28 October 2014

Apple Pie Slice

So during one of my many moments of browsing pinterest (man I love that site!) I came across a yummy looking recipe and thought to myself hubby would love that... Of course I also wanted to change some of the ingredients and make it a slightly bit healthier and convert to make in thermomix and wow did it come out amazing! The base is almost like a bliss ball, so yummy! You can find the original recipe here.  I hope you enjoy this as much as we did, just like an apple pie!






















Apple Pie Slice

Ingredients:
Base
  • 100g almonds
  • 50g shredded coconut
  • 150g fresh medjool dates, seeds removed

Centre
  • 320g apples, cored & quartered (I used pink ladies and left skin on)
  • 30g spelt flour
  • 30g rapadura
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon

Top
  • 40g spelt flour
  • 80g butter
  • 50g rapadura
  • 50g rolled oats
  • 1/2 tsp ground cinnamon
Method:
  1. Preheat oven 180 degrees and have a silicone slice form or lined baking tray ready.
  2. Place 'base' ingredients into thermo jug and blitz for 45 seconds on speed 10.
  3. Using wet hands, press into prepared slice form/tray.
  4. Don't bother washing jug, blitz apple pieces for 2 seconds on speed 5.
  5. Add remaining 'centre' ingredients and gently mix ingredients to combine for 2-3 seconds on speed 1, reverse.
  6. Layer this mixture on top of the base.
  7. Again don't worry about cleaning the jug, add 'base' ingredients and mix for 5-6 seconds on speed 5.
  8. Place mixture on top and spread out evenly.
  9. Bake for approx 20mins or until nicely browned.
  10. Allow to cool slightly before turning out onto a board and slice up.
Serve with a drizzle of caramel or ice cream or custard!

ENJOY! :-)

17 October 2014

Vanilla Bean Paste


Last time I made vanilla bean paste I used the Changing Habits recipe because it seemed to be the best option without massive amounts of sugar like other recipes I had seen, however I wasn't really happy with it.  Firstly the recipe called for 1 cup (170g) of maleo however 1 cup of the maleo was nearly 240g so straight up I was confused, which do I use, 170g or 1 cup....  anyway...  My other issues was it didn't really blend that well and still had big pieces of bean in it and I didn't want to strain it and lose heaps of those tiny little specks of pure gold, plus it was really runny and didn't seem to be very vanilla-ery.  So I was determined next time I was due to make vanilla bean paste I would make it my own way.

So here I am to share my version of vanilla bean paste.  Let me know if you try it out what you think.  This is another perfect Christmas gift idea for that friend or family member that is an avid cook!

If you are looking for great value vanilla beans, you can get them through a co-op or I've recently been told Vanilla & Co is a great option. Much cheaper and better quality than those shriveled up, dried, over priced beans you get from woolworths or coles!






















Vanilla Bean Paste

Ingredients:
  • 10 vanilla beans (thick juicy ones, not dried ones)
  • 100g maleo (I had some leftover from my last batch in fridge, use this recipe and you could probably do half batch)
Method:
  1. In a very dry thermo jug, mill the vanilla beans for 1min on speed 10.
  2. Scrape down the sides and add the maleo. 
  3. Mix for 30seconds on speed 5.
  4. Pour into a sterilised jar, keep in the fridge and use as required.
  5. Don't wash out that jug, make something that requires vanilla to use up every last bit of those tiny specks of total yummyness!!!!!  (I made creamy rice pudding with the leftover plain rice from dinner last night) 
ENJOY!  :-)

15 October 2014

Tomato Chutney

You've probably figured out by now that I hate wastage and so when I saw the tomatoes piling up in the fridge I knew soon enough I'd have to make something.  (We are not tomato fans in this house but they come in my fortnightly veggie box). So off I went on my mission to avoid wastage to make some chutney.  I figured someone will eat it once its made, just not me or hubby! LOL

It was interesting as I wouldn't taste test it to make sure the flavours were ok, just fingers crossed and hoped it worked.  Thankfully my wonderful neighbour is my back up taste tester and she said it was yummy but to make sure I mention it has a medium spicyness to it! These would make a perfect little gift to keep in mind for the upcoming silly season.






















Tomato Chutney (with a kick)

Ingredients:
  • 1kg tomatoes, quartered
  • 125g medjool dates, seeds removed
  • 175g onion (I used a mix of red and brown)
  • 270g apples, cored and quartered (I used pink ladies with skin on but any should work)
  • 80g ginger
  • 15g chilli
  • 50g brown sugar
  • 150g apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt & pepper to preferred taste
Method:
  1. Add everything to the thermo jug and blitz for 8 seconds on speed 6.
  2. Cook for 45mins, Varoma temp, Speed 1, reverse. Use the basket on top instead of the MC to prevent splatter.
  3. Pour mixture into sterilised jars and cool before storing in the fridge.
Then if you are like me and don't eat tomatoes or chutney, find someone to give them too! :-)

ENJOY!  :-)

10 October 2014

Choc Chip Cookie Cake Bars

I have been making these cookie cake bars as a treat for a few years now but haven't made one in ages. So when I saw it during a flick thru my old recipes I instantly knew what treat I was making for hubby to make up for the awful take out I made him eat.  I call them cookie cake bars as they aren't quite a normal cake, and not quite a cookie, its a bit of both cut into a bar/slice depending on the size portion you want!

I put up a picture of my dessert plate on Instagram and Facebook last night and seemed many wanted the recipe, so here it is for you to make for your family and friends!






















Choc Chip Cookie Cake Bars

Ingredients:
  • 100g butter
  • 100g rapadura
  • Splash vanilla
  • 1 egg
  • 150g SR Flour
  • 55g chocolate chunks/chips
Method:
  1. Preheat oven to 180 degrees and have a slice form ready (I use my Tupperware silicone slice form that is approx 32cm x 17cm as its so much easier to get things out of and no issues with sticking baking paper)
  2. In a microwave proof jug, melt butter and while still warm, mix in the rapadura so it melts a little. (I just use a normal metal spoon for this recipe as it only takes minutes)
  3. Add remaining ingredients except chocolate chunks/chips and mix until all combined and a nice smooth batter is formed.
  4. Spread evenly into the slice form and sprinkle chocolate chunks/chips across the top.
  5. Bake for approx 10-15mins depending on your oven.
  6. Turn out onto a board and slice into bars (size of your choice).
  7. Best served warm with preferred toppings, however leftovers can be stored once cool in an airtight container in fridge or freezer (use within a day or two if in the fridge).
ENJOY!  :-)