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/

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo

Quinoa Pumpkin BitesOh these! Oh these! It’s not everyday that you just chuck a whole heap of stuff in a bowl and then afterwards think ‘Thank goodness I wrote that down!!!’. Normally I’m scratching my head to remember every little thing I put in so I can re-create them just as awesomely again! So this was my lucky day!

I’ve made them a couple of times since just to perfect them for you guys!…And maybe so I could eat a few more!

Last week I had to put my chef whites back on and go do a shift at the Health Retreat. It was great being back in the kitchen feeding hungry mouths and seeing the lovely guests relish the yummy food!

I made my Butter Chicken (that recipe is coming very soon- and you will not want to miss it! It’s amazing!!!) with Quinoa instead of Rice. There was a little Quinoa left over so I thought I’d bring it home and turn it into some yummy morsels! And that I certainly did!…If I say so myself!

They are DELICIOUS!!! And SOOO easy!

I’ve used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.

I LOVE that they have veggies hidden in them too! They have zucchini, shallots, pumpkin and herbs! From the outside they just look like crispy yummy treats, but are full of goodness inside.

Quinoa is so nutritious! It is technically a seed, but can be used like a grain. It’s versatility is awesome! It has the perfect balance of all nine amino acids essential for human nutrition, making it a great source for added protein Along with plenty of potent antioxidants, it’s also a good source of fibre and iron.

If you’re dairy free, just leave out the feta.

If you aren’t convinced by now to go and make them then let me just tell you what makes these extra special! It’s the Coriander Mayo! It is so quick to whip up in the Thermomix and just matches the pumpkin in flavour so perfectly! 

So go make them! Go now!

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo
Yields 50
Little protein packed morsels of yumminess! Perfect for lunchboxes, parties or snacks!
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Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Ingredients
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 300g Pumpkin, peeled & diced into 1-2cm cubes
  4. 2 Tbsp Olive Oil
  5. 2 Zucchinis, chopped into 3-4cm pieces
  6. 2 Shallots, thinly sliced
  7. 100g Feta, crumbled
  8. 1/2 Bunch Coriander, finely chopped
  9. 3 Sprigs Mint, finely chopped
  10. 50g Breadcrumbs
  11. 50g Wholemeal Spelt flour
  12. 2 Organic Eggs, lightly beaten
  13. 2 tsp Celtic Sea Salt
  14. Panko breadcrumbs for shallow frying
  15. Olive Oil, Ghee, or Rice Bran oil for shallow frying
Coriander Mayo
  1. 1/2 Bunch Coriander, leaves only
  2. 1 Garlic Clove
  3. 2 Egg yolks
  4. 1 tsp Dijon Mustard
  5. 1 Tbsp Lemon Juice
  6. 1/2 -1 tsp Celtic sea salt
  7. 250g Macadamia, Light Olive, or Rice Bran Oil
Instructions
  1. Soak the Quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 25 minutes/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a large baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and drizzle with the olive oil and sprinkle with some salt. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 25 minutes or until just tender with a knife. (You want the pumpkin to hold together in the mix.)
  4. Place the zucchinis into the mixing bowl and chop 5 Sec/Speed 4.
  5. Place into the large mixing bowl along with all the remaining ingredients.
  6. Mix together with a flexible spatula until thoroughly combined.
  7. Heat the oil in a frying pan over medium heat. (Be careful not to overheat as you don't want the oil to smoke.) Grab small spoonfulls with your hands and push together into little rounds. Gently flatten into bite sized morsels and coat with the breadcrumbs. Pan fry on either side until golden brown before draining on absorbent paper towel.
  8. Serve warm with the coriander mayonnaise.
Coriander Mayo
  1. Place the garlic and coriander into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Insert the butterfly. Add the egg yolks, mustard, lemon juice and salt and mix 20 Sec/Speed 4.
  3. With the butterfly rotating on Speed 4 and MC in place, gradually pour oil into mixing bowl lid. Add oil slowly to start with and then faster as the mayonnaise starts to emulsify. This should take around 2-3 minutes.
  4. Serve with the Quinoa Bites! Yummo!
  5. Or store in the fridge in a jar.
Notes
  1. For a Gluten Free Option: I've used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.
Kitch'n Thyme http://kitchnthyme.com.au/

Sourdough Pumpkin Vienna

 

Pumpkin Sourdough Vienna
Sourdough Bread – Something which I grew up on my whole childhood! We never bought bread – or very rarely! And even mum’s homemade ‘yeast’ bread was a treat in our household! So this divine loaf of bread is still from the same sourdough culture that my mum had as a kid! It’s actually over 120 years old! Not kidding! This is one seriously old culture! And the bread that results is proof that it really is amazing! You keep feeding the culture, perhaps once a week and it just keeps on living! Amazing stuff!

What I will say is that this is my version of mum’s sourdough! I’ve revamped it! Mum’s sourdough often came out quite dense, and largely because she made it with mostly rye flour, however I do quite a different rise process, and I believe it makes a big difference!

Obviously I have a pre-existing culture. Some of you may be lucky to have a culture too. If you don’t, there are recipes out there to start your own, or you can sometimes find it in specialty cooking shops or health food stores.

This is the REAL deal sourdough! I mean, most of the sourdough that you buy in the supermarket has yeast added! Well I’m here to tell you that this has none, zilch, zero, zip! Just naturally occurring yeast from the culture! Often those sensitive to regular yeast breads can handle sourdough.

The bacteria in sourdough (Lactobacillus), along with the natural yeast from the fermentation, work hand in hand to predigest the grains. This helps to make the bread much more easily digestible. I love the fact that this is another way I can get good bacteria into my family!

Because the production of sourdough is lengthy, the proteins in the gluten are broken down far more than a typical loaf of bread, also aiding in digestion. We eat a diet low in wheat & gluten, however this sourdough as a treat suits us much better, as it’s much more gentle on the gut. 

Sourdough has an amazing way of preserving itself. The Acetic acid prevents molds from growing, so there’s no need to worry about it spoiling in the fermenting process.

Sourdough is also an incredible powerhouse of naturally occurring vitamins. With excess of 15 vitamins, it really is so much better than what you will find on any supermarket shelf.
 Kneaded Sourdough
You can see in the image above the beautifully kneaded bread in the Thermomix. 
  Sourdough Proving
Then after it has proven, about 6-8 hours later!

 Sourdough loaves
Above you can see how I’m doing the last prove on the bread. You can see how the loaves are pushed up against each other, with baking paper in between, and proving parallel using the Thermomat in between. The Thermomat also provides stability, holding the loaves up to prove.

Sourdough Vienna finished
Beautifully golden baked bread! The taste is so different and a little tangy! I love that! It is amazing either buttered hot out of the oven or toasted with a delicious egg breakfast!

Sourdough sliced

Look at the gorgeous crumb on it! It’s quite aerated for a true sourdough! Not quite sandwich bread,  but perfectly filling and satisfying! Once you store it, it will become more dense, but then it’s beautiful toasted!

Sourdough Pumpkin Vienna
Beautiful golden pumpkin sourdough, with the crunch of freshly toasted pumpkin seeds, and the amazing benefits of a cultured dough!
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Ingredients
  1. PRE FERMENT
  2. 200g Organic Unbleached Bakers Flour
  3. 150g Filtered Water
  4. 40g Sourdough Culture/Starter
  5. DOUGH
  6. 400g Pumpkin Puree (approx. 600g fresh uncooked)
  7. Reserved Pre Ferment
  8. 700g Organic Unbleached Bakers Flour
  9. 250g Filtered Water
  10. 2 tsp Celtic Sea Salt
  11. 100g Toasted Pumpkin Seeds
PRE FERMENT
  1. Mix the pre-ferment ingredients together, cover with cling wrap and let ferment for 8-10 hours
DOUGH
  1. Place roughly chopped pumpkin into TM basket.
  2. Place 500g water into mixing bowl and insert TM basket. Cook 20 mins/120°/Speed 2. Once cooked, remove basket using spatula, discard water and transfer pumpkin into mixing bowl. Puree, 10 Sec/Speed 5.
  3. Allow to cool briefly. Add the preferment, bakers flour, water and salt and bring together 10 Sec/Speed 6. Knead 2 Mins.
  4. Add the toasted pumpkin seeds and Knead 2 Min further.
  5. Transfer into a large mixing bowl and leave to prove for 6-8 hours.
  6. Once proved, using a pastry scraper push and fold the dough down in the bowl. The dough will be very sticky at this point. On a lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf!
  7. Cut into 2, and shape each loaf into a vienna shape. Place onto sheets of baking paper, pushing the loaves up against each other, with baking paper in between. Using a really sharp knife, slash loaves, making 3 parallel slashes along the length of the bread. Leave to prove for 2-3 hours.
  8. Twenty minutes before baking, place a baking tray on the lowest rung of the oven, and a pizza stone on the rung above. Preheat the oven to 250°C.
  9. Boil the kettle. Once oven is hot, carefully place 1 (repeat the process with the 2nd loaf) prepared loaf onto the pizza stone, leaving the baking paper underneath. Quickly pour about 150mls of boiled water onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust.
  10. Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked. Serve warm with loads of butter!
Kitch'n Thyme http://kitchnthyme.com.au/

Paleo Pumpkin & Walnut Chocolate Chip Cookies

photoI’m soooooo excited!!! After countless experiments I finally present to you my humble Paleo Pumpkin & Walnut Chocolate Chip Cookies!

I have tried so many different things! A multitude of flours, sweeteners & fats! At one stage I had what my nieces and nephews termed a “Moofie”! A cross between a cookie and a muffin! I almost ran with that as they were delicious, but not 100% what I was looking for! I was looking for a crispy, golden, crunchy PALEO cookie! What I will say is that they will go softer once they are stored, but they are still deliciously beautiful! Just eat them fresh on the day of baking if you want that beautiful crispy texture!

I tried many different prototypes with almond meal but it wasn’t until I had an epic light bulb moment and decided to try them with almond butter. It came about because I was thinking of adding walnut butter to the mix for flavour! I suddenly realised nut butter might be the secret! Roasted almond butter. And oh, you can’t imagine the joy when I pulled out perfectly ‘normal’ looking cookies out of the oven! They were golden, and looked crispy! I just about dove in right there to try them! Once they had cooled sufficiently so I wouldn’t get burnt,  I snatched one right then and there!….Wow! Something magical had happened! The almond butter had done it! I was so elated! After all my attempts with many complex ratios and multiple ingredients, I ended up with a delightful cookie from the simplest of ingredients! There is really not much to these cookies at all! I am ridiculously excited to share this beautiful recipe with you! I’ve added no extra oils to the cookies. It rely’s completely on that from the almond butter. Because the almonds are roasted, this also helps to release even more of those beautiful oils from the nuts, which is why no other oil is needed.

To make you own almond butter, just place about 450-500g roasted almonds in the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides and process for about 1 minute/Speed 8 or until a beautiful butter consistency is achieved!

As I love to do, I wanted vegetables in them, in particular pumpkin, firstly because I think its a perfect match (chocolate & pumpkin), and to increase the nutritional benefit! I mean, if I’m going to give these to my family, I will still always want a treat to be of some benefit! Hiding a vegetable in a cookie so that no one will ever know is perfect! My little boy just loves them! I still talk about the fact that even good treats we need to balance with lots of vegetables and proteins etc, and I try to teach him the difference between a bought cookie and one that mummy makes! Mummy’s have a healthier sweetener, and a small amount at that, and nuts that will make him strong etc!

I’ve used about 100g pumpkin puree in this recipe. You can actually increase the pumpkin to 200g with no problems. They are just a little more crunchy with 100g, whereas with 200g they are a little more moist in the middle! Completely up to you! If you have a whole lot of pumpkin to use, go the whole 200g! I just steamed the pumpkin in the Thermomix for about 15 minutes/Varoma/Speed 2, then pureed for about 5 Sec/Speed. I steamed about 300g. Depending on the pumpkin it will probably reduce by 1/3.

The walnuts just make them! After all, pumpkin and walnuts is such a beautiful marriage. But you could use whatever nut you fancy!

I hope you enjoy these cookies as much as we are!

photo0

Paleo Pumpkin & Walnut Chocolate Chip Cookies
Yields 28
A deliciously moist, subtly spicy pumpkin cookie!
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 120g Coconut Palm Sugar
  2. 450g Roasted Almond Butter
  3. 2 Organic Eggs
  4. 1/4 tsp Cinnamon
  5. 1/8 tsp Allspice
  6. 1 tsp Bicarb Soda
  7. 100g Pumpkin Puree
  8. 50g Chocolate Chips (naturally sweetened, dairy free)
  9. 50g Walnuts (roughly chopped)
Instructions
  1. Preheat the oven to 180°C. Line large baking trays with baking paper or lay your oven Thermomat on a tray.
  2. Place the sugar into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the almond butter, the eggs, spices, bicarb, & pumpkin and mix 10 Sec/Speed 5.
  4. Add the chocolate chips and walnuts and mix a further 10 Sec/Speed 5.
  5. Once combined, place Tbsp sized amounts onto your baking sheet. Flatten out a little with your fingers to form a more flattened disc.
  6. Place into the hot oven and bake for 10-15 minutes or until the edges turn golden brown.
  7. Remove from the oven and whilst warm top with a few extra chocolate chips if you desire.
  8. Let cool on the trays for 5-10 minutes, before transferring to a cooling rack to cool completely.
  9. Store in an airtight container.
Kitch'n Thyme http://kitchnthyme.com.au/