Taco Seasoning Mix

TACO SEASONING MIX

1 tsp Cayenne Pepper

4 tsp Oregano

4 tsp Sweet Paprika

3 tsp Sugar or Rapadura

4 tsp Rock Salt - river murray rock salt is great

4 Tbsp Ground Cumin

4 Tbsp Onion flakes (dried)

4 Tbsp Garlic Powder/Granules

Mix in Thermomix on Speed 10 for 20-30 seconds. 

Store in airtight container!  

If you want to double or triple the recipe, it works great and gives you a whole lot for many, many future uses.  

Recipe compliments of this great blog - Natural New Age Mum
You can find this one here: http://naturalnewagemum.com/make-your-own-additive-free-taco-seasoning/ and many more great recipes on her blog.  

Thermomix Testimonial..........14th August, 2012

Here is a great testimony from one of my happy customers, thanks for sharing a small snippet of your journey so far!  I'm thrilled the Thermomix has been such an asset to your household......

The Thermomix has changed the way we cook and shop. 

To my surprise we have not bought a loaf of bread since it arrived. 

We also have cut down on take-away food and eating out (including my husband buying his lunch everyday) because the food we cook at home is just as tasty and easy to make than buying it prepared. 

We eat healthier and fresher than we ever have! 

Our favorite dish in our Thermomix is butter chicken and homemade naan! 


Great savings in not buying lunch every day.....and wow, never having bought a loaf of bread since....it's been a few months now!  Well done!  

Eating healthier and fresher is always the BEST part about selling Thermomix, I love that my customers can see and experience this change!  

Mr Bean's Chocolate Cake

Got this from a friend and tried it out today, it was great!  Kids would not even know it was made with no flour and stacked full of beans.....I still think it's quite funny really.....I mean i've done the good old beetroot cake and could understand that, but this one, with no flour and a whole can of beans.....CLASSIC!  Will be making it again for sure. 

400g/420g kidney beans, canned drained
1 tablespoon water
1 tablespoon vanilla extract
70 g cocoa powder
1 teaspoon GF baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
125 g Butter
5 eggs
180 g sugar

Puree beans with the water, 1 egg and vanilla on Speed 5 for 20 seconds (scrape and redo a bit longer if necessary) You want a nice smooth consistency.  SET ASIDE

Add the butter and sugar, Speed 4 for 30 seconds 

Add the remaining eggs, Speed 4 for 20 seconds 

Add bean mixture, Speed 5 for 10 seconds

Add the cocoa powder, baking powder, baking soda, and salt and  mix a bit by hand to help incorporate anything stuck on the sides then - Speed 4 for 10 seconds.

Pour batter into greased ring tin pan and bake 180 degree oven for 30 minutes or until a toothpick inserted in the middle comes out clean.   

If you like cover with icing......I will be packing it for school lunches so don't ever do icing....but if you're serving at home, icing would go beautifully!  

ENJOY YOUR MR BEAN CAKE!!!!!

Maple Syrup Roast Pumpkin Risotto

Ingredients

• 100g parmesan cheese
• 1 onion
• 2 cloves of Garlic
• 100g semi-sundried tomato
• 30g oil
• 400g pumpkin cubed
• Maple Syrup
• 350g Arborio rice
• 120g white wine
• 950g water
• 2 Tbspn TM vegetable stock
• Handful or 2 of pine nuts (lightly roasted first if desired)
• Handful of baby spinach

Method

Cut pumpkin into cubes and drizzle with maple syrup.  Place in hot oven for 20 minutes or so (unitl just cooked)

Place spinach in the ThermoServer and set aside

Grate parmesan 10 sec speed 9, set aside in a small bowl

Place onion and garlic, chop 5 sec speed 7

Add oil and cook 3 min 100C speed 1

Add semi-dried tomato, Speed 7 for 5 seconds.

Add wine, rice. Cook 2 min 100C, reverse, speed 1

Add water, half the pumpkin, half the pine nuts and stock concentrate. Cook 16 min, 100C, reverse speed 1

Pour risotto on top of baby spinach in ThermoServer, add the remaining pumpkin and pine nuts, gently stir and leave to stand for few minutes.

Sprinkle with Parmesan as serving.

I love the sweetness in this risotto - the maple syrup is just a 'great' touch!  

Macadamia and Lemon Cookies

Have just made these delicious cookies.....now my cookies never seem to be great because - well who know's why - I always blame my oven....but these cookies have actually turned out great - i'm pumped and everyone loves them.....we've eaten far too many today already....

The recipe is from the new Devil of a Cookbook - I have altered it slightly.  I know macadamias are expensive but a treat sometimes is worth the expense.

100g raw macadamias 
60g sugar
Zest of 1 lemon (avoid as much white pith as you can)
170g Self Raising Flour
120g butter
1 egg

Preheat oven to 180 degrees and line baking tray with mat or baking paper
Place macadamias in bowl and chop for 15 seconds on speed 4/5 - you want some texture, so not too long. (SET ASIDE)
Place sugar, zest and 1 Tbs of flour into bowl and mill for 10 seconds, speed 9 (I didn't bother to clean my bowl)
Insert butterfly and add butter, beat for 1 minute, speed 3
Add egg and beat for a further minute on speed 3
Remove butterfly and add flour and reserved macadamias and mix for 30 seconds on speed 3 or until well combined (I did push it all down half way through)
Form into small balls and place onto tray at least 5cm apart, bake in oven for 10 minutes or until firm on the bottom.....

Mine didn't go golden on the top, whether it is because of my oven or the recipe - but they taste DIVINE....definitely a must.  Next time might try with some other flavours too!

* Recipe taken and slightly adapted from "Devil of a cookbook"

Chicken Noodle Soup - Asian style

I got this recipe from a friend who is always trying recipes that her kids will love!  She said this was a winner, I've made it - it's delicious and thought i'd convert it to a Thermomix Recipe....it's very simple.

• 2 Tbsp dried Shitake mushrooms (I mill mind first - see how on my blog Here)
• 1 tablespoon Vegetable oil or 20g butter
• 1 onion peeled and halved 
• 2 cloves garlic
• 2cm nob of ginger
• 2 carrots sliced thinly
• 800g water
• 2 Tbsp chicken stock paste (see Quirky cooking recipe Here) - it's at the bottom of the soup reicpe
• Half a bag of egg noodles (cooked and drained first)
• 200g Broccoli 
• 250g sliced chicken
• 1 tablespoon soy sauce
• 1 tablespoons rice vinegar
• Sesame oil to taste

Place garlic, ginger, onion in Thermomix, chop speed 7 for 3 seconds 

Add oil/butter and saute on 100 degrees, speed 1 for 3 minutes

Add carrots, chicken, water, stock, mushrooms to bowl and cook on 100 degrees, speed 1, reverse for 12 minutes 

Add broccoli, noodles, soy sauce, rice vinegar and cook on 100 degrees, speed 1 for a further 5 minutes. 

Add sesame oil, stir gently and serve. 

Hope this is also a winner in your household, kids and all!

Enjoy

I am wondering if i could get away with not cooking the noodles first.....just putting them into the soup raw....perhaps i'll try that next time??!!! 

Vanilla Custard

If you've been to one of my demo's you may have tasted this lovely vanilla custard......It's the basic custard recipe with a tsp of vanilla bean paste!  It is just delicious and the specks of vanilla bean are stunning!
I buy my vanilla bean paste from Gaganis bros - it is 320grams worth, so it's pretty expensive but it lasts a long time.  If you don't go to Gaganis then you can get the small tub from most supermarkets in the cake decorating section....it's about $10 for 65g.

90g raw sugar
30g cornflour
2 eggs or 3 for a richer custard
700g milk
1 tsp vanilla bean paste

Put sugar and cornflour in Thermomix, mill on speed 9 for 10 seconds.
Add eggs, milk and vanilla bean paste - 90 degrees, 7 minutes on speed 4.

As easy as that.  It is a runny pouring custard - nice with puddings or just on it's own or even with sliced banana it's good.  If you want it thicker just reduce the qty of milk.

Enjoy!