ThermOMG Recipes

Inspiring recipes for the Thermomix 

Mexican Prawn Tortillas

Anything with prawns is always a winner here but this was a delicious Mexican inspired meal with a difference.  With my daughter preferring not to eat chicken and red meat I am looking for more seafood/vegetarian options that will appeal to everyone and this hit the spot.  Enjoy, Eb x

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  • 1 large garlic cloves
  • 10g fresh ginger peeled
  • 1 red chilli (or to taste)
  • 50g coriander stalks and leaves
  • ½ tsp ground cumin
  • Heaped tbsp. smoked paprika
  • 40g lime juice
  • Good pinch salt
  • 30g oil
  • 500g raw prawns peeled

Place everything EXCEPT prawns into the Thermomix bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.  Repeat if necessary.

Pour marinade over prawns and sit for 30 minutes.

Fry in a hot pan until prawns are cooked. 

Serve with salad, cheese, sour cream, salsa and tortillas.

Caramel Cake

Beautiful cake to make for the caramel lovers.  Works great as cupcakes too.  I chose to top the cake with white chocolate buds but you could use icing or dusted icing sugar.  Enjoy. Eb x

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  • 250g butter, chopped
  • 100g golden syrup
  • 140g brown sugar
  • 4 eggs
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste or extract
  • White choc buds (optional)

Preheat oven to 180° and line a slice pan 30 x 20cm.

Place butter, golden syrup and brown sugar in the bowl and cook for 5 mins at 80° Speed 2.  Allow to cool for 5 minutes.

With blades on Speed 4, add eggs and mix for 30 seconds.

Add flour, baking powder and vanilla and mix on Speed 3 for 30 seconds.  Scrape down the sides and repeat if necessary.

Pour into pan, place choc drops on top and bake for 20-25 minutes.

 

Helen's Chocolate Cake

This recipe comes courtesy of one of my customers.  One of the reasons I love being a consultant is all the recipe sharing.  This would have to be the easiest chocolate cake recipe out there, done in under a minute and can be made as a big cake or cupcakes.  Happy Valentines Day, keep sharing the Thermie Love.  Enjoy Eb x

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  • 300g self raising flour
  • 4 eggs
  • 50g cocoa or cacao powder
  • 170g olive oil (mild flavour)
  • 400g caster sugar (note I make it with 300g)
  • 200g milk
  • Pinch salt
  • Tsp of vanilla bean or extract

Place all ingredients into the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and mix for a further 30 seconds.

Preheat oven to 180°C and line either a large 26cm cake tin or 2 x 20cm cake.

Pour cake mix into pan(s) and allow to rest while your oven reaches temperature.  Bake for 35-40 minutes (depending on your oven).  Cake is cooked when a skewer comes out clean.

Allow to cool then top with your favourite icing.

 

Indian Chicken and Potato Bake

This is just a big pile of yum!  I love doing all the prep work in the Thermomix then chucking it in the oven to get on with other stuff (like more cooking!)  Don't be put off by the amount of oil because it's not an "oily" dish to eat and it creates the sauce.  Serve it with some yoghurt and naan, leave out the chicken if you're vegetarian, add it heaps more chicken if you are feeding a crowd, either way you will love it.  Enjoy.  Eb x

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  • 800g Potato cubed 3cm pieces
  • 500g water
  • 1 large egg plant cubed
  • 1 red capsicum, cubed
  • 1 punnet cherry tomatoes
  • 2 large onion, sliced into 8ths
  • 2tbsp mustard seeds
  • 2tbsp cumin seeds
  • 1tbsp fenugreek seeds
  • 100g olive oil
  • 40g fresh ginger peeled
  • 3 garlic cloves peeled
  • 2 red chillies (or to taste)
  • 12 curry leaves
  • 40g coriander stalks and roots (leaves to garnish)
  • 1 tbsp turmeric
  • 6-12 chicken thighs (fillet or cutlet)
  • 1-2 heaped tsp salt
  • Extra oil if required.

Place potato into the Varoma and the water to the bowl and cook for 30 minutes at Varoma Temp Speed 3. 

Meanwhile grab a large roasting pan.  Add eggplant, capsicum, tomatoes and onion to the pan.  When the potato is cooked, add to the vegetables.

Empty the bowl.  Add the oil, mustard seeds, cumin seeds, fenugreek seeds and curry leaves.  Cook for 10 minutes at 120° Speed 1.

Add ginger, garlic, coriander, turmeric and chillies and chop on Speed 7 for 5 seconds, scrape and repeat if necessary.

Preheat the oven to 200°.

Pour the oil over the vegetables and coat well. Snuggle the chicken into the vegetables and drizzle with more oil if necessary and sprinkle with the salt.

Place in the oven and bake for 1 hour.

Dressing, add all ingredients together

200g greek yoghurt

Handful of fresh mint leaves chopped

Juice of a lemon or lime

Salt and pepper

Egg White Chocolate Cookies

I have been making buckets of icecream lately (playing with my new Cuisinart Icecream churner!) so no surprise I have an abundance of egg whites.  Searching for ways to use them I can across this recipe for Flourless Chocolate, Almond and Coconut Cookies which looked awesome.  They are!  I have altered the recipe because 3 cups of sugar seemed over kill and I'm glad I did.  Fabulous way to treat the family and not discard the egg whites.  Enjoy.  Eb x

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  • 140g raw almonds
  • 330g raw sugar
  • 50g raw cacao powder or cocoa
  • Pinch of salt
  • 4 egg whites
  • Tsp vanilla bean paste or extract
  • 60g shredded coconut

Preheat oven to 160° and line 2 baking trays with baking paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Set aside.

Add sugar in the bowl and mill on Speed 9 for 10 seconds.  Scrape down the sides.  Insert the butterfly.  Add cacao and salt.  Mix on Speed 4 for 10 seconds.  Then with the blades on Speed 4 add the egg whites and vanilla and mix for 30 seconds.  Scrape down the sides then mix again for 5-10 seconds.

Add almonds and coconut and mix on Speed 2 for 10 seconds.

Place spoonfuls onto the prepared trays leaving enough room for them to spread as they cook.

Bake for 15 minutes.

 

Quinoa and Sweet Potato Salad

This recipe is thanks to my mum who brought this salad along to a recent gathering.  Sensational!!!  It is really the dressing that is the wow factor but great one to make on hot week like we are about to have here in Perth!!  Bring on Australia Day with a christening of our new BBQ and some good hearty salads!  Eb x

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  • 1 cup quinoa
  • 1 small to medium sweet potato, peeled and diced
  • 500g water
  • Selection of fresh vegetables such as diced capsicum, diced cucumber, chopped snow peas, lightly fried/baked asparagus, diced red onion/spring onions, cherry tomaotoes
  • Couple of handfuls of rocket or fresh gourmet lettuce leaves of choice
  • ¼ cup of either walnuts, pepitas or sunflower seeds
  • Big handful chopped fresh coriander and mint leaves

Place quinoa in simmering basket then rinse under the tap until it runs clear.  Insert simmering basket into bowl, put potato on top of quinoa.  Pour water into bowl.  Cook for 20 minutes at Varoma Temp Speed 4.  Remove basket and set aside to cool.

When cooled, place all ingredients into a large salad bowl and combine.

For the Dressing (can be made in advance)

  • 50g lime juice
  • 50g red wine vinegar
  • 15g soy sauce
  • 40g honey
  • 80g olive oil
  • 1 fresh garlic clove peeled
  • 1 tsp cumin seeds
  • 1 chilli or to taste

Place all ingredients into the bowl and blitz Speed 8 for 10 seconds.  Pour over the salad.

Chicken Noodles

I have always struggled to cook those packet egg noodles well, stupid I know but they always go stodgy or get broken up.  So I tried it using my Varoma and .... AWESOME!!  This was a delicious noodle dish that I hope you enjoy too.  Eb x

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  • 400-600g hokkien egg noodles
  • 500g water
  • Sesame oil or olive oil
  • 4 chicken thighs sliced
  • 1 shallot
  • 4 garlic cloves
  • 40g fresh ginger peeled
  • 1-2 red chillies or to taste
  • 1 tsp brown sugar
  • 50g olive oil
  • Juice of 1 lime (approx. 20g)
  • 40g soy sauce
  • 1 lemongrass stem
  • 1 tbsp corn flour
  • 1 tbsp stock paste or tsp salt
  • Fresh stirfry vegetables (cabbage sliced, carrots julienne, capsicum sliced, snow peas, bean sprouts)
     

Place shallot, garlic, ginger, chilli, sugar, olive oil, lime, soy sauce and lemongrass in the bowl and blitz on Speed 8 for 10 seconds.  Pour marinade over the chicken and set aside for a few hours.  Add 1 cup of water to the bowl and blitz on Speed 10 for 5 seconds to clean but keep the water in a container for later.

Add 500g water to the bowl and place Varoma on top.  Add the noodles into the Varoma tray.  Cook for 20 minutes at Varoma Speed 4.  Once cooked, place the noodles in a Thermoserver and drizzle some sesame or olive oil through to help keep them separated.  Set aside.

In a wok or frypan, add more oil and fry off the chicken pieces until just cooked.  Set aside.  Add any of the remaining marinade and fry off then add your vegetables (hardest first, ie cabbage, carrot).

Grab your water from the marinade and add the cornflour and stock paste, give it a good stir.  Then add your noodles to the wok/pan and the water.  Keep everything moving to avoid sticking.  Add remaining vegetables (snow peas, bean sprouts) and chicken and keep tossing through until cooked.

Garnish with extra bean sprouts and coriander.

 

Balinese Beef Curry

I have been struggling to find a beef curry that really excites me (hence all the chicken curries) but this one has just become my go to beef curry.  UNBELIEVABLE FLAVOURS and ridiculously easy.  I know you will love this one.  Eb x

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  • 40g Cashews
  • 2 Red chillies (or to taste)
  • 2-3 garlic cloves
  • 40g fresh ginger, peeled
  • 2 lemongrass stalks
  • 4 kaffir lime leaves
  • ½ tsp turmeric
  • 1 tsp salt
  • Pepper to taste
  • 1 large onion, peeled and halved
  • 40g olive oil
  • 500g – 1kg gravy beef diced (large)
  • 80g kecup manis (sweet soy sauce)
  • 270g coconut cream

Place cashews in the bowl and mill on Speed 8 for 10 seconds.  Set aside.

Add chilli, garlic, ginger, lemongrass, kaffir leaves, turmeric, salt and pepper in the bowl and blitz on Speed 8 for 10 seconds.  Scrape down the sides.  Repeat if necessary.

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

Add oil then sauté for 7 minutes at 120°/Varoma Reverse speed 1.

Add cashews, soy sauce, beef and coconut cream and cook for 45 minutes at 100° Reverse Speed 1.

Cook for a further 10 minutes at 115°/Varoma Reverse Speed 1.

Place into a Thermoserver to rest while you make your rice.

Fragrant Chicken and Coconut Curry

And the first recipe for 2017 is naturally a curry.  Apologies for those who are over curries but this one was too good not to share.  It will have your tastebuds singing and is so easy to put together that it has become a favourite mid week dinner for us.  Hope you enjoy it too.  Eb x

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  • 30g macadamia nuts
  • 5g coriander seeds
  • ½ cinnamon stick
  • 1 brown onion peeled halved
  • 30g fresh ginger peeled
  • 3 garlic cloves
  • 1-2 red chillies (to taste)
  • 2 lemongrass stalks
  • 30g olive oil
  • 5g palm sugar
  • 400g coconut cream
  • 100g water
  • 1-2 tbsp vegetable or chicken stock paste (or tsp salt) to taste
  • 5 kaffir lime leaves
  • 4 chicken thighs diced
  • Vegetables sliced/diced (sweet potato, broccoli, carrot, snow peas, capsicum, cabbage – whatever you have on hand)
  • Lime wedges

Place nuts, coriander and cinnamon into the bowl and dry roast for 5 minutes at 120°/Varoma Speed 1.  Allow to cool for a few minutes then mill on Speed 9 for 30 seconds.

Place garlic, ginger, lemongrass, onion and chilli in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add oil then sauté for 5 minutes at 120°/Varoma Speed 1.

Add kaffir leaves, sugar, stock, coconut cream and water.  Insert simmering basket and add chicken.  Place Varoma on top with your vegetable selection and cook for 20 minutes at Varoma Speed 2. (you may need to stir chicken after 10 minutes).

When cooked, place chicken and vegetables into your Thermoserver.  Blitz the sauce for 30 seconds on Speed 9.  Pour into your Thermoserver over chicken.  Leave to rest while you cook rice.

Serve with rice and lime wedges.

Fruit and Seed Bar

A great snack or breakfast on the go option full of seeds and fruit.  I used coconut sugar so it is not an overly sweet bar.  Enjoy.  Eb x

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  • 50g dried apple or apricots
  • 100g Self Raising Flour
  • 60g shredded coconut
  • 80g coconut sugar
  • 75g sunflower seeds
  • 75g pepita seeds
  • 60g inca berries or sultanas or cranberries
  • 110g milk
  • 50g plain yoghurt
  • 1 egg

Preheat oven to 160° and line a square or loaf tin.

Place apples to the bowl and chop on Speed 6 for 5 seconds.  Add flour, coconut, sugar, seeds and berries and mix on Reverse Speed 2 for 5 seconds.

Add milk, yoghurt and egg and mix on Reverse Speed 2 for 20 seconds. Pour into prepared tin, sprinkle some extra pepita seeds on top if desired.

Bake for 25 minutes.

Baked Butter Chicken

So by now you would be getting a good understanding of my love of chicken curries :) Personally I can never have too many.  So here is a version of Butter Chicken, very different to my non baked Butter Chicken, but made simply.  The sauce is all blitzed up in one hit then you can leave it to marinade.   Great for making a head of time or even freezing so you have a meal good to go.  We loved this one and hope you do too.  Enjoy.  Eb x

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Note: Allow time to marinade.

  • 100g almonds
  • 40g fresh ginger peeled
  • 2 large garlic cloves
  • 1 fresh red chilli (or to taste)
  • 200g plain/greek yoghurt
  • 3 whole cloves
  • ¼ tsp ground cinnamon
  • 1 heaped tsp garam masala
  • 5 black cardamom pods (you could use green)
  • 400g tin tomatoes
  • 40g chicken stock paste (or vegetable)
  • 6-8 chicken thighs, trimmed
  • 1 large onion, sliced thick
  • 30g olive oil
  • Fresh coriander to serve

Place almonds in the bowl and mill on Speed 9 for 10 seconds.  Add ginger, garlic, chilli, yoghurt, cloves, cinnamon, garam masala, cardamom, tomatoes and stock, then blitz on Speed 9 for 1 minute.

Pour over chicken and onion and marinade for a minimum of 2 hours or overnight.

Preheat oven to 180°.  Place chicken and all the marinade into an ovenproof dish.  Drizzle the top with oil, cover and bake for 60-90 minutes.  Take the cover off and bake for a further 10-15 minutes.

Garnish with coriander.

Apricot Chicken Curry

Bang on for deliciousness!!!  I grew up eating Apricot Chicken, but this is not like that (sorry mum) this is so much better.  Converted from an awesome book that I am working my way through it is a must make for a quick and easy dinner.  The only spice it uses is your Thermomix made garam masala which I absolutely love.  I served this with an Okra curry that was equally delicious and some potato straws (fried grated potato).  The crunch of the potato took it to another level!  Enjoy.  Eb x

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  • 2 large garlic cloves
  • 40g fresh ginger peeled
  • 1 red chilli (or to taste, remove seeds for milder curry)
  • 1 brown onion, peeled and halved
  • 1 tbsp garam masala
  • 40g olive oil
  • 6-8 chicken thighs, halved
  • 50g tomato paste
  • 100g water
  • 1 tsp salt
  • 30g white balsamic vinegar
  • 30g brown sugar
  • 130g dried apricots

Place garlic, ginger and chilli in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

Add garam masala and oil then sauté for 5 minutes at 120° Reverse speed 1.

Add chicken and cook for 5 minutes at 100° Reverse Soft Speed.

Add tomato paste, salt and water then cook for 15 minutes at 100° Reverse Soft Speed .

Add vinegar, sugar and apricots and cook for 15 minutes at 100° Reverse Soft Speed.

 

Chorizo Bolognaise

I have never been much of a fan of mince in the Thermomix.  I do of course ALWAYS make my own mince, just don't cook it in the machine.  Well I need to put an end to that!!  Tonight I was doing just a small batch of bolognaise so really wanted to do it in the Thermomix as opposed to getting out the big frypan.  Also decided to change up our usual recipe to add some chorizo.  The end result ...... DELICIOUSNESS.  I was so happy with the way my mince cooked too but I think that is largely due to having control over how I mince my meat in the first place.  It's not over minced and grainy like the store bought.  Everyone loved it with my youngest going in for seconds so happy days.  Enjoy.  Eb.  PS I opted to serve mine with zoodles which is super delicious but normal pasta is equally yum.

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  • 1 large garlic clove
  • 120 g chorizo sausage, skin removed, roughly chopped
  • 1 brown onion, peeled and halved
  • 2 celery sticks, roughly chopped
  • 1 medium carrot, roughly chopped
  • 30g olive oil
  • 400g tin tomatoes
  • 100g tomato paste
  • 500g beef mince
  • 50g stock paste (beef or vegetable)
  • 2 tbsp dried oregano
  • 30g Worcestershire sauce
  • 2 dried bay leaves
  • Salt and pepper to taste

Place garlic and chorizo in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add oil and sauté for 5 minutes at 120° Reverse speed 1.

Add remaining ingredients and cook for 30 minutes at 100° Reverse Speed Soft.

Note:  If you need to break your mince up after cooking just pop onto reverse Speed 2/3 for a few seconds.

 

Chicken Tikka Masala Two!

Although we already have a Chicken Tikka Masala recipe on the page, I found another one that was equally as good with slightly different flavours.  Chicken curries are our absolute favourite meals here and you can never have too many to choose from.  This was an absolute winner and will definitely be a regular.  Enjoy.  Eb x

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  • 1 tbsp paprika
  • ½ tsp chilli powder (or to taste)
  • 2 tbsp garam masala
  • 20g lemon juice
  • 4 garlic cloves
  • 40g fresh ginger peeled
  • 30g coriander leaves/stems/roots
  • 120g plain yoghurt
  • 8 chicken thighs, trimmed

Add all ingredients except chicken into the bowl and blitz on Speed 8 for 30 seconds.  Scrape down sides and repeat if necessary.  Pour over the chicken and set aside for 6-8 hours.

On a hot griddle pan, fry the chicken thighs until cooked.  Can be served at this stage or in the sauce below.

  • 50g almonds or 1 tbsp almond butter
  • 4 black cardamom pods
  • ½ cinnamon stick
  • 1 onion, halved
  • 2 garlic cloves
  • 1 tbsp garam masala
  • ½ tsp chilli powder
  • 20g brown sugar
  • 400g tin tomatoes
  • 200g cream
  • 1 heaped tsp salt

In a fry pan heat the cardamom pods and cinnamon stick up to release the flavour.

Add the almonds to the bowl and mill on Speed 8 for 30 seconds.  Set Aside.

Add the cardamom and cinnamon to the bowl and mill on Speed 8 for 1 minute.

Add the onion and garlic and chop on Speed 5 for 5 seconds.  Add 20g oil and sauté for 5 minutes at 120° Reverse Speed 1.

Add tomatoes, sugar, salt, garam masala and chilli and cook for 15 minutes at 100° Reverse Speed 1, no MC and basket on top.

Add cream and almonds and cook for 5 minutes at 100° Reverse Speed 1.

Add chicken pieces and cook for 5 minutes at 100° Reverse Soft Speed.

Garnish with coriander and serve with rice and yoghurt.

Chicken and Corn Pie

I love a good chicken pie but I have been struggling to find one that satisfies.  This is my latest creation and I thoroughly enjoyed it as did my family.  First time in a long time my 14 year old has cleaned the plate!!  I also love that by steaming the chicken first you get moist pie but you can also do extra chicken to freeze for later in pizza, sandwiches, quick soups or Mexican.  I hope you enjoy this one too.  Eb x

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  • 500g chicken breast – diced
  • Couple pinches of salt
  • Fresh/dried thyme leaves
  • 500g water
  • 1 large garlic clove
  • Handful fresh parsley
  • 1 leek (approx. 200g)
  • 2 celery stalks (approx. 100g)
  • 20g olive oil
  • 1 heaped tsp wholegrain mustard
  • Fresh thyme leaves to taste
  • 400g canned corn kernels drained
  • 250g cream
  • 30g plain flour
  • 40g chicken stock paste or vegetable stock
  • 2 x qty of Basic Shortcrust pastry (or 1 x qty and 1 sheet puff pastry or 1 x qty of sour cream pastry)

Place water into your TMX bowl and put the Varoma on top.  Lightly oil the Varoma base and tray (to help with cleaning) and evenly spread your chicken over the two trays.  Note:  I actually did 1 kg so I had extra for sandwiches/pizzas etc.

Sprinkle salt and some thyme leaves over the chicken then cook for 20 minutes at Varoma Temp Speed 3.

Check the chicken is cooked.  Drain the water then add the chicken to your bowl.  Shred using Reverse Speed 4 for 10-20 seconds or until you reach your preferred consistency.  Set aside.

Add garlic to the bowl and chop on Speed 7 for 3 seconds.  Scrape down the sides.  Add leek, parsley and celery and chop on Speed 5 for 5 seconds.  Scrape down the sides. Add oil and sauté for 10 minutes at 100° Reverse Speed 1.

Add mustard, extra thyme, corn, cream, flour and stock and cook for 10 minutes at 90° Reverse Speed 1.

Add shredded chicken and use your spatula to stir through.  Set aside to cool completely.  If you put hot pie mix on top of the pastry you will have a soggy bottom.

Place your prepared shortcrust pastry into your pie tin, place cooled pie mix in then top with your preferred pastry.  Seal the edges then bake in oven at 180° for approx. 30-40 minute or until golden brown.

Note:  I used the Sour Cream Pastry from the Everyday Cooking Book.

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Adults Room - with 10 massage chairs

Adults Room - with 10 massage chairs

If you have been following the Facebook page you might have seen that I have started my new role at Salts of the Earth in Wangara.  I had never heard of this business (despite it being open in Victoria Park for 5 years and many locations in the Eastern States) until friends told me about their new business opportunity 12 months ago.  I was immediately excited for this therapy with a long family history of respiratory and skin issues.  I watched my Grandma suffer for 10 years with continual bouts of viral pneumonia, in and out of hospital, the constant thrashing on her back to move the mucus leaving her bruised but fortunately alive until her body could take no more 11 years ago.  

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The Childrens Room

The Childrens Room

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Fresh Salmon Cakes

I really do love a fish cake/pattie and I particularly love a tuna/salmon pattie (using tin fish) but my husband does not like the tin stuff!  We are big salmon fans so wanted to make something that still honoured the salmon, tasted awesome and was also moist to eat.  This recipe was absolutely superb!  I was worried when I put it on the plate and I didn't have anything to dip it into, momentary panic of thinking it needed a dipping sauce .... it doesn't!  An absolute joy to eat and with no left overs I'm thinking the family loved it too.  Hope you enjoy.  Eb x

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  • 2 garlic cloves
  • 80g celery, roughly chopped
  • 80g onion
  • 20g olive oil
  • Handful of fresh parsley (approx10-20g)
  • 100g fresh bread crumbs (half for mix half for coating)
  • 1 heaped tsp Dijon mustard
  • 30g mayonnaise
  • Pinch cayenne pepper(or to taste)
  • 500g fresh salmon filets (skinless) cut in thirds
  • Extra oil for frying

Place garlic, onion and celery into the bowl and chop on Speed 5 for 3 seconds.  Scrape down the sides.  Add oil and cook for 5 minutes at 120°/Varoma Reverse Speed 1.  Set aside to cool.

Add Parsley to the bowl and chop on Speed 7 for 3 seconds.  Add cooled onion mix, mustard, 50g only of breadcrumbs, mayonnaise and cayenne pepper and mix on Speed 5 for 5 seconds.  Set aside.

Place salmon into the bowl and chop on Speed 4 for 2 seconds.  Add onion mix and combine on Reverse Speed 1 for 20 seconds.

Form patties and roll in remaining breadcrumbs then place into the fridge until ready to cook.

To cook, shallow fry in olive oil on a medium heat being careful to not over cook. 

 

Pumpkin Hot Cross Buns/Bread

This became my go to Hot Cross Bun recipe over Easter this year.  It was a customer exclusive recipe too hence why I didn't share it before Easter but you can always save this one for next year or turn into pumpkin bread any day of the year to toast for breakfast.  Hope you enjoy it too.  Eb x

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  • 200g raw pumpkin, roughly chopped (unpeeled)
  • 50g maple syrup
  • 200g milk
  • 1 tbsp dried yeast
  • 550g bread mix (or 550g bakers flour + 1 tsp salt)
  • 1 egg
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground coriander
  • 2 handfuls of dried cranberries

Place pumpkin into the bowl and grate on Speed 6 for 5 seconds.  Scrape down the sides.  Cook for 5 minutes at 100deg Speed 2.

Add maple syrup, milk and yeast and mix 20 seconds on Speed 2.

Add flour, salt, egg and spice mix and mix on Speed 5 for 5 seconds.

Set machine to Dough Function for 5 minutes.  While kneading, add cranberries through MC hole.

Place onto a floured ThermoMat.  Set aside to rest until doubled, approximately 30-45 minutes.

Form into buns and place on a lined baking tray.

Mix 80g plain flour, 100g water, 1 tsp oil, 1 tsp cinnamon and 1 tbsp caster sugar either in a bowl or your Thermomix bowl.  Pour into a snap lock bag, snip one corner and pipe onto the buns.

Place buns into a cold oven, turn the temperature to 220deg and bake for approximately 20-25 minutes.

Mix 2 tbsp hot water and 2 tbsp sugar together and brush over the hot buns to create a sugar glaze.

Cranberry and Coconut Muesli Bars

So recently I was lucky enough to travel to Sydney for ThermoFest '16 (good lord that was the most fun I think I have ever had!!) and I decided to take some "snackage" with me incase I needed food on the run (I seriously needn't have bothered, they fed us exceptionally well!).  But anyway I grabbed some packaged muesli bars which is something I NEVER do anymore, just looking at the ingredients list sends shivers up my spine. However I really liked these particular ones and my daughter loved them also.  Time to create my own version! So here is my new go to snack on the run. It will take no time for you to make and will keep you going throughout the day.  Also makes a great breakfast bar for the kids that don't do breakfast!  Hope you guys enjoy these as much as I am.  Eb x

Note: Just as a quick cost comparison, my bars will cost you $1.08 per 100g, the store bought version will cost you $2.62 per 100g.  SAVING YOU $1.54 per 100g.

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  • 150g raw almonds
  • 50g pepitas
  • 20g sunflower seeds
  • 20g coconut oil
  • 200g rolled oats
  • 80g dried cranberries
  • 50g shredded coconut
  • 150g rice malt syrup
  • 60g dark choc bits
  • Extra 50g dark chocolate melted for top - optional

Preheat oven to 160° and place some baking paper on a tray.

Line a square 20cm baking pan with paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Add pepitas, sunflower seeds and coconut oil, mix on Reverse Speed 3 for 5 seconds.  Lay on the baking paper and place into the oven for approx. 20 minutes.  Note:  roasting the almonds and seeds is optional but does give the slice a nicer texture.

Allow the almond mix to cool.

Place back into the bowl along with rolled oats, cranberries, coconut and rice malt syrup.  Mix on Reverse Speed 3 until well combined.  Add choc bits and mix again on Reverse Speed 3 for approx. 5-10 seconds.

Press firmly into your pan then pop into the fridge to cool.  Cut into squares and top with a drizzle of melted chocolate if you choose.

Potato Stacks

I am loving the food videos that keep popping up in my newsfeed but naturally I watch them and start converting them into Thermomix recipes!  To be honest I haven't made any of them but this looked too good not to make.  The video I saw did seem to over complicate it though so I made it a bit easier.  Went down a treat and made a nice change to fish and chip night!!  Hope you enjoy it too.  Eb x

Potato Stacks.jpg
  • 5 medium potatoes (or whatever quantity you require) this fed 6.
  • 100g butter
  • 50g olive oil
  • 2 large garlic cloves
  • 5-10 sprigs of fresh thyme leaves
  • 50g grated parmesan cheese
  • tsp salt
  • tsp cracked pepper

Preheat the oven to 180deg.  Line a large roasting pan with baking paper.

Thinly slice the potatoes and place in a big bowl.  Add garlic to the TMX bowl and chop on Speed 8 for 3 seconds.  Add butter and oil and melt for 5 minutes at 70deg Speed 2.

Add thyme, cheese, salt and pepper to the potatoes and then pour the butter mix over the potato slices.  Toss the potatoes thoroughly so they are all coated .

Make stacks in the pan then cover with alfoil.  Place in the oven and bake for 1-1.5 hours or until soften.  Remove the alfoil then top each stack with residual butter mix and continue to bake uncovered for 30 minutes or until crunchy.