French Toast, or as I used to call it eggy bread but this is a much better version! So, with Matilda having this week off after last weeks little mini saga, (see last blog entry) she has a free pass on her lunches and today […]
For as long as I can remember I have loved apple crumble, but my hips and butt say otherwise, I wanted a healthy apple crumble as I didn’t want to use so much butter. Enter Thermomix Recipe Community website and boom…healthy apple crumble! Really easy to whip up and it only takes 20 mins to bake. Plus if you have some apples that have seen better days in the fridge this is perfect for them!
I used pink lady apples, which gives it a slight sweetness, rather the tartness from granny smith apples. This has a lovely crunchy top filled with nuts, oats, coconut and honey (not appropriate if you have a nut allergy) and the hint of cinnamon. I am sure your family will love this healthier version of a classic dessert.
This recipe can be halved. As is below serves 6 people with a generous helping.
What you’ll need:
700gm apples, cored and quartered
1 tsp ground cinnamon
160gm walnuts or pecans
40gm desiccated coconut
80gm rolled oats
What to do:
1. Preheat oven to 160 degrees
2. Place apples, cinnamon and water into your Thermomix
3. Cook for 10 minute, reverse, 90 degrees, speed 2
(You can add another 2 minutes if the apples need to soften more)
4. Once the apples are cooked, you can either drain the excess water or leave it in (I drained)
5. You can chop for a smoother consistency or not chop for a chunkier consistency (I did not chop my apples)
6. If you want a smoother consistency, 10 seconds on speed 5 will make a ‘pureed’ apple
7. Pour apples into an oven proof dish and set aside
1. Add almonds to your Thermomix bowl, chop for 2 seconds on speed 5
2. Add walnuts, chop for 2 seconds on speed 5. Check consistency and chop for a further 2 seconds on speed 5 for a finer crumble if desired
3. Add coconut, oats and drizzle honey evenly around the top of the ingredients
4. Combine for about 20 seconds, reverse, speed 3
5. Pour crumble on top of the apples
6. Cook for 15-20 minutes until gently browning
7. Serve with cream, custard or ice cream
Original recipe from Thermomix Recipe Community
Every weekend I spend one day baking for school lunches, after school snacks and treats. I usually load up the pantry and fridge with sweet baked goodies, but a week or so ago my husband asked for savoury snacks. Am I making too many sweet things I thought? Whoops…time to Facebook, Pinterest and google stalk for savoury recipes!
So while enjoying my coffee in bed, scrolling on Thermobliss Facebook page, I stumbled upon a recipe that I knew my hubby would love. Rosemary and garlic crackers. I have tweaked the recipe to my pantry supplies, but you can find the original recipe here.
These are incredibly easy to whip up, great for school lunch boxes, if your children enjoy these flavours and perfect for dipping! I used a small star shaped cookie cutter, but any smallish cutter would be suitable. As I sit here typing, my 12 year old is devouring a bowl full (Which will actually mean I’ll have to make another batch asap) I didn’t load them up with a lot of garlic or rosemary, this was my ‘test’ batch with my fam bam. Next batch I will increase the rosemary and garlic to give more oomph in the flavour.
You can use fresh or dry rosemary, I didn’t have any fresh on hand so dry it was! Poppy seeds can be replaced with chia seeds, even sesame seeds for a totally different texture. I was able to make 3 cookie trays worth of crackers from the dough, approx. 36 crackers. I hope you enjoy these yummy crackers as much as my family have.
Rosemary, Garlic & Poppy Seed Crackers
2 springs of fresh rosemary or 2 tsp dry rosemary
1 garlic clove
300gm plain flour
50gm olive oil
Pinch of salt (I use pink Himalayan salt)
3 tsp poppy seeds (Can substitute with chia or sesame)
- Preheat oven to 170 degrees
- Place rosemary and garlic clove into the TMX bowl, chop on speed 5 for 30 seconds (Scraping down the bowl every 10 seconds)
- Add water, plain flour, olive oil and salt to TMX bowl, mix for 8 seconds on speed 7
- Add the seeds and mix on knead speed for 2 mins
- Once fully combined and a dough consistency, place the dough between 2 pieces of baking paper and roll out to approx 5mm
- Use a cookie cuter to create crackers and place on a lined baking tray
- Repeat until all dough is used
- Cook for 15-20 mins or until lightly golden brown
- Once removed from oven, allow to cool for 10 mins 10.Keep crackers in an air tight container
Who doesn’t love a pulled pork roll with fresh coleslaw. So yummy!
I was at my hairdressers getting a much needed colouring and style cut, when she had to start making pulled pork for her daughters dinner and wow, it smelt amazing. So I knew I had to try it.
This is a no fuss recipe, it makes enough to feed a crowd or you can go back for seconds!
Slow Cooked Pulled Pork
2 medium onions, chopped into quarters
2 tsp minced garlic or 4 whole cloves (depending on your preference)
1 cup low salt chicken stock
1 tbsp brown sugar
1 tbsp Hungarian paprika
1 tbsp salt
1 tbsp pepper (grinder style)
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 cup BBQ sauce
1 boneless or bone in pork shoulder
- Place onions and garlic into the slow cooker in an even layer and pour on stock.
- Combine sugar, spices* and measured salt in a small bowl *See recipe notes
- Remove the fat from the pork shoulder if present
- Pat down the pork with paper towel
- Rub the spice mixture all over the pork and place into the slow cooker on top of the onions etc
- Place on low for 8-10 hours, or on high for 6-8 hours
- After set amount of time, turn off the slow cooker, remove the pork.
- Strain the onion mixture from the slow cooker into a bowl and return the solid bits (onions) to the slow cooker. Set liquid aside
- If the pork has a bone, discard it. Using 2 forks, shred the pork into bite sized pieces, discarding any large pieces of fat
- Return the shredded meat to the slow cooker and add the BBQ sauce. Mix until combined
- Taste and season as required
- Serve in bread rolls with coleslaw
*The rub is all about taste and smell. I put the recommended amounts in then adjusted to our tastes. Like more cumin? Add it! Like cinnamon? Add more. Make it to your taste!
Original recipe from Chowhound
Served on a multigrain roll with kale slaw, it was amazing!
We decided the pork was moist enough to skip putting it back in the cooker with BBQ sauce and the juices, so I opted to top the meat off with a squirt of it instead.
Totally worth the 6-8 hour wait!