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Dessert

Baking/ Dessert/ Healthy/ Thermomix

Healthy Apple and Custard Crumble

I really felt like a winter warming custard + apple crumble – so here is my healthy version of the 2 combined! YUM!

Add all of the ‘CRUMBLE’ ingredients to bowl.

Mix 5 seconds/Speed 5.

Set aside. (Don’t clean bowl).

Add all of the ‘CUSTARD’ ingredients to bowl.

Cook 8 minutes/90 degrees/speed 3.

Pour into roasting pan/dish. (Don’t clean bowl).

Add all of the ‘APPLE’ ingredients to bowl.

Cook 14 minutes/100 degrees/Spoon speed/Reverse.

Pour into roasting pan/dish on top of custard.

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Healthy Apple and Custard Crumble

Print Recipe

Ingredients

CRUMBLE
80 grams oats
60 grams maple syrup
40 grams desiccated coconut
20 grams chia seeds
10 grams coconut oil
CUSTARD
500 grams milk
80 grams maple syrup
50 grams cornflour
2 x eggs
APPLE
5 x apples
1 tablespoon lemon juice
1 teaspoon cinnamon

Instructions

1

Preheat oven to 160 degrees.

2

Add all of the 'CRUMBLE' ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Don't clean bowl).

3

Add all of the 'CUSTARD' ingredients to bowl. Cook 8 minutes/90 degrees/speed 3. Pour into roasting pan/dish. (Don't clean bowl).

4

Add all of the 'APPLE' ingredients to bowl. Cook 14 minutes/100 degrees/Spoon speed/Reverse. Pour into roasting pan/dish on top of custard.

5

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Notes

*You can use Rice Malt Syrup/Honey etc instead of Maple Syrup. **You can either use red or green apples (or whatever you have in the house) ***If you love more crumble, you can easily double the crumble ingredients. ****The apple juice with the stewed apples may seem quite watery, however will caramelise and help the apples further cook when baked. *****If you are feeling super lazy, you can use tinned apple pie apples instead 😉

June 6, 2017 By Sophia Brown

2

Baking/ Dessert/ Healthy/ Thermomix

Lychee and Coconut Pudding with Maple Crumble

This is a deliciously refreshing dessert!!! The fruity creaminess is beautifully paired with the crunchy crumble topping! It is not very sweet so is very light and easy to eat – the mild sweetness comes from the sugar from the tinned lychees and maple syrup in the crumble.

Add all PUDDING ingredients into bowl.

Mix 5 minutes/60 degrees/Speed 4.

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

Preheat oven to 180 degrees.

Add CRUMBLE ingredients to bowl.

Mix 5 seconds/Speed 5.

Pour and spread onto a lined baking tray.

Bake for 5-7 minutes or until browned.

Leave to cool and ‘crumble’ up the mixture with a fork.

To serve, pop the pudding out of the mould and onto a plate.

Top with the crumble and extra lychees (optional).

Lychee and Coconut Pudding with Maple Crumble

Print Recipe

Serves: 10

Ingredients

PUDDING:
560 grams tinned lychees with syrup
400 grams coconut milk
30 grams desiccated coconut
20 grams gelatin powder
CRUMBLE:
40 grams oats
30 grams maple syrup
20 grams desiccated coconut
10 grams chia seeds

Instructions

1

Add all PUDDING ingredients into bowl. Mix 5 minutes/60 degrees/Speed 4.

2

Pour into silicon muffin or dariole moulds and place in fridge to set for a minimum 3 hours.

3

Whilst waiting for the pudding to set in the fridge, clean and dry bowl.

4

Preheat oven to 180 degrees.

5

Add CRUMBLE ingredients to bowl. Mix 5 seconds/Speed 5.

6

Pour and spread onto a lined baking tray. Bake for 5-7 minutes or until browned.

7

Leave to cool and 'crumble' up the mixture with a fork.

8

To serve, pop the pudding out of the mould and onto a plate. Top with the crumble and extra lychees (optional).

Notes

*Pudding mixture fills 10 x silicon muffin moulds. **You can use metal/porcelain moulds/ramekins, however grease lightly with cooking oil before pouring mixture in. ***If you want a generous amount of crumble to top, you can easily double the mixture.

January 17, 2017 By Sophia Brown

0

Baking/ Breakfast/ Dessert/ Healthy/ Snacks/ Thermomix

Apple Crumble Loaf

This is a healthy version of an apple crumble – in loaf form!!! It is deliciously moist with a crunchy crumbly topping. Great for breakfast, a snack, or dessert!!

Add all TOPPING ingredients to bowl.

Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

Add all LOAF ingredients to bowl.

Mix 10 seconds/Speed 6.

Pour and spread loaf batter into loaf pan.

Pour and spread topping mixture on top of the batter and gently press down.

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

Apple Crumble Loaf

Print Recipe

Ingredients

TOPPING:
40 grams oats
30 grams maple syrup
20 grams desiccated coconut
10 grams chia seeds
LOAF:
2 x apples (quartered and cored)
200 grams wholemeal plain flour
160 grams milk
150 grams dried apricots
70 grams coconut oil
60 grams maple syrup
30 grams desiccated coconut
2 x eggs
1 teaspoon bicarb soda

Instructions

1

Preheat oven to 170 degrees.

2

Add all TOPPING ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

3

Add all LOAF ingredients to bowl. Mix 10 seconds/Speed 6.

4

Pour and spread loaf batter into loaf pan.

5

Pour and spread topping mixture on top of the batter and gently press down.

6

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

January 10, 2017 By Sophia Brown

4

Dessert/ Healthy/ Non Thermomix/ Thermomix

No Bake Cherry Mousse Slice

This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!

Prepare and add cherries into a large baking pan/roasting tray.

Add the 2 x jelly packets, gelatine powder and water in bowl.

Heat 4 minutes/50 degrees/Speed 2.

Add evaporated milk and eggs.

Mix 10 seconds/Speed 4.

Pour over cherries and set in fridge overnight.

Cut up in slices and serve chilled.

No Bake Cherry Mousse Slice

Print Recipe

Ingredients

400 grams fresh cherries (pitted/cut in half with seed removed)
1 x packet strawberry jelly
1 x packet raspberry jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add cherries into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over cherries and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add cherries into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over cherries and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*The cherries without seed weighs approx. 380 grams. **You can use different types of fruit/berries instead of the cherries. ***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)

January 4, 2017 By Sophia Brown

0

Chocolate/ Christmas/ Dessert/ Thermomix

Milomisu

This is amazing and new fave dessert!!! This is a combo of Milo Mousse with the sponge biscuits from Tiramisu and is deliiiicious!

I love it with the sponge biscuits dipped in coffee as coffee really brings out the chocolate flavour and the bitterness of the coffee offsets the sweetness in the chocolate, however for a kid friendly version (and for fussy adults like my husband who have never, and won’t ever try a cup of coffee) you can dip the biscuits in a combo of Milo and hot water.

I personally don’t like alcohol in my desserts, however you can add some marsala, rum, or brandy to the coffee mixture to add some adult X factor in there!

You can use small dessert bowls or one large dessert bowl or dish.

Add dark chocolate chips to bowl.

Blitz 5 seconds/Speed 7. Set aside.

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar.

Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the ‘frangipani’ look at the top. Be careful not to overbeat!!

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s)…

…and dip sponge bisuits in coffee/hot Milo mixture.

Place sponge biscuits in bowl enough to cover the base of the bowl.

Add a layer of Milo Mousse…

…and sprinkle with blitzed chocolate chips.

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

Add a final layer of Milo Mousse…

and sprinkle top with remaining blitzed chocolate chips.

Refrigerate for at least 2 hours before serving.

Milomisu

Print Recipe

Ingredients

150 grams dark chocolate chips
1 bottle thickened cream (600ml)
6 heaped tablespoons Milo
2 tablespoons cocoa
2 tablespoons sugar
1 large packet of sponge finger biscuits
300ml strong black coffee OR 300ml boiling water + 3 tablespoons Milo
*for an alcoholic version - add 50ml (or more) Marsala, rum or brandy with 250ml coffee

Instructions

1

Add dark chocolate chips to bowl. Blitz 5 seconds/Speed 7. Set aside.

2

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar. Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the 'frangipani' look at the top. Be careful not to overbeat!!

3

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

4

Add a layer of blitzed chocolate chips to the bottom of the bowl(s), and dip sponge bisuits in coffee/hot Milo mixture. Place sponge biscuits in bowl enough to cover the base of the bowl.

5

Add a layer of Milo Mousse and sprinkle with blitzed chocolate chips.

6

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

7

Add a final layer of Milo Mousse and sprinkle top with remaining blitzed chocolate chips.

8

Refrigerate for at least 2 hours before serving.

December 5, 2016 By Sophia Brown

3

Baking/ Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Kids in the Kitchen/ Sweets/ Thermomix

Christmas Gift and Food Ideas

With Christmas fast approaching, here is my all-in-one Christmas Gift and Party Ideas Guide for a one stop shop with all the links!

I have noted if they are Thermomix or Non Thermomix recipes (for those who don’t have a Thermomix) but also if you have a Thermomix and want to multi task you could make things without a Thermomix if your Thermomix is busy!!

Advent Calendar Activity Ideas

Gift Tags/Labels/Name Tags

Homemade Recycled Paper (Thermomix + Non Thermomix)

Table Centrepiece

Crystalised Fruit (Non Thermomix)

Hamper Ideas

Apple Pie Bliss Balls (Thermomix + Non Thermomix)
Chocolate Brownie Bliss Balls (Thermomix + Non Thermomix)
Chocolate Soil (Thermomix + Non Thermomix)
Cinnamon Sugar (Thermomix)
Coconut Ice Balls (Thermomix)
Eucalyptus Multi Purpose Spray (Thermomix + Non Thermomix)
Ferrero Rocher Bliss Balls (Thermomix + Non Thermomix)
Fruit and Nut Chocolate Fudge (Thermomix)
Golden Gaytime Bliss Balls (Thermomix + Non Thermomix)
Homemade Vanilla Extract (you could leave the vanilla pods in there since it will need at least 3 months to ‘marinade’) (Non Thermomix)
Jube Lollies (Thermomix)
Lemon Sherbet (Thermomix)
LSA (Linseeds, Sunflower Seeds, Almonds) (Thermomix + Non Thermomix)
Milo 3 in 1 (Thermomix + Non Thermomix)
Salted Caramel Coconut Fudge (Thermomix)
Sesame Chia and Flax Seed Snaps (Thermomix)
Turkish Delight (Thermomix)
Vanilla Bean Marshmallows (Thermomix)

Dessert/’Bring a Plate’ Ideas

NO BAKE:

Choc Chip Candy Cane Cheesecake (Thermomix)
Choc Chip Milo Icecream (Thermomix)
Choc Mint Mousse (Thermomix)
Dark Chocolate Rocky Road (Microwave method)
Easy Classic Trifle (Thermomix + Non Thermomix)
Fruit Jelly Cups (Thermomix + Non Thermomix)
Fruit Juice Jelly Lollies (Thermomix + Non Thermomix)
Golden Gaytime Icecream Cake (Non Thermomix)
Jelly Cake (Thermomix + Non Thermomix)
Milo Mousse (Thermomix)
No Bake Chocolate and Strawberry Jelly Slice (Thermomix)
No Bake Mango Mousse Slice (Thermomix + Non Thermomix)
Pot Plant Dessert (Thermomix)

BAKE:

10 Second Apple Cinnamon Slice (Thermomix + Non Thermomix)
10 Second Coconut Date Loaf (Thermomix)
10 Second Coconut Slice with Lemon Drizzle (Thermomix)
20 Second Crunchy Lemon Muffins (Thermomix)
20 Second Doughnut Muffins (+ Nutella Ganache) (Thermomix)
20 Second Milo Brownies (Thermomix + Non Thermomix)
30 Second Vanilla Butter Cake (Thermomix + Non Thermomix)
Apple and Celery Cake Cookies (Thermomix)
Armenian Nutmeg Cake (Thermomix + Non Thermomix)
Baked Lamington Drops (Thermomix)
Baked Rice Custard (Thermomix + Non Thermomix)
Caramelised Pear Upside Down Cake (Thermomix)
Carrot and Pear Slice (Thermomix)
Cheats Gingerbread House (Non Thermomix)
Christmas Cupcake Wreath (Non Thermomix)
Christmas Icecream Cake (Non Thermomix)
Chocolate Beetroot Cake (Thermomix)
Chocolate Pumpkin Cupcakes (Thermomix + Non Thermomix)
Cinnamon Doughnut Cookies (Thermomix)
Coconut White Chocolate Cookie Balls (Thermomix)
Double Dark Chocolate Brownies (Thermomix + Non Thermomix)
Easy Jewel Cookies (Thermomix)
Easy Oreo Brownies (Thermomix)
Easy Watermelon Cake (Thermomix)
Ferrero Rocher Brownies (Thermomix)
Flourless Pina Colada Cakes (Thermomix)
Healthy Banana Bread (Thermomix + Non Thermomix)
Healthy Choc Chip Cookies (Thermomix)
Healthy Milo Brownies (Thermomix + Non Thermomix)
Jaffa Fudge Cupcakes (Thermomix)
Knafeh (Thermomix + Non Thermomix)
Melt-in-your-mouth Oaty Date Cookies (Thermomix)
Milo Cheesecake Swirl Brownies (Thermomix)
Milo Cookies (Thermomix)
Milo Fudge Cake (Thermomix + Non Thermomix)
Milo Parfait (Thermomix)
Red Velvet Cupcakes (Thermomix + Non Thermomix)
Reindeer Cupcakes (Non Thermomix)

Savoury

Creamy Chorizo Pasta (Non Thermomix)
Duck Pancakes (Thermomix)
Easy Carbonara Pasta (Non Thermomix)
Garlic Bread Butter (Thermomix + Non Thermomix)
Ham and Cheese Muffins (Thermomix + Non Thermomix)
Pan Fried Brussel Sprouts (Non Thermomix)
Smoked Salmon Pasta (Non Thermomix)
Taiwanese Rice Balls (Thermomix)
Vegemite and Cheese Muffins (Thermomix)

Drinks

Babycinno (Thermomix)
Frothy Hot Milo (Thermomix)
Lychee Coconut Cocktails (Thermomix)
Mango Syrup (for Mango Beer) (Thermomix)
‘Ribena’ Syrup (Thermomix)

November 27, 2016 By Sophia Brown

0

Chocolate/ Christmas/ Dessert/ Sweets/ Thermomix

Fruit and Nut Chocolate Fudge

I LOVE FUDGE! And I love how easy it is to make and it goes a looooong way with gifts and feeding a crowd! I used to think fruit and nut chocolate was for ‘old people’, but I guess I fall in that boat now as my husband and I really enjoy it!! Chocolate fudge can’t be that bad for you if there is fruit and nuts in it, right???

Add condensed milk, sugar, butter and glucose syrup in bowl.

Cook 10 minutes/100 degrees/Speed 2/MC off.

Remove lid and wipe condensation off with paper towel.

Cook a further 20 minutes/Varoma/Speed 2/MC off.

Remove lid and wipe condensation off with paper towel.

Add chocolate chips, and mixed fruit and nut.

Mix 30 seconds/Speed 3.

Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

Once set, cut into small squares and store in an airtight container.

Fruit and Nut Chocolate Fudge

Print Recipe

Ingredients

1 x 375 gram tin sweetened condensed milk
200 grams sugar
120 grams butter
40 grams glucose syrup
200 grams dark chocolate chips
140 grams mixed fruit and nut (i.e. 70 grams dried fruit + 70 grams nuts)

Instructions

1

*Keep away MC (Measuring Cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips, and mixed fruit and nut. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

8

Once set, cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/ or the fridge for a few weeks OR kept in the freezer for a few months.

November 22, 2016 By Sophia Brown

0

Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Thermomix

Choc Chip Candy Cane Cheesecake

This is the ULTIMATE Christmas cheesecake! The candy canes give a beautiful minty taste which is beautifully refreshing on a summers day, and the dark chocolate chips balance out the sweetness of the cheesecake. This is super quick and easy (I LOVE easy recipes) to whip up for the festive season!

Add ‘base’ ingredients to bowl.

Mix 15 seconds/Speed 9.

Pour into pan and press down with the back of a metal spoon.
No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

Add ‘cheesecake’ ingredients ingredients to bowl.

Mix 20 seconds/Speed 6.

Pour into pan and spread.

Place in fridge overnight to set.

Once set, decorate with melted chocolate, peanut M and M’s and silver cachous as per the pictures.

(To melt dark chocolate chips – place in a ziplock bag – zap in 30 second intervals and squish bag until all choc chips are melted).

Choc Chip Candy Cane Cheesecake

Print Recipe

Ingredients

BASE:
250 grams arrowroot biscuits (or any other sweet biscuits)
140 grams butter (softened)
40 grams dark chocolate chips
CHEESECAKE:
500 grams cream cheese (cubed, softened)
1 x 396 gram tin sweetened condensed milk
80 grams dark chocolate chips
8 - 12 large candy canes (roughly broken up, add number of candy canes depending on how minty you prefer it)
TO DECORATE:
80 grams dark chocolate chips
Peanut M and M's
Silver cachous

Instructions

1

Grease and line springform pan.

2

Add 'base' ingredients to bowl. Mix 15 seconds/Speed 9.

3

Pour into pan and press down with the back of a metal spoon.

4

No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

5

Add 'cheesecake' ingredients ingredients to bowl. Mix 20 seconds/Speed 6.

6

Pour into pan and spread. Place in fridge overnight to set.

7

Once set, decorate with melted chocolate, peanut M and M's and silver cachous as per the pictures.

8

(To melt dark chocolate chips - place in a ziplock bag - zap in 30 second intervals and squish bag until all choc chips are melted).

Notes

* In the photo I used a 25cm wide springform pan. You can use a smaller springform pan i.e. 20cm and the base and filling will be higher/deeper 🙂 ** If you don't like mint, you can omit the candy canes to make a Choc Chip Cheesecake 🙂

November 21, 2016 By Sophia Brown

0

Christmas/ Dessert/ Non Thermomix/ Thermomix

No Bake Mango Mousse Slice

This is my mum’s recipe that I have grown up with!! My family has this regularly when Mango’s are in season! This is a refreshing and delicious dessert, snack or a ‘bring a plate’ dish in summer! It is a super simple dish and a hit with everyone in the family!!

Prepare and add mangoes into a large baking pan/roasting tray.

Add the 2 x jelly packets, gelatine powder and water in bowl.

Heat 4 minutes/50 degrees/Speed 2.

Add evaporated milk and eggs.

Mix 10 seconds/Speed 4.

Pour over mangoes and set in fridge overnight.

Cut up in slices and serve chilled.

No Bake Mango Mousse Slice

Print Recipe

Ingredients

2 mangoes (peeled, seed removed and roughly diced)
1 x packet pineapple jelly
1 x packet orange jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add mangoes into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over mangoes and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add mangoes into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over mangoes and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*This works with other flavours of jelly - however it looks better with orange/yellow coloured jelly - i.e. lemon, mango, passionfruit, pineapple, orange.

November 16, 2016 By Sophia Brown

5

Baby Food/ Dessert/ Thermomix

Apple and Maple Custard

This is a beautiful twist on the usual custard recipe, adding apples throughout the custard. Great for when you feel like custard, but you really should eat your fruit – so why not combine the two!? This has beautiful small pieces of apple which creates a beautiful texture with the smooth creamy custard, and it pairs really well with maple syrup. This is perfect for toddlers/kids especially in reusable food pouches, or you can puree it for baby food (also this is great for older babies when introducing textures).

Add apples to bowl.

Blitz 3 seconds/Speed 5. Scrape down.

Add maple syrup, milk, cornflour and eggs.

Cook 6 minutes/90 degrees/Speed 3.

Apple and Maple Custard

Print Recipe

Ingredients

2 x apples (quartered and cored)
80 grams maple syrup
500 grams milk
30 grams cornflour
2 x eggs

Instructions

1

Add apples to bowl.

2

Blitz 3 seconds/Speed 5. Scrape down.

3

Add maple syrup, milk, cornflour and eggs.

4

Cook 6 minutes/90 degrees/Speed 3.

Notes

This has small pieces of apple throughout, if you prefer a smoother texture (i.e. for baby food or to 'hide' the apples), puree the custard - 30 seconds/Speed 9 (slowly turning the dial progressively from Speed 0 to 9).

November 1, 2016 By Sophia Brown

0