Adapted Chelsea Winters “Incredibly tasty cookies ” from At My Table
Left out the white sugar , only used the brown sugar .
ingredients
170g rolled oats ( 2cups)
200g butter
1c brown sugar
2 eggs
1 tsp vanilla essence
260g flour (3cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
300g chocolate chips
1 c chopped nuts of your choice
preheat oven 180c
blitz rolled oats 10s , speed 10, set aside
soften butter first , then blend sugar at speed 10 until find , insert butterfly whisk , cream butter and sugar speed 4 until pale in colour .
Add eggs , vanilla , blend speed 4 until fluffy ( around 15-25 seconds )
remove whisk ,add other ingredients and oats and combine reverse speed 2/3.
Roll into tablespoon sized balls , flatten with fork and bake around 20-25 minutes till golden brown ( recipe states 10-12 mins, but we like crunchy cookies so added more time )
Can be stored and eaten frozen . Great for lunch boxes.
Easy afternoon tea , this recipe from the community has 220 favourable comments and very simple. Took less than a few minutes to whizz up for the oven. Unlike the guided Caribbean carrot cake in the BCB it has fewer ingredients and only one spice . So when time poor is a great alternative to that one . Halved sugar as some suggested and was sweet enough , iced with lemon icing . Moist and light, will definitely use again. Checked at 60 minutes baking and was done.
Poor photography , only just managed to take one photo before the cake was eaten !
The trouble with having too many new cookbooks is that you forget to go back to your old books and try new recipes . Can’t believe we’ve never made this one . Corguettes are one of our favourite vegetables. This is the zucchini soup from the Basic cookbook , only need four to five zucchini , some vegetable or chicken stock, water and a tiny bit of cream cheese . Basically a throw all together and cook 15 minutes before blitzing . Everyone loves this soup. Makes for a welcome change from creamy tomato , pumpkin or mushroom soups recipes which are constantly produced .
Second time using this recipe. Easiest blueberry muffins , seconds to make in tmx, just need to remember to add blueberries after mixing so they’re not processed into oblivion . Purple muffins are yummy but much nicer seeing the whole blueberries . Topping makes for crunchy top. Love this recipe . Could add orange zest next time .
The recipe for the tomato and red lentil dahl can be found in the link above but we just used the recipe on the chip from EDC.
We had a lentil dahl in Waiheke last week and because girls liked it , I was inspired to try the tomato and lentil Dahl recipe It only takes 20 minutes cooking time and tastes healthy and full of flavour from the combination of cumin, mustard seeds, turmeric and chilli. . Miss 10 not madly in love because she doesn’t like coriander but we all like this vegetarian meal for a change . The red lentils are dried red split lentils. Added a bit more boiling water at end to make the dahl a little less dense. Lovely on rice but would be perfect on naan or pita bread.
Saw this easy recipe with 5 stars and 58 glowing recommendations on the recipe community , link above . It’s fudgy in the middle and slightly crusty on the outside . Perfect dessert with some cream and strawberries . Melt butter chocolate and sugar in tmx 5 mins, add eggs and flour and ready to cook . Only took 25 mins in our oven at 190c.
And with Whittakers 50% dark chocolate , it’s a winner. Reduced sugar from 180g to 120g. Still sweet enough . Will make again .
This is one of our favourite homemade takeout foods . ( link above ) The best thing is knowing it doesn’t contain artificial flavours like msg. The 11 secret spices are blended in tmx at speed 10 to a fine flour . I used a tray of 6 chicken thighs sliced into small and pieces. Used about half the spice mix for this meal. Saved 1/2 for another meal . Once the chicken is coated , grilled in the sunbeam contact health grill which means no standing around the pan frying the pieces. Miss 10 stood next to the grill to sneak the chicken as it came off. So tasty !
This last year has been one of those ones where we’ve only just managed to keep things afloat. A huge project was finished but nothing extra was done, not too much love in the kitchen, no blogging , and a lot was on hold, now it’s finally time to get back to the simple pleasures in life , food family and friends .
A huge dream came true last year and the icing on the cake for me is the surprise 50th birthday gift of ….. oh wow…….another Thermomix. Still can’t quite believe there are now two in our kitchen. Thankyou Michael and Karen !!! It’s action stations now as we test how much we can do with two thermomixes in our kitchen . We thought one was life changing and couldn’t wait to see what we could do with two.
Such a luxury ! Imagine that … we can double the quantity, we can be twice as productive . So what did we do first … we proved dough in one while the other one cooks a meal . Pasta cooked in one while sauce is done in the other one .
Steamed chicken , potato fritters
Yesterday , while chicken steamed in the varoma, we grated potato for hash browns in the other . Then mixed dough for cinnamon scrolls and marmite scrolls next in one . Then processed the chicken to make chicken spread for sandwiches without having to wash the bowl. Yippee, poor husband couldn’t believe how many dishes to wash but we didn’t go hungry that’s for sure ! And the smells from the kitchen were heavenly.
Chicken spread
The chicken spread is handful of almonds , Italian parsley , cream cheese , mayonnaise , sour cream , lemon juice , salt and pepper to taste . Blitz the almonds and herbs , set aside then shred cold chicken reverse speed 4. Then combine all ingredients and blitz in tmx reverse speed 4/5. Perfect for picnic lunches in rolls.
Dough for cinnamon scrolls
The Annabel Langbein recipe for dough makes two tins of scrolls , so one half of the dough is saved in fridge for the next day …. marmite scrolls . Great for our summer holiday lunches .
Sticky Buns Adapted for thermomix:- ( dough fills two large cake tins)
Add 846g (6cups) flour, tsp salt. mix 6 sec on speed 5 first then, Knead 3.5 minutes dough mode.
Place dough in a large pot, I place pot in warm water for around 1 hour till dough has doubled in size. Halve dough, place one in fridge/freezer for use another day. Follow instructions in recipe link above for rolling out, filling and second prove.
Marmite and cheese scrollsCinnamon scrollsHash browns
It’s a sad day, we’ve decommissioned our pressure cooker for fear of explosions from recent news reports . The pressure cooker was mostly dragged out for a quick 20 minute beef casserole. Found a very similar one on the recipe community for the thermomix ( link above) except we don’t use tomato paste in our pressure cooker stew ( recipe below ) The thermomix recipe for beef stew had 112 favourable comments, a quick 5 minute prep tmx chops the garlic and onion before it sautes. Even better buy the pre -diced beef too. Cooked a little longer (15 mins) than time on the recipe waited for beef to be soft. Also added celery and substituted the peas for snow peas and the dumplings for boiled potatoes. Will add mushrooms next time. Easy family food .
For my daughters , here’s the other recipe we normally use in case safe pressure cookers come back .
Our pressure cooker beef stew
1 tablespoon vegetable oil
1 small onion
900g – 1kg cubed beef stew meat
5 carrots, peeled and diced
chopped herbs
8 medium baking potatoes, peeled and cubed
1 Tb chicken stock paste
2cups water
2 teaspoons cornstarch
2teaspoons salt, or to taste
pepper to taste
Sauté onions , saute beef separately, then add stock , water, and carrots to beef and onions . Add any chopped herbs you wish, cook in pressure cooker for 20 minutes, or casserole dish in oven for 1.5 to 2 hours. Boil potatoes on stove while the stew is cooking. Bring stew to boil and add cornstarch to thicken, salt and pepper to taste.
Converted Nadia Lim’s recipe for silverbeet, leek and ricotta lasagne for the Thermomix . We all love this lasagne and have repeated several times as its a much lighter than the mince white sauce version, a simple vegetarian lasagne.
Silverbeet, leek and ricotta lasagne
Tomato sauce
1 onion
2 cloves garlic
1 TB thyme
1 TB olive oil
2 1/4 c tomato passata or 2 cans crushed tomatoes
2 TB tomato paste
lasagne
1 leek
1 bunch of silverbeet ( leaves only )
1 TB olive oil
500g ricotta cheese
100g grated parmesan
1/4 tsp salt and pepper
1/4 tsp nutmeg
400g lasagne sheets
1 1/2 c grated mozzarella
Make sauce in Thermomix by chopping garlic, thyme and onion at speed 7 in TM bowl
Add oil and sauté 3 mins, varoma temp, speed 1
Add tomatoes/ passata and tomato paste to the TM bowl , cook 10 mins, varoma temp, speed 2. Set aside
While sauce is cooking in Thermomix , pan fry the finely sliced leeks with olive oil for 5-6 minutes , then add finely sliced silverbeet to the pan for 2 minutes until wilted , set aside
mix ricotta , parmesan, salt and pepper and nutmeg and add to leek and silverbeet and mix well
Grease baking dish and layer lasagne sheets with tomato sauce , and ricotta vegetable mix , top with mozzarella cheese
NZ thermomix mum's blog 