We have been on a bit of a pizza kick at work. I am happy to say I have never been off my pizza kick. Always loved it, always will. I have a fantastic pizza stone that is unrivalled. It is ceramic with tunnels running from front to back and seems to produce a superior product. (Or maybe I’m just a damn fine pizza cook!) Anyhoo, I don’t have any recipes for pizza up here…a grave error, (Recipe? Bread dough, slap on a sauce, topping and cheese and we’re done, right?) and of course, when it comes to this site, the first pizza I come up with is for dessert. Not traditional, but certainly worth the effort. Enjoy!

NEED:

Starter;

1tsp sugar

1tsp granulated yeast

160g bakers flour

220g cold water

pinch sea salt

Base;

1 egg

250g buttermilk or milk

30g butter

400g bakers flour

olive oil

DO:

Place all starter ingredients into Thermomix bowl and mix for 10 seconds on speed 7. Scrape into non plastic bowl and cover tightly with plastic wrap. Leave overnight at room temperature. (Cool is fine!)

The next day, place all of starter and remaining ingredients (except oil) into Thermomix bowl and mix together for 6 seconds on speed 6. The dough will appear sticky. With dial set to closed lid position, knead for 2 minutes at Interval speed.

Turn out onto oiled Silpat mat and knead into tight ball by hand. Place into oiled glass bowl and cover bowl with plastic wrap so it is airtight. Allow to double, again, a slow rise in a cooler temperature will give you a nicer crumb in the finished base.

Gently tip dough out onto baking paper or Silpat mat and divide into 3 equal pieces. Push each piece into desired shape with finger tips so as to dimple the top of the dough. Do not roll out or stretch out…allow the elasticity in the dough to work for you.

Top with variety of toppings. Bake by sliding pizza straight onto preheated pizza stone and cook until golden and bubbly. (Raspberry, lime option will have a lot of caramelised sauce) Serve immediately with lashings of mascarpone cream cheese or double cream or possibly ice cream.

I did two on this occasion (see below) photographed both and in a flu induced haze, deleted them both off my SD card before saving them, thus the singular pic. Did a cheesecake cherry topping at work…and luckily took that pic at work, so all safe and sound on my desktop, so have included that in the trio. All three were delicious and did not last long.

Topping One;

Press a few raspberries into the base, add thinly sliced lime. Drizzle with grapeseed oil and sprinkle the whole thing generously with organic raw sugar. When eating the lime slices can be removed, tho I quite enjoyed the crunchy caramelised skins.

Topping Two;

Sprinkle base with cranberries and dark mini chocolate nibs. Be quite liberal. Drizzle entire pizza with organic maple syrup.

Topping Three;

Cherry Sauce NEED:
60g sugar
670g jar morello pitted cherries
30g cornflour

DO:

Place sugar into Thermomix bowl and mill for 10 seconds on speed 10.
Insert basket into Thermomix bowl and pour whole jar of cherries in. Remove basket (with cherries) and set aside.
Add cornflour to Thermomix bowl and cook for 4-5 minutes at 100ºC on speed 4. Set aside.

Lemon Cheesecake NEED:
80g sugar
Zest and juice 1 lemon
2 eggs
500g cream cheese

DO:
Place sugar and zest into Thermomix bowl and mill together for 10 seconds on speed 10.
Add remaining ingredients and blend together for 10 seconds on speed 7. Scrape down sides of bowl and repeat.

ASSEMBLE:

Divide dough into two portions and roll out each separately on a piece of baking paper.

Place first pizza onto pizza stone and bake for approximately 7-8 minutes or until starting to brown slightly. The pizza may puff up as there are no toppings, but this is not a problem.

Remove from oven and generously spread half of the cheesecake mixture onto the pizza.

Drizzle with half of the cherry sauce, top with a few of the reserved cherries and return to the oven for 3-4 minutes or until lemon cheesecake topping has set. Serve immediately and make a second one….cos you’re going to need it!

Baked Lemon Rice Custard

It’s not that I’m in doubt exactly, but crazy busy, heading down south tonight (Albany & Kojonup in Western Australia) for cooking classes and some training, so no leisurely cooking for me this weekend. I made this recipe mid week and the plate was practically licked clean. Lemons never fail me…rice puddings I can live without, but between the lemon custard for me, the bulk of the rice to fill the hollow legs of my 6ft 5 (and still growing) 16 year old and his brother (who is desperately trying to catch him), and the speed of the whole dessert, you really can’t go wrong this winter as the nights get longer and darker…

Lemon Rice Custard

NEED:
140g rice

150g sugar

zest and juice 2 lemons

5 large eggs

2 yolks

200g cream

pinch salt

DO:
Cook rice in Thermomix by placing into basket, covering with water and cooking for 15 minutes at 100C on speed 3.Set rice aside. Drain water from bowl and dry.

Preheat oven to 160C and butter a large shallow baking or pie dish. Set aside. (This would be fabulous baked as individual serves in small ceramic ramekins. Reduce cooking time to suit. And for food styling purposes is what I should have done, but of course, I have only just had a thought about that this morning!)

Place sugar and zest into Thermomix bowl and mill together for 10 seconds on speed 10.

Add juice, eggs, yolks, cream and salt and insert Butterfly.

Cook for 4 minutes at 80C on speed 4. Remove Butterfly.

Add cooked rice to custard and incorporate for 5-6 seconds on Reverse + speed 3.

Pour into prepared dish (es) making sure rice is distributed evenly throughout the dish, and bake for 25-30 minutes until golden on top and just set in centre. Serve dusted with icing sugar and fresh berries if available…and as you would know by now, a dollop of fresh cream never goes astray in my life!

Persian Power Bars

I have been twiddling around with the idea of power bars for sometime as the ones you can buy are;

• A) nasty tasting
• B) bad for you in that they have masses of additives and
• C) because I have a Thermomix and that is what I do!

Of course due to the masses of spare time at my disposal, until now there has been no need for such a thing on here, but dear reader, I recieved my usual subscription email from my friends over at Duo Dishes this week…and inspirationally there was a lovely recipe for something along the lines I had been thinking of, but far more romantically named and of Persian origin, who could not be charmed by that idea? Anyhoo…it catapulted me into action and here we have it! I guess the thing I loved most about their recipe was the no baking bit, and of course with Thermomix in your kitchen, the cooking plus stirring part could not be easier!

However, it did became a bit of a ‘schlep’ (as Marketing Manager Mandy would say…MMM from here on in!) I have 4 Thermomix bowls at home which naturally makes life a little easier in recipes like this, but I resolutely persisted and did this in one bowl, just so I knew it could be done…and yes kids, it can!

Persian Power Bars (with a little Duo input!)

NEED:

100g walnut pieces

40g organic shredded coconut

100g almonds

100g rapadura sugar

zest 1 orange

400g pitted Medjool dates

100g shelled pistachios

1tsp vanilla bean paste

240g unsalted butter

40g raw honey

300g SR flour

2tsp ground cinnamon

2tsp ground cardamom

1tsp Celtic sea salt

DO:

Toast walnuts for 10 minutes by placing into cold oven and setting temperature to 200C. Cool. (May I just mention, do not skip this step as the difference between toasted and untoasted walnuts is a revelation in flavour!)

Place coconut, almonds, raw sugar and orange zest into Thermomix bowl and mill for 10 seconds on speed 9. Set aside.

Place dates, pistachios, vanilla and toasted walnuts into Thermomix bowl and chop for 10 seconds on speed 6. Set aside.

Place butter, honey, flour and ground spices into Thermomix bowl and chop for 3 seconds on speed 5.

Cook for 20 minutes at 100C on speed 2. Ensure that mixture does not stick to centre of blade by pressing Reverse button a couple of times and also by stopping timer to scrape down sides of bowl during cooking time.

Add 220g of coconut almond mix and salt to Thermomix bowl and blend for 20 seconds on speed 5. Press half that mixture into large square spring form pan lined with baking paper. (Or use square pan of choice but for easy removal bring baking paper up on two sides, above the top of the pan.)

Push date mixture on top of base, press remaining cooked mix on top of that and then press (using a piece of baking paper) the remaining coconut almond mix on top of that again! Allow to cool completely before placing in fridge for at least 4 hours before cutting into bars.

Wrap separately, freeze and on a busy day (who has those??) you have a fantastic breakfast on the go, a mid morning snack for the energised or dare I say it, an extremely high calorie tidbit to have any time of the day or night! So, MMM, I’m hoping you’ll be making these now now.

Chilli Cheesy Scones

Chunky Chili with Chilli Cheesy Scones

I have been completely snowed at work, I mean I am not even Twittering…well not as manically as usual anyway. And might I add it’s a thankless task, insanely cooking day and night, night and day as though every recipe in the world has to be Thermomixed! Sometimes, I just like to cook using something else….(Pick yourself up off the floor, don’t give up on me just yet!)…I DID still use the Thermomix in this recipe, how could I not? Just not the entire recipe! This is really family food at its best; savoury, rustic, easy, loved by all. It is easily tweaked to increase or decrease quantity, and of course wholesome!

A little while ago, I purchased an enormous  Cuisinart slow cooker which has proved very useful on many family occasions. It holds up to 6.5 litres and so therefore this recipe feeds up to 12 adults…but simply halve recipe if not feeding an army. And FYI the Cuisinart mob do smaller slow cookers for those of you who don’t HAVE to feed an army!

So, to the Chunky Chipotle Chilli with Cilantro/Coriander and Chilli Cheesey Scones! I always was a sucker for alliteration…

NEED:

Scones;

1 small dried chilli

170g good quality Parmesan cubed

110g Taleggio (no substitutes please, and yes I know I jumped continents and cuisines…but oh YUM!)

50g unsalted butter

SR flour

Good pinch salt

210g sour cream

DO:

Preheat oven to 200C.

Place chilli, cheeses and butter into Thermomix bowl and chop for 8 seconds on speed 8.

Add remaining ingredients and with dial set to closed lid position, knead for 1 minute on Interval speed or until well combined.

Turn out onto floured Silpat mat and bring together with hands and extra flour if needed. Roll out and cut into scone sized rounds. Bake for 10-15 minutes until golden. Keep warm until service.

NEED:

Chilli;

3-4 onions peeled and halved

5 cloves garlic

2-3 dried chipotle chillies soaked and rehydrated in boiling water or to taste

3tsp each ground cumin, coriander, turmeric and sweet paprika

1tsp ground cinnamon

1kg cubed casserole beef

1kg cubed pork neck

Sea salt to taste

2tbsp rapadura sugar (or brown sugar)

680g tomato puree

140g tomato paste

2x tins kidney beans drained and rinsed

1 tin chick peas drained and rinsed

2tbsp Balsamic vinegar

Fresh coriander (cilantro), oregano, mint to taste

Diced fresh tomatoes, black olives and lime wedges for garnish

Steamed rice to serve

DO:

Place onions, garlic, drained chillies and all ground spices into Thermomix bowl and chop for 5-6 seconds on speed 7. Scrape into Slow Cooker and add meat, tomato puree and paste salt and sugar.

Now this is where you gotta love a Slow Cooker…turn it onto the lowest setting and cook for 24 hours…yes folks, you read it correctly, 24 hours. It smells divine after about 4 hours, and simply mouthwatering any time after that.

During the last hour add the vinegar, beans and chick peas, they really just need to heat through without breaking up. (If you wanted to use dried beans you can add them in with the other ingredients at the beginning of the cooking time.)

SERVE:

Scoop some rice into each bowl, split the scones and top with the chilli. Add fresh chopped herbs, tomatoes, olives and lime wedges to taste.

Dark Chocolate Cardamom Kiss

You know me, LOVE ice cream, particularly home made…and when there are about 4 ingredients…even better! (Well that’s if you don’t include the dipping ingredients.)

A little fiddly. I’ll be honest…but soooo cute! Impressive, if that’s what you’re after, and really, with a little patience, NOT that hard…just like I said, fiddly!

So a few tips;

• Make the ice cream well in advance of dipping and make sure you have made the small balls and frozen them separately for at least 24 hours.
• Use food handling gloves for easy rolling of the ice cream into balls.
• Place each ball into a mini muffin tin…its amazing how much easier that makes it!
• Do each colour separately and replace the un-dipped balls into the freezer between preparations!

The recipe…

NEED:

400g coconut milk

500g whipping cream

75-80g honey

4-5 cardamom pods

DO:

Place all ingredients into Thermomix bowl and scald for 15 minutes at 80oC on speed 3. Allow mix to cool completely before removing cardamom pods and placing into ice cream churner. Follow manufacturer’s instructions. Serve immediately or freeze until solid and form balls as required. Dip as desired and serve as finger food dessert.

Of course if you have no ice cream churner…not a problem. Freeze mix in ice cube trays and then simply place cubes into your Thermomix and whiz up for around 30 seconds or so until thick and rich and creamy! Return to freezer and then continue with rolling and dipping if desired as directed.

To dip, use around 50g chocolate, or white chocolate and melt with 1 tsp of coconut oil until liquid…add flavours/colours as desired, toss ice cream balls through each batch individually (work fast) and return to freezer immediately. If you are rolling kisses into anything after coating, be doubly quick. (coconut, coloured sprinkles, crushed pistachios, etc etc)

Each 50g chocolate will coat approximately 4 walnut sized ice cream balls. The total recipe will yield around 30-40 balls…I confess I only did half the mix, we ate the rest drizzled with passionfruit pulp…it is everything ice cream should be; the whitest, creamiest, fluffiest mouth taste ever.

Pictured are dark chocolate rolled in coconut, lime zest in white chocolate, frozen raspberry in white chocolate, plain dark chocolate. As you can see, to roll on top of dipping adds dimension. I would recommend only 1-2 per serving, but of course…everyone WILL want to try them all! Sorry, that’s just how it is!

I have made this many times over the years and have added a few touches here and there…needed a blog post this week, got invited to bring a dish tonight to friends, and voila, two birds with one stone. Here we have Chicken Kaukswe, a Burmese (P.C. Myanmar) curry, very mild, very fragrant with any number of possible variations. The recipe I worked from originally was one my mother used to make who had been given it by a Burmese friend, and because I like to think I’m Australia’s answer to Martha Stewart, I have tweaked it a few times, and Thermomixed and induction-ed it as well…enjoy! (This is not unlike my Mexican Chicken Soup, though different flavours completely…but the same help yourself idea…which you will remember I love!)

NEED:

1 whole free range chicken

3-4 tbsp turmeric

enough water to almost cover chicken

200g rinsed yellow lentils

1-2 tins coconut cream

salt to taste

juice 2 lemons

Paste:

5-6 cloves garlic

2 large brown onions peeled and quartered

3-4 cm peeled fresh ginger

3cm shrimp cake/paste

2 dried chillies

2 tbsp turmeric

50g oil

Accompaniments:

5-6 sliced hard boiled eggs

1/2 small finely shredded cabbage

5-6 spring onions/shallots sliced

crispy  noodles

soft egg noodles

coriander/cilantro sprigs

sliced fresh chillies

sliced white onions

lemon wedges

DO:

Rub chicken with turmeric and place into large pot. Fill almost to cover the chicken with water and simmer on Induction 6 for approximately 30 minutes or until chicken is well cooked. Turn chicken over and allow to cool before removing flesh from bones and discarding bones.

Make curry paste by putting all paste ingredients into Thermomix bowl and chopping for 4 seconds on speed 7. Scrape down lid and sides of bowl and repeat. Scrape down before sautéing for 4 minutes at Varoma temperature on speed 1. Place into pot with de-boned chicken and stock. Add lentils and cook on Induction 5 for 15 minutes.

Reduce temperature to Induction 4 and add 1 tin of coconut cream, salt and lemon juice. Simmer for up to an hour or until flavours are well blended and lentils are disintegrated. Add additional coconut cream if soup thickens up too much or as needed. (It bears noting that this tastes better the next day…so the Curry No Hurry adage holds…the flavours meld together better if time is on your side.)

Prepare accompaniments in separate dishes and allow everyone to help themselves, ladling the hot curry soup last over the top of noodles, cabbage, herbs, onions and eggs etc.

The great thing about this dish is that it can serve as many as you need it to, simply by adding accompaniments, or lentils and stock ad infinitum!

Well this post had to happen sooner or later…and I guess it’s officially sooner! I have managed to go through all my posts and look what I found! I could start a tart and pie shop, clearly! Any potential partners out there, send me a message and I’m ready to go!

First up in my self imposed round up, and most recently added, the free form tart with fresh apricots and cherries can be found here. Tart (in the true sense of the word) sweet, a little nutty, and so EASY!

Then there was the fresh fig and honey tart, with a touch of marzipan…and just to add a dimension, toffee topping!

Of course, no Australian food blogger could have a complete site with out the good ole Meat Pie post…enjoy!

Simple, fruity, great pastry…what more could you want in a fruit pie? Well vanilla bean of course. One of my faves…(aren’t they all?)

If you come here often, you will know that Lemon is almost as good as chocolate to me…thus the Lemon Olive Oil Tart…which if you never cook anything else from this site, you must do this one…promise me now!

Got no time? Need dessert quickly? This is the one for you…no pastry, but a flan none the less…and a little international as well!

Oh that’s right…you know how I said the Lemon Olive oil tart was my fave?? Maybe not, maybe it’s this one…Buerre Noisette….Burnt Butter is my new fascination at the minute, seriously good stuff…calories worth eating!

Kind of a cross between a cheesecake and a sweet pie, this will become a family favorite…it would be in our house, if I allowed myself to make it again! Some pies should only be eaten once…for the sake of the arteries that is!

Never shie away from a fruit you don’t know…put it in a pastry shell and voila, easy dessert…(and completely delish!)

Another Lemon slash cheesecake slash pie cross worth eating…(again…aren’t they all??)

OK OK, Chocolate meets almonds head on…and they both WIN! Chocolate pastry, chocolate filling (with almond frangipane) topped with chocolate ganache…can’t really go wrong if you are a chocolate lover!

Now for a rare look at a savoury option…hang on to it whilst you can, there may never be another!

Strawberries, Luscious Lime, crispy pastry, a true summer tart…try it today!

Sorry, but there’s more and of course chocolate is involved…easy peasy, chocolate squeezy!

And here comes another traditional tart…or pie…The quintessential Lemon Meringue Pie.

I could of course keep going, and was in fact surprised (though why I don’t know!) by the sheer number of pastry delights on here…I stopped here as there are many others, but they are less recent and perhaps not as well done as I would like them to be. (Time for an upgrade or two I suppose!) Cut to the chase I hear you cry…recipe recipe recipe….OK!

So to today’s offering…you wouldn’t believe it…chocolate again, pecans are the nuts of choice and not my recipe, but stunning in every way…lactose free, unless butter bothers you. All the components of decadence required by chocolate and nuts and the best darn pastry a Thermomix can mix!

Adapted from Willies famous recipe, it is a chocolate pecan tart. Now before you shriek at the sheer number of sugar grams, remember I was using pure cacao and I have to say, it was a chocolate hit like no other. (Being Easter weekend, I know what I’m on about here folks!)

NEED:

Pastry:

100g raw sugar

200g plain flour

100g unsalted butter frozen and cubed

2 egg yolks

1tsp vanilla essence

Filling:

180g pure cacao (Or reduce sugar and use 70% dark chocolate)

50g unsalted butter

75g caster sugar

160g pure maple syrup

3 eggs

100-120g pecan halves

DO:

Pastry:

Preheat oven to 190oC and butter a 23cm loose bottomed flan tin. Set aside.

Place sugar into Thermomix bowl and mill for 10 seconds on speed 10.

Add flour and butter and mix together for 6-7 seconds on speed 8.

Add vanilla essence and yolks and mix for a further 6-7 seconds on speed 6 or until pastry forms soft balls.

Tip out onto floured Silpat mat and bring together with hands into large disc shape. Roll out using floured rolling pin and line prepared flan tin. Place in freezer for at least 15 minutes. Remove, line with baking paper and weights (rice, beans or proper pie weights) and bake for 15-20 minutes. Remove weights and bake a further 5 minutes until pastry is no longer shiny. Remove and cool slightly before filling with prepared filling.

Filling:

Place cacao into Thermomix bowl and mill for approximately 10 seconds until powdered.

Add butter, sugar, and maple syrup to Thermomix bowl and melt for 6 minutes at 50oC on speed 1.

Add eggs through hole in lid and beat in for 30 seconds on speed 8. Scrape down sides of bowl if necessary and repeat. You will have a thick mousse like consistency.

Place pecans into prepared pastry case, scrape filling on top and spread with spatula. Bake a further 10-15 minutes until set in centre. Chill completely before serving with lashings of cream…kind of necessary due to the dense nature of pure cacao.

Well it IS Easter after all. Slightly healthier than some of the other chocolate options around at the moment, and based on the use of very good ingredients, this should not scare you too much! Risotto is one of the most amazing canvases to which you can add flavour after flavour…and chocolate of course is just a flavour…I have added orange as well as the combination is always fantastic!

If you want to use Cointreau or another dessert wine, simply substitute for other liquid…a spoonful of powdered espresso adds depth of flavour as well. So Hoppy Easter to all, and please, make sure you all eat too much chocolate…cos the next excuse to do so is a looong way away.

NEED:

180g dark chocolate in pieces

zest 1 orange

40g butter

350g Arborio rice

100g Amaretto

1 tsp vanilla essence

1L  milk

1 chopped segmented orange

150g sugar

cream to taste

DO:

Place chocolate and orange zest into Thermomix bowl and mill together for 10 seconds on speed 10. Set aside.

Place butter, rice and Amaretto into Thermomix bowl and saute for 3 minutes at 100oC on Reverse + speed 1.5. (Don’t ask, just find a spot between speed 1 and 2 and relax!)

Add remaining ingredients except chocolate and orange zest, and cream to Thermomix bowl and cook for between 17-19 minutes at 100oC on Reverse + speed 1.5.

Pour in insulated bowl removing any fibrous pieces from the orange, and stir chocolate and cream through. Garnish with white chocolate curls and serve whilst still hot.

Having returned from Singapore with more baggage than I left with (and I’m not talking about the check in kind), largely because I ate my way through as much food as possible in the two weeks…I am now contrite…time to pay up.  But then, I did tell you I was getting on a healthy kick…I have been drinking more water than any bladder should legally hold, trying to cut carbs, and stick to high protein…this was fairly light as a meal, and certainly delicious. The double bonus was that is was quick and pretty well a self assembly job. I lined everything up on the bench and let them at it. To make it slimmer, leave the grated cheese out, though it does help stick everything together! ‘O’-le!!

NEED:

Handful each coriander (cilantro) and oregano

120-130g each Parmesan and cheddar cubed

140g chorizo sausage chopped in large pieces

1/2 red onion

2-3 cloves garlic

few spring onions/shallots

3 cherry tomatoes per quesadilla, halved

1 green capsicum/pepper diced

1-2 avocados

Kernels cut from 1 ear of corn

200g crumbled feta

8-10 large tortilla wraps (I used 1/2 spinach and 1/2 sundried tomato wraps)

Olive oil as needed for frying

DO:

Place coriander and oregano into Thermomix bowl and chop for 3-4 seconds on speed 7. Set aside.

Place cheeses into Thermomix bowl and grate for 10 seconds on speed 7. Set aside.

Place sausage, onion and garlic into Thermomix bowl and chop for 5 seconds on speed 6. Cook for 5 minutes at Varoma temperature on speed soft.

Prepare remaining toppings and set aside.

Lay out each wrap and top with grated cheese, sausage mixture, herbs, and a little of each of the other toppings finishing with the feta and a small amount of the grated cheese. Top with another wrap of choice.

Meanwhile heat a large fry pan on Induction 6 for around 6-7 minutes.The pan should not be smoking, but fully heated.

Drizzle with a little olive oil and place the quesadilla into the pan, cover and cook for around 2-3 minutes, turn over carefully and repeat.

Slice into quarters and serve with fresh lime wedges and additional coriander leaves. You could add a dish of sour cream and fresh sliced red chillies to serve if desired.

Maple Banana Coconut Fritters

Well it would seem that you are all on holiday, while I remain slaving away in the kitchen…come on kids, comments make me zing! We are half way through January, almost the week of my birthday…(yes I have been counting backwards from 40 which will see me reach my very early 30′s!) It has been an exciting week for me professionally with job offers flying left right and centre, plus the goal for my fiftieth year (woops did I really admit that??) is to produce my own cookbook and I have been assessing what is needed to begin that process. (Clearly not the least of which is a professional behind the camera! The point and shoot school of photography will hardly satisfy!) It will be on sale this time next year as I turn the actual FIVE OH…no!

SO to the task at hand. I have my family joining me for Sunday dinner as usual and I also have some bananas that need eating, as well as some to die for homemade Vanilla bean ice cream churning happily away. (Does anyone else recycle their vanilla beans??) What better to accompany Vanilla bean Ice cream than a light banana and coconut tempura fritter? Nothing I can think of!

Tempura is best made with sparkling spring water, of which I am fresh out, so I used icy cold still water, but nonetheless, excellent results. Tempura is a batter with a ratio of 1:1 and best left lumpy as opposed to having a smooth consistency. The right temperature oil when frying is also important as this will eliminate a greasy end result. Approximately 180oC or 350oF is perfect.

TEMPURA  Batter; the Thermomix way!

NEED:
150g white rice
2 egg whites
1 tbsp icing sugar
200g ice cold sparkling water

DO:
Place rice into Thermomix bowl and mill for 60 seconds on speed 10.
Add remaining ingredients and gently combine by setting dial to closed lid position. Mix together for approximately 10 seconds on Interval speed. If there are still lumps that is fine.
Set aside as you prepare the rest of the dish.

To make Coconut Banana Fritters;
Heat enough Extra Virgin Coconut oil in deep pan to temperature. If you drop a little of the batter into the pan, it should brown up in around 40 seconds. Any hotter or faster and you will get a burnt taste.

Slice bananas diagonally, about 1/2 banana per serving, roll in shredded coconut and then dip quickly in the prepared batter. Put straight into the hot oil and allow to cook until golden. Remove with slotted spoon and drain on a double layer of paper towels.
To serve, place 2 or 3 fritters onto large plate, dust with icing sugar, dollop ice cream in centre, drizzle with real Maple Syrup, add a few shreds of coconut if desired and devour immediately.