Garlic, Lemon and Rosemary Chicken

Serves 4

This simple, sensational marinade for grilled chicken marries lemon, garlic and rosemary in a perfect flavour combination. Serve, as pictured, with my Sweet Potato, Spinach, Bean and Feta Salad (recipe here)

What's in it?

500g chicken breast, pounded to around 1-2cm thick with a meat tenderiser
3 cloves garlic, peeled 
Leaves of 2 stalks of rosemary
1tsp finely grated lemon zest
Juice of 1 lemon (about 1/4 cup)
1tbs dijon mustard
20g olive oil 

How do I make it?

1. Place garlic and rosemary leaves in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl. 

2. Add zest, lemon juice, mustard and olive oil and mix for 10sec / speed 3. 

3. Pour over chicken, coat well and marinade in fridge for at least 3 hours, but preferably overnight. 

4. Preheat non-stick frypan, grill or BBQ and cook chicken over medium heat for around 4-5 minutes each side or until cooked through. 

4 ProPoints per serve. 

Orange and Pistachio Stuffed Turkey

Serves 8-10

I had grand plans of posting recipes for a whole spread of Thermomix made Christmas fare, but those plans have been overtaken by the crazy hectic nature of my life of late. Work has been busy and so too has my social life with Christmas and school functions galore. It's just that time of year. But this is one recipe I definitely need to share. When cooked perfectly, turkey should be moist and juicy and delicious and the flavours of the stuffing should infuse the meat. It's therefore important to make sure that your stuffing is a good one, and this one is in my humble opinion the best that I have ever had. There's no reason why it couldn't also be used to stuff a chicken or a pork loin roll. 

Orange and Pistachio Stuffing

Stuffed and Prepared

Didn't quite get the photo before the carving had begun!

What's in it?

4kg turkey
40g butter, melted
Salt and pepper

Orange and Pistachio Stuffing
40g butter
1 brown onion, peeled and halved
6 x 35g slices of white bread
1 1/2 tsp finely granted orange rind 
1/2 cup orange juice 
Bunch of parsley and mint
1/2 cup pistachios
1 egg, lightly beaten

You will also need some skewers and a meat thermometer. 

How do I make it? 

1. Preheat oven to 180°C/160°C fan-forced. 

2. Prepare turkey Remove and discard neck from turkey. Rinse turkey (including the cavities) under cold water. Pat dry inside and outside with paper towel. 

3. Make orange and pistachio stuffing Place bread in mixing bowl and chop Turbo / 1sec / 2-3 times or until a breadcrumb consistency is reached. Remove to a separate large bowl.  Place butter and onion in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl and cook for 5min / 100°C / speed 1. Add to breadcrumbs. Place pistachios in mixing bowl and chop Turbo / 1sec / 1 time. Add to breadcrumbs and onion. Place parsley and mint in mixing bowl and chop for 3sec / speed 7, then add to breadcrumbs and onion together with the orange rind, juice and egg. Stir with a wooden spoon until well combined. 

4. Fill the large and neck cavity of the turkey with the stuffing. Using skewers which have been cut in half, secure skin over both the cavities. Tie legs together with kitchen string. Tuck wings under the turkey. 

5. Place turkey on a greased wire rack in a large roasting pan, or in a disposable aluminium roasting tray. Brush turkey with melted butter and season with salt and pepper. 

6, Wrap wings and legs in aluminium foil (this will help to stop these from drying out), cover rest of the turkey with a large piece of grease proof baking paper and then cover pan or tray tightly with alfoil.

7. Place turkey in oven and roast for 1 1/2 hours, then remove the foil, and baking paper. Roast for a further approximately 1 1/2 hour, basting turkey frequently with pan juices. After turkey has been cooking for around 2 1/2 hours, check the temperature with a meat thermometer inserted into the thickest part of the breast. The turkey is cooked when the internal temperature reaches 165°F or 75°C. If you don't have a meat thermometer handy, pierce with a skewer. The juices will run clear when the turkey is cooked. 

8. Once cooked, transfer the turkey to a platter or board to rest for 15-30 minutes. Remove and discard string and skewers. Serve with stuffing, cranberry sauce and gravy. 

4 ProPoints per serve of stuffing and 4 ProPoints for 100g of cooked turkey meat (skinless).

Notes: 

This recipe can be easily converted for a larger turkey. I usually cook an 8kg turkey to serve around 30 people, and simply double the amount of stuffing and increase the cooking time. An 8kg turkey takes around 6.5-7 hours. There are plenty of good guides available on the internet as to approximate cooking times for different sized turkeys. 

I prefer to order my free range turkey from my butcher and pick it up fresh on the day that I am cooking it. But if your turkey is frozen, thaw it in the fridge. This will take around 3 days for a 4kg turkey and 4-6 days for a larger turkey. 

Chicken Caesar Salad

Serves 4

A recipe for a healthy caesar salad. The dressing for this salad is derived from a Jamie Oliver recipe. He uses yoghurt rather than a mayonnaise base, and nothing is sacrificed in terms of taste. 

What's in it?

1 sourdough baguette, cut into 3-4cm pieces
40g parmesan, cubed
1 clove garlic, peeled
100g full fat greek yoghurt
Juice of half a small lemon
2tsp worchestershire sauce
2 anchovies, finely chopped
2 cos lettuce hearts
120g short-cut bacon, fat trimmed
400g chicken tenderloins

How do I make it?

1. Preheat oven to 180°C. Lie sourdough pieces on baking tray and spray with olive oil. Bake in oven for around 5 minutes, or until crisp and chewy but not overbrowned. Remove from oven and allow to cool. 

2. Meanwhile, make the dressing. Place parmesan in mixing bowl and grate for 10sec / speed 9. Set aside. Add garlic and chop for 3sec / speed 7. Scrape down sides of bowl. Add yoghurt, lemon juice, worchestershire sauce, anchovies and half the parmesan and mix for 10sec / speed 4. Set aside. 

3. Heat a non-stick fry pan and fry bacon pieces until crisp. Remove to plate lined with paper towel to soak up excess oil. Cook chicken tenderloins in same pan for approximately 5-8 minutes each side, or until cooked through.

4. Tear lettuce pieces into a large bowl. Add bacon, sourdough croutons, cooked chicken and dressing and toss to combine. Divide into large bowls and sprinkle with remaining parmesan to serve. 

9 ProPoints per serve. 

Spaghetti and Meatballs

Serves 4

I decided to make this after trying the spaghetti and meatballs recipe in the new EDC which is, frankly, a bit bland. I added a variety of flavour enhancing ingredients and the taste is vastly improved. The meatballs are cooked in the varoma, so you won't get a nice caramelised crust on them which you would by cooking them on the stove in a pan. If you prefer, you could quite easily follow this recipe but cook the meatballs on the stove rather than steaming them over the cooking sauce in the varoma. I opted for the convenience of an all in one dish and the result was very tasty. 

What's in it? 

60g fresh white breadcrumbs
80g skim milk
60g parmesan, cut into 1-2cm cubes
2 cloves garlic, peeled
6 sprigs parsley
500g low fat beef mince
2 eggs
1/4 tsp each of freshly ground salt and pepper
250g spaghetti

Sauce
1 onion, peeled and halved
1 clove garlic, peeled
40g tomato paste
30g balsamic vinegar
800g canned chopped tomatoes
1tsp sugar
2tsp vegetable stock paste or 1/2 tsp freshly ground sea salt
1/4tsp freshly ground black pepper
Small handfull torn basil leaves

How do I make it?

1. Soak breadcrumbs in milk. Set aside until needed. 

2. Place parmesan in mixing bowl and grate for 10sec / speed 8. Set half aside and leave the other half in the mixing bowl. 

3. Add garlic and parsley to mixing bowl and chop for 3sec / speed 7. Add mince, salt and pepper, eggs and soaked breadcrumbs and combine for 10sec / speed 5. Pour mixture into separate bowl and clean and dry mixing bowl. 

4. Lightly spray varoma dish and tray with olive oil. Shape mince mixture into meatballs approximately 4cm in diameter and arrange them in the dish and on the tray, not touching. Set aside. 

5. Place a large pot of salted water on the stove and bring to the boil.  Add spaghetti when water is at boiling point and cook per packet directions. 

6. While waiting for the water to boil, place onion and garlic in mixing bowl and chop for 3sec / speed 7.  Add olive oil and saute for 3min / 120°C (TM5) or Varoma (TM31) / speed 1. Add tomato paste and balsamic and cook for 1min / 120°C (TM5) or Varoma (TM31) / speed 1. Add canned tomatoes, sugar and stock paste or salt and freshly ground pepper. Put varoma in place to steam the meatballs and cook sauce and meatballs for 20min / varoma / speed 1. Add basil leaves to mixing bowl during last 5 minutes of cook time. 

7. To serve, drain pasta and place on plates. Place meatballs on spaghetti, pour over sauce and sprinkle with reserved parmesan. 

15 ProPoints per serve. 

Seafood and Potato Pie

Serves 6

This is my idea for a great seafood pie, loaded with fish, salmon and prawns with a creamy sauce. Just add a simple green salad or some steamed vegetables on the side for a complete meal. 

What's in it?

Mashed potato
800g potatoes (preferably Royal Blue variety)
250g skim milk
1/4 tsp each freshly ground salt and black pepper
20g butter

Filling
60g cheddar cheese, cubed

4 sprigs of parsley

1 onion, peeled and halved
1 carrot, peeled and chopped into 3-4 pieces
1 stick celery, roughly chopped
250g skinless salmon
300g firm fresh white fish
250g de-shelled prawn meat
2 bay leaves
10 black peppercorns

1L skim milk

40g butter
40g plain flour
1/4 tsp each freshly ground salt and black pepper

How do I make it?

1. Place cheese in mixing bowl and grate for 10sec / speed 7. Set aside.

2. Place parsley in mixing bowl and chop for 3sec / speed 7. Set aside separately from cheese.

3. Place onion, carrot and celery in mixing bowl and chop for 3sec / speed 7. Set aside in a large non-stick fry pan together with salmon, fish, milk, bay leaves and peppercorns.

4. Next, make the mashed potato. Insert butterfly and place potatoes and milk in mixing bowl and cook for 25min / 95°C / speed 1. Once finished, add the butter and mash for 30sec / speed 3. Place mash in thermoserver to keep warm until pie is ready to assemble. Wash and dry bowl.

4. While potato is cooking, bring seafood and vegetables to a simmer in a non-stick pan. Turn down to a low heat and simmer for around 15 minutes or until fish starts flaking. Place prawns in pan for last few minutes of cooking. Using a slotted spoon, remove seafood and vegetables from pan (discarding bay leaves) and place in a large casserole dish. Break fish and salmon up slightly using two forks. Strain milk into a jug.

5. Next, make the creamy sauce. Place butter in clean mixing bowl and melt for 3min / 100°C / speed 1. Add flour and cook a further 3min / 100°C / speed 1. Finally, add 500g of the strained milk, salt and pepper and cook for 6min / 90°C / speed 4. Once finished, add cheese and mix for 20sec / speed 4. Stir through reserved chopped parsley with spatula.

6. To assemble the pie, pour sauce over seafood and vegetables and spoon over mashed potato, smoothing the surface with a fork. 

7. Place casserole dish in oven and bake for approximately 30 minutes, or until potato has lightly browned and filling is bubbling.


10 ProPoints per serve.

Dried Cherry and Date Bliss Balls

Makes 24

A quick snack for lunch boxes or to take to work to get you through to lunch. These are calorie dense though, so don't get carried away. My kids would eat them like candy if I let them. 

What's in them? 

100g walnuts

30g dried cherries (or cranberries if cherries aren't available)

200g fresh dates, pitted

1tbs LSA

2tbs coconut meal (coconut flour), optional

How do I make it? 

1. Place walnuts in mixing bowl and chop for 2sec / speed 8. Add cherries, dates and LSA and blend for 30sec / reverse / speed 4. 

2. Roll mounded teaspoonfuls of mixture into small bowls. If preferred, roll balls in some coconut meal (otherwise known as coconut flour). 

1 ProPoint per bliss ball. 

Notes:

Store these in the fridge for up to a week. 

Lamb and Hummus Burgers

Makes 4

A cumin and coriander flavoured burger pattie topped with hummus and fried onions. Very quick and very tasty. 

What's in it?

2 cloves garlic, peeled
1/2 bunch coriander leaves and stalks
400g lamb mince
2tsp ground cumin 
2 cups rocket
2 roma tomatoes, sliced lenthways into 4 pieces each
1 onion, halved and sliced thinly
4tbs hummus
4 x 60g pieces Turkish bread 

How do I make it?

1. Place coriander and garlic in mixing bowl and chop for 3sec / speed 7.  Add lamb mince and cumin and mix for 30sec / reverse / speed 3.  Form into 4 even patties and set aside. 

2. Heat non-stick frypan or grill and spray with olive oil. Cook patties and onion on medium heat until patties are cooked through. Remove onion from the pan once cooked and set aside until burgers are ready to assemble. 

3. When patties are cooked, cook tomatoes on each side in same pan for 1-2 minutes each. 

4. To assemble burgers, lightly toast halved turkish bread in the oven and sandwich rocket, tomato slices, a burger pattie, a dollop of hummus and onion between bread slices. 

8 ProPoints per serve. 

Cinnamon Teacake

Serves 8

Light and fluffy, this cake tastes just like a cinnamon donut.  A good one to make for a quick afternoon tea. Serve with a cup of english breakfast tea. 

What's in it?

60g butter, cubed, at room temperature
120g caster sugar
1 egg, at room temperature
1tsp vanilla essence
150g self-raising flour
125g skim milk 
15g butter, extra
1tbs caster sugar, extra
1tsp cinnamon

How do I make it?

1. Preheat oven to 180°C. Lightly grease or spray a 20cm cake tin with removable base with oil and line base with baking paper. Set aside. 

2. Cream together butter, sugar, egg and vanilla for 30sec / speed 4. 

3. Add flour and skim milk and mix for 10sec / speed 3. Scrape down sides of bowl and mix for a further 10sec / speed 3. 

4. Pour batter into prepared cake tin, smooth surface and bake in oven for 25-30 minutes or until cake is lightly golden. Allow to cool in pan for 10 minutes, then turn onto a wire rack. 

5. Melt extra butter and brush on top of warm cake. Sprinkle with combined extra sugar and cinnamon. For best taste, serve when still warm. 

6 ProPoints per serve. 

Spinach and Ricotta Cannelloni

Serves 4

This creamy, spinach-filled pasta dish is an absolute classic and really needs no further explanation. My only tip is to ditch dried pasta tubes and used fresh lasagne sheets instead; the end result is much better. Serve alongside a simple garden salad. 

What's in it?

50g parmesan, cut into 1-2cm cubes
40g tasty or mozzarella cheese, cut into 1-2cm cubes
160g baby spinach leaves
1/2 bunch basil leaves
Leaves of 4 sprigs of parsley
500g low-fat ricotta 
1 onion, peeled and halved
1 clove garlic, peeled
10g olive oil
4 fresh lasagne sheets, halved
800g canned crushed tomatoes
1/4tsp dried oregano
1/2tsp caster sugar
salt and pepper

How do I make it?

1. Preheat oven to 180°C. Spray a large baking dish with olive oil and set aside. 

2. Place parmesan in mixing bowl and grate for 10sec / speed 8. Set aside.

3. Place tasty or mozzarella cheese in mixing bowl and grate for 10sec / speed 7. Set aside, separately from parmesan. 

4. Place spinach, basil and parsley in mixing bowl and chop for 20sec / speed 4. Place in large bowl and set aside. 

5. Add onion and garlic to mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, add oil and saute for 3min / 120°C (TM31) or Varoma (TM5) / speed 1. 

6. Add ricotta, onion/garlic, half of reserved parmesan and some freshly ground salt and black pepper to bowl with spinach and herbs and mix well with a spoon. Set spinach ricotta mixture aside until required. 

7. Without washing the bowl, proceed to make the sauce by placing tomatoes, sugar, oregano and some freshly ground salt and black pepper in mixing bowl and cook for 10min / 100°C / speed 1 with MC removed and steamer basket on top of lid to prevent splatter. 

8. Cover base of baking dish with about half of the tomato sauce. Fill and roll each halved lasagne sheet with 1/8th of the spinach ricotta mixture and lie in baking dish. Cover cannelloni with remaining tomato sauce and sprinkle with reserved cheeses. 

9. Bake in oven for approximately 30 minutes, or until cheese is golden. 

10 ProPoints per serve. 

Chicken and Shitake Wonton Noodle Soup

Serves 4

The wontons are the star in this filling meal. The broth and noodles have delicate flavours; but the dumplings pack a punch. The secret ingredient is shitake mushrooms which have a robust earthy flavour. 

Even our kids got stuck into this. In fact, they loved it, even our 5 year old. And that is saying a lot given how much we have struggled with his fussiness. It wasn't that long ago that he refused to eat anything other than weetbix, bananas, yoghurt and crackers for more than 3 months. As I watched him slurping noodles and even shoveling in some bok choy, I smiled.

What's in it?

200g dried thin egg noodles
1 clove garlic, peeled
2cm piece ginger, peeled
3 sprigs coriander, leaves only
1tsp sesame oil
1L preservative free liquid chicken stock
20g soy sauce
freshly ground pepper and salt, to taste
1 large carrot, cut into thin matchsticks
1 bunch bok choy, leaves separated

Wontons
250g chicken or pork mince
270g pack of wonton wrappers
50g dried shitake mushrooms, rehydrated according to packet directions
2 spring onions, roughly sliced
1 clove garlic, peeled
40g soy sauce
2tsp rice wine vinegar
1/2 tsp caster sugar
2tsp cornflour
1tsp sesame oil

Garlic chilli sauce, to serve (optional)

How do I make it?

1. Prepare the wontons. Place garlic, spring onions, coriander and rehydrated mushrooms in mixing bowl and chop for 3sec / speed 7. Add mince, soy, vinegar, cornflour, sugar and sesame oil and mix for 5sec / reverse / speed 4.

2. Wet and scrunch 2 pieces of baking paper. Lay one on base of varoma dish and one on the varoma tray. Using wet fingers, place about 2tsp of mince mixture on each wonton wrapper and fold wontons until all the wonton pastry is used. Place prepared wontons in varoma dish and on varoma tray and set aside. Make sure the wontons are not touching or they will stick together.

3. Wash and dry bowl. Place garlic and ginger in mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, add sesame oil and saute for 1min / 120°C (TM5) or varoma (TM31) / speed 1.

4. Meanwhile, place prepared carrots and bok choy in steamer basket and set aside.

5. Add stock, soy sauce and salt and pepper to mixing bowl, place varoma on top and cook for 15min / varoma / speed 3. Add steamer basket to mixing bowl and cook for a further 7min / varoma / speed 3.

6. Meanwhile, bring a large pot of water to the boil and cook noodles according to packet directions.

7. When everything is cooked, place 1/4 of each of the vegetables, noodles and wontons in large bowls and pour over hot broth. For a bit of extra zing, drizzle with some garlic chilli sauce.

13 ProPoints per serve.

Notes:

If you need a quick instruction on how to fold a wonton, I recommend you view https://www.youtube.com/watch?v=dTxbKTZgHBQ

This is not really a meal of which you can save leftovers and reheat the next day, but you can easily convert the recipe to feed 2 or even just one person. If cooking for less than 4, make the whole batch of wontons but freeze some for later. To do this, lay them separately on a sheet of baking paper in the freezer and then throw them into a snap lock bag when they are frozen. 

Easy Muesli Bars

Makes 16 bars

There are two great things about baking your own snacks. The first is how they taste. The second is that you know exactly what goes into them and it doesn't include a variety of ingredients typically included in commercial snacks identified in an ingredients list only by a number. This recipe can be adapted to suit your needs. Nuts are great in muesli bars, but if you're allergic or your kids' school is nut free, add some pepitas or sesame seeds instead of the almonds. Other great additions would include diced dried apricots or chocolate chips. 

What's in it?

230g rolled oats

35g rice bubbles

30g shredded coconut

50g slivered almonds

50g dried cranberries

400g can of skim sweetened condensed milk 

20g (approximately 1tbs) honey

How do I make it?

1. Preheat oven to 160°C. Grease lamington tin and line with baking paper. 

2. Place all ingredients in mixing bowl and combine for 15sec / reverse / speed 5. Spoon into prepared tin and flatten with fingers until tin is filled to edges and top is smooth. 

3. Bake in oven for 30-35 minutes, or until golden brown. Allow to cool in tin completely before turning out and cutting into bars. 

4 ProPoints per serve. 

Jaffa Date Fudge Slice

Makes 16 squares

This jaffa flavoured slice gets its fudgy consistency from the fresh dates which are its main component. The cranberries give it some chew and pistachios some crunch. It's a no fuss, no bake and make ahead kind of recipe. 

What's in it?

500g fresh dates, pitted
40g cocoa
40g coconut oil
2tbs ground LSA
Zest of 1 orange, finely grated with a microplane
35g fresh orange juice
70g cranberries
50g pistachios
extra cocoa, for dusting

How do I make it?

1. Spray 11x21cm loaf tin with cooking spray and line base and sides with baking paper. Set aside.

2. Place cranberries in mixing bowl and choc for 2sec / speed 5. Set aside.

3. Place dates, cocoa, coconut oil, LSA, zest and juice in mixing bowl and blend until combined for 20sec / speed 8.

4. Add cranberries and pistachios and combine for 10sec / reverse / speed 4.

5. Spoon mixture into prepared loaf tin, pressing down firmly with the back of a spoon until surface is smooth. Refrigerate for at least 6 hours, or overnight. Cut into squares and dust with extra cocoa to serve.

2 ProPoints per serve.

Piri Piri Grilled Chicken

Serves 4

Piri Piri is a traditional portuguese chilli sauce which has become very popular and is now widely commercial available. But you can't go past homemade, and it is seriously easy to make. It marries well with chicken but you could also marinade or drizzle over grilled prawns or pork. Ideally, marinade your meat in the sauce overnight for the best flavour, but a couple of hours in the fridge will also do the job.

What's in it?

600g chicken breast

Piri Piri Sauce
1/2 red onion
3 cloves garlic, peeled
1-2 large red chillies, including seeds, roughly chopped
1tbs smoked paprika
Finely grated zest of 1 lemon and juice of 1/2 a lemon
2tbs white wine vinegar
freshly ground salt and black paper
Bunch of basil, leaves only
125mL water

How do I make it?

1. To make sauce, add onion and garlic to mixing bowl and chop for 3sec / speed 7. Add all remaining sauce ingredients and blend for 1min / speed 9.

2. Place chicken breasts between two pieces of clingwrap or baking paper and pound with a meat tenderiser until around 2cm thick. Place in bowl with about 1/3cup of the piri piri sauce and allow to marinade in fridge for at least 2 hours (but preferably overnight).

3. Grill marinated chicken on a BBQ (preferably) or cook on each side in a non-stick frypan sprayed with olive oil for around 4-5mins each side. Slice to serve. 

4 ProPoints per serve. 

Notes:

We always served our piri piri chicken with a simple green salad and baked cherry tomatoes. To serve as pictured, you will need 250g truss cherry tomatoes, about 3 cups of rocket and/or spinach, 1 avocado (sliced) and 1/2 a red onion (finely sliced). Cook the tomatoes in a 180°C oven for around 30mins to release their sweetness.

Mango Yoghurt Popsicles

Makes 6

This is a fun summer treat. Made with only 2 ingredients, it really couldn't get any simpler and making your own is not only cheaper but avoids the addition of nasty artificial flavours and colours found in most commercially available icypoles. Make sure you use full fat greek yoghurt in these to ensure a creamy texture. 

What's in them?

250g greek vanilla yoghurt
Flesh of 3 mangoes or 6 canned mango cheeks

How do I make them?

Place the ingredients in the mixing bowl and blend for 20sec / speed 4. Divide mix evenly between 6 popsicles moulds and freeze for at least 6 hours. 

1 ProPoint per serve. 

Bircher Muesli

Serves 2

This is a beautiful alternative to porridge for summer. But we don't just have it for breakfast; it's great as a snack too. You need to think about it in advance as the oats need to be soaked overnight, but that makes it so easy to put together using your thermomix in the morning. If you need to feed more, or want some leftover for snacks or breakfast for the next day or so, double or triple the recipe. 

You can serve it with any fruit you like; we tend to have fresh berries when they are cheap and available and stone fruits when in season.

What's in it?

80g rolled oats
250g skim milk 
250g creamy greek vanilla yoghurt
20g cranberries (craisins)
20g pistachios
2 spples, cored and quartered
Berries, peaches, nectaries or other chopped fruit, to serve

How do I make it?

1. Soak the oats and cranberries in the milk and yoghurt overnight. 

2. In the morning, place the pistachios in the mixing bowl and chop for 3sec / speed 8. Add them to the oats.

3. Place the apples in the mixing bowl and chop for 2sec / speed 5. Add them to the oat mixture and combine everything. 

4. Serve topped with berries, chopped peaches and nectarines or any other fruit you desire. 

10 ProPoints per serve.

Notes:

You can drizzle some honey on this if you wish (as pictured), but I prefer it without as I find that the yoghurt and fruit makes it sweet enough. 

Crunchy Beetroot and Carrot Salad with Fetta

Serves 6 as a Side

A crunchy refreshing salad, perfect for warmer weather. This recipe is derived somewhat from the beetroot salad recipe in the EDC, but the spinach, nuts and fetta included in my version gives it more flavour and some different textures. 

What's in it? 

40g walnuts
200g carrot, peeled and roughly chopped into 3-4 pieces per carrot
200g fresh beetroot, peeled and quartered
1 large apple, cored and quartered
1/4 red onion
2-3 springs coriander
10g olive oil
10g lemon juice
150g soft fetta, crumbled
150g baby spinach leaves

How do I make it?

1. Place walnuts in mixing bowl and chop for 2sec / reverse / speed 5. Set aside. 

2. Place all other ingredients in bowl except spinach and fetta and chop for 2sec / speed 5. Scrape down sides of bowl and then chop for a further 2sec / speed 5. 

3. Add chopped vegetables to walnuts and toss with spinach and crumbled fetta. 

4 ProPoints per serve. 

Cranberry and White Chocolate Biscuits

Makes 12

This recipe for a crunchy cookie will quickly become a family favourite. You can substitute the cranberries for any dried fruit, but cranberries are lower in sugar than a lot of dried fruits and work really well together with white chocolate. 

What's in it?

85g unsalted butter
60g soft brown sugar
1/2 tsp vanilla bean paste
100g plain flour
30g rolled oats
50g dried cranberries (craisins)
60g white chocolate melts, roughly chopped

How do I make it?

1. Preheat oven to 180°C.

2. Melt butter, sugar and vanilla bean paste for 2mins / 60°C / speed 2.

3. Add all remaining ingredients and mix 10sec / reverse / speed 4.

4. Roll small spoonfuls of mixture into balls, place onto baking trays lined with baking paper and flatten slightly with a fork, leaving space between each one for spreading during baking. 

5. Bake approximately 18 minutes, or until golden brown.  Remove from oven and allow to cool slightly on trays until they have become more firm, then transfer to a wire rack to cool completely.  Store in an airtight container. 

4 ProPoints per cookie.

'Fried' Brown Rice with Prawns

Serves 6 

I was excited about how good this dish turned out and my husband and kids loved it!! This a super healthy version of one of a favourite Chinese takeaway and makes a huge batch. I used brown rice because I much prefer it to white rice. I love its nutty earthy flavour. You could easily make this with long grain white rice instead, but once you swap to eating brown rice you won't go back. 

This dish is also a great way to get some use out of your Varoma basket if you feel you are not using it to its full potential. 

What's in it?

300g brown rice
1 onion, peeled and halved
1 clove garlic, peeled
125g bacon, fat trimmed and roughly chopped
20g sesame oil 
400g peeled deveined prawns
2 carrots, peeled and roughly chopped into 3-4 pieces 
100g mushrooms
100g frozen peas
100g frozen or canned corn kernels 
3 eggs, lightly beaten with salt and pepper to taste
2tbs kecap manis
1tbs oyster sauce 

How do I make it?

1. Place prawns on base of varoma basket. 

2. Put carrots in mixing bowl and chop for 4sec  / speed 5. Add mushrooms and chop a further 3sec / speed 3. Spread carrots and mushrooms evenly on top of prawns in varoma basket then top with peas and corn. 

3. Place onion and garlic in mixing bowl and chop for 3sec / speed 7. Add bacon and chop a further 2sec / speed 5. Scrape down sides of bowl, add sesame oil and saute for 5min / 120°C (TM5) or Varoma (TM31) / reverse / speed 1. When finished, spread evenly over vegetables in varoma tray. 

4. Pour 1.2L of water into mixing bowl. Place rice in steamer basket and place in mixing bowl over water. Cook rice for 40min / varoma / speed 4. 

5. While rice is cooking, wet and scrunch a large piece of baking paper and lay on the varoma tray. Pour beaten egg on top of the baking paper. 

6. Place varoma basket (not including egg) on top of mixing bowl for the last 15 minutes of the rice cooking time. Insert the varoma tray with the eggs for the last 5 minutes of cooking time to cook the omlette. 

7. When finished, remove varoma basket with varoma lid underneath to prevent drips. Remove steamer basket and add rice to the varoma basket with the prawns, vegetables and bacon/onion mixture. Slice omlette into 2-3cm square pieces and add to everything else. Drizzle over sauces and mix everything together well. Serve piping hot. 

10 ProPoints per serve. 

Notes:

If using white rice instead, reduce the amount of water to 1L, cook for 20 minutes instead and place the varoma basket on top of the mixing bowl at the start of cooking, adding the varoma tray with the eggs for the last 5 minutes. 

Warm French Mustard Bean Salad

Serves 4 as a side dish

This bean salad is dressed in a tangy mustard dressing and is a perfect side to beef, chicken or lamb. This time around, we served ours next to a marinated lemon and olive chicken breast. 

What's in it?

350g green beans, stalk ends trimmed
1 shallot, peeled
1 clove garlic, peeled
40g dijon mustard
20g white wine vinegar
freshly ground salt and pepper, to taste
25g olive oil

How do I make it?

1. Place beans in varoma tray and set aside.

2. Place shallot and garlic in mixing bowl and chop for 3sec / speed 7. Add dijon mustard, vinegar and salt and pepper and mix for 10sec / speed 4. Gradually add oil with blade turning at speed 4. Set dressing aside in thermosever or a large bowl. 

3. Add 1L of water (there is no need to wash the bowl first) to mixing bowl and bring to the boil for 8min / varoma / speed 2. Put varoma in place and steam beans for 7min / varoma / speed 2. 

4. Place beans in thermoserver or bowl with dressing and combine.  Serve immediately. 

2 ProPoints per serve. 

Mini Upside Down Peach Cakes

Makes 4

These little cakes are very light and moist. Simple enough to make for the kids for afternoon tea, but beautiful enough for a post dinner dessert. 

What's in it?

400g tinned peaches in natural juice, drained

40g unsalted butter, cubed

60g caster sugar

90g reduced fat buttermilk

1 egg

1/2tsp vanilla bean paste

100g self-raising flour

How do I make them?

1. Preheat oven to 200°C (electric) or 180°C (fan-forced).  Lightly spray four 1 cup ramekins or moulds with oil. Line bases with cut baking paper. Arrange 2 to 3 peach slices on base of moulds. 

2. Place remaining peaches in mixing bowl and chop for 3sec / speed 5. Set aside. 

3. Place butter in mixing bowl and melt for 1min / 60°C / speed 1. Add sugar, buttermilk, egg and vanilla bean paste and mix for 20sec / speed 4. 

4. Add flour and reserved peaches and mix for 10sec / reverse / speed 3. Scrape down sides of bowl and then mix for a further 10sec / reverse / speed 3. 

5. Spoon batter evenly into moulds and smooth top. Bake in oven for 20 to 25 minutes, or until a skewer inserted into one of the cakes comes out clean. 

6. Run a knife around the edge of each mould to loosen each cake, then turn out onto serving plates.  Serve warm, dusted with icing sugar, alongside a dollop of thick vanilla yoghurt or icecream. 

6 ProPoints per serve. 

Notes:

Any type of tinned or fresh fruit could be substituted for tinned peaches in this recipes. Try halved strawberries, tinned apricots or sliced mango. 

Balsamic Onion Jam

Fills a medium sized condiment jar

It's not pretty but it tastes incredible. Dark, tangy, sticky and sweet.  

My favourite way to eat this onion jam is spread, on its own, on a piece of sourdough bread. Nothing more is needed, but it's also brilliant with crackers and a vintage cheddar cheese or in a grilled cheese sandwich.  Tonight, I heaped it generously on a steak sandwich.  Grilled sourdough bread, a BBQ'd scotch fillet and some greens, made special with the addition of this tasty condiment.

What's in it?  

4 onions, peeled, halved and sliced

10g olive oil

60g balsamic vinegar

25g brown sugar

freshly ground salt and black pepper, to taste

How do I make it?  

1. Pour oil into mixing bowl and heat 2min / 115°C (TM5) or Varoma (TM31) / speed 1. 

2. Add onions and balsamic vinegar and cook for 30min / 115°C (TM5) or varoma (TM31) / reverse / speed 2 with MC removed to allow steam to escape and the liquid to evaporate. 

3. Add sugar and salt and pepper and cook a further 5min / 115°C (TM5) or varoma (TM31) / reverse / speed 2 with MC removed. 

4. Allow to cool then spoon into an airtight container.  Store in the fridge for up to 1 week. 

5 ProPoints for entire recipe.