Breakfast Quiche

Ingredients (serves 4 - 8)

• 1 tray of sausages ( i use Chevups as they are low carb)
• 150g cream cheese
• 150g of feta
• 70g of cream
• 4 eggs
• 10 oregano/sage/basil leaves
• 3 teaspoons of onion relish (or you could use garlic or 1/2 an onion)
• a handful of spinach
• 6 baby tomatoes
• salt and pepper
• splash of oil
• 
  

Method

1. 1. Place sausages into a baking dish - i use a lasagne dish and you can press chevups down or you can cut other sausages in half and spread out. Place in oven at 160degrees for about 5 minutes
2. 2. Place cream cheese, fetta, cream eggs and salt and pepper into TMX - speed 5 for 90 seconds
3. 3. place onion relish, spinach and tomatos (halved) into TMX. place on reverse for 10 seconds at soft spoon.
4. 4. Take sausage baking dish out and place herbs of choice over sausage. then place spinach and pour cheese mixture over sausage
5. 5. Bake for 40 minutes
6. 
   

Low Carb Truffles

Ingredients

• 150g of sugarfree chocolate (you can use white chocolate or milk but dark sugarfree is almost zero carbs)
• 100g of cream
• 50g of nuts (macadamia nuts are my favourite but you can use anything)
• cocoa
• 
  

Method

1. 1. Break chocolate into cubes and place in TMX with nuts and pulse for 5 seconds on speed 4 or 5
2. 2. Add cream and set TMX to 8 minutes at 80 degrees at soft spoon. should all be melted but very thick
3. 3. you can leave in TMX and place in fridge or transfer to a bowl and place in fridge for 30 minutes to 1 hour
4. 4. When chilled use teaspoons to roll into balls - this will get the truffles slightly warm in your hands and then you place into cocoa and then onto a tray in the fridge

Low Carb Strawberry Creamy Icecream

I guess you could make this without the strawberries - again this was adapted from the EDC

Ingredients (serves 4 - 8)

• 2 Egg Yolks (save the whites for sorbet)
• 1 punnet of strawberries (250g)
• 250g of cream
• 250g of milk (i use half cream/half water instead)
• 15g splenda (or 150g sugar)
• 1 Vanilla Bean (or 1 teaspoon of essence)
• pinch salt
• 
  

Method

1. 1. Place everything aside from the strawberries in the TMX - 5 minutes at 80 degrees at speed 4
2. 2. place mixture into stainless steel bowl with half the strawberries. place in freezer for 3 - 4 hours til firm but not frozen.
3. 3. Take from freezer and cut into medium sized pieces and place into TMX - mix for 20 seconds on speed 9, then 10 seconds on speed 4 - use spatula.
4. 4. Cut remaining strawberries into quarters and mix through icecream - return to freezer.
5. 
   

Curry Mayonaise

This has been adapted from the Mayonaise Recipe in the EDC

Ingredients (serves 4 - 8)

• 2 cloves of garlic
• 1 egg (room temperature and separated)
• 1 teaspoon of mustard
• 1 tablespoon of white vinegar
• 250g of grapeseed oil
• Salt and pepper to taste
• Juice of 1 lemon
• 3 teaspoons of curry powder
• 6 basil leaves
• 
  
• Method

1. 1. Put garlic in TMX - 5 seconds on speed 9, scrape down sides
2. 2. Insert butterfly - Place egg yolk, salt, pepper, mustard and vinegar in TMX. 1 minute on speed 4, scrape down sides
3. 3. Set TMX to 6 minutes on speed 4. add oil slowly through the top very slowly (should take about 4 minutes).
4. 4. Add curry powder and basil leaves and egg white - 10 seconds on speed 4.
5. 5. Squeeze in lemon and mix - 5 seconds going from speed 1 to 4.
6. 
   

Onion Relish

Ingredients

• 500 - 600 g of red onions peeled and in quarters
• 1 to 2 garlic cloves peeled
• 5g of splenda (or 50g of castor sugar if you want non-lowcarb)
• 15 g of coarse salt
• 25g of extra virgin olive oil
• 20g of soy sauce
• 20g of balsamic vinegar
• 
  
• Method

1. 1. Place onions and garlic in TMX for 4 seconds on speed 5. Should look rustic
2. 2. Add salt and oil and cook on 100 degrees for 7 - 8 minutes on spoon setting
3. 3. Add splenda, soy and balsamic, mix through going from speeds 1 to 2 for a couple of minutes
4. 4. Cook at 100 degrees for 15 minutes on spoon setting. No MC
5. 
   

Creamy Sundried Tomato Soup

Ingredients (serves 4 - 8)

• 8-10 tomatoes cut into quarties
• 1/2 cup of sundried tomatos in oil/herbs
• 1 onion
• 1 cup of chicken stock
• 1 Tablespoon butter
• 1 chopped or diced onion
• 2-3 garlic bulbs
• 1 teaspoon splenda or sugar
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 3-4 Basil leaves
• 3 oz cream cheese

Method

1. 1. Place onions and garlic in TMX - speed 6 for 5 seconds.
2. 2. Place butter in TM and speed 3 at 100 degrees for 3 minutes
3. 3. Add splenda/sugar, pepper, and salt and cook at 100 degrees on the spoon setting for another 2 minutes
4. 4. Add sun-dried tomatoes, tomatoes and basil leaves and cook at 100 degrees for 3 minutes on spoon setting.
5. 5. Add chicken stock and simmer at 70 degrees on slow spoon for 30 - 40 minutes
6. 6. Blend by moving from speed 1 to 8 with the MC on for about 1 1/2 minutes
7. 7. add in the cream cheese and blend from speed 1 to 8 for approximately 30 - 40 seconds

OPENING BLOG

This will be my blog on food

Mostly all Thermomix and all my recipes but I will credit others