Roasted seedy nut butter


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This recipe from the Something for Everyone cookbook has to be the best nut butter I’ve tasted!

The variety of nuts and seeds makes this healthy alternative to peanut butter full of extra nutrients like calcium, folate, B vitamins, vitamin E, magnesium, and iron.

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Roasting the nuts and seeds before blending them really brings out all of the flavours.

This recipe has rice malt syrup or honey as an optional ingredient so I skipped it and I honestly don’t think it needed the sweetener.

It can also be made nut free if you double the amount of seeds and omit the nuts.

Contact your consultant to get your own copy of the cookbook or buy online here.

Want to taste some of the recipes from the Something for Everyone cookbook? Click the link about the upcoming Something for Everyone cooking class.

Gluten free baking powder

IMG_7862It is so easy to make your own gluten free baking powder with your Thermomix.

The recipe in the Basic Cookbook only needs rice flour, bicarbonate of soda and cream of tartar. There’s even a recipe to make your own rice flour. So really you need rice, not rice flour.

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After milling your own rice flour you just need to place 50g into the bowl and add 50g bicarb soda and100g cream of tartar. Mix 10 sec on speed 5 and you’re done.

How easy is that?!

Almond milk

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It is so easy to make your own Almond Milk with your Thermomix.

The first thing you need to do is soak your almonds for about 14 hours. I soaked 100g of almonds in enough warm water to cover them.

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Then all you need to do is drain your soaked almonds. You can pop them in an low oven or dehydrator if you want to activate them. But that requires too much forward planning for me :)

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Place the soaked and drained almonds into your Thermomix bowl and add 500g of water. Filtered water is best but I just use boiled water.

Blitz on speed 9 for 1 minute and it’s done.

Strain through a nut bag and there you have, quick and easy almond milk. The nut pulp left in the nut bag doesn’t need to go to waste either.

You can use the pulp in place of chickpeas for hummus or make crackers or dehydrate it for almond flour. If you’re not sure what you want to make with the pulp just freeze it until you do :)

Chicken stock paste

 

Like the vegetable stock paste in the Basic Cookbook the chicken and meat stock pastes are great ways to add more flavour to your meals.

Use whichever leftover vegetables you have in your fridge but keep to the weight required in the recipe.

1 tablespoon of chicken stock paste is roughly equal to 1 standard chicken stock cube. Mix 1 tablespoon of stock paste with 500g of water to make chicken stock.

The stock paste keeps in the fridge for several months.The salt in the recipe is a preservation agent so if you want to use less salt then you will need to keep the stock paste in the freezer.

A great tip to freeze the stock paste is to freeze it in an ice cube tray – one ice cube equals one tablespoon :)

Raw Chocolate

IMG_4852I absolutely love this recipe for dairy free raw chocolate from Quirky Cooking! Use it for chocolate molds or make a tray of chocolate bark like I did.

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It is so simple to make and only requires the few ingredients shown above. You can get creative and add what ever you have in your cupboard. Add some dried fruit or nuts or some shredded coconut or goji berries – listen to your taste buds :)

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This chocolate recipe is also great for chocolate covered strawberries. Just dip each strawberry into the chocolate and then place in the freezer until it sets. Yum!

Click this link to get the recipe.

Butter

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It is so quick and easy to make your own butter and it’s cheaper as well! All you need is your Thermomix, pure cream and water ;)

A great tip I was given was to buy cream close to its use by date. Stock up and freeze it until you need it. So not only is it even cheaper but you will make better butter as it separates easier.

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Another added benefit of making your own butter is that you also end up making buttermilk as a byproduct. The Basic Cookbook recipe makes approx 250g buttermilk. You can use this buttermilk for a number of recipes in the Basic Cookbook including the soft butter bread rolls I made for my Pulled Pork Sliders.

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And then there’s all the variations you can do with your home-made butter.

You initially make unsalted butter.

You can add 1/2 tsp sea salt for salted butter which also extends the shelf life.

For spreadable butter add 50g oil and whip through at the end. Check out this link for Quirky Cooking’s spreadable butter

You can add any herbs that you like to make your own herb butter, or even make your own chilli butter. I used parsley and oregano for this herb butter which is delicious on top of fish :)

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What are your butter tips?

Greek yoghurt

IMG_5175I’m not the biggest yoghurt eater but I was enjoying Chobani Greek yoghurt mixed with a scoop of protein powder for breakfast once a week. Last month I was hit by a virus that took me weeks to recover. Part of my naturopath treatment plan was a liver detox and since completing that I decided to take a break from protein powders.

So how was I going to enjoy me Greek yoghurt now? I wasn’t a fan of the fruit flavours because I am really fussy about fruit ‘bits’. So I decided to make Bircher muesli from the Basic Cookbook and as I was flicking through the cookbook I saw the recipe for plain yoghurt which made me think now is the time to finally make Greek yoghurt :)

I searched the Recipe Community and found this recipe for thick and creamy Greek style yoghurt. I don’t have any cheesecloth for the traditional method of straining yoghurt so I felt like this recipe was perfect and gave it a go.

This method for strained yoghurt is like many types of yoghurt and is made from milk that has been enriched by boiling off some of its water content and adding powdered milk. The next step involved cooling the mix to 37 degrees and stated it was vital to the success of the yoghurt. The recipe said it may take 40-60 minutes but for me it took 90 minutes. This is only a problem if you need your TM bowl because you are cooling the mix while it is still in the bowl.

The end result was definitely thick and creamy and I have been enjoying it with my Bircher muesli. I’d love to know how you go with this recipe or if you have your tried and tested go-to recipe for Greek yoghurt please comment below xx