Salted Carob Bliss Balls

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Carob Bliss Balls3These ones are a recent creation! And they are good!

I’ve used Carob instead of Cacao. Carob is naturally sweeter than cacao and is caffeine free. It’s a great alternative to cacao and has a beautiful sweet, mellow flavour.  You can use Cacao, but I much prefer the carob in these ones, it’s just a perfect flavour with the slight saltiness.

More and more I realise how much I’m going back to my childhood. Carob was the only thing we ate, chocolate was unheard of in our house!…I know deprived! But now I think oh yum carob for a change!

Carob Bliss Balls1

I’ve used part almonds, part sunflower seeds, and I roast both of them. The almonds are easy to do in the oven on about 180° for 15 minutes and the sunflowers are easiest to toast in a frypan over medium heat until golden. You don’t have to roast them if you want them to be completely raw, but I do love the flavour of roasted nuts and seeds!

There is no added sweetener other than the dates. I love this. You could eat a couple for breakfast they are that good!

The little bit of coconut cream adds to the texture and helps bind them too.

 I love having some ready make bliss balls in the fridge at all times so there’s a quick fix snack for lunchboxes or just when there’s a hankering for something sweet.

Salted Carob Bliss Balls
Yields 18
A bliss ball good enough to eat for breakfast!
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Prep Time
2 min
Total Time
10 min
Prep Time
2 min
Total Time
10 min
Ingredients
  1. 100g Roasted Almonds
  2. 50g Toasted Sunflower Seeds
  3. 4 Medjool Dates, seeds removed
  4. 50g Coconut Oil
  5. 20g (2 Tbsp) Carob Powder
  6. 40g Coconut Cream
  7. 1 tsp Vanilla Essence or Paste
  8. 1/8 tsp Celtic Sea Salt
  9. Desiccated Coconut for rolling
Instructions
  1. Place all the ingredients into the Thermomix and process 10 Sec/Speed 6. Scrape down the sides of the bowl and process a further 10 Sec/Speed 7, or until a nice sticky crumb is achieved.
  2. Roll the mixture into balls and toss through the coconut to coat before placing into the fridge to set.
Notes
  1. If the mixture is a bit too oily to roll easily, place into the fridge to set for 30-60 mins before rolling.
Kitch'n Thyme https://kitchnthyme.com.au/

Thai Chicken Salad with Creamy Coconut Dressing

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Thai Chicken SaladI’ve been wanting to get this salad up on the blog for many months! Now before I go any further I just need to enlighten you on the reality of running a blog with 2 small children!  Of course the day I do decide to try and photograph the salad is the day one of my babies won’t sleep in her bed – only on mum! So she’s on my back in the Ergo carrier so she won’t attack the photo set and she promptly goes to sleep! I line everything up, ready to snap away! I go to take the photo and my storage is full! Ok, so I spend 5 minutes making some storage space on my iPhone….yes I do take all of my photos on an iPhone!…So now we are all ready to go again!

Then I hear little footsteps walking down the hallway! Oh yes that would be my 2.5 year old!…At this point, I wonder whether there is point in battling through!! He comes over “What’s this Mum?” I tell him its a yummy salad! “Mmmm it looks good Mum”. He proceeds to sit down and start feeding himself forkful after forkful along with the occasional forkful to mum “Open wide Mum!”. By this time I think it’s safe to say I’m no longer in photo taking mode, but deciding to relish this wonderful moment with my precious little human! We had a great little picnic! Let’s just say that there was about a teaspoon of salad left on the plate after his visit! And alas, I think that must be a very good sign! If a 2 year old will eat it I’m happy….my job is done! haha 😉

My saving grace was the rest of the salad in the kitchen! I could replate and have another go! So by the end of the day I finally had a photo!

Some days it’s easy to lose focus on what this is all about! My aim is to share the things I’m doing to nourish my family…and that was today! 

This is another recipe from a number of years ago. I used to serve this somewhat regularly at the health retreat as a perfect lunch option. And it makes the perfect option for me and obviously my 2 year old at home too! Good protein, good carbs and good fats from the dressing too!

Over time, I’ve done a couple of different dressings. I couldn’t work out which one to share, so I’ve gone with the Creamy Coconut Dressing. I’m happy to share the other one which is a more traditional tamari sesame dressing! Both delicious!

I often make this salad and serve it with my yummy Sticky Sesame Chicken for a delicious dinner!

Thai Chicken Salad w. Creamy Coconut Dressing
Serves 4
A perfect one bowl meal for a light lunch or dinner.
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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. 1.25L Water
  2. *250ml Coconut Cream
  3. 2 Organic Chicken Breasts
  4. 1 Red Chilli, deseeded
  5. 1 Stem Lemongrass
  6. 2 Coriander roots & stems
  7. 4 Kaffir Lime Leaves
  8. 1 tsp Celtic Salt
SALAD
  1. 1/4-1/2 Wombok Cabbage, finely sliced
  2. 1 Bunch Choy Sum or Bok Choy, finely sliced
  3. 1/2 Red Capsicum, thinly sliced
  4. 1 Continental Cucumber, cut diagonally
  5. 1 Carrot, julienned
  6. 4 Spring Onions or 1 Red Onion, sliced thinly
  7. 1/4 Bunch Coriander Leaves, roughly chopped
  8. 1/4 Bunch Thai Basil Leaves, roughly chopped
  9. 100g Roasted Almonds or Cashews
CREAMY COCONUT DRESSING
  1. 1/4 Bunch Coriander, inclu roots & stems
  2. 2cm knob of Ginger
  3. 2 Kaffir Lime Leaves, de-stemmed
  4. 1 Tbsp Lime Juice
  5. 1 tsp Celtic Sea Salt
  6. 1 Tbsp Tamari
  7. 2 tsp Sesame Oil
  8. 250ml Coconut Cream
Instructions
  1. Place the water and coconut cream into the Thermomix bowl and insert the simmering basket. Place the chicken, chilli, lemongrass, coriander, lime leaves and salt into the basket.
  2. Cook the chicken 20 Mins/100°/Speed 3. Remove the basket with the spatula and set the chicken aside for 5 mins to cool slightly. Discard the aromatics in the basket and the cooking water. Tear the chicken into a few chunks and place back into the Thermomix bowl. Shred the chicken 5 Sec/Reverse/Speed 4. Place into a large mixing bowl.
  3. Place all the salad veges and the nuts into the large mixing bowl with the chicken and toss to combine.
  4. For the dressing, place all the ingredients into the Thermomix bowl and blend 30 Sec/Speed 8.
  5. Drizzle over the salad and toss to combine if serving straight away or serve on the side so the salad doesn't get soggy.
Notes
  1. *You can cook the chicken in all water to save on coconut cream if desired.
Kitch'n Thyme https://kitchnthyme.com.au/

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo

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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 https://kitchnthyme.com.au/

Date Slice (Egg Free, Nut Free)

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image

 

This delicious slice is so moreish you will be reaching for a second piece!

Another one from my childhood, I remember making this one many times! I’ve had a little play with mum’s original, but essentially its still pretty similar! It is really really simple and easy to make! Date Slice Mums

The date filling is so yummy with the little hint of lemon and vanilla. It adds such a nice dimension to this slice. I think it really makes it! I cook it in the Thermomix but if you don’t have one just cook the dates on the stove until all the water is absorbed.

The slice is egg free and nut free so a good one for school lunchboxes! Feel free to add nuts if its for home, however I don’t think it needs any! Its just delicious as is!

Date Slice
Yields 20
This deliciously moreish slice will have you reaching for a second piece!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 300g Pitted Dates
  2. 250ml Water
  3. 1 tsp Vanilla Essence
  4. 1/2 Lemon, zested
  5. 100g Coconut Sugar
  6. 185g Organic Butter
  7. 230g Wholemeal Spelt Flour
  8. 1/2 tsp Bicarb Soda
  9. 150g Rolled Oats
Instructions
  1. Preheat the oven to 160°C (fan-forced). Line a small rectangular slice tray with oil spray and baking paper. Set aside.
  2. Place the dates, water, vanilla and lemon zest into the Thermomix bowl and cook for 5 Mins/90°/Speed 1/Reverse. Set aside. Rinse & dry mixing bowl.
  3. Place the sugar, butter, flour and bicarb into the Thermomix bowl and bring together 20 Sec/Speed 6.
  4. Add the rolled oats and mix 5-10 Sec/Speed 5.
  5. Spread half the mixture onto the base of the prepared tin, then smooth over the reserved date mixture.
  6. Crumble the remaining slice mixture over the top, making it as even as possible. Once completely covered give it a little press down all over with your fingers.
  7. Bake for 30-35 minutes or until golden brown.
  8. Cut into slices or squares.
  9. Serve warm or cold with greek yoghurt! Yum!
Notes
  1. This slice keeps really well for up to a week in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/

Chicken Thyme & Vege Sausage Rolls

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Chicken & Vege Sausage Rolls 2
I used to make these from time to time before I had the children and take them to work with a big salad! A number of work colleagues really wanted the recipe!!…..I could never get around to giving the recipe to them, so the joke became ‘before christmas’…do you think I even got to it for Christmas!!!…No!!!….So here it is about 4 years later!

Nevermind, a good recipe is certainly worth waiting for!…And I can assure you that these are good….yummy, delicious in fact!

The filling is really pretty straightforward! Just a whole lot of veggies, herbs and chicken mixed together that packs a punch!

If you don’t have the time to make your own rough puff pastry, just please make sure you buy an All Butter Puff. You definitely don’t want any nasty margarine pastry!

Here’s a couple of images to show you what I mean with placing the filling on the pastry sheets.
Sausage RollsSausage Rolls 2

These are quite a treat in our house as I try to keep gluten fairly low in our diet. Spelt is a better option, as its higher in protein and lower in gluten, however still quite carby, so a once in a while thing for us!

Fabulous in a lunchbox or for parties or large gatherings! Yummo!

Chicken, Thyme & Vegetable Sausage Rolls
Yields 24
Ideal for lunches, picnics, parties or large gatherings! Also great for freezing!
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Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Spelt Rough Puff Pastry
  1. 400g Organic Butter, 1-2cm dice & frozen
  2. 400g White Spelt Flour
  3. 1 tsp Celtic Salt
  4. 180g Water, chilled
Filling
  1. 1 Medium Brown Onion, peeled & halved
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Fresh Thyme
  4. 4 Sprigs Fresh Parsley
  5. 1/4 Bunch Fresh Coriander
  6. 1 Large Carrot, cut into 3-4 cm lengths
  7. 1 Large Zucchini, cut into 3-4cm lengths
  8. 500g Organic Chicken Breast, cut into 3-4cm pieces
  9. 1 Tbsp Italian Herbs
  10. 2 tsp Celtic Salt
  11. 1/2 tsp Cumin
  12. 1/2 tsp Smoked Paprika
  13. 50g Almond Meal or Breadcrumbs
  14. 1 Organic Egg
  15. Extra egg for brushing
  16. Sesame Seed for sprinkling
Instructions
  1. For the pastry, place all the ingredients into the Thermomix and mix 20 Sec/Speed 6.
  2. Transfer the dough onto a lightly floured surface and work into a ball. Halve the dough so you have 2 even portions, then flatten and wrap each portion of pastry in plastic wrap and refrigerate for 20 minutes.
  3. Unwrap 1 portion of pastry and place onto the Thermomat. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide. (approx. 60cm x 20cm) Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to the fridge for 20 minutes. Repeat with the other portion of pastry.
  4. Preheat the oven to 200°C and line 2 large baking trays with baking paper. Set aside.
  5. For the filling, place the onion, garlic and herbs into the Thermomix and chop 3 Sec/Speed 7, then place into a large mixing bowl.
  6. Add the carrot and zucchini and chop 10 Sec/Speed 4. Add to the mixing bowl.
  7. Add the chicken breast to the Thermomix bowl and chop 5 Sec/Speed 5. Add to the mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the 2 portions of pastry into 2 large rectangles. Cut the rectangles in half to get 4 sheets approx. 20cmx30cm. (You might want to give them a little trim to neaten the edges.)
  10. Divide the filling evenly between the 4 pastry sheets, placing onto one long edge of the pastry. Roll pastry tightly, enclosing the filling. Cut each roll evenly into 6 sausage rolls. Brush with extra lightly beaten egg and sprinkle with sesame seeds.
  11. Place onto the ready prepared baking tray and bake for 25-30 minutes or until golden brown and nicely puffed.
  12. Serve warm with homemade tomato sauce or freeze for later.
Notes
  1. These are great frozen and tossed straight into a lunchbox!
  2. If you don't have time to make the pastry yourself, make sure you buy an All Butter Puff Pastry. you don't want any nasty margarine in your pastry!
Kitch'n Thyme https://kitchnthyme.com.au/

Apple & Mixed Berry Crumble

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Apple & Berry Crumble 2

This is an absolute old family favourite! With similarities to the way mum used to make it growing up, I think this crumble is everything you want a crumble to be! Fruit that is perfectly cooked, not completely mushy, and a crumble topping that is biscuity and crunchy, with no sogginess!! Yum!

The Blueberry crumble tarts which were one of the first recipes I put up on the blog are pretty much an extension from this recipe! So if you enjoy/have enjoyed those tarts then I’m sure you will love this crumble.

I use a little coconut sugar in the filling (about 2 Tbsp) just to take the edge of the tartness of the apples. You could replace with a little honey if desired.

The hazelnuts are so delicious in the crumble topping. If you don’t have them, you can use almonds, which are just as delicious. Quite often I’ll do this crumble with pear and apple and the hazelnuts are such a good combination with the pear.

This crumble is best served with Frangelico Crème Anglaise! Naughty I know, but oh so yummy!! I’ll share the recipe for that at some stage. I don’t make it very often these days, as I’ve significantly reduced my dairy intake for a number of different reasons.

You can serve hot or cold with dairy or coconut yoghurt and fresh fruit for breakfast or as a sumptuous dessert with your choice of icecream….healthy homemade I mean!!! Enjoy!!!

Apple & Mixed Berry Crumble
Serves 6
A very old family favourite that makes the perfect breakfast treat or dinner dessert!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Filling
  1. 6-8 Large Granny Smith Apples, peeled & sliced thinly
  2. 300g Organic Frozen Mixed Berries
  3. 40g Coconut Sugar
  4. 1 Lime, juiced
  5. 1 tsp Vanilla Essence
  6. 100ml Water
  7. 2 Tbsp Cornflour (diluted in 2 Tbsp extra water)
Crumble Topping
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Butter
  6. 60g Oats
  7. 40g Desiccated Coconut
  8. 1 tsp ground Cinnamon
Instructions
  1. Preheat oven to 180°C.
  2. Place all the filling ingredients, except the cornflour into a large pot. Place onto a medium heat, cover with a paper *cartouche and simmer for 10 minutes or until the fruit is tender, stirring a couple of times during cooking. (**You can do this step in the Thermomix too, however you may wish to dice the fruit if so as the slices won't remain completely in tact in the Thermomix.)
  3. Pour over the cornflour mixture and stir through quickly and gently with a silicon spatula. Pour into a large pie dish or baking dish.
  4. To make the crumble, place the hazelnuts into the Thermomix and chop 5-10 Sec/Speed 4. Set aside.
  5. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  6. Crumble over the apple & berry mixture evenly. Bake for 25-30 minutes or until golden brown.
Notes
  1. *A paper cartouche is just a little round piece of baking paper, used instead of a lid. It keeps the contents submerged and reduces evaporation. You can either use a pen to trace the size you need or fold a square of baking paper in half and half again, then into a triangle and cut at the desired length to get the right sized circle.
  2. ** To make the filling in the Thermomix, place quartered apples into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse. Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse.
Kitch'n Thyme https://kitchnthyme.com.au/

Feta & Walnut Meatballs

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IMG_9465MeatballsI’m pretty positive you will LOVE these meatballs!!! They make the perfect weeknight meal, or part of an elaborate Italian feast, or more simply the perfect protein hit for a quick lunch or lunchbox!

I made a bit batch of these for my friend when she had her baby earlier this year! They went down a real treat and her husband wanted the recipe…SO you’re all super lucky, because otherwise I might not have shared this favourite recipe of mine!

The walnuts just add such a lovely texture to the meatball and compliment beef in flavour so well! You could substitute other nuts with what is in your pantry though!

I do use Panko breadcrumbs sometimes for rolling….I know – Japanese & Italian! Say again?!! Yes, just this once, I’m mixing up the cuisines! These breadcrumbs are a real treat in my home! But they really do make them so yummy and crunchy on the outside! I’ve used ordinary breadcrumbs, gluten free breadcrumbs, or some crushed nuts (for Paleo) and they all work fine too! If using Panko crumbs, you may need to gently press the crumbs into the meatballs to help them stick sufficiently.

When cooking the meatballs, be really gentle when turning them over in the pan. Just gently turn them, as they may have the potential to crumble, depending on how wet your mix is. If you have cooked off the onions and veggies sufficiently, they shouldn’t fall apart though, but just be mindful of it!

You can absolutely leave the feta cheese out of them if you are dairy free or Paleo. They are still delightfully delicious without!

The sauce here, is a really quick pasta sauce. Sometime I’ll share with you my yummy-licious Roast Tomato, Garlic & Thyme Pasta Sauce! But this one is perfect for meals on the table fast! Just use whatever herbs are in your garden or what you have in the fridge! When I cook I don’t get too hung up on being exact with these things. If a recipe says 1/2 and onion, I’d chuck the whole one in! If you think some rosemary or oregano would be nice then stick it in! I’ve used both before and they are yum! Just whatever flavour hits you in the moment will work perfectly!

Enjoy!

Feta & Walnut Meatballs
Serves 4
My delicious meatballs make for the perfect dinner or for a fantastic ready-to-eat snack from the fridge! Get cooking!
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Meatballs
  1. 1 Large Red Onion
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Italian Parsley, chopped finely
  4. 2 Zucchini, cut into 3-4cm pieces
  5. 2 Carrot, cut into 3-4cm pieces
  6. 4 Tbsp Olive Oil
  7. 100g Walnuts
  8. 500g Organic Beef Mince
  9. 100g Feta, crumbled into rough pieces
  10. 1 Tbsp Italian Herbs
  11. 2 tsp Balsamic Vinegar
  12. 2 tsp Dijon Mustard
  13. 2 Tbsp Tomato Paste
  14. 2 tsp Celtic Sea Salt
  15. 100g Panko Breadcrumbs or preferred breadcrumbs
  16. Ghee or Coconut Oil for shallow frying
Quick Pasta Sauce
  1. 1 Brown Onion, halved
  2. 2 Cloves Garlic, peeled
  3. 2 Sprigs Fresh Basil
  4. 4 Sprigs Fresh Italian Parsley
  5. 2 Sprigs Fresh Thyme
  6. 50g Olive Oil
  7. 800g Organic Tinned Diced Tomatoes
  8. 1 tsp Honey
  9. 1 tsp Celtic Salt
  10. 1/2 Lemon, zested
Meatballs
  1. Place the onion, garlic, parsley and olive oil into Thermomix mixing bowl and chop 5-7 Sec/Speed 5.
  2. Heat a non-stick fry-pan over medium heat. Place 1/2 the olive oil in the pan to heat a little.(Being careful not to overheat it.)
  3. Scrape the onion mix into the pan and sauté until it starts to go golden brown and the moisture from the onions has cooked off.
  4. Place into a large mixing bowl and set aside. Leave the pan on the heat and add the remaining oil to heat.
  5. Place the zucchini and carrot into the mixing bowl and chop 10-15 Sec/Speed 4.
  6. Scrape into the pan and sauté until all the moisture has cooked off from the veggies. Add to the large mixing bowl with the onion mixture.
  7. Place the walnuts into the mixing bowl and chop 10 Sec/Speed 4, or until roughly chopped and add to the large mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the mixture into tablespoon sized balls before rolling in the breadcrumbs. You may need to gently press the panko crumbs into the meatballs so they stick sufficiently.
  10. Heat a large non-stick frypan over medium heat with the ghee or oil, and cook in batches, turning frequently, for about 4 minutes, or until golden brown all over. Please take when turning the meatballs, they need to be handled with care.
  11. Remove from the heat and serve with tomato pasta sauce, fresh zucchini or parsnip pasta or traditional spaghetti.
Quick Pasta Sauce
  1. Place onion, garlic, herbs and olive oil into the mixing bowl and chop 5 Sec/Speed 5. Scrape down the sides of mixing bowl and sauté 7 Mins/120°/Speed 1.
  2. Add the tomatoes, honey, salt and lemon zest and cook 20 Mins/100°/Speed 2.
  3. Serve hot over the meatballs.
Kitch'n Thyme https://kitchnthyme.com.au/

Gluten Free Lemon & Lavender Cupcakes

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Lemon & Lavender Cupcakes

Some of you may remember last year I showed you a wedding cake I’d done for our close friends! Well the top layer for the bride and groom was this gorgeous Gluten Free Lemon & Lavender! Well I’m going to share them with you just in time for Mothers Day! These beautiful cakes are an absolute hit!! Gluten Free….but not gluten free with that horrible connotation of dry, and gritty and a very distinctive taste! This is Gluten Free with deliciousness and perhaps what someone wouldn’t even realise was gluten free unless told! It’s an absolute winner for the Gluten Free’s out there and just those that are cutting back on gluten and would like an alternative!

I mean you’ve got to try it!!! I’ve done this batter over the last few years as larger cakes for weddings with a gorgeous White Chocolate & Lavender Ganache in the layers (like that of my friends)! Oh yum!! I’ve done it like this in little cupcakes for smaller gatherings like baby showers and a Bridal Shower and it never ceases to delight!

Lavender is so amazing in food! I absolutely love it! You’ll see me use it a fair bit! I’ve got a few recipes to put up that use it, like my Lavender Icecream ( I developed it when I studied as a Chef) etc! Stay tuned!

I always use Guar Gum in my Gluten Free baking. It comes from the Guar Bean. Xantham gum is typically used, however it can come from a variety of sources including corn, wheat, dairy or soy, so I find guar a more reliable source for gluten free.

I’m going to give you two different versions. My classic version is made with buttermilk and butter, and finished with a buttercream icing however I’ve tweaked it so that they can be made to suit those that are Lactose & Casein intolerant by replacing the buttermilk with coconut cream and the butter with ghee. The ghee is still a ‘dairy’ product, however if made correctly the lactose and casein which often are the allergenic properties of dairy products, have been removed, making it suitable for some. If you are truly dairy intollerent, then use a dairy free alternative to ghee. The Lactose & Casein free version is really yummy, but the crumb is a touch firmer than the original. I’ve also used a whipped Coconut Cream Frosting on the top. It is yummy and creamy, different in texture to my buttercream, however is sure to delight those that can’t have butter!

Lemon & Lavender Cupcakes 2

Buttermilk has an amazing effect on baked goods. When combined with baking soda, it helps to add more moisture, giving a more tender final product, making it perfect to use in gluten free baking where we really need that extra moisture and tenderness!

I absolutely love butter! We go through so much butter in my house! The classic version also uses butter. There are so many amazing health benefits to butter, which I’ll talk all about more in another post! You will notice that I use regular salted butter in the frosting. I always have done this as that touch of salt adds extra flavour.

These cupcakes still have some organic raw sugar in them, so they are what we term a treat in our house! You can successfully replace this in either version with coconut palm sugar and it is very yummy, but you lose the creamy colour and end up with a more brown crumb and a little less intense lavender flavour.

Lemon & Lavender Gluten Free Cupcakes
Yields 12
Exquisite gluten free Lemon & Lavender cupcakes that are sure to delight any mum on Mothers Day!
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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. 125g Buttermilk or Coconut Cream
  2. 1 1/2 Tbsp Dried Culinary Lavender
  3. 125g Organic Butter or Ghee
  4. 130g Brown Rice
  5. 60g Potato Starch
  6. 30g Tapioca Starch
  7. 1/2 tsp Guar Gum
  8. 1 1/2 tsp Baking Powder (Aluminium Free)
  9. 150g Organic Raw Sugar or Coconut Sugar
  10. 2 Large Organic Eggs
  11. 1/2 Lemon, zested
  12. 1/2 tsp Vanilla Essence
Traditional Buttercream
  1. 200g Organic Raw Sugar
  2. 75g Organic Butter
  3. 4 Drops Food Grade Lavender Essential Oil (I use Young Living)
  4. 5-10 drops Hoppers Natural Purple Food Colouring
Coconut Frosting
  1. 1 Can Coconut Cream
  2. 1 Tbsp Honey or Maple Syrup
  3. 4 Drops Food Grade Lavender Essential Oil (I use Young Living)
  4. 15-20 drops Hoppers Natural Purple Food Colouring
Instructions
  1. Preheat the oven to 180°C.
  2. Place the buttermilk (or coconut cream) and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2.
  3. Strain the buttermilk through a fine sieve, pushing the lavender into the sieve with the back of a spoon to extract as much of the flavour and oils out of the lavender into the milk. Discard the strained lavender seeds. Set aside & rinse the mixing bowl.
  4. Place the butter (or ghee) into the mixing bowl and melt 1-2 Min/50°/Speed 2. Scrape down the sides of the bowl and add the butter to the lavender buttermilk. Rinse and thoroughly dry the mixing bowl.
  5. Place the rice into the mixing bowl and mill 2 Mins/Speed 9. Scrape down the sides of the bowl. Add the potato starch, tapioca, guar gum and baking powder and mix together 10 Sec/Speed 6. Set aside.
  6. Place the raw sugar or coconut sugar into the mixing bowl and mill 10 Sec/Speed 9.
  7. Add the eggs, lemon rind and vanilla and cream together 20 Sec/Speed 4.
  8. Add the flour mixture and buttermilk/butter (or coconut milk/ghee) mixture, in three additions, beginning and ending with flour, gently combining approx. 3-5 Sec/Speed 3-4 after each addition or until just combined. Be careful not to over mix the batter.
  9. Fill 12 x 1/3 cup sized paper cupcake cups 2/3 full with batter and place onto a baking tray.
  10. Bake for 20 minutes or until a skewer inserted comes out clean. If the skewer is just about clean, you can pull them out, as the residual heat will cook them through. You don't want to overcook them! Leave to cool completely on a wire rack before icing.
Buttercream Icing
  1. Place the sugar into the mixing bowl and mill 20 Sec/Speed 9.
  2. Add the remaining ingredients and whip 30 Sec/Speed 4.
  3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Coconut Frosting (Dairy Free)
  1. Place the unopened can of coconut cream upside down in the fridge and leave to chill overnight. Turn back over and pop the top of the coconut cream can and scoop out the firm thick cream into the mixing bowl. (About half way down you will reach a more watery coconut liquid. Save that liquid for smoothies etc in a sealed jar in the fridge.)
  2. Add the remaining ingredients and whip 20-30 Sec/Speed 4.
  3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Kitch'n Thyme https://kitchnthyme.com.au/

Chilli Con Carne

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Chilli Con Carne upgradedThis dish brings back many memoires for me! Growing up, my mum used to make a delicious vegetarian version. It was such a staple in our house and one that I remember fondly!

I’ve added in a few things and made it more traditional with the organic beef, but essentially it still has all those same hearty flavours that remind you of home! 

Some people put cinnamon in chilli con carne. I personally don’t, but you are more than welcome to add some in if you like. I absolutely love cinnamon, but am not a huge fan of too much in savoury dishes like this!

There are all different consistencies to the perfect chilli, mine isn’t runny, but it’s not super thick either.

I use Mexe-beans (Pinto beans) rather than Red Kidney Beans and I don’t drain them. The liquid is just water, spices and salt, (no sugar or nasty flavourings), so I add it in for that perfect consistency and extra flavour. You can use Red kidney beans if you like, but I find them a bit more floury than Pinto beans. 

I also love the basil and oregano that I put in mine! It adds a beautiful flavour! I tend to not make it too hot with the chilli. 1-2 is enough for me as this suits my little boys taste buds too! But feel free to increase the chilli if you like your food hotter! 

Chilli Con Carne upgraded 2

It’s starting to get cooler now, and this beauty is the perfect winter warmer! 

So what are you waiting for?!!  Go cook it! Go right now!! 

Chilli Con Carne
Serves 4
My take on this classically perfect winter warmer!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 tsp Cumin Seeds
  2. 2 tsp Coriander Seeds
  3. 1/4 tsp Black Peppercorns
  4. 1 Large Carrot, cut into 3-4cm lengths
  5. 1 Green Capsicum, quartered & deseeded
  6. 1 Red Capsicum, quartered & deseeded
  7. Few sprigs Fresh Coriander, inclu stems and roots
  8. 2 Medium Brown Onions, halved
  9. 3cm Knob Ginger
  10. 2 Cloves Garlic
  11. 1-2 Long Red Cayenne Chillies, adjust to taste
  12. 1/8-1/4 tsp Cayenne Pepper
  13. 2 Tbsp Extra Virgin Olive Oil
  14. 500g Organic Beef, partially frozen, cut into pieces
  15. 1 Tbsp Dried Basil
  16. 1 Tbsp Dried Oregano
  17. 400g Can Mexe Beans, Red Kidney Beans or Black Beans
  18. 2 x 400g Can Organic Chopped Tomatoes
  19. 4 Tbsp Organic Tomato Paste
  20. 2 tsp Celtic Sea Salt
Instructions
  1. Place the spices into the mixing bowl and dry roast 2 Mins/120°/Speed 1. Allow to cool slightly then insert measuring cup and mill 1 Min/Speed 9. Transfer into a bowl and set aside.
  2. Without cleaning the bowl, place half of the beef into mixing bowl and chop Turbo/0.5Sec/3 Times to mince. Transfer to the bowl with the spices and repeat the same mincing process with the remaining beef before adding to the bowl with the beef and spices.
  3. Without rinsing the bowl, place the carrot, capsicums and coriander into mixing bowl and chop 5 Sec/Speed 4. Transfer into the bowl with the spices and set aside.
  4. Place brown onion, ginger, garlic, red chillies, cayenne pepper and olive oil into mixing bowl and chop 3 Sec/Speed 7. Scrape down sides of mixing bowl with spatula and sauté 6 Mins/120°/Speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
  5. Insert the butterfly. Add the beef mince, spice and carrot/capsicum mix, basil & oregano and cook 10 Mins/100°/Reverse/Speed 1.
  6. Add the mexe beans (or kidney beans), chopped tomatoes, tomato paste, and salt. Cook 10 Mins/90°/Reverse/Speed 1, placing simmering basket instead of measuring cup on to mixing bowl lid.
  7. Serve with corn chips, guacamole, sour cream or your favourite sides!
Notes
  1. *You can use Organic Beef Mince however it does tend to really mince it further. If time permits, I suggest making your own mince!
  2. *If you prefer a slightly thicker consistency only add 1 x 400g Can Organic Tin Tomatoes.
  3. *For Paleo & Ketogenic, omit the beans and serve with cauliflower chips or rice or other suitable option.
Kitch'n Thyme https://kitchnthyme.com.au/

Buckwheat Porridge with Figs & Roast Almonds

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Buckwheat Porridge How gorgeous is this beautiful simple, super quick & easy breakfast! Figs are one of my favourites! I love them! And it’s fig season now and just the time to be using them in your kitchen! I got a beautiful big punnet really cheaply at my local farmers market last weekend…..I just love farmers markets.

There’s just something so wonderful buying produce straight from the farmer! It looks fresher, tastes fresher, stays fresher for longer and is mostly spray free or organic and cheaper! I love that the tops come on the beetroots (we keep them and add them into juices or cook with them!), the beets feel hard and crispy not old and wilted and soft! The silverbeet isn’t wrapped in plastic, it’s vibrant and crisp and ready to chomp on! And the herbs – they are a real size bunch of herbs! Not in teeny tiny plastic packets or a measly few sprigs in a plastic sleeve, these herbs are the real deal, about 3 or 4 times the size!

I could go on and on!!! But I digress…..back to breakfast!!!….But just go and hunt down a local farmers market when you can! Ok!

Buckwheat is a pseudo grain that I grew up on! We would probably eat this breakfast 1-2 a week. Recently it’s come into vogue and is considered a very healthy food. Related to rhubarb, buckwheat is actually the seed of a flowering plant! In some circles it isn’t considered part of a Paleo diet, but it is most definitely Gluten Free and suitable for baking and for the likes of this yummy porridge.

Being high in protein, a rich source of iron, zinc, manganese, copper, magnesium, & fiber, it has many wonderful health properties.

Instead of just typical oats for breakfast, I love to mix it up with using different grains for my family. Growing up, we used to have Millet & Polenta in much the same way. And it is thoroughly delicious also! I’ll post those recipes in another post!

So below I will give you 2 different methods. Growing up my mum didn’t have a Thermomix so I’m showing you the traditional method in the oven. I will say too that I want my children to know how to do things in the traditional methods of an oven or stove, so that they can then appreciate the Thermomix for how fast it truly is! You can also do this buckwheat on the stove, just on a gentle simmer, but you have to make sure you don’t forget it, you’ll need to stir it quite frequently!

Buckwheat - uncoookedBuckwheat cooked     

 

 

 

 

 

 

 

 

             

You will see above the buckwheat ready to go into the oven and then freshly cooked, straight out of the oven and ready to eat! Yum!

Buckwheat Porridge w Fresh Figs & Roasted Almonds
Serves 4
A wonderful Gluten Free alternative to Oat Porridge
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Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Ingredients
  1. 200g Raw Buckwheat Kernels
  2. 550-600g Water
  3. pinch Celtic Sea Salt
  4. 40g Maple Syrup, Honey or Coconut Flower Nectar
  5. 250g Coconut Cream, plus extra for serving
  6. 2 tsp Vanilla Essence
  7. 4-6 Fresh Figs, quartered or cut into eighths
  8. 20g Roasted Almonds, roughly chopped
Thermomix Method
  1. Place the buckwheat, water and salt into the mixing bowl of the Thermomix and cook 20 Mins/100°/Reverse/Speed 2.
  2. Add the maple, coconut cream and vanilla and cook a further 2 Mins/100°/Reverse/Speed 2.
  3. Serve with chopped fresh figs, roasted almonds and extra coconut cream.
Oven Method
  1. Preheat the oven to 180°.
  2. Lightly spray a 1.5L stoneware baking dish with olive oil. Place the buckwheat, water and sea salt in the dish.
  3. Bake for 45-60 minutes or until all the water is absorbed. If you cover with a lid or aluminium foil it will only take 30-40 minutes to cook. I don't have a lid for mine, so I just bake it without.
  4. Remove from the oven. Add the maple, coconut cream and vanilla and stir to combine.
  5. Serve with chopped fresh figs, roasted almonds and extra coconut cream.
Notes
  1. Please note, you can change the consistency of this porridge by adding more or less water, depending on the desired consistency. You can also pre-chop the grains slightly before cooking if you would like it more porridge consistency. I quite like the texture of the individual grains so I like to leave them whole.
  2. You can sub the fresh figs for fresh pairs or bananas, strawberries or any other in season fruit.
Kitch'n Thyme https://kitchnthyme.com.au/
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