A few years ago my mum made me this recipe book, which is full of all my favourite recipes that I grew up on. I have also added to this book, but sadly, since owning my Thermomix I haven’t used it. So I pulled it down from the cupboard, dusted it off and have started to convert the recipes. This is the first recipe I have converted, my Nan’s zucchini slice.
5 eggs (preferably free range)
1 onion, peeled and chopped in half
1 carrot, chopped roughly
2-3 zucchini’s (about 370g), chopped roughly
3 rashes of bacon (nitrate free if you prefer), diced
90g olive, macadamia or coconut oil (we like olive in this recipe)
150g block cheddar cheese, roughly chopped
150g SR flour, or plain flour with 2 tsp of baking powder. You could use a GF flour, or spelt. All would work well.
Here’s what you do:-
Preheat oven to 180 degrees Celsius. Line a lamington tin with baking paper.
Put cheese in tmx bowl and chop on speed 5 for 5 seconds, or until it is well chopped. Set aside.
Put onion in tmx bowl and chop on spd 7, 3 seconds.
Add zucchinis and carrots, chop spd 5, 3 seconds.
Add all other ingredients into the bowl (including the cheese) and mix on reverse for 30 seconds, spd 2, or until well combined.
Tip into prepared tin and cook for about 40 minutes, or until a skewer comes out clean when inserted in the top.
We love pasta, my husband would eat it 7 nights a week if he could but of course we don’t… Apart from spaghetti bolognaise and a sundried tomato dish I occasionally make, there isn’t a lot else we have pasta with – until I came up with this!
Its packed full of veggies and I serve it with a wheat and gluten free pasta called Multigrain Pasta with Quinoa (photo below). You can get this pasta in the health food shops, and I’ve also seen it in certain supermarkets. Feel free to use what ever you like, but this one we like.
350g pumpkin, peeled and chopped roughly
2 carrots, peeled and chopped roughly
1 zucchini, chopped roughly
1 270ml can coconut milk
4 rashes of bacon (nitrate free preferably)
1 tblsp tmx vegetable stock
500g water for veggies and 1.2L water for the pasta
Here’s what you do:-
Put pumpkin, carrots and zucchini in the thermomix basket, and put the basket into the thermomix bowl. Put 500g water into bowl and attach the lid.
Now dice up the bacon and put in the bottom varoma tray evenly spread with the lid on top. Turn on to varoma, 20 minutes, speed 2.
Once that is completed, put the cooked bacon in your thermoserver to keep it warm.
Remove the basket with your spatula and discard the water. Tip the vegetables into your thermomix bowl and add the coconut milk and stock.
Puree on speed 6, 30 seconds.
Cook puree on 100 degrees for 5 minutes, speed 3.
Add the puree to the bacon and set aside in your thermoserver to keep it warm.
Rinse out the thermomix bowl but don’t be too fussy. You can now cook your pasta as per the recipe in the EDC. The pasta we use cooks quickly so I cooked ours for 9 minutes on 100 degrees, speed 2.
Once your pasta is cooked mix it through your veggies and bacon. Top with some chopped parsley and serve.
I hope you and your kids like this recipe, I’d love to know what you think 🙂
If you would like to see more healthy, yummy recipes and follow our journey to a healthier life, please find me on facebook at Thermolicious Food.