When we serve pork whether it be barbecued, smoked or oven roasted it is often sided with coleslaw. It is a great side dish for any meat or seafood that has been seasoned with aromatic spices such as cumin, coriander, fennel and five spice powder.
Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands!
Delicious seed and nut crunch – so many flavours and so many different textures. This can be adapted to be FODMAPS friendly by replacing almonds with macadamia nuts.
Both Craig and I are huge fans of Heston and his scientific approach to cooking. We have his Heston at Home cookbook and have made these bacon & banana cookies before. This time I decided to convert them for the Thermomix. They are a great combination of sweet and savoury with a biscuit crunch.
With Easter just around the corner I have started making Easter treats for my family hampers. I really do enjoy experimenting with flavours and textures in different types of chocolate.
I am a chocolate lover and a nougat lover. Toblerone is one of my favourite chocolate treats and I have discovered it is very easy to make it yourself.
Here are ten items that will set you on your path into the world of meat smoking and barbecue. There are plenty of gadgets on the market these days, some of which are very useful, some are not. It is important however, to work on the basics first so I recommend starting with these and evolving from there.
My mother is a fan of all things Royal and several years ago I cut out a recipe for Date and Walnut loaf from a local newspaper which is the inspiration for these tamarind muffins.
Chicken marinated in a mix of honey and soy with a few extras tastes great especially grilled on the barbecue. Whether it be chicken thighs, wings or breasts this honey soy marinade works a treat. Throw in some chopped chilli if you like the heat!
Meathead Goldwyn and J. Kenji Lopez-Alt are two chefs we regularly turn to for inspiration, ideas and techniques. Here I combine Kenji’s oven-fried chicken wings with Meathead’s Memphis Dust
Martha Stewart’s flourless peanut chocolate cookies were the inspiration for these gluten free biscuits and they taste as good as they sound! I have made them a few times with some minor changes to Martha’s recipe and converted the recipe for Thermomix.
Cashew, coconut, honey. Three ingredients blended for 20 seconds makes a delicious natural, no bake and gluten free slice with the option to be dairy free too!
If you aren’t eating potato for whatever reason or you’re looking for a change but still want to enjoy a creamy mayonnaise salad, cauliflower is a great alternative. I used my regular potato salad dressing recipe and added it to some steamed cauliflower and it was delicious.
A roast chicken with crispy skin is a family favourite. This time around I pitted my beloved Weber Q up against the kitchen oven, cooking one in each. Read on to see the results.
My favourite type of ice cream! Mint choc chip ice cream made at home with coconut cream. You can make it with regular cream or, if you’re on a dairy free diet, you can use coconut condensed milk.
I love a breakfast smoothie and a green smoothie is even better! By adding protein powder, spinach and baby kale to my smoothie there is no need for snacks.
Cooking for busy mums’ choc chip slice with white chocolate and macadamia nuts
This is my favourite chocolate chip slice recipe. It is so easy to make in the Thermomix when you are able to melt butter and mix the ingredients all in the one bowl.
I love making Easter chocolate treats for my family. My favourite chocolate is white chocolate and I have also been a huge cookies and cream fan. However since going gluten free I haven’t been able to eat it and it’s the one thing I haven’t tried to replicate. Until now!
One of my favourite salads to make in the Thermomix is a broccoli salad from the recipe community. Broccoli, apple and capsicum with a honey, mustard and vinegar dressing. It is the easiest thing to pop all the ingredients into the TM bowl and let the machine do the work. Over the years I have added to the recipe and made a few changes.
When bananas start to brown I pop them in the freezer to use in smoothies or for baking. While my go to is normally plain banana bread I like to mix things up around Christmas time and make banana cherry bread when cherries are in season.
