I’ve mentioned before how handy it is to have silverbeet growing in the garden. It has such a long season, it’s easy to grow and is so versatile, particularly with a Thermomix to chop it up finely and hide in all manner of dishes. I seem to love it most at those times when I think I have nothing in the…
Gado Gado
Gado Gado served with chicken skewers and some finely sliced fillet steak. Gado Gado is a well know dish from Indonesia and means “mix mix”. It’s a salad which combines raw and blanched vegetables with eggs and is served with a delicious peanut satay sauce. This is an adaption of a recipe from Chris, a…
Zucchini Slice with Feta and Herbs
You havent tried zucchini slice until you have tried this one. There are a few Zucchini slice recipes kicking around. In Thermomix world, there is one in the Gluten Free cookbook and there are several on the Recipe Community. Most have onion and bacon in them. This is a vegetarian option and has lots of beautiful fresh herbs…
Winter Salad
As the weather gets cooler we are really starting to see the difference in the prices of fresh produce. As it is no longer the season for tomatoes or cucumbers the price of these have skyrocketed, understandably so! What I am enjoying now is the price of avocados, beetroot and carrots. Our own vegetable garden is starting to slow down…
Thermomix lunch..
The famous beetroot salad, with chickpeas tossed through for protein, topped with yoghurt and sunflower seeds. Keeps me going.A batch of this lasts me for a few days, so handy to have in the fridge for quick, healthy lunches.
Simplified Canneloni
We have so much beautiful silverbeet in our garden at the moment. It grows so easily, almost all year round. I love having it there just doing its thing, looking gorgeous and proving itself to be so handy when the fridge is bare. I pop a few leaves of this into almost every main meal…
Gnocchi in the thermomix
My customers have had varied success with the gnocchi recipe in their Thermomix. This post is to give some hints and tips, as well as my variation on the recipe (of course). The base of my technique is from Page 90 of the Everyday Cookbook.A lot of the success of gnocchi comes down to the…