We went to a birthday party and the kids had blood orange sorbet. It was delicious! So I had to make some when I got home!!
300g blood orange (skin removed)
1 egg white
700g ice cubes
Mill sugar for 10 seconds/speed 9.
Add fruit, egg white and half of the ice cubes. Blend for 20 seconds/speed 10 (increase speed gradually from 1-10)
Add remaining ice cubes and blend for a further 1 minute/speed 10.
It’s Sunday and I’ve had a sick child today, so the last thing I want to do is cook. I grabbed some bolognaise sauce out of the freezer and instead of throwing it in the microwave to reheat, I’m using the varoma to heat it while I cook the pasta in the mixing bowl.
1200 g water
200-400 g gluten free pasta, (depending on how many people you are cooking for)
Put water into mixing bowl and bring to the boil for 8 mins/100 deg/reverse/speed 1.
Line the varoma tray with baking paper and pour in the sauce.
Add pasta to mixing bowl then place varoma onto the thermomix.
Cook for 8-10 mins/varoma/reverse/speed 1.
I have been buying a mixed veggie box lately and sometimes I get some veggies that I don’t typically buy. This week, it was fennel. I found a recipe for a bacon and fennel sauce and tweaked it a little to suit the ingredients I had in the fridge. It was quite tasty!
1 bulb fennel
2 cloves garlic
200g diced bacon
Diced veg (I used broccoli)
1 tblspn tom paste
1 tin diced tomatoes
1/2 cup white wine
Chop onion and garlic 5 secs/speed 6.
Add bacon and oil and cook 5 mins/100deg/reverse/speed 2.
Add remaining ingredients. Cook 14 mins/100deg/reverse/speed 2.
Serve over cooked pasta. Top with shaved Parmesan if desired.
This morning, I realised we were out if peanut butter. I love that I was able to whip up a batch of peanut butter in less time than it took to cook the toast!
Place peanuts into mixing bowl and grind 10 secs/speed 7 (I prefer a smoother peanut butter; if you prefer chunkier peanut butter, lower the speed to 4 and reduce the oil)
Add oil and mix for 8 secs/speed 4.
Store in a container in the fridge.
Breakfast for my little man!
Something other than cheesecake!!!!
My 3 year old still isn’t growing all that well. So it’s a battle to try and get enough nutrients into him. I had a beautiful bunch of kale sitting in the fridge and couldn’t decide what to do with it. I wanted it with beef and finally decided on meatballs. I was really happy at how these turned out and they are really simple to make.
1/2 bunch kale, leaves only
500g beef, cubed
1 onion, halved
2 tins diced tomatoes
1 onion, halved
1-2 cloves garlic
20g olive oil
1 tablespoon tomato paste
Place the kale and onion in the mixing bowl. Mix for 20 secs/speed 5. Add the beef. Press turbo/locked lid 4-5 times until meat is minced to desired consistency. Shape mixture into meatballs (whichever size you prefer). Place meatballs into the bottom varoma tray.
Rinse and dry mixing bowl.
Add onion and garlic and chop 5 secs/speed 5. Add oil. Sauté 3 mins/100 deg/speed 2. Add tomatoes and tomato paste. Place varoma tray on top of the mixing bowl.
Cook for 25 mins/varoma/speed 3.
When cooked, put the meatballs into the thermo server and pour sauce over. Gently combine.
Serve over cooked pasta.
Meatballs before being cooked
Ready to eat!
It would appear I have a slight cheesecake addiction now!
It’s my friends hens night and I offered to make some desserts. Now what better thing to take to have with cocktails than a boozy cheesecake?
200g GF biscuits (I used the GF arrowroot)
500g cream cheese
250g marsacpone cheese
6 mint leaves
2 limes – juice and zest
70-100g Bacardi (or to taste)
Place biscuits and butter into mixing bowl. Mix for 10 secs/speed 8. Press spoonfuls of the mixture into muffin cases.
Rinse and dry bowl.
Add remaining ingredients and mix for 30 secs/speed 7. Scrape down and repeat if necessary until all ingredients are thoroughly combined. Put spoonfuls on top of base. Refrigerate for 4 hours or overnight.
I tried using the mesquite powder again. In my mind, I was going to make these beautiful, caramel flavoured brownies. Well, it didn’t quite turn out as planned however, these are so yummy. They are a honey flavour and are very easy to eat – sometimes a little hard to stop at one! I used the chocolate brownie recipe and made a few little changes.
60g coconut flour
40g mesquite powder
1/2 tsp baking soda
Preheat oven to 180 deg. Line a 20 x 20 cm tin with baking paper.
Put butter into mixing bowl. Melt for 1 min 30 secs/100 deg/speed 2.
Add eggs, honey, coconut flour, baking soda mesquite powder and milk to mixing bowl. Mix for 10 secs/speed 5. If necessary, scrape down sides and mix a further 5-10 secs/speed 2.
Pour into prepared tin and bake for 25 mins.