Recipes - The Road to Loving My Thermo Mixer 10 RECIPES FROM 2015 ... your machines manual as they...

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APPLE CRUMBLE BALLS Makes 20

Gather these:

140g dried apple rings120g dried pitted dates50g toasted muesli or rolled oats, can use GF varieties 30g desiccated coconut, and extra for rolling1 tsp vanilla extract1 tsp ground cinnamon

Then mix like this:

Place all items into bowl. Speed 6 / 45 seconds until a soft dough has formed. If it is too dry, simply add a few extra apple rings to add moisture or a few drops of water or apple juice.Roll small balls in your hands. Use wet hands if the mixture is sticky.Roll in coconut to coat. Serve or place into the fridge for firmer balls.Will keep for seven days in an airtight jar in the fridge.

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TOP 10 RECIPES FROM 2015

TOP 10 RECIPES from 2015 | © 2016 the road to loving my thermo mixer

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APPLE CRUMBLE CHEESECAKE Serves 6-8

Gather these:

250g plain biscuits, broken in half100g cold butter, cubed750g cream cheese blocks, cubed120g thickened cream90g sugar1 tsp vanilla extract200g canned and steamed apple pieces1 tsp ground cinnamon

Then mix like this:

Preheat oven to 180C. Line a small baking tray with paper.Weigh all crumble ingredients into mixer bowl except butter. Speed 4 / 2 seconds. Empty into a small bowl, add butter and mix well. Pour into baking tray and bake until golden. This will take approximately 10-20 minutes depending on how crunchy and golden you like it. Cool, break up into small pieces if needed and store in an airtight container until just before serving.Into the mixer bowl, add roughly broken up plain biscuits. Speed 9 / 10 seconds.Add cold butter. Speed 6 / 30-45 seconds until a soft dough forms.Press this dough into a 22cm spring form tin. I line my tin with baking paper for easy removal.Sprinkle the canned apples with the ground cinnamon. Place half of the apples on the biscuit base. Set aside for a moment.Add cream cheese, sugar and vanilla to mixer bowl. Speed 7 / 30 seconds. Scrape down.Add cream. Speed 4 / 30 seconds or until creamy and smooth.Pour half of the mixture over the apples and base. Top with the remaining apples. Pour remaining cheesecake mixture over the top and smooth out.Refrigerate for 6-8 hours; overnight ideally.Before serving, sprinkle crumble topping over the cheesecake. Use a warm knife to cut cheesecake. Consume within 3 days.

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Crumble:60g brown sugar45g plain flour70g rolled oats60g slivered almonds1.5 tsp ground cinnamon1 tsp vanilla extract90g butter, softened


apple crumble muffinsMakes 16

Gather these:

Apple mixture:2 large pink lady apples, peeled, cored and small dice2 Tbsp of water1 tsp ground cinnamon

Then mix like this:

Apples:Add apple ingredients to bowl. Cook for 5 minutes / 100C / Speed 2.If there is excess liquid, do not discard. This gives additional flavour to the muffins.

Crumble:Meanwhile place crumble ingredients into a large bowl.Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Set aside.

Muffins:Preheat oven to 180C. Line muffin tin with muffin cases.Add muffin base ingredients into bowl. Speed 4 until just combined. Only a few seconds. Don’t over work mixture.Pour mixture into muffin cases. Fill to 3/4 of the way up the case.Sprinkle entire top of muffin with a little of the crumble coating.Bake for 20-30 minutes until your crumble is golden and crunchy. Store these in an airtight container for three days in the pantry or in the fridge for up to five days.

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Muffin base:90g sugar75g wholemeal self raising flour230g self raising flourpinch of baking powder200g milk90g butter or coconut oil, melted2 eggs1 tsp vanilla bean paste

Crumble:40g plain flour50g brown sugar40g butter or coconut oil1 tsp ground cinnamon

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APPLE GOJI BITESMakes 40-50 small bites

Gather these:

200g goji berries100g dried apple rings160g toasted muesli of choice, see blog for recipes

Then mix like this:

Place everything into bowl. Speed 10 until a dough forms. This can take up to 2 minutes.Pour dough out and roll into a ball.Roll between two pieces of baking paper until 0.5cm high.Using small bite size cutters, cut shapes from the dough and place into a container.These will keep for up to two weeks in an airtight jar. We keep ours in the fridge.

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Banana Bread Bites Makes 35

Gather these:

3 very ripe small bananas155g self raising flour80g maple syrup, honey or sugar1 egg2 tsp golden syrup1 tsp vanilla bean pastepinch of salt

Then mix like this:

Preheat cake pop maker. Alternatively preheat oven to 180C and line a mini muffin tray with cases.Place bananas, maple syrup and golden syrup into bowl. Speed 4 / 5 seconds. Scrape down.Place remaining ingredients into bowl. Speed 3 / 10 seconds. Scrape down. Repeat.Pour a teaspoon and a half of mixture into each hole of the cake pop maker. Alternatively, place into the prepared muffin cases and bake for 10-15 minutes.Your machine will have a ready light that lights up once your bites are cooked through; however, always check your machines manual as they can differ.Check that the bites are completely cooked through before carefully removing and allowing to cool. Store these in an airtight container for three days in the pantry or in the fridge for up to five days.


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chicken larb Serves 4

Gather these:

500g chicken mince10g piece of ginger, peeled and roughly chopped3 garlic cloves, peeled½ -1 long red chilli, roughly chopped5cm piece of lemongrass, white part only, roughly chopped1 Tbsp peanut, sesame or coconut oil½ red onion, thinly sliced or diced3 tsp fish sauce 3 tsp brown, coconut or palm sugar3 Tbsp chopped mint3 Tbsp chopped corianderjuice from one juicy limecos lettuce leaves and lime wedges to serve

Then mix like this:

Place ginger, garlic chill and lemon grass into bowl. Speed 9 / 5 seconds. Scrape down. Mix again on Speed 9 / 5 seconds. Scrape down.Add oil. 4 minutes / 100C / Speed 2. Scrape down.Add chicken mince in 4 large clumps. 8 minutes / 100C / Reverse / Softest Speed.Add fish sauce, sugar and lime juice to bowl. Cook for 1 minute / 100C / Reverse / Softest Speed.Stir through diced onion, coriander and mint.Serve hot or allow to cool. Serve in lettuce cups with a squeeze of lime juice over.


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Golden Syrup DumplingsServes 4-6

Gather these:

Dumplings:150g self raising flour60g cold butter, cubed1 tsp sugar130g milk

Sauce:500ml water80g sugar5 Tbsp golden syrup

Then mix like this:

Place self raising flour and butter into bowl. Speed 6 / 8 seconds. You want to combine the butter into the flour to form a breadcrumb type consistency.Add sugar and milk. Mix on Speed 4 until just combined. Do not overmix or your dumplings will be dense and heavy. Roll a tablespoon of mixture into a ball. If your dough is too sticky (this is a good thing!), you may need to spoon dollops of mixture directly into the saucepan carefully. Repeat for the remaining dough. Leave dumplings to rest whilst you prepare the sauce.Place water, sugar and golden syrup into a large saucepan over medium heat.Stir to dissolve the sugar. Bring to the boil.Place dumplings gently into the sauce. Be sure not to burn yourself. Turn down heat to a simmer and cook for 10-15 minutes until dumplings are cooked through.Serve immediately with ice cream, cream or custard.


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Mini Chicken Kiev BitesMakes 16 bites

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Gather these:

butter mixture:120g unsalted butter, cubed2 garlic cloves, peeled8 sprigs of parsley or 1 tsp dried parsley salt, to taste

Then mix like this:

Butter:Place garlic and parsley into bowl. Speed 9 / 10 seconds. Scrape down sides.Add cubed butter and salt. Speed 9 / 25 seconds.Pour mixture out into a bowl. Roll into 16 small balls about the size of a marble and place onto a plate or baking paper. Place into fridge. Remaining butter can be frozen.

Breadcrumbs:There is no need to clean the bowl from the butter.Place everything into bowl. Speed 7 / 10-15 seconds.Any leftover unused breadcrumbs, that hasn’t come in contact with the chicken, can be frozen.

Assembly:There is no need to clean the bowl after crumbs.Place chicken and seasonings into bowl. Speed 7 / 10 seconds.Spoon mixture out into a bowl. Shape a small amount of chicken around each ball of butter. Ensure the ball is completely covered in chicken mince.Roll into breadcrumbs.To cook in the airfryer, drizzle each ball with a little olive oil. Cook for 12 minutes at 200C or to cook in the oven, bake for 30 minutes at 180C.Serve with steamed veggies.

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breadcrumBs:3 slices day old bread, can use GFsalt and pepper, to taste1/2 tsp dried garlic powder, optional

Chicken:600g chicken breast of thigh, roughly choppedsalt and pepper, a pinch of each

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Quick Sticks Macaroni Beef Serves 6

Gather these:

500g good quality mince1 Tbsp dried onion2 tsp dried garlic powder1.5 Tbsp Tuscan style seasoning blend, see blog for recipe1 tsp dried oregano1 tsp smoked paprika1 carrot, roughly chopped1 zucchini, roughly chopped1 red capsicum, seeded and roughly chopped400g tin of whole tomatoes500g elbow or macaroni pasta, can use GF varieties

Then mix like this:

Cook pasta according to packet instructions. Drain and set aside.Add vegetables to bowl except tomatoes. Speed 7 / 5 seconds. Scrape down.Add tomatoes, dried herbs and spices.Insert steaming basket into bowl. Break up mince into large chunks and place in basket. 22 minutes / 100C / Speed 2.Add cooked mince to the sauce mixture. Speed 4 / 4 seconds to break up the mince slightly. Stir mince mixture through cooked pasta and serve.

TOP 10 recipes from 2015 | © 2016 the road to loving my thermo mixer


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Rhubarb Shortbread Squares Serves 20

Gather these:

Shortbread base250g plain flour, can use GF90g sugar220g butter, cubed or coconut oil1/2 tsp vanilla powder

Then mix like this:

Shortbread basePreheat oven to 180C. Line a lamington/slice tray with baking paper.Place all ingredients into bowl. Speed 7 / 30 seconds.Place dough into tin and smooth out with the base of a glass or hands.Place into the oven and bake for 15 minutes.

Rhubarb layerPlace all ingredients into bowl. 5 minutes / 100 degrees / Reverse / Speed 1.Process on speed 7 for a few seconds just to break up the rhubarb slightly. Leave some chunks however.Pour over base.Place back into the oven whilst preparing the crumb layer.

Crumb layerPlace crumble ingredients into a large bowl.Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.Allow to cool slightly and remove from pan.Cut into 20 squares. Will keep for up to seven days in an airtight container.


Rhubarb layer6 sticks of rhubarb, chopped into 1cm pieces1/2 teaspoon ground cinnamon4 tablespoons water

Crumble topping50g plain flour, can use GF 50g brown sugar40g butter or coconut oil 1/2 tsp vanilla bean paste

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TOP 10 recipes from 2015 | © 2016 the road to loving my thermo mixer

Recipes - The Road to Loving My Thermo Mixer 10 RECIPES FROM 2015 ... your machines manual as they...

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