Pancakes in a muffin

Ingredients

1 cup Self Raising flour

A pinch of baking powder

1 Egg

1 cup of milk

Desired toppings (sliced banana, blueberries, pomegranate, strawberry jam, Nutella, chia seeds)

Sweeten with a swirl of honey or syrup

Serve with yoghurt, maple syrup or cream. Or enjoy it as is!

Note: I don't add sugar to my batch as I find the sweetness from the honey and fruits to my taste. Feel free to add sugar to the pancake mix if you like it extra sweet!

Method

1. Preheat oven to 180degrees

2. Whisk all the ingredients (except toppings) in a bowl until smooth

3. Spoon mixture into muffin tin about halfway 

4. Add toppings and Bake roughly 10-15min or until ready. Test with a toothpick (ready if it comes out dry)

Makes a perfect amount for muffin or mini muffin trays! Perfect for lunch boxes or Brekky on the run :)

The tastiest vegetarian sausage rolls ever

These sausage rolls have always been a big hit. Everyone always asks for the recipe and no one even notices that they're vegetarian. My hubby even prefers them over meat ones :)

Recipe is so simple and versatile. It can easily be doubled/tripled and freezes well.

Vegetarian Sausage Rolls

Ingredients

• 3 puff pastry sheets (more/less depending on how generous you are with the filling)
• 3 eggs (plus 1 extra if you want to brush egg wash before popping it in the oven)
• 1 generous heaped *spoon of BBQ sauce (see a pic of the type I use below)
• 1 *spoon soy sauce
• 1 *spoon milk
• 1 shredded zucchini
• 1 cup shredded cheese
• 1/2 *cup breadcrumbs
• 1/2 *cup rolled oats (or quinoa flakes)

*Note: I don't use proper measuring cups and tablespoons for this recipe. Where I say cup, I was actually using a coffee mug. Where I say spoon, I used the soup spoons that you would use in a Chinese restaurant

You can buy this from Asian/vego grocery stores. Also great for sauces, stir fries and soups ;)

Method

• Mix all the wet ingredients in a bowl and then add the dry ingredients
• Cut the thawed square pastry sheets into 8s. I normally just use a knife to cut 4 strips equally from top to bottom (vertically), then the whole sheet in half (horizontally) so there are 8 small strips
• Spoon the mixture onto the bottom part of a strip and then roll them until form a sausage roll
• Optional: brush egg wash on top of the rolls and you can even sprinkle with sesame seeds
• Pop into preheated oven and bake until golden brown. Just you wait until you smell the aroma!!

I hope you enjoy them as much as we do :)!

        

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.

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

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

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

Vegetarian Quiche

After Isaac was born, I was always conscious of the weight I gained throughout pregnancy. Family never seemed to forget reminding me either. So finally, after Isaac turned 4 months, I got back into playing squash on Sundays with my hubby and some friends. It felt so great to get back into the game! Although I was so unfit (coming off the courts as red as a tomato and breathing like a mad woman), it felt good to run, sweat and socialise again :) 
The other day, we lost track of time and played until 19:00PM! All I could think about on the way home was what I could cook in between washing the baby (who was covered in both our sweat) and having my own shower. Normally, I would've gone dumplings... but we finished that off a few nights ago.
While DH bathed the baby, I opened the fridge and assessed what was there... not much :( mushrooms, baby spinach and a few eggs. I almost always have cheese, olives and sundried tomatoes at home too so decided on making a quiche - that way DH could take the leftovers to work too. 2 birds with 1 stone (yay)! By the time both boys were done bathing, I had already prepared the dough and filling, whacked it in the oven and was ready to jump in the shower myself. I took my time and enjoyed the hot water on sore muscles that haven't been used in years! After feeling refreshed, I came out and relaxed on the couch with the family before taking the quiche out of the oven for dinner. Simple, quick and delicious :)

Ingredients

I use a Shortcrust Pastry for all my Quiche base recipes.

For this recipe, I used in the filling:

• 4 eggs, beaten
• 3/4 cup milk (I didn't have any cream at home)
• handful of baby spinach, mushrooms, sundried tomatoes, black olives
• shredded cheese - amount varies on how much you like it. I like it a lot :p!
• salt and pepper to taste

Method

You can choose to saute the veggies if you like, but I prefer to throw ingredients in the quiche raw (they're already going to cook in the oven anyway, why use more fat right?)

1. Chop your veggies as desired and arrange them with some cheese in your shortcrust pie
2. Whip milk and eggs until fluffy, mix with pinch of salt and pepper 
3. Pour the batter into the pie crust 
4. Bake for 15-20mins, then place remaining shredded cheese on top
5. Bake until firm

    

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 :)

 

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.