Pumpkin and Coconut Soup (TMX)

Ingredients

1 onion, quartered

1-2 cloves of garlic

30g olive oil

Stick celery roughly chopped

1 carrot peeled and roughly chopped

approx 1 kg pumpkin peeled and roughly chopped (I like Jap or Kent pumpkin)

2 tblsp Vege Stock Concentrate

250g water
270ml can coconut milk

Method

1. Place garlic and onion to bowl and chop 3 sec/Speed7 then add 30g olive oil and sweat for 4 min/100c/Speed 1.

2. Add Celery, carrot and pumpkin and chop for 20sec/speed 4, using spatula to help the mix the large peices

3. Add vege stock concentrate and water and cook 20min/100c/speed 1

4. Blend 20 sec/Speed 5

5. pour in coconut milk and and continue to cook 5min/100c/speed 1

6. check for seasoning

Tips

Adjust water for you preferred thickness

Gingerbread

 

This is a yummy ginger bread recipe that I have adapted for the Thermomix.  If you don't have a Thermomix the original recipe can be found here.

Ingredients

100g Nuttelex

60g rice/oat milk (or preferred alternative)

40g Honey

140g sugar

300g plain flour

1-2 tblsp ground ginger

2 tblsp cinnamon

1-2 tsp ground cloves/star anise

3/4 tsp bicarb soda

Method

1. Add to bowl Nuttelex, oat/rice milk, honey and sugar.  Cook for 6mins/70c/soft speed until Nuttelex has melted and sugar has dissolved

2. add dry ingredients and mix 40sec/Speed 4-5 until well combined

3. remove from bowl,  flatten out on a tray lined with baking paper and cover with cling film.  Place in fridge for 2-3 hours to rest.

Pre-heat oven to 200 degrees celsius
 

4. Working with small portions at a time (leaving the rest in the fridge) roll the dough out to 3mm thick and cut into desired shapes.

5. Transfer to a baking tray lined with baking paper and cook for 10mins or until golden brown

6. Allow to cool (they will firm up as they cool)

Tip: Best to roll on a plastic board or smooth surface. If you are using a wooden board and it is starting to stick try sprinkling some corn flour on the board and roller. 

Hidden Veggie Bolognese (Thermomix)

When Ellen was first on solids she didn't tolerate tomato.  I started making spaghetti bolognese with a veggie puree instead of tomato sauce.  She can eat tomato now so I have added that to the mix.  I now use this bolognese to get my children to eat veges that they otherwise would not touch.  Don't get me wrong - I think it is very important that children learn to love veges in their own right.  I continue to cook and serve them regularly but more often than not they end up in the bin.  At least I know that some are getting in with this recipe. As my kids are getting older and more adventurous I am slowly increasing the size and texture of the veggies in this sauce.

This is a staple in our house.  I freeze batches in small containers with enough to feed the two kids.  That way it can easily be reheated and on the table in under 10mins.

Ingredients

2 sticks celery washed
2 carrots peeled
1 cup pumpkin peeled
1 zucchini
1 capsicum, washed and seeds removed
any other veggies you feel like adding on the day!
400g tinned tomato
140g tomato paste (optional)
1-2 tblsp veg stock concentrate (depending on how salty you like it)
1 MC water

2 cloves garlic, peeled
1 brown onion, peeled and quartered
30g olive oil

500g beef mince

Method

1. Fill bowl with roughly chopped vegetables and chop 20sec/Speed 4 (less for chunkier veggies, more for a smoother sauce).
2. Add tomatos,  stock concentrate and water then cook 15min/100C/speed 1
3. Pour into thermoserver (or other bowl) and set aside
4. Add garlic and onion (no need to wash bowl) and chop 3sec/speed 7, scrape bowl and repeat.
5. Add olive oil and cook 5min/100c/speed1
6. Add mince and cook 12mins/varoma/reverse soft speed
7. Return vegetable sauce to bowl and cook 20min/100C/reverse soft speed.  Leave MC on angle to let steam out  (Place a piece of kitchen paper on top to reduce splattering)

Serve with cooked pasta

Variations

You can basically put any vegetable you like in this one.  I usually add the broccoli and cauliflower stalks, and any other veges I need to use up.  Add kale or spinach for some extra goodness.

For something different serve mixed with cous cous, use to fill taco shells or use as a filling in meat pies