Buttermilk Chicken strips

Adapted from :
http://wishfulchef.com/oven-baked-buttermilk-chicken-strips/

Ingredients:

1kg chicken strips

600ml buttermilk

3 teaspoon paprika

3 teaspoon sugar

3 teaspoon salt

2 teaspoon pepper

A lot of breadcrumbs, panko seasoned with garlic salt, garlic powder, onion powder

Olive oil

Brine:

Mix buttermilk, paprika, sugar and salt together with chicken and soak overnight

Cooking method:

Mix all breadcrumbs, panko with seasoning. Coat chicken evenly and bake at 230C for 15mins

Famous Amos Wanabe Cookie

adapted from:
http://www.bearnakedfood.com/2015/04/17/almost-famous-amos-cookies/

Ingredients:

2 ½ cup (300 g) self-raising flour

8 oz. (250 g) unsalted butter – softened at room temperature

110g dark brown sugar

80g caster sugar

1/2 tsp salt

1/2 tsp coffee oil / emulsion

1 large egg

1 tsp vanilla extract

1/4 cup (25 g) instant oats – grind to powder in Thermomix 

1/4 cup (25 g) ground almond powder

1 ½ cup (250 g) semi-sweet chocolate chips - I only had 180g Choc chips so I added 70g pine nuts instead

Instructions:

1. Beat the egg with coffee emulsion and vanilla extract in a small bowl, cover with cling wrap and let it infuse for at least 2 hours or overnight in fridge. Bring to room temperature before to use.
2. Preheat oven to 160°C/320°F. Beat the softened butter, salt and sugar in a large bowl until light and fluffy. Add in egg mixture, ground oats and ground almond. Mix well. Pour in the chocolate chips and mix until well distributed. Lastly, sift in the flour and fold into the mixture.
3. For small cookies – use a small teaspoon and scoop the dough. Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.
4. For large cookies – use a tablespoon and scoop the dough. Follow the same steps above and bake for 27 – 30 mins or until golden brown.
5. Once they are done, place them on a cooling rack to cool completely. Store in air tight containers. They actually taste even better the next day as the flavors develop further.

This is how my batter looks like after mixing

My cookies sizes were very inconsistent and some even got stucked due to the size.

Very sweet but it is what makes is famous Amos like. The crunch is definitely there and kids absolutely loved it.

Banana Choc Chip Muffin

Adapted from :
http://www.bakeplaysmile.com/easy-banana-chocolate-chip-muffins/

I doubled the recipe to make 24 muffins.
Ingredients:
 

• 5 ripe bananas
• 160g butter
• 2 tsp vanilla extract
• 2 tsp honey
• 250gm milk
• 4 eggs
• 500g self-raising flour
• 190g caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• pinch of salt
• 190g chocolate baking chips

Method :

1. Preheat oven to 190 degrees (180 if using fan-forced).
2. Line a 12 hole muffin tray with muffin liners.
3. Place bananas into a bowl and mash well. Set aside.
4. Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
5. Add the vanilla extract, honey and milk and whisk together until well combined.
6. Add the eggs one at a time and whisk between each addition.
7. Add the mashed bananas and beat for a further 20 seconds or until well combined.
8. Sift the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt into a bowl and stir together with a wooden spoon. Make a well in the centre of the dry ingredients.
9. Pour the liquid into the prepared well and mix gently (do not over-mix).
10. Add the chocolate chips and stir until just combined.
11. Divide mixture evenly between the muffin cases.
12. Cook for 15 minutes or until they spring back when lightly touched in the middle.
13. Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely

Pumpkin Chocolate Chip muffin

Adapted from:

http://minimalistbaker.com/pumpkin-chocolate-chip-muffins/

INGREDIENTS

• Recipe has been adjusted to suit taste
• 1 egg 
• 1/2 cup pumpkin puree
• 1 cup milk + 1 Tbsp lemon juice (or sub buttermilk)
• 1/2 cup brown sugar ( can be reduced next time)
• 2 Tbsp grape seed oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup whole oat flour
• 3/4 cup unbleached all purpose flour
• 1/3 cup semisweet chocolate chips (non-dairy for vegan)

INSTRUCTIONS

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Add pumpkin puree, egg, milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder and cinnamon and whisk.
3. Carefully place flours into a sifter and sift over wet ingredients and stir.
4. Add chocolate chips and stir again lightly until just incorporated. My batter was really wet so I added 1/2 cup of oats into it.
5. Spoon into paper-lined muffin tins (should be 11-12) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation.
6. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
7. Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for longterm storage.

The muffins tasted very moist as suggested in the recipe. It is packed with vitamins from pumpkin and fibre from oats. 

Lemon Butter Cake

Adapted from:

http://phonghongbakes.blogspot.com.au/2014/10/lemon-butter-cake.html

I love this recipe, delivers a fluffy and moist butter cake.

Mixture A :

250g butter at room temperature (I used Lurpak butter)

80g caster sugar

1 teaspoon vanilla extract

4 egg yolks

200g self raising flour (sifted)

Zest from 2 Lemons

2 tablespoons lemon juice

Mixture B :

4 egg whites

80g caster sugar

Method :

1. Cream butter and sugar until light and fluffy. Add vanilla essence.

2. Add egg yolks one at a time, beating well after each addition. 

3. Then add lemon zest. I use spatula for the flour addition part.

4. Add flour in three additions. In the first addition, add 1 tablespoon of lemon juice. Fold in the flour until just incorporated. In the next addition, add in second tablespoon of lemon juice and mix. Then add in last addition of flour. Do not over mix.

5. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.

6. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.

7. Bake in a greased and lined 8" round pan at 160C for 50 minutes or until skewer inserted into the centre of the cake comes out clean.

Lemon Crumble Slice

Adapted from:
http://thermobliss.com/lemon-crumble-slice/

INGREDIENTS

• 1¼ cups (155g) plain flour
• 1¼ cups (110g) rolled oats
• ½ tsp salt
• ½ tsp bi-carb soda
• ½ cup (100g) raw sugar
• ½ cup (80g) packed brown sugar
• ¾ cup (170g) unsalted butter, melted
• 1 tsp vanilla extract
• 1 X 395g can sweetened condensed milk
• 1 tbsp finely grated lemon zest (approximately 1 lemon)
• ⅓ cup fresh lemon juice
• 2 large egg yolks
• ½ tsp lemon extract

INSTRUCTIONS

1. Thermomix Instructions:
2. Preheat oven to 170 degrees celsius (160 degrees if fan forced)
3. Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
4. Melt the butter and vanilla in the TM bowl for 40 seconds, Speed 2, 50 degrees.
5. Scrape down the sides of the bowl.
6. Melt for a further 1 minute, Speed 2, 50 degrees.
7. Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar.
8. Mix for 20 seconds on Reverse, Speed 2.
9. Scrape down the sides.
10. Mix for a further 20 seconds on Reverse, Speed 2.
11. Spread half of the crumb mixture into the bottom of the prepared tray and press firmly into an even layer.
12. Bake in preheated oven for 15 minutes or until lightly golden.
13. Remove from oven and put aside (leave the oven turned on).
14. Place the zest of 1 lemon into the TM bowl.
15. Grate for 20 seconds on Speed 6.
16. Scrape the sides of the bowl.
17. Repeat steps 13-14 until you have a very finely grated zest.
18. Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4.
19. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
20. Pour mixture over crumb crust in baking dish and spread into an even layer.
21. Sprinkle the remaining crumble mixture over the top of the lemon layer.
22. Bake in oven for 23 – 26 minutes or until lightly golden.
23. Remove from oven and allow to cool.
24. Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
25. Store in airtight container in refrigerator.

Mars Bar Slice

Adapted from :

http://thermofun.com/thermofun-mars-bar-slice-recipe/

Ingredients:

• 180g Mars Bars, 3 x 60g bars - broken up into quarters
• 90g butter, cubed
• 90g Rice bubbles
Chocolate Topping
• 150g cooking chocolate or Choc chips
• 20g grapeseed oil

Method

1. Add Mars Bars and butter to the TM bowl and melt 4 mins / 50° / Speed 3. Scraping down the side of the bowl if necessary half way through.
2. Add Rice Bubbles and combine 20 sec / Speed 3 / Reverse
3. Empty into a lined, square slice pan (approx 20x20cm) and press gently down creating a flat surface.
Topping
4. Melt chocolate and oil in the TM bowl 3 mins / 50° / Speed 3.
5. Scrape down edges and melt for a further 2 mins / 50° / speed 1.
6. Pour the melted chocolate evenly over the slice.

Tiny teddies chocolate version

Adapted from:

http://www.trtlmt.com.au/chocolate-teeny-teddies/

Ingredients:

80g butter, cubed

2 tablespoons cocoa powder

100g sugar

40g honey

1/2 teaspoon vanilla bean paste

170g plain flour

65g self raising flour

1/2 teaspooon bi carb soda

Method:

1. Place butter, sugar, honey and vanilla into bowl.
2. Melt at 100 degrees, speed 2 for 5 minutes.
3. Add remaining ingredients.
4. Mix on speed 3 for 45 seconds or until well combined.
5. This will be a sticky, wet dough. It firms upon cooling however.
6. Remove dough from bowl or saucepan and place onto a silicone mat in a rectangle shape to cool slightly, approximately 5 minutes. Be careful as this will be hot. Do not put it in the fridge or leave it too long as it will be harder to work with.
7. Preheat oven to 180 degrees. Line two large baking trays with baking paper.
8. Once dough is slightly cooled and easy to work with, roll out into a thin rectangle about 2mm in thickness. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
9. If your dough is sticky allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
10. Using a small teddy cutter cut shapes from the dough. You may choose to cut and then place the teddy on the tray or you may chose to cut them all at once then peel away from the mat and put on the tray. You can see both options in the blog photo.
11. Cut as many from the first batch us possible. As the dough cools it is harder to roll. Warm for 15-30 seconds in the microwave if it dries or cool too much.
12. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them slightly browned and a crunch to them. Do not overcook though. Burnt chocolate is not tasty. Every oven varies so watch them

Avocado Choc Chip cookies

Adapted from:

http://www.trtlmt.com.au/chocolate-avocado-biscuits/

Ingredients:

1. 1 large avocado, flesh only
2. 150g plain flour
3. 90g sugar or sweetener of choice
4. 2 Tbsp cocoa powder
5. 1 tsp vanilla bean paste
6. 1 tsp baking powder
7. 90g softened butter
8. 100g choc chips for topping, optional

Method:

1. Preheat oven to 180C. Line a baking tray with paper.
2. Add avocado to bowl. Speed 7 / 6 seconds. Scrape down.
3. Add remaining ingredients except choc chips to the bowl. Speed 6 / 15 seconds. This is a wet-ish dough but can easily be handled due to the butter/oil.
4. Roll into 20 small balls and place onto the baking tray.
5. Press in a few choc chips on the top.
6. Bake for 15-18 minutes or until cooked through.
7. Allow to cool on a wire rack.

March Hols 2016

School holidays - and it's only 1 week. Took 2 days off to spend some time with the kids. Went to the new Nicholodeon Park in Sunway lagoon. Park is still nice and well maitained - they installed many of the Big Ass Fans , really windy and you wont feel the heat. Good experience for kids. There are more pockets of eateries now compared to the last year when we were there.

kids pool

new nicholodeon park

this ride was good....

petting zoo

animal show at 3pm



Thermomix Skinless Sausages

Inspired from Thermomix recipe community.

Ingredients:

500gm chicken mince

1 carrot

1 knob ginger

1 garlic clove

1 tablespoon chicken stock, Thermomix made

Breadcrumbs -1/2-1 cup

1 egg

20g grapeseed oil

Herbs of choice

Method:

Place garlic and ginger. Chop for Sp 6, 5 seconds. Scrap down and sauté for 2 mins, Sp2, 100 C

Let it cool before placing all other ingredients. Mix 30seconds, Sp 6.

This amount makes 8 sausages. Roll into cling wrap

Cook Varoma, 15 minutes, Sp 2.

Finished off in oven for another 15 minutes

Tortilla wraps

Adapted from :

http://www.trtlmt.com.au/thermomix-tortillas/

Such a lovely simple recipe.

Ingredients

1. 335g bakers flour - I mix 100g whole meal or atta with bakers flour)
2. 170g water
3. 40g olive oil
4. 1 teaspoon of salt

Instructions

1. Place everything into the tmx bowl.
2. Blitz on speed 6 just to slightly combine.
3. Lock lid and press interval speed for 2 minutes.
4. Let it sit for 15 minutes. See note below however.
5. Remove from bowl. Divide your dough into 8 pieces.
6. I find rolling and cooking as I go easier compared to rolling all one go. It stucked despite the flooring between layers and I don't like additional flour on them. So heat up the pan, gently lay the first wrap then roll the next and flip.
7. Ensure the pan is not too hot. Medium heat is just nice. Press down tortilla as it blows up. 
8. Once they start bubbling, flip it over.
9. You will only need to cook for a minute or so each side but keep an eye on them so they don't burn. You want them to be cooked but still flexible.
10. Place it onto a plate with a tea towel over the top.
11. Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
12. The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.

I did not let my dough rest. I rolled them right after mixing in the thermie.

Cooked up chicken pieces to go with the wrap for lunch boxes. A simple coat of egg and seasoned breadcrumbs.