The third strawberry recipe is one for the adults, though a version could be made for the younger ones by omitting the rum. I looked at several recipes before just having a go to see what would work. To get the sugar to dissolve, I used icing sugar. To ensure it is gluten-free, make sure to check that if you are using an icing mixture, that the starch is corn cornstarch and not wheat cornstarch.
100 g ice cubes
1 punnet (250 g) strawberries (cut up)
100 g rum
20 g lime juice
36 g icing sugar/mixture (adjust to your own taste)
- Add to a blender or thermocooker and blend until mixed. For the Bellini I think I did speed 10 for 10 seconds. Repeat if needed.
For an alcohol-free version you could use rum essence, or just omit and use some soda water or lemonade (but omit the added sugar). As always, please drink responsibly.
Here is the second of the strawberry recipes – Strawberry Jam. I wan’t sure how much of each ingredient to use as most recipes I have found use an apple to set the jam. I wanted to avoid using the apple as my mum isn’t able to eat apples but can tolerate a small amount of strawberries. I ended up guessing the ratio and my jam came out okay, though I have modified the recipe to cook it a little longer as I would prefer it a bit firmer. I was busy at the time of making it and didn’t check it using the cold saucer method but I’ve indicated it below to help with determining if the jam is set. Update: I have made this jam with a longer cooking time (25 minutes) so have adjusted the time below. The jam has come out a fabulous texture and is not runny.
500 g strawberries (cut up)
250 g sugar
25 g of Jamsetta (pectin)
- Place the strawberries into a thermocooker (I use a Bellini) and do speed 4 for 10 seconds or until the strawberries are roughly chopped. If using a stovetop method, cut the strawberries finely or you could pulse in a food processor/blender until roughly chopped.
- Heat at speed 1, 100 C for 5 minutes. For stovetop, bring to the boil.
- Add the sugar and Jamsetta and mix well. In the Bellini, speed 4, 10 seconds.
- Cook for 25 minutes, speed 1, 100 C (or boil on the stovetop). For the Bellini, remove the measuring cup on the lid and replace with the steamer insert basket to prevent splatter.
- Keep a saucer in the freezer and when the cooking is finished, check the jam is done. Place a small amount of jam on the saucer and return to the freezer for 2 minutes. Remove and check. If the jam is wrinkly when you push the sides it is set.
- Pour into hot, sterilised jars and seal immediately.
I had clean jars that had been washed thoroughly. While the jam was cooking I put boiling water into the jars and lids to heat the jars and help to sterilise. The jars were jam jars from store bought jam so were okay with the boiling water, but please take care when putting hot water into a cold jar. After putting the jam in I sealed the jars and left them on the benchtop to cool. I found they sealed themselves as they cooled. I put them in the fridge but if you want to store in the pantry, I suggest you sterilise them in an oven first before using. Here are some links to help.
I’ve posted a strawberry mousse recipe previously but it was a gluten and egg free version which contained dairy. Strawberries are in season here in Brisbane at the moment and very cheap, so I thought I’d have a go making a mousse that was also dairy-free. It is not vegan as it contains gelatine. I recently bought some agar agar powder to have a go with but I’m not sure how to substitute it for the gelatine. I’m told that it will have a very different texture. I’ll have a try sometime. Here’s the recipe:
500 g (2 punnets) strawberries
60 g sugar
3 teaspoons gelatine powder
60 g hot water
250 coconut yogurt (check to make sure there are no gluten-containing thickeners, also check that it is dairy-free) I used the Cocobella brand that I bought from Woolworths.
300 ml coconut cream (refrigerated in the can)
- Sprinkle the gelatine over the hot water and allow to soften.
- Hull and chop strawberries and puree in a blender. In a Bellini thermocooker I put them in whole and do speed 8 for 10 seconds.
- Add the sugar to the puree and heat in a medium sized saucepan until the sugar is dissolved. In the Bellini do speed 1, 90 C for 5 minutes. Remove from the heat and stir in the gelatine (speed 4, 6 seconds on the Bellini). Allow to cool.
- While the puree is cooling, whip the coconut cream with hand mixers until the cream doubles in volume. It won’t be as stiff as whipped dairy cream, but it will be aerated.
- Mix the yoghurt with the puree (speed 4, 5 seconds on the Bellini) and then fold in the whipped coconut cream.
- Refrigerate until set.
When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:
1 tablespoon (4 teaspoons) salt
3 teaspoons black peppercorns
1 tablespoon dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 teaspoon yellow mustard seeds
175 g white rice flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
- Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
- Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
- I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
- Fry in a layer of oil of choice until cooked and crispy.
A recipe for Brazilian Cheese Puffs came up in my email box this week and it reminded me that I modified a similar recipe to make it eggless a couple of years ago. On Friday I thought I’d give it a whirl again though I made a few more tweaks to get it right. I have only made this eggless and gluten-free, but if you use vegan cheese and rice milk, I imagine it would work fine. The original recipes did not have baking powder in them, but with replacing the egg I find it needs the baking powder. These are great as little nibbly things. When I commented on them on a cooking group, I was told that they are often eaten with caramel. This seems a strange idea to me, but I might try it one day.
70 g grated parmesan cheese
200 g milk
60 g oil (I used sunflower)
1 heaped teaspoon Orgran No Egg powder (or use EnerG)
2 teaspoons gluten-free baking powder
170 g tapioca starch (My friends who have lived in South America tell me that potato starch is sometimes used instead.)
1 teaspoon salt
- Preheat a fan-forced oven to 200 C (or 220 C for non-fan forced). It needs to be a hot oven.
- Place everything into a blender or thermocooker and blend until mixed well. On my Bellini I use speed 8 for about 10 seconds, scrape down the sides and then speed 8 for 5 seconds.
- Place tablespoons full (4 teaspoon tablespoon) into greased mini-muffin tins and bake in the oven for about 12 minutes. Watch carefully as it’s easy to overdo it.
It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:
5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)
20 g olive oil
600 g chicken, cut into largish cubes
1 tin (400 g) coconut milk
30 g fish sauce
30 g brown sugar
120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.
- Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
- Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
- Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
- We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.
I’ve been meaning to do a blog post about these for some time. My friend’s daughter is both gluten and lactose intolerant and these scones can be adjusted to make them low lactose. She has been asking for the recipe so here goes:
300 g gluten-free self raising flour (I use the Aldi or Orgran brand)
1 teaspoon GF baking powder
80 g butter (chopped into cubes – butter contains very little lactose)
200 g feta cheese, in cubes (feta cheese has a small amount of lactose – 0.5 g per 100 g product)
100 g fresh baby spinach leaves
190 ml milk (for the low lactose version, use a low lactose dairy milk, or use rice milk)
A little extra flour
- Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
- Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
- Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
- Add the milk and pulse in short bursts until the mixture has just come together.
- Turn onto a floured board and roughly pat out. The mixture will be very moist.
- Cut into about 12 squares with a knife and place on an oven proof tray.
- Bake for 15-20 minutes or until golden.
- If you don’t eat all of these in one sitting, freeze the remains and re-heat using a microwave when needed. They do not keep well on the bench overnight.
- If you don’t like feta cheese, different types of cheese should work fine.