Roast Fennel & Zucchini, Cavalo Nero & Pea Soup

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Roast Fennel & Zucchini, Cavalo Nero & Pea Soup
Serves 4
This delicious soup will nourish you on those cold winter or spring days. It's warming but also very light and refreshing!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 Red Onions, halved
  2. 2 Garlic Cloves
  3. 30g Olive Oil
  4. 200g Fennel (1-2 Bulbs)
  5. 500g Zucchinis (2-3 Large)
  6. 2 Tbsp Vegetable Stock Paste
  7. 500ml Chicken Stock/Bone Broth
  8. 2 Stems Cavalo Nero or Kale, stalks removed
  9. 200g Frozen Peas
  10. 2 Sprigs Mint
  11. 2 Sprigs Coriander
  12. 2 Sprigs Italian Parsley
  13. Extra Peas for garnish
  14. Creme Fraiche or Sour Cream for topping
  15. White Truffle Oil or Olive Oil
  16. Salt & Pepper
Instructions
  1. Preheat the oven to 180º C. Line a large baking tray with baking paper and place the fennel and zucchini onto the tray. Drizzle with olive oil, salt and pepper and place into the oven to roast for 20-25 minutes or until the veggies are browning on the edges.
  2. Place the onion & garlic into the Thermomix and chop 3 Sec/Speed 7.
  3. Scrape down the sides, add the olive oil and cook 8 Mins/100º/Speed 1.
  4. Place the roasted vegetables, the stock paste & chicken stock into the Thermomix and cook for 5 Mins/100º/Speed 1.
  5. Add the remaining vegetables and herbs and cook 2 Mins/100º/Speed 1.
  6. Gradually increasing the speed, blend 40 Sec/Speed 8.
  7. Pour into bowls to serve and top with peas, creme fraiche, salt and pepper and drizzle with truffle oil. Serve immediately.
Kitch'n Thyme https://kitchnthyme.com.au/

Purple Carrot & Blueberry Muffins

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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!
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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 https://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 https://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 https://kitchnthyme.com.au/

Cranberry, Oat & Choc Chip Cookies

Cran, oat, choc chip cookiesI came up with these scrumptious cookies a little while ago when I felt like making cookies but wanted a change from the husbands favourite of Cranberry & Macadamia! I was dreaming of something more hearty and thicker, like a really filling cookie. Well I kept dreaming and was drawn to a favourite classic combo of oats, cranberries and choc chips. Couldn’t be more simple, yet hearty and everything I wanted in a big fat bite of cookie!

Rapadura is a perfect sweetener in these cookies. A, because it’s much less refined that a white sugar or brown sugar. And B, because it will help the cookie to, once again, spread more slowly in the oven with it’s more complex sugar cyrstals which break down slower in heat. And C, because it will help the dough to be that much drier- a wetter dough will spread more quickly!
Cran, Oat, & Choc Chip cookie

The creaming of the butter and sugar is really important too. The more air you can incorporate into the dough for these little gems the better! This air creates little bubbles, and when they enter the oven, the steam created causes the bubbles to expand and grow into super fluffy, puffy cookies!

They’ll look like little ant mounds when they come out of the oven so it’s really important to give them that gentle tap straight away so you end up with that perfect looking and textured cookie – crunchy on the outside, soft and oozing in the middle! Yumm!

I love the cinnamon hit in them! It’s so delicious! You could even use some pimento (Allspice) in them if you like too!

These cookies seriously take minutes to make, they are so ridiculously delicious and yummy for the whole family. So get in, whip up a batch and you won’t be disappointed! xx

Cranberry, Oat & Choc Chip Cookies
Yields 18
Scrumptious morsels of cookie deliciousness perfect for any snack, picnic, or teddy bear party!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 80g Rapadura Sugar
  2. 125g Organic Butter, softened
  3. 1 Organic Egg
  4. 1 tsp Vanilla Powder, Paste or Extract
  5. 125g Rolled Oats
  6. 2 tsp Cinnamon
  7. 1/2 tsp Bicarb Soda
  8. 110g Wholemeal Spelt Flour
  9. 50g Unsweetened Cranberries
  10. 30g Chocolate Chips (rapadura sweetened - I use Organic Times brand)
Instructions
  1. Place sugar into the Thermomix bowl and mill 20 Sec/Speed 9. Insert Butterfly.
  2. Add the butter and cream 1 Min/Speed 3.
  3. Add the egg and the vanilla and cream 20 Sec/Speed 3. Remove butterfly.
  4. Add the oats, cinnamon and bicarb and mix 20 Sec/Speed 2/Reverse.
  5. Add the flour and mix 15 Sec/Speed 2/Reverse or until just combined.
  6. Add the cranberries and choc chips and mix 5 Sec/Speed 2.5/Reverse.
  7. Place the cookie dough into the fridge for 45-60 Mins to firm. This is an important step to ensure your cookies don't spread. Soft things will spread more quickly than firm, so it's important to give them a little chill-out time in the fridge to firm.
  8. 20 minutes prior to getting your cookie dough out of the fridge, preheat your oven to 180°C and line to large baking trays with baking paper or get your silicone baking mat out.
  9. Once chilled, roll slightly heaped Tbsp sized portions of dough into a ball and place on the baking tray. Don't be tempted to squash them flat - they will spread more slowly in their ball shape.
  10. Bake for 10 minutes or until the edges are just turning golden brown.
  11. Remove from the oven and using a breakfast spoon, quickly and gently tap down these fluffy puffy mounds. This will give them the right finished look and also expose the oozing yummy chocolate!
  12. Cool completely on a wire rack before storing in an airtight container for up to 5 days....if they last that long! Let me assure you that they won't! 😉 Enjoy!
Kitch'n Thyme https://kitchnthyme.com.au/

Real Dark Chocolate Easter Crème Eggs

Easter Creme Eggs 3I know that you will have all been hoping and waiting for these delectable little Easter treats, but I’m sure that many of you have seen the story about little Mavi that I have shared through our Go Fund Me page. If you haven’t, my dearest friends, who I hold very close to my heart and are like family to me along with all their extended families, very suddenly lost their precious 2 1/2 year old son in a tragic farm accident last Tuesday 15th March in rural NSW. It has been such an incomprehensibly sad time for my dear friends, for their extended family and for us as friends. The pain that we are feeling is nothing compared to their grief…we are just with them in spirit through tears and many many prayers.
Maverick Here is a picture of our beautiful most treasured and loved beyond measure Mavi.
Setting up the Go Fund Me page has taken up a large amount of my time and I apologise for getting this to you a little later than usual. But losing a child would have to be one of the worst possible things to go through in life, and as a friend you just want to be there to help, in some kind of small way. We have been thoroughly amazed to see the support network that have rallied behind them to ease their burdens slightly by generously donating to their fund. Between it being aired on the local TV station later this week and their local bank running a fundraiser too, it’s been truly wonderful to see that Aussie spirit of lending a helping hand so evident! If you feel compelled to donate or share please please do so. You can donate easily on the site or scroll to the bottom to copy and paste the link to share. Thankyou thankyou thankyou!

I truly hope that you will take the opportunity to create these beautiful little treats with your children over the coming Easter holidays. Make these together, cuddle your children extra tight, and nourish their hearts, minds and bellies.

I pray you have a safe, healthy & happy Easter and I send much love from my family to yours. Gabrielle xx

*****************A little about the Chocolates*****************************

With chocolate made from scratch from real ingredients these Easter eggs are the perfect treat to pull out and enjoy with your families this Easter.

I have this long time dream of one day being able to visit one of the amazing chocolate making establishments around the world. Perhaps the Callebaut factory in Belgium (right now I send so much love to all those that have suffered enormously over there….just such a sad world!!!) or some of the amazing places where chocolate is made in Switzerland or over Europe.

But for now having a go at making my own will have to suffice. Of course some of the steps like refining the chocolate to improve the taste and texture (called ‘Conching’) are quite tricky to do at home.
But hey this chocolate is real, without being loaded with unneccesary chemicals, preservatives and loads of sugar. This chocolate is good for your body, and is completely guilt-free.

When you buy a block of chocolate from the shops you’ve probably noticed that it has 3 big ingredients. Cacao paste (aka cocoa paste, cocoa mass, cocoa liquor), Cacao butter or cocoa butter, and sugar. So here I’m using cacao paste from Maretai Organics and Cacao Butter to make a great homemade version without all the added nasties. Cacao paste already has cacao butter in it, which is the fat, so unlike other raw chocolate recipes I use less cacao butter in a recipe that uses cacao paste to begin with.

My chosen sweetener that I use here is Coconut Nectar. You can substitute with coconut palm sugar however the mouth feel of the coconut nectar is just that much smoother and the overall texture of the chocolate is just sensational!

Easter Creme Eggs 2For the filling of these eggs, I’ve used a product called Coconut Paste. It’s not coconut butter, it’s finer and runnier, yet super duper creamy, smooth and just incredible. I buy the Loving Earth , I think it’s the best out there! The filling is dairy free, almost like a light caramel or a condensed milk in texture and then once set in the eggs in the fridge it turns fudgey and delightful.

If you don’t want to join these eggs together, you can just place some filling in the prepared chocolate shells and then once set in the fridge cover with chocolate to set. Up to you.

As much as I think making the chocolate from scratch is a whole lot of fun, if you can’t source the products in time for easter just do them at a later point over the holidays or use a good quality dark or organic chocolate. Enjoy!

Real Dark Chocolate Easter Creme Eggs
Yields 16
Deliciously creamy guilt free healthy Creme Easter eggs.
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Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Ingredients
  1. Chocolate
  2. 150g Cacao Paste (I use Maretai Organics)
  3. 50g Cacao Butter
  4. 60g Coconut Flower Nectar or Coconut Palm Sugar
  5. 1/2 tsp Vanilla Powder
Creme Egg Filling
  1. 200g Coconut Paste (I use Loving Earth brand)
  2. 100g Coconut Nectar
  3. 100g Coconut Milk
  4. 2 tsp Vanilla Extract
  5. Extra Coconut Paste for drizzling
Instructions
  1. To make the chocolate place the cacao paste & cacao butter into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the coconut nectar and vanilla and melt and mix 5 Mins/37°/Speed 2.
  3. Pour the chocolate into a bowl and set aside for about 5-10 minutes to thicken slightly.
  4. Dampen a small piece of paper towel and wipe out the easter egg moulds with a little macadamia or rice bran oil. This will help the chocolates to release easily and also to give them a nice gloss.
  5. Pour the chocolate into medium easter egg moulds and swirl around until coated. Place in the fridge to set for about 5-10 minutes before repeating this step 2-3 times to get a good layer of chocolate in each mould. You may like to do this with a small paint brush to make sure you are getting a really even thick coating. Using a pastry scraper or a ruler drag across the chocolate to ensure a clean edge everytime you add a layer.
  6. You will need a total of 32 chocolate egg halves, so you may need to do this several times depending on how many moulds you have.
  7. Whilst your chocolate is setting, make the creme filling. Place the coconut paste, the nectar, coconut milk & vanilla into the Thermomix and mix 10-15 Sec/Speed 3. Set aside until ready to use.
  8. Gently un-mould the egg halves, being careful not to over handle as the heat from your hands will melt the chocolate. Place a small spoonful of the filling into each of the halves, levelling them off at the top. Sit the halves on a tray and carefully place them into the fridge to set for about 20 minutes or until the filling has hardened.
  9. To stick the two edges together, heat a baking tray slightly then place the halves briefly onto the tray to heat, then gently push the edges together, running your finger around the entire edges to seal properly.
  10. Place back into the fridge to set firm. You can serve them at this point or you can drizzle with a little extra coconut paste for a decorative finish.
Kitch'n Thyme https://kitchnthyme.com.au/

Almond Milk Oat Porridge, Cinnamon Apples, Crunchy Maple Macadamis & Fresh Figs

Almond Milk Oat Porridge, Cinnamon Apples, Maple Macadamia
As the long hot days of summer start to dwindle and the wet season rains of early Autumn begin to set in, there is nothing more warming and nourishing than a bowl of porridge to warm up your soul first thing in the morning.

This might look more complicated than it really is! I hope that some of you can look at my recipes and think ‘oh yum I can do that!’ Sometimes I do use a few ingredients but the steps are hopefully not too hard to follow!

With figs in season and everywhere at my favourite Noosa Farmers Markets I love making food to celebrate their deliciousness!! They are just so magically perfect without having to do anything much to them at all!

You could use walnuts instead of macadamias which would be scrumptious too!

Honestly, the ingredients are quite changeable here, whatever is in season and on your fruit platter – pear, raspberries, blueberries, strawberries, plums, peaches, just whatever mood you are in!

Go make it now! Or at least save it for later! xx

Almond Milk Oat Porridge, Cinnamon Apples, Crunchy Maple Macadamias & Fresh Figs
Serves 4
This deliciously warming, relatively super quick porridge will have your tastebuds singing all day!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Cinnamon Apples
  1. 2 Green Apples, peeled & sliced thinly or diced into 2-3cm cubes
  2. 1 Tbsp Maple Syrup
  3. 1/4 tsp Cinnamon
Maple Cinnamon Macadamias
  1. 100g Macadamias, quartered or roughly chopped
  2. 1 Tbsp Maple Syrup
  3. 1/4 tsp Cinnamon
Porridge
  1. 100g Organic Rolled Oats
  2. 500ml Almond Milk
  3. 100ml Water
  4. 40g Coconut Sugar (or sweetener of choice)
  5. 1 tsp Vanilla Powder
  6. 1/2 tsp Cinnamon
  7. 1/4 tsp Allspice
  8. 4 Fresh Figs, sliced thinly
  9. 2 Tbsp White Chia Seeds
  10. 200ml Organic Coconut Cream, for serving
Instructions
  1. Preheat the oven to 180°C and line a large baking tray with baking paper. Place the apples together with the maple & cinnamon into the Thermomix and mix to combine Speed 2-3 for 5-10 seconds. Spread evenly over the baking tray and without cleaning the bowl do the same with the macadamias and place onto the tray. Bake the nuts for 10-15 minutes or until golden brown. Remove them from the oven and set aside.
  2. Give the apples a quick toss and place back into the oven for a further 10-15 minutes or until golden brown and just starting to brown on the edges. Set aside.
  3. Whilst the apples and nuts are cooking, place the oats, milk, water, sugar, vanilla and spices ingredients into the Thermomix and cook 11 Mins/90°/Speed 2/Reverse.
  4. Portion evenly among bowls and top with the apples, fresh figs, macadamias, chia seeds & a generous drizzle of coconut cream.
Notes
  1. You can make my super easy Almond Milk here!
Kitch'n Thyme https://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 https://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 https://kitchnthyme.com.au/