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!

Lentil Salad with Basil and Lemon

Its Australia Day, and what is more Australian than lentils….well lots of stuff actually…but as you may be aware, I have been home from a cruise for less than a week, and talk about struggle with being home and getting back into the swing of it all! Can’t even bring myself to go to the shops, and so this was one of those; Must blog, have stuff in the cupboard, fridge that will do, and actually turned out quite delicious. So it is accompanying us to our BBQ and swim in a little while.

I wanted to add quinoa, but fresh out…need to order some from Honest to Goodness, as they stock an Aussie grown variety, that is nutty and delicious and un radiated….

So if you have it, add it…and actually, this lends itself to adding or subtracting just about anything that takes your fancy…Happy Straya day!

NEED:

200g lentils (I used green and red)

1200g water

Zest 1 lemon, finely grated

Juice 1 lemon

60-70g Fini EVOO plus some more as needed

Good pinch Murray River salt

1/4 red onion, diced

3 spring onions/shallots, sliced on the angle

1/2 red capsicum, diced

2 stalks celery, sliced

Good handful basil leaves, shredded (any variety, I used Thai as I have a garden abundance at the moment, adding a nice anise flavour)

300g cabbage, red or green, shredded

Other salad greens of choice

pistachios, pepitas, sunflower seeds to taste

DO:

Place lentils into simmering basket and pour water over.

Cook 30 min/100ºC/speed 3. Remove lentils and place into insulated serving bowl with lemon zest, juice, EVOO and salt. Stir and cover to marinate whilst you prepare the rest of the salad.

Prep remaining ingredients as directed and place all in large bowl. Stir through lentils and add more oil or seasoning as needed. Serve warm or cold.

Chorizo and Chick Pea Spaghettini

Another dinner on the run at this time of year (and especially for those of you who are all waiting on the return of Dinner Spinner to the store…there on Monday guys…buy up big)! Throw it in, and rush off to decorate, wrap, drop kids off to something, pick kids up from something, put your lippy on, heat up your curling iron, check the laundry has not taken over the laundry room, run the bath or whatever. Delicious dinner done in no time…please enjoy. (In the time that it took to make it, I blogged about it…yes, I’m thinking of you all!)

NEED:

5-6 cloves garlic

280g chorizo sausage, sliced

100g white wine

600g chicken stock

Few saffron threads

2 tbsp Umami Paste

1x 420g tin chick peas, drained

Handful baby spinach leaves

240-50g spaghettini (thin spaghetti) broken into short pieces, 7-8 cm long

Juice 1 lemon (at least 20g)

Toasted almond slivers and chopped parsley to garnish

DO:

Place garlic into Thermomix bowl and chop 2 sec/speed 6. 

Add chorizo and saute 8 min/Varoma/Reverse + speed soft.

Add wine, stock, saffron and umami and bring to the boil 8 min/100ºC/Reverse + speed 1.

Add pasta and cook for time recommended on package 100ºC/Reverse + speed 1.

Add spinach and chick peas and cook 2 min/100ºC/Reverse + speed 1. Taste liquid and adjust seasoning if necessary with a little sea salt, add lemon juice and stir through 2 sec/Reverse + speed soft.

Serve garnished with almonds and parsley.

Christmas Stollen

I cannot believe it; I have blinked and Christmas 2011 is here! Phew, what a year…can I just recap?

• Turned 50, but don’t tell anyone! I went to Phuket with the whole family (and that in itself is a story!)
• Went to Dubai and worked with George Calombaris, as my alter ego Candy Liscious the failed beauty queen.
• Thermomix in Australia launched the Asian cookbook, which I had been working on for a long time.
• Went to Melbourne and spent a couple of days with the amazing Dani Valent on the In the Mix shoot.
• Then went to Germany and Switzerland as part of the International Jury for a beautiful new Vorwerk Cookbook, out soon.
• Completed the recipes and photo shoot for the Thermomix in Australia 2012 Calendar available now.
• My number four child went to the States to study.
• I LEFT THERMOMIX in Australia! (Phew, thats a biggie, so deserved capitals!) July 4th, need I remind you, Independance Day, was my last day at head office and if you thought I was busy thus far, can I just mention…things then went into overdrive.
• Had a 3 part skype interview with Super Helene from SuperKitchen Machine, arguably the most prolific and up to date blogger on all things Thermomix. (Which interview served to press the fast forward button on a number of things! Seriously, if you want the thermomix world to know about something, just mention it to Helene, she probably knows it already, but she can spread the word faster than anyone.)
• Created a Dinner Spinner, a small book consisting of 21 recipes that you can create yourself in a Thermomix, which in one week, sold 700 copies …and many more to go yet!
• I also got all jiggy and wrote, and styled a cookbook called For Food’s Sake which has 160 pages, full colour pictures for every recipe (80 of those) and is so gorgeous, that I can scarcely stand the excitement. It will be available on here really soon, as well as in good bookstores and also online at Hub and Spoke or at my cooking classes!
• Speaking of which; I started running my own advanced cooking classes using Thermomix. These have been held in Melbourne, Sydney, Newcastle, Perth and Mandurah to sell out crowds of amazing lovely people. It has been my pleasure to meet some fantastic people who are truly as passionate about the Thermomix and making great food as I am.
• Started importing a chocolate product called Crio Bru to Australia which is the most amazing healthy yummy product around and if I can put it into food or recipes, I will…but perhaps you know that already? I totally love it, and so do thousands of other happy customers. We will be in retail outlets just as soon as I can take a minute to help my very valuable marketing guru business partner more than I am at the moment!
• I opened two online shopping carts…(HUGE! When I say ‘I’, I mean the royal ‘we’…) Thanks honey!
• Have plans in place for another exciting project to be launched hopefully before December 25th…but you never know! Stay tuned…
• Started working for Kleenmaid in Australia, and am truly impressed by their new range of products which are about to get installed into my kitchen Monday. We have already had some successful sales as a result of my running classes in their amazing Sydney showroom, so thank you for that, and for believing that I would not get involved with anything that was less than excellent!
• I have been approached on an almost weekly basis by other appliance companies and I am still considering some offers…when the travel options to Italy and Germany are secured, so will be the deals! (hahaha)
• I have happily welcomed Heilala vanilla, Margaret River Chocolate Factory, Fini Olive Oil, Lighthouse Flour, and fantastic branding from Braincells to the Cooking with Tenina team.
• The other team Tenina members that I have to mention are Hub and Spoke publishing and Scott Print. I just love getting the phone calls from Hub and Spoke and mentioning casually in conversation, ‘just talking to my publisher’ or ‘please hold for a second, my publisher is calling’…you get the idea…still makes me smile/downright grin!
• And last but not least, the guy that got all this web stuff started for me, made me join Twitter when it was still something that only birds did, and now screens my calls because there is always something new I need him to add, remove, fix from any and all of my sites, the very patient, Luke Holder, nephew, son, dad, inspirational Tech guru!

Sorry to put you through all that, but hey, what a year no?

I am looking forward to a great 2012 but before we can get there, we have the little matter of Christmas to attend to…so to the job at hand.

I would like to introduce you to some of the better Christmas recipes I have on here…there are now quite a lot, but here are my picks! (Well for this year anyhoo!)

ONE:

Pistachio Marzipan Christmas Trees

A little sneaky one from this year. Pistachio Marzipan, which I have to say has 100’s of applications and may just start showing up in all sorts of recipes from here on in…If you do not like marzipan, do yourself a favour and give this a go…it is not like any marzipan you have ever tasted.

TWO:

Toblerone Dip

Toblerone Dip…The fruit at Christmas in Australia is fantastic, so joosh it up a bit with this one. Simple enough to whip up in no time, and impressive enough to make your guests come back for more.

THREE:

How about a little tradition? I make this every year and this year I have made it and tweaked it, so essentially, this is a new recipe! Aren’t you lucky? Stollen is buttery, almond and fruit laden with just a hint of in this case, pistachio marzipan…there I go again with that marzipan…its the new Umami…for Christmas this year. All the good recipe blogs are wearing it!

FOUR:

Sugar Roasted Plum Salad

Well its all about sugar plums…so this had to make the cut. For me the lead up to Christmas is about eating yummy light meals that will get me through in between the myriad of parties and eating festivities that dominate the calendar at this time of year, so Sugar Roasted Plum Salad is delish, light and a great mid week lunch or an accompaniment to something more substantial on the weekend.

FIVE: Make a date with these rolls and you won’t be disappointed in love!! I enjoy a little sweetness with savoury from time to time and for some reason at Christmas time, we do that a little more often. (Think glazed ham, cranberry sauce etc) So these Date rolls go extremely well with Christmas Dinner, or lunch, or just after with left over sliced ham, turkey or both.

SIX:  I make these every year, without a doubt. They make the cutest presents ever and of course I can but for a fleeting moment, imagine that I am in Italy…that far away place that I still have never been to…is there anyone out there willing to send me? I pledge to bring back more than just a big smile, recipes and knowledge to share. Siena Cake originates from, well, Siena and  is sticky, fruity, and far nicer than anything you can buy.

SEVEN:

White Chocolate Christmas

When it comes to gifting food, I am not short on ideas and I did a post last year about just this, so not strictly a recipe on its own, but a great post that just may get you thinking about how clever you could be with a little prod, some cellophane, curling ribbon and a Thermomix…Gourmet Gifts couldn’t be easier…go on, go see.

EIGHT: Whilst we’re on the whole giving gifts from the kitchen routine (and white chocolate as well), these Minty White Choc Truffles were an instant hit at our house and I must say, I have had a lot of great feedback about them as well. Easier than running to the shop and fighting the crowds…prettier and more personal.

White Chocolate Minty Truffles

NINE: You can’t go past a great cookie recipe at Christmas and this is a bit of a grown up version of a Choc Chip cookie. Developed way back in my original Kleenmaid days, these are even easier in the Thermomix.

TEN:  Time for a quick salad? Red and Green Salad will always look festive and is so easy, I can barely call it a recipe…it is more of a suggestion. Enjoy on a hot day pre Christmas, throw a steak (or a prawn) on the barbie and you’re away!

ELEVEN and TWELVE: I don’t think Christmas can be complete without a little gingerbread…am I right? So even though these just went up on here, you must agree, they deserve a mention in the twelve recipes of 2011…I am hoping at some point to contruct a gingerbread house out of this cookie recipe, but with the big day fast approaching, I am not confident it will be this year it shows up! The flavored sugar recipe is delish as a Christmas tweak to anything requiring a little sugar, so think whipped cream, coffee, Crio Bru, your partner….you get the idea.

So from me, to you; and from Cookingwithtenina on Facebook, I wish you all a Merry Christmas. May you all have the time to Celebrate and Bake, and to feel the spirit of the season and may you all look forward to a wonderful 2012. (Cue the Christmas carols here….)

 

Light Lemon Risotto with Garlic Prawns

I was looking for a summer risotto. Not generally associated with summer, risotto is a creamy and sometimes rich rice dish that has varying levels of success depending on your expectations. My expectations are high, and over my formative years at Thermomix in Australia as the recipe developer, I did not enjoy the time I spent with risotto, specifically the mushroom risotto, which ranged from a stodgy lump of rice, to a thick soup with floaties. I literally spent about 3 weeks of my life that I will never get back on that single recipe…and still the complaints roll in.

Can I just mention a few risotto tips and tricks?

• Always use a risotto rice. This would mean arborio or caranoli or nano all of which have excellent asborption properties whilst releasing the necessary starch to make the risotto creamy. Any other variety of rice will just give you a soggy, gluey mess.
• The ratio of liquid to rice should be a minimum 1.5. So, for 300g rice, you should have at least 550g liquid. Personally I enjoy a lot more liquid in my risotto than that, and as we are using the thermomix, and there is no stirring involved, it is easy to add much more. But never go under that ratio.
• Rice is quite bland, so add as much flavour as you deem necessary. Herbs, cheese, prawns, aromatics like garlic, leek, onions, eschalots etc, roasted pumpkin, capsicum, eggplant, pine nuts, lemon zest, butter, more butter, cream (which actually then makes it something called Mantecato) and of course anything else that takes your fancy.
• Don’t be afraid to add more liquid. If the rice seems to be absorbing it all, splash in some more alcohol, stock or water.

NEED:

Handful Italian parsley

zest 2 lemons

60g Parmesan cheese, cubed

2 cloves garlic

2 eschalots (French shallots)

20g Fini EVOO

300g risotto rice of choice

100g white wine

700g stock

40g lemon juice, fresh

40g Umami paste

Sea salt to taste

Cream to taste

Additional finely grated lemon zest to garnish

DO:

Place parsley into Thermomix bowl and chop 3 sec/speed 7. Remove from bowl and set aside.

Place zest and Parmesan into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.

Place garlic, eschalots and EVOO into Thermomix bowl and chop 3 sec/speed 4. Scrape down sides of bowl and saute 3 min/Varoma/speed 1.

Add rice and white wine and saute 2 min/Varoma/Reverse + speed 1.5. (Not rocket science here folks, find a spot between speed 1 and speed 2 and call it speed 1.5!!)

Add stock, Umami, lemon juice and salt and cook 16 min/100ºC/Reverse + speed 1.5.

Add chopped parsley and a splash of cream if using and stir through 3 sec/Reverse + speed 1.5.

Serve piping hot with grated cheese amd lemon zest sprinkled over.

Fantastic when served with Garlic Prawns for a complete WOW factor.

I think this just might be a summer risotto…what do you think?

Chicken Mango and Noodle Salad

Perth has been having a mini heatwave…of sorts, and now it is all cloudy and threatening, but I do have the airconditioner in full swing. The first air conditioning day for the season in fact…here we go…summer is on its way!

So for a hot day, a quick and easy salad. Make the dressing. Chop the cabbage, fire up the barbie or the grill and dinner dilemma is solved…to everyones satisfaction I think.

Speaking of Dinner Dilemma’s being solved…VERY SOON…in my store (see tab above), I will have my first little self published project available for sale. Now let me just make a fuss…21 fabulous recipes, all main meals with lots of variety, whether you are carnivore or vegetarian, whether you enjoy Asian or Mexican food, spicy, salads, winter warmers, its a bit of a mixer and hopefully you will find that you have a new friend in the kitchen in this book. It is small enough to carry in your bag;  just call it a prehistoric app…bring it out at the shop to just check on a recipe ingredients and yes, dinner is sorted. It will be that easy…so hope to have a big SOLD OUT sign up really soon!

In the meantime, enjoy this…

NEED:
Dressing;

20g peeled ginger root

1 lemon grass stalk, white part only

1 kaffir lime leaf

1 red chili

2 cloves garlic

30g palm sugar

Pinch sea salt

40g fish sauce

100g lemon or lime juice, fresh

60-80g Fini EVOO

Handful fresh mint leaves

Salad;

One chicken breast fillet between 2 servings

1/2 Chinese cabbage

Few spinach leaves or other salad greens of choice

1-2 avocadoes

1-2 mangoes

1-2 pkts Changs fried noodles

DO:

Place all dressing ingredients into Thermomix bowl and blend 10 sec/speed 7. Remove from bowl and set aside.

Place up to 400g of cabbage at a time into the Thermomix bowl and chop 4 sec/speed 4. Remove from bowl and place on serving platter. Repeat with remaining cabbage until all is chopped. Place a few baby spinach leaves or other greens on top.

Meanwhile heat a griddle pan over a high heat on Induction 12. Oil it and then cook each chicken breast, until well charred and marked. Turn heat down to medium heat, (Induction 6), cover and cook until cooked through completely. Rest chicken,  covered in pan with heat turned off.

Chop avocado and mango and toss through the dressing.

Slice chicken on the diagonal and arrange over bed of greens, top with avocado, mango and drizzle with dressing. Garnish with noodles and additional sliced red chilies.

Voila, Summer is Served!

Lemon Meringue Parfait

I was going to put it in the book….really, but I simply have too many recipes. Does that sound great or what? I have TOO. MANY. RECIPES. for the book…which only means one thing. You guys get the left overs! This is so easy, and really all you have to do is a little forward planning to have this on the table tomorrow night! (Nope, not an ‘on the day-er’!)

Please enjoy…and don’t forget to stay tuned for For Food’s Sake Updates! Coming to a book store near you before Christmas!

NEED:

Zest 4 lemons, thinly peeled, no pith attached

200g sugar

4 egg whites

600ml cream

100g homemade lemon curd

DO:

Place lemon zest into a cool oven (120°C) and dehydrate until the zest become brittle and dry.  Reserve zest until ready to use.

Place dried zest and sugar into TM bowl and mill for 1 min/speed 10. Cool slightly. Repeat for 1 min/speed 10. Cool, repeat.

Scrape down sides of bowl and remove sugar from bowl and set aside.

Preheat oven to 120°C and line a large baking tray with paper and set aside.

Place egg whites into clean, dry TM bowl and insert Butterfly. Whip for 4 min/50°C/speed 3.

Slowly add 1 tsp lemon sugar at a time through hole in lid as you whip for a further 2 min/50°C/speed 3. The mixture will be runny. Spread it onto prepared tray and cook for 1 hour until well cooked, a little chewy in the centre but crunchy around the outside. Cool completely.

Line the base of a springform cake tin with paper.

Insert Butterfly and add cream to bowl. Whip for 20-30sec/speed 4 or until very soft peaks form.

Add lemon butter and stir through for 3 sec/speed 3. Remove Butterfly.

Break up meringue and add to bowl. With the aid of the spatula, incorporate for 10 sec/speed 6.

Spread into prepared cake tin and freeze for a few hours.

Serve with fresh berries.

Chorizo, Egg and Potato Salad

What a day I have had! Crio Bru Australia, my new foray into the wonderful world of retail has gone C.R.A.Z.Y. thanks to you dear readers! My partner in crime is on an overseas holiday and left me holding the phone…and it has been insane. I am still trying to get ready for the Big Important Food Photo Shoot starting next week, kids are on holidays, um….Paypal would like me to sign away my first born grandchild as collateral, should I perhaps abscond with someones money…and I can’t think of anything else right now…but happy in the knowledge I needed to eat and blog something other than Crio related food, I threw this together for you all…and damn delish it is too I might add. If you are opposed to charred sausage, you can cook it in the Thermomix without any danger of the charred effect, but I personally needed some flame grilled tonight.

 NEED:

6 eggs

600g baby potatoes, skin on, halved

1L water

300g snow peas

50g EVOO

Coarse sea salt to taste

300g chorizo sausage, sliced on an angle

1 clove garlic, finely chopped

40g lemon juice, fresh

Handful snipped parsley

DO:

Preheat oven to fan forced 220°C and line a baking tray with paper.

Place eggs into simmering basket and potatoes into Varoma dish.

Insert basket into TM bowl, add water to bowl, and place Varoma into position. Cook 15 min/Varoma/speed 4.

Place snow peas into Varoma tray and insert into Varoma. Cook 5 min/Varoma/speed 4.

Plunge snow peas into a large bowl filled with ice water.

Place potatoes onto prepared baking tray. Roast for 20-30 minutes until golden. Sprinkle with salt.

Fry chorizo in fry pan until charred to taste and oil is released. Add garlic and pour lemon juice over whilst still in the pan.

Toss all together, shell eggs, quarter lengthways and arrange over the salad. Garnish with snipped parsley.

Serve warm.

Aish Bel Lahm

Look, lets not beat around the bush….this is Middle Eastern Pizza…or Gozleme, without the folded bit….amongst other things. This is designed to feed a small army….so I suggest if there is only two of you, invite the neighbours for a street party or at the very least, get the kids to bring home a few strays on the night you decide to make this recipe. (Or halve it, bread and topping can both be halved.)

If you would like to use fresh yeast, I suggest that is a great idea…activate it first by heating it for 2 min/37ºC/speed 2 along with the liquid, and without the flour. Then add the flour etc and proceed as directed.

NEED:

680g bakers flour

60g olive oil

½ tsp ground cumin

½ tsp ground black pepper

1 tbsp dried yeast

3 eggs

Good pinch sea salt

300g warm water

Topping;

Handful fresh Italian parsley

Few black peppercorns

2 onions peeled and halved

500g beef or lamb mince

salt to taste

1 leek cleaned and sliced

2tbsp tahini

30g pomegranate molasses

200g crumbled feta

Few poppy or Nigella seeds

DO:

Place all ingredients into Thermomix bowl and mix 10 sec/speed 6.

Knead 2 min/Interval speed.

Turn out onto oiled Silpat Mat, wrap tightly and allow to prove in warm draft free place for up to 2 hours or until doubled. (Or if you are lucky enough to have it, use the bread rising setting in your Kleenmaid oven!)

Topping;

Place parsley into Thermomix bowl and chop for 3-4 sec/speed 5. Set aside.

Place peppercorns into Thermomix bowl and mill 8 sec/speed 8.

Add onion and chop 3 sec/speed 6.

Add mince and cook 10 min/Varoma/Reverse + speed soft.

Add seasoning, leek, tahini and molasses and cook  5 min/Varoma/Reverse + speed soft.

Assemble;

Roll dough out into small rounds and dollop meat mixture into the centre of each one. Sprinkle with poppy seeds or Nigella seeds and place into preheated fan forced 220°C oven for approx 10 minutes or until puffed and fragrant. Top with feta and parsley and serve immediately with fresh lemon wedges.

Roasted Pumpkin, Garlic and Sage Soup with Lemon Parmesan Wafers

Are there too many soup recipes in the world?? Well not for me. It was rainy, dark and I hugged my couch in front of the heater for a great portion of the day…July revisited (unless you are northern hemisphere, in which case think November, pre-snow days, but dreary!!) So in possession of some left over pumpkin from my Mandurah Souper Bowl class, a great fresh bunch of new leaves on my up till now scraggly sage bush and the ever present garlic in my fridge, this was an easy fit, and so delicious! I happen to have a great loaf of Cheats Sourdough for toasting, so that will fill the kids up, but for me, the Parmesan Lemon Wafers were just the right foil for the smooth creaminess of the soup. I have recently welcomed Fini EVOO inot the Team Tenina family of products and boy I am loving it! It is widely available in Australia and is grown and produced in Gingin, north of Perth…hopefully I can bring you a more in depth tour sort of post one day soon…when I have a few spare minutes…did I mention I have a little bit on my plate…and I am not referring to dinner!

NEED:

500g pumpkin, cubed

4 cloves garlic

60g Fini EVOO

Handful fresh sage leaves

800g water

2 tbsp Umami paste

1 tbsp vegetable stock concentrate (or powdered veggie stock)

200g cream (or milk)

Extra sage to garnish

DO:

Preheat oven to fan forced 200ºC and line a large baking tray with paper.

Prepare pumpkin and place on tray with garlic and drizzle with EVOO.

Cook for 2o minutes. Test for done-ness (is that a word?)…and if almost done, add sage leaves to the tray and cook for a further 5 minutes until fragrant. Cool.

Place roasted pumpkin, garlic and sage into Thermomix bowl with all remaining ingredients except cream and garnish. Cook for 8 min/80ºC/speed 2. Blend for 30 sec/speed 7-8 by bringing speed up slowly. Add cream and blend a further 10 sec/speed 9.

Serve with Lemon Parmesan Wafers and sage leaves as a garnish.

The Lemon Parmesan Wafers can be made by  milling zest 1 lemon, 100g Parmesan and 2 tbsp cornflour in Thermomix bowl for 10 sec/speed 8. Place spoonfuls onto lined trays and bake for 6-7 minutes in a hot oven until golden and crispy around the edges.