DIY Cake Release

It’s been 8 years since my last post and we’re in birthday mode here, so here’s a super quick recipe for a homemade cake release (aka cake goop)

This couldn’t be easier

1 tablespoon oil

1 tablespoon of room temp butter

1 tablespoon flour

This is enough for approx 1 8-inch cake tin.

Dairy free lactation cookies

I’ve posted an earlier version of my lactation cookies but have had to give up dairy (amongst other things) since having my daughter 11 weeks ago.  This means no butter (oh no) and even worse no chocolate (that’s not entirely correct as I can make dairy free dark chocolate in the Thermomix).

This is a dairy free version that is just as delicious, and probably a lot better for my waistline.  Dairy free and suitable for vegans.

Ingredients

• 60 grams (1/2 cup) coconut oil
  160 grams (3/4 cup firmly packed) brown sugar
  120 grams (1/2 cup) castor sugar
  2 eggs
  1 teaspoon of vanilla extract
  150 grams (1 1/2 cups) white spelt flour
  1 teaspoon of baking soda
  1 teaspoon of ground cinnamon
  large pinch of salt
  270 grams (3 cups) of rolled oats
  1 cup dried fruit (sultanas, craisins, gooseberries)
  2 cups of hot water
  2 tablespoons of brewers yeast
  3 tablespoons of flaxseed meal + 5 tablespoons of water

Directions

1. Preheat oven at 180 degrees C. Mix together 3 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.
2. Cream coconut oil and sugars in the Thermomix with butterfly in speed 4. If coconut oil is solid melt at 37 degrees for a few minutes until it is in a liquid state
3. Add eggs one at a time through the hole with the Thermomix running at speed 4 till well combined, around 30 seconds.
4. Add in the flaxseed mixture
5. Add vanilla
6. Beat at speed 4 for 30 seconds
7. Sift together dry ingredients, except oats and fruit into a large bowl.
8. Stir in oats then fruit
9. Pour the coconut oil/egg mixture in and mix well
10. Scoop 1/2 tablespoon (approximately) sized balls out, and place onto a baking sheet lined with baking paper. Leave enough room between cookies for spreading
11. Bake 8-12 minutes, until just golden, they’ll firm up once they’re out of the oven.

notes:

These cookies freeze really well. Freeze them in lots of 3-6 (depending on their size) and take one pack out each day.

To turn these into muffins by add 1 cup of soy or almond milk, and 1 cup of berries. Simply mix all the wet ingredients in one bowl, the dry ingredients in another, and then combine the two. Don’t overmix or the muffins will be flat and heavy. Bake for 15 minutes until the muffins spring back when pressed lightly.

Thermomix porridge

There are dozens of Thermomix porridge recipes around.  Some good, some…. not so much.

With recipes like porridge I think simple is best.  This recipe leaves the oats whole, if you like a creamier porridge cook them for longer.

Ingredients

40 grams rolled oats per person

180 grams of milk, or water, or a combination of both per person

pinch of salt per person

Directions

Put all ingredients into the Thermomix and cook for 6 minutes, 90 degrees, speed 1 on reverse.  

Once your porridge is cooked you can add flavourings to your liking.  A favourite in our house is maple syrup and cinnamon.  Pureed or grated apple is lovely as well. Or banana and honey. 

A perfect breakfast for these chilly Melbourne winter mornings.

Chocolate Bliss Balls

Sometimes you just need to be able to grab something a little sweet to get you through the afternoon.  These bliss balls are a lot healthier than a chocolate bar and are sweet enough to satisfy my sugar cravings.

I’ve made these nut free so that they can be used for school snacks, but if that’s not something you need to worry about you can replace 45-50grams of oats with nuts of your choice.  You can also make these using peanut butter instead of coconut oil.  This would also be great with protein powder added.

Ingredients

• 225 grams oats
• 150g dates
• 40g shredded or dessicated coconut
• 20 grams cacao powder (or cocoa powder)
• 50g maple syrup or honey
• 50g coconut oil
• 100 grams sultanas or craisins
• 1 teaspoon vanilla extract
• 20 grams chia seeds (optional)
• up to 1 tablespoon water
• extra dessicated coconut for rolling

Directions

1. put the oats into your Thermomix speed 9 for 10-15 seconds, until it is quite fine
2. add in the rest of the ingredients, other than the water
3. mix at speed 7 until the fruit is blended and is sticky enough to roll into balls (approx 1 -2 minutes).  Add some extra water if needed
4. Roll into firm balls and then roll in the extra coconut to make the outside look pretty. 
5. Store in an airtight container in the fridge, or keep in the freezer for several weeks

 

White chocolate fudge

I was given the easiest recipe in the world for fudge, well that might be a slight exaggeration, but not by much.  I’ve managed to make it even easier with the Thermomix.  Read the labels on the gluucose syrup, golden syrup, condensed milk and chocolate if making this gluten free

I almost didn’t share this one, because it tastes so special, and it’s a great secret recipe to be able to whip up a batch as a gift and I don’t want everyone to know just how easy it is, but because Christmas is coming up I’m making it my gift to anyone who is reading.

Ingredients

• 360 grams brown sugar
• 110 grams glucose syrup
• 70 grams golden syrup
• 250 grams butter
• 2 x 400 gram tins of sweetened condensed milk
• 400 grams of white chocolate

Directions

1. Put the sugar, glucose syrup, golden syrup and butter into the Thermomix, speed 2 at 90 degrees for 10 minutes
2. Add the condensed milk and cook for 25 minutes, speed 3, Varoma.  Place the basket on top to stop any splattering
3. Put in the chocolate pieces and mix at speed 8 until all the chocolate is melted and incorporated into the mix
4. Pour into a plastic wrap lined tray (or 2 – this makes a lot of fudge) and bring to room temperature before putting into the fridge to set.
5. Cut into squares and enjoy

Mushroom Gravy

This gravy is delicious.  This recipe makes around 2 cups

Ingredients

• 1/3cup dried mushrooms
• 2 cups vegetable stock
• 3 tablespoons butter
• 1  shallot or 1/4 medium onion
• 3 tablespoons flour
• 3 tablespoons soy sauce
• 1/2cup light cream
• 1 tablespoon sherry
• 1 tablespoon fresh thyme
• salt & pepper to taste

Directions

1. In a small pan bring the vegetable stock to a boil.  Remove from heat and add the mushrooms and set aside for 20 minutes to soak.  Separate the mushrooms and stock
2. Mince the onion in the Thermomix, add the butter and saute for 5 minutes on Varoma, speed 2
3. Add the flour to the mixture. Cook for a 2 minutes on Varoma, speed 2
4. Add the vegetable stock and cook for 8 minutes at 100 degrees, speed 2, or until thickened
5. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy, and mix at speed 7 for 15 seconds
6. Cook at 100 degrees, speed 2 until thickened to the consistency you like
7. Pour it over everything, or just drink it with a spoon. Yum!

Spelt Pancakes

I was talking to my husband the other day about why I never get to sleep in on Saturdays.  Apparently it’s because he doesn’t know how to make the pancakes that we have every week as a special treat. Well now there’s no excuse

Ingredients

• 1 cup plus approximately 2-3 tablespoons white spelt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1  egg
• 1 cup milk 
• 1 teaspoon vanilla
• 2 Tbsp cooking oil

Directions

1. Beat egg and milk together and set aside
2. Put all of the dry ingredients into a bowl and give it a good mix 
3. Make a well in the centre of the dry ingredients and add the egg/milk mixture
4. Stir until combined (it’s ok for this to still be a bit lumpy)
5. Leave to rest for around 20 – 30 minutes
6. Check the consistency and add a dash more milk if you need to
7. Cook over a medium heat
8. Serve with bananas and maple syrup

Momofuku slow roasted pork shoulder

I’m a little obsessed with the Momofuku cookbook.  It’s one of the very few cookbooks I have read from start to finish, and I love the recipes.  One of my favourites (and easiest) is the pulled pork that they use in their ramen and Bo Ssam.  I use this in everything.  Sliders, ravioli, on its own with barbeque sauce.  Yum.

Ingredients

• 1.8-2kg pork shoulder (bone in if you can find one)
• 1/2 cup salt
• 1/2 cup white sugar

Directions

1. Mix together the sugar and salt
2. Rub the mixture all over the pork – make sure to get into any nooks and crannies
3. Put the pork into a roasting dish that holds the meat snugly and cover with cling wrap.
4. Leave the pork in the fridge for a minimum of 6 hours (overnight is preferable)
5. Tip out any juices that have come out and put it into the oven at 150 degrees for 6 hours, basting the meat every hour or so, until the meat is tender and falling apart.
6. Let the meat rest for 30 minutes then shred the pork with two forks.
7. If you need to store the meat before eating add some of the rendered fat to the shredded meat to stop it drying out, and warm it (covered with foil) in a low oven before using.

Thermomix Playdough

This is something I hadn’t really thought about doing before. I’m one of those mums that tries to seperate the play doing back into their colors before putting it away. At a couple of dollars a batch my boy can do whatever he wants with his homemade play dough, and I know that a new batch is only 10 minutes away.

Ingredients:
250g water
100g  Salt
1 tbs Cream of Tartar
350 g Plain or Bakers Flour
15 ml cooking Oil
Food Colouring or Powder Paints (to colour)

Preparation:

Put the water, salt and cream of tartar into Thermomix  . Heat for 5 minutes at 60 degrees, speed 3.

Add flour and mix for 40 seconds, speed 3 or until mixture

Add oil and knead for 1 minute on interval speed

Separate into  batches, and add coloring a few drops at a time and knead until it has an even color. You could do this in the thermomix – I did it by hand as I wanted to be able to check the color as I went.

Cinnamon and cranberry museli slice

This was supposed to be a muesli bar recipe, but I overestimated how much flour to use. It turned out to be almost biscuity, and delicious.

This is one that I’ll definitely try again.

Ingredients

• 120g coconut oil
• 120 g / 1/2 cup brown sugar
• 1 egg
• 15 grams / 2 tablespoons linseed meal (flaxseed)
• 30 grams / 2 tablespoons honey
• 2 cups rolled oats
• 130 grams / 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup dried cranberries

Directions

1. Preheat oven to 180 degrees
2. Beat the coconut oil and brown sugar together until well combined (Thermomix speed 4, 10 seconds)
3. Add egg and beat (Thermomix speed 4, 10 seconds)
4. Add linseed meal and honey and mix together ((Thermomix speed 2, 8 seconds)
5. Add flour, rolled oats, cinnamon, baking soda, and cranberries and mix until well combined. (Thermomix speed 2, reverse, 20 secs.  Scrape the side of the bowl halfway through)
6. Press firmly into a baking tin (I used a 7×11″ tart tin) and bake for 15-18 minutes until set and lightly browned.
7. Cool on a wire rack and cut into bars