It’s no surprise to me or anyone else that I love this video site that Dani Valent has put together. Sign up here. It is a subscription site for amazing Thermomix recipe videos, you get 1 free video a month for the free subscription or for $89 a year you get 1 Thermomix video (with printable) recipe a week & you start with all the recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing Chef’s recipes too. What’s not to love? Being inspired to try & taste new recipes, learning new skills & ideas for your Thermomix cooking plus I love seeing how chefs use the Thermomix for their dishes. I have made a lot of the recipes already & some of them I have made a few times because they are so delicious 🙂
Here is one of the free videos with Jo Whitton from Quirky Cooking making Coconut Pancakes with Blueberry Syrup.
Matcha Smoothie Bowl
Black Rice Pudding
Breakfast Curd with Toasted Grains recipe by Chef Jesse Gerner – It was really yummy!
Miso Hollandaise (served with slow 60 degree eggs)
Mango Lassi recipe by Jessi Singh
Khachapuri (a cheese pie from Georgia) recipe by Anthony Femia – so GOOD!!!
Steamed Oysters with Ginger & Spring Onion Oils, recipe by Victor Liong
Steamed Corn with Spicy Allioli another drool worthy recipe by Chef Jesse Gerner. Watch the free video here.
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.
Try these Thermomix recipes* from The Basic Cookbook.
Grains and cereals
– Pizza dough (try mini pizzas or pizza scrolls)
– Bircher muesli
– Bread and rolls (try lunchbox sized rolls)
– Fruit buns
Meat and alternatives
– Hard boiled eggs
– Omelettes (try wraps or rolls)
– Lasagne (try “lasagne cups” baked in a muffin tray)
– Quiche (try mini quiches, easier for little hands)
– Fish cakes
– Vegetarian sausage rolls
Dairy and alternatives
– Stewed fruit
– Apple sauce
– Vitality truffles (bliss balls)
– Lightly steamed raw veggies
– Potato cakes
* 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.
Written by Erica Noble, Thermie owner and volunteer Family Food Educator. For more ideas and information go to www.familyfoodpatch.org.au or www.dhhs.tas.gov.au/healthykids, or follow Family Food Patch or Healthy Tasmania on Facebook.
I created this recipe for a healthy eating workshop last year & came up with lots of interesting variations. here I have shown the recipe in it’s simplest form, cauliflower, coconut oil & salt & pepper. However you can spice or jazz it up with any or all of the following ingredients: garlic, sweet potato, ground cumin, ground coriander, smoked chilli, black or white sesame seeds, coconut pulp leftover from making coconut milk or cream.
My other cauliflower “rice” recipe is steamed however I much prefer the roasted flavour.
Or eat it cold it makes for an awesome salad, add some almonds & fresh greens & other favourite salad ingredients.
Start with a cauliflower & heat the oven to 200 degrees.
Break into florets keeping the inner stalk & the leaves.
You can cut the leaves & stalk on Speed 5 for 2 – 3 secs. (This is also when you could put in roughly chopped sweet potato & garlic (optional) too – if you are doing that variation) then place the chopped veggies on a baking tray.
Place the florets into the bowl & chop on reverse for about 5 secs speed 4 – it will depend how big your florets are to start with.
Put some dollops of coconut oil onto the tray with all the cauliflower “rice” I also love sprinkling my favourite spices here as an option (a teaspoon or 2 each of ground cumin & coriander plus a tsp of smoked chilli) & some salt & pepper. Cook for about 20 mins stirring a couple of time to ensure even cooking.
Then it’s ready to serve anywhere you would normally serve rice or couscous – or you can add some fresh salad ingredients to make it into a delicious salad for lunches.
My favourite way to serve it is with butter chicken or another curry – YUM!!
you can make this simply as shown with just Cauliflower, coconut oil & salt & pepper or spice/jazz it up with any or all of the optional ingredients.
Salt & peper to taste
2-4 tbs coconut oil
2 cloves garlic - optional
1- 2 large sweet potatoes, roughly chopped, skin on - optional
1-2 tbs your favourite spices to taste, I like, cumin, coriander, turmeric & a bit of smoked chilli,
Black sesame seeds, optional
150g coconut pulp - optional, (leftovers from making coconut milk or cream)
Heat oven to 200 degrees.
Place garlic (if using) into the TM bowl & chop for 3 secs speed 7. Add the cauliflower stalk & leaves & sweet potato (if using) & chop for 2 -3 secs on speed 5. Scrape this out of the bowl & place onto a large baking tray.
Place cauliflower pieces into the TM bowl & chop on reverse for about 5 secs speed 4. Then add to the baking tray. Add coconut oil, salt & pepper & any or all of the other optional ingredients - spices, black sesame seeds & coconut pulp (if using) bake on 200 degrees 20 mins, stirring a few times.
Serve with your favourite curry or anywhere you would normally serve rice or couscous.
It’s so hard for me to choose my favourite foods but cheese is certainly up there as a favourite food – it just tastes so good & makes everything else taste so good too, so imagine how delicious your own homemade cheeses taste! It’s kind of dangerous but good. Here are my favourites & maybe some day I will get a chance to make some hard cheeses or even a brie!!
This is my homemade Labna cheese in one piece, I start from scratch & make homemade yoghurt in the Thermomix (I use the automated recipe rounding up the cream & the starter yoghurt) & then it is simply left to strain over night so it becomes firm. There is also a recipe for this in the In the Mix (first book).
You can roll it into balls & marinate with your favourite herbs & spices & then cover it with oil & keep in the fridge. This cheese is so versatile you can eat it on toast with crackers or veggies sticks served in salads or sandwiches. Or simply on it’s own as a cheeky snack – So good!!
Next is the ricotta or paneer cheese – they are pretty much the same thing but used for different dishes – heat up milk (some recipes have cream too) & then add some vinegar to it, let it sit & then strain the liquid away & you are left with the soft fresh cheese to cook with. Try a ricotta gnocchi recipe or a spinach & ricotta pie.
Click on this link for the recipe for Paneer Curry 🙂 Which includes the recipe for making the paneer.
The other cheese you can easily make in the Thermomix is Mascarpone, I will be making this again soon & will take some photos to share with you. I hope I have inspired you to give cheese making a go? It’s so fun & rewarding and best of all it’s delicious 🙂
Have you made it yet? It is so easy & perfect if you have some Dried coconut & not coconut milk or cream & can’t be bothered going to the shop to buy some for a recipe. I very rarely buy it myself now & just make the coconut milk as I need it just before I start the recipe. You can also freeze any leftovers if you are not intending on using it soon. I first tried the recipe from the Thermomix Fast & Easy Indian Cooking book about 4 years ago. Now I use Jo Whitton’s recipe from her Quirky Cooking cookbook available here & please feel free to watch her video too. You will need a nut bag (yes if this is the first time you have heard of a nut bag you are permitted to laugh – like I did the first time I heard about them) You could use fine muslin but for around $10 – $20 investment you will get a lot of use out of it. You can purchase them online or at most health food shops.
As always it is best to start with the best quality ingredients you can afford so I start with organic shredded coconut 300g.
Mill for 20 secs on speed 9
Next add 800g water & chop for 1 min on speed 9. Strain using a nut bag. And I usually start the straining like this with my nut bag over the simmering basket to let the first lot of milk through & then I love to pick up the nut bag & squeeze the milk through – I imagine it’s sort of like milking a cow?!
Yes I made coconut milk!! And I know what’s in it too – I hope this post has inspired you to give it ago too!
If you want to make this into coconut cream you then add melted coconut oil slowly to emulsify into the warmed coconut milk as per Jo’s recipe.