Tenina » coconut

ICED LEMON COCONUT SLICE

Tenina — Sun, 29 Jan 2012 21:23:24 +0000

Iced Lemon and Coconut Slice

I don’t want to admit it…but seriously…coming home from a holiday where you are waited on hand and foot has been hell! So when I walked past the Muffin Something or Other shop and saw the Lemon Coconut Slices in the glass cabinet, I was filled with a longing to just buy one and be done with the whole concept of making every blessed thing from scratch! But I am not sure if I have been thermomixing for a little too long…I couldn’t do it. I need therapy. I need to be tied down and force fed fast food or premade cakes…is there anyone out there up for the task?

What I DID do was buy a pack of Arrowroot biscuits (shock, horror) and whip this up. I am not sure if it was the weather today, but it needed to be kept in the freezer to hold its shape. It has been totally humid and hot today, so I am going with that. Otherwise, try a little less butter, but it wouldn’t come together until I added the amount that appears in this recipe. And no, I didn’t make the butter myself! (Not this time.)

NEED:

Base;

Zest 2 lemons, finely grated

150g butter

50g cashews, roasted

250g pkg Arnotts Milk Arrowroot biscuits

1 tsp Heilala vanilla bean paste

Icing;

400g icing sugar

Juice 1-2 lemons (around 50g)

70g butter, cubed

Enough shredded coconut to cover icing to taste

DO:

Place all base ingredients into Thermomix bowl and blend 20 sec/speed 8 or until well blended and coming together.

Line a square baking tin with paper and press the mixture into it. Refrigerate for 1 hour.

Make icing by placing all ingredients except coconut into Thermomix bowl and blending 20-30 sec/speed 6.

Spread on top of slice, top with coconut and place into freezer until ready to serve. Slice when frozen….and eat whenever you damn well feel like it!

THERMOMIX KEY LIME PIE….RAWLICIOUS!

Tenina — Fri, 06 Jan 2012 01:07:57 +0000

Raw Lime Tartlets

I put a little note up on Facebook…not that I am short on ideas, but I did ask what you (the 52,000 + readers of this blog!!) would like me to convert or make in Thermomix. The answers came thick and fast and one of them was this; a Raw Key Lime pie…now this is not quite a Key Lime pie…more of a tart tart and using just plain old limes…Key Limes are a variety with a more tart or acidic flavour. Certainly raw though…made in moments, so easy and so delicious. Happily, also fitting the parameters of my new year mantra, Empty the Pantry (before shopping for more!) I had all the ingredients except the limes. So here you go Chandler…enjoy!

NEED:

Crust;

130g macadamia nuts

70g cashews

Generous pinch sea salt

20g maple syrup

25g coconut oil

Filling;

Finely grated zest 3 limes

60g lime juice, fresh (approx 3 limes)

140g ripe avocado flesh

70g maple syrup

10g coconut oil

Pinch sea salt

DO:

Place all crust ingedients into Thermomix bowl and blend 10 sec/speed 6. Press into 5 tartlet tins or one large. Place into freezer.

To make filling place all ingredients into Thermomix bowl and blend 5 sec/speed 5. Scrape down and blend 10 sec/speed 4. Check the mixture is smooth and lump free.

Reblend if necessary.

Fill tartlet shells and return to freezer for at least an hour. Garnish with coconut flakes or additional lime zest. Serve straight from the freezer. A great dollop of whipped coconut cream is awesome on these.

VANILLA COCONUT LEMON SORBET

Tenina — Sat, 10 Dec 2011 07:59:08 +0000

Vanilla, Lemon, Coconut Sorbet

I know you are all used to making sorbet. There is a sorbet recipe for practically every fruit on the planet that has been invented and/or demonstrated at every Thermomix demo, Varoma demo or cooking class that you have ever attended in Australia at least! Officially sorbet is made with a syrup which is then added to other ingredients, frozen and churned. Of course the Thermomix method is a whole lot easier because of its amazing blending speed. But just for a moment, lets go back to tradition. Freeze this mixture in an ice cube tray, then blend as you need it. Almost as good as the instant thermomix version…and well, I am not afraid to admit it, I actually ate a lot of this without the usual brain freeze that I get from the Thermomix sorbet. Needless to say, it is all gone!

NEED:

Zest 1 lemon in long strips

300g sugar of choice (as unprocessed as possible)

300g water

2tbsp Heilala vanilla bean paste

2 x 400ml tin coconut milk

DO:

Place zest, sugar and water into Thermomix bowl and bring to a boil for 5 min/100ºC/Reverse + speed 1.

Cool slightly. Remove lemon peel.

Add vanilla and coconut milk and blend 10 sec/speed 4.

Pour into ice cube moulds and freeze until solid.

Remove frozen cubes and blend 1-2 min/speed 8 with the aid of the spatula.

Serve immediately or refreeze in loaf tin.

Can we have a little conversation about sugars? Like salts and oils, they really make a difference to flavour in the finished product. I personally love all the Billingtons range and am also hooked on La Perruche (worth a visit to their website just for the cruisy music they play!) pure cane cubes which is what I used for this recipe, thus the caramel hue to the finished result. There is an excellent article on Quirky Jo’s website discussing all of this and I would love you to go and read it. It is totally the best source for you to understand all the differences between sugars and the processes by which they are manafactured.

SUGAR AND SPICE AND ALL THINGS NICE….

Tenina — Fri, 02 Dec 2011 22:21:05 +0000

Sugar and Spice and all things nice….in a gingerbread cookie!

Sugar and Spice and all things nice….

Just a little quickie…a gift idea, or simply something to add to your pantry. Totally wonderful in Crio Bru as a sweetener. Actually part of the Gingerbread recipe coming your way soon. (SO go on, make it and get ready for that!) Bag it in small cellophane bags and tie the gingerbread recipe on…another Christmas dilemma sorted!

Then think laterally, add dried mango to coconut and glazed pineapple, and mill with palm sugar for a tropical twist…gotta do that one myself yet. But sounds amazing don’t you think? Or what about lime zest with pistachios and a little pandan for a bright green sugar for well…whatever you need a bright green sugar for! The possibilities are endlessssss

NEED:

Zest 1 orange

Few coloured peppercorns

½ tonka bean (optional)

½ whole fresh nutmeg

½ vanilla bean

1 tsp ground ginger

1 tsp cardamom seeds

15g candied ginger

½ cinnamon stick

150g dark muscovado unrefined cane sugar

DO:

Place all ingredients except sugar into Thermomix bowl and mill 5 sec/speed 9.

Add sugar and blend 10 sec/speed 10.

Package in cellophane bags and tie with ribbon as a gift. Attach a copy of a recipe to use it in or use in recipe as needed.

THAI CHICKEN BASIL, with CHILI

Tenina — Sat, 24 Sep 2011 01:17:54 +0000

Chicken Basil with Chilli

Is there ever a Friday night that you just don’t want to cook? A night when take out is the usual solution? As usual, busy, busy Friday after a busy, busy week at mine, and yes, I almost succumbed, but I had some chicken in the fridge, it needed to be eaten, and well….frankly I just couldn’t face the idea of what it would A) cost for take out, and B) taste like when I actually got it home….so armed with a chili, Thermomix and a paper clip (just checking if you are really reading this stuff!) I got to it and made a delicious version of something you may find at your local takeaway, but OH. SO. MUCH. nicer….

NEED:
1 small birdseye chili (or more to taste)

1 red onion, halved and peeled

4 cloves garlic

20g palm sugar

20g EVOO

400ml tin coconut cream

30g lime juice, fresh

10g fish sauce

2 kaffir lime leaves

800g chicken breast fillet, cubed

1 red capscium, sliced

Handful basil leaves

Steamed rice to serve

DO:

Place chilli, onion, garlic, sugar and EVOO into thermomix bowl and chop 7 sec/speed 8. Scrape down and saute 5 min/Varoma/speed 1.

Add coconut milk, lime juice, fish sauce and lime leaves and cook 10 min/100ºC/speed 2.

Add chicken and cook 5 min/100ºC/Reverse + speed 1.

Add capsicum and basil and cook 2 min/100ºC/Reverse + speed 1.

Serve hot with steamed rice and a few extra basil leaves and sliced chili to taste.

TROPICAL COCONUT TREATS

Tenina — Tue, 20 Sep 2011 22:36:57 +0000

Tropical Coconut, Vanilla Bean Treats!

Look I know that down here (Southern Hemisphere) we are looking forward to summer…we have had a couple of sunny days, but then out of nowhere, rain and more rain…so in an ode to the Gods of summer I am hoping this recipe may get us a little closer to balmy nights, beach days and of course loads of ice cream! As some of you will know I have happily welcomed Azzura Gelati to Team Tenina, so make sure you keep a watch out for their award winning,amazing new Vanilla bean ice cream at an IGA store near you.

On another note…apart from ice cream judging and eating…I have also been filmed for SuperKitchenMachine’s first video interview, part one of which interview is now out and about on a Facebook page or YouTube video channel near you!

NEED:

150g dark chocolate, chopped

70g unsalted butter, cubed

70g flour

15g + shredded coconut, toasted plus some more for garnish

1 tsp vanilla essence

30g dark brown sugar

pinch sea salt

Azzura Coconut or Vanilla Bean Ice cream

1 can ‘Top n’ Fill’ warmed or use Dulce de Leche recipe here!

DO:

Preheat oven to 180°C and butter a 12 cup muffin pan.

Place chocolate into Thermomix bowl and mill for 7 sec/speed 7. Remove from bowl and set aside.

Place butter, flour, ¼ cup coconut, sugar and salt into Thermomix bowl and pulse until combined, resembling wet sand.

Place 1 heaped tbsp of mixture and press into muffin tin to make even cases. Freeze for 15 minutes.

Bake 20 minutes.

Remove tray from oven and divide milled chocolate between bases. Return tray to turned off oven and allow chocolate to melt. Brush to coat cases evenly if necessary. Top with remaining toasted coconut.

Place cooled muffin tray in freezer for around 20 minutes. Remove cases carefully.

ASSEMBLE:

Scoop 1 large scoop ice cream of choice into cases. Drizzle with Dulce de Leche, and garnish with additional toasted coconut. Serve immediately.

MALABAR FISH CURRY

Tenina — Sat, 13 Aug 2011 02:07:07 +0000

Malabar Fish Curry

Can you have too much fish curry? Already posted one earlier in the week to help Mrs Azzura Gelati, with her dailydinnerdilemma…am now thinking that will be a feature on my app…How do you all feel about that? Apparently she loved it, (and I quote; “ and the true test was I actually followed the recipe. I never do that. You are way better than those arsey #masterchef contestants!’) and so hoping we get the same repsonse here kids…enjoy!

NEED:

Coconut Relish;
1 large green chilli
3-4 coriander roots and stalks
35g peeled ginger
Juice 1 lemon
200g frozen young coconut (Asian stores)
Curry;
4-5 large cloves garlic
1 red chilli de-seeded
1 small piece palm sugar
1 tsp turmeric powder
½ tsp cinnamon
700g white fish fillets cubed in large pieces
250g prawns , peeled
25g peeled ginger
1 large green chilli, de-seeded
1 large brown onion, peeled and quartered
20g oil
400g tin coconut milk
120g water
1 tbsp TM stock concentrate
Juice 1 lime
Fresh coriander leaves, sliced red chillies and lime wedges to serve

DO:

Make coconut relish by placing chilli, coriander and ginger into Thermomix bowl and mincing for 3-4 sec/speed 7. Scrape down sides of bowl and add juice and chunks of coconut, slightly thawed. Mill for 7 sec/speed 8.
Set aside.

Place garlic, red chilli, palm sugar, turmeric and cinnamon into Thermomix bowl and mince for 3-4 sec/speed 7.

Place cubed fish and prawns into ThermoServer and scrape marinade over. Rub into the fish and prawns and leave for at least 1 hour.

Without cleaning bowl, place ginger and green chilli into Thermomix bowl and mince for 3-4 sec/speed 7. Add onion and oil and chop for 3 sec/speed 4.
Sauté for 5 min/Varoma/Reverse + speed soft with MC off.

Add coconut milk, water, stock and juice and cook for 15 min/100ºC/Reverse + speed soft.

Add fish and prawns and any residual marinade and cook for 2-3 min/100ºC/Reverse + speed soft.

Pour into ThermoServer to rest before serving with steamed rice, coconut relish, coriander, red chillies and lime wedges.

CHOCOLATE CHERRY COCONUT CAKE

Tenina — Tue, 09 Aug 2011 23:50:14 +0000

Chocolate Cherry Coconut Cake

I am loving all those cherries in Aussie supermarkets right now. I was talking to my green grocer and apparently some bans have been lifted by the Australian powers that be and so we are able to have imported American cherries in winter…I am a bit of a Slow Foodie, so I momentarily took pause over the arrival of these in my local…but the thought was dismissed when I saw the beautiful quality of them, and hell, they are cheaper than ours in the height of the season. I expect I’ll be complaining about the Aussie price come summer! In the meantime, cherries are featuring heavily on here…hope you don’t mind!

NEED:

100g butter, cubed

75g dark chocolate, in pieces

90g dark brown sugar

1 tsp Heilala vanilla essence

80g organic desiccated coconut 120g SR flour

1 egg

Enough fresh cherries to make you happy!

DO:

Preheat oven to fan forced 170ºC. Line a 20cm square cake tin with paper that comes up over the sides for easy removal.

Place butter and chocolate into Thermomix bowl and chop for 3 sec/speed 6. Scrape down sides of bowl and melt for 3 min/50ºC/speed 1.

Add remaining ingredients except cherries and blend for 6 sec/speed 6. Scrape down sides of bowl and repeat.

Spread batter into prepared tin and arrange cherries into the batter with stalks poking out.

Bake for 25 minutes or until inserted skewer comes out almost clean. (You want moisture for this cake.)

At this point, I was going to drizzle it with chocolate ganache, but truly, it barely made it to the photograph…so up to you. Serve with fresh cream or ice cream, and I am guessing this cake would improve over time…as in; would have been more moist the next day, because that is what coconut does….but I will never know!

BANOFFEE PIE with MAPLE CINNAMON DULCE de LECHE

Tenina — Fri, 05 Aug 2011 22:07:46 +0000

Slice O Pie!

Banoffee Pie with Cinnamon Maple Dulce de Leche

I know I keep banging on about Heilala vanilla, but like the Thermomix or the BMW, once you have driven the best, there is no going back.

I hope you have all at least considered the possibility of accompanying me to tropical Tonga for the foodie adventure of a lifetime to see the birthplace of this amazing vanilla. I love all food tourism (and if you follow my blogged adventures you will know this….) but this trip is something so different. Just a few people, a stunning chef, an island, beautiful food and the chance to cook for the chosen few….You! What more is there?? (OK, I need to get out more….but doesn’t it sound fantastic?) So at the risk of being repetative…here is another stunning recipe using that vanilla…enjoy!

NEED:

Dulce de Leche;

800g full cream milk
250g sugar
1 tsp Heilala vanilla bean paste
1 tsp ground cinnamon
30g real maple syrup

1 cooked pastry shell (I LOVE the nutty crust of the linked recipe and this teams perfectly with this recipe)

3 large ripe bananas
Maple syrup to taste
600g cream
Shaved chocolate to garnish

DO:

Dulce de Leche;

Place milk, sugar, vanilla bean paste and cinnamon into Thermomix bowl and cook for 8 min/90ºC/speed 4.

Add maple syrup. Cook for a further 30-35 min/Varoma/speed 4. Place basket on top of lid to allow reduction with minimum mess.

Blend for 30 sec/speed 6. Set aside until ready to assemble pie.

Preheat oven to fan forced 180ºC.

Make pastry and press into flan dish with removable base. Place in freezer for 20 minutes.

Bake for 10 minutes.

Remove pastry from oven and top with Dulce de Leche. Bake a further 10-15 minutes.

Cool completely.

To finish, cut bananas and arrange on top of filling. Drizzle with maple syrup to taste.

Whip cream and either pipe or spread on top of bananas and decorate with shaved chocolate. Serve immediately.

You can pre make both the base and the Dulce de Leche. Assemble just prior to serving. You may have to warm the Dulce de Leche in the microwave in order to make it spreadable.

SO, who’s coming to Tonga with me??

DAIRY FREE AVOCADO COCONUT ICECREAM

Tenina — Sat, 30 Jul 2011 23:22:40 +0000

Avocado Farm

Avocado, Coconut and Lime ice cream

Some of my husband’s family live in Albany and so we visit that spot quite frequently. Over the years we have come to know of its little haunts and the best places to stay and eat of course. Although we mostly stay with the family, when all the Holder’s are there en masse, we choose to stay with friends near by who run the most beautiful accommodation in Albany, Albany Luxury Accommodation. There are three beautiful options to choose from to stay in, and what makes it all the more alluring to me, is the fact that there is an avocado orchard, citrus trees, carob trees, tamarillo trees, chickens (and their eggs), a fantastic kitchen garden, home made bread on arrival, electric blankets….ummmm, it feels better than home! As we are friends, I always leave with a car full of produce of the season, which of course I have to write up on here! Last trip was no exception, this time it was limes and avocadoes in abundance, and the tamarillos didn’t make it back to Perth I’m afraid. In fact they were gone before we reached the outskirts of town I think!

I also got chatting to my friends about all my current foodie adventures, and guess what? We are going to combine forces and run a foodie retreat there next year! Hands up for that one? It will be fantastic! The girls are booked out almost solidly through the year, so it will a matter of picking a vacant weekend and then we will start the campaign to fill it up! Anyone interested?? Let me know! In the meantime, get your head around this one…fantastically easy, and so delish…and dairy free, gluten free, etc etc. Enjoy!

NEED:

120g raw sugar

Finely grated zest 2 limes

50g fresh lime juice

400g coconut cream

380-400g ripe avocado flesh (approximately 2 medium)

DO:

Place sugar and zest into Thermomix bowl and mill for 10 sec/speed 10.

Add remaining ingredients and blend for 30 sec/speed 7.

Pour into flat baking tray and freeze for several hours.

Cut into chunks and return to Thermomix bowl and blend for 2 min/speed 8 with the help of the spatula. Serve immediately or keep in freezer until use. You will need to place ice cream in fridge for at least 20 minutes prior to serving as the avocado content makes for a very dense solid ice cream.