Orange & Thyme Sticky Sauce

This sauce can be used in stir-fries, as a dipping sauce, atop cooked veggies or to glaze baked tofu or meat. It’s also a good way to use up excess oranges that you thought you would get around to running through the juicer (not in this wintery weather).

We have thyme growing in a pot near the kitchen so it’s easy for us to use the fresh stuff but dried thyme is fine for this recipe. In fact, if you don’t have any, swap it for rosemary or basil or just leave it out all together! Whatevs!

orangesauce

 

Ingredients:

  • 450-500g Fresh Orange Juice
  • 1 tsp Thyme
  • 1 Medium Onion
  • 1-2 Clove of Garlic
  • 40g Rapadura
  • 1 tsp Salt

 

Method:

– Juice oranges and weigh. Set aside in a bowl.

– Place onion & garlic in TM bowl and turbo until chopped. Cook on 100 degrees, speed soft for 3 mins.

– Add remaining ingredients and cook on varoma temp, speed 2 for 15 mins. If the sauce has not reduce enough for you then cook for a few more minutes.

Roasted Fruits

This dish can be enjoyed on its own or topped with our delicious crumble. Choose your glass or ceramic baking dish and aim to fill it up with enough space to mix things around without losing anything over the side! Remember that this fruit will reduce in size as it cooks and leave space on the top for crumble (especially if you’re using rhubarb which virtually disappears and just leaves that incredible tang!)

The amount of fruit listed below if just a guide. Add more or less if you like and adjust the other ingredients accordingly. Traditional crumble fillings include apple, pear and rhubarb but there are loads of other things that you can try. Believe it or not but banana, orange, pineapple and stone fruit can be amazing too!

This is a time consuming recipe. I do a lot of cooking in the oven (and the thermomix for that matter) because I am lazy! For a Mum like me that spends a lot of time at home, it’s easy to just do the prep work while my daughter is asleep and then just let it cook away by itself. I often make this dish the day before I plan to use it. If you bake it in a dish that has a lid then you can just plonk the lid on and refrigerate it until you need it.

If you’re in the mood for a crumble and you want it now (I totally understand) then you can cook it on the stove top rather than waiting around for it to roast. I’ve made some notes in the method below for when you just need crumble fast! BUT you will miss out on one of the best things about this recipe…. the smell that fills your house! mmmm.

roastfruit1

 

Ingredients:

  • 700g Fruit of your choice (including Rhubarb)
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 Cup Rapadura
  • Juice & Rind of 1 Lemon
  • 1/2 tsp Salt
  • 1/4 Cup Water

 

Method:

– Preheat oven to 200 degrees.

– Peel and chop fruit and place in your baking dish.

– Add other ingredients and combine.

– Roast for 1-2 hours until fruit is soft, stirring at least once.

roastfruit2

 

If you need a fruit fix faster than this then see stovetop instructions below:

– Add all ingredients to a saucepan and include an additional cup of water (you might need some extra if it boils down)

– Cook on a medium heat with a lid until fruit is soft, stirring regularly.

– Drain any excess liquid if too wet.

Raw Chocolate Mousse

We have a few variations of this recipe. This is our cold weather (and quiet) version. Sometimes we don’t want to do anything too loud in the Thermomix after our daughter has gone to bed, particularly if we’d had a hard time getting her to sleep, and let’s face it, the Thermomix is anything but quiet! Therefore, we don’t use anything frozen in this recipe. Your avocados and bananas can be chilled if you prefer but we use them at room temperature in cold weather.

Ingredients:

  • 2 Large Avocados
  • 1 Large Banana
  • 25-30g Cacao Powder
  • 2-4 Dates

 

chocmousse1

Method:

– Place all ingredients in the Thermomix and mix on speed 6 for 20 seconds. Serve topped with your favorite crunchy topping like pepitas, goji berries or cacao nibs. Drizzle with some additional honey or agave if desired.

chocmousse2

 

Tomato & Celery Soup

We buy tomatoes in bulk from time to time so that Bob can make sauce, chutney and yummy tomato paste. It also means that I get to make my absolute favourite – tomato soup!

Here’s a delicious variation with celery!!

Ingredients:

  • 2 Cloves of Garlic
  • 1 Medium Onion
  • 600-700g Tomatoes
  • 3 Large Celery Stalks including leaves (around 300g)
  • 600g Water
  • 5g Tamari
  • 2 tbs Veggie Stock Concentrate (or 1 stock cube)

 

Method:

– Add onion, garlic & tomatoes to Thermomix and turbo for 3-4 seconds.

– Add remaining ingredients and turbo again for 3-4 seconds.

– Cook at 100 degrees, speed 1 for 12 minutes.

– Turn dial up to speed 9 or 10 until desired consistency is reached. Serve with fresh herbs.

tomatocelerysoup

 

Millet in the Thermomix

Millet is a hugely versatile gluten free grain. It is also a great low taste alternative to quinoa. It can used in place of rice in all sort of savory dishes. We also use it often in porridge and because it is starchy, it is absolutely perfect in veggie patties. Here’s some instructions on cooking it in the Thermomix.

Ingredients:

  • 300g Hulled Millet (you can use less than this but 300g is the maximum that will fit once cooked)
  • 1100g Water

 

Method:

– Place rice basket in Thermomix and add up to 300g of Millet and 1100g Water. Cook on Varoma temp for 25 minutes, speed 3.

Millet