This cake has turned into my husbands favourite as all he has to do is hit the next button. It is very moist and looks impressive. It is on page 128 of The Basic Cookbook. Doesn’t this look delicious!
This has to be a really easy dessert to make. Peeling the mangoes is the hardest part. It is really fast to make. You only need cooling time. The better the mangoes taste the better the dessert.
3 ripe mangos
1 can of coconut milk
1 tsp vanilla
1/2 juice of lemon
2 T chia seeds
Put mangos in Thermomix and blend 6sec/speed8
Add all other ingredients and blend 5 sec/speed 8
Spoon into cups and cool at least 2 hours.
Serve with garnish.
Happy New Year Everyone!
In Germany this sweet pretzel (sweet yeast dough)is a tradition to have on New Years day. You can have it with a glass of champagne or sparkling wine, or with a cup of coffee or tea. It is easy to do and besides baking is quick to put together. I hope you all have a wonderful and healthy year!
30 g dried yeast
80g soft butter
500g all purpose flour
1/2 tsp salt
50g raisins (optional)
Put milk, yeast and sugar into bowl 2mins/37C/speed 2
Add butter, egg, flour and salt KNEAD/ 3minutes
Let rest 30 minutes in warm place.
Roll into pretzels
Baste with egg wash and bake 20 minutes 350F until golden.
I have never understood why people like fudge. I have eaten it at various carnivals and find that it is just like chewing on pure sugar. This fudge recipe actually doesn’t taste that sweet and it’s not grainy. It also uses the real dried fruit to give it sweetness. I was telling my friend about this and she also said she has been making it to satisfy her and her husbands sweet tooth. I think I have been converted and am willing to give it a chance even though I prefer more savoury delights. It was also really easy to do and simple to clean up. It is slightly sticky but easy to handle.
400g white chocolate chips
1 300ml can of sweetened condensed milk
1 tsp vanilla extract
125g cranberries dried
Dried Cherries for garnish
Pour chips, condensed milk and vanilla into bowl 5mins/50C/speed 2
Butter and line baking dish
Stir in nuts and cranberries and mix 10sec/speed5
Pour into buttered dish and sprinkle cherries on top
Chill minimum 1/2 hour until set.
As far as I have seen this is a very Australian thing to use on a variety of things. I have heard you can put it on your salad as a crunchy top. You can put it on top of oatmeal in the morning as well as roasted chicken or lamb in the evening. I was very intrigued and I had some friends taste it and they all liked it. I thought it tasted great too. Give it a try! If you check out the wikipedia it isn’t Australian at all? Who knew?
For more info:https://en.wikipedia.org/wiki/Duqqa
150g sesame seeds ( I used 75 black and 75 white)
100g almonds (you can use hazelnuts too)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 tsp ground thyme ( you can also use dried mint)
Place sesame seeds, almonds, cumin and coriander in bowl. 8mins/ Varoma/speed 1
All other ingredients and turbo 2 seconds until desired consistency
You can add ground turmeric for added colour and flavour.
I have been wanting to cook with fresh truffle for some time but had yet to actually see them for sale somewhere. Finding them in a store is harder than you think. On a recent trip to Germany I saw a gentleman buying one from the mushroom stand at the local market. They were from France and Italy. I bought a black one and was told to keep it in a breathable container or bag and it should last about a week. The day after I returned home I decided to make my go to gnocchi and a simple butter truffle sauce. YUM!
Ingredients for Gnocchi
1000g floury potatoes ( I used russet)
550g-650g white flour
pinch of salt
Steam peeled potatoes in simmering basket or Varoma, 25-30 minutes and cool.
Place potatoes and mash 10 sec/speed4, scrape down and REPEAT
Add 300g flour, salt, eggs and KNEAD 30-40 seconds
Place flour and knead by hand. Using more flour as you go. Try and keep it sticky as the more flour you incorporate the harder they will be. I like mine softer.
Roll into long logs that are slightly sticky and cut into 3/4 inch size pieces.
Roll onto fork or gnocchi board and set aside
Boil in salted water about 1-2 minutes until they float.
Drain and serve with your favourite sauce or in my case, shaved Black Truffle.
I was also told that as truffle season continues the prices start rising as the flavours get more intense as the season goes.
People are always asking me what I did with my older TM31 Thermomix now that the new TM5 is available. I have been offered money for it and my daughter wants it as well. I tell everyone that the only thing better than having a Thermomix is having 2 Thermomix’s. I regularly use both of them at the same time. It’s really great as I don’t have to wash bowls in-between. It just makes everything that much faster.
5 stale buns (250g) pulse in thermomix until desired consistency
20g olive oil
1/2 bushel parsley
salt and pepper to taste
Chop onion and parsley 3 sec/turbo
Add oil and sauce 2mins/100C
Add all other ingredients and KNEAD/3 minutes
Add 600g water and place Varoma with dumplings in it.
Steam 30 minutes/Varoma/speed1
I served this with the beer steamed pork roast. It was a hit!
Really juicy and easy.
The machines did the cooking while I spent time with my guests.
I got these plums from my sister who lives in Okanagan Centre and they ripen very quickly. They taste great and I thought I would make a plum jam to go with dim sum when I make that. (or any dipping thing) I added chilli’s to the other batch so I have a spicy plum jam too. It turned out really great.
800g plums pits removed
1/2 pkg liquid pectin
Add ingredients and blend 10 sec/ speed 7. Scrape down
Cook 30 minutes/VAROMA/speed 2 with simmering basket on top instead of measuring cup.
Pour into sterilized jars.
To make a spicy sauce add 10 thai chilli’s, 1/4 onion and 4 garlic cloves.
My kitchen smelled great! YUM!
This is a really easy dish to prepare and it goes a long way especially with the price of fish these days. Living on the west coast you would think fish is quite cheap as we have an abundance in the ocean so close. Most of our seafood heads to Asia and Japan as those countries are willing to pay premium prices for the seafood that comes from these waters. Unlike their oceans they believe their fish have more chemicals etc. so they prefer imported fish from Beautiful British Columbia. Hence we pay through the nose for fish caught close by. Most of the fish I buy is from a local fisherman on the sunshine coast. He goes out, catches the fish, prawns etc. flash freezes them on board and brings them in after being out for weeks.
2-4 kaffir lime leaves stalks removed (I used frozen)
100g fresh green beans
2 spring onions or shallots( 40g) cut into pieces
600g fish (I used salmon and cod)
30-50g Thai curry paste (taste it to see how spicy it is)
60g coconut cream
1 egg white
2 garlic cloves (optional)
1/2 tsp salt or 1 TBL fish sauce
1 long red chilli for garnish
Lightly grease aroma dish and set aside
Place kaffir lime leaves chop 10 sec/speed 10, scrape down
Add green beans and green onions chop 6-8 sec/speed5
Add fish, curry paste, coconut cream, egg white and salt or fish sauce TURBO/1 sec X3 (not pureed)
Roll mixture into 18 balls and gently flatten to form fish cakes. Do not let the fish cakes touch.
Place water into mixing bowl and place Varoma into position.
Steam 16 minutes?Varoma(120C)speed2
Serve fish cakes warm, garnish with chilli or fish sauce, cilantro.
Serve cold in a salad. etc.
Very healthy and tasty.
The best thing about Vancouver is the variety of restaurants. Bauhaus is a upscale German restaurant owned by Uwe Boll. It has been open since June 2015 and I have been a few times in the last few months. It was just voted 2nd Best Upscale and 2nd Best New Restaurant in the 27th annual Restaurant Awards in Vancouver magazine. I have included the newsletter link if you would like more information. I have also included some photos of the dishes that I had the pleasure of tasting. I took the photos, however the photos do not do the flavours justice. These are from multiple visits as I did not eat all that food in one sitting. Check it out!