Gherkin Dip in the Thermomix

This recipe comes from liz mancini on the Thermomix Recipe Community. It was really yummy so I just had to share...

Ingredients:

1/2 onion

1 tbsp olive oil

5 sweet spiced gherkins

250 g cream cheese

Method:

Add onion to TM bowl. Chop 3 seconds, speed 7. Scrape down bowl. 

Add oil. Sauté 2 minutes, 100, speed 1. 

Add gherkins to TM bowl. Chop 5 seconds, speed 6. 

Add cream cheese. Blend 20 seconds, speed 4. Scrape down bowl. Repeat. 

Serve with crackers or veggies. I used it as a sandwich spread too which was fantastic! Would be good spread inside of scrolls made using the basic bread recipe in the EDC too!

Happy Thermomixing!

Gluten, Dairy, Yeast and Grain Free Bread Rolls

These taste really good! Don't be fooled by the title, free from all of the above actually lends itself to a light, airy roll with a bit of chew. I was in awe the first time I tasted them, of course I was thinking the worst! But alas, the Thermomix and the creativity it generates, has proved itself to be the best kitchen tool I've ever had! I found this recipe on the Thermomix Recipe Community!

Ingredients:

200 g almonds
25 g psyllium husks
2 tsp baking powder
1 tsp salt
3 egg whites
21/2 tbsp apple cider vinegar
250 g boiling water

Method:

Preheat oven to 170.

Add almonds and psyllium husks to TM bowl. Mill 10 seconds, speed 9.
Add baking powder and salt to TM bowl. Mix TURBO, 2 times.
Put lid and MC on.

Add the egg whites, using the lid to crack your egg and MC to let the egg white trickle down and keep the yolk from accidentally falling in. Add the vinegar on the lid, trickling around the MC. Knead, 20 seconds.

Add BOILING water through lid with MC on, to allow a slow trickle and immediately knead for 1 minute.

The mixture will be very wet but gooey. Use your spatula to spoon out onto TM mat. Section off 8 rolls and place on lined baking tray. You will be able to grab the dough easily enough to do this.

Bake for 50-60 minutes, until golden on bottom and cooked through (push top of roll and it will bounce back). Let cool completely on cooling rack. 

Serve with soup, or make into a sandwich! Yummy!

Happy Thermomixing!

Vegan Smashed Sandwich

I love this quick and nutritious chickpea-based sandwich filling! I don't eat many sandwiches but after making an amazing 5 Seed Bread the other day, I had to devour it in as many ways possible! Get creative with your own flavourings, add fresh spinach or even try it toasted! I know you will love this quick lunch, so get Thermo-ing!

Add 1 stalk celery, 1 carrot, and a forkful of sun-dried tomatoes to the TM bowl. Chop 5 seconds, speed 6. Scrape down bowl.

        

Add 1 tin chickpeas, drained and rinsed, 1 tsp cumin, 1 tsp paprika, 1 tbsp tahini, 1/2 lemon's juice, salt, pepper. Mix 3 seconds, speed 4.

 

Cut open a ripe avocado and mash one half using a fork. Add a squeeze of lemon juice, salt and pepper. Spread onto one slice of bread. Use your favourite mustard (dijon, honey, american, wholegrain) and spread onto the other slice of bread.

Add the chickpea smash to the bread and slice!

*PS You can save the smash for up to one week in your fridge!


Happy Thermomixing!