Thermomix Whole Orange Almond & Vanilla Cake

Orange almond cake 2

Could the world possibly need another whole orange cake recipe? I’m sure this popular recipe that has been tweaked many times over so here is my version to join all the others. The original recipes had the oranges being boiled for about 1 hour, I just love how the Thermomix makes this such an easy recipe but whizzing up the almonds into almond meal & whizzing up the whole oranges, plus it’s a great one for all those that love gluten free food.

Not many ingredients & it’s super easy to make.

 

Family Favourite Lamb Pie topped with Sweet Potato Mash

Weekday family comfort food at it’s best & it’s hubby’s favourite dinner too, so I know how to get into his good books -just make this for dinner & some apple pie with custard for dessert πŸ™‚

Lamb Pie

Family Favourite Lamb Pie topped with Sweet Potato Mash
Author: 
Recipe type: Family Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 serves
 
Comfort food to keep the whole family happy - try different veggies or a combo of veggies for the topping, cauliflower, potato, parsnip, jerusalem artichoke.
Ingredients
  • 1kg lamb, cubed
  • 2 cloves garlic
  • 2 each sprigs fresh rosemary and thyme leaves
  • 1 brown onion halved
  • 2 sprigs fresh flat leaf parsley
  • 400g tomatoes, diced, canned (or fresh cherry tomatoes)
  • 50g tomato paste
  • 100g frozen peas
  • 1 carrot halved
  • 1 celery stick cut in two
  • 1tbs Stock Concentrate
  • Salt & Pepper, to taste
  • 2 bay leaves, fresh, or dried
  • 10g cornflour (optional)
  • 20g olive oil
  • Sweet Potato topping
  • 1kg sweet potato cubed, no need to peel
  • 50g Good Parmasen cheese
  • 250g milk or cream
  • Salt & pepper to taste
  • 30g Butter
  • 1 clove garlic
Instructions
  1. TOPPING- Chop parmasean cheese (and garlic) for 5 secs speed 10.
  2. Set it to one side.
  3. Insert the butterfly whisk & add your sweet potatoes, milk or cream (or a mix of both) salt & pepper, cook for 15 - 20 mins 100 degrees speed 1 until cooked completely.
  4. Add the butter & mash for 20 secs speed 4.
  5. Place to one side while you make the filling (or you can make the filling first & then make the topping, your choice!)
  6. LAMB FILLING -Place garlic & herbs into TM bowl & chop for 5 secs speed 7.
  7. Add onion, carrot & celery & chop for 5 secs speed 4, you may need a couple of seconds longer depending on their size.
  8. Scrape down side of the bowl add the oil & saute' for 3 mins Varoma temp speed 1.
  9. Add lamb & cook 10 mins 100 degrees reverse speed 1.
  10. Add remaining filling ingredients except the peas & cook for 20 mins 100 degrees reverse speed 1. Add the peas & cook for another 5 mins 100 degrees reverse speed 1.
  11. Pour mixture into a large baking dish.
  12. Spread with your sweet potato topping & cheese.
  13. Bake in the oven at 180 - 200 degrees for 20 mins or until brown.

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Lamb Pie with spoon

Thermomix Fresh Pasta

What a fun morning we had at TAFE in the studio – I whipped up a batch of fresh pasta dough in the Thermomix (2 eggs & 200g flour, kneaded for 2 mins in the Thermomix) I got out the pasta machine & rolled it out. I wanted to try a different style of food photography – after getting my classmate to be a hand model – I decided I wanted my own “posh lady” hands in the shot instead & was very pleased with quite a few of the photos I got. After a bit of editing I will probably use this first shot for our end of year exhibition.

emotive food pasta

emotive food pasta side view

 

emotive food pasta overhead

emotive food pasta side view craig

emotive food pasta overhead 2

Arwen’s Roasted Cauliflower “Rice”

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.

Cauliflower

Start with a cauliflower & heat the oven to 200 degrees.

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Cauliflower floretts

Break into florets keeping the inner stalk & the leaves.

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Cauliflower 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.

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Cauliflower rice

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.

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Cauliflower rice on tray

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.

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Cauliflower rice in bowl

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.

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Cauliflower rice & butter chicken

My favourite way to serve it is with butter chicken or another curry – YUM!!

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Arwens' Roasted Cauliflower "Rice"
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 serves
 
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
  1. Heat oven to 200 degrees.
  2. 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.
  3. 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.
  4. Serve with your favourite curry or anywhere you would normally serve rice or couscous.

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Arwen’s Thermomix Flu Fighter Chicken Soup

Arwen’s Thermo Pics | Hobart Thermomix Consultant | Flu Fighter Chicken Soup

Thermomix Flu Fighter Chicken Soup

Arwens Flu Fighter Chicken Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
You can add any veggies you like
Ingredients
  • Fresh corriander, leaves and roots
  • 1 lemon, zest & juice
  • 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
  1. Place coriander leaves into TM bowl & chop for 3 secs/speed 7. Scrape out of bowl & set to one side.
  2. 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.
  3. Place the cubed chicken breast into the simmering basket inside the TM bowl. Cover the chicken with the water or stock.
  4. Set time 20 mins on 100 degrees speed 2.
  5. 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.
  6. 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.

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