Browsing Tag:

sweets

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!

lemonsherbet-p01

Add all ingredients in bowl.

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Blitz 30 seconds/Speed 9.

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lemonsherbet-p04

lemonsherbet-p05

 

 

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
0
Dessert/ Non Thermomix/ Snacks/ Sweets/ Thermomix

Fruit Jelly Cups

A healthier and homemade alternative to the packet fruit and jelly cups! This has the texture/wobbliness of Aeroplane jelly – and you can customise it however you like with different types of canned fruit and fruit juices!

I usually have a tin of fruit in the pantry – peaches, pears, fruit salad etc as a back up for when I don’t have fresh fruit at home/the fruit has gone manky, or if I just feel like tinned fruit with yoghurt, whipped cream or icecream, since it is consistently delicious!

You can use different flavour combinations. With one of these batches I used a 825 gram can of Fruit Salad and topped up with tropical fruit juice, and another batch I used a 560 gram can of pitted Lychees and topped up with coconut water.

Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. Note that the canned fruit salad has a few pineapple pieces – the jelly still sets (it is slightly sloppier than without the pineapple) however you will need to leave it in the cups (it is too sloppy for moulds – if you want to use moulds use the Fruit Juice Jelly Lollies recipe).

You can pour this into individual cups, or into one big bowl and scoop out pieces.

You can use any type of canned fruit, and can also use fresh fruit instead of the canned fruit.


 
Strain the juice away from the canned fruit into a separate jug.
 
Place the fruit into cups.
 
 
Add the drained juice…
 
 
 …+ additional juice of choice (1000 grams total), honey and gelatine into bowl. 
 
 
Mix – 4 minutes/50 degrees/Speed 2.
 
 
Pour jelly mixture into cups… 
(note: the moulds don’t work – just use cups!)
 
…and set in fridge for a few hours.
 
 

Fruit Jelly Cups

Print Recipe

Ingredients

  • Canned fruit in natural juice of your choice (Separate the fruit and juice)
  • 1000 grams juice of your choice (including drained juice from the canned fruit)
  • 30 grams honey
  • 20 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

Strain the juice away from the canned fruit into a separate jug.

3

Place the fruit into cups.

4

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.

5

Pour jelly mixture into cups and set in fridge for a few hours.

6

METHOD (Stovetop):

7

Strain the juice away from the canned fruit into a separate jug.

8

Place the fruit into cups.

9

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.

10

Pour jelly mixture into cups and set in fridge for a few hours.

June 15, 2016 By
0
Sweets/ Thermomix

Turkish Delight

YUMMMMMMM!!! I LUUURRRVVVE TURKISH DELIGHT!!! This is one of the special treats I buy when I come across a middle eastern shop or sweet shop. I also love the Cadbury version! Like the Vanilla Bean Marshmallows, this is another sweet treat that I no longer need to buy as I can make this delicious version at home!

You can play around with different flavours instead of the traditional rose water (i.e. vanilla extract, coconut essence, peppermint essence etc), and also use different food colourings, or even leave the colouring out! You can also add whatever you like, like pistachios into the mix right at the end of cooking.

This needs to be refrigerated to set and is easier to cut straight out of the fridge. Store this in an airtight container, or in a cool and dry place for up to a month (if it lasts that long!!)

Note that the coating includes an initial cornflour coating to avoid the icing sugar from ‘sweating’ off. NOTE: If the weather is humid, or if your house is quite humid, I would only coat with cornflour as for some reason, the icing sugar will eventually ‘sweat’ off the turkish delight – tastes just as great without the extra icing sugar coating!

This is delicious cold from the fridge, however I prefer eating this at room temperature (or out of the fridge for about half an hour) as it is more melt-in-your-mouth!!

(adapted from http://www.taste.com.au/recipes/18927/microwave+turkish+delight)

 
METHOD IN PICTURES
 
Add water, sugar and gelatine to bowl

Cook 5 minutes/Varoma/Speed 1 (MC ON)

 

Cook 20 minutes/100 degrees/Speed 1 (MC OFF)

Remove lid for a few seconds to let steam escape

Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF)

Add cornfour, icong sugar, cream of tartar, rose water and food colouring

Turn the dial progressively from 0 to Speed 4 – approx 30 seconds until all combined

 

Cook 7 minutes/Varoma/Speed 1 (MC OFF)
Mix together 20 Seconds/Speed 3 (MC ON)

 

Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set.

Once set, remove from silicon pan/baking paper on a baking paper lined board realllly slowly and carefully!

With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for a minimum 30 minutes to form a ‘crust’

(Note the Turkish delight ‘sweating’: the pieces on the left were coated with icing sugar only. The pieces on the right were coated with cornflour and icing sugar straight after. This was after 30 minutes.)

Roll the turkish delight generously in icing sugar

CHOCOLATE COATING…

I use a microwave method as it is super easy and less washing up as you can dip the turkish delight right into the same bowl, whereas the blades in the bowl would just be annoying!

Coat the piece of Turkish delight in cornflour (to help grip the chocolate)

Use a wooden skewer to pierce through the middle of the Turkish delight piece to dip into the chocolate, and use a chopstick or spoon to assist coating all of the sides and to lift out and place on a baking paper lined tray.


Place in fridge to set
 
ENJOY!!

Turkish Delight

Print Recipe

Ingredients

  • 600 grams water
  • 400 grams sugar
  • 35 grams edible gelatine
  • 165 grams icing sugar mixture
  • 95 grams cornflour
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons rose water
  • 1/8 - 1/4 teaspoon pink food colouring
  • Extra cornflour and icing sugar to coat + (optional) melted chocolate

Instructions

1

Add water, sugar and gelatine to bowl.

2

Cook 4 minutes/Varoma/Speed 2 (MC ON).

3

Cook 20 minutes/100 degrees/Speed 1 (MC OFF).

4

Remove lid for a few seconds to let steam escape.

5

Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF)

6

Add cornfour, icing sugar, cream of tartar, rose water and food colouring.

7

Turn the dial progressively from 0 to Speed 4 - approx 30 seconds until mixture is all combined.

8

Cook 7 minutes/Varoma/Speed 1 (MC OFF).

9

Mix together 20 Seconds/Speed 3 (MC ON).

10

Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set.

11

Peel turkish delight very carefully from silicon tray or baking paper. With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for approx. 30 minutes and to form a 'crust'***

12

Roll the turkish delight generously in icing sugar. Optional: dip in chocolate (scroll down for melted choc instructions).

Notes

DO NOT double the batch!! This is hot stuff (literally)! Store in an airtight container in the fridge or in a cool, dry place for up to a month. NOTE: The coating includes an initial cornflour coating to avoid the icing sugar from 'sweating' off. ***If the weather is humid, or if your house is quite humid*** I would only coat with cornflour as for some reason, the icing sugar will eventually 'sweat' off the turkish delight - tastes just as great without the extra icing sugar coating!

June 6, 2016 By
13
Main Meal/ Non Thermomix/ Snacks/ Thermomix

Lunchbox and Snack Ideas

This page is full of lunchbox ideas and snacks for the whole family! For younger kids, check out my list for Finger Food Ideas for Babies and Toddlers.

*NF = Nut Free
*GF = Gluten Free 
*EF = Egg Free
*DF = Dairy Free
*RSF = Refined Sugar Free
NOTE: The recipes are easily modified to suit food intolerance’s/allergies
ie. Sunflower/Pepita Seeds instead of nuts, GF flour instead of normal flour and quinoa flakes instead of oats (to make GF), 1 egg = 1 tbsp Chia seeds + 3 tbsp water, different types of milk depending on intolerance/allergy

BLISS BALLS:
(Fridge or freezer)

SLICES/BARS/BROWNIES:
(Freezes and defrosts well)

MUFFINS/CUPCAKES:

(Freezes and defrosts well)

COOKIES/BISCUITS:
(Freezes and defrosts well)

BREAD/LOAF/CAKE:
(Freezes and defrosts well)

SWEETS:
(Keeps in fridge for a few weeks)

WITH A SPOON:
(Keeps in fridge for a few days)

PANCAKES:

(Freezes and defrosts well)

SAVOURY:

(Freezes and defrosts well)

 

May 29, 2016 By
0
Snacks/ Sweets/ Thermomix

Vanilla Bean Marshmallows

I’m always searching for interesting things to make in the Thermomix which I would usually buy (pre-Thermomix I would have thought it would be impossible to make at home!!). I’ve been meaning to make Rocky Road, so I thought I would make my own marshmallows for it!!

This recipe has been adapted from a marshmallow recipe from the Recipe Community.

VANILLA BEAN MARSHMALLOWS

Marshmallow Ingredients:

40 grams gelatine
60 grams cold water
185 grams boiling water
400 grams sugar
1 egg white
1/2 tsp cream of tartar
1 tbsp vanilla bean paste
Desiccated coconut or icing sugar to dust

*Optional colouring: add 1/4 teaspoon food colouring

Hot Chocolate Ingredients:

200 grams milk
1 tsp cocoa/cacoa powder

Method:

1. In a medium sized bowl placed on top of the lid, weigh out gelatine and cold water. Start to boil water in your kettle.

Weigh out gelatine and water in a medium bowl sitting on your lid

2. Insert butterfly into bowl, and add sugar, egg white and cream of tartar

3. Once water has boiled in your kettle, place your lid on and bowl on top and weigh out 185 grams boiling water.

4. Mix the gelatine and water mixture with a fork/small whisk until gelatine dissolves.

5. Add gelatine mixture to the bowl.

6. Set to 10 minutes/37 degrees/Speed 4. In the meantime spray the inside of a silicon square baking pan with spraying oil.

Spray silicon baking pan with spraying oil

7. In the last 2 minutes of Step 6, add vanilla bean paste through the lid hole (I just squeeze in a approximate 1 tbsp).

Add vanilla bean paste through lid hole

Watching the marshmallow mix up is sooo beautiful, white and glossy with the black flakes from the vanilla bean paste mmm 

8. Pour mixture in silicon pan, smooth the top with a spatula, and allow to set for approximately 1 hour.

Pour mixture in silicon pan

9. In the meantime, there will be excess marshmallow fluff in the bowl and butterfly. Add hot chocolate ingredients as listed above and mix for 2 minutes/70 degrees/Speed 4.

Excess marshmallow fluff in bowl


Add hot chocolate ingredients and mix

10. Enjoy your hot chocolate whilst waiting for your marshmallow to set 🙂 🙂

Marshmallow setting and hot chocolate

11. Once marshmallow is set, next to your sink, place some baking paper on a chopping board, and turn your silicon pan upside down onto it and lift it off. The silicon pan should slide straight off 🙂

Turn your silicon pan upside down on baking paper

12. Set up a small plate(s) with desiccated coconut and/or icing sugar to roll your marshmallow pieces in.

13. Use the hot water from your kitchen tap to heat up a large sharp knife to cut the marshmallow squares. Repeat rinsing your knife to heat up/wash off excess marshmallow in between cutting the marshmallow squares. Once each square or 2 is cut, roll in your desire coating and set aside on another plate.

Heat up/rinse large sharp knife under sink tap

Cutting and rolling marshmallow squares into desired coating

14. Repeat until all marshmallow squares are coated.

MMmmmarshallows!!

I tried coating the marshmallows in both coconut and icing sugar, the coconut works better, as there is excess water on the marshmallows after you cut into them with a wet knife. The icing sugar dissolves with the water, however you could coat it as above, then recoat about 30 minutes later once the water has dried up. I do find that the icing sugar ‘sweats’ more after kept for a while, however desiccated coconut keeps really well and looks and tastes fresh for days (or weeks kept in the fridge)!

These are the fluffiest marshmallows I have ever tasted, and when you bite into them they just bounce back. The only way I can describe it, is that it is like eating a sweet fluffy cloud in your mouth! Dellllicious!!!! After this, I will never be buying store bought marshmallows again!!!

August 12, 2015 By
7