How to Make Flavoured Marshmallow with Jelly Crystals

Making Marshmallow from Jelly Crystals

Have you ever tried making homemade marshmallow? They’re surprisingly easy to make in the Thermomix and they taste way better than the commercial variety. BUT, did you know that it’s super easy to take marshmallows to the next level by making Jelly Crystal flavoured marshmallow? The flavour possibilities are endless. Take a look at the basic recipe below and then we can talk about some tips and tricks.

Thermomix Marshmallows
Thermomix Marshmallows
Thermomix Marshmallows
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Jelly Crystal Flavoured Marshmallow
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This is a super easy way to add delicious flavour to your marshmallows.

Course: Snack, Sweet
Cuisine: American, Australian
Servings: 20 pieces
Calories: 100 kcal
Author: Julie Carlyle
Ingredients
  • 335 gm sugar
  • 3 1/2 tsp gelatine
  • 85 gm flavoured jelly crystals
  • 125 gm hot water from the tap
  • 125 gm cold water fridge cold
Instructions
  1. Line a small slice tray (or loaf tin) with baking paper.

  2. Place the sugar and jelly crystals in the TM Bowl. Mill 5sec/Speed 9.

  3. Add the gelatine and hot water to the jelly crystals. Dissolve 3min/100 degree C/Speed 3.

  4. Use the spatula to ensure that all the sugar and jelly crystals have dissolved.

  5. Add the cold water and check the temperature.

  6. When the liquid has cooled to below 50 degrees and the butterfly whisk. Whisk 8min/Speed 3.5. 

  7. Pour the mixture into the prepared tray and refrigerate until set.

  8. Once the marshmallow has set remove it from the tray by lifting the paper out of the pan.

  9. Coat another piece of baking paper with a thin layer of either coconut or cornflour. 

  10. Turn the marshmallow over so the sticky side rests on the coconut. 

  11. Carefully remove the baking paper from the top of the marshmallow and coat with more coconut or cornflour. 

  12. Slice the marshmallow into cubes, coating all sides with the coconut.

  13. Refrigerate until required.

Recipe Notes

Any flavour of jelly crystals can be used for this recipe.

 

It seems that everyone is making marshmallows at them moment. Sarah Wilson has a version she calls sugar free because they use rice malt syrup as the sweetener and Quirky uses honey in her recipe.

Jelly Flavoured Marshmallow
Jelly Flavoured Marshmallow

I prefer to think of sweets as sometimes foods and make them as nature intended… with pure, refined sugar cane juice, aka sugar.  Hehe, yes I’m being a little tongue in cheek here, but there are some things you will never be able to make into a health food. Marshmallow falls into that category for me.

How to Make Jelly Crystal Flavoured Marshmallow
How to Make Jelly Crystal Flavoured Marshmallow

So if we’re not eating this for the good of our health why not make them taste super delicious? That’s where the jelly crystals come into the recipe. I’m sure most kids love jelly. Now their favourite flavour can be made into a marshmallow. The recipe is so simple you can even get the kids to help.

My tips for the perfect flavoured marshmallow are very simple;

  1. Make sure the sugar and gelatin are completely dissolved.
  2. Cool the mixture to 50 degrees!!!
  3. Refrigerate immediately so the gelatine doesn’t separate.
  4. Roll in coconut if the weather is humid or damp.

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers.

Thanks for stopping by.

“Melt n Mix” Chocolate Crunch Slice

Feature Image Chocolate Crunch Slice

Today’s special treat is my Chocolate Crunch Slice. I’ve been making this slice since I was pregnant with my eldest boy. I became addicted to the rich, gooey, fudge chocolate and the crunchy shortbread pieces. Sometimes I even bought two pieces per day!! At the time, I was working in Double Bay in Sydney so my addiction was a VERY expensive habit. After constant begging, I persuaded the cafe owner to share the recipe with me right before I went on maternity leave. 22 years later I am still making this slice for my children.

 

Dusting the Chocolate Crunch Slice
Dusting the Chocolate Crunch Slice
Feature Image Chocolate Crunch Slice
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Chocolate Crunch Slice
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 

A simple but rich, gooey chocolate fudge slice which is perfect for the lunch box, "bring a plate" or any other occasion.

Course: Dessert, Slice, Snack, Sweet
Cuisine: American, Australian
Servings: 14 pieces
Author: Julie Carlyle
Ingredients
  • 300 gm dark chocolate
  • 90 gm butter (salted)
  • 250 gm Arnotts Shortbread Biscuits
  • 1/4 cup golden syrup
  • 1 TBS golden syrup
Instructions
  1. Prepare a loaf tin by placing a strip of aluminium foil across the width of the tin (10cm wide). Allow an overhang. This foil will help you to release the slice easily when it has set.

  2. Place the chocolate in the TM bowl. Chop 5 sec/Speed 9.

  3. Add the two quantities of golden syrup and butter to the chocolate. Melt 3 min/Varoma/Speed 2.

  4. Whilst the chocolate is melting break the biscuits into 1-2 cm pieces and place in a mixing bowl.

  5. Pour the chocolate over the biscuits and mix gently by hand to coat.

  6. Pour the mixture into the prepared loaf tin and smooth the slice as best you can.

  7. Tap the tin on the counter a few times to allow the chocolate to settle.

  8. Make sure you have scraped all the chocolate out of the TM bowl and covered any exposed biscuit.

  9. Refrigerate for at least an hour before serving.

  10. To serve, fill the kitchen sink with 2 cm of hot tap water.

  11. Briefly (1- 2 seconds) submerge the base of the tin in the water and then rest the tin on the bench. Use the overhanging foil pieces to lift the whole slice out of the tin.

  12. Cut the slice into bars and dust with icing sugar.

Recipe Notes

Serve this slice with fresh raspberries and cream for a decadent dessert.

Chocolate Crunch Slice
Chocolate Crunch Slice

Please don’t mistake this slice with the lesser “Hedgehog slice.” The flavour of the Chocolate Crunch slice is a deep chocolate fudge. The golden syrup gives the chocolate a real depth of flavour and the shortbread is the perfect buttery match. When I’ve served this to people they inevitably try to guess the elusive ingredient but can’t.

Fudgey Chocolate Slice
Fudgey Chocolate Slice

The slice is best stored in the fridge, but serve it at room temperature.

Feature Image Chocolate Crunch Slice
Feature Image Chocolate Crunch Slice

So did you have any guilty food obsessions when you were pregnant? I’m still surprised I managed to avoid gestational diabetes whilst munching away on this treat each day.

Pin Me - Chocolate Crunch Slice
Pin Me – Chocolate Crunch Slice

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re looking for more yummy recipes make sure to join both pages.

Kerala Egg Curry or Nadan Mutta

Creamy Kerala Egg Curry

Hello readers, today I’m sharing a delicious, creamy vegetarian curry recipe. The curry goes by various names, two of which are Kerala Egg curry or Nadan Mutta. The reason for the name variations is because the dish is popular in so many different parts of Asia and Indian.

Indian Egg Curry
Indian Egg Curry
Creamy Kerala Egg Curry
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Kerala Egg Curry
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Easy Thermomix Egg Curry (Kerala Egg Curry). Adjust the heat to suit your tastes.

Course: Main Course, Vegetarian
Cuisine: Indian
Servings: 4 people
Calories: 250 kcal
Author: Julie Carlyle
Ingredients
  • 6 eggs Hard Boiled
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 2 green cardamon pods
  • 2 cloves
  • 5 gm cassia or cinnamon bark (not cinnamon quills)
  • 1 bay leaf
  • 250 gm brown onion
  • 10 gm garlic
  • 10 gm ginger
  • 200 gm tomato fresh
  • 1 TBS jaggery sugar (coconut sugar can be substituted)
  • 1 tsp Deggi Mirch Indian Chilli Powder (or substitute for sambal oelek)
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 350 gm coconut milk
  • 1/2 tsp garam masala
  • 1 TBS kasouri methi optional
Instructions
  1. Add the cumin, coriander, cassia bark, cardamom and cloves to the TM bowl. Dry roast 1 min/Varoma/Speed 1 (MC OUT)

  2. Mill the spices 1 min/Speed 9. Scrape down TM bowl.

  3. Quarter the onion and add it to the TM bowl with the garlic, ginger and bay leaf. Chop 5sec/Speed 9.

  4. Scrape down the bowl and add the tomatoes. Mince 20 sec/Speed 9.

  5. Scrape down the bowl, add salt, sugar, chili and turmeric. Cook 25 min/100 degrees Speed 2.5 (MC OUT) Use the steamer on the lid to prevent splashes.

  6. In the meantime peel the boiled eggs.

  7. Add the coconut milk and garam masala. Blend 1 min/Speed 8.

  8. Add the Kasoori Methi (if using). Cook 2 min/100 degrees/Speed 2.

  9. Place peeled eggs in the serving container, pour the curry sauce over the eggs and serve.

Recipe Notes

This curry is a medium heat level. If you like a mild curry start with 1/2 teaspoon of the Deggi Mirch Kashmiri Chili Powder. 

Each region has their own variation of the same basic curry.  For example, closer to Malaysia coconut milk is used in the dish. In North India, this dish is popular amongst the Punjabi population, however, the egg is served in a rich tomato based gravy. Today I’m making a more Indian/Malaysian style egg curry as it includes coconut milk.

Kerala Egg Curry
Kerala Egg Curry

I have adapted the recipe for use with the Thermomix. You will find the curry can be made in either the TM5 or earlier models.

Indian Vegetarian Egg Curry
Indian Vegetarian Egg Curry

Some of the ingredients may be a little difficult to find so I’ve provided a range of substitute products.  Please don’t be tempted to swap the Deggi Mirch Kashmiri Chilli powder for regular chilli powder. The Indian chilli powder is completely different. Kashmiri chilli is much more flavourful and mild, it also gives the curry a lot of its vibrant colour.

Indian Kerala Egg Curry
Indian Kerala Egg Curry

For those of you who don’t know, my family and I spent some time in India last year whilst writing an Indian ThermoKitchen Cookbook. We had a fabulous time learning about spices, and how to cook authentic Indian dishes.

An Indian ThermoKitchen Cookbook
An Indian ThermoKitchen Cookbook

Once I returned home I took that knowledge and learned how to adjust and recreate the dishes in the Thermomix. I’m really pleased with the results I achieved. If you enjoy this recipe.  Please take a look at my Indian cookbook. It features 28 authentic Indian recipes that I know your family will love as much as we do.

Don't forget to PIN - Kerala Egg Curry
Don’t forget to PIN – Kerala Egg Curry

If you would like more great Thermomix recipes, follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re want to “Create more with your Thermomix” make sure to join both pages.

Middle Eastern Lamb Kofta w Lentil Rice

Lamb Kofta

These Middle Eastern Lamb Kofta taste exactly like your favourite takeaway, except perhaps even moister and more delicious! The meatballs are absolutely packed with flavour and are so quick to make. If you don’t have a Thermomix you can even make the lamb kofta by hand.

Lamb Kofta Wraps W Baba Ganoush
Lamb Kofta Wraps W Baba Ganoush
Lamb Kofta
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Lamb Kofta w Lentil Rice
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

This is a delicious and healthy main meal. High in fibre and full of flavour!

Course: Lunch, Main Course
Cuisine: Lebanese, Middle Eastern, Turkish
Servings: 5 people
Calories: 450 kcal
Author: Julie Carlyle
Ingredients
Middle Eastern Spice Mix
  • 2 tsp smoked paprika
  • 1 tsp fennel seeds
  • 2 star anise
  • 5 gm cassia or cinnamon bark
  • 2 tsp coriander seed
  • 2 tsp cumin seed
  • 1/2 tsp black peppercorn
  • 1 1/2 tsp salt
Lamb Kofta
  • 270 gm onion
  • 4 cloves garlic
  • 3 TBS fresh coriander
  • 1 egg
  • 1/2 cup breadcrumbs
  • 500 gm lamb mince
  • 1 1/2 TBS Middle Eastern Spice Mix
  • oil to fry
Lentil Rice
  • 350 gm brown rice
  • 1000 gm vegetable or chicken stock
  • 6 tsp Middle Eastern Spice Mix
  • 300 gm hot water
  • 420 gm can lentils rinse and drain
  • juice from 1 lemon
  • 100 gm crumbed feta
  • 1 bunch coriander Use the remainder of the bunch leftover from making the kofta
Instructions
Middle Eastern Spice Mix
  1. Place the smoked paprika into a small sealable jar.

  2. Add all the remaining whole spices, salt and peppercorns to the TM bowl.

  3. Mill 1 min/Speed 9.

  4. Add the milled spices to the smoked paprika. Shake the jar to combine.

Lamb Kofta
  1. Add quartered onion, garlic and coriander to the TM bowl.

  2. Chop 5 sec/Speed 9.

  3. Add the egg and 1 1/2 TBS of the Middle Easter Spice mix to the TM bowl.

  4. Combine 5 sec/Speed 5.

  5. Add the breadcrumbs and lamb to the mixture.

  6. Use the dough setting. 1 minute.

  7. Remove the kofta mixture from the bowl and shape onto kebab skewers.

  8. Fry the kofta in a pan with olive oil over a very low heat.

Lentil Rice
  1. Place the rice in the internal steaming basket. 

  2. Thoroughly rinse the rice under hot running water.

  3. Add the stock and Middle Eastern spice mix to the TM Bowl.

  4. Place the drained rice (in the internal steaming basket) into the TM bowl.

  5. Cook for 20 min/100 degrees/Speed 4.

  6. Add 300gm hot water. Cook for a further 20min/100 degrees/Speed 4.

  7. Pour the cooking stock into the ThermoServer, tip the rice out of the steaming basket and into the cooking stock in the ThermoServer. Replace the lid of the Thermoserver and allow the rice to stand for 20-30 minutes. This will complete the cooking process of the rice.

  8. Once the rice is tender, drain off any remaining stock.


  9. Return the rice to the ThermoServer.

  10. Chop the coriander.

  11. Add the drained lentils, lemon juice, chopped coriander and feta to the rice.

  12. Gently combine the lentil rice ingredients and serve.

Recipe Notes

To save time have the rice on to cook whilst your frying the kofta balls.

"<yoastmark

I’ve served the lamb kofta with a high fibre lentil and brown rice dish as a main meal. The lentil rice uses the same spice mix as the lamb kofta, so the flavours are intensified. I’ve added a little bit of lemon juice, coriander and feta to the lentil rice, which I think makes it super delicious and the perfect match for the lamb.

Thermomix Lamb Kofta
Thermomix Lamb Kofta

To take the meal to the next level you can flame a wrap over the hot plate and smear homemade baba ganoush or hummus over the bread.

Dipping Babaganoush
Dipping Babaganoush

While everyone else is giving up grains, beans and legumes aka carbohydrates, I’m embracing them. I’ve never been a trend setter but I’m not usually the first to buck the system either. My problem is fibre keeps you full and I get HANGRY! Also, I’m not just feeding me, I’m feeding good gut microbes that want me to eat insoluble fibre, soluble fibre and resistant starch.

Lamb Kofta
Lamb Kofta

The research about gut microbes may be reasonably new but I have always known that when my fibre intake goes down, I get hungry and I put on weight. Happily, my favourite foods are high in fibre. Also, some of the best snacks coming out at the moment are being developed to be high fibre and probiotic.

"<yoastmark

Did I mention that pro-biotic and pre-biotic is the way you get your gut working for you?? Research is looking at the correlation between weight gain and the types of microbes which are living in an individual’s gut.   The research is relatively new, but we’re just starting to learn about the eco-system in our bellies.

Delicious Thermomix Lamb
Delicious Thermomix Lamb

For the record, I am not a dietician, a nutritionist or a practitioner of any kind. I’m somebody who likes to read research and eat foods in the most natural, or least processed state. If you take a look at my recipes you will notice I’m happy to eat decadent desserts, vegan meals, regular family meals and everything in between.  Although I am trying to increase the fibre in these dishes.

PIN ME - Middle Eastern Lamb Kofta
PIN ME – Middle Eastern Lamb Kofta

What are your thoughts on the various diets around today? Do you have a method for keeping the scales on the friendly side?

"<yoastmark

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re looking for more yummy recipes make sure to join both pages.

Meaty Rich Beef & Guinness Pot Pie

Beef and Guinness Pie

Happy St Patricks Day to you! At this time of year, I start thinking about warming comfort food. My husband loves a rich, heavy, beef and Guinness pie, especially in the cooler months. This Guinness pot pie is super easy to make. The Thermomix does all the work!

Guinness Pot Pie
Guinness Pot Pie
Beef Guinness Pie Submissions
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Beef & Guinness Pie
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

This is a meaty, rich pie which is perfect for the cooler weather. 

Course: Lunch, Main Course
Cuisine: Australian, Irish
Servings: 5 pies
Calories: 350 kcal
Author: Julie Carlyle
Ingredients
  • 850 gm beef (not heart smart) Must be casserole, slow cooker beef
  • 3 TBS plain flour
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 300 gm onion
  • 3 cloves garlic
  • 1/2 tsp black peppercorns
  • 8 sprigs thyme leaves only
  • 150 gm bacon
  • 15 gm oil
  • 2 tsp brown sugar
  • 300 gm Guinness beer
  • 30 gm tomato paste
  • 30 gm Worcester sauce
  • 2 Beef Massel stock cube
  • 5 sheets puff pastry
  • 1 egg lightly whisked with a fork
Instructions
  1. Remove puff pastry from the freezer and lay out individual sheets to thaw.

  2. Add flour salt and white pepper to a glass bowl. Roll the beef in the 

  3. Cut beef into large 3 cm cubes. 

  4. Add the beef cubes to the flour and coat well. Reserve for later.

  5. Add the black peppercorns to the TM bowl. Mill 3 Sec/Speed 9

  6. Add onion, garlic, bacon and thyme to the ground peppercorns. Chop 5 sec/Speed 9.

  7.  Scrape down TM Bowl.

  8. Add the beef and any excess flour to the TM bowl. 

  9. Add oil, sugar and beef to the TM bowl. Braise 10 min/Varoma/Speed 1 (MC OUT)(Reverse Blade).

  10. Add Guinness, tomato paste, Massel beef stock cubes and Worcester sauce to the TM bowl. Cook 35min/120 degrees/Speed 0.5 (Reverse Blade) (MC OUT). Us the straining basket on top of the TM lid to stop splatters.

  11. Preheat the oven to 180 degrees.

  12. Use your serving dishes to cut five pastry tops. Trace your knife 1 -2 cm larger than the diameter of the top of the serving dish.  Reserve.

  13. Ladle the Beef and Guinness filling into the 5 oven-safe serving dishes.

  14. Add the pastry top to the pies. Press the edge of the pastry around the dish to seal in the filling.

  15. Cut a slit in the pastry for the steam to escape as it cooks.

  16. Brush the pastry with a beaten egg.

  17. Cook the pie for 20 minutes or until golden.

Beef and Guinness Pie
Beef and Guinness Pie

I like to make the beef and Guinness pie in individual serves. Once the steak filling has been cooked the beef is transferred into oven safe pots and topped with some ready rolled puff pastry. The pies cook for 20 minutes in the oven, this will give you the perfect amount of time to cook mash potato in the Thermomix.

Guinness Pot Pie
Guinness Pot Pie

By the time the Thermomix has finished making mashed potato, the pies will also be due out of the oven. Dinner is served, deliciously crispy, Beef and Guinness pie with creamy mashed potato.

Beef and Guinness Pot Pie
Beef and Guinness Pot Pie

If you’re weight conscious you can feel good knowing that pot pies only have half the pastry of a regular pie. You can further reduce the calories and fat content of this recipe by rolling the pastry thinner.  Once you have rolled it to half the original thickness, cut the pastry lid and place it on the pie.

Beef Guinness Pie Submissions
Beef Guinness Pie Submissions

With a few little slimming cheats, this Beef & Guinness Pot Pie can be a regular on your winter menu.

Guinness & Beef Pot Pie -PIN ME
Guinness & Beef Pot Pie -PIN ME

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re looking for more yummy recipes make sure to join both pages.

Decadent Passionfruit Curd Cake

Passionfruit Curd Cake

It has been a very busy week, so I’m ready to sit down with a piece of this decadent passionfruit curd cake and a cup of tea.  I would love it if you could join me!

Passionfruit Curd Cake
Passionfruit Curd Cake
Passionfruit Curd Teacake
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Decadent Passionfruit Curd Butter Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

This delicious recipe has been adapted for the Thermomix from a recipe on "The Cooks Republic". Sneh makes the most amazing recipes and is one of the best food photographers I know. Take a look at her beautiful website.

Course: Cake, Dessert, Snack, Sweet
Cuisine: American, Australian
Servings: 12 people
Calories: 280 kcal
Author: Julie Carlyle
Ingredients
  • 260 gm plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 225 gm caster sugar
  • 125 gm butter cubed
  • 3 eggs
  • 35 gm milk
  • 1 lemon zest only
  • 1 cup passionfruit curd
Instructions
  1. Preheat oven to 170 degrees C. Line an 8 inch round cake tin with baking paper.

  2. Add the butter to TM Bowl. Melt 3 min/Varoma/Speed 2.

  3. Add the milk, lemon zest, salt, sugar and then eggs. Beat 1 min/ Speed 5.

  4. Add the flour and baking powder. Combine 2 min/Speed 3.

  5. Pour the cake batter into the prepared cake tin.

  6. Use a teaspoon to drop passionfruit curd over the top of the cake. Take a skewer and swirl the curd gently through the batter. Do not over combine.

  7. Bake in the pre-heated oven for approximately 50 minutes until golden and risen.

  8. Allow to cool and serve warm with a dusting of icing sugar and an extra serving of passionfruit curd and chantilly cream.

Recipe Notes

The passionfruit curd will stay moist when the cake is cooked so when you test with a skewer ensure you test in an area without curd.

Slice of Passionfruit Butter Cake
Slice of Passionfruit Butter Cake

Some readers may be aware that I have been a food blogger since 2009. That’s a lot of eating, recipe development and recipe sharing!  During that time I’ve gotten to know quite a lot of the long-term foodies and food bloggers.  The recipe I’m sharing today comes from “The Cooks Republic”.Sneh makes the most amazing recipes and is one of the best food photographers I know.

Passionfruit Curd Teacake
Passionfruit Curd Teacake

I was looking for something special to make with the passionfruit curd I prepared last week. I remembered a delicious recipe Sneh has on her site for this passionfruit curd butter cake. The recipe wasn’t suitable for the Thermomix so I did a bit of experimenting so I could share a Thermomix version of the passionfruit curd cake.

Passionfruit Curd Teacake
Passionfruit Curd Teacake

I particularly like cakes which follow the simple “melt and mix” routine. Happily, that method worked perfectly with this cake. If you’re looking for a tasty lunch box treat, pin this for later 🙂

Passionfruit Curd Cake- PIN
Passionfruit Curd Cake- PIN

I’d like to encourage you to take a look at the Cooks Republic, I’m sure you will find plenty of food inspiration.

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re looking for more yummy recipes make sure to join both pages.

The Simplest Way to Make Passionfruit Curd

Thermomix Passionfruit Curd

When we were kids we had a passionfruit vine, which I loved.  We would get fresh passionfruit on our fruit salad and pavlovas but there was another fabulous reason to love passionfruit. Mum would make passionfruit curd, or passionfruit butter, as it was known in those days, with the surplus passionfruits.

Passionfruit Curd Tart
Passionfruit Curd Tart
5 from 1 vote
Passionfruit Tart
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Passionfruit Curd
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins
 

The simplest way to make passionfruit curd.  

Course: Butter, Curd, Dessert, Sauce, Snack
Cuisine: Australian
Servings: 30 Tbs
Calories: 60 kcal
Author: Julie Carlyle
Ingredients
  • 200 gm sugar
  • 120 gm passionfruit pulp (about 16 fresh purple passionfruit or 5 yellow)
  • 120 gm butter
  • 6 eggs
Instructions
  1. Place sugar in TM bowl. Mill 3 sec/Speed 9.

  2. Add butter, passionfruit and eggs to the TM Bowl. Cook 15 mins/ 80°C / Speed 2.

  3. Pour into 3 cleaned jars and refrigerate to store.

  4. The curd will thicken in the fridge. The recipe will keep in the fridge for at least two weeks.

Recipe Notes

Use the passionfruit curd in pre-purchased tartlet shells with chantilly cream, on scones, or as a topping for pavlova.

 

Passionfruit Butter Tarts
Passionfruit Butter Tarts

As kids, we used to pick the passionfruit, then hold off eating them in the hope of getting passionfruit butter. Happily, we now have neighbours with a passionfruit vine. Recently the vine has been producing an abundance of passionfruits so I happily converted our family recipe for the Thermomix. This was an old “Switched on Living” recipe that is now all tattered and torn. When I used to make the recipe as a teenager I used a double boiler system (one large saucepan full of water with the smaller saucepan balancing on top with the curd ingredients.

Thermomix Passionfruit Curd
Thermomix Passionfruit Curd

This passionfruit butter recipe was an old “Switched on Living” recipe that is now all tattered and torn from overuse. When I used to make the recipe as a teenager I needed to use a double boiler system (one large saucepan full of water, with the smaller saucepan balancing on top). The small saucepan, with the curd ingredients needed to be stirred constantly as it was heated. Happily, this delicious treat is now so much simpler to make in the Thermomix.

Passionfruit curd Submissions
Passionfruit curd Submissions

As a result, I’m sharing the simplest recipe for Thermomix passionfruit Curd ever! Making the curd on the stove top was always a chore as it’s cooked over a double boiler and needs to be stirred constantly. The Thermomix makes short work of this recipe.

Passionfruit Tart
Passionfruit Tart

I know a lot of people may already have a recipe for lemon curd and passionfruit butter. I decided to share anyway because it’s just so delicious. Plus, I wanted you to have this recipe so that you could make this Passionfruit Butter Cake. It’s so delicious I know you will want to make it straight away!

Passionfruit Butter - Pin Me
Passionfruit Butter – Pin Me

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re looking for more yummy recipes make sure to join both pages.

Thermomix Corn Beef or Thermomix Silverside?

Thermomix Corn Beef with Sauce

I had no idea what to call this recipe? I grew up hearing the name silverside. Although I’ve always called it corn beef. I think the correct name may be corned beef as it refers to the preparation process? For the purpose of today, I am making Thermomix corn beef.

Thermomix Corned Beef w Mustard Cream Sauce
Thermomix Corned Beef w Mustard Cream Sauce
Thermomix Corned Beef with Sauce
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Thermomix Corn Beef
Prep Time
10 mins
Cook Time
2 hr 15 mins
Total Time
2 hr 25 mins
 

Cooking this cut in the Thermomix results in the most "melt in the mouth" meat you will ever make!

Course: Main Course
Cuisine: Australian, English, New Zealand
Servings: 12 people
Calories: 140 kcal
Author: Julie Carlyle
Ingredients
  • 1700 g Beef Silverside (Corned Beef)
  • 1500 g hot water (plus reserved water for top up)
Mustard Cream Sauce
  • 5 sprigs thyme fresh
  • 2 cloves garlic
  • 40 g butter
  • 40 g cornflour
  • 300 g cream
  • 150 g white wine
  • 150 g reserved cooking liquid
  • 30 g Dijon mustard
  • 5 g seeded mustard
  • 1 pinch black pepper
Instructions
  1. Add water to TM bowl. Place the lid on the bowl but remove the MC. 

  2. Add the deep Varoma Steamer to the top of the Thermomix lid.

  3. Place the corned beef in the Varoma tray and cover with the lid. Cook 90min/Varoma/Speed 3.

  4. Once the meat has cooked for 90 minutes put it on for a further 45 minutes. (now is the time to add extra water to bring it up to the 1 litre mark if its required.)  OPTIONAL - You can also add an internal steam basket with potatoes now if you like.

  5. Cook 45min/Varoma/Speed 3.

  6. Remove the corned beef and add to the Thermoserver. 

  7. Reserve 150mls of the cooking water for the sauce.

Mustard Cream Sauce
  1. Place the garlic and thyme in the uncleaned TM bowl. Blitz 3 sec/Speed 9.

  2. Add the butter to the TM bowl. Cook 3 min/100 C/Speed 1.

  3. Add the cornflour to the butter mixture. Cook 3min/100 C/Speed 1.

  4. Add remaining ingredients to the sauce. Cook 6min/90 C/Speed 4.

  5. Serve the sauce with sliced Corn Beef.

Recipe Notes

Please note the sauce will thicken as it cools. To thin it, reheat the sauce and add a little milk if required.

The first time I made corn beef in the Thermomix it was a revelation! Steaming the beef in the Varoma keeps so much more moisture in the meat. The result was a delicious, “melt in the mouth,” piece of corn beef.

Thermomix Corned Beef with Sauce
Thermomix Corned Beef with Sauce

When you’re selecting the meat to make a Thermomix corn beef, it’s important to choose a fairly consistent, rectangular shaped cut. I usually choose meat which is 1.7kgs or less. This size piece of meat allows the steam to circulate well ensuring an even cook.

Thermomix Silverside or Corn Beef
Thermomix Silverside or Corn Beef

Whilst the corned beef was cooking I also added some new, baby potatoes to the internal steaming basket. The potatoes were added in the last 45 minutes, and they cooked perfectly. Allowing the water from the corn beef to cook the potatoes resulted in some rather delicious spuds!

THERMOMIX CORNED BEEF - PIN ME
THERMOMIX CORNED BEEF – PIN ME

Here’s the pin, and please let me know what you think of the recipe.

Oh, and in case you’re wondering, silverside refers to a description of the cut of meat used for corn beef in Australia. That’s why we quite often call it silverside.

Corned Meat in the Varoma
Corned Meat in the Varoma

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re looking for more yummy recipes make sure to join both pages.

3 Min Gluten Free Vegan Quinoa Chia Bread

Sliced GF

Wow, that really is a big title, isn’t it! 3 Minute Gluten Free Vegan Quinoa Chia Bread, I could have also added, easy, healthy, high fibre, low GI and tasty. This loaf has a lot to offer!

Vegan Quinoa Chai Loaf
Vegan Quinoa Chai Loaf
Sliced Quinoa and Chia Loaf
Print
3 Minute Gluten Free Vegan Quinoa Chia Bread
Prep Time
3 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 23 mins
 

Try this super healthy, gluten free bread. 

Course: Breakfast, Main Course, Snack
Cuisine: Australian
Servings: 20 slices
Calories: 95 kcal
Author: Julie Carlyle
Ingredients
  • 300g (10oz) whole uncooked quinoa seed plus 3 cups of soaking water
  • 60g (2oz) whole chia seed
  • 125 ml water to soak the chia seeds
  • 60g (2oz) olive oil
  • 1 tsp bicarb soda
  • 3/4 tsp salt
  • 3 TBS Apple cider vinegar
  • 3 TBS nutritional yeast
  • 100g (3.5 oz) mixed pepita, sunflower and pine nuts
  • 2 TBS mixed pepita, sunflower and pine nuts additional for the top of the loaf
  • 90 ml water
Instructions
  1.  Soak quinoa in the 3 cups of water overnight, place in the fridge.

  2. Soak chia seed in ½ cup water place in the fridge.

  3. The following day, preheat oven to 160 C / 320 F and line a loaf tin with baking paper.

  4. Drain the quinoa in a sieve and rinse under running water. Remove all excess water. 

  5. Add the drained quinoa, chia seeds gel, oil, bicarb soda, salt, apple cider vinegar, nutritional yeast flakes and the additional 1/2 cup water. Blitz 3min/Speed 6. (Or blend using a higher powered food processor)

  6. Scrape down the bowl and add the 100gm of mixed seeds. Combine 5sec/Speed 3 (reverse blade). (Or mix through by hand)

  7. Pour the bread batter into the prepared tin and sprinkle remaining seeds over the loaf.

  8. Bake for 90mins or until the loaf is springy and a skewer comes out clean.

  9. All the loaf to cook completely in the tin before removing and slicing.

  10. Refrigerate prior to slicing the loaf and toast.

Recipe Notes

*Soak the quinoa and chia seeds the day before you want to make the loaf.

*This loaf is best toasted prior to serving

I started trying to develop this recipe after having a meal at a local cafe. Supply Cafe in Coffs Harbour offers a Quinoa and Chia bread option as a gluten free choice.  I don’t have any issues with gluten but I do like to get as much fibre as possible into my diet.  I ordered their Quinoa and Chia bread with my breakfast and was hooked!

Vegan GF Loaf
Vegan GF Loaf

Although the loaf is dense, it feels light to eat. I spoke to the chef and got a few hints on how to make this bread myself. My first attempt wasn’t a complete success. The bread held together fine but had no flavour… actually, the bread had worse than no flavour. It actually kind of tasted like glue.

Avocado on Quinoa and Chia Bread
Avocado on Quinoa and Chia Bread

I knew I was on the right track so after some serious contemplation I revised my recipe and I’m happy to say this one is a winner. It tastes great and has kept the same nutritional benefits as the original recipe. My successful retweaking hinged on adding nutritional yeast, salt, vinegar and seeds to the initial recipe.

GF Quinoa Chia Bread
GF Quinoa Chia Bread

Tips for making Quinoa Chia Bread

  • Soak the quinoa and chia seeds overnight
  • Drain the quinoa well prior to using
  • Leave the loaf to cool in the tin
  • Slice the loaf thinly (20 pieces)
  • Toast the bread prior to eating
Recipe Submissions Quinoa Chia Bread
Recipe Submissions Quinoa Chia Bread

I hope you enjoy the recipe. Don’t forget to pin for later!

Quinoa Chia Bread Loaf -Pin Me
Quinoa Chia Bread Loaf -Pin Me

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page.

TMIX Magazine Subscription Review

TMIX Magazine

It’s a well know fact amongst my friends that I hoard cookbooks and cooking magazines! My pantry is better stocked than most bookstores. Once I purchased my Thermomix I had a real dilemma, there were so few recipes published for the Thermomix! How would I manage? I like to have variety in my cooking. Thankfully there is a magazine published for the Thermomix, TMIX magazine.

TMIX Subscription - Coddled Eggs
TMIX Subscription – Coddled Eggs

Regular readers would know I bought a subscription to TMIX magazine. I have been anxiously awaiting the release of the February edition. I’ve cooked loads of recipes from the other two magazines and I’m dying to see what will be in the next one.

Thermomix Rhubarb Ginger and Cloves Jam
Thermomix Rhubarb Ginger and Cloves Jam

I decided to write this article because I have been flicking through my back issues of TMIX and I was impressed all over again. The TMIX magazine contains a really different style of recipe. There are quite a lot of recipes which have been contributed by chefs and loads of great pictures. I love reading the interviews and the “how to” tips.

Thermomix Gozleme
Thermomix Gozleme

There’ also plenty of recipes for those nights where an elaborate TM meal is not on the cards. Simple, healthy clean recipes, or family friendly dishes with images that inspire you to get into the kitchen and “cook up a storm.”

My justification for purchasing Thermomix cookbooks and magazines is that after spending $2000 on a machine, I want to maximise my use and enjoyment my TM5.  I find that searching for a recipe using the online community page it’s just too hard. Whereas browsing a magazine designed especially for the Thermomix is enjoyable, inspiring and relaxing.

Thermomix Cashew Cheese Ball
Thermomix Cashew Cheese Ball

Each issue of TMix magazine usually contains about 50 recipes so I feel that it’s worth the subscription fee to ensure a steady stream of new recipes. The magazine is $19.95 quarterly, I purchased an annual subscription to ensure I didn’t miss any editions.
Take a look at the various pricing options for TMix+ Magazine.  Please feel free to let me know which recipes you try!