Veggie Stock Paste is the first thing you make when you buy a Thermomix. I will spend an hour with you teaching you how to use your Thermomix & we will cook this amazing recipe together as part of your training. This stock paste is a good base for a lot of recipes – 1 tablespoon is equivalent to 1 stock cube.
Because of the salt content it will keep for up to 6 months in the fridge.
This recipe is really adaptable, if you are missing a couple of the ingredients it won’t matter. You may also like to add leek or mushrooms to the recipe.
Please have all your ingredients ready as per the picture shown – you don’t need to cut things up too much now that you own a Thermomix 🙂
This is the first recipe I posted on the Thermomix recipe community & I started with a Thermie Green theme, all my recipes were the colour green!! I love this recipe because it is so quick & easy. And we normally have a lot of silver beet in the garden to use up. My mum used to make a version of this recipe when I was little, she made it with a wholemeal pastry though & steamed the silver beet first. Oh & my first Thermomix you tube video is of me making this recipe – it’s a bit embarrassing!
Now that I have your attention, I know we probably all have a favourite recipe for this mine is in the Devil of a Cookbook & it has cinnamon in it too.
Anyway I had my 2 friends come over for a cooking session, we called it “desserts for lunch” 🙂 1 of my friends has the older model Thermomix (TM31) & the other friend doesn’t have a Thermomix (yes it is rare for me to have friends that don’t own one!) They brought over every type of cream you can imagine – thick cream, runny cream, double cream & ice-cream!!
My friends didn’t want to do the cinnamon bit, so we left that out. Anyway we were chatting & snacking on cream cheese herb & garlic dip & then realised the sauce ingredients had been mixed in with the pudding ingredients – epic fail!! Lucky we hadn’t added the pudding sugar yet. We decided to proceed with the recipe making another sauce so this is the result a sweeter & even more richly chocolate pudding that sent us into a food coma. Another friend dropped in the next day & ended up having some for “morning tea” I think it may be safe to say you will always have friends if you make chocolate pudding!
Love ’em or hate ’em, lunchboxes are an unavoidable necessity. Parents have an important role to play when packing a lunchbox. Learning is hungry work! To fuel children for a day at school, pack a nutritious main lunch plus snacks from the five food groups. Pack to suit your child’s appetite. Keep food safe by packing lunchboxes in an insulated bag with an ice brick. Include a water bottle.
Kids love to help! Get the kids involved in planning and packing their lunchbox. Try making the following recipes together.
KIDS COOKING LUNCHBOX IDEAS*
Puff pastry scrolls
Filo pastry triangles
Cornish pasties Zucchini slice Lasagne cups
Potato & veg bake into cupcake liners
Fritters or corn cakes
Left over cold pasta bake or macaroni cheese or bake in muffin tins
Dip & veg sticks or crackers
Quesadillas Rice paper rolls Sushi rolls Wraps Scrolls – savoury or sweet
Pasta or noodle salad
Mini pies or potato pies
Mini quiche Frittata in muffin cups or a rectangle cut into squares
Tuna or salmon fish cakes or balls
Sausage rolls or vegetarian sausage rolls
Stuffed potatoes or sweet potatoes
Mini sausages baked in puff pastry
Corn chips and avocado dip serve with cheese sticks and vegetable sticks
Savoury or sweet flavoured popcorn
Potato or sweet potato salad with bacon
Home-made baked beans with toast soldiers
Leftover fried rice
Fresh, frozen or dried fruit
Egg & bacon pies
Mini meat loves wrapped in bacon
Homemade crumpets with butter & honey or Vegemite
Cornbread served with butter cheese & relish
Cherry tomatoes to snack on
Dry cereal or toasted muesli (as long as there is no nuts) or dried fruit and seed mix
Cold roasted vegetable wedges with sour cream dip
Lettuce cup filled with favourite mince & or salad mix
Pumpkin, carrot, spinach and ricotta cheese triangles
Fruit sticks with cream cheese dip Silverbeet and cream cheese quiche
Ploughman’s lunch – cheese pickles vegetable sticks cold ham/salami
Home-made potato cake
Home made yoghurt and stewed fruit or vanilla bean paste
Fillings for sandwiches, rolls & wraps
Avocado and egg
Chicken avocado and spring onion
Roast beef with beetroot dip
Cheese with relish, hummus or pesto & salad
Tuna mayonnaise and lettuce
Curried egg & Mayo
Cucumber dill & Mayo & cheese
Ham cheese and mayo
Vegemite cheese and lettuce
Butter banana and cinnamon
Crispy bacon and egg
BLT Bacon lettuce tomato
Strawberry honey and cream cheese
Cheese and tomato bread and butter puddings
Fresh pineapple and cheese with lettuce
Apple cheese and ham
Keep sandwiches interesting – try varying the fillings or cut sandwiches into different shapes.
3 layer sandwich – club sandwich
Pinwheel or spiral sandwich
Different shapes using a cookie cutter; little mini sandwiches can also put put onto a skewer
Different types of bread, multigrain, brown, white
Try making your own wraps
Add to the dough – seeds, or a bit or veg to colour the wrap, beetroot for pink spinach for green, carrot coloured etc.
Or use lettuce leaves like Dani Valent’s Chicken Lettuce Cup Lunchbox Recipe
Try different types of rolls, different shapes & flavours, Turkish bread, baguette, hamburger bun, multigrain, wholemeal, sourdough etc.
* If your school is nut-free, either omit the nuts or substitute a mix of seeds in recipes that contain nuts. Try pine nuts (a seed, not a nut), linseeds, sesame seeds, pumpkin seeds, sunflower seeds or chia seeds.