BEETROOT MUFFINS
WITH CREAM CHEESE ICING

Ingredients

MUFFINS

200 g cooked mashed beetroot
125 g butter
120 g caster sugar
3 eggs (room temperature)
120 g milk / buttermilk / cream
240 g self-raising flour
1 teaspoon ground ginger
½ cup chopped almonds or walnuts (optional)

Pre-heat oven to 180 degrees and prepare approximately 18 hole muffin tins.

Put butter and caster sugar into TM bowl and blend for 30 seconds on Speed 5; scrape down the sides of the bowl and repeat.

Add eggs one at a time through the MC hole and blend.  Scrape down the sides of the bowl after each egg if necessary.

Add milk, mashed beetroot, self-raising flour, ginger and nuts (if using) and blend for 30 seconds, Reverse, Speed 5.  Scrape down sides and repeat for 2-3 seconds.

Place mixture into muffin tins and bake for 20 minutes.  When cool, ice with Cream Cheese Icing

CREAM CHEESE ICING

Blend 125 g Cream Cheese, 60 g of sugar and the juice of one lemon on Speed 4 until mixed (approx. 15 seconds)

HINTS & TIPS  : to cook beetroot place unpeeled in simmering basket.  Place in TM bowl together with 500 g water.  Cook on Varoma temperate Speed 3 for approximately 20-25 minutes or until cooked

The Cream Cheese icing is great to double for a generous topping on each muffin!

TOMATO SAUCE (PASTE)

50 G EVOO (extra virgin olive oil)
2 cloves garlic
1 small onion
1 small carrot
I kilo tomatoes or l kg tinned tomatoes ( 3 x 400g cans)
30g sugar
1 tbspn TM stock concentrate
Salt and Pepper
A few basil leaves

Add onion, garlic, and carrot to TM bowl. Chop 10 sec on speed 5. Add oil to bowl and sauté for 7 min, varoma temp, speed3/4.

Scrape sides of bowl. Chop further 10 sec on speed 5.

Add tomatoes and rest of ingredients and cook for 30 minutes on Varoma temp at speed 1.

(Place steamer basket on top instead of MC so that some of the liquid evaporates)

Should you wish to make it more concentrated, cook for a further 5 or 10 minutes.

NOTE: If using fresh tomatoes, make sure they are very ripe and red. Hull out the top and squeeze juice out with your hands. Then puree them on speed 6 or 7 until smooth.  Remove and reserve for later use.

This sauce can be used on its own or you can add grilled crispy bacon and mushrooms or sautés some peeled prawns, calamari and steamed mussels to it and simmer for 5-7 minutes and you have a delicious marina sauce.

CHOCOLATE TOBLERONE CHEESECAKE 

Ingredients

BASE INGREDIENTS
40g butter , softened
100g plain chocolate biscuits

CHEESECAKE INGREDIENTS
110g sugar
200g toblerone
500g Philly cream cheese
1 tsp vanilla extract
130g pouring cream

METHOD

BASE

Lightly grease a 20 cm cake tin and set aside

Place butter into mixing bowl and melt for 3 min/50 deg/speed 3

Add biscuits and blend for 15sec/speed 8

Press into prepared tin and chill until required

CHEESECAKE

Place sugar into TM bowl and mill for 5 sec/speed 9. Set aside

Place chocolate into TM bowl and chop for 5sec/speed 7. Melt for 4 min/37dec/speed 2

Add all remaining cheesecake ingredients including reserved sugar and mix for 40sec/speed 5 or until well combined

Pour over base mixture and refrigerate until set.

HINTS & TIPS  : you can change the chocolate to whatever you fancy e.g.: cherry ripe, honeycomb

You can view our complete newsletter here – Newsletter – February 2013

Fruit Bread

Ingredients

500g Bakers Flour
2 tsp Dry Yeast (1 sachet)
2 tsp Cinnamon (optional)
1 tsp  Salt
50g Oats
250g Mixed Dried Fruit
30g Honey
30g Olive Oil
500g Lukewarm Water 

Method

1. Pre-heat oven to 200C.
2. Place dried fruit in TM bowl and set dial to closed lid position and turbo twice to desired size. Set aside.
3. Place all ingredients:- water, yeast, flour, oats,  salt, oil, honey and fruit into TM bowl. Set dial to closed lid position and knead 3 minutes on interval speed.
4. Scrape into 23cm round/square grease pan or bread pan. Sprinkle top with poppy, sunflower or simply leave plain.
5. Set aside covered with bread mat in warm place to rise for 30 minutes.
6. Bake in oven for 40 minutes. (depending on your oven may take longer but do not overcook – should be very moist.
7. Allow to stand 10 minutes then remove and put onto cooling rack covered with a tea towel until cool.
8. Slice and spread with homemade butter.

HINTS & TIPS  Instead of mixed fruit use just one fruit such as raisins (to make raisin toast), sultanas or apricots. Slice and store in the freezer so the bread stays moist.  Enjoy!

Banana and Date Loaf

Ingredients:

2 teaspoons Bicarbonate Soda
300ml Greek Yoghurt (made in Thermomix)
100ml thick cream
125g Butter, Melted
230g Raw Sugar
2 eggs
300g plain flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 large over-ripe bananas
90 g pitted dates
20 g slivered almonds

Method:

Preheat the oven to 180^o C

1.                Place the peeled bananas and dates into the Thermomix bowl, 30 seconds, speed 7, scrape out of the bowl and put aside until needed.

2.                Place butter into the Thermomix Bowl, 3 minutes, 50^o, speed 3 .

3.                Add the yoghurt, cream, and bicarbonate of soda, caster sugar and eggs to bowl, mix 30 seconds, speed 3.

4.                Combine flour, cinnamon and baking powder, banana and date mixture with bowl ingredients 1 minute, speed 3.

5.                Put into a greased loaf pan, sprinkle with the almonds and bake for 1 hour or until skewer comes out clean.  Cool in the pan for 10 minutes then turn out onto a wire rack.

Serve with Maple, Cinnamon or Honey Butter

Lainie’s Protein Ball Ingredients

Linseed
Chia – white and black
Almond slivers
Walnuts
Blueberries
Sultantas
Goji Berries
Cranberries

Let me know if you try these out and if you have your own variations

x

Thank you to Chris from our team for this yummy Savoury Mince recipe which is oh so versatile.  You can mix up the ingredients to suit your taste and use the mince to suit your dinner!  Anyway you have it, you are bound to enjoy it

Newsletter – November 2012

Happy cooking x

Happy cleaning! x

PS:  Don’t you just love how easy it is to clean your Thermomix on a day to day basis.  Even giving it a spring clean is super easy

As you know, the lovely Leonie from the facebook site ThermoFun has been very generous sharing with me various tips andrecipe ideas she has collated.  This time she has joined Liz from Lush Thermosphere and together they have spent many an hour formulating a list of EDC (Everyday Cookbok) Tips and Tweaks.  The result is a fantastic resource which you may want to use in conjunction with your EDC.  Thanks Leonie and Liz

EDC tips and tweaks 18 Nov 12

PS: Due to the nature of set out of the document I thought I would try and include the document as a PDF attachment.  As many of you know, computer skills are not my forte so if you have any suggestions on a better way of including the document in this post, or can’t access or any suggestions in general please feel free to let me know!