Pesto

Weekly Staples made in the Thermomix

Weekly Staples

If I have these in my fridge/pantry already made my life is so much easier – here is my list!!

Veggies Stock Paste

The first thing you make when you get a Thermomix, it saves you money & it adds extra flavour to soups & casseroles. Made from fresh veggies & herbs & a lot of salt to preserve it. It can last in the fridge for up to 6 months if you didn’t use it up first! 1 teaspoon is equal to 1 stock cube. Here is the ingredients list or you can put other things in too like mushrooms or leftover green parts of your leeks. So versatile & it packs a flavour punch!

Veggie stock paste

Thermomix made natural yoghurt

The automated recipe on the Thermomix model 5 is fantastic, with the option of using cream (yes please) and using powdered milk. it is one of 2 recipes where the blades stop moving & it keeps it at 37 degrees for 8 hours. Yoghurt is a great substitute for anything with sour cream if you don’t have any on hand, good for smoothies & also if you strain it over night you had labne – the most delicious yoghurt cheese!!

yoghurt

Tikka Paste

This paste is pure gold, so full of flavour. There are many variations on this paste recipe, I love the one from the Indian book so I am going to stick with that. Not only is this paste the start of the butter chicken recipe, (once you have your chicken marinating you can have butter chicken on the table in about 1/2 hour a perfect weeknight meal.) You can also use it to marinate any meat before grilling it. It makes a good marinade for a whole chicken before you steam it too. PS Yes you can store chillies, ginger or other fresh herbs in the freezer until you need them.

Tikka paste

Pesto

This is just so versatile, a dip or spread or toss through fresh pasta. So many varieties of pesto to try, pictures here is Jude Blereau’s recipe for pumpkin seed & coriander pesto. Here is my regular pesto recipe or my kale pesto recipe. You can use different nuts or a mixture of herbs, or even add some spinach leaves in for some sneaky veggie smuggling! Pesto is also an awesome filling in scrolls with cheese 🙂

pesto

Mustard

I hope you like it hot? This is my recipe for spicy mustard yum!! I use it when I make mayo or spread onto cold meats. I also use it in the famous veloute’ sauce we do at the Thermomix demo.

Mustard

Vanilla Bean Paste

My friend Charlie did extensive testing to create this awesome recipe that I use all the time. TIP: After making it add milk to the bowl and make the best vanilla milkshake ever!! Flavour saving is awesome!!

IMG_7365

 

Butter made in the Thermomix

My friends from A girl, a guy, furkids and food have the best  butter recipe or check out Dani Valent’s video on making butter here along with some great flavoured butter ideas. So why would you make your own butter? It tastes so good!! You can save money & you also get buttermilk to cook with as well! Here is my butter post.

Butter

Milled Pink Salt with Dulse (seaweed)

I know I store my pink salt in a pink chook? It’s kind of a bit strange but it’s worked for me the last 4.5 years!! I was first introduced to this salt by Fiona Hoskin at the first demo at my house when I had just decided to become a Thermomix consultant. It’s got lot’s of minerals etc but I just love the taste, it’s a recipe from Cyndi O’Meara. I used to use a recipe for it, but i make up a big container of it & then use it for everything even in my stock paste. I use about 500g of Himalayan rock salt & 50g dulse flakes & mill it up for on speed 10 for about a min until it has reached the consistency I like.

salt

Homemade Mayo or Aioli 

You can make so many different variations on mayo, using different oils, or egg free, add any herbs you like? I always love having garlic, lemon & homemade mustard in mine. I’ve even made a wasabi & lime version. So good to use as a dip on some bread or to dress a potato or sweet potato salad.

Chlorophyll Paste 

Recipe is in the In the Mix Cookbook I keep ice cubes of this paste in the freezer & add them to my smoothies or juices for an intense kick of green goodness 🙂

Coconut Milk or Cream

I normally make this right before starting my curry recipe, and then depending on the curry recipe I use the same TM bowl for the curry without washing the bowl (flavour saving) I love using Quirky Cooking recipe here is a good video that shows how to do it. Yes you will need a nut milk bag to strain it – they are available online or at most health food shops.

coconut

Wraps

I need to thank my foodie friend Charlie again for this recipe she got it off her Indian friend’s Mum & converted it to the Thermomix. So versatile I have used different oils or fats added black sesame seeds to make it look a bit different – here is the video of Charlie cooking her roti wraps. You can store them in the freezer wrapped in glad wrap & reheat them in the varoma.

flatbread

Taste of Tasmania Inspire Cooking Demos

We had already been booked in for 2 days for a 1 hr cooking demo each day at the Taste Theatre, then just a couple of days before hand we were asked to do another demo on The Taste of Tasmania opening day – Mon 28th Dec.

So to keep it easy & simple we decided on my soda water scones, rhubarb & raspberry jam, whipped cream, homemade butter & lemon butter. Well it went down a treat, what a perfect way to use local produce that is in season!

Day 2 was Charlie’s roti, apricot chutney & her paneer curry all completely made from scratch.

Day 3 we had my friend & local Chef Ellie Emmett promoting her latest cookbook the Real Food for Kids Cookbook with her 2 gorgeous daughters who made fresh pasta with a fresh tomato sauce & I made my pesto, pumpkin & chickpea scrolls.

We had an absolute ball over the 3 sessions & everyone enjoyed the delicious food.

Of course as it was our last session we had to celebrate & stayed on at The Taste to try some of the delicious food on offer.

What a perfect way to end an awesome year with amazing friends, delicious food & fun!

Curry

Paneer & Vegetable Curry
Author: 
Recipe type: Curry
Cuisine: Indian
 
Ingredients
  • 2 litres milk
  • 3 tbs apple cider vinegar
  • ½ tsp chilli powder (or 1 fresh chilli)
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 ts ground ginger (or fresh ginger)
  • ½ tsp turmeric (or fresh turmeric)
  • 3 cardamon pods
  • ½ cinnamon quill
  • 6 whole black peppercorns
  • 1 tbs flour
  • 2 garlic cloves
  • 1 onion cut in half
  • 20g olive oil
  • 400g canned tomatoes
  • 40g pitted dates (optional)
  • 1 tbs of TMX veggie stock paste
  • 400g sweet potato cut into 3cm cubes
  • 500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
  • Salt & pepper to taste
  • 3 tbs fresh coriander chopped to garnish
  • 2 tbs fresh mint leaves chopped to garnish
Instructions
  1. Heat milk for 20 mins/90 degrees/speed 2.
  2. Add the vinegar & stir for 1 min/speed 2.
  3. Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
  4. Rinse the ball off whey in the nut milk bag under some fresh water.
  5. Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
  6. You can then cut your paneer into pieces ready to use in the curry recipe.
  7. Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
  8. Allow to cool for about 5mins & then mill for 1 min/speed 9.
  9. Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
  10. Add oil & saute' 3 mins/Varoma/speed 1.
  11. Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
  12. Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
  13. Gently fold in the paneer & garnish with fresh coriander & mint.
  14. Serve with steamed rice, freshly made rotis & apricot chutney.

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