Traditional scones

Scones

https://www.recipecommunity.com.au/baking-sweet-recipes/marions-fabulous-scones/pv2tgsyz-c24a3-960813-cfcd2-wxm137ug

The Best ever scones recipe from the community uses cream instead of butter. This highly recommended  recipe is great for a traditional milk and butter scone. Added in sultanas for fruit this time . Awesome recipe .

 

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Vegetarian lasagne

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Vegetarian lasagne

https://www.recipecommunity.com.au/main-dishes-vegetarian-recipes/vegetarian-lasagne/6tngje4s-81ab4-651837-cfcd2-rw7v55ub

When you have leftover vegetables in the fridge and it’s too hot for vegetable soup,  this vegetable  lasagne recipe is a great user of the odd pieces of carrot , celery stalks,  mushrooms and spinach ( chucked in bits of leftover salad into the sauce before blitzing)

Basic method  ( refer link above for ingredients )

  1. Grate some cheese for the top, blitz cheese in tmx at speed 8-10 until fine,  set aside
  2. Make bechemal sauce , ( used guided recipe for bechemal sauce in the  lasagne bolognese) set aside
  3. Make one portion of fresh pasta dough and roll out into sheets ( or use prebought sheets) NB roll into the thinnest setting with the pasta machine.
  4. Chop 1 onion and two cloves of garlic at speed 7 for 3 seconds . Add 30g oil and sauté 3 mins, varoma temp, speed 1.
  5. Add  leftover vegetables, blitz speed 5/6 till finely chopped  (eg  carrot , celery , mushrooms) , add 100g white wine, tin tomatoes , 20g vegetable stock paste , basil and parsley. ( whatever herbs you have ) salt and pepper to taste
  6. Add spinach leaves to varoma ( NB only used one tin  instead of two 400g tomatoes because substituted spinach for extra tomatoes)
  7. Place varoma on top of TM bowl to steam spinach while cooking vegetable sauce 20 mins, varoma temp, reverse speed 2.
  8. Layer lasagne sheets with spinach , sauce , bechemal sauce with cheese on top
  9. Bake 50-60 mins 180C.

Delicious ! Prefer this to a meat lasagne and it’s a one dish meal .

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Steamed spinach and homemade pasta
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Bechemal sauce and vegetable sauce

Soy milk

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Homemade soy milk

https://www.recipecommunity.com.au/drinks-recipes/soya-bean-milk-variation-not-bitter/b9h7vg7c-cd693-925310-cfcd2-h87thuy3

We have a nut/soy milk maker so never got round to using the thermomix to make soy milk . It’s just as easy , soak beans overnight in water . Then cook with water in tmx at 80c for a a few minutes ( recipe link above ) . Blend and heat at 80c for a few more minutes. Strain, add sweetener to taste and serve . Miss 10 thinks it even tastes better. Brilliant , now I can pass my soy milk maker on to someone else .

Ministry of Food cheese scones

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Cheese scones

Super cheese scones , recipe converted from Maungawhau School cookbook .

Originally from Ministry of Food cafe in Wellington , published in Cuisine magazine .

Ingredients

  • 150g grated tasty cheese ( 2 cups)
  • 255g flour (2 cups)
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • punch cayenne pepper
  • 225 g milk (1 cup)

Method

  1. Preheat oven 220 C.
  2. Blitz cheese in tmx on speed 8-9 for a few seconds until grated , set aside , no need to clean bowl.
  3. Add dry ingredients to tmx except cheese , turbo twice to mix.
  4. Add milk and cheese  and knead on dough mode for 20 seconds
  5. Either shape into rectangle or form into small pieces on tray, bake 15-20 mins.

Life doesn’t get much better than a cup of tea and a freshly baked cheese scone !

Chocolate chip cookies

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Chocolate chip cookies

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
  1. preheat oven 180c
  2. blitz rolled oats 10s , speed 10, set aside
  3. soften butter first , then blend sugar at speed 10 until find ,  insert butterfly whisk , cream butter and sugar speed 4 until pale in colour .
  4. Add eggs , vanilla , blend speed 4 until fluffy ( around 15-25 seconds )
  5. remove whisk ,add other ingredients and oats and combine reverse speed 2/3.
  6. 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.

Best ever carrot cake

Carrot cake
Carrot cake

https://www.recipecommunity.com.au/baking-sweet-recipes/best-ever-carrot-cake/cyeb0ze3-bc030-567123-cfcd2-3hgnvxvx

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 !

Zucchini/ corguette Soup

Zucchini soup
Zucchini soup

Super yummy zucchini soup!

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 .