Monday, June 4, 2012

Lemon poppyseed cake - gluten free

Lemon poppyseed cake


Not the best photo but the batteries ran out before I could take a better one.  Plus I had planned to either ice with a lemon buttercream or make a lemon syrup to pour over - however hungry mouths started devouring before it was even cool!

Here is the recipe:

3 cups GF flour - *  see note below
2 tsp GF baking powder (made up beforehand from Thermomix EDC book)
3/4 tsp ground sea salt
3/4 cups sugar - use rapadura or raw
1/2 cup butter (made in TM)
2 tblsp lemon rind
3 eggs
1 1/4 cup buttermilk (made in TM)
1/2 cup oil - eg rice bran, grapeseed, or nut oil

Method:
Grind almonds to make almond meal and set aside in large bowl with the rest of the flour mix, baking powder and salt.  Combine.
Place lemon rind and sugar in TM bowl and grind for 15 seconds on speed 10.
Add butter and cream on speed 5 until fluffy (about 10 seconds)
With blades turning on speed 4, add eggs 1 at a time until combined.
In a separate bowl, combine buttermilk and oil.
With blades turning on speed 4, alternately add the buttermilk mixture and the flour mixture until combined.  Pour into a greased 20cm springform tin and bake for 40 minutes at 180C or until cooked.

*  I make up a batches of GF plain flour using 2 cups rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour and leave in the cupboard to use in place of plain flour. For this recipe I used 2 cups of this mix and 1 cup of almond meal to give more depth to the flavour and moisture to the cake (and better nutritionally)

Monday, April 30, 2012

May competition

Who would like to receive a few extra goodies with their Thermomix this month?  Because it's Mother's Day, my Thermomix team are running a little competition.  Everyone who purchases a Thermomix this month will go in the draw to win a beautiful hamper full of wonderful gifts that we as a team have put together for you including Thermomix goodies, candles, natural therapy sessions, free cooking classes amongst other wonderful things.  As well as going into the draw for this, all purchases in May will also receive a bonus cookbook - the Best of our Recipe Community and I am also throwing in a My Way of Cooking book (RRP $60).  Let your partner know now what you'd like for Mothers Day!

12 months Interest-free

Finance is the perfect way to purchase you Thermomix if you'd like to spread the payments and even better is that we are offering 12 months interest-free on finance orders placed between now and the 8th June.  Give me a call if you'd like to organise buying your Thermomix this way.  Phone 0403765952

Thursday, April 12, 2012

Wild Honey!

 Watch out for some recipes using wild honey soon - we just had over 2kg of honey removed from a hive in our garden!

Gluten Free Sweet Potato Loaf

This is similar in texture to a carrot cake

100g sorghum flour
100g potato starch
50g tapioca flour
2 tsps ground cinnamon
1 tsp GF baking powder (made in TM)
1 tsp bicarb of soda
1/2 tsp xantham gum
100g rapadura sugar
80ml grapeseed oil
60ml buttermilk (made in TM)
3 eggs
200g sweet potato, peeled and roughly chopped
100g zucchini, roughly chopped

Preheat oven to 160 C. Line a loaf tin with baking paper.

Place zucchini and sweet potato in TM bowl and chop on speed 5 for 7 seconds or until finely chopped. Set aside.

In TM bowl, combine flours, cinnamon, baking powder, bicarb of soda, xantham gum and sugar. Mix for 10 seconds on speed 5 until combined.
Add oil, buttermilk and eggs and mix on speed 5 for 10 seconds until combined - do not over mix
Add sweet potato and zucchini and mix on reverse, speed 3 for 5 seconds or until combined, do not over mix.

Spoon into prepared loaf tin and bake for 1 hour or until cooked thoroughly. Allow to firm up in tin for 10 minutes before turning out onto cooling rack.

Serve warm, spread with fresh TM butter.

Gluten Free Mixed Nut Slice



90g white rice
30g cornflour
40g rapadura sugar
100g butter (made in TM)
1 tblsp coconut oil
1 tsp vanilla extract
1 egg

Topping
150g mixed nuts eg almonds and cashews
1 tblsp maple syrup
2 tspns rapadura sugar

Preheat oven to 180C. Line a 10 x 7 inch rectangular baking tray with baking paper, leaving paper to overhang on each end.
Put sugar and rice flour in TM bowl and grind for 1 minute on speed 9. Add cornflour, butter, coconut oil, vanilla and egg and mix on speed 5 for 20 seconds until combined.
Spread the mixture evenly over the base of the prepared tin.

Without cleaning TM bowl, place nuts into bowl, lock lid and press turbo once until roughly chopped. Add maple syrup and remaining sugar and mix on speed 2 and reverse for 5 seconds or until combined. Press nut mixture evenly onto base.

Bake for 20 - 25 minutes or until evenly browned. Remove from oven and allow to firm up in the tin for a few minutes before gently lifting and placing on cooling rack. Cut into slices when cool.

Sunday, March 11, 2012

In the Mix is second at the Gourmand World Cookbook awards! Congratulations Dani!

In the Mix: Great Thermomix Recipes, went to Paris this month to be part of the Gourmand World Cookbook Awards. In the Mix came in second! The award director, Edouard Cointreau, lavished In the Mix with praise.
This cookbook is a beautiful hardcover cookbook filled with Thermomix recipes and photos contributed by chefs and cooks from all over Australia.  If you'd like a copy of would like to have a look, let me know

Sunday, March 4, 2012

Chocolate Truffles

Ingredients

600g of milk cooking chocolate ( do not use compound chocolate)
250g of thickened cream
Approx 30g of Honey
Vanilla bean or 20- 30g of liqueur of choice.
Extra 500g of rich dark cooking chocolate for dipping.
Dessicated coconut or flaked almonds for garnish

Method

Place cream, honey and scrapings from vanilla bean, or liqueur in bowl and heat for 5 mins/100C/speed 1.
Add 600g of cooking choc and mix on speed 1 until choc has melted and cooled to 37C .
Place ganache in a container cover with cling wrap until cooled and you are able to roll in ball shape. Place in Fridge for a couple of hours

Dipping Chocolate

Place chocolate in bowl and grate for 10sec on speed 8.
Melt for 2 ½ mins/50C/speed 2.
Scrape down the sides and mix for 1 min/speed 2/no heat.
Place in a bowl for dipping
When ganache is firm use spoon, melon baller or wet hands to make balls.
If firm enough use toothpick to pick up ganache ball and dip in the dark chocolate. Sprinkle with coconut or flaked almonds.
Set them on baking paper or place them in little cup cake moulds.
Enjoy.

Three Cheese Spinach Scroll

Thanks to Anne Tesconi

Ingredients

100g of cheddar chopped
100g of parmesan chopped
100g of fetta crumbled
2 handfuls of spinach
300mls warm water
20mls oil
1 sachet of yeast
530g of Bakers flour
1 teaspoon of salt
Method

Place parmesan into bowl and grate 8 – 10 sec on speed 8
Place cheddar into bowl and grate for 8 – 10 sec on speed 8
Crumble fetta cheese by hand
Set cheeses aside. Do not wash out bowl
Place spinach in bowl and chop at speed 7/ 5 seconds.
Add warm water, oil and yeast and mix for 15secs/speed 4-5
Add bakers flour and salt and mix for 10 secs on speed 5-6
Knead for 2 mins kneading/interval speed.
Remove dough from bowl onto greased mat, shape into ball and wrap in mat until doubled in size.
Once risen knock back and roll out into a rectangle approx 40 x 30
Then sprinkle as much of the cheeses over dough as you like.
Commence rolling the dough from the short side to form a big scroll/roll
Place on lined baking tray.
Cook for 40 – 45 mins in a 200C non pre heated oven.
To make sure it is cooked tap the bread if it sounds hollow it is ready to come out.
Remove from oven and cut across the grain in thick slices.
Enjoy



Tuesday, February 28, 2012

Thermomix ricotta cheese!

Thanks very much to Jo who just shared this link with me - how to make ricotta cheese in 20 minutes in the Thermomix and save around 50% in the cost of purchasing it at the store.

Click on Thermomix ricotta for the recipe

Refer a friend and receive a gift

I encourage you all to refer a friend to me to have a demo or purchase a Thermomix.  As from March 1st, I will be offering everyone who refers a friend a gift - you may choose from :
- silicon cup cake moulds - similar to the ones I use in the Varoma demo to make the steamed lemon puddings, or
- two Thermomix eco-friendly bamboo tea towels - these are beautifully soft and absorbent.

March Offer

This month everyone who purchases a Thermomix will also receive the beautiful hardcover Travelling with Thermomix international cookbook.  This is a lovely book devoted to cooking around the world with information about the food in each geographical area it covers.



Also, everyone who hosts a Varoma demo will receive a Varoma cookbook and an Asian cookbook - free if there is a sale at your demo, and half price if no sale.

Let me know if you are interested in having a demo and we can organise a date for you and your friends

Monday, February 27, 2012

Lay-by your Thermomix!

Would you love a Thermomix, don't want to do a finance plan, but can't afford to pay up front?  How about setting up a gift registry with Thermomix and paying off your machine as a lay-by system?  You could set it up for 6 months, make payments whenever you can afford to and have your machine sitting on your bench once it is paid off..... sound tempting?  Imagine - you could have your Thermomix in your kitchen in 6 months time by paying off only $75 per week!

Let me know if you interested in this and we can set it up over the phone.  There is a $70 fee charged by Thermomix, which I will waive to get you started.

Tuesday, February 14, 2012

Wholefood/Bulk food stockists

Here is a list of Wholefood and/or bulk buy stockists around Australia - some do online shopping with a low delivery fee.  This list was compiled by a fellow Thermomix fan - thank you!
2brothersfood.comwww.2brothersfoods.com
Whole/bulk foods with a flat shipping rate of $3.50 statewide

Absolutely Organic
782 North Beach Road, Gwelup
Array of whole foods, vegetables, diary and (mostly frozen) meat

All About Bread
www.allaboutbread.com.au
Unit7/95 Wanneroo Road, Greenwood
Large array of bread mixes and flours

Frozberries
www.frozberries.com.au
Unit3/15 Trade Road, Malaga
Free delivery for bulk orders only

IGA Girrawheen
Newpark Shopping Centre, Marangaroo Drive, Girrawheen
Stock Arborio Rice, ditali pasta, beans, etc

Kakula Sisters
90 Hillsborough Drive, Nollamara
Stock European / ethnic products

Malaga Markets
Beach Road, Malaga (open weekends only)
Scoop and save stall near greengrocer

Nugyen’s Grocery
Alexander Heights Shopping Centre, Mirrabooka Avenue, AlexanderHeights
All Asian products and fresh produce

Prime Products
www.primeproducts.com.au
Wanneroo Road, Wanneroo
Comprehensive selection of Indian, Pakistani and Sri Lankan food and groceries

Spud Shed
Northern end of Wanneroo Markets, Prindiville Drive, Wangara
Fresh fruit and vegetables; meat and other grocery items

Veeos
www.veeos.com.au
361 Wanneroo Road, Balcatta
Specialise in European products

Weigh ‘n Pay
www.weighnpay.com.au
An array of whole and ground products
Charlies Fresh Food Marketwww.charlies.com.au
Cnr Beechboro Road and Walter Road, Morley
Gourmet meats, cheeses and olives

Dynamic Organic
www.dynamicorganic.com.au
47B Breakwater Parade, Mandurah Ocean Marina, Mandurah
“Additive and chemical and pesticide free products, many organic”

Fancy Pantry
www.fancypantry.com.au
88C Moreing Road, Attadale
“Quality produce, with a focus on West Australian products”

Hills Seafood Wholesale Food Merchants
4 Wandeara Crescent, Mundering
Bulk wholefoods. Ask for Fernando

Kakula Sisters
Stores also at Fremantle and Northbridge

Loose Produce
www.looseproduce.com
2 Hobbs Avenue, Como, 6152
“Quality food ingredients available by the teaspoon or the truckload”

Manna Wholefoods & Cafe
www.mannawholefoods.com.au
274 South Terrace, South Fremantle
Organic fruit and vegetables, cleaning and skincare products, large range of bulk wholefoods for pantry as well as vegan, macrobiotic and gluten free foods.

Malibu Fresh Essentials
www.malibufresh.com.au
Malibu Shopping Centre, Malibu Road, Safety Bay
“Conventional products and a wide range of organic fruit and vegetables that are completely free of potentially harmful pesticides and chemicals”

Pantry Man

Prime Products
www.primeproducts.com.au
Stores also at Osborne Park and Northbridge

Spud Shed
Jandakot, Rockingham and Mandurah
Fresh fruit and vegetables; meat and other grocery items

Swansea Street Markets
East Victoria Park (not a weekend market)
Wholesale Fruit and Vegetables

The Lettuce Shop
www.thelettuceshop.com.au
Home delivery service of fresh fruit and vegetables, eggs, milk, nuts, etc
Perth based business that supports local farmers where possible
Demeter Farm Millwww.demeterfarmmill.com.au

Green Caravanwww.greencaravan.com.au
On-line shop and organic food co-op

Greenies Real Food
www.greeniesrealfood.com.au
Shop 12, Rapid Creek Shopping Village
Organic Health Food Shop inDarwin

Kakula Sisters
Stores also at Fremantle and Northbridge

Kombu
www.kombuwholefoods.com.au
105 Hyde Street, Bellingen, NSW
“Your friendly organic grocery and healthy living store”

Zenergy Bulk Foods
www.zenergybulkfoods.com.au
105 18A Griffith Street, Coolangatta, Queensland
A large array of bulk foods including nuts, gourmet, baking goods
and sauces.

Friday, February 3, 2012

February Customer offers for owners and non-owners


I just wanted to share February's fantastic offer with you - all customers who purchase a Thermomix in February also receive a Thermomix carry bag - this is invaluable if you plan to take your Thermomix travelling with you or even if you are just taking it over to a friend's place for a group Thermomix cooking session as I have some customers do.  The bag has a floating floor which allows the feet to sit safely, preventing damage to the scales in transport.



I am also placing all owners who host a demo in February in a draw to also receive a carry bag, so for those of you are yet to have your Basic or varoma demo, give me a call and we can arrange one for February.  Also, don't forget you also receive the 2.2L Thermoserver on hosting your first demo!

Choice Thermomix reviews

Choice rates Thermomix - and it does fantastically as expected!!


Choice article November 2010


Choice article November 2011

Kale,Pear, Parsley, Apple, Orange Smoothie

Ingredients
  • 1 Green Apple
  • 1 orange – peeled
  • 1 Bartlett pear
  • 2 Kale leaves or a good handful of small ones
  • Handful of Parsley
  • 1 tray of ice
  • 160g of water
Method
Add all ingredients except the water to the TM Bowl and puree speed 9 for 30 seconds while still running pour water into TM keep running for 1- 2 minutes.
General Tips
Kale may not be the first thing you think of when making a smoothie, but it is definitely one of the best. Dark leafy greens like kale are packed with calcium in a form that is easy for the body to absorb. Kale is also one of the few plants that contain iron, with the additional benefit of vitamin C, increasing the uptake of the iron. Although Kale is strong in taste, the 3 fruits in this combination is a unique flavour and the Thermomix blends the ingredients to a smooth, creamy consistency. You can change the fruits to taste, lemon gives a sharper finish

Recipe by Elaine Finn


Dog treats/bisuits

Thanks to Lea Syme from 2011 cooking class for this recipe

 Ingredients
100g of rice
200g Whole meal flour
100g of Oat Bran
60g of parsley
120g of carrot
120g of Mozzarella Cheese (or half tasty and mozzarella)
30g olive oil
2 teaspoons baking powder
80g water

Method

Mill rice for 40 sec on speed 9
Add parsley, cheese and carrot chop on speed 7 for 10 sec or till finely chopped
add rest of dry ingredients mix together for 5 secs then add in water and mix on speed 6
for 10 secs till combined.
roll out dough and cut into shapes, bake in oven on 160 for 30 mins, watch they don’t
burn take out let cool if not hard re-bake for 15 mins on low heat.

Vinyl wrap

If you are interested in changing the look of your Thermomix, take a look at the vinyl wrap link on the link bar above - there seems to be a huge variety of ideas to choose from

Marzipan stars

Ingredients
250g sugar
250g blanched almonds *
¼ tsp almond essence
2 tbsp cornflour
1 egg white

Method

Pre heat oven to 175 C
Place sugar into TM bowl and mill to icing sugar for 10 seconds on speed 9 and set aside
Place almonds into TM bowl and mill for 15 seconds on speed 7
Add icing sugar, almond essence, cornflour and egg white and mix for 40 seconds on speed 5 with the aid of the spatula. If the mixture is sticky, add a little extra cornflour (this unbaked mixture is ‘raw’ marzipan and can be used to make tiny marzipan fruits, in other recipes requiring marzipan or to decorate a Christmas cake).
Roll the mixture onto the Thermomat dusted with cornflour. Cut into star shapes with cookie cutter and place on a lined baking tray or on top of mince tarts. Bake for approx. 15 minutes or until light golden.

*To blanch almonds in Thermomix, cover them with water in the TM bowl and heat for 4 minutes at Varoma temperature on Reverse and Speed 1.

Recipe from Thermomix Festive Flavour cookbook

Vegetable Samosas


(Adapted from “Chef Laurent caters for Kids” cookbook)

Ingredients

1 onion
1 clove garlic
1/2 tsp each cumin, coriander,
¼ tsp each turmeric, cayenne
1 tsp Tandoori paste – homemade or bought (link to the paste I make here ) or see page 18 of Indian cookbook
200ml coconut milk **
200ml water
150g potatoes, peeled and diced
80g cauliflower
80g red lentils
80g frozen peas
1tsp cornflour
Puff pastry
Egg (for egg-wash)

Method

Place onion and garlic in TM bowl and chop 3 seconds speed 7. Add spices, paste and 1 tblsp oil or butter and saute 5 minutes/100 C/ speed 2.
Add Coconut milk, water, vegetables (except peas) and lentils and cook 15 minutes/100C/speed 2/reverse.
Add frozen peas. Mix cornflour with 1 tbslp water to a paste and add to the hot mixture to thicken. Allow mixture to cool.

Cut puff pastry sheets in half diagonally. Spoon cold mixture into centre of each and brush edges with egg-wash. Fold one corner to middle of other side, fold next corner across, followed by remaining corner. Twist edges to seal, place on greased baking tray and bake at 180C for 30 minutes or until golden.


* * For every 100g of dessicated coconut, add 600g water and cook 5 minutes/100C/speed 4 until steaming. Blend for 30 seconds on speed 8. Pour the soaked coconut in a muslin-lined sieve or through a nut milk bag. Repeat process with coconut left in cloth – this is thin coconut milk and can be frozen in ice cube trays to use in sorbets, ice creams etc.

Washing powder


3 bars soap eg Velvet or similar, roughly chopped
3 cups Lectric washing soda
30ml Bluo (optional – great for white washes)
1 tsp essential oil of choice

Place soap in TM bowl and process for 30 seconds on speed 9
Add washing soda and mix 30 seconds on speed 9
While mixing, add Bluo and essential oil.

Add ¼ cup to 7kg wash load
Suitable for front and top loading washing machines.

Thanks to Nikki Branson for this great recipe

Vegetarian sausage rolls


1 large carrot
½ zucchini
100g nuts (eg almonds/hazelnuts/walnuts)
60g breadcrumbs
2 cloves garlic
3 eggs (+1 beaten for brushing pastry)
1 tblsp Tamari
1 tsp oregano
1 tsp basil
½ tsp cumin
½ tsp coriander
¼ tsp cayenne pepper
Rough puff pastry (Everday cookbook) or prepared organic puff pastry


Place carrot, zucchini and nuts in TM bowl and chop 7 seconds, speed 6
Add all other ingredients and mix 10 seconds speed 4

Place filling 1 inch from edge along length of pastry. Roll up and brush join with beaten egg. Cut roll into 3 and brush with beaten egg. Continue until all filling used. Cook in 180C oven for about 30 minutes

Raw chocolate date balls


The kids love these!  I am not particular about quantities here, I just add whatever I have in the pantry that's suitable really.

Two handfuls of dates
1 MC of dessicated coconut
Zest of 1 orange
1 tablespoon cocoa
Handful of mixed seeds eg sunflower, linseed, chia, pepita
Handful of nuts eg almonds, cashews 
Extra desiccated coconut for rolling
1 tsp of flaxseed oil (optional)

Place all the nuts and seeds in the TM and process on speed 10 for about 10 seconds, add all other ingredients and process on speed 8 until dough consistencey forms - you may need to add a drop of water.  Roll into small balls and roll in extra dessicated coconut before putting onto a tray in the fridge to firm up.

Chocolate fruit bark

A sweet snack full of chewy fruit and crunchy cashews, to nibble or wrap as a gift.Ingredients   
40g anise seeds
70g each dried cherries, Australian apricots and roasted, salted cashew nuts
400g dark chocolate, in pieces


Method
Place anise seeds into TM bowl and mill for
20 seconds on speed 9. Reserve 1 tsp and keep the remainder in a container for later use.
Place most of the cherries, chopped apricots and nuts onto the ThermoMat in a large circle or square so that there is space between. Reserve a few for garnish. Sprinkle milled anise powder over and set aside.
Temper the chocolate by placing 300g into TM bowl and milling for
10 seconds on speed 9. Scrape down sides of bowl.
Melt for
10 minutes at 37ºC on speed 1.
Increase heat to
50ºC and melt for a further 1 minute on speed 1.
Add remaining 100g of chocolate pieces and continue to stir for
2 minutes on speed 1 until added chocolate has melted.
Pour over arranged fruit and nuts evenly so that they are covered. Stud with reserved fruit and nuts. Chill until firm. Break into pieces.

General Tips   
To try and mill only 1 tsp of anise seeds is difficult, thus the larger amount. The extra milled anise powder will stay fresh in an airtight container kept in a dark, cool pantry or drawer for around 2 months.

Homemade Jelly and Trifle, including a recipe to make savoiardi biscuits!

 
Thanks to a Thermomix consultant newsletter from 2011 - here is some information on how to make your own Jelly and trifle - including a recipe for savioardi biscuits … that means no more store-bought jelly with artificial colours or flavours!
You can make your own jelly using Gelatine or Agar Agar, (see below for more information on both of these setting agents). Jellies can be flavoured by simply adding the juice of your favourite seasonal fruits and are perfect for adding to other desserts, such as trifles and parfaits, or simply for eating on their own.
You would all be well acquainted with Jelly, it typically is one of the early childhood favourites, but following is a little more information about making your own and the ingredients used:


Gelatine...

Gelatine is a translucent, colourless, flavourless solid substance commonly used as a gelling agent in food preparation. Gelatine powder is gelatine that has been dried and broken up into individual grains, which provides the added advantage of dispersing more easily throughout a dish.
Gelatine sheets (or leaves as they are often referred) is the gelatine of choice for many professional chefs as it sets clearer, has a smoother consistency and imparts less of its own flavour into the dish, than the powdered variety. Gelatine sheets come in two available strengths, gold or titanium.
Gelatine has many varying uses in the kitchen such as a gelling agent for desserts, meats and pâtés; whipping agent in marshmallows, nougats, mousses and soufflés; binding agent in meat rolls, cheeses and dairy products; clarifying agent in beer, wine and vinegars; and a thickening agent in gravies, sauces, soups, puddings and syrups.

Tips for using Gelatine

There are some tips and tricks to using Gelatine successfully in recipes:
When using Gelatine leaves, you will need to soak them in cold water for approximately five minutes before adding to hot liquid to dissolve
Always ensure your Gelatine is fully dissolved before chilling
Gelatine continues to solidify over time, so the texture and consistency of your dish will change depending on the time it has been left to set
Try not to boil the gelatine whilst cooking. Boiling can spoil the Gelatine‟s setting ability so wherever possible, try to dissolve the Gelatine gently at a temperature of around 50°C
Most tropical fruits contain enzymes that can prevent Gelatine setting. If you want a „Tropicana‟ themed jelly cook the fruit beforehand, as this will destroy those enzymes

For a great recipe utilising Gelatine, try Nico Moretti‟s delicious „White Chocolate Panna Cotta‟ available either in his booklet “Entertaining with Nico”, or on our Recipe Community.
Tip: Gelatine is made from animal by-products so is therefore unsuitable for a vegetarian or vegan diet.

Agar Agar - the vegetarian option…

Agar Agar is a natural vegetable gelatine counterpart, derived from seaweed or algae, suitable for vegetarian or vegan diets. It is a white, semi-translucent substance sold in washed and dried strips, or in powered form.
Agar Agar can be used to make jelly, puddings and custards. The process is very much the same as when using Gelatine, however Agar Agar can be boiled in water, it does not require the gradual dissolving at 50°C. Once all of the solids have dissolved, simply add sweetener, flavouring, colouring, fruit or vegetables. The liquid is then poured into moulds and left to set before serving.

Vegetarian Jelly Recipes

Try the following recipes that utilise either Agar Agar or Kappa, both are vegetarian alternatives and suitable for vegetarian or vegan diets:
Kyawt Kway (Coconut Agar Agar Jelly) recipe - Gluten Free cookbook (pg. 60)
Florent Geradin’s Watermelon Jelly recipe in the new “In the Mix” cookbook (pg. 212)
Almond Jelly recipe in the Vegetarian cookbook (pg. 111)
Agar Fruit Jellies recipe in the Vegetarian cookbook (pg. 112) or;
Orange and Apricot Jelly in the Vegetarian cookbook (pg. 112)



Raspberry Jelly
_____________________________________________________________________________________________________
Ingredients
550g castor sugar (milled in TM31)
Juice 1 lemon
Juice 1 orange
1000g water
750g raspberries
5 ½ sheets gelatine or 30g instant gelatine
_____________________________________________________________________________________________________
Method
1. Place sugar, juices and water into mixing bowl and bring to the boil for 5 min/100°C/speed 2.
2. Add raspberries and cook for 4 min/90°C/ speed 2. Place into a container and allow to cool, then refrigerate overnight for flavours to develop.
3. Transfer into sieve lined with muslin, place over large bowl and refrigerate until the liquid has drained (takes approx. 4 hours).
4. Place 500g of the raspberry liquid back into the mixing bowl and reheat for 5 min/90°C/speed 1. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min.) Squeeze excess water from gelatine.
5. Add gelatine through hole in lid and mix for 1 min/speed 2 or until dissolved.
6. Add another 500g of the raspberry liquid and incorporate with spatula.
7. Pour jelly into a 1L jelly mould or individual moulds and allow to set.
____________________________________________________________________________________
General Tips
Any remaining liquid can be added back into the solids for jam making or to make another batch of jelly.


Orange Jelly
_____________________________________________________________________________________________________
Ingredients
110g castor sugar (milled in TM31)
500g freshly squeezed orange juice (or for less sweet option, 300g juice + 200g water)
3 ½ sheets titanium strength gelatine or 15 g instant gelatine
_____________________________________________________________________________________________________
Method
1. Place sugar and juice (and water if using) into mixing bowl and cook 5 min/90°C/speed 2. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min.) Squeeze excess water from gelatine.
2. Add gelatine through hole in lid and mix 1 min/speed 2 or until dissolved. Set aside to cool.
3. Pour into 6 individual jelly moulds or one large jelly mould and refrigerate until set.



Champagne Jelly with Raspberries
_____________________________________________________________________________________________________
Ingredients
100g castor sugar (milled in TM31)
500g Champagne or sparkling wine
3 ½ sheets titanium strength gelatine or 15g instant gelatine
200g raspberries
_____________________________________________________________________________________________________
Method
1. Place sugar and Champagne into mixing bowl and cook 5 min/90°C/speed 2. Meanwhile, soak gelatine in a bowl of cold water until soft (approx. 5 min). Squeeze excess water from gelatine.
2. Add gelatine through hole in lid and mix 1 min/speed 2 or until dissolved. Set aside to cool.
3. Place raspberries at the base of 6 dariole moulds and gently cover with half of jelly. Refrigerate until set (approx. 1 -2 hours), keeping remaining jelly at room temperature. Top moulds with remaining jelly and refrigerate until set.

____________________________________________________________________________________
General Tips
Dip the mould briefly into hot water and turn out onto plate. Serve along with fresh fruit and ice-cream, mascarpone or cream.


Trifle
_____________________________________________________________________________________________________
Ingredients
1 qty Jelly (from one of recipes above)
1 qty Savoiardi Biscuits (see recipe below)
1 cup liquor of choice (e.g. brandy, sherry) or fruit juice
1 qty custard (from Everyday Cookbook)
1 qty whipped cream (from Everyday Cookbook)
Berries of choice to garnish
_____________________________________________________________________________________________________
Method
1. Prepare jelly as on previous pages and set into 6 - 8 individual trifle glasses.
2. Dip each biscuit in liquor or juice and lay on top of jelly.
3. Top with custard and cream and sprinkle with berries. Enjoy!

____________________________________________________________________________________
General Tips
Experiment with the different jellies, try substituting the biscuits with a sponge cake and top with candied citrus zest or champagne soaked strawberries.
Layering is up to your imagination so explore the endless possibilities!
This can alternatively be served in one large bowl instead of individual portions.



Savoiardi Biscuits
_____________________________________________________________________________________________________
Ingredients
160g raw sugar
Zest 1 lemon
5 eggs
160g oil
640g SR flour
200g icing sugar (milled in TM31)
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Method
1. Pre-heat oven to 190°C.
2. Place sugar and zest into mixing bowl and mill 10 sec/speed 9. Set aside.
3. Place eggs and oil into mixing bowl and mix 30 sec/speed 5.
4. Add lemon sugar and mix for 40 sec/speed 4.
5. Slowly add flour through hole in lid with blades spinning on speed 1, using spatula to assist. Once incorporated, knead for approx. 30 sec/Interval.
6. Place heaped teaspoon of mixture into icing sugar and roll into sausage shape. Repeat process with remaining mixture.
7. Bake in oven for 20 minutes.