We now have a new blog!

As some of you may have noticed from our facebook page, Thermolicious Food now has a new name! We have changed our name to Sistermixin’, which is really exciting!

The reason behind this is that my maternity leave has ended and I’ve gone back to my ‘paid’ job part time, therefore it’s left me a little worried how I would juggle kids, life, work and this blog all my myself. Therefore my Sister, Tracey, has come on board. We decided to change the name to reflect us more and we’ve set up a new blog.

It can be found at http://www.sistermixin.com and has all of these recipes, plus lots more on the new blog. There are over 50 recipes already on it, with more to come.

We would love you to follow us, enjoy our recipes and join us on facebook if you haven’t already.

This page will be closing down tomorrow.

Thank you for all of your support and we look forward to seeing you at Sistermixin’!

Warmest regards

Joanne x

Cleaning your Thermomix bowl & lid

Don’t ever throw out your squished lemon rind, or an old lemon, use it clean your bowl and lid!  This is a good tip if you’ve been cooking with a lot of onions and your bowl & lid starts to smell a little.

Use the lemon to wipe around the inside of your lid then put it in the bowl, and fill the bowl with boiling water to just above the blades.

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Gradually turn dial from 2-8 and grind the lemon for about a minute.

Tip out the contents, dry your bowl and it’ll now be nice and shiny and smelling beautiful.

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LCM Bars – Thermomix style

lcm

You’ll need:
150g unsalted butter
120g raw sugar
100g raw honey
1 tsp vanilla bean paste
150g rice puffs
50g desiccated coconut
50g sunflower kernels
50g craisins

Place butter, sugar & honey in tmx bowl and melt on 100 degrees for 6 minutes, spd 3.

Towards the end add vanilla to incorporate.

Tip all other ingredients into a large bowl and mix through the melted butter/sugar mixture. Once incorporated well put mixture into a lined tray with baking paper and put it in the fridge to set.

Drizzle the top with melted chocolate or choc chips if you wish.

Baby Cereal

Quinoa, rice flake and millet porridge. 6 mths +

– 250g quinoa flakes, 200g rice flakes, 100g millet.  Blitz on speed 9, 1 minute or until it becomes a fine powder.

– To make the porridge, mix about 1 tblsp of powder to 2 tblsp of boiling water.  Mix until it becomes thick and smooth.  Add some pureed fruit or leave it plain like it is.

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Quinoa and Oats

– 250g quinoa flakes and 100g oats.   Blitz on speed 9, 1 minute or until it becomes a fine powder.

– To make the porridge, mix about 1 tblsp of powder to 2 tblsp of boiling water.  Mix until it becomes thick and smooth.  Add some pureed fruit or leave it plain like it is.

quinoa and oats

Spelt and buckwheat pizza pockets

I personally like to cut back on my intake of wheat and gluten, so I thought I’d make a batch of spelt and buckwheat pizza pockets and choose slightly healthier fillings.  This is what I came up with 🙂

You’ll need:

100g buckwheat
2 teaspoons yeast
300g warm water
2 teaspoons bread improver (please make sure its organic, the non organic stuff is horrible)
400g spelt flour (white and unbleached)
1 teaspoon salt

Fillings – Nitrate free bacon, cheese, capsicum, mushrooms, baby spinach, Superfoods for Kidz vital veggie powder etc

Here’s what you do:

* Grind buckwheat in Thermomix on speed 9, 30 seconds.

* Add all other ingredients (apart from fillings) in the order above and mix for 6 seconds, speed 6

* Let it rise in a warm place until the dough doubles in size (takes about 30 minutes)

* Break off roll size pieces of dough and flatten it out.  Put your filling ontop and roll the dough around the filling, pinching the ends.  Put the pinched ends facing down on a baking tray lined with baking paper.

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* Brush milk on top of rolls to make them nice and brown (optional)

* Put them into a cold oven.  Turn oven on to 180 degrees, and cook for around 25-35 minutes or until cooked.

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* Let the cool on a wrack.  Once cooled wrap them in cling wrap and freeze (if they last that long!)

Pizza pockets

Oh dear, what a WINNER! These struggle to make the freezer, but if they do, they freeze well and make great lunch box fillers.  You can put any filling in that you like, we just have plain bacon and cheese, plus Vital Veggie Powder from Superfoods for Kidz (LOVE this stuff!)
pizza pockets
To make this dough, use the recipe from the Everyday Cookbook.  I like to use buckwheat instead of whole wheat, but its up to you 🙂  If you want to hide a few more veggies, you could put some spinach in the bowl and make your dough,  you’ll end up with ‘green pizza pockets’.
Let it do its first rise, then break off roll size pieces of dough.  Flatten it out and fill it with your filling.  You could do a tomato base, capsicum, mushrooms, chicken, ham etc – what ever you like.  I like to put in a spoon of vital veggie powder from Superfoods for Kidz.  This product is packed full of goodness!
Wrap the bread dough around the filling and squeeze the ends together.  Lay the squeezed ends facing down, on the bottom of the tray.
Cook in the oven on 180 degrees for around 20 minutes, or until your bread is cooked and nicely brown.  Make sure you put these into a cold oven so they get their second rise in the oven.  You could brush the top of the bread with a little milk to make them brown up a little more. Not necessary but its a nice option if you want to go fancy.
As soon as they cool, wrap them in plastic wrap and freeze (if they last that long).