Sauces and Spreads

Sweet Tahini Dressing

Rainbow Coleslaw with Tahini Dressing1

I found this recipe while browsing the internet at  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!


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


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

Apple Sauce

This is one of the reasons why I love my Thermomix so much.  While cooking some roast pork the other day, we decided we needed apple sauce to go with it.  It was as simple as opening the fridge and cooking for 8 minutes!  Perfect accompaniment with no preservatives or additives – you can’t get much healthier than that – hopefully it balances out the pork crackle I had with it!!

Apple Sauce


4 large apples (I used Granny Smith)

75g water


Core and quarter apples but leave the skin on

Place apples in TM bowl with water and chop for 30 seconds on speed 4

Scrape sides of bowl, then cook for 8 minutes at 90ºC on speed 4

Blend for 30 seconds on speed 8

Serves:12 generously

Approximate calories per serve: 35


By |May 7th, 2014|Sauces and Spreads|0 Comments

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


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


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 for more of Tenina’s delicious recipes

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 for more of Tenina’s recipes



Yes, I know, this is one of the basics.  But to be honest, it took me about a year to get around to finally making my own butter, so there might be some of you out there who are the same and have forgotten the basics!  Don’t forget that you don’t have to keep your butter plain – add flavour – salt, garlic, herbs, lemon juice, anchovies, olives, spices, or a combination – the options are endless.  What is your favourite flavour?



600g fresh cream (not thickened cream – minimum fat content 35%)

Cold water


Insert butterfly into TM bowl

Add cream and blend for 1 – 3 minutes on speed 4 until cream separates (this depends on the freshness of the cream)

Strain through basket

Place 500g cold water into TM bowl and mix for 5 – 10 seconds on speed 4

Strain liquid through basket

Add flavours and mix for 30 seconds on speed 4

Lasts for approximately 2 weeks in the fridge and can be frozen



By |April 15th, 2014|Sauces and Spreads|0 Comments

Corned Beef (Silverside) with White Sauce

My kids love silverside, and although I enjoy making it, I find the clean up a bit tedious – big pot for the meat to be boiled in, small pot for the white sauce, a pot and a steamer for the veggies – what a mess.  It then dawned on me that I could do the whole meal in my trusty thermomix, with no mess or effort.  And it resulted in beautiful moist meat, and perfectly cooked veggies.

Corned Beef


1 kg of corned beef (you can use more, although you will need to cut it in half and extend cooking time)

1 carrot unpeeled, chopped into quarters

1 onion, quartered

2 cloves garlic, unpeeled

5 cloves

2 bay leaves

1 teaspoon black peppercorns

50 g apple cider vinegar (or white wine vinegar)

50 g brown sugar

1500g water

Vegetables to serve – eg, broccoli, sweet potato, carrot etc

White Sauce Ingredients

250 g milk

35 g flour

25 g butter

1 teaspoon mustard powder

2 tablespoons reserved cooking broth


Place carrot, onion, garlic, cloves, bay leaves. peppercorns and brown sugar into thermomix bowl and chop for 5 seconds on speed 6

Add vinegar and water and place on lid.  Place the corned beef into steamer dish and set on top of jug and cook for 30 minutes at Varoma temp on speed 2

While this is cooking, prepare any vegetables you wish to serve with the meat.  I used carrot, sweet potato, potato and broccoli

Add the veggies (except broccoli or leafy greens) around the meat, then cook for another 20 minutes at Varoma temp on speed 2

Add broccoli or leafy greens if using 4 minutes before end time.

Once the cooking process has finished, remove varoma dish with meat and vegetables and set aside to rest

Tip out cooking broth, reserving about 2 tablespoons.  Give the thermomix jug a quick rinse

Place milk, flour, mustard, butter and reserved cooking broth into bowl.  Cook for 7 minutes at 90°C on speed 4

Slice corned beef and serve with steamed veggies and white sauce – delicious!!!

Serves 6

Approximate calories per serve: 280

(This calorie total is for corned beef and white sauce only – it doesn’t include steamed veggies)

By |May 24th, 2013|Main Meals, Sauces and Spreads|1 Comment

Stock Concentrate

Yes I know this ins’t a very exciting recipe, but it is an essential one if you want to use your own stock and know exactly what has gone into it.  It does contain a lot of salt, but it is better than the MSG and other nasties that are in the supermarket stock powders.  I stopped making this for a while, but now that I am back to using my thermomix so much I wouldn’t be without it.  I have also changed some of the veggies from the original recipe, but have found sticking to the original produces a very tasty stock concentrate.

Stock Concentrate


200g celery

2 carrots

1 onion

1 tomato

1 zucchini

1 clove garlic

1 bay leaf

1 bunch parsley

a few leaves of basil, rosemary and sage

150g rock salt

1 tablespoon oil


Roughly chop all veggies, then place in thermomix bowl and chop for 10 seconds on speed 6

Add salt and oil then cook for 20 minutes at varoma temperature on speed 1

Mix by slowly turning up the speed dial to speed 6, then pulverise for 1 minute on speed 9

Store in a sterilised jar in the fridge

Use tablespoon quantities instead of stock cubes – eg 1 tablespoon of stock concentrate equals 1 stock cube

Serves: 25 (This is a conservative guess)

Approximate calories per serve: 15

By |April 1st, 2013|Hints and Tips, Sauces and Spreads|1 Comment

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

Chilli Jam

OMG – this is the yummiest chilli jam ever!  You can make it as hot or as sweet as you like, but be warned – once you taste this you will be addicted!  I made this the first time on the stove in a saucepan, stirring… stirring… stirring, until I had a brilliant idea to try it in the thermomix.  So easy – and the best part was my fingers didn’t burn for a few days after from chopping  all of the chillis!

Chilli Jam - 1


2 Brown Onions, peeled and quartered
6 cloves of garlic, peeled
4 red chillis
5 Red Capsicums (quartered with seeds and white membrane removed)
100g Oil (Peanut, Vegetable or Olive)
180g Brown Sugar
35g Fish Sauce
1 Lime (juice only)
2 sterilised glass jars (see below)


Place onions, garlic and chillis into bowl and chop speed 5 for 10 seconds

Add capsicum and chop speed 4 for 4 seconds – use spatula to incorporate

Add oil and cook at 100°C at soft speed for 60 minutes in reverse

Remove lid and add brown sugar, fish sauce and lime juice and cook 100°C at soft speed for 20 minutes in reverse

Taste and adjust sugar if desired

Chop at speed 5 for 4 seconds

I usually drain mine in a colander to make it a bit thicker.  You can do this or place it as is in a sterilised jar and keep in the fridge.Chilli Jam - 2

(I sterilise my jars with Milton Anti-bacterial Tablets – they are found in the baby aisle of the supermarket.  It is a quick and easy process of filling up a clean large bowl with cold water, adding one or two tablets and letting the clean jar(s) soak for at least 15 minutes.  Drain on a clean tea towel and use immediately)

Keep chilli jam in the fridge and dollop on everything!!

Serves: About 60

Approximate Calories per serve: 30

By |February 6th, 2013|Sauces and Spreads|3 Comments