NUT BUTTER

I love making nut butter because it is so easy and tastes so so good. My favourite of all the nut butters that I make would have to be the cashew, and I love eating it with celery. I also make Almond and Peanut butters. When making your butter you will have to listen to your machine as to when you need to scrape down the sides.

200 g Nut

 

  • Place the nuts in the TM bowl and grind speed 7 / 1 min.
  • Scrape down the sides and repeat till smooth.
  • I repeat this process in 30 sec intervals.
  • If you like a crunchy butter, you will need to place you smooth butter in a container and then place 50g of nuts into the TM bowl and pulse.

Nut butter

 

CHOCOLATE AND FRUIT BUNS

Happy Easter every one. Here is a easy recipe for you to whip on this long weekend.

 

430g GF Plain Flour

2 ¼ tsp Guar Gum

1 Tbs coconut sugar

7g Yeast

1 tsp cinnamon

1 tsp Nutmeg

¼ cup Saltaners

¼ cup Cranberries

¼ cup DF Chocolate chips

¼ cup Coconut Oil

2 eggs

1 tsp Apple Cider

1 ¼ cup Warm water

 

  • Place all the dry ingredients into the TM bowl and combine 10 sec / speed 3.
  • Add the rest of the ingredients and combine 1 min / closed lid / dough.
  • Tip out your dough onto the dough mat and divide into 16 equal portions, then shape and place on your oven tray.
  • Cover the shaped buns with the dough mat and allow them to rise for an hour in a warm position.
  • Before the hour is up turn on your oven to pre-heat to 150 degrees.
  • Bake your buns for 15 – 20 minutes. Or until golden on top.

Bunny Buns

These buns are just divine straight out of the oven with a little coconut oil or honey. :)

We hope you have a safe and enjoyable Easter.

PORK SPARE RIBS AND FRIED RICE

Pork spare ribs and fried rice what nicer combination is there? And to top it all off my children cooked it for usJ. I just love that the kids enjoy to cook and are willing to cook an evening meal for us (and I didn’t have to ask them, they just came up to me and said that this is what they were cooking for dinner). When a child is willing and enthusiastic to do something, you need to nurture that energy and provide them with the right materials for them to move ahead and develop their skills. Oh and of course I was willing to have a night of cooking.

PORK SPARE RIBS

This was a simple marinade that we often wack together for chicken and pork. For this recipe the pork marinated all day in,

Sweet chilli sauce

Whistershire sauce GF

Soy sauce GF

We don’t have any measurements for the amount of each sauce but you do need enough to coat the ribs.

When it is time to cook the ribs you can do this on either a fry pan or on the BBQ, but please be careful not to burn the marinade.

fried rice pork belly

FRIED RICE

Rice cooked in the Thermomix according to the instructions in the everyday cook book. Once cooked it was put aside to cool while the other ingredients were being prepped. The other ingredients were beacon pieces, egg and a packet of frozen veg.

In a wok place some coconut oil to prevent too much sticking and allow it to heat up. Then add your egg that has been gently whisked together and allow it to almost cook before you give it a gentle stir and allow it to cook all the way through. Now that you egg is cooked put it into a bowl and set aside while you cook the beacon pieces and heat through the veg. When the veg is heated start mixing in your rice a little at a time so that it separates and starts to fry. After all the rice is added you can now add the egg and mix it through. All you have to do now is serve it all up on a plate and enjoy your hard work. J

LEMON ROUND CAKE

Lemon round Cake

1/2 cup lemon juice

1/2 cup honey

1/2 cup cashew pieces

4 room temp eggs

1/3 cup full-fat coconut milk

1/4 cup Coconut oil melted

1/4 cup cornflour

2/3 cup coconut flour, sifted

1 tsp baking soda

 

  • Place the Lemon juice, honey and cashew into the TM bowl and puree 1 min / speed 7.
  • Add the eggs, coconut milk and coconut oil into the TM bowl and mix 30 sec / speed 4.
  • Add the rest of the ingredients to the TM bowl and combine 30 sec / speed 4.
  • Scoop the batter into a greased pan and bake 175 degrees for 30 min.
  • Once the cake is cooked allow it to cool in the pan for around 15 min then remove it from the pan and allow it to cool completely on a cooling rack.

Lemon round cake 1

ZUCCHINI SLICE

While staying in my friend’s backyard in Maroochydore I have been taught this wonderful recipe and am keen to share it with you all.

2 zucchinis cut into chunks

1 carrot cut into chunks

1 onion quartered

1/2 cup GF self-raising flour

3 eggs lightly beaten

Feta cheese (I use Sheep)

Method:

  1. Place the carrot and then the zucchini into the TM bowl grate 2 sec / speed 9.
  2. Once grated remove from TM bowl and squeeze all the juice out. (this can be done with a nut milk bag or in a strainer)
  3.  Place onion in TM bowl and chop 1 sec / speed 9.
  4. Place all the veg into a bowl.  Add the rest of the ingredients and combine well.
  5. Put your mixture into a greased oven proof dish and cook for 40 min / 180 degrees or until cooked through and golden brown on the top.
  6. Allow to cool for around 15 min / ½ hour. Enjoy

Squeeze the juice from the zucchini and carrot is very important for if you don’t your slice will be to moist and end up as just hot slop :)

CUSTARD

This has to be one of the easiest recipes to cook and it is also one of my family’s favourites.  We whip it up after dinner for desert, as an afternoon snack, and even sometimes I whip it up for breakfast with stewed apple.

20g – 50g Honey

500g Coconut milk

2 Eggs

20g – 30g Cornflour GF

 

  1. Place all the ingredients into the TM bowl and mix 30 sec / speed 6.
  2. Cook  90 degrees / 7 min / speed 4.
  3. The amount of honey that you put in depends on the sweetness that you desire, and the amount of cornflour that you use depends on the thickness that you require.

 

Original recipe is from ‘Everyday cooking for every family’ Thermomix page 155

DONUT

Ahh donuts, they bring back so many fabulous memories of when my kids were babies and after having story time at our local library we would head over to the shops and have fresh hot cinnamon donuts as our treat for the week.  Even now as I walk past the fresh donut shops I think gee I would love one of them right now J.

1 cup (120g) Almonds

1 egg

2 tsp Honey

½  tsp Vanilla concentrate

¼ tsp Bi-Carb soda

¼ tsp Baking Powder GF

2 Tbs Cocoa Powder

½ Cup coconut milk

 

  1. Add the Almonds to the TM bowl 1 min / speed 8.  Scrape down the sides and repeat till you reach a nut butter consistency.  You may find doing it in 20 or 30 sec blocks works better for you.  Time will vary depending on the oil content of the nut.
  2. Once you have formed a nut butter you then need to add the rest of your ingredients to the TM bowl and mix 1 min / speed 4.
  3. Place you mixture into a pre oiled doughnut tray and back in the oven at 175 degrees for 15 min.
  4. Allow the donuts to cool for around 10 min in the tray then take them out and allow to fully cool on a cooling rack. Or you could eat them while still warm

Once your donuts are cool you can then ice them if you wish. I iced mine with coconut butter.

‘Original recipe from The Spunky Coconut’

 

NUT MILK

Ingredients

 

1 Cup nuts

4 Cups water

 

You can use whatever nut you like, I use blanched almonds because after I have made my milk I then have almond meal to use in my baking. This would apply to whatever nut you were to use.

Soak you nut for at least 1 hour, I tend to soak mine overnight. By soaking the nuts you are removing the enzyme inhibiters and making them more digestible.

 

Rinse the nuts well and place them in the Thermomix with the fresh water.

Blend for 30 sec / speed 8 or 9.  Allow the milk to settle for about 1 min and repeat the process.

Pore your milk into a jug through a nut milk bag or cheese cloth to catch the meal this way you won’t have chunky milk and you also have meal to use in your baking.

Don’t have a Thermomix but you do have a good quality food processor. Just apply the same principles.

COCONUT MILK / CREAM

Ingredients

100g organic shredded coconut

1200g water

 

# Place all the ingredients into the Thermomix bowl and cook on 100 deg / 8 min / speed 4

# Blend for 30 sec / speed 8.

# Pour your mixture through a nut milk bag placed into jug to catch the coconut.

# Squeeze out all the liquid from the nut milk bag. You may find using a pair of clean kitchen gloves handy as the coconut is hot.

 

Place you coconut milk in the fridge to cool. I leave mine overnight and then scrape the coconut cream of the top.

 

For those who don’t have a Thermomix I’ve been thinking of a way that you can make your own coconut milk. I haven’t tried it myself so any feedback would be great.

I was thinking you could put the same amount of ingredients into a wok with a lid or a sauce pan with a lid and heat on your stove till it comes to the boil. Then carefully pour the mixture into your blender and blend. Hope this helps you out.