Serves 12
Ingredients
Cooking spray
3/4 cup wholemeal flour
1/2 cup plain flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup firmly packed brown sugar
1/4 cup canola oil
1/4 cup frozen egg whites (or 2 large fresh egg whites)
3 large bananas, mashed
1 cup cauliflower and apple puree
1tsp pure vanilla extract
Cauliflower and apple puree
In a pot, place 2 peeled and sliced apples and half a cauliflower. When cooker, puree
using a stick blender. This should make 4 cups, I usually freeze the portions in ziplock
bags with the date and title.
Directions
Preheat the oven to 180 degrees celsius. Coat a loaf tin (I used an 8 mini loaf tin) with
cooking spray
Mix the flours, baking soda, baking powder and cinnamon and set aside
In a large mixing bowl, mix the sugar and oil until well combined. Add egg whites, banana,
cauliflower puree and vanilla. Add the flour mixture and mix until just combined.
Pour the batter into the pan. Bake until a toothpick comes out clean, 55 minutes for a full
loaf or 20-25 for mini loaves.
Each serve is 155 calories by itself. The picture includes 2 tbs extra light ricotta, a drizzle
of honey, 4 large strawberries and a handful of blueberries for 259 calories.
Tuesday, December 27, 2011
Multigrain bagels
Makes 12
Ingredients
3 cups plain flour
1/2 cup LSA
1/4 cup chia seeds
1 sachet dry instant yeast
1 1/2 cup warm water
1 egg
1 egg white (for brushing top of bagels)
Directions
Dissolve yeast, sugar and water and allow to rest for 10 minutes.
Combine all ingredients in a bowl and mix into a dough. You will only need to kneed the
dough for about 5 minutes, use extra flour to make it a bit easier and less sticky!
Divide into 12 portions. To make each bagel, roll into a ball and then poke your thumb
through the middle to create the hole - twirl the dough around your thumb to enlarge the
hole.
Let the bagels rise for about 20 minutes or until doubled in size. Bring a large pot of water
to boil while you wait.
Drop bagels into boiling water (I did 3 at a time). You only need them to be in the water for
a few seconds, then scoop out and place on a greased tray (or lined with baking paper).
Brush with egg white and bake in a moderate oven for about 20 minutes or until golden
brown.
Each bagel is 155 calories. Picture shows a toasted bagel with avocado, egg, ham, tomato
and parmesan for 337 calories. Bagels are also fantastic with smoked salmon or ricotta
and berries!
Allergy advice
LSA can be substituted if allergic to almonds, anything with seeds is good
Ingredients
3 cups plain flour
1/2 cup LSA
1/4 cup chia seeds
1 sachet dry instant yeast
1 1/2 cup warm water
1 egg
1 egg white (for brushing top of bagels)
Directions
Dissolve yeast, sugar and water and allow to rest for 10 minutes.
Combine all ingredients in a bowl and mix into a dough. You will only need to kneed the
dough for about 5 minutes, use extra flour to make it a bit easier and less sticky!
Divide into 12 portions. To make each bagel, roll into a ball and then poke your thumb
through the middle to create the hole - twirl the dough around your thumb to enlarge the
hole.
Let the bagels rise for about 20 minutes or until doubled in size. Bring a large pot of water
to boil while you wait.
Drop bagels into boiling water (I did 3 at a time). You only need them to be in the water for
a few seconds, then scoop out and place on a greased tray (or lined with baking paper).
Brush with egg white and bake in a moderate oven for about 20 minutes or until golden
brown.
Each bagel is 155 calories. Picture shows a toasted bagel with avocado, egg, ham, tomato
and parmesan for 337 calories. Bagels are also fantastic with smoked salmon or ricotta
and berries!
Allergy advice
LSA can be substituted if allergic to almonds, anything with seeds is good
Thermomix Zucchini Slice
375gm zuchinni
1 large onion
1 C grated cheese
1 C SR Flour
60gm oil
5 eggs
3 rashers bacon
salt & pepper to taste
Preparation:pre-heat oven to 175 deg C.
peel and 1/4 onion, put in tm bowl.
chop zuchinni into big chunks - add to tm bowl.
chop together 5sec - sp6, then scrape down sides of bowl. chop more if needed.
add all other ingredients, mix 6sec - sp4 (or until combined)
put mix into greased muffin pans/oven proof dish.
cook approx 20min for muffins, approx 35min for slice.
1 large onion
1 C grated cheese
1 C SR Flour
60gm oil
5 eggs
3 rashers bacon
salt & pepper to taste
Preparation:pre-heat oven to 175 deg C.
peel and 1/4 onion, put in tm bowl.
chop zuchinni into big chunks - add to tm bowl.
chop together 5sec - sp6, then scrape down sides of bowl. chop more if needed.
add all other ingredients, mix 6sec - sp4 (or until combined)
put mix into greased muffin pans/oven proof dish.
cook approx 20min for muffins, approx 35min for slice.
Stir Fried Chicken with Basil and Chilli
200g chicken
3 stem Hot Basil leaves
1/4 onion
1 small chilli
1/2 large chilli
2 cloves of garlic
20g oil
1 tbsp oyster sauce
1 tbsp black soy sauce
1/2 tbsp fish sauce
1 tsp sugar
1. Put onion, garlic and chilli in the bowl, pulse on turbo for a few seconds. Take out and set aside.
2. Put chicken breast into bowl, pulse on turbo three times or until mince consistency.
3. Cook chicken on Varoma temp for 5 minutes on REVERSE Speed 1.5.
4. Add all ingredients except basil, cook on Varoma temp for 2.5 minutes on REVERSE.
5. Add basil leaves and cook on Varoma temp for 1 minutes on REVERSE.
6. Serve in lettuce cups or on steamed rice.
3 stem Hot Basil leaves
1/4 onion
1 small chilli
1/2 large chilli
2 cloves of garlic
20g oil
1 tbsp oyster sauce
1 tbsp black soy sauce
1/2 tbsp fish sauce
1 tsp sugar
1. Put onion, garlic and chilli in the bowl, pulse on turbo for a few seconds. Take out and set aside.
2. Put chicken breast into bowl, pulse on turbo three times or until mince consistency.
3. Cook chicken on Varoma temp for 5 minutes on REVERSE Speed 1.5.
4. Add all ingredients except basil, cook on Varoma temp for 2.5 minutes on REVERSE.
5. Add basil leaves and cook on Varoma temp for 1 minutes on REVERSE.
6. Serve in lettuce cups or on steamed rice.
Monday, December 26, 2011
Healthy Breakfast
That is Oat Porridge and Berries
55g rolled oats dry
water to cover oats
100g mixed berries (I use frozen berries, just defrost before use)
Simmer oats with water until soft, mix in bowl with berries.
I also add dash of milk and splenda.
55g rolled oats dry
water to cover oats
100g mixed berries (I use frozen berries, just defrost before use)
Simmer oats with water until soft, mix in bowl with berries.
I also add dash of milk and splenda.
THermomix Chicken Cashew with coconut sauce
The first 3 steps, marinating the chicken, can be done ahead of time for more flavour - but if you're doing it at the last minute like I usually am, don't worry, it still tastes good!
1. Cut chicken into smallish cubes (about 1.5cm square) or slices and place in a bowl:
- 300g - 400g chicken breasts or thighs
2. Chop in Thermomix bowl for 5 seconds, speed 7:
- 1-2 cloves garlic
- 1-2 cms fresh ginger
Scrape out with spatula and mix with chicken in bowl. (Don't wash out Thermomix bowl.)
3. Add to chicken, mix in, cover, and set aside:
- a couple of tablespoons of tamari or soy sauce
- a splash of sesame oil
4. Pour into Thermomix bowl:
- 450g coconut cream (1 tin)
- 750g water
5. Sit lid on top of jug, and rice basket on top of lid. Set scales and weigh rice into basket:
- 400g basmati rice (or less if you don't want that much)
Remove basket and lid, rinse rice under tap (in basket), place basket in jug, then replace lid and lock into place.
6. Place Varoma tray on top of lid, tip chicken into it and spread out so there's holes open for the steam to come through. Start cooking at Varoma temperature, 20 minutes, speed 4.
7. Meanwhile, chop up the veges and place them into the Varoma as it's heating up. I start chopping the harder veges first and put them in as I get them chopped, leaving the ones like snow peas, capsicum and shallots until the end. Make sure there's a hole in the middle for the steam to get through. Here's a list of suggested veges - use what you've got:
- some thin wedges of onion
- 2 stalks of celery, leaves removed, thinly sliced
- 2 carrots, thinly sliced
- broccoli, small pieces
- green beans
- chinese cabbage, thinly sliced
- boy choy, thinly sliced
- red (and/or green) capsicum, thinly sliced
- snow peas
- shallots, sliced and sprinkled on top
8. Sprinkle over the top of the veges:
- some sesame seeds
- a handful of cashews (roasted or raw)
- a dash of sesame oil
- a dash of tamari (or soy sauce)
9. When the time's up, remove the rice (placing in the Thermoserver to keep warm), and stir the chicken and veges, breaking the chicken apart and making sure there are holes unblocked for the steam to get through. Cook for another 5 or 10 minutes on Varoma temperature, speed 2, checking that the chicken is cooked through. You may need to add a little more water if there's not much left in the bowl. Once cooked, remove Varoma tray while you finish the sauce. (Tip: You can take the lid off the Thermoserver with the rice in it, and sit the Varoma tray on top so they both stay warm.)
10. To the juices and coconut cream left in the bowl, add the following ingredients and blend on speed 9 for 1 minute:
- a couple of handfuls of raw cashews
- 1 inch of fresh red chilli (or more if you like it hotter)
- a good handful of fresh parsley or coriander
- 2 cloves of garlic
- 1 inch of fresh ginger
- a couple of tablespoons of tamari (or soy sauce)
- 1 teaspoon of Rapadura (optional)
- a tablespoon of chicken stock paste (or vege stock paste)
(I don't measure - just chuck in what you think, blend it, taste it, and adjust if necessary!)
Serve immediately - rice, chicken and veges with cashews on top, and sauce drizzled over liberally!
1. Cut chicken into smallish cubes (about 1.5cm square) or slices and place in a bowl:
- 300g - 400g chicken breasts or thighs
2. Chop in Thermomix bowl for 5 seconds, speed 7:
- 1-2 cloves garlic
- 1-2 cms fresh ginger
Scrape out with spatula and mix with chicken in bowl. (Don't wash out Thermomix bowl.)
3. Add to chicken, mix in, cover, and set aside:
- a couple of tablespoons of tamari or soy sauce
- a splash of sesame oil
4. Pour into Thermomix bowl:
- 450g coconut cream (1 tin)
- 750g water
5. Sit lid on top of jug, and rice basket on top of lid. Set scales and weigh rice into basket:
- 400g basmati rice (or less if you don't want that much)
Remove basket and lid, rinse rice under tap (in basket), place basket in jug, then replace lid and lock into place.
6. Place Varoma tray on top of lid, tip chicken into it and spread out so there's holes open for the steam to come through. Start cooking at Varoma temperature, 20 minutes, speed 4.
7. Meanwhile, chop up the veges and place them into the Varoma as it's heating up. I start chopping the harder veges first and put them in as I get them chopped, leaving the ones like snow peas, capsicum and shallots until the end. Make sure there's a hole in the middle for the steam to get through. Here's a list of suggested veges - use what you've got:
- some thin wedges of onion
- 2 stalks of celery, leaves removed, thinly sliced
- 2 carrots, thinly sliced
- broccoli, small pieces
- green beans
- chinese cabbage, thinly sliced
- boy choy, thinly sliced
- red (and/or green) capsicum, thinly sliced
- snow peas
- shallots, sliced and sprinkled on top
8. Sprinkle over the top of the veges:
- some sesame seeds
- a handful of cashews (roasted or raw)
- a dash of sesame oil
- a dash of tamari (or soy sauce)
9. When the time's up, remove the rice (placing in the Thermoserver to keep warm), and stir the chicken and veges, breaking the chicken apart and making sure there are holes unblocked for the steam to get through. Cook for another 5 or 10 minutes on Varoma temperature, speed 2, checking that the chicken is cooked through. You may need to add a little more water if there's not much left in the bowl. Once cooked, remove Varoma tray while you finish the sauce. (Tip: You can take the lid off the Thermoserver with the rice in it, and sit the Varoma tray on top so they both stay warm.)
10. To the juices and coconut cream left in the bowl, add the following ingredients and blend on speed 9 for 1 minute:
- a couple of handfuls of raw cashews
- 1 inch of fresh red chilli (or more if you like it hotter)
- a good handful of fresh parsley or coriander
- 2 cloves of garlic
- 1 inch of fresh ginger
- a couple of tablespoons of tamari (or soy sauce)
- 1 teaspoon of Rapadura (optional)
- a tablespoon of chicken stock paste (or vege stock paste)
(I don't measure - just chuck in what you think, blend it, taste it, and adjust if necessary!)
Serve immediately - rice, chicken and veges with cashews on top, and sauce drizzled over liberally!
Thermomix - Multigrain bread
Makes 1 loaf
Prep time 10 minutes
Standing time 1 hour
Cooking time 40 minutes
Ingredients:
100g cracked wheat
20g linseeds
20g sesame seeds, plus extra to sprinkle
10g poppy seeds
350g lukewarm water
7g instant dry yeast (1 sachet)
10g salt
350g Lighthouse Bread & Pizza Flour (strong bakers flour)
20g olive oil
20g sunflower seeds, plus extra to sprinkle
20g pumpkin seeds, plus extra to sprinkle
Method:
1. Place the wheat and the seeds into the TM bowl. Mill for 1 minute on speed 9.
2. Add the water, yeast, salt, flour and oil. Mix for 6 seconds on speed 7 to combine.
3. Set dial to closed lid position. Knead dough for 2 minutes on interval speed. In last 20 seconds, add the sunflower and pumpkin seeds.
4. Transfer the dough to a clean bench. Knead the dough into a ball. Place in a large oiled bowl and cover with plastic wrap and a clean tea towel. Stand for about 40 minutes or until the dough has doubled in size.
5. Place dough on a clean bench. Punch back dough with fist and knead into a ball. Sprinkle the bench with extra sesame seeds and flatten the dough into a rough rectangle. Roll dough into loaf shape. Place the dough onto a floured baking tray and cover with a clean tea towel. Stand for 30 minutes or until doubled in size.
6. Preheat oven to 230°C conventional or 210°C fan-forced. Bake for 40 minutes or until it sounds hollow when tapped on the base.
Prep time 10 minutes
Standing time 1 hour
Cooking time 40 minutes
Ingredients:
100g cracked wheat
20g linseeds
20g sesame seeds, plus extra to sprinkle
10g poppy seeds
350g lukewarm water
7g instant dry yeast (1 sachet)
10g salt
350g Lighthouse Bread & Pizza Flour (strong bakers flour)
20g olive oil
20g sunflower seeds, plus extra to sprinkle
20g pumpkin seeds, plus extra to sprinkle
Method:
1. Place the wheat and the seeds into the TM bowl. Mill for 1 minute on speed 9.
2. Add the water, yeast, salt, flour and oil. Mix for 6 seconds on speed 7 to combine.
3. Set dial to closed lid position. Knead dough for 2 minutes on interval speed. In last 20 seconds, add the sunflower and pumpkin seeds.
4. Transfer the dough to a clean bench. Knead the dough into a ball. Place in a large oiled bowl and cover with plastic wrap and a clean tea towel. Stand for about 40 minutes or until the dough has doubled in size.
5. Place dough on a clean bench. Punch back dough with fist and knead into a ball. Sprinkle the bench with extra sesame seeds and flatten the dough into a rough rectangle. Roll dough into loaf shape. Place the dough onto a floured baking tray and cover with a clean tea towel. Stand for 30 minutes or until doubled in size.
6. Preheat oven to 230°C conventional or 210°C fan-forced. Bake for 40 minutes or until it sounds hollow when tapped on the base.
Subscribe to:
Posts (Atom)