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Thermomix Chilled Summer Corn Soup

Thermomix Chilled Summer Corn Soup

Alyce Alexandra | January 29, 2020

Alas, we are nearing the end of summer! Although honestly I’m not so phased – autumn is definitely my favourite time of year. Vibrant colours in the garden, beautiful figs, pumpkins, pears, quinces, tomatoes, persimmons and watermelons are at their best all year and the extra rain means I spend a lot less time watering! Lots to look forward to.

But back to summer… corn is peaking, as are zucchinis, berries, peaches, plums, capsicum and chilli. So to celebrate the corn, I’ve got a delicious (and definitely unique!) chilled summer corn soup…. made SO EASY in the Thermomix!

This delicious chilled soup makes the perfect starter for a summer soiree, but works equally well paired with a thick slice of avocado on toast for a quick and casual meal. The sooner the corn is eaten after picking the sweeter it will be, so if you grow your own you are in luck! If not, look for the freshest corn and use it quickly.
This recipe first appeared in TMix+ magazine, devoted to all things Thermomix. Check it out here: tmix+ magazine

This recipe serves 6 as an entree.

Ingredients

2 garlic cloves, peeled
1 shallot, peeled
100g olive oil
2 sweet corn cobs, kernels only
400g can white beans, rinsed and drained
120g ice
3 tsp sherry vinegar
1.5 tsp salt
Chilli oil, dried chilli or fresh chilli, to serve

Method

1. Place garlic and shallot in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

2. Add 20g olive oil, sauté for 5 minutes, 100°C, speed 1.

3. Add corn, butter beans, ice, remaining 80g olive oil, vinegar, salt, puree for 1 minute, speed 9, or until

4. smooth. Refrigerate until ready to serve.

5. Chilli is essential, but optional extras to serve include extra corn kernels, sour cream, yoghurt, coriander or a fresh lime wedge.

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
Check out more Thermo products and books in her online store.
Follow her on Facebook and Instagram.

Super Simple Flat Bread

Super Simple Flat Bread

Bel Smith | January 20, 2020

This delicious simple flat bread recipe is my favourite kind of recipe – easy to make, AND versatile!
I love recipes you can use many ways. Like this Simple Flat Bread Recipe – it’s so versatile. This recipe will make you 4-6 flat breads, and here’s some ideas of how you can use them:

For breakfast
Use as a toast by cooking them under the griller and top them with avocado, tomato and cheese. Or cut them into soldiers for dunking into boiled eggs. If you want a fancy breakfast, serve them warm topped with some baby spinach, smashed avocado, tomato, and poached egg.
For the lunchbox
Cut them in half and fill them just like a sandwich. You can cook them in the oven, making them crispier and then cut them into triangles to be used as dunkers to go with dips, homemade baked beans, lentils etc. Or you can turn them into pizzas – see how to do this below.
For dinner
Use these flat breads to go with meals like dahl or chick pea curry. This week we turned them into delicious pizzas for Fun Family Friday Night – our pizza and movie night.

Simple flat breads – freshly made and ready to use.

Ingredients

1 ½ cups wholemeal spelt flour (plus extra for kneading and rolling)
½ tsp of salt
1 tsp yeast
¾ cup warm water
2 tsp olive oil

Method

1. Mix flour, yeast and salt.

2. Make well in centre of the dry ingredients.

3. Mix in water and olive oil by stirring quickly with a fork.

4. Pour water into the well of the dry ingredients and stir through – this will form a sticky dough.

5. Sprinkle a small amount of flour over the top, then dust your hands with flour. Now knead this sticky dough for about 1 minute by just turning it around in the bowl – be prepared to get it all over your fingers.

6. Knead roughly for 1 min.

7. Cover the bowl with a clean tea towel and let sit for 10 mins.

8. Split into 4-6 balls.

9. Sprinkle more flour onto your bench and then take one ball, and roll it out into a flat circle. Do this for the other balls BUT do not stack the flat breads on top of each other or they will stick together.

10. Heat frying pan over high heat.

11. Dry cook 1 minute each side – if start to burn, turn down eat.

Turn Your Flat Bread Into Pizza Bases.

1. Pre-heat oven to 180 degrees.

2. Cook Flat Breads in oven for about 7 minutes each side.

3. They are now ready to be topped, then cooked in the oven for about 10 minutes.

Storing / Freezing

Cook the flat breads and allow to cool. Then place a sheet of baking paper between each one, then wrap in foil or pop in an airtight container. Store in freezer. Defrost before using.

Story behind this recipe

We have a family ritual called Fun Family Friday Night where the kids choose a ‘fun’ meal for us to have (i.e. not the usual meal with vegetables being the main feature) and a movie to watch. Homemade Pizza is always a favourite. These flat breads are a simple way to make pizza bases. I usually make my passata so it has veggies smashed up in it, so we’re still getting veggies and then kids choose their topping.

Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.

Find more healthy, wholefood, kid-friendly recipes on Bel’s website, The Root Cause.

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | October 15, 2019

Reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4 people, is gluten-free and vegetarian.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)
Sea salt and black pepper, to taste

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

 

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Winter Warming Cinnamon Sweet Potato Salad

Winter Warming Cinnamon Sweet Potato Salad

Georgia Harding | August 14, 2019

This recipe has been reposted from Georgia Harding’s blog, Well Nourished, with permission from the author

Come winter time, I love to continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason. However I always ‘warm’ them up by adding cooked vegetables, nuts, seeds and most importantly warming aromatic herbs and spices. So I give you this Winter Potato Salad as a beautiful, nourishing addition to your winter salad list.

This recipe serves 4-6 people

 

Ingredients

60-100g of leafy greens such as watercress (my preference), rocket or baby spinach.
2 tablespoons of ghee butter or coconut oil
1 tablespoon of maple or rice malt syrup
1 teaspoon of cinnamon, ground
Good pinch of sea salt and ground pepper, to taste
1 large sweet potato, diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
½ cup of raw almonds
1 clove of garlic, unpeeled

Chickpeas
1 tablespoons of ghee, butter or coconut oil
1 x 425g can of chickpeas, drained and rinsed (or 1 ½ cups of cooked chickpeas)
½ teaspoon of cinnamon, ground
½ teaspoon of cumin, ground
¼ teaspoon of turmeric ground
Good pinch of sea salt, to taste
Zest and juice of half a lemon

Dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 tablespoon of maple or rice malt syrup
Flesh squeezed from the baked clove of garlic
Sea salt and pepper to taste

 

Method

1. Preheat your oven to 180℃.

2. In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.

3. Place the sweet potato, almonds and the whole garlic clove in a baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.

4. Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).

5. Remove from the heat and stir in the juice and zest. Set aside.
Place you leafy greens in a serving bowl or plate.
Once the potato is cooked, remove from the oven and allow to cool.

6. Make you dressing by combining the ingredients together well.

7. Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.

 

Variations

Nut-free
Substitute the almonds with sunflower seeds.

Legume-free
Replace the chickpeas with a cup of cooked quinoa or buckwheat.

Fructose-friendly
Choose rice malt syrup as your sweetener.

Make it go further
Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Thermomix Vegan Cheesy Nacho Sauce

Thermomix Vegan Cheesy Nacho Sauce

Ellen Babauskis | July 18, 2019

 

This cheesy cheese-free sauce is perfect to pair with anything that needs some cheesy goodness, such as sandwiches, pastas, nachos, tacos and salads. Guilt-free goodness as it uses carrot for colour and contains no dairy – the perfect go-to cheese sauce!

+ gluten free,
+ dairy free
+ vegetarian
+ vegan
+ refined sugar free
+ Makes 2 cups

 

Ingredients

1 large carrot, chopped into thirds
180g soy milk
120g raw cashews, soaked for minimum 6 hours and then drained
40g nutritional yeast flakes
1 tsp garlic powder
1 tsp light miso paste
½ lemon, juice only
2 tbsp maple syrup
½ tsp salt

 

Method

1. Place carrot in TM bowl, chop for 5 seconds, speed 6. Scrape down sides.

2. Add soy milk, cook for 10 minutes, 90°C speed 2, MC removed and steamer basket on top to prevent splashes.

3. Add remaining ingredients, blend for 30 seconds, speed 9. Scrape down sides.

4. Blend for a further 10 seconds, speed 6.

5. Serve immediately or refrigerate for up to 5 days and reheat before serving.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your delicious Thermomix creations with us on Instagram with #myTWC!

 

Toddler Approved Pea & Spirulina Fritters

Toddler Approved Pea & Spirulina Fritters

Megan Garner | July 13, 2019

This toddler approved recipe is stacked full of goodness from gorgeous sweet peas (use baby peas for more sweetness!), a great blend of veggies, protein rich flour for binding

 

Ingredients
1 cup frozen peas
1 carrot, grated
½ cup gluten free flour (oat, rice, chickpea etc)
½ cup plant milk
1 tbsp nutritional yeast
¼ tsp cumin powder
¼ tsp turmeric
¼ tsp salt
¼ tsp aluminium free baking powder
1 tsp spirulina powder
1 Tbsp ground nut and seed mix (optional)

Method

1. Add all dry ingredients to a large mixing bowl – flour/s, nutritional yeast, cumin, turmeric, salt, spirulina, baking powder, nut & seed mix – and use a fork to mix until all ingredients are evenly combined.

2. Make a well in the centre and add all remaining ingredients, along with 1 tbsp water. Gently combine with a fork until there are no large lumps of flour remaining.

3. Heat a non-stick fry pan – cast iron is best.

4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan.

5. Cook for 2-3 mins each side or until golden brown.

6. Turn and cook on other side until golden.

7. Pop cooked fritters onto a tray and place in a warm oven as you continue to fry the rest of the batter.

 

Enjoy with tahini sauce or tomato chutney and a fresh salad.

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Share your delicious dinner creations with us on Instagram with #myTWC

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