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.

Piirakka's Using the Thermomix

I come from Finnish decent and these neatly folded little pockets of heaven are to die for! They are simple in taste and in preparation. I love that I was able to incorporate the Thermomix into this family classic and I am proud to share them with you!

Ingredients:

Mashed Potato Filling

1kg potatoes, peeled and chopped

250g water

salt to taste

30g vegan butter

Rye Dough

1 1/2 cups rye flour

1/2 tsp salt

1 tbsp olive oil

Rice milk (traditionally buttermilk if you can have!), enough to make a stiff dough

Method:

Place potatoes, water and salt in TM bowl. Cook 20 minutes, 100°, speed 1. Watch the potatoes that they don't over cook. You do not want them to be mush but soft and still in pieces.

Add all dough ingredients into a large bowl. Mix together with a wooden spoon. Place on TM mat. Work the dough into a ball. Now, make balls (the size of a 50 cent piece AUD!) with the dough and set aside, keeping part of the TM mat folder overtop to ensure they don't dry out.

Insert butterfly to TM bowl.  Add butter. Mash 20 seconds, speed 3.

Line a pan with parchment paper and preheat oven to 230°.

Roll out the balls, one at a time for assembly, using a rolling pin. Make an oval shape. Place a large spoonful of mashed potato into the centre of the rolled out oval. Now, starting in the middle, pinch in the edges of the oval dough and work your way up and down leaving a gap for the potato to peak through.

Place on lined pan. Bake until brown (no more than 10 minutes in my oven). Allow to cool slightly on a wire rack. Best served with butter! (You can keep these in the fridge or freezer, but they are always best if reheated in an oven).

Some variations on the spelling may include: piirakkaas, pirakas, karjalanpiirakka