So what do you have in your pantry? That is kind of a personal question; well I am quite happy of what is in my pantry, because I make almost everything from scratch using my Thermomix. I am also lucky enough to be a member of a food co-op, most of the food we source is organic too. I always need to have lots of ingredients ready to go for recipe testing & cooking up a storm at the last minute!!
Vinegars: Balsamic vinegar, apple cider vinegar, rice wine vinegar, red wine vinegar, white wine vinegar, malt vinegar.
Sauces: Soy sauce, fish sauce (my favourite brand is Red Boat), pomegranate molasses, tamari, mirin.
Waters: Rose water, orange blossom water.
Dry ingredients: Raw sugar, white sugar, coconut sugar, rapadura sugar, brown sugar, shredded coconut, coconut flour, sesame seeds, black sesame seeds, pepitas, sunflower seeds, linseeds, chia seeds, raw buckwheat, brown rice, aborio rice, sushi rice, basmati rice, dried porcini, baker’s flour, self-raising flour, raw cacao powder, dark chocolate, white chocolate, psyllium husks, sultanas, currants, dates, dried figs, oats, golden syrup, maple syrup, rice paper rolls, nori sheets, honey, baking powder, cream of tartar, bi-carb soda, red lentils, chickpeas, white beans, milk powder, gelatine, gelatine sheets, dry yeast, spelt grains.
Nuts: raw almonds, raw cashews, raw hazelnuts, raw walnuts, raw macadamia nuts, raw pine nuts (I actually store my nuts in the fridge)
Staples: red onions, brown onions, fresh garlic, fresh ginger, fresh turmeric, fresh chilli (the last 3 I store in the freezer in case of emergency)
Spices & herbs: I like to mill as many of my own spices as I can so I keep, coriander seeds, cumin seeds & cinnamon sticks whole & mill them in 250g lots as I use these all the time in my cooking. Whole nutmeg, fennel seeds, truffle salt, smoked paprika, sweet paprika, smoked chipotle, chilli powder, cayenne pepper, dried whole chillies, chilli flakes, turmeric, ginger, cardamom pods, cardamom seeds, star anise, Schwan pepper, native pepper berries, black pepper, saffron, Chinese 5 spice, dried thyme, dried basil leaves, dried oregano, Himalayan rock salt, vanilla beans, wasabi, dried rosebuds, homemade dukkah, dulse (seaweed) flakes, Tasman sea salt flakes (for textured salt for food styling & photography)
Fresh herbs growing in the garden: mint, parsley, rosemary, lemon thyme, oregano, kaffir lime leaves, bay leaves.
Tins & jars: Tomatoes, tomato paste, pole caught tuna in water or olive oil, sardines, anchovies, white beans, chickpeas, homemade jams & relish, vegemite.
Other fresh ingredients I always have in the fridge – eggs, milk, cream, butter & cheeses, veggie stock paste.
Coffee beans & an assortment of teas (I will leave that list for another post).
I just love a pull out panrty!
These ingredients are some of the best I can’t live without, extra virgin olive oil, Tasman sea salt, eggs & my pink chook filled with my salt mix made in the Thermomix – pink Himalayan rock salt & dulse flakes.
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 🙂
You can also pre register on cookidoo here to activate your 30 day free trial on this online recipe platform. All the recipes are tested by Thermomix and new recipe collections and cook books are being added every month. Start browsing recipes and creating your own favourite recipe lists. I will set you up with your cook-key, show you how to maximise your cookidoo subscription and answer any of your questions.
Chlorophyll Paste – A recipe by Tom Cockerill, Entropy Restaurant – Link to the recipe is here. This recipe is in the first In the Mix Cookbook. I was inspired to make this after attending Spa Chef Sam Gowing‘s Food as Medicine Cooking Class in Melbourne where I saw Dani Valent herself make this for us & we had a taste too. You can add the paste to scrambled eggs or pasta dough to get a gorgeous vibrant green colour.
The first step is to make 500g of ice into “snow” by using the turbo a few times. place ice into a large bowl to one side.
After heating the 750 mills of water to 70 degrees we add a truckload of greens to the TM bowl – 250g of baby spinach & up to 150g grams of green herbs – I had heaps of parsley & mint in my garden.
*Then blitz up the greens with the water for 6mins on 70 degrees, speed 10. Then pour it quickly into the bowl of ice.
you normally strain through muslin cloth – I used 2 nut bags for the straining, it’s best to drain it overnight.
The pulp is then put into ice cube trays int the freezer – that is if like me you like to use it in your green smoothies?
Then when you are making a smoothie add 1 or 2 cubes of frozen chlorophyll paste for an extra dose of green goodness – Dani advised that even 1 cube added to a glass of water mid afternoon can give you an instant green pick me up.
This recipe was written for the TM31 you have to adjust it for the Thermomix model 5 to 6 mins, 70 degrees speed 6 & then blitz at speed 10 afterwards for 30 secs or until smooth.
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