RASPGREMOLD and ARABIAN LEMONADE

There's not a lot in common between these two, other than they both appear in the Festive Classes that we have running at the moment, and neither of them appear in the Festive Flavor book that goes with said classes. So to avert a veritable Thermomixing disaster...here they are.
Also included, please find the Oh-So-Delicious-Almond milk recipe that appears in the Rawlicious booklet and is required for the Raspgremold.

Please note that the Arabian Lemonade is the cover shot of our beautiful 2011 Calendar which is brimming with fantastic recipes for every month, plus tips, pics, menu suggestions...etc etc all for the low price of $15. It makes a fantastic gift for the Thermomixer in your life...so get onto your consultant ASAP as they are very nearly sold out.

Arabian Lemonade Ingredients
100g sugar
Handful mint leaves
200-300g ice cubes
2-3 limes with skin, halved
2 lemons with skin, ends removed and quartered
2-3 tsp rosewater
500-900g sparkling mineral water
Rose petals and lime slices to garnish

Method
Place sugar and mint into TM bowl and mill for 10 seconds on speed 10.
Add ice and crush for 6 seconds on speed 8.
Add chopped fruit, rosewater and half the water. With dial set to closed lid position, pulse Turbo button 2-3 times.
Strain through basket and add water to dilute to taste. Serve with rose petals and lime slices.

Delicious Almond Milk
Makes approx 3 cups milk

Ingredients
220g whole raw almonds soaked, drained and rinsed
660g water
4 pitted dates
½ tsp vanilla extract

Method
Place all ingredients into TM bowl and mix for 1-2 minutes on speed 9 until thick and creamy.
Pour into nut milk bag and squeeze by hand over container. Chill before serving or use ice cold water.
General Tips
Almond milk is a wonderful dairy substitute. Drink it plain, use it as a base for smoothies, or serve it over cereal. To make a richer Almond Cream, use only 440g of water.

Recipe contributed by Trish Edwards Group Leader WA

Raspgremold ~ Raspberry, Spinach and Almond Milk Sorbet
Ingredients
100g organic sugar
Small handful baby spinach
300g almond milk (see above)
300g frozen raspberries
1 egg white
2 x 350g ice cubes

Method
Place sugar into TM bowl and mill for 10 seconds on speed 10.
Add spinach and chop for 3 seconds on speed 9.
Add almond milk, raspberries, egg white and 350g ice.
Blend for 20 seconds on speed 9.
Add remaining ice and blend a further 40 seconds on speed 10 until smooth, using the spatula if necessary.

Recipe contributed by Emma Jeffries, Group Leader WA

As for the Monthly Mouthful...its a bust; I am leaving voting open until early December when I trust you will all be cooking treats to get you in the mood for Christmas baking...Myfanwy is the lead at the moment, but it could go either way with another vote...so get cooking and eating and voting here;
http://thermorecipes.blogspot.com/2010/11/nutty-monthly-mouthful.html