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Showing posts from May, 2012

Cashew Macaroons

These are very quick, very easy and give a lovely sweet and chewy biscuit.  They are wheat-free but not for nut-free schools though.  I found this recipe in a book called 500 Cookies by Philippa Vanstone... and just swapped the ground almonds for cashews.  Too simple.

I thought Macaroons would be hard to make and might need some serious egg whipping,  but all I had to do was mix it together.  Oh. 

Ingredients:
100-115g Raw Unsalted Cashews250g Sugar2 tabs White Rice (or 1 tab rice flour)2 Egg WhitesMethod:
Pre-heat oven 175ºC and line a large oven tray Put Rice in Thermomix and grind on Speed 9 until it is flour Add sugar and create caster sugar,  Speed 9 about 10 secondsAdd cashews and grind the lot, Speed 9 about 10 secondsScrape it all down (including under the lid) and add Egg Whites and mix on Speed 5 for 7-10 seconds until it's well combined in a thick pastePipe small rounds onto lined tray... or failing that... like I did...  spoon small rounds onto lined tray and allow to s…

Pizza Base Sauce

Kudos must first of all go to Monique from the Failsafe Eating Support Facebook group who mentioned a type of bolognaise sauce she makes,  using butternut pumpkin.  That information sat at the back of my brain for a few days and then when I went to find the recipe, I couldn't find it!  Grrr.  So,  I just went for it!

Normally, I'm the type of person who follows a recipe to the letter before I branch out with variations.  But more recently my confidence in my ability to blend flavours is increasing.  Hey! I know I am no Nigella... but for the purposes of a home cook and with the limited ingredients we use,  I'm doing okay.

Ingredients:
600g Butternut Pumpkin, roughly cubed2-4 cloves Garlic1 Tab Parsley, chopped100 mls water1 tsp Citric Acid1/2 tsp SaltPizza Base Recipe Method:
While your Pizza Base is rising...Put all ingredients into the Thermomix and cook on 100ºC for about 20 mins on Speed 2-3When all ingredients are cooked through, purée by slowly increasing to Speed 9 (…

Breakfast Protein Smoothie

If I had said 'Hey, who wants yogurt, fruit and eggs for brekky?' they'd have said.. politely...  'no thank you.' (Yeah, sure.)    But, offer them a "Banana Protein Smoothie" (in an upbeat, hyped cheer-leader-y sort of way) and they're in like Flynn.  If they think they're having a 'milkshake' for breakfast...who am I to argue?  If they think Mummy has lost her mind... well....

Ingredients (per person):
About 80-100g Milk  1 big scoop of Natural Yogurt*1 (just ripe) Banana* 1 Golden or Red Delicious Apple**, peeled and cut into quartersA dessertspoon of oats (or Psyllium Husk)1 egg 4 ice-cubesMethod:
Put it all into the Thermomix and mix on speed 9 for about 20 secondsServe immediatelyDouble, triple ingredients as needed,  except the ice-cubes,  maybe add about 2 p.p. * Moderate amines
** Moderate Salicylates

Verdict:
3 kids sat there,  sticking their tongues into their cups,  trying to get every last drop.  Then they held out their cups aski…

2-Minute Noodles

What?  A recipe for 2-minute noodles?  This is getting ridiculous.  Nope,  I'm really not claiming to have invented the 2-minute noodles...  but this is something that kids eat and miss; and parents miss because it's a quick and easy tummy-filler.

First up,  you need noodles.  Chang's Long Life Noodles (with 4 dried noodle cakes inside) contain wheat flour, water and salt.  Or,  you could buy Woolworth's Homebrand 2-minute Noodles and throw out the flavour sachet.  No, don't even give it away!  It's evil,  chuck it!   If you are Gluten-Free,  then there are lots brands of Rice Noodles that contain nothing but rice and water. 

Ingredient options:
Noodles Vegetable Stock ConcentrateGarlic Powder OilLow chemical vegetablesMethod:
 In a medium saucepan,  add water according to packet instructionsAdd about 1 tab Vege Stock Concentrate and combine wellWhen broth is boiling, add how ever many Noodle Cakes you'll need (I just used 3 for 4 kids)If you'd like to,…

Scones

Scones.  Has there ever been anything easier?  Well....  I distinctly remember my not-yet-but-later-ex-mother-in-law LAUGHING at me because after I declared I would make scones,  I then asked for a recipe.  A recipe?  For scones?  You're joking!!!

Well,  consider this not so much a recipe,  as a reminder that scones have always been there for us in all their low chemical, yummy glory.  I have a few scone recipes in my book,  but this one I made yesterday and today and it could not have been easier.  I have served them up to guests with Pear Jam and whipped cream and they've always been gobbled up.  (Pear Jam is an exotic delicacy? Who'd have thunk it??)

Ingredients:
600g SR Flour1 tsp salt1/2 cup (140g) cream1 1/2 cup milkMethod:
Pre-heat oven 200-220ºC and line a long trayPut all ingredients into ThermomixMix on 'knead' for about 30 seconds or until well combinedOn floured surface,  gently press until about 1.5 cms thickCut with a round cutter or else just cut with …