Almond Coconut Balls (GF, TMX)

These balls were actually a little too coconutty for me. but i think i'll try them again with some lemon and lime zest in them, or with some cacao nibs and cinnamon, or with hazelnut butter and cacao - yum!

270g almonds (i use the organic ones from costco)

you'll need to scrape down every so often as you make the almond butter

Grind on speed 8 until you can hear the change in sound - around 5 seconds

continue to grind on speed 6 until you can hear the sound of the engine change - around 5-10 minutes. as they grind the temperature will rise, that's normal :)

reduce the speed to speed 4 and keep going for another 5-10 minutes until it becomes almost runny and looks like peanut butter.

turn speed up to 8 for a few seconds and you're done.


add in:
80g coconut flour
35g shredded coconut
50g coconut milk
80g coconut oil
9 drops stevia

mix on speed 4 for a few seconds, roll into balls and refrigerate until firm.

homemade almond butter

Chocolate Balls (yummo!) (GF, TMX)

Based on this recipe...

150g almonds

place in thermomix and grind on speed 8 for 10 seconds

add the remaining ingredients and chop / mix on speed 6 for 30 seconds:

120g pitted dates
1 tspn vanilla
good sprinkle salt
25g cocoa *
35g shredded coconut
15 coconut oil

roll into balls - or you can flatten into a tray, refridgerate and cut into pieces.

* I've tried grinding cacao nibs and using them but they had very little taste - i'd suggest using more if you want to try them.

Beef Rendang & Vegetables (GF, TMX)

well, this was the best meal i've cooked in months!!!!!

had a craving for a beef curry - was thinking thai red beef curry but then decided to go for a rendang. Used the recipe in the old EDC to cook it, but made changes based on the feedback in this thread and the recipes i had in books here and online...

served with coconut rice (just basmati with the leftover coconut cream & water to required amount of liquid) and a simple vegie dish it was utterly divine - geoff kept telling me it was restaurant standard!!

Simple Sidedish of Vegetables with Roasted Peanuts
1/4 cup whole raw peanuts
3 medium potatoes, chopped into 2" x 1" pieces, and steamed until just soft (I steamed mine over the rice)
1 tab oil
1 handful green beans, topped and tailed (drying them is a good idea)
1 red onion, cut into wedges
2 garlic cloves, peeled & roughly chopped
1 bunch asparagus, woody ends removed, but into 2" pieces
1/4 red capsicum, cut into matchstick pieces
1 tab brown sugar or other brown sweetener (agave, palm sugar etc) *
gluten free soy sauce to taste*
a little water

into a medium size saucepan or frypan place the peanuts and heat to medium. when they start to brown you will need to stir regularly. when brown all over and smelling yummy get a strong potato masher and squash them a bit so you have some smaller pieces. pour into a bowl and when they've cooled for 5 minutes remove any loose bits of skin.

heat oil. when hot add beans, fry, stirring for about 4-5 minutes. add onion and garlic and fry, stirring, for about 3-4 minutes. add the other vegetables and cook, stirring for 5 minutes.

add sugar and soy sauce and enough water to make a bit of sauce in the bottom. leave to cook for around 5 minutes, stirring once or twice.

stir peanuts through and serve top with coriander if you have any!

* if you don't need GF use ketjap manis / sweet soy sauce


Beef Rendang
Paste:
1 large red chilli, cut end off
2.5cm fresh ginger, peeled
3 cloves garlic
1 small red onion, peeled
1 tspn turmeric
20g oil
1 tspn fish sauce

Other:
4 bay leaves
1/2 tspn ground cinnamon
3 star anise
5 cardamom pods, squashed with the flat of a knife
ground pepper, to taste
25g brown sugar (or palm sugar etc)
150g coconut cream
30g dessicated coconut, browned (i did it in the same saucepan i cooked the vegies, before starting them)
500g diced beef (i used scotch fillet which worked really well, as i had no chuck etc)

place the paste ingredients EXCEPT fish sauce & oil in the thermomix (don't touch the cut edge of the chilli with your fingers - or if you do wash well and don't put your fingers near your face or eyes!) and chop for 10-15 seconds on speed 6

add oil and saute for 3 minutes at 100'c speed 3

add all the remaining ingredients to the bowl EXCEPT the meat and cook for 5 minutes at 100'c speed soft

add meat and cook for 90 - 120 minutes (you'll need to set it twice or add time as you go) at 100'c reverse speed soft

serve with coconut rice & vegetables. try not to drool too much or make too much of a pig of yourself LOL

Lime & Coconut Cookies (GF,TMX)

it's Thermomix competition time again! as usual i forgot to get any recipes into the comp *rolling eyes*

however i have just made the first recipe for the comp - the Lime & Coconut Cookies. If the dough is anything to go by these are fantastic!!! *drool*

here is my GF version of the recipe, thanks to Natalee for entering it :)


Lime and Coconut Cookies
Ingredients
Zest and juice 2 limes
170g raw sugar
120g cold butter
120g gluten free plain flour
60g gluten free SR flour
100g quinoa flakes
45g shredded coconut
1 egg
1 tsp vanilla extract
80-100g white chocolate

Method
Preheat oven to 180ºC.
Place zest into TM bowl and mill for 15 seconds on speed 8. Scrape down sides of bowl and repeat if necessary.
Add sugar and mill for 15-20 seconds on speed 8 - each time you hear the sugar get quiet scrape down and start again.
Add butter and blend for 10 seconds on speed 6.
Add remaining ingredients except for chocolate and mix a further 10 seconds on Reverse + speed 4.
Place heaped teaspoons of mix onto lined baking trays, flatten slightly and cook for 12-15 minutes until golden around edges.
Remove from oven and cool completely.
To prepare chocolate, place into clean dry TM bowl and mill for 5 seconds on speed 8. Scrape down and melt for 2½ minutes at 50ºC on speed 1. Scrape into Ziploc plastic bag, snip corner off to drizzle over lined up cookies.

Links - Vegetarian / Vegetables #3

link to last post #2


palak tambli (spinach dish)

mixed bean palya

eggplant cauliflower & chickpea curry

sweet potato soup with haloumi & seeds

Santa Fe Huevos on Polenta Recipe aka Eggs Ranchero

Choc Pix (GF, TMX)

Ok, Emelia and I have just made a double batch... will report later as to how these turned out with the changes * ;) this is a great recipe to make with kids because it's so easy.

Choc Pix (Gluten free, Thermomix version)

210g raw sugar
230g butter at room temp
20g cocoa
150g dessicated coconut
290g Gluten Free SR flour (i used Edwards??)
10g guar gum
2 eggs
1 tspn vanilla

mill sugar on speed 6 for around 20 seconds to make it finer. cream butter & sugar on speed 5 for around 5 seconds, scrape down sides and repeat.

add flour, guar gum, coconut & cocoa. Mix on reverse speed 5 until mostly mixed (20 secs?) add egg & vanilla through lid and mix well - perhaps another 20 seconds on speed 5?

bake 325'F (165'C) for around 8 minutes.

best thing with this recipe is that i don't like them LOL


* they are a bit too dry and crumbly so will play with the recipe again soon to see if i can improve it.

Choc Pix

an old recipe (i just found a recipe folder i started years ago) taht i think i got from a friend, or maybe i copied it from a recipe mum got from a friend.

if there's one bad thing the internet has done for recipes it's that we no long handwrite copies of recipes for each other. i really treasure mum's handwritten recipes and the fact that when i see the writing i know who wrote them straight away.

Choc Pix

4oz margarine
1 tab cocoa
1 egg
1 cup coconut
1/2 cup sugar
1 cup SR flour
1/2 tspn vanilla

cream marg & sugar. sift & add flour & cocoa. mix well and add egg & vanilla. add coconut.
bake 325'F (165'C)

Nutty Lemon Slice

today is my first unemployed day ;) of course i am cleaning *sigh* anyway, i am cleaning the junk pile that is my computer desk and will be posting any recipes i find on it so i can then throw them away!

this one is from the Coeliac Society of NSW

Nutty Lemon Slice

1 cup GF self raising flour
1/2 cup brown sugar
1/2 cup coconut
90g melted butter
1/2 cup chopped pecans or walnuts (or macadamias i think!)

1. combine all ingredients together and press into a shallow 26x 16cm microwave safe casserole dish lined with baking paper
2. cook on high for 3 minutes
3. remove from microwave oven, mark with a knife into 18 slices, then before it is completely cool cut through and carefully remove from dish
4. ice with lemon icing by mixing 1 cup pure icing sugar with enough lemon juice to make a spreadable consistency
   

Sweet Spiced Oaty Slice

this is ryan's favourite slice, which i haven't made for a while. i just went to find the recipe to discover it nowhere on the blog, nowhere on paper and nowhere on the original website (taste grrrr). luckily googling found a copy of it - at least i'm pretty sure this is exactly it!

i will now be copying all recipes which are keepers to this blog, that's happened once too often...


SWEET SPICED OATY SLICE
Makes 16 pieces

1 cup plain flour
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons ground cinnamon
1 1/2 cups rolled oats
1/2 cup caster sugar
2/3 cup coconut
125g [ 4 1/2 oz ] butter, chopped
2 tablespoons honey
2 tablespoons boiling water
1/2 teaspoon baking soda
1/3 cup pure icing sugar [ Confectioners sugar ]

Preheat oven to 180C.....Grease and line base and sides of a 3cm [1 1/4 inch ]
deep 16.5cm x26cm [ 6 1/2 x 10 1/4 inch ] slab pan, allowing a 2cm [ 3/4 inch
]
overhang at both long ends.

Sift flour, nutmeg ,ginger, and 1 teaspoon of cinnamon into bowl.
Stir in oats, caster sugar and coconut. Combine butter and honey
in a saucepan over medium-high heat. Heat for 3 minutes or until butter
is melted. Remove from heat.
Combine water and soda in a small bowl. Stir into hot butter mixture.
Mix well. Press into slab pan. Bake for 15- 18 minutes or until a
skewer inserted into centre comes out clean.
Combine icing sugar [ Confectioners sugar ] and remaining cinnamon.
Sift over warm slice. Allow to cool completely.
Cut into squares and serve.

White Chocolate Rocky Road, tupperware version

375g white cooking chocolate, chopped or broken into pieces
40g butter
25g vegetable shortening (copha), chopped
1 tbs orange or coffee flavoured liqueur (such as cointreau or kahlua)
75g / 1/2 cup pistachio nuts (salted or unsalted to taste)
20g 1/3 cup shredded coconut
150g white marshmallows
2 tbs extra shredded coconut

1. place the chocolate, butter, copha and liqueur in microwave on medium for 1-1.5 minutes. stir lightly until chocolate starts to melt
2. add nuts, coconut & marshmallows, lightly toss til just combined
3. pour into loaf form (tin) and press down well. scatter with extra coconut, lightly pressing in. refridgerate for 30 mins until set
4. invert onto a serving plate and cut into chunks to serve

variations: try adding chopping cherries, toasted sesame seeds or dark chocolate

p7 cook some more

White Chocolate Rocky Road, a christmas treat

at least in our house only eat it at christmas :)

this came from another forum but i'm not sure who originally posted it - thank you if you're reading! (all comments below belong to the original poster) this is a family favourite after a few christmases!

White Chocolate Rocky Road

400g good quality white chocolate
100g packet white marshmallows, halved
200g milk chocolate Toblerone, roughly chopped
150g rose flavoured Turkish Delight, chopped
1 cup roasted macadamia nuts, roughly chopped
1/2 cup dessicated cocnut

Line a 3cm deep, 11cm x 25.5cm lamington pan with baking paper.
Break white chocolate into squares. Place in heatproof microwave-safe bowl. Microwave, uncovered for 3-5mins on medium power, stirring every min with metal spoon or until meltd and smooth. Set aside to cool for 5 mins.
Add marshmallows, turkish delight, toblerone, nuts and coconut. Mix until well combined. Spread mixture into pan. Refrigerate for 2 hours or until set.

That is the official recipe but I'm slack and changed it a bit to make it easier. I just used choc melts and marshmallows that were pink & white. Instead of the turkish delight I used raspberry lollies. I only put 1 toblerone in too. I didn't actually measure anything - just guestimated!!! and the coconut got forgotten totally so I just sprinkled some on top. It still turned out alright.
This is the type of recipe that you can just change to suit you. You could use choc turkish delight, dried fruit like mango/pawpaw/cranberries or other lollies. Very simple but yummy!!!

Links - Sweets (cakes, slices, pancakes etc)

I've discovered that there just aren't enough labels i can use to save a month's worth of recipes! and without the labels i can't find a recipe i'm looking for... so what i'll do is start a few posts with specific categories so that they will hopefully need less labels ;)

NEW Almond poppy seed bread

NEW Apple upside-down biscuit cake

banana bread

NEW banana bread, really good low fat

blueberry buttermilk pancakes

thanks susana for this one, it's divine and soooo much better than the dry one i made today :(
blueberry crumble slice
and another version blueberry crumb bars
and yet another version! blueberry crisp bars

NEW buttermilk blueberry muffins - oh no, i forgot to link this one! i can't find the exact recipe but here are some to pick from

NEW Cinnamon Apple Cake

crock pot chocolate mousse

creamy lemon blueberry bars

NEW damp lemon & almond cake

NEW elmo cupcakes (decorating idea)

german pancakes

ginger lime cupcakes

golden oat muffins

layered cream cheese brownies

NEW lemon marscarpone blondies

lemon meringue pie

orange almond cupcakes

NEW peanut butter swirled brownies

small coconut layer cake

Snickerdoodles

NEW Upside-down raspberry-plum cake

Sweet Treats for fetes and parties

more of mum's old recipes

Marshmallows
2 cups sugar
1 tab gelatine
1/2 cup cold water
1/2 cup boiling water

add cold water to sugar, then dissolve gelatine in hot water. add to sugar and beat til thick. set in shallow tin. cut into squares. roll in coconut.

FRENCH JELLIES
2 lbs sugar
1 pint water
2-2.5 oz gelatine
pinch cream of tartar
food colouring
soak gelatine in half of water. place sugar, cream of tartar and remaining water in a saucepan. boil until dissolved. add soaked gelatine and boil for 20 mins. add colour. pour into wetted trays and allow to set overnight. cut into squares and roll in castor sugar.

Coconut Ice
6 oz coconut
4 tabs sweetened condensed milk
12 oz icing sugar
1 drop cochineal

mix condensed milk and icing sugar. stir in coconut (mixture should be very stiff) and divide into two parts. tine one half with cochineal. shape into 2 identical bars and press firmly together. dust plate with icing sugar and leave on this til firm.

Chocolate Roughs
Chocolate Coating
3oz copha
1/2 cup drinking chocolate
melt copha over gentle heat - it should be barely warm, not hot. add gradually to drinking choc. stir til smooth

Chocolate Roughs
add 1 cup of coconut to chocolate coating (above). place in small heaps on greaseproof paper. Stand in cool place to set.

Passionfruit Slice

this is a favourite for 'take a plates' as it's so quick and easy. it's very 'more-ish' though (ie you want to eat more and more lol) so i only ever make it to share. i have a playdate / morning tea tomorrow and need afternoon tea for my undercoverwear party on saturday so i'm going to whip this up now :)

i got this recipe off eb, but the topping is almost identical to what my great aunt (who was a fantastic baker and cook) used to make to top her homemade sponge cakes - YUM!

Passionfruit Slice

Base:
1 cup self-raising flour
1/2 cup castor sugar
pinch salt
1 cup coconut
125g (4 oz) butter, melted

Topping:
1 400g tin condensed milk ( or skim sweetened condensed milk - tastes the same, but fewer calories!)
Juice of 2 small lemons
Pulp of 2 passionfruit

Method:
Base ~ Combine all ingredients. Line slice tray with greaseproof paper, and spread mixture in evenly. Bake in moderate oven 15 minutes. Cool.
Topping ~ Mix together and pour over cooked base. Cook a further 8 to 10 minutes

Favourite slices

Some favourite slice recipes... mmmm yum!

MARBLED CHOCOLATE CHEESECAKE SLICE
185g butter
1/4 cup cocoa
1 cup sugar
2 eggs
1 cup plain flour
250g cream cheese, softened
1/3 cup sugar, extra
1 teaspoon vanilla
1 egg, extra

Melt butter with cocoa. Remove from heat, add sugar, whisk in eggs. Stir in sifted flour, beat until smooth. Pour mixture into lined lamington tin (16 x 26cm). Beat cheese, vanilla and extra sugar together, stir in extra egg. Pour over chocolate mixture, swirl through with knife for marbled effect. Bake in 180C oven 40 mins, cool in tin, cut when cold (bet you can't wait that long though!). I don't swirl too much, just till I get a few choc stripes through the cheesecake mixture. There should be 2 distinct layers: choc cake on the bottom and cheesecake on the top. If you swirl too much, the two mixtures will blend together and you'll lose the desired effect.

**this slice is sooooo yummy! i have only made it once or twice as i'm sure it's not on the healthy list LOL


Chocolate Fudge Slice
4 oz butter (120g or 1/2 cup)
1 cup brown sugar
1 egg
2 Tab Cocoa
1 cup SR flour
1/2 cup coconut
vanilla

Melt butter, add sugar and egg, add vanilla and cocoa, then flour and coconut. Spread into greased, shallow tin, cook in moderate oven 25 min. Ice with Chocolate icing while hot (I just mix icing sugar, cocoa to the right "colour", a dash of vanilla, a couple of Tab of melted butter, and milk to consistency for the icing).

** this one is so quick and simple to make and everyone loves it


Passionfruit slice

makes 16

1 cup SR flour
1 cup desicated coconut
1/2 cup caster sugar
125gm melted butter
1/2 teaspoon vanilla essence

topping
395g can sweetened condensed milk
1/4 cup fresh lemon juice
2 passionfruit pulp ( I just use the tin pulp, about half the can)

pre heat oven at 180c
grease 3cm deep 20x30cm lamington tray
combine the flour, coconut, sugar, van ess. & butter in a bowl. Mix well and press inot tin.
Bake for 15 mins or until golden.

Make topping
reduce oven temp. to 140c mix topping ingredients together. Pour over base and bake for a further 10 minutes, or until golden around edges.

Allow to cool completely in pan before cutting into squares.

** one of my faves, i only make this one to take to morning teas as it's too rich to keep here where i would eat it all! LOL

all of these recipes from here