Baked Veggie Nuggets

I am always trying to find a new way to serve veggies that my 4 year old will enjoy.  Usually if there is anything green on her plate the first response is “yuck!!”  The other day I was looking at Toddler Tastes blogspot and came across her veggie nuggets recipe.  I tweeked it a bit to make it thermomix friendly, and am happy to say that my veggie nuggets were enjoyed by the whole family!  Hope you give them a try too.

Veggie Nuggets

Ingredients

75g tasty cheese

4 slices bread

6 small potatoes

90g corn

1 cup broccoli

1 carrot

1 egg

Method

Pre heat oven to 200°C

Place cheese in thermomix bowl and grate 15 seconds on speed 4.  Set aside

Place bread in thermomix bowl and chop for 10 seconds on speed 9.  Set aside

Fill thermomix bowl with 900g water and place varoma dish in position.  Peel and quarter potatoes, place in dish and cook at for 15 minutes at varoma temperature on speed 4.  Add sliced carrot and broccoli and cook 15 minutes at varoma temperature on speed 4 (or until potato and carrot is tender).

Empty water from thermomix bowl, attach butterfly then add vegetables and chop for 8 seconds on speed 3.  Remove lid and allow to cool slightly.

Once cooled add cheese, corn and egg and mix (with butterfly still attached) for 6 seconds on speed 3 reverse

Place breadcrumbs in a large dish and then scoop out a tablespoon of the vegetable mixture.  Roll into a ball shape and then roll in the fresh breadcrumbs.

Place on a lined baking tray, spray with olive oil and cook for about 20 minutes until the breadcrumbs are golden and crunchy.

 

Serves: 4

Approximate calories per serve: 240

Too Easy Sponge Cake

I have cooked the Too Easy Chocolate Cake (in the Everyday Cooking Book) heaps of times, but decided to make it a vanilla cake this time.  It was still delicious, and made a nice change from the chocolate!

Too Easy Sponge Cake

Ingredients

120g butter

2 eggs

100g Milk

1 teaspoon vanilla essence

120g sugar

150g Self Raising Flour

1 teaspoon Baking Powder

Method

Pre heat oven to 180°C.  Line a baking tin with baking paper

Place butter in thermomix bowl and melt for 2 minutes at 60°C onspeed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Pour into cake tin and bake for 25 – 35 minutes, until cake springs back when touched.

You can ice the cake, but I prefer it warm without icing – Yum!!!

Serves: 8

Approximate Calories per Serve: 250

Chicken & Vegetable Noodle Soup

This morning I was woken up by my gorgeous girl who was in bed with me, and she was in agony.  It was about 3am and her cold had now given her an ear infection and the pain was terrible.  She was snotty, teary and tired and did NOT want any medicine to take away the pain.  It was one of those times as a parent when you feel helpless.  So I made her take the panadol and she finally settled back down and went back to sleep.  As soon as I could in the morning I rang the doctor and made an early appointment for her.  While all this was happening, my beautiful boy came in proudly showing me where his tooth had finally come out. He had been complaining of a sore throat for the last couple of days, and had wanted to stay home from school.  Today was the weekend and he could only whisper, and as the time approached for my daughter’s appointment I realised it was actually my son who needed the doctor more.  It was about at that time that I realised it was going to be one of those days!  The good news is we got antibiotics (and jelly beans) from the doctor and the kids spent the day lying on the couch watching tv, and were slowly getting back to their normal selves.  At about 4pm I was wondering what to cook for dinner, knowing my son had a sore throat so we needed something soft and easy to eat.  What better for when you’re feeling sick than chicken soup???  So I quickly defrosted some chicken and thanks to my thermomix we were on the way to having a healthy, nutritious meal that was going to tick all the boxes.  It is sooooo much better than the scrambled eggs I was thinking of making!!

Chicken & Vegetable Noodle Soup

Ingredients

1 onion

1 garlic clove

1 – 2 sticks celery

20g Oil

1 – 2 carrots

500g chicken (I used skinless boneless thigh fillets)

1000g water

1 tablespoon stock concentrate

1 fresh corn cob or small tin of corn

Changs Long Life Noodles

Soy Sauce

Method

Place onion, garlic and celery into bowl and chop for 4 seconds on speed 7

Place oil in bowl and cook for 4 minutes at 100°C on speed 1

Add carrot, chicken, water, stock concentrate and cook for 10 minutes at 100°C on reverse soft speed

Cut kernels off corn if using fresh corn, or drain can and add to bowl with 1 cake of noodles (break up noodles before adding) and cook for a further 10 minutes at 100°C on reverse soft speed

In the last minute add a splash of soy sauce.

Serve topped with chopped parsley and toasted french stick.

**Note – you can add the celery at the same time as the carrots if you like, but my kids pick out celery pieces so I chopped it with the onion.  I also hand chopped the carrot just so the pieces are even.

 

Serves: 4

Approximate calories per serve: 265

By |March 3rd, 2013|After School Snacks, Lunchbox, Main Meals, Soups|3 Comments

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

Ingredients

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

Method

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

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

Ingredients
Pastry
200g plain flour
100g chilled butter
¼ teaspoon salt
50 – 60g chilled water
Filling
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

Method

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

Pikelets

On the first day my daughter went to kindy, her friend had pikelets for morning tea and I got serious lunch box envy!  Is it ok to want what a four year old is having???  I think I must have had a bit of a deprived childhood as I don’t EVER remember having pikelets cooked for me or my brothers, so when I saw pikelets in the other lunch box I had to make sure my daughter was not as deprived as I was.  So that afternoon we made pikelets together!  My beautiful boy was pretty happy with them too!

Pikelets

Ingredients

20g butter
140g SR flour
Pinch salt
40g sugar
¼ teaspoon bi-carbonate of soda
1 ½ MC sour milk (if fresh, add 1 teaspoon vinegar)
1 egg

Method

Place butter in thermomix bowl and melt for 40 seconds at 50°C on speed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Heat a non stick pan on medium heat and either grease with a little dob of butter or a spray of canola oil.  Place spoonfuls of pikelet mixture onto pan, and when bubbles appear turn over and cook the other side.

You can serve these with jam and butter, but we had them plain.

Serves: 25

Approximate calories per serve: 35

**Just in case you need reminding – MC is the clear Measuring Cup on the lid of your thermomix

Chicken & Vegetable Sausage Rolls

If you are anything like me, then you are already trying to think of new and interesting goodies the kids can have in their lunch box, which is on the healthy side, but will make them happy too.  I have decided to cook a new lunch box /after school snack each week that I can freeze, so there is always a selection of healthy(ish) food for lunch boxes or when friends pop over.  This is the start of my baking adventures!

Chicken & Vegetable Sausage Rolls

Ingredients

1 carrot
½ – 1 zucchini
½ red onion
bunch of parsley
500g chicken skinless boneless chicken thigh
70 g fresh wholemeal breadcrumbs (or two slices of bread to be made into breadcrumbs)
1 egg (plus 1 extra egg lightly beaten)
5 sheets frozen puff pastry
Sesame Seeds

Method

Place chicken and parsley into thermomix bowl and in mince 10 seconds on reverse speed 8.  Repeat if needed.

Add carrot, zucchini and onion and chop 3 seconds on speed 5

Add minced chicken, breadcrumbs and egg and combine for 20 seconds on reverse speed 5

Place just thawed puff pastry sheets on a bench and cut in half.

Divide chicken mixture into 5, and then place half lengthwise along the centre of each piece, and repeat with other side.

Fold over pastry to make a roll, and ensure seam is underneath.  Repeat with remaining pastry and filling

Cut rolls in half and then into thirds (so you have 6 small sausage rolls from each roll)

Place rolls on a baking tray lined with baking paper.  Cut a slit into each roll and brush with beaten egg and sprinkle with sesame seeds (if using)

Bake for 25 – 30 minutes until rolls are lightly browned

Serves: 60

Approximate calories per serve: 65  

Butter Cookies

These are the cookies that my kids and I made on Valentines Day.  They are super quick and easy, and you would be able to add choc chips etc if you wanted to.  We were happy with plain cookies, but then we iced them to make the kids happy.

Butter Cookies

Ingredients

120g softened butter
150g sugar
1 egg
1 teaspoon vanilla essence
250g plain flour
Optional – choc bits, sultanas, M&M’s etc

Method

Pre heat oven to 180°C

Place butter and sugar in thermomix and cream for 1 minute on speed 3

Add egg and vanilla essence and beat for 20 seconds on speed 3

Add flour (and choc bits etc if using) and knead for 30 seconds at interval speed

Tip onto a bench or silicone mat and roll out to desired thickness.  Use a cookie cutter to cut desired shape (we used hearts and then rectangles for the light sabres!)

(Or you can roll it into a sausage shape and wrap in glad wrap and place in the fridge for an hour to chill then cut into round discs)

 

Place on a baking tray lined with baking paper and bake for 15 – 20 minutes until golden.  Allow to cool on a cooling rack before decorating and eating.

Serves: Depends on size of cookies

Approximate calories per total: 2400

 

By |February 20th, 2013|After School Snacks, Cakes and Cookies, Lunchbox|1 Comment

Rice Crackers

 I love experimenting with new recipes and trying to avoid too many additives and unnatural flavours etc.  When we are entertaining I will often get a pita or lavosh bread and spray it with oil and sprinkle on some garlic and herbs and place in the oven until crispy.  It just makes a change to the normal crackers.  Well the other day I came across a recipe for crunchy rice crackers and just had to try it.  I love the Sakata plain crackers so thought I would try and make my own.

Rice Crackers1

Ingredients

110g brown rice (to be cooked)
300 g brown rice (to be milled)
1 teaspoon salt flakes
50 g oil
60 – 80 g water

Method

Pre heat oven to 200°C

Place 110g rice in basket and rinse.  Add 900g water to TM bowl and cook for 35 minutes at Varoma temperature on speed 1.

Rinse under cold water to cool, then drain.

Rinse and dry TM bowl

Add 300g brown rice and mill for 1 minute on speed 10

Add cooked brown rice, salt, oil and 60g water for 20 seconds on speed 7

If dough hasn’t formed into a ball gradually add extra water through lid

Place dough on a mat covered with baking paper and lay another sheet of baking paper over the top and roll out with a rolling pin.  It is best to get the dough to about 1 – 2mm thick.  Use a cookie cutter to cut into shapes

Place onto to lined baking trays and sprinkle with extra sea salt

Bake for approximately 30 minutes until golden

Cool on a cooling rack

 

Serves: About 70 crackers

Approximate calories per serve: 25 calories per cracker

By |February 14th, 2013|Dips and Nibbles, Lunchbox|3 Comments