Lovely recipe . Very easy . Great way to use excess or old apples . Recommend not cutting down sugar as the recipe is not too sweet which is great. Will try using the guided sweet shortcrust pastry next time .
Haha..here’s our kitchen. Basically, a disaster zone. Thought about posting a nice picture of our Friday night homemade burgers but decided on a slice of real life! The kids are on school holidays, there’s a continual demand for food, activity, outings and lots of mess everywhere. By the end of the day, the kitchen bench is littered with dirty dishes, packets that hadn’t been put away, half eaten food and drinks. Miss 14 had made chocolate fudge biscuits earlier and lunch was probably somewhere in the midst of all that mess too. Lately we have had easy tmx meals that have been posted previously. Everyone is well fed but had no time to try any new recipes and have quite a few lined up to try. Can’t wait till next week.
Tried another popular brownie from the recipe community. Our favourite thermonix recipe so far has been the masterchef extreme chocolate brownie. This recipe makes a slightly smaller brownie but is still good. I reduced sugar from 350 g to 140 g as per some suggestions in the comments. Lovely brownie, not as rich as the masterchef brownie but a nice lunchbox/afternoon tea treat for the kids. Try cook for 20- 30 minutes next time, to retain more moistness.
What to do with the leftover Easter eggs we have in the pantry. Use them up in rice bubble slices! Tried two easy recipes and modified them to suit. The Traditional slice pictured first was made trying to smooth the chocolate over the top and is a little crumbly because it was hand mixed. I’ve adjusted the recipe to follow the thermomix method used for the Peanut Butter slice. Melting chocolate first to put into the baking tin is much easier because it’s tricky to spread chocolate over unset rice bubbles. These recipes take 5 minutes to make with the thermomix and then pop straight into fridge to set.
Traditional Rice Bubble Slice
125g butter
80g sugar
200g chocolate ( approx 1 Easter bunny)
4c rice bubbles
Line a slice tin with baking paper.
Break chocolate into pieces and melt in thermomix, 1.5 minutes, 70c, speed 3.5. Spread melted chocolate into the slice tin onto the baking paper.
Add sugar and butter to TM bowl 5min Varoma temp. speed 2. Add the rice bubbles to the TM bowl and mix for 1 minute 20 seconds reverse speed 1.
Pour the rice bubble mixture into slice tin on top of melted chocolate and use a metal spoon to spread across the tin and push down firmly.
Place in refrigerator for an hour until set, then slice.
Peanut Butter Rice Bubble Slice
Peanut Butter Rice Bubble Slice
3 cups of Rice Bubbles
½ cup of rice malt syrup
120g (½ cup) of smooth peanut butter
200g of milk chocolate( approx 1 Easter bunny)
Line a slice tin with baking paper.
Melt chocolate broken into pieces in thermomix, 1.5 minutes, 70c, speed 3.5. Spread melted chocolate into the slice tin onto the baking paper
Add syrup and peanut butter to TM bowl 5min Varoma temp. speed 2. Add the rice bubbles to the bowl and mix for 1 minute 20 seconds reverse speed 1.
Pour the rice bubble mixture into the slice tin on top of the melted chocolate and use a metal spoon to spread across the tin and push down firmly.
Place in refrigerator for an hour until set, then slice.
The kids raved about the Peanut Butter slice, said it tasted like Reese’s Peanut Butter cups. Put into freezer bags after they’ve set, ready for lunchboxes and treats during the week. Better than buying the supermarket ones and you can reduce sugar accordingly to your taste.
Use the packets of leftover cereals, combine in thermomix for this slice recipe (link above)from the community, left out the honey and only had 2 TB of coconut left. Great for Anzac Day, tasted just like an Anzac slice.
Below link is another good leftover cereal recipe we should try, dried fruit, chia seeds and coconut oil used instead of butter and sugar.
Oops ate a piece before the photo could be taken! Just received a new recipe book and chip “Cooking for me and you”. This book and recipe chip caters for gluten free and vegetarian diets and specifically created for two person meals, we figured adapting for a family wouldn’t be too difficult. The guided recipe above was made for kids afternoon tea today, called ‘breakfast bars’. This slice is a highly nutritious combination of nuts, seeds, and dried fruit. Used prunes instead of apricots, other ingredients ..figs, assorted nuts, 3 eggs, pepitas, sesame seeds, sunflower seeds, coconut and maple syrup . Not very sweet because I reduced maple syrup from 60g to 35g. Probably add some chocolate chips for the kids next time as there were no ahhhs today ! But it’s certainly healthy and simple to put together and it will be great for their lunchboxes.
This is a pic of our chocolate brownie – the Masterchef ‘extreme brownies’ made today with thermomix. Recipe from the recipe community. With 92 positive ratings had to try the extreme brownie out. Lovely brownie, crunchy top and soft inside where chocolate pieces melted. Perfect with whipped cream or yoghurt. Will certainly be our go to recipe in future, lots of positive comments and we halved the sugar from 440g to 200g as suggested by a few members. Still sweet enough for our taste, definately didn’t want ‘extreme’ sweetness !
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