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Tag: recipe

Recipe: French Toast 

Recipe: French Toast 

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 […]

Recipe: Steamed Pork Dumplings

Recipe: Steamed Pork Dumplings

Steamed pork dumplings, you either love them or you hate them. I am a lover of them, like cannot stop eating them love! I remember the first time I tried them, out to lunch with group of friends to the new Japanese restaurant in Rockingham, […]

Recipe: Healthy Apple Crumble

Recipe: Healthy Apple Crumble

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:

Apple Filling:

700gm apples, cored and quartered
1 tsp ground cinnamon
200gm water

Crumble:

60gm almonds
160gm walnuts or pecans
40gm desiccated coconut
80gm rolled oats
100gm honey

What to do:

Apple Filling:

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

Crumble:

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

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Recipe: Thermomix Chilli Jam

Recipe: Thermomix Chilli Jam

  Hubby loves anything spicy, so when I saw a simple Thermomix Chilli Jam recipe I knew I had to make it for him.  I’m not a huge fan of spicy foods, mainly mild…like super mild spice, whereas hubby can drink a bottle of Tabasco […]

Recipe: Super Easy PlayDough

Recipe: Super Easy PlayDough

PlayDough. Not my favourite activity for a 3 year old, it gets in everything, it smells and it’s expensive. Every trip to Kmart she begs me for some playdough. I always say no. But I gave in a couple of weeks ago and she has […]

Recipe: TMX Rosemary, Garlic & Poppy Seed Crackers

Recipe: TMX Rosemary, Garlic & Poppy Seed Crackers

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

  • Servings: Approx 36
  • Difficulty: Easy
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Ingredients

2 springs of fresh rosemary or 2 tsp dry rosemary
1 garlic clove
100gm water
300gm plain flour
50gm olive oil
Pinch of salt (I use pink Himalayan salt)
3 tsp poppy seeds (Can substitute with chia or sesame)

Directions

  1. Preheat oven to 170 degrees
  2. Place rosemary and garlic clove into the TMX bowl, chop on speed 5 for 30 seconds (Scraping down the bowl every 10 seconds)
  3. Add water, plain flour, olive oil and salt to TMX bowl, mix for 8 seconds on speed 7
  4. Add the seeds and mix on knead speed for 2 mins
  5. Once fully combined and a dough consistency, place the dough between 2 pieces of baking paper and roll out to approx 5mm
  6. Use a cookie cuter to create crackers and place on a lined baking tray
  7. Repeat until all dough is used
  8. Cook for 15-20 mins or until lightly golden brown
  9. Once removed from oven, allow to cool for 10 mins
  10. 10.Keep crackers in an air tight container

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Recipe: Thermomix Peanut Butter Banana Bread

Recipe: Thermomix Peanut Butter Banana Bread

This thermomix peanut butter banana bread is great a alternative to the traditional banana bread. Super moist and tasty, this is great for morning, afternoon tea or a sneaky treat once the kids have gone to bed. Tastes amazing warmed up with butter on top. […]

Recipe: Homemade KFC Crispy Strips (Thermie)

Recipe: Homemade KFC Crispy Strips (Thermie)

If and when we have KFC I always have the crispy strips. Since having my Thermomix I have been scrolling the recipe community everyday. So many recipes I want to try, so when I spotted this recipe I definitely wanted to try it. Can be […]

Recipe: Slow Cooked Pulled Pork 

Recipe: Slow Cooked Pulled Pork 

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

  • Servings: Approx 6-8 people depending on size of pork
  • Difficulty: Easy
  • Print

Ingredients


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

Directions

  1. Place onions and garlic into the slow cooker in an even layer and pour on stock.
  2. Combine sugar, spices* and measured salt in a small bowl *See recipe notes
  3. Remove the fat from the pork shoulder if present
  4. Pat down the pork with paper towel
  5. Rub the spice mixture all over the pork and place into the slow cooker on top of the onions etc
  6. Place on low for 8-10 hours, or on high for 6-8 hours
  7. After set amount of time, turn off the slow cooker, remove the pork.
  8. Strain the onion mixture from the slow cooker into a bowl and return the solid bits (onions) to the slow cooker. Set liquid aside
  9. If the pork has a bone, discard it. Using 2 forks, shred the pork into bite sized pieces, discarding any large pieces of fat
  10. Return the shredded meat to the slow cooker and add the BBQ sauce. Mix until combined
  11. Taste and season as required
  12. Serve in bread rolls with coleslaw

If you’re not using the BBQ sauce, use a spoon to scoop and discard the fat from the surface of the strained cooking liquid and then add 1/4 cup at a time to the slow cooker until the pork is sufficiently moistened.

*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!

Delicious!!!

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