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Miso Eggplant with Soba Noodles and Walnuts

Miso Eggplant with Soba Noodles and Walnuts

Food Matters | July 19, 2020

Miso is the perfect balance of salty, sweet, fruity and savoury. This sheer complexity of flavour is like no other and is a formidable match for the full-bodied silkiness of eggplant. Roasting the eggplants makes this a much healthier alternative to traditional Japanese deep-fried miso eggplant. But beware, this dish is super addictive!

Ingredients

4 eggplants (about 1.5 kg)
125 ml (½ cup) extra-virgin olive oil
6 shallots (about 200 g), finely sliced
2 tablespoons chopped ginger
2 garlic cloves, crushed
3 tablespoons white miso paste
200 ml dashi (Japanese soup stock) or other vegetable stock
3 tablespoons mirin
2 tablespoons tamari
1 tablespoon coconut sugar
400 g soba noodles
½ cup sliced Chinese shallots
1 cup walnuts, lightly toasted and roughly chopped
sea salt and black pepper

Method

1. Preheat the oven to 200°C.

2. Peel strips of skin from the eggplants, from top to bottom, so it leaves a stripy pattern. Cut into 2 cm cubes and place on a baking tray. Drizzle with half the olive oil and roast for 20–25 minutes, or until tender. Remove from the oven, place in a colander, sprinkle liberally with salt and allow to cool.

3. Place the eschalot and the remaining oil in a large pan and sauté over medium heat for 3–4 minutes. Once softened, add the ginger and garlic and cook over low heat for another 5 minutes.

4. Add the miso paste, dashi or stock, mirin, soy sauce, and sugar and stir well to combine. Cook for a couple of minutes until the mixture thickens slightly.

5. Finally, add the roasted eggplant to the miso sauce and combine well.

6. Meanwhile, in a large pot of salted boiling water, cook the soba noodles according to the packet instructions, stirring constantly to prevent sticking. Drain and refresh under cold running water.

7. Combine the soba noodles, miso eggplant and Chinese shallot and season well to taste.

8. Place on a serving plate and scatter over the walnuts.

Pumpkin Quinoa Salad with Maple Hemp Dressing

Pumpkin Quinoa Salad with Maple Hemp Dressing

Jacqueline Alwill | June 18, 2020

Juiciest of salads right here, if I could deliver its deliciousness through the screen I would!

Tips: Whilst I’ve used pumpkin you could go sweet potato instead and if no corn is handy then sub out corn for roast carrot and quinoa for rice and olive oil for hemp oil and this would still taste absolutely amazing!

This recipe serves 4-6 as a side

Ingredients

800g jap pumpkin, cut into 1-2cm chunks
2 tablespoons olive oil
½ cup (80g) quinoa, rinsed
2 cobs corn, kernels sliced from cob
¼ cup pepitas
¼ cup sunflower seeds
4 asian shallots, finely sliced, white part only
½ cup mint leaves, finely sliced
½ small bunch coriander, roots and stalks, finely sliced
sea salt and black pepper

Maple hemp dressing
2 tablespoons hemp seed oil
3 teaspoons apple cider vinegar
2 teaspoons maple syrup

Method

1. Heat oven to 200C and line a large baking tray with greaseproof paper, place pumpkin pieces on tray drizzle with olive oil, season with sea salt and place oven to cook for 15 minutes.

2. Cook quinoa with 1 cup water until tender, fluff with a fork and set aside.

3. Cook the corn, pepitas, sunflower seeds in 1 teaspoon olive oil in a frypan for 4-5 minutes, or until lightly toasted.

4. Whisk ingredients for dressing together in a small bowl or shake in a jar.

5. Make salad by tossing cooked pumpkin, quinoa, corn, seeds, shallots, mint leaves, coriander and dressing together in a large bowl. Season with salt and pepper and serve.

Thermomix Super Spiced Potatoes

Thermomix Super Spiced Potatoes

Alyce Alexandra | June 14, 2020

During the week I write about food, on the weekends I grow it! And nothing makes me happier. I may work in the kitchen all day, but it’s the garden that’s taught me the most about food. Truly understanding seasonality, quality, variety and nutrient profile, respecting how precious food really is and giving thought to the soil it grows in, the farmers that tend to it, the bees that pollinate it, the animals that contribute the fertiliser. Tomato and basil make the perfect pair in the kitchen, but did you know planting basil around tomato plants is a natural way to deter pests (and very effective in my experience!).

This past weekend I harvested 15kgs of potatoes, 5kgs of honey, eggs, dahlias, zucchini, eggplant, lettuce, basil, parsley, strawberries and tomatoes 😍 (I made a quick video in my instagram stories showing the honey harvesting step-by-step – check it out in my Instagram highlights!). 🥬🐝💕🐥🐛🍎

 

I took red, purple and kipfler potatoes them straight into the kitchen and roasted them up with Indian-inspired spices and lots of olive oil (all mixed through in the Thermomix!). Once they were hot and crispy I tossed through some currants for sweetness. They were divine…. a little sweet, a little spicy, a little salty, soft on the inside, some little crispy bits on the outside. So of course, I wanted to share the recipe with YOU! Now, of course, you may not have your own freshly harvested red and purple potatoes, but I reckon some kipflers from a market or farmers market will be just as good! And if you’re interested in growing potatoes, you can buy ‘potato sacks’ and literally grow them on the patio. How much fun would that be!

This recipe is:

+ vegetarian
+ vegan
+ dairy free
+ gluten free
+ soy free
+ nut free
+ egg free
+ serves 4

Ingredients

40g olive oil
2 tsp salt flakes
1.5 tsp coriander seeds
1.5 tsp cumin seeds
1 tsp curry powder
1 tsp ground turmeric
1 tsp chilli flakes (optional)
1kg mixed potatoes, cut into bit-size pieces (or just kipfler potatoes)
60g currants

Method

1. Preheat oven to 210°C.

2. Place oil, salt, coriander seeds, cumin seeds, curry powder, turmeric and chilli flakes in TC bowl, mix for 5 seconds, speed 7.

3. Add potatoes, mix for 10 seconds, reverse speed 2. Transfer to a large baking tray (or two smaller ones) lined with a silicone baking mat and roast for 25 minutes.

4. Remove from oven and toss through currants. Serve immediately, or fridge for later (they’re also delicious cold in lunchboxes and salads!).

Another simple, delicious, fresh recipe for you to cook in your Thermomix or thermo cooker! Just like the 93 recipes in my latest cookbook Thermo Cooker Fresh Favourites – this book is all about fresh, but also all about flavour! There are tasty pizzas, curries, cakes, soups, salads, breads, drinks and more, all with fresh twists and all sure to satisfy. And with freezer-friendly meals, fermenting and preserving recipes and ways to use up leftovers, you’ll be eating better, saving money, wasting less food and doing your bit for the environment with these quick and fuss-free recipes.

Let me show you how to get the most out of your thermo cooker, using it to cook tasty and nutritious fresh food for you and your family ❤️

15 Minute Char-grilled Brussels Sprouts

15 Minute Char-grilled Brussels Sprouts

Georgia Harding | June 9, 2020

Don’t write the humble Brussels sprout off – chargrilled and tossed in a delicious dressing, this very nourishing vegetable is de-licious!

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Serves: 4

Ingredients

12-15 brussels sprouts
1 tsp dijon mustard
3 tbsp lemon-infused olive oil (I like Cobram Estate brand from all supermarkets)
2 tsp red wine vinegar

Method

1. Prepare you Brussels Sprouts by trimming the stalks and stripping the outer leaves. Cut lengthways in half.

2. Heat the chargrill on your BBQ to high. Cook the sprouts very quickly, just until the outer leaves are blackening.

3. In a small bowl mix the mustard, lemon infused olive oil and vinegar. Toss through the Brussels Sprouts to coat and serve immediately.

Tip

The best ways to cook them – first and foremost – QUICKLY. Overcooking them results in the release of the stinky (though very healthy) glucosinolates which has most likely turned you off this vegetables in the past. Other ways I like to cook them include:

– BBQ’d
– Stir-fried
– Roasted
– Steamed

Other flavours that work well with Brussels Sprouts

– Toss through with crispy bacon
– Mix with caramelised onion and balsamic vinegar
– Nice with grated parmesan or another strong flavoured cheese

Chana Masala, Indian Chickpea Curry

Chana Masala, Indian Chickpea Curry

Food Matters | May 31, 2020

Chana (meaning chickpea) and masala (meaning curry) has to be my favorite Indian curry. During our time in India, we ate this curry with every meal. We shared other curries in order to try something new each time, but, in the end, the chana masala was always the best.

Ingredients

2 tablespoons avocado oil
1 onion, diced
400 g can whole tomatoes
400 g can chickpeas, drained and rinsed (see Tip) 2 teaspoons coconut sugar
2 tablespoons freshly squeezed lemon juice, plus lemon wedges to serve
Salt
Chopped coriander leaves, to serve
Steamed basmati rice to serve

Masala Curry Paste

2–3 long red chilies, roughly chopped
3 garlic cloves, roughly chopped
2 teaspoons ground cumin
2–3 cm piece of ginger, roughly chopped
1 teaspoon ground turmeric
1⁄2 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon brown mustard seeds

Method

1. Using a large mortar and pestle, pound the masala curry paste ingredients for about 10 minutes or until you have a smooth paste. (Alternatively, you can use a small food processor.)

2. Heat a saucepan over medium heat, add the oil and curry paste and sauté for 30 seconds.

3. Add the onion and sauté for 2 minutes, then stir through the tomatoes and chickpeas.

4. Reduce the heat to low and simmer for 30 minutes or until reduced to a thick curry.

5. Remove the pan from the heat, stir through the sugar and lemon juice, then taste and add a little salt, if necessary.

6. Sprinkle the chana masala with coriander and serve with steamed basmati rice or garlic naan on the side and lemon wedges for squeezing over.

Simple & Hearty Autumnal Vegetarian Stew

Simple & Hearty Autumnal Vegetarian Stew

Alexx Stuart | May 2, 2020

I took a trip down memory lane today, to my little flat in Bondi where I lived for a bit when I was a bartender. I loved that little place. As I was a bartender working crazy hours, having evenings to prepare dinner wasn’t really a ‘thing’. So I would batch cook a few basics that I made up – I was never good at following recipes – and would freeze little plastic container portions and defrost them straight into a non stick saucepan at lunch time before heading in to work.
Cheap. Hearty. Yummy. Ridiculously simple. Done organically it’s a $15 meal for 4 with accompaniments. I hope you enjoy it as my little family sure did tonight. All gobbled up.

Cook Time: 31 mins
Serves 4: 2 adults, 2 kids.

Ingredients

1 large purple onion, rough chopped
¼ cup olive oil
500 ml stock veggie if you’re keeping the whole thing vegetarian / vegan otherwise I use chicken or beef broth
1 tin BPA free chopped tomatoes or 1/5 cups tomato passata
1 tin organic pinto or kidney beans, drained
1 tin organic lentils, drained
3 cups baby spinach or kale
1 sprig rosemary
2 sprigs thyme
1-2 cups fresh herbs to garnish (parsley for keeping it Euro or coriander if you want to take it into Mex territory with avocado, cheese and corn chips)

Method

1. Fry the chopped onion in the olive oil. 

2. Once just getting browned, add the garlic salt, rosemary, thyme and fry for 1-2 minutes. 

3. Add everything else. 

4. Simmer for 30 mins on low until thick and rich. Add salt and pepper to taste.

DONE. Too easy, right? 

Serve with sautéed spinach and quinoa or rice.

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