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/

Broccoli & Golden Beetroot Salad w. Green Goddess Dressing

Golden Beetroot & Broccoli Salad At the recent Thermomix Spectacular on the Sunshine Coast, I teamed up with my beautiful friend from over at Desperate Healthwives. We had a gorgeous simple Raw/Paleo, Nut Butter/Nut Milk stand. Along with that gorgeous Raw Macadamia Salted Caramel that I know many of you wanted to lick the plate off, we did this gorgeous fresh salad! It’s a bit of a take on the classic Thermomix Beetroot Salad. We’ve jazzed it up with gorgeous Golden Beetroots that are in season at the moment mixed with fresh spray free broccoli and of course this to die for Green Goddess Dressing! The original credit for the dressing goes to Oh She Glows. If you google green goddess dressing you can read about the history of this awesome dressing too! I’ve converted it to a recipe for the Thermomix and we have added in some fresh Coriander along with the other herbs! I use honey for a touch of sweetener, obviously if you’re vegan you can substitute with some maple syrup. It is 100% lick the bowl material!! Drizzled over this salad it’s a perfect match made in heaven! I know it sort of looks a bit like green slop on a plate, but when you taste it, you completely forget that you are eating green sludge!….Saying that, just look how vibrant green it is! Really you can’t get more ‘real’ food than that! The avocado makes it oh so creamy & smooth, yet it’s still so light….and you almost want to drink it! Enjoy!

Golden Beetroot & Broccoli Salad w Green Goddess Dressing
Serves 4
This gorgeous salad is oh so refreshing and nourishing!
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Salad
  1. 200g Broccoli, roughly chopped
  2. 1 Medium Golden (yellow) Beetroot, peeled & quartered
  3. 1 Red Apple, cored & quartered
  4. 1/4 Red Onion
  5. 2-3 sprigs fresh Coriander, leaves only
  6. 2 Tbsp Olive Oil
  7. 1 Tbsp Lemon Juice or Apple Cider Vinegar
  8. 1/2 tsp Celtic Sea Salt
Dressing
  1. 1 Garlic Clove, peeled
  2. 150g Avocado (Approx 2 Med), peeled
  3. 3 Spring Onions (green part only)
  4. 1/2 Bunch Coriander leaves
  5. 1/2 Bunch Basil leaves
  6. 1/2 Bunch Italian Parsley leaves
  7. 60ml Extra Virgin Olive Oil
  8. 2 Tbsp Lemon Juice
  9. 1 Tbsp Apple Cider Vinegar
  10. 80ml Water
  11. 1 tsp Honey (or Maple Syrup if vegan)
  12. 1 tsp Celtic Sea Salt
  13. pinch Cayenne Pepper
Salad
  1. Place all ingredients into mixing bowl and chop 3-5 Sec/Speed 4. Scrape down the sides of the bowl and chop a further 1-2 Sec/Speed 4, or until desired consistency is achieved. Be careful not to over process or it will turn into a dip - delightful as that may be!!
  2. Serve straight away with the dressing or cover and place in the fridge until serving.
Dressing
  1. Place the garlic into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Add the remaining ingredients and process 10-15 Sec/Speed 7. If some of the dressing is left unprocessed on the sides of the bowl just scrape down the sides and process a further 3 Sec/Speed 7.
  3. Drizzle over the salad and serve extra on the side! You will be licking the plate!!
  4. Store in an airtight container in the fridge. Will keep for about 5 days.
Notes
  1. You can add more water, vinegar, or lemon depending on how runny you would like it and your personal tastebuds.
Kitch'n Thyme http://kitchnthyme.com.au/

Saracino Roast Tomatoes

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/

Cauliflower Rice – Coriander & Capsicum

Cauliflower Rice C

Cauliflower Rice is becoming really popular at the moment – actually everything ‘cauliflower’ is taking off! And why not? Gone are the days of just using this underestimated vegetable for gratin! It’s such a versatile vege as well as cheap, low carb and yummy!!

I’ve tried a fair few ways of making ‘cauli’ rice, and this is my favourite. Frying it gives it such a lovely nutty texture and it doesn’t go soft or mushy. It really does resemble rice so well. You can use coconut oil or ghee to fry, however in this case I really love the flavour of the olive oil.

This is such a winner with children! It’s easy to disguise the vegetable and is super yummy! When I’ve made this at my work, I’ve had guests comment that they thought it was real rice! So a winner with all ages!

You can play around with all different flavours for cauli rice, but this is one of my favourites! I will share some of my other favourites too.

Cauliflower Rice – Coriander & Capsicum

Ingredients

  • 1 Medium Cauliflower
  • 2 tablespoons Olive Oil
  • 1 Medium Red Onion (sliced into thin wedges)
  • 1 Large Red Capsicum (julienned)
  • 1 teaspoon Celtic Sea Salt
  • 1/2 bunch Fresh Coriander

Directions

1. Roughly chop the cauliflower into 5-6 cm chunks. Place into the bowl of the Thermomix and chop 3 Seconds/Speed 5. You want it to look the texture of rice. Be careful to not chop it too fine!
2. Heat the oil in a large frypan. Be careful not to over heat the oil however, as you don't want it to reach smoking point, but you want it hot enough to sear the cauliflower nicely.
3. Add the onion and capsicum and fry off until nicely caramelised.
4. Add the cauliflower and salt and brown off. Keep tossing the cauliflower to brown it all off nicely, but not mushy. It should have a nice nutty, rice type texture.
5. Once cooked, take off the heat. Quickly toss through the coriander, transfer to a serving bowl and serve.