I know I’ve mentioned on my blog before that I have a hard time with choosing foods to eat for breakfast. Usually I’ll quickly down one weetbix to get it over and done with, but by 10am, I’m hungry again.
Recently Cyndi O’Meara (nutritionist and author of Changing Habits, Changing Lives) visited our state holding workshops and information evenings. Unfortunately I wasn’t able to attend any of them, but a friend shared with me this delicious breakfast recipe. I’ve been eating it each morning for about a week and absolutely love it – fresh and easy to eat. It doesn’t leave me feeling bloated or flat and the best part is that I feel full until well after lunch time! Each letter of the name, CADA, corresponds with an ingredient so you won’t even need to pull out your cookbook for this one!
CADA
small handful coconut (I use 1 Tbs) 1 apple, quartered, core removed small handful dates (I use 2 fresh or 3 dried) small handful almonds (I use 7)
Place all ingredients in Thermomix. Close lid and press TURBO button a few times until mixture is to desired texture. Serve over natural yoghurt and top with berries or other fruit if desired.
mmmmm…glad I got this recipe converted. It is a breeze in the Thermo and still one of my favourite cakes ever. If you want to make it without a Thermomix, the original recipe post is here. Super easy one to double if you want to make two cakes – trust me, they will go fast!
For lemon curd: 60g lemon juice 60g butter 110g sugar 1 egg
To make cake mixture, place all ingredients into TM bowl and beat for 30 seconds on speed 5. Remove from bowl and set aside. To make lemon curd, place all ingredients into TM bowl and cook at 100 degrees for 5 minutes on speed 4. Grease and line a round cake tin. Spread half the cake mixture into the base of the tin (the cake mixture will be quite thick, I usually spread it with wet fingertips.) Pour lemon curd over cake mixture (the lemon curd mixture will be quite runny.) Dollop 1/2 teaspoonfuls of remaining cake mixture over the top of the lemon curd. Bake in 180 degree celsius oven for half an hour. Eat warm or cold.
I’ve got a new Thermomix recipe to share with you today, but before I do so, I need to fill you in on my TERRIBLE, HORRIBLE Thermomix disaster. It happened last Sunday and I am only just over it enough to talk about it!
So, I was making chocolate truffles (might share that recipe soon when I get over the trauma associated with them!) and using a metal teaspoon to scoop the mixture out to roll into balls. I know we hear it over and over again to never use metal spoons in our Thermomixes, but I was being careful not to touch the blades or do anything harmful, it was just easier to get the mixture out that way. I’d finished the rolling and decided I should make another batch and pop some in the freezer to pull out for snacks and school lunches during the week so I dumped some more biscuits into the bowl and started to whiz them up. I realised that the Thermomix was making an unusual noise, but thought it must just be stuck on a tough biscuit and turned the speed up a bit. It was then that I realised that something wasn’t right and I opened the lid, had a poke around and almost died when I found my METAL TEASPOON mangled up in the blades!!!!!!! I didn’t take it out after the first batch because I was going to wash everything up and didn’t notice it sitting in the bowl before I put the biscuits on top.
If you are a Thermomix owner, I can guarantee that you are gasping right now! (If you are a wannabe Thermomix owner, you might be laughing at this story!!!)
It was bad, bad, bad. I felt sick and quickly called my Aunty (who also happens to be my trusty TM consultant). She scolded me to “NEVER use metal spoons in your Thermomix EVER!” – apparently this is not the first time a Thermo has had a battle with a metal spoon…Thankfully, the spoon lost the battle. Apart from a couple of small chips in one of the blades everything else is working fine. It took me a few hours to turn it on and check everything out, I was soooo scared that it was going to be stuffed but I’ve cooked a lot in it since Sunday and everything is working as it used to.
Anyway, let this be a lesson to all of us to NEVER use metal spoons in or around our Thermomixes again! Just not worth the risk.
Check out the spoon…it looks much worse in real life – some of the scratched/chipped parts of the spoon feel as though they would be sharp enough to cut you – I’m keeping it on my kitchen windowsill as a gentle reminder 😉
This is a family favourite Chocolate Chip Cookie recipe, converted to turn out perfectly in the Thermomix. It took a few tweaks to get it just right, I’m starting to learn that cake/cookie mixture needs to be handled in a certain way in the Thermomix to get the same results as with a mix master. These cookies are delicious with a soft and chewy center and crisp outside.
(If you are wanting to make the cookies without a Thermomix, I posted the original recipe here.)
Only THE BEST Chocolate Chip Cookies EVER!
125g butter 110g white sugar 110g brown sugar 1/2 tsp vanilla 1 egg 260g self-raising flour 1/2 tsp salt 150g chocolate chips
Place butter, sugars and vanilla in TM bowl. Cream together for 1 minute on speed 3-4. With TM still running, add egg through hole in lid and continue mixing on speed 3-4 for 30 seconds. Add flour and salt, knead on interval speed for 30 seconds. Add chocolate chips, stir through with spatula. Drop teaspoonfuls of mixture on trays, leaving room for spreading. Bake in moderate oven for 10-12 minutes.
Muffins are easy peasy to cook anytime, so making muffin mixture in the thermomix is even easier than easy! This recipe is actually taken from the Everday Cookbook – I was a little dubious as to how they would turn out but they are the best fruit muffins I’ve ever made. These always go down well and the kids are getting a good dose of fruit as they are packed full. Mix it up and add what ever fruit you like – apricots, raspberries, bananas, sultanas…
Apple and Blueberry Muffins
160g self-raising flour 150g wholmeal (or white) plain flour 180g milk 150g raw sugar 2 eggs 70g olive oil 1/2 tsp baking powder 1 can blueberries, drained 2 apples, peeled, cored and chopped into cubes
Place all ingredients, except fruit, into the TM bowl and mix for 40 seconds on speed 4-5. Add blueberries and apples and carefully mix in by hand using TM spatula (I do this by hand so that the blueberries don’t turn to mush). Spoon into greased muffin tins and bake in moderate oven for 20-25 minutes or until golden brown.
I had never made friands before, but I had some egg whites left over from another recipe that I needed to use and they looked quick and yummy. And they were! I’ve always bought pre-ground almond meal (ground almonds) but last time I was buying some I noticed that the price difference between ground and whole almonds is huge! Now that I have my Thermomix, I only buy whole almonds and just ground them as I need them.
Place almonds into TM bowl (if you are using raw sugar, add to bowl also). Grind on speed 10 for 10 seconds. Remove from bowl and set aside. Place butter into TM bowl. Melt on 80 degrees, speed 2 for 1 minute. Add almonds, sugar, flour, coconut and egg whites to bowl. Combine for 30 seconds on interval speed. Spoon mixture into greased friand (or muffin) tins. Press raspberries into the top of each friand. Bake in 200 degree celsius oven for about 15 minutes or until cooked through.
