Cookies!

A few weeks ago my husband and I were talking about the amazing melt in your mouth chocolate chip cookies I used to make. In the 3 years that our son has been alive, I have never made them. Partly because they are filled with condensed milk, sugar, chocolate chips and all the glorious foods we left behind in our teenage years (mostly). I couldn't believe it. Given that they are the best cookies ever, I had to adapt them to fit our lifestyle. Tomorrow is my birthday, so Mr 3 and I decided to make my special cookies. 

The condensed milk I use is made using a scaled down version of the Quirky Cooking recipe. This just makes it easier for me because I can use 1 can of coconut cream from the cupboard. Ratios and method are from there. You can find the original recipe here. 

Recipe:

(makes approximately 50 cookies)

Condensed Milk:

1 400ml can coconut cream

80g maple syrup

Cookies:

220g butter (butter substitutes like Olivani work great too)

450g flour (gluten free flour works works great too)

2 tsp baking powder

Preheat oven to 180°C

Add coconut cream and maple syrup to thermomix bowl. Cook for 60 minutes at 100°C, speed 3.5.

When done, leave for a few minutes to cool in the bowl then blend on speed 3 for 5 seconds.

Add butter, flour and baking powder. Combine at speed 5 for 20 seconds.

Roll cookies into little balls then flatten on a making tray.

We like to split the mixture into 4 and flavour them with chocolate hazelnut spread (or chocolate coconut spread), sugar free jam, roll some in 100s and 1000s before flattening or adding cacao nibs and kneading through before rolling for 'chocolate chips'.

Bake at 180°C for 10-12 minutes.

The balls may be a little oily, but trust the cookies. They are soft and light and hard to have just one.

Tomato pasta

Confession: there are two things wrong with that title. This meal contains neither tomato nor pasta (he just thinks it does).

Mr 2 began showing signs of food sensitivities about a year ago. We took him to the doctor and had him tested for all the standard things. No reactions to any of them. We kept a food diary and for a while we thought it was tomato. This kid loves tomato pasta sauce. We tried eliminations then introducing them after a period of time, but nothing seemed conclusive. Not being able to give him a tomato sauce on his pasta was not easy. So I developed this. It looks like pasta sauce. It tastes fairly close to pasta sauce. To a 2 year old, it was a "tomato" pasta sauce. 

I'm not a fan of giving him pasta every day, but we have periods where he asks for it for lunch every day for a week! Enter, vegetable "pasta". I made the switch and he hasn't complained. A great way to get more vegetables into him too!

Recipe:

(makes just under 1L of sauce)

2 medium brown onions

4 cloves garlic

2 tbsp coconut oil

450g carrots, peeled and chopped

150g beetroot, peeled and chopped

250g water

1 tsp Himalayan salt

40g lemon juice

2 tsp dried basil

2 tsp dried oregano

Put the onion and the garlic in the TM. Chop 5 sec sp 5.

Scrape down the bowl.

Add coconut oil. Saute 4 min 100°C sp 1.

Add carrots, beetroot, and water.

Cook 15 min, varoma temp, sp 1.

Add salt, lemon juice, basil and oregano.

Blend 1 min sp 5 increasing slowly to sp 9.

Vegetable pasta:

(per serve)

1 medium carrot

1 medium parsnip

Boiling water

With a peeler or julienne peeler, slice the carrot and parsnip into strips.

Place in ThermoServer and cover with boiling water.

Place lid on ThermoServer. Wait 10 minutes.

Drain and add your favourite pasta sauce (or try mine -above!)

I've been told this goes great with courgette too, but I don't like it so haven't tried it.

Almond butter and jam breakfast muffins

We love these muffins. Mr 2 and I throw them together in about a minute, jump in the shower and by the time we are done the muffins are ready.

Yesterday we spent the day at Rangitoto Island. We whipped up a batch of muffins in the morning and they kept us going for a long time. I was impressed with the amount of walking Mr 2 did. We walked from Rangitoto wharf via the coastal track to Mackenzie Bay, then up to the summit and back down to Rangitoto wharf via the lava caves. He probably did about half of it. Fortunately we had him in the Tula for the other half!

This is the first recipe I have created that I have shared with anyone other than family, so I'm a little nervous. I hope you like it!

Recipe:

(makes 6 muffins)

150g oats

1.5 teaspoon baking powder

pinch Himalayan salt

2 tablespoons honey

1 tbsp lemon juice

85g milk (we use rice milk)

30g sliced almonds

2 tbsp almond butter

1 tbsp coconut oil

1 egg

6 teaspoons fruit spread/jam (we like St Dalfour strawberry)

Preheat oven to 180°C.

Add oats to TM. Place measuring cup on. Blend 5 sec sp 9.

Add salt, honey, lemon juice, milk, sliced almonds, almond butter, coconut oil, and egg.

Combine 5 sec sp 5. 

Spoon half the mixture into 6 muffin cases. Add a teaspoon of fruit spread/jam to each one. Top with remaining mix.

Bake 15 min or until tops are lightly browned.

Enjoy!

The beginning

For over a year I have intended to start this blog. I love my Thermomix. I use it for almost every meal. If not for the whole meal, then at least to help with the prep.

Today has a wintry feel to it even though it is the middle of summer. The rain has not let up all day. For breakfast we made porridge in our TM. We are having leftover beetroot salad from yesterday for lunch. 

This is what we made yesterday.

Breakfast:

Oat flour almond butter and jam breakfast muffins. My own creation. Recipe to follow when I write it out.

Lunch:

Beetroot Salad - BCB. I use mint instead of corriander.

Afternoon snack:

Apple sorbet, skin left on - just core and slice. Quick fruit sorbet BCB. I add extra lemon juice and instead of the sugar I use 1 tbsp of honey.

Dinner:

Skinnymixers butter chicken - vegetarian version. Instead of 300ml of cream, I use 200ml of coconut cream. Rice automated boiled rice from TM5.

Not a lot of my own creations today. Many more to come.