Hi everyone, have jest arrived back from a holiday in Bali and had a lovely time. My daughter and I travelled up to Ubud for the day and did a Balinese Cooking Class. Will be sharing some of the secrets we learnt and a couple of recipes with you a little later when I have settled back in, so keep a look-out.. 🙂
SALTED CARAMEL MAPLE ICE CREAM
250g raw sugar (originally 300g, but I reduced and it was sweet enough)
50g 100% maple syrup
50g unsalted butter
2 generous tsp natural vanilla extract
2 tsp sea salt
100g full cream milk
150g dark choc chopped – optional (I didn ‘t use and it was recommended not to use as this is decadent enough!)
Place sugar into TM bowl and pulverise for 15 seconds on speed 9. (makes into icing sugar).
Add maple syrup, butter and vanilla and cook for 15 minutes at Varoma temp on speed 1.
Add salt, cream, milk and whisk together for 30 seconds on speed 5.
Reduce to speed 4 and add eggs one at a time.
Cook a further 8 minutes on 90 degrees at speed 4.
Pour into cold metal tin (or plastic) and freeze. (I put into a big glass container, sealed and chilled overnight, then churned next morning, then put into plastic container and put into freezer to firm up – not needing to do following steps.)
After 3-4 hours when partially frozen, remix for 1 minute on speed 5 to give a creamier consistency.
Fold through chocolate chunks (if using) after remixing on Reverse + speed 1 for a few seconds.
Pour into cold tin and freeze for up to 12 hours.
Recipe taken from an old Thermomix calendar.. Enjoy and try developing your own recipes and please don’t forget to share your successes with us.
From the Prevention Magazine
Please be advised that the incentive to purchase in March has just been upgraded. If you purchase between 26th and the end of March, not only will you receive the Full Steam Ahead and Seafood Bounty Cookbooks, but also the Bread mat. That is a total value of $112.
Please watch this space as the Incentives for April will also be available next week sometime.
2 chopped zucchini
1 egg white
1/2 cup low fat milk
1/2 cup wholemeal bread crumbs mixed with 1/2 cup Parmesan cheese & salt
1. Mix together in bowl the egg white and milk.
2. Cut the zucchini into chips.
3. Dip each chip into the egg white/milk mixture.
4. Roll the zucchini chip into bread crumbs and place onto a paper lined baking tray.
5. Oven bake for 30 mins at 180deg or until golden brown.