Thermomixers are probably familiar with the veggie stock concentrate recipe from the Every Day Cookbook which is great – but ours is heaps easier – perfect for slackers! Why? Because there are no set ingredients. We encourage you to keep and freeze your vegetable and herb scraps that are edible and flavoursome but that would otherwise be discarded. Here are some examples:
- Celery leaves & offcuts
- Spinach & Kale stalks
- Broccoli stalks
- Cauliflower stalks & leaves
- Coriander roots & stems
- Parsley stems
- Carrot tops
You can get creative with what you keep and try out for your stock. Doing it this way means that each batch is slightly different which I really enjoy. You can also add whole veggies & herbs too, not just the offcuts. We find that it is a great way to use up the parts of the plant that would normally go into the compost or the garbage, in fact our freezer is often overflowing with scraps that we make up a huge batch of stock and end up giving some away! It’s a great present for people that don’t have thermomixes.
It can be used in soups, sauces, curries, casseroles, marinades, tagines, risottos or just about any dish you can think of. It’s also pretty good spread on toast or mixed into guacamole and other dips! It can also add flavour to veggies, grains or legumes that are being steamed or boiled. Seriously, you need to have some of this around, particularly if you’re planning on making vegetarian food and/or yeast free food. Most stock cubes & powders contain yeast & sugar. This stock is a perfect wholefood alternative.
Once you have 800 grams or more of stock ingredients, you are ready to go!
- 800g-1400g of Veggie & Herb offcuts
- 130g Salt
- 50g Oil of your choice
– Pull your ingredients (800g-1400g) out of the freezer and let them thaw if you have time.
– Add half of your ingredients to the bowl and turbo for a few seconds (until chopped).
– Add the other half and turbo again.
– Add the oil and salt and cook on aroma temp for 25 mins, speed 2.
– Blend on speed 6 for 15 seconds.
– Store in glass jars in the fridge!
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.
- 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
– 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.
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.