Mango and coconut Ice Cream

Organic sorbet/icecream is so expensive in Sydney :(!! I don't even bother buying them anymore as it's so easy and incredibly cheap to make yourself. It's so easy and healthy it's not even funny!! Best thing is, I know exactly what I'm feeding my family and it can be whipped up at any time as I always have these ingredients at home. It can even be made before you've even had time to put your shoes on and back out the car! 

Best thing is that both my babies can eat it as I can control the amount of sugar (zero) that goes in. It's also versatile. So freeze any suspicious looking fruits and they can be used anytime. You can just do a mix of pure frozen fruits too. Play around! My boys will always happily eat any type of frozen fruity goodness :)

Mangoes are in season so I've been nicking some from my parents neighbour :p this is a regular one that I do at home as mango and coconut are a match made in heaven. Doing it this way also means I don't need to use any milk (my baby isn't 1 yet :p) and I don't need ice. Try this if you haven't already!!

Ingredients

• 350g frozen mango flesh 
• 1 frozen banana, halved (optional)
• 100g coconut cream or milk

Method

1. Place everything into TM bowl and blend for 1 min/speed 9. Use the spatula to help move the ingredients around evenly. 
2. That's it. Voila! Serve immediately. Don't be afraid to experiment with various fruts or nuts next time :)!

Peanut Butter

I've grown up loving Peanut Butter on my bread. PB with banana and honey, PB with cheese, PB with jam... yum!! My sister and I used to make it as after school snacks and even for lunch at work. Up until a few years ago, my sister discovered that Kraft Peanut Butter contained ingredients that are cancer causing (Crazy right? Just Google it!). She contacted the company to inform them of her discovery only to receive a reply saying that the limit they put in their product is less that the Aus safety standards. Well... no thank you! I'd rather have none than less! So would you if you knew how easy and healthy Peanut Butter is to make with a TM!! You only need TWO ingredients (compare that to the ingredients at the back of your peanut butter label from the shops) - no additives, preservatives or colouring.
I like to make up a jar and keep it in the fridge. I also use it to make satay sauce too.

Ingredients

• 200g peanuts (salted or unsalted - depends on you)
• 2 tbsp peanut oil (or sunflower oil)

Method

1. Place nuts into TM and mix for 10 sec/speed 6. Use spatula to push nuts towards blades - If you want a smooth peanut butter, continue mixing until nuts are powdered. I like mine crunchy
2. Add oil. Mix for 10 sec/speed 6 using the spatula to assist in blending nut paste and oil. Add more oil if required
3. Scrape down the sides and continue to mix for another 10 sec/speed 6
4. Place peanut butter in jar and store in a cool dry place. Should last 2-3 weeks in the fridge

Variations

You can make other butters by replacing peanuts with almonds or other nuts

Stuffed Olive Bread

I love olives! Funny thing is I never had a taste for them until I went to Spain. A friend bought me some and I found myself falling in love with them. I always have some in my fridge and use them in salads, pasta and yes, bread. One things for sure, you won't be making this once.

Ingredients

• 500g bakers flour (or a mix of wholemeal)
• 15g fresh yeast or 1.5tsp dry yeast
• 180g tepid water
• 1 pinch sugar
• 1 tsp salt
• 3 eggs
• 6 tbs or 15g olive oil
• 2 tbsp almonds
• 165g kalamata olives (pitted)
• 1 bunch fresh parsley
• 165g shredded cheese

Methods

1. Add yeast, water, one egg, flour, oil and mix for 5 sec/speed 7
2. Knead for 2 minutes and wrap with TM mat. Set aside to let it rise
3. In the TM, mince the olives, parsley, almonds and cheese
4. When dough has risen, divide in two and roll out each piece into a 40x40cm sheet at least 2cm thick
5. Spread 1/2 the olive mix over each piece of dough, then roll each into a tight loaf
6. Line baking trays with baking paper. Slice each loaf and place on the baking tray, then lightly press wih the palm of your hand
7. Beat egg and brush over each slice. Let it rise again (if you cant wait, just proceed to next step)
8. Bake at 200C for 25-30 mins

Pita bread

Ingredients

• 405g bakers flour (I mill 100g wheat to mix wholemeal and white flour)
• 290g tepid water
• 2 tsp yeast
• 1 1/2 tsp sea salt (or to taste)
• 15g olive oil

Method

1. If using whole wheat, mill in the TM for 1 min/speed 9
2. Add water, yeast, salt, flour and oil. Mix for 5 sec/speed 7
3. Knead for 2 minutes
4. Turn the dough out onto TM mat and punch down on the dough to get ride of the air. Set aside and let it rise (approx 1 hour)
5. Preheat the oven to 200°C with the trays in the oven
6. Once the dough has risen, separate the dough into 8 parts (depending on how big you like the size) and roll it flat with a rolling pin
7. Place them on the baking tray and bake for 3-5 minutes. If you like them crispier, you can keep them in there for a few minutes longer.

 

I didn't actually know what pita breads were supposed to look like, so I rolled them out in various shapes :p

Serve them up with some falafel and/or soup :)

 

Falafels

These falafels are incredibly simple to make! They also keep for ages in the fridge so are perfect for lunchboxes, as snacks, with bread and salads! They also contain 2 main simple and seriously health beneficial ingredients: 
Chick peas are a great source of dietary fibre, protein and a very good source of folate (so all those wanting to fall pregnant, eat up!!). 
Many people also mistake Parsley as a garnish. Little do people know that Parsley is high in Vitamin C and A (so great for a healthy immune system), extremely high in Vitamin K (also good for pregnancy ladies!!), it's also anti-cancer, rich in antioxidants, anti-inflammatory, and  a healthy hearts friend. So next time, throw some parsley in your food - and never throw out the 'garnish'! 

Ingredients

• 2 cups chick peas
• 50g parsley
• 25g coriander 
• 2 fresh mint leaves
• 1.5 tbsp sea salt (or to taste)
• 1.5 tbsp pepper
• 1 tsp cumin powder
• 1 tsp coriander powder

Method

1. Add herbs into TM to chop for 5 seconds/speed 7
2. Add chick peas, and remaining ingredients and chop 10 sec/speed 6. Don't blend too finely
   
3. Using your hands, shape balls about 3-4cm or to your preference. Don't press too hard or you'll get dense falafels
   
4. Shallow fry until golden.
   
   
5.  Serve with bread. Great for lunchboxes - Chickpeas are so good for you!
   
      

Chinese Dumplings and Pot Stickers

Dumplings are a household favourite. These are one of my favourite foods and can be made in so many different ways - steamed, cooked, fried. I like to throw them in a pot of water because they're the quickest :p I then fry up the leftovers the next day as pot stickers as I don't like reheating them in boiling water again.
My hubby is also a big fan of dumplings but he never liked the package-bought ones from the grocery store. His mum used to make dumplings and sell them to the store so he had high expectations when it comes to making and eating dumplings. 
So I wanted to make them for him. As my mother in law turns her nose up at dumpling skins bought from the grocery stores (they can last forever in your fridge - so imagine the preservatives that go in them), so I decided to make mine the traditional way. 
Here's my secret to hubby-approved dumplings. Even making them for the first time, he said they tasted better than store bought dumplings and that the skin was comparable to his mothers :) Suffice to say, that we now make and eat these regularly.

Dumplings are also fun to make together with family/friends and it never goes to waste. I always choose to make more than 1 batch as the leftovers can always be made as potstickers the next day. I also keep uncooked dumplings in the freezer for lazy days (just throw them in a pot of boiling water - voila) :p!

The fillings for dumplings are also flexible. I never have the habit of measuring what I use as I always use whatever's available at home. You can do the same or google for ideas. Mine's obviously a vegetarian version :)

Ingredients

Dough

• 340g water
• 600g bakers flour (plus more for rolling)

Filling - I never use the same ingredients, just whatever I happen to have in the fridge/pantry. I also never weighed the veggies, just estimated (sorry!). This is a very versatile dish and you can use whatever you like. This is an example of what I used in the below pictures

• (Chinese) Cabbage 
• Carrots
• Ginger
• Rehydrated shitake mushrooms
• Rehydrated black fungus
• Rehydrated Mung bean thread
• Celery
• Tofu

Binding Mix

• 1 egg
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 1 tbsp salt

Dipping Sauce Again, I don't measure the amounts and do this all by taste (my hubby and I make our own sauces to suit our diets and palate)

• Water
• Soy sauce
• Sesame oil
• Fresh chilli
• Coriander, chopped
• Ginger
• Vinegar (we use black or red vinegar as it's healthier, but white vinegar is fine too)
• My hubby adds garlic to his

Method

1. Combine the dumpling dough in the Thermomix for 5 seconds, speed 7 and then knead for 3 min. Set aside to rest while you work on the filling
2. Using the TM, chop all the veggies (I do them separately as they're all different textures) on speed 4-5 and pour into a separate bowl
     
3. Add binding mix to the veggies. Pour out any excess water (as it will give you soggy dumplings). The greens tend to expel a lot of liquid so I normally do the cabbage separate and squeeze the extra liquid out before combining it with the rest.
4. Flour your surface bench. If the dough is sticky, add a little more flour while you are rolling it out. Hand roll it out into a cylinder shape (Jack also spins it a few times like a skipping rope - show off :p), pull apart small pieces approx 2-3cm.
   
5. Using the rolling pin, roll each piece out into a circle (roll, turn, roll, turn) with a rolling pin leaving a pillowy centre
   
6. Fill the dough in the centre and wrap them securely. There are many ways to wrap dumplings, some prettier than others. I however, prefer the traditional way where you pinch the openings together in the center, then bring in the sides with both hands using  the space between your thumb and index finger. This is because it ends up tasting better and cooks more evenly compared to the pretty ones with several folds. A successfully rolled dumpling is one that can stand by itself. You can probably YouTube on wrapping methods as I really don't know how to articulate the art of dumpling wrapping
    
7. Heat up a pot if water and bring water to boil. Thow in your dumplings (do not throw them all in at once, don't overcrowd the pot). Dumplings should be ready once they float. My hubby tells me with meat dumplings, they generally take longer as it takes longer to cook the meat, I wouldn't know as I've never made/eaten meat dumplings. So if you are making them, you might have to test one
8. Prepare your favourite dipping sauce (I normally use soy sauce, sesame oil, water, coriander and fresh chilli. My hubby likes to add garlic to his) 
9. Enjoy them while its hot! We also eat our dumplings with pickled vegs. Any leftover dumplings should be put in the fridge. Any uncooked dumplings can be stored in the freezer.
   
10. For Pot Stickers, take the leftover dumplings out of the fridge and throw them in a heated frying pan with some oil. Once the bottom turns to a golden/brown colour (careful not to burn them like mine in the picture :p - I was too busy making our morning smoothie), add a little water and put a lid over the frying pan.
    Sometimes I skip these steps and just fry them all by turning them on all sides. I like it that way but the above method ensures the insides are thoroughly heated. We normally have the leftover dumplings as pot stickers for brekky the next morning :) 

Fresh mayonnaise

I don't normally make this version as I prefer the Vietnamese style mayonnaise. This recipe doesn't waste the egg white (though none of my food ever goes to waste :p) and tastes similar. Why not try both and decide which you prefer:

Have all your ingredients at room temperature for best results

Ingredients

• 1 tbsp Lemon juice (or vinegar)
• 1 tsp Mustard
• 1 Egg yolk
• 1 Egg white
• Grapeseed oil (or sunflower/macadamia nut/avocado oil) – amount to use test
• Pinch of Salt
• Pinch of Pepper

Method

1. Using the butterfly attachment (on top of the blade), add in egg yolk, mustard, lemon juice, salt and pepper. Mix 20sec/speed 4
2. On speed 4, slowly add the oil on top of the measuring cup of the thermomix. Once you can hear the mayonnaise thickens up, you can add oil in a bit faster – will take approx. 2-3mins
3. Add egg white and mix 10sec/speed 4

Banana bread

My hubby is a huge fan of banana bread and constantly asks me to make it. I'm still experimenting with recipes in the TM, but this one is  pretty legit...

Ingredients

• 80g sugar (I use raw/brown sugar)
• 120g butter (room temp)
• 2 eggs
• 3 ripe bananas
• 1 tsp vanilla bean paste
• 1 tsp baking soda
• 1 tbsp buttermilk (or milk)
• 180 Self raising flour
• Optional: cinnamon and walnuts

Method

1. Preheat oven to 180°C
2. Mix sugar and butter for 20 seconds, speed 5
3. Add bananas and mix for 10 seconds, speed 5
4. Add remaining ingredients for 20 seconds, speed 4
5. Optional: I also like to throw in a handful of walnuts in the batter for some crunch
6. Pour into a (greased or lined) bread tin and bake. Ready when the skewer comes out clean

If you have lots of ripe bananas, you can cut some up and top them on your banana bread along with walnuts

Avocado Pound cake

Avos are so delicious and good for you! Because it's avo season now, I buy them by the kilos whenever I go to the markets. Apart from making an avo milkshake every morning in my magic bullet, I add them on my toast and in dips. Here's another great recipe for avo fans, I'm still experimenting with this recipe and as I didn't write the measurements out when I made this, I've forgotten the recipe, here's what I think I've put in. I'll have to make it again to make sure, but here it is for those who can't wait until I've confirmed it:

Ingredients

• 310g plain flour
• 50g corn starch 
• 4 tsp baking powder
• 80g almond meal
• 1 tsp salt
• 50ml olive oil (or butter)
• 180g sugar
• 2 eggs
• 1 tsp vanilla
• 2 ripe avocados
• 125g milk
• splash of lime juice (optional)

Method

1. Preheat the oven to 170°C and line a bread tin with baking paper. 
2. Blend the wet ingredients (avocados, oil, sugar, eggs, vanilla and milk until smooth)
3. Mix the dry ingredients to the wet and blend until smooth. Pour the batter into a bread tin
4. Bake for about 55 minutes or until a skewer comes out clean. Serve with butter - yum!

The mixture doesn't lose it's colour after baking

I'll use a bigger bread tin next time :p

Avo fans will love this unique taste!

The easiest Macaroons

Not Macarons, but Macaroons :) This is the easiest and quickest recipe I've come across so far. As long as you have some shredded coconut and a few eggs, you can be eating this gluten-free snack in less than half an hour! 

 


Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract
• 1/4 teaspoon salt

Method

(Optional step) For a deeper coconut flavour and extra crsipy macaroons, spread the coconut on the baking sheet and toast for about 5 mins or until just barely starting to show some colour. Cool slightly before using

Combine the egg whites, sugar, vanilla and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

With we hands to prevent sticking, shape the coconut mixture into small balls - should make about 24 balls. Space them about 2cm or so apart on the baking sheet.

Bake the macaroons until golden, around 15-20 minutes.

Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

Tips

For crispier, lighter macaroons, increase the amount of coconut to 5 cups.

For meringue like macaroons, whisk the egg whites in a stand mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand

Variations: dip or drizzle the baked macaroons with melted chocolate; wrap the coconut mixture around a whole almond (or a piece of chocolate)!

Tofu Cheesecake

I once made this for a vegan friends birthday years ago. It was so delicious and simple that I made it often. Although when I make it myself, I tend to opt for a non-vegan version as I like the consistency with the egg and the pie crust :p I've put down both versions below, so you can make it to suit your audience

Ingredients

• 1 container Tofutti brand cream cheese alternative
• 340g or one package silken tofu
• 1/3 cup soy milk
• 1/3 cup corn starch
• 1 tsp vanilla
• 2 tbsp maple syrup
• 2/3 cup powdered sugar
• 1 tbsp lemon juice
• 3 tsp egg replacer* 
• 2 tbsp water*
• 2 tbsp vegetable oil 
• Pie crust (the one I make isn't vegan, I use butter and Arnotts biscuits :p you can make one that's vegan friendly)

*If you don't have egg replacer and don't mind a non-vegan recipe, you can use 2 eggs and omit the egg replacer and water. Or you could use chia gel to replace egg

Method

1. Pre-heat oven to 170 degrees.
2. Mix the egg replacer with the water (or if using egg, mix well) in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth. Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.
3. Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don't be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture. I normally eat it warm because I can't wait :p

Buttermilk rolls

I remember back in my thrifty school days, I used to buy some buttermilk rolls at the Asian bakery near my train station before going to school. Not the most healthiest alternative as breakfast and lunch, but it was certainly cheap and delish! I always make these after making my own fresh butter. It tastes just as delicious and you can even throw sultanas in them if you like! I love making these, the kitchen always smells so good when a batch is in the oven :)

Ingredients

• 2 tsp dry yeast
• 55g water
• 70g sugar
• 55g butter
• 1 tsp salt
• 220g buttermilk 
• 1 egg
• 680g bakers flour
• Melted butter to brush rolls

Method

1. Place yeast, water, sugar, butter, salt and milk into TM bowl and warm for 2 minutes at 37ºC on speed 2.
2. Add egg and flour and mix for 10 seconds on speed 6.
3. With dial set to closed lid position, knead for 2 minutes on Interval speed.
4. Turn out onto floured ThermoMat and bring dough together into tight ball. Wrap and prove until doubled.
5. Form into rolls and place on paper lined tray. Brush with melted butter and allow to double again before baking on bread baking setting, in 200ºC oven until lightly golden (approx 15 minutes).

This is what happens when bubs nappy explodes.
A little too long in the oven, but the taste is divine!

So YUMMY!!

Before going into the oven

I added sultanas to this batch

Wonder Loaf

Ingredients

• 500 g bread flour
• 300 g tepid water
• 1 tbsp honey
• 1 tbsp oil
• 3 tbsp seeds (I use quinoa, sunflower, sesame and flax)
• 2 tsp salt or, to taste
• 1 tsp Natural Bread Improver
• 1 3/4 tsp dried yeast

Method

1. Mix for 5 seconds, speed 7
2. Knead on for 8 minutes. Leave to rise in  the TM bowl until it is peeking out of the top. Poke down and knead again for another 2 minutes.
3. Roll out to a rectangle shape and roll up like a sausage, place in large tin. Leave to rise in fridge overnight, if desired, or leave in a warm place to until doubled.
4. Preheat oven to 200C towards end of proving time.
5. Spray loaf with water and place a dish of water in the bottom shelf of the oven. Steam helps make a crusty loaf.
6. Bake for 25 minutes. Remove from tin and place back in oven for 5 minutes (optional for a really crusty bread)

Tip

After second rising, divide dough into two equal pieces. Roll into balls and place in tin for a different looking loaf.

Almond cake

Ingredients

• 250 g almonds, blanched
• 250 g sugar
• lemon peel of one organic lemon, just the yellow part
• 4 eggs

Method

1. Preheat the oven to 180ºC.
2. Place almonds into mixing bowl, chop 15 sec/speed 5. Transfer into a bowl and set aside.
3. Place sugar into mixing bowl, pulverise 15 sec/speed 10. Transfer 3 tbsp into a bowl and set aside
4. Add lemon peel, pulverise 15 sec/speed 10.
5. Add eggs and mix 2 min/speed 4.
6. Add almonds and mix 5 sec/speed 3. Pour mixture into a buttered spring form (24 cm) and bake in a preheated oven at 180°C for 25 - 35 minutes. 
7. Allow to cool in the spring form to room temperature before transferring to a serving plate. Dust the top with the 3 tbsp icing sugar.

Pretzels

Ingredients

• 400 g milk
• 40 g fresh yeast
• 600 g flour
• 2 tsp salt
• 600 g water
• 4 tbsp baking soda
• coarse salt, to sprinkle

Method

1. Place milk and fresh yeast into mixing bowl, warm up 2 min/37°C/speed 2.
2. Add flour and salt, knead 2 min 30 sec. Place the dough into a bowl, cover and let rise in a warm place until it has doubled in size (approx. 30 minutes).
3. Preheat oven to 200°C.
4. Divide dough into 10 equal pieces and roll each onto a non-stick surface into a rope shape (60 cm) which is thinner at the ends. To form pretzels take both ends, twist them 2 times and flip them over onto the thicker part of the rope.
5. Bring water with baking soda to boil in a pot. One at a time, place pretzels onto a skimmer and dunk them into the boiling salt solution for 30 - 60 seconds, then place them on a baking tray covered with baking paper. Sprinkle with coarse salt and bake in a preheated oven at 200°C for 15 minutes. Cool for several minutes before serving them warm or cold.

I like to mix mine up and sprinkle with different seeds, nuts and cheese

Portuguese Bread

Ingredients

• 500g bakers flour (I grind my own whole wheat and make a white/whole wheat mix)
• 15g dried yeast
• 300ml lukewarm water
• 1-2 tsp salt (or to taste)
• 1 tbsp sweetener (honey or agave syrup etc)
• 1 tbsp olive oil mixed with 1 tbsp water (for brushing top)

Method

1. Put lukewarm water into TM, followed by yeast, sweetener, flour and salt. Knead for 5 minutes on interval speed
2. Allow dough to rise for about 45 minutes
3. Knead again for 1 minute
4. Turn dough onto floured surface/mat and shape into loaves
5. Place onto baking sheet and let rise for another 20 minutes (it will double in size)
6. Make thin cuts on top, and brush with olive oil and water mixture
7. Set oven to begin pre-heating at 210°C. Place an ovenproof container in the oven with water.
8. When it reaches 210°C, dust loaves with flour, place into oven and reduce temperature to 200°C. Bake for 25-30 minutes

Tips

• If the dough appears too sticky after the first rising, just add a bit more flour before the last minute of kneading. Sometimes the required amount of flour will vary according to humidity levels
• Easily adapts to making one loaf, two smaller loaves or rolls. Adjust baking time accordingly

Spicy Moroccan Lentil & Vegetable soup

My hubby is a big fan of bread with soup. He especially likes soups with big flavours. 
As someone who doesn't use onion or garlic in my cooking, it's challenging to make up for flavours in foods so that DH can enjoy them. I find using lots of fresh herbs and spices usually do the trick. Here is a soup with massive flavour and all the good things to nourish our bodies. It's definitely something that we now have on a regular basis!

Ingredients

• 20g Olive oil
• 1 tsp: ground ginger, coriander, cumin, paprika
• 1/2 tsp ground pepper, cinnamon, tumeric, chilli powder/flakes (add more if you like it spicy)
• 600g water (depending on how thin/thick you like the soup)
• 2 tbsp Vegetable Stock Concentrate
• 200g red lentils (or Dal, or a combination)
• 700-800g (approx. 5) tomatoes
• Big handful of broccoli and cauliflower florets - or whatever other vegies you have in the fridge at the time
• Salt and Pepper to taste
• Coriander, coarsely chopped (optional)

Method

1. Add oil and spices to TM bowl and cook for 1 minute, 100°C, speed 1 to release flavours
2. Add stock, water, pulses and veggies. Cook for 15-20 minutes, 100°C on REVERSE speed 1
3. Transfer it to the TM server bowl with the lid on to let it thicken (or have it as is)
4. Season with salt and pepper to taste and serve in bowls with coriander sprinkled on top

Serve with slices of freshly baked bread

 

Above: Made with Tomatoes, Broccoli, Cauliflower and Lentils
Below: Made with Tomatoes, Mushrooms, Carrots and Dal

Butter (and buttermilk)

Butter - you can find it in almost every households fridge. 

Buttermilk - delicious but extremely overpriced! I can never justify buying buttermilk because it’s so easy to make. 

With the thermomix, you can have butter and buttermilk in under 5 minutes. Although I never enjoy the cleaning up part :p

Ingredients

• 500-600g fresh cream (minimum fat content 35%)

Methods

1. Place Butterfly into TM bowl
2. Add cream and blend for 1-3 minutes, speed 4 to separate. The separating process takes between 1-3 minutes depending on the freshness of the cream
3. Once separated, remove the butterfly and strain the buttermilk carefully. You can use the buttermilk to in scones or bread.
4. Place 500g of cold water into TM bowl and mix for 5-10 seconds, speed 4
5. Strain liquid again and you are left with your butter. 
6. For spreadable butter, add oil and mix. You can play around and add herbs, salt, spices etc to make a delicious spreadable butter. Mix in for 30 seconds, speed 4Butter should last approximately 2 weeks stored in your refridgerator.

For a video guide, Meg and Cass have a very good tutorial on YouTube: 
Watch the ThermoVixens make it

Vegetable stock concentrate

The very first thing I made with my Thermomix - vegetable stock concentrate:

The colour comes from the beetroot

I know, pretty ugly huh? There was only half a beetroot in there too... usually my stock comes out green.

To be honest, I don't even remember what I threw in there, one thing i know for sure is that its a concentrated bowl of veggies with sea salt as preservative. It'll last 6 months in the fridge (although mine is usually all used up before then), use sparingly in soups, stews, risottos, sauces etc.

Here are some of the things I remember throwing in this batch, you can use whatever you have in your garden or fridge at the time. I like to throw in all my overripe or sorry looking veggies in and save all the outer layer of my veggies for this too so that I’m reducing waste. 

Here's one that is recommended in the Thermomix EDC:

Ingredients

• 200g Celery, roughly cut
• 2 Carrots, roughly cut
• 1 onion, peeled and halved 
• 1 Tomato, halved
• 1 Zucchini, roughly cut
• 1 clove Garlic
• 1 Bay Keaf
• Few leaves: Basil, Sage, Rosemary
• 1 bunch Parsley
• 150g Rock salt
• 1 tbsp Oil

Method

1. Place all vegetables into TM bowl and chop for 10 seconds/speed 6
2. Add salt and oil, then cook for 20 minutes/Varoma/speed 1
3. Mix by slowly turning the speed up to speed 6 then pulverising for 1 min/speed 9
4. Store in jar in refridgerator. 

The salt used in this recipe is designed to preserve it. If you reduce the salt, the shelf life will be reduced accordingly. It is designed to be salty as it is a concentrate. 1 tablespoon is equivalent to 1 stock cube.

Ginger Beer

Ingredients

• 2 lemons (peeled, pith removed, seeded)
• 80-100 g fresh ginger root (peeled/sliced)
• 90-140g molasses (substitute brown sugar if needed and adjust to your palates)
• 1000 g soda water or carbonated mineral water

Method

1. Put lemon, ginger slices and molasses/sugar into Thermomix and for 20 seconds/speed 8.
2. Add 300-400 g soda water and mix for about 4-5 seconds/speed 8.
3. Insert simmering basket into the jug and use as a strainer while pouring contents into a pitcher or bottle (For a more clear drink, filter a second time through a finer mesh)

*Credits: SuperKitchenMachine

Mascarpone Cheese

Mascarpone Cheese is so expensive!! I don't know why as it's not too hard to make yourself. 

Ingredients

• 500 g fresh light cream (18%, not ultra-pasteurized)
• 500 g heavy cream (33%, not ultra-pasteurized)
• ½ tsp acid blend (or ¼ tsp.  tartaric acid)
• 2 tbsp filtered water 

Method

1. Pour both creams into the Thermomix. Cook for 6 minutes, 90°C, speed 1.
2. As cream heats, put water and acid powder in a clean glass and stir well to dissolve.
3. When cream reaches 90°C, reset the Thermomix to stir for 1 minute, speed 3 while slowly adding acid solution through the lid.
4. As the acidic solution mixes with cream, the cream will thicken slightly (you may notice a slight change in the sound of the machine). 
5. Transfer thickened cream to a clean bowl (or Thermoserver) and refrigerate, covered and undisturbed, to set for about 12 hours or overnight. 
6. When it has set, the cream will have thickened to the consistency of soft yogurt. (It is not a cheese yet!) When gently tipped on an angle, thickened cream will pull away from the edge of the bowl and there should be slight separation between the milky solid and watery whey. At this point, strain it through a muslin/cheesecloth. Suspend to strain in the fridge, for about 12-24 hours.

Once strained, your mascarpone is ready to eat.  This cheese tastes best when fresh. It keeps for about 10 days if well sealed.