Made these delicious and easy cookies in the Thermomix for our afternoon tea at the yoga and drumming afternoon. They don’t look perfect but taste fantastic! Find the recipe at Quirky Cooking here
Brownie Cookies & Coffee
Found this gluten free recipe in Healthy Food Guide and they are delicious especially if take two and make a sandwich with some gluten free vanilla ice cream! 3 Weight Watchers pro points per cookie.
1 cup light peanut butter (make sure GF)
1 egg
3/4 cup brown sugar
1/2 teaspoon GF baking powder
85g dark chocolate chips
Preheat oven to 180 degrees celsius.
Combine peanut butter, egg, sugar and baking soda in bowl, mix well.
Stir in chocolate chips.
Line baking tray with baking paper.
Using your hands shape 24 teaspoonfuls of cookie mixture into balls and place on tray about 5cm apart.
Bake for 10-12 minutes until cookies are lightly browned on top.
Remove and allow to cool on a tray for at least 5 minutes.
Transfer to a wire rack to cool completely.
Yummy GF Cookies!
I made my darling husband Aubrey some red velvet cupcakes with chocolate buttercream icing for our 1st Anniversary and Valentines Day. Thank you to Gluten Free Scallywag for the recipe which you can find here.
Red Velvet Cupcake
Mum made a gluten free sponge for her birthday today and decorated it with fresh fruit and cream. Delicious served with apricot sauce and extra Collie blueberries.
Gluten Free Sponge Cake
I have made this curry lots of times since the recipe was given to me at the Dru Yoga Spa at Gelorup and not sure where or who it came from so my apologies as can acknowledge the creator!
Curry in a hurry!
Ingredients:
1 tablespoon olive oil
1 brown onion peeled and chopped
1 clove garlic, peeled and minced
1 medium zucchini, chopped
1/2 cauliflower, chopped
Pumpkin (or sweet potato), chopped, 1 large cup
200g baby spinach
1 tin organic chopped tomatoes
2 tins organic chick peas, drained and rinsed
1 vegetable stock cube (ensure gluten free)
3 tablespoons rogan josh curry paste
1 tablespoon tomato paste
Sea salt & juice of 1 lime
Method:
Heat oil and add onion and garlic and saute.
Add vegetables including tinned tomatoes and simmer 5 minutes.
Add chickpeas stirring constantly for 1 minute.
Add stock cube, curry paste and tomato paste, stir well.
Add pinch of salt, juice of lime and add spinach.
Stir, put on low heat and simmer for about 15 minutes while cook some basmati or brown rice in the Thermomix.
Serve with rice and dollop of natural or greek yoghurt and sprinkle with pine nuts.
I decided to try making my own yoghurt as I eat a lot of it! Experimented with using the Thermomix and making from scratch with milk and yoghurt starter but all too much hassle! So have gone back to the Easiyo and made myself some vanilla yoghurt by adding 2 tablespoons of my vanilla sugar into the Easiyo mix. It set nice and firm and had a good blend of tang and sweetness. Had some for lunch with fresh Collie blueberries and a drizzle of pure, organic maple syrup, yum! I am going to try making Greek yoghurt next and try making it thicker by adding a tablespoon of milk powder to the Easiyo mix. Easiyo is available in Coles and other supermarkets or visit their website here.
Easiyo Vanilla Yoghurt with blueberries & maple syrup
Aubrey had the need for some lasagne and I am doing Weight Watchers so as a compromise made the Vegetarian Lasagne from Cyndi O’Meara cookbook using the Thermomix. It is delicious and makes plenty of leftovers!
Gluten Free Vegetarian Lasagne
150g Mozzarella
85g Parmesan
650g Ricotta
1 tbsp Butter
250g Mushrooms
1 Onion
4 Garlic cloves
1cm Ginger
1 Red Chilli deseeded
3 tbsp Olive Oil
2 x 400g Tinned Tomatoes
1 tsp Sea Salt
1 Sweet Potato
2 tsp mixed herbs
1 400g Tinned Kidney Beans drained & rinsed
400g Gluten Free Lasagne sheets
Peel and thinly slice the sweet potato and place on Varoma tray and set aside.
Place Mozzarella and Parmesan into TM bowl and grate for 10 seconds on speed 5. Set aside.
Place mushrooms in TM bowl and chop by pressing turbo button once or twice. Add butter and saute for 3 minutes on 90 degrees celsius on reverse + speed 1. Set aside.
Place onion, garlic, chilli and ginger in TM bowl and chop for 5 seconds on speed 7.
Add olive oil and saute for 3 minutes on 90 degrees celsius on speed 1.
Add tomatoes and salt to bowl and place the Varoma with sweet potato into position. Cook for 20 minutes at Varoma temperature on speed 3.
Add the mushrooms, kidney beans and herbs into the sauce and stir with spatula.
Assemble lasagne in layers in a baking dish begin with sauce followed by lasagne sheets, sauce, sweet potato and cheeses.
Bake in preheated oven at 160 degrees celsius for 30 minutes or until cheese is golden.
Thank goodness coffee is gluten free! We bought a new Nespresso machine this weekend. Made myself an iced coffee as too hot for cappuccino today. Nespresso has some new flavours, check out the website here, so made a couple of shots of vanilla and caramel coffee and put in fridge too cool. Added ice cubes, coffee and 250ml of skim milk to the Thermomix and made a coffee slushy! Tasted delicious and cold. If like iced coffee sweeter added some organic raw sugar when blending.
Weight Watchers ProPoints = 2 (without the sugar!)
New Nespresso CitiZ machine
I felt like a tart today! Used the Pastry Pantry shortcrust gluten free pastry that you can buy at Coles. Check out Pastry Pantry website here.
1 sheet of pastry (thawed)
1 bag baby spinach (washed & drained)
1 block fetta cheese (crumbled)
4 spring onions (sliced)
1 spanish onion (chopped finely)
2 cloves garlic (crushed)
2 tablespoons butter
2 eggs
1/2 cup milk
dill (snipped)
caramelised onion
salt & pepper to taste
Visit Pastry Pantry site here to learn how to blind bake the gluten free pastry.
Preheat oven to 200 degrees celsius.
In frying pan melt butter and saute garlic, onion and spring onion.
Add baby spinach to pan till just wilted.
Stir through fetta cheese.
In separate bowl whisk eggs and milk together and season with salt and pepper.
Add baby spinach mixture to the pastry shell and top with egg/milk mixture. Top with dill and caramelised onion.
Bake tart for 20 minutes. Leave tart to cool slightly and set before serving with a garden salad.
Gluten Free Tart
I finally got around to making a cocktail in the Thermomix. It has been very hot in Bunbury and need something refreshing so made Mango Margaritas
1 frozen mango cheek
1 shot of tequila
1 shot of grand marnier
1 shot of lime juice
orange juice to taste
handful of ice cubes
Blend all ingredients in the Thermomix on speed 8 for 20 seconds. Add more orange juice if too icy. Garnish with lime wedge.
Mango Margarita