpyl9rwUMePt5fj9Ra9uWvCNVVE610UVT5e7FZGJG8-SUjoGNaQKLFaJ20_aq8oHfTAyOAEQT5NF1VpjfpvUtcRTj/s1600/Jude's+Fish+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgn3aPDb33GlFMIx6G4d1FfRRRSaKQmAd8VYlvBxoePJdYz6A4gFxNpyl9rwUMePt5fj9Ra9uWvCNVVE610UVT5e7FZGJG8-SUjoGNaQKLFaJ20_aq8oHfTAyOAEQT5NF1VpjfpvUtcRTj/s200/Jude's+Fish+pie.jpg" width="200" /></a><u>Method:-</u></div>
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<u></u> </div>
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Preheat oven to 190C.</div>
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<u></u> </div>
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1. Place 500g of water in TM and place potatoes in basket. Insert basket into TM bowl and cook at <span style="color: #38761d;">Varoma temp</span>, for <span style="color: #38761d;">8-1</span><span style="color: #38761d;">0 minutes</span>, <span style="color: #38761d;">speed 2</span> (until potatoes are just tender).</div>
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</div>
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2. Add broccoli to basket and cook for a further<span style="color: #38761d;"> 4 minutes</span>, on <span style="color: #38761d;">Varoma temp</span>, at <span style="color: #38761d;">speed 2</span>. Remove basket and pour out water.</div>
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</div>
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3. Tip potato & broccoli into bowl, add 1 tbsp butter/ghee and roughly mash for<span style="color: #38761d;"> 6 seconds</span> on <span style="color: #38761d;">speed 4</span>. Set aside.</div>
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</div>
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4. Place onion and herbs in TM bowl. Chop for <span style="color: #38761d;">2 seconds</span> on <span style="color: #38761d;">speed 7</span>.</div>
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</div>
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5. Add remaining butter/ghee to bowl and sauté for <span style="color: #38761d;">3 minutes</span> at <span style="color: #00b050;"><span style="color: #38761d;">100°<span style="color: black;"> on <span style="color: #38761d;">speed soft</span>.</span></span></span></div>
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<span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"></span></span></span> </div>
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<span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;">6. Add remaining ingredients, season with salt & pepper. Cook for further <span style="color: #38761d;">1</span><span style="color: #38761d;"> minute</span> at <span style="color: #00b050;"><span style="color: #38761d;">100°<span style="color: black;"> on <span style="color: #274e13;">reverse</span>, <span style="color: #38761d;">speed soft</span>. This will allow the cream to melt and relax and all the ingredients to softly mix together.</span></span></span></span></span></span></div>
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<span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"><span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"></span></span></span></span></span></span> </div>
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<span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"><span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;">Spoon the fish mixture into a shallow, ovenproof dish and top with the mashed potato. </span></span></span></span></span></span></div>
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<span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"><span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"></span></span></span></span></span></span> </div>
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<span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;"><span style="color: #00b050;"><span style="color: #38761d;"><span style="color: black;">Bake for 20 minutes or until golden. Serve with green salad and enjoy!</span></span></span></span></span></span></div>
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</div>
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<u>* Tips:-</u></div>
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</div>
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If I know this is on the menu for the week, I tend to make it following a night where we've had mashed potatoes and broccoli. On that night, I just add some of the broccoli to the leftover mash and reserve it to use for the pie topping the following night. </div>
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com2tag:blogger.com,1999:blog-892371580182543676.post-67480164619337657422013-04-10T10:07:00.001+10:002013-04-10T10:24:21.486+10:00Carrot & Beetroot Patties<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIc4YZE40OnKvYgnb3PNNNp-J7DaqTsnDYJXh6ZTeATxaDYS9ckvNusEdZtCucATVqU9GJm7P7w3xrTowIxQzzpQ2v3qcyv7-doVyESVFSvSVZcnbUGOVauJ7p5T4hGfZ9lJKWd3X3crdB/s1600/Beetroot+Patties.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIc4YZE40OnKvYgnb3PNNNp-J7DaqTsnDYJXh6ZTeATxaDYS9ckvNusEdZtCucATVqU9GJm7P7w3xrTowIxQzzpQ2v3qcyv7-doVyESVFSvSVZcnbUGOVauJ7p5T4hGfZ9lJKWd3X3crdB/s320/Beetroot+Patties.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot & Beetroot Patties in the making</td></tr>
</tbody></table>
These little lunch delights are sensational - they are that perfect mix between sweet and savoury and are a great, high protein, finger food snack.<br />
<br />
I've held off blogging the recipe because the first two times I made them we forgot to take a photo and the last time I managed to lose the photo in my great iPhone backup debacle.<br />
<br />
So, I'll update the recipe later with a photo of the finished product, but here's the recipe in the meantime. I'm pretty confident you guys know what a patty looks like!<br />
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They are best when they've just been cooked, but my boys happily eat them cold in lunchboxes or for afternoon tea.<br />
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You can play around with the spices if you want them to have a bit more bite, but these work well for my boys' palates.<br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sFqyHseNO3jmW-nnlJk7pIWeKBP6UHhXqoOc9ZpX2Twbwdh6jKbarNuQ2KkdvmZ06mw34Pfrowfnqnrn_0gdSW-5EChyphenhyphenxADIcJMVLYiDBYaSDQ5gbHc9oTkCKyWDfenAjgW7PYrLYduy/s1600/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sFqyHseNO3jmW-nnlJk7pIWeKBP6UHhXqoOc9ZpX2Twbwdh6jKbarNuQ2KkdvmZ06mw34Pfrowfnqnrn_0gdSW-5EChyphenhyphenxADIcJMVLYiDBYaSDQ5gbHc9oTkCKyWDfenAjgW7PYrLYduy/s200/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" width="200" /></a></div>
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<strong></strong> </div>
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<strong>Carrot & Beetroot Patties</strong></div>
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</div>
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</div>
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<strong>Ingredients:-</strong></div>
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<strong></strong> </div>
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1 tsp cumin seeds</div>
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1 tsp ground cumin</div>
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1 tsp ground coriander</div>
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2cm piece peeled ginger</div>
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1 tsp turmeric</div>
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Salt</div>
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280g beetroot - roughly chopped</div>
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250g pumpkin - roughly chopped</div>
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300g carrots - roughly chopped</div>
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1/2 cup coriander </div>
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200g moong dahl</div>
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</div>
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Coconut oil for shallow frying</div>
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</div>
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<strong>Method:-</strong></div>
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</div>
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1. Grind dahl into flour for <span style="color: #38761d;">30 seconds</span> on <span style="color: #38761d;">speed 9</span>. Set aside.</div>
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</div>
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2. Place ginger in TM bowl and chop for <span style="color: #38761d;">2 seconds</span> on <span style="color: #38761d;">speed 6</span>.</div>
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</div>
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3. Add beetroot, pumpkin, carrot & coriander to bowl. Chop for <span style="color: #38761d;">10 seconds</span> on <span style="color: #38761d;">speed 6, </span><span style="color: black;">using spatula to help ensure even chopping.</span></div>
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</div>
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4. Add spices and reserved moong dahl flour. Mix for <span style="color: #38761d;">10 seconds</span> on <span style="color: #38761d;">speed 6</span>, scrape and repeat.</div>
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</div>
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Heat frying pan over medium heat. Add 1 tsp coconut oil and shallow fry patties for 2-3 minutes on each side (until golden brown and edges are starting to crisp). (You will need to add extra oil for each additional batch.)</div>
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</div>
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Set aside to cool on paper towel, for as long as you can hold yourself back from eating them.</div>
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com9tag:blogger.com,1999:blog-892371580182543676.post-67622371983862464592013-01-06T07:49:00.003+10:002013-01-06T07:49:55.432+10:00Cherry Ripe Gelato<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sTkMi9wqCm8/UOifV5r0iYI/AAAAAAAAAgM/QZcnb3GKYBQ/s1600/2013+-+1" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-sTkMi9wqCm8/UOifV5r0iYI/AAAAAAAAAgM/QZcnb3GKYBQ/s320/2013+-+1" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry Ripe Gelato</td></tr>
</tbody></table>
One of the things I love about summer is the fruit - the berries and cherries in particular. When I was prepping for our Festive Flavours class, I thought I'd like to do a fresh cherry sorbet... which then evolved into a cherry ripe sorbet.<br />
<br />
The trick with sorbet is not to be focussed on the weight of the ice. Each sorbet needs a different amount of ice - the amount varies on the water content of the fruit, the dryness of the ice etc. Whilst 700g is usually a good approximate amount, it's not a hard and fast rule. The trick is just to keep adding ice, bit by bit through the MC hole, until the sorbet stops "spitting" - once it's taken on enough ice, it will churn itself and that's the magic moment when you stop.<br />
<br />
In the end, I made cherry ripe sorbet a couple of times but decided it worked better as a gelato, using frozen cherries - the flavour is much more intense. You can use fresh cherries but obviously need more frozen coconut milk or ice, whichever you've got handy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgManIZAx7wzfPYUDtE3-nVrh4nMR-5nZs9cgcMdZnkZikXyYb2lDvj_BAHMHpS7oY-uYgA4FbZJxiLjXNMsbW3cC7-EjYSAAMITGans7_mF1gTvS0jpzOViytliY67XFEuZbuN7KZPrtqa/s1600/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgManIZAx7wzfPYUDtE3-nVrh4nMR-5nZs9cgcMdZnkZikXyYb2lDvj_BAHMHpS7oY-uYgA4FbZJxiLjXNMsbW3cC7-EjYSAAMITGans7_mF1gTvS0jpzOViytliY67XFEuZbuN7KZPrtqa/s200/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" width="200" /></a></div>
<br />
<br />
<div align="center">
<strong>Cherry Ripe Gelato</strong></div>
<div align="center">
</div>
<div style="text-align: left;">
<u></u> </div>
<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
300g frozen, pitted, cherries</div>
<div style="text-align: left;">
200g frozen coconut milk</div>
<div style="text-align: left;">
50g raw sugar</div>
<div style="text-align: left;">
80g dark chocolate (less if you don't like it quite so rich)</div>
<div style="text-align: left;">
1 egg white</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<u>Method:-</u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1. Place sugar and chocolate in TM bowl and mill for<span style="color: #38761d;"> 20 seconds</span> on <span style="color: #38761d;">speed 10.</span></div>
<div style="text-align: left;">
<span style="color: #38761d;"></span> </div>
<div style="text-align: left;">
<span style="color: black;">2. Add cherries and coconut milk. Chop for <span style="color: #38761d;">40 seconds</span> on <span style="color: #38761d;">speed 8</span>, using spatula to keep fruit moving through the blades if necessary.</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
3. Insert butterfly and add egg white. Beat for <span style="color: #38761d;">40 seconds</span> on <span style="color: #38761d;">speed 4</span>, then serve. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<u>Tips:-</u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
When you make a gelato using frozen fruit, it tends to freeze softer so that you can keep the leftovers and just go back to them and spoon them out for later servings. If you want it to be lovely and fluffy again, spoon the leftovers into the bowl, run them through for 20 seconds on speed 8, insert the butterfly and re-whip.</div>
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<span style="color: black;"></span> </div>
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com3tag:blogger.com,1999:blog-892371580182543676.post-27617147349777224392012-12-16T07:40:00.003+10:002012-12-16T07:40:19.667+10:00The Christmas CountdownFrom the absence of posts on the blog, you can tell it's been a tad crazy in our world since we arrived home from France. The good news is that the craziness is coming to an end - for a few weeks over Christmas I plan to slow down and actually get some time to get some recipes blogged and up here for you all.<br />
<br />
In the meantime though, we've been doing a countdown of Christmas inspiration on <a href="https://www.facebook.com/wholefoodiekitchen" target="_blank">Facebook</a>. For those of you who are standing strong against the pull of social media, here's the list so far:-<br />
<br />
Day 1 - <a href="http://www.wholefoodiekitchen.com/2011/12/spiced-pecan-pie-egg-nog-ice-cream.html" target="_blank">Spiced Pecan Pie & Egg Nog Ice Cream</a><br />
<br />
Day 2 - <a href="http://tebasileskitchen.blogspot.ca/2010/05/paprikas-calendula-salve.html" target="_blank">Calendula Salve</a><br />
<br />
Day 3 - <a href="http://becs-table.com.au/thermomix/gingerbread-recipe-for-thermomix/" target="_blank">Gingerbread</a> (best recipe ever!)<br />
<br />
Day 4 - <a href="http://www.recipecommunity.com.au/recipes/boules-de-neige-snowballs/48807" target="_blank">Boules de Neige</a><br />
<br />
Day 5 - <a href="http://www.recipecommunity.com.au/recipes/sals-smoked-salmon-dip/54697" target="_blank">Sal's Smoked Salmon Dip</a><br />
<br />
Day 6 - <a href="http://www.recipecommunity.com.au/node/17448" target="_blank">Guilt Free Chocolate Balls</a><br />
<br />
Day 7 - <a href="http://www.recipecommunity.com.au/recipes/mangomisu-raspberry-sauce/59442" target="_blank">Mangomisu</a><br />
<br />
Day 8 - <a href="http://www.recipecommunity.com.au/recipes/fruity-pear-mince-tarts/26282" target="_blank">Fruity Pear Mince Tarts</a><br />
<br />
Day 9 - <a href="http://www.wholefoodiekitchen.com/2011/11/spiked-lemon-chicken-salad.html" target="_blank">Spiked Lemon Chicken Salad</a><br />
<br />
Day 10 - <a href="http://www.recipecommunity.com.au/recipes/warm-brie-basil-pesto-dressing/16981" target="_blank">Brie with Basil & Pesto Dressing</a><br />
<br />
Day 11 - <a href="http://www.wholefoodiekitchen.com/2011/12/irish-creme-liqueur.html" target="_blank">Irish Creme Liqueur</a><br />
<br />
Day 12 - <a href="http://quirkycooking.blogspot.com.au/2012/02/sesame-salmon-vegetables-with-creamy.html" target="_blank">Jo's Tikka Salmon</a><br />
<br />
Day 13 - <a href="http://www.whyisthereair.com/2010/12/23/in-the-christmas-spirit-finally/" target="_blank">Mulled Wine Sorbet</a><br />
<br />
Day 14 - <a href="http://mythermomixhints.wordpress.com/category/drinks/" target="_blank">Lime, Elderflower & Mint Mojito Sorbet</a><br />
<br />
Day 15 - <a href="http://www.milkbarmag.com/2012/10/01/lessons-from-the-thermomix/" target="_blank">Beetroot, Pomegranate & Pistachio Salad</a><br />
<br />
Day 16 - <a href="http://quirkycooking.blogspot.com.au/2012/10/steamed-chocolate-raspberry-mudcakes.html" target="_blank">Steamed Chocolate & Raspberry (or Cherry) Mudcakes</a><br />
<br />
<br />
<br />
So, there's a nice mix in there of recipes that will hopefully help you planning your Christmas menu. <br />
<br />
If you're looking for ideas for Christmas presents, clever Helene at Super Kitchen Machine has compiled a list of the <a href="http://www.superkitchenmachine.com/2012/17688/thermomix-gift-recipe.html" target="_blank">most popular Thermomix gift ideas</a>. If you find yourself with a little Christmas workshop production line happening send us photos - we'd love to see what your mixing up for Christmas!<br />
<br />
Happy Mixing,<br />
Brooke.Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-42995129432249760632012-10-19T06:17:00.001+10:002012-10-19T06:17:30.854+10:00Bon Voyage!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M_Vw66PoDWvaic3XIW_iJOvirLd_deGvfUlefdn32vAwvXBEb7EHxPklBB5J7Xzz278wlGw9hhLdwOPq_rQQqjNvaVhQ9TIFrJBVf12F7jSkCxwrHU4B60esoVXsWqDVFUOKrAOxLtbc/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M_Vw66PoDWvaic3XIW_iJOvirLd_deGvfUlefdn32vAwvXBEb7EHxPklBB5J7Xzz278wlGw9hhLdwOPq_rQQqjNvaVhQ9TIFrJBVf12F7jSkCxwrHU4B60esoVXsWqDVFUOKrAOxLtbc/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stefan the Thermomix Spatula</td></tr>
</tbody></table>
My trusty Thermomix Spatula, Stefan, is setting off today for 2 weeks in France. Stefan's been waiting for this day to come - he's just a little spatula but he has big dreams.<br />
<br />
While in Paris this week, Stefan's fortunate enough to be taking a cooking class at his favourite chef's cooking school, <a href="http://www.alain-ducasse.com/en/the-school" target="_blank">Alain Ducasse's Ecole de Cuisine.</a> He's also swindled his way into some swanky restaurants for a nice meal or two and is then setting off to Chantilly & Champagne for a few days of r&r.<br />
<br />
If you'd like to live vicariously through Stefan's adventures, be sure to follow along on Facebook, Instagram and Twitter (links on the sidebar).<br />
<br />
He and his entourage will be back in early November, so until then - Bonnes Vacances!Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com33tag:blogger.com,1999:blog-892371580182543676.post-82095474298544175642012-10-16T13:59:00.003+10:002012-10-16T13:59:33.453+10:00Paleo Bread<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdn6MTEY2DwTuBgBIIX4krBvO8QHX2jn4vrUvpuOepaTzX2vRNLFdQ_tvsiizhuqG7108AG8IH5F6pHkh-BAgZBprRMnFYVR-5bL8obwa-Co9zL_2HFnsGcuyL6O57IdIqv7toVBcApeFF/s1600/Paleo+Bread.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdn6MTEY2DwTuBgBIIX4krBvO8QHX2jn4vrUvpuOepaTzX2vRNLFdQ_tvsiizhuqG7108AG8IH5F6pHkh-BAgZBprRMnFYVR-5bL8obwa-Co9zL_2HFnsGcuyL6O57IdIqv7toVBcApeFF/s320/Paleo+Bread.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paleo Bread</td></tr>
</tbody></table>
So, the Paleo diet is big in a lot of people's worlds at the moment. I've had a number of customers who've had remarkable improvements moving away from a grain based diet. When I saw this recipe on <a href="http://www.elanaspantry.com/" target="_blank">Elena's pantry</a> (one of my all time favourite Gluten Free websites) I thought I'd convert it and try it out.<br />
<br />
It's nutty and delicious. It stays fresh and moist for days and has a really great, breadlike, consistency. It makes a good loaf size (don't think wonder white size, think banana bread size) but is quite dense, so you only need a little. It slices well and stands up to being filled like a sandwich style bread.<br />
<br />
Let me know what you think, cavepeoples!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52f592o5ChOsY8APUSGC7REAzyIAZtOBUR-Od66JE8Uetsm24h6JRKlt_MlSjq5kFwpyoKyp8GDUMtYpmWCqygFlz73MIWdyGajxxfS1Myo2MXyrsYYCm-JhSEm2_fxgU_HoCsUxq1keB/s1600/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52f592o5ChOsY8APUSGC7REAzyIAZtOBUR-Od66JE8Uetsm24h6JRKlt_MlSjq5kFwpyoKyp8GDUMtYpmWCqygFlz73MIWdyGajxxfS1Myo2MXyrsYYCm-JhSEm2_fxgU_HoCsUxq1keB/s200/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" width="200" /></a></div>
<div align="center">
<strong>Paleo Bread</strong></div>
<div align="center">
(converted from <a href="http://www.elanaspantry.com/paleo-bread/" target="_blank">Elena's Pantry</a>)</div>
<br />
<u>Ingredients:-</u><br />
<br />
300g almonds<br />
15g coconut flour<br />
40g linseeds<br />
1/4 tsp salt<br />
1 1/2 tsp baking soda<br />
5 eggs<br />
50g coconut oil<br />
35g honey<br />
15g apple cider vinegar<br />
<br />
<u>Method:-</u><br />
<br />
1. Place almonds in TM bowl and mill for <span style="color: #38761d;">30 seconds</span> on<span style="color: #38761d;"> speed 10</span>.<br />
2. Add coconut flour, linseeds, salt & baking soda. Mix for <span style="color: #38761d;">5 seconds</span> on <span style="color: #38761d;">speed 5.</span><br />
3. Add remainder of ingredients and mix for<span style="color: #38761d;"> 15 seconds</span> on <span style="color: #38761d;">speed 3</span>.<br />
<br />
Pour into a lined, small loaf tin (mine measures 10 x 20cm) and bake on 180C for 45 minutes (or until a toothpick comes out cleanly).<br />
<br />
<br />
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com12tag:blogger.com,1999:blog-892371580182543676.post-61622254793202977102012-10-02T10:16:00.002+10:002012-10-02T10:16:36.160+10:00What's Cooking This WeekIt's been a while between menu planning posts. We're still eating every day - my children aren't starving, I promise!<br />
<br />
The beauty of having a fridge full of pastes and stock concentrates is that on the really busy days, I can just pull something out of the freezer, identify what type and cut of meat it is and then decide on the fly what we'll do with it later. As long as I stock up on fruit & vegetables at the market each Sunday, we cope just fine.<br />
<br />
That said, I don't like the fly by the seat of your pants style of cooking anywhere near as much as I like menu planning. It feels less chaotic and generally ensures there's more variety in our meals. It also increases my recipe repertoire because I'll make sure I'm trying at least one new recipe every week.<br />
<br />
So, I'm making the most of school holidays and actually doing a few menu plans at once. I tend to keep my menu plans and shopping lists and recycle them, adding a couple of changes here and there. I store them organised by season, so when next winter comes around I can pull out this year's plans and re-use them. It's incredibly anal I know, but I'm a fan of anything that saves time and repetition!<br />
<br />
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</div>
<div align="center">
<strong>What's Cooking This Week</strong></div>
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</div>
<div style="text-align: left;">
<strong><u>Monday:-</u></strong> Last night we had the Thermomix Roadshow and I went to see Jules & Grace update us on all that's happening in the Thermomix world. Before I left, I made Hedgehogs (from the <em>Lunchbox </em>booklet) and made a quick tomato sauce out of diced tomatoes, herbs, tomato paste & vegetable paste. It was a winner apparently because there were no leftovers to be found when I got home!</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<strong><u>Tuesday:-</u></strong> I'm using up some leftover lamb from a roast on the weekend by making <a href="http://www.wholefoodiekitchen.com/2012/04/aush.html" target="_blank">Aush</a>. I'm also cooking some extras today, making some Mint & Coriander chutney, Bindi Balls, Carrott & Beetroot patties, <a href="http://www.wholefoodiekitchen.com/2012/03/cranberry-museli-bars-two-ways.html" target="_blank">Cranberry Slice</a> and gingerbread cookies.<br />
<br />
<strong><u>Wednesday:-</u></strong> We're having Quirky Cooking's <a href="http://quirkycooking.blogspot.com.au/2011/11/chicken-with-40-cloves-of-garlic.html" target="_blank">Chicken with 40 Cloves of Garlic</a>, mashed potatoes and greens. To follow we're having a coconut sago pudding I tried last week and just want to make a few changes to.<br />
<br />
<strong><u>Thursday</u></strong>:- My favourite fish dish, the <a href="http://www.wholefoodiekitchen.com/2012/04/fragrant-fish-curry.html" target="_blank">Fragrant Fish Curry</a> adapted from Jude Blereau.<br />
<br />
<strong><u>Friday:-</u></strong> I'm out at a demo on Friday night, so thought I'd make Annabel Langbein's <a href="http://ironchefshellie.com/2012/05/07/lamb-rosemary-apple-sausage-rolls/" target="_blank">Lamb, Rosemary & Apple sausage rolls</a> as converted by <a href="http://ironchefshellie.com/" target="_blank">Iron Chef Shellie</a> in the afternoon for Mr WFK & my boys to enjoy with some steamed veg for dinner.<br />
<br />
<strong><u>Saturday & Sunday:-</u> </strong>We're out celebrating on Saturday night which will be a welcome relief, given I've got a cooking class on Saturday afternoon. On Sunday we're having some friends over so I'm making the Beef Stir Fry from <em>In The Mix </em>- super easy and makes a huge quantity. It's also really delicious, which is probably the most important thing!<br />
<br />
Whatever you're cooking this week, I hope it's delicious. For those on school holidays, enjoy. <br />
<br />
Happy Mixing!Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com2tag:blogger.com,1999:blog-892371580182543676.post-61059395234858355602012-09-26T20:20:00.001+10:002012-09-26T20:20:36.681+10:00Spelt & Kefir Pancakes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZifbUpCfsplNSyt20JLssI_t1lFg1KenM93NZ77JSWzx_sKDBjuc5-_aokbf0k7ey3y_mH3Wm3HJkdfkNQUHmcEpGdYvnYppFOtdpQzwBlo3EK5byVe0_U8I3Lc3gMVy9JM3zw5IS9KqH/s1600/Spelt+&+Kefir+Pancakes+(4).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZifbUpCfsplNSyt20JLssI_t1lFg1KenM93NZ77JSWzx_sKDBjuc5-_aokbf0k7ey3y_mH3Wm3HJkdfkNQUHmcEpGdYvnYppFOtdpQzwBlo3EK5byVe0_U8I3Lc3gMVy9JM3zw5IS9KqH/s320/Spelt+&+Kefir+Pancakes+(4).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt & Kefir Pancakes</td></tr>
</tbody></table>
My favourite pancakes of all time are Bill Granger's Ricotta Hotcakes. They serve them with lashings of honeycomb butter - it's the stuff breakfast dreams are made of. My second favourite pancakes are the <a href="http://www.wholefoodiekitchen.com/2012/02/banana-blueberry-buttermilk-pancakes.html" target="_blank">Banana and Blueberry Buttermilk pancakes</a> which are almost as delicious. <br />
<br />
The problem with both of these recipes is that they don't have enough nutritional oomph in them for me to make them as a school morning breakfast. My boys tend not to eat a lot during the day, so I need to make sure the meals either side are nutrient dense. <br />
<br />
Enter these spelt & kefir pancakes which are an adaption of a recipe from beautiful Brenda Fawdon at Mondo Organics. (Brenda's class, Wholefood Breakfasts, is a fabulous grounding for delicious, nutritious breakfasts and staples. If you're a Brisbane resident, check out Mondo's cooking class program and pop along to the next class.)<br />
<br />
These pancakes aren't quite Bill's hotcakes but they are still entirely delicious and have the added bonus of containing a little more substance to get everyone through the day! <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66ZZjKIpFMFVPrIV9N79kVf9G12yiWMbcb7vOffUXji_8M0COkV1fAJddT7nO9Zuvol4llKKGi7rhc0xFzeUd2mGmYYINpOnQ32dAcVnGh5t39-2QWEEdd41-vLYEHTLMbMVNTM6GXSMC/s1600/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66ZZjKIpFMFVPrIV9N79kVf9G12yiWMbcb7vOffUXji_8M0COkV1fAJddT7nO9Zuvol4llKKGi7rhc0xFzeUd2mGmYYINpOnQ32dAcVnGh5t39-2QWEEdd41-vLYEHTLMbMVNTM6GXSMC/s200/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" width="200" /></a></div>
<br />
<div align="center">
<strong>Spelt & Kefir Pancakes</strong></div>
<div align="center">
(adapted from a recipe by Brenda Fawdon at <a href="http://mondo-organics.com.au/" target="_blank">Mondo Organics</a>)</div>
<div align="center">
</div>
<div align="left">
<strong><u>Ingredients:-</u></strong></div>
<div align="left">
</div>
<div align="left">
140g spelt grain (or 190g buckwheat grain)*</div>
<div align="left">
1/2 tsp sea salt</div>
<div align="left">
1/2 tsp baking powder</div>
<div align="left">
45g rapadura sugar</div>
<div align="left">
3 eggs, separated</div>
<div align="left">
200g kefir cultured milk*</div>
<div align="left">
2 tbsp ghee or coconut oil (for frying)</div>
<div align="left">
</div>
<div align="left">
<strong><u>Method:-</u></strong></div>
<div align="left">
</div>
<div align="left">
<em>Preparation:-</em></div>
<div align="left">
</div>
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Mill your grain for <span style="color: #38761d;">1 minute</span> on <span style="color: #38761d;">speed 9</span>. Set aside.</div>
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</div>
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<em>To Cook:-</em></div>
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</div>
<div align="left">
1. Firstly, beat your egg whites to a stiff peak. Make sure you bowl is squeaky clean and dry. Insert <span style="color: #38761d;">butterfly</span>, add egg whites and whip for<span style="color: #38761d;"> 2-3 minutes</span> on <span style="color: #38761d;">speed 4</span> with the <span style="color: #38761d;">MC removed</span>. Gently pour out and set egg whites aside (or switch to your second bowl!).</div>
<div align="left">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrHtFR-Zs2YXivia7ckuI00S_ot3v4vmspsL5pQv4Yrz_0cpHwDAwGz-SznY4H35LffXvRHbJovDChzOzVrnqitUMSGnwDdwbewlrFkroByZFf98pn8IsQkKdhAWGwHPAYAih1cXt5hBi/s1600/Spelt+&+Kefir+Pancakes+(3).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrHtFR-Zs2YXivia7ckuI00S_ot3v4vmspsL5pQv4Yrz_0cpHwDAwGz-SznY4H35LffXvRHbJovDChzOzVrnqitUMSGnwDdwbewlrFkroByZFf98pn8IsQkKdhAWGwHPAYAih1cXt5hBi/s320/Spelt+&+Kefir+Pancakes+(3).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold in the egg whites</td></tr>
</tbody></table>
<div align="left">
2. Add flour, salt, sugar and baking powder. Mix for <span style="color: #38761d;">5 seconds</span> on <span style="color: #38761d;">speed 5</span>.</div>
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</div>
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3. Add milk and egg yolks. Mix for <span style="color: #38761d;">3 seconds</span> on <span style="color: #38761d;">speed 5 </span><span style="color: black;">until mixutre is just combined</span>.</div>
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</div>
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4. Gently fold in egg whites, using spatula to incorporate.</div>
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</div>
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</div>
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</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtv51XaVnBeVYLWepmqmSGdFXkSZa76HJ_ilPzUWtIfjF5LSmZ8hxGJuJKe-ppxgN2v52ohjSwHf7TQiT6ObkoWgPTw9TP4eDIveZg44Qr3spVVnBTwit2TODXMlpsMlRqioY3LBvVg1A/s1600/Spelt+&+Kefir+Pancakes+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtv51XaVnBeVYLWepmqmSGdFXkSZa76HJ_ilPzUWtIfjF5LSmZ8hxGJuJKe-ppxgN2v52ohjSwHf7TQiT6ObkoWgPTw9TP4eDIveZg44Qr3spVVnBTwit2TODXMlpsMlRqioY3LBvVg1A/s200/Spelt+&+Kefir+Pancakes+(1).JPG" width="200" /></a>5. Heat a pan over medium heat and add a teaspoon of ghee (or your preferred oil). Fry 1/4 cupfuls of mixture and top with banana, maple syrup and cinnamon.</div>
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</div>
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6. Feed the sacrifical "first pancake in the pan" to the dog who's been licking the mixture out of the dishwasher for the past 5 minutes.</div>
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</div>
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</div>
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<strong><u>Tips:-</u></strong></div>
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</div>
<div align="left">
Kefir grains can be purchased online or from organic supermarkets/markets. Kefir has a wider range of good bacteria than yoghurt does, so I try to use at least a cupful of kefir a day whether it be in smoothies or baking. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7xYcdCSuI9jREr733Pm56rTsjFyOrJmGI15qmoxEzZAMMxXY6H3WilQKYMxyAz-bEvpxCdKI7mmDRUtyPd8WodErLGaqNRzUqC-iFeP3yDdx_OCt6cA-fOLeRmTfzt_1RpbiYnzYpAab/s1600/Spelt+&+Kefir+Pancakes+(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7xYcdCSuI9jREr733Pm56rTsjFyOrJmGI15qmoxEzZAMMxXY6H3WilQKYMxyAz-bEvpxCdKI7mmDRUtyPd8WodErLGaqNRzUqC-iFeP3yDdx_OCt6cA-fOLeRmTfzt_1RpbiYnzYpAab/s200/Spelt+&+Kefir+Pancakes+(2).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More?</td></tr>
</tbody></table>
<div align="left">
If you don't have any kefir with which to culture your milk of choice, you can use buttermilk and still get that lovely light fluffy texture to them. Alternatively, use whatever milk substitute you want (rice, almond, coconut milk) but just be prepared for a flatter, denser result.<br />
<br />
If you use buckwheat grain rather than spelt, you'll need to use 250g of liquid. If you don't have spelt or buckwheat grain, it's fine to use equal amounts of spelt or buckwheat flour.</div>
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Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-32666166343227981722012-09-25T06:44:00.000+10:002012-09-25T06:45:54.299+10:00Broccoli & Roasted Apple Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzDotaXnDZbATKcUOoYL0Q_W9R0CcNoj2I6S6-b-0IY2lgNwOYZIwHqe4uKoWt3stzieRhRgYUxURCnuY2mgUdS3AXSKOxyPuZCkXzGK3KIWFQGVOKQ8LWBTGbRoCPdDdIUBOKR5wUZ4e/s1600/Broccoli+Soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzDotaXnDZbATKcUOoYL0Q_W9R0CcNoj2I6S6-b-0IY2lgNwOYZIwHqe4uKoWt3stzieRhRgYUxURCnuY2mgUdS3AXSKOxyPuZCkXzGK3KIWFQGVOKQ8LWBTGbRoCPdDdIUBOKR5wUZ4e/s320/Broccoli+Soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli & Roasted Apple Soup</td></tr>
</tbody></table>
Our branch is running a competition for consultants at the moment, encouraging them to convert any recipe from <em>delicious </em>and upload it onto the <a href="http://www.recipecommunity.com.au/" target="_blank">Recipe Community.</a> At the November branch meeting everyone's bringing their dish along and we're all voting on the best dishes, Masterchef style.<br />
<br />
I can't actually enter, but thought I'd get the ball rolling by converting this soup for yesterday's team meeting. I did a dry run of it on Sunday night and used 3 large apples, which was 1 apple too many (much to Mr WFK's amazement - yes there IS such a thing as too many apples in a dish!). <br />
<br />
I tweaked the recipe a little yesterday and it was far better with a bit less apple and with chicken stock, rather than vegetable stock. I think it will be a great soup served cold in summer. Let me know what you think!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLf85A5aKljPW153qafUhTOiJyVOyQ09PpG-pRfijaEynHxyv2AciI1rAo4F8Ne_MCnpLMNtYhraWhCKX9yTdj64Pf19mnaXkth9ua7dUAZ4U4-ZZfqyuxxpOV6KJNpsEchU33C6bIeYT/s1600/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLf85A5aKljPW153qafUhTOiJyVOyQ09PpG-pRfijaEynHxyv2AciI1rAo4F8Ne_MCnpLMNtYhraWhCKX9yTdj64Pf19mnaXkth9ua7dUAZ4U4-ZZfqyuxxpOV6KJNpsEchU33C6bIeYT/s200/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" width="200" /></a></div>
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<div align="center">
<strong>Broccoli & Roasted Apple Soup</strong></div>
<div align="center">
<em>(converted from </em>delicious<em> Sept 2011)</em></div>
<div align="center">
<em></em> </div>
<div style="text-align: left;">
<strong>Ingredients:-</strong></div>
<div style="text-align: left;">
<strong></strong> </div>
<div style="text-align: left;">
1 bunch sage</div>
<div style="text-align: left;">
2 large Granny Smith apples</div>
<div style="text-align: left;">
60g olive oil (or 30g olive oil and 30g ghee)*</div>
<div style="text-align: left;">
5 thyme sprigs</div>
<div style="text-align: left;">
300g broccoli</div>
<div style="text-align: left;">
45g <a href="http://www.wholefoodiekitchen.com/2012/07/chicken-stock-paste.html" target="_blank">chicken stock concentrate</a></div>
<div style="text-align: left;">
1100g water</div>
<div style="text-align: left;">
200g <em></em>feta, to serve</div>
<div style="text-align: left;">
40g salted butter</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<strong>Method:-</strong></div>
<div style="text-align: left;">
<strong></strong> </div>
<div style="text-align: left;">
<em>Preparation:-</em></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1. Pre-heat the oven to 200ºC and line a baking tray with paper.*<br />
<br />
2. Place the apples on the baking tray and drizzle with 30g olive oil. Season with salt & pepper and top with thyme sprigs and 1 tbs chopped sage. Bake for 20 minutes or until the apples are tender and collapsed.<br />
</div>
<div style="text-align: left;">
3. Place 1/2 the sage leaves into TM bowl and chop for 2 seconds on speed 6. Set aside.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<em>To Cook:-</em></div>
<div style="text-align: left;">
<em></em> </div>
<div style="text-align: left;">
1. Place broccoli in TM bowl and chop for 2 seconds on speed 5.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
2. Add oil or ghee and saute for 3 minutes at 100º on speed soft.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
3. Add remainder of chopped sage, roasted apples, chicken stock and water. Cook for 20 minutes at 100º on speed 1.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
4. When finished, blend the soup by slowly turning the dial from soft speed to speed 10 (take about 30 seconds to do this). Then continue to blend on speed 10 for 30 seconds.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<em>Sage Butter:-</em></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1. While the soup is in it's last few minutes of cooking, melt the butter over a medium heat pan. Add the remainder of the sage leaves (whole) and cook for 2-3 minutes until the butter begins to brown.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<em>To Serve:-</em></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Ladle soup into bowls, top with crumbled feta and sage butter. Serve with hot crusty bread!</div>
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</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<strong>Tips:-</strong></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
I knew I was turning the oven on to make bread to serve with the soup, so I was happy to bake the apples in the oven. If you don't want to use your oven, you could simply quarter the apples and steam them in the Varoma over 500g of water for 15 minutes.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Over the past year I've done a mountain of research into Ayurvedic medicine and have incorporated a number of their philosophies into my daily cooking practices. At the base of it, the message is "eat whole foods that are as pure as possible" so it really speaks to my philosophy about food. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
One of the changes I've made though is to use ghee as my oil of choice, wherever possible (we're not talking ghee that you buy at the supermarket - ghee that you've made yourself, the key being "the better the butter, the better the ghee"). There's a lot of <a href="http://www.livestrong.com/article/249367-what-are-the-benefits-of-ghee/?utm_source=RELARTICLES_R1" target="_blank"> nutritional benefits</a> to using ghee, but like everything - you'll use whatever works best for you. If you see ghee used in my recipes, you can just use whatever oil of choice works for you (just don't ever tell me it's margarine or I'll have to beat you a block of butter!).</div>
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<br />Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com2tag:blogger.com,1999:blog-892371580182543676.post-5891163877929796152012-08-29T13:00:00.004+10:002012-08-29T13:07:16.753+10:00Watermelon, Feta & Balsamic<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSGsm4O09tDBuJziyGqTY3bRsCguhvTdThZCyuGRgpvR5a79DF8oJt3CrrUNSik35l0hn79APBDqAHFqVwDox2pUSEkDevjPRomKCoPKV92gHFYI-DVnCJdnB7xBUPbFp0fmrR4D9CwuY/s1600/Watermelon+1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSGsm4O09tDBuJziyGqTY3bRsCguhvTdThZCyuGRgpvR5a79DF8oJt3CrrUNSik35l0hn79APBDqAHFqVwDox2pUSEkDevjPRomKCoPKV92gHFYI-DVnCJdnB7xBUPbFp0fmrR4D9CwuY/s320/Watermelon+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stack, the salad & the sorbet</td></tr>
</tbody></table>
Things have been very quiet on the blog, I know. I apologise, profusely. It's happened for a couple of reasons, mainly being that for the past month I have lived and breathed our school fair. The big day finally came and went on Sunday and only now, 3 days later, am I starting to feel some relief from it being over.<br />
<br />
On Sunday night, after the big Fair day, I finished prepping for our consultant version of the <em>Devil of A Cookbook</em> class which is travelling it's way around the country with author of the cookbook, Fiona Hoskins, exciting many Thermomix customers. <br />
<br />
Having the consultant class was a great opportunity for us to see and taste all the dishes which Fiona prepares (much more professionally) at the class. It's going to be such a fabulous class - some really simple, but elegant, dishes which taste delicious! If you haven't yet booked for the <a href="http://www.thermomix.com.au/products/cooking-classes/1345883-devil-of-a-cooking-class-rocklea-qld.aspx" target="_blank">Brisbane classes</a>, do so - they'll really help you add to your Thermomix repertoire.<br />
<br />
I was presenting Fiona's Watermelon & Feta Salad recipe, which is really lovely. At the customer class, she also showcases a few different ways you can use those same ingredients, including an entree version and a canape version. Not wanting our fabulous consultants to miss out, I thought I'd do the same.<br />
<br />
It meant that I needed to do a balsamic reduction and also make some balsamic jelly. As I was making them, I decided that I wanted to do something different with the jelly and form it into little pearls. It was, of course, super easy with the aid of the Thermomix, so here are both of those simple recipes, if you'd like to try them out at any time. They go very well with watermelon & feta!!!<br />
<br />
<div align="center">
<strong>Caramelised Balsamic Reduction</strong></div>
<div align="center">
<strong></strong> </div>
<div align="left">
<u>Ingredients:-</u></div>
<div align="left">
</div>
<div align="left">
500g balsamic vinegar</div>
<div align="left">
50g raw sugar, honey or other sweetener</div>
<div align="left">
</div>
<div align="left">
<u>Method:-</u></div>
<div align="left">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqN8w9gk-ElTeIrHrzhD3zfrct38VpLvci8yQaXuOQNmtoMpz0P7zFIAX8YT_wvpaiLOTQWDcBdqQcLLCpHC0SZBlg4c5JqaDdvoeodN-dk1rq4Eu6UxerebzeiCEgrdphJK8OGmyVEIzr/s1600/Watermelon.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqN8w9gk-ElTeIrHrzhD3zfrct38VpLvci8yQaXuOQNmtoMpz0P7zFIAX8YT_wvpaiLOTQWDcBdqQcLLCpHC0SZBlg4c5JqaDdvoeodN-dk1rq4Eu6UxerebzeiCEgrdphJK8OGmyVEIzr/s200/Watermelon.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Glaze</td></tr>
</tbody></table>
<div align="left">
1. Place ingredients into TM bowl. Cook for <span style="color: #38761d;">25</span><span style="color: #38761d;"> minutes </span><span style="color: black;">at <span style="color: #38761d;">Varoma</span> temperature on <span style="color: #38761d;">speed 2</span>, with MC removed and basket on top of the lid instead.</span></div>
<div align="left">
</div>
<div align="left">
2. After 25 minutes, check the consistency - it needs to coat the back of a spoon (you should be able to run your finger through it and it will stick to your finger but not run off, and your finger will leave a path through the vinegar on the spoon.) If it needs longer, give it another 3 minutes and check again.</div>
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</div>
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3. Decant into a squeezy bottle, ready to dazzle people with your squeezy bottle patterns!</div>
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</div>
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(See, I told you it was simple!)</div>
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</div>
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<u>Tips:-</u></div>
<div align="left">
</div>
<div align="left">
You can use whatever sweetener you like. You can reduce the quantity, just keep a 10:1 ratio of vinegar to sweetener.</div>
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</div>
<div style="text-align: center;">
<strong>Balsamic Vinegar Pearls</strong></div>
<div style="text-align: center;">
(adapted from <a href="http://www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/" target="_blank">Molecular Recipes</a>)</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
100g balsamic vinegar</div>
<div style="text-align: left;">
1.5g agar agar</div>
<div style="text-align: left;">
Vegetable oil</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<u>Method:-</u></div>
<div style="text-align: left;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5GRNfUlRNi-fzjALookQ2vipQgL8T7qDM1pbMCrJb6_eV4e8VHRzGQUU7Q8aB0q6lNgC0M5_oRgM1sFqe2B6E16uG1Ix1nT4SDEyF-DLdHYpUw2xUFX1bsWDTBupF2lXxNN9pP2rfVpj/s1600/Watermelon+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5GRNfUlRNi-fzjALookQ2vipQgL8T7qDM1pbMCrJb6_eV4e8VHRzGQUU7Q8aB0q6lNgC0M5_oRgM1sFqe2B6E16uG1Ix1nT4SDEyF-DLdHYpUw2xUFX1bsWDTBupF2lXxNN9pP2rfVpj/s200/Watermelon+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice cold glass of oil anyone?</td></tr>
</tbody></table>
<div style="text-align: left;">
1. Firstly, fill the tallest glass you have with vegetable oil and place it in the freezer. It needs to chill for at least 30 minutes.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
2. Pour balsamic into TM and cook for <span style="color: #38761d;">1 minute </span>at <span style="color: #38761d;">10<span style="color: #38761d;">0</span></span><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;">° <span style="color: black;">on</span> speed 1. <span style="color: black;">Add agar agar and dissolve, by stirring for</span> 20 seconds<span style="color: black;"> on</span> speed 1.</span></span></span></div>
<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;"></span></span></span></span> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5p_hGnUBkp0H7vjFBJmqr7rUvtmzomOaDRgAzfK9ggjmZb6vSNvdqO9HhYFS9rjiLHXiD6N-zD8X_igCUJkCY3gZv6P_OAXNFkOr9kq5CG5uE4IMKVYyN82y5btwkHeuDfunWHGHJ1k1/s1600/Watermelon+4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5p_hGnUBkp0H7vjFBJmqr7rUvtmzomOaDRgAzfK9ggjmZb6vSNvdqO9HhYFS9rjiLHXiD6N-zD8X_igCUJkCY3gZv6P_OAXNFkOr9kq5CG5uE4IMKVYyN82y5btwkHeuDfunWHGHJ1k1/s200/Watermelon+4.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished pearls</td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">3. When the temperature cools to </span><span style="color: #38761d;">5<span style="color: #38761d;">0</span></span><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;">°<span style="color: black;">, take the oil out of the freezer and fill a syringe with the balsamic mixture. Slowly push droplets out of the syringe and let them drop into the oil (the more mixture you expel, the bigger the pearl). As the droplets sink through the oil, they will set and become firm. Continue until you have as many as you want - you need to work relatively quickly because the mixture will start to set and get harder to push through the syringe.</span></span></span></span></span></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;"></span></span></span></span></span></span></span> </div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><u><span style="color: black;">Tips:-</span></u></span></span></span></span></span></span></div>
<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;"></span></span></span></span></span></span></span> </div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">Next time I make these, I'm going to use 1g of agar agar, not 1.5g. They were very firm, and I'd like to see if I could make them a little softer.</span></span></span></span></span></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"></span></span></span></span></span></span> </div>
<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">If you don't use a tall enough glass, there won't be enough time for them to set - I used a beer glass and it worked a treat.</span></span></span></span></span></span></span></div>
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</div>
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com6tag:blogger.com,1999:blog-892371580182543676.post-29072795453796609362012-08-13T19:34:00.001+10:002012-08-13T19:34:32.697+10:00Delicious Lemon Slice<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoIpwdVxzR7FW-IieKP1Npj2Z3S3L50gLZBzJtCM7o6qOvTT8lqBUBHDknXgMCuF3reybh7oNtfgDwAz1Ub36v45zVXGUClDKnzjiUtcN7UuzCBsnDWhe7gNmHDZIdWzXw8CK74_8pAgg/s1600/Lemon+Slice+(1).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoIpwdVxzR7FW-IieKP1Npj2Z3S3L50gLZBzJtCM7o6qOvTT8lqBUBHDknXgMCuF3reybh7oNtfgDwAz1Ub36v45zVXGUClDKnzjiUtcN7UuzCBsnDWhe7gNmHDZIdWzXw8CK74_8pAgg/s320/Lemon+Slice+(1).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Slice</td></tr>
</tbody></table>
I love lemons. I love coconut. I love butter. Therefore, this recipe conversion was a no brainer for me - it was always going to happen, it was just a matter of finding the time. Enter citrus season, which thankfully forced my hand.<br />
There's nothing fancy or difficult about this slice. You've no doubt had it before, though sometimes with a rasberry or strawberry jam as the filling instead of the lemon curd. It is just good old fashioned Nanna style baking, at it's best!<br />
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I use the EDC recipe for the lemon curd, though you'll find a couple of variations around for it, so just use one which is to your taste. I always an the juice of an extra lemon because I love it quite tart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUtzeA_EVJLinYO3_yIdxX5oaWqksHW9urfFB3N8EZHoTR2CeKaSA2Yn2EIbP26JeVOuSAXsw2us0gLmfQIUR4wL0tvUMHcwyhfjxGOKa5cTHoDVvLwbOB898lvMfW-f1hFw028Q3vGpC/s1600/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUtzeA_EVJLinYO3_yIdxX5oaWqksHW9urfFB3N8EZHoTR2CeKaSA2Yn2EIbP26JeVOuSAXsw2us0gLmfQIUR4wL0tvUMHcwyhfjxGOKa5cTHoDVvLwbOB898lvMfW-f1hFw028Q3vGpC/s200/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" width="200" /></a></div>
<br />
<div style="text-align: center;">
<strong>Lemon Slice</strong></div>
<div style="text-align: center;">
(adapted from an old recipe handwritten by my beautiful Nanna)</div>
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<div align="center">
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<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<em>Base:-</em></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
125g butter</div>
<div style="text-align: left;">
160g caster sugar (or raw sugar milled for 3 seconds on speed 10)</div>
<div style="text-align: left;">
250g SR flour</div>
<div style="text-align: left;">
1 egg</div>
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<br /></div>
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<em>Curd:-</em></div>
<div style="text-align: left;">
1 quantity of EDC lemon curd</div>
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<br /></div>
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<em>Topping:-</em></div>
<div style="text-align: left;">
1 egg white</div>
<div style="text-align: left;">
95g caster sugar (or raw sugar milled for 3 seconds on speed 10)</div>
<div style="text-align: left;">
120g dessicated coconut</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<u>Method:-</u></div>
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<br /></div>
<div style="text-align: left;">
<em>Curd:-</em></div>
<div style="text-align: left;">
<br />
Make lemon curd as per EDC recipe instructions. You will need about half the quantity for this recipe so allow half to cool and bottle the remaining half straight away.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigevDYDnLgbN4rTEOgUoizndbYgSHvVnjwUlMknXy4sA_9CFMh7WTfQLZJuQxv3XY64ZR9tQQJXW-Iky4_ljLtaBR9fvAnaJXIX2shIinbySURJO7_G6JAyAZxrv-6MgMgXfWIcP-nymz9/s1600/Lemon+Slice+-+Sequence.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigevDYDnLgbN4rTEOgUoizndbYgSHvVnjwUlMknXy4sA_9CFMh7WTfQLZJuQxv3XY64ZR9tQQJXW-Iky4_ljLtaBR9fvAnaJXIX2shIinbySURJO7_G6JAyAZxrv-6MgMgXfWIcP-nymz9/s200/Lemon+Slice+-+Sequence.jpg" width="183" /></a><em>Base:-</em></div>
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Preheat oven to <span style="color: #38761d;">160</span><span style="color: #38761d;"><span style="color: #38761d;">°C</span> <span style="color: black;">(Fan Forced).</span></span></div>
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<div style="text-align: left;">
1. Place butter in TM bowl and melt for <span style="color: #38761d;">4 minutes</span>, <span style="color: #38761d;">50</span><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;">°</span> <span style="color: black;">on </span>speed 2.</span></span></div>
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<br /></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">2. Add sugar, SR flour and egg and mix for</span> 10 seconds <span style="color: black;">on </span>speed 4.</span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">3. Press into slice tray. Bake 15-17 minutes, until golden.</span></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><em><span style="color: black;">Topping:-</span></em></span></span></div>
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<br /></div>
<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">1. Add egg white, sugar and coconut to the TM bowl. Mix on <span style="color: #38761d;">reverse</span> for <span style="color: #38761d;">20 seconds</span> on <span style="color: #38761d;">speed 4</span>.</span></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><em><span style="color: black;">Assembly:-</span></em></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">Spread lemon curd over the cooked base and then top with the coconut mixture. Return to the oven and bake for 20 minutes, or until coconut golden.</span></span></span></div>
Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com2tag:blogger.com,1999:blog-892371580182543676.post-15373285239685611992012-07-31T10:52:00.002+10:002012-07-31T11:08:55.771+10:00Choc Chip Banana & Quinoa Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs4MjB5rT6Nr-w3SrHpzrO6mpS9nwjw1qL4g29Ix5mhbbJkP5BDpZZj7fw3UtJsp7ko3ND4YjBL9LZJHFy54efDbt9dMiPuCuW7pPaLmgEVWDoHeN3bHY9PZg29vnTFjbxgOKVwFP1Lep/s1600/IMG_0868.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs4MjB5rT6Nr-w3SrHpzrO6mpS9nwjw1qL4g29Ix5mhbbJkP5BDpZZj7fw3UtJsp7ko3ND4YjBL9LZJHFy54efDbt9dMiPuCuW7pPaLmgEVWDoHeN3bHY9PZg29vnTFjbxgOKVwFP1Lep/s320/IMG_0868.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choc Chip, Banana & Quinoa Cake</td></tr>
</tbody></table>
I've waxed lyrical previously about how much <a href="http://www.mylittlethermomix.com/2011/09/cook-long-with-brooke-long-edition-3.html" target="_blank">I love Quinoa</a>. It seems that quinoa's everywhere lately though - open any food magazine, look at a cafe menu and it seems that that quinoa is the new black. For good reason too, it's good stuff!<br />
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This recipe evolved in some recent baking experiments. I've been making a conscious effort of late to replace wheat with spelt in my baking but on this particular day I'd run out of spelt, so I decided to try this one out with quinoa instead.<br />
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The result is, if I do say so myself, super delicious! It is beautiful served warm - the banana and the chocolate just ooze and are perfect for this cooler weather. It has been featuring regularly in my boys lunchboxes and they love it, so it gets big kids thumbs up as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9cobo9pClDykBA-ysJMBdkoAOCWGt1P6le0G-0WIkpoLjFsAJLguLCy-n-gwLg6l-iCE-llQ6fGMQDx_WpnyM_CYhqBLiU2wqAsH_Nav31iV2HznPVDltBMWD0F1O-TMPC6KVRKMAf4X/s1600/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9cobo9pClDykBA-ysJMBdkoAOCWGt1P6le0G-0WIkpoLjFsAJLguLCy-n-gwLg6l-iCE-llQ6fGMQDx_WpnyM_CYhqBLiU2wqAsH_Nav31iV2HznPVDltBMWD0F1O-TMPC6KVRKMAf4X/s200/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" width="200" /></a></div>
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<div style="text-align: center;">
<strong>Choc Chip, Banana & Quinoa Cake</strong></div>
<div style="text-align: center;">
<br /></div>
<div align="left" style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
* 110g quinoa (see tips)</div>
<div style="text-align: left;">
* 130g rapadura sugar</div>
<div style="text-align: left;">
* 125g rolled oats</div>
<div style="text-align: left;">
* 1/2 tsp bi-carb</div>
<div style="text-align: left;">
* 2 ripe bananas</div>
<div style="text-align: left;">
* 1 egg</div>
<div style="text-align: left;">
* 60g butter</div>
<div style="text-align: left;">
* 1 tsp vanilla essence</div>
<div style="text-align: left;">
* 150g choc chips (see tips)</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<u>Method:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pre-heat your oven to 170C fan-forced.</div>
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<div style="text-align: left;">
1. Mill your quinoa for <span style="color: #38761d;">1 minute</span> on <span style="color: #38761d;">speed 9</span>. (If you put a piece of paper towel under the MC before you start milling you find that you stop getting bits of quinoa fly out while you're grinding.)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. Add the rapadura, rolled oats and bi-carb to the TM bowl. Mix together for <span style="color: #38761d;">5 seconds </span>on <span style="color: #38761d;">speed 4</span>. Set the dry ingredients aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. Place banana, egg, butter and vanilla essence to the TM bowl. Mix together for <span style="color: #38761d;">20 seconds </span>on <span style="color: #38761d;">speed 5</span>.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4. Add dry ingredients to the bowl and mix for <span style="color: #38761d;">5 seconds</span> on <span style="color: #38761d;">speed 4</span>. Scrape down, add choc chips and mix on <span style="color: #38761d;">reverse</span>, for <span style="color: #38761d;">3 seconds</span> on <span style="color: #38761d;">speed 4</span>.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pour into a lined 27cm x 16cm slice tray and bake for 25 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Tips:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Quinoa needs to be rinsed before you use it. I soak my quinoa overnight with a bit of whey in the water to make them easier to digest and then dehydrate it in my oven and store it dried. If you can't be bothered with all that (or just want to make the slice straight away), then you can rinse the quinoa, dry it well and grind it into a paste, rather than a flour. If you do this you need to reduce the butter content by 10-20g to allow for the additional moisture in the mixture.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I am fortunate enough that I can get organic choc chips through my dry goods co-op (in Brisbane you can order them from Santos Trading). I also love using the Lindt Couverture chocolate buttons which are available at good delis. In Brisbane, one of the easiest places to get them is at the Zone Fresh gourmet deli at Windsor.</div>Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-18662481480323998842012-07-16T05:40:00.000+10:002012-07-16T05:40:08.438+10:00What's Cooking This WeekSchool holidays are almost over for us - we've got one more day left of bliss and then it's back to reality. While we've been on holidays there's been no menu planning happening at our place - it's the only time I can fly by the seat of my pants and not feel like my entire week is disorganised (mind you, it does sometimes mean breakfast for dinner, but that's okay).<br />
<br />
However, we're back to planning this week. I go away on Friday for a few days (to the Hunter Valley with fellow Thermomixers for what promises to be a sensationally fun weekend) so I've planned some nice easy staples to get Mr WFK and the boys through.<br />
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I also recently started learning about <a href="http://ayurvedicfoods.com/" target="_blank">Ayurvedic foods </a>after attending a class with the very lovely Brenda Fawdon at <a href="http://www.mondo-organics.com.au/" target="_blank">Mondo Organics</a>. I've got a couple of dishes I'm working on converting this week including a hummus using chana dahl, a mung bean falafel and a mung bean dahl. Don't roll your eyes at me just yet - they were all actually really very delicious and perfect for cold wintery days!<br />
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So, here's what you'll find happening in my wholefoodie kitchen this week:-<br />
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<u>Monday:</u> Baking: Bread, <a href="http://www.wholefoodiekitchen.com/2011/10/back-to-school-baking.html" target="_blank">Apricot & Oatmeal Cookies</a>, Chocolate Coconut Cupcakes, Cheese & Rocket Scones and <a href="http://www.wholefoodiekitchen.com/2012/01/carrot-slice.html" target="_blank">Carrot Slice.</a> Dinner: Be Sampi Curry from the <em>Taste of Asia </em>cookbook (in preparation for our Asian consultant cooking class this week).<br />
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<u>Tuesday:</u> Coconut & Prawn Curry (yes, I know, I'm *STILL* working on it!)<br />
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<u>Wednesday:</u> One of my husband's favourites, <a href="http://www.wholefoodiekitchen.com/2012/02/moroccan-lamb-tagine.html" target="_blank">Moroccan Lamb Tagine</a>.<br />
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<u>Thursday:</u> Delicious <a href="http://quirkycooking.blogspot.com.au/2012/02/sesame-salmon-vegetables-with-creamy.html" target="_blank">Creamy Tikka Salmon</a> from Quirky Cooking which utilises the amazing tikka paste from the <em>Fast and Easy Indian </em>cookbook.<br />
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<u>Friday:</u> Mr WFK will start off his weekend of cooking with his signature Thermomix dish, spaghetti.<br />
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<u>Saturday & Sunday:</u> The boys' weekend will continue with two of their favourite soups: <a href="http://quirkycooking.blogspot.com.au/2010/07/creamy-chicken-brown-rice-soup.html" target="_blank">Quirky Cooking's Chicken & Brown Rice</a> soup and then our <a href="http://us4.campaign-archive2.com/?u=af826d4abbc9f0807178c78b8&id=c6060ef7c9" target="_blank">new favourite pumpkin soup</a> recipe as featured in this month's Newsletter.<br />
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Happy mixing everyone,<br />
Brooke.Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-79755608678340116082012-07-11T22:20:00.002+10:002012-07-11T22:20:26.377+10:00Decadent Chocolate & Hazelnut Brownies<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1Bd4QArMQM7ocrg24kG9kpg0a7fEBDgxGmV5_QnHtrL-fexJ85xCW44WzSR4wwpsU4uyHAMb32TQcJEQtOewp77RBHvfwLAK6RadCTfrHlphscs4dTd-oldr0lWXQ7FgOMmceSE3t7Gc/s1600/IMG_0866.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1Bd4QArMQM7ocrg24kG9kpg0a7fEBDgxGmV5_QnHtrL-fexJ85xCW44WzSR4wwpsU4uyHAMb32TQcJEQtOewp77RBHvfwLAK6RadCTfrHlphscs4dTd-oldr0lWXQ7FgOMmceSE3t7Gc/s320/IMG_0866.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate & Hazelnut Brownies</td></tr>
</tbody></table>
I've been on a bit of a baking bent of late. Obviously, even when we're super busy, dinner still happens. The thing that falls by the wayside when I'm busy though is baking and I find that if I go for more than a week or two without it, I really miss it (the actual process of it, not just the deliciousness that results!).<br />
<br />
So when I had some spare hours at the beginning of the school holidays, we went to town making some truly decadent and delicious delights.<br />
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Top of the list were these brownies, which are an adaption of an old Family Circle recipe. The original recipe called for the more traditional walnut ingredient but, given they aren't top of my Favourite Nuts list, I substituted with hazelnuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jw-wwtJtH9TyMDAvVbvrUVea-Ku1lxrJAyNOtb2iEmbA9j83gx6lVGC4COXrrxBoHYLhc9Lm2ekfL5xNKPYxgNqaKehyphenhyphenVqyyqPPTmRL3attweG-ScuQwpFdTgnI1iAsFJtLYBdoa-ai8/s1600/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jw-wwtJtH9TyMDAvVbvrUVea-Ku1lxrJAyNOtb2iEmbA9j83gx6lVGC4COXrrxBoHYLhc9Lm2ekfL5xNKPYxgNqaKehyphenhyphenVqyyqPPTmRL3attweG-ScuQwpFdTgnI1iAsFJtLYBdoa-ai8/s200/KSC_Cucina_Emb_2_Bow-Green+(compressed).jpg" width="200" /></a></div>
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<div align="center">
<strong>Chocolate & Hazelnut Brownies</strong></div>
<div align="center">
(adapted from Family Circle)</div>
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
250g dark chocolate</div>
<div style="text-align: left;">
150g butter</div>
<div style="text-align: left;">
175 rapadura sugar (milled for 6 seconds on speed 9)</div>
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3 eggs, beaten lightly</div>
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1/2 tsp vanilla bean paste</div>
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150g hazelnuts (toasted, with skins removed - see tip)</div>
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75g spelt flour</div>
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<u>Method:-</u></div>
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Preheat oven to <span style="color: #38761d;">160</span><span style="color: #38761d;"><span style="color: #38761d;">°</span> <span style="color: black;">(Fan Forced).</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1. Place chocolate in TM bowl and grate for <span style="color: #38761d;">5 seconds</span> on <span style="color: #38761d;">speed 8</span>.</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2. Add butter and melt for <span style="color: #38761d;">3 minutes</span>, on <span style="color: #38761d;">50</span><span style="color: #38761d;"><span style="color: #38761d;"><span style="color: #38761d;">°</span></span> <span style="color: black;">on <span style="color: #38761d;">speed 2</span>.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="color: black;"><span style="color: #38761d;"><span style="color: black;">3. Add sugar, eggs and vanilla bean paste and mix for <span style="color: #38761d;">10 seconds</span> on <span style="color: #38761d;">speed 2</span>.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="color: black;"><span style="color: #38761d;"><span style="color: black;">4. Add hazelnuts and flour and mix for <span style="color: #38761d;">8 seconds</span> on <span style="color: #38761d;">speed 4</span>.</span></span></span></span></div>
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<span style="color: #38761d;"><span style="color: black;"><span style="color: #38761d;"><span style="color: black;">Pour into a 20cm square tin and bake for 40 minutes.</span></span></span></span></div>
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<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: black;"><span style="color: #38761d;"><span style="color: black;"><u>Tips:-</u></span></span></span></span></div>
<div style="text-align: left;">
<br /></div>
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<div style="text-align: left;">
<span style="color: #38761d;"><span style="color: black;"><span style="color: #38761d;"><span style="color: black;">To easily remove the skins from the hazelnuts pop them into an old tea towel when you remove them from the over. Rub the nuts in the tea towel and the skins come off easily (you just might need to take the tea towel outside to shake it clean!).</span></span></span></span></div>Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-28172659303844067992012-07-10T23:44:00.001+10:002012-07-10T23:44:11.432+10:00Cook-A-Long with Brooke-A-Long: Edition 9<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xbkDmD164UB5rlFjL0pPkdIMnSgp9VVAGNX99tUnYvidlBp48H0UfXqg-jx70S0JXpNx2V1880IYvPj850-sUXbTzPt-UKihafhe7XzN5-C1UTs5aEbYWqVczOIMab4up5-w3J8w84kL/s1600/Yoghurt.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xbkDmD164UB5rlFjL0pPkdIMnSgp9VVAGNX99tUnYvidlBp48H0UfXqg-jx70S0JXpNx2V1880IYvPj850-sUXbTzPt-UKihafhe7XzN5-C1UTs5aEbYWqVczOIMab4up5-w3J8w84kL/s320/Yoghurt.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yoghurt, Strawberries & Coulis</td></tr>
</tbody></table>
I've been asked a few times lately about how I make yoghurt. My boys go through at least 1kg of yoghurt a week, so it's well worth my time making the yoghurt rather than buying it.<br />
<br />
In terms of cost effectiveness, the yoghurt I was buying was the Jalna Organic Biodynamic Natural, which is about $6 per kg. I now make double that quantity for almost half the price. I buy 2L of organic milk through a diary co-op and, factoring in the price of my culture, 2kg of yoghurt costs me around $4.<br />
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There is a recipe in the EDC which works perfectly fine for a lot of people. I didn't want to use powdered milk though, so I scanned a few recipes and in the end, this is the one that works best for us.<br />
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Try it out and see how you go. If you need to source good culture, I've used both <a href="http://www.cheeselinks.com.au/" target="_blank">Cheeselinks</a> and <a href="http://stores.ebay.com.au/Nicks-Natural-Nook/Organic-Yogurt-Cultures-/_i.html?_fsub=18640104" target="_blank">Nick's</a> and been very happy with their service and their culture. The one we use all the time now is the Type <a href="http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Type-C-aBY-Yoghurt-Starter-p37.html" target="_blank">C abY Yoghurt starter</a> from Cheeselinks. If you don't use a dried culture, you need to use a very good quality live organic yoghurt - the Jalna one is okay, but either Barambah or Paris Creek is better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9cobo9pClDykBA-ysJMBdkoAOCWGt1P6le0G-0WIkpoLjFsAJLguLCy-n-gwLg6l-iCE-llQ6fGMQDx_WpnyM_CYhqBLiU2wqAsH_Nav31iV2HznPVDltBMWD0F1O-TMPC6KVRKMAf4X/s1600/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9cobo9pClDykBA-ysJMBdkoAOCWGt1P6le0G-0WIkpoLjFsAJLguLCy-n-gwLg6l-iCE-llQ6fGMQDx_WpnyM_CYhqBLiU2wqAsH_Nav31iV2HznPVDltBMWD0F1O-TMPC6KVRKMAf4X/s200/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" width="200" /></a></div>
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<strong>Yoghurt</strong></div>
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<div style="text-align: left;">
<u>Ingredients:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2L organic full cream milk</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1/8 tsp yoghurt culture or 1/2 cup yoghurt starter</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Method:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1. Measure milk into TM bowl and cook for <span style="color: #38761d;">15 minutes</span> at <span style="color: #38761d;">80° <span style="color: black;">on </span>speed 2</span><span style="color: black;">. This kills off any unwanted bacteria.</span></div>
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<br /></div>
<div style="text-align: left;">
2. Allow the milk to cool to <span style="color: #38761d;">37°. (</span><span style="color: black;">Warning: this can take forever!!! Don't think to yourself "oooh, we're out of yoghurt, I'll just make some now before I go to bed" at 10pm one evening, unless you're not planning on going to bed until midnight.)</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. Once the milk has cooled, add in the starter culture or yoghurt. Mix through for <span style="color: #38761d;">1 minute</span> at <span style="color: #38761d;">37°</span> on <span style="color: #38761d;">speed 1</span>.</div>
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<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8_T7-thNWCzK7YuZClx8ArWIYa1VOEv92_dCy9T6QU7eB3kedoRAq54wUHFKBwOGKePHqMN5uy1_zV2Xv0vYwIjA4uRjihW641x-dRGmrm3WNyZ6XyRpCKpuzytfHDKuH1dll4zbel5w/s1600/Yoghurt_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8_T7-thNWCzK7YuZClx8ArWIYa1VOEv92_dCy9T6QU7eB3kedoRAq54wUHFKBwOGKePHqMN5uy1_zV2Xv0vYwIjA4uRjihW641x-dRGmrm3WNyZ6XyRpCKpuzytfHDKuH1dll4zbel5w/s200/Yoghurt_1.jpg" width="200" /></a>Pour into Thermoserver and leave, undisturbed, for at least 12 hours before placing into the fridge. As tempting as it is to open it up and see how it's going, it's really important not to disturb it for as long as possible.</div>
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</div>
<div style="text-align: left;">
I personally find the easiest way to set my yoghurt is to put my Thermoserver into my oven and turn the oven on to <span style="color: black;">35°. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: black;">I tend to leave it in there for about 15 hours and then place it into the fridge. If your oven doesn't go that low, try putting it into an esky and pack it down with towels - the key to getting it to set well is to keep it warm for as long as possible.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Tips:-</u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCALteKlqO2t8GvfY09UvNHGcMftpNZbutU6Hrpyy6k_duyYliS0to8EOtkzIrQqQUw2LjIapz4CVE7hCzEtuAROmuJf0iVKqq9hvtnPM-1KxTQNw2OL6cEYhk1AKJmahT4gK1qqvfXvoW/s1600/IMG_1450.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCALteKlqO2t8GvfY09UvNHGcMftpNZbutU6Hrpyy6k_duyYliS0to8EOtkzIrQqQUw2LjIapz4CVE7hCzEtuAROmuJf0iVKqq9hvtnPM-1KxTQNw2OL6cEYhk1AKJmahT4gK1qqvfXvoW/s200/IMG_1450.JPG" width="200" /></a>Once set, if you want to sweeten your yoghurt the easiest way to do that is by making some fruit coulis and stirring it through. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I use the recipe from the EDC (reducing the sugar content), bottle the coulis and just add it as a sauce to the yoghurt when I'm looking for an extra hit of sweetness.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To make labna (a yoghurt cheese similar in texture to cream cheese), strain your yoghurt through a cheesecloth. The longer you leave it to strain, the thicker it will become. It's beautiful then used as a dip base and in cheese balls.</div>Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com4tag:blogger.com,1999:blog-892371580182543676.post-28069870121348205552012-07-10T20:27:00.001+10:002012-07-10T20:27:19.249+10:00Chicken Stock PasteSomeone recently put a post on the <a href="http://www.wholefoodiekitchen.com/p/recipe-index.html" target="_blank">Recipe Index</a> page asking for the recipe for chicken stock paste. <br />
<br />
I'm happy to share with you the recipe as adapted by beautiful Jo Whitton at <a href="http://quirkycooking.blogspot.com.au/" target="_blank">Quirky Cooking</a> from one of my favourite Thermomix cookbooks, My Way Of Cooking. You'll also find the recipe on the <a href="http://itunes.apple.com/au/app/thermomix/id451131766?mt=8" target="_blank">Thermomix app</a> alongside lots of other fabulous recipes from that cookbook.<br />
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<div align="center">
<strong>Chicken Stock Paste</strong></div>
<div align="center">
(from Quirky Cooking)</div>
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</div>
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<u>Ingredients:-</u></div>
<div align="left">
<br /></div>
<div align="left">
300g raw chicken</div>
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300g vegies (leek, onion, shallots, carrot, garlic, celery etc.)</div>
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Few sprigs herbs (rosemary, thyme, parsley)</div>
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150g coarse sea salt</div>
<div align="left">
1 bay leaf</div>
<div align="left">
50g white wine</div>
<div align="left">
1 clove</div>
<div align="left">
5 coriander seeds</div>
<div align="left">
<br /></div>
<div align="left">
<u>Method:-</u></div>
<div align="left">
<br /></div>
<div align="left">
1. Mince chicken (from frozen cubes - or fresh but placed in the freezer for 10 minutes to harden up) by locking the lid and pressing the turbo button a couple of times. It's minced when the machine no longer shakes.</div>
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<br /></div>
<div align="left">
2. Add vegies and herbs and chop on speed 6 until all finely chopped, using spatula to push it into the blades.</div>
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3. Add remainder of ingredients. Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap. <br />
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4. Replace cap and blend 1 minute, speed 10.<br />
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Use 1 tsp in 500g water for chicken stock.<br />Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-61252216309906098992012-07-10T17:48:00.001+10:002012-07-10T19:32:29.865+10:00Farewell MLT, hello WholeFoodie Kitchen!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyNVzIkWF6SVqZzdiqYezPoySQ0DpdMBfmZXMySFUW8kAjBtHtt4sTWGduB30Jl1SGVbjvoMpxVLNH15_EnorynUZY89uHiHtSQZYH2ukcMaEHg7e5T5jEbluiSqqYH7hLYhWftUZVvqg/s1600/WFK+Logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyNVzIkWF6SVqZzdiqYezPoySQ0DpdMBfmZXMySFUW8kAjBtHtt4sTWGduB30Jl1SGVbjvoMpxVLNH15_EnorynUZY89uHiHtSQZYH2ukcMaEHg7e5T5jEbluiSqqYH7hLYhWftUZVvqg/s200/WFK+Logo.jpg" width="200" /></a>So, <em>My Little Thermomix</em> is no more. It's been a cute name, a good name, but it's time to thank it for it's services and send it on it's way. <br />
<br />
As Thermomixes become more and more popular, Thermomix has to obviously take great care with brand association. Given that any Tom, Dick or Harry can have a blog and put recipes up for unsuspecting bystanders to try out, Thermomix needs to know that the recipes which carry it's name are tried, tested and true (and we all know that I'm guilty of leaving ingredients or recipe steps out as I transcribe from my trusty notebook to the blog).<br />
<br />
Contrary to popular opinion, I'm not bothered by the change. It's a fair call on Thermomix's behalf and, apart from the inconvenience of having to get new business cards printed, it's not been a issue for me. It was fun to see everyone's name suggestions on Facebook - unfortunately ximomreht (Thermomix spelt backwards) did not get my vote (much to Jackie's despair - he thought it was the best suggestion!).<br />
<br />
In the end, I settled on WholeFoodie Kitchen for a couple of reasons but mostly because it most accurately describes what cooking is about in our kitchen - whole food that is delicious and special. <br />
<br />
I bought my Thermomix for all the cool cheffy tricks, not realising just how much time it would save me with lunch, breakfast & dinner. I've gone through a huge learning curve in the last eighteen months and learnt enormous amounts about different foods and their benefits. I've learnt to soak grains and nuts, I make our yoghurt, I have sourdough bread down pat, am at the markets at 6am every Sunday, have about 4 different co-ops to source all our food requirements and only go to the shops for toilet paper and cleaning stuff.<br />
<br />
I feel that I've combined all the knowledge I've gained about traditional eating and wholefoods and joined it with all the foodie knowledge & habits I already had. The result is, I'm a bit of a WholeFoodie. (A friend described me as a Yippy: a yuppy who's pretending to be a hippy. Hilarious, but Yippy Kitchen just didn't have the same ring to it!).<br />
<br />
Therefore, WholeFoodie Kitchen seemed to me the obvious choice for my new name. I love my Thermomix and the journey that our family is making with it. I love taking wholefood recipes and putting a little bit of foodie love into them or, alternatively, taking foodie recipes and putting a bit of wholefood goodness into them. <br />
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I'm always so grateful when people tell me they've tried something and love it. Sharing recipes and tips on how the Thermomix can help everyone is really rewarding - there's a lot to be gained from sharing a bit of WholeFoodie love!!!<br />
<br />
xxBrooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-18083663562047862832012-07-03T00:02:00.000+10:002012-07-03T00:03:04.886+10:00Melting Moments<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SocD_nmjosh9gkPsG7xzjBxT4idoPflZG1CQ7Cxib0AWXF-uT56Prt1WsNqXMAnlX1ZonuOytDDZwsZYzW_PT7l_HvBIPNkwoTSEGqeuItp3TSlks0fE30-AMe1ArdIxO3tj7wp-87iw/s1600/Melting+Moments+(1).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SocD_nmjosh9gkPsG7xzjBxT4idoPflZG1CQ7Cxib0AWXF-uT56Prt1WsNqXMAnlX1ZonuOytDDZwsZYzW_PT7l_HvBIPNkwoTSEGqeuItp3TSlks0fE30-AMe1ArdIxO3tj7wp-87iw/s320/Melting+Moments+(1).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmmmmelting moments</td></tr>
</tbody></table>
Everyone loves a Melting Moment. What's not to love? They're sweet, but not too sweet, buttery bites of goodness. They are my preferred "get it at the school fete cake stall" biscuit too, because they're actually pretty hard to get wrong!<br />
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I do have one little niggling thing about them which is that I don't overly like it when they've been made with custard powder. It's usually pretty easy to pick - they're very yellow to start with, and just have a bit more of a chalky taste.<br />
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Of course, with our ability to make ad-break custard (as Mr MLT refers to it) whenever we like, those of us in Thermomixing Land have no need for custard powder. In fact, I don't have any in the cupboard even if my recipe did ask for it. It doesn't though - this is one of the those tried and tested Womens Weekly recipes from one of my first cookbooks "Sweet Old Fashioned Favourites".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HdfGK_omQWpBS99b6xZlqnstxG4aM3dpVEfd4OrEijjEX_RBxkqaNgIDBOj075Yb4EUMC0ct-sQrfpAcPqNQWm-vmlNEeoneCAYsSVaY7HWsGReIY_zJ0C7_FYu_1OJanJG-BPMCGtv1/s1600/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HdfGK_omQWpBS99b6xZlqnstxG4aM3dpVEfd4OrEijjEX_RBxkqaNgIDBOj075Yb4EUMC0ct-sQrfpAcPqNQWm-vmlNEeoneCAYsSVaY7HWsGReIY_zJ0C7_FYu_1OJanJG-BPMCGtv1/s200/KSC_Cucina_Emb_2_Bow-Green+%2528compressed%2529.jpg" width="200" /></a></div>
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<strong>Melting Moments</strong></div>
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(adapted from AWW <em>Sweet Old Fashioned Favourites)</em></div>
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<u>Ingredients:-</u></div>
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<em>Biscuits:-</em></div>
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* 125g butter</div>
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* 1/2 tsp vanilla bean paste</div>
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* 30g icing sugar (premilled in TMX)</div>
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* 125g plain flour</div>
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* 40g cornflour<em></em></div>
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<em>Icing:-</em></div>
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* 100g butter</div>
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* 150g icing sugar (premilled in TMX)</div>
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* 1/2 tsp vanilla bean paste</div>
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<u>Method:-</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3uFgZagfYEZ_PygjKgP0pADQ2eUrTbgPfw0LHJhcgf4UIWzRBLELyhX5u-zPytFi4aTMNFsx5cN1Nx5YEIvIsf1QBUl4xC2N9CTEzPiWtaoLC2RFIm_ajwT9VuRyosTI2xfei4KfdxVg/s1600/Melting+Moments+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3uFgZagfYEZ_PygjKgP0pADQ2eUrTbgPfw0LHJhcgf4UIWzRBLELyhX5u-zPytFi4aTMNFsx5cN1Nx5YEIvIsf1QBUl4xC2N9CTEzPiWtaoLC2RFIm_ajwT9VuRyosTI2xfei4KfdxVg/s200/Melting+Moments+(2).JPG" width="200" /></a><em>Biscuits:-</em></div>
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<span style="color: black;">1. Soften butter for <span style="color: #38761d;">2 minutes</span>, at <span style="color: #38761d;">50</span><span style="color: #38761d;"><span style="color: #38761d;">°</span> <span style="color: black;">on</span> speed 2.</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2. Add sugar & vanilla and cream for <span style="color: #38761d;">10 seconds</span> on <span style="color: #38761d;">speed 3</span>. Scrape down and repeat.</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">3. Add flours. Mix for<span style="color: #38761d;"> 10 seconds</span> on <span style="color: #38761d;">speed 3</span>. Scrape down and repeat.</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">4. Roll mixture into balls and flatten lightly with a fork,</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Bake at <span style="color: #38761d;">160</span><span style="color: #38761d;"><span style="color: #38761d;">°</span> <span style="color: black;">(Fan Forced) for</span> 10-15 minutes<span style="color: black;"> (until golden).</span></span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT22OtNweK7XN-kkNGx5gfp_PRbbcYl51Jgspsl82d6vbIcxu3taF6C5aucFNkDiSIRzciWWAclW7osK10G9oSKMLCDBjIUcyk835bStdFTTFSY2GCgrvkFNJv0aAhohJH0RWgLBJltmN3/s1600/Melting+Moments+(3).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT22OtNweK7XN-kkNGx5gfp_PRbbcYl51Jgspsl82d6vbIcxu3taF6C5aucFNkDiSIRzciWWAclW7osK10G9oSKMLCDBjIUcyk835bStdFTTFSY2GCgrvkFNJv0aAhohJH0RWgLBJltmN3/s200/Melting+Moments+(3).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before sandwich stage</td></tr>
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<span style="color: #38761d;"><span style="color: #38761d;"><em><span style="color: black;">Icing:-</span></em></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">1. Add all ingredients to TM bowl. Mix for <span style="color: #38761d;">10-20 seconds</span> on <span style="color: #38761d;">speed 4</span>.</span></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">When biscuits are cool, organise into pairs. Pipe icing onto bottom biscuit and sandwich together.</span></span></span></div>
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<span style="color: #38761d;"><span style="color: #38761d;"><span style="color: black;">This recipe makes about 16 good size biscuits, equalling 8 delicious melting moments.</span></span></span><br />
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<br /></div>Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com5tag:blogger.com,1999:blog-892371580182543676.post-79347419068352073082012-06-11T05:42:00.003+10:002012-06-11T05:47:24.032+10:00What's Cooking This Week<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GUFSCrBjhEVyxMLUUfTKmfTF9-AOX8t1gb_TXrd7FMF7tdsBzp6nJMHMDj8uv9OLTjLa15QI0d-8jVi_3qDduJC1tJW4dMRvjYcmscz9CIrrXLIB0vMKymk9XYLqLZ-l2ykko0VuxgXQ/s1600/IMG_0078.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GUFSCrBjhEVyxMLUUfTKmfTF9-AOX8t1gb_TXrd7FMF7tdsBzp6nJMHMDj8uv9OLTjLa15QI0d-8jVi_3qDduJC1tJW4dMRvjYcmscz9CIrrXLIB0vMKymk9XYLqLZ-l2ykko0VuxgXQ/s320/IMG_0078.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken & Vegie Pie</td></tr>
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It's been a while between menu planning posts, I know. I've been away at Group Leader training almost a month ago now but came back and went into Head Down Bottom Up mode and have only just emerged. Along the way I cracked a rib while choking on granola (more painful than I ever could have imagined), have been sick, dealt with Mr MLT's man flu and spent forever organising school P&C stuff.<br />
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Obviously, we've been eating meals but they've been very much in the fashion of "holy dooley Batman, it's 4:30pm and I have to get dinner ready, what are we going to have". I don't work well with that, it just adds to the chaos for me rather than resulting in spontaneous creative dinners as it does for others I know. Without a plan, we end up with the simplest thing I can think of at the time - which could be why Sam's started saying "what's for soup tonight" rather than "what's for dinner".<br />
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So, it's good to be back menu planning and baking again! Here's what we've got planned:-<br />
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<u>Monday:-</u> Baking: bread (and lots of it!), <a href="http://www.whyisthereair.com/2011/03/02/spring-green/" target="_blank">Thai Green Curry Paste</a>, Quinoa Choc Chip Muffins (final tweak of the recipe), potatoe pie, granola, <a href="http://www.mylittlethermomix.com/2012/06/vanilla-bean-breakfast-risotto.html" target="_blank">Fruit Compote </a>(for porridge during the week), Coconut Bars (final tweak of this one too, fingers crossed!) and some Pesto. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEw2QLc_GPcQSD4eMPrG37E2YgrR_DbKgTg9xDDMf98KmQk4p9Q_xnznEkTPcdn5ecJQYoHH2VhDZcJHzM64R8LTFvqNkaausS-UhlRtJTqhS3XP3omL4b_TVwzzRtDWz6ddlaz0Q4O3sl/s1600/Beef+%2526+Beer+Pies.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEw2QLc_GPcQSD4eMPrG37E2YgrR_DbKgTg9xDDMf98KmQk4p9Q_xnznEkTPcdn5ecJQYoHH2VhDZcJHzM64R8LTFvqNkaausS-UhlRtJTqhS3XP3omL4b_TVwzzRtDWz6ddlaz0Q4O3sl/s200/Beef+%2526+Beer+Pies.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Beef Pies</td></tr>
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Jack is cooking dinner tonight and has voted for <a href="http://www.mylittlethermomix.com/2011/12/chicken-vegetable-pie.html" target="_blank">Chicken & Vegetable Pie</a> followed by Coconut Sago. While he's cooking the chicken pie, I'm going to do a dozen smaller versions for lunchboxes this week with some diced vegies and leftover pulled beef.<br />
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<u>Tuesday:-</u> We're having Coconut Prawn Curry, which has been on the To-Do list about 5 times now and each time I haven't been happy with the prawns available and so it's been shelved. I'm going straight to the Raptis market on Tuesday though - I've got a delivery out that way, so we're sure to strike gold this week.<br />
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<u>Wednesday:-</u> I've been quite keen to try the Seafood Chowder from the beautiful <a href="http://www.thermomix.com.au/products/cook-books/5472-devil-of-a-cookbook.aspx" target="_blank">Devil of a Cookbook</a>. Given I'm hunting and gathering seafood the day before, I thought this was a perfect chance to give it a go.<br />
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<u>Thursday:-</u> A favourite of ours, Quirky Cooking's <a href="http://quirkycooking.blogspot.com.au/2009/01/lentil-bolognese.html" target="_blank">Lentil Bolognese</a>. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCHzBb_TJyHK1fyQD_Rn8GHpf3oCbq50R2VnJfXEVXPW4WAq65Optg-sqAdO27wJtzEPE1DLj1Lf8geUsUSGYeZ5ZhCOkNl4TsSkvWwVTih_1mF-5CvkKXzoTeywUDW7LQYD18WxN2Ag_/s1600/IMG_0313.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCHzBb_TJyHK1fyQD_Rn8GHpf3oCbq50R2VnJfXEVXPW4WAq65Optg-sqAdO27wJtzEPE1DLj1Lf8geUsUSGYeZ5ZhCOkNl4TsSkvWwVTih_1mF-5CvkKXzoTeywUDW7LQYD18WxN2Ag_/s200/IMG_0313.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Pumpkin Mac & Cheese</td></tr>
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<u>Friday:-</u> I'm out all day Friday, so on Thursday night I'm going to prepare <a href="http://www.mylittlethermomix.com/2011/11/butternut-pumpkin-macaroni-cheese.html" target="_blank">Butternut Pumpkin Mac & Cheese</a> ready to pop into the oven when we get home on Friday night. <br />
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<u>Saturday:-</u> I've got a leg of lamb sitting in the freezer that I had the butcher chop up for me at some point for some reason that I can't remember. Our next meat delivery isn't far away, so I'm trying to free up freezer space, so I'm going to do a slow cooked lamb curry on Saturday afternoon and follow it up with the sensationally good (as in, unbelievably delicious, make it as soon as you can!), <a href="http://www.joysthermomixexperiences.clancie.com.au/PersianLoveCakeRecipe.htm" target="_blank">Persian Love Cake</a>.<br />
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So, that's what's happening at our table this week. I hope you've got oodles of deliciousness planned for your week too - happy mixing everyone!<br />
<br />B.Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-74133661964242746062012-06-07T12:19:00.000+10:002012-06-07T12:19:59.816+10:00Vanilla Bean Breakfast Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq-M72TbfoMQ3ctwmAkmwUHUex9ebLG6nnhaIuPRid49uaFXScoi4-Wr0T_1b0A_YV2Z7kQd4Qegz66uPDmupqyIQS2dwJg2Ho_g691y3R6kor_HDD8TYAyYs3r3Jn5U8OTYiMi5-E6VT/s1600/Breakfast+Risotto+-+compressed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq-M72TbfoMQ3ctwmAkmwUHUex9ebLG6nnhaIuPRid49uaFXScoi4-Wr0T_1b0A_YV2Z7kQd4Qegz66uPDmupqyIQS2dwJg2Ho_g691y3R6kor_HDD8TYAyYs3r3Jn5U8OTYiMi5-E6VT/s320/Breakfast+Risotto+-+compressed.jpg" width="320" /></a>My boys are really starting to hit the End-of-Term wall. In the past 10 days I think Jack has lost a different article of school clothing or equipment at least every day whilst Sam wakes up every morning and asks if it's Saturday yet. So, being the softie that I am, I decided that a National Costume Day was well overdue and kept them home "sick" today.<br />
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Blessedly, they both slept in. Which gave me time to think a bit more about a breakfast risotto my friend ordered when we went to brunch the other day. With some rhubarb sitting in the fridge just waiting to be used, I got to work.<br />
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The result was a sweet and creamy risotto accompanied with a rather delicious fruit compote. It's not what I'd feed my boys for breakfast ordinarily, but a nice little National Costume Day treat.<br />
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<strong>Vanilla Bean Breakfast Risotto</strong></div>
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<u>Ingredients:-</u></div>
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<em>Fruit Compote:-</em></div>
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* 800g mixed fruit (see tips)</div>
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* 70g raw sugar</div>
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* 50g water</div>
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<em>Risotto:-</em></div>
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* 200g aborio rice</div>
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* 30g sugar</div>
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* 1/4 vanilla bean</div>
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* 250g milk</div>
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* 450g water</div>
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* 1 egg, lightly whisked</div>
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<u>Method:-</u></div>
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<em>Fruit Compote:-</em></div>
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1. Place ingredients into TM bowl. Cook for <span style="color: #38761d;">8 minutes</span> at <span style="color: #38761d;">90°</span>, on<span style="color: #38761d;"> reverse</span>, <span style="color: #38761d;">speed 1</span>.</div>
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2. Cook for a further <span style="color: #38761d;">4 minutes</span> at <span style="color: #38761d;">90°</span>, on<span style="color: #38761d;"> reverse</span>, <span style="color: #38761d;">speed 1 </span><span style="color: black;">with the MC removed</span>.</div>
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Set aside to cool.</div>
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<em>Risotto:-</em></div>
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1. Mill vanilla bean and raw sugar for <span style="color: #38761d;">10 seconds</span> on <span style="color: #38761d;">speed 10</span>.</div>
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2. Insert butterfly and add rice and liquid to TM bowl. Cook for <span style="color: #38761d;">18 minutes</span>, at <span style="color: #38761d;">100</span><span style="color: #38761d;">°<span style="color: black;">, on </span>reverse<span style="color: black;">,</span> speed 1 </span><span style="color: black;">with the MC removed. During the last minute of cooking, tip the whisked egg into the mixture through the MC opening at the top.</span></div>
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Serve with the fruit compote and marscapone.</div>
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Enjoy!</div>
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<u>Tips:-</u></div>
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I used 300g rhubarb, 200g apple, 200g strawberries & 100g blueberries for the mixed fruit. I only put the strawberries and blueberries into the bowl in the last 4 minutes of cooking.</div>
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</div>Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-17184303363674053892012-06-07T11:55:00.001+10:002012-06-07T11:55:21.717+10:00Competition Time!!!Folks,<br />
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My sincere apologies that it has been a month since my last post! What's that about???<br />
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To make up for the long delay, we're having a little Winter Warmer competition. To enter, you just need to <a href="mailto:brooke@mylittlethermomix.com" target="_blank">email me</a> a photo of your favourite Thermomix winter warmer dish, together with the recipe.<br />
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Mr MLT will channel his inner George/Gary/Matt and choose the top 3 recipes which he thinks look the most inventive. We'll then cook those and the tastiest will be crowned the winner! Whilst the glory of being crowned winner is an awesome achievement in itself, I'll also pop a post of <strong>Budget Busters </strong>in the post for our winner.<br />
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So, trawl through your recipes, choose a winter favourite and send your entry in! Entries close <strong>Saturday, 30 June 2012</strong> at midnight.Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com0tag:blogger.com,1999:blog-892371580182543676.post-71230038055897091012012-05-08T06:38:00.003+10:002012-05-08T06:40:51.535+10:00What's Cooking This Week<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_uLPNr4egmmuWWeRoLem8tkCMK0Td_17EQc8HDgw_0rly-dQvLCmvc5UKV2EV2QPEIg4l-wjqUU6Gz04pNraiSOA9j6LDa__c8dIAap9QT7eSUvVCruyLbQvKcrmvevzvYoyNQG_UUnR/s1600/Beef+Casserole+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_uLPNr4egmmuWWeRoLem8tkCMK0Td_17EQc8HDgw_0rly-dQvLCmvc5UKV2EV2QPEIg4l-wjqUU6Gz04pNraiSOA9j6LDa__c8dIAap9QT7eSUvVCruyLbQvKcrmvevzvYoyNQG_UUnR/s320/Beef+Casserole+1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rich Beef Casserole</td></tr>
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I have decided that I have time to either cook and blog, or cook and work, but not both! I don't know how everyone fits it all in. So, at the moment there's not a lot of blogging for which I apologise but it's good for you to know that I've got lots of recipes stored and ready to go, for whenever that time might come that I have more than 5 minutes to myself again!<br />
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I head down to Melbourne on Sunday for my Thermomix Group Leading training which is very exciting! It also means I need to cook a lot towards the end of the week, mainly lunchbox stuff, to see Mr MLT through the days I'm away. He's quite handy with main meals in the Thermomix, but baking is not his forte.<br />
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So, here's what's happening in our kitchen during this busy week!<br />
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<u>Monday:</u> We had my all-time favourite risotto, <a href="http://www.mylittlethermomix.com/2011/10/not-quite-cook-long-with-brooke-long.html" target="_blank">Garlic & Prawn Rissotto</a>, from Full Little Tummies.<br />
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<u>Tuesday:</u> We're having a re-run of the Coconut Prawn curry from last week. Sometimes when I'm writing down as I cook and look back at it afterwards, even I can't decipher what I meant. This was one of those instances, so I need to do a re-run of it to make sure the recipe as I've written it is correct before I unleash it's awesomeness on you all!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oVtFr-bl0tpZSyVMDH6RXuCZPvbXzFgTr_8iOf_Gb-2U4IddRG2rGigJgssB8xDE6w133f9eVbREJt7vLCg49wZ0vuggVMmw_3ktqrlK1jO0XpzALhviHESmipkqfZ5Bmn8vgRDS2EA4/s1600/Cranberry+Museli+Slice+-+Compressed.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oVtFr-bl0tpZSyVMDH6RXuCZPvbXzFgTr_8iOf_Gb-2U4IddRG2rGigJgssB8xDE6w133f9eVbREJt7vLCg49wZ0vuggVMmw_3ktqrlK1jO0XpzALhviHESmipkqfZ5Bmn8vgRDS2EA4/s200/Cranberry+Museli+Slice+-+Compressed.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry Museli Slice</td></tr>
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<u>Wednesday:</u> We're having <a href="http://www.mylittlethermomix.com/2012/03/rich-beef-casserole-with-herb-scone.html" target="_blank">Rich Beef Casserole with Herb Scone Crust</a>. Delicious, hearty, herby. I'm also baking today and am going to freeze a couple of things for the next two weeks. I'm going to make <a href="http://www.mylittlethermomix.com/2011/10/back-to-school-baking.html" target="_blank">Apricot Oatmeal biscuits</a> (which taste like gingerbread, but are a soft little cookie), Fruity Puff Bars, Sunshine Balls and <a href="http://www.mylittlethermomix.com/2012/03/cranberry-museli-bars-two-ways.html" target="_blank">Cranberry Museli Slice</a>. I'll also be making <a href="http://www.mylittlethermomix.com/2012/03/chard-mushroom-rice-bake.html" target="_blank">Mushroom Chard bake</a> and some mini <a href="http://www.mylittlethermomix.com/2011/12/chicken-vegetable-pie.html" target="_blank">Chicken & Vegetable Pies</a> for easy savoury additions to the lunchboxes.<br />
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<u>Thursday:</u> We're having Quirky Cooking's <a href="http://quirkycooking.blogspot.com.au/2010/07/creamy-chicken-brown-rice-soup.html" target="_blank">Creamy Chicken & Brown Rice Soup</a> which is really just bowls full of goodness.<br />
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On Friday it is my youngest little boy's 5th birthday. He's still deciding what it is he'd like for his birthday (such serious decisions cannot be rushed!) but the current favourite is baked beans. Seriously - this boy is the most easy to please child in the world.<br />
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We're celebrating Mothers' Day on Saturday night as I head off to Melbourne on Sunday. The boys and Mr MLT are in charge of dinner so I have no idea what will land on the plant - quite possibly baked beans again!<br />
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Happy Mixing,<br />
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Brooke.Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com1tag:blogger.com,1999:blog-892371580182543676.post-89586133463465296102012-05-02T20:59:00.002+10:002012-05-02T20:59:28.510+10:00May NewsletterThe <a href="http://us4.campaign-archive1.com/?u=af826d4abbc9f0807178c78b8&id=3ab4a574eb&e=" target="_blank">May Newsletter</a>, for the <strike>sensible people who don't idly waste their time</strike> non-Facebook & Twitter-free people out there!<br />
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Just in case you've been sitting under a rock for the past 2 days, Thermomix is offering <strong>Interest Free Finance </strong>until 8th June!!!Brooke Longhttp://www.blogger.com/profile/06824063883645710849noreply@blogger.com0