COOKING sunday

So today i stayed home and spent the day doing some organising then cooking 
On the menu was 
Vegi Curry puffs 


Chocolate dairy free lactose free Brownie


Rice Bubble dairy Gluten free slice 


Oat slice  


Pizza slices 




everything i made can be frozzen so we have lunches, dinner, snacks ,
recipes to follow at page 




VEGIE CURRY PUFFS or sausage rolls MIXTURE 


I used 5 sheets of borgs vegan pastery sheets (i always keep them on hand in frezzer) 
4 large potatoes (i did not peel just cut and steam I use my thermomix and put them in the basket for 18minutes with the 
1 carrot choped in chunks 


I then added curry powder handfull of frozzen corn and peas and onion and a cube of spinach 
and about 2 table spoons of sunflower oil and mixed in the thermomix till combined then i spooned desired amounts onto my pastry that i cut into triangles or what ever shape desired and cookes in a pre heated fan forced over for about 10 minutes on 150 or untill golden then put on bench to cool :) 
you can then wrap or container them to have in lunch boxes or for fast dinners :) 






CHOCOLATE dairy free free Brownies 

Ingredients:

2 eggs

1 cup sugar (i use raw brown sugar) 

125 grams melted butter

1/2 cup Self Raising flour( and i also use wholemeal flour )

5 tablespoons cocoa( i use a gluten dairy nut free organic one )

1 tablespoon vanilla (to help make it nice and moist) (i also have a home made one i use) 

Icing sugar - to sprinkle on top once cool.

How to:

Beat the eggs, butter and sugar together.

Add the cocoa, flour and vanilla and mix again.

Bake in a moderate oven (180 degrees) for about 20-30 minutes.  It should be dense and fudgy.

Sprinkle with icing sugar once cool.

chocolate RICE BUBBLE SLICE 

• 4 cups Rice Bubbles (i use a gluten free Type )
• 4 tablespoons golden syrup
• 1 tablespoon icing sugar
• 2 tablespoons butter (dairy free )
• 1 tablespoon cocoa powder (Organic gluten dairy nut free)
• 3 drops of vanilla essence (home made )
• 100's and 1000's (sprinkles)i  choose to grate dairy free white chocolate on mine less nasty colours the better 

Put syrup, sugar and butter and cocoa powder into a pan, and melt whilst stirring until everything is smooth and combined.
Remove from heat, add vanilla essence and Rice Bubbles.
Mix well and press well into a greased lamington pan. Mark into squares.
Alternatively, divide mixture between 12 patty cases in a muffin tin.
Put in the fridge to set.
Store in an airtight container in the fridge.

OAT SLICE

ngredients

• Melted butter, to grease
• 75g (1/2 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 90g (1 cup) rolled oats added extra oats to also replace the coconut 
• 70g (2/3 cup) desiccated coconut I MADE MINE WITH OUT THIS I ADDED  EXTRA FLOUR INSTEAD 
• 140g (2/3 cup, firmly packed) brown sugar
• 130g (2/3 cup) sultanas
• 95g (1/2 cup) choc bits (i used dairy lactose free choc drops)
• 125g butter, melted, cooled (DAIRY FREE lactose free)
• 1 egg, lightly whisked

I doubled my ingrediants and removed cconut as we have a child that cant eat coconut and neither can i xxxxx

PIZZA SLICE

Method

280 g. water or milk (or combination thereof)
1 Tbsp granulated yeast (instant or regular)
25 g. oil
500 g. flour
2 tsp. salt
corn meal (optional, for spreading on baking sheet)

• Put water/milk, and oil into Thermomix bowl and mix for 30 seconds/37°C/speed 1.
• Add yeast and mix for 5 seconds/speed 3.
• Add flour and salt and mix for 6 seconds/speed 8.
• Knead dough for 2 minutes on interval speed.
• Remove dough, from into a ball, and place into a slightly greased bowl or baking mat to rise till doubled (about 30-60 minutes, depending on yeast type used.) See additional tip about rising below.
• Divide dough in half (for two large pizzas, or into four if making smaller individual sized pizzas) and allow dough to rest for 15 minutes and then form into pizza shape using hands and/or rolling pin before fitting it to the baking pan or pizza stone. (See additional tip about cornmeal below)
• Add toppings of choice and bake in a hot oven at about 220°C (425°F) for about 20 minutes. Timing will depend on toppings used.

1. Preheat oven to 180°C. Brush a 17 x 27cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours into a bowl. Add the oats, coconut, sugar, sultanas and choc bits, and stir to combine. Make a well in the centre and add the melted butter and egg. Use a wooden spoon to stir until well combined. Spoon mixture into prepared pan and use the back of a spoon to smooth the surface.
3. Bake in preheated oven for 20 minutes or until golden brown and firm to the touch. Remove from oven and set aside to cool completely. Cut into squares to serve.