Thursday, 29 October 2015

Cauliflower Soup

Serves 4

This creamy, fragrant soup is one of my favourite ways to enjoy cauliflower and it's good for those who are budget conscious too. 


What's in it? 

1 onion, peeled and cut in half
2 cloves garlic, peeled 
30g butter, cubed
1tsp ground cumin
1tsp ground coriander
1/2tsp ground tumeric
250g white potatoes, peeled and diced 
1L good quality liquid vegetable stock 
1 whole cauliflower, cut into florets 
80g pouring cream
Handful of italian parsley, finely chopped
Salt and pepper, to taste

How do I make it?   

1. Place onion and garlic in mixing bowl and chop for 3 sec / speed 7. Scrape down sides of bowl, add butter and saute for 3 min / 90°C / speed 2. 

2. Add cumin, coriander and tumeric and mix until fragrant for 1 min / 90°C / speed 2. 

3. Add potatoes and vegetable stock to mixing bowl.  Place cauliflower florets in varoma dish and place on top of bowl, then cook potatoes and steam cauliflower for 35 min / varoma / speed 3. 

4.  Place steamed cauliflower in bowl, together with cream and salt and pepper, and blend for 1 min / speed 6 (increasing speed gradually from 1 to 6). 

5. Serve hot, sprinkled with finely chopped parsley. 

4 ProPoints per serve.

Friday, 21 August 2015

Zucchini and Bacon Slice

Serves 8

A classic zucchini slice.  Ridiculously easy to make and it's delicious warm or cold.  This really can be served at any time - an easy and nutritious breakfast on the run, school lunch box filler or enjoy warm for dinner with a salad. 

I personally prefer to eat it cold, as the slice sets as it cools and has a firmer consistency.

What's in it?


2 zucchini
2 carrot, peeled
1 onion, peeled and halved
175g middle rasher bacon, cut into large pieces
160g light tasty cheese 
5 eggs
1/2 cup plain flour
salt and pepper

How do I make it? 

1. Preheat oven to 200°C (fan forced) / 220°C (electric). Spray a 30x20cm rectangular ceramic or glass baking dish with oil and set aside.

2. Place cheese in mixing bowl and grate 10 sec / speed 9.  Set aside. 

3. Place onion and bacon in mixing bowl and chop for 5 sec / speed 5.  Scrape down sides of bowl and cook for 3 min / 100°C / reverse / speed 2. 

4. Meanwhile, manually grate carrot and zucchini separately from each other. Squeeze out as much liquid as possible from the grated zucchini.  Don't be tempted to grate the zucchini and carrot in the thermomix.  Manually grating the vegetables, and squeezing out the excess liquid, gives the slice a better texture. 

5. When the onion and bacon has finished cooking, add the eggs and mix for 30 sec / reverse / speed 3. 

6. Add reserved cheese, grated carrot and zucchini and flour to mixing bowl.  Season generously with salt and pepper, to taste. Mix to combine for 20 sec / reverse / speed 4. 

7.  Pour mixture into prepared dish. Bake in oven for 40-45 minutes or until golden brown. 

8. Serve warm, or allow to cool and then serve.

6 ProPoints per serve

Friday, 7 August 2015

Thermomix Up & Go

Serves 1

I've been having so much trouble getting my 6 year old to eat breakfast lately, so I have been making lots of these to speed up our mornings.  This smoothie packs lots of protein, fibre and energy and is a great option for those mornings where you need to run out the door.  You can simply pour it into a travel mug and take it with you in the car. 

Oh, and unlike the commercial variety typically resorted to for convenience, there is no added sugar, flavours or other additives.  Given you can prepare this in literally under 1 minute, there is no excuse not to make your liquid breakfast from scratch. 

What's in it? 

1 ripe banana
1-2 weetbix
250g low-fat milk 
1/2 tsp vanilla bean paste or 1tsp vanilla essence
1/2 cup frozen berries (optional)

How do I make it? 

Place all ingredients in bowl and blend for 30 sec / speed 8.  Pour and serve. 


The berries are optional.  If you don't have them or choose not to use them, I recommend throwing in a few ice blocks. 

Another great alternative is to omit the berries and instead add 1tbs milo or 2tsp cocoa for a chocolate breakfast smoothie.

Sunday, 21 June 2015

Carrot and Pineapple Cake

Serves 16

A yummy moist iced carrot cake.  The addition of pineapple and sultanas makes it just a little bit different. 

What's in it? 

100g peeled carrot, chopped into 4-5 pieces
160g brown sugar
120g sunflower oil 
3 eggs
50g sultanas
Finely grated zest of 1 orange
1tsp bi-carbonate soda
1tsp cinnamon
1/4tsp nutmeg
160g self-raising lour
130g canned crushed pineapple, drained

50g icing sugar
2tbs water

How do I make it?

1. Grease and line a 20cm square cake tin. Pre-heat oven to 180°C (fan forced) or 200°C (electric). 

2. Add carrot to bowl and grate for 5sec / speed 5. Place in separate bowl. 

3. Place sugar, oil and eggs in bowl and and mix for 10sec / speed 4. 

4. Add sultanas, reserved carrot, orange zest and bi-carb soda and mix for 10sec / reverse / speed 4. 

5. Add cinnamon, nutmeg, flour and crushed pineapple and mix for 20sec / reverse  / speed 4. 

6. Pour mixture into prepared tin and bake in oven for 40 to 50 minutes, or until cake springs back when touched in the centre. 

7. Remove from oven and allow to cool in pan for about 5 to 10 minutes, then turn out onto a wire rack to cool completely. 

8. To make icing, mix icing sugar and water in a bowl with a fork.  Drizzle over cooled cake. Allow icing to set for at least 10 minutes, then slice and serve. 

5 ProPoints per serve. 


This cake freezes well.  Cut into pieces and individually wrap before freezing. 

Wednesday, 17 June 2015

Basic Chocolate Cake with Frosting

Serves 16 

This is a easy one if you are craving chocolate. The ingredients are staples, so you will always be able to make this at the drop of a hat. 

What's in it? 

Cake Mix
125g unsalted butter, cubed and softened 
2 eggs
120g caster sugar 
200g self-raising flour
20g cornflour
20g cocoa powder
200g skim milk 

45g unsalted butter, cubed and softened 
120g icing sugar
1tbs cocoa powder
1tbs skim milk 

How do I make it? 

1. Pre-heat oven to 180°C (fan forced) / 160°C (electic). Spray square cake tin with oil and line with baking paper. 

2. Place all cake mix ingredients in mixing bowl and mix for 20 sec / speed 6. Spoon mix into prepared tin, smooth with a spatula and bake in pre-heated oven for 35 minutes or until a skewer inserted comes out clean. 

3. Remove cake from oven and allow to cool in tin for about 10 minutes before turned out onto a wire rack to cool completely. 

4. Once completely cooled, make the frosting by placing all frosting ingredients in mixing bowl and mixing for 20 sec / speed 3. 

5. Spoon frosting onto cooled cake and spread evenly with a spatula or the back of a spoon. 


5 ProPoints per slice. 

Tuesday, 9 June 2015

Cauliflower Mash

Serves 4-6

I love cauliflower mash as a substitute for potato, and am frequently serving it these days with slow cooked curries as a substitute for rice. 

What's in it? 

1 whole cauliflower, cut into medium sized florets
20g butter, cut into 1cm cubes
Freshly ground salt and black pepper

How do I make it? 

1. Bring 1L of water to the boil, 10 min / Varoma / speed 3. 

2. Place cauliflower florets in varoma dish and steam until soft for 16 min / Varoma / speed 3. 

3. Clean and dry mixing bowl and then place steamed cauliflower in bowl together with butter and salt and pepper to taste. Insert butterfly and process for 20 sec / speed 4. 

1 ProPoint per serve. 

Friday, 15 May 2015

Asparagus and Sweet Potato Soup

Serves 4 to 6

This is a real winter warmer, and so simple. Serve with a loaf of crusty sourdough bread.

What's in it?

20g olive oil
1 onion, peeled and halved
3 bunches asparagus, ends trimmed and roughly chopped
600g sweet potato, peeled and roughly chopped
800g quality liquid vegetable stock
Freshly ground salt and black pepper

How do I make it?

1. Add onion and olive oil to bowl and chop for 3 sec / speed 5. Scrape down sides of bowl. Cook for 3 min / 120°C (TM5) or Varoma (TM31) / speed 1.

2. Add asparagus, sweet potato and stock and cook for 20min / 100°C / speed 1.

3. Season generously with freshly ground salt and black pepper. Blend for 1 min, very gradually increasing speed from 1 to 9.  Season with additional salt and black pepper to taste, if required.