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 the most 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.
Ingredients
1 cauliflower
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)
Instructions
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.
1tbs Fresh Turmeric, or 1 tsp dried ground turmeric
2 garlic cloves
2 spring onions
2tbs fresh ginger
1 fresh red chilli
2tb fresh parsley leaves
2tbs coconut oil
2 - 4 chicken breasts, cut into cubes
1tbs TMX vege stock paste or chicken stock paste
1 litre water or liquid chicken stock
3tbs tamari , or soy sauce
30g mirin, optional
1tbs Miso Paste
100g baby kale or spinach leaves
sea salt & pepper to taste
Instructions
Place coriander leaves into TM bowl & chop for 3 secs/speed 7. Scrape out of bowl & set to one side.
Place lemon zest, parsley, ginger, spring onions, fresh turmeric, chilli, coriander roots & garlic into the TM bowl chop for 20 secs/speed 10. Add the coconut oil & cook for 2 mins varoma speed 1. Add the stock paste into the bowl.
Place the cubed chicken breast into the simmering basket inside the TM bowl. Cover the chicken with the water or stock.
Set time 20 mins on 100 degrees speed 2.
Ensure chicken is cooked through, & empty cooked chicken pieces into the broth into the TM bowl. Then add all remaining ingredients (except the kale or spinach) Don't forget the chopped coriander. Mix 10 secs reverse speed 1.
Place baby kale & or spinach leaves into soup bowl & pour the hot broth over, making sure to portion out the chicken cubes into the bowls. serve with extra chilli slices & more lemon juice to taste.
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 🙂
What’s not to love? They are quick, easy, cheesy & delicious – plus they are gluten free! After chopping the cheese everything goes into the bowl & then poured into a mini muffin tin that has been oiled. Bake for up to 15 mins in a hot oven. Perfect for an after school snack or even a lunchbox snack.
This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).
First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))
Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.
Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.
Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂
While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).
When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.
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