No Bake White Chocolate Popcorn Clusters

Wow! These are dangerous to have around! Salty and sweet. Creamy and crunchy. Yum! These are quick and great to set out when you have guests coming over. Kids will love these...if the adults don't get to them first :)

Ingredients:

1 package white chocolate melts

125g peanut butter

100g raw crushed cashews (use the end of your spatula to crush)

30g popcorn (made mine in the popcorn maker)

30g rice bubbles

**Really you can put anything in here! I might try dried cranberries next time.

Method:

Melt chocolate in the TM bowl 5 minutes, 50, speed 1-3. You have to watch the speed as they get softer it is ok to go up to 3.

Add peanut butter. Mix 20 seconds speed 1.

Add all other ingredients. Mix REVERSE, speed soft, until all things coated.

Spoon onto line baking tray. Place in fridge to set.

No Bake Christmas Cake- Vegan!

This frozen fruit cake is the perfect treat for Christmas celebrations! Here, when it's hitting 30, a refreshing dessert is always welcomed. This light, coconut infused, cake is ideal to wow your party guests and get away from the traditional heavy and rich Christmas cake.

Ingredients:

400g dried fruit (mixture- think apricots, sultanas, cranberries, pineapple)
Water or Fruit Juice or Port Wine

100g mixed nuts
170g dry chocolate chip biscuits

2 tins coconut cream NOT LIGHT AND NOT MILK!
Ground ginger

Method:

Put tins of coconut cream in the freezer.

Line a springform pan with plastic wrap leaving enough on the outer edge to cover up when freezing later.

Add fruit to TM bowl. Chop 3x TURBO. Set in a bowl and soak in enough liquid to cover the fruit.

Add nuts, biscuits to TM bowl. Chop 2x TURBO. Add enough to the springform pan just to cover the bottom. Set the rest aside for later!

Wait 30 minutes for fruit to finish soaking. Then strain fruit. Put into a mixing bowl.

When ready to assemble...

Insert butterfly*. Take coconut cream out of freezer and do not shake. Open and scoop out the cream (the water has now separated to the bottom of the tin) and place in TM bowl. Whip until fluffy on speed 3.5 (about 30 seconds).

Add a few dashes of ginger to the fruit and begin to fold in the coconut cream using the spatula.


Scoop 1/2 of the mixture on to the crumb base and spread carefully to the edges. Add crumble (leaving a few tablespoons for the top) and repeat with the remaining coconut cream. 

Then top with the last of the crumble.

Cover with the overhanging plastic wrap. Place in freezer for at least 3 hours. 

Let sit for 15 minutes before serving. Remove spring form outer ring and slice with a sharp knife!

 *To properly insert the Butterfly in the TM bowl you must locate to highest blade with the bump. Then insert the Butterfly so that it pushed CLOCKWISE on the BLUNT edge of that blade. You must always slowly turn the speed up when using butterfly and never go past 4. This allows it to 'catch'. If you stop in between whipping you must also carefully hold the top of the butterfly when increasing to speed to ensure that it catches.

Three Veg Scramble in the Thermomix

I have a new go-to! This yummy, veggie and protein packed meal is great for breakfast or lunch and as a scramble or in patties!

Ingredients

350g chopped mix of zucchini, carrot and sweet potato 

60g cheddar cheese 

2 eggs

1 tbsp flour

Method

Put veggies in TM bowl. Chop 5 seconds, speed 6. Put in TM basket to strain all liquid.

Put cheese into TM bowl and chop 3 seconds, speed 6. Add eggs, flour and reserved veg. Mix 10 seconds, REVERSE, speed 2.

Make patties or scramble on a heated pan with a drizzle of olive oil. Cook until slightly browned. Add salt, pepper and chili to taste if desired. Serve with your TM made ketchup!

Happy Thermomixing!

Vegetarian Stroganoff in the Thermomix

I've never had stroganoff before so this was a real treat! So easy to make vegetarian too :)

Ingredients

2 sprigs parsley

1/2 brown onion

15g butter

1/2 tbsp paprika

Pinch cayenne pepper

Salt to taste (I mill my own rock salt for my pantry. Speed 10, 15 seconds)

300g mushrooms

25g pasata (puréed tomatoes)

50g white wine

1 tbsp stock concentrate

1 tbsp cornflour

1/2 tsp Dijon mustard

60g Greek natural yogurt 

Method 

Chop parsley 3 seconds, speed 7. Set aside. 

Chop onion 3 seconds, speed 7. 

Add butter spices and salt. Sauté 3 minutes, Varoma, speed 1. 

Add all other ingredients and cook 10 minutes, 100, REVERSE, speed 1 with MC removed and simmering baske in top to prevent splashes. 

Rest for 5 minutes in Thermoserver. Serve with fluffy rice- made best in the Thermo. *If you make the rice beforehand just keep it in a Thermoserver until the stroganoff is ready :)

Strawberry-Orange Juice in the Thermomix

On hot summer days nothing beats a cold refreshing and healthy juice!

Why is juicing healthier and better in the Thermomix?

- incorporates the fibre into the juice

- no waste

- retains nutrients and enzymes

- diluted fructose

- antioxidants incorporated (from seeds)

Ingredients & Method:

200g fresh whole strawberries

2 oranges, peeled and halved

100g water

1 tray ice cubes

Put all ingredients in the TM bowl. Chop 20 seconds, speed 5. Blend 2 minutes, speed 8. Serve immediately or pop in the fridge. It will be a bit slushy at first with the ice, but I take mine to work for morning tea and it's a great smooth juice consistency. 

Happy Thermomixing!

Vegetarian Lentil & Rice Hotpot

Do you have trouble figuring out what to make when you haven't made it to the grocery store in ages? I was desperate for a tasty dinner but had minimal ingredients to work with and out came this incredible vegetarian, lentil-rice concoction. Honestly it was so good I had it for leftovers; and I do not do leftovers!!!!

Ingredients:

1/2 onion

1 garlic clove

1 tin tomatoes

1 tin lentils

100g sliced mushrooms 

20g olive oil

400g water

100g basmati rice

Method:

Chop onion and garlic speed 7, 3 seconds. 

Add tomatoes, lentils, mushrooms, olive oil. Sauté 3 minutes, Varoma, REVERSE, speed 1. 

Add water and rice (watch the water and ensure there is enough as the rice cooks to keep a slightly runny mixture- ALL RICE IS DIFFERENT!) Cook 15 minutes, 100, REVERSE, speed 2. 

Serve with fresh parsley or parmesean cheese. You can let sit in Thermoserver to thicken if you'd like. 

The BEST Spinach Dip

This is a damn good dip. I chucked a few things together from the fridge and this awesome brightly coloured dip came out! The flavour is fresh and the texture is creamy. What are you waiting for?!

Ingredients:

1/2 onion

1 clove garlic

Drizzle of olive oil 

30g sundried tomatoes in oil

250g spinach

250g cream cheese

Pinch of salt

Pinch of pepper

Chili to taste (optional)

Method:

Place onion and garlic in TM bowl. Chop 3 seconds, speed 7. Add oil. Sauté 3 minutes, Varoma, speed 1. 

Add all other ingredients. Mix 10 seconds, speed 5. Purée 30 seconds, speed 3 or until desired consistency is reached. 

Pop in the fridge before serving as it tastes divine with a slight chill. Serve with veggies or crackers. 

*Spread on a sandwich- especially toasted cheese ones for an awesome twist!