Airfryer cuisine

Fried Kambong fish

1. Marinade fish with salt, tumeric powder and oil.
2. Pre-heat AF
3. Set 180 deg 10 min. Put in fish on wire-tray.
4. After 10 min, turn and AF 5 min

Thermomix Muesli bar

Ingredients

70 grams Shredded coconut

• 80 grams pumpkin seeds/pepitas
• 85 grams sunflower seeds
• 25 grams sesame seeds
• 25 grams chia seeds
• 90 grams dried apricots, (or other dried fruit - apple, banana)
• 85 grams sultanas, (or raisins)
• 1 level tablespoon honey
• 2 eggs
• 1 pinch salt
• 1/2 level teaspoon cinnamon

Recipe's Preparation

Instructions

1. Pre-heat oven to 180°C
2. Grease a 23 x 23cm (or similar size) slice pan - silicone is great
3. Put all ingredients into TM bowl. Mix on for 2-3 seconds, 2 or 3 times until well chopped and combined
4. Put into pan and press down evenly
5. Bake for 18-20 minutes
6. Let cool in pan and then cut into desired size bars
7. Store in airtight container

Tip

1. These bars were designed to be grain free and dairy free, as well as nut free...and to provide sustained energy.
2. You can vary the combination of seeds and fruits to give variety. It doesn't change the outcome much at all.
3.They store well in an airtight container for at least a week. They also freeze well.
4. Wrap in individual serves for lunchbox convenience.

Chocolate chip muesli bar

80 g sunflower seeds

80 g pepitas

80 g Desiccated Coconut

30 g sesame seeds

30 g chia seeds

90 g dates (dried pitted)

90 g dark chocolate bits

1 1/2 tablespoon honey

2 eggs

Recipe's Preparation

1. Preheat oven to 170 degrees fan forced
2. Line slice tray with baking paper
3. Put all seeds, coconut and dates into mixing bowl. 2 seconds, 3 times. Scrape down sides.
4. Add egg, honey and chocolate bits mix 5 sec/speed 5. Scrape down and mix for another 5 sec/speed 5.
5. Put into tray and press down firmly with mc.
6. Bake for 20-25 minutes or until golden brown on top.
7. Let cool in the tray then cut into slices.
8. Wrap seperately and store in freezer.

Tip

Nut free so great for school snacks!. Keep individually wrapped in the freezer. Put straight in the lunchbox from freezer and defrost naturally.

Thermomix bread - water melon bread

Green dough

• 30 g Baby Spinach Leaves
• 120 g bakers flour
• 55 g water
• 1/4 teaspoon yeast dry
• 5 g olive oil

White dough

55 g water, luke warm

• 1/4 tsp yeast dry
• 90 g bakers flour
• 5 g olive oil

Red Dough

35 g raw beetroot, peeled cut into pieces

• 210 g bakers flour
• 100 g water, luke warm
• 1/2 tsp yeast dry
• 1 tsp salt
• 1/2 tsp cinnamon
• 10 g honey, or sweetener of choice
• 50 g sultanas

Recipe's Preparation

White dough

Place all ingredients into the bowl and knead 2 minutes.
Wrap dough in Thermomat and keep in a warm place to prove

Green dough

Place the spinach and flour into the bowl and process 10 seconds speed 9. Check there are no leaves stuck up the sides, if so, scrape down and repeat.
Add yeast, water and oil and for 2 minutes. Check the consistency, if the dough is too sticky, add a little more flour and knead for a further 20 seconds.
Wrap dough in the other end of the thermomat and keep in a warm place to prove.

Red dough

3.

Place the beetroot and the flour into the bowl and process 10 seconds speed 9. Check if any chunks of beetroot remain. If so, scrape down the bowl and repeat.
Add the water, yeast, oil, salt, cinnamon and honey and for 2 minutes. Add the sultanas and knead for 20 seconds.
Wrap the dough in Thermomat and keep in a warm place to prove.

4.

Allow the doughs to prove until doubled in size, approximately 30 minutes.

Assembling the bread

5.

Roll out the green dough to form a rectangle the length of the bread tin you will be using (mine is 17cm long). It should be about 5mm thick. Move the green dough to a chopping board or clean bench (unless you are luck enough to have 2 thermomats).
Roll out the white dough on the thermomat to form a rectangle the same size as the green dough. Place the white dough in top of the green dough.
Knock down the red dough and shape into a log shape the length of your tin.
Place the red dough on top of the white dough and carefully roll the white and green dough around the red dough, just overlapping and pressing down the sides.
Preheat your oven to 200C.

6.

Place the dough into your tin seam side down. Allow to prove for a second time until the dough is ready to burst out of the tin.

7.

Bake at 200C for 30-35 minutes. Turn out of the tin as soon as it is cooked and cool on a wire rack. Wait at least 30 minutes before slicing

5

Recipe's preparation

White dough

Place all ingredients into the bowl and knead 2 minutes.
Wrap dough in Thermomat and keep in a warm place to prove

Green dough

Place the spinach and flour into the bowl and process 10 seconds speed 9. Check there are no leaves stuck up the sides, if so, scrape down and repeat.
Add yeast, water and oil and for 2 minutes. Check the consistency, if the dough is too sticky, add a little more flour and knead for a further 20 seconds.
Wrap dough in the other end of the thermomat and keep in a warm place to prove.

Red dough

3.

Place the beetroot and the flour into the bowl and process 10 seconds speed 9. Check if any chunks of beetroot remain. If so, scrape down the bowl and repeat.
Add the water, yeast, oil, salt, cinnamon and honey and for 2 minutes. Add the sultanas and knead for 20 seconds.
Wrap the dough in Thermomat and keep in a warm place to prove.

4.

Allow the doughs to prove until doubled in size, approximately 30 minutes.

Assembling the bread

5.

Roll out the green dough to form a rectangle the length of the bread tin you will be using (mine is 17cm long). It should be about 5mm thick. Move the green dough to a chopping board or clean bench (unless you are luck enough to have 2 thermomats).
Roll out the white dough on the thermomat to form a rectangle the same size as the green dough. Place the white dough in top of the green dough.
Knock down the red dough and shape into a log shape the length of your tin.
Place the red dough on top of the white dough and carefully roll the white and green dough around the red dough, just overlapping and pressing down the sides.
Preheat your oven to 200C.

6.

Place the dough into your tin seam side down. Allow to prove for a second time until the dough is ready to burst out of the tin.

7.

Bake at 200C for 30-35 minutes. Turn out of the tin as soon as it is cooked and cool on a wire rack. Wait at least 30 minutes before slicing

Accessories you need

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Measuring cupbuy now

10

Accessories you need

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Tip

I use a 340g tin from allaboutbread.com.au
If you don't have the enthusiasn to make both coloured doughs naturally coloured, make the green dough and white dough together without the spinach, cut in half and add a drop of green food colouring to half the dough and knead through by hand before the first prove.
You can easily double the quantities of each dough to make a bigger loaf.
This is well suited to a free form loaf baked on a tray.

Thermomix Drinks & Sorbet

 

Banana and Cinnamom Smoothie

Recipe's Preparation

Place all ingredients into the mixing bowl
Blitz Sp 9, 15 sec.

Ingredients

• 150 --- ML So good Almond coconut milk

• 20 grams rolled oats
• 1 small or 1/2 large banana
• 1 level teaspoon cinnamon

 

Berry Ginger Fizz Cocktail
 

 

Ingredients

Sorbet

• 100 g sugar
• 1 lemon, flesh only
• 250 g strawberries, no need to hull - put them in whole!
• 100 g blueberries
• 1000 g ice cubes

Cocktail bits

• 1 bottle ginger beer
• 200 g Cointreau/triple sec

Recipe's Preparation

Sorbet

1. Mill sugar 10 sec/speed 10

2.Add lemon and fruit and blend 10 sec/speed 5

3.Add ice and blend 1 min/speed 9 - use spatula to move sorbet around if ice develops air pockets

Now to make the cocktail!

4. Add Cointreau/triple sec

5. Blend 30 sec/speed 9

6. Fill tall glasses about 3/4 with sorbet. Top up with ginger beer and stir.

7. Find a sunny spot with some friends and enjoy!


Spicy Lemon, Honey Ginger Tea

Tea

Ingredients

• 1/2 litres water, filtered
• 1 lemon, cut into quarters
• 3 pieces fresh ginger, about size 3 ring fingers cut up
• 1 stick cinnamon, or ½ tsp powder
• 1/4 teaspoon cloves
• 2-3 teaspoons turmeric
• 1 pinch cayenne pepper, or black pepper corns
• 2-3 teaspoons Raw Honey, to taste

Recipe's Preparation

Prepare Brew

Add all ingredients accept honey into mixing bowl, add lid and MC.

20 sec / speed 7

Scrape down sides if needed. Replace lid and put steaming basket on top.

10 mins / 100 degrees /

Add honey and replace lid and basket.

20 secs /

Strain through basket into jug and thenpour into tea cups.

Sip and enjoy

Tip

Adjust spices to taste. Have as much as you can enjoy to reap the benefits!

Take at first sign of a cold, and sip regularly day and night, hot and cold.

 

Chocolate, Banana and Berry Super Smoothie

 

 

Ingredients

• 200 grams Frozen strawberries
• 1 frozen banana in chunks
• 1 tablespoon chia seeds
• 1 tablespoon raw cacao powder
• 1 tablespoon honey
• 250 grams filtered water

 

Add all ingredients into mixing bowl. Slowly turn dial to 1 min 30/speed 9

Tip

Wash and hull strawberries and put into zip lock bags. Do the same with bananas when in season. Put into the freezer.

Ginger and Mint Drink




Ingredients



• 1500 grams water
• 80 grams ginger, peel and cut into 2cm cubes
• 85 grams lemon juice(fresh)
• 5 grams fresh mint, leaves only
• 30 grams honey
 
Ginger and Mint Drink

Add water to mixing bowl and bring to the boil 6 min/100 deg/speed 1.

Add chopped ginger and lemon juice and let steep for 10 minutes. Ensure the lid remains closed to maintain the aromatic elements.

Bring back to the boil 2 mins/100 deg/reverse/speed 1.

Add the mint leaves and honey and let steep for a further 5 minutes.

Place simmer basket in to strain.

 

Milkshake

 

Milkshake

Ingredients

• 50 grams raw sugar
• 200 grams ice cubes, (or Frozen Fruit)
• 500 grams Full Cream Milk.
• 1 teaspoon vanilla extract/essence, (for Vanilla Milkshake)
• 1 tablespoon cocoa powder, (for Chocolate Milkshake)
• 1-2 teaspoons instant coffee, (for Coffee Milkshake)

Recipe's Preparation

Milkshake

1) Process sugar 10 sec/speed 9

2) Add ice cubes or frozen fruit and process 10 sec/speed 9

3) Scrape down sides of TM bowl. Add milk, and

depending on flavour,

cocoa/vanilla extract/instant coffee

4) Process 10 sec/speed 9

5) Fit Butterfly, whip 1 min/speed 4

6) Check thickness of milkshake.

7. Whip for an additional 30 sec - 1 min/speed 4 if desired

 

 For real fruit milkshakes, use frozen fruit in place of ice (strawberries, mixed berries, mango) and reduce the sugar quantity if desired.

 

Breakfast Starter

 

Smoothie Ingredients

 

• 20 g rolled oats
• 190 g ice cubes
• 220 g fruit, Approx. 2 Bananas
• 250 g almond milk, Make before hand
• 2 tsp honey, Raw, organic

Recipe's Preparation

Smoothie

 

1. Place oats in mixing bowl, and mill 9 sec/speed 9

2.Place remaining ingredients into mixing bowl, and blend 30 sec/speed 6 or until desired consistency

 

Use banana and mangoes for super creamy.

Variations: Use up any left over fruit salad or other fuits that need to be used up in your fridge

 

Smoothie Collection

 

 

 

 

 

 

 

 

Ingredients

1 portion(s)

Mango and wheat germ smoothy

 

• 200 g mango, pitted

    60 g orange juice

• 70 g Thick Plain Yoghurt
• 125 g soy milk or almond milk
• 6 ice cubes
• 1 tbsp wheat germ

 

Strawberry and soy smoothy

250 g soy milk or almond milk

• 50 g silken tofu
• 6 strawberries hulled
• 1 tbsp honey
• 6 ice cubes

 

Mint, pineapple and yoghurt smoothy

180 g reduced fat milk

• 70 g plain yoghurt
• 75 g Pineapple fresh
• 1 tbsp honey
• 6 ice cubes
• 1 tbsp mint leaves

 

Almond milk, date and honey smoothy

250 g almond milk

• 3 dates, pitted
• 2 tsp honey
• 70 g plain yoghurt
• 1 tbsp Oat Bran Cereal
• 6 ice cubes

 

Berry and flaxseed smoothy

180 g milk

1. 1 tbsp flaxseeds
2. 70 g plain yoghurt
3. 80 g frozen raspberries
4. 1 tbsp Maple syrup
5. 6 ice cubes

 

Peanut butter and banana smooth

• 250 g milk
•  1 tbsp crunchy peanut butter
• 1 banana

• 1 tsp honey
• 1 tbsp oat bran or rolled oats
• 6 ice cubes

Recipe's Preparation

all above mentioned smoothies

Blend until smooth on speed 7 (30 sec to 1 min depending on your own preference)

Cranberry and raspberry Slushie

Ingredients

6 portion(s)

• 500 grams frozen raspberries
• 250 grams pure cranberry juice
• 250 grams apple juice
• 300 grams mineral water
• 2 tablespoon raw sugar
• mint leaves, to serve

Recipe's Preparation

1. Place sugar into TM bowl and mill 3 sec, sp 9

2.Add all remaining ingredients and mix 45 sec on sp 9

 

3. Serve with fresh mint leaf

Tip

Add more or less mineral water depending on how thick/runny you like it

Green Sorbet

Ingredients

• 100 g raw sugar, approx - depends on the fruit and your tastebuds
• 1 lemon, - peel and pith removed
• 1 orange, - peel and pith removed
• fresh pineapple, - enough to bring the weight of the fruit up to 300g
• 700 g ice cubes
• 1 handful of baby spinach (or your choice of greens),, make it a small handful if you're new to greens in your sorbet
• 1 Egg white (optional

Recipe's Preparation

• Place sugar in the TM bowl and mill for 10 secs on speed 9.
• Add the fruit and 350g of the ice. Slowly increase speed to 10 and blend for 20 seconds.

• Add the rest of the ice and the egg white and slowly increase the speed to 10 and blend for approximately 1 min. You may need to assist with the spatula.

• Freezes well but may need re-blending to serve.

 

Lychee, plum & lemon sorbet

 

Ingredients

60-80 g raw sugar

• 1 lemon, cubed and frozen, no seeds
• 3 fresh red plums, cubed and frozen, no seeds
• 170 g lychees (tinned in juice), pitted
• 1 egg white
• 750 g ice cubes

 

Recipe's Preparation

Method

1. Mill sugar - 10 sec / spd 9
2. Add frozen lemon & plums - 5 sec / spd 9
3. Add lychees & egg white - 3 sec / spd 9
4. Add ice cubes - 60 sec / spd 9. Use spatula ( manually) to mix during process.

Tip You can freeze the lychee juice in an ice cube tray and use less ice instead.


Citrus cocktail



Pineapple (and maybe Apricot) juice



• 300 g Pineapple, roughly chopped
• 2 --- Apricots, deseeded, include if Apricot Brandy is not available
• 50 g ice cubes
• 50 g water, (ie 1/2 an MC)
The good bit
• 60 g white rum
• 30 g dark rum
• 30 g Herbal liqueur
• 30 g Apricot brandy, or Brandy
• 15 g lime juice, About 1 Lime's worth
• 240 g Lemonade
• 200-300 g ice cubes
• Pineapple (and maybe Apricot) juice
  1. Place all ingredients into your amazing Thermomix for 1 minute on speed 9.
  2. Place the basket in the bowl.
  3. Use the spatula to hold the basket in place as you pour the juice into a jug.
  4. Discard the pulp remaining in the bowl.
  
  The good bit
  1. Except for the ice, put all the 'Good Bit' ingredients into the bowl, plus the juice from the previous process for 4s/Speed 9.
  2. Serve over ice with lime, straws and a warm smile. Hello Sun City

Cucumber and lemon Sorbet

Cucumber and lemon sorbet

 

• 100 g raw sugar
• 1 lemon, Flesh only, no seeds or white part
• 150 g Continental Cucumber, Cut into chunks
• 700 g ice cubes
• 1 egg white

Recipe's Preparation

1. Mill sugar speed 10, 10 secs

 

2. Describe the preparation steps of your recipe

 

Add all other ingredients and half ice

Add all other ingredients, half of ice amount. Crush ice speed 10 for 15 secs

Add remaining ice

Add remaining ice, insert spatula to stir if ice doesn't rotate properly.

Serve

Divide into bowls and serve

Tip

Serve with a sprig of fresh mint if desired. Less sugar can be used as suits your taste

Pineapple and Mint Daiquiri

 

Pineapple and Mint Daiquiri


• 80 grams raw sugar
• 400 grams fresh pineapple pieces
• 1 lemon, flesh only (no pith)
• 15 leaves fresh mint leaves, (add more or reduce for your own preference)
• 500 grams ice cubes
• 300 grams white rum

Recipe's Preparation

Preparation steps

1. Place raw sugar in mixing bowl and mill - 10 secs / speed 9

2. Add pineapple pieces, lemon flesh and mint leaves - mix for 30 secs / speed 9

3. Add ice cubes and rum - mix for 1 min 30 secs / speed 10 - use spatula to assist if needed.

4. Serve with sprig of mint leaves on top (optional

Tip

Can use other variations - different fruits or herbs - or different spirits. This is a nice refreshing drink for summer afternoons by the pool

 

Cucumber Mint Granita

1 small cucumber, peeled, seeded and chopped (approx 130 g flesh)

3 tablespoons mint leaves

350 g apple juice, or cider

250 g lemon, or lime sorbet (See Everyday Cooking for Every Family)

250 g ice cubes

Recipe's Preparation

Place the cucumber, mint, apple juice or cider, sorbet and ice into TM bowl, and
blend until smooth. Garnish with mint, and serve. An optional dash of vodka
would work well in this on a hot day!

Energy Boost Berry



 

Berry Bang


• 160 g Aldi Wildberry low fat frozen yoghurt, or use any other berry frozen yoghurt
• 100-120 g apple juice, 100 is standard, adjust to taste.
• 100 g Fresh mixed berries, Strawberries, blackberries, rasberries, blueberries etc. Or use frozen berries
• 150 g ice cubes, reduce if using frozen berries

• Recipe's Preparation

  Add all ingredients to bowl, place lid and MC on, mix 15 secs on spped 7. Then 15 secs on speed 9.
  
  

  Tip

  Use Spatula to help pour into glass.
  TD4 is proprietary yoghurt - very high sugar content though!
  I sometimes replace apple juice with a peeled and cubed granny smith (green) apple.

 

Beetroot drinks

Ingredients

--- Almonds raw

5 gram linseed

.5 --- banana

.5 beetroot, small

1 leaf kale

1 centimetre turmeric

.5 orange

4 ice cubes

250 g water, filtered

Recipe's Preparation

1. Add almonds and linseed and blend on speed 9 for 30 seconds
2. Scrape down sides add remaining ingredients and blend on speed 9 for 1min30
Tip
If its too thick just add water and blend for 10 seconds
When I make sorbet I freeze it into cubes and add this to my smoothies for extra flavour
If I have bought any canned or jarred fruit I freeze the leftover liquid into ice cubes
If I have made too much smoothie I just freeze it into ice cubes and add it next time or set it aside in the fridge as a snack. Yes it is ideal to drink it straightaway but snacking on this later is still a great option.
Ideally use almonds that have been activated to make them easier to digest.

Juices



250 g Tart Cherry Juice, Organic
1/2 banana
5 ice cubes
100 g coconut water


Recipe's Preparation
Nighttime Sleepy Juice
Place all ingredients into mixing bowl and blend 10 sec/speed 10
Pour into a glass & drink
Get horizontal & see you in the morning


TIPS
Cherries are one of the richest known souces of melatonin, the sleep hormone. Bananas contain loads of magnesium, a calming mineral. Coconut water provides pure & natural hydration. Sweet dreams!!
 
Berries drink

 
• 5 grams Goji Berries
• 1 teaspoon chia seeds
• 1 Orange - Peeled & quartered
• 150 grams Blueberries - frozen
• 220 grams coconut water
• 40 grams Protein Powder - Natural
• 1 pinch cinnamon
Recipe's Preparation
1- Combine Goji Berries & Chia Seeds on speed 8 for 15 seconds in the TM bowl.
2- Add Orange, Blueberries, Protein Powder & Cinnamon on speed 8 for 20 seconds.