Chocolate Baileys

CHOCOLATE BAILEYS

This year I decided to attempt making Baileys in the Thermomix.  Wow, it is very easy and DELICIOUS!  I am looking forward to enjoying a glass on ice after our baby arrives.  I made 4 batches of it, bottled it and will be handing it out to friends and family this year.   This is a must try for all of my Thermomix friends!

One batch makes 2 litres

Ingredients

200 grams milk chocolate, broken into pieces
400g sweetened condensed milk
750ml cans evaporated milk, 2 x 375ml cans
300 --- pure cream, 300ml
1 tablespoon instant coffee
3 tablespoons boiling wate

700 ml bottle scotch, Jamiesons is recommended

Instructions

1.     Grate chocolate in TM bowl 10 sec / speed 9. Scrape down

2.       Melt chocolate 5 mins/ 50 degrees/ speed 3.  Scrape down

3.       Add whole can of condensed milk, mix with chocolate 5 mins/50 degrees/speed 3

4.       Set time for 2 mins/ 50 degrees/speed 3 and while blades are moving add both cans of evaporated milk, cream and coffee

5.       Pour into a 3L jug or large bowl

6.       Add 700 ml of scotch whisky to the TM bowl and do a “wash” turbo/speed 5/reverse

7.       Pour scotch whisky into jug/large bowl to mix with the other ingredients, then pour into bottles.

Store in the refrigerator for up to 8 weeks.  Enjoy!

Recipe Source:

http://www.recipecommunity.com.au/drinks-recipes/baileys-irish-cream/111007

Sausage Stew

Sausage Stew

 
This recipe is one that I made, I just love this stew and make it often in the winter.  It is packed with flavour, I make mine spicy but mild sausage works well too.  This type of sausage is the dried kind you will see hanging on the counter in butcher shops.  I buy mine at The King Street Market in Peterborough.

It looks like this:

 

 

 

 

 

Ingredients

·         1 sweet onion, cut in half

·         2 cloves garlic, peeled

 

            15 grams olive oil

·         380 grams mixed peppers, chopped into bite sized pieces (one green, one red and one yellow pepper)

·         1 medium sized potato, peeled and cubed

·         2 csabai sausages (dried ready to eat sausage) sliced thin

·         1 tbsp chili powder

·         700 grams water

·         1 tsp chicken stock paste

Optional: green onions for garnish

 

Instructions

1.       Chop onion and garlic for 5 seconds, speed 5. Add olive oil.

2.       Sautee at 100 degrees for 4 minutes, spoon speed

3.       Add peppers, sausage, potato, chili powder, water, and chicken stock paste

4.       Cook on Varoma temperature for 30 minutes, reverse, speed spoon (remove measuring cup and place the simmering basket on top of the lid to allow steam to escape and prevent splatter).

Tip – Add a small can of diced tomatoes for a thicker stew, or for a more liquid base, add and additional 200 grams water at the end and stir on reverse spoon speed for 60 seconds.

 

Shortbread cookies

 

Recipe is from My Way of Cooking

Ingredients

·         100 g sugar
·         200 g butter, cut into pieces
·         300 g flour
·         1 egg
·         1 pinch salt
·         1 ½ tsp vanilla sugar

Instructions

1.       Place all ingredient into mixing bowl, knead 40 seconds/speed 5 with aid of spatula.  Form dough into a ball shape, place in a bowl and cover.  Allow dough to rest in the fridge for 30 minutes before using.

2.       Preheat oven to 375.

3.       Cut dough ball into 2 equal pieces and roll out one piece between 2 sheets of baking paper to a thickness of 5 mm.  Cut out shapes with cookie cutters, place them with some space in between onto a baking tray covered with baking paper.  Bake in a preheated oven for 10-12 minutes until golden.  Allow to cool completely before decorating or storing in an air-tight container.

General Tips
I like to add icing to mine. This is the recipe I use for the icing:

Ingredients

·         500 g white sugar
·         2 egg whites
·         2 tsp lemon juice, freshly squeezed
·         Food coloring, as desired

Instructions

1.  Place 250grams sugar in TM bowl and mill 30sec/sp9.
2.  Place remainder 250grams sugar in TM bowl and mill again 30sec/sp9. (If it is still not super fine enough, let TM rest for a few minutes and re-mill 30sec/sp9)
3.  Add egg whites and lemon juice and mix 5sec/sp7.

4.  Pipe or spread onto cooled cookies

 

 

Cappuccino

CAPPUCCINO

 

 

This recipe is from Everyday Cooking for Every Family.  This is a staple in our house!

Ingredients             

·         1000 g skim or 1% milk

·         3 tbsp Instant Coffee

·         1 tsp vanilla extract (optional)

·         1 tsp cinnamon (optional)

Instructions

1.       Place all ingredients in TM bowl and cook for 7 minutes at 80 degrees, speed 4

2.       For the last 20 seconds increase to speed 8

Peanut Butter

Peanut butter

 

  
Freshly made peanut butter is so very easy in your Thermomix!

Ingredients

·         500 grams roasted and lightly salted peanuts

·         2 – 3 tbsp oil (I use Coconut Oil)

Instructions

1.       Place peanuts in TM bowl and process on speed 9 for 30 seconds.  Scrape down sides of bowl.

2.       Add oil and mix on speed 5 for 90 seconds.  Scrape down the sides of bowl, and continue to blend on speed 5 in 30 second intervals until you reach desired consistency (this should not take longer than 5 minutes total). 

General Tips

Store in a sterilized jar and keep in the fridge for up to a month.

 

Honeycrisp Apple Sauce

Honeycrisp apple sauce

 

 

This recipe can be used with any kind of apple.  Use your favourite!  Made with only apples, cinnamon and water.  This applesauce costs more to make than it does to buy in the store but in my opinion it tastes much better than anything you can buy.  It is also naturally sweet, chemical and preservative free.  Worth the effort!

Ingredients

·         4 large eating apples

·         75 grams of water

·         1 tsp cinnamon (use as much/as little as you like)

Instructions

1.       Core the apples, leave peel on and cut into quarters.  Place the apple pieces into the TM bowl with the water and chop for 30 seconds on speed 4.

2.       Scrape down the sides of the bowl with the spatula.  Cook for 8 minutes at 90 degrees on speed 4.

3.       Blend for 30 seconds on speed 8.

General Tips

Store in the refrigerator in glass jars for upto 3 weeks.  This is a great substitute for butter in baking too, usually I will use half butter and half applesauce but you can replace all of the butter with applesauce if you wish.  Check out this link for more info:

 http://www.fitsugar.com/How-Substitute-Applesauce-Butter-Eggs-25207483

Recipe from Everyday Cooking

 

 Vegetable stock concentrate

 

 

This is one of my all-time favourite things to make in my Thermomix.  It keeps for 4 months in the fridge, and can easily be frozen.  I use this in soups, risottos, stews, and love adding a little to the water when making rice.   Recipe from Everyday Cooking for Every Family

Ingredients

·         4 sticks of celery, roughly chopped, keep leaves on

·         2 carrots, roughly chopped

·         1 onion, peeled and cut in half

·         1 tomato, halved

·         1 zucchini, roughly chopped

·         1 clove garlic, peeled

·         1 bay leaf

·         1 bunch of fresh parsley

·         Few leaves of each basil, sage and rosemary

·         150 g rock salt

·         1 tbsp olive oil

 

Instructions

1.       Place all vegetables in TM bowl and chop for 10 seconds, speed 6.

2.       Add salt and oil and cook for 20 minutes at Varoma temperature on speed 1.  Place simmering basket on top of lid instead of measuring cup.  Place measuring cup on lid before step 3.

3.       Mix by slowly turning the speed dial to speed 6 then pulverising for 1 minute on speed 9.

4.       Store jar in the refrigerator

General Tips

Use 1 tbsp of stock paste to 500 ml water, or 1 tbsp to replace one stock cube.

The high salt content is what preserves this paste, so if you reduce the salt content it will reduce the shelf life of this paste.

 

 

Cinnamon Scrolls

 

In the past I doubt I would have attempted making these from scratch, but my Thermomix gives me confidence to try new things (probably because it does most of the work!). These took less than 15 minutes to prepare for the oven. 

 

Here is the link with the recipe:

http://www.recipecommunity.com.au/baking-sweet-recipes/cinnamon-scrolls/17583

Seed Bread

 Five Seed Bread

 

 

This bread allows you to add everything at once into the TM bowl, so easy! Recipe from Everyday Cooking for Every Family

 

 

 

 

 

 

 

Ingredients

·         500 g bakers flour

·         2 tsp dry yeast

·         1 tsp salt

·         50 g oats

·         30 g sesame seeds

·         30 g flax seeds

·         30 g pumpkin seeds

·         30 g poppy seeds

·         30 g sunflower seeds

·         30 g honey

·         30 g olive oil

·         500 g lukewarm water

Instructions

1.       Pre-heat oven to 350

2.       Place all ingredients in TM bowl.  Set dial to closed lid position and knead for 2 ½ minutes on interval speed.

3.       Scrape into 20 cm square, greased baking dish.  Sprinkle top with mixture of above seeds. Set aside in warm place and let rise for 25-30 minutes.  Bake in oven for 40-45 minutes.

4.       Allow to cool in tin before unmoulding and slicing.

General Tips

This dough is very sticky but do not add more flour.  You will get a lovely light rise and a beautiful moist finish to the loaf.  Allow the dough to rise to the top of the tin before baking. 

 

Avocado Log

Avocado Log

 

This is the perfect thing to serve at any party!

 

 

 

 

 

 

 

 

Ingredients

·         4 ripe avocados, stone removed and peeled

·         500 g cream cheese, straight from the fridge

·         3 green onions, cut into chunks

·         1 tbsp lemon juice

·         2 cloves garlic, peeled

·         ½ tsp chili powder

·         4 tbsp parsley leaves (fresh leaves, no stalks)

·         2 tbsp pistachios, shelled

·         200 g jar of sliced kalamata olives

·         200 g small grape tomatoes, quartered and marinated in a cup of balsamic salad dressing

·         2 packages of Lavosh crackers,v pita chips or nacho chips to serve

Instructions

1.       Line a 10 x 20 cm loaf pan with 3 layers of baking paper allowing paper to extend 5 cm over the longest sides.  Brush top sheet well with olive oil.

2.       Place pistachios in bowl and chop 2 seconds, speed 5. Remove from bowl and reserve

3.       Place parsley in bowl and chop 2-3 seconds, speed 7.  Remove from bowl and reserve

4.       Place garlic, green onions, and chili powder in bowl and chop for 2-3 seconds, speed 7.  Scrape down bowl with spatula.

5.       Place Cream cheese and avocado into bowl and mix 1 min, speed 7.  Add lemon juice through lid and blend further 30 seconds, speed 5.  Season with salt and pepper to taste.

6.       Transfer mixture to prepared pan and level off the top.  Press a piece of plastic wrap onto the surface, making it as smooth as possible.

7.       Chill for at least 6 hours or overnight.

8.       Remove plastic, upturn loaf tin onto a platter and remove paper.

9.       Drain any dressing from tomatoes and combine with olives and parsley and sprinkle over the top and around the sides.  Top with chopped pistachios

10.   Serve with lavosh crackers, pita chips or nacho chips

This recipe can also be found here: http://www.recipecommunity.com.au/starters-recipes/avocado-log/118424