06 - Celebrations

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http://mag.the4blades.com

Contents

01 - French Brunch 1. Crêpes with Salted Butter Caramel Sauce 2. Buckwheat Crêpes (Galettes) 3. Decadent Choc Hazelnut Spread 4. DF Choc Hazelnut Spread 5. Strawberry Vanilla Jam 6. Yoghurt Cake

02 - Spanish Fiesta 1. Patatas Bravas 2. Lentil Chorizo Stew (Lentejas) 3. Sticky Red Wine Chorizo 4. Spanish Potato Omelette 5. Chicken Liver Rice 6. Bica

03 - Thanksgiving’ 1. Sweet Potato Pie 2. Stuffed Turkey Roll 3. Apple & Cranberry Chutney 4. Pumpkin Pie 5. Salted Peanut Brittle Biscuits 6. American BBQ Sauce

04 -Indian Feast 1. Naan Bread 2. Gluten Free Naan 3. Aloo Palak 4. Creamed Spinach Curry (Palak Paneer) 5. Homemade Paneer 6. Pumpkin Daal 7. Pork Vindaloo 8. Raita 9. Coconut Laddu

04 - Taste of the Orient 1. Kimchi 2. Korean BBQ Beef 3. Teriyaki Chicken or Salmon 4. Chicken Larb 5. Asian Brown Rice Salad

06 - Hearty British Fare 1. Cheat’s Coronation Chicken 2. Bread and Butter Pudding 3. Banoffee Pie 4. Sticky Date Pudding

07 - Turkish 1. Turkish Bread 2. Turkish Eggplant Dip 3. Turkish Beetroot Dip 4. Turkish Carrot Dip 5. Pita Breads 6. Doner Kebab 7. Zucchini Fritters 8. Cauliflower Pilaf

08 - South African 1. Bobotie 2. Vetkoek 3. Peppermint Crisp Pie

The Celebrations Issue Contents

No: Nuts Contains: Gluten / Dairy / Egg

*Variations: Crêpes can be made without Gluten / Dairy

On Bec’s first trip to Paris she came across a flavour that she had never experienced before… Salted Butter Caramel. Oh boy oh boy, was this revolutionary. The crêpes are just a basic recipe. To make them even more simple, we go the non-traditional route and cook them on a flat-grill toasted sandwich maker. Therefore, ours are much smaller than the traditional ones that are made on a big flat crêpe skillet - but boy oh boy are they faster to cook when you have friends over on a Sunday morning! You can of course cook the sauce and the crêpes separately. The sauce is also perfect with ice cream or as the filling in macarons!

Method

1. Put all the ingredients for the crêpes in the bowl. Eggs (4), milk (440g), flour (160g), olive oil (20g) and salt (1 tsp). Mix on Speed 4 / 20 seconds.

2. Put batter aside in a jug in the fridge. 3. Clean and dry bowl. 4. Put all the ingredients for the sauce into the bowl. Cream (260g), butter (150g), brown sugar

(150g), salt (1 tsp) and vanilla paste (1/2 tsp). 5. Program 5 minutes / 110C* / Speed 3 (measuring cap in). 6. Program 15 minutes / 110C* / Speed 3 (measuring cap out, sitting the rice basket on the lid so

that steam can escape). 7. Pour sauce into sterilised bottles. Note: best stored in the fridge, but served at room temperature so

take it out of the fridge before required (or pop the jar in the microwave for 10-20 seconds). 8. To cook them in the traditional way, use a wide oiled skillet and spread the batter out thinly (and

quickly!) with the back of a spatula. Fold into quarters whilst cooking. 9. Serve the crêpes with the sauce, or even the Choc Hazelnut Spread, or Strawberry Jam!

Alternatively, you can choose a savoury filling like ham and cheese, or olive tapenade.

* If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.

Ingredients

Crêpes: 4 eggs 440g milk (*can use rice milk) 160g flour (*can use GF) 20g olive oil 1 tsp salt

Salted butter caramel sauce: 260g pure cream 150g butter 150g brown sugar 1 teaspoon of salt 1/2 teaspoon vanilla paste

You will need: bowl jug

Total Preparation Time 45 minutes Makes 20 medium sized crêpes and 2 small jars of Salted Caramel Sauce (about 550g) Cannot be frozen

Crêpes with Salted Butter Caramel Sauce (Caramel au Beurre Salé)

http://www.magcastapp.com/page008.html


No: Gluten / Dairy / Nuts Contains: Egg

These crêpes are from the Brittany region of France. They are darker in colour than a normal crêpe and can be slightly crispy when cooked with oil. They are naturally gluten free and Bec LOVED them after discovering them on her second trip to Paris (be sure to confirm that they are 100% gluten free in their preparation methods if you are Coeliac, however!) They are usually served with fillings inside and folded into quarters. We think they make a pretty good GF wrap as well! The way we cook them is FAR from traditional (see video below), but so easy.

Method

1. Grind the buckwheat (260g). Program Speed 9 / 30 seconds. 2. Add the remaining ingredients - salt (1 tsp), water (500g), egg (1) and xanthan gum (1/2 tsp). 3. Option: Rest the batter overnight in the fridge (not 100% necessary, but it is more traditional.

4. Mix on Speed 4 / 20 seconds. Scrape down sides. 5. Mix on Speed 5 / 10 seconds. 6. Cook either on a large skillet or using the 'toasted sandwich maker' methodology. To cook

them in the traditional way, use a wide oiled skillet and spread the batter out thinly (and quickly!) with the back of a spatula. Fold into quarters whilst cooking.

Ingredients

260g buckwheat groats (*or use GF buckwheat flour and skip step 1) 1 tsp salt 500g water 1 egg 1/2 tsp xanthan gum (*note: if you buy a pre-made flour you likely will not require the xanthan gum. You will know you need to add it if yours looks like silt & water rather than batter)

You will need: spatula skillet

Preparation Time 5 minutes, plus soaking time overnight - optional Cooking Time 20 minutes Makes 20 medium crêpes Can be frozen - we freeze with pieces of baking paper between them. Good for a quick breakfast or a GF wrap.

Buckwheat Crêpes (Galettes)

No: Gluten / Egg Contains: Dairy / Nuts

Whilst the popular choc hazelnut spread that you can buy in any supermarket is originally from Italy, it's a very popular topping for crêpes in France. It's available from the street vendors too! Our version is very decadent but absolutely delicious. Don't worry - we also give a less decadent option in the method as well. Most homemade recipes call for full cream milk and butter so we have changed it to include cream just to make it that little bit more indulgent. This also makes for a great ganache for cake or cupcakes.

Method

1. Preheat oven to 200 degrees. 2. Place hazelnuts (125g) onto an oven tray. 3. Roast until fragrant and skins start to blister and come off. Approximately 15-20 minutes. 4. Remove nuts from oven and place into a clean tea towel. Wrap tea towel around nuts. Allow

to cool for 5 minutes. 5. Using the tea towel, rub the skins off the nuts. Don't worry if some skin remains. 6. Place nuts into bowl. Speed 10 / 30 seconds. 7. Scrape down sides. Speed 10 / 30 seconds. 8. Add chocolate (250g). Speed 10 / 30 seconds. 9. Scrape down. Speed 10 / 30 seconds. You can use this as your chocolate hazelnut spread

if preferred. 10. Add cream (100g). 5 minutes / 50C / Speed 2. 11. Store in a large jar and keep in the refrigerator. Use within two weeks.

Ingredients

125g hazelnuts 250g good quality dark or milk chocolate 100g pure cream

You will need: oven tray tea towel spatula large jar

Preparation Time 30 minutes Cooking Time 5 minutes Makes 1 cup of spread Cannot be frozen

Decadent Choc Hazelnut Spread

No: Gluten / Dairy / Egg Contains: Nuts

When you can't have dairy, you may miss the indulgence of a choc hazelnut spread. That's OK... just make your own! This uses hazelnuts, good quality cacao butter and powder, good quality coconut oil and cream and your choice of sweetener - the type and amount is up to you!

Method

1. Put hazelnuts (120g) on a tray and put into a cold oven. 2. Turn oven on to 200 degrees and set a timer for 8 minutes. 3. After 8 minutes turn the oven off and allow nuts to sit in the oven until they are

fragrant. 4. Remove from the oven and rub them with a tea towel to remove the skins. 5. Add sweetener (60-120g) to the bowl. Speed 9 / 10 seconds. 6. Add hazelnuts (60g) and cacao butter (50g) to the bowl. Speed 8 / 4 seconds. 7. Add cacao (20g), coconut oil (20g) and coconut cream (150g) to the bowl. Program

6 minutes / 70 degrees / Speed 4. 8. Blend 1 minute / Speed 9, gradually increasing from Speed 1-9. 9. Pour into a sterilised jar. Store in the fridge.

Note: this will harden in the fridge. Pop in the microwave for 20 seconds before using and it will spread beautifully.

Ingredients

120g raw hazelnuts (or 60g roasted / blanched), or if using raw follow step 1. 60g-120g granulated sweetener (tested with 60g xylitol - can use sugar, rapadura, coconut sugar etc.) 50g cacao butter 20g cacao 20g coconut oil 150g coconut cream

You will need: oven tray tea towel

Total Preparation Time 45 minutes if using raw hazelnuts, 15 minutes if hazelnuts are already toasted / blanched Makes 1 jar Cannot be frozen

Dairy Free Choc Hazelnut Spread

No: Dairy / Gluten / Egg / Nuts

Strawberry Jam is another favourite topping for crêpes, and you really can't beat homemade jam, especially with a touch of vanilla! It's relatively quick and easy to whip up a few jars at home.

Method

1. Place strawberries (500g), sugar (400g), quartered apple (1 large) and vanilla bean caviar (1 tsp) into bowl.

2. 25 minutes / 100C / Speed 2 with the measuring cup at an angle in the lid. 3. Scrape down sides. 4. 15 minutes / 110C* / Speed 2 with the measuring cup at an angle in the lid. 5. Test your jam by placing a little on a spoon. Allow to cool for 5 minutes. If it is thick it is

ready, keeping in mind it thickens slightly more upon completely cooling. If it is still quite runny cook 5 minutes / 110C* / Speed 2.

6. Test your jam again. 7. Place into sterilised jar and seal for pantry storage. Will last two to three weeks in the fridge

without vacuum sealing.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.

Ingredients

500g strawberries, hulls removed 400g sugar 1 large red apple, quartered (do not remove skin, core or seeds) 1 tsp vanilla bean caviar or powder

You will need: spatula spoon jar

Preparation Time 5 minutes Cooking Time 40 minutes Makes 1 small jar Cannot be frozen

Strawberry Vanilla Jam

No: Nuts Contains: Dairy / Gluten / Egg

Yoghurt cakes are very commonplace in France. They are often the first cake a child learns to make, and the official measurements are done in pots of yoghurt! We have taken the liberty of converting a traditional recipe for you from a close friend in France. She has a sweet tooth, and is a lover of chocolate, so she has given these ideas for optional extras: you can add 3 spoons of powdered chocolate (for hot chocolate) or 3 spoons of vanilla sugar or chocolate chips. This is a very sweet cake as it is, and quite dense and bread-like.

Method

1. Preheat oven to 160 degrees. Grease or line cake tin of choice. We have used a Kugelhopf silicone form.

2. Add eggs (3), yoghurt (200g), plain flour (450g), sugar (370g) and oil (100g) to bowl. 3. Speed 5 / 10 seconds. You may need to use your spatula to help mix as this is a very thick batter. 4. Place batter into prepared tin. 5. Bake for approximately an hour or until cooked through. 6. Serve with crème anglaise or custard for a traditional dessert.

Ingredients

3 eggs 200g natural yoghurt 450g plain flour 370g sugar, can reduce 100g neutral flavoured oil

You will need: cake tin

Preparation Time 5 minutes Cooking Time 1 hour Serves 6 - 8 Can be frozen

Yoghurt Cake

No: Gluten / Dairy / Egg / Nuts

These deliciously crispy potatoes (with a fiery ‘brave’ sauce) are a twist on a traditional Spanish classic. Typically they are cooked in the pan until crispy, but we have utilised an awesome technique we learnt from Alyce Alexandra, in her book Quick Fix: Every Occasion. The potatoes are steamed with your thermomixer and then ‘chuffed’ with your thermomixer before being baked. The result is a potato that is crispy on the outside and soft on the inside. Typically the potatoes aren't seasoned, but we were inspired by Jamie Oliver’s version of the dish (which is delicious and can be found in his ‘Jamie Does…’ book), so we included a seasoning on the potatoes too. This recipe makes ample sauce. It’s great to freeze and pull out for next time you make the potatoes (and there will be a next time!), to put with the Tortilla de Patatas or to use as a pizza sauce.

Method

1. Put water (500g) in the bowl. 2. Add 800g of peeled or washed & quartered potatoes in the lower dish of the

steaming attachment. 3. Program 15 minutes / Steaming Temperature / Speed 3. 4. Preheat oven to 210 degrees. 5. Once potatoes have finished steaming, set aside, tip water out and dry bowl. 6. Add garlic (2) and the leaves from 2 sprigs of fresh rosemary to the bowl.

Speed 5 / 5 seconds. 7. Add paprika (1 tsp), dried thyme (1 tsp), salt (1 tsp), olive oil (20g) and the

potatoes to the bowl. Reverse+Speed 4 / 5 seconds. 8. Tip mixture onto a lined baking tray, spread out evenly and cook in the oven

for 25 minutes. 9. Clean bowl. 10. Add onion (1), garlic cloves (4), red chillies (3) and carrot (1). Speed 5-6 / 2

seconds. 11. Add olive oil (20g) to the bowl. Program 8 minutes / 110C* / Speed 2. 12. Add tomatoes (400g) to bowl with red wine vinegar (splash), salt and pepper

(to taste). Program 10 minutes / 110C* / Speed 2. 13. Once cooking is complete, blend by programming 1 minute / Speed 9,

raising the speed slowly from 1-9. 14. Once potatoes have finished cooking, remove from heat. 15. Serve potatoes drizzled with bravas sauce, or to the side for dipping.


Ingredients

Potatoes: 500g water 1kg medium potatoes, washed / peeled and quartered 2 garlic cloves leaves from 2 stalks of rosemary 20g olive oil 1 tsp of paprika 1 tsp of dried thyme 1 tsp of salt freshly cracked pepper, to taste

Sauce: 1 onion, peeled and quartered 4 garlic cloves 3 chillies, deseeded 1 carrot, chopped into chunks 400g tin chopped / crushed tomatoes splash of red wine vinegar 20g olive oil salt and pepper, to taste

You will need: baking tray baking paper or aluminum foil

Total Preparation Time 45 minutes Serves 4 Sauce can be frozen, but potatoes best served fresh

Patatas Bravas

http://bit.ly/1x8k5YH


http://www.amazon.com/Jamie-Does-J-Oliver/dp/0718156145

No: Gluten / Dairy / Egg / Nuts (check ingredients of chorizo if necessary)

This humble Spanish lentil stew is a classic dish that reminds Maria from Feisty Tapas (the author of this recipe), of her childhood. It’s very flavoursome and can be made vegetarian (in fact, vegan!), or you can add chorizo for some extra flavour.

Our recipe tester Penny and her family of four really enjoyed this dish. They particularly loved the addition of chorizo and next time will add more in!

Method

1. Soak the lentils (280g) for a few hours or overnight. 2. Add the carrot (100g) and potatoes (200g) to the bowl. Speed

5+Reverse / 4 seconds. Set aside. 3. Add the onion (130g), capsicum (100g) and garlic (3 cloves) to the

bowl. Speed 5 / 4 seconds. Scrape down sides.

4. Add olive oil (20g), chopped tomatoes (75g) and paprika (1 Tbsp). Program 10 minutes / 110C* / Speed 1.

5. Rinse the lentils and add to the bowl along with the the reserved potatoes / carrots, diced chorizo (80g, or more to preference), bay leaf (1), hot water (700g), vegetable stock paste (1 tsp), parsley (1 handful),

salt (1 tsp) and a good amount of freshly ground black pepper. Program 30 minutes / 100C / Reverse+Stirring Speed.

6. Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.


Ingredients

280g pardina lentils or green lentils (*can increase the amount of lentils, just make sure you increase the amount of water too) 1 medium carrot, peeled and cut in big chunks (approximately 100g) 200g floury potatoes, peeled and cut in big chunks 130g onion, peeled and cut in big chunks 100g capsicum, cut in chunks, flesh only 3 garlic cloves, peeled 20g extra virgin olive oil 75g chopped tomatoes 1 Tbsp sweet Spanish paprika 'Pimentón de la Vera' (*can use normal paprika if that’s all that is available) 80g pre-cooked chorizo, diced (*can add more if you want) 1 bay leaf 700g hot water 1 tsp vegetable stock paste good handful of parsley, chopped 1 tsp sea salt black pepper, to taste

You will need: bowl for soaking lentils spatula

Preparation Time 10 minutes + overnight soaking time required Cooking Time 40 minutes Serves 4 Can be frozen

Lentil Chorizo Stew (Lentejas)

http://bit.ly/1LzeLnE

No: Gluten / Dairy / Egg / Nuts*

This recipe comes from Joe, of The 4 Blades. He loves chorizo so much, and was so pleased with the taste of this recipe that he wanted to call this recipe Choriz-Joe. Alas, it didn’t get passed as the official name for this recipe, but feel free to call it by its ‘unofficial’ name if you wish… he’d love that. This recipe is really easy, and has a very yummy result!

Method

1. Add garlic (6 cloves) to the bowl. Chop Speed 7 / 3 seconds. 2. Add olive oil (10g), red wine (10g) and thyme (1 tsp) to the bowl. 3. Program 2 minutes / 110C* / Reverse+Stirring Speed. 4. Add slices of chorizo (250g) to the bowl. 5. Program 10 minutes / 110C* / Reverse+Stirring Speed. 6. Add balsamic vinegar (65g) and honey (90g) to the bowl. 7. Program 10 minutes / 110C* / Reverse+Stirring Speed. 8. Serve and enjoy while hot!

*Please check chorizo ingredients if required - some may contain milk products or gluten.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the

appropriate setting for your machine.

Ingredients

250g chorizo, sliced on the diagonal, approx. 1cm wide 6 cloves of garlic 10g olive oil 10g red wine 1 tsp dried thyme 65g balsamic vinegar 90g honey

Preparation Time 5 minutes Cooking Time 15 minutes Serves 4 for tapas Eat freshly cooked

Sticky Red Wine Chorizo


This Spanish potato omelette is a very common dish found all throughout Spain. Traditionally it is made with only potatoes and egg, but may also include other ingredients for variations. This recipe has been shared with us by Maria from Feisty Tapas. Maria grew up in Spain and is now living in the UK.

We asked Claire and her family of fussy eaters to test this recipe and the feedback was positive! She said it was easy to make and prepare, LOVED by her fussy 5 year old and a good accompaniment to their main meal.

Method

1. Add onion (100g) to the bowl. Speed 4 / 5 seconds. Scrape down the sides. 2. Add olive oil (50g). Program 10 minutes / 110C* / Speed 1. 3. Add the whisk attachment. 4. Add the potatoes (380g), water (220g) and salt (increase quantity if you’re doubling the recipe). 5. Set 15 minutes / 110C* / Stirring Speed. Check the potatoes from 10 minutes onwards and stop

once cooked through. Set potatoes aside. 6. Without washing the bowl, remove the whisk attachment and add eggs (4), salt and pepper. 7. Mix Speed 4 / 10 seconds. 8. Return the potatoes to the bowl. Speed 3 / 3 seconds. Take caution not to end up with mashed

potatoes! 9. Drizzle a medium pan with olive oil and heat over a high heat, add the mixture and turn the heat right

down, give it a gentle shake so that it all distributes well. The key is to do this first part over a low heat, when it's looking like the egg is setting, it's time to turn it over. Grab a plate big enough to sit steadily over the frying pan, place it over it and, holding tight to the whole ensemble, flip the omelette over onto the plate, then carefully move the omelette back to the pan. It will only need one minute on this side, you may need a bit longer if making a larger omelette. Just don't let it go too dry, remember the egg keeps cooking for a little while even when off the heat.


To Serve: cut the tortilla in wedges as if it was a cake and enjoy with a lovely mixed salad. Alternatively, cut into small squares, have cocktail sticks nearby or stick them into each square so that people can help themselves. Perfect for BBQs and tapas parties. You can of course just get a big chunk of crusty bread, slice it open, stick a good slice of tortilla in and have a classic Spanish sandwich: bocadillo de tortilla.

Ingredients

100g onion, quartered 50g olive oil 380g peeled potatoes, in thick slices 220g hot water 4 large eggs salt and pepper, to taste

You will need: spatula medium pan

Total Preparation Time 50 minutes Serves 2 - 4 (depending on size). You can double the recipe and add more salt Cannot be frozen

Spanish Potato Omelette (Tortilla de Patatas)



Before you keep flicking through the magazine at the thought of chicken livers… stop a moment! This recipe is a family favourite of Maria from Feisty Tapas.

Method

1. Add onion (1), carrot (1) and garlic clove (1) to the bowl. Speed 5 / 5 seconds.

2. Add zucchini (1) and capsicum (1) to the bowl. Speed 5 / 2 seconds. 3. Add oil (20g) to the bowl. Program 5 minutes / 110C* / Speed 1. 4. Add the chicken livers (400g) and white wine (50g). Program 3 minutes /

110C* / Reverse+Stirring Speed. 5. Add desired amount of rice (130-200g). Program 2 minutes / 110C* /

Reverse+Stirring Speed. 6. Add proportional amount of chicken stock (500-600g) + a few twists of

cracked black pepper and salt. Program 18 minutes / 110C* / Reverse+Stirring Speed.


Ingredients

1 onion, quartered 1 medium carrot, chopped into chunks 1 clove of garlic 1 small zucchini, chopped into chunks 1 capsicum, flesh only, in quarters 20g olive oil 400 g chicken livers, washed and trimmed of any white/yellowy bits as best as possible, don't chop them, leave them as big and whole as possible 50g white wine 130g arborio rice (200g if cooking for 3 people) 500g hot liquid chicken stock (600g if cooking for 3 main serves) cracked black pepper and salt, to taste Optional: can add a tablespoon of chopped tomatoes to Step 3 or 4 below, and / or add a dash of Worcestershire Sauce for flavour (check gluten content if required)

Total Preparation Time 40 minutes Serves as a main, more as a tapas plate Best served fresh

Chicken Liver Rice



This recipe was contributed by Maria from Feisty Tapas, who is originally from Galicia, Spain. Galicia is full of sandy beaches and good food.

Maria says, "Bica (pronounced bee-ka) is typical of this area and delicious dipped in coffee, which is why many coffee shops will bring you a bite for free if you order a coffee in the afternoon. Yes, you read right, free! Call it sweet tapas. This makes a lot so you can make two cakes. Everyone loves it, and it has been met with rave reviews as it's so light and airy. A little bit goes a long way. Try it dipped in red wine or Port for a treat. Yes, it's the done thing!"

Recipe Tester Feedback: "This cake is delicious served warm. The crunchy sugary topping is really nice. We also made these in muffins and froze them. They thaw really well." - Peter

Method

1. Preheat oven to 180ºC. 2. Add eggs (4), sugar (300g) and unsalted butter (200g) to the bowl. Set 5 minutes /

50C / Speed 3-4. 3. Add the cream (200ml). Mix Speed 3-4 /10 seconds. 4. Add plain flour (400g) and baking powder (3 tsp). Closed Lid / Turbo x5 quick

blasts. 5. Place mixture in a big mould as described above, typically a rectangular mould is

used.

6. Sprinkle with a brown sugar and place in preheated oven for 45-50 minutes. Check that it's fully baked by inserting a with a skewer or similar in the centre, when it comes out clean, it's ready.

7. Let it cool down and serve cut into squares or rectangles like in the photos, it's the traditional way.

Ingredients

4 eggs 300g sugar (I used caster, feel free to experiment with different types and report back) 200g unsalted butter 200ml pure cream 400g plain flour 3 tsp baking powder brown sugar (enough to sprinkle on top, think a couple of tablespoons)

You will need: very large cake tin or two small ones skewer

Preparation Time 15 minutes Cooking Time 50 minutes Serves Many Can be frozen

Bica


No: Gluten / Egg / Tree Nuts Contains: Dairy

*Variations: Can be made without Dairy

This is a reader recipe from Darlene: "I am from America (now in Australia) but still keep the tradition of a proper Thanksgiving Dinner. This is a specialty that is part of the meal which so many Aussies raise their eyebrows at until they try. It accompanies the turkey and isn't a dessert but a very sweet side dish"

Please note: The 4 Blades Magazine has converted Darlene's recipe to suit thermomixers. We have tried this recipe with both store bought and homemade marshmallows. Store bought works best. We have served this in individual ramekins.

Method

1. Preheat oven to 175C. 2. Place sweet potatoes (5) into lower dish of internal steaming attachment.

3. Fill bowl with water (500g) and put internal steaming attachment into place. 4. Program 20 minutes / Steaming Temperature / Speed 3. Check that potatoes

are cooked through. If they aren't, continue steaming until they are cooked through. 5. Once cooked through, pour water from bowl and place sweet potatoes into a large

bowl.

6. Mash with a potato masher until smooth. 7. Add butter (50g), cinnamon (pinch), brown sugar (95g) and orange juice (4 Tbsp) to

sweet potatoes. 8. Mix until combined and butter has melted. 9. Place into a large casserole dish, or smaller ramekins, like we have done.

10. Sprinkle with marshmallows and bake until golden brown. 11. Serve.

Ingredients

5 sweet potatoes, peeled and small cubed 500g warm water 50g butter 1 pinch of cinnamon 95g packed brown sugar 4 Tbsp orange juice 200g marshmallows

You will need: large bowl potato masher large casserole dish or smaller ramekins

Preparation Time 30 minutes Cooking Time 20 minutes Serves 6 - 8 as a side Cannot be frozen

Sweet Potato Pie

No: Dairy Contains: Gluten / Egg / Nuts

*Variations: Can be made without Gluten

Turkey is synonymous with the American holiday Thanksgiving. This recipe is a fabulous alternative to roasting an entire bird in the oven (and is really so delicious). It has been contributed to us by Alyce Alexandra and is featured in her beautiful book Quick Fix: Every Occasion. You can follow along with the video below for extra tips.

Method

1. Preheat oven to 200C.

2. Place bread (2 slices) into bowl. Mill Speed 8 / 5 seconds. 3. Add onion (1), garlic (3 cloves), sage leaves (1 handful) and rosemary

leaves (from 3 sprigs) to the bowl. Chop Speed 6 / 3 seconds. 4. Set aside. 5. Place pork (250g) into the bowl. Mince Speed 9 / 5 seconds. 6. Set aside with onion and breadcrumbs. 7. Place apricots (150g), cherries (100g) and pecans (100g) into the bowl.

Chop Speed 7 / 2 seconds. 8. Add all prepared ingredients plus brandy (20g) and egg (1). Mix Reverse

+Speed 3 / 20 seconds. 9. Place turkey breast skin side down on a board and fold out so the breast

lies flat. 10. Cover with baking paper and gently pound the thicker sections using a

rolling pin until even thickness. 11. Remove baking paper.

12. Cover with slices of pancetta (8). 13. Press stuffing mixture evenly on top of the pancetta to create a 1cm layer. 14. Carefully roll up turkey and use kitchen string to tie securely. 15. Place seam side down in baking dish. 16. Rub skin liberally with macadamia oil and salt.

17. Bake turkey for 45 minutes, or until cooked through. 18. Cover with foil and allow to rest for 20 minutes prior to serving.

Ingredients

2 slices wholemeal bread, frozen and halved (*can use GF if required) 1 brown onion, peeled and halved 3 garlic cloves, peeled handful of sage, leaves only 3 rosemary sprigs, leaves only 250g pork fillet, roughly chopped 150g dried apricots 150g dried cherries 100g pecans 20g brandy 1 egg 1 turkey breast (1.5kg), boned, trimmed, skin on and butterflied 8 slices pancetta macadamia oil salt

You will need: baking paper rolling pin kitchen string aluminium foil

Preparation Time 15 minutes Cooking Time 45 minutes Serves 8 Can be frozen in individual serves, or served hot or cold.

Stuffed Turkey Roll

http://bit.ly/1GA70aK



Cranberry sauce is a common accompaniment to the Thanksgiving turkey. This version from Alyce Alexandra's Quick Fix: Every Occasion is the perfect accompaniment to the Stuffed Turkey Roll. This chutney has quite a tart flavour due to the sourness of the cranberries. More sugar can be added at Step 1 to balance the flavour and produce a sweeter chutney (between 100g and 250g). Cranberries can be hard to find fresh. Frozen cranberries can be used, just defrost first.

Method

1. Place sugar (50g) and cinnamon (1/2 stick) in the bowl. Mill Speed 10 / 15 seconds. 2. Add apples (2). Chop Speed 5 / 2 seconds. Scrape down sides. 3. Add cranberries (500g), vinegar (50g), cloves (pinch) and salt. 4. Program 15 minutes / 110C* / Reverse+Stirring Speed, with internal steaming

basket sitting on the lid to prevent splashes. 5. Relocate to the serving bowl, or a jar and refrigerate until chilled and ready to serve.


Ingredients

50g raw sugar 1/2 cinnamon stick 2 apples, quartered and cored 500g fresh cranberries 50g apple cider vinegar pinch cloves, ground salt, to taste

You will need: spatula internal steaming basket serving bowl or jar

Preparation Time 5 minutes Cooking Time 15 minutes Makes 1 jar Cannot be frozen

Apple and Cranberry Chutney

http://bit.ly/1GA70aK



We couldn't have a section of American recipes without including Pumpkin Pie! This is Peta's partner's absolute favourite dessert from childhood in the USA. The recipe comes from his mother.

Method

1. Preheat oven to 200 degrees. 2. Place pumpkin (750g) into lower dish of internal steaming basket. 3. Pour 600ml warm water into bowl and set steaming attachment into place. 4. Program 20 minutes / Steaming Temperature / Speed 3. Check that

pumpkin is cooked through and continue cooking if necessary.

5. Remove pumpkin and place into a large bowl and mash. Set aside. 6. Place oil (50g), water (65g), sugar (1 Tbsp) and flour (140g) into bowl. 7. Set Closed Lid / 1 minute / Kneading Function. 8. Roll pastry between 2 sheets of baking paper. 9. Grease a pie dish with butter or oil.

10. Place pastry into pie dish, trimming the edges slightly. Place into the fridge to cool.

11. Add eggs (2) to clean bowl. Beat on Speed 4 / 20 seconds. 12. Add sugar (90g), salt (1/2 tsp), cinnamon (1 tsp), ground ginger (½ tsp), ground

cloves (¼ tsp) and evaporated milk (375ml) to bowl.

13. Mix on Speed 4 / 20 seconds. 14. Add pumpkin (750g). Mix on Speed 4 / 20 seconds. 15. Pour gently into pie dish. 16. Bake for 15 minutes at 200 degrees then reduce heat to 150 degrees and bake for

approximately 45 minutes or until set.

17. Allow to cool.

Ingredients

Pastry: 140g wholemeal plain flour 50g oil 50g water 1 Tbsp sugar 140g flour

Filling: 750g pumpkin, peeled and cubed 600ml warm water 2 eggs 90g sugar ½ tsp salt 1 tsp cinnamon ½ tsp ground ginger ¼ tsp ground cloves 375ml tin evaporated milk

You will need: large bowl masher baking paper greased pie dish scissors

Preparation Time 30 minutes Cooking Time 1 hour Serves 6 - 8 Can be frozen

Pumpkin Pie

Contains: Gluten / Dairy / Egg / Nuts

These delicious biscuits were created by chefs Madalene and Mr P from The British Larder after inspiration from their trip to NYC. They have a delicious flavour, in part due to the use of the dark muscovado sugar. It is a very dark brown, moist sugar and it tastes slightly more of molasses / treacle than regular brown sugar. You can substitute a regular moist, dark brown sugar in lieu of the muscovado.

Our recipe tester Jean said that these cookies are delicious (perfect for a special occasion!) She warned to space them well apart when baking as they spread out a lot.

Method

1. Add sugar (450g) to the bowl. Blitz Speed 8 / 10 seconds to remove any lumps.

2. Add the flour (200g), bicarbonate of soda (½ tsp), peanuts (100g) and the vanilla seeds (from ½ pod) to the bowl.

3. Mix on Speed 7 / 3 seconds until it resembles coarse breadcrumbs. 4. Add butter (250g), egg (1) and peanut butter (250g) and blend on Speed 7 / 45 seconds

until the mixture becomes a paste. You may need to scrape down the sides and continue. 5. Turn the biscuit dough out onto a lightly floured work surface and push it all together, do not

knead the dough. 6. Divide the mixture in two and roll each into a sausage about 5cm in diameter and wrap it

tightly in clingfilm and refrigerate over night. It's very important that the mixture rests well, if

not the biscuits will bake unevenly. 7. Preheat the oven to 170°C and line two baking trays. 8. Remove the clingfilm from the well rested biscuit dough sausages and slice them into 1/2 cm

thick slices, place these on the baking trays, leave plenty of room for them to spread. 9. Bake the biscuits for 12 - 14 minutes. Once baked let them rest on the baking tray for 2

minutes before transferring them to a cooling rack to cool completely. 10. Repeat the process and bake the rest of the biscuits.

Ingredients

200g plain flour 450g dark muscovado sugar ½ tsp bicarbonate of soda 100g salted roasted peanuts ½ vanilla pod, seeds removed 250g unsalted butter, room temperature 1 medium free range egg 250g peanut butter, smooth

You will need: spatula clingfilm 2 x baking trays cooling rack

Preparation Time 10 minutes + overnight resting time Cooking Time 15 minutes Makes 40 biscuits Dough can be frozen

Salted Peanut Brittle Biscuits

http://bit.ly/1IpL6rG


This recipe comes from the lovely Jane from Why is there Air? Jane is an amazing blogger who currently lives in France but has spent time living in America and the UK. This BBQ Sauce is a little different to what Australians will probably expect. It is delicious with steak or with my Krispy Fried Chicken strips. It's a versatile and delicious sauce. - Peta

This recipe is an adaptation and conversion of Jane's mother's barbecue sauce which originated from The American Heritage Cookbook.

Method

1. Peel garlic (2) by placing it into bowl and using Reverse+Speed 4 / 3-4 seconds. Tip

skins out and set garlic aside. 2. Chop orange peel from one orange, Speed 8 / 20 seconds. 3. Continue running on Speed 8 while you drop ginger (2 inch piece) onto running blades.

Scrape sides of TM bowl. 4. Add quartered onion (1), garlic (2) and olive oil (20g) to bowl.

5. Chop Speed 5 / 4 seconds. Scrape sides of bowl. 6. Sauté 5 minutes / 110C* / Speed 1. 7. Add juice of orange (1), soy sauce (150g), dry sherry (10g), dark brown sugar (75g), diced

tomatoes (400g), tomato ketchup / sauce (100g), mustard (1/2 tsp) and chilli flakes (1/2 tsp).

8. Cook 20 minutes / 110C* / Speed 1, with the machine measuring cup at an angle to allow steam to escape and your sauce to reduce more quickly. Tip: if your sauce starts to spatter out of the top of your machine, place the internal steaming basket on the lid instead of the measuring cup.

9. Blend your sauce. Program 1 minute / Speed 6. 10. Use your barbecue sauce immediately on chicken, ribs, or whatever you fancy. Pour the

rest into sterilised jars, label and refrigerate.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for

your machine.

Ingredients

2 large garlic cloves thin peel and juice of one orange 2-inch piece of ginger, cut into 2mm coins along the lines on the skin 1 large onion, peeled and quartered 20g olive oil 150g soy sauce (*check for gluten if required) 10g dry sherry, red wine vinegar or cider vinegar 75g dark brown sugar 400g tin of tomatoes 100g tomato ketchup (tomato sauce for the Aussies here) 1/2 tsp dry mustard or 1 tsp prepared mustard such as Dijon 1/2 tsp chilli flakes, optional

You will need: spatula jar(s)

Preparation Time 5 minutes Cooking Time 30 minutes Makes 500mls of sauce Can be frozen

American BBQ Sauce

http://bit.ly/1FT3o4S


Naan is one of the most popular Indian flatbreads and you can enjoy it plain (delicious dipped into curry!) or with fillings / toppings. Some popular variations are garlic naan and spinach and cheese naan. This recipe is contributed to us by Tenina. She claims they are so delicious that she ate way too many! We can back her up on that as these were one of the first breads that were made in The 4 Blades kitchen! For great preparation and cooking tips, see the video below:

Method

1. Combine milk (220g), egg (1), oil (2 Tbsp), yoghurt (80g) and yeast (30g fresh or 2 tsp dry) in bowl.

2. Blend Speed 7 / 3 seconds. 3. Warm 2 minutes / 37C / Speed 2. 4. Add flour (550-600g), salt (pinch), sugar (1 tsp) and baking powder (1 tsp) to bowl. 5. Set Closed Lid / 3 minutes / Kneading Speed. 6. Add a little more warm milk if the dough does not come together. 7. Place into a large oiled bowl, cover tightly with clingfilm and leave to rise for up to 2

hours.

8. Preheat pizza stone in a BBQ with the hood down until temp shows at least 200ºC (or the oven if necessary).

9. Turn dough onto floured surface and knead by hand until smooth. 10. Divide dough equally...about 100g per portion. 11. Roll out to 1/2 cm thickness. Stretch by hand into a tear shape.

12. Place onto hot Pizza stone for approx 5-8 minutes. You should not have to turn them over.

13. Serve with one of the delicious curries featured in this issue!

Ingredients

220g milk 1 egg, lightly beaten 2 Tbsp olive oil (can use ghee to be authentic) 80g Greek style plain yoghurt 30g fresh yeast or 2 tsp dried yeast 550-600g baker's flour pinch pink salt flakes 1 tsp sugar 1 tsp baking powder

You will need: large oiled bowl clingfilm

Preparation Time 10 minutes + 2 hours rising time Cooking Time 5 - 8 minutes per naan Makes 6 - 8 naan Dough can be frozen

Naan Bread

http://bit.ly/1zNCK7Q


Yearning for the days when you would just dip naan into delicious curries, completely carefree? Naan is one of those things that you can really miss whilst being gluten free. It is usually made with yoghurt - so it’s a no-no if you’re dairy free also. Alas, we think we’ve come up with a pretty good alternative! The finished product has the bubbles and ‘chew’ of a ‘real’ naan bread… we hope you like it!

Method

1. In a small bowl combine lemon juice (5g) and coconut milk (95g). Set aside. 2. In another bowl combine water (1/2 cup), honey (1 Tbsp) and yeast (2 tsp). 3. In your thermomixer bowl add 90g white rice and 140g brown rice. Program 1 minute /

Speed 10. 4. Add sorghum flour (100g), tapioca starch (90g), xanthan gum (1 tsp), salt (1.5 tsp) and baking

powder (1/4 tsp). 5. Closed Lid / Turbo x 3 quick blasts. 6. Add coconut oil (50g), eggs (2), lemon / coconut milk mixture and yeast mixture. 7. Mix on Speed 6 / 10 seconds. Scrape down sides.

8. Mix on Speed 6 / 5 seconds. 9. Set bowl aside, letting dough rest for 10-20 minutes. 10. Dust some tapioca starch (or GF flour) on a flat surface. 11. Take a heaped dessert spoon of mixture and dust it in flour. 12. Push out flat with your hands.

13. Heat a pan on the stove with some coconut oil. 14. Put the flat dough on the pan to cook. Wait until it starts to bubble (a couple of minutes).

Once it has risen, flip over and cook on the other side for a few seconds. 15. Repeat with the rest of the dough.

Note: This will give you plain naan - feel free to add toppings of your choosing!

Ingredients

5g lemon juice 95g coconut milk 1/2 cup water 1 Tbsp honey 2 tsp dried instant yeast 90g white rice 140g brown rice 100g sorghum flour 90g tapioca starch (*plus extra for dusting) 1 tsp xanthan gum 1.5 tsp salt 1/4 tsp baking powder 50g coconut oil (*plus more to cook with) 2 eggs

You will need: 2 x small bowl spatula dessert spoon frying pan

Preparation Time 25 minutes Cooking Time a few minutes per naan Serves 8 - 10 Can be frozen - either in dough or cooked form

Gluten Free Naan


This spinach and potato curry is probably my favourite Indian dish to order when eating out. I love nothing more than dipping naan bread into this before gobbling it all up. This recipe is a variation of a friend's of my Mum's recipe. For maximum flavour we cook the dish in a frying pan on the stove... for ease, we do the preparation in our thermomixer! - Peta

Method

1. Place potatoes (400g) into internal steaming basket. 2. Pour hot water (600g) over the top. 3. 20 minutes / 100C / Speed 2. 4. Drain potatoes and empty out water. 5. Add onion (1) and garlic (2 cloves) to bowl. Speed 5 / 6 seconds. 6. Place a large frying pan onto the stove and turn to high. You will be

working with high heat but working quickly. 7. Add ghee or coconut oil (2 Tbsp) to pan. 8. Add the onion and garlic mix and stir quickly to soften. 9. Add mustard seeds (1 tsp), cumin seeds (2 tsp), ground coriander (1 tsp),

tumeric (1 tsp) and garam marsala (1 tsp). 10. Once spices are aromatic, add fenugreek leaves (1/2 Tbsp), the drained

potatoes and the spinach (250g) to pan. 11. Stir to combine. Add water (2 Tbsp). 12. Stir to incorporate and reduce the liquid.

13. Serve with some of our delicious naan bread.

Ingredients

400g potatoes, peeled and cut in large chunks 600g hot water 2 Tbsp ghee or coconut oil 1 onion, peeled and quartered 2 garlic cloves, peeled 1 tsp mustard seeds 2 tsp cumin seeds 1 tsp ground coriander 1 tsp tumeric 1 tsp garam masala 1/2 Tbsp fenugreek leaves 250g frozen spinach, thawed 2 Tbsp water

You will need: large frying pan

Preparation Time 5 minutes Cooking Time 40 minutes Serves 2 - 4 Can be frozen but best served fresh or reheated the next day

Aloo Palak

No: Gluten / Egg / Tree Nuts Contains: Dairy

This delicious mild curry has been contributed by Helene, from Super Kitchen Machine.

Helene says, "Anyone who has been to an Indian food restaurant has probably tasted Palak Paneer. The two words describe a popular combination of spinach, cubed fresh cheese, and curry spices that is commonly eaten with flat bread or rice. With the addition of cream or milk to temper spicy seasonings, Palak Paneer makes for a well-balanced contrast of textures and flavours that magically masks the individual spices contained in this curry. You may not be able to identify each flavour, but your tastebuds will love how they combine. Traditionally a slow cooked meal, Palak Paneer becomes faster and easier with your thermomixer and is perfect for busy families. Paneer is easily and affordably made at home in just a few minutes. Started in the morning, your non-melting fresh cheese becomes a softer, blander counterpoint to the heat of the curry blend. Yum."

Method

1. Add the garlic (4-5 cloves) and ginger (10g) to the bowl. Mince on Speed 6 / 6 seconds. Scrape down the sides.

2. Add oil (25g), onion (250g) and salt (1/4 tsp). Chop Speed 5 / 5 seconds. Scrape down sides.

3. Program 4 minutes / 100C / Speed 2. 4. Add tomato (200g), green chilli (1), red chilli powder (½ tsp), nutmeg (½ tsp),

ground cumin (½ tsp), garam masala (1 tsp) and turmeric (⅛ tsp) to the bowl. 5. Chop Speed 5 / 5 seconds. 6. Program 4 minutes / 100C / Speed 1. 7. Add the spinach (300g). If it feels too full, pack it in and put the lid on! If it's

too full for the measuring cap to fit in place, just rest it gently on top and it will settle into place as the spinach cooks down.

8. Cook 5 minutes / 100C / Speed 2. 9. Chop Speed 6 / 6 seconds. Increase speed gradually to avoid any hot

splashing on start. 10. Scrape down the sides before cooking 12 minutes / 80C / Speed 1, with

measuring cap removed. Enjoy the aroma! 11. If opting for fried paneer, you may use this time to fry paneer cubes till golden

on a fry pan, in a little oil. 12. Add cream (100g) and fresh coriander/cilantro (1 handful). Replace measuring

cap on lid and blend for Speed 6 / 6 seconds. 13. If you choose not to fry your paneer, Add paneer cubes (100-200g) and heat for

3 minutes / 90C / Reverse+Stirring Speed then pour into a serving bowl. Alternatively, if adding fried paneer, toss gently into the warmed sauce just prior to serving.

14. Serve with rice or one of the delicious breads on offer in this issue.

Ingredients

4-5 cloves garlic 10g (a small chunk) fresh ginger 25g a light flavoured oil (*preferably not olive) ¼ tsp salt 250g onion, quartered 200g tomato, quartered (*or substitute equal amount of diced canned tomato) 1 fresh green chili pepper, quartered ½ tsp red chili powder ½ tsp nutmeg ½ tsp cumin 1 tsp garam masala ⅛ tsp turmeric (optional) 300g fresh spinach 100g light cream (*substitute with milk, soymilk, or even coconut milk for a flavourful twist) handful fresh coriander (* or cilantro) 100-200 g paneer, cubed

You will need: spatula

Preparation Time 40 minutes Serves 4 Can be frozen

Creamed Spinach Curry with Fresh Cheese (Palak Paneer)

http://bit.ly/18WEGE3


No: Gluten / Egg / Nuts Contains: Dairy

Making your own cheese from home? Thanks to Helene from Super Kitchen Machine you can do this! Perfect to include in the Palak Paneer curry!

"Traditionally made with buffalo milk in India, paneer is perhaps the world’s most basic fresh cheese, rendered simply by adding acid to unpasteurized milk so it coagulates, straining the curds from the whey, and pressing the curd. Ta da! To be a little more specific: whole cow’s, sheep or goat’s milk that has not been ultra pasteurized, plus lemon juice, lime juice or vinegar, a bit of cheese-bag or cloth, a stone, brick or heavy book… and just a few minutes. The result is much like tofu — a bland and slightly chewy semi-hard pressed cheese that takes on other flavours well. This paneer cheese recipe easily lends itself to experimenting with — just add seasonings to suit your tastes. There is absolutely nothing about making paneer that is difficult — unless you call one minute of gentle stirring a difficult thing! The other thing to note when making paneer is watching the milk to ‘catch’ it at the right time. Even though it is not recommended to boil milk in your thermomixer, I have found that by heating it to just 100°C and immediately turning it off, causes no problem. With just a bit of awareness, milk will not boil over, nor will it stick to the bottom of the jug. A mere ‘skin’ of milk may form on the bottom, but it’s easily cleaned up. All in all, it takes about 10 minutes to make paneer, and 1-3 hours to wait for it to compress if you so desire. It tastes healthy and fresh and home-made paneer rewards all who make it with a bright burst of self esteem. You can make on a whim it in the afternoon, for use in tonight’s dinner!" - Helene

Method

1. Add whisk attachment to the bowl. 2. Place milk (1.5-2L) into bowl and heat to just boiling point. 1.5L of refrigerated milk takes

about 14 minutes / 100C / Speed 2, 2L will need about 18 minutes / 100C / Speed 2. Watch temperature lights and stop the machine as soon as the 100C stops blinking.

3. If making spiced paneer: add spiced seasoning at this time. 4. Stir without heat 1 minute / Speed 2, so flavours are infused. If making plain paneer, or

lemon paneer, skip to next step. 5. Program the machine to stir for 1 minute / Speed 1 as you pour the lemon juice

(40-75g) through the hole in the lid. Peek in to see the milk solids separate from the whey. If separation does not occur, simply add a bit more lemon juice.

6. If making lemon paneer, add lemon zest at this time. Stir Speed 1 / 4 seconds. If making plain paneer, skip to next step.

7. Pour milky contents of the bowl through a nut milk bag or your choice of strainer. Allow to hang for 10-15 minutes to strain the curds from the whey. Do this over a large pot if you are planning to retain the whey for later use (see note below).

8. Squeeze out remaining liquid by hand. Please be careful it is not too hot to touch at this point. It is now a crumbly fresh cheese that can be used like cottage cheese or ricotta.

9. To form the cheese, place in a flat bowl or plate with an edge and wrap it in a fresh cheesecloth or clean kitchen towel. Press with a heavy weight for 1-3 hours. Paneer becomes less crumbly from this weighting process, and by refrigeration.

10. After about an hour, usually transfer to the fridge while maintaining pressure for another hour or two.

Ingredients

1.5 – 2 litres milk (full fat cow or goat milk is best) 40 – 75 g lemon juice (start with about one lemon, or half the measuring cap), alternatively use lime juice or vinegar

Spiced Seasonings Option: teaspoon chili flakes, handful chopped fresh coriander (*or spices, cumin seeds, herbs etc.)

Lemon Zest Option: lemon zest (use the zest of the lemon that you are juicing for acid)

You will need: a nut milk bag / cheesecloth strainer.

Preparation Time Up to 3.5 hours Best refrigerated

Homemade Paneer



There are many variations of daal (pronounced 'dahl') available to be made from the vast assortment of split pulses on offer. This is a masoor daal, made with red lentils. The flavour is enhanced by the addition of pumpkin... delicious! You can adjust your level of heat to your preference.

The feedback from our recipe testers on this dish was that it was very easy to prepare, delicious (thanks Sharnie!) and Sandra had the good idea that next time she would try roasting the pumpkin to further bring out the flavour.

Method

1. Add cumin seeds (1 tsp) and mustard seeds (1/2 tsp) to the bowl. Set 6 minutes / 110C* / Stirring Speed.

2. Add onion (1) and chillies (2) to the bowl. Chop Speed 5-6 / 5 seconds. Scrape down sides.

3. Add turmeric (1/4 tsp) and ground cumin (1/2 tsp) to the bowl. 4. Add coconut oil (20g) and cook 4 minutes / 110C* / Stirring

Speed. 5. Add the red lentils (230g), coconut milk (400ml), pumpkin (500g),

water (500g) and curry leaves (6-8) to the bowl. 6. Set 30 minutes / 100C / Stirring Speed. 7. Set 1 minute / 100C / Reverse+Speed 1. Check to see if pumpkin is

at your desired consistency. If you would like it more amalgamated, set

for another minute. 8. Serve by itself, with rice, or flat bread.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct

information for the appropriate setting for your machine.

Ingredients

1 tsp cumin seeds 1/2 tsp mustard seeds 1 onion, peeled and quartered 2 fresh green chillies, deseeded and chopped (*this is for a mild curry, add seeds and / or red chillies if you want it to be hotter) 1/4 tsp ground turmeric 1/2 tsp ground cumin 20g coconut oil 230g dried red lentils 400mL tin of coconut milk 500g pumpkin, cubed 500g water 4-8 curry leaves (*depending on level of heat desired. Can omit if preferred)


Total Preparation Time 1 hour Serves 6 - 8 Can be frozen

Pumpkin Daal



This fiery and flavoursome curry recipe is from Goa in India and has been contributed by Andrea of Forking Foodie. Andrea is a blogger from the UK who features a huge range of cuisines in her culinary repertoire.

Sally-Ann tested this recipe for us and loved it! She said she would definitely make it again. She had difficulty finding fenugreek seeds so she substituted with 1/4 tsp curry powder + 1 tsp maple syrup. Sally-Ann has two children so she reduced the heat by using only half a chilli. They like to have greens with their meal so they added chopped kale in the last 10 minutes of cooking and served with broccoli rice and yoghurt.

Method

1. Cut the pork into 2 - 3cm cubes and set aside in a non-metallic dish. 2. Add all the spices for the marinade to the bowl: cardamon (seeds from 6 pods), cloves (8),

black peppercorns (1 tsp), cinnamon (3” stick or 2 tsp), coriander seeds (2 Tbsp), cumin

seeds (2 tsp), fenugreek seeds (1/4 tsp), turmeric (1/2 tsp), salt (1 tsp) and the chillies (4). 3. Grind Speed 10 / 30 seconds. 4. Add the vinegar (100g) and mix together Speed 2 / 5 seconds. 5. Add to the cubed pork (750g) and make sure it is thoroughly coated. Set aside in the fridge

for 2-4 hours or overnight if you have time (wash the bowl out afterwards).

6. Drop the garlic cloves (10), ginger slices (from 3 inches) and green chillies (3, or to taste) onto running blades Speed 8. Scrape out and set aside.

7. Drop the onion (150-200g) onto running blades Speed 6 and scrape out. Set aside. 8. Add the ghee to the bowl. Heat for 1 minute / 100C / Stirring Speed. 9. Add the onions and cook for 5 minutes / 100C / Stirring Speed, with measuring cap

off. 10. Add the garlic, ginger and green chillies and cook for a further 2 minutes / 100C /

Stirring Speed, with measuring cap off. 11. Add the marinated pork to the bowl using a slotted spoon or similar (reserve the liquid

marinade in the bottom of the dish).

12. Cook for 6 minutes / 100C / Reverse+Stirring Speed, with measuring cap off. 13. Add the reserved marinade, chopped tomatoes (400g), jaggery / sugar (1 tsp) and salt (1/2

tsp). 14. Cook for 5 minutes / 100C / Reverse+Stirring Speed, with measuring cap off. 15. Place the measuring cap back onto the lid, and then cook for 60 minutes / 90C /

Reverse+Stirring Speed, with measuring cap on. 16. Taste for seasoning, and add extra salt if your tastebuds demand it, and check the pork is

tender to your liking (you can cook for longer if you prefer). 17. Serve with rice and flatbreads / naan, or cauliflower rice. Enjoy!

Ingredients

750g pork diced into approximately 2-3cm cubes

For the marinade: seeds from 6 green cardamon pods 8 cloves (or 1/2 tsp ground cloves) 1 tsp black peppercorns 2 tsp ground cinnamon or a 3” stick roughly broken up 2 x 15ml Tbsp coriander seeds 2 tsp cumin seeds ¼ tsp fenugreek seeds ½ tsp turmeric 1 tsp salt 4 large dried red chillies - preferably kashmiri (*you can grind these up with the other spices, or leave them whole if you prefer - shake out the seeds if you want to reduce the heat) 100g white wine vinegar

For the curry: 15g ghee (*use coconut oil if required) 10 cloves garlic, peeled 3 inches ginger root, peeled and cut into slices 3 fresh green chillies, cut into 1cm slices (*if you want to err on the side of caution, you can either leave out the seeds, or reduce the amount of chillies - 1 green chilli will still give you a medium spicy curry, because of the dried red chillies) 150g-200g (1-2) onions, peeled and cut into quarters 400g tin chopped tomatoes 1 tsp jaggery, or rapadura / soft brown sugar salt, to taste (*I add around 1/2 tsp)

You will need: spatula slotted spoon

Preparation Time 15 minutes + 2 hours - overnight in marinating time Cooking Time 1 hour 40 minutes Serves 4 - 6 depending on quantity Can be frozen

Pork Vindaloo

http://bit.ly/1Cplp9S


Raita is traditionally used as a side dish as a cool accompaniment to curries. This version utilises the cooling characteristics of yoghurt, mint and cucumber, paired with basic traditional flavours from coriander and cumin.

Method

1. Add cucumber (60g), fresh mint (handful) and the shallot (1) to the bowl.

Speed 7 / 2 seconds. Scrape down sides. 2. Add ground coriander (1/4 tsp), ground cumin (1/4 tsp) and yoghurt (120g) to

the bowl. 3. Reverse+Speed 3 / 5 seconds. Scrape down sides. 4. Add salt to season, and serve in a small dish as an accompaniment to curry.

Ingredients

60g cucumber, into chunks 1 handful fresh mint 1 shallot, white part only, roughly chopped. 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 120g plain yogurt salt to season


Total Preparation Time 5 minutes Makes 1 small side dish Cannot be frozen

Raita


Laddu are ball-shaped sweets that are popular in India. This recipe comes from one of the teachers at Peta's sons' school. She makes these every year for Holi Day. You can add chopped dried apricots and dates to these if desired. We have left them plain. This recipe makes a lot of balls so you may want to halve the ingredients.

Method

1. Place sugar (90g), 140g (milk powder), butter (100g), coconut oil (1 Tbsp) and water (90g)

into bowl. 2. Program 9 minutes / 90C / Speed 4. 3. Allow to cool slightly. 4. Add desiccated coconut (500g). 5. Speed 7 / 6 -10 seconds until combined. You may need to use your spatula to help combine

the mixture. 6. Allow mixture to cool slightly. 7. Roll into balls and roll into extra desiccated coconut (50g) to coat. 8. Store in the refrigerator or freeze.

Note: You can use one 375g tin of store bought sweetened condensed milk if you prefer.

Ingredients

500g desiccated coconut 50g extra coconut, for rolling

Condensed milk: 90g caster sugar 140g full milk powder 50g unsalted butter 1 Tbsp coconut oil 90g warm water 1 tsp vanilla bean caviar


Preparation Time 5 minutes Cooking Time 40 minutes + setting time Makes 80 small balls Can be frozen

Coconut Laddu


We've asked UK blogger Andrea from Forking Foodie to share her recipe (and knowledge!) about making your own kimchi. Don't know what kimchi is? Read on...

"Kimchi is a spicy-sour, extremely tasty cabbage or radish dish. It is often eaten as a side dish, and also used as an ingredient in various Korean dishes. Enjoy cold as a side to grilled or barbecued meats, or cooked into Korean dishes. You've literally got a ready-meal in a pot full of goodness without any of the nasties you may find in a bottled Asian sauce or paste - all the flavours are there already: garlic, ginger, chilli, onion, spring onion.... throw them into a wok as a stirfry, or into a soup, or oriental soup with no effort or time once it's made - it's amazing!

And, the best thing about kimchi, besides the taste? It is supposed to be incredibly good for you. It's high in dietary fibre, a single serving provides over 50% of your recommended daily Vitamin C and carotene, it's rich in several important vitamins and minerals and it contains lactic acid bacteria (hence the lacto-fermentation). No wonder Health magazine named it one of their top 5 healthiest foods in the world!"- Andrea

Total Preparation Time 2 hours + days for fermentation Makes 1.8kg Cannot be frozen - can be kept in the fridge for months

Ingredients

1.7kg whole napa / Wombok cabbage / Chinese leaf lettuce 80g fine sea salt 50g carrot (1 small to medium sized) 100g daikon / mooli / Japanese white radish (about half of one) 80g leek (1 small leek or 4 baby leeks) 20g rice flour 15g sugar (tested with golden caster sugar) 70g fish sauce (Thai is fine, also known as nam pla - some people have asked whether there is a vegetarian substitute: you could substitute light soy sauce if OK with gluten, or use tamari sauce for gluten free, or mix kombu powder with water for a taste of the sea) 6 large garlic cloves 1 inch ginger root sliced into coins 40g onion (1/2 a medium sized) 75g Korean red pepper powder / flakes (gochugaru), see ingredient notes 3 spring onions / scallions

Easy Homemade Kimchi

You will need: spatula plastic gloves 2 x non-airtight containers (e.g. 1 litre Kilner jars without the orange rubber seals) plastic bags (as it can have quite a strong aroma you might want to use re-sealable plastic bag to contain that) a small glass or BPA free plastic container (to keep the kimchi that you want to ferment to eat in a warm-ish place - room temperature is fine if it's summer, or you've got the heating on. Glass is better for long term storage.


Method

1. Cut and salt the cabbage first. Peel off any outer leaves from the cabbage, as necessary, cut into quarters lengthways, then remove the central core (you can pretty much achieve this by chopping off the bottom, as it doesn't really extend up into the cabbage much).

2. Take two quarters at a time, slice again down the middle lengthways once or twice, then cut into slices / chunks about 1.5 inches wide. 3. Rinse thoroughly, then drain, but leave water clinging to the leaves (the cabbage must be wet for the salting process to work properly). 4. Put into a large non-reactive bowl (not metal) and sprinkle with the salt and mix thoroughly. 5. Set aside for one and a half hours, giving it a thorough stir every 30 minutes (being a bit forgetful, I find it helpful to set a 30 minute timer to remind me to do this!) 6. Add the carrot (50g), radish (100g), leek (80g) and spring onions (3) to the bowl. Speed 4 / 4 seconds, scrape down then Speed 4 / 2 seconds. 7. Set aside and rinse out your bowl. 8. Add cold water (180g) and rice flour (20g) to the bowl - try to avoid tipping it onto the blades, and slowly turn the dial up to avoid throwing the rice flour up the sides.

Speed 3 / 15 seconds. 9. Scrape down if necessary 10. Program 2:30 minutes / 110C* / Speed 2. 11. Add sugar (15g) and cook for 2:30 minutes / 110C* / Speed 2. 12. Leave to cool. 13. Add the garlic (6 cloves), ginger coins and quartered onion half to the cooled porridge with fish sauce (70g). 14. Blitz Speed 7 / 30 seconds, scrape down sides. 15. Add the red pepper flakes (75g) and blitz again on Speed 4 / 15 seconds. 16. Once your cabbage has finished salting for an hour and a half, you need to rinse it thoroughly, and drain three times (it's best to do this by filling up the bowl with water,

and stirring it all around with your hand, then draining). Make sure you drain it thoroughly the third time, but don't wring it out. 17. Tip your chopped vegetables and kimchi sauce onto your drained cabbage and then give everything a really good mix together, ensuring that the sauce and vegetables

are evenly and thoroughly distributed throughout the cabbage. This is where you need to put some plastic gloves on to protect your hands from the chilli, to give it a really good thorough mix!

18. And you're done! All you need to do now is to put the majority of it into some clean containers which are not airtight (don't fill them up too much, you want a few inches of space otherwise once it starts fermenting in the fridge in a week or two some of the liquid may escape), push the cabbage down so it's covered by the sauce as far as possible and store in the fridge, reserving a small amount to put into a container to keep out of the fridge at room temperature, and that's your kimchi made.


Notes:

• Kimchi should ferment in the fridge anyway, it just takes a while longer (a week or two), so putting some aside at room temperature gives you the first batch ready to eat a bit quicker. Once it's fermented to your taste, you can put it back into the fridge again to slow down the fermentation process.

• If your house is quite warm, the kimchi outside of the fridge may well have started to ferment after two days - if you can see any little bubbles, and it's a bit gassy, has more liquids on the top or smells a bit different (sour) it's fermenting. If you have a taste, and the rawness from the garlic and onion has mellowed, and the cabbage has a saurkraut-y taste then your kimchi is good to go. If you taste it against the kimchi in the fridge, you will notice that the fridge version still has the strong taste of raw garlic and onions, and the two are quite different. The cabbage may even have a slightly fizzy taste to it, which is also fine, although this is more likely with airtight containers. If you're happy with the flavour of it, you can put it back into the fridge now that the cabbage is fermented. In a cooler house, it could take up to a week. Your kimchi will also ferment in the fridge in time, but every time you want another batch, it's good to take some out of the fridge to ferment at room temperature for a day or two, and keep transferring from the large container in the fridge, to your smaller container at room temperature. Whenever you take some kimchi, remember to push the cabbage back down in the remainder, so that it is submerged in the liquid, and kept properly, it should keep for months and months.

No: Gluten / Dairy / Egg / Tree Nuts

If you're a lover of all things beefy and barbecued and keen on Asian flavours this is something you might want to try! This recipe has been contributed to us by Andrea from Forking Foodie. If you fancy something a little different, but not too 'out there', this is a great way to cook rump steak. One of the tastiest cuts of steak, it is also from a hard-working muscle which means it is not the most tender steak - however in this dish, the Asian pear in the marinade really tenderises the meat. And on top of this, it's packed full of robust Asian flavours - garlic, ginger, soy and onions, with a hint of sweetness. It’s delicious served with rice or the kimchi featured in this issue.

Method

1. Slice the beef into thin slices (like you would for a stir-fry). You might find this easiest to do if you put it into the freezer for half an hour first to firm up. Go for 2-3mm if you you can, up to 5mm thick is good. Then make the marinade.

2. Add the onion (50g), garlic (4), ginger (1), pear (1), soy sauce (20g), sugar (25g), black pepper (to taste) and toasted sesame oil (15g) into the bowl.

3. Speed 7 / 25 seconds, scrape down 4. Blitz again on Speed 9 / 25 seconds. 5. Mix the beef strips together with the marinade in a non-reactive (non-metal) bowl. 6. Cut the carrot in half lengthways, and slice on a steep diagonal, about 2-3mm thick. Add

to the beef and marinade.

7. Slice two of the spring onions on a steep diagonal, 5mm-1cm thick. Add to the beef and marinade and stir in.

8. Cover and refrigerate the marinating beef - preferably overnight if possible, or for at least an hour or two.

9. Before you cook the beef, slice the other two spring onions on the diagonal for a

garnish, and set aside. 10. Authentically, this is cooked over a barbecue, in a barbecue pan (with holes in it - see

picture in the gallery) or something similar with holes that the beef won't fall through. If you haven't got a barbecue pan, I don't see any reason why you can't thread the strips of beef onto metal or (soaked) wooden skewers, together with the carrot and spring onion

slices for an equally delicious treat. 11. So, if you're cooking it over your barbecue, go fire it up, get it nice and hot (you're not

trying to cook a fish over a gentle heat - you want to be able to get that beef sizzling in the pan!), and cook the beef to your liking.

12. As barbecuing is not an exact science for most of us, the amount of time it takes to

cook your beef is going to depend on how close to the coals your rack / pan is, and how hot they are. However, because of the punchy, tenderising marinade, it's pretty hard to get it wrong, so just go with your instincts - the beauty of cooking it in a pan, means you can try a piece really easily when you think it's about there (the same with skewers - albeit you can see where you've stolen a piece!).

13. Once it's done, serve it up scattered with sliced spring onions, and optional sesame seeds if you're using.

Ingredients

450g rump steak (weight after trimming off excess fat if you're buying it with the fat on, you'll need to buy extra. Also, you could easily add another 200-300g of meat to this marinade if you like)

1 Asian pear, peeled and roughly chopped (also known as Nashi pears, available quite widely - or you could substitute Bosc/Kasier, or a normal crisp variety of pear if you can't get hold of these varieties, the peeled flesh will weigh around 100g) 50g onion (1/2 an onion), peeled 4 cloves garlic, peeled 1 inch ginger root, peeled 20g soy sauce (*or use tamari for gluten free) 25g dark brown soft sugar freshly ground black pepper, to taste 15g Tbsp toasted sesame oil 4 spring onions 1/2 a carrot (or one small carrot), peeled sesame seeds (optional)

You will need: spatula bowl (not metal) barbeque with barbecue pan or skewer

Preparation Time 10 minutes + marinating time Cooking Time 10 minutes Serves 4 Cannot be frozen

Korean Barbecued Beef (Bulgogi)



This fabulous recipe has been contributed by Andrea of Forking Foodie. It’s cooked in twenty minutes, with only a few minutes of preparation. You choose whether you have chicken or salmon, and green beans or asparagus, and substitute as suggested to suit your diet. If you have time to marinate your chicken or salmon for half an hour first, that's great - but if not you could just steam it and toss it in the sauce at the end and it will still be tasty.

Method

1. Put the teriyaki marinade ingredients - the mirin (30g), soy (30g) and sugar (2 tsp) - in a non-metallic dish which will snugly contain the chicken / salmon (or you could use a sandwich bag), stir to dissolve the sugar a little and put the chicken / salmon into the marinade, ensuring it is evenly covered. Leave for half an hour, or up to two hours if you have time.

2. Once you've finished marinating, put approx 75g of rice per person in the steamer basket (up to 400g) and fill the jug up with 1-1.5L of tap (1L for white and 1.5L for brown).

3. Set 10-30 minutes / 110C* / Speed 3, measuring cap on (white rice 10 minutes, brown rice 30 minutes).

4. Prepare your vegetables in the top tray of the internal steaming basket. 5. Lightly oil the lower dish of the internal steaming basket. 6. Remove the chicken or salmon from the marinade (reserving the marinade), and

(sitting the steaming attachment on top of its lid to catch any drips) arrange the chicken or salmon in the base, leaving gaps for the steam to get through. Place the tray of vegetables on top, ready to go.

7. When the rice has finished its first round of steaming, remove the measuring cap (wear oven gloves or similar to make sure you don't get burnt by any escaping steam), and place the steaming attachment in place.

8. Program 10 minutes / 110C* / Speed 3. 9. Add the reserved marinade to a frypan, and bring it to the boil, shaking occasionally

and stirring until it has reduced a little to a glaze (don't worry if it turns a little lumpy at first, keep stirring - use a silicone-coated whisk if you have one). This won't take long, so be careful it doesn't burn around the edges of your pan, or it will taste bitter. If it reduces too quickly, you can always add more water. If you want more sauce, you can always add more soy and mirin in equal quantities. Once you're happy with it (have a quick taste, you only need a little sauce for each serving - if it's too salty, add more water and / or mirin), remove it from the heat.

10. Once the steaming has finished, quickly toss your chicken (or gently put your salmon in, then turn it) in the reduced marinade in the pan then plate it up, pouring the remaining sauce over it, and topping with a sprinkling of the remaining toasted sesame seeds.

11. Finally, serve up your rice with vegetables.

Ingredients

2 skinless, boneless chicken fillets, around 120g each, or 240g chicken mini-fillets/tenders (remove any visible fat from the chicken, and cut each breast into 3-4 lengthways slices, about an inch wide) OR 2 boneless, skinless salmon fillets, around 120g each rice, brown or white, approximately 75g per serve vegetables to steam and serve (chopped to fit in the top tray of the steaming attachment)

Marinade: 30g mirin (check ingredients for gluten free, brands vary - if you don't want to use mirin, substitute 1 Tbsp honey, and 1 Tbsp water) 30g soy sauce (*or tamari for GF) 2 tsp sugar (golden caster - or you could substitute honey ) 1 tsp oil 1 tsp sesame seeds

You will need: non-metallic dish or sandwich bag internal steaming basket oven gloves silicone-coated whist (optional)

Preparation Time 5 minutes + marinating time Cooking Time 20 minutes Serves 2 Best served fresh

Teriyaki Chicken or Salmon



Larb is a kind of minced meat salad which is regarded as the national dish of Laos. I love Chicken Larb. I love how fresh it tastes and how light it is to eat especially in the warmer months. I serve this cold in lettuce leaves but you can serve hot or cold and certainly serve it with rice or rice noodles. This is a great meal to whip up on a Sunday evening and allow the flavours to develop overnight. This then becomes your lunch or dinner on the run for the next few days. This is a very mild dish however you can up the chilli level to increase the heat. - Peta

Method

1. Place ginger (10g), garlic (3 cloves), chill (1/2 a long chilli) and lemon grass (5cm piece) into bowl. Speed 9 / 5 seconds. Scrape down sides.

2. Repeat Speed 9 / 5 seconds. Scrape down sides.

3. Add oil (1 Tbsp). Program 4 minutes / 100C / Speed 2. Scrape down sides. 4. Add chicken mince (500g) in 4 large clumps. Program 8 minutes / 100C /

Reverse+Stirring Speed. 5. Add fish sauce (3 tsp), sugar (3 tsp) and lime juice (from one lime) to bowl. Program 1

minute / 100C / Reverse+Stirring Speed. 6. Stir through diced onion (1/2), coriander (3 Tbsp) and mint (3 tsp). 7. Serve hot or allow to cool. 8. Serve in lettuce cups with a squeeze of lime juice over.

Notes:

• Pork can be used in place of chicken. • You may prefer to use 2 tablespoons of sweet chilli sauce rather than fresh chilli in

this recipe.

Ingredients

10g piece of ginger, peeled and roughly chopped 3 garlic cloves, peeled 1/2 long red chilli, roughly chopped (you can use more for a hotter Larb) 5cm piece of lemon grass, white part only, roughly chopped 1 Tbsp peanut, sesame or coconut oil 500g chicken mince 3 tsp fish sauce (*check for gluten if necessary) 3 tsp brown, coconut or palm sugar 2 lime, juice of one, and wedges to serve 1/2 red onion, thinly sliced or diced 3 Tbsp chopped coriander 3 Tbsp chopped mint cos lettuce leaves, to serve


Preparation Time 5 minutes Cooking Time 10 minutes Serves 4 - 6 for entree Can be frozen

Chicken Larb


This is a perfect midweek meal to serve as a vegetarian main, or a side salad for a BBQ, or with the Teriyaki Chicken or Salmon. The flavours used are fresh and delicious, and a good way to increase your servings of fresh vegetables.

Method

1. Soak brown rice (200g) in water. Set aside. 2. Add onion (70g), garlic (3), chilli (1) and ginger (15g) to the bowl. 3. Chop Speed 7 / 1 second. Push down sides. 4. Add sesame oil (10g), ground coriander (1/2 tsp) and coconut aminos (20g).

5. Program 6 minutes / 110C* / Reverse+Stirring Speed. 6. While the mixture is cooking, prepare your vegetables, sitting them into the lower dish of

the steaming attachment. 7. With 2 minutes of cooking to go, add 2 measuring cups of water through the lid. 8. When cooking is finished, add capsicum strips and sesame seeds (2 Tbsp) to the bowl.

9. Program 2 minutes / 110C* / Reverse+Stirring Speed. 10. Set mixture aside, without cleaning bowl. 11. Add 1L of water to the bowl. 12. Drain soaking brown rice into rice basket and place into the bowl. 13. Put the lid on and put the steaming attachment into place.

14. Set 22 minutes / Steaming Temperature / Speed 2. 15. Check that vegetables are cooked to your preferred level, then remove vegetables, putting

them into your serving dish (or cook for longer if required). 16. Continue cooking rice, set 3 minutes / Steaming Temperature / Speed 2. 17. Remove rice basket and drain water from the bowl.

18. Add cooked rice to the bowl with the cooked onion / capsicum / sauce mixture from Step 9. 19. Combine Reverse+Speed 3 / 5 seconds. 20. Add the rice to the vegetables and toss with salad servers. 21. In a small bowl combine lime juice (1), sesame oil (1 Tbsp), rice wine vinegar (1 tsp), coconut

aminos (1 tsp) and salt (2 pinches).

22. Pour over the salad and combine well with salad servers. 23. Serve hot, or refrigerate and serve cold.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your

machine.

Ingredients

200g brown rice 70g red onion (1 small) 3 garlic cloves 1 chilli (choose a chilli to match your desired level of heat, from 1 green chilli without seeds, up to 1 red chilli with seeds) 15g ginger, peeled 10g sesame oil 1/2 tsp ground coriander 20g coconut aminos / tamari sauce 1 red capsicum, sliced into strips 2 Tbsp sesame seeds 1 head of broccoli, in bite sized florets (approx 260g) 2 zucchini, cut into bite sized pieces (approx 300g) 150g carrots, chopped into bite sized pieces

Dressing: juice of one lime 1 Tbsp sesame oil 1 tsp rice wine vinegar 1 tsp coconut aminos or tamari sauce 2 pinches of salt


Total Preparation Time 45 minutes Serves 6 - 8 as a side

Asian Brown Rice Salad

No: Gluten / Dairy Contains: Egg / Nuts

*Variations: Can be made without Egg / Nuts

When we asked for the recipes our readers use for celebrating we heard from Liz, who told us about Coronation Chicken. Now, the original Coronation Chicken was created in 1953 for the Queen’s coronation. It involved poached chicken with a sauce of mayonnaise lightened with cream, onion, curry powder, red wine, tomato puree and apricot puree. Coronation Chicken as it is commonly represented today is chicken with mayonnaise, curry powder and sultanas. It’s a popular salad and sandwich filling. After creating this “cheat’s” version, it’s definitely become a favourite in The 4 Blades kitchen. Preparation is made SO easy with the help of your thermo mixer. It’s a perfect lunch idea when you don’t have a lot of time. Of course, if you don't want to be a cheat, you can steam your chicken breast and make your own mayonnaise and chutney - the choice is yours!

Method

1. Add all ingredients to the bowl.

2. Combine Reverse+Speed 4 / 4 seconds. 3. Taste test and add more mayo / curry powder / chutney as per your tastes (best to mix

in with your spatula). 4. Serve as a salad, or as a sandwich filling.

Ingredients

400-500g steamed chicken breast (approx. 1 chicken) 90g mayonnaise (*choose egg-free mayonnaise if required) 20g fruit chutney 1/2 tsp curry powder (or more to taste) 30g sultanas 20g shallots, sliced on the diagonal 10g flaked almonds, extra to serve (*leave out if required)

Preparation Time 10 minutes Serves 4 as a salad Best eaten within 2 days of making

Cheat’s Coronation Chicken



The traditional British pudding has had a delicious facelift in this recipe contributed by Robyn from Mrs D plus 3. Robyn is British and lives in Sydney, Australia. This version uses the coconut versions of milk, cream and sugar, which means you can easily convert it to being dairy free if you choose to use a dairy-free spread in lieu of butter. The traditional version has sultanas scattered over the top, so feel free to add them if you wish!

Method

1. Add the apricots (120g) and the almonds (60g) to the bowl. Chop Speed 6 / 4 seconds. Set aside.

2. Butter the bread and cut them into quarters (in triangles). 3. Add the coconut cream (100g), coconut milk (400g), salt (pinch), eggs (2), vanilla (1 tsp), sugar (only

80g) and butter (only 15g) to the bowl. 4. Program 7 minutes / 90C / Speed 4. 5. While the custard is cooking, layer half of the bread on the bottom of an oven proof baking dish. Make

sure they are nicely overlapping. 6. Sprinkle half the almond and apricot mix over the bread. 7. Pour half of the custard on top and leave it to sit for 30 minutes to make sure the bread has absorbed

all the custard. 8. Add the second layer of bread, followed by the second half of the apricot and almond mix.

9. Pour the remainder of the custard over the top making sure everything is covered and then let it sit for a further 30 mins.

10. Preheat the oven to 180 degrees when there is about 10 minutes to go. 11. Sprinkle a layer of coconut sugar on top. 12. Place the dish inside a larger oven tray half filled with boiling water and then pop it in the oven. This is

to ensure that is does not dry out while it is cooking. 13. Bake for 30-40 mins or until golden brown on top and the custard has started to set. 14. Serve up hot with either cream or ice-cream and another sprinkle of coconut sugar.

Ingredients

120g dried apricots 60g raw almonds 8 slices of wholemeal bread 20g butter (*can substitute with non-dairy spread if required) 100g coconut cream 400g coconut milk pinch of salt 2 eggs 1 tsp vanilla extract 100g coconut sugar cream or ice-cream for serving (*can use dairy-free)

You will need: oven proof baking dish

Preparation Time 1 hour 30 minutes Cooking Time 30 - 40 minutes Serves 6 Can be frozen

Bread and Butter Pudding

http://bit.ly/19AoatM

No: Egg Contains: Gluten / Dairy / Nuts

*Variations: Can be made without Gluten / Dairy

As you may be able to guess from the name, Banoffee Pie is a pie made from the combination of bananas and toffee (from boiled condensed milk: dulce de leche), with cream. It is a British dessert developed in the 1970s. Tenina has contributed this delicious version of the dessert, which can be made completely from scratch with your thermo mixer!

Method

1. Place milk (800g), sugar (250g), vanilla (1 tsp) and cinnamon (1 tsp) into bowl. 2. Cook 8 minutes / 90C / Speed 4. 3. Add maple syrup (50g). Cook 30-35 minutes / 110C* / Speed 3. Place

basket on top of lid to allow reduction with minimum mess. 4. Blend Speed 6 / 30 seconds. Set aside until ready to assemble pie. 5. Place butter (130g), lemon zest (1) and brown sugar (50g) into bowl. Melt for 3-4

minutes / 37C / Speed 2. 6. Add vanilla (1 tsp), flour (160g), salt (pinch), macadamias (50g), pistachios (50g)

and cashews (50g) to the bowl. 7. Blend Speed 6 / 15 seconds. 8. Press into deep sided flan tin with removable base (approx 23cm diameter). 9. Put in freezer for 20 minutes. 10. Preheat oven to 180C on a fan forced setting. 11. Bake for 10 minutes. 12. Remove pastry from oven and top with Dulce de Leche. 13. Bake a further 10-15 minutes. 14. Cool completely. 15. To finish, cut bananas and arrange on top of filling. 16. Drizzle with maple syrup to taste. 17. Attach the whisk attachment and add cold cream (600g) to the bowl. 18. Whip Speed 3.5 / 5-40 seconds. Watch carefully to get desired consistency

of cream - you don’t want to end up with butter! 19. Either pipe or spread cream on top of bananas and decorate with shaved

chocolate.


Ingredients

Dulce de Leche: 800g full cream milk (*or coconut cream for a dairy free version) 250g sugar 1 tsp Heilala vanilla bean paste 1 tsp ground cinnamon 50g real maple syrup

Crust: 130g butter (*or dairy free spread) 1 lemon, zest, finely grated 50g dark brown sugar 1 tsp Heilala vanilla bean paste 160g plain flour (*or GF flour) pinch sea salt 50g macadamias 50g pistachios, shelled 50g cashews

Filling: 3 large bananas, ripe maple syrup to taste 600g cream (*leave off or find dairy free alternative for DF) shaved chocolate to garnish

You will need: deep sided flan tin

Total Preparation Time 2 hours Serves 8 (or more, depending on serving size) Can be kept in the fridge for a few days until finished

Banoffee Pie


No: Gluten / Nuts Contains: Dairy / Egg

This classic British dessert (which actually goes by ’Sticky Toffee Pudding’ in the UK) has been ‘healthified’ by talented blogger Alexx Stuart.

“It’s not quite like other Sticky Date Puddings you may have tried before. It is gluten free and grain free depending on your buckwheat definition. There are no refined sugars either, unlike the original that is loaded with brown sugar – which is just white sugar with molasses added back in – go figure!? The fudge sauce has no cream in it! If you’re starting to be put off, don’t be. Now, this is hardly a bowl of steamed green veg. When healthifying desserts, it’s about converting and modifying recipes to ensuring our body doesn’t go on a crazy insulin rollercoaster ride, nor does it give our digestive system a hammering with refined ingredients. What I also like to do is add a wider range of nutrients in, by sneaking things like chia seeds in, coconut oil where possible and if sugars play a part, then fruits or molasses here, to give us a whole lot more minerals and vitamins for our sweet buck. I hope you love it!” - Alexx Stuart

Method

1. Preheat oven to 180C. 2. Line either individual ramekins or a loaf tin at the base, and then smear

butter or coconut oil round the sides. 3. Soak the dates (12) and chia seeds (2 Tbsp) with the boiling water (2/3

cup) and bicarb soda (1 tsp) for 5 minutes. 4. Blitz butter (50g), coconut oil (50g), syrup (4 Tbsp) and all the date / chia /

water mixture on Speed 6 / 10 seconds. 5. Add eggs (2), vanilla (1/2 tsp), buckwheat flour (110g), coconut flour (30g)

and baking powder (1 tsp) on Speed 5 / 10 seconds. 6. Add chopped dates (2) and mix on Reverse+Speed 4 / 10 seconds. 7. Pour into loaf tin or ramekins and bake for 25-50 minutes depending on

vessel size – muffin tray / ramekins will take far less time than a whole loaf

tin. Check to see if the skewer comes clean. If it does. You’re done. 8. Take out and run a knife around sides and turn over loaf / individual

puddings onto cooling tray. Time to make the sauce! 9. Add the syrup (3 Tbsp), molasses (1 Tbsp), coconut cream (160ml) and

butter (100g) to the bowl.

10. Cook for 7 minutes / 110C* / Speed 4. Serve the puddings drizzled with sauce - delicious!

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information

for the appropriate setting for your machine.

Ingredients

14 pitted dates (12 to soak and 2 to chop into little chunks and fold through the cake dough at the end) - tested with both Medjool and dried dates 2 Tbsp chia seeds 2/3 cup of boiling hot water 1 teaspoon bicarb soda 50g butter 50g coconut oil (alternatively you can just do 100g butter, instead of 50/50 but why not get some lauric acid for immunity into our desserts, no?) 4 Tbsp rice or maple syrups 2 eggs 1/2 teaspoon vanilla bean powder 110g buckwheat flour 30g coconut flour (note: you could do 80g coconut flour and omit the buckwheat if you are strict paleo. It will be a lot more moist in texture. No ‘fluff’ but still very yummy. The first version I did was the 100% coconut flour version and if I were making it again, I’d whip egg whites to a stiff peak separately and then add them back in at the end for more airiness) 1 teaspoon baking powder

You will need: ramekins, muffin tray or loaf tin skewer

Total Preparation Time Approximately 1 hour 10 minutes Serves 8 - 10 in ramekins Can be frozen

Sticky Date Pudding

http://bit.ly/1xT4MDW

No: Egg / Nuts Contains: Gluten / Dairy

This recipe for Turkish Bread takes some serious preparation time (nearly 2 days!) but it’s well worth it. It has been contributed by Tenina and goes very well with our trio of Turkish dips!

Method

1. Place starter ingredients - bakers flour (100g), water (100g) and yeast (2 tsp) into bowl. Mix Speed 5 / 20 seconds.

2. Place into glass or ceramic bowl, cover loosely and leave in warm place for 36 hours.

3. Place starter (which should be bubbly) into 40ºC oven (or somewhere quite warm if your oven doesn't go this low) and allow to improve for around an hour before using.

4. Place starter, yeast (2 tsp), sugar (2 tsp) and milk (130g) into bowl. Heat 2 minutes / 37C / Speed 1.

5. Add bakers flour (480g) and water (200g) to the bowl. Blend Speed 5 / 5 seconds. 6. Set Closed Lid / 2 minutes / Kneading Speed. The dough will be very sticky. 7. Turn out onto silicone bread mat and roll dough around on mat until it forms a ball. 8. Wrap and allow to double (preferably in 40ºC oven, or somewhere warm). 9. Roll dough out on bread mat into large rectangle and push into shape by hand. Place on

large baking tray, (on bread mat) mist with a water spray and sprinkle with Nigella seeds

before returning to 40ºC oven and allowing to rise for another 10 minutes. 10. Turn oven up to 200ºC and cook for 15-20 minutes. Mist with water spray a few times

throughout the cooking time.

Ingredients

Starter: 100 g bakers flour 100 g warm water 2 tsp yeast

Remaining Dough: 2 tsp yeast 2 tsp sugar 130g milk 480g bakers flour 200g warm water additional flour as needed few nigella seeds or black sesame seeds

You will need: glass or ceramic bowl silicone bread mat rolling pin large baking tray water spray bottle

Preparation Time 38.5 hours Cooking Time 15 - 20 minutes Serves 1 large loaf or 6 smaller Turkish bread rolls Can be frozen

Turkish Bread



This smoky eggplant dip traditionally uses an open flame to roast the eggplant, blackening the skins. Whilst you can replace the first few steps with cooking the whole eggplant over the flame in the BBQ, it’s not always practical to fire up the BBQ whilst you’re preparing in the kitchen so we have utilised the grill and the oven for this version of the recipe.

Method

1. Preheat oven to 180 degrees.

2. Cut the eggplants in half. 3. Oil a baking tray and place them upside down on it. 4. Put them under a grill to blacken the skins. If you are lucky enough to have an oven with a grilling

element you can use this instead of doing the grilling and baking separately. Please note to stay nearby to keep an eye on the eggplant skins - they should blacken, not catch on fire!

5. After about 15 minutes, transfer eggplants to oven, or turn off the grilling element in an all-in-one oven. 6. Bake for approximately 30 minutes. In the last 15 minutes add garlic (3) to the oven. 7. Remove the eggplant and garlic from the oven and allow to cool. 8. Once cooled, use a spoon to scrape the eggplant flesh away from the skin. Add to the bowl. 9. Peel the roasted garlic and add to the bowl.

10. Add tahini (120g), lemon juice (60g), salt (1.5 tsp) and cumin (1/2 tsp) to the bowl. 11. Blend on Speed 5 / 3 seconds. 12. Open the lid, scrape down the sides and taste test. 13. Adjust for personal variations: process longer if you like a smoother dip, add more lemon juice / cumin for

extra flavour, increased the salt to your preferred level.

Ingredients

Approx 900g of eggplant 3 garlic cloves, unpeeled 120g tahini paste 60g lemon juice 1.5 tsp salt 1/2 tsp ground cumin

You will need: baking tray spatula

Total Preparation Time Approximately 90 minutes Makes medium sized bowl of dip Can be refrigerated for a few days. Best not frozen.

Turkish Eggplant Dip (Baba Ghanouj)



This simple beetroot dip has a sensational colour (perfect for a celebration!) and utilises the yummy earthy flavour of the roast beetroot.

Method

1. Peel and cube 500g beetroot. 2. Fill bowl with 500g hot water.

3. Put beetroot into lower dish of internal steaming basket. 4. Put steaming basket into place and program 15 minutes / Steaming Temperature / Speed

3. 5. Preheat the oven to 180 degrees. 6. Once the beetroot has finished, put it on a lined baking tray drizzled with some olive oil and

sprinkled with salt. 7. Bake for 30 minutes. You should be able to pierce the beetroot with a fork. 8. Leave the beetroot out of the oven to cool. 9. Chop a clove of garlic Speed 7 / 3 seconds. 10. Add the beetroot to the bowl. Chop Speed 5 / 5 seconds. 11. Add yoghurt (200g) and a pinch of salt to the bowl. Reverse+Speed 4 / 5 seconds. 12. Serve immediately if you would like a warm dip, or store in the fridge before serving cold.

Ingredients

500g beetroot, peeled and cubed olive oil salt 1 clove garlic 200g natural yoghurt (*or your preferred dairy-free yoghurt)

You will need: internal steaming basket

Total Preparation Time Approx. 90 minutes Makes medium sized bowl of dip Can be refrigerated for a few days if fresh. Don't store after serving for food safety. Best not frozen.

Turkish Beetroot Dip (Kiz Guzeli)



This mild dip has very simple ingredients and flavours. Perfect to accompany the other dips in the ‘Trio of Turkish Dips’ for those that are less adventurous (and thanks to the carrots, it looks awesome!)

Method

1. Add garlic cloves (2) to the bowl. Chop on Speed 7 / 3 seconds. 2. Add carrot (400g) to the bowl. Chop on Speed 5 / 3 seconds. 3. Add olive oil (20g) to the bowl. Program 10 minutes / 110C* / Reverse+Speed 1. 4. Pour cooked carrot into a bowl and allow to cool for 30 minutes. 5. Add carrot to the bowl with yoghurt (200g). 6. Combine on Reverse+Speed 4 / 5 seconds. 7. Serve immediately if you would like a warm dip, or store in the fridge before serving cold. *If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.

Ingredients

2 garlic cloves 400g carrot, washed and roughly chopped 20g olive oil 200g natural yoghurt (*or your preferred dairy free equivalent) salt, to taste

Total Preparation Time Approx. 45 minutes Makes a large bowl of dip Can be refrigerated for a few days if fresh. Don't store after serving for food safety. Best not frozen.

Turkish Carrot Dip

No: Dairy / Egg / Nuts Contains: Gluten

These are a new favourite in The 4 Blades kitchen! Thermomade Pita Breads are not only cheaper than store bought but even more delicious. Have a try at making your own!

Method

1. Add water (400g) and yeast (3 tsp) to bowl. 2. Program 3 minutes / 37C / Speed 2. 3. Add bakers flour (300g), wholemeal flour (200g), oil (20g) and salt (1 tsp) to bowl. 4. Program Closed Lid / 6 minutes / Kneading Speed. Note: This will be a sticky dough. Oil your

hands if needed to work with the dough. 5. Place dough into a oiled bowl and cover. Allow to rise for 1 hour. 6. Remove dough from bowl and divide into 8 balls. 7. Sprinkle your bench with a little flour before rolling to avoid sticking. Roll each ball into a circle

disc. Roll each one evenly and approximately 4mm thick. Put each disk on a sheet of baking paper

for the next step. 8. Allow to rise for one hour. 9. Place a frying pan over medium heat on the stove. 10. Place one of the dough discs into the pan. 11. Cook for approximately 2 minutes on the first side. Flip over. Cook for 1 minute or so on the other or

until cooked through. If these are not cooked through you will not be able to open up the pocket for filling.

12. Allow to cool and repeat for the remaining discs. 13. Once cooled, slice the pitta bread in half. We recommend using scissors for a clean cut. 14. Gently use your fingers to peel away both sides of the bread to form a pocket.

15. This is now ready to fill with your favourite ingredients. Try our homemade Doner Kebab!

Note: If you don't wish to use this as a pocket bread, feel free to use it as a flat bread or wrap - perfect with our trio of Turkish dips!

Ingredients

400g water 3 tsp instant yeast 300g white bakers flour 200g self raising wholemeal flour 20g oil 1 tsp salt

You will need: bowl rolling pin baking paper frying pan scissors

Preparation Time 2 hours 10 minutes Cooking Time 15 - 30 minutes Serves 8 Can be frozen

Pita Breads


*Variations: Can be made without Gluten

How cool that you can make your own doner kebab at home! This fabulous recipe comes from one of our clever readers, Samantha, and it fits in perfectly with our breads, dips, fritters and pilaf from this section.

Method

1. Add onion (1) and garlic (2 cloves) to the bowl. Set Speed 7 / 3 seconds. Onion should be very finely chopped.

2. Add the lamb fillet (500g) to the bowl. Closed Lid / Turbo x 2-3 blasts to make mince. 3. Add breadcrumbs (100g), salt (1 tsp), cumin (1 Tbsp), coriander (1 Tbsp) and stock paste (1/2 Tbsp)

into the bowl. 4. Blend Speed 9 / 10-20 seconds. Turbo once if not mixed together. 5. You may wish to wear gloves for this step. Empty mince mix onto some baking paper and shape

into a big sausage shape so it will fit into the internal steaming basket. Wrap it in cling wrap and leave it in the fridge to marinade over night to develop flavours.

6. Once marinating is finished take it out of the fridge. 7. Add 1L of water to the bowl and put your Doner Kebab mince (left in cling wrap) in the internal

steaming basket lower dish. 8. Set to 25 minutes / Steaming Temperature / Speed 3. Check that your meat is cooked

through. If your mix is particularly thick, cook for longer. 9. This is the fun bit - blow torching your meat! Please exercise caution and don’t allow children to do

this step. Once meat is cooked, remove from the internal steaming basket and put it on a plate. 10. Put a fork in the top of the kebab meat - this will stabilise the meat for the blow torch. 11. Scorch the surface with a blow torch. Once your kebab is scorched like my in the picture its ready

to start slicing vertically. 12. Is your house smelling like a doner kebab shop yet? Serve with our delicious Pita Bread,

Cauliflower Pilaf, dips and Zucchini Fritters. We have a delicious hommus recipe in Issue 01, and to mix cultures you could try this with our American BBQ Sauce recipe!

Ingredients

1 onion 2 garlic cloves 500g lamb fillet, cubed 100g breadcrumbs, you can make your own (*use GF if required) 1 tsp salt 1 Tbsp ground cumin 1 Tbsp ground coriander 1/2 Tbsp vegetable stock concentrate paste 1L water

You will need: gloves, optional baking paper internal steaming basket cling wrap 1 fork 1 blow torch

Preparation Time 10 minutes + overnight marinating time Cooking Time Approx. 40 minutes Serves 4 Cooked meat can be frozen

Doner Kebab

No: Nuts Contains: Gluten / Egg / Dairy

*Variations: Can be made without Gluten / Dairy

Zucchini Balls are a very popular Turkish dish. This is our take on this delicious dish. Serve as a starter, or with the Pita Bread and Cauliflower Pilaf for a vegetarian feast.

Method

1. Preheat oven to 180 degrees.

2. Line two baking trays with baking paper. 3. Place zucchini (750g) into bowl. Speed 7 / 4 seconds. 4. Add salt (1 tsp). 5. Remove zucchini from bowl and place into a strainer over a large bowl. 6. Allow to sit for 30 minutes. This helps remove excess moisture from the zucchini. Do

not skip this step or you will have soggy fritters. You will be surprised how much liquid will come from this mix.

7. Place onion (1), garlic (2) and carrot (80g) into bowl. Speed 9 / 5 seconds. Scrape down.

8. Place zucchini into a clean muslin cloth or nut milk bag.

9. Squeeze all the liquid from the zucchinis. Do not rush this step. Remove as much moisture as you can.

10. Add zucchini to bowl along with eggs (2), flour (85g), parsley (1 Tbsp), dill (1 Tbsp) and salt and pepper (to taste). You may find you do not need salt. Mix Speed 6 / 8 seconds.

11. Dollop heaped tablespoons of mixture on to the baking tray. 12. Bake for 20 minutes. 13. To make the dipping sauce, place garlic (1 clove) into bowl. Chop Speed 7 / 5

seconds. Scrape down sides. 14. Add yoghurt (100g) and parsley (1 tsp). Mix Speed 4 / 6 seconds. 15. Serve cooked fritters with dipping sauce.

Ingredients

750g zucchini 1 tsp salt 80g carrot, roughly chopped 1 onion, peeled and roughly chopped 2 garlic cloves 2 eggs, beaten 85g plain flour (*can use GF flour ) 1 Tbsp parsley 1 tsp chopped dill salt and pepper, to taste

Yoghurt dipping sauce: 100g natural yoghurt (*can serve without dipping sauce if required) 1 garlic clove, peeled 1 tsp parsley

You will need: 2 baking trays baking paper spatula muslin cloth or nut milk bag tablespoon

Preparation Time 2 hours 10 minutes Cooking Time 15 - 30 minutes Serves 8 Can be frozen

Oven Baked Zucchini Fritters

No: Gluten / Dairy / Egg Contains: Nuts

*Variations: Can be made without Nuts

A pilaf (or pilav as it is known in Turkish) is traditionally a rice dish cooked in broth. Well, we’ve made a veggie-packed not-so-traditional version of it by using cauliflower ‘rice’ and steaming it with vegetable stock. It’s a perfect side dish and can be served hot or cold.

Method

1. Put the pistachios (40g) and the almonds (60g) on a tray in a cold oven. Set to 200 degrees for 8 minutes.

2. Put the cauliflower florets (400g) in the bowl. Reverse+Speed 5 / 5 seconds. 3. Put the cauliflower kernels in the rice basket and dollop stock paste on top of the

kernels (1 Tbsp). 4. Pour water (500g) into the bowl through the cauliflower and stock. 5. Set 10 minutes / 110C* / Speed 2, measuring cap on. 6. When the oven timer goes off, turn off the temperature. Remove the nuts from the

oven when you can smell them. 7. When the cauliflower is finished, remove the internal steaming basket and set aside

to drain. 8. Drain the bowl. 9. Put celery (200g), shallots (20g) and walnuts (30g) into the bowl. Chop Speed 5-6

/ 3 seconds. Scrape down sides. 10. Add cauliflower, nuts, raisins (75g) and currants (70g). Combine Reverse+Speed

4 / 5 seconds. Scrape down the sides. 11. Pour into a serving bowl and mix further with spatula if required. 12. Serve immediately, or refrigerate and serve cold.


Ingredients

40g shelled pistachios 100g blanched almonds (or pine nuts, or a mixture) 400g cauliflower, in florets 1 Tbsp vegetable stock concentrate paste 500g water 200g celery stalks, roughly chopped 20g shallots 30g walnuts (or pecans) 75g raisins 75g currants

You will need: oven tray spatula

Total Preparation Time Approx. 25 minutes Serves 4 - 6 as a side dish Can be frozen

Cauliflower Pilaf

Contains: Dairy / Gluten / Egg / Nuts

This popular South African dish consists of spiced minced meat baked with an egg-based topping. Lushka from Keeper of the Kitchen has contributed this recipe. This is an adapted and converted recipe that originally appeared in Magdaleen van Wyk's "The Complete South African Cookbook" published in 1980.

"This dish always brings back memories of when I was a babysitter for many many years for a beautiful South African / Canadian family. This was one of their favourite meals. They were a family of 8 so meals that stretched and were budget friendly were important. I could never get enough of Bobotie. It appears my 6 year old son loves it just as much as I do!" - Peta

Recipe Tester Feedback: "This dinner is so yum. It is awesome. South Africa is almost my favourite country because of this dinner! I love this dinner so much. I love it cold on sandwiches the next day too!"- William (Peta's son)

Method

1. Preheat the oven to 180C.

2. Soak the bread in half the milk (125ml). 3. Add the onion (1) to the bowl and chop Speed 5 / 10 seconds. 4. Add whole almonds (90g) and chop Speed 5 / 10 seconds (adjust if using crushed or

sliced almonds). 5. Add raisins (65g), half the mince (500g), jam (2 Tbsp), chutney (2 Tbsp), lemon juice

(25g), curry powder (3 tsp), turmeric (2 tsp) and salt (2 tsp). 6. Squeeze the milk out of the bread and add bread to bowl. Set milk aside. 7. Mix Reverse+Speed 3 / 45 seconds. 8. In a large frying pan, I use a wok, melt the butter (2 tsp) and add the meat mixture and

the remaining mince (500g) to it, and brown lightly, (don't overcook) before turning it

out into a casserole dish. 9. Break the eggs (3 eggs) into the mixer bowl and pour the bread milk in, and top with

milk until it reaches 125g. 10. Mix Speed 5 / 10 seconds, then pour over the meat. 11. Garnish with the bay leaves.

12. Bake for about 50 minutes or until golden brown.

Note: Bobotie freezes really well. Make it up to the end of step 5, then freeze. To prepare, thaw, and add the eggs, milk and bay leaves before baking.

Ingredients

1 slice white bread 125g milk (plus about 60g) 1 onion, peeled and quartered 90g blanched almonds 65g seedless raisins 1kg minced beef 2 Tbsp apricot jam 2 Tbsp fruit chutney 25g lemon juice 3 tsp curry powder 2 tsp turmeric 2 tsp salt 2 tsp butter 3 eggs 2 bay leaves

You will need: large frying pan or wok

Preparation Time 15 minutes Cooking Time 50minutes Serves 6 Can be frozen. See notes below recipe.

Bobotie

http://bit.ly/1bMU1ZL

No: Nuts Contains: Gluten / Dairy / Egg *potentially in biscuits

This is another popular recipe from South Africa contributed to us by Luschka of Keeper of the Kitchen. It utilises the South African-borne chocolate bar 'Peppermint Crisp' from Nestle.

"Peppermint Crisp Pie is an old favourite for me. It is rich and creamy and comforting, a little reminder of a once-was-home, of my mother, and of many a dinner party, barbeque or braai where it's been consumed with gusto." - Luschka

Method

1. Break the peppermint chocolate (200g) into blocks and place in the bowl. Speed 7 / 10 seconds. Set aside.

2. Wash and dry the bowl and add the whisk attachment and then the cream

(500g). 3. Whisk the cream Speed 4 / 1-3 minutes, depending on how fresh it is. Keep an

eye on it as you don't want butter. 4. Add the caramel (397g tin worth) and most of the chocolate (approximately

150g). Mix Speed 1 / 30 seconds - just enough to mix but not to whisk again.

5. Add a layer of biscuits to the base of a glass dish. 6. Add about a quarter of the cream mixture above the biscuits and spread it evenly. 7. Add another layer of biscuits 8. Add another layer of cream, and repeat until it's all finished. 9. End on a layer of cream, and sprinkle the remaining chocolate

10. Cover and refrigerate until it's ready to be eaten.

Ingredients

200g Peppermint Crisp chocolate 500g fresh cream 397g tin of Top N Fill Caramel 1 pack Tennis biscuits or 250g Nice biscuits

You will need: glass dish

Preparation Time 15 minutes Cooking Time will need to set for several hours Serves 12 Cannot be frozen

Peppermint Crisp Pie



Vetkoek is a traditional South African fried dough bread. This recipe for them has been contributed by Luschka from Keeper of the Kitchen.

"I love vetkoek. It reminds me of growing up. My Dad would come home on a Friday with a bag of ready-made dough from the shop. He'd chop it up and make vetkoek, which he would put into a big cream-coloured bowl and we would all crowd round eating warm fresh vetkoek filled with cheese, mince, syrup or apricot jam. Sometimes we have it with a chicken mayonnaise filling, and sometimes I'd simply have it on its own. While you can try to compare a vetkoek with a doughnut, it doesn't taste like a doughnut. It's more savoury, but still a little sweet. Actually, there's nothing I can think of to compare the flavour to - it is it's own thing! Your choice of fillings is endless - pretty much anything goes. For us, the favourites are cheese, mince, chicken, syrup, and apricot jam. - Luschka

Method

1. Pour water (10g) into bowl. 2. Add salt (5g), flour (280g), sugar (3g) and yeast (7g). 3. Mix Speed 6 / 10 seconds. 4. Program Closed Lid / 3:30 minutes / Kneading function. 5. Remove and set aside to rise.

6. When doubled in size (after about 90 minutes) divide into 10 balls on lightly floured surface. 7. Flatten slightly in the palm of your hand. 8. Let rise for 1/2 hour. Use this time to prepare your filling. 9. Warm oil in deep pan. Oil should be about 2 inches deep - on medium heat. 10. Drop a thumbnail sized bit of dough into the pan. If it sizzles it's hot enough, and once the

tiny bit of dough has risen to the top, remove it and start cooking your vetkoek. 11. Add the dough balls one at a time, depending on the size of your pot, about 5 or 6 at a time.

They will swell up so don't overfill the pot. 12. Fry vetkoek for about 5 minutes a side, but keep an eye on it. If they blacken too quickly,

they'll still be raw inside, and your oil is too hot. If the oil is not hot enough, the vetkoek will

absorb lots of oil and be gross. 13. They should be the color of doughnuts when ready. Golden delicious. 14. Drain on kitchen towels or in a colander. 15. As soon as you can bear to touch them, slice open, fill, and enjoy!

Ingredients

10g water, room temperature 5g salt 280g unbleached bread flour 3g sugar 7g fast-rising active dry yeast oil, for deep-frying

You will need: deep pan

Preparation Time 2 hours 5 minutes Cooking Time 20 minutes Serves 10 Best served fresh

Vetkoek


Contributors Alyce Alexandra

We are so grateful to Alyce for sharing six beautiful recipes from her new book "Super Healthy" for this month's magazine issue. Alyce creates beautiful recipes. Not only does she have visually stunning cookbooks and an online store, but she also offers a variety of cooking classes on different themes for thermo mixers in Melbourne. You can also click this link to get Alyce's free digital book Quick Family Dinners.

She contributed the Stuffed Turkey Roll and Apple & Cranberry Chutney for this issue..

Andrea Lee - Forking Foodie

Andrea is a food blogger from the UK who follows The 5:2 Diet lifestyle. Therefore, her recipes (of which there are MANY) include all caloric measurements. You can find these on her blog. Her recipes are consistently tasty and achievable.

She has contributed No-Fail Thick and Creamy Yoghurt, Cajun Seasoning Mix, Tasty Coleslaw, Crab and Spinach Ohitashi with Mixed Mushrooms, Harissa Chicken, Spiced Lentil & Tomato Stew with Steamed Green Beans, Mushroom Stroganoff and Thai Spiced Butternut Pumpkin Soup to this issue.

Madalene Bonvini-Hamel - The British Larder

Maddy is a talented professional chef and avid photographer. Her blog is a recipe diary that is written, trialled and tested by two professional chefs (and self-confessed food fanatics!) It’s been specially created for likeminded foodies who’d like to expand their repertoires and share their cookery tips with others

She has contributed Salted Peanut Brittle Biscuits to this issue.

Alexx Stuart - Alexx Stuart

Alexx is a passionate advocate for the low tox life and for making it delicious and inspiring rather than dull and deprivational. She's a mum, speaker, e-course guru and best selling author who says "Don't feel guilty about what you didn't know yesterday. Feel excited about the change you'll make today".

She has contributed the Sticky Date Pudding to this issue.

Luschka - Keeper of the Kitchen

Luschka is a mother on a real food mission. She takes her blog readers on a journey through food, sharing great recipes spanning a huge variety of cuisines.

She has contributed Bobotie, Vetkoek and Peppermint Crisp Pie to this issue.

http://bit.ly/1RPZXPh

http://bit.ly/1RPZXPh

http://bit.ly/2fb5m7B

http://bit.ly/1IpL6rG

http://bit.ly/1xT4MDW


Contributors Tenina Holder - Cooking With Tenina

Tenina is renowned for being fabulous – she has fabulous thermo mixing recipes, she has fabulous products available on her website, fabulous cookbooks and fabulous cooking classes.

She has contributed Naan Bread, Banoffee Pie and Turkish Bread to this issue.

Robyn de Beer - Mrs D Plus 3

Robyn is a thirty something, British, stay-at home-mum of three, living on Sydney's beautiful Northern Beaches. She's a fairly new lover of cooking and couldn't live without her thermo mixer. Check out her blog for some honest and amusing stories about motherhood, thermo mixing, photography, surviving the school run, camping with kids and just about everything in-between.

She has contributed Bread & Butter Pudding to this issue.

Helene Meurer - Super Kitchen Machine

Helene is the person (and blog!) to turn to when you want something explained really well, you want to know how to best clean your machine (her kitchen kits are so great!) and / or you just want to share some thermo mixing enthusiasm.

She has contributed the Creamed Spinach Curry and the Homemade Paneer to this issue.

Jane Etherton (AKA Madame Thermomix) - Why is there Air?

Madame Thermomix (nicknamed by a group of French bloggers in London) loves her thermo mixer (her best friend in the kitchen) so much that it travels with her... and she has one at each of her homes in France! She creates beautiful recipes for thermo mixers and their families to enjoy.

She contributed the American BBQ Sauce to this issue.

Maria - Feisty Tapas

Maria is a Spaniard living in the UK who has grown up having a thermo mixer in her home (bought way back in 1981!) She is the founder of the Thermomix Owners UK group. She describes herself as a 'clumsy cook' but her recipes are truly inspired and delicious.

She has contributed Lentil Chorizo Stew, Spanish Potato Omelette, Chicken Liver Rice and Bica to this issue.


http://www.mrsdplus3.com/


http://bit.ly/1FT3o4S


Kitchen Notes Do this, then that... To make life easier, our recipe steps are listed in the order in which you need to complete them.

• When the timer is counting UP in a step (for periods of time less than one minute) we follow Speed / Time. • When you can pre-program a step, we follow Time / Speed. • When a step requires a temperature, we write Time / Temp / Speed.

About Steaming Temperature Steaming Temperature refers to the setting on your machine which is usually between 110-120C. This will vary depending on the make and model of your machine. Please refer to your user manual for correct information regarding the appropriate setting and usage guidelines for your machine.

Oven Temperatures The oven temperatures used throughout our recipes are for conventional ovens. If you have a fan forced oven, reduce the temperature by 20 degrees celsius.

Raw Foods Please know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition, are pregnant, elderly, or an infant. Please be aware of this when cooking our recipes containing any of the aforementioned items (and remember it when you go to lick the bowl!)

Use of Alcohol Sometimes our recipes will include alcohol as an ingredient. These recipes are intended for those of an age deemed appropriate for alcoholic consumption by the laws of their state, and for those that choose to drink, we recommend responsible consumption of alcohol.

Our recipes and your machine... We wish you the absolute best as you undertake our recipes, we truly do. Our recipes have been tried and tested and we aim to bring you the best recipes that we possibly can. We do recommend, however, that you refer to the user manual for your appliance before deciding upon recipes to undertake and exercise caution and common sense in the kitchen at all times. In the instance that something lamentable occurs to your machine, your property, yourself or members of your household whilst undertaking our recipes, we will not accept responsibility for any damages.

About thermo mixers... This magazine has been created for thermo mixers (that's you) and their thermo mixers (your appliance). We know there are a few different brands out there and we endeavour for our magazine to suit across the spectrum. Whilst acknowledging that it is a very popular brand, The 4 Blades Magazine does not use any of the registered trademarks associated with 'Thermomix' or Vorwerk International AG. “Thermomix” is a registered trade mark of Vorwerk International AG (Vorwerk) in Australia & New Zealand and Thermomix in Australia Pty Ltd (Thermomix in Australia) is its authorised user and exclusive distributor in Australia and New Zealand of Thermomix products. Neither company supports, authorises or endorses this magazine.

Recipe Testing... We test all our recipes, but do not always test all the combinations of variations (for example, swapping rice milk for cow's milk or GF flour for plain flour etc). The ingredients listed for a recipe are what was used for testing. Variations may not always be tested.

Comments or opinions expressed by guest contributors do not necessarily represent the views of The 4 Blades, its management or employees. You should assess any information given and determine if it is right for you. This includes consulting with medical professionals that know your personal situation. The 4 Blades disclaims any and all liability for the implementation of any opinions given by contributors.

A-Z Index L Lentil Chorizo Stew

N Naan Bread

P Patatas Bravas Peppermint Crisp Pie Pita Bread Pork Vindaloo Pumpkin Daal Pumpkin Pie

R Raita

S Salted Peanut Brittle Biscuits Spanish Potato Omelette Sticky Date Pudding Sticky Red Wine Chorizo Strawberry Vanilla Jam Stuffed Turkey Roll Sweet Potato Pie

T Teriyaki Chicken or Salmon Turkish Beetroot Dip Turkish Bread Turkish Carrot Dip Turkish Eggplant Dip

V Vetkoek

Y Yoghurt Cake

Z Zucchini Fritters

A Aloo Palak American BBQ Sauce Apple & Cranberry Chutney Asian Brown Rice Salad

B Banoffee Pie Bica Bobotie Bread and Butter Pudding Buckwheat Crêpes

C Cauliflower Pilaf Cheat’s Coronation Chicken Chicken Larb Chicken Liver Rice Coconut Laddu Creamed Spinach Curry Crêpes with Salted Butter Caramel Sauce

D Decadent Choc Hazelnut Spread DF Choc Hazelnut Spread Doner Kebab

G Gluten Free Naan

H Homemade Paneer

K Kimchi Korean BBQ Beef

Dietary IndexGluten Free (*or with Gluten Free variation):

Dairy Free (*or with Dairy Free variation):

Egg Free (*or with Egg Free variation):

Aloo Palak American BBQ Sauce Apple & Cranberry Chutney Asian Brown Rice Salad Banoffee Pie* Buckwheat Crêpes Cauliflower Pilaf Cheat’s Coronation Chicken Chicken Larb Chicken Liver Rice Coconut Laddu Creamed Spinach Curry with Fresh Cheese

Crêpes with Salted Butter Caramel Sauce* Dairy Free Choc Hazelnut Spread Decadent Choc Hazelnut Spread Doner Kebab* Gluten Free Naan Kimchi Korean Barbecued Beef Lentil Chorizo Stew Patatas Bravas Pork Vindaloo Pumpkin Daal Raita

Spanish Potato Omelette Sticky Date Pudding Sticky Red Wine Chorizo Strawberry Vanilla Jam Stuffed Turkey Roll* Sweet Potato Pie Teriyaki Chicken or Salmon Turkish Beetroot Dip Turkish Carrot Dip Turkish Eggplant Dip Zucchini Fritters*

Aloo Palak American BBQ Sauce Apple & Cranberry Chutney Asian Brown Rice Salad Banoffee Pie* Bread & Butter Pudding* Buckwheat Crêpes Cauliflower Pilaf Cheat’s Coronation Chicken Chicken Larb Chicken Liver Rice

Dairy Free Choc Hazelnut Spread Doner Kebab Gluten Free Naan Kimchi Korean Barbecued Beef Lentil Chorizo Stew Patatas Bravas Pita Bread Pork Vindaloo* Pumpkin Daal Spanish Potato Omelette

Sticky Red Wine Chorizo Strawberry Vanilla Jam Stuffed Turkey Roll Sweet Potato Pie* Teriyaki Chicken or Salmon Turkish Bread* Turkish Eggplant Dip Vetkoek Zucchini Fritters

Aloo Palak American BBQ Sauce Apple & Cranberry Chutney Asian Brown Rice Salad Banoffee Pie Cauliflower Pilaf Cheat’s Coronation Chicken* Chicken Larb Chicken Liver Rice Coconut Laddu Creamed Spinach Curry with Fresh Cheese

Dairy Free Choc Hazelnut Spread Decadent Choc Hazelnut Spread Doner Kebab Kimchi Korean Barbecued Beef Lentil Chorizo Stew Patatas Bravas Pita Bread Pork Vindaloo Pumpkin Daal Raita

Sticky Red Wine Chorizo Strawberry Vanilla Jam Sweet Potato Pie Teriyaki Chicken or Salmon Turkish Beetroot Dip Turkish Bread Turkish Carrot Dip Turkish Eggplant Dip Vetkoek




































Dietary IndexNut Free (*or with Nut Free variation):

Aloo Palak American BBQ Sauce Apple & Cranberry Chutney Asian Brown Rice Salad Bica Bread & Butter Pudding Buckwheat Crêpes Cheat’s Coronation Chicken* Chicken Larb Chicken Liver Rice Coconut Laddu Creamed Spinach Curry with Fresh Cheese Crêpes with Salted Butter Caramel Sauce

Doner Kebab Gluten Free Naan Kimchi Korean Barbecued Beef Lentil Chorizo Stew Naan Bread Patatas Bravas Peppermint Crisp Pie Pita Bread Pork Vindaloo Pumpkin Daal Raita Spanish Potato Omelette

Sticky Date Pudding Sticky Red Wine Chorizo Strawberry Vanilla Jam Sweet Potato Pie Teriyaki Chicken or Salmon Turkish Beetroot Dip Turkish Bread Turkish Carrot Dip Turkish Eggplant Dip Vetkoek Yoghurt Cake Zucchini Fritters







































06 - Celebrations

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