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Sweets

Non Thermomix/ Snacks/ Sweets/ Thermomix

Ribena Jelly Lollies

This is officially my first recipe since having the girls and living life with 4 kids!!! This is a simple recipe mainly because the boys are OBSESSED with Ribena at the moment and OBSESSED with lollies. So I thought I would combine the 2 for a fun summer snack! I also have a different version of jelly lollies made with fruit juice – Fruit Juice Jelly Lollies.

Add all ingredients into bowl.

Heat 4 minutes/50 degrees/Speed 2.

Pour into silicon moulds and place in fridge for a few hours to set.

Ribena Jelly Lollies

Print Recipe

Ingredients

100 grams Ribena
300 grams water
30 grams gelatine powder

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.

3

Pour into silicon moulds and place in fridge for a few hours to set.

4

METHOD (Stovetop):

5

Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see the gelatine granules have melted in.

6

Pour into silicon moulds and place in fridge for a few hours to set.

Notes

TO STORE: Place in an airtight container. You can leave this on the bench for the few days (in cooler weather), however these last a few weeks in the fridge. **The jelly lollies have a crunchier/firmer texture when kept in the fridge and a wobbly softer texture when kept out on the bench. ***You can easily pop these out of silicon moulds, but if they have a more delicate design you can place these in the freezer for it to pop out easier. ****You can use any other cordial you have instead of Ribena.

December 16, 2017 By Sophia Brown

0

Sweets/ Thermomix

Lemon and Macadamia Fudge

This got a double thumbs up by all my ‘official’ taste testers (the boys/husband)! The sourness of the lemon counteracts beautifully with the sweetness of the fudge, and the dry roasted macadamias gives it an earthiness. Beautiful with a cup of tea, and super easy to eat!

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

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/melts, macadamia nuts, and zest of 1 x lemon.

Mix 30 seconds/Speed 3.

Pour and spread into a slice tin…

…and sprinkle zest of 1 x lemon on top.

Set in fridge for a few hours/overnight.

Cut into small squares and store in an airtight container.

Lemon and Macadamia Fudge

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Ingredients

1 x 375 gram tin sweetened condensed milk
200 grams white sugar
120 grams butter
40 grams glucose syrup
200 grams white chocolate chips/melts
150 grams macadamia nuts (roughly chopped and dry roasted)
Zest of 2 lemons

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

3

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

4

Remove lid and wipe condensation off with paper towel.

5

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

6

Remove lid and wipe condensation off with paper towel.

7

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon. Mix 30 seconds/Speed 3.

8

Pour and spread into a slice tin and sprinkle zest of 1 x lemon on top.

9

Set in fridge for a few hours/overnight.

10

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or in the fridge for a few weeks, OR kept in the freezer for a few months. **If you want it extra lemony, you can add more lemon zest, or a few drops of pure lemon essential oil. ***You can use other types of nuts instead of macadamias i.e. almonds, cashews.

June 10, 2017 By Sophia Brown

0

Chocolate/ Christmas/ Sweets/ Thermomix

Candy Cane Fudge

Choc mint is one of my favourite flavour combos! This is amazing with the candy canes – as it looks really festive, plus the candy canes add a beautiful crunch with the choc mint fudge!

Add candy canes to bowl.

Blitz 2 seconds/Speed 5. Set aside.

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/melts and peppermint essence.

Mix 30 seconds/Speed 3.

Pour and spread into a slice tin…

…and sprinkle crushed candy canes on top.

Set in fridge for a few hours/overnight.

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

Candy Cane Fudge

Print Recipe

Ingredients

6 x large candy canes (roughly broken up)
1 x 375 gram tin sweetened condensed milk
200 grams sugar
120 grams butter
40 grams glucose syrup
200 grams dark chocolate chips/melts
1 teaspoon peppermint essence

Instructions

1

Add candy canes to bowl. Blitz 2 seconds/Speed 5. Set aside.

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/melts and peppermint essence. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle crushed candy canes on top.

8

Set in fridge for a few hours/overnight.

9

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 28, 2016 By Sophia Brown

1

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/ Sweets/ Thermomix

Salted Caramel Coconut Fudge

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

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/melts, desiccated coconut and 1/2 teaspoon salt.

Mix 30 seconds/Speed 3.

Pour and spread into a slice tin…

…and sprinkle salt flakes on top.

Set in fridge for a few hours/overnight.

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

Salted Caramel Coconut Fudge

Print Recipe

Ingredients

1 x 375 gram tin sweetened condensed milk
200 grams brown sugar
120 grams butter
40 grams glucose syrup
200 grams white chocolate chips/melts
40 grams desiccated coconut
1/2 teaspoon salt
Salt flakes to top

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/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle salt flakes on top.

8

Set in fridge for a few hours/overnight.

9

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 25, 2016 By Sophia Brown

1

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

Christmas/ Drinks/ Sweets/ Thermomix

Lemon Sherbet

O.M.G! LEMONY SHERBET WIZZ FIZZ amazingness!! The smell and taste of the lemons is delicious – fantastic for any lemon lovers!! This is perfect for old school wizz fizz eating dipping your lollies or finger in, sherbet straws, sprinkled on your ice cream, in cones topped with marshmallow for sherbet marshmallow cones, or a few teaspoons in with lemonade or any other drink you like to make this refreshing lemon beverage! This is a PERFECT gift for the festive season!

Add all ingredients in bowl.

Blitz 30 seconds/Speed 9.

Lemon Sherbet

Print Recipe

Ingredients

400 grams sugar
20 grams citric acid
5 grams bicarb soda
Zest of 2 x lemons

Instructions

1

Add all ingredients in bowl.

2

Blitz 30 seconds/Speed 9.

3

Store in airtight container.

Notes

*This is deliciously lemony, you can also use the zest of 1 x lemon instead if you want a milder lemon taste 🙂

November 5, 2016 By Sophia Brown

0

Christmas/ Sweets/ Thermomix

Cinnamon Sugar

This is perfect for sprinkling on your toast, baked goods, churros and doughnuts! This is also great gift idea in a nice glass bottle!

I actually made this to sprinkle on my Churros with my Kmart Churros machine as the white sugar with my cinnamon was a little too chunky/crunchy/grainy – this has a perfect texture like the pre-made storebought stuff!

Add all ingredients to bowl.

Blitz 3 seconds/Speed 9.

Cinnamon Sugar

Print Recipe

Ingredients

200 grams white sugar
30 grams ground cinnamon (4 tablespoons)

Instructions

1

Add all ingredients to bowl.

2

Blitz 3 seconds/Speed 9.

Notes

Store in an airtight container.

October 30, 2016 By Sophia Brown

0

Christmas/ Dessert/ Sweets/ Thermomix

Coconut Ice Balls

This is a version of coconut ice without condensed milk or egg whites. I find that the ball shape makes it easier for the boys to hold and eat, and these look great for gifts, or to decorate cakes/cupcakes 🙂

Note that the pictures in this batch have balls in different sizes as I made them to top a cake 🙂

Add sugar, milk and salt in bowl.

Heat 5 minutes/60 degrees/Speed 2.

Heat a further 5 minutes/100 degrees/Speed 2.

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

Remove half the white mixture into a separate bowl…

…and add the pink food colouring in with the remaining half of the mixture – mix 5 seconds/Speed 4/reverse.

Spoon out pink mixture into a separate bowl.

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don’t let it get too cold or it will be hard to shape).

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls – pink, white, or a marbling of pink/white.

Place in fridge to set.

Coconut Ice Balls

Print Recipe

Ingredients

700 grams sugar
300 grams coconut milk
1/4 teaspoon salt
510 grams desiccated coconut
1/4 teaspoon pink food colouring

Instructions

1

Add sugar, milk and salt in bowl. Heat 5 minutes/60 degrees/Speed 2.

2

Heat a further 5 minutes/100 degrees/Speed 2.

3

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

4

Remove half the white mixture into a separate bowl, and add the pink food colouring in with the remaining half of the mixture - mix 5 seconds/Speed 4/reverse. Spoon out pink mixture into a separate bowl.

5

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don't let it get too cold or it will be hard to shape).

6

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls - pink, white, or a marbling of pink/white.

7

Place in fridge to set.

Notes

*Once set in the fridge, the balls hold shape at room temperature and can be kept at either room temperature or in the fridge. **You can make this into a normal coconut ice slice layering the white layer and pink layer, setting in fridge and cutting into squares.

October 29, 2016 By Sophia Brown

0

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!! When served at room temperature/warm, this has a pudding-like texture. When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

Add all ingredients to bowl.

Cook – 5 minutes/70 degrees/Speed 2.

Serve immediately or chill in fridge.

The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

When chilled this has a thick indulgent mousse-like texture 🙂

LCHF Bounty Chia Seed Pudding

Print Recipe

Cooking Time: 5 minutes

Ingredients

400 grams coconut cream (1 x can)
100 grams Lindt 70% Dark Chocolate
100 grams water
50 grams chia seeds
30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

October 19, 2016 By Sophia Brown

1