Bordeaux Canelés

Bordeaux Canelés

 

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5 from 1 vote

Bordeaux Canelés french pastry recipe

Course: Baking, Breakfast, Dessert, Snack

Equipment

  • Thermomix® - Food processor or whisk

Ingredients

  • 500 g Milk whole cream
  • 150 g Flour mixed with sugar
  • 250 g Sugar mixed with the flour
  • 2 pcs Egg yolks
  • 40 to 50 ml Rum
  • 1 pc Vanilla pod cut lengthwise
  • 30 g Butter plus extra for the mould

Instructions

  • Scrape the bean paste of the vanilla bean with a sharp knife and reserve the skin.
  • Place milk, butter, and vanilla paste in the bowl - warm it up for 8 min - 98C - speed 1.5 (the milk must be very hot)
  • Mix 20 seconds - speed 3.5 and add the eggs as the blade is turning.
  • Mix 60 seconds - speed 3.5 and add the flour + sugar mixture one spoon at a time.
  • Mix 20 seconds - speed 3.5 and add the 50 ml of rum.
  • Transfer to a container, add the reserved pod, and let rest overnight for at least 12h. You can even rest longer (24h) this will give even more flavor to the dough as the aroma develops.
  • Preheat oven to 220C.
  • Take the dough out of the fridge and let it warm up to room temperature.
  • Grease mould with extra butter.
  • Fill up the mould to 3⁄4 only.
  • Bake in the oven for 20 minutes at 220c and then reduce temperature to 180C and continue to bake for another 50 minutes (you can even bake longer if you want them darker).

Notes

Adjusting the sugar level may change the end result as part of the brownish color comes
from the sugar
Christmas Vanilla Crescents – VanilleKipferl

Christmas Vanilla Crescents – VanilleKipferl

 

Christmas Vanilla Crescents - VanilleKipferl
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5 from 3 votes

Christmas Vanilla Crescents - VanilleKipferl

Course: Baking, Dessert, Snack

Equipment

  • Thermomix® - Food processor or whisk

Ingredients

  • 250 g Flour
  • 200 g Butter cut in pieces
  • 100 g Almond Flour
  • 80 g Sugar
  • 1 tsp Vanilla Icing Sugar
  • 1 pinch Salt

Vanilla Icing Sugar for coating

  • 50 g Sugar
  • 1/2 Vanilla pod

Instructions

  • Place 50 g of sugar and 1 vanilla pod in the dry mixing bowl - blend 20 sec / speed 10 (repeat if vanilla pod is not fully blended). Remove from the bowl and reserve. Do not rinse the bowl.
  • Place the butter, sugar, flour, 1 tsp vanilla icing sugar, salt and almond flour in the bowl and mix for 15 sec / speed 5 / Reverse. Add extra 5 sec if needed but dough should not be sticky.
  • Place the dough on a floured surface or on your thermomat and form a smooth ball with your hands.
  • Shape the dough into rolls, cut into pieces 4 to 5 cm long, roll the ends a little thinner, shape into crescent (moon).
  • Place on a baking tray lined with baking paper and bake for about 7-8 minutes (200 ° C) or until the edges start to color.
  • Remove the crescents from the oven and set them to cool a bit on a cooling tray. They will be very soft when out of the oven. Wait until they harden a bit then roll them delicately with a tablespoon in the vanilla icing sugar to coat them.
  • Serve and enjoy!
Prawn Curry

Prawn Curry

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Prawn Curry

Cook Time15 mins
Total Time15 mins
Course: Main Dish
Cuisine: Low Carb

Equipment

  • cooking pan
  • food processor/ blender or beater (optional)
  • chopping knife

Ingredients

  • 600 gr prawns shelled and deveined
  • 2 tbsp ginger grated
  • 1 pc onion yellow, finely chopped
  • 3 cups tomatoes chopped
  • 2 tbsp tomato paste
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 pc lime juice (lemon)
  • 1 handful kale

    chopped (or spinach)

  • 2 cloves garlic crushed/ finely chopped
  • 1/4-1/2 tsp red chili powder
  • 1 tsp cumin powder
  • 2 tsp salt
  • coriander leaves fresh
  • 2 tbsp oil olive or coconut
  • 4 tbsp yogurt plain

Instructions

Prawn Curry:

  • In a bowl, marinate the prawns in the lime juice.
  • In a pan, saute the ginger with the onion and garlic in the oil until onions are brown.
  • Add the coriander, chilli, cumin, turmeric powders and salt (you may need to adjust to your taste later).
  • Add the chopped tomatoes, tomato paste and yogurt. Simmer on medium fire for about 10 min.
  • Wait until you are ready to eat to add the prawns.
  • Add the prawns and the chopped kale and cook for 3-4 minutes. (Don’t overcook or the prawns will become hard)
  • (I like to add some fresh coriander in the dish, but you can just use it for garnish if you prefer.)

Notes

Making a curry is not that complicated. There are just a lot of spices and ingredients to
prepare. Always prepare everything first and then it will be very fast. Once you know how
to make the base, you can then vary according to your taste: meat, fish, vegetables. Before
adding the prawns and kale you can blend the tomato mixture in a food processor to
make it smoother and then add the prawns. This way it will be a bit more kids friendly.
You can add some coconut milk/ cream if you like it more creamy.
Pork & Garlic Stuffed Mushrooms

Pork & Garlic Stuffed Mushrooms

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5 from 4 votes

Pork & Garlic Stuffed Mushrooms

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Gluten Free

Equipment

  • Oven
  • chopping knife

Ingredients

  • 12 pcs mushrooms large field
  • 2 tbsp coconut oil or other good quality fat, melted

Stuffing

  • 500 gr pork minced
  • 2 cloves Confit garlic or 25 garlic cloves (about 100g), crushed - or fresh
  • 1 tsp chili flakes dried
  • 1 1/2 tsp fennel seeds toasted and coarsely ground
  • 1 1⁄4 tsp sea salt
  • 1/2 tsp

    black pepper

    freshly ground
  • 2 tbsp tallow or pork lard

    (I use extra virgin olive oil)

  • 1 tbsp parsley leaves chopped flat-leaf, plus extra to serve
  • 1 pc capsicum

    roasted, peeled, reseeded, and diced

Instructions

Pork & Garlic Stuffed Mushrooms:

  • To make the confit garlic, place the garlic and oil in a saucepan over very low heat (do not allow the oil to boil). Gently poach for 1 hour, or until the garlic is beautifully soft.
  • Transfer the garlic and oil to a sterilized glass jar, seal and store in the fridge for up to 3 months.
  • Remove and finely chop the mushroom stems and reserve them for sausage stuffing.
  • To make the sausage stuffing, mix all the ingredients with the finely chopped mushroom stems in a bowl until well combined. Set aside.
  • Lightly grease the base of a shallow baking dish and arrange the mushroom caps, gill-side up, in a single layer.
  • Divide the sausage stuffing between the mushroom caps and drizzle with oil.
  • Season with salt and pepper.
  • Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 10 minutes until the mushrooms are deeply golden brown.
  • Sprinkle with the extra chopped parsley and serve with a green salad or some raw cauliflower tabouli.
  • (I personally don’t always have the time for the garlic confit. I will just put a few garlic cloves with the skin or cut a full garlic head drizzled with olive oil and some salt and pepper at the bottom of the dish. and let the garlic cook together with the stuffed mushrooms. Use fresh garlic in the stuffing instead.)

Notes

I used large portobello mushrooms. You can replace the mushrooms with fresh tomatoes for kids and serve with rice and some green vegetables or a slide salad. If you are short of time, use good quality sausages. If you choose well, they are not unhealthy. I like to shop from Sidecar Sausage (on Redmart). They are made with good quality ingredients, no preservatives or food colorings, etc... which are usually why sausages are not that healthy.
Parmesan Rocket Bangers

Parmesan Rocket Bangers

 

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Parmesan Rocket Bangers with Mash Cauliflower

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Gluten Free, Low Carb

Equipment

  • chopping knife
  • grill or cooking pan
  • food processor (fork if no blender)
  • steamer or saucepan

Ingredients

  • 6 pcs sausages mediterranean parmesan & rocket
  • 1 full cauliflower (preferably organic)
  • 1 tbsp butter fresh, (grass fed such as Anchor brand)
  • salt
  • pepper

For the salad

  • 300 gr green salad (romaine, spinach or rocket)
  • 1 tbsp pumpkin seeds
  • 1 pc shallot sliced lengthwise
  • 5 tbsp Olive oil
  • 10-15 pcs cherry tomatoes cut lengthwise or 3 sun-dried tomatoes chopped
  • 2 tbsp Balsamic or red wine
  • 1/2-1 tsp salt
  • 1/2 tsp pepper

Instructions

Parmesan Rocket Bangers with Mash Cauliflower:

  • Boil or steam the cauliflower florets until soft. Usually 10 to 15 minutes.
  • Puree in a food processor until smooth (you can use a fork if you don’t have a processor).
  • Season with salt and pepper - add 1 tsp of butter if you like.
  • Grill the sausages on a grill or a cooking pan. Make sure you cook them thoroughly, about 5 to 8 minutes on medium-high fire, turning them around so they cook evenly. You can use the oven to cook the sausages. I usually make holes in them so the moisture can come out.

For the salad:

  • For the salad:
  • Mix olive oil with vinegar, salt and pepper. Add pumpkin seeds and tomatoes to the green salad and drizzle with dressing just before serving.

Notes

You can use any sausage flavour you like. I use the sausages form SideCar sausages, they are gluten-free consciously made with no artificial flavoring, coloring or additives, no preservatives, extenders, stabilizers or added nitrates. Basically, a healthier choice that will make your little one and husbands happy because they taste great! prefer mash cauliflower because it is low carb, but if you are cooking for kids who are potato lovers, you can add a couple of boiled/steamed potatoes to the cauliflower mash. Finally, you can replace the salad buy some steamed or garlic steam fried green beans, zucchini or asparagus.
 

 

One Pan Mexican Quinoa

One Pan Mexican Quinoa

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5 from 4 votes

One Pan Mexican Quinoa

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Vegetarian

Equipment

  • chopping knife
  • large cooking

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 pc jalapeno minced (optional)
  • 1 cup quinoa
  • 1 cup vegetable broth (chicken broth)
  • 1 can black beans drained and rinsed (15-ounce)
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup corn kernels frozen, canned or roasted
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • ground black pepper salt and freshly, to taste
  • 1 pc avocado halved, seeded, peeled and diced (optional)
  • 1 pc lime juice
  • 2 tbsp cilantro (coriander) leaves chopped fresh replace by fresh parsley if you prefer

Instructions

One pan Mexican quinoa:

  • Heat olive oil in a large skillet (pan) over medium-high heat.
  • Add garlic and jalapeno, and cook.
  • Stir frequently until fragrant for about 1 minute.
  • Stir in quinoa, vegetable/chicken broth, beans, tomatoes, corn, chilli powder and cumin.
  • Season with salt and pepper, to taste.
  • Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.
  • Stir in avocado, lime juice and cilantro.
  • Serve immediately.

Notes

Quinoa is usually cold in salads or as a plain dish. When I discovered this recipe from Damn Delicious, I tried it and we all loved it. For a non-vegetarian version, you can add some chicken cubes or ground beef and serve it with some sour cream or Greek yogurt and guacamole.