Nougat is one of my Christmas favourites. I’ll always add it to a gift hamper if I can, and I certainly enjoy having it in the snack box for the festive season. The Thermomix® nougat is different to a shop bought one – it is a bit softer than a commercially made one (because this recipe goes to 100c. If you were using sugar on the stove top you could go as high as 155c and you’d have a firmer nougat.
I love our Thermomix® fudge recipe and it’s something we make often in varying ways. We make a jelly bean fudge and a glace cherry one and even a TimTam fudge and a bunch of others too, so I decided today to try it with Creme Eggs and well, it’s crazy sweet, but it’s delicious and the kids love our Creme Egg Fudge.
The nice thing about this fudge is that with the creme eggs melting into the fudge it flavours the fudge so you’re not having fudge with creme eggs, you’re actually having creme egg flavoured fudge. It’s yummo!
If you can’t get mini eggs for the decoration, put two eggs in the fridge (you want the yolk to be more solid). Put the thermomix on speed 5 then drop the egg through the open lid. (Quickly cover it again so it doesn’t fly all around the kitchen and hit you in the face!) Chop for 5 seconds or so as you want large chunks, not fine chocolate dust!)
Enjoy and happy Easter!
- 1 can condensed milk
- 250g white sugar
- 25g golden syrup
- 125g butter
- 200g cadbury's eggs (5 eggs) + 2 eggs or 89g bag of mini eggs for decoration
- Add condensed milk, sugar, syrup and butter to the Thermomix® bowl.
- Cook without MC at 100C speed 3 for 8 mins.
- Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC.
- Add whole chocolage eggs and mix on speed 3, reverse blades for 20 seconds.
- Working quickly, pour the mixture into a brownie tray. Wait two to three minutes for the mixture to cool down a little (otherwise the mini chocolate eggs will just melt into it) then split the mini eggs in halves and press them into the fudge. (Alternatively smash two large eggs roughly and then push the parts into the fudge)
- Refrigerate for 3 -4 hours, cut and store in the fridge in an airtight container.
Lavender Sugar is one of those things I’ve always looked at and loved the idea of, but never really known what to do with. I’ve always liked crystallised lavender – it’s both pretty and tasty – but aside from medicinal or household use, I’ve never really known how to actually use lavender in food. Partly due to its strong flavour and partly due to its very floral flavour, it’s something you have to use with care, but should definitely use! Making lavender sugar couldn’t really be simpler – the two ingredients are in the name, after all. If you don’t have a food processor you can just mix the two and stir, but I like making the sugar just a little finer, so it’s not so crunchy. Be careful though – I don’t like making it icing sugar either! Just a finely granulated sugar is perfect.
Leave the lavender for a week or so, allowing the flavours to infuse thoroughly into the sugar. You can make Lavender Sugar ahead as a hostess gift, Christmas gifts, wedding favours and other gifting opportunities, and even include a recipe card or two with the jar. It’s a cheap and beautiful gift to make!
Make the Lavender Sugar two weeks before you’re going to gift it, and make sure to leave instructions to use withing 9 -12 months, so aside from drying out, I can’t image the lavender would go bad!
Recipe for Lavender Sugar
- 2 tsp lavender flowers
- 1kg white sugar
- Use a fork or your hands to remove the flowers from the stalk
- Add them to the food processor
- Add the sugar and blend together - depending on your food processor, adjust your speed to make sure you don't end up with icing sugar.
- In the Thermomix®, hit the Turbo button 2 - 3 times quickly.
- Decant the sugar into jars, and seal tightly.
PIN FOR LATER:
This peanut butter slice is adapted from the original Degustabox The Chia Co recipe. I had to make some changes to it as my kids wouldn’t eat cranberries if they were the last food on earth, and human survival depended on them. So I went for the freeze dried raspberries in the cupboard, and filled them out with some cacoa nibs for a raspberry and chocolate flavour to this ‘slice’ which could also quite easily be called a flapjack, except it has no sugar or butter and isn’t baked.
So, if you want a sugar free, butter free, no-bake flapjack, congratulations. You’ve found it in the form of a peanut butter slice.
I must then immediately caveat that by saying that in the 0 – 4C temperatures we’re having at the moment, these hold really well straight out the fridge. It’s likely that in hot temperatures, you could end up with a delicious peanut butter muesli. Try it and let me know?
Here’s the original recipe from Degustabox:
And here’s the adapted peanut butter slice version.
- 70g whole almonds, roasted
- 150g oats, toasted
- 75g raisins
- 50g desiccated coconut
- 50g cacao nibs
- 5g freeze dried raspberries
- 2½ tbsp chia seeds (about 15g)
- 105g honey
- 100g smooth peanut butter
- Pre heat the oven to 160C (320F)
- Place the oats on a baking tray and toast for 15 - 20 minutes. Keep an eye on it so that it doesn't burn. On a separate tray, toast almonds for 10 - 12 mins, allowing to cool slowly.
- Add the almonds to the Thermomix®, pulse quickly twice.
- Add oats, raisins, coconut, cacao nibs, raspberries, chia seeds, honey and peanut butter.
- Mix reverse/speed 4/ 2 minutes
- If you're not using a pan with a removable base, line a 20cmx20cm tray or pan with baking paper, tip the mixture in and press down into the corners, flattening the mixture to make it even.
- Cover with cling film or plastic wrap and place in the fridge for at least 3 hours.
- Once it's set, remove, slice and cut into bars or bites.
- Store in the fridge.
These are easily adaptable and are very tasty. They make fabulous breakfast bars on the go and can hold a plethora of hidden healthy foods that might not otherwise go down well. They are very filling and they freeze well too, so you can make a huge batch, and keep some in the fridge and some in the freezer, so they’re ready when you need them.
It’s a Winnie the Pooh time of year again, which means pretty much any time is the time for a little something, so long as that something includes some honey! Knowing this, I made sure to stock up on honey this week, because come Winnie the Pooh Day, we’ll be having honey everything. For human children though, jars of honey don’t seem to be sufficient picnic food, so I’m adding a few delicious honey-based recipes to our honey – repertoire.
These honey dough balls are traditionally an Italian recipe, but I’m sure they won’t mind sharing it with Winnie the Pooh, because really, dough balls smothered in honey? Pooh’d love it. I did consider drizzling condensed milk over – Pooh’s other favourite – but that’s just too much sweet for me.
“Pooh always liked a little something at eleven o’clock in the morning, and he was very glad to see Rabbit getting out the plates and mugs; and when Rabbit said, ‘Honey or condensed milk with your bread?’ he was so excited that he said, ‘Both,’ and then, so as not to seem greedy, he added, ‘But don’t bother about the bread, please.”
These little blissful bites are sticky and crunchy and chewy at the same time. As soon as the honey is poured they’ll still be warm but very sticky. If you leave them to cool the honey will harden a little, making them less messy to eat. Skewer the honey dough balls with fondue sticks, and tuck in. (I think these would be awesome with vanilla ice cream too, but it’s a bit cold to test that right now!)
Isn’t it funny that the bear likes honey.
Buzz, buzz, buzz, buzz, buzz.
I wonder why he does.
~ Winnie the Pooh
- 200g water (50g more if you're using organic flour)
- 70g vegetable oil
- ¼ teaspoon salt
- 340g all-purpose flour
- 2 eggs
- 170g honey
- 85g sugar
- ¼ teaspoon ground cinnamon
- Heat the oven to 400F/200C
- In the Thermomix®, add the water, oil and salt.
- Bring to boil 4mins/Varoma/Speed 2/No MC
- Open the lid and add the flour to the side (so it doesn't get stuck on the blades)
- Mix for 1mins/Speed 1
- Add two eggs through the lid
- Mix for 2mins/speed 2
- Scoop out the dough about ½ a teaspoon at a time, making balls in the palm of your hands.
- Lay them out on a tray. They don't rise, so you don't have to worry too much about extra space.
- Bake for 20 - 25 minutes, depending on your oven. (My oven burns really hot at the top, and much cooler at the bottom, so after 10 minutes I turned it all out into a glass dish and baked the other side)
- Set aside to cool in a heat proof dish
- In a clean Thermomix® bowl, add the honey, sugar and cinnamon
- Boil 5 minutes/Varoma/Speed2
- Pour the hot sugar syrup over the dough balls, using a spoon to make sure it's all coated.
- They are very sticky, but if you leave them to cool the honey mixture will harden. It's still sticky, but easier to eat.