Tag Archives: Thermomix TM5

Chilli Cherry Ripe

Chilli Cherry Ripe

It’s coming to the time of year where I always like to have a few little things around the house that can make nice little gifts for people…dropping into neighbours houses, drinks parties and the like. It’s probably not the best idea for my waistline, but most of the time I like giving edible gifts – that way, if you don’t use them, you get to eat the spoils!  Or, in this case, I got to taste the odd shaped ones that didn’t look so good in their bags…

Master just turned 6 is just about to finish kinder and become a big Prep boy next year.  We held him back last year for a variety of reasons – best thing we ever did.  His teachers have been truly phenomenal so to express our thanks I always like to create a little something for them at the end of the year.  Last year I did a hamper with body products – salt scrubs, bath salts, sugar scrubs, and a few food items – some vanilla sugar and a fabulous All Purpose Spice Rub, along with a bottle of bubbles for good measure.  This year I’ve gone all food – pastilla, dukkah, vanilla extract, some home grown bay leaves and kaffir lime leaves, nougat and the delicious Chilli Cherry Ripe. Oh, and a bottle of bubbles as well.

For my overseas followers, a Cherry Ripe is an Australian confectionery item. In fact, one I owe the grand sum of $58,000 to.  You see, last year I was on “Million Dollar Minute”, and one of the final questions for me to win was “What is the colour of the writing on a Cherry Ripe pack?”.  Luckily I have downed enough of these bad boys in my life time to be able to tell you what it is…  I had to choose from either Red, Yelllow or Green.  Do you know what it is? So, naturally, the Cherry Ripe now holds a very special place in my heart.  And when I saw the recipe for Chilli Cherry Ripe in In The Mix 2, I had to try it.

This is the easiest recipe ever!  Some dark chocolate, some desiccated coconut, some dried cherries and a small amount of chilli flakes.  That’s your ingredients right there. My only hiccough was finding the dried cherries – which I eventually ended up getting at a Health Food store.  I bought the tart ones as I like the way the sourness cuts through the dark chocolate.

Anyway, you blitz your chocolate buds.  I used the Yarra Valley Chocolate Company chocolate this time, which comes in little nibs.  You blitz them for a while and then heat at 50 degrees until all the chocolate is melted, then whiz it around with no heat until the temperature drops to 37 degrees, throw in your dried cherries, coconut (I used shredded rather than desiccated) and chilli flakes.  Whizz it around a bit more, and pour into a lined tin to cool. Bam!  That’s it.  Takes 10 minutes tops and then a couple of hours to harden and set enough for you to break or cut into pieces… taking all the ones you couldn’t possibly put in a nice cellophane bag for your neighbours and eating them yourself!

I used the full two teaspoons of chilli flakes.  It definitely has a warm aftertaste but not too much. I made two batches, which was enough for 8 small bags with a few sneaky pieces for the cook!

Chilli Cherry Ripe makes a great little gift!!

Chilli Cherry Ripe makes a great little gift!!

And.. if you want to know – the answer is yellow!

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Posted by on November 28, 2014 in Recipes


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Granola Bars

Hello??  Hello?? Yes, it is me.  I’ve been busy – so I’ve been extremely neglectful of my blog and my readers.  So much has happened over the last few months, including the arrival of my new baby – yep, I lashed out and got the new TM5.  Not that I didn’t love my TM31, but the marketing spin got the better of me and I ordered the day they were announced amongst the tumult and the shouting.

I must admit I think I still love my TM31 better than my TM5. Why?  Lots of reasons, which I will detail on a later post.  But if I only had a TM31 I would still be the happiest person on the block.  They are both truly super appliances, but my gut feel is that the TM31 is more for ‘real’ cooks – the TM5 seems to be focussed on idiot proof cooking.

Anyway, I digress.

As Master 5 only has a month left of kinder, my mind has turned to Christmas presents for his teachers.  Last year I concocted a hamper with a bottle of champagne, some barbecue spices, some sea salt scrubs, sugar scrubs, vanilla sugar, bath salts, and quince paste.  This year I want to do something similar, with some different components – I’m contemplating pastilla, dukkah, chilli cherry ripe, vanilla essence (already brewing in the cupboard) and a few other bits and pieces.  So as I was searching through In The Mix 2, I came across this recipe for Granola Bars.  I had a few minutes spare, and everything I needed in the cupboard, so decided to give them a crack.

As it turns out, even if I hadn’t had all the ingredients on hand, this is one of those recipes you can adapt to use what you have on hand.  Great for emptying the pantry out!  And I love that this is nut free, so it’s perfect for Master 5 to bring to kinder or school. In it’s original form it’s also gluten free.

The original recipe calls for: butter, honey, brown sugar, pitted dates, rolled oats, poppy seeds, white chia seeds, ground cinnamon and salt flakes.

Essentially you caramelise the butter, honey and sugar, then add the dates, blitz, then add everything else.  You roll it out to fit a baking tray (mine is about 20 x 25 cm) and bake it for 20 minutes in a 140 degree oven.  Cool and cut into pieces.

The mix on this one is extremely sticky, so I turned it out onto baking paper, put another piece of baking paper on top, and rolled it out to the approximate shape of my tray before dropping it back in and filling in the gaps.

Seriously, this is one of those – this is quicker than going to the supermarket to buy a pack of biscuits – recipes, definitely will be on high rotation at our house.

And the taste?  Think sophisticated honey joy with lots of hidden goodness!





All ready to cut into pieces Dani Valent's Granola Bars

The mixture is really sticky so put another piece of baking paper on top before rolling it out

The mixture is really sticky so put another piece of baking paper on top before rolling it out

Nut free - perfect for lunch boxes!

Nut free – perfect for lunch boxes!

Granola bars - lots of goodness in these babies!

Granola bars – lots of goodness in these babies!


Posted by on November 7, 2014 in Sweet Things


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