New write-up on Eat Drink Play - Hinky Dinks and Jimmy Irvine's winning cocktail
At the bottom of our fridge drawer usually lurks a shrivelling piece of pumpkin. Cakes are never left behind (fact!) so I started searching for a healthy pumpkin cake recipe. Most pumpkin cake recipes call for a can of pumpkin puree. This sounds gross but in America you can buy cans of 100% pumpkin puree with no additives, which doesn't sound too bad. I'd still prefer to use real pumpkin.
I tried to make the cake dairy-free, sugar-free and gluten-free but I didn't have enough almonds so had to add some coeliac kryptonite flour.
To avoid the cake sticking I put baking paper in the bottom of the loaf tin but you probably don't need to.
It was Colin at glutenfreesydney's birthday recently so I made a celiac friendly cheesecake to celebrate - thermomixed of course. I combined Quirky Jo's Raw Macadamia Lime Cheesecake base, with a salted caramel (was more a butterstotch than salted caramel) and salted caramel swirl no-bake cheesecake recipe from the Thermomix recipe community.
Sriracha has a massive following. There are tees, art, cookbooks, water bottles, heels, comics and a soon to be documentary dedicated to this hot saucy little number. I use to think it was Vietnamese but has it's roots in Si Racha, Thailand. The now famous rooster bottle version was created by an entrepreneurial Mr Huy Fong when he emigrated to America, so it's as American as Heinz. After coming across Serious Eats' recipe I decided to give it a go with the Thermomix.
The recipe calls for fresno or jalapeno chillis but I went with birdseye chilli as that's what they seem to have in Sydney supermarkets. If anyone finds fresno or jalapeno chillies in Sydney please let me know!
I made half the recipe just in case my first go at chilli sauce was a fail. It weirded me out to keep the green stems on so I snipped them off. Chuck everything except the vinegar into the TM, set lid to close and turbo pulse.