Dips and Nibbles

Caramelised Garlic Paste

Yum, Yum, Yum.  This is another delicious recipe from Tenina!  Add it to sauces, spread on chicken or steak before grilling, add to an cheese and bickie plate as an alternative dip – you will love it!Caramelised Garlic


3 whole heads of garlic

25g balsamic vinegar

30g extra virgin olive oil

2 tablespoons dark brown sugar

generous pinch of salt


Place garlic heads and enough water to cover them into TM bowl and cook 10 minutes Varoma temp reverse speed 1

Drain garlic through simmering basket and allow to cool slightly

Cut through head and squeeze cloves out through the skins

Return garlic flesh to clean, dry TM bowl and add vinegar, oil, sugar and salt

Cook for 8 minutes Varoma temp reverse speed 1

Cool slightly then blend 5 second on speed 4 for a coarse texture or 5 seconds on speed 6 for a smooth texture

Keep in a sterilised jar in the fridge for up to a month

Go to http://www.tenina.com/ for more of Tenina’s recipes




This dukkah recipe is found in the Everyday Cooking Book.  It makes heaps so you can store it in the fridge and it is always ready to go when you have friends drop in.  I just warm up some Turkish bread in the oven and serve this dukkah with a bowl with balsamic vinegar and extra virgin olive oil.  It really is delicious, and as usual, the thermomix makes it in no time at all.


150g sesame seeds

100g hazelnuts or almonds

30g cumin seeds

50g coriander seeds

1 teaspoon salt

½ teaspoon black peppercorns

1 teaspoon dried mint (optional)


Place sesame seeds, nuts, cumin and coriander seeds into thermomix bowl and dry roast for 8 minutes at 100°C on speed 1

Remove lid and allow to cool

Once cool, add salt, peppercorns and dried mint and set dial to closed lid position and pulse with turbo button until a coarse powder is formed (one to three times)

Store in an airtight container in the fridge, it will last for ages!

Serves: Lots

Approximate calories per serve: 1800 (for whole recipe)

By |October 9th, 2013|Dips and Nibbles|0 Comments

Capsicum and Sun Dried Tomato Dip

This dip is just like the ones that you buy in the shops, except that it tastes better, has no added nasties, makes heaps, and is so quick to make in your thermomix you will wonder why would ever bought dip in the first place.Capsicum and Sun Dried Tomato Dip


40g Parmesan cheese

1 clove garlic

100g sundried or semi dried tomatoes

1 red capsicum

120g unsalted cashews

40 g olive oil

30 g white vinegar

1 teaspoon of chilli flakes (optional)


Place parmesan cheese in Thermomix bowl and chop for 5 seconds on speed 9

Place all other ingredients into bowl and press turbo about 4 times for a chunky dip

Bring dip to almost room temperature when serving for best flavour


Serves approx 10 (1 tablespoon per serve)

Approximate calories per serve: 148

By |August 28th, 2013|Dips and Nibbles|0 Comments

Chunky Cashew, Basil and Parmesan Dip

I love dip and bickies, and am always on the lookout for new ones to try.  You’ll love this – try it with home made crackers!

Chunky Cashew, Basil and Parmesan Dip2


1 clove garlic

30g parmesan cheese

100g raw cashews

40g basil leaves

20g grape-seed oil

1 teaspoon vinegar

¼ teaspoon salt


Grate parmesan cheese for 15 seconds on speed 8, then set aside

Place garlic in thermomix bowl and chop for 5 seconds on speed 7

Scrape down sides of bowl and then add cashews and chop for 40 seconds on speed 4

Add parmesan cheese, basil, oil, vinegar and salt and press turbo button 4 times to have a rough but evenly chopped mixture

Serve with crackers or vegetable crudites

Serves: 6 (2 Tablespoons per serve)

Approximate calories per serve: 150


By |April 1st, 2013|Dips and Nibbles|1 Comment

Caff’s Hommus

My friend Caff has generously shared her much sought after hommus recipe with me.  It is a delicious, creamy hommus, and makes heaps which is great as you will love it and will want to keep eating it!

Hommus 2


2 cans chickpeas (one drained and one use the liquid)

30g tahini paste

1 clove of garlic

juice of 1 lemon

10g olive oil

¼ teaspoon turmeric

¼ teaspoon paprika

pinch of pepper


Place garlic and lemon juice into thermomix bowl and chop for 3 seconds on speed 4

Add remaining ingredients and mix for 15 seconds no speed 4

Once smooth, place in a container and refrigerate for a few hours

**This is also lovely with roasted capsicum blended through it.


Serves: About 12 (2 tablespoons per serve)

Approximate calories per serve: 51

By |March 14th, 2013|Dips and Nibbles|1 Comment

Cracker Biscuits

The other week I tried my hand at making my own rice crackers.  Although they were quite different to the bought ones you can get, I thought they were a very tasty change.  It is also really nice knowing you aren’t eating all those artificial colours and flavours that can sometimes be hiding in the packet biscuits.  So this week I thought I would make some other cracker biscuits.  The good thing about these is you are only limited by your imagination for flavourings.  You can try different grains like quinoa, millet or rye, different toppings like poppy seeds, sesame, garlic granules or different flavoured salts.  Let me know what variations you can come up with – I’d love to see your photos!!

Cracker Biscuits


100g chia seeds (or substitute with other grains)

20g sundried tomatoes (not in oil)

200g bakers flour

1 teaspoon salt (or stock concentrate)

120g water

20g salt flakes for topping


Pre heat oven to 180°C

Place chia seeds and sundried tomatoes into thermomix bowl and grind for 30 seconds on speed 9

Add flour, salt and water and knead on interval speed for 1 minute 30 seconds

Take about ¼ of mixture and place on an oiled silicone mat and roll out until approximately 1 – 1.5mm thickness (the thinner you can get them the crispier they will be)

Cut into shapes and place on a baking tray covered in baking paper.  Sprinkle with ¼ of the salt flakes and lightly press them into the dough

Bake in oven for about 15 minutes until golden.  Allow them to cool on a rack which will help them crisp up.

Repeat the process for the rest of the dough mixture (while one is cooking you can be rolling and cutting the next batch)

Serve with one of my yummy dips

Serves: 80 crackers

Approximate calories per serve: 10

By |February 28th, 2013|Dips and Nibbles|1 Comment

Middle Eastern Eggplant Dip

We have a veggie garden that we are quite excited about, although it hasn’t really been producing much more than my herbs lately.  But happily, we had some very cute little eggplants growing so I decided to use these in a dip (there wasn’t enough for much else unfortunately!!)  when we had friends over the other night.  It is also quite low fat so that can only be a good thing if you are anything like me and love dip and bickies!!!

Middle Eastern Eggplant Dip with crackers


500g fresh eggplant

1 clove garlic

small bunch of coriander

2 tablespoons of tahini

60g lemon juice

50g natural yoghurt

1 teaspoon cumin


Preheat oven to 200°C.  Place eggplant on a tray and bake for 50 minutes, until cooked and soft.  Cut in half and cool for 10 minutes.  Scrape out soft flesh and set aside (discard skin)

Place garlic and coriander in thermomix bowl and chop for 4 seconds on speed 6

Scrape down sides of bowl, then add eggplant, tahini, lemon juice, yoghurt, and cumin and chop for 5 seconds on speed 4

Serve with vegetable sticks or try my home made crackers or rice crackers

Serves: 9 (2 tablespoons per serve)

Approximate calories per serve: 25

By |February 28th, 2013|Dips and Nibbles|1 Comment

Steamed Dumplings

When I first got my thermomix, we had just returned from a holiday to Beijing, so one of the first things I made was the delicious steamed dumplings we had been enjoying on our holiday. These aren’t  the doughy ones, they are light and healthy you will need to make a lot as you wont be able to stop eating them!

Steamed Dumplings


4 spring onions

2 cloves of garlic

55 g bamboo shoots

300g pork mince (or mince your own first)

10 g Chinese rice wine

¼ teaspoon white pepper

¾ teaspoon sesame oil

30 fresh wonton wrappers


Mince pork if using pork steak (close lid and turbo 3 – 4 times).  Set aside

Place spring onions, garlic and bamboo shoots into bowl and chop for 5 seconds on speed 5

Add pork mince, Chinese rice wine, white pepper and sesame oil and select closed lid then press turbo 3 – 4 times to combine

Place 1 wonton wrapper on bench, brush edges with water then place 1 teaspoon of mince mixture in the middle of the wrapper, then fold wonton wrapper in half to make a triangle.  Fold the top corner over, then twist the side corners once and fold to the opposite side to enclose the filling.  Use extra water to stick the edges together if needed.  You can work with a few wrappers at once to save time.  I laid out 6 wrappers, brushed them with water, placed mince in the middle of each wrapper then folded each one.

There are heaps of different ways of folding the dumplings and it is probably easiest to do a search on “folding wonton wrappers’ on the internet to find a style that suits you.

As you finish each dumpling place them on the Varoma tray in a single layer.  You will probably need to use the Varoma dish as well.

Once all dumplings are wrapped, add 900g water in bowl, place lid on top without MC, place Varoma tray and dish on then Varoma lid on top.  Set for 15 minutes at Varoma Temperature on speed 4

Once cooked, place on a serving tray and serve with a dipping sauce.  I have some delicious dipping sauce recipes here, or you could try your own.

Serves: 30

Approximate calories per dumpling: 30

Honey Soy Dipping Sauce

I made some steamed dumplings on the weekend, and tried a few dipping sauces to serve with them.  These are so quick and easy to make in your thermomix.  When I made mine I added all of the ingredients to the thermomix, but have since thought it would work better to do the chopping and then add this to the sauces in a separate bowl.  This will avoid the frothy appearance of my sauce, but still keep it delicious!

Honey Soy Dipping Sauce


2 teaspoons sesame seeds

2 spring onions

1 tablespoon coriander

1cm fresh ginger

1 tablespoon honey

20g lime juice

20g sesame oil

20g soy sauce


Place sesame seeds in thermomix bowl and toast for 3 minutes at 100°C on speed 1.  Set aside.

Place spring onions, coriander, ginger and honey in bowl and chop for 15 seconds on speed 4

Place lime juice, sesame oil and soy sauce in a separate bowl, add spring onion mixture and sesame seeds and stir to combine.

Serve with steamed dumplings.

Approximate calories per bowl: 303

By |February 28th, 2013|Dips and Nibbles, Sauces and Spreads|2 Comments

Mini Bacon and Corn Quiches

This is another lunch box/after school snack I made this week.  I think the home made pastry really improves the flavour of these, and it is so quick to do in your thermomix.  But if you really don’t want to make it yourself, then just buy the frozen short crust pastry.

Mini Bacon & Corn Quiches

200g plain flour
100g chilled butter
¼ teaspoon salt
50 – 60g chilled water
300g cheese
½ brown onion
200g bacon
10g oil
3 eggs
150g cream (or evaporated milk for a healthier version)
125g super sweet corn
salt & pepper


Pre heat oven to 200°C

To make the pastry:

Place flour, butter and salt in thermomix bowl and mix for 10 seconds on speed 6, until mixture resembles breadcrumbs

Set dial to closed lid positon

Add 50g water and knead for 20 seconds on interval speed to form a dough.  Add more water if needed.

Turn mixture onto a floured silicone mat and knead lightly.

Roll into a ball and cover in plastic wrap and place in fridge for about 15 minutes.  (I started making the quiche filling while the pastry was in the fridge)

Once chilled you can roll it out to about 2mm thickness and cut with a cookie cutter or glass so each piece is just a bit bigger than a patty pan tin hole.

Once all holes are filled, place in oven for about 15 minutes.  Remove from oven and press into holes to remove any air bubbles (I use a small ladle). Set aside.

To make filling:

Place cheese in thermomix bowl and grate for 8 seconds on speed 4

Rinse bowl, then add onion and bacon and chop for 5 seconds on speed 5

Add oil and cook for 5 minutes at 100°C on reverse + soft speed. Set aside

Rinse bowl and allow to cool (this is when I removed pastry from the fridge and rolled it out, which gave time for bowl to cool)

Place eggs, cream and salt and pepper in bowl and mix for 15 seconds on speed 2

Fill partly cooked pastry cases with bacon mixture, add some corn and top with cheese.  Carefully pour egg mixture on top and place in oven for about 30 minutes or until golden.

Serves: 24

Approximate calories per serve: 150