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Breakfast

Breakfast/ Non Thermomix/ Thermomix

Perfect Eggs (Thermomix and Stovetop method)

My husband and I eat these eggs for breakfast most of the week! Most days it is quick and easy with toast with butter and vegemite, but on the days where I have more time, I also use these eggs for eggs benedict with smoked salmon or bacon.
Perfect Eggs on Toast
I sometimes make the eggs look a bit fancier by putting the eggs in a silicon mould, or tied up in glad wrap with some herbs etc, but most of the time it’s just easier to keep it simple with minimum effort!!
I’ve cooked this for years on the stovetop, and the timing of the cooking was one of the first things I had to figure out when I got the Thermomix to get my perfect eggs!! Gooey in the middle, but firm enough to easily peel off the shell!!
Both methods don’t take too long, and you can prepare the toast whilst the eggs are being cooked. It is quick enough to make for a weekday breakfast before work!!
 
I use room temperature eggs, however you could use eggs straight from the fridge, it is slightly gooeir and may be a little more fiddly to peel.
Thermomix Method
1. Fill the bowl with water just covering the blades.
2. Place 2 – 6 room temperature eggs in the steaming basket and place lid and MC on.
3. Cook for 11 minutes/Varoma/Speed 1.
4. Once cooked, take the steaming basket out with the eggs and rinse under cold water (to stop them from cooking further).
5. Gently crack the egg shell and peel off carefully.
Stovetop Method
1. Fill a small to medium sized pot halfway with water (enough to cover the amount of eggs you want to cook).
2. Put the lid on, and switch the stove to high heat. Bring the water to the boil.
3. Once the water is at boiling point, take the lid off and carefully place desired number of room temperature eggs into pot (I use a slotted spoon to put them in to avoid any slight cracking). Boil for exactly 5 minutes (set your timer!) with the pot lid off. Once the 5 minutes is done, switch off the stove and take the eggs out immediately with a slotted spoon, and rinse in the sink with cold water (to stop them from cooking further).
4. Gently crack the egg shell and peel off carefully.
Baby Food/ Breakfast/ Non Thermomix/ Thermomix/ Twins

Sweet Potato Waffles

With sick babies who only want to feed themselves, I wanted to make them something relatively nutritious for their breakfast today.
Sweet Potato Waffles
I thought I would sneak in some sweet potato into some waffles, since the sweet potato works so well in the Sweet Potato Caramel Mudcake making it really moist (http://thermotwinning.blogspot.com.au/2015/08/sweet-potato-mud-cake.html)!
If you don’t have a waffle maker, you could use this batter for pancakes (they are pretty much the same type of batter).
SWEET POTATO WAFFLES (THERMOMIX)
Ingredients:
260 grams sweet potato (cut into 1 inch pieces)
40 grams water
30 grams butter
165 grams milk
190 grams plain flour
1 egg
30 grams brown sugar
15 grams desiccated coconut
1 1/2 tablespoons baking powder
1 teaspoon cinnamon
Method:
1. Preheat waffle maker (or frying pan if you don’t have a waffle maker).
2. Add sweet potato to bowl and chop 5 seconds/Speed 7. Scrape down.
Sweet Potato
3. Add water and cook 3 minutes/Varoma/Speed 1.
Sweet Potato Chopped + Water
4. Add butter and blend 10 seconds/Speed 7. Scrape down.
 Cooked Sweet Potato + Butter
5. Add milk, flour, egg, sugar, desiccated coconut, baking powder and cinnamon and mix 10 seconds/Speed 4.
Sweet Potato Waffle Batter
5. Spoon into greased waffle maker (or frying pan) and cook according to the waffle maker instructions (or if in frying pan cook and flip until both sides a browned).
Grease preheated waffle maker and spoon in batter
Sweet Potato Waffles!
Sweet Potato Waffles – serve with or without maple syrup
 
Yum!!
Bread/ Breakfast/ Non Thermomix/ Snacks/ Thermomix

10 Second Coconut Bread topped with Kaya Coconut Jam

Yep, it’s one of those mornings where there’s no bread, no eggs, and no butter in the house (as I haven’t left the house all week!). The boys have been teething (feels like they are ALWAYS teething… just like it feels like they are ALWAYS going through a ‘leap’ for those who follow the Wonder Weeks Baby leaps!) and haven’t been keen on their usual Weetbix breakfast and wanting to feed themselves with something not from a spoon. And yep, couldn’t be bothered about nutrition value this morning, as long as they get something in their stomachs!! Oh and bonus points as it is a dry food, cleaning up their highchairs after this is a breeze!
10 Second Coconut Bread with Kaya Coconut Jam
I could not be bothered waiting for my usual bread to prove in the oven for an hour, or stand at the stove flipping pancakes, so thank goodness I remembered coming across this recipe.
10 Second Coconut Bread Recipe:
Yep, as the name suggests, it takes 10 Thermomix seconds. I made a double batch and it still just took 10 Thermomix seconds to beat it all together.
It also has only 5 ingredients.
For those without a Thermomix, this is a super easy, 1 bowl recipe. It won’t take 10 seconds but it would be pretty quick to either hand mix or electric beat the ingredients together.
I made a double batch of the recipe as I wanted to fill in my silicon loaf pan from Ikea that I’ve been busting to use! http://www.ikea.com/au/en/catalog/products/50175257/
Add all ingredients in bowl
10 seconds to blitz a double batch!
Ikea Sockerkaka Silicon Loaf Tin
Baked the double batch recipe in a 180 degree oven for 40-45 minutes
Use the wooden skewer test to see if the loaf is ready (like with a cake) – insert the skewer and if it comes out clean with a few crumbs it is ready. I actually waited for this to brown like a bread loaf and took it out too early, and it was still gooey inside. The mixture is similar to banana bread.
Out of the oven
Upturned on a wire rack – loving the pattern from the loaf tin!
I didn’t make the lemon icing as the recipe suggests. Instead, I topped it with my mum’s homemade Kaya. Kaya is a sweet creamy coconut custard jam originating from Southeast Asia and coming from a Malaysian background, it was something that I grew up with. My mum, also a Thermomixer, uses the Kaya recipe ingredients from Adam Liaw’s recipe from Two Asian Kitchens, with the Thermomix method from the Taste of Asia Thermomix Book. However, there are versions of the recipe available online:
If you are not acquainted with Kaya, I highly recommend it, it is soooo delicious and one of my childhood memory comfort foods!!
10 Second Coconut Bread with Kaya Coconut Jam
This coconut bread is so delicious, with or without a topping. It is like a coconut version of banana bread, with subtle sweetness and hint of desiccated coconut. A great morning/afternoon tea or lazy breakfast!!
I gave it to the boys without any topping as the bread is tasty enough on its own, however gave them a teeny bit of Kaya on one piece of bread for them to try!
Happy boys with their coconut bread!
Bread/ Breakfast/ Snacks/ Sweets

Apple and Custard Scroll Pullapart Log

For Father’s Day, my husband requested an apple and custard ‘scroll thing’ like the ones from the bakery.
Father’s Day Breakfast
Apple and Custard Pullapart Scroll Log
I wanted it to be fresh for his breakfast on Father’s Day morning, however I didn’t want to be stuck in the kitchen in the morning so I could have play time with the boys with my husband in the morning.
So, I made it the night before, with the proving and baking on Father’s Day morning (which doesn’t require much of my time in the kitchen).
I made the custard scrolls with the bread and dough as how I usually make them as described in my previous post: http://thermotwinning.blogspot.com.au/2015/08/custard-scrolls.html
However, this time, with the custard, I added steamed apple, sultanas and a sprinkling of cinnamon.
Dough ready for its custard, steamed apple, sultana and cinnamon filling
The steamed apple (which I feel like I am a pro at, with months and months of steaming fruit to puree for the boys) was cooked as follows:
STEAMED APPLE (to be used for scrolls)
Ingredients:
2 x Granny Smith Apples
Method:
1. Peel and core the apples and dice into 1cm cubes.
2. Place in steaming basket and cook 12 minutes/Varoma/Speed 3.
3. Place in a container to cool.
Steamed apple
I rolled the whole rectangular piece of dough from the bottom to create a big cylindrical log shape.
 Rolled out dough with custard, steamed apple, sultanas and cinnamon
Roll dough from bottom to the top
Keep rolling up!
All rolled up
Then placed it in my baking tray (it was too long so ended up cutting it in half), and with scissors, cut through the width of the dough (leaving about an inch at the bottom, and pushed the dough upwards and downwards on the tray, alternating to create a pattern. I had seen this done before but I have no idea what this is dough technique is called!
Cut through dough leaving about an inch of dough at the bottom attached (approx. 2cm in width)
Alternate between pushing  dough upwards or downwards
 Dough ‘shaping’ finished!
I then plastic wrapped it and put in the fridge overnight.
Plastic wrapped and ready to put in fridge overnight
On Father’s day morning, I took out the bread out from the fridge. 

Bread dough left overnight

Putting it in the fridge slows down the activation of the yeast, so the bread had doubled in size. I wanted it slightly proved more, so proved it in the oven with a hot water bath for 30 mins. I then topped it with flaked almonds and baked the bread for 30-35 minutes.

Proofed a further 30 minutes then topped with flaked almonds


Fresh out of the oven

After about 10 minutes out of the oven, I took it out onto a wire rack (to avoid condensation at the bottom forming in the tray when cooling down).

Apple and Custard Pullapart Scroll Log

Was a great start to Father’s Day morning, the ‘scroll’ parts easily pull off from the loaf for easy eating, and it tastes and looks great!! I still prefer the fluffiness of individual scrolls, however this looks much more attractive like a bakery and would be great to make and take to a friends/family’s house for a morning/afternoon tea. I also love that the overnight preparation worked, so that when I am lacking time in the morning, I can pre-prepare the bread at night before bed!!

Apple and Custard Pullapart Scroll Log being ‘pulled apart’
Breakfast/ Healthy/ Thermomix

Berry Coconut Flour Pancakes

Delicious, nutritious and a quick and easy breakfast for the whole family!
Berry Coconut Flour Pancakes
I’m always trying to find new and healthy foods for Ethan and Harley which are:
  • Quick and easy to prepare.
  • Packed with nutritiousness.
  • Easy for them to hold in their little hands.
  • Not too sticky/wet so that the clean up isn’t too messy.
  • Can be refrigerated/frozen for reheating another day.
  • Can be eaten by the whole family (tasty, and doesn’t taste like ‘baby food’)
I always try the baby food I make for the boys, and a lot of the baby food recipes are really quite bland with the boys promptly dropping them on the floor. I’ve also tried many pancake and pikelet recipes for the boys’ breakfast and they are pretty tasteless and ‘cardboardy’ without a heap load of syrup/icecream/yoghurt etc on top.
I’ve concocted this recipe for the boys (and adults) so that it is jam packed with flavour and goodness to start off the day!
The pancake mixture is made in a total of 19 Thermomix seconds!! However, for those who don’t have a Thermomix, you could make this in a blender!
I’m not really into ‘health food’ type stuff (as you can tell from my super sugary cakes I love making), but I am into ‘tasty food’! And this is sooo tasty!
The coconut flour gives these pancakes a really smooth and creamy texture, the milled almonds and chia seeds add a slight crunch, and the maple syrup, vanilla extract and berries give a really beautiful flavour! For those ‘clean eaters’ which don’t eat processed foods, you can use almond milk or coconut milk in this recipe.
BERRY COCONUT FLOUR PANCAKES
Ingredients
40 grams almonds
10 grams chia seeds
70 grams coconut flour
250 grams milk (any milk…I use A2…but to make this a ‘clean eating’ recipe  use almond milk or coconut milk)
4 eggs
50 grams maple syrup
2 tsp vanilla extract
1 tbsp baking powder
A pinch of salt
120 grams mixed berries (I used 40 grams fresh blueberries and 80 grams strawberries)
Coconut oil for frying
Method
1. Add almonds and chia seeds – mill 6 seconds/Speed 7.
Added Almonds and Chia Seeds
Almond and Chia Seeds after being milled
2. Add coconut flour, milk, eggs, maple syrup, vanilla, baking powder and salt – mix 10 seconds/Speed 5.
3. Add berries – mix 3 seconds/Speed 5.
Add berries to pancake mixture
Pancake mixture with blitzed berries
4. Heat a frying pan/pikelet pan on medium heat and add coconut oil.
Heat Coconut Oil in pan, medium heat
5. Spoon mixture into pan and cook for a few minutes on each side until browned.
Spoon in pancake mixture
Cook a few minutes on each side until browned
6. Serve plain for babies. For adults, serve with ricotta, maple syrup and shredded coconut.
Ethan and Harley LOVING their pancakes…
for once, more went into their mouths than onto the floor!
Berry Coconut Flour Pancakes served with ricotta, maple syrup and shredded coconut