mmmmmmmmmmmmmmm the other night i had a huge craving for these but wasn't well enough to cook. today i remembered to ask mum for the recipe, I'd made the recipe off taste a few times now and wasn't really all that keen on it. this one came out of a Ladysmith (town near Wagga) school cooking book from the 80's i think.

GOLDEN SYRUP DUMPLINGS

1 tab butter
1 cup SR flour

beat 1 egg with a little milk.
rub butter into flour, then add egg with milk to form a stiff dough. Divide into balls and drop into boiling syrup.

SYRUP

1 cup water
1 tab butter
1/2 cup sugar
1 tab golden syrup.

Boil for 20 mins. Serve with boiled custard or cream

I'm sick. OK, so i'm not in my death bed but I'm not well and i didn't get anything done on the weekend including the F&V shopping. neither did geoff (we had no bread and milk for breakfast or the kids' school lunches today) so today after dropping the kids at school i stopped by our local supermarket (which i usually avoid at all costs) to do a quick shop, before coming home to collapse.

what made me wonder though was the fact that i am once again sick the weekend before a party / big event where i had planned to prep much of the food the weekend before. aagh. hopefully i will get better soon, i could start something today but am scared of germifying all our guests.

so the menu plan - easy and basic

tacos with refried beans
spag bol (for wednesday night)
roast lamb in slow cooker or a casserole with potatoes
vegetable curry or lentils
soup of some sort

plus for the party

meatballs
turkey nuggets (was able to get minced turkey marked down)
cake
nacho topping in slow cooker

no actual conversion today as for some reason the screen on my thermomix decided to go haywire and read 8888 instead of 0000 or any weight! but these were a snap to make in the thermomix and very very yummy. they came out more like bread than english muffins but still good and we ate many ;p

from Karina's Kitchen / Gluten Free Goddess: Gluten Free English Muffins

and yes, i only own 2 eggrings for some bizarre reason so had to make lots of different shapes lol

This is one of the products I discovered on my shopping tour. carefully checked the ingredients to find it was gluten free. went back to buy it and rechecked. got home and rechecked. then discovered it says "gluten free" on the front! DOH! lol

anyway, geoff cooked the mixed vegetable one last weekend. he said it was 'so-so' but the kids were happy to eat it (after picking out all the vegies of course lol). you do need to provide the rice for it.

it would be perfect for camping though!

based on this somewhat confusing recipe i made this last night - it was delicious though it still needs some tweaking.

Meatloaf
2 cloves Garlic
around 500-750g chicken meat - breasts, thighs or a combination, still slightly frozen and diced
1/2 bunch fresh coriander
2 Eggs
50g Rice Crumbs (i used Casalare brand)
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix

Vegetables of your choice - sweet potato, plain potato quartered, carrot roughly chopped, green beans topped and tailed

Meatloaf Method
Place garlic & coriander for sauce & meatloaf into TM bowl and chop for 6 seconds on speed 6. Place half in a bowl and keep for sauce.

Add cubed chicken into bowl. Set dial to closed lid position and pulse meat 8 to 10 times on Turbo to mince.

Add remaining ingredients except vegetables and set dial to closed lid position and pulse 5 times on Turbo again. Mix for 20 seconds on speed 5.

Remove mixture from the bowl and shape into one or two large loavesthe length of the varoma (depending on how much chicken used).

Spray Varoma dish with oil, place meatloaf longways across the centre of the dish (or if you have 2 loaves, place them across the varoma) and pack vegetables loosely around it. *



Sauce
2 cloves Garlic
1 small Onion, peeled and halved
1/2 bunch fresh coriander
1 Celery stick, roughly chopped
40g Oil
150g White Wine
2 tins 400g Peeled Tomatoes
1 Sweet potato, cut into 1" dice
1 Carrot, roughly chopped
1 large Potato, cut into 1" dice
1 green capsicum, cored and cut into 8 pieces
1/2 tspn chicken stock concentrate or 1 tspn GF stock powder
1 1/2 - 2 tabs taco spice mix
jalapeno peppers to taste (optional)

Method for Sauce
Place garlic, onion, coriander and celery into the TM bowl and chop for 3 seconds on speed 5.

Add oil and sauté for 3 minutes at 100°C on speed 1. (I forgot this bit and it was fine without it ;))

Add remaining ingredients including vegetables and cook for 5 minutes at Varoma temperature on speed 1.

Place Varoma dish with meatloaf into position and cook for 35 minutes on speed 2 at Varoma temperature. *

Serve on large platter together with vegetables and pour sauce over.


* i didn't weigh my chicken but am guessing i had around 750g and had only made one long loaf. the 35 minutes was not long enough to cook it through - it was only half cooked, but the vegies were all done or overdone (i had added the beans and julienned carrots after the potatoes had cooked for 10-15 mins). Next time I will probably cook it in 2 loaves for 45 minutes, but only add the larger vegies in the last 30 minutes, and the smaller ones for the last 15 minutes. Once i get this recipe so i'm happy with it i will update :D

PS: i have to say that even though this was delicious and sounds like kid-friendly food my kids had conniptions over it and emelia only ate the chicken, ryan only ate the potato and rora refused to eat even one bite LOL

I posted on eb and asked for some chocolate cake recipes as my kids love it (but I don't). here are the ones that were shared. so far I've only made Kerry's (it came out a little dry for me, probably my silly oven, but the kids love it anyway). going to try another today for a playdate this afternoon...

Kerry's GF Chocolate Cake

125g butter (i use dairy free)
1/2 cup of sugar
3/4 teaspoon of vanilla
2 eggs
2 cups SR GF flour (white wings i use)
1/3 cup of milk (soy milk)
1 tablespoon of cocoa

Mix butter , sugar and vanilla beat in one egg at a time
Add flour and milk alternately beat until smooth. Bake in 180 oven for about 30 mins or until springy

I have also changed it taken out the cocoa and added cinnamon and apple and it makes the yummiest apple cinnamon cake sprinkle a bit of cinnamon sugar on top before you bake it.

Sarita's Chocolate Cake
Gluten free, soy free, egg free, dairy free. The cornflour can be replaced with arrowroot or potato flour.

Makes one 24 cm cake

Preheat the oven to 190 C

Line a tin with baking paper.

½ cup boiling water (125 ml)
35 gm cocoa or 35 grams of carob powder
90 grams butter, nuttelex or margarine
220 grams sugar
6 tbps of apple sauce
80 grams ground almonds
80 grams rice flour
40 grams brown rice flour
40 grams maize cornflour
2 tsp baking powder
1 tsp guar gum or xanthan gum

Add the carob or cocoa to the boiling water. Leave to cool.

Beat the margarine and sugar until light and fluffy. Then add the apple sauce. The mixture will look curdled but that won’t affect the cake’s taste or texture.

Sift the flours, baking powder and gum together.

Add the cooled water and carob/cocoa mixture and beat. Add almonds.
Beat in the flours.

Pour into tin. Bake for 40 minutes. Cool in tin.

Trying to get organised but it's an uphill struggle...

Very inspired by Benita at Chez Larsson ( i just love her style) I finally made it to Bunnings after weeks of not having time, and got some bits and pieces to organise my baking cupboard. I wish I'd taken a before photo but i forgot!!!! believe me, the avalanche of trays was likely to kill or maim someone soon!!!

first the posts that inspired - for the cooling racks and this post inspired the divided sections for the trays (doing it with wood was just too hard when we have no tools)


for the cooling racks i just bought some screw in flat hooks, nice long ones as the other racks (you can't see) have legs on them and therefore need to sit out from the door a distance). now the racks no long get tangled up in each other and the other tins.

the dividers are a little hard to see here, you might be better to have a look on flickr (hover your mouse over the picture to see my notes). I'm not sure what they're even called! they are a silver metal bracket i guess. They are screwed into the back wall of the cupboard rather than the bottom, so that i can use the tops of them if needed / wanted.

i put the dividers just a little far apart but they still work well. i dream of drawers throughout my kitchen but it isn't going to happen for a long long time if ever, so small things like this will help in the meantime!!

Dips & Starters
Creamy Rocket Dip (TMX)
Sweet Potato, Feta & Macadamia Balls

Beef
Beef in Red Wine Casserole for the slow cooker
Porcupine Balls
Spag Bol for the slow cooker


Chicken
Chicken Nuggets


Pasta
Macaroni Cheese, first draft (TMX)


Vegetables / Vegetarian
Curry Vegie Fritters (TMX)


Soups, Stocks etc
Asian Soup with GF Wontons (TMX)
Bron's Spanish Vegetable Stock Concentrate


Breads & Doughs
Cyndi O'Meara's GF Bread, review (TMX)
Pasta Dough (link to recipe, review & tips)
Pizza Crust (thick)


Cakes, Slices etc
Carrot Cake (TMX)
Nutty Lemon Slice
Pumpkin Loaf (TMX)
Scones (TMX)
Strawberry, Ricotta & Almond Cake (TMX)

Biscuits & Cookies
Choc Pix (TMX)
Decadant Chocolate Biscuits (TMX)
Lime & Coconut Cookies (TMX)


Drinks
Chai Latte (TMX)


Kid's Party Ideas
Ryan's party 2009


Product Reviews
Basco Macaroni & Cheese packet pasta
Lowan Cocoa Bombs breakfast cereal
Melinda's Choc Walnut Slice
Orgran Wheat Free - Gluten Free Spaghetti in Tomato Sauce tinned


Shopping Finds (ACT)
Aldi March 2009


Restaurants & Cafes
Rama's in Pearce ACT
Ricardo's at the Jamison Centre ACT


Other
Coeliac Society Shopping Tour & product information
Gluten Free Food Show - Sydney, Brisbane & Melbourne

Rora and Emelia love this stuff for a weekday lunch!! I don't mind it, but am happy to leave it all for them, Geoff's comment was that it was a 'bit bland', probably why the girls like it so much ;)

With some minor changes to Harmony's directions I can now have a hot GF lunch ready in 20 minutes despite barely lifting a finger hehe

Basco Macaroni & Cheese
serves 2-3

1 packet Basco Macaroni and Cheese
250g hot water
120g milk

Put all ingredients in TM bowl.
Cook for 16 minutes at 90 deg on Reverse and Speed 2

I've just slightly updated this from the original thermomix recipe with a few changes including weights for everything i could!!! nothing drives me crazier than thermomix recipes i have to use cups to measure for lol (and yes, i have been a culprit too ;))

BRAZEN'S GLUTEN FREE THERMOMIX CARROT CAKE

170-190g carrot, chopped into 1" chunks
60g walnuts

130g sugar
130g oil (I use grapeseed)
160g applesauce (make in thermo, I freeze mine in small portion-sized containers)
3 eggs
1/2 tspn salt
1 heaped tspn baking soda (bicarb)
1 heaped tspn gluten free baking powder
1 heaped cinnamon or mixed spice
240g gluten free plain flour


place carrot in thermomix, chop on speed 5 for approx 10-15 seconds. remove.
place wanlnuts in bowl, chop on speed 4 for approx 10-15 seconds, place in bowl with carrot.

place butterfly in thermo.
combine sugar and oil on speed 4 for approx 10-15 seconds. scrape sides down, add applesauce and mix on speed 4 for another 10-15 seconds.
reduce speed to 2 and add eggs one at a time through top and beat till smooth.
add dry ingredients and mix on speed 2 for around 10-15 seconds.
add in carrots and mix on speed 2 for 5-10 seconds.

pour into a greased cake tin and bake in a mod. slow over 160-180'c (325-350'F) for 1 hour.

this recipe came from a friend of mum's, who gave it to her as her original scones were such bricks the chooks wouldn't eat them LOL (now you know why i can't make pastries and doughs etc, it's genetic hehe)

Foolproof Scones
(any idiot can make them! ;))


350g Self Raising Flour (2 ¾ cups)
½ cup Cream
1 tab Icing Sugar
milk as needed

Heat oven to 250’C.
Mix flour, cream, icing sugar to a dough. Add a little milk if needed.
Sprinkle some flour on a bench and roll out to approx. 1 ½ “ / 4cm thick.
Cut scones with a round cutter and place on a baking tray lined with baking paper. Be sure to place the scones touching each other.
Brush the tops with a little milk and cook until golden brown on top.
Let cool slightly and enjoy!

whipped up a batch of scones for afternoon tea which are practically gone already (and i didn't even have one!) so thought i'd make a note of the recipe so i don't forget. my original dough was a little sticky so I'm guessing at the amount of flour and more may be required...

based loosely on this recipe of mum's (good grief i can't believe i haven't posted it yet, it's the best recipe ever!).

Gluten Free Scones
200g gluten free flour (i use the mix in the GF cookbook and my cornflour is yellow hence the yellowish tinge to the scones ;))
2 tspns or more of GF baking powder (again i've made the one in the everyday cookbook)
1 egg
200ml pure cream (or you can use whipping cream)

place flour and egg in bowl
mix on closed lid + knead setting, pouring cream through while the blades are turning. knead until well mixed and comes together into a ball
flour a baking sheet on a tray and place dough ball on top. press out to about 1" / 2.5cm then cut out rounds
gather up the leftover dough and reform into a ball and flatten and repeat the process until all dough is used (with no gluten you can reform as much as you want and it will never toughen up - yay for GF benefits!!!)

bake in a hot oven (around 200'c) for 10-15 mins until brown and don't feel springy

serve with jam and cream made in the thermomix ;) (but don't let it turn to butter LOL)

NOTE: the quantity above was just totally polished off by my 3 kids and geoff, with ryan asking for more, so might investigate doubling the recipe next time!

My slow cooker is a 5L and this amount of spaghetti bolognaise sauce nearly filled it, so please adjust if yours is smaller. This amount made enough for 4 meals for the 5 of us.

1.5kg lean mince, broken up with a spoon as you put it in.
1-2 onions, chopped (i chopped everything in the thermomix on speed 5)
5-6 carrots & / or zucchinis, chopped finely
6-8 shortcut rashers bacon, chopped finely
around 1 cup red lentils
2 large jars of pasta sauce (I use the Aldi Organic one) or a bottle of passata / sugo
few spoonfuls of tomato paste, optional
splash of red wine - about 1/4 cup
herbs to taste (i don't need these with the pasta sauce but would use them with passata)
stock powder or stock concentrate to taste (i used 1 dessert spoon full of stock concentrate)

place it all in the slow cooker on high or auto. I checked on it for the first half hour before leaving, stirring it around a bit.
If you don't have auto turn down to low and cook for 6-10 hours.

serve with pasta, baked potatoes, in lasagne etc.

note: you definitely don't need any liquid other than the wine and pasta sauce!


And as to what I did with my thermomix yesterday... you're looking at it above! I work on Wednesday afternoons & evenings and spend the morning preparing, so I don't do any cooking other than sometimes preparing dinner for geoff to give the kids while I'm at work. I didn't even make my breakfast as I had the leftover GF bread with avocado on it!

LOL

ok, on a whim I've decided to do this for a week - as long as I remember LOL first of all i want to share some links - thanks to baf65 for the link to this great US story / Thermomix review

that link led me to this one which I'm not sure I'd seen before - heaps of recipes on the UK site...

so what did I use my thermomix for today:

• the usual Porridge with brown rice flakes, quinoa, a banana and rice milk
• Chicken Stock Concentrate - this turned out to be very concentrated indeed! so nice to know it's all natural :)
  
• Caramel Milkshake for the kids' afternoon tea (yes, we're on a milkshake bender atm!)
  
• Cyndi O'Meara's Gluten Free Bread for dinner
• Lexie's Lentil Soup for tonight's dinner - HUGE hit with the kids! though a little salty due to too much stock concentrate lol
  
• Chocolate custard for the kids' dessert (they missed out last night as G used buckwheat flour and it made the custard inedible)
  

ryan is having his birthday party in a few weeks and i had it all planned (in fact half the stuff bought) and now he wants to do a Pyjama party at dinner time followed by a movie & sleepover (yikes!)

anyway, i'm determined to do it as close to GF as possible, for the kids as well as the parents who i'm assuming are likely to stay (at least half of the parents stayed at the party we were at on the weekend). i need it to be GF, cheap and stuff that most people / kids like as well as easy for me to do!

mini frankfurts
mini meatballs *
cheese cubes
cherry tomatoes
cucumber sticks
chicken nuggets *
some fruit
fairy bread **

and nachos for grownups *

plus some popcorn & chips etc for after

and the dreaded cake (such pressure!!!) *

* I'll make these ahead and freeze them, for the nachos it will just be my vegie nachos topping and the cake without the decorations
** i'm going to do a trial run with GF bread but if that doesn't work i will just use regular. i won't use 100'2 & 1000's but either jelly crystals (which i seem to have tons of atm!) or coloured sugar

We have a thread about this over at the thermomix forum, but I was thinking today just how much I had used it, and how you would never use any other kitchen 'gadget' as much! and today wasn't even a cooking day, some days it runs hot all day!!!

Today I made:

• Rice Porridge with brown rice flakes, a banana and rice milk
• Macaroni Cheese, a packet of Basco gluten free for Rora's lunch - Harmony posted a how to 
• Chocolate Milkshake for the kids' afternoon tea
• Cannelini Bean Dip for my afternoon tea (and rora had some too)
• Preparation for the Taco Meat for tonight's dinner (chopping the onions and vegies. i tried to cook it in there but haven't got the technique right yet)
• Custard for the kids' dessert after their shower

so if you have a Thermomix what did you make today?

Hope all the mums out there have had a lovely day :) i have, except for being mega clumsy all day long! I just told Geoff that it's the universe telling me to sit down and do nothing LOL

This afternoon I baked White Chocolate Macadamia Blondies as part of mum's gift.

Not sure if they will improve but they were one of the things that didn't seem to convert so well to gluten free - they were terribly crumbly. They were still very warm though and i've found that slices and things like that seem to get less crumbly by the day after. Not sure if an extra egg or something like that would help. The blondies were also incredibly sweet to the point that my teeth hurt eating them (yes, i have very sensitive teeth lol). I often find american recipes WAY too sweet and this was no exception. next time i would probably halve the sugar.

Tacos

Lentil Soup

Chicken Stir Fry & Rice

TMX Baked beans

Deb's Bodacious Chilli

Pasta of some kind 

Yesterday I went on a shopping tour put on by the Coeliac Society.  I wasn't sure how much I'd learn but I'm glad to say lots! Apart from meeting a group of lovely people - a few of whom also have young children with coeliac disease - I found out quite a lot, including:

• Jamison Coles is brilliant for GF shopping, way better than Belconnen Coles
• Arnotts Rice Cookies are no longer GF and in fact have a gluten content in the nutritional info :( (and i have a stash of them in my cupboard)
• The Changs brand GF sauces are everywhere, I had obviously been overlooking the tiny 'gluten free' on the label (or maybe the ones i looked at weren't?) so yay, we can have stir fries again!
• I found a brand of packet risottos that are GF that the girls will love for their quick lunches on Thursdays & Fridays. (sorry the brand will have to wait til I get back there to shop)
• i'm sure there's more, but i'll have to update when i remember!

After the shopping tour we had morning tea (or breakfast in my case!) at Ricardos. They have lots of gluten free options on the menu, and the option of GF bread (deeks i think, it had a very strong taste taht i think was quinoa and beans of some sort).  the meal was nice but I wasn't so sure about the drinking chocolate on top of the coffees and the icing sugar and raspberry sauce over rora's GF friand. Unfortunately I had already broken the friand in half before i clicked so it was too late to be able to take it back and ask for without. Next time i will double check whether they are GF, but just a heads up for anyone who is going there....

and yay for another lunch option in the belconnen area, especially one that is cheaper than zeffs (fine for dinner but a bit OTT for lunch)

Apple & Passionfruit Shortcake

Bread Pudding Muffins

Chocolate Cheesecake (GF, TMX)

Lucus Cake

Nigella's Chocolate Raspberry Pavlova

Strawberry, Ricotta & Almond Cake

Dips
Assorted Dips
Chunky Sweet Potato & Macadamia Dip (GF)
Rocket Dip (GF)


Main Meals
Beef in Red Wine (GF) prep only
Curried Sausages
Homemade Sausages
Mussamun Curry

Asian Soup with GF wontons
Wontons

Butter Chicken (GF)
Chicken Burgers
Chicken Cacciatore
Chicken & Ricotta Crepe Bake
Homemade Chicken Nuggets (GF) prep only
Moroccan Chicken & Pumpkin

Corn Fritters (GF)
Curry Vegie Fritters (GF)
Falafel
Gluten Free Macaroni Cheese
"Jubilant" Dal (GF)
Potato & Sweet Potato Gnocchi
Pumpkin & Chive Risotto
Quick & Dirty Baked Beans V2 (GF)
Quick & Dirty Baked Beans V1 (GF)
Simple Vegetable Curry
Vegetarian Zucchini Slice
Very Quick & Easy Creamy Sundried Tomato Pasta Sauce


Side Dishes
Easy Potato Salad


Sweet Treats
Banana, Yoghurt & Blueberry Cake (GF)
Brown Sugar Cookies (GF)
Butter Cake
Buttermilk Buckwheat Blueberry Pancakes (GF)
Carrot Cake
Choc Pix (GF)
Chocolate Cheesecake (GF)
Christmas Cookies
Decadent Chocolate Biscuits (GF)
Lemon Curd
Lime & Coconut Cookies (GF)
Lime & Marscapone Fruit Dip
Passionfruit Slice
Shortbread
Spiced Sweet Potato Scones
Strawberry, Ricotta & Almond Cake (GF)
Strawberry Sauce
Whole Orange Cake


Breads & Doughs
Gluten Free Rice Bread
Pizza Dough (GF)
Pullapart


Crackers
Cheddar Shortbread (GF)
Sesame Crackers (GF)


Other things
Bron's Spanish Vegetable Stock (GF)
Chai Latte, V1 (GF)
Fruit Porridge
Gluten Free Taco Spice Mix
Lemon Curd
Moroccan Spice Mix Blend
Polenta with Berries for Breakfast (GF)
Strawberry Sauce
Taco Spice Mix

if you live in or near Sydney, Brisbane or Melbourne (sorry anyone not an east coaster) you might like to go along to this. I'm hoping to make it to the Sydney show :)

http://www.glutenfreefoodshow.com.au/index.html

Last night I made my first gluten free pizza dough from scratch (up til now i had been using the Laucke Meals & Grains bread mix which I always keep in the pantry to make a quick loaf of bread or pizza base). This time i used one of Bette Hagman's recipes - Yeast-Rising Thick Pizza Crust from her Everyday Gluten-Free Cooking book. I changed it slightly and converted it for the thermomix of course ;) it gives a texture very much like the tupperware one i posted a while ago (a bit solid and doughy) but was nice enough. I will make up a batch of the dry ingredients and have them ready to go in the pantry...

i forgot the xanthan gum and had a totally runny dough and wasn't sure how i was supposed to 'spread' the dough out with my hands! then i remembered the gum and voila, it came together in a dough ball like magic!!!!

Hope you enjoy the photos, they were taken for me by Ryan (hence the lower perspective) as my hands were all covered in oil and dough lol



260g brown rice flour
200g tapioca flour
45g dry milk powder
3 1/2 tspns xanthan gum
2 tspns pizza seasoning (optional)
10g white chia seeds

2 tablespoons dry yeast granules (oops, i think i only added 2 tspns)
330g water
1 tab sugar (ooops i forgot this altogether!)
30g olive oil
4 egg whites, at room temperature (i accidentally had one yolk slip in lol)

place all dry ingredients except yeast into the thermomix bowl. mix on reverse speed 4 for 10-20 seconds or until all ingredients are well mixed. place in a bowl, or keep this dry portion in an air tight container for quicker making if you like! or move on...

put water in thermomix bowl and heat on 50' reverse speed soft until it reaches 50' (took 2.5 mins for mine). add yeast, sugar, oil and egg whites through the lid and turn speed up to 4 for 5 seconds.

remove lid and add dry ingredients. mix on Reverse speed 4 for 20 seconds. scrape down sides and mix on reverse speed 4 for a further 10 seconds.

Place half dough on each of 2 baking trays lined with baking paper or a baking sheet. oil your hands well and start to flatten dough out to desired shape and thickness. I had to add a second lot of oil to my hands and found it worked best to smooth with the palm in a slight rocking motion.

let rise for 10 minutes then bake in a 200'c oven for 5-7 minutes. remove and top with desired toppings. bake for a further 20 or so minutes.

this made 2 large pizzas.



as you can see the kids have garlic and parmesan and won't eat anything else on their pizza, while we had a supreme type. you can also see that i need to try this one again to see if actually adding all the ingredients in the right amounts makes a difference lol

Cakes
Strawberry, Ricotta & Almond Cake
Banana, Yoghurt & Blueberry Cake
Blueberry Cake
Mum's Boiled Fruit Cake
Basic Butter Cake
Chocolate Fudge Cake
Whole Orange Cake (TMX)
Whole Orange Cake
Banana Bread
Easy Mud Cake
Carrot Cake (TMX)
Julie's Carrot Cake


Slices / Bars & Brownies
Nutty Lemon Slice (GF)
Sweet Spiced Oaty Slice
Gluten Free Peppermint Slice
Date Slice
Passionfruit Slice
Passionfruit Slice (TMX)
Spicy Bars
Marbled Chocolate Cheesecake Slice
Chocolate Fudge Slice
Raspberry Cream Cheese Brownies
Easy Melt N Mix Brownies


Biscuits & Cookies
Decadant Chocolate Cookies (GF, TMX)
Lime & Coconut Cookies (GF, TMX)
Choc Pix (GF, TMX)
Choc Pix
Lemon Cookies (GF)
Brown Sugar Cookies (GF, TMX)
German Cookies
Quick Mix Choc Chip Cookies
Sweet Maple Treats (GF)
Decorating Arrowroot Biscuits with Kids
Ginger Creams
Christmas Cookies



Other Sweet Treats
Coffee Choc Friands
Pistachio & Lime Friands
Lemon Curd (TMX)
Strawberry Sauce (TMX)
Whisky Truffles
Shortbread (TMX)
White Chocolate Rocky Road, Tupperware version
White Chocolate Rocky Road
Lime & Marscapone Fruit Dip (TMX)
Sour Cream Fruit Dip
Apple & Passionfruit Shortcake
Peanut Brittle
Simple Toffees
Marshmallows
French Jellies
Coconut Ice
Chocolate Roughs

I made a batch of Bron's Spanish Vegetable Stock on the weekend, gosh it smelled good cooking!!! it turned out the most amazing radioactive green though LOL. i used it today in my pumpkin soup and got heaps of compliments so not sure if it was the stock ;) (there was nothing else special about the soup, it was literally butternut pumpkin, sweet potato, carrot, potato, red lentils, the stock and water!)

Bron's Spanish Vegetable Stock
2 cloves garlic
handful flat parsley
2 carrots
1 small turnip
1 parsnip
1 sticks celery including leafy part
2 leeks
1 onion (I weighed all these ingredients and it all weighed 820g)
Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.

thanks bron!!!

tonight's dinner - yum!

i used to actually have a recipe i used but it disappeared long ago and now i just chuck stuff in hehe

tonight's version went something like this:

about 1-2kg chuck steak / gravy beef etc, 2cm dice
2(?) tabs gluten free flour
1 tspn GF beef stock (we use massel)
little black pepper

toss the meat in the flour / stock / pepper mix and place in slow cooker

1 onion, finely chopped
4-6 rashers / shortcuts bacon, chopped
4-5 carrots, chopped
3-4 zucchinis, finely chopped, optional

I actually chopped all mine in the thermomix on speed 4 (i just have discovered speed 4 for chopping veg & am LOVING it lol). place on top of meat

thyme, around 1-2 tspns
garlic, chopped, optional (i think i missed this today lol)
red wine, around 1/2-3/4 cup (i just use a cheap one)

sprinkle thyme & garlic over, pour wine over

cook on auto for 6-8 hours (auto is high for 2-3 hours then low, and the cooker i used is a 3L one). i stir occasionally toward the end, once it starts smelling good.

we have ours with mash and steamed green beans.

Soups
Vegetarian
Lazy Mum's Pumpkin & Lentil Soup
Lexie's Lentil Soup
Pumpkin & Sweet Potato Soup
Honey Roasted Parsnip Soup
Roast Pumpkin Soup
Spinach & Potato Soup
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Lana's Chicken & Corn Soup
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ooops sorry Lana, i just found this in my inbox and realised I hadn't posted it yet (for everyone else i have been insanely busy marking university assignments, and then remarking them :S)

so here's Lana's recipe, thanks Lana!


Chicken and Corn Soup
Serves 6-8

400g corn kernels (3 corn cobs)
1 T oil
2 large spring onions, finely chopped, stem and leaves
2 t grated fresh ginger
1 L chicken stock
1 T rice wine, mirin or sherry
1 T soy sauce
½ small BBQ chicken or about 250g cooked chicken, shredded
1 T cornflour
3T water or stock, extra
400g creamed corn

Heat the oil in a large pan and cook the spring onion and ginger until soft. Add the corn, stock, rice wine and soy sauce. Bring slowly to the boil and then reduce the heat and simmer for 10 minutes. Add the chicken.
In a bowl, blend the cornflour with the extra water or stock to make a smooth paste. Add to the soup and simmer, stirring constantly, until slightly thickened. Stir in the creamed corn and heat for 2-3 minutes without allowing to boil. Serve with toast.

Modified from The Complete Chicken Cookbook, Family Circle.