OUR QUIRKY COOKING FAVOURITES
ISSUE 4 | COOKING
We’re so proud of our food blogger friend Jo from Quirky Cooking for releasing her very first Thermomix book, here are a couple of our favourite Mexican recipes Jo shared with us last year which we love!
DESIGN & LAYOUT BY:
Since then we’ve had fun chatting to her over email and FB and last year she made a little trip down to Townsville to pay us a visit.
Jo is extremely passionate about food (what a coincidence, so are we!) and her talent lies in making allergy-friendly healthy food super delicious.
MEXICAN BLACK BEAN & CHORIZO SOUP
Ingredients1 small, Spanish onion, halved (120g)
3 cloves garlic
½ green capsicum, deseeded (80g)
30g ghee or coconut oil
400g vine-ripened tomatoes, halved
400g soaked & pre-cooked black (or turtle) beans
150g corn kernels, fresh or frozen
2-3 chorizo sausages, thinly sliced (300g max)
1 tsp Mexican chilli powder, adjust to taste
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano or 2 tsp fresh, finely chopped
1-2 tbsps TM vegetable or chicken stock concentrate (see general tips)
1 tsp Rapadura or coconut sugar or honey
50g tomato paste
1. Place onion, garlic and capsicum into mixing bowl and chop 3 sec/speed 5. Scrape down sides of bowl with spatula. 2. Add ghee or coconut oil and sauté for 3mins/100°C/speed 1. 3. Add tomatoes to mixing bowl and chop 5sec/speed 5. 4. Add remaining ingredients and cook 30mins/100°C/reverse/speed soft.
Slow Cooker Method:
Place all ingredients into slow cooker bowl and cook for 8 hours on lowest temperature setting, or 4 hours on medium setting.
Stove Top Method:
Place all ingredients into a large pot. Cook large pot on stovetop, simmering for 30 minutes, or until beans are soft. Before serving, mash up some of the beans with a potato masher for a thicker soup (optional).
Flourless Chocolate Espresso Cake
Ingredients5 eggs, separated
100g raw walnuts
150g coconut sugar or Rapadura sugar
200g dark chocolate, broken into squares
2 tbsp very strong espresso coffee, liquid not instant
1 tbsp rum (or 1 tsp rum essence)
150g butter or coconut oil, softened (plus extra greasing)
¼ tsp cream of tartar
Cocoa powder for dusting
1. Preheat oven to 180°C. Lightly grease a 24cm springform cake tin with butter or coconut oil. Sift cocoa powder over the butter so cake won’t stick, and set aside. 2. Place nuts into mixing bowl and mill 6 sec/speed 6. Set aside. 3. Place sugar into mixing bowl and mill 30 sec/sp 9. 4. Add chocolate to mixing bowl and then grate for 10 sec/speed 9. 5. Add coffee, rum or essence, and butter or oil, and melt for 3 mins/50°/speed 2. 6. Add reserved nuts and mix 10 sec/speed 5. 7. With blades rotating on speed 5, gradually add egg yolks through hole in lid, allowing a few seconds between the addition of each yolk. 8. Scrape mixture into a large mixing bowl and set aside. Thoroughly clean and dry mixing bowl. 9. Insert butterfly into clean Thermomix bowl. Place egg whites and cream of tartar into mixing bowl and whip approx 3 mins/speed 4, or until stiff peaks form. 10. Fold egg whites gently into chocolate mixture in mixing bowl with a silicon spatula until just combined, taking care not to over mix. 11. Spoon mixture carefully into prepared cake tin and bake for about 40-50 minutes, or until an inserted skewer comes out clean. Leave to cool before removing from cake tin. Cake will crack and collapse a little in the centre as it cools. 12. Dust with a little cocoa powder or icing sugar, and serve with cream or cashew cream (opt).