Freshly picked blackberries from next door made into a delicious chutney to go with cheese.
- 60g Fresh Ginger (or to taste)
- 150g Red Onions, peeled & chopped in half
- 500g Fresh Blackberries
- 150g Sugar
- 150g Apple Cider Vinegar
- Salt & Pepper to taste
- Place ginger slices into the TM bowl & chop for 5 secs speed 7, scrape down & repeat if needed.
- Add onion & chop for 5 secs speed 5.
- Add remaining ingredients & cook for 30 mins 100 degrees, reverse, soft speed with the simmering basket on top of the lid instead of the MC.
- You may like to cook for a bit longer, the chutney is still a bit runny.
- Pour into sterilized jars & open after about a week or more.
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 🙂
- 200g celery, chopped into thirds - keep light coloured leaves on
- 2 carrots, chopped into rough pieces
- 1 onion, peeled halved
- 1 tomato, halved
- 1 l large zucchini, chopped roughly into pieces
- 2 cloves garlic, peeled
- 1 bay leaf
- 1 bunch parsley, fresh
- few leaves basil,fresh
- few leaves sage, fresh
- 1 sprig rosemary
- 150 grams rock salt
- 1 tbsp extra virgin olive oil
- We will follow the guided recipe to cook this recipe - Instructions are in the Basic Cook Book.
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!
- 150g spinach leaves, fresh or 1 bunch of
- 50g parmesan cheese
- 250g cream cheese
- 4 eggs
- 1 clove garlic
- to taste salt & pepper
- 1 sprig dill, fresh optional
- olive oil to grease quiche dish
- Heat oven to 180 degrees (for fan forced) - 200 degrees.
- Place Parmesan cheese into TM bowl process for 5 seconds on speed 10. Set cheese aside.
- Add garlic clove process for 3 seconds on speed 7.
- Add spinach leaves or silverbeet leaves, cream cheese, eggs, salt & pepper & dill (if using) process for 5 seconds on speed 7. You may need to scape down the sides of the bowl & repeat.
- Pour mixture into greased quiche dish.
- Sprinkle with reserved parmesan cheese.
- Bake for 20 - 25 until lightly brown on top.
- You can always put this mix on top of your favourite pastry or mountain bread - it also is a great filling for mini quiche.
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!