Salads and Sides

Sweet Tahini Dressing

Rainbow Coleslaw with Tahini Dressing1

I found this recipe while browsing the internet at www.lunchboxbrunch.com.  It is a really delicious salad dressing recipe.  I must admit that I’m not much of a fan of tahini – but this is just yum!  Please try it and let me know what you think!

Ingredients

20g tahini
20g maple syrup
20g apple cider vinegar
1 small lemon, juiced
1/2 teaspoon garlic powder
salt and pepper to taste

Method

Place all ingredients into TM bowl and blend for 30 seconds on speed 6

Serve with Rainbow Coleslaw

Serves: 6

Nutrition Information
Servings per package: 6
Serving Size: 20g
Average Quantity  / serve Average Quantity / 100g
Energy 166kj 829kj
Protein 1.0g 5g
Fat 2.3g 11.7g
-saturated 0.3g 1.4g
Carbohydrate 3.2g 16.3g
-sugar 2.9g 14.4g
Sodium 4mg 20mg

 

By |May 26th, 2014|Salads and Sides, Sauces and Spreads|0 Comments

Rainbow Coleslaw

Rainbow Coleslaw

I love making salads in the thermomix, and this one is so colourful and tastes great.  They are quick and simple and healthy.  And I have learnt a new trick – if you make the dressing first, then pour it into a serving jug, make the salad without washing the bowl you will start to dress the salad, and vegies will chop a little easier!  Cool hey!

 

Ingredients

¼ red cabbage, chopped

¼ white cabbage, chopped

½ cucumber, chopped

½ red onion halved

1 carrot,  chopped

1 green apple halved

handful parsley and mint

Method

Place all ingredients into bowl and chop 3 – 4 seconds onspeed 4 (I usually do 2 seconds, then check and do another 1 – 2 seconds to ensure the salad remains chunky)

If you are making a dressing too, make dressing first, place into a serving jug then add the salad vegies into the same bowl without washing!

This salad goes really (really) nicely with the Sweet Tahini Dressing from lunchboxbrunch.com, or see it here too.

Serves: 6

Approximate calories per serve: 32

 

By |May 26th, 2014|Salads and Sides|0 Comments

Yorkshire Pudding Batter

You can use this batter for basic crepes, pancakes, popovers (recipe here soon) or make it to go with the delicious Chicken Sausage Toad in the Holders recipe.  You won’t be sorry!!

Ingredients

200g eggs (approx 3 large)

Pinch pink salt flakes

200g plain flour

350g milk

75g iced water

Method

Place all ingredients except for water into TM bowl and blend for 30 seconds on speed 10

Scrape down sides of bowl and lid and repeat.  Allow batter to rest in bowl for at least 10 minutes

Just prior to cooking add ices water and blend for 10 seconds on speed 10

If making crepes or pancakes, butter a flat frying pan and heat to a medium heat.  cook each crepe on both sides until edges are just slightly browned.  Keep covered until ready to use.

Serves: 4

Approximate Calories per serve: 296

Chorizo, Artichoke and Potato Salad

This is the most delicious salad – I actually made it for Christmas Day.  It takes a little bit of time waiting for potatoes to steam, but the end result is definitely worth it.  Can be a side or a main meal – you choose!

TH Chorizo Artichoke and Potato Salad

Ingredients

2 chorizo sausages thinly sliced

juice of 1 lemon

400g red skinned potatoes, diced

1000g water for steaming

320g jar artichoke hearts, drained and chopped

½ red onion thinly sliced

2 celery stalks, sliced

1 punnet grape tomatoes, halved

generous handful Italian parsley, torn

generous handful mint, torn

½ quantity Honey Mustard Dressing

Method

Place chorizo in a heated frying pan and cook on medium heat with lid on, turning occasionally until fat is rendered and chorizo is well coloured

Deglaze the pan with lemon juice and allow to cool in the pan while you prepare rest of salad

Place diced potatoes in steamer dish add water and steam for 35 minutes at Varoma temp on speed 3.  Test potatoes, and cook for a further 10 minutes if required

Remove potatoes and add to large mixing bowl

Add remaining ingredients, including chorizo and juice

Pour dressing over salad, toss and serve warm

Serves:8 (generous side salad)

Approximate Calories per serve: 119

You can always add more potato, chorizo and veggies to feed more people – remember to add more dressing too!

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

 

 

 

Honey Mustard Dressing

You will love this salad dressing.  Use it on Chorizo, Artichoke and Potato Salad, or any other salad you choose!  I promise it will become one of your favourites!

Honey Mustard Dressing

Ingredients

80g honey

2 tablespoons dark brown sugar (optional)

2 tablespoons seeded mustard

80g balsamic vinegar

sea salt and cracked pepper to taste

240g extra virgin olive oil

Method

Place honey, sugar, mustard and vinegar into TM bowl and cook for 3 minutes at100ºC on speed 2-3 withMC off

Add seasoning, oil and mix for 3 seconds on speed 4

Refrigerate until ready for use

Serves: 16

Approximate calories per serve: 157

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

Veggie Fritters with Salsa

These little fritters are really yummy and have lots of hidden veggies.  I am always looking for different things to add to my kids’ lunch boxes, and these go down a treat.  They aren’t so keen on the salsa, but the fritters are lovely with it, so it is a snack that pleases the kids plus the adults!

Veggie Fritters

Ingredients

1 carrot, peeled and roughly chopped

1 zucchini, roughly chopped

120g can corn, drained

50g butter

125g milk

110g SR Flour

2 eggs

Oil for frying

Salsa Ingredients

1 tomato

1 avocado

½ small red onion

½ lime – juiced

chopped coriander or basil

Lime Yoghurt Ingredients

½ lime – juiced and zested

150g greek natural yoghurt

Method

Salsa

The salsa works better if you chop all ingredients finely by hand.  Mix all ingredients and keep refrigerated until needed

Yoghurt

Mix all ingredients together and keep refrigerated until needed

Fritters

Place carrot into thermomix bowl and chop for 4 seconds on speed 5.  Add zucchini and chop for 2 seconds on speed 5.  Set aside in a bowl and add corn to carrot and  zucchini

No need to rinse bowl, add butter and melt for 1 minute at 50ºC on speed 2

Add milk, flour and eggs and mix for 5 seconds on speed 4

Add vegetable mix and mix for 20 seconds at reverse on speed 2 to combine

Heat oil in pan, and when heated place heaped tablespoons of mixture and cook until bubbles appear on the surface of the fritter.  Turn and cook until golden (a minute or so)

Serve fritters with salsa and yoghurt

Serves 6

Approximate calories per serve: 330

 

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

Beetroot Salad

Not another salad…  I was going to hold off on posting this one, as I have lots of other recipes, but I had this for dinner last night and I have to say it was beautiful.  I had seen beetroot salad in the everyday cookbook before and usually just skipped over it as it didn’t really sound that interesting, but I had beetroot and carrot in the fridge, the kids were having left overs and I wanted something healthy so beetroot salad it was.  I am so glad I made it – it was delicious!  So much better than I expected.  I changed some of the ingredients from the original recipe, and think the addition of mint really made the dish.  You really need to try this one.

Ingredients

2 raw beetroot (not canned) peeled and quartered
1 medium carrot roughly chopped
1 apple (I used a pink lady) quartered and cored
1/2 red onion halved
handful of herbs (I used basil, mint and rosemary)
Juice of 1 lime
Pinch salt

Method

Place all ingredients into bowl and chop for 2 seconds on speed 5.  Scrape down sides of bowl and chop again for 2 seconds on speed 5.

Your salad is now ready.  How easy is that?  The original recipe also includes 2 tablespoons of olive oil, I forgot to add it but was happy not using it anyway.Beetroot Salad

Serves: 4 – 6

Approximate calories per serve: 70

By |February 7th, 2013|Salads and Sides|3 Comments

Quinoa Salad

I found this recipe on one of my favourite blogs: Quirky Cooking  http://quirkycooking.blogspot.com.au/2012/12/quinoa-salad-thermomix-style.html and have tweeked it a bit to suit what was in my pantry.  It is a delicious salad and makes heaps – it would be great to take for a bbq (maybe omit chicken?), but I am using it for my lunch for the next couple of days (after having it for dinner last night) as it is super healthy and filling and very easy in the thermomix!  You can basically add whatever ingredients you have on hand, but this is my version.

Don’t forget that quinoa is pronounced as KEEN-wa!Quinoa Salad

Ingredients
450g Chicken thigh, cubed (boneless and skinless)
250g pumpkin thinly sliced
4 eggs
350g quinoa rinsed and soaked (overnight if possible, otherwise for as long as you can)
200g silverbeet and rainbow chard (but you can use baby spinach)
15 oil free sun dried tomatoes sliced thinly
15 green olives seeded and finely chopped
1/2 red onion finely chopped
100g feta reduced fat
handful of basil
1 Tablespoon Sesame Seeds
1 Tablespoon Pepitas
1 Tablespoon Pine Nuts
1 Teaspoon kecap Manis
60 ml Balsamic Vinegar
60 ml Olive Oil

Method

Rinse quinoa and place in steamer basket and add 800g water to bowl.  Wash the eggs thoroughly and place them on top of the quinoa.

Place lid on bowl and place chopped chicken in varoma dish and sliced pumpkin in varoma tray.  Cook at Varoma Temperature at speed 4 for 15 minutes.

Give chicken a stir to ensure even cooking.  Add silverbeet to varoma tray with pumpkin.

Cook at Varoma Temperature at speed 4 for 5 minutes

While quinoa is cooking, prepare sun dried tomatoes, olives, red onion.  Place in a large bowl.

Once quinoa is cooked, remove eggs and place in a bowl of cold water to stop cooking process and to clean.

Place quinoa, chicken, pumpkin and silverbeet in large bowl with tomatoes, olives and onion and mix well.

Allow to cool.

When ready to serve add basil and feta and toss well.  Peel eggs and cut into quarters and place on top of bowl.

In a dry frying pan add nuts and seeds and gently heat until the pepitas start to pop.  Add kecap manis and cook for about 30 seconds.  Sprinkle over salad.

Place balsamic and oil into a jar and shake and then serve with salad.

Serves: 8

Approximate calories per serve: 450 

By |February 6th, 2013|Main Meals, Salads and Sides|2 Comments

Special Mashed Potato

Is it wrong to tell a half truth to your kids if it is for their own good? I make mashed potato but add carrot and pumpkin to make it healthier and just call it  special mashed potato.  They love it, and I love it too knowing they are getting extra serves of veggies.

Ingredients

4 Potatoes
2 Carrots
1/4 butternut pumpkin
150g milk

Method

Roughly chop veggies and place in thermomix bowl.  (There should be about 900g of veggies, but this doesn’t need to be exact).

Add milk and close lid.

Cook for 25 minutes at 100°C reverse soft spoon

Insert butterfly, add butter, and stop reverse.  Whip for 30 seconds at speed 4

For an added serve of veggies, place extra veggies in the Veroma and place on top of bowl while potatoes are cooking.

Orange mashed potato with steamed veggies and pan fried salmon

Orange mashed potato with steamed veggies and pan fried salmon

Serves: 4

Approximate calories per serve: 140

By |January 21st, 2013|Salads and Sides|1 Comment