Vice Cream with Crio Beans

I saw this idea over on one of my fave blogs to read when I have a little time to relax, Not Quite Nigella. I changed it up a little because it was so totally perfect for your fave kitchen appliance and mine! I even made it as a Thermomix demo at my book launch, which incidentally WENT OFF! I hope if you were lucky enough to join me for that, you are still buzzing AND enjoying the spoils in For Foods Sake! I had a ball….If you would like a piece of the action, please go and purchase the book at the STORE.

If you would like a little Vice in your life, best make it this Vice, as it is all good for you! You could add all sorts of crunchy elements, as opposed to the macadamias, but add a little salt if you don’t use salty nuts. The salt will just elevate the flavor a little. Try Choc coated Crio beans, other nuts, chocolate chips or cacao nibs…or add orange zest and enjoy Jaffa Vice Cream…oh the possibilities.

NEED:

400g bananas, peeled and sliced, frozen

1 avocado

90g maple syrup

2 tsp Heilala vanilla bean paste

40g Margaret River Chocolate cocoa powder (or other premium cocoa)

Handful roasted, salted macadamias

DO:

Place bananas into Thermomix bowl and chop 5 sec/speed 10.

Add remaining ingredients except nuts and blend 10-15 sec/speed 6. Scrape down sides of bowl and add nuts and blend a further 10 sec/speed 6.

Serve immediately.

Ice Magic, Magic Shell or good ole crack shell chocolate topping

NOT good for you…really, if you have guiltily bought that stuff ever, you will have read the ingredients (unless you were just so guilty that you figured ignorance was bliss!) ANYHOO, you know it is all bad…not a lot of chocolate going on, but here we go…Crio Bru is about to come to the rescue yet again, and I am happy to say, this is the best darn ice magic ever…and it’s good for you. (If you are in the states, I think this stuff is called Magic Shell…but hey, you say to-mate-o and I say to-mah-to!)

I ate two bowls of ice cream for this shoot…the sacrifices I make, and right before I go test the theory that tanned fat is better than white fat as I lay on deck on the very lovely Legend of the Seas and sail around Bali etc…tough gig, but my private nervous breakdown has been scheduled for some time now…I’ll be back in a couple of weeks…but don’t fret…I have planned heaps of recipes to pop up here without me…now who do you love??

NEED:

100g dark chocolate (or milk or white)

65g brewed Crio Bru liquid

65g coconut oil

1 tsp Heilala vanilla bean paste

Pinch sea salt (optional…but I do love the little salty sweet yin yang)

DO:

Place all ingredients into Thermomix bowl and cook 2 min/50º/speed 2. Place into sterilised jar and do not refrigerate. It will stay liquid in the pantry. If you need to make it more liquid before pouring over ice cream, just place into Microwave for a few seconds and stir briefly to re mix.

Use over ice cream…and watch the magic happen!

Ice Cream Cheese Christmas Pudding

Well it is summer down under folks…so that is what we do here! Similar in everyway to a traditional Christmas pudding, this is just frozen and gluten free! (And with the benefit of Crio Bru, I think we can safely call it a health food!) A little planning is required due to the soaking of the fruit…and I am not talking about myself when referring to either the soaking or the fruit…let us be clear. I have been as frantic as the rest of the world with things to attend, shopping for all and sundry, plates of goodies to provide, and sometimes up to 3 functions on a single day, but this was seriously so easy that you can whip this up and be serving it on the 25th without any dramas at all!

NEED:

60g each dried cherries, craisins, raisins

60g each glace cherries, figs, apricots

A few pieces glace citrus

Zest each 1 lemon, orange, finely grated

80g brandy or rum

60g left over brewed Crio Bru grounds (the soft sludgey stuff)

60g chopped chocolate

50g sugar

1 cinnamon stick

1 whole nutmeg

1/2 tonka bean (optional)

1 tsp mixed spice

1 tsp ground ginger

250g cream cheese

Juice each 1 lemon, orange,

200g cream

300g milk

DO:

Place all fruits, zests and brandy or rum (or both!!) into an insulated bowl and stir to cover. Allow to soak for around 2-3 days, stirring occasionally.

Add Crio Bru grounds and chopped chocolate to fruit mixture and set aside until use.

Place sugar and all spices into Thermomix bowl and mill 10 sec/speed 10.

Add remaining ingredients except fruit/chocolate mixture and blend for 30 sec/speed 6. Scrape down sides of bowl and repeat.

Add fruit, chocolate mixture and incorporate 5 sec/Interval. Stir by hand to finish, ensuring that fruit is separated and well coated in the ice cream mix.

Line 1-2 pudding bowls (or deep bowls) with baking paper, pushing the paper against the walls of the bowls, so that the surface is flat. If you have big folds of paper, the mixture will get inbetween and you will lose some of it when unmoulding.

Pour mixture in and freeze for at least 24 hours. To serve, dip basin into bath of cold water, and up turn onto serving platter. Remove paper, garnish with holly, fruit, nuts, chocolate syrup, or whatever takes your fancy.

The options for this are highly adaptable; if you don’t like nutmeg, leave it out, if you don’t like glace cherries, leave them out, but replace them with same quantity of something else and so on…if you don’t like chocolate, I can’t help you…and if you don’t have Crio Bru, you need to get on to it immediately before Christmas is upon us!

Crio Bru Ice Cream with Crio Beans

I am no award winning Azzura…believe me, but the thought of a rich chocolatey gelato on a hot day does things to me that just aren’t normal when discussing ice cream…or gelato as the case may be. Of course I have also been known to wax lyrical about another product which I can claim to have some links to; Crio Bru. ‘Brew the Bru’ is the catch phrase in my family every morning and now as my thoughts turn to hotter weather, I am thinking I may need other methods to get my daily Crio fix. What a wonderful way to eat something that’s good for you! Use the best cream, the best organic eggs, organic raw sugar…and of course, fantastic, amazing, healthy, superfood Crio Bru.

You can almost convince yourself this is better than oat bran! (I did say almost!)

NEED:

350g  heavy whipping cream
250g whole milk
75g Cavalla Crio Bru granules
1/2 cinnamon stick
1 tsp Heilala Vanilla Bean paste
5 large egg yolks
140g sugar
70-80g Crio Beans

DO:

Place cream, milk, Crio granules and cinnamon stick into Thermomix bowl and warm 8 min/70°/speed 2. Allow to infuse in the bowl for 30 minutes. Strain.

Return liquid to bowl and add all remaining ingredients except Crio Beans.

Cook 8 min/80ºC/speed 4.

Pour into flat tray and freeze minmum4 hours.

Break up into pieces and return to Thermomix bowl. Whip for 1 min/speed 6.

Add Crio Beans if using and blend 2 sec/speed 7.

Refreeze for several hours until solid.

Serve in large waffle cones and cue the Italian Opera playing in the background! (Really!)

Salted Caramel Ice Cream

This is probably my fave ice cream recipe of all time…I don’t make it often, because it is not pretty to see me eat an entire tub of it in one sitting…seriously, I steer clear. It makes a beautiful textured ice cream, the flavour is amazing and I promise you, you cannot just have one spoonful of this and walk away. Thus, it remains a favorite, but it has been banished. Luckily I am so busy trying out other stuff, that we hardly notice its absence.

NEED:

250g raw sugar

50g 100% maple syrup

50g unsalted butter

2tsp Heilala vanilla bean paste

2tsp Celtic sea salt

100g whole milk

500g cream

4 eggs

150g dark chocolate chopped (optional)

 DO:

Place sugar into Thermomix bowl and mill for 15 sec/speed 9.

Add maple syrup, butter and vanilla and cook for 15 min/Varoma/speed 1.

Add salt, cream, milk and whisk together for 30 sec/speed 5.

Add eggs and beat for 20 sec/speed 4.

Cook a further 5 min/80ºC/speed 4.

Pour into cold metal tin and freeze.

After 3-4 hours when partially frozen, remix for 1 min/speed 5 to give a creamier consistency.

Fold through chocolate chunks after remixing for a few seconds/Reverse + speed 1.

Return to cold tin and freeze for up to 12 hours before serving.

It is helpful to place frozen ice cream in the fridge for about 2o minutes prior to serving.

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.

Strawberry and Rhubarb Dessert Soup with Nougat Blossom Gelati

Well, the cooking class ‘Souper Bowl’ might come out to play one more time down in Mandurah if I can get my ducks in a row, but for now, it has gone to sleep until next Winter I think….so I thought I would be sharing and caring and put the very popular dessert soup up here for you all to ‘ooh’ and ‘ahh’ over. All comments gratefully received! I have been in Melbourne and Sydney for the past week, catching up with a bunch of fun people…you Thermomixers are crazy, and I LOVE it! If you live in Australia and would like to be on my data base for cooking classes, please send an email with your location to bookings(at)cookingwithtenina(dot)com and we will make sure if we are coming to a city near you, you will know all about it first! Of course you could make it easier on yourself and just join my Facebook page…we have a lot of fun over there, so come be in it!

So to the soup; have you ever made a dessert soup? Neither had I, but as I was doing a class, I thought….why not? And I must say this was wildly popular amongst the madding crowds….I used the rock star of vanilla, Heilala vanilla bean paste again,  please no substitutes, and also served it with a beautiful new (at the time of writing, unavailable) Azzura Gelati ice cream called Nougat Blossom, which is a perfect compliment for the soup. I have a few suggestions for subsitutes in the recipe, but should you happen across the flavour soon (which you will as it is launched soon) make sure you grab some and try it. It will be sold at IGA’s.

NEED:

Zest 1 orange

80g dark brown sugar

350-450g rhubarb, roughly chopped

400g strawberries, hulled

550g freshly squeezed orange juice

1 tsp ground cinnamon

1 tsp Heilala vanilla bean paste

1 scoop Azzura ice cream or Gelati of choice, (suggest Nougat Blossom, a subtle blend of Cherry Pistachio Nougat with rosewater)

Cracked black pepper

DO:

Place orange zest and sugar into Thermomix bowl and mill for 5 sec/speed 9.

Add a dash of the orange juice and cook for 6 min/Varoma/speed 1.

Add rhubarb, strawberries and orange juice and cook for 13 min/100°C/speed 2.

Blend for 30 sec/speed 8-9.

Cool slightly before serving with a scoop of gelato and a little cracked black pepper over the gelato.

TASTE:

This is fantastic hot in winter or cold in summer.

Add a dash of Crème de Fraise or other fruit liqueur of choice.

Replace gelato with mascarpone if desired.

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.

Egg Nog Ice Cream

Egg Nog Fudge

It was bound to happen…I ran out of puff approximately somewhere between here and Zurich 40,000ft in the air.

I LOVED Zurich (and Lachen and Lucerne); Switzerland is truly the most beautiful place. To come home to reality, heat, the Thermomix recipe community launch, unfinished Asian cookbook business, Christmas stuff undone, (still undone!) and this blog was pretty challenging….but without further ado, and with less than a week till C-Day, here a few ideas from my poor addled recipe-ed out brain…might take a breather after this, so to all a Merry Christmas and see you in 2011, somewhere….somehow…! (Oh and there could have been egg nog cheesecake, but my hips just couldn’t take any more…next year?)

Egg Nog;

NEED:

6 egg whites

pinch Cream of Tartar

120g caster sugar

500g pure cream

generous dash of vanilla essence or vanilla bean paste

4 egg yolks

4-500g ice cold milk

grated nutmeg

dash of Rum, (optional)

DO:

Heat empty Thermomix bowl 2 min/50°C /speed 2.

Insert Butterfly. Place egg whites, and cream of tartar into Thermomix bowl and beat 6 min/50°C/speed 3 with the MC off. Set whites aside in large bowl.

Place sugar into Thermomix bowl and mill for a few seconds. Insert Butterfly again and add cream and vanilla. Whip cream 15-40 sec/speed 4 until stiffened. Add egg yolks and just gently fold through 3 sec/speed 3.

Add to whites.

Add milk and fold everything together until you have an even but light consistency. Garnish with freshly grated nutmeg and add rum as desired. Serve in beautiful glasses…small ones preferably as this is extremely rich.

NOW; hold that thought.

Egg Nog Ice Cream;

I’m calling this a recipe. But I confess it was truly accidental. I froze some leftovers. YUM…so the recipe is this; take the egg nog, and freeze.

Serve with additional freshly grated nutmeg. You’ll love it.

Egg Nog Fudge;

NEED:

400g white chocolate roughly chopped

1 tin condensed milk

1 egg yolk

generous dash vanilla bean paste

grated nutmeg to taste and additional for garnish

DO:

Line a square deep tin with baking paper that comes up above the rim for easy removal.

Place chocolate, milk and egg yolk into Thermomix bowl and cook 10 min/100°C/speed 3. Scrape down if necessary and reblend for a few seconds.

Add vanilla and nutmeg and blend 1 min/speed 8. Pour into prepared tin and dust with additional nutmeg. Refrigerate until solid.

Cut into large squares, wrap in cellophane and tie with lots of ribbon…

Christmas? Sorted…well almost. (Now where’s that list?)

Mulberry and Almond Ice Cream

Mulberry and Almond Ice Cream with Mulberry Syrup

Its official…summer weather has snuck up on us here in Perth. My kids went out on the boat today and came home decidedly pinker than when they left…I on the other hand, preferred to stay on dry land and do what I had to do…pick mulberries from my neighbours tree and do something yum with them in all their blue-ish, red-ish glory! It is also definitely ice cream weather…though there is never a time when I can’t conjure up the need for ice cream! So here you go Natalie…eat with caution…a small serving is never enough!

NEED:

Syrup:

500g mulberries

500g sugar (I know…but you’ll see why in a minute!)

1 vanilla bean halved

juice 1/2 lemon

Ice cream;

2 cups whole almonds toasted

250g whole cream milk

250g cream

55g sugar

5 egg yolks

1/2 tsp almond essence

250g additional chilled cream

250g mascarpone

DO:

Make ‘candied’  mulberries and syrup by placing all syrup ingredients into small saucepan and cooking for several hours on a really low heat. (Induction 3-4) Try not to break up the berries. When the syrup is thick and sticky, drain berries over a sieve and reserve syrup. Cool completely.

Toast almonds in 200°C oven for 10 minutes and divide in half. Roughly chop one half and set aside.

Place remaining cooled almonds and milk into Thermomix bowl and mix for 1 minute on speed 8. Strain mixture through nut milk bag. Return liquid to Thermomix bowl and add cream, sugar and egg yolks.

Cook for 8 minutes at 80°C on speed 4. Cool completely.

Add almond essence, extra cream and mascarpone and 60g mulberry syrup. Blend for 20 seconds on speed 6.

Pour into ice cream churner and churn following manufacturers instructions. If you have no ice cream churner, pour into flat tray and freeze until solid. Break up into chunks and re churn in Thermomix for 1-2 minutes with the aid of the spatula on speed 6-7 or until creamy.

Fold through candied mulberries, chopped almonds and a little syrup with spatula and freeze for 1 hour.

Serve drizzled with additional syrup.

So if mulberries are staining your neighbourhood footpaths, get out there and start picking…the candied mulberries will keep for months in the fridge, the syrup is fantastic in its own right, but make sure you don’t get it on anything white…unless its ice cream of course!