Basics

Spicy Tomato Relish

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Tomato Relish 4
I don’t really remember when I started making this gorgeous sauce. All I know is that it’s stuck with me and been a real hit in my house, and is one of my secret recipes! So I’m sharing it with you all here….so I guess it’s not a secret anymore! Shhhh, don’t tell anyone!

Back when I was studying, I made it for one of our big functions and it was a real hit! Back then, before I had a Thermomix it used to cook down on the stove for about 3-4 hours! In the Thermomix it takes 2 hours, which is a real time saver for me! Plus I don’t have to watch it as much with the timer set!
Tomato Relish 3

There is some chilli in it, however you can increase this to your tastebuds! The spices are subtle and add a really beautiful depth of flavour to the relish.

I’ve significantly reduced the sugar content from my original recipe, as that has become really important to me as the children are eating more of these foods, (and I don’t want to train their tastebuds for food that’s too sweet), but it still has sweetener, so keep it in moderation for the little ones…and the adults too of course! You can make it completely Paleo if you use Coconut Palm Sugar.

Tomato Relish 1

I do de-skin the tomatoes, however I have made it before without and its ok, but the texture is that much nicer without the skins, and it really is a very quick step!

You can serve it with turkey ham on wraps, with tacos, arancini balls, on eggs for breakfast, with crackers and cheese! So many options, the list goes on and on!

Pure spicy love, Gabrielle xx

Spicy Tomato Relish
Yields 1
Delectable spicy relish to serve with meats, rissoles, sandwiches, cheese platters and more!
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients
  1. 1.5 kg Mixed Tomatoes, peeled & quartered
  2. 250g Red onions, peeled & halved
  3. 2 Cloves Garlic, peeled
  4. 2cm knob Ginger, peeled
  5. 1-2 Red Cayenne Chillies, deseeded
  6. 125ml Red wine vinegar
  7. 180g Rapadura Sugar
  8. 1 1/2 tsp Celtic Sea Salt
  9. 1/4 tsp Pimentos (Allspice), ground
  10. 1/4 tsp Cloves, ground
  11. Few grinds of Black Pepper
  12. Pinch Cayenne Pepper
Instructions
  1. Boil the kettle. Cut a small cross into the base of the tomatoes and place them into a large mixing bowl and cover with boiling water. Leave for 1-2 minutes to soak, before peeling the skins off.
  2. Place the onions, garlic, ginger & chilli into the Thermomix & chop 3 Sec/Speed 7.
  3. Add the peeled tomatoes and chop for another 3 Sec/Speed 5.
  4. Add the red wine vinegar, rapadura, salt, spices, pepper & cayenne and cook 90 Mins/100°/Speed 1.5-2 with the simmering basket on top. Cook for a further 30-60 Mins/100°/Speed 1.5-2. (The timer on the Thermomix goes to 99 mins on the TM5, so you could set it to that and then for set it for a further 50 mins or so.)
Kitch'n Thyme http://kitchnthyme.com.au/

Chocolate Almond Milk

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Choco Almond Milk
 I love this!!…We love this! My little family loves it! It’s so delicious and SO easy to make! So perfect for a birthday party where either your family or your guests are dairy free. Or even if not dairy free, why not mix things up and do something different to normal dairy milk. Nuts are full of good fats, protein and good carbohydrates and make up part of a balanced diet. Also, regular bought junky chocolate flavoured milks are full of all sorts of rubbish, including preservatives, additives, colours, flavours, and refined sugars! I just love that this milk is only sweetened with a little maple syrup and is completely free of all the junk! It’s real food!

If you are concerned about the caffeine content in the raw cacao powder, consider replacing it with carob powder! Yum!

I served something similar to these at my son’s 1st birthday party! I added coconut milk which made it that little bit thicker and creamier. You can do that if you like, but honestly this milk is just perfect as is!

20 - Choc Coconut Milks

I designed a Vintage Hot Air Balloons party for him and it was A-M-A-Z-I-N-G! You can see a little bit of the cake in the picture above that I made, yes its got that sugary icing and all, but cake decorating is one of my ‘other’ little things I like to dabble in for the creativeness!….And my son hadn’t had any gluten, dairy or sugar before he was 1, so his cake was the basket, it was a GF, DF, chocolate cake, sweetened with a little honey! He LOVED it!! But more on parites in another post!!!

Choco Almond Milk w Dino Cookies

I made some of this milk last week along with these dinosaur cookies! Aren’t they just gorgeous! They are a Spelt Choc Chip, Cranberry & Macadamia cookie (my husbands favourite!) – I’ll get to the recipe soon! My little boy who is now 2 1/2 thought it was Christmas!

You can make my pure Almond Milk here.

Chocolate Almond Milk
Yields 1
Dairy-free Almond Milk turned into guilt-free Chocolate Milk! Perfect in smoothies, with cookies or for parties!
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Ingredients
  1. 170g (1 Cup) Raw Almonds
  2. 1 Tbsp Coconut Oil
  3. 1 1/2 tsp Vanilla Essence
  4. ½ tsp Celtic Sea Salt
  5. 1 L Filtered Water
  6. 3 Tbsp Maple Syrup
  7. 2 Tbsp Raw Cacao Powder
Instructions
  1. Place the almonds into a bowl, cover with filtered water and leave to soak overnight (or for at least 12 hours).
  2. Drain the almonds and place into the bowl of the Thermomix and mill 7-10 Sec/Speed 9.
  3. Add the oil, vanilla, salt and water & blend 1 minute/Speed 9.
  4. Strain the milk through a nut milk bag or muslin cloth. Keep the almond pulp for throwing into cookies, cakes, biscuits etc. (You can freeze it to save for use another day too!)
  5. Pour the almond milk back into the mixing bowl and add the maple syrup and cacao. Blend 5 Sec/Speed 7.
  6. Refrigerate until chilled, then shake well before serving.
Notes
  1. Pure Almond Milk recipe here: Almond Milk
  2. Will keep in the fridge for approx. 3 days.
Kitch'n Thyme http://kitchnthyme.com.au/

Raw Salted Macadamia Caramel

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Raw Salted Maca Cara 4I was driving home recently dreaming of this delicious date caramel I’d had at my friends house a couple of years ago! I didn’t have her recipe, so I came home and decided to have a play around. I wanted something with macadamias as they just lend themselves so perfectly to something so creamy and dreamy!

I also had the idea initially of making more of a sweet dip, but then my thoughts drifted to Maca powder and it’s wonderful caramel tones.  Maca powder is a great source of vitamins, energy boosting properties, has benefits for the skin, helps to increase energy, and helps with womens & mens health & reproductive health. I love chucking it into foods when I can!

So here is the result! Icky, sticky, goopy, mouth- watering, finger -licking goodness! I can guarantee you won’t be able to resist going in for a second spoonful! I gave the recipe to my best friend Jessie of Desperate Healthwives who made it straight away and thought she’d died and gone to heaven! Ha! And I must admit she took the above photo! It’s just so beautiful I had to use it!

Apples are of course the classic combo with caramel however you can use whatever fruit you desire! Apples, pears, bananas, strawberries etc all work beautifully!  You’ve all seen those caramel apples in the supermarket – sugar upon sugar! This is a little different, but we works so well and is such a wonderful alternative with only a little maple syrup to sweeten. You could reduce the maple or use honey or rice malt syrup. I tend not to be a big promoter of rice malt syrup as its so highly processed. I’ll talk more on sugars in another blog post.

Raw Salted Maca Cara 2
It’s absolutely perfect just freshly made and dipped into! However, look at what happens after you’ve left it in the fridge for a little while! Gorgeous and firmer in texture it becomes more like a spread! There is something about this that I just love! It’s smooth and rich and you can use your chosen fruit as the perfect little implement to scrape up the perfect amount! So try both ways and see which you love you the most!

 

Raw Salted Macadamia Caramel
Oooey gooey raw nut caramel for dipping freshly cut fruit into!
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Total Time
2 min
Total Time
2 min
Ingredients
  1. 150g Raw Macadamias
  2. 2 - 3 Medjool Dates
  3. 60g (4 Tbsp) Coconut Oil
  4. 40g (2 Tbsp) Maple Syrup
  5. 1 tsp Vanilla Essence
  6. 1 tsp Maca Powder
  7. 1/8 tsp Celtic Sea Salt
Instructions
  1. Place the macadamias into the bowl of the Thermomix and mill 6 Sec/Speed 9.
  2. Scrape down the sides of the bowl and process for 10 Sec/Speed 4.
  3. Scrape down the sides again and process a further 30-40 Sec/Speed 6 or until a nice nut butter consistency forms.
  4. Add all the remaining ingredients and process 40 Sec/Speed 6-7.
  5. Serve with freshly chopped fruit such as apples, pears, strawberries, bananas etc.
  6. For a firmer texture, you can place it into the fridge for approx. 30 mins or until set firm.
Notes
  1. You can easily turn this into a Chocolate Version too by adding 2 Tbsp of Raw Cacao Powder in with all the other ingredients. Yum!
Kitch'n Thyme http://kitchnthyme.com.au/

Hazelnut & Macadamia Dukkah

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Dukkah Dukkah is such a wonderful spice mix! Originating in the middle east, there are many different varieties, in terms of nuts used and spices used, but the basic ingredients will usually always have coriander, cumin, and pepper. Some then add fennel and other spices.

Perfect over grilled meats (fish, chicken, lamb), eggs, sprinkled over salads or open sandwiches, even over the top of a pumpkin soup! There are many uses!

I love spices and flavoursome accompaniments to a dish and this is one of them! You can play with whatever nut combo you like. This is my version, and I love it!

Please be aware that this recipe was made in the TM31 so you may need to reduce the time of this step. Watch this stage closely, being careful to not over process the nuts. You want them still to be somewhat chunky in texture.

Dukkah 2

Hazelnut & Macadamia Dukkah
Delicious on fish, chicken, poached eggs, sourdough toast etc!
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 2 Tbsp Coriander Seeds
  2. 2 Tbsp Cumin Seeds
  3. 1/4 tsp Black Peppercorns
  4. 80g Roasted Hazelnuts
  5. 80g Roasted Macadamias
  6. 40g Toasted Sesame Seeds
  7. 1/2 tsp Celtic Sea Salt
  8. 1/4 tsp White Pepper Powder
Instructions
  1. Add the coriander, cumin and peppercorns to the bowl of the Thermomix and dry roast 3 Mins/120°/Speed 1.
  2. Mill 20 Sec/Speed 9.
  3. Add the hazelnuts & macadamias and grind 15 Sec/Speed 4. (Please be aware that this recipe was made in the TM31 so you may need to reduce the time of this step. Watch this stage closely, being careful to not over process the nuts. You want them still to be somewhat chunky in texture.)
  4. Add the remaining ingredients and mix 6 Sec/Speed 3/Reverse.
Notes
  1. Please be aware that this recipe was made in the TM31 so you may need to reduce the time of this step. Watch this stage closely, being careful to not over process the nuts. You want them still to be somewhat chunky in texture.
Kitch'n Thyme http://kitchnthyme.com.au/

Saracino Roast Tomatoes

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Roast Toms 2 ©These delightfully golden, winey, gummy, sticky, sweet & juicy tomatoes will be set to impress your whole family! They are the perfect compliment to any egg breakfast! I have a real obsession with tomatoes and these fulfil it!

I have for many years never liked going to a buffet where I’m served barely cooked, flavour-lacking roast tomatoes!! I need flavour!

You can go quite generously with all the flavourings! The oils that lie on the tray after baking are so delicious for drizzling over poached eggs, so don’t throw them away!

The sheep cheese is just delicious and often far less reactive for those that pose intolerances to regular cows dairy.

Enjoy!

Saracino Roast Tomatoes
Serves 4
These are so deliciously tasty! A little gummy, winey, sweet, intense and sticky! Yum!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 4 Roma Tomatoes
  2. 1 tsp Garlic Powder
  3. 1 tsp Onion Powder
  4. sprinkle Celtic Sea Salt
  5. 2 sprigs Fresh Thyme
  6. 50g Saracino Sheep Cheese (grated)
  7. drizzle Extra Virgin Olive Oil
Instructions
  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Slice the top and the bottoms off the tomatoes. Try not to chop too much off the tomatoes, but rather just make a flat base on each, so they will sit flat on a tray. Cut the tomatoes in half horizontally and place cut side up on the tray.
  3. Sprinkle all the tomatoes with the garlic, onion, & salt. Pull the thyme leaves off the stems and sprinkle on the tomatoes. Generously drizzle with olive oil & top with the grated sheep cheese.
  4. Place into the oven and roast for 25 minutes. Serve hot with your favourite egg breakfast or in a beautiful fresh pasta dish for dinner!
Kitch'n Thyme http://kitchnthyme.com.au/

Coconut Butter

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Coconut ButterCoconut Butter – What a brilliant alternative for those avoiding dairy! It is uniquely different to coconut oil in that it is made from the dried flesh of coconuts. Sometimes it is marketed as coconut oil, however they are two different things. Coconut butter contains the oil as well as the coconut flesh. It’s uses are endless. Much much cheaper to make than to buy and takes all of 4 minutes in the Thermomix.

Coconut Butter was one of the 1st things I made in my Thermomix as my sister-in-law had been trying to make coconut butter in her food processor (as had I in a commercial food processor at work!) and it was taking us about 10-20 minutes! I just chucked a bag of shredded coconut in and wanted to see what would happen – well how fast it was!! I rang my sister-in-law straight away! She was not completely convinced on the machine, until of course I went to visit and she saw it make such light work of this butter!

The heat during the cooking process is important as it will help to get the oils working in the coconut a little quicker. Even if you don’t set the Thermomix to 37°, it will reach this temperature being on for 3 minutes anyway, but will be a little quicker if you select it from the start. This method will give you a great puree consistency, but don’t expect a completely smooth result like dairy butter.

I use shredded coconut, but coconut chips work really well too. I find the more oily your coconut, the better the result, thus I find either shredded or chips better than desiccated.

You will need this coconut butter recipe to make my Choc Peppermint Creams.

Coconut Butter
A wonderful alternative for those who can't have butter! Makes 500ml (2 cups).
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Prep Time
4 min
Prep Time
4 min
Ingredients
  1. 500g Shredded Coconut
Instructions
  1. Place the coconut into the bowl of the Thermomix and mill 1 minute/Speed 8.
  2. Scrape down the sides of the bowl. Continue processing for a further 2 minutes/37°/Speed 6.
  3. Scrape down the sides of the bowl and blend a further 1 minute/Speed 7.
  4. Store in an airtight container out of the fridge. If refrigerated it will set quite hard.
Kitch'n Thyme http://kitchnthyme.com.au/

Almond Milk

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Almond MilkWhat a wonderful alternative to cow’s milk. This almond milk is really easy to make! It is completely raw, the almonds have been activated and with the addition of celtic sea salt which contains many vital trace minerals and the good fat of coconut oil, this is a winner for health benefits.

Activating the almonds is really important. It deactivates the enzyme inhibitors, helping us to be able to digest them much more easily and it brings the nuts to life!Soaking-Almonds-©-265x300

You will notice that I add a small amount of maple syrup. I do this whether I am making it for sweet or savoury use. It brings out the flavour of the almonds and doesn’t taste sweet as it’s such a small amount. You could use honey or rice malt syrup if you preferred. 

The addition of sunflower lecithin is optional. The milk will separate after a few hours in the fridge due to the fat from the nuts not emulsifying with the water. Lecithin is a fat emulsifier so it is the perfect solution. There is much question over soy lecithin, so when I learnt about sunflower lecithin you can imagine my delight. It will keep the milk homogenised and give it even more of a creamy texture!

Straining-Milk-225x300Above I’m straining the milk through a muslin cloth or nutmilk bag.

When I weaned my little boy off breastmilk I used this milk to replace his 1-2 daytime feeds. He just loved it. (As almond milk is not a complete meal replacement of breastmilk or formula for an infant or baby please be aware that my little boy was already eating a substantial well balanced diet by this stage. The almond milk was an addition to his diet.)

And perhaps you should go try my Chocolate Almond Milk too! Perfect for parties or as a yummy treat!

Almond Milk
Makes 1 Litre A wonderful super easy to make nut milk! Perfect as a Dairy Free option! You can then use for cakes, cookies, savouries etc! Or turn into Chocolate Milk or Choc Banana Milk or Raspberry or Strawberry Milk etc.
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Ingredients
  1. 170g (1 Cup) Raw Almonds
  2. 1 Tbsp Coconut Oil
  3. 1 Tbsp Maple Syrup
  4. 1 tsp Vanilla Essence
  5. ½ tsp Celtic Sea Salt
  6. 1 tsp Sunflower Lecithin (optional)
  7. 1 L Filtered Water
Instructions
  1. Place the almonds into a bowl, cover with filtered water and leave to soak overnight (or for at least 12 hours).
  2. Drain the almonds and place into the bowl of the Thermomix and mill 7-10 Sec/Speed 9.
  3. Add all the remaining ingredients & blend 1 minute/Speed 9.
  4. Strain the milk through a nut milk bag or muslin cloth.
  5. Refrigerate and serve.
Notes
  1. You can decrease the amount of nuts used. The amount I use here makes for a really rich & creamy milk, however you can reduce this. I would tend to use a minimum of 100g raw nuts(approx. a heaped 1/2 cup) to 1 Litre of water. Remember also that once the raw nuts have been soaked they will weigh less than unsoaked raw nuts. So make sure you weigh your nuts before soaking!
  2. Nut milk will keep for approximately 3 days. It is suitable for the freezer too.
Kitch'n Thyme http://kitchnthyme.com.au/