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Non Thermomix

Breakfast/ Drinks/ Non Thermomix/ Thermomix

Berry Smoothie Bowl

Smoothie bowls are the latest craze on social media and trendy cafes because they look sooo pretty!!! They are great for you as they are jam packed with nutritious ingredients to start your day and are slightly thicker than a normal smoothie so is easy to eat with a spoon!!

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Add all ingredients into bowl.

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Mix 1 minutes/Speed 9.

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Pour into bowls…

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and top with fruit, nuts, seeds, cereals etc. (your time to shine and get creative:) !)

Berry Smoothie Bowl

Print Recipe
Serves: 2

Ingredients

  • 180 grams milk
  • 200 grams berries
  • 1 x banana
  • 100 grams ice
  • 100 grams yoghurt
  • 80 grams raw cashews (or almonds/sunflower seeds etc)
  • (Optional) 20 grams honey

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients into bowl.

3

Mix 1 minutes/Speed 9.

4

Pour into bowls and top with fruit, nuts, seeds, cereals etc. (your time to shine and get creative:) !)

5

METHOD (BLENDER):

6

Add all ingredients into blender.

7

Mix on high speed until ingredients are well blended.

8

Pour into bowls and top with fruit, nuts, seeds, cereals etc. (your time to shine and get creative:) !)

Notes

*You can easily substitute the above ingredients to customise your own smoothie bowl flavour!

Baking/ Non Thermomix/ Snacks/ Thermomix

Goji Berry Coconut Muffins

The boys are IN LOVE with Goji Berries at the moment! I buy Goji Berries wherever and whenever I see them – which is very often! They are available from anywhere from Coles/Woolworths, Aldi, Costco, even the dried fruit and nut shop at the markets!

I thought that Goji Berries were the new fad food, however I didn’t realise this until recently – but I have been eating Goji Berries my whole life!! Goji Berries are also known as Wolfberries and are used in Chinese cooking, commonly as a base for chinese soups to sweeten it up!!

Goji Berries are a superfruit, which is a good source of Vitamin C and antioxidants (amongst other things)!

The boys have been snacking on these instead of sultanas (they aren’t as sweet as sultanas) and I have been topping my porridge with them, however I thought I would incorporate them in my baking too!

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Add all ingredients to bowl.

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Mix 20 seconds/Speed 4.

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Spoon into muffin cases..

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and top with extra Goji Berries and pepitas.

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Bake for 20 minutes or until a skewer comes out clean

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Goji Berry Coconut Muffins

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • 270 wholemeal self raising flour
  • 230 grams milk
  • 130 grams coconut sugar
  • 80 grams coconut oil
  • 40 grams Goji Berries
  • 30 grams desiccated coconut
  • (Optional) extra Goji Berries and pepitas to top

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl - mix 20 seconds/Speed 4.

4

Spoon into muffin cases and top with extra Goji Berries and pepitas.

5

Bake for 20 minutes or until a skewer comes out clean

6

METHOD (NON THERMOMIX):

7

Preheat oven to 180 degrees.

8

Met coconut oil and mix all ingredients together until well combined.

9

Spoon into muffin cases and top with extra Goji Berries and pepitas.

10

Bake for 20 minutes or until a skewer comes out clean.

Bread/ Non Thermomix/ Thermomix

Garlic Bread Butter

I love a good garlic bread!!! This is a hit with my whole family, easy to make and makes a lot to feed a crowd, or you can keep it ready to go in the fridge or freezer!

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Add garlic cloves to bowl.

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Blitz – 5 seconds/Speed 7. Scrape down.

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Add butter, cheese, parsley and salt.

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Mix 10 seconds/Speed 4.

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Generously spread the butter on bread and bake for 8 – 10 minutes or until browned.

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Garlic Bread Butter

Print Recipe

Ingredients

  • 12 garlic cloves
  • 200 grams butter
  • 50 grams shredded/grated cheese (i.e. Mozzarella, Tasty, Parmesan)
  • 1 teaspoon dried parsley
  • 1 teaspoon salt

Instructions

1

Preheat oven to 180 degrees.

2

Add garlic cloves to bowl. Blitz - 5 seconds/Speed 7. Scrape down.

3

Add butter, cheese, parsley and salt. Mix 10 seconds/Speed 4.

4

Generously spread the butter on bread and bake for 8 - 10 minutes or until browned.

Notes

*This makes a lot of garlic bread butter - it spreads approx. 24 pieces of bread. **You can keep this in the fridge or freezer.

Dessert/ Non Thermomix/ Sweets

Crystalised Fruit

This is a fantastic way to use up your spare egg whites to create a simple and stunning edible table centrepiece! And better yet, no Thermomix or special appliances needed!

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Lightly whisk egg whites with a fork.

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Dip/paint fruit with egg whites…

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…then immediately dip/sprinkle into castor sugar.

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Leave on a wire rack to dry overnight.

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(the next morning)Β The coating hardens up for a beautiful crystallised finish.

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Crystallised Fruit

Print Recipe

Ingredients

  • Fruit of your choice
  • Egg whites
  • Castor sugar

Instructions

1

Lightly whisk egg whites with a fork.

2

Dip/paint fruit with egg whites, then immediately dip/sprinkle into castor sugar.

3

Leave on a wire rack to dry overnight. The coating hardens up for a beautiful crystallised finish.

Notes

*Amount of egg whites and castor sugar depends on how many fruits you are coating. **Berries last approx. 24 hours. ***Harder fruit (ie. apples and pears) last approx. 1 week.

Chocolate/ Dessert/ Non Thermomix/ Thermomix

Nutella Ganache

I made this especially to inject into the 20 Second Doughnut Muffins to create Nutella Doughnut Muffins!! This can also be used with your desserts or cupcakes/cakes, drizzled or dipped in, and is a great consistency to be used with pipettes/syringes.Β I bought my pipettes (3ml) from Ebay.

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Add all ingredients into bowl.

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Heat 3 minutes/50 degrees/Speed 2.

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(I added an extra syringe full of ganache before putting the filled pipettes in!)

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Nutella Ganache

Print Recipe
Cooking Time: 3 minutes

Ingredients

  • 150 grams Nutella/chocolate hazelnut spread
  • 100 grams thickened cream

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl. Heat 3 minutes/50 degrees/Speed 2.

3

METHOD (Non Thermomix):

4

Add all ingredients into a small saucepan and stir on low to medium heat until combined with a smooth consistency.

Baking/ Non Thermomix/ Thermomix

20 Second Doughnut Muffins

When my husband ate my 20 Second Crunchy Lemon Muffins, he said they tasted like a lemon doughnut – so I had to make this version of a cinnamon doughnut muffin!! This is dangerously good!!!

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Add all ‘muffin’ ingredients into the bowl

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Mix 20 seconds/Speed 5.

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Spoon into muffin cases.

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Bake for 15 minutes or until a skewer comes out clean.

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As soon as the muffins come out of the oven, brush the tops of the muffins with melted butter…

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…and press the muffin top/sprinkle with the sugar/cinnamon mixture.

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20 Second Doughnut Muffin

Print Recipe

Ingredients

  • MUFFIN:
  • 300 grams self raising flour
  • 150 grams white sugar
  • 75 grams butter
  • 230 grams milk
  • 1 egg (optional)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • TOPPING:
  • 80 grams butter (melted)
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 200 degrees.

3

Add all 'muffin' ingredients into the bowl - mix 20 seconds/Speed 5.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until a skewer comes out clean.

6

As soon as the muffins come out of the oven, brush the tops of the muffins with melted butter, and press the muffin top/sprinkle with the sugar/cinnamon mixture.

7

METHOD (Non Thermomix):

8

Preheat oven to 200 degrees.

9

Melt butter.

10

Add all 'muffin' ingredients into the bowl and mix until well combined.

11

Spoon into muffin cases.

12

Bake for 15 minutes or until a skewer comes out clean.

13

As soon as the muffins come out of the oven, brush the tops of the muffins with melted butter, and press the muffin top/sprinkle with the sugar/cinnamon mixture.

Notes

*Egg is optional (there are similar results - see my 20 Second Crunchy Lemon Muffin post)

Baking/ Breakfast/ Healthy/ Non Thermomix/ Thermomix

15 Second Breakfast Biscuits

This is my take on the Belvita/Weetbix Breakfast Biscuits that have been very popular lately! I keep a box at my desk at work just in case I’m not organised enough in the morning (otherwise my breakfast would be a coffee only diet) – so this will definitely be replacing the store bought stuff!!!! This is great for breakfast or to snack on during the day!

These are nut free, egg free and dairy free which is handy for lunchboxes!!

 

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15 Second Breakfast Biscuits

Print Recipe
Cooking Time: 10 minutes

Ingredients

  • 150 grams coconut oil (softened/melted)
  • 120 grams wholemeal plain flour/spelt flour
  • 80 grams oats
  • 80 grams pitted dates
  • 70 grams honey
  • 30 grams sunflower seeds
  • 30 grams pepitas (pumpkin seeds)
  • 20 grams flax seeds
  • 20 grams desiccated coconut
  • 10 grams chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla bean paste/extract
  • 1/2 teaspoon salt

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 160 degrees.

3

Add all ingredients to the bowl. Mix 15 seconds/Speed 5.

4

Spoon tablespoons of mixture onto a lined baking tray.

5

Flatten with your palm and shape into oval shapes.

6

Bake for 8 to 10 minutes or until edges of the biscuits are browned.

7

METHOD (Bender/Food Processor):

8

Preheat oven to 160 degrees.

9

Add all ingredients into a blender or food processor and blitz until all the ingredients are well combined.

10

Spoon tablespoons of mixture onto a lined baking tray.

11

Flatten with your palm and shape into oval shapes.

12

Bake for 8 to 10 minutes or until edges of the biscuits are browned.

Notes

*For gluten free - use quinoa flakes instead of oats, and gluten free flour instead of the plain/spelt flour. **Instead of coconut oil, you can use melted butter or another oil. ***Instead of dates, you can use other dried fruit like dried figs, sultanas or dried apricots.

Baking/ Cake/ Chocolate/ Non Thermomix/ Thermomix/ Twins

Car Drip Cakes – Ethan and Harley’s 2nd Birthday Cake

Car Drip Cakes for my 2 year old car loving boys!!

I wanted to incorporateΒ the fun look of a drip cake, with cars which the boys are loving right now! My husband had doubts of it looking like a ‘car’ whilst I was making this, but the end result turned out better than I thought, and the boys kept on pointing at their cakes very excitedly saying ‘CAR!’ so mission accomplished!! πŸ™‚

These are the first cakes that I’ve made using ALL of my recipes which is exciting and special for myI boys!!

The cakes consist of Milo Fudge Cakes topped with Perfect Buttercream Icing, drizzled with White Chocolate Ganache, and decorated with Fruit Jelly Lolly wheels, silver sprinkles and gold leaf windows, and a chocolate smiley face.

A FEW DAYS BEFORE…

A few days before the boys birthday, I made 4 x Milo Fudge Cakes (I only needed 3, but made 1 spare) – each ‘car’ consisted of the Milo Fudge Cake baked in a loaf pan, and a 15cm round cake pan (cut in half for the top of the car shape). I cooked the cakes a few minutes longer so it was more like a Milo mudcake (less gooey fudgy) so that it was firm to decorate. Once the cakes were cooled, I double wrapped the cakes in plastic cling wrap, double wrapped them in foil, then popped in them in the freezer.

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TWO NIGHTS BEFORE…

I made 1 x batch of Fruit Jelly Lollies – I used apple and blackcurrant juice, added edible black glitter, and blue gel food colouring to make the jelly really dark. I then poured it into a silicon baking pan and set it in the fridge overnight.

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THE NIGHT BEFORE…

I made another 1 x batch of Fruit Jelly Lollies – this time with coconut water (so it was a light colour). I then used cookie cutters to cut out ‘E’, ‘H’ and ‘2’ from the dark blue/black glitter Fruit Jelly Lolly mixture. I then placed the cut out ‘E’, ‘H’ and ‘2’ into silicon muffin trays, and then poured the coconut water Fruit Jelly Lollies over them to set in the fridge. I could see the colouring spread into the light coloured coconut water jelly, however only the colouring spread into this, not the glitter, so the ‘E’, ‘H’ and ‘2’ were still quite visible.

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I took out the cakes from the freezer and decorated the cakes whilst frozen/defrosting. I cut the circle shaped cake in half with a large sharp knife. I attached the bottom loaf shaped cake to the cake tray with melted chocolate (so it doesn’t move around).

I then made 2 x batches of Perfect Buttercream Icing at a time (2 x batches per Car Drip Cake = 4 x batches in total for the 2 cakes) with Wilton ‘Teal’ Gel Food Colouring. I iced a ‘crumb layer’ of the cakes, and attached the cakes with a wooden skewer to keep them in place. I then placed the cakes to set in the fridge for an hour.

Once the crumb layer was firm, I iced another layer of buttercream icing, and smoothed the icing with a dough scraper (this took the looongest time out of everything!)

I then let the cakes set in the fridge overnight.

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IN THE MORNING…

I made the White Chocolate Ganache, and let it sit on the bench for about an hour to thicken. I then dripped it on the sides and middle of the cake with a metal teaspoon, then placed the cakes back in the fridge to set. I added white chocolate melts/dark chocolate chips for eyes, and dark chocolate piped on as a smily face. I then added silver sprinkles in the shape of windows, gold leaf on the drips inside the ‘windows’ and then attached the Fruit Jelly Lolly wheels with toothpicks.

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Chocolate/ Dessert/ Non Thermomix/ Sweets/ Thermomix

No Bake Chocolate and Strawberry Jelly Slice

This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!

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Add chocolate biscuits and butter to bowl.

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Blitz – 10 seconds/Speed 7.

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Pour and press into a lined or silicon slice pan.

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Place in fridge to set.
Wash bowl.

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Add strawberries.

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Blitz – 5 seconds/Speed 5. Scrape down.

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Add water, sugar, gelatine and vanilla.

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Cook 5 minutes/50 degrees/Speed 2.

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Pour into slice pan over the biscuit mixture.

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Place in fridge to set for a minimum 4 hours.

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Cut into squares to serve.

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No Bake Chocolate and Strawberry Jelly Slice

Print Recipe

Ingredients

  • 250 grams chocolate biscuits (1 x pack Chocolate Ripple biscuits) - roughly broken in half
  • 100 grams butter
  • 500 grams strawberries (2 x 250g punnets) - green tops cut off
  • 200 grams water
  • 40 grams sugar
  • 20 grams edible gelatine
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Add chocolate biscuits and butter to bowl. Blitz - 10 seconds/Speed 7.

3

Pour and press into a lined or silicon slice pan. Place in fridge to set.

4

Wash bowl.

5

Add strawberries. Blitz - 5 seconds/Speed 5. Scrape down.

6

Add water, sugar, gelatine and vanilla. Cook 5 minutes/50 degrees/Speed 2.

7

Pour into slice pan over the biscuit mixture.

8

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

9

METHOD (Non Thermomix)

10

Add chocolate biscuits and butter into a food processor and blitz until a crumb texture.

11

Pour and press into a lined or silicon slice pan. Place in fridge to set.

12

Finely dice strawberries and add into a medium sized pot.

13

Add water, sugar, gelatine and vanilla, stir and cook on low to medium heat until sugar and gelatine granules are melted in and combined.

14

Pour into slice pan over the biscuit mixture.

15

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

Baking/ Healthy/ Non Thermomix/ Snacks/ Thermomix

10 Second Apple Cinnamon Slice

This is super quick, easy and HEALTHY! The apple and cinnamon flavours shine out in this moist and fluffy slice.

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Add all ingredients to bowl.

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Mix 10 Seconds/Speed 5.

 

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Pour and spread into baking pan.

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Mix 1 teaspoon cinnamon and 2 teaspoons coconut sugar together in a small bowl and sprinkle over slice mixture.

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Bake for 20 minutes or until skewer comes out clean.

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Cool before cutting into squares.

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10 Second Apple Cinnamon Slice

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • 2 x red apples (quartered and cored)
  • 150 grams wholemeal plain flour
  • 100 grams coconut oil
  • 70 grams coconut sugar
  • 60 grams walnuts (or sunflower seeds if nut free)
  • 1 x egg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • Β½ teaspoon salt
  • + 1 teaspoon cinnamon/2 teaspoons coconut sugar to top

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl. Mix 10 Seconds/Speed 5.

4

Pour and spread into baking pan.

5

Mix 1 teaspoon cinnamon and 2 teaspoons coconut sugar together in a small bowl and sprinkle over slice mixture.

6

Bake for 20 minutes or until skewer comes out clean.

7

Cool before cutting into squares.

8

METHOD (Non Thermomix)

9

Preheat oven to 180 degrees.

10

Grate apples, melt coconut oil, and chop walnuts.

11

Mix all ingredients in a large bowl until well combined.

12

Pour and spread into baking pan.

13

Mix 1 teaspoon cinnamon and 2 teaspoons coconut sugar together in a small bowl and sprinkle over slice mixture.

14

Bake for 20 minutes or until skewer comes out clean.

Notes

*You can use normal plain flour instead of wholemeal, another oil i.e. rice bran, vegetable, instead of coconut sugar, or white sugar instead of coconut sugar