thermal cooking methods · 2020-02-28 · ready before you start cooking as your cooking time will...

JANUARYE-BOOKmealsmadeeasy.recipes

Thermal Cooking Methods

2

MEAL PLAN OVERVIEW

Beef & Ham Pies 3Oven Fried Chicken (Kinda Like KFC) 4Cheesy Ham Potatoes 5Slow Cooked Lamb Chops 6Vegetable Lasagna 7Ham, Seeded Mustard and Mayo Scrolls 8Spicy Chorizo Pasta 9Nan’s Zucchini Slice 10Chicken Stir-Fry with Pasta 11Fried Rice 12Beef Meatballs with Lots of Veggies 13Wholefood Chocolate Mousse 14Mini Quiches 15Easy Butter Chicken 16Quinoa Tuna Bake 17Mac and Cheese Bake 188 Hour BBQ Pork Ribs 19Puffed Rice Bars 20Chicken and Bean Tacos 21Chunky Spaghetti Bolognese with Hidden Veggies 22Potato Salad 23Zucchini Fritters 24Chicken and Pumpkin Risotto 25Aunty Betty Plain Biscuits 26Shortcrust Pastry 27BBQ Sauce 28Sweet Chilli Sauce 29Plain Wraps 30Spinach Wraps 31Sweet Potato Chips 32Veggie Stock Paste 33Corn Relish 34Mexican Spice Mix 35Garlic Bread 36Tomato Sauce 37Vanilla Bean Paste 38Vanilla Extract 39Tomato Paste 40

3

~ METHOD ~

1. Add all ingredients into your slow cooker (apart from pastry, butter and egg wash) and cook on high for 4 hours, or low for 6-8 hours.

2. Once cooked let the mixture cool a little. Pre-heat oven to 200ºC.3. Butter a pie dish and lay shortcrust pastry in the bottom. Add pie filling and place puff

pastry on top. Brush with an egg wash (whisked egg).4. Cook in the oven for approx. 25 minutes or until pastry is golden brown.

v 800 g diced beef (good size chunks, approx. 3 x 3 cm for example)

v 200 g diced ham (nitrate free)v 1 brown onion (diced)v 2 tbsp. corn flourv 2 tbsp. bone broth powderv 2 tbsp. BBQ saucev 1 tbsp. worcestershire saucev 3 handfuls of sliced mushroomsv 1 sheet (or batch) of shortcrust

pastryv 1 sheet of butter puff pastry (more

if doing mini pies like in picture)v 1 egg (for basting pastry)v Butter for greasing of a pie dish

~ INGREDIENTS ~Serves 6

BEEF & HAM PIES WEEK 1

5 mins 4 hours

4

~ METHOD ~

1. Put all the herbs and spices into the mixing jug and blitz for 20 seconds/speed 9 to create a powder.

2. Preheat your oven to 220ºC.3. Now add flour and mix 10 seconds/speed 4. Tip into an airtight

container and only use what you need. The rest will keep for months if airtight.

4. Whisk eggs in a separate bowl.5. Coat your chicken in flour mix, then egg, then flour mix again. This is

important as you want a nice coating. Remember – flour, egg, flour.6. Place the chicken on an oven tray lined with baking paper.7. Drizzle each piece of chicken with some olive oil. We used about 1/2 tsp.

of oil per piece of chicken. You’ll need as much or as little as you like.8. Cook for approx. 15-20 minutes (note: a drumstick or thigh piece may

take longer. Turn once during cooking).9. Once cooked serve and enjoy.

Herbs and Spicesv 1 tsp. oreganov 1 tsp. tarragonv 1 tsp. ground

chilli (adjust to taste – or leave out)

v 1 tbsp. marjoramv 1 tbsp. sagev 1 tbsp. black

peppercornsv 1 tbsp. paprikav 1 tbsp. onion

flakesv 1 tbsp. rock saltv 3 tbsp. of dried

garlic


OVEN FRIED CHICKEN (KINDA LIKE KFC)

WEEK 1

10 mins 30 mins

Everything Elsev 450 g plain flour

(we use spelt flour, but any plain flour will work fine)

v Chicken breast fillets (we used 3 chicken breasts, but you could use legs, tenderloins, wings etc). To make the twister chicken wraps we sliced the chicken into long strips}

v 2 -4 eggs (depending on how much chicken you have to coat)

To Servev 1 batch of

spinach or plain wraps and salad or

v Sweet potato chips and salad

5

~ METHOD ~

1. Add onion and garlic to mixing jug and chop for 3 seconds/speed 7.2. Add butter and ham and cook for 3 minutes/100ºC/speed 1/reverse.3. Add all other ingredients and cook for 15 minutes/80ºC/speed 2/reverse.4. Once cooked let it sit for 5 minutes, it will thicken while standing.5. Prick your washed potatoes with a fork approx. 8 times all around the potato. Cook these

on high in the microwave for approx. 5-8 minutes until cooked or wrap them in foil and cook in oven for approx. 45 minutes on 200ºC until cooked.

v 1 brown onion, peeled and chopped in half

v 2 garlic clovesv 1 tbsp. butterv 200 g diced hamv 120 g mozzarella cheese (fresh)v 250 g cream cheesev 60 g parmesan cheesev 160 g tasty cheesev 1 tsp. paprikav 2 tsp. seeded mustardv 2 tbsp. cornflourv 6 -8 large potatoes, brushed and

washed


CHEESY HAM POTATOES WEEK 1

10 mins 20 mins

6

~ METHOD ~

1. Chop garlic and onion in your mixing jug for 5 seconds/speed 5. Scrape down sides or blitz in blender 5 seconds/medium speed.

2. Add honey, sauces, bone broth, cornflour and mix on reverse for 5 seconds/speed 5 or mix in a bowl until well combined.

3. Place chops into your slow cooker and cover with sauce. Coat the meat well.4. Cook on low for 6 – 8 hours.5. Serve with fresh vegetables.

v 6 -8 lamb chump chopsv 2 cloves garlicv 50 g raw honeyv 1/4 c tamari or soy saucev 1 tbsp. worcestershire saucev 2 tbsp. beef bone broth powderv 2 tbsp. cornflourv 1 brown onion, peeled and

chopped in halfv various veggies to serve

~ INGREDIENTS ~Serves 6-8

SLOW COOKED LAMB CHOPS WEEK 1

5 mins 6 hours

7

~ METHOD ~

White Sauce

1. Place all ingredients into mixing jug and cook 9 minutes/90C/speed 4.2. While that is cooking cut pumpkin into slices, just like lasagne sheets.

Assemble1. Preheat oven to 180ºC.

2. Start by spreading a thin layer of vegetables into a large lasagne dish.3. Top with a layer of white sauce (a few large spoonful’s) so it coats your vegetables. Layer sliced pumpkin over

the top (like lasagne sheets).4. Now spread out more veggies and place lasagne sheets on top, then coat with more white sauce.

5. Add remaining veggies and cover in remaining white sauce. Top with grated cheese.6. Bake in oven until cheese on top is golden brown – approx. 30 minutes.

Lasagnev 1 large brown

onionv 2 garlic clovesv 2 large carrotsv 1 large zucchiniv 1 whole broccoli

headv 1/8 kent pumpkinv 8 mushroomsv 690 g jar of

passata saucev 4 lasagne sheets

(GF if required)v You could also

add celery, cauliflower, eggplant, beans, peas, corn –whatever you like really!


VEGETABLE LASAGNE WEEK 1

15 mins 40 mins

White Saucev 40 g butter (olive

oil if dairy free)v 4 tbsp. plain flour

(GF if required)v 600 g milk

(almond or oat milk if dairy free)

v Salt and pepper to taste

Toppingv 3 big handfuls of

freshly grated cheese (vegan cheese if dairy free)

1. Place onion and garlic in your mixing jug and chop for 5 seconds/speed 5.

2. Dice all vegetables (except pumpkin) in about 1 cm pieces and place them in your mixing jug.

3. Add passata sauce and cook for 20 minutes/100C/speed 1/reverse.4. Once finished tip into your thermal cooking appliance server and set aside. Scrape

out mixing jug but no need to wash.

5. Proceed now to make your white sauce.

8

~ METHOD ~

1. Place yeast and water into your mixing jug and mix 1 minute/37ºC/speed 2 or place yeast and warm water (must be warm) into a bowl and mix to combine.

2. Add all other bread ingredients and knead for 5 minutes. Turn out dough into a lightly floured bowl, cover with a tea towel and allow to rise for approx. 30 minutes somewhere warm. Your dough should double in size.

3. Now it’s time to preheat your oven to 190°C and line a flat biscuit tray with some baking paper or silicone mat.

4. Knock down dough and roll into a ball, break in half. On a lightly floured surface roll out each bit until thin (approx. 1/2 cm) into a rectangle shape (as best you can, mine are always a little wonky but that’s ok).

5. Spread each bit of dough with seeded mustard and mayonnaise. Then lay your ham evenly over the dough.

6. Roll up into a scroll shape and cut into 2 cm strips.7. Place individual scrolls onto your lined baking tray and bake in oven until golden (approx.

15 minutes).

v 2 tsp. yeastv 320 g waterv 25 g extra virgin olive oilv 500 g bakers flourv 1 tsp. saltv 1 tbsp. chia seedsv 150 g sliced ham or chickenv 2 -3 tbsp. mayov 1 -2 tbsp. seeded mustardv 1 tbsp. vital veggie powder

(optional)


HAM, SEEDED MUSTARD AND MAYO SCROLLS

WEEK 1

40 mins 15 mins

9

~ METHOD ~

1. Peel onion and garlic and blitz in thermal cooking device for 5 seconds/speed 5 OR finely dice.

2. Prepare all ingredients, as you’ll need these quickly. De-seed and thinly slice chilli. De-seed and dice capsicum. Slice sausage. Wash baby spinach and drain olives if using.

3. Heat oil over med/high heat in a frying pan and sauté onion and garlic until translucent. Add chilli and cook for 1 minute.

4. Add capsicum and sausage and cook until nice and brown and cooked through.5. Add everything else and let simmer on low while you cook your pasta or for 10 minutes.6. Serve with some grated parmesan cheese and enjoy.

v 1 brown onionv 1 garlic clovev 1 long red chilliv 1 red capsicumv 2 chorizo sausagesv 2 handfuls baby spinachv 12 black olives (optional)v 1 tbsp. olive oil for fryingv 1 tsp. dried basilv 1 tsp. dried oreganov 1 can diced tomatoesv 1 packet of fettuccini pasta (GF if

preferred)v Parmesan cheese to serve


SPICY CHORIZO PASTA WEEK 2

10 mins 20 mins

10

~ METHOD ~

1. Peel onion and garlic and blitz in thermal cooking device for 5 seconds/speed 5 OR finely dice.

2. Prepare all ingredients, as you’ll need these quickly. De-seed and thinly slice chilli. De-seed and dice capsicum. Slice sausage. Wash baby spinach and drain olives if using.

3. Heat oil over med/high heat in a frying pan and sauté onion and garlic until translucent. Add chilli and cook for 1 minute.

4. Add capsicum and sausage and cook until nice and brown and cooked through.5. Add everything else and let simmer on low while you cook your pasta or for 10 minutes.6. Serve with some grated parmesan cheese and enjoy.

v 2 medium zucchinis, roughly chopped

v 2 carrots, roughly choppedv 1 brown onion, peeled and

chopped in halfv Approx. 250g ham or bacon

(nitrate-free if possible)v 5 large eggsv 2 tbsp. vegetable stock paste (or a

few good grindings of salt and pepper)

v 30 g olive oilv 1 c plain flour (wheat, spelt or

buckwheat all work well)v 50 -80g cheese (we use a mix of

parmesan and tasty cheese, add more cheese if you like it cheesy)


NAN’S ZUCCHINI SLICE WEEK 2

10 mins 40 mins

11

~ METHOD ~

1. Start by having all your veggies pre-cut and chicken cut into strips. You want everything ready before you start cooking as your cooking time will be quick.

2. Mix tamari, garlic, cornflour and bone brother powder in a bowl until cornflour has dissolved.

3. Cook pasta according to packet instructions.4. Add oils and heat them up to med-high heat.5. Brown off the chicken before adding the veggies.6. Once nice and browned add all the veggies and cook for 2-3 minutes.7. Add sauce and cook for 5 minutes, until it is warmed through.8. Serve and enjoy!

v Lots of cut up veggies (approx. 8 cups) e.g. carrots, squash, beans, capsicum, broccoli, and snow peas or whatever you like

v 500 g chicken breast (sliced into stir-fry strips. Thighs would also be nice but just trim some of the fat off)

v Pasta of choicev 1 tsp. sesame oilv 1 tbsp. olive oilv 3 tbsp. tamariv 2 garlic cloves (crushed)v 1 tsp. cornflourv 1 tbsp. chicken bone broth

powder


CHICKEN STIR-FRY WITH PASTA

WEEK 2

15 mins 10 mins

12

~ METHOD ~

1. Place all the rice in your basket and rinse well under cold, running water.2. Fill the mixing jug with 1 litre water and place the basket of rice in place. Cook for 15

minutes/steaming temp/speed 3, or until just tender.3. While the rice is cooking, heat a large wok to medium-hot heat, add the oil and cook the

veggies for 8-10 minutes, stirring occasionally.4. Add the rice to the wok and stir until hot.

v 1 c white ricev 1/2 c red ricev 1/2 c black ricev 1 tbsp. oil (coconut or extra virgin

olive oil)v 2 -3 cups diced veggiesv 1 c diced ham


FRIED RICE WEEK 2

15 mins 20 mins

13

~ METHOD ~

1. Starting with the meatballs – peel and quarter your onion and chop garlic and add to thermal jug and blitz for 5 seconds/speed 5. Scrape down sides and repeat until fine. Add olive oil and cook for 3 minutes/steaming temp/speed 1.

2. Add frozen bread crusts and chop for 8-10 seconds/speed 6 (if you are using breadcrumbs just add these and don’t blitz).

3. Add all remaining meatball ingredients and mix for 10 seconds/speed 3/reverse. You may need to use your thermal spatula through the hole of the lid to assist.

4. Lay a piece of wet baking paper into the bottom of your deep steaming/steaming tray. Roll walnut-sized meatballs and place these on top of the paper. Set aside while making the sauce. Note: ensure the paper is not too large and that the steam can still come up into the tray, so you may need to make the paper smaller or push away from the sides of the tray.

5. Without washing your jug add onion, garlic, carrot, capsicum from the sauce ingredients and chop for 10 seconds/speed 5. Scrape down sides. Cook this for 5 minutes/steaming temp/speed 1. Set the meatballs in place to start the cooking process of these.

6. Add all remaining sauce ingredients to the jug and mix for 10 seconds/speed 3. Then tip this over the meatballs (which are by now on top of your paper in your deepest steaming/steaming tray).

7. Without washing your jug, fill with boiling hot water to the 1L mark and set everything into place. Cook for 30 minutes/steaming temp/speed 1 until meatballs are cooked through.

8. Serve with zoodles, veggies or pasta.

Meatball Ingredientsv 1/2 brown onionv 1 garlic clovev 20 g olive oilv 2 frozen bread

slices or 70g breadcrumbs

v 1 tsp. dried thymev 500 g beef

mincev 1 egg


BEEF MEATBALLS WITH LOTS OF VEGGIES

WEEK 2

10 mins 30 mins

Sauce Ingredientsv 1/2 brown onionv 1 garlic clovev 1 carrotv 1 red capsicumv 20 g olive oilv 1 400g tin diced

tomatoesv 60 g tomato

pastev 1 tsp. dried basil

14

~ METHOD ~

1. Crack the baby coconut open and pour coconut water into a jug. Keep this for later.2. Scrape out all the coconut flesh and place into your blender. If using a Thermomix place

into your mixing jug.3. Add all other ingredients and blend together on med-high speed. If using a Thermomix

blitz on speed 7 until it comes together. Should take around 20 seconds.4. Scrape down the sides and repeat. You want a nice smooth mixture.5. Pour into glasses or containers and place in fridge for an hour to set.6. Top with yoghurt, fruit and muesli if you desire. Yum!

v 1 baby Thai coconutv 1/2 c coconut water (from your

baby coconut)v 1 c soaked cashews (soaked for

max 3 hours then strain, discard water)

v 1/4 c hemp seedsv 1/4 c cacao powder (more if you

like dark chocolate)v 1 ripe avocadov 1/2 tsp. vanilla bean pastev 1 -2 tbsp. 100% pure maple syrup


WHOLEFOOD CHOCOLATE MOUSSE

WEEK 2

3 hrs. 10 mins

1 hour

15

~ METHOD ~

1. Preheat oven to 180ºC and grease and flour a mini muffin tin.2. Cut cheese into cubes and add to a clean mixing jug and chop for 15 seconds/speed 7. Set

aside in a small bowl.3. Roughly chop veggies and add to mixing jug (no need to clean) and chop for 5

seconds/speed 5.4. Add all other ingredients and mix for 15 seconds/speed 3/reverse.5. Mix a bit more with your spatula if needed and fill each muffin tray with some mixture.6. Cook in oven for 15-18 minutes or until cooked.

v 6 eggsv 6 rashers of bacon, dicedv 50 g block cheesev 1 carrotv 1 small zucchiniv 1 tbsp. vital veggie powder from

Superfoods for Kidz (optional)v 50 g self-raising flour


MINI QUICHES WEEK 3

5 mins 15 mins

16

~ METHOD ~

1. Place onion, garlic, and ginger into thermal jug and blitz 3 seconds/speed 7. Scrape down sides, add butter and cook 2 minutes/100ºC/speed 2.

2. Add spices and cook for a further 2 minutes/steaming temp/speed 2 (hottest temp your machine will go).

3. Add tomatoes and cornflour and puree for 10 seconds/speed 7.4. Insert butterfly. Add chicken and cook 15 minutes/100ºC/reverse/speed 1/MC off.5. Add cream, yoghurt and sugar and cook 2 minutes/100ºC/reverse/speed 1.6. Serve with rice, cauliflower rice, naan bread or pappadums. You can freeze any leftovers

(even the sauce).

v 1 brown onionv 2 garlic clovesv 1 tsp. minced

gingerv 50 g butter (or

coconut oil if you prefer)

v 1 x 400g tin tomatoes or 6 small fresh tomatoes

v 3 tbsp. cornflourv 4 chicken breast,

diced into bite size pieces

v 100 g natural or coconut yoghurt

v 130 g cream or coconut cream

v 4 tsp. brown or rapadura sugar


EASY BUTTER CHICKEN WEEK 3

10 mins 15 mins

Spicesv 1 tsp. chilli

powder (for medium spice level)

v 1 tsp. ground turmeric

v 2 tsp. garam marsala

v 2 tsp. ground coriander

v 2 tsp. ground cumin powder

17

~ METHOD ~1. It is best to soak the quinoa for at least two hours before cooking. Place quinoa in your

thermo basket, then into another bowl of cold water. If you don’t have two hours, leave to soak for as long as possible.

2. Peel and chop the sweet potato into rough chunks (around the size of golf balls) and place in your steaming tray.

3. Strain and rinse the quinoa (it’s best to use a fine sieve so the quinoa doesn’t fall through the holes). Then put it back into the thermo basket and insert it into your mixing jug. Add 700g water and place lid into position. Pop your steaming tray (filled with sweet potato) on top and cook this on steaming temp (hottest your machine will go)/20 minutes/speed 1 (or until sweet potato is cooked).

4. Remove the quinoa and set aside for later. Discard the water. Set sweet potato aside.5. Pre-heat oven to 170ºC and grease a large pie dish with some butter.6. Without washing your mixing jug, add cheese and blitz for 10 seconds/speed 5.7. Add all remaining ingredients, including cooked sweet potato and quinoa, and mix for 20

secs/speed 3/reverse. You may need to use your spatula in the hole of the lid to help move it around.

8. Pour contents into your prepared tin and cook in oven for 45 mins or until cooked through.

9. We love this served with some grilled broccolini and cherry tomatoes cooked in butter.

v 100 g quinoa (any colour)v 700 g waterv 2 medium sweet potatoes (300g)v 425 g can tuna in spring water

(pole & line caught), drainedv 150 g block cheddar cheese,

chopped roughlyv 8 eggsv 2 sliced spring onionsv 100 g corn kernelsv 1 handful of baby spinachv 2 heaped tbsp. seeded mustardv Pinch of saltv Cracked pepper


QUINOA TUNA BAKE WEEK 3

30 mins 45 mins

18

~ METHOD ~1. Preheat oven to 180ºC.2. Blitz onion and garlic for 3 seconds/speed 6. Add butter and cook for 2

minutes/100ºC/speed 1. It is also time to start cooking your pasta according to the packet instructions.

3. Add all remaining ingredients, except the reserved cheese for baking on top, to the thermal jug and cook for 7 minutes/90ºC/speed 4.

4. Drain the pasta and mix everything in a baking dish.5. Sprinkle reserved cheese over the top of the pasta, paprika over the top of the cheese, and

bake in oven for approx. 20 minutes or until golden and melted on top.

v 1/2 brown onionv 50 g butterv 500 g macaroni pasta (gluten-

free if desired)v 1 garlic clovev 650 g milkv 200 g freshly grated tasty cheese

(reserving 50g to bake on top)v 100 g freshly grated parmesan

cheese (reserving 50g to bake on top)

v 70 g plain flour (or gluten-free cornflour if desired)

v Paprika for sprinkling on top


MAC AND CHEESE BAKE WEEK 3

5 mins 30 mins

19

~ METHOD ~1. Rub all spices into pork ribs and let it sit for 10 minutes. I find the easiest way is to add pork

and spices into a bag and give it a good shake2. Pour vinegar and BBQ sauce into the bottom of the slow cooker and place the pork on

top3. Cook pork in your slow cooker on low for 8 hours4. Serve with salad and homemade chips. Yum!

v 2 large pork ribsv 1 heaped tbsp of vegetable broth v 1/2 tsp. chili powder (more or less

depending on how hot you want it)

v 1/2 tsp. ground black pepperv 1 tsp. saltv 1/2 tsp. garlic powderv 1 tbsp. brown or rapadura sugarv 2 tbsp. smoked paprika (smoked

for this recipe is best)v 1/2 c BBQ saucev 1 tbsp. white vinegar


8 HOUR BBQ PORK RIBS WEEK 3

5 mins 8 hours

20

~ METHOD ~1. Line a slice tin with baking paper and have some hanging over the side if you can.2. Melt your butter and marshmallows in your mixing jug for 8 minutes/70ºC/speed 1.3. In another large bowl add your rice puffs.4. Once your 8 minutes are up, check to see if all your marshmallows have melted. If they

haven’t, continue to cook on 80ºC for another minute or 2. If they have melted, add hokey pokey bits and stir for 5 seconds/speed 2.

5. Working quickly, add your melted marshmallow mix into your rice puffs. This will start to set quickly and it will be sticky.

6. Press this mix into your prepared tin, and flatten it down. We found wetting a metal spoon stopped the mixture from sticking to it. Just be careful not to wet the rice puffs too much though.

7. Sprinkle with Hopper sprinkles and press these gently into the bars so they don’t roll off the top.

8. Set this in the fridge for an hour or two. Once hard, slice and enjoy!9. This recipe does not freeze and is best eaten within 3 days of making.

v 4 c brown rice puffsv 150 g marshmallows (white)v 50 g butterv 3 tbsp. hokey pokey bitsv Artificial-free 100 & 1000’s


PUFFED RICE BARS WEEK 3

10 mins 10 mins

21

~ METHOD ~1. Heat a large frying pan to medium hot, add chicken mince and cook until colour is

changed, stirring occasionally.2. Whilst that is cooking place onion, carrot and zucchini into thermal jug and blitz for 3

seconds/speed 5. Tip into chicken mince and mix well.3. Add Mexican spice mix and chicken stock powder, stir through well. Cook for a further 5

minutes.4. Add corn, tomatoes and beans and gently stir through. Cook for 5 minutes then serve with

salads of choice, sour cream, grated cheese and some sweet chilli sauce.

v 500 g chicken mincev 1/2 brown onion (or one very small

onion)v 2 tbsp. Mexican Spice Mixv 1 tbsp. chicken bone broth

powder (any flavour is fine)v 1 carrotv 1 small zucchiniv 1/2 cup frozen cornv 4 fresh tomatoes (or 1 x 400g tin

diced tomatoes)v 1 tin black beans, drained and

rinsed well (kidney, mixed or cannellini beans would all work fine)

v Sour cream, freshly grated cheese, sweet chilli sauce and salads of choice to serve


CHICKEN AND BEAN TACOS WEEK 4

5 mins 15 mins

22

~ METHOD ~1. Place all sauce ingredients into your jug and blitz for 6 seconds/ speed 5. Add olive oil and

cook 10 minutes/100C/speed 2.2. Add tomato paste to the sauce. Put the mince into your basket and insert it in the mixing

jug on top of the sauce. Cook for 20 minutes/ steaming temp/ speed 2. Every now and then mix the mince using a spatula through the hole of the lid. Be careful as its HOT.

3. Cook pasta in boiling water with a little salt and oil as per packet instructions.4. We love this served with grated Parmesan cheese.

Sauce Ingredientsv 1 brown onion, roughly choppedv 2 garlic clovesv 3 -5 button mushroomsv 1 carrot, roughly choppedv 1 zucchini, roughly choppedv 1/2 red capsicumv 6 fresh tomatoes, (or 1 can of

tomatoes)v 1 tbsp. olive oilv 1 tsp. mixed herbsMince Ingredientsv 500 g lean mincev 150 g of tomato pastev 500 g pasta (I use the Macro

organic pasta) or zoodlesv Parmesan cheese for serving

(optional)


CHUNKY SPAGHETTI BOLOGNESE WITH HIDDEN VEGGIES

WEEK 4

10 mins 30 mins

23

~ METHOD ~1. Place potatoes in a large pot and cover with cold water. Bring to the boil over high heat,

then reduce to medium and cook potatoes until tender. Drain. Transfer to a large bowl.2. While potatoes are cooking, fry the bacon until nice and crunchy. Drain on some paper

towel and add to dressing.3. To make the dressing mix relish, sour cream, mayonnaise and spring onions in a bowl until

well combined.4. While potatoes are still slightly warm, pour over the dressing and mix through.5. Store in the fridge for up to a week.

v 6 large white potatoes, peeled and diced

v 3 rashers bacon, dicedv 1 spring onion, sliced finelyv 2 tbsp. corn relishv 1/2 c sour creamv 1/2 c whole egg mayonnaise


POTATO SALAD WEEK 4

5 mins 25 mins

24

~ METHOD ~1. Grate zucchini and place in a small strainer, or nut milk bag (link above). Sprinkle with salt

and mix through. Let this sit for 10 minutes as the salt will draw out the moisture.2. Meanwhile grate the carrot, dice the bacon and mix everything together in a bowl.3. Press out all the moisture from the zucchini and mix this through with everything else.4. If your mixture is still very wet add a little more flour – you want a thick batter like

consistency.5. Heat oil in a frying pan over med-high heat. Cook fritters on one side and flip to cook the

other side.6. Serve with a side salad for dinner, or with some poached eggs for breakfast.

v 2 small or 1 large zucchiniv 1 tsp. saltv 1 carrotv 2 rashers bacon (nitrate free)v 2 eggsv 1/2 c plain flour (GF works well) –

you may need a little extra flour depending on the moisture in your veggies

v 1 tsp. mixed herbsv 1 tbsp. olive oil, coconut oil or

ghee


ZUCCHINI FRITTERS WEEK 4

10 mins 15 mins

25

~ METHOD ~1. Chop garlic in mixing bowl 3 seconds/speed 7.2. Add spring onions and cook for 3 minutes/100ºC/slowest speed/reverse.3. Insert whisking tool and add rice, 150g water (or white wine if you have it) and cook for 3

minutes/100ºC/slowest speed/reverse.4. Add chicken, cream, bacon, pumpkin, vegetable stock paste and 500g water. Cook for 18

minutes/steaming temp/slowest speed/reverse.5. Transfer risotto to another bowl and let it sit for about 5 minutes to ‘set’. Stir through some

grated parmesan cheese if you desire.6. Serve and enjoy. This would also be lovely with a side salad to make your risotto go even

further.

v 3 -4 large spring onions, sliced thinly

v 2 large garlic clovesv 20 g olive oilv 350 g arborio ricev 150 g and 500g water (separate

lots)v 40 g vegetable stock pastev 1 chicken breast (about 350g),

dicedv 2 rashers nitrate free baconv 300 g creamv 200 g pumpkin, diced


CHICKEN AND PUMPKIN RISOTTO

WEEK 4

5 mins 25 mins

26

~ METHOD ~1. Preheat oven to 160ºC and line 2 baking trays with paper.2. Blitz sugar 5 seconds/speed 9, then insert your whisking tool. Add butter.3. Cream butter and sugar using butterfly 10-15 seconds/speed 3 (check after 10 seconds).

You will need to scrape down the sides and repeat this step 3-4 times. You want the mixture pale and creamy.

4. Add vanilla. Then add the eggs one at a time through the hole in the lid while mixing on speed 2.

5. Remove the whisking tool.6. Add flour 1 cup at a time through the hole in the lid while mixing on speed 1. Once all

added increase to speed 4 for 10 seconds. Then used a spatula to mix any flour that was not quite mixed in.

7. Roll teaspoon sized amounts into small balls, place on oven trays and flatten with a fork.8. Bake in the oven for approx. 15 mins or until golden. Allow to cool on a wire rack before

icing or decorating.

v 250 g butter softv 100 g raw sugarv 2 large eggsv 1 tsp. vanilla paste or extractv 3 c self raising flour


AUNTY BETTY PLAIN BISCUITS WEEK 4

10 mins 15 mins

27

~ METHOD ~

1. Place flour, salt and butter into mixing jug and mix for 5 seconds/speed 7.2. Turn the blades onto speed 2 and add the egg yolk then drizzle water through the hole of

the mixing jug. Stop once the dough forms a ball stop.3. Sprinkle a little flour out onto the bench and tip the dough out. Form it into a ball and

place it in the fridge to cool for 20 minutes. You may like to cover with a clean tea towel.4. After 20 minutes in the fridge, roll out flat (you may need to flour the bench) and use as

planned.

v 230 g plain flourv Pinch of saltv 130 g cold butter, cubedv 1 egg yolkv 1 tbsp. cold water

~ INGREDIENTS ~Serves 1batch

SHORTCRUST PASTRY

30 mins 12 mins

28

~ METHOD ~

1. Blitz onion and garlic for 3 seconds/speed 7. Then cook with olive oil for 3 minutes/100ºC/speed 2.

2. Add everything else and cook for 10 minutes/steaming temp/speed 2.3. Now cook for a further 5 minutes/90ºC/speed 1/MC off. You may want to put your basket

on top in case of any splatters.4. To puree your sauce, blitz for 30-45 seconds/speed 9/MC on – increasing slowly to speed 9.

BE CAREFUL it will be hot!5. Now cook again for another 3 minutes/90ºC/speed 2/MC off. You may want to put your

basket on top in case of any splatters.6. Store in sterilised bottles for approx. 3 months (possibly longer) in the fridge. We store ours

in the freezer in resealable pouches so that there is less chance of waste as we only have one out a time (in the fridge).

v 2 tbsp. extra virgin olive oilv 1 brown onion, peeled and halvedv 2 garlic clovesv 800 g tomatoes (fresh or tinned

is fine), quarteredv 130 g rapadura or brown sugarv 4 tbsp. worcestershire saucev 2 tbsp. sweet chilli saucev 4 tbsp. white or apple cider

vinegarv 1 tsp. ground clovesv 1 tsp. nutmegv 1 tsp. minced gingerv 30 g cornflour

~ INGREDIENTS ~Serves lots

BBQ SAUCE

3 mins 22 mins

29

~ METHOD ~

1. Halve 100g of the chillies and place them into your thermal cooking device (seeds and all).2. Cut the remaining chillies in half and de-seed (you may like to use gloves for this process).

Add these to your mixing jug.3. Add the garlic and 200g of the vinegar. Chop for 15 seconds/speed 6. You want it nice and

fine, so scrape and repeat if necessary.4. Add the rest of the vinegar, as well as the sugar, and cook for 10 minutes/60C/speed 1. You

want the sugar to dissolve.5. Increase the temp to the hottest your machine goes and cook a further 10

minutes/steaming temp/speed 1/MC off. You want it to start to boil. You might want to place the basket over the hole to stop any splatter.

6. Remove the sauce and pour it into a large pot for the next step. Your sauce needs to reduce and thicken. We find that this works best on the hotplates as you only want to stir the sauce occasionally.

7. Bring the mix to a simmer and stir occasionally. Cook for approx. 30-40 minutes or until your sauce has thickened to your liking. We wanted ours quite thick so left it for the full 40 minutes.

v 500 g fresh red chilliesv 3 garlic cloves, peeledv 650 g white vinegarv 600 g caster sugar


SWEET CHILLI SAUCE

3 mins 22 mins

30

~ METHOD ~

1. Add flour, baking powder, salt and butter into your mixing jug. Mix for 10 seconds/speed 7.2. Turn your blades down to speed 2. While your blades are going on speed 2, add boiling

water through the hole in your lid slowly. Your flour will slowly come together and create a ball. Be careful not to add too much water, but if you do, just add more flour.

3. Once your dough becomes a ball knead it for 4 minutes.4. Transfer dough to a floured bowl and drizzle with the olive oil over the top. Cover this with

a tea towel and let it sit for about 10 minutes.5. Tip out your dough onto a lightly floured bench surface and roll dough into a log shape

with your hands. Cut into 8-12 pieces (depending on how big you want your wrap). Put each piece back into the bowl and cover until you use them.

6. Roll 1 piece of dough thinly into a wrap shape (it wont be perfect so don’t worry) and put into a medium-hot DRY pan. Fry until its puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll your next wrap, while you have one cooking.

7. Once cooked, place it on a plate, under a clean tea towel, or in a container and repeat until all your wraps are cooked.

8. Eat straight away or cover and refrigerate (or freeze).

v 400 g plain flour (plain spelt also works well)

v 1 tsp. baking powderv 1 pinch of saltv 2 tbsp. butterv 1 -1/2 cups of boiling hot waterv 1 tbsp. olive oil


PLAIN WRAPS

20 mins 4 mins per wrap

31

~ METHOD ~

1. Add spinach to your mixing jug and blitz for 5 seconds/speed 6.2. Add flour, baking powder, salt and butter and mix for 10 seconds/speed 7.3. Turn your blades down to speed 2. While your blades are going (on speed 2), slowly add

the boiling water through the hole in your lid. Your flour will start to come together and create a ball. Be careful not to add too much water, but if you do, just add more flour.

4. Once your dough becomes a ball knead it for 4 minutes.5. Transfer dough to a floured bowl and drizzle with olive oil. Cover with a tea towel and let it

sit for about 10 minutes.6. Tip out the dough onto a lightly floured bench, or silicone mat, and roll dough into a log

shape with your hands. Cut into 8-12 pieces (depending on how big you want each wrap). Put each piece back into the bowl and cover until you use them.

7. Roll 1 piece of dough, thinly, into a wrap shape (it won’t be perfect so don’t worry) and cook in a medium-hot, but DRY pan. Fry until its puffed and golden spots appear. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll your next wrap, while you have one cooking.

8. Once cooked, place it on a plate, under a clean tea towel, or in a container and repeat until all your wraps are cooked.

9. Eat straight away or cover, refrigerate or freeze.

v 60 g spinach leavesv 400 g plain flour (or 300g spelt &

100g plain flour)v 1 tsp. baking powderv 1 pinch of saltv 2 tbsp. butter (or coconut oil)v 1 -1.5 c boiling hot waterv 1 tbsp. olive oil


SPINACH WRAPS

20 mins 4 mins per wrap

32

~ METHOD ~

1. Slice sweet potatoes to form chips.2. Mix flour, garlic and onion powders together in a large bowl.3. Coat chips in the flour mix4. Place ghee into a frying pan over medium-high heat.5. Once melted, add sweet potatoes and cook until nice and crispy

v 1 tbsp plain flourv 1/2 tsp garlic powderv 1/2 tsp onion powderv 2-3 large sweet potatoes, peeledv ghee for cooking


SWEET POTATO CHIPS

10 mins 30 mins

33

~ METHOD ~

1. Add everything to your thermal jug, but don’t overfill it. Cook for 45 mins/steaming temp/speed 1. Add more olive oil or water if you feel it is burning.

2. To puree, gradually increase the speed to 7 and puree for 1 minute, or until nice and smooth.

v Mixed veggies of choice, chopped roughly. Approx 5-6 cups full.

v 2 tbsp. Fresh herbs of choice (you can use dried if you prefer)

v 50 g Rock saltv 1 tsp. Black peppercornsv 2 tbsp. Extra virgin olive oilv 1/4 c water


VEGGIE STOCK PASTE

5 mins 40 mins

34

~ METHOD ~

1. Place corn, capsicum and onion into a large glass bowl and sprinkle with salt. Stir through and leave for 2-3 hours. Strain and rinse thoroughly.

2. Add everything (except cornflour and water) into your thermal jug. Cook 45 minutes/steaming temp/speed 1/reverse/MC off/basket on top.

3. Combine cornflour and water in a small bowl and stir well. After the 45 minutes is up, turn machine back on for 3 minutes/steaming temp/speed 2/reverse and pour the cornflour mix through the hole in the lid (be careful as there will be hot steam).

4. Pour into sterilised glass jars and seal tightly.

v 5 fresh corn cobs, kernels removed

v 1 medium red (or green) capsicum, seeds removed and diced

v 1 small brown onion, dicedv 100 g saltv 550 g white vinegarv 400 g raw sugarv 2 tbsp. mustard powderv 2 tbsp. ground turmericv 2 tsp. cornflourv 1/4 c cold water


CORN RELISH

15 mins 3 hrs. 30 mins

35

~ METHOD ~

1. Place your cumin and coriander into the jug and dry cook for 2 minutes/80ºC/speed 2.2. Add everything else and mix 5 seconds speed 6.3. All done, how simple is that!

v 1 tbsp. ground cuminv 1 tbsp. ground corianderv 1 tbsp. mild paprikav 1 tsp. mixed herbsv 1/2 tsp. chilli powder (or to taste)v 1 tsp. salt


MEXICAN SPICE MIX

2 mins 2 mins

36

~ METHOD ~

1. Place yeast and water into your jug and mix 1 minute/temp 37/speed 22. Add all other ingredients and knead for 6 minutes3. Turn dough out into a lightly floured bowl, cover with a clean tea towel and leave to prove

somewhere warm for at least 30 minutes. The dough should double in size4. I like to make 3 smaller rolls with this mixture, but you can make as many as you like. The

process will be the same5. Break dough into 3 equal sizes and form into log roll shapes. Place on a flat baking tray

and leave for another 20 minutes, covered, somewhere warm to rise for a second time. Preheat oven at this stage – 200°C

6. Bake in the oven for 15 minutes. Remember to adjust your cooking times slightly depending on the size of your rolls (i.e. if you have made just one roll then I would allow 25 minutes cooking time)

7. Allow rolls to cool completely before cutting. Then butter in between each slice and wrap in foil. You can place them in the freezer at this stage or back in the oven for another 10-15 minutes if eating right away

8. If you have frozen them, I place the roll into a cold oven and turn onto 200°C. This gives the bread a chance to defrost slightly before it starts to cook again. Bake for approx 15-25 minutes (if frozen) or 10-15 minutes (if defrosted)

9. To make the garlic butter – place garlic into jug and blitz 3 seconds/speed 7. Scrape down sides and add butter and herbs. Mix again and 5 seconds/speed 5

v 2 tsp. yeastv 300 g waterv 500 g bakers flourv 2 tsp. salt (iodised)v 4 tsp. chia seedsv 25 g extra virgin olive oilGarlic Butterv 1 garlic clovev 1 tbsp. mixed herbsv 200 g butter


GARLIC BREAD

5 mins 15 mins

37

~ METHOD ~

1. Blitz the onions and garlic for 5 seconds/speed 7. Scrape down the sides and add the oil. Cook for 3 minutes/100ºC/speed 2.

2. Add everything else and cook this for 25 minutes/100ºC/speed 1/MC off/simmering basket on top to stop the splatter. If you have used fresh tomatoes you will need to cook for longer, approx. 35-40 minutes.

3. To puree the sauce very, very slowly increase the speed of your machine to speed 9 and puree for at least 1-2 minutes. You want a nice smooth consistency.

4. Store in an airtight sterilised jars/bottles in the fridge.

v 1 1/2 L pureed tomatoes or 1.5kg ripe fresh tomatoes

v 2 red onions, peeled and diced roughly

v 2 cloves fresh garlic or 1 tsp. dried garlic

v 1 tsp. ground clovesv 1 tsp. nutmegv 1 tsp. paprikav 1 tsp. ground black pepperv 2 tsp. saltv Drizzle of olive oilv 130 g rice malt syrupv 150 g brown sugarv 100 g white vinegar


TOMATO SAUCE

5 mins 30 mins

38

~ METHOD ~

1. Place the sugar and hot water into your mixer jug and mix 2 mins/100ºC/speed 3. You want the sugar to be completely dissolved before adding the rest of the ingredients. If you can still see sugar crystals then repeat this step until it’s completely dissolved.

2. Add all other ingredients and blitz 1 min/speed 9. Scrape and repeat.3. Cook your paste now for 10 mins/100ºC/speed 24. Store in airtight sterilised glass jars. This mix will keep for up to 12 months if stored in a cool

dark spot like your pantry, or if you are in a warmer climate store in the fridge.5. Please note – this is not a thick gooey mixture like store bought paste as there are no

thickeners or fillers added, however this paste is packed full of organic vanilla flavour. Your paste will thicken slightly when it cools down.

6. Don’t waste the left over paste in your mixing jug that you couldn’t quite scrape out. Make custard, ice-cream, yoghurt, biscuits, cupcakes or a cake. There are loads of recipes on our website that use vanilla!

v 150 g boiling hot waterv 150 g sugar (rapadura or raw

sugar works best)v 8 Organic Vanilla Beans chopped

into a few pieces. (If you have made your own extract you can use the soaked beans)

v 2 large pinches saltv 3 tbsp. vanilla extract

(homemade works great.)v 1 tbsp. glucose/corn syrup (this

helps to stop the sugar from crystallising). We like to use corn syrup from a health food store as it’s preservative free.


VANILLA BEAN PASTE

5 mins 10 mins

39

~ METHOD ~

1. Split the vanilla beans in half lengthwise to expose the seeds.2. Place these into an airtight sterilised jar to soak with the vodka for a minimum of 6 – 8

weeks.3. Leave in a cool, dark place and give the jar a little shake every week or so.

v 1 c vodkav 8-10 organic vanilla beans


VANILLA EXTRACT

5 mins 6-8 weeks

40

~ METHOD ~

1. Place half the tomatoes and onions into the mixing jug (as it doesn't all fit at once) and blitz 10 seconds/speed 7. Work up to this speed slowly as your machine may bounce around.

2. Add the rest of the ingredients and blitz again, this time for 30 seconds. Again, work up to speed 7 slowly.

3. Cook for 60 minutes/steaming temp/speed 2/MF off/simmering basket on top to prevent splatter. If you have a TM5 cook on temp 115. If you think that your mix might be burning turn down to 100ºC and increase to speed 3.

4. Once cooked, puree your mix by slowly increasing your speed up to 9 for 1 minute.5. Store in your fridge or freezer in sterilised glass jars.

v 1 kg tomatoes (skin and all)v 2 brown onions, peeled and cut

in halfv 4 -6 cloves garlicv 1 -2 long red chilliesv 30 g saltv 2 tbsp. vegetable stock pastev 1/2 c waterv 2 green apples, cored (no need to

peel)


TOMATO PASTE

5 mins 6-8 weeks

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thermal cooking methods · 2020-02-28 · ready before you start cooking as your cooking time will...

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