Beetroot Juice

Ingredients
1 small beetroot

1 carrot
knob of ginger
1 celery stick
handful of parsley
2 small apples
1 tray of ice
Chlorella Powder
500ml water

Method
Place all but water in the TM bowl and blend for 30 seconds on Speed 8
Add water and Chlorella and mix for 2 minutes.

Orange & Carrot Juice

My first juice in the TM. Thought I would do a pretty basic one to test this out. Shayman loved it!

Ingredients
1 Carrot ( unpeeled & chopped into 4 pieces)
1 knob of peeled ginger
2 Oranges
1 Kiwi Fruit
1 tray of Ice Cubes
200-500g Cold Filtered Water

Method
Place fruit and ice into TM and chop for 30 seconds on speed 8.

Add water and mix for 2 minutes on speed 8.

Juicing in the Thermomix retains the natural fibre, nutrients and enzymes. There is less wastage compared to using a juicer and you will use much less fruit for a bigger volume of juice.

Gluten Free Bread

This bread recipe is so simple to make. The outcome was surprisingly moist! Fed some to the kids this morning with my homemade butter and a little jam and they loved it. Unlike most other GF breads this one is soft. Have made the kids school sandwiches from this today and prepped them to tell their teachers 'my mummy made this is in Thermomix!'

Ingredients

220g Rice Flour (milled from white or brown rice in the TM)
120g Buckwheat Flour
140g Tapioca or Arrowroot Flour
1 tsp guar gum
1 sachet dried yeast
1 heaped tsp Himalayan salt (milled in the TM)
15g Rapadura Sugar
300g luke warm water
30g Macadamia oil
1 tbsp Apple Cider Vinegar
3 egg whites

Method

Place dry ingredients into bowl and mix for 15 seconds on speed 4.

Place water, oil, vinegar and egg whites into the bowl and mix for 20 seconds on speed 5-6 or until combined.

Tip mixture into a greased and lined bread tin and allow to rise for 15 minutes in a warm position.

Bake in Moderate oven 180 degrees for 40 minutes or until cooked.











Butter in the Thermomix

This recipe is certainly going back to basics, good old fashioned butter the way it should be, pure cream and no additives! Who knows what they really put into the butter these days, it seems to last forever and also has a very distinct colour. I am more than happy to spread a little of this on my bread and daily for the kids lunches.

Ingredients

500-600 ml pure cream (not thickened)

Method

Place butterfly into TM Bowl.
Add cream and blend for 1-3 minutes to separate* on speed 4. 
Once separated, strain the buttermilk carefully. Remove Butterfly. Place 500g of cold water into TM bowl and mix for 5-10 seconds on speed 4.
Strain liquid again through the basket and you are left with your butter. Butter will last approximately 2 weeks when stored in the refrigerator. Add oil and mix which will keep it soft in the fridge.

Buttermilk can be used in preparation of scones, when making breads or in drinks.

Once butter is ready, you can add flavours eg. herbs, salt or olive oil etc. Mix in for 30 seconds on speed 4.

*The separating process takes between 1 and 3 minutes depending on the freshness of the cream.

Salmon Bok Choy and Mashed Potato

One of my favorite meals, last night I cooked the whole thing in the Thermomix and it was too easy but best of all minimal washing up! This recipe looks like alot of work, but it's not. While the potatoes are cooking you can be just sitting back relaxing with a nice glass of wine. You then just have to throw the marinade together and steam the fish.

Mashed Potato

250g milk

1kg floury potatoes, peeled and cubed into 2 cm pieces

Plain Yogurt (2 heaped spoonfuls)

Method

Place milk and potatoes into TM bowl

Cook for 20-25 minutes at 100 degrees on speed 1. Make sure potatoes are well cooked before mashing.

Insert Butterfly. Add the yogurt and mash for 20-30 seconds on speed 3-4.

Chilli Marinade for Salmon

Ingredients

Lemon Zest

2 tbsp Ginger

1 tbsp of Coriander

1 small red chilli

20 grams EVOO

30 grams fresh orange juice

30 grams tamari

30 grams honey

Method

Put lemon zest, 1 tbsp ginger and coriander in the TM bowl and chop for 3-5 seconds on speed 7 and set aside. Add olive oil, chilli and remaining ginger and saute for 2 minutes at 100 degrees on speed 1 with the MC off. Add orange juice and cook for 2 minutes at 100 degrees on speed 1 with the MC off. Add soy sauce and honey and cook for 4 minutes at 100 degrees with the MC off. Remove glaze and set aside, add lemon/ginger/coriander.

Salmon and Bok Choy

Place salmon fillets on the top tray of the Varoma lined with baking paper. Pour the glaze over the top. Add 500g water to the TM bowl and place Varoma on and cook for 15 minutes at Varoma temperature on speed 4.

Add Bok Choy into bottom tray of the Varoma and cook for a further 5 minutes at Varoma temperature on speed 4. (cooking time will vary depending on size of salmon fillets.)

Energy Balls

Just one of the health benefits of Raw Cacao Powder

Cacao is remarkably rich in magnesium. This is likely the primary reason women crave chocolate during the menstrual cycle. Magnesium balances brain chemistry, builds strong bones, and combats depression. Magnesium is the number one mineral that assists and supports healthy heart functioning. 

My Energy Balls

Ingredients

130g raw cashews

260g pitted dates

3-4 Chilli Peppers(optional, great for metabolism)

2 tbsp coconut oil

2 tbsp chia seeds

2 tbsp water 

15g raw cocao powder

1 tsp vanilla

pinch of salt

Method

Add water to the Chia seed, stir and allow to soften (1 minute). Add all ingredients into the TM bowl, then add Chia mixture.

Process on Speed 7, 6 seconds.

Roll into balls and coat with some additional coconut if desired. 

Chia Seeds

High in fibre, omega-3 and protein, it also contains antioxidants and minerals such as potassium and calcium.

Quinoa

What’s high in protein and fibre, packed with vitamins and minerals, gluten-free and takes 10 minutes to prepare? A bowl of quinoa.

 Ingredients

900g Water

350g Quinoa

 Method

Add Water to TM bowl, place quinoa in rice basket. 

Cook on Varoma temp for 15 minutes, speed 4. Open lid and fluff with a fork, if not cooked place lid back on and cook for another 5 minutes. 

The World Health Organization (WHO) has declared quinoa an almost complete protein, as it contains all nine essential amino acids. It’s also chock full of other vitamins and minerals such as calcium, magnesium, folate and iron, is high in fibre, gluten-free and low GI.

Quinoa is definitely one of my favorite things to cook as it is so versatile, you can use it instead of rice and serve with curry's or stews, it can be served as a breakfast dish or lunch time with salad's. 

Beetroot Salad

Beetroot, one of Nature's superfoods. 

Beetroot is heart-healthy as it contains soluble fibre, which can help to reduce high levels of cholesterol in the blood.  It also helps to reduce the risk of heart disease and stroke.  Beetroot also increases the uptake of oxygen in the body by up to 400 percent.

Beetroot Salad

Ingredients

 

400g Beetroot, peeled and quartered

100g Carrot, roughly chopped

1/2 small red onion

1 small green Apple, quartered

2 tbsp fresh Corainder Leaves

2 tbsp Olive Oil

Juice 1/2 lemon

Salt to taste

Method

Place all ingredients into the TM bowl. Chop for 2-3 seconds on speed 5, using the spatula to ensure all ingredients are chopped evenly and no large pieces remain. Scrape down sides and chop for an additional 2-3 seconds on speed 5 or until desired consistency is achieved.

My daily salad generally will consist of Quinoa, Chickpeas and lots of red, green, yellow salad veggies. Spicy chickpeas are a staple in our household every week! My husband loves them in his daily salads he takes to work.

Spicy Chickpeas

Ingredients

1 can Chickpeas

3 tbsp Good Olive Oil

2 tbsp White Wine Vinegar

1 tsp cumin

1 tsp tumeric

2 tsp cinnamon

1 tsp paprika

1 tsp coriander powder

Salt and Pepper

Lemon Juice

Method

Combine and serve

 

Too Easy Chocolate Cake

Thought I would try this basic chocolate cake recipe and see how it turn's out. This recipe has been taken straight from the Everyday cook book for Thermomix.

Ingredients

120g Butter (this could be made in the Thermomix)

2 Eggs

100g Milk

1 tsp Vanilla Essence

120g Sugar

120g S.R Flour

30g Cocoa

1 tsp Baking Powder

Method

Pre-heat oven to 180 degrees. Grease and line a 20cm square pan.

Place butter in TM Bowl and melt for 2 minutes at 60ºC on speed 4.

Add remaining ingredients and mix for 30 seconds on speed 5.

Pour into cake tin and bake for 25-25 minutes.

Day Two What to do!

Well this morning I threw in an apple for 2 seconds on speed 7 and I had instant grated apple to sprinkle over my muesli and yogurt, no fuss, rinsed out the bowl and that was that! So easy! After my grueling gym workout I needed some protein so I came home and thew in apples, cashews, dates and coconut 4 seconds later I had a nutritious snack to eat and the kids absolutely loved it too! This is like a dream come true for me, quick healthy snacks all at the press of a button and all you then need to do is rinse the bowl and its ready for the next meal! 

Healthy Snack 1 (variation of what is called Cader)

Ingredients
120g Green Apple (cored, which I do with a quick gadget from IKEA)
40g Coconut Flakes
120g Raw Cashew Nuts
130g Pitted Dates

Method
4 Seconds, Speed 8


Serve with Yogurt and Berries or just plain.

Zarni, who refuses to eat apples, thought this was so yummy! I think I have now found a way to finally get some goodness into her!

Dinner tonight is Thai Chicken Green Curry making the paste from scratch! I found this recipe on the TM Recipe Community. I have made some changes to it, I used my favorite Coconut Oil instead of the peanut oil, I also used Sweet Potato and Green Capsicum. I added a red chilli for extra heat and did a mix of Coconut Cream and Milk. Again I stuck my nose in too close while making the paste and was hit in the eye's again with Chilli burn! Don't think I will make that mistake again! Overall very easy to make and minimal cleaning up! Just loving this machine so far. Rice turned out perfect using the TM. I did make a boo boo in the first 4 minutes, I did not have the blades on reverse so the chicken was chopped up a little. (The TM has a reverse blade function for cooking etc so you don't pulverize the food!)
Best of all I know exactly what ingredients went into my meal.


Chicken Green Curry

Ingredients for Curry Paste

1-3 green chillies, seeded and roughly chopped

1 cup fresh coriander leaves

1 tablespoon fish sauce

2 teaspoons ground cumin

2cm piece fresh ginger, peeled and roughly chopped (about 1 tablespoon)

1 red onion, peeled and quartered

2 tablespoons peanut oil

Method:

1. Place all of the ingredients into the TM bowl and chop for 30 seconds/speed 6. Scrape down bowl and repeat until you have a smooth paste.

Ingredients:

1 portion of Green Curry Paste

500g chicken thigh fillets, diced

250g baby potatoes quartered

250g chicken stock

400g coconut milk

3 Kaffir lime leaves, lightly crushed

Method:

1. Make the Green Curry Paste. Cook for 5 minutes/varoma/speed 2 (MC off) or until the paste is fragrant.
2. Add the chicken to the TM bowl and cook for 2 minutes/varoma/reverse + soft speed (MC off).
3. Place the potatoes, chicken stock, coconut milk and kaffir lime leaves into the TM bowl and cook for 25 minutes/100ºC/reverse + soft speed (MC off) or until the chicken is tender and the sauce has thickened.
4. Remove the lime leaves and serve with steamed rice (made in the TM)

Recipe courtesy of Thermomix Recipe Community
http://www.recipecommunity.com.au/recipes/green-chilli-chicken-curry/45425

It's Arrived

It's finally here and this is what I have made so far! First thing was a Pineapple, Orange and Mint Fruit drink, followed by a spicy Thai Pumpkin Soup then Pineapple Sorbet. 

Just a quick tip, when chopping the onion, garlic, chilli don't immediately open the lid and stick your face right into it! Ouch! Chilli burn!

Thai Pumpkin Soup

Ingredients

1 onion peeled and halved
3 cm piece peeled ginger
2 cloves of garlic
1 deseeded red chilli
3 Kaffir lime leaves
1 tbsp coconut oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
500-600g pumpkin peeled and roughly cut
500g stock or water with TM Stock
2 tbsp fish sauce
Salt and Pepper
Coconut Cream to taste
Coriander to garnish

Method

1. Place onion, ginger, garlic, chilli and lime leaves into bowl and chop for 10 seconds on speed 6-7.

Add oil and dry spices and saute for 3 minutes on 100 degrees temperature on speed 2.

Add pumpkin and chop for a few seconds on speed 4 until pieces are smaller. Add stock, fish sauce and S&P. Cook for around 10-15 minutes at 100ºC on speed 1. Puree by bringing speed up slowly for 30 seconds then taking to speed 9 for another 30 seconds.

2. Add coconut cream, stir through and garnish

Recipe courtesy of the Thermomix Recipe Community
http://www.recipecommunity.com.au/recipes/green-chilli-chicken-curry/45425

Well I have just packed away my mortar and pestle, blender, food processor, cheese grater, ice cream machine,bread maker, scales and juicer! I now have a THERMOMIX!

For those of you who have been hiding under a rock lately, the Thermomix is an appliance that does it all. It will grind, juice, saute, weigh, blend, knead, mince, puree, cook, grate, chop, mill and whisk!

Sounds too good to be true. As I type I am sitting here anxiously awaiting the arrival of my machine. I have been online half the morning researching new recipes. The selection is endless and there are numerous websites and blogs you can source.

My kitchen life is never going to be the same. After spending hours upon hours in the kitchen most days in order to prepare healthy home cooked food for my family I am now going to have an abundance of free time and still know I am feeding nutritious healthy food to all.