FEBRUARY E-BOOK - Thermal Cooking Methods - mealsmadeeasy.recipes - Meals Made Easy
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Thermal Cooking Methods
FEBRUARY E-BOOK
mealsmadeeasy.recipes
MEAL PLAN OVERVIEW
Veggie Smuggled Scrolls 3
Mac and Cheese 4
Rolled Beef with Herb Stuffing 5
Creamy Honey Mustard Chicken 6
Meatball Subs 7
Caramel Bliss Balls 8
Slow Cooked Lamb Curry 9
Tandoori Chicken Wings 10
Fish Burger 11
Beef Cannelloni 12
Sweet Chilli Chicken Skewers 13
Finger Buns 14
Rice Paper Rolls 15
Grilled Lamb Cutlets 16
Garlic Prawn Risotto 17
Pumpkin, Spinach and Feta Pizza 18
Warm Chicken Noodle Salad 19
Quick and Easy Chocolate Cake 20
Hidden Veggie Delights 21
Creamy Chicken Alfredo Fettuccine 22
Herb Crusted Salmon 23
Pork Chops 24
Beef Brisket 25
Milky Berry Pops 26
Homemade Gravy 27
BBQ Sauce 28
Sweet Chilli Sauce 29
Veggie Stock Paste 30
Tomato Sauce 31
Vanilla Bean Paste 32
Curry Powder 33
Tandoori Marinade 34
Tandoori Paste 35
Pizza Dough 36
Basic Icing 37
Naan Bread 38
White Sauce 39
Seafood Sauce 40
Beef Meatballs with Lots of Veggies 41
2
VEGGIE SMUGGLED SCROLLS WEEK 1
Serves 12 45
mins
25 mins ~ INGREDIENTS ~
v 2 tsp. dried yeast
v tsp. raw sugar
v 320 g water
v 25 g extra virgin olive oil
v 500 g bakers flour
v 1 tsp. salt
v 1 carrot
v 1 zucchini
v 2 small handfuls of baby spinach
v 2 tbsp. BBQ sauce
v 1 c Shredded cooked chicken
v 2 c freshly grated cheese
~ METHOD ~
1. Place carrots, zucchini and spinach into mixing jug and chop for 5 secs/speed 5. Scrape
down sides and repeat. Remove from jug and set aside.
2. Place yeast, warm water and sugar into the mixing jug and heat for 1 minute/37°C/speed
2
3. Add all other dough ingredients including veggies (apart from toppings: BBQ sauce,
chicken and cheese) and knead for 5 minutes. The recipe will be wet, so you may need to
add a bit more bakers flour.
4. Tip into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and
allow to prove for at least 30 minutes or until doubled in size.
5. Preheat oven to 190°C and line an over tray with some baking paper.
6. Knock down dough, roll into a ball, break in half. On a lightly floured surface roll out each
piece into a rectangle shape until thin (approx. 1/2 cm).
7. Spread BBQ sauce evenly over the dough. Top with chicken and cheese.
8. Roll up into a scroll shape and slice into 2 cm strips
9. Place individual scrolls onto the lined baking tray quite close together and bake in oven
until golden (approx. 15 - 20 minutes depending on size of scroll).
3
MAC AND CHEESE WEEK 1
Serves 4 5 mins 10 mins ~ INGREDIENTS ~
v 1/2 brown onion
v 1 garlic clove
v 50 g butter
v 500 g macaroni pasta (gluten-free if
desired)
v 650 g milk
v 70 g plain flour (or gluten-free
cornflour if desired)
v 150 g freshly grated tasty cheese
v 50 g freshly grated parmesan
cheese
~ METHOD ~
1. Blitz onion and garlic for 3 secs/speed 6. Add butter and cook for 2
mins/100ºC/speed 1. It is also time to start cooking your pasta according
to the packet instructions.
2. Add all remaining ingredients to the thermal jug and cook for 7
mins/90ºC/speed 4.
3. Drain the pasta and mix everything in a bowl together and serve.
4
CHEESY HAM POTATOES WEEK 1
Serves 6 10 mins 20 mins ~ INGREDIENTS ~
v string to tie up your roll
v 2 large pieces of rump steak
v 1 brown onion
v 1 tbsp. mixed herbs
v 1 tbsp. original bone broth
powder (optional)
v 1 c breadcrumbs (blitz 2 pieces
with crusts)
v 2 tbsp. olive oil
v salt and pepper to season
v vegetables to roast
v Homemade Gravy
~ METHOD ~
1. Remove the fat off the steak and thin out the beef to about 1cm thick, by placing meat on
a chopping board, covering in plastic wrap and use a meat cleaver to flatten it. You want
both pieces about the same size. This will also tenderise the meat.
2. Dice onion either by hand or in your thermal appliance, 3 secs/speed 5. Add breadcrumbs,
herbs and bone broth powder and mix together by hand or speed 4/5 secs/reverse.
3. Lay both pieces of meat side by side on chopping board. Overlay the edge of one piece of
meat and bang them together with your meat cleaver (you want one big piece of steak).
4. Spread stuffing over mixture, and roll steak up into a scroll.
5. Tie together with string and drizzle olive oil over the top. Season with salt and pepper.
6. Place veggies around your steak and cook in oven on 180ºC for approx. 15-20 minutes
(adjust time to suit your cooked steak preference). Once steak is cooked, remove and
cover with foil to rest and keep warm. Continue to cook veggies until done. Resting the
steak will make it beautiful and juicy.
7. Make some Homemade Gravy, or gravy from your pan juices and serve.
5
CREAMY HONEY MUSTARD WEEK 1
CHICKEN
Serves 6-8 5 mins 30 mins ~ INGREDIENTS ~
v 1 brown onion, peeled and halved
v 3 garlic cloves, peeled
v 1 tbsp. Coconut or olive oil for
frying
v 6 -8 chicken thigh fillets or 4-6
chicken breast fillets
Sauce Ingredients
v 3 tbsp. honey
v 2 tbsp. seeded mustard
v 1 tbsp. vegetable stock paste
v 1 c water
v 1 tsp. cornflour
v Salt and pepper
v 1/2 c pure cream
~ METHOD ~
1. Blitz onion and garlic in mixing jug for 3 seconds/speed 5
2. In a large frying pan, heat oil over medium heat. Add chicken, onion and garlic and cook
for 12-18 mins, turning chicken after 5 minutes each side.
3. While waiting for the chicken to cook through, make the sauce by placing sauce
ingredients (except cream) into mixing jug and blitz for 3 seconds/speed 5.
4. Once the chicken is cooked, turn the heat down to low and pour over the sauce. Allow to
simmer for 10 minutes and reduce a little bit.
5. Add cream just prior to serving, allow cream to heat through, then serve.
6. We love this served with freshly cooked green veggies and mashed potatoes.
6
MEATBALL SUB WEEK 1
Serves
LOTS
10 mins 10 mins ~ INGREDIENTS ~
v 1 x batch of meatballs with lots of
veggies
v Salad fillings of choice
v Freshly baked rolls
v Sauces of choice – sweet chilli, sour
cream, garlic aioli etc
~ METHOD ~
1. Cut the rolls down the middle and fill with salads of choice.
2. Heat the meatballs, add a few to each roll, drizzle with any sauces that you like and enjoy.
7
CARAMEL BLISS BALLS WEEK 1
Serves 15 10 mins 10 mins ~ INGREDIENTS ~
v 100 g oats
v 80 g desiccated coconut
v 170 g pitted dates
v 2 tsp. vanilla paste
v 1 tbsp. rice malt syrup
v 2 tbsp. coconut oil (40g)
v 2 tbsp. water (could use coconut
water)
~ METHOD ~
1. Place everything into your mixing jug and blitz 15 secs/speed 8. Roll into balls and coat in
extra coconut. Store in the fridge or freezer.
8
SLOW COOKED LAMB WEEK 2
CURRY
Serves 6 20 mins 6 hrs ~ INGREDIENTS ~
v 1 lamb shoulder (any size is fine
you’ll just have more or less meat)
v 1/2 c tomato paste
v 1/2 tbsp. turmeric powder
v 1 tbsp. ground coriander powder
v 1 tbsp. curry powder
v 1 tbsp. paprika powder
v 1/2 c water
v 2 x garlic cloves
v 2 x brown onions
v 1 x 400ml can coconut cream
v Naan Bread to Serve
~ METHOD ~
1. Place roughly diced onions, roughly chopped garlic, lamb shoulder, water and paprika in
slow cooker (no need to brown first).
2. Cook on low for 6-8 hours (longer if needed).
3. Once cooked, pull the meat off the bone and set aside while you prepare the other
ingredients.
4. Add the onions and garlic from your slow cooker into a frying pan (don’t worry if you get
juice, it will add to the flavour).
5. Add curry powder, coriander powder, turmeric powder and cook for a couple of minutes
on med-high heat or until spices have incorporated.
6. Add tomato paste and lamb meat and cook for a further 5 minutes.
7. Add coconut cream and let this simmer for about 10 minutes on low.
8. Serve with brown, white or cauli rice and/or naan bread.
9
TANDOORI CHICKEN WINGS WEEK 2
Serves 8-10 10 mins 30 mins ~ INGREDIENTS ~
v 1 kg chicken wings (more if
needed)
v 1 batch tandoori marinade
~ METHOD ~
1. Coat all the chicken wings in the marinade, cover and place in the fridge for 4-6 hours, or
overnight.
2. Preheat oven to 200ºC. Line a large oven tray with baking paper and spread the wings out
evenly.
3. Cook for 40-50 mins, or until cooked through, turning once during cooking.
10FISH BURGERS WEEK 2
Serves lots 15 mins 15 mins ~ INGREDIENTS ~
v White fish of choice (pink ling,
blue eye, snapper or sweet lip all
work well)
v 1 tbsp. butter
v Salad fillings of choice
v Burger Buns (Gluten Free or
regular depending on dietary
requirements)
v Dressing of choice (eg.
mayonnaise, garlic aioli
or seafood sauce etc)
~ METHOD ~
1. Prep all the salad fillings and set aside, ready to use.
2. In a large frying pan (or BBQ grill) heat a tbsp butter and fry off fish till cooked through.
3. While fish is cooking, toast the burger buns under the oven grill until slightly golden.
4. Once ready, assemble the burgers and eat immediately.
11BEEF AND VEGGIE WEEK 2
CANNELLONI
Serves 4 15 mins 40 mins ~ INGREDIENTS ~
v 1 kg beef mince
v One batch of white sauce
v 1 packet cannelloni pasta tubes
(200g)
v 1 tsp. mixed herbs
v 1 tbsp. Beef bone broth powder
v 2 tbsp. thermo-made veggie
stock paste (optional)
v 6-8 ripe tomatoes or 1 tin
tomatoes
v Blitzed veggies (approx. 2 cups
once blitzed)
v 2 garlic cloves
v 1 brown onion
v 4-5 large handfuls freshly grated
cheese
~ METHOD ~
1. In a large frying pan, cook mince for approx. 5 mins, until it changes in colour. Stir with a
wooden spoon to break up any lumps.
2. Blitz onion and garlic for 5 secs/speed 5 (or finely dice) and add to mince whilst browning.
Once your mince has changed colour, blitz veggies for approx. 5 secs/speed 5, including
the tomatoes (or grate and finely dice, depending on veggies of choice) and add to mince.
3. Add stock, bone broth powder, and herbs, stir well and then turn heat down and simmer
for approx. 15 mins. Stir occasionally.
4. Whilst this is simmering, make your white sauce (see next page for recipe). Also, turn on
the oven to 180ºC and grate the cheese.
5. Once everything is ready you can assemble the cannelloni. Using a teaspoon, fill each one
with some mince mixture and lay in a baking tray. Pour over the white sauce and top with
grated cheese.
6. Bake in preheated oven for 45 minutes or until cheese is golden brown, and the edges are
bubbling. Remove from oven and set aside for 5 minutes to set.
12SWEET CHILLI CHICKEN WEEK 2
SKEWERS
Serves 6 15 mins 15 mins ~ INGREDIENTS ~
v 2 chicken breasts
v Assorted veggies
v 1 tbsp. sweet chilli sauce
v 1 tbsp. tamari sauce
v 12 skewer sticks
~ METHOD ~
1. Dice the chicken and veggies into bite-sized bits.
2. Alternating between the chicken and a vegetable piece, thread onto the skewer sticks.
3. Cook over medium heat on the bbq, under the grill or in a large frying pan, until golden
and cooked through – approx. 5 mins each side.
4. Baste with sauce, and serve.
13FINGER BUNS WEEK 3
Serves 18 1 hr 30
min
20 mins ~ INGREDIENTS ~
v 275 g water
v 65 g sugar
v 5 tsp. dried instant yeast
v 550 g white bakers flour
v 1 tsp. salt
v 2 tsp. bread improver (you can
source a natural bread improver,
or use ACV if you wish)
v 45 g soft butter
~ METHOD ~
1. Add all ingredients to your mixing jug in order. Combine 40 seconds, speed 3
2. Knead 8 minutes dough function
3. Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for
15 minutes before working with the dough
4. Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that
may have formed
5. Divide your dough in 50g portions, roll into mini sausages spaced a few centimetres apart
from each other
6. Place your trays in a nice warm moist area to prove until they grow to double/triple their
original size. If you are proving in a dry heat please spray your dough with water & cover
your tray or the dough will dry out
7. Preheat oven to 180C fan forced
8. Once grown to the desired size bake for 15-20 minutes, or until golden brown. Take off
trays immediately & place on cooling rack
9. Once cool you may cover in icing & sprinkles/coconut
14RICE PAPER ROLLS WEEK 3
Serves 5 20 mins 20 mins ~ INGREDIENTS ~
v Any meat you like – Chicken,
Prawns, Crab, Salmon, Beef
v Veggies you like – Carrot, Zucchini,
Lettuce
v Pandaroo rice paper rolls
v Vermicelli rice noodles
v Dipping sauce – Coconut Amino
Sauce or Tamari/Soy
~ METHOD ~
1. In a food processor, place onion, garlic, ginger and all the spices and blitz for 10 secs/high
speed.
2. In a large frying pan over a hot heat, add the butter and spice mix and cook for 3-5
minutes then remove from heat.
3. Add the diced chicken and bring back to medium/hot heat and cook for 5 mins, stirring
often.
4. Combine the tomatoes and cornflour together (puree if needed), then pour over the
chicken. Simmer for 15 minutes, stirring often.
5. Reduce heat to low, add sugar, yoghurt, and cream. Stir until well combined. Cook for a
final 5 minutes then serve with rice, cauliflower rice, naan bread or pappadums. You can
freeze any leftovers (even the sauce).
15SEASON LAMB CUTLETS WITH WEEK 3
MASH & STEAMED VEGGIES
Serves 4-6 10 mins 50 mins ~ INGREDIENTS ~
v Lamb cutlets (as many as you
need to feed your family)
v 1 cup breadcrumbs
v 1 egg, whisked
v 700 g potatoes, peeled and cut
into largish pieces. (Golden
Delight or Kipfler)
v 1000 g of water
v Vegetables to steam – corn, peas,
carrots, broccoli, zucchini etc
(enough to feed your family)
v 60 g milk or cream
v 30 g butter
v Homemade gravy to serve
~ METHOD ~
1. Firstly, coat all the cutlets in breadcrumbs by dipping in the egg mixture and then
breadcrumbs. Set aside to cook later.
2. Put potatoes into your simmering basket, and sit inside the thermal jug. Fill with cold tap
water to the 1L line. Set the lid in place.
3. Chop vegetables and place in the steaming trays. Tip: place hard veggies like corn cobs
and carrots in the bottom, and soft veggies like peas and corn in the top tray. Cook for 25
mins/steaming temp/speed 2 (hottest temp your machine goes).
4. With 10 mins to go, it’s time to cook the cutlets. Drizzle some olive oil in a large frying pan
and heat until medium/hot. Cook the cutlets for approx. 5 mins each side, this should cook
them medium. If you prefer them rare, cook for less time. Allow to rest while you finish
prepping the mashed potatoes.
5. Check that your vegetables are cooked to your liking. If not, put the machine on for a little
longer. Once they are cooked, set aside the steamed vegetables. Remove the basket
(holding your potatoes) and discard the water.
6. Tip potatoes back into your jug and add the butter and milk. You can also add salt and
pepper if you wish. Mix for 10 secs/speed 4. Don’t over mix or it will go like glue. Add a little
more milk if you need and mix the rest with a spatula.
7. Now that everything is ready, plate up the cutlets and veggies. Serve and enjoy!
16GARLIC PRAWN RISOTTO WEEK 3
Serves 4 5 mins 25 mins ~ INGREDIENTS ~
v 4 garlic cloves
v 4 spring onions, sliced thinly
v 1 tbsp. olive oil
v 130 g white wine
v 300 g arborio rice
v 300 g cream (pure cream)
v 400 g water
v 24 prawns
~ METHOD ~
1. Place garlic cloves into your mixing jug and chop 3 secs/speed 7. Scrape down the sides.
2. Add sliced spring onion and olive oil and cook for 3 mins/100ºC/speed 1.
3. Insert butterfly. Add wine and rice and cook 5 mins/100ºC/speed 1/reverse.
4. Add cream and water and cook for 17 mins/100ºC/speed 1/reverse.
5. Add prawns and cook for 1 mins/100ºC/speed 1/reverse.
6. Transfer to your thermo server and place lid on top. Let this sit for a few minutes.
7. Either serve on its own or with a side salad.
17PUMPKIN,SPINACH AND WEEK 3
FETA PIZZA
Serves 4 15 mins 30 mins ~ INGREDIENTS ~
v One batch of pizza dough
v 2 tbsp. tomato paste
v 1 c diced pumpkin
v 1 handful of baby spinach
v 50 g feta cheese (more or less if
you like it)
v 1 c freshly grated cheese
v 1/4 c sour cream (optional)
~ METHOD ~
1. Preheat oven to 200ºC (fan forced) and line a pizza tray with baking paper.
2. Roll out pizza dough and place on oven tray.
3. Spread the tomato paste over the base.
4. Top with baby spinach, pumpkin, cheese and then feta cheese (I like it in that order).
5. Cook for 12-15 mins, or until nice and golden and the base is crisp.
6. Drizzle over the sour cream and serve.
18WARM CHICKEN WEEK 3
NOODLE SALAD
Serves 4 15 mins 15 mins ~ INGREDIENTS ~
v 2 chicken breasts
v 1 red capsicum
v Handful of snow peas
v 1 zucchini
v 1 carrot
v 1 packet of thick egg noodles
(additive-free)
v Satay Sauce
v 2 tbsp. crunchy or plain peanut
butter
v 4 tsp. tamari or soy
v 1 clove of garlic
v 150 g coconut milk
v 1/2 tsp. chilli powder (or to taste)
~ METHOD ~
1. Cut chicken into slices and place them in the bottom steaming tray, leave spaces for
steam to come through.
2. Slice vegetables into long strips and place them all, except the snow peas, into the top
steaming tray.
3. Fill the mixing jug to the 1 litre line with water and cook the chicken and vegetables for 15
min/steaming temp/speed 2.
4. While that is cooking, in a microwave safe dish, combine all your satay sauce ingredients
with a fork. Put noodles in your basket and set both aside.
5. Once the 15 mins are up, move your chicken around a bit, and check to see if your
vegetables are cooked to your liking. We like ours still with a bit of crunch and we usually
find 15 mins is enough. If they are done, put them in an insulated bowl to keep warm.
6. Put the basket of noodles in the mixing jug and put your chicken back on top, along with
the snow peas. Cook for a further 2 mins/steaming temp/speed 2.
7. Everything should be cooked, but if your chicken still isn’t done, put the noodles and snow
peas in your insulated bowl to keep warm, and continue to cook your chicken on
steaming temp. Just be careful you don’t run out of water, and refill the jug if you need to.
8. Heat the satay sauce in the microwave and serve, layering the plate with noodles,
vegetables, chicken and drizzle the sauce all over the top. Enjoy!
19QUICK EASY CHOCOLATE WEEK 4
CAKE
Serves 8 5 mins 30 mins ~ INGREDIENTS ~
v 260 g self-raising flour
v 180 g caster sugar
v 140 g milk
v 2 eggs
v 100 g butter
v 1 tsp. vanilla extract
v 1 tbsp. cacao (or cocoa)
v 1 batch basic icing
~ METHOD ~
1. Preheat oven to 160ºC and grease and line a cake tin (round or square).
2. Place all ingredients into your mixing jug and beat 10 secs/speed 4. Then scrape down
sides and repeat for a further 20 secs/speed 4 or hand beat in a bowl until well combined.
3. Bake for approx. 30-40 mins or until a skewer comes out clean.
4. Leave to cool for 5 mins in the tin before turning out onto a wire rack to cool completely.
5. Ice with our basic icing recipe
20HIDDEN VEGGIE DELIGHTS WEEK 4
Serves 12 5 mins 25 mins ~ INGREDIENTS ~
v 200 g pumpkin puree
v 170 g nitrate free ham, diced
(optional)
v 100 g freshly grated cheese
v 1 carrot (grated)
v 100 g plain flour (spelt or GF
works well)
v 4 eggs
v 1/2 tsp. salt
v Butter for greasing muffin tins
~ METHOD ~
1. Preheat oven to 180ºC and grease a muffin tin with butter.
2. If you haven’t made any pumpkin puree, do this first. Simply boil down some butternut
pumpkin and then puree it. Freeze any leftovers.
3. Add all ingredients and mix for 10 secs/speed 3/reverse, repeat if needed.
4. Cook in the oven for 20-25 minutes or until cooked through.
21CREAMY CHICKEN WEEK 4
ALFREDO FETTUCCINE
Serves 6-8 5 mins 30 mins ~ INGREDIENTS ~
v 2 skinless chicken breasts
v 2 large garlic cloves
v 40 g butter
v 100 g parmesan cheese, diced
roughly
v 60 g tasty cheese, diced roughly
v 400 mL pure cream
v 450 g milk
v 1 tbsp. thermomade veggie stock
v cracked black pepper, a few good
grindings
v 1 tsp. freshly chopped parsley
(could use dried as well)
v 40 g cornflour
v 500 g fettuccine pasta
~ METHOD ~
1. First, you need to cook the chicken – fill your thermal jug with enough water to cover the
blades. Roughly chop your chicken and place in the steaming basket. Steam for approx 15
mins/steaming temp/speed 2 (varoma for those with a thermomix)
2. Check the chicken is cooked (if not cook for a further 5 mins). Tip out water and put
chicken into the jug. Shred the chicken apart for 2-3 secs/reverse speed 4. Set this aside to
use later. No need to wash the jug
3. Chop garlic for 3 secs/speed 6. Scrape down sides and add butter. Cook for 2
mins/100C/speed 2
4. Add cheese and blitz 5 secs/speed 7
5. Add everything else (except pasta) and cook 12 mins/80C/speed 4
6. While your sauce is cooking, boil a large pot of water and cook your pasta as per packet
instructions (if your sauce finishes cooking, don’t worry, just leave it to rest and thicken up)
7. Once your pasta is cooked, drain and rinse it. Then put it back into your pot, or a very large
bowl and add the chicken. Pour the sauce over the top and stir through.
8. Serve with some freshly cracked pepper and enjoy!
22HERB CRUSTED SALMON WEEK 4
Serves 4 10 mins 20 mins ~ INGREDIENTS ~
v 4 x pieces of salmon
v 4 pieces of frozen bread –
sourdough works really well
v Big handful of fresh parsley
v 2 good size sprigs of fresh dill
v 30 g parmesan cheese
v 2 tbsp. butter
v 1 tbsp. olive oil for frying
~ METHOD ~
1. Preheat oven 180ºC.
2. Chop bread 10 secs/speed 7.
3. Add herbs, cheese and butter and process on speed 7 until everything is chopped well.
Will take approx. 10 secs.
4. Press herb crust onto the top of salmon, then heat oil in frying pan.
5. Once oil is hot, add salmon skin side down. Cook until the skin is crisp and you’ve got
about 1 cm of cooked fish (it will slowly change colour).
6. Place fish into the oven and cook until the herb crust is crunchy and golden on top. Will
take approx. 15 minutes.
7. Serve hot with a fresh garden salad.
23SPICY PORK CHOPS WEEK 4
Serves 4-6 5 mins 2 hours ~ INGREDIENTS ~
v 8 -10 pork chops
v 50 g rapadura (or brown) sugar
v 1 small brown onion, peeled
v 1 garlic clove
v 1 tsp. mustard powder
v 1 tsp. sweet paprika
v 1 tbsp. sweet chilli sauce
v 1 tbsp. tamari sauce
~ METHOD ~
1. Place the pork in an oven safe dish and set aside
2. Put everything else into your thermal jug and blitz for 5 secs/speed 5. Pour this over the
pork. Cover and leave to marinate for at least 4 hours, but overnight is best
3. Place into the oven and cook on 150C for 2 hours, or place in the slow cooker and cook on
low for 6 hours
4. Serve with veggies, salad, homemade chips – whatever you like really!
24SLOW-COOKED BEEF BRISKET WEEK 4
Serves 6 5 mins 8 hours ~ INGREDIENTS ~
v 1 beef brisket
v 1 onion (sliced)
v 2 garlic cloves (crushed)
v 1/2 c BBQ sauce
v 1/4 c tomato sauce
v 2 tbsp. rapadura or brown sugar
v 1 tsp. mixed herbs
v 1 bay leaf
v 2 tbsp. beef bone broth powder
~ METHOD ~
1. Add all ingredients into your slow cooker and cook on low for 8 hours, or on high for 5
hours.
2. Once meat is cooked, pull the beef out and sit it aside during this next step.
3. Now scoop all the juices and onion out and put them into a saucepan or frying pan.
Simmer this for approx 20+ minutes, or until it’s reduced in size and is starting to thicken
up. How much juice you get will depend on the quality of meat, just keep it simmering
until it’s reduced in half.
4. Now shred the beef by pulling it apart with two forks.
5. Serve in wraps, burger, or with mashed potato and veg.
25MILKY BERRY ICY POLES WEEK 4
Serves 5 5 mins 8 hours ~ INGREDIENTS ~
v 1 c or 150g mixed frozen berries
v 1 tbsp. lemon juice
v 1 tsp. chia seeds
v ½ cup or 130g coconut water
v 1/2 c 140g natural or vanilla
yoghurt
~ METHOD ~
1. Blend all ingredients together except yoghurt. 3/4 fill your additive-free ice-cream moulds
and then dollop tea-spoon size portions of yoghurt on top
2. Allow to set in the freezer overnight or for eight hours
26HOMEMADE GRAVY
Serves 6 5 mins 3 mins ~ INGREDIENTS ~
v 2 tbsp. corn flour or tapioca
starch
v 4 tbsp. bone broth powder
v Pinch salt
v 1 – 1 & half cups water
~ METHOD ~
1. Add all ingredients to a microwave safe glass jug and whisk till well combined and there
are no lumps
2. Place in microwave for 20-30 seconds at a time, on high, then stir. Repeat this until your
gravy is thick and ready. I normally find 2-3 minutes is enough
3. Alternatively, you can add these ingredients into a pot and constantly stir, over medium
heat
27BBQ SAUCE
Serves lots 3 mins 22 mins ~ INGREDIENTS ~
v 2 tbsp. extra virgin olive oil
v 1 brown onion, peeled and halved
v 2 garlic cloves
v 800 g tomatoes (fresh or tinned
is fine), quartered
v 130 g rapadura or brown sugar
v 4 tbsp. worcestershire sauce
v 2 tbsp. sweet chilli sauce
v 4 tbsp. white or apple cider
vinegar
v 1 tsp. ground cloves
v 1 tsp. nutmeg
v 1 tsp. minced ginger
v 30 g cornflour
~ METHOD ~
1. Finely dice onion and garlic and sauté in a pot with olive oil until onion is translucent.
2. Add everything else to pot and cook on medium-high heat for 20 minutes until tomatoes
have cooked down and reduced.
3. Either transfer to a blender and blitz sauce until smooth or use a hand blender to blitz the
sauce until smooth.
4. Return to pot and cook again on medium-high heat for a further 5 minutes to reduce the
sauce.
5. Store in sterilised bottles for approx. 3 months (possibly longer) in the fridge. We store
mine ours the freezer in resealable pouches so that there is less chance of waste as we
only have one out a time (in the fridge).
28SWEET CHILLI SAUCE
Serves lots 3 mins 22 mins ~ INGREDIENTS ~
v 500 g fresh red chillies
v 3 garlic cloves, peeled
v 650 g white vinegar
v 600 g caster sugar
~ METHOD ~
1. Halve 100g of the chillies and place them into your food processor (seeds and all).
2. Cut the remaining chillies in half and de-seed (you may like to use gloves for this process).
Add these to your food processor.
3. Add the garlic and 200g of the vinegar. Blitz for 15 secs/medium speed. You want it nice
and fine, so scrape and repeat if necessary.
4. Transfer contents to a pot and add the rest of the vinegar, as well as the sugar, and cook
for 10 mins on medium heat until the sugar has dissolved.
5. Increase the temp to hot and cook for a further 10mins – you want it to start to boil. You
might want to place a lid on your pot to stop any splatter.
6. Once it has reached boiling point, turn down to a simmer and stir occasionally. Cook for
approx. 30-40 mins or until your sauce has thickened to your liking. We wanted ours quite
thick so left it for the full 40 mins.
29VEGGIE STOCK PASTE
Serves lots 5 mins 40 mins ~ INGREDIENTS ~
v Mixed veggies of choice,
chopped roughly. Approx 5-6
cups full.
v 2 tbsp. Fresh herbs of choice (you
can use dried if you prefer)
v 50 g Rock salt
v 1 tsp. Black peppercorns
v 2 tbsp. Extra virgin olive oil
v 1/4 c water
~ METHOD ~
1. Add everything to a large pot, bring to the boil, then reduce to a simmer. Cook for 45 mins,
stirring often. Add more olive oil or water if you feel it is burning or sticking to the base of
the pot.
2. Using a stick blender or food processor puree till nice and smooth.
30TOMATO SAUCE
Serves lots 5 mins 30 mins ~ INGREDIENTS ~
v 1 1/2 L pureed tomatoes or 1.5kg
ripe fresh tomatoes
v 2 red onions, peeled and diced
roughly
v 2 cloves fresh garlic or 1 tsp. dried
garlic
v 1 tsp. ground cloves
v 1 tsp. nutmeg
v 1 tsp. paprika
v 1 tsp. ground black pepper
v 2 tsp. salt
v Drizzle of olive oil
v 130 g rice malt syrup
v 150 g brown sugar
v 100 g white vinegar
~ METHOD ~
1. Finely dice onions and garlic and cook off in saucepan with oil on medium-high heat until
translucent.
2. Add everything else and cook this for 25 minutes. If you have used fresh tomatoes you will
need to cook for longer, approx. 35-40 minutes. You may want to cover with lid to stop the
splatter.
3. To puree the sauce, use a hand mixer and puree until a smooth consistency is reached.
4. Store in an airtight sterilised jars/bottles in the fridge.
31VANILLA BEAN PASTE
Serves lots 5 mins 10 mins ~ INGREDIENTS ~
v 150 g boiling hot water
v 150 g sugar (rapadura or raw
sugar works best)
v 8 Organic Vanilla Beans chopped
into a few pieces. (If you have
made your own extract you can
use the soaked beans)
v 2 large pinches salt
v 3 tbsp. vanilla extract
(homemade works great.)
v 1 tbsp. glucose/corn syrup (this
helps to stop the sugar from
crystallising). We like to use corn
syrup from a health food store as
it’s preservative free.
~ METHOD ~
1. Place the sugar and hot water into your mixer jug and mix 2 mins/100ºC/speed 3. You
want the sugar to be completely dissolved before adding the rest of the ingredients. If you
can still see sugar crystals then repeat this step until it’s completely dissolved.
2. Add all other ingredients and blitz 1 min/speed 9. Scrape and repeat.
3. Cook your paste now for 10 mins/100ºC/speed 2
4. Store in airtight sterilised glass jars. This mix will keep for up to 12 months if stored in a cool
dark spot like your pantry, or if you are in a warmer climate store in the fridge.
5. Please note – this is not a thick gooey mixture like store bought paste as there are no
thickeners or fillers added, however this paste is packed full of organic vanilla flavour. Your
paste will thicken slightly when it cools down.
6. Don’t waste the left over paste in your mixing jug that you couldn’t quite scrape out. Make
custard, ice-cream, yoghurt, biscuits, cupcakes or a cake. There are loads of recipes on our
website that use vanilla!
32CURRY POWDER
Serves lots 1 mins 2 mins ~ INGREDIENTS ~
v 4 tbsp. cumin
v 4 tbsp. turmeric
v 2 tbsp. ground coriander
v 2 tbsp. ground chillies
v 2 tbsp. ground cardamom
v 1 tbsp. garlic powder
v 1/2 tbsp. ground cloves
v 1/2 tbsp. ground black pepper
~ METHOD ~
1. Mix everything together until well combined. Store in an airtight jar or container.
2. You can obviously double or triple this recipe to suit your needs.
33TANDOORI MARINADE
Serves lots 15 mins 3 hrs. 30
mins
~ INGREDIENTS ~
v One batch of Tandoori Paste
v 200g natural yoghurt
~ METHOD ~
1. Mix everything together in a large jar. Store in a sealed jar for 3 days
34TANDOORI PASTE
Serves 1
batch
5 mins 5 mins ~ INGREDIENTS ~
v 1/2 tsp. ground ginger
v 1/2 tsp. onion powder
v 1/2 tsp. garlic powder
v 1/2 tsp. salt
v 1/2 tsp. turmeric
v 1/2 tsp. fennel seeds
v 1 tsp. coriander
v 1 tsp. cumin
v 1 tsp. paprika
v Juice from half a lemon
~ METHOD ~
1. Mix everything in a food processor, on a medium/high speed, until really well combined.
2. Store in a glass jar, in the fridge, for up to two weeks.
35PIZZA DOUGH
Serves 3 1 hour 10 mins ~ INGREDIENTS ~
v 1 tsp. dried yeast
v 150 g warm water
v 1 tsp. sugar
v 250 g bakers flour
v 1 tsp. chia seeds (optional)
v 1 tsp. mixed herbs, dried
(optional)
v 1 tbsp. olive oil
~ METHOD ~
1. Place yeast and water into your mixing jug and heat for 1 min/37C/speed 2
2. Add all other ingredients and knead for 5 mins
3. Tip out into a lightly floured bowl and cover with a clean tea towel. Sit somewhere warm
and allow to prove for at least 15-25 mins or until doubled in size
4. Pre-heat oven to 220°C or turn on your pizza oven
5. Flatten dough into a round shape and cover with toppings of your choice
6. Place onto a lined baking tray or into your pizza oven and cook until done. Cooking time
will vary depending on thickness of dough and toppings. But as a guide in the oven it will
take about 20-30 mins
7. Tip – You can turn this dough into 6 mini pizza’s or 3 medium or leave as one large pizza.
This is also a great recipe to double
36BASIC ICING
Serves 1 2 mins 1 min ~ INGREDIENTS ~
v 200 g icing sugar
v 20 g butter
v 2 tbsp. milk
~ METHOD ~
1. Place everything into your thermal jug and blitz 10 secs/speed 4.
2. Scrape and repeat if needed.
37NAAN BREAD
Serves 6 45 mins 5 mins ~ INGREDIENTS ~
v 350 g milk of choice (cows, rice,
almond all work fine)
v 2 tsp. yeast
v 550 g bakers flour
v 1 tsp. salt
v Chopped spinach (optional)
v 2 cloves garlic
v Melted butter or olive oil (about 2
tbsp.)
~ METHOD ~
1. Place yeast and milk into your mixing jug and mix 5 mins/37ºC/speed 2 (because milk is
cold from the fridge it takes this long).
2. Add flour and salt and knead for 5 mins.
3. Turn dough out into a lightly floured bowl, cover with a clean tea towel and leave to rise in
a warm spot for approx. 1-2 hours or until doubled in size.
4. Break dough into 10-12 evenly sized bits and roll into balls.
5. Leave to rise again for a further 30 mins under a tea towel. Now is the time to preheat your
oven and pizza stones (or oven trays) to 260°C.
6. Once your dough has risen again now it’s time to roll flat your Naans. If making Saag Naan
add spinach (see photos) and roll out into thin oval shapes (see photo). Make sure your
dough is thin.
7. Working quickly roll another one and then with a cooking brush, brush the dough with
olive oil. Quickly put them oiled side down on your pizza stone and close the oven door.
8. Bake in oven for 3-4 mins. The Naan will puff up, and get air pockets. They are done once
they get little golden brown spots.
9. Remove Naan from oven and brush with some melted butter and garlic (or olive oil and
garlic) while still really hot. Put under tea towel while hot and repeat until all are cooked.
38WHITE SAUCE
Serves 2 2 mins 7 mins ~ INGREDIENTS ~
v 40 g butter
v 2 tbsp. plain flour
v 300 g milk
v salt and pepper to taste
~ METHOD ~
1. Place all ingredients into mixing jug and cook 7 mins/90ºC/speed 4.
2. You can double this recipe if you need to and the cooking time will remain the same. This
sauce will thicken on standing.
39SEAFOOD SAUCE
Serves lots 5 mins 5 mins ~ INGREDIENTS ~
v 90 g Whole egg mayonnaise
v 60 g Tomato sauce
v 2 tsp. Worcestershire sauce
v 1/2 tsp. Pepper
v 30 g Pure cream
~ METHOD ~
1. Place all ingredients into a glass jar and shake well to combine.
2. Store in the fridge for up to 1 week.
40BEEF MEATBALLS WITH
LOTS OF VEGGIES
Serves 6-8 10 mins 30 mins ~ INGREDIENTS ~
Meatball Sauce Ingredients
Ingredients
v 1/2 brown onion
v 1/2 brown onion v 1 garlic clove
v 1 garlic clove v 1 carrot
v 20 g olive oil v 1 red capsicum
v 2 frozen bread v 20 g olive oil
slices or 70g
breadcrumbs v 1 400g tin diced
tomatoes
v 1 tsp. dried thyme
v 60 g tomato
v 500 g beef paste
mince
v 1 tsp. dried basil
v 1 egg
~ METHOD ~
1. Start off by making your meatballs – finely dice the onion and garlic then add all
remaining meatball ingredients and mix until well combined.
2. In a large frying pan, heat olive oil over a medium/high heat. Then roll walnut size
meatballs and place these into the pan and cook through.
3. While the meatballs are cooking, make the sauce by finely dicing the onion, garlic, carrot
and capsicum. Add this to the pan with the meatballs and cook for 5 minutes.
4. Add all remaining sauce ingredients and simmer for 15 minutes.
5. Serve with zoodles, veggies or pasta.
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