Yoghurt – Thick Greek Style


I really love super thick Greek Style yoghurt! I much prefer really thick tangy yoghurt that doesn’t have any sweeteners added to it! I’ve been making yoghurt since I was a little kid with my mum (however lots of soy yoghurt back then) and I love it!


But last year I figured out how to get that super luscious thick yoghurt (almost Greek yoghurt type thickness but without straining off the whey) at home using a very simple method! My sister in law saw gourmet farmer using an esky for his yoghurt, and how well it worked! This is loosely based on his method, however tailored to using the Thermomix which gives the ability to get really accurate temperatures easily!

In the recipe when you’re heating up the milk I say to keep the milk at 90ºC for a longer time. The reason being, if you hold the milk at a stable temperature for longer it will make the yoghurt thicker by driving out the oxygen and helping in the fermentation process along with helping the proteins to hydrate well and bind as much water as possible. As this isn’t a strained Greek Yoghurt, there will still be some whey that gathers with the yoghurt remaining in the jar when you scoop your spoon of yoghurt into a bowl. You can either leave it in, (it will make the yoghurt a bit more watery) or you can just spoon it out to use in another recipe or dispose of it.


Once you have heated the milk it is important to cool the milk quickly. This helps to produce a thicker curd also. You can cool the milk quicker by filling a bowl with cold water, adding some ice cubes and setting the bowl of heated milk on top.

I’ve learnt that sometimes a less is more approach works best when it comes to the culture, which is why I only use 1-2 Tbsp of yoghurt as a starter. I like to use Jalna Greek Yoghurt for my starter, it always produces a really beautiful yoghurt.

If your family uses a lot of yoghurt, you can double this recipe very easily. Just increase the time of heating the milk and make sure once the 2L of milk reaches 90ºC to hold it at that temperature for at lease another 10 minutes. (Should take around 30-40 mins) and use 2 x 1L glass jars. They should fit side by side in your 10L esky quite easily.

For different flavoured yoghurts you can add vanilla beans or bean paste or for fruit flavours rather than adding fresh fruit that will water down the yoghurt, add fruit compotes or homemade refined sugar free jams. 

It’s really quite easy to make beautiful yoghurt at home! I hope you enjoy!

Greek Style Yoghurt
Beautiful thick, almost Greek Style yoghurt without the need to strain! Sugar and milk powder free!
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Prep Time
5 min
Cook Time
40 min
Total Time
24 hr
Prep Time
5 min
Cook Time
40 min
Total Time
24 hr
Ingredients
  1. 1 Litre Non-homogenised Organic Milk
  2. 1-2 Tbsp Greek Style Yoghurt (with live cultures - I like Jalna)
Equipment
  1. 1 Thermomix or a Pot & Thermometer
  2. 2 Medium Stainless Steel Bowls
  3. 1 Thermometer
  4. 1L Glass Jar
Instructions
  1. Take the starter culture out of the fridge to bring to room temperature.
  2. Place the milk into the Thermomix and heat 20 Mins/90º/Speed 3. You will notice that the milk will reach 90º at around the 10 minute mark, but hold it at that temperature for the full 20 minutes. (Read why in the notes above the recipe)
  3. Fill a medium bowl with water and some ice cubes and place another bowl on top to make an ice bath. Pour the warmed milk into the bowl on top and let sit to cool to 38º - 40ºC. Check the temperature with a thermometer. Be careful that it doesn't drop below 35º. This should take about 20 minutes. It's important to reduce the heat quickly to produce a nice thick curd. (Alternatively, you can keep pouring the milk back into the Thermomix to check the temperature, but I find it easier to just use a Thermometer.)
  4. While the milk is cooling, place 2 Litres of water into the Thermomix and heat 3 Mins/45º/Speed 3. Pour the warmed water into a small 10L esky. Repeat this process. Depending on the height of the jars you use to set your yoghurt, you will need 3-4L of water.
  5. Remove a cup of the cooled milk into a cup or bowl, and stir or whisk in the starter so its smooth and there are no lumps.
  6. Pour this mixture back into the bowl of cooled milk and stir to combine briefly before pouring into a 1L glass jar. Secure the lid and place the jar into your esky filled with water. The water should be surrounding the jar but not covering the lid.
  7. Leave the jar in the water for 12-24 hours to incubate and ferment. Depending on how tart you like your yoghurt will determine how you long you leave the yoghurt to ferment. Around the 12-14 hours mark you will have a really lovely mildly tart yoghurt. Around this time is when I like to take mine out and place straight into the fridge to set firm.
  8. Once completely cooled, your yoghurt is ready to eat!
  9. And don't forget to save a couple of Tbsp for your next batch of yoghurt!
Notes
  1. Try not to disturb the yoghurt in the first 6 hours when the yoghurt is incubating as this can interfere with the yoghurt setting properly.
Kitch'n Thyme http://kitchnthyme.com.au/

Watercress, Pickled Golden Beetroot & Fennel, Hazelnut & Pomegranate Salad w Balsamic Reduction

img_1283Imagine this gorgeous salad as part of a beautiful Christmas banquet. Adding so much colour, and fresh and light crunch this salad is one that pleases the eye and the palette! 

I’ve been getting such a gorgeous steady supply of these beautiful golden yellow coloured beetroots and I really love them! I love them because they are different, but they also have a slightly more subtle light flavour so they are perfect for a salad like this!

For this salad, I haven’t peeled the beets, as they washed up really nicely, but you could do that if you preferred. 

If you haven’t got roasted hazelnuts in the pantry just roast them for 10 minutes at 180ºC, or until golden in colour. The skins should begin to just fall on when rubbed gently.

There are a number of different ways to extract pomegranate seeds. I like to slice the top off, slice down the ridges, give a good tap and break the segments apart, letting all the seeds just pop out. Perhaps I should do a video on it sometime! 

The balsamic reduction is really straightforward to make in the Thermomix. Super easy! You just combine 500g balsamic & 50g honey into the Thermomix and cook 25-30 Mins/Varoma/Speed 3, with the simmering basket on top. 

img_1435

Watercress, Pickled Golden Beetroot & Fennel, Hazelnut & Pomegranate Salad w Balsamic Reduction
Serves 6
A delicious, punchy, fresh & crisp salad adaptable to any banquet celebration or for a quick lunch with friends!
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Prep Time
20 min
Cook Time
10 min
Total Time
20 min
Prep Time
20 min
Cook Time
10 min
Total Time
20 min
Pickled Fennel & Beetroot
  1. 125ml Rice Wine Vinegar
  2. 125ml Water
  3. 1 Tbsp Honey
  4. 1/2 tsp Celtic Sea Salt
  5. 1/4 tsp Coriander Seeds
  6. 1/4 tsp Cumin Seeds
  7. 1/4 tsp Fennel Seeds
  8. 1 Star Anise
  9. 2 Pieces Orange Peel
Salad
  1. 1 Large Bunch Watercress
  2. 2 Medium Golden Beetroots
  3. 1 Medium Bulb Fennel
  4. 1/2 Pomegranate Seeds
  5. 50g Roasted Hazelnuts, halved
  6. 1-2 Tbsp Olive Oil
  7. Black Salt
  8. Micro Watercress
  9. Micro Radish
  10. 2 Tbsp Balsamic Reduction
Instructions
  1. Place the pickling ingredients into the thermomix and heat 10 Mins/100º/Speed 1.
  2. Finely slice the fennel on a mandolin and place into a small bowl.
  3. Finely slice the golden beetroot on a mandolin and place into another small bowl.
  4. Pour the pickling liquid over the fennel to cover and leave for 10 minutes. Strain the pickling liquid over the beetroot to cover and leave that to pickle for 10 minutes.
  5. Once the fennel and beetroot is pickled, set them aside for plating.
  6. Place the watercress on a large platter and arrange slices of the pickled beetroot nicely around the plate. Place handfuls of the pickled fennel around the platter. Sprinkle with the pomegranate seeds & roasted hazelnuts.
  7. Drizzle with a little olive oil and sprinkle with black salt.
  8. Top the salad with some delicate sprigs of the micro herbs and drizzle with the balsamic reduction.
  9. Serve immediately.
Kitch'n Thyme http://kitchnthyme.com.au/

Sweet Potato Rostis, Baby Chard, Poached Eggs, Coriander Pesto & Toasted Pepitas

fullsizerender-3Beautiful lazy weekend mornings call for soft poached eggs drizzling their goodness over warm rostis! Then topped with pesto and crunchy things what more could one need! 

I’ve been wanting to share my coriander pesto with you all for such a long time and it’s finally here! 

Coriander is such a wonderful herb! It’s one of my favourites! 

Coriander can help chelate heavy metals helping to detox them out of the body, so this one is definitely worth eating!

You could use it on pizza, as a spread on crusty sourdough, in a galette, the options are bountiful!

My kids really love dipping vege sticks into it so that is a massive win for me! I hope you enjoy it as much as we do! 

Sweet Potato Rostis, Baby Chard, Poached Eggs, Coriander Pesto & Toasted Pepitas
Serves 6
Delicious poached eggs atop potato rostis with simple coriander pesto
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Prep Time
20 min
Prep Time
20 min
Coriander Pesto
  1. 100g Coriander Leaves (approx 2-3 large bunches)
  2. 2 Cloves Garlic, peeled
  3. 150g Roasted Macadamias (To Roast: 10-15 Mins 180ºC)
  4. 1/2 tsp Celtic Sea Salt
  5. 2 tsp Lemon Juice
  6. 2 tsp Savoury Yeast Flakes
  7. 100g Olive Oil
Sweet Potato Fritters
  1. 600g Sweet Potato, peeled & grated
  2. 2 Organic Eggs, lightly beaten
  3. Salt & Pepper to taste
  4. 2-4 Tbsp Olive Oil or Coconut Oil, for frying
Poached Eggs
  1. 1 Tbsp White Wine Vinegar
  2. 1 tsp Celtic Sea Salt
  3. 12 Organic Eggs
Instructions
  1. To make the coriander pesto, place all the ingredients into the bowl of the Thermomix and Chop 5-8 Sec/Speed 7. Set aside.
  2. Place the grated sweet potato into a medium bowl and add the lightly beaten egg. Season with salt and pepper and stir well to combine.
  3. Place a 1-2L pot filled with water on high heat. Place the vinegar and salt into the water and bring to the boil.
  4. To make the rostis, heat the oil in a large frypan over medium heat and place 2 Tbsp amounts into the pan. Flatten into a nice round shape and pan fry until golden on both sides. You should end up with about 12 rostis.
  5. To toast the pepitas, pan fry on a medium heat for 1-2 minutes, tossing until golden all over.
  6. Crack 8-12 eggs into a medium bowl, being careful not to seperate the yolk from the white. Once the water has boiled, briefly stir the water in a circular motion with a spoon, adding the eggs gently and as close to the water as possible, into the whirlpool. Continue to stir gently for about another 5-10 seconds once the eggs are in to stop them settling immediately on the base of the pot.
  7. Reduce the heat to medium and poach for approximately 3-4 minutes or until cooked to your liking. Take out and drain on absorbent paper towel.
  8. To serve, place 2 rostis on a plate, top with the baby swiss chard leaves or baby spinach and place 2 eggs on top. Rest a spoonful of the pesto on the eggs and sprinkle with the pepitas. Wahlah your breakfast is ready to devour!
Notes
  1. You can poach the eggs as per the Thermomix method, however I love my method for a perfect cafe style poached egg where the white fully encapsulates around the yolk!
  2. You can use Apple cider vinegar in the poaching water but it can turn the colour of the water slightly pink, as with Pink himalayan salt also.
Kitch'n Thyme http://kitchnthyme.com.au/

Bone Broth v Stock – A Chef’s Perspective

Bone Broth

Perhaps some of you have been wondering the difference between a Stock or a Bone Broth! Hopefully this will provide a better understanding.

Stocks have been made for centuries long in the back of almost every good kitchen! They are the key to a plethora of amazing sauces and reductions. Sauces add flavour, moisture & harmony to a dish, and no great restaurant would be without them!

On the home front, I think many will remember their mum or grandma serving hearty nourishing brothy chicken or beef soups when unwell. It’s definitely not news to many that there are amazing healing properties in that pot of liquid gold! Over recent years, those with a keen knowledge of health have come to use and understand the incredible benefits of the amazing elixir that it is and it’s now even fashionable to sip on a cup of tasty broth! Who knew!

As a Chef, here are the main differences that I see between Stock versus Broth.
There are 3 different types of Stock or Broth. 
– Broth or Bouillon which is typically made from a whole meat like a whole chicken. It’s usually cooked for a short period of time and is usually fairly clear because of the high protein content. It has a strong flavour with underlying strength from the gelatinous meat. The tender meat can then be eaten also.
– Stock is usually made from the carcasses or bones of an animal with a small amount of meat (eg, necks, meaty ribs, shanks or wings), simmered for a short time and used in the production of soups and sauces.
– Bone Broth is also usually made from the carcasses and bones of an animal with a small amount of meat (eg. necks, meaty ribs, shanks or wings) and simmered for a long period of time for its health benefits and used as a nourishing drink or can be used in recipes where stock is required.
I won’t talk much more of Bouillon so I’m going to refer to Basic Stock as ‘Stock’ and Bone Broth as ‘Broth’ for the rest of the article, so you’re not confused!! 😉

When we talk stock we also differentiate between 2 very distinct types of stock. (These differences can be put into place when making a Bone Broth too.) Those 2 types are White Stocks and Brown Stocks.
White Stocks form the basis of many White Sauces (eg. Veloute) and soups. The unroasted bones and mirepoix (French term for carrots, celery and onion) are added to a stockpot with cold filtered water. This produces a nice white/clear colour. A Bouillon is made with unroasted meat and vegetables also.
Brown Stocks form the basis of brown soups, braises, casseroles and reductions and brown sauces. As the term suggests they are brown from the bones and mirepoix being roasted first. I tend to make brown stocks the most, as the caramelisation from roasting brings such full well rounded flavour.

Then we look at the simmering times for Stocks versus Bone Broths.

– Fish Stock would normally be simmered for about 30 minutes

– Chicken Stock for about 2-4 hours

– Beef or Lamb Stock about 6-8 hours.
Bone Broths on the other hand, are simmered for about 20-24 hours! You can get great flavour in a stock over just a few hours, but some much larger health benefits over a longer simmer.

Along with gelatine which heals the gut and collagen which cushion the joints and helps to heal cartilage, bone broths contain minerals (can’t have enough of them right!), and two important amino acids – Glycine and Proline.
Glycine has a whole range of health benefits, including:
– Reducing inflammation in the body
– Aiding with digestion
– Boosting immunity
– Protecting collagen in joints and
– Helping build lean muscle mass.
Proline also has a range of health benefits:
– Aids the body in breaking down proteins for use in healthy cells
– Helps in the formation of collagen and
– Essential to the maintenance of healthy skin and connective tissues.

Some suggest that the longer a stock simmers the higher in histamines it can become. A White Stock would tend to be lower in histamines. So if you are on a low-histamine type regime, you may wish to make a white stock and simmer for a shorter length of time, meaning more of a ‘stock’ or ‘bouillon’ as opposed to ‘broth’. For the GAPS introduction diet, it may also be more suitable to keep to a whiter/lower histamine type stock or bouillon, where we’re avoiding too much gelatin.

With a broth, it’s important to add the apple cider vinegar as it helps to release more minerals from the bones of the stock! Definitely don’t miss that step!

Traditionally when making stocks, you would’t salt a stock during the cooking process. You would normally season the dish you add the stock to to avoid an overly salty finished product. However, when I make bone broth, the amount of salt that I add is ok, and I will tend to add even more salt to the final dish. If you are making broth just to drink adding the salt is especially important during or after cooking as it will make it much more enjoyable to drink.

I hope this clears some of the confusion for some of you and I hope it inspires you to make some of your own bone broths!
Bone Broth 2

Brown Chicken Bone Broth
Yields 6
Beautiful flavoursome bone broth to add to all manner of different dishes or drink for healing and nourishment.
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Prep Time
10 min
Cook Time
25 hr
Total Time
25 hr 10 min
Prep Time
10 min
Cook Time
25 hr
Total Time
25 hr 10 min
Ingredients
  1. 2kg Organic Chicken Bones or Frames (Approx 6 Carcasses)
  2. 1kg Organic Chicken Meat rich in collagen (eg. Necks or Wings)
  3. 1kg Mirepoix - 6 Celery Stalks, 4 Large Carrots, 2-3 Large Brown Onions
  4. 8 Cloves Garlic, peeled
  5. 2 Tbsp Olive Oil
  6. 8 Litres Cold Filtered Water
  7. 2 Tbsp Celtic Sea Salt (optional)
  8. 2 Tbsp Apple Cider Vinegar
  9. 1 Bouquet Garni - 2 Fresh or Dried Bay Leaves, Few Sprigs Parsley & Thyme
  10. 1/2 tsp Black Peppercorns
Instructions
  1. Preheat the oven to 180°C and line 3 large baking trays with baking paper.
  2. Place the chicken onto the trays and spray with olive oil fairly liberally.
  3. Cut the mirepoix into 3-4cm pieces, lightly drizzle with olive oil (optional) and place on a large baking tray lined with baking paper. Place the trays of chicken and mirepoix into the preheated oven and roast for 1 hour, turning the chicken bones a number of times during the hour to brown evenly.
  4. Once roasted, place into a large 11L stockpot.
  5. Add the filtered water, salt, vinegar, and bouquet garni (herbs) & peppercorns and let sit for 1 hour before bringing to the boil.
  6. Once boiling, reduce to a simmer and cook for a minimum of 12 hours and up to 24. The longer the stock cooks the more nutrient dense the broth will be.
  7. Once cooked, take off the heat and strain through a large strainer. Strain again through cheesecloth to remove any unwanted sediments.
  8. Pour into glass jars and seal. Store in the fridge for 3-4 days or freeze. It will freeze well for up to 3 months.
Notes
  1. You can use this recipe as a basis to make Beef or Lamb stock too. Just replace the chicken bones with beef or lamb and proceed.
  2. With a broth, it's important to add the apple cider vinegar as it helps to release more minerals from the bones of the stock! Definitely don't miss that step!
  3. Traditionally when making stocks, you would't salt a stock during the cooking process. You would normally season the dish you add the stock to to avoid an overly salty finished product. However, when I make bone broth, the amount of salt that I add is ok, and I will tend to add even more salt to the final dish. If you are making broth just to drink adding the salt is especially important during or after cooking as it will make it much more enjoyable to drink.
  4. I freeze my stock in Mason Ball jars. To do this without the glass shattering, pour the stock in leaving a good gap at the top for expansion, and let it cool slightly. Place the jar into the freezer without the lid to freeze first before placing the lid on afterwards.
Kitch'n Thyme http://kitchnthyme.com.au/

Organic Italian Shakshuka w Coriander Pepper Black Salt

Shakshuka
Ever wondered what to do with that leftover bolognaise sauce? Turn it into these gorgeous baked eggs! I love baked eggs! It’s such a lovely way to eat eggs when you’re bored of fried, poached and scrambled! With all the other wonderful flavours combining with runny yoked eggs there’s not much not to love! and packed with veggies, herbs, olives and topped with feta etc they make the perfect start to any day! My kids even love this and that’s a winning start to the day being packed with great nutrition for growing minds!

I’ve made many versions of baked eggs over the years! When I worked at the health retreat fulltime I used to make a delicious creamy spinach baked eggs, or sometimes a beautiful Moroccan capsicum & lamb sausage shakshuka! I’m salivating right now thinking about the options!

I was dreaming this morning of serving this with a fresh zesty avocado, finger lime and green chilli salsa! Yum!…But then I realised I had left my bag of finger limes in the fridge at work and the avocados aren’t quite ripe enough! So there…a more simple yet delicious coriander, pepper & black salt had to suffice!

Obviously I did this with leftovers, however I’m going to give you the recipe for my Bolognaise Sauce. It’s totally delicious and well worth making whether for bolognaise sauce or baked eggs!

And no, I don’t cook it in the Thermomix. You see, I ain’t no Chef if I don’t have a pan in ma hand! I seriously love my Thermomix, but there are just some things that must be done on the stove! And for me this is one of them! My Thermomix is my apprentice here, so it does the chopping! I prefer getting a nice caramelisation on the onions and garlic with loads of olive oil for a bolognaise sauce. It’s really important to do this otherwise the onions will be bitter and not reduce their sweetness. I could do it in the Thermo but it will take longer than a frypan where there is more surface area! You can of course leave the Thermomix to cook for longer and eventually you will get a better caramelisation but there’s just something about stirring a pot that I love at times too! Its theraputic! And you know what??? That is AOK! If you like to roast a chook or beef in the oven, then do so, make your gorgeous gravy or a salad in the Thermomix and call it a night. You don’t have to use your Thermomix for everything! If it is helping you in some small way to find more time to do the things you love, save you money, keep you healthier, etc etc then my job is done!

Shakshuka 2

For making my organic lasagne, I don’t mind doing the meat sauce in the thermomix. I don’t mind if that is a bit runnier in consistency. It will continue to cook down and reduce in the oven to get the correct balance of sweetness and flavour.

Ok, so lets get on with it! I must go and remove my toddler from standing on my bench where he is walking softened butter everywhere!….Look he’s only trying to reach the sourdough bread dough! He loves to cook with me!…Yes all day long!….I’ll strive to embrace the chaos today, for oneday they will wake and move mountains! Enjoy!

Organic Italian Shakshuka
Serves 8
My beautiful Bolognaise Sauce leftovers turned into perfect Baked Eggs! Reader Kylie says: "We loved this recipe - the kids devoured it with toast for dipping. A delicious twist to the traditional Bolognese that the whole family will love. Can be made in one big pot for convenience and don't leave off the garnishes as they are essential." The 4 Blades Magazine, July 2016
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Bolognaise Sauce
  1. 4 Tbsp Extra Virgin Organic Olive Oil
  2. 2 Brown Onions, halved
  3. 6 Cloves Garlic, peeled
  4. 1 Zucchini, chopped into 3-4cm pieces
  5. 2 Medium Carrots, chopped into 3-4cm pieces
  6. 2 tsp Dried Basil
  7. 2 tsp Dried Oregano
  8. 1 tsp Dried Italian Herbs
  9. 500g Organic Beef Mince
  10. 60ml Organic Red Wine (optional)
  11. 2 Tbsp Vegetable or Beef Stock Paste
  12. 2 Tbsp Tomato Paste
  13. 500ml Roast Tomato Pasta Sauce
  14. 10 Kalamata Olives, pitted and halved
  15. 8 Sundried Tomatoes, roughly cut with scissors
  16. 4 Large Tomatoes, halved
  17. 2 Sprigs Fresh Rosemary
  18. 2 Sprigs Fresh Thyme
  19. 4 Sprigs Fresh Basil or Italian Parsley
Shakshukas
  1. 16 Organic Eggs
  2. Extra Olive Oil for drizzling
  3. 100g Feta Cheese
  4. 1 Green Chilli, sliced on a diagonal
  5. 1/2 Bunch Coriander leaves, for serving
  6. Organic Crusty Sourdough, for serving
Coriander, Pepper Black Salt
  1. 1/2 Bunch Coriander Stalks, sliced very finely
  2. 1 tsp Freshly Ground Black Pepper
  3. 1 Tbsp Black Salt Flakes
Bolognaise Sauce
  1. In a large frypan, heat the olive oil over medium heat. Place the onions into the Thermomix bowl and chop 3 Sec/Speed 7. Add the onion to the pan, cooking for 4-6 minutes or until the onions are translucent and caramelised nicely. Add the garlic and cook for a further minute or two. Just be careful not to burn the garlic as it will become bitter.
  2. Place the zucchini and carrots into the Thermomix and chop 5 Sec/Speed 4-5 (or until fairly finely chopped). Add to the pan and sweat off until translucent.
  3. Add the dried herbs before adding the mince to the pan and stirring, cook for a further 2 minutes or until browned.
  4. Add the wine (if using) and sauté for another 2-3 minutes or until the liquid is reduced.
  5. Reduce the heat to low, add the stock paste, tomato paste, pasta sauce, olives and sundried toms.
  6. Place the fresh tomatoes into the Thermomix and chop 5 Sec/Speed 5 before adding to the frypan and reducing the sauce for 20 minutes.
  7. Towards the end, place the herbs into the Thermomix and chop 3 Sec/Speed 7 or finely chop with a knife. Stir through the sauce to finish.
Shakshuka
  1. Preheat the oven to 200°C and place an even amount of sauce into 8 mini cast iron frypans.
  2. Using a spoon, make indents in the mince, then crack 2 eggs into each mini frypan.
  3. Place into the hot oven and cook for 15-17 minutes or until the whites have just set.
  4. Remove from the oven, drizzle with oil, top with crumbled feta, chilli, fresh coriander and the black salt and serve with crusty bread.
Notes
  1. *This is my full bolognaise sauce recipe which is why it serves 8. I can usually make 3-4 shakshukas with our leftover bolognaise sauce.
  2. * Make my Roast Tomato Pasta Sauce here!
Kitch'n Thyme http://kitchnthyme.com.au/

Lime & Coconut Green Smoothie

Green SmoothieGreen Smoothies!!! Ok, I’ve been meaning to get this up on the blog for about a year!…almost 2!!! haha

It should have been 1 of the first things I put up, but I wanted to do a really big post with a number of different flavours, but alas that might be another year away, so without further ado, I present you with one of the best green smoothies you will ever drink!!

We make them all the time in our house, my kids love them!! Well especially my little 17 month old! Mr 3 used to love them too, but he’s a little bit hit and miss these days! But alas that is fickle kids for you! Today he will drink a few sips and tomorrow he’ll drink a whole cup! The best thing I can do is to keep offering healthy food, it will pay off!

The key to a good or should I say great green smoothie is citrus, mint and parsley! These flavours disguise the strong flavour of spinach or kale and make it much more palatable. My favourite is lime, however orange, blood orange, lemon or grapefruit are also great!

Another essential ingredient in a green smoothie is avocado for creaminess! It is so much better with it!

Ice is also really important! The colder the smoothie the nicer it will be!

This is a bit strange but drinking through a straw also makes a green smoothie extra delicious! Try it and I’m sure you’ll know what I mean!

Here is a basic Green Smoothie guide:

Choose 400ml Base: Almond/Nut Milk, Coconut Cream/Milk, Coconut Water
Choose 100-200g Leafy Greens: Spinach, Asian greens, Cucumber, Zucchini, Celery
Choose 1 Citrus: Lime, Lemon, Grapefruit, Orange, Blood Orange
Choose 200-300g Fruits: Berries, Pineapple, Papaya, Mango, Peaches or Nectarines
Choose 1-2 Tbsp Thickeners: Chia or Hemp Seeds, Nut Butters
Choose a Power Up Booster: Mesquite, Lucuma, Maca Powder, Raw Cacao Powder, Medjool dates, Coconut oil, Acai, Cinnamon, Vanilla, Green Powders, or Protein Powders.

There are lots of others but this gives you a guide to go and create your own delightful flavours!

If you haven’t tried a green smoothie before, then give this one a go! It’s such a fabulous way of getting greens into the diet and is such a wonderful way to start the day! Adding some protein powder also makes it a perfect change to eggs for breakfast if you’re heading out the door and in a hurry!

Lime & Coconut Green Smoothie
Yields 1
Fresh, zesty, delicious green smoothie to start your day!
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Prep Time
3 min
Total Time
5 min
Prep Time
3 min
Total Time
5 min
Ingredients
  1. 150g Frozen Bananas
  2. 1 Green Apple, cored & quartered, or Kiwi Fruit or Pear
  3. 1/2 Avocado
  4. 1 Lime, half skin removed
  5. 100g Ice
  6. 250ml Coconut Water
  7. 150ml Coconut Cream or Milk
  8. 4 Sprigs Fresh Mint, leaves only
  9. 4 Sprigs Fresh Italian Parsely, leaves only
  10. 1/2-3/4 Bunch Kale, de-veined
  11. 1 Tbsp Maple Syrup (optional)
Instructions
  1. Place all the ingredients into the Thermomix bowl and blend 1 Min/Speed 9.
  2. Pour into glasses and serve immediately.
Notes
  1. You can use water in place of the coconut water, but I do suggest adding the coconut cream/milk as it will make it nice and creamy.
Kitch'n Thyme http://kitchnthyme.com.au/

Basil Mayo

Basil Mayo
This basil mayo is such a simple but a goodie!

It goes with just about everything, from a burger to a green potato salad!

Have it ready to go in the fridge and serve with rissoles, as a dip, with crumbed chicken or fish, croquettes etc etc etc!

With loads of basil in season it’s the perfect thing to make!

It’s really so simple. Just blitz up fresh basil leaves and then continue like you ordinarily would to make fresh mayonnaise!

Enjoy!!

 

Basil Mayonnaise
Delicious fragrant basil mayo!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 Garlic Clove
  2. 1/2 Bunch Basil, leaves only
  3. 2 Egg Yolks
  4. 2 tsp Dijon Mustard
  5. 2 tsp Lemon Juice
  6. 1/2 tsp Celtic Sea Salt
  7. 250g Avocado, Macadamia or Rice Bran Oil
Instructions
  1. Place garlic and basil into Thermomix mixing bowl and chop 3 Sec/Speed 7. Scrape down sides of bowl and repeat again if necessary.
  2. Place a jug on top of the Thermomix lid and weigh 250g oil and set aside.
  3. Insert Butterfly. Add the egg yolks, mustard, lemon, salt and pepper and mix 20 Sec/Speed 4.
  4. With the butterfly rotating on Speed 4 and MC in place, pour the oil onto the mixing bowl lid somewhat gradually. Add oil slowly to start with and then faster as the mayonnaise starts to emulsify.
  5. Place into a jar and keep in the refrigerator for up to 3 weeks.
Kitch'n Thyme http://kitchnthyme.com.au/

Basil Pesto

Basil PestoThis Basil Pesto is delicious!!!!! I developed this one back when I was studying as a chef.

I’ve always added Italian Parsley to my pesto as it oxides quite a lot slower than basil and keeps for a really brilliant vibrant green pesto. And plus I really love the flavour dimension that the parsley adds.

Basil Pesto 3

Basil & Parsley are really high in Vitamin K along with many other vitamins. Through their unique anti-oxidants, essential-oils, vitamins, phyto-sterols and other nutrient substances, they help equip our body to fight against germs, toxins and help to boost immunity level.

So what better way than to pack them into a super dense nutrient spread/sauce!

I choose macadamias and pine nuts! They mix gives a really delicious flavour. You could use brazil or cashew nuts too.

bAsil Pesto 2

To make it dairy free and completely paleo just omit the parmesan. You will still have a beautiful pesto.

Basil Pesto
Yields 500
Delicious moreish pesto that has endless uses in my kitchen!
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Prep Time
5 min
Total Time
7 min
Prep Time
5 min
Total Time
7 min
Ingredients
  1. 60g Parmesan Cheese
  2. 1 Clove Garlic
  3. 2 Large Bunches (100g) Basil
  4. 1 Bunch (20g) Italian Parsley
  5. 150g Pine Nuts
  6. 50g Macadamias
  7. 1 1/2 tsp Celtic Salt
  8. 100g Olive Oil
Instructions
  1. Preheat the oven to 180°C. Line a large baking tray with baking paper and roast the pine nuts and macadamias for approximately 10 minutes or until golden brown. Set aside to cool slightly.
  2. Place the parmesan into the Thermomix and mill 5 Sec/Speed 7.
  3. Add all the remaining ingredients and blend 8 Sec/Speed 7.
  4. Serve.
Notes
  1. This pesto will keep nicely in the fridge for up to a week. Just make sure you cover the top with extra olive oil.
  2. You can freeze this pesto too. I often make a batch and freeze the leftover into ice cube trays ready to pull out for different meals.
Kitch'n Thyme http://kitchnthyme.com.au/

Crunchy Asian Salad w. Chilli Macadamia Dressing

Asian Crunch Salad 2

This is absolutely perfect coming into summer! Fresh, crispy, crunchy, colourful, quick and yummy! You can’t really beat that! Well you can until this dressing is drizzled over the top! Packed with flavour, it’s one of the quickest, yummiest, creamiest dressings to make!

Asian Crunch Salad 3

We love salads in our house! Salads all year around! I pack my husband up with salad everyday for work, its the perfect meal of the day to eat salad! My toddler also loves salad too, and I love that!

Salads are such a great way of getting fresh raw nutrition into you! However, salads on their own are pretty boring without dressing! So a good dressing is key! Whether you go creamy or a classic style vinaigrette, you will be amazed at how much more appealing that bowl of rabbit food can become!
I have lots of salads and dressings to put up on the blog, and I’m realising I must have a real love for creamy dressings, because so many of them are creamy! Of course too I love a beautiful classic olive oil, lemon and salt, which just about goes with any salad!….That’s always there as the backup plan!

You could increase the chilli content (or just keep the membrane and seeds in) of this dressing if you want that real kick, however I make it quite mild to suit the little people palettes in my house!

Asian Crunch Salad

Crunchy Asian Salad w Chilli Macadamia Dressing
Serves 6
A super crispy crunchy Asian Salad with the yummiest dressing! Perfect topped with grilled meats, tofu or just some boiled eggs!
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Chilli Macadamia Dressing
  1. 80g Macadamias, roasted
  2. 100ml Olive Oil
  3. 1 Red Cayenne Chilli, seeds removed
  4. 2cm Knob Ginger
  5. 1-2 Cloves Garlic
  6. 2 tsp Honey
  7. 2 tsp Apple Cider Vinegar
  8. 2 tsp Tamari
  9. 1/2 Lime, juiced
  10. 1 tsp Celtic Salt
Salad
  1. 300g White or Wombok Cabbage, shredded
  2. 200g Red Cabbage, shredded
  3. 1 Bunch Choy Sum, shredded
  4. 2 Lebanese Cucumbers, seeds removed & sliced diagonally
  5. 1 Carrot, shredded
  6. 1/2 Red Capsicum, sliced thinly
  7. 4 Shallots, sliced thinly
  8. 125g Snow Peas, cut into 3rds diagonally
  9. 1 Fresh Corn Cob, kernels removed
  10. 6 Red Radishes, thinly sliced
  11. 1/2 Bunch Fresh Coriander Leaves
Instructions
  1. Preheat the oven to 180°C. Place the macadamias onto a baking tray lined with baking paper and roast until golden brown.
  2. Place a small jug onto the Thermomix lid and weigh 100ml oil into the jug. Set aside.
  3. Place the nuts, chilli, ginger & garlic into the Thermomix and chop 3 Sec/Speed 7.
  4. Add the honey, vinegar, tamari, lime juice and salt and process 1 Min/Speed 3. Whilst the Thermomix is running, slowly pour the reserved olive oil onto the lid, letting it drizzle into mixing bowl to emulsify. Set aside.
  5. Place all the salad ingredients into a large bowl and toss well to combine. Pour the dressing over the salad just before serving, to avoid making the salad soggy.
Notes
  1. You can use a variety of whichever crispy salad vegetables you have in your fridge, so don't be too particular about getting exactly what my recipe says.
Kitch'n Thyme http://kitchnthyme.com.au/

Butter Chicken

Butter Chicken 3

BUTTER CHICKEN!!!!!!! A nut free version.

Yes it’s finally here!!! My Butter Chicken recipe has made it up onto the blog! I’ve been wanting to share this one with you for a loooooonnnng time! But do you think I could get around to it!!! Let’s just say that I’ve been taking my time perfecting the recipe to which I now think is pretty pretty amazing!!

I don’t use cashews in my butter chicken. Some recipes and restaurants do and many don’t. Rumour has it that nuts started being introduced to Butter Chicken in the 1970’s in New Delhi for one reason or another, but it wasn’t like the traditional curry. I prefer not to because I think it changes the sauce in a number of ways. It makes the sauce thicker, and changes the flavour. It gives it a very thick mouth feel. I myself prefer a more authentic smooth tomato cream sauce….albeit with absolutely no change to the flavour!! I like to leave the nuts for a beautiful Korma curry!

It’s important in a butter chicken and in any curry for that matter, to cook off the aromatics well. So that’s the onion and garlic etc. If not cooked off enough, they will leave a bitter aftertaste and also won’t release all their intended sweetness.

Butter Chicken 1

The spices also need to be thoroughly cooked off too! If not, you can end up with quite a powdery mouth feel, not nice! So whether you’re making a curry in a Thermomix or in a saucepan, make sure you cook off the onions and spices well…please! I try to keep the spices fairly straight forward in this recipe without compromising flavour…so that you don’t have to buy a trillion different packets! You can add more cayenne if you like your curry a little hotter.

I also cook the tomatoes off for a few minutes too. This will help the tomatoes to release their sweetness and cook of any tart element.

You won’t get a butter chicken quite the colour of the one you eat at the Indian restaurant unless you use tandoori food colouring. They also marinate the chicken in the colour before grilling in the Tandor (you can grill the chicken first if you like before adding in to the sauce to finish cooking). I prefer not to use colours in my cooking, so we just have it a little more orange in colour!

I choose to use chicken thigh. I prefer it for its superior flavour and tenderness. You can use breast if you would prefer, just reduce the final cooking stage to about 10-12 minutes.

You can very easily make it completely dairy free by replacing the butter with coconut oil and the cream with coconut cream.

You can serve the curry with my Cauliflower Rice (which I keep plain with no coriander and capsicum etc for this recipe) or Basmati Rice and of course a good dollop of Cucumber Raita. (I’ll definitely put up my recipe for that soon too!)

This recipe feeds 6-8, so more than what my young family needs for 1 meal, so we eat half and freeze the other half for a rainy day or for a friend in need! I love having meals in the freezer for when you get in the door late or have a crazy day at home etc, it makes such a difference in helping the home to run smoothly!

I really hope you love my family favourite curry as much as we do!

Butter Chicken
Serves 6
Beautiful tender chicken cooked in a spicy tomato cream sauce.
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 800g-1kg Organic Chicken Thigh, diced into 4-5cm pieces
  2. 1 tsp Cumin
  3. 1 tsp Coriander
  4. 1 tsp Smoked Paprika
  5. 15g Olive Oil
  6. 20g Lemon Juice
Sauce
  1. 1 Medium Brown Onion, halved
  2. 3 Cloves Garlic, peeled
  3. 15g (3cm knob) Ginger
  4. 100g Organic Butter
  5. 30g Olive Oil
  6. 2 tsp Garam Masala
  7. 1 tsp Cumin
  8. 1 tsp Smoked Paprika
  9. 1 tsp Turmeric
  10. 1 tsp Fennel Seeds
  11. 1/2 tsp Coriander
  12. 1/8-1/4 tsp Cinnamon
  13. 5 Cardamon Pods
  14. pinch chilli powder or cayenne pepper
  15. 200g Crushed Tomatoes
  16. 30g Tomato Paste
  17. 300g Organic Cream
  18. 2 tsp Celtic Salt
  19. 1 tsp Honey
Instructions
  1. Place the chicken, spices, olive oil & lemon into a medium bowl and mix well to combine. Place in the fridge to marinate for 3 hours or overnight.
  2. Place the onion, garlic & ginger into the Thermomix bowl and chop 3 Sec/Speed 7.
  3. Add the butter & olive oil and cook 7 Mins/120°/Speed 1/MC Off.
  4. Add the spices* and cook a further 3 Mins/100°/Speed 1/MC Off.
  5. Add the crushed tomatoes and tomato paste and cook 5 Mins/100°/Speed 1, then blend 1 Min/Speed 8.
  6. Scrape down the sides of the bowl and the lid. Add the pre-marinated chicken, cream, salt & honey and cook 17 Mins/100°/Speed 1/Reverse.
  7. Pour into a Thermoserver and garnish with fresh Coriander. Serve with steamed basmati rice or cauliflower rice and cucumber raita.
Notes
  1. *Once you've cooked the spices off and cooked the tomatoes, you can choose to take out the cardamom pods before blending, or leave them in for an extra punchy spice flavour.
  2. If you're using canned tomatoes, you can use the whole 400g tin, but it will just encourage a little more of a tomato flavour. I choose to freeze the other half for another meal of butter chicken.
  3. This recipe feeds 6-8, so more than what my young family needs for 1 meal, so we eat half and freeze the other half for a rainy day or for a friend in need! I love having meals in the freezer for when you get in the door late or have a crazy day at home etc, it makes such a difference in helping the home to run smoothly!
Kitch'n Thyme http://kitchnthyme.com.au/