Here is where you can find my favourite family, baby and personal thermomix recipes and recipes.
Avo & Garlic Mushroom Toast.
My favourite quick and easy breakfast is full of flavour and easy to throw together when on the run in the morning.
1/2 Ripe Avocado
2 Slices Multigrain Bread
4 Button Mushrooms
2 Cloves Garlic
Splash of Extra Virgin Olive Oil
Blitz the garlic in the thermomix for 4sec, speed 7 or finely chop the garlic with a sharp knife. Slice the mushrooms with a knife. Heat oil on high in a frying pan. While waiting for the oil to heat up, pop the bread into the toaster and prepare the avocado. Add the mushrooms and garlic to the pan. Fry for 1 minute, tossing the ingredients constantly. Once the toast has popped, spread the avocado thickly onto the toast (be generous, avocado is so good for you) then add the garlic mushrooms on top.
A yummy, healthy start to the day. Also vegan friendly for vegans.
Chicken Singapore Noodles
This recipe is a Thermomix TM5 recipe.
After searching the recipe community for a singapore noodle recipe and having no luck at all, I googled it. Still not being able to find what I want, I’ve used a recipe as a guide and created this yummy tasty dish that my whole household loves.
This recipe makes a lot!
200g Vermicelli Noodles
250g Chicken Strips (3-4cm)
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
5 Cloves Garlic
1 tbsp Paprika
2 tbsp Curry Powder
20 g Olive Oil
1/2 Brown Onion
100g Shredded Carrot
100g Bean Sprouts
1 Can Baby Corn Spears
2 Sprigs of Spring Onion
1 Tbsp Vegetable or Chicken Stock Paste
2 Eggs Beaten
1 Bok Choy
Marinate the chicken strips in a glass bowl with a sprinkle of sea salt, the oyster sauce, soy sauce and paprika. Set aside.
Soak the vermicilli noodles in a seperate bowl of cold water. Ensure the noodles are completely submerged.
Place the garlic and onion in the thermomix bowl and chop for 3 SEC/SPEED 7.
Add the oil and curry powder and saute for 3MIN/VAROMA/SPEED 1.
Add the marinated chicken strips and any remaining marinade into the bowl and cook for 10MINS/VAROMA/REVERSE/SOFT SPEED.
Drain the baby corn spears and cut into 2cm pieces. Put aside. Cut the spring onions into 2cm pieces.
Add the shredded carrot, spring onions, baby corn and bok choy and cook for a further 3MIN/VAROMA/REVERSE/SOFT SPEED
Next, drain the vermicelli noodles.
Add the water, stock paste, vermicelli noodles, bean sprouts to the thermomix bowl and cook for 5MINS/VAROMA/REVERSE/SOFT SPEED
With the spatula, mix the ingredients and bring most of the vegetables to the surface so the noodles are at the bottom of the bowl. Pour the eggs into bowl. Replace lid and cook for a further 5MINS/VAROMA/REVERSE/SOFT SPEED
( Cooking time may vary. Only cook the noodles long enough so they are soft. Be careful not to overcook.)
Ensure all ingredients are mixed through with the spatula. Serve immediately. Enjoy left overs the next day on rice paper rolls.
A healthier alternative for pasta is zoodles. Zoodles are a zucchini “pasta” made from nothing but zucchinis. And they taste absolutely delish!
4 large zucchinis
1 tablespoon coconut oil
Julienne slice the zucchinis, skin and all.
Heat pan to medium/high with coconut oil. Place the julienned zucchinis in the pan and toss through the coconut oil so they are evenly coated.
Season with salt and pepper.
Continually toss the zucchini for 8-10 minutes until they start to go limp and bend like a pasta.
Once they are cooked, serve immediately.
Great alternative for pasta and they go well with Bolognese too!
Choc Banana Shake
This shake is favourite between Kyle and I. It hits the chocolate spot everytime.
2 ripe bananas
1 tablespoon natural organic honey
1 tablespoon LSA (linseed, sunflower seeds and almond meal)
2 tablespoons cacao powder
2 cups chilled almond milk
Place all ingredients in the thermomix or your blender and blend for 20 sec/speed 6.
Serve immediately! Delish!
Banana, Blueberry and Roasted Coconut Muffins
This is a thermomix recipe but you will easily be able to adapt these instructions to be used with an electric beater. I recommend using the low and medium speeds on an electric beater for this recipe. Makes 10 muffins.
Perfect for a morning snack and kids lunch boxes!
3 Ripe Bananas
1 Cup of Blueberries ( I used frozen ).
90g Raw Sugar
1 Tsp Vanilla Essence
210g Bakers Flour
1 Tsp Baking Powder
1 Tsp Bi Carb Soda
2 Tbsp LSA
2 Tbsp desicated coconut
Shaved Coconut for garnishing
Pre heat oven to 190 degrees and lay muffin cases into a muffin tray.
Add Butter to thermomix bowl and melt on 60 degrees / 2 mins / Speed 1.
Add the egg, bananas, blueberries and vanilla essence into the bowl and combine 10sec / Speed 3.
Add sugar, flour, bi carb soda, baking soda, LSA and desicated coconut to the mixture and combine 10 sec / Speed 4.
Spoon the mixture into the prepared muffin tray. Sprinkle coconut shavings on top to get a roasted coconut finish and bake in the oven for 15-20 mins or until golden.
Remove from the oven and let them cool on a wire rack. Enjoy!