Porcini Salt

I found this blog called “What Caroline Cooked” and today’s post was about Porcini Salt. Sounds like a tasty little bit of seasoning to have on hand. I will have to try it!

Short and sweet today – just a link for your reading pleasure if you are curious about Porcini Salt!Porcini Salt

Hey Dahl! A Recipe and Book Review

I made Dahl today. A piece of pumpkin was looking at me and my new Thermomix cookbook was just asking me to roadtest something, so with little more than a wave of my magic wand I made Red Lentil, Pumpkin and Coconut Dahl in the Thermomix in about 20 minutes.

Don’t you just love a new cookbook? Although I always suffer from too many things to cook and not enough hours in the day (and not enough freezer space to hold it all!)

Louise Fulton Keats, granddaughter of aussie cooking legend Margaret Fulton, has brought out a Thermomix Cookbook, “Thermomix Cooking for your Baby and Toddler”. If the mention of ‘baby’ and ‘toddler’ is causing you to lose interest at this point, hang in there! This book is full of fantastic, simple and delicious family meals.


Louise has produced not only a cookbook, but also a comprehensive guide to feeding your baby and toddler, easing through the the puree stage to finger food and beyond. It is jam packed with sensible ideas, nutrient guides, cooking to preserve nutrients, allergy information, sample meal planners and tips for fussy eaters. Combine that with fabulous recipes and glorious foodie pictures, I declare it a must for all new parents.

Not only new parents will benefit from this book. It is also very good for the aged who need modified diets and the majority of recipes are based on delicious family meals, such as Chicken and Pumpkin Cous Cous, Parmesan Crusted Lamb Cutlets, Roast Capsicum and Tomato Soup, Apple and Cinnamon Porridge, as well as pizza, ice cream, felafel, dips, meatballs, stews, muffins and even playdough. It has a very wide appeal. Great for anyone really!

So today, I made the Red Lentil, Pumpkin and Coconut Dahl. It was very easy, mild for the kids, creamy, full of pumpkin and cauliflower and made enough to feed an army. I made some rice to go with it and packaged it up for weekday lunches with some coriander on top. Ideal to freeze and pull out when a quick meal is needed. A lovely nutrient-dense dish which contains protein and fibre. I added a little more spice than stated in the recipe and also felt it needed some salt.

Here is the Recipe:

Red Lentil, Pumpkin and Coconut Dahl

1 brown onion, peeled and quartered

1-2cm cube fresh ginger, peeled

1 carrot, peeled and roughly chopped

2 tblsp olive oil

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp ground turmeric

250g red lentils

270g coconut milk

450g water

350g pumpkin, peeled and cut into 2cm cubes

200g cauliflower, broken into small pieces

150g fresh or frozen peas

2 tblsps lemon juice

1-2 tblsps fresh coriander, chopped

cooked rice to serve


Place onion, ginger and carrot into mixing bowl and chop 5 secs, sp 5. Scrape down sides of bowl.

Add oil and cook 3 min/100C/Reverse/sp 2

Add cumin, coriander and turmeric and cook 1 min/100C/sp1

Add lentils, coconut milk, water, pumpkin and cauliflower and cook 20 mins/100C/Reverse/sp1, or until lentils and vegetables are tender.

Add peas and cook 2 mins/100C/Reverse/sp1

Add lemon juice and coriander and mix 5-10 secs/Reverse/sp1.

Serve with rice

The book is available from the Thermomix website

Here is Louise Fulton Keats website


Aussie Meat Pies

Tonight I tried the Aussie Meat Pies from the new Everyday Cookbook.

They turned out rather well despite it being a rushed effort, squeezed in before soccer training. We were counting the minutes until they were ready, kid 1 wolfed one down and out the door we went!

You have to make one quantity of shortcrust pastry and one quantity of rough puff pastry, then the filling.

All elements were easy and both pastries easy to work with.

For the filling, I used rump steak. I must say I found the meat was still a tad chewy, but ok. The sauce is quite rich. Like I mentioned, Kid 1 was keen to eat a second one had we had time, so on that front they were a winner. Kid 2 tasted it (double win…don’t ask!)
I must say I prefer the sauce to be milder, more casserole-like,(if that makes any sense!). I’m not really seeing how soy sauce enhances the flavour. I’d like to see more veggies in the base, a dash of red wine, some beef stock…I’ll have to try something out.
Let me know if you’ve got a fail safe beef pie recipe.

On another note, the pastry was great! That was my first attempt at rough puff pastry and it was light and flaky. They came out of the muffin tins easily and held shape well.

Wait, wait…kid 2 is going back for more! Yes! They must be good!!

Here’s a link to the recipe: Aussie Meat Pies

Mandarin, Macadamia and Polenta Cake

I made this cake this morning for the second time. The first time using traditional methods and this time I converted the recipe for the Thermomix. I had some friends over for morning tea. One of them is Gluten Intolerant and this cake is perfect for her!

I had rave reviews the first time I made it and the second time round was just as good. It’s easy, if not a little time consuming but really worth it if you are prepare ahead for the time it takes to cook the mandarins and the cake. Making it all in the Thermomix is so simple with using only the one bowl, rather than saucepans, bowls, measuring cups and mixers. You only have to wash one bowl!

If you have not already tried baking a flourless Orange and Almond Cake, or something similar to this using whole citrus fruit, go ahead and try it. They are delicious, really moist and full of flavour.

Mandarins are in season at the moment so this recipe is perfect for this time of year.

The polenta adds a lovely texture to the cake and if you like, you can substitute the macadamias for raw almonds as well.

This cake would be great as a decadent dessert with double cream on the side, or a slice on its own is enough to satisfy the soul.

Here is the link. Mandarin, Macadamia and Polenta Cake

It is posted on the Thermomix Recipe Community.




Macadamia, White Chocolate and Cranberry Cookies

Another product of a recipe found in a magazine – this time ‘Australian House and Garden’.

I love to bake. The only thing is, I then can’t help eating a lot of what I bake. Good in the moment, not so great on the hips in the long term. Luckily I have a captive audience at the office who are never backward in testing my latest creations. I say it’s a good plan of attack – fulfill the baking urge, get others to do the eating!

Well, these cookies went like wildfire at tea break time and they were good!

I have converted the recipe for the Thermomix in just a few easy to follow steps. Nothing to it and they are cookies to impress! They would be lovely packaged up at Christmas time for gifts…but I say anytime is a great time for these scrumptious little morsels.

The dough does spread during baking. If you want a regular sized biscuit, keep your dough balls small when you roll them. If you follow the recipe, they are supposed to be quite large.

Once again, I have uploaded the recipe to the Thermomix Recipe Community.

Did you know you can find thousands of Thermomix recipes on this website? It’s fantastic. You can search for recipes by ingredients and save your favourite discoveries. You can even become ‘friends’ with your favourite recipe contributors.

Happy Baking!

Here’s the link: Macadamia, White Chocolate and Cranberry Cookies

Macadamia, White Chocolate and Cranberry Cookies


Beef Rendang

Every now and then I trawl through magazines that have been lying around the house and rip out anything of value. It might be a garden picture, a home interior, a picture of some home storage I long for, a craft idea, but more often than not I am tearing out recipes to add to my vast collection. I love trying new things.

I came across this one in a Donna Hay magazine. I had tried the Beef Rendang Recipe in the Thermomix Everyday cookbook – not bad. But this recipe had a few more exotic ingredients and sounded interesting. So off I trotted and gave it a go.

I had never used galangal before. It’s a member of the ginger family and is often used in Asian cuisine. When raw, it’s flavour is stronger than ginger. It is very hard and I decided to peel and grate it with a microplane before adding it to the TM bowl.


I have also been experimenting with using cheaper cuts of meat in the Thermomix. I have been pleasantly surprised with the results. The meat is tender and soft, as if I have had it in a slow cooker for 3-4 hours. Is there anything this Thermomix cannot do? In fact, the recipe I converted it from says to cook the Beef Rendang for 3.5 hours in a casserole dish in the oven. About an hour does it in the Thermie. You have to love that!

The result was a delicious, fresh tasting meal. You could really pick out all the wonderful flavours and I loved knowing that everything in it was fresh. It really makes such a difference making things from scratch.

I have uploaded my converted recipe to the Thermomix Recipe Community.

Here is the link – Beef Rendang

A fantastic meal to make now that the weather is finally turning cooler. Autumn is here!

Beef Rendang

Moroccan Beef with Cous Cous

Now that I am feeling comfortable with my Thermomix, I am branching out more to convert my old favourite recipes. I have kept a folder of my favourites over the years and when I hit a rut in my cooking routine, out it comes and the ol’ faithfuls are put into action once again.

This is a terrific family meal which is simple and tasty. It is from Donna Hay’s “Cooking” book. I think it was one of the first Donna Hay books I purchased. And I have a few…well, more than a few. I’ve loved her recipes for years.

I usually cook this on the stove top for a few hours, or in the slow cooker, and it always tastes better the next day once the flavours have had a chance to blend.

I used Chuck Steak in this recipe. A cheaper cut which you need to cook for longer. I haven’t tried a recipe like this before in the Thermomix and I was keen to see what the results would be like.

May I say, I was very impressed! As a consultant for Thermomix, I am often asked about casseroles and how the Thermomix compares to a slow cooker. I have noticed that many Thermomix recipes use cheaper cuts of meat and I was eager to see the results.

I cooked this dish for 50 minutes and the meat was really tender and soft. Can the Thermomix do no wrong? I’m always so pleased with this machine every time a try out a new function.

I reduced the amount of liquid from the original recipe, and the dish is still quite liquid at the end of cooking. You could remove the MC whilst cooking and replace it with the basket to stop splatters. Or, if you are reheating it in a saucepan the following day as I did tonight, just reduce it a little then.

I have uploaded it onto the Thermomix Recipe Community. This website is a fantastic resource for all Thermie owners. You can just key in whatever ingredients you have and up comes a huge list of recipes for you. It’s great inspiration when you are bored with your regular meals. You can post all of your own triumphs for others to try as well!

Here’s the link: Moroccan Beef


I hope you like it!

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