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

I would like to recommend anyone wanting to go gluten free and back to basics to read Cyndi O’Meara’s book “Changing Habits, Changing Lives” and the related cookbook. Check out the link below.

I am going to follow Cyndi’s 21 day plan to start off the new year.  Tried a recipe from the Cyndi O’Meara Thermomix cook book, Mexican Layered Chilli Dip with Refried Beans and Salsa.   Very delicious with layers of bean dip, avocado dip, sour cream and cheese.

Mexican Layered Chilli Dip

It is Thanksgiving in America today and made Aubrey some Turkey Burgers and Pumpkin Pie. Made the pastry using the recipe from the Everyday cookbook for the Thermomix but used hazelnuts instead of almonds and of course used gluten free flour. Found it was best to roll pastry into a sausage shape and chill in freezer before pressing rather than rolling out into springform pan.

Followed Cyndi O’Meara recipe for Mother Earth Pumpkin Pie for filling.

Mother Earth Pumpkin Pie

2 free range egg yolks
1/3 cup raw organic sugar
1 1/2 cup pumpkin cooked and mashed
1/2 milk
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon agar
1/4 cup filtered water
2 free range egg whites
1/3 cup raw sugar extra

Preheat oven to 180 degrees celsius.
Cook cubed pumpkin in the TM and use the butterfly to mash.
In a saucepan beat egg yolks and sugar until creamy.
Mix in pumpkin, milk, salt, ginger and cinnamon and cook until thick stirring frequently.
Combine agar and water in a small saucepan, bring to the boil and simmer for 1 minute. Immediately add to pumpkin mixture and set aside.
Beat egg whites in TM until soft peaks form (3-5 minutes) and gradually add extra sugar.
Fold into pumpkin mixture and pour into pastry case and bake for 30 minutes.

Serve with King Island double cream – yummy!

Thanks to Brazen for this recipe I tried from her fantastic blog here. Served them up with fresh strawberries and blueberries with organic maple syrup and greek vanilla yoghurt!

Buttermilk Buckwheat Blueberry Pancakes

200g gluten free plain flour (White Wings brand)
100g Buckwheat flour
2 teaspoons gluten free baking powder
1 teaspoon bicarb soda
pinch of sea salt
2 tablespoons (15g) sugar (I used TM vanilla sugar)
2 large eggs
600ml (640g) buttermilk
3-4 tablespoons (20g) unsalted butter, melted in the fry pan you’re going to cook the pancakes
1 punnet blueberries

1. Place all ingredients except the blueberries in the thermomix. Mix on speed 6 for 10 seconds. Scrape down sides and mix on speed 6 for another 10-20 seconds. Leave to rest for 20 minutes.

2. Heat your pan on a medium heat and grease as needed. Pour in around 1/4 cup of batter. If you are having blueberries drop some on top.

3. When the pancake has bubbled and looks slightly set it’s time to flip it over gently. It will only take minutes to brown on the bottom.

4. Serve with fruit, yoghurt and maple syrup. Any leftovers are nice cold with TM butter!

GF Buttermilk & Buckwheat Pancakes with Blueberries

Made Apricot Chicken in TM from the recipe in the Everyday Cookbook. It turned out fantastic, lovely colour as well as taste and texture.

Apricot Chicken

For dessert made a chocolate sorbet from recipe at Quirky Cooking

Chocolate Sorbet

I changed the espresso for Kahlua and it needed a bit more ice as was a bit runny. The next day after being in the freezer was more frozen and did not go too icy, stayed creamy and rich!

I made my own hollandaise sauce today using the amazing Thermomix! Never would have attempted this otherwise. It turned out fantastic, lovely hint of lemon, creamy and almost mousse like. Tasted lovely on eggs benedict with salmon and baby spinach. Used a Bodhi Bread gluten free bun which take the place of a toasted english muffin well.

4 egg yolks
130g unsalted butter
Juice 1/2 lemon
Salt and pepper to tast

Insert butterfly in TM bowl and place all ingredients into TM bowl.
Cook for 8 minutes at 90 degrees celsius on speed 3.

Eggs Benedict with Hollandaise Sauce

Thanks Lorelle for the amazing Thermomix home demo tonight and thanks to Faye and Jen who came along to sample the great food! I cannot wait until mine arrives. Loved the fruit sorbet, dips, beetroot salad, pasta and lemon custard! Thermomix even publish a gluten/wheat free cookbook I will be trialling some of these recipes very soon and posting the results.

Lorelle doing Thermomix home demo!

If you would like to see Thermomix in action and how it can make healthy, gluten and additive free cooking easy contact Lorelle, Thermomix consultant on 0439 420 693 or dlrafferty@westnet.com.au

Went along to the Cyndi O’Meara and Thermomix presentation last night and was impressed. Cyndi is inspirational and the Thermomix amazing. I could eat most things prepared including some gluten free bread based on recipe from Cyndi’s book which was fantastic with the butter made in Thermomix – will try and post recipes as soon as mine gets delivered!