Tag Archives: clean eating

A Handful Of Bliss

For those who need exact measurements in a recipe, look away now. Or, give this a go anyway as it really is fool-proof.

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Into the thermomix put the following and blitz on speed 8 for around 15 seconds:

  • A handful of raw cashews
  • A handful of raw almonds
  • A handful of goji berries

Add to it the following and blitz on speed 7 for around 20 seconds:

  • A handful of apricots
  • A handful of dried raspberries
  • A BIG handful of fresh dates, seeds removed
  • A handful of raw cacao powder
  • A splash of coconut oil

Form in to small balls, roll in coconut and freeze. Perfect for an afternoon snack.


Spelt Pasta with Sweet Potato, Spinach and Ricotta Filling

Easy to make, freeze in to bags ready for a quick dinner.

Make a batch of pasta dough by mixing 300g of spelt flour with 3 eggs and 20g of olive oil in the thermomix. Knead for two minutes, then wrap in plastic for ten minutes to rest.

Steam 3 small sweet potatoes and a couple of big handfuls of spinach, mash and combine with 200g of fresh ricotta, an egg and plenty of salt and pepper.

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Roll your pasta dough through the machine, in small batches. You want to get it down to the smallest setting, so just do a small ball at a time.

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Lay it on to tea towels, covering as you go.

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Once all done, cut in to triangles and place 1 teaspoon of filling in each centre, run a wet finger along each edge, then bring each corner to the middles, pressing edges as you go. This will form an odd pyramid shape. Bend edges down and tuck in a little. Very hard to explain and no matter how you do them, so long as the edges are sealed, that is all that matters!

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Only make a few at a time, keeping the rest of the dough covered to stop it drying.

Scatter flour on a tray and add pasta shapes to the tray, sprinkling liberally with flour as you go to stop them sticking.

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Freeze on the tray, then shake off and transfer to a zip lock bag to store in freezer. This made just over 1kg of pasta shapes.

To cook, bring to boil a big pot of salted water, add a few at a time once boiling. Once they rise to the top, after a few minutes, they should be cooked. Serve with your favourite sauce, or with a splash of olive oil and parmesan and more pepper.


Baked Cauliflower Risotto with Chilli Pangrattato

This is my twist on Jamie Oliver’s twist of a classic Italian dish. Featured in the March 2013 edition of the ABC’s “delicious” magazine, I simplified it and thermomixed it. It looks a bit dry in my pic, so I have modified it further to fix that.

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Preheat oven to 200 degrees.

Put in to the thermomix:

  • 1/4 of a ciabatta loaf, torn in to chunks
  • a sprinkle of dried chilli flakes

Blitz for around 10 seconds to achieve a coarse breadcrumb.

Add around 20g of olive oil, the zest of one lemon, 1/4t of cinnamon and mix for 5 seconds on speed 5. Cook on Varoma temp, 5 minutes, speed 2.

Tip out on to a plate to cool.

Break up a whole cauliflower into chunks and put in the thermomix. Give it around 5 seconds on speed 5 to break it up in to little pieces. Tip out into a bowl.

Put in the thermomix and cook for 4 minutes, Varoma, speed 2:

  • 2 white onions, quartered
  • 2 celery stalks, finely chopped
  • a splash of fish sauce
  • 30g of butter
  • 20g of olive oil

Add 350g of arborio rice and stir, speed 2, reverse, for a few seconds.

In a large, castiron or heavy casserole dish, add the cauliflower, rice and onion mix and 1.25L of hot vegetable stock. Whack the lid on tight and bake in the oven for 35 minutes.

Remove from oven, stir through a big spoon of butter and a heap of parmesan and let stand to thicken for a minute or two.

Serve, with the Chilli Pangrattato sprinkled liberally over the top, some more parmesan and cracked black pepper.