Ricotta Cheese - Certified Thermomix person

Once again, don't buy it...make it! Ricotta cheese is really easy to prepare using your Thermomix and 2 ingredients. So, why not give it a try?

This recipe is

• Gluten-free

• Not IC/PBS friendly

• Not dairy-free

• Not vegan

• Carb low

Ricotta and toasted multigrain bread. This is the definition of heaven. Myself

You'll need

• 500g lactose-free milk (don't use skimmed milk)

• 2 Tbs White vinegar

Instructions

1. Place milk in the bowl. Mix 15min/ 100°C/ Speed 2

2. Add vinegar. Mix 10sec/ Speed 7

3. Leave for 1h

4. Slowly pour the mixture through a strainer covered with a cloth. Let it drain for 1h

5. Enjoy!

PS: some people like salted Ricotta cheese. I don't! If you prefer a salted version, include 1/4tsp salt in step 1

Vegan Parmigiano - Certified Thermomix person

It tastes like parmigiano, it looks mike grated parmigiana, but it is not parmigiano

This recipe is

• Not Gluten-free

• Not IC/PBS friendly

• Dairy-free

• Vegan

• Carb low

"A sprinkle of grated vegan parmigiano will elevate a dish from good to great! It’s rich, slightly salty and it's pretty damn close to the real deal!". Natalie Yonan, Swedish coach and blogger

You'll need

• 100g unsalted raw cashews

• 3 Tbs nutritional yeast

• 1 tsp Kosher salt

• 1 tsp powdered garlic

Instructions:

1. Place cashew nuts in the bowl. Mix 5sec/ Speed 5. You need to get a powdered texture. Don't go too far if you don't want your powder to turn to butter

2. Add the remaining ingredients. Mix 10sec/ Speed 4

3. Sprinkle everywhere

4. Enjoy!

Instructions

1. 1

2. 2

Gluten-free Shortbread Biscuits - Certified Thermomix person

The yummy easy recipe

This recipe is

• Gluten-free

• IC/PBS friendly

• Not dairy-free

• Not vegan

• Not carb low

"Warm and delicate. With a glass of cold milk, they are delicious". Jael McHenry, American food Blogger and amateur Cook

You'll need

• 80g butter at room temperature

• 1/4 tsp kosher salt

• 45g muscovado sugar

• 67g rice flour

• 23g corn flower

• 25g almond powder (I always use a mix of almond and hazelnut powder)

Instructions

1. Preheat oven to 180°C

2. Place butter, salt and and sugar in the bowl. Mix 1min30/ Speed 3

3. Add the remaining ingredients. Mix 15sec/ Speed 3

4. Add flour, salt, baking powder and chocolate chips. Mix 40sec/ reverse knife movement/ Speed 3

5. Shape a rough log (4 or 5cm diameter)

6. Place the log on cling film. Roll it up to wrap it and twist and tie the ends

7. Freeze for 7min to firm up

8. Slice the log into small discs of 2cm

9. Place the cookies on a tray already covered with parchment paper

10. Bake for 20 min or until they just start to turn golden around the edges.

11. Allow to cool

12. Enjoy!