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/

Pumpkin, Thyme & Goat’s Cheese Mini Quiches

These little quiches are the perfect thing to put into lunch boxes! Protein, veggies, and a little carb, they are an excellent source of protein, fat and carbohydrates.
They make for the perfect adult or childs lunchbox, party or barbecue or gathering where you need to take a plate! They also make the perfect go-to in the fridge for busy mums! And even better they freeze well.

I use wholemeal and white spelt flours in these, however you can use plain wheat flours interchangeably with spelt.

I like to use spelt in my kitchen as it’s a more ancient form of wheat and is less modified and processed and is easier to digest.

A recipe testers for The 4 Blades Magazine says “They looked really nice and we all loved the flavours of the filling. They make a nice tasty summer meal to have on their own or with a salad.” Tina

You can substitute the filling around with ingredients in your fridge. If you don’t have pumpkin you could use sweet potato and any choice of herbs you like.

The egg mixture is the same as the other savoury tart recipes. It works a treat for so many things!

Enjoy!

Roast Pumpkin, Thyme & Goat's Cheese Mini Quiches
These delicious quiches make the perfect addition to a lunchbox for kids and adults!
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Shortcrust Pastry
  1. 100g Wholemeal Spelt Flour
  2. 100g White Spelt Flour
  3. 100g Organic Butter
  4. 1/2 tsp Celtic Sea Salt
  5. 40g Water
Filling
  1. 400g Butternut or Jap Pumpkin, peeled and cubed into 1-2cm pieces
  2. 1/4 tsp salt
  3. few sprigs thyme leaves
  4. 3 Tbsp Olive Oil
  5. 4 Med Brown Onions, peeled and sliced thinly
  6. 1 Tbsp Balsamic Vinegar or White Wine
  7. 1 Tbsp Rapadura Sugar
  8. 100g Baby Spinach
  9. 100g Goats Cheese of Feta
  10. 4 Organic Eggs
  11. 60g Sour Cream or Coconut Cream
  12. 60g Milk or Almond Milk
  13. 1/2 tsp Celtic Salt
  14. 1/2 Bunch Onion Chives, finely chopped
  15. few sprigs Italian parsley, finely chopped
Pastry
  1. To make the pastry place the flours, butter and salt into the Thermomix and process 10 Sec/Speed 6 or until the mixture resembles breadcrumbs.
  2. Add the water and knead 10-20 Sec.
  3. Transfer the dough to a sheet of clingfilm, press the dough together, cover in clingfilm, flatten into a disc and place into the fridge for 30 minutes to rest.
  4. Preheat the oven to 180ºC. Lightly grease the muffin tin and set aside.
  5. Roll out the dough to approx 2mm thick, and using a 9cm round pastry cutter, cut 14 rounds from the pastry. Press the pastry rounds into a non stick muffin tin sprayed with oil. Place into the freezer for 15 minutes to firm.
  6. Cut 14 very small baking paper rounds to one the pastry base, before topping with baking beads and blind baking for 15 minutes.
  7. Cool for 5-10 minutes before removing the baking beads, Set aside in the tins until you are ready to proceed with the filling.
Filling
  1. Preheat the oven to 180ºC. Line a large baking tray with baking paper.
  2. Place the pumpkin, salt, thyme and olive oil onto the tray and toss together. Spread the pumpkin out evenly over the tray and roast for 15 minutes or until just tender.
  3. To make the caramelised onions, heat the remaining 2 Tbsp of olive oil in a pan on medium-high heat and add the onions.
  4. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the batter the caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine.
  5. Push the onions over to one side of the pan and dd the baby spinach, stirring until just wilted. It should retain it's vibrant green colour! Take off the heat and set aside.
  6. Place the eggs, sour cream, milk, salt, chives and parsley into the Thermomix bowl and mix 10 Sec/Speed 4.
  7. To assemble, scatter the onions evenly over the base of the quiches, follow with the cooked pumpkin, spinach and goat's cheese.
  8. Pour the egg mix over to complete the fillings Bake for 20-25 minutes or until just set and golden brown. Cool for a few minutes in the tray before cooling completely on a wire cooling rack. Serve warm or cold.
Notes
  1. You can substitute spelt flour for regular wheat flour.
  2. You can substitute pumpkin for sweet potato or any other favourite vegetable you have!
  3. You can also substitute the herbs according to your likes as well.
Kitch'n Thyme http://kitchnthyme.com.au/

Purple Carrot & Blueberry Muffins

fullsizerender-3
Beautiful days with friends relaxing on their family farm, eating fluffy carrot cupcakes and sharing sweet memories.
These cupcakes came about like that! My friend had had all sorts of hassles with an oven not working, having to put the prepared batter in the fridge overnight and then trying to figure out how to fix them the next day so they would rise!
Well look what happened! The end result were the fluffiest, most moist and delicious cupcakes ever!

I came home and had this beautiful bunch of purple carrots starring at me in the fridge along with my beautiful local fresh market blueberries! The thought came! Do a twist on a traditional carrot cake muffin with sultanas and use blueberries instead and purple carrots for a deep purple colour!
img_0467
The colour is fabulous when baked! A very deep colour with even richer blueberry purple coloured pops throughout! Yum!

The molasses can easily be replaced with another syrup sweetener, but the molasses does have a rich type flavour and is also very mineral rich.

I use an Avocado oil from Costco which is a beautiful neutral flavour and light in colour. After some research we have found out that it’s not produced with hexanes or other harmful chemicals etc so is great for making cakes or mayonnaises.

You can easily use orange carrots in the muffins instead of the purple ones. They are often available at my farmers market and thought this was a perfect use for them!

Enjoy these gorgeous muffins! I’m sure neither you or your kids will be disappointed!

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Purple Carrot & Blueberry Muffins
Yields 12
These gorgeous muffins are incredibly light and fluffy, they resemble a carrot cake but with the sweet pops of blueberries and in season purple carrots they are nothing but delicious!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 100g Organic White Spelt Flour
  2. 100g Wholemeal Spelt Flour
  3. 2 tsp Baking Powder
  4. 1/2 tsp Bicarb Soda
  5. 120g Rapadura Sugar
  6. 1 tsp Pimento
  7. 1/2 Orange, tested
  8. 150ml Avocado or Macadamia Oil
  9. 20g Mollasses or Coconut Flower Nectar
  10. 2 Organic Eggs
  11. 200g Purple Carrots, grated
  12. 100g Blueberries
Cream Cheese Icing
  1. 250g Cream Cheese
  2. 80g Organic Butter
  3. 50-80g Honey or Maple Syrup (for really white icing use milled raw sugar)
  4. 1 Tbsp Lemon Juice or 1 tsp Vanilla Extract
Instructions
  1. Preheat the oven to 180°C. Line a 12 hole cupcake tin with baking paper or muffin cases.
  2. Place the flours, baking powder & soda, rapadura & pimento into the Theromix mixing bowl and mix 5 Sec/Speed 5.
  3. Add the orange zest, oil, molasses & eggs and bring the mix together Speed 4/5 Sec.
  4. Add the carrot & blueberries and mix together 5-10 Sec/Reverse/Speed 2.
  5. Divide the mixture among the paper cases and bake in the oven for 15-20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before cooling completely on a wire rack.
Cream Cheese Frosting
  1. Place all ingredients into the Thermomix mixing bowl and mix 20 Sec/Speed 4. Pipe frosting with desired piping nozzles onto cooled muffins.
Notes
  1. *The molasses can easily be replaced with another syrup sweetener, but the molasses does have a rich type flavour and is also very mineral rich.
  2. *I use an Avocado oil from Costco which is a beautiful neutral flavour and light in colour. After some research we have found out that it's not produced with hexanes or other harmful chemicals etc so is great for making cakes or mayonnaises.
  3. *You can easily use orange carrots in the muffins instead of the purple ones. They are often available at my farmers market and thought this was a perfect use for them!
Kitch'n Thyme http://kitchnthyme.com.au/

Paleo Chocolate Raspberry Tarts (Gluten Free, Primal)

Choc Raspb Tarts 2So I can’t really remember the first time I made these delightful tarts, however I do remember one of the most recent times when I made them! It was for my sons 3rd birthday last year! To set the scene a little, I decided to buy year passes to our local zoo, and take along a picnic lunch, a perfect simple birthday cake and these pretty little things!

Well that particular day turned out to be a scorching 30°C day! I got up early before it was that hot, baked a delicious flourless 2 tier chocolate cake, my old recipe that I used to do every week at the health retreat. I topped it with a beautiful dairy free chocolate ganache. Not realising how hot the day would be I poured it on, decorated it with all manner of adorable edible flowers, chocolate shards, raspberries, strawberries and blueberries! It looked a real picture!!….But if only I had one! In it went into the container…we packed up and off we went to the zoo. Off we went into the zoo to catch the croc show and low and behold what did I leave in the car, but the cake!!!!!!

Back to the car after only what seemed like 1/2 an hour and I grabbed that little darling, opened it’s lid….and what did I find??? A great big puddle of slidden, sloppy, melted, ganache drenched decadent deliciousness!!! And with that we sang Happy Birthday Z!! It almost seemed unbelievable, but I assure you there was no fixing that leaning tower of cake puddle! My dearest friends who know how perfectionistic I am, gave me an extra tight squeeze, helped me realise it wasn’t the end of the world…almost…and we just slapped it onto our plates…not it wasn’t even sliceable! What we ate was something delicious, despite its unfavourable looks!

That night I brought the remainder home, chucked it into the Thermomix and chopped it all up, then rolled it into balls and froze them. Oh my word, how a seemingly total disaster can be turned into pure delight. This was one of them! Fudgy, rich, and ultra delicious!
Choc Raspb Tarts
What did end up as pretty as a picture and a total hit were these awesome Choc Raspberry Tarts!!

It’s acutally the filling of the Paleo Chocolate Mango Tart with the base of the Lemon Tart combined with seasonal raspberries on top! Blueberries on top would be just as delish!

So here you are! Enjoy!

 

Paleo Chocolate Raspberry Tarts
Yields 18
Delicious healthy nutella-like filling topped with juicy sweet raspberries!
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Prep Time
15 min
Cook Time
15 min
Total Time
40 min
Prep Time
15 min
Cook Time
15 min
Total Time
40 min
Sweet Shortcrust Pastry
  1. 50g Coconut Palm Sugar
  2. 150g Almond Meal
  3. 50g Coconut Flour
  4. 30g Arrowroot
  5. 100g Organic Butter
  6. 1/2 Lemon, zested
  7. 1 Organic Egg, lightly beaten
Filling
  1. 60g Hazelnuts, roasted
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 120g Maple Syrup (approx. 5 Tbsp)
  5. 50g Raw Cacao Powder
  6. 1 tsp Vanilla Essence
  7. pinch salt
  8. 250g Fresh Raspberries
Pastry
  1. Place the sugar into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the almond meal, coconut flour, arrowroot, butter and lemon zest to the bowl and blend 10 Sec/Speed 6.
  3. Add the egg and Knead 15 Sec.
  4. Wrap in plastic wrap, flatten, and place in the refrigerator for 30 minutes to chill.
  5. Preheat the oven to 160°C.
  6. Once the dough is chilled, roll out to 2-3mm thickness between 2 sheets of baking paper.
  7. Peel off the top sheet of baking paper, and using an 8cm round pastry cutter, cut 18 circles from the pastry. You may need to re-roll to get the 18 circles.
  8. Place the cut circles back into the fridge for 5 mins to firm slightly before pressing into 7cm fluted tart shells. Neatly trim the tops and if there are any tares, just use a little of the excess dough to carefully patch it, being careful to maintain an even thickness.
  9. Bake in the preheated oven for 15 minutes or until golden brown.
  10. Remove from the oven, let sit in the moulds for 5-10 minutes before removing to a wire rack to cool completely.* (They will feel very soft as soon as you take them out of the oven but as they cool, the base will harden. If the underside of the bases still feels a little damp once cool, you can turn them upside down and return to the oven for 5 or so minutes to dry out a little further.)
Filling
  1. If you need to roast the nuts, place onto a baking tray and roast for 10-15 minutes on 180°C. Let cool before using your hands to rub the nuts together to get rid of the skins.
  2. Place the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  3. Add all the remaining ingredients and cook 2 Mins/50°/Speed 3.
  4. Pour the filling into the cooled tart shells and set in the fridge for 30 mins before topping each tart with 3 raspberries and returning to the fridge to set firm.
Notes
  1. *They will feel very soft as soon as you take them out of the oven but as they cool, the base will harden. If the underside of the bases still feels a little damp once cool, you can turn them upside down and return to the oven for 5 or so minutes to dry out a little further.
  2. *This is the same filling as I use in my Paleo Chocolate Mango Tart
  3. *This is the same base as I use in my Lemon Tart
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/

Chia & Almond Fruit Bread

Chia

I started making the basic version of this bread from Tania Hubbard a while ago and absolutely love it! I’ve made it so many times and have often added sundried tomatoes, feta or cheddar, chives, basil and parsley to the mix for the perfect Mediterranean bread! It’s amazing!

Well recently I was in the kitchen with my good friend from Desperate Healthwives and we got cooking and came up with this one! How delicious is it!!! Well, I mean you probably aren’t too sure as you havent made it yet, but I highly suggest you just get straight off here and go and make it! It’s so quick and sooooo delicious!!

Chia & A Fruit Bread

Gluten free, paleo, vego, whatever diet you follow you are pretty sure to like this one!!

You can substitute some of the dried fruit for extra nuts in the bread. I actually love nuts in there and forgot to add them when I made this loaf, so that’s how the topping came along!

The topping is really delicious!! I really suggest making it! If you’re dairy free, just leave out the butter and sub with a tsp or 2 of coconut oil.

How gorgeous would the be as part of a Christmas breakfast or brunch or with a cheeseboard and berries! Yummo! xx

Chia & Almond Fruit Bread
This is a gorgeous take on a beautiful gluten free, grain free bread....and would be perfect for Christmas breakfast!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 100g Almonds
  2. 80g Arrowroot
  3. 1 tsp Bicarb Soda
  4. 1 tsp Cinnamon
  5. 1/2 tsp Allspice
  6. pinch celtic salt
  7. 3 Organic Eggs
  8. 2 Tbsp Apple Cider Vinegar
  9. 2 Tbsp Chia soaked in 30ml Water
  10. 1/2 Lemon, zested
  11. 50g Dried Figs
  12. 50g Dried Apricots
  13. 50g Medjool Dates
  14. 50g Walnuts
  15. 20g Butter
  16. 20g Maple Syrup
  17. 1/8 tsp Cinnamon
Instructions
  1. Preheat the oven to 175°C. Grease and line a loaf tin with baking paper.
  2. Place the almonds into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the arrowroot, spices, bicarb and salt and mix 10 Sec/Speed 5.
  4. Add the eggs, vinegar, chia & lemon zest and mix 10 Sec/Speed 5.
  5. Add the dried fruit and mix 5 Sec/Speed 3/Reverse.
  6. Pour into the prepared loaf tin and bake 30-35 Mins or until golden brown and cooked through.
  7. Place the walnuts, butter, maple syrup and cinnamon into the Thermomix and combine 5 Sec/Speed 2.5.
  8. Spread the mixture evenly onto the top of the bread and bake for a further 5 minutes.
  9. Cool completely on a wire rack before serving with butter!
Adapted from Tania Hubbards Chia & Almond Bread
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/

Cranberry & Almond Muesli Bars

Muesli Bars 1

I’m finally sharing these with you all! I’ve had a number of friends ask me for my muesli bars recipe recently…and some not so recently!! With school going back it’s a must share right now! They are so quick easy and really take no time to make as they require no baking! They are full of nutritious seeds and nuts, with much lower sugar content than shop bought packaged ones that cost the earth!

They do have oats in them, so they aren’t gluten free. However, they can easily be made gluten free. To do so, omit the oats and replace with 100g of either organic puffed rice, cornflakes, quinoa flakes, extra nuts, seeds or coconut flakes or a mixture of all of them!Muesli Bars 4

You can also make them completely nut free by omitting the almonds if your school is nut free. Just replace with extra seeds or dried fruit. Otherwise you can make my Paleo Lunchbox Squares as another option.

Muesli Bars 2

These bars are sweetened with Honey and Coconut Sugar. You can use just honey if you prefer. I like the flavour of Coconut Palm Sugar with its Caramel tones. Either way, the sweetener in them is still a sugar, so they are definitely a treat, and something to eat in conjunction with a well balanced diet.

This is just one flavour combo that works really well. I also love Macadamia and Peach, or Chocolate Chip & Macadamia! So many options really! Just go to town on your favourite nuts or dried fruits!

Cranberry & Almond Muesli Bars
Yields 16
Nutty, seedy, fruity no bake muesli bars!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 100g Organic Rolled Oats
  2. 80g Sunflower Seeds
  3. 80g Pumpkin Seeds
  4. 50g Sesame Seeds
  5. 80g Desiccated Coconut
  6. 80g Roasted Almonds, halved
  7. 50g Unsweetened Cranberries
  8. 50g Coconut Chips
  9. 30g Chia Seeds
  10. 130g Honey
  11. 50g Coconut Palm Sugar
  12. 130g Organic Butter
  13. 1 tsp Vanilla Extract
Instructions
  1. Line a 27cm x 18cm slice tray with baking paper. Set aside.
  2. Heat a large non stick frying pan over medium heat. Toast the oats until golden brown and then transfer to a large mixing bowl.
  3. Add the sunflower, pumpkin, sesame seeds and desiccated coconut and toast until golden brown, about 2-3 minutes. Transfer to the large mixing bowl.
  4. Add the almonds, cranberries, coconut chips & chia seeds and toss well to combine.
  5. Place the honey, sugar, butter and vanilla into the Thermomix and cook 8 Mins/115°/Speed 2. ( Use Varoma heat on the TM31.)
  6. Pour the hot mix over the dry ingredients and mix thoroughly with a spatula. Pour the mix into the prepared tray and press down firmly and smooth with your hands. Refrigerate until set firm, about 1-2 hours. Once set, cut into bars and place into an airtight container. Store in the fridge.
Kitch'n Thyme http://kitchnthyme.com.au/

Spicy Tomato Relish


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/