Creamy Pumpkin Pie

For Mother's Day, I made a pumpkin pie to bring over to celebrate with the in-laws. 
This pie is so creamy and moist. I really enjoyed it and can't wait to make it again. Although next time, I'd like to try and substitute the cream cheese for tofu. Will see how it goes...

Ingredients

• Pie Crust (I used an almond pastry)
• 110g cream cheese
• 490g pumpkin puree
• 80g cream
• 120g raw or brown sugar
• 1/2 tsp cinnamon
• 3 large eggs

Method

1. Preheat oven to 180C 
2. Combine all the filling ingredients in the TM until smooth
3. Pour the filling into the pie shell and bake until the filling is almost set and the crust has browned (approx 50-60min). The cente will look slightly loose. Remove pie from the oven and cool to room temperature

For Whipped Cream (topping)

1. Beat 200g whipped cream. As it starts to thicken, add 3 tbsp brown sugar and 1/2 tsp cinnamon
2. Spread evenly on top of the cooled pie. For best results, chill for a few hours before serving

Great for morning tea or as a dessert

Avocado and Lime cheesecake

Avocados are so delicious. I can have them in everything! On bread, in salads, cakes, shakes, you name it! Recently, it has become a fruit that lies close to my heart as I have decided that it will be the first food I will be introducing to my baby.
So for my first ever mothers day as a mum, I wanted to make something different with this super nutritional fruit and share it with the mums - Happy Mother's Day!

 

A creamy and delicious Avocado Lime Tart.

Ingredients

• 3-4 avocados, flesh (best type: haas)
• 220g cream cheese
• 1 can fat free condensed milk
• 2 limes
• pinch of salt
• Macadamias (optional)
• Whipped cream (optional)

Method

1. Have your (cool) tart crust ready. For this recipe, I used an almond pastry. You can use any dessert pastry.
2. Blend all ingredients (except for macadamias and whipped cream) until smooth
3. Pour the filling into the prepared tart, gladwrap and freeze for 3 hours
4. Decorate with whipped cream and macadamias

I made about 3 mini tarts and 1 big tart. You can reduce the amount of avocados and limes if you want to make a smaller amount. Next time, I'd like to attempt substituting the cream cheese with tofu.

Satay Sauce

This sauce can be used in stir fries, as accompaniment or with Gado Gado.
This one is from the TM Asian cookbook. There's another simpler version below this one which I use most of the time (although I tend to do a combination of these 2). 

Ingredients

• 400g roasted unsalted peanuts
  Rempah
• 1 stalk lemon grass (white part)
• 4 candlenuts (pre-soaked)
• 1 tbsp chilli powder
• 40g peanut oil
• 1 onion/3 cloves garlic/half thumb sized piece galangal (optional - I don't add these)
  Sauce
• 2.5 tbsp tamarind paste
• 350g water
• 1.5 tbsp vinegar
• 60g sugar
• 1-2 tsp salt

Method

1. Place peanuts into TM and mill for 10 sec/sp10
2. Make rempah by placing all ingredients (except oil) into TM and mince for 1 min/sp8. Scrape down sides of bowl (mixture should be smooth)
3. Add oil and cook for 5 min/varoma temp/sp3 MC off (blend for 20sec/sp10 for a smoother consistency)
4. Add peanuts, tamarind, water, vinegar and oil. Cook for 5min/100C/sp3 until sauce thickens. Add sugar and salt to taste
5. Store in airtight jar in the fridge for up to 3 weeks

Here is a simpler the recipe I usually make (recipe from TM DOACB). As mentioned, I normally do something in between the 2 as I like to add chilli and lemon grass to mine :)
Ingredients

• 150g Peanut Butter
• 6 tbsp desiccated coconut
• 200g boiling water
• 2cm ginger, peeled
• 1-2tsp peanut oil
• 1 1/2 tsp curry powder
• 1 tbsp soy sauce
• Sea salt (to taste)
• 2 cloves garlic / 1 small onion (my hubby likes it in his, but I omit it from mine)

Method

1. Soak coconut in water while preparing the sauce
2. Place ginger (and onion/garlic if using) into TM and chop for 3 sec/sp8. Scrape down sides of bowl
3. Add oil and saute for 3min/100C/sp3
4. Add curry powder, soy sauce, peanut butter and salt. Mix for 3-5sec/sp3
5. Squeeze the liquid out of coconut and pour it into the TM (add a little desicated coconut if desired). Cook for 3min/90C/sp1
6. Cool and store in the fridge or use right away!

Warm Quinoa Salad

Quinoa is a great alternative to rice and definitely much tastier than cous cous :p
It is also very simple and quick to prepare. As it is high in protein, fibre and nutrients, low in GI, contains all the amino acids and usually grown organically - it's especially great for vegetarians! Quinoa is also Gluten Free! Like wild rice, it's not a grain, but a seed (it's actually a kind of grass seed from a leafy green plant related to spinach)!

Either way, this superfood sneaks it's way in a lot of my foods and breads. Tonight, it was the star on the plate. Feel free to make your own alternative to this warm quinoa salad :)
This recipe serves 4-6 people

Ingredients

• 350g quinoa (soaked overnight)
• 800g water
• 4 free range eggs
• 250g pumpkin, sliced
• sundried tomatoes, strips
• kalamata olives
• boiled eggs, quartered
• haloumi cheese, fried
• avocadoes
• spinach and rocket (or your choice of salad greens)
• toasted sesame seeds, pine nuts, sunflower seeds to serve

Method

1. Pour water into the TM and put the steamer basket with quinoa in place. In the Varoma, place pumpkin and eggs on top (spread them apart). Cook for 20min/sp4/Varoma
2. Prepare the salad with sundried tomatoes, olives, avocados and haloumi cheese
3. Once the TM has finished cooking, peel and slice eggs. Add the pumpkins and eggs to prepared salad
4. Drizzle with balsamic vinegar or desired dressing. Sprinkle toasted seeds and enjoy!

Almond Pastry

Here is a pastry that can be made cheaply with ingredients found in your fridge and pantry at home. It's so tasty as a dessert tart/flan/pie base with a sweet and nutty taste. I sometimes use this in place of shortcrust pastry. 

Ingredients

• 30g raw sugar
• 30g almonds
• 210g bakers flour
• 130g butter, cubed
• 1 tsp salt
• 1 medium egg yolk
• 3-4 tbsp milk (or water)

Method

1. Add the sugar and almonds in the TM and mill on speed 8 for a few seconds
2. Add all the dry ingredients and mix for 10 sec/sp6 until mixture looks like breadcrumbs
3. Add the egg and milk and knead for 20sec or until it becomes dough like 
4. Turn mixture on Silpat mat/floured surface and knead lightly
5. Place in fridge for about 15mins before rolling out and baking at 200C

Avocado milkshake (Magic Bullet)

Prior to owning a Thermomix, I bought a Magic Bullet from Big W for about $98.
Even after buying the Thermomix, I still use my Magic Bullet on a daily basis to make my morning juice and smoothies. 
Making a banana milkshake in the morning takes seconds. Just add a banana and milk straight from the fridge,  blend until smooth - drink straight away. Deliciously smooth, sweet and 100% natural! Definitely better than having an 'Up&Go'!

One of my favourite all time shakes has to be the avocado milkshake. Almost as quick as the banana and just as delicious - not to mention healthy!

Ingredients per cup

• Half an avocado
• Milk (enough to fill the MB cup)
• 1-2 tsp condensed milk
• ice (optional)

Blend until smooth - drink immediately! YUM :D

Banana and Carrot cake

After a day of making a big batch of frozen dumplings the other day, I had no space in my freezer to keep my overripe bananas. The solution was simple, with a few more key ingredients, I could add my hubby's snack to the cake stand... that'll last him a few days... 

You don't need a thermomix for this recipe (obviously), but because I had one, I made this using one - so my recipe will also reflect the steps I took. 

Ingredients

• 175g carrots, washed
• 3 medium eggs
• 175g raw sugar
• 175g plain flour
• 2 tsp baking powder
• 2 ripe medium bananas
• 175g sunflower oil
• 175g walnuts

Method

1. Preheat oven 170C
2. Throw carrots (cut roughly) in the TM to grate for a few seconds
3. Throw in all the recipes (except the walnuts) and blend 30sec/sp4-5
4. Mix the walnuts in gently 
5. Place mixture into a lined/greased cake tin
6. Bake until skewer comes out clean from the centre - I didn't time how long (1hr?) oops :p

Noodles

I've always been a noodle fan. I love having noodles in soup, with salad, with sauce or simply stir fried. Although we eat it regularly in this house, we rarely buy the dried packets of noodles. Sure, we keep a few at home for 'rainy days' but try not to resort to them too often. It's disturbing to eat something that's been made months (or years?) ago in another country and unknown environmental conditions. 

Normally, I buy the fresh noodles that are located in the grocery store's fridge - they're usually made locally and they just taste better (not to mention fresher)!

Recently, I purchased a new pasta machine - Marcato Atlas 150 Wellness:

The first thing I wanted to make with it was my beloved noodles. This machine really is the rolls royce of pasta machines! I bought the manual roller and it was so very smooth and simple to use! Noodles were made quickly with just 2 ingredients - flour and water.
I can really imagine the kids having a kick making noodles/pasta with me in years time... although the mess would be... I'll try not to think about it.

Anyway, combined with my trusty thermomix, I had noodles in minutes :) fresh noodles cook faster too! Only a few minutes :)

 


Ingredients

• approx 600g flour (plus extra for rolling and noodling)
• approx 300g water

Method

1. All ingredients in the TM
2. Mix 5-10 sec/sp7
3. Knead 3 min
4. Roll out on a floured surface, flouring the dough and pasta machine. Run dough through the pasta machine at desired shape and thickness
5. Cook in batches in boiling water for a few minutes - eat them fresh! YUM

If you don't have a thermomix, you can mix it in a breadmaker or by hand

Baby Isaac's 6 months Milestone

Hitting any milestone is exciting for both parents and baby :)
Baby Isaac is a few weeks from reaching one of the most exciting, yet scariest milestones (for me anyway) - 6 months. Along with many other achievements, the 6 months milestone is exciting for parents as it is when they are first introduced to their first foods. Although some people decide to start them as earlier, I wanted to give bub a full 6 months of exclusive mummy goodness :)! Breastfeeding is such a natural, simple and convenient way of feeding your baby and it made my life easy, especially knowing that they are receiving the best nutrition nature can provide. Now that it's time to think about food preparation, I'm treading in unknown waters. There seems to be so much protocol when it comes to introducing baby's first food. I've been told by several different people that I 'must' start with baby cereal, to avoid this and that, to give them this and that, watch out for allergies, make sure this, make sure that, do this, do that, don't do this, don't do that... So you can see why I found this milestone the scariest... 

After admitting my fears to my great friend Lisa, she recommended me to visit Wholesome Baby Food. Lisa also has a beautiful baby boy (Ethan) who is just 2 months older than Isaac. Having only gone through the experience herself recently, I truly admired her methods and approach to feeding the baby. Baby Ethan seemed to really enjoy his meals, so seeing that got me a little excited and instilled some confidence in me. I really hope Isaac would be as enthusiastic with solids as he is with breastmilk :)
I am so grateful for Lisa referring me to the website as it made me realise that introducing baby's first food is not as scary as everyone makes out. I'm even looking forward to all the foods I can introduce and prepare for my baby... I also highly recommend this website to all mothers and expecting mums! It is a great source of information which I constantly refer back to. Remember, the first steps are so important as they help our little ones develop healthy eating habits that will last a lifetime. 

Here are some points which resonated strongly with me:

• Milk should still be the primary source of nutrition - solids should be given after I've nursed him. 
• Introduce new foods in the morning or early afternoon - that way, if there is a reaction, your pediatrician is in office
• Remember the 4 day waiting rule when introducing new foods - if there is an allergic reaction, it's easier to determine which food triggered it
• Baby rice cereal does NOT need to be the first food! In fact, it's better to start off with more healthier and nutritional foods such as avocados, sweet potato, banana, or pears! Baby rice cereal actually has a low nutritional value
• Make your own baby foods and baby rice cereal... at home... from scratch! It's easy!
  Not only do you save money, you know exactly what goes into their food. By not buying processed food, you get more nutrition, taste and quality. The thought of feeding my baby eating something that may have been made before my baby was even born makes me sick... Now that I have a thermomix, I have no excuses!
• Go ORGANIC - it may cost a little more, but bubs would consume more pesticides than adults due to body size. Bubs doesn't eat a lot anyway and going organic means that bubs won't be consuming the chemicals, pesticides and nitrate. Organic foods also have a higher nutritional levels and are not genetically modified - need I say more?
• Visit EWG for guides on the 'Dirty Dozen' and 'Clean Fifteen' foods. You'd be surprised at what made the dirty dozen! I was...

So, after all my reading and research, we've decided to not start bubs on baby rice cereal. Compared to other starter fruits and veg options, it just doesn't compare in nutrients, texture and taste. We will likely introduce it after he's our first foods plan for Isaac:

• Avocados - they have a high nutrient conent, are sodium and cholesterol free and consists of Vitamins A and C, Niacin, Folate, Potassium, Phosphorus, Iron, Magnesium, Calcium and good monounsaturated fats which is important for developing brains, bodies and their central nervous system. They're also so delicious :p
• Bananas - they consist of Vitamins A and C, Folate, Potassium, Phosphorus, Selenium, Magnesium, Calcium
• Pears - they consist of Vitamins A and C, Folate, Potassium, Phosphorus, Magnesium, Calcium
• Yams/Sweet potatoes - they consist of Vitamins A and C, Folate, Potassium, Sodium, Selenium, Phosphorus, Magnesium, Calcium

Watch this space...

Fluffy Pancakes in the Thermomix

We love pancakes for brekky in the morn. They're not the healthiest option, but they sure are a delicious comfort food - especially during the coming winter months... You can always serve them with yoghurt and fruits :p

This is a fail proof recipe and it can easily be doubled or halved. 
Deliciously fluffy pancakes for 2-4 people every time!
This is a regular at home. Store any leftovers in the fridge





Ingredients

• 50g butter, cubed
• 50g coconut sugar
• 2 eggs
• 250g milk
• 220g self raising flour 

Method

1. Melt butter 80deg/2min/sp2
2. Add remaining ingredients into the TM and Mix for 20 sec/sp4. 
3. Scrape down and mix for further 10sec/sp4
4. Fry them up in desired sizes in butter or oil
5. Serve with fruits, syrup/honey, butter - whatever you please :) Enjoy!

Salted Caramel sauce

My hubby was watching Better Homes and Garden on tele the other night and saw them making Salted Caramel Popcorns. He looked at me and smiled... "do you think you could make me some? :)" 
I've seen my sister make this over a stove and hated the idea of stirring and waiting over the stove - then the cleaning up afterwards... but I found a thermomix recipe for it and tweaked it a little. I am now a huge fan as it is so quick to make, it also is so easy to clean as the mix is thin when made and thickens when cooled! I make these in a batch to store in the fridge so I not only had enough for his popcorn and icecream, I even sandwiched them into some  Macarons! Yumm...

Ingredients

• 210g raw (or brown) sugar
• 20g water
• 150g pure cream
• 150g unsalted butter 
• 3 pinches of sea salt (if using salted butter, omit this)
• few dashes of vanilla extract

Method

1. Add all ingredients to TM and cook 16min/Varoma/sp3
2. Pour into a jar. The mixture will thicken as it cools

Salted Caramel Macarons

Swiss meringue rosewater buttercream

This is one of our favourite fillings used in my macaron. I also use it on top of cakes and cupcakes. Swiss meringue buttercream is different to Italian meringue buttercream. It's worth all the extra steps - trust me!

Ingredients

• 100g sugar
• 2 extra large egg whites
• 150g room temp butter
• 1 tbsp rosewater essence

Method

1. Place egg whites and sugar in the TM. Mix for 5 min/70C/Sp2. Check all the sugar has dissolved (rub a bit between your fingertips. You should feel no sugar crystals)
2. Insert the butterfly and mix for 10 min/sp4. Mixture should be smooth and glossy with stiff peaks. Mix needs to be cooled to room temperature (until bowl is not warm to touch)
3. With the TM running at 3-4min/sp4, slowly add in small chunks of butter through the lid. Add in rosewater and continue to mix until the buttercream is very smooth
4. Make sure the mix is cool before using. You can always chill it before using too.

I LOVE DUMPLINGS!!

Dumplings are the Chen's best friend :p

Ever since I was kid, dumplings were always a favourite! 
Luckily I married someone who loves dumplings just as much because we have this ALL the time. This week, I counted 3 times.
Growing up, I remember mum used to make them with store bought skins. She would also buy packaged frozen dumplings and keep them in the freezer for 'a rainy day'.
My hubby grew up with his mum making the skin and filling herself - even selling them to the shops. So he expected no less from his wife (he hates packaged products - and so do I).

I now make these often and they're different everytime. I use whatever I have in the fridge and pantry - the most important aspect of the dumpling is having a perfect consistency of the skin. Or so it is with my hubby anyway, that's how he judges a perfect dumpling. 
I was lucky to come up with a recipe for a batch using the thermomix. You can find my recipe here.

Normally I make about 3 batches and keep them in the freezer. I can't say how long they last for because we go through them so quickly :p It's so easy that even DH will make it for himeself when he gets hungry at night. You just pull them out from the freezer and throw them straight into a pot of boiling water. These are perfect for us after a long day out or coming home after a long night of squash. When you're hungry and tired, they are the perfect solution - they're quick, delicious and nutritious :D! 

Dumplings on a bed of wilted spinach

DH made these himself after a late night from work

Mixed berry and coconut friands

I love friands! I find them tastier and healthier than cupcakes. Here's one that I made to finish off the frozen berries that were in my freezer:

Ingredients

• 30g almond meal
• 125g butter
• 100g icing sugar
• 75g self-raising flour
• 45g dessicated coconut
• 4 egg whites
• 100g frozen berries

Method

1. As I make my own almond meal and icing sugar, I place almonds and raw sugar in the TM and Grind for 10sec/sp10. Remove and set 

Place almonds into TM bowl (if you are using raw sugar, add to bowl also).  Grind on speed 10 for 10 seconds.  Remove from bowl and set aside.
Place butter into TM bowl.  Melt on 80 degrees, speed 2 for 1 minute.
Add almonds, sugar, flour, coconut and egg whites to bowl.  Combine for 30 seconds on interval speed.
Spoon mixture into greased friand (or muffin) tins.  Press raspberries into the top of each friand.
Bake in 200 degree celsius oven for about 15 minutes or until cooked throug

Self-Raising flour

The only flour I buy nowadays, I buy in bulk from Primo. I tend to buy bakers flour as they're a stronger flour and I use it in my breads, dumplings, cakes and doughs. I also use it as a base of making my own Self-Raising Flour! By making your own basic ingredients (even sugars and salts), means it saves you money! Not to mention how much better it is for you too!

Ingredients

• 150g Plain flour
• 1.1/2 tsp baking powder
• 1/2 tsp Cream of Tartar (optional)
• Pinch of salt

Method

Combine all ingredients in the TM and mix for 10sec/sp5.

Store in an airtight container

Baking Powder

If you are a keen baker, you would've had to use baking powder or bicarbonate of soda in at least one of your recipes. Owning the TM, I now make most of my own basic ingredients at home - at a fraction of the price and avoiding the additives that your body will thank you for later. Especially since many commercial baking powders have flour and other ingredients that are added and not listed on the label.
So be safe, be smart and be healthy. Make your own:

Ingredients

• 100g Rice Flour
• 100g Bicarbonate of Soda
• 200g Cream of Tartar

Method

Combine all ingredients in the TM and mix for 10sec/sp5

Store in an airtight container

Rice Flour

One thing I love about the Thermomix, is that I can make the most basic ingredients at home. One of them that is used often (in baby foods, Vietnamese cooking or making baking powder), is Rice Flour. Because it's so cheap to make, I tend to splash out a little bit more and buy organic brown rice to make it :)

For fresh Rice Flour, I only mill it as required - since it's so easy ;)

Ingredients
250g Brown (or white) rice - I always go organic when I can

Method
Place rice into TM and mill for 2 min/sp9
Use immediately or store in an airtight container

Icing Sugar, Caster Sugar, fine Sea Salt

Making your own Salt, Icing or Caster sugar is so easy, cheaper and healthier. 
I never buy fine salt, Caster or Icing sugar from the supermarket as they're always pricier and contain anti-caking agents and additives. Some people don't even realise the amount of gunk that can be added into the most simplest things! I now only ever buy rock sea salts, brown (or raw and sometimes coconut) sugar!

You can make your own salt, caster and icing sugar in seconds with a thermomix. Certainly beats heading out to the shops everytime your recipe calls for it - and you don't even have to pay the silly prices they charge you for it! 

Icing Sugar

• Place raw sugar (max 200g) in TM and Grind for 10-15sec/sp9

Caster Sugar

• Place raw sugar in TM and Grind for 3sec/sp9

Fine Sea Salt

• Place Rock Sea salts in TM and Grind for a few seconds (until desired consistency)

Chia milk

Chia seeds are one of the most versatile superfoods around. You can have it with your porridge, in smoothies, bread/cake recipes, or simply sprinkled raw on top of your foods, salads and soups!
Here are other great reasons why you should incorporate Chia into your everyday diet:
Chia is Gluten-Free! It is super high in dietary fibre (great for digestion and healing digestion issues)! It is high in Omega 3 (8 times higher than salmon)- making it a super food for the brain and heart! It boasts a 20% complete protein (with all 8 essential amino acids)! It is high in antioxidants (4 times higher than blueberries)! Contains 5 times more calcium than milk! Contains 7 times more Vitamin C than oranges! 3 times more iron than spinach! Twice the potassium content of a banana! It is good for healthy skin, hair and nails! Has a positive impact balancing blood glucose levels (so good for diabetics)! Makes a great egg replacement (just combine with water to form a gel and add it to recipes that call for egg)

Just be sure to drink plenty of water as Chia is very high in fiber. Here is a recipe that contains just that:



Ingredients

• 30g macadamia nuts (or you can use almonds, cashews or other nuts)
• 30g chia seeds
• 1250g filtered/drinking water
• 10g raw tahini or sesame seeds
• 30g honey
• pinch of sea salt
• extra water to soak nuts

Method

1. In a jar, soak chia seeds in 750g of the drinking water overnight
2. In a seperate bowl, soak the nuts in approx double the water overnight
3.  When ready, discard the water from the nuts bowl and rinse
4. Pour the nuts, chia seeds and water (that you soaked overnight with) into TM. Blend 1min/sp8
5. Add remaining 500g drinking water and remaining ingredients. Blend 10sec/sp5
6. Will last up to a week in the fridge. The antioxidants will ensure it keeps

If you don't own a thermomix, you can do steps 4&5 using a good quality blender and blending on high and for longer

Almond Meal

I love using almond meals in my friands, tarts, and cakes. I often use them in replacement of flour as it has such a beautiful taste, gluten-free and is easier on the stomach. 
Prior to owning the thermomix, I used to buy almond meal from the supermarkets. The last time I bought a packet, it cost me $8ish o.0!! That is OUTRAGEOUS... considering how easy and cheap it is to make it. You only need water and almonds plus 5 mins grinding time.
Never will I be buying almond meal again...

Ingredients

• Almonds (see below for variations)
• Water* (optional)

Method

1. Blanch almonds in water* (optional) and depending on your recipe, you can remove the skins - this gives it a finer texture (eg. when making macarons).
2. Throw them into the thermomix and grind 10 sec/sp10 or until fine - depending on amount of almonds used

Yep. It's that simple!

*I have on many occasions  just thrown in the almonds and grinded them without blanching them first - they still turn out fantastic :)

For Variations - You can also replace almonds with hazelnuts or pistachios! 

Basic TM Macarons

To be honest, I was never a big fan of Macarons. Sure they're pretty... but I could never understand how they could fetch such a large price tag?! There seems to be such a huge hype with everyone making them, even my hubby asked me if I could make a batch. How could I say no? He paid good money for the thermomix, he can have whatever he wants!
But I hate wasting food, I've heard of the many failures people go through when making them... so I decided to try a simple recipe I found on Superkitchenmachine by Mara.
I liked how the recipe doesn't call for a huge list of ingredients, so even if I failed, it wouldn't be too exy and I wouldn't feel so bad. 

After making them successfully (ok, so not very pretty, but still tasty) for the first time, I found myself already fantasising about making my next batch. So warning, this could be addictive!! :)


Ingredients

• 75g almond meal
• 140 icing sugar
• 10g granulated sugar
• 60g egg whites (approx 2 eggs)
• pinch of fine sea salt

Method
Prepare your equipment:

• Line 2 baking trays with baking paper with your macaron cookie stencil
• A piping bag in a tall glass

1. Measure the almond meal and icing sugar in the TM and pulse Turbo 4-5 times to 'sift' the mixture. This is what is called the 'Tant pour tant' or TPT. Set aside
2. Clean and dry the TM bowl and insert the butterfly. Add your granulated sugar, salt, egg whites and whisk for 4 min/3.1/2 sp/MC off. The meringue needs to be really, really firm, slightly glossy and looking maybe a bit too dry. It should be stuck to the sides of the bowl. You can add colouring while it's beating
    
3. Pour the meringue into a big bowl and add the TPT to it. Most recipes tell you to do these in parts and gentle about the folding, but the recipe I followed didn't require all that - suits me :p Just be steady folding the batter. It should deflate and get a thinner consistency. After about 20 folds ish, it should make ribbons that disappear into the batter (for this amount anyway)
4. Pour the batter into the piping bag. I put my piping bag in a tall glass and spoon the mixture in. Cut the tip and pipe the cookies onto your sheets. Make sure they're spaced 5 cms apart or they will stick together (happened to me as I got too greedy and tried to put them all on the one sheet). This recipe makes approx 50 cookies or 25 filled macarons.
    
5. Lift the trays straight up with both hands (parallel to your flat work bench), drop the tray a few times. Rotate 90 degrees and repeat until you do all 4 sides. This step lets out all the air bubbles which would cause the surface to crack if they stayed inside the macaron. Set aside for about 30mins while the macarons dry (time depends on temperature and humidity - shells should be dry to touch without sticking to fingers).
6. Preheat your oven to 120C (fan) or 150C (no fan) - although you may need to test with your oven as every oven is different. Don't bake them higher than 150C. Bake one tray at a time in the middle rack - every oven is different so keep your eye on them and work out how long it takes accordingly. It's so exciting when you see 'feet'!!
   
7. To check if they're done, life the corner of the baking paper and try to peel it from the bottom of the cookie. If it sticks, it isn't ready. If it comes off, take out the tray and put the second one in. Cool on the rack with the baking paper (it's easier to remove them once they've cooled) and pipe your desired filling. 

With Swiss meringue rosewater buttercream

with Salted Caramel

I like to refrigerate them overnight

Tips

• For chocolate macarons, add 10g pure cocoa powder with the icing sugar for the sifting.
• For coffee macarons, 2 tsp espresso powder.
• For lime/lemon/orange macarons, add zest of 1 or 2 fruits when making the almond meal
• Macarons are better after 24 hours. I normally fill them and keep them in the fridge
• If you want to decorate the tops, sprinkling has to be done while the surface is still wet but painting when the skin is already formed.

Almond and fruit tart

We recently had some interstate family friends visit for a weekend. My sister volunteered to make her delicious Vietnamese Royal noodle soup (Bun bo hue) so I opted to make dessert.
Not being a huge fan of Asian desserts, I thought to bring something everyone would like... something fruity and tarty :p

So I made an Almond and fruit tart. My picky brother really liked it so I can foresee myself making this again... soon...

I wanted to use blueberries for colour and because everyone loves them. But they were $9 :( used grapes instead 

For the delicious pastry:

This mix makes enough pastry for 2 tarts. You only need one for this recipe, so the other can be wrapped securely in gladwrap and frozen for up to 2 months

• 125g icing sugar
• 220g cold butter
• 375g bakers flour (or plain)
• 2 egg yolks, cold

1. Preheat oven to 170C and grease a tart tin
2. Add sugar, butter and flour to TM. Pluse Turbo 4-5 times (or Mix for 10 seconds on speed 6)
3. Scrape down sides of bowl and pulse another 5 tim es (or mix) until mixture is coarse
4. Add egg yolks and pulse Turbo (or mix) again until mixture is smooth and comes together in your fingertips
5. Divide the pastry in half and roll out one half on a lightly floured surface or mat. Gently press into the tart tin and trim off any excess. Keep it in the fridge for 20mins
6. Gladwrap the excess securely in the freezer and start working on the filling 
7. After the 20 minutes, line the pastry with baking paper. I weigh it down with dried lentils/beans. Blind bake for 10 minutes and then remove the beans/lentils and paper
8. Prick pastry with a fork and bake for another 5 minutes or until golden brown
9. Set pastry aside at room temperature to cool

For the filling:

• 250g butter, softened
• 250g sugar (I use raw or brown)
• 4 eggs
• 250g almond meal
• 50g plain flour
• Fruits and flaked almonds to decorate

1. Beat butter and sugar for 10 sec/sp4. Scrape down sides of bowl and beat again until combined
2. With TM running on sp 4, add eggs one at a time. Leave to mix for 20-30 sec after the last egg, scraping down the sides of bowl if necessary
3. Add almond meal and flour. Beat for 20 sec/sp 4, scrape down sides of bowl and beat again
4. Pour mixture into cooled pastry case. I like to sprinkle a little flaked almonds on top
5. Baked for about 1 hour or until firm in the centre
6. Decorate with fruit and flaked almonds. If you want, you can dust some icing sugar on top

Anzac biscuits

Time just flies with a baby! It's so amazing how quickly bubs grows and how happy he makes us :) Isaac turned 5 months around Anzac Day this year and since he was so well behaved, I had time to make some patriotic snacks. 
Now I've never been a fan of Anzac biccies - especially the ones bought from supermarkets... Yuck! too hard and just bleh... I found a recipe on the TM forum and thought to try a chewier version... yum! I didn't like getting my hands sticky but as my sister was babysitting, I didn't have to worry about carrying bubs with dirty hands :p

Ingredients

• 120g butter
• 40g syrup
• 2 tbs water
• 1 tsp bicarb soda
• 90g rolled oats
• 120g sugar or to taste (I used way less)
• 120g plain flour
• 50g desiccated coconut

Method

1. Preheat oven to 160C
2. Add butter, syrup and water to TM. Mix 2 min/70deg/sp2 until fully melted
3. Add bicarb soda and mix 5 sec/sp3
4. Add remaining ingredients and mix 1 min/interval speed
5. Roll teaspoonfuls into balls and place on a lined baking tray. Press lightly with back of spoon, allowing room for spreading
6. Bake until golden brown (10-15 min) - if you want more crunch, bake for longer (keep in mind that they harden up once cooled)
7. Leave to cool on trays for a few minutes before transferring to a cooling rack

Shortcrust Pastry

This is a basic recipe I use for my shortcrust pastry. It's incredibly quick and simple to make and the ingredients can usually be found in most households! I use them mainly as a base for my quiches:


Ingredients

• 200g bakers flour (or plain)
• 100g butter, cubed
• pinch salt
• 50-60g chilled water

Method

Shortcrust Pastry

1. Place flour, butter and salt into TM and mix for 10 seconds on speed 6
2. Add water and mix a further 5-6 seconds on speed 6 to form a rough dough. Add more water if needed to bind the dough
3. Turn onto a floured surface or silpat mat and knead lightly
4. Keep in fridge in flat disc before use in recipe

Perfect amount for a quiche