thermal cooking methods - mealsmadeeasy.recipes · thermal cooking basket, then into another bowl...

JUNE’S E-BOOKmealsmadeeasy.recipes

Thermal Cooking Methods

2

MEAL PLAN OVERVIEW

Creamy Chicken and Vegetable Pasta BakeSweet Potato and Bacon SliceGF – Crunchy Crumbed Fish and ChipsBeef BrisketChicken NachosCaramel Bliss BallsChicken and Turmeric SoupQuinoa Tuna BakePumpkin and Lentil LasagneChicken One Pot WonderWaldorf SaladPumpkin SconesPumpkin, Spinach and Feta PizzaBasic Meatloaf with a Sticky BBQ GlazeMexican Spiced Chicken DrumsticksTraditional Quiche LorraineChicken and Pork BurgersMandarin CakeBaked potatoes with Creamy Chicken FillingChicken Noodle SoupSlow Cooked Beef RaguSteak and Mushroom PieSalmon PattiesFruit Berry ScrollsCurry PowderVegetable Stock PasteBBQ SauceTomato SauceMexican Spice MixTomato PastePizza BaseShortcrust Pastry

345678910111213141516171819202122232425262728293031323334

3

~ METHOD ~

~ INGREDIENTS ~Serves 4-6

CREAMY CHICKEN ANDVEGETABLE PASTA BAKE WEEK 1

15 mins 20 mins

1. Preheat the oven to 180ºC.

2. Fill your mixing jug with water until the blades are covered. Then in your steaming tray (the deep one) place the diced chicken and all your chopped veggies.

3. Set the steaming tray in place and cook for 15 mins/steaming temp/speed 2. Once done set this aside ready to make the sauce. Tip out any excess water from the jug, no need to wash it.

4. Before making your sauce, bring a large pot of water to the boil and cook pasta as per packet instructions (drain and set aside if cooked before your sauce).

5. While the pasta is boiling, make your sauce by adding onion to the mixing jug and blitz 3 sec/speed 6, then add the butter and cook 3 mins/100ºC/speed 1.

6. Add all other sauce ingredients and cook for 7 mins/90ºC/speed 4.

7. Add chicken and veggies back into sauce mix and shred the chicken apart by spinning for 3 secs/speed 4/reverse (skip this step if your chicken is already finely diced).

8. Mix sauce and pasta together, and pour into a large, ovenproof dish. Cover with grated cheese and cook in oven for approx. 20 mins (or until golden brown on top).

v 2 chicken breast, diced roughly

v 2 c diced veggies (we used peas, corn, zucchini and carrots)

v 2-3 large handfuls freshly grated cheese

v 500 g spiral pasta

Sauce Ingredients

v 30 g butter

v 1 medium onion

v 400 g tin coconut cream

v 50 g plain flour

v 1 tbsp. curry powder (or to taste)

4

~ METHOD ~

v 200 g cheese

v 1 small sweet potato, approx. 250g

v 1 carrot, approx. 100g

v 1 zucchini, approx. 200g

v 200 g bacon diced

v 4 eggs

v 150 g self-raising flour

v salt and pepper

v 1 tbsp. vegetable stock paste

~ INGREDIENTS ~Serves 8

SWEET POTATO AND BACON SLICE

15 mins 45 mins

WEEK 1

1. Pre-heat oven to 170ºC. Grease and flour a large oven proof dish (like a large rectangle casserole dish).

2. Start by prepping the cheese and veggies - cut cheese into cubes, peel the sweet potato and carrot and cut into chunks. Cut the zucchini into 2cm bits.

3. You will need a large mixing bowl as this recipe makes too much for your thermal cooking device to handle. Tip each ingredient into the larger bowl as you blitz it.

4. Blitz cheese for 3 secs/speed 7 OR grate cheese - tip into bowl.

5. Blitz sweet potato for 2-3 secs/speed 6 OR grate potato - tip into bowl.

6. Blitz carrot and zucchini for 2-3 secs/speed 6 OR grate carrot and zucchini - tip into bowl.

7. Add all other ingredients and mix well using a fork.

8. Pour into prepared dish and spread out. Bake for approx. 45 minutes, until nice and golden on the top.

9. We love this served with a side salad and baked potatoes, or some homemade chips.

5

~ METHOD ~1. Place cornflakes into a large zip lock bag and crush with a rolling pin until you have a mix

of chunky and small crumbs. You don't want dust.

2. Preheat oven to 220ºC.

3. Chop potatoes into wedges or chips. To speed up your cooking time pre-cook your chips by covering with water and microwaving on high for 5-8 mins (or boil in a pot until just starting to cook).

4. Now lay them on a baking tray. Drizzle with oil and set aside until you are ready to cook your fish. If pre-cooked these will take approx. 30 mins in the oven. If not pre-cooked they could take up to an hour. (Sprinkle with Vital Veggie Powder for an additional hit of goodness).

5. Prepare your fish by putting your flour into a bowl, eggs in another bowl and crumbs in a third bowl (again, you could put a big spoon of Vital Veggie Powder in the flour for an added bit of goodness).

6. Crumb your fish by following this method. Flour - egg - crumbs. Dip fish in the flour to coat it, then from the flour into the egg, then from the egg to the crumbs. Coat the fish well.

7. Lay fish on a separate baking tray (lined with baking paper) and drizzle some oil on the fish. Place fish in the oven for 15-20 mins to cook. Turn once while cooking.

8. Cooking time will vary depending on how thick your fish is.

9. Serve once all cooked, with a light sprinkling of salt. Enjoy!


CRUNCHY CRUMBED FISH AND CHIPS

10 min 20 min

WEEK 1

v Cornflakes of GF cornflakes (the amount will depend on how much fish you need to coat)

v Washed potatoes (as many as you like)

v Olive oil

v Salt to taste

v Vital Veggie Powder (optional)

v Fish (white fish works best)

v Plain flour or GF flour (the amount will depend on how much fish you need to coat)

v Eggs whisked with a fork (the amount will depend on how much fish you need to coat)

6

~ METHOD ~

v 1 beef brisket

v 1 brown onion (diced)

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


BEEF BRISKET

5 mins 8 hours

WEEK 1

1. Preheat oven to 180ºC and put the chips into an oven-safe dish (I used a pie dish).

2. Place your garlic, onion, mushrooms, and capsicum into the mixing jug and blitz 3 secs/speed 5. Scrape down sides and cook for 2 mins/100ºC/speed 2 (you can use a tsp of oil or water when cooking to stop mixture burning).

3. Add tomatoes and chicken and cook 5 mins/hottest temp/speed 2/reverse. If you need to shred the chicken further then mix for 5 secs/speed 4/reverse. Check your chicken again and if it needs to be shredded more then repeat this step (but be careful as you don't want chicken puree).

4. Now add the corn, spice mix, and BBQ sauce and cook for a further 5 mins/100ºC/speed 1/reverse/MC off (to allow the steam to escape).

5. Spoon this mixture over the chips, sprinkle with cheese and place in hot oven for 5-10 mins (until cheese has melted). Don't leave too long as your chips will go soggy. Nice thick corn chips work best (I get organic ones from the health food store).

6. Serve with chilli sauce, sour cream and guacamole (if you like).

7

~ METHOD ~


CHICKEN NACHOS WEEK 1

5 mins 25 mins

1. Preheat oven to 180ºC and put the chips into an oven-safe dish (I used a pie dish).

2. Finely dice your onion, garlic, mushrooms and capsicum and pan fry over medium heat with olive oil until onion is translucent.

3. Add tomatoes and chicken to the pan and cook for 5 mins.

4. Now add the corn, spice mix, and bbq sauce and cook for a further 5 mins until the chicken is just cooked. At this point, if you want the chicken shredded, use two forks to pull the chicken apart.

5. Spoon this mixture over the chips, sprinkle with cheese and place in hot oven for 5-10 mins (until cheese has melted). Don't leave too long as your chips will go soggy. Nice thick corn chips work best (I get organic ones from the health food store).

6. Serve with chilli sauce, sour cream and guacamole (if you like).

v 1 chicken breast, cut into large chunks

v 1/2 c grated cheese

v 40 g BBQ sauce

v 1 tbsp. Mexican spice mix

v 1/2 c corn (frozen, tinned or fresh are all fine)

v 2 large mushrooms

v 1/2 red capsicum

v 1 garlic clove

v 1 brown onion

v 1 tin tomatoes (or 4-5 fresh tomatoes)

v 175 g packet corn chips

v 1 tbsp. olive oil

8

~ METHOD ~


CARAMEL BLISS BALLS WEEK 1

10 mins 10 mins

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.

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)

9

~ METHOD ~

v 500 g chicken thighs (cut into thin slices/small chunks)

v 1 x small brown onion

v 500 g water

v 1 tbsp. chicken turmeric bone broth powder

v 1/2 tsp. turmeric powder

v 1 x packet rice noodles

v Salt to taste


CHICKEN AND TURMERIC SOUP

10 min 15 min

1. Blitz onion 3 sec/speed 6. Cook for 2 mins/100ºC/speed 1.

2. Add chicken and cook 4 mins/100ºC/speed 1/reverse.

3. Add all other ingredients, except noodles and cook 5 mins/100ºC/speed 1/reverse.

4. Break up noodles and place in serving bowl(s).

5. Pour soup over noodles and wait for 2 minutes whilst noodles soften.

6. Serve and enjoy.

WEEK 2

10

~ METHOD ~1. It is best to soak the quinoa for at least two hours before cooking. Place quinoa in your

thermal cooking basket, then into another bowl of cold water. If you don't have two hours, leave to soak for as long as possible.

2. Peel and chop the sweet potato into rough chunks (around the size of golf balls) and place in your steaming tray.

3. Strain and rinse the quinoa (it's best to use a fine sieve so the quinoa doesn't fall through the holes). Then put it back into the thermal basket and insert it into your mixing jug. Add 700g water and place lid into position. Pop your steaming tray (filled with sweet potato) on top and cook this on steaming temp (hottest your machine will go)/20 mins/speed 1 (or until sweet potato is cooked).

4. Remove the quinoa and set aside for later. Discard the water. Set sweet potato aside.

5. Pre-heat oven to 170ºC and grease a large pie dish with some butter.

6. Without washing your mixing jug, add cheese and blitz for 10 secs/speed 5.

7. Add all remaining ingredients, including cooked sweet potato and quinoa, and mix for 20 secs/speed 3/reverse. You may need to use your spatula in the hole of the lid to help move it around.

8. Pour contents into your prepared tin and cook in oven for 45 mins or until cooked through.

9. We love this served with some grilled broccolini and cherry tomatoes cooked in butter.


QUINOA TUNA BAKE WEEK 2

30 mins 45 mins

v 8 eggs

v 150 g block cheddar cheese, chopped roughly

v 425 g can tuna in spring water (pole & line caught), drained

v 2 medium sweet potatoes (300g)

v 700 g water

v Cracked pepper

v 100 g quinoa (any colour)

v Pinch of salt

v 2 heaped tbsp. seeded mustard

v 1 handful of baby spinach

v 100 g corn kernels

v 2 sliced spring onions

11

~ METHOD ~

v 1 brown onion, finely diced

v 1 garlic clove, finely diced or minced

v 1 c diced butternut pumpkin

v 2 425 g tins lentils

v 1 420 g tin tomatoes

v 2 tbsp. tomato paste

v 1/2 c BBQ sauce

v 1 carrot, grated

v 1/2 green capsicum, diced

v 1/2 red capsicum, diced


PUMPKIN AND LENTIL LASAGNE

5 mins 50 mins

WEEK 2

1. In a frypan over medium heat, sauté onion and garlic for 2-5 minutes until onion is translucent.

2. Add everything else to the frying pan except cheese and simmer for 20 minutes or until pumpkin is soft.

3. Preheat the oven to 180ºC and grate the cheese.

4. Now it's time to make the white sauce. If using a thermal cooking appliance place all ingredients into mixing jug and cook 7 mins/90ºC/speed 4.

5. If you don't have a thermal cooking appliance, melt butter in pot over medium heat, then add flour to combine. Slowly add milk, whisking constantly to ensure no lumps, until desired thickness is achieved.

6. Once everything is ready you can assemble the lasagne. Start with a very thin layer of white sauce, then lasagne sheets, then lentil mixture. Repeat until you have used up all the lentil mixture (sauce, mince, lasagne etc). Finish with a nice thick layer of white sauce and top with grated cheese.

7. Bake in oven for 30 minutes or until cheese is golden brown, and the edges are bubbling.

8. Remove from oven and set aside for 10 minutes to set then serve and enjoy.

.

v 1 small zucchini, grated

v Lasagne sheets

v 1 tsp. Mixed herbs

v 4-5 large handfuls freshly grated cheese

White Sauce

v 80 g butter

v 4 tbsp. plain flour

v 600 g milk

v Salt and pepper to taste

12

~ METHOD ~


CHICKEN ONE POT WONDER

10 min 25 mins

v 6 chicken thigh fillets (you may wish to trim some of the fat)

v 1/2 c diced carrots

v 1/2 c diced capsicum

v 1 small jar tomato paste

v 1/2 c frozen corn

v 1/2 tsp. dried oregano

v 1/2 tsp. dried basil

v pinch salt and pepper

v 400 g tin tomatoes

v 1 c freshly grated cheese

WEEK 2

1. Place chicken thighs into an oven safe dish. If you have time, you could brown these first (optional).

2. Mix all other ingredients well, and pour over the thighs.

3. Sprinkle with cheese, then bake for 25 mins on 180℃.

13

~ METHOD ~

v 2 sweet red apples, cored

v 1 small lemon

v 1 carrot, peeled and roughly chopped

v 2-3 large handfuls of walnuts

v Approx. 1 cup chopped crisp lettuce or cabbage (I used Chinese cabbage)

v 1 tbsp. mayonnaise


WALDORF SALAD

10 min 10 min

1. Place apples and carrot into the jug and chop 3 secs/speed 4.

2. Squeeze in the juice of the lemon to stop the apples going brown.

3. Add walnuts, chopped lettuce and mayo and mix 3 secs/speed 4/reverse.

4. This is great with some cooked chicken mixed through as well.

WEEK 2

14

~ METHOD ~

1. Start by cooking and pureeing your pumpkin. In your simmering basket (the basket which goes into your jug) add your pumpkin.

2. Add enough water into your jug to cover your blades and insert your basket with the pumpkin.

3. Cook your pumpkin for 15 minutes/steaming temp/speed 1 (or cook further if it needs it).

4. Once cooked, discard water, then tip your pumpkin into your bowl and puree for 10 secs/speed 4.

5. Set aside - no need to wash your jug.

6. Preheat oven to 220ºC and line a baking tray with baking paper.

7. Add sugar to your jug and blitz for 3 secs/speed 9.

8. Add butter and mix for 10 secs/speed 4.

9. Scrape down sides and add egg and mix 10 secs/speed 4.

10. Add pureed pumpkin and mix 10 secs/speed 4/reverse.

11. Add flour and milk and mix 10 secs/speed 4/reverse.

12. Sprinkle some flour onto your baking paper and tip out your scone mixture. Sprinkle a little more flour onto top of your scone mixture and flatten it into a square shape and flatten with your hands. Cut the dough with a knife into the scone size you'd like.

13. Bake in oven for 15 minutes or until golden brown on top.

14. Serve warm or cold, either way we are sure you'll love them!


PUMPKIN SCONES

5 min 30 min

WEEK 2

v 200 g kent or butternut pumpkin, skin removed

v 70 g raw sugar

v 50 g cold butter

v 1 egg


v 70 g milk

15

~ METHOD ~

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 1/4 c sour cream (optional)


PUMPKIN, SPINACH &FETA PIZZA

WEEK 3

15 min 30 min

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.

16

~ METHOD ~

v 1 egg

v 1 c fresh or additive-free breadcrumbs

v 1 tbsp. of butter for greasing of tin

Glaze

v 1/2 c tomato sauce

v 2 tsp. Worcestershire sauce

v 2 tbsp. brown or rapadura sugar


BASIC MEATLOAF WITH ABBQ STICKY GLAZE

10 mins 1 hour 10 mins

WEEK 3

1. Preheat oven to 180ºC.

2. Blitz onion and garlic for 3 secs/speed 5.

3. Cook in oil or butter for 3 mins/100ºC/speed 1.

4. Add carrots and capsicum (chopped roughly) and chop for 3 secs/speed 5.

5. Add all remaining meatloaf ingredients (not glaze) and mix through on speed 4/reverse, until done. You may need your spatula to help stir things around.

6. Grease a loaf tin with some butter and push the mince mixture into the tin. Cover the top with foil and cook in oven for 45 minutes.

7. While that's cooking, mix up all glaze ingredients into a bowl. Set aside.

8. Once the 45 minutes is up, remove the foil and cover the mince with the glaze. Cook in oven for a further 30 minutes.

9. Once cooked, let it sit in the tin for 5 minutes before turning out. Slice and serve with cooked vegetables or salad. Leftovers are great cold in a sandwich!

Meatloaf

v 1 large brown onion

v 2 clove garlic

v 1 tsp. olive oil or butter

v 2 carrots

v 1 red capsicum

v 1 kg beef mince


v 1 tsp. of dried mixed herbs (heaped)

17

~ METHOD ~


MEXICAN SPICED CHICKEN DRUMSTICKS

5 min 45 mins

1. Preheat oven to 180ºC and arrange the chicken drumsticks in an oven-safe dish.

2. Slice the onion and lay this around the chicken.

3. Peel and cut the carrots (or other veggies you are using) into large chunks. Lay these around the chicken also.

4. Spritz with a little olive oil and then rub the Mexican spice mix over all the drumsticks.

5. Bake in the oven for approx. 45 mins, or until the chicken is cooked through.

6. Serve with a garden salad or veggies of choice.

WEEK 3

v 6-8 chicken drumsticks (more if you need)

v 2 tbsp. Mexican Spice Mix

v 1 brown onion

v 2-3 carrots, or any other roast veggies you want to add to the mix

v Extra Virgin Olive Oil

18

~ METHOD ~


TRADITIONAL QUICHE LORRAINE

WEEK 3

10 min 50 mins

1. Preheat oven to 170ºC and grease your quiche dish with a small amount of butter.

2. Make pastry (if not using store bought) and place in the fridge to set, whilst making the filling.

3. Cut cheese into cubes and add to a clean mixing jug and chop for 15 secs/speed 7. Set aside in a small bowl.

4. Without washing your jug, add onion and chop for 5 secs/speed 5. Cook onion for 1 min/100ºC/speed 2.

5. Add all other ingredients and mix for 15 secs/speed 3/reverse.

6. Line your quiche dish with the shortcrust pastry then gently pour in the filling (there is no need to blind bake).

7. Bake in the oven for approx. 45-50 minutes.

v 1 batch of shortcrust pastry

v 170 g block cheese

v 170 g nitrate-free bacon, diced

v 1 small brown onion, peeled and quartered

v 300 g pure cream

v 5 eggs

v Butter, for greasing dish

19

~ METHOD ~


CHICKEN AND PORK BURGERS

5 min 20 min

WEEK 3

1. Chop carrot, broccoli and mushrooms and chuck into a food processor and blitz for about 5 secs on a medium speed or until finely diced.

2. Add all remaining ingredients and mix until well combined. Use your spatula to scrape down the sides.

3. Repeat the blitzing if required. You want everything to be really well diced up and no chunks.

4. Roll patty size burgers and fry them in some oil in a pan or on the BBQ. TIP: If you like a little chilli, add a chopped long red chilli in step 2.

5. Serve with some homemade chips and salad rolls.

v 1 carrot chopped roughly

v 70 g broccoli florets

v 2 large mushrooms

v 3 spring onions, sliced thinly

v 500 g chicken mince

v 500 g pork mince

v 2 eggs

v 20 g vegetable stock paste

v 20 g home made tomato sauce or relish (use bought if that’s what you have)

v 50 g breadcrumbs

v 2 tbsp. bone broth powder

20

~ METHOD ~

1. Preheat your oven to 160ºC and grease and flour a round cake tin.

2. Place all ingredients into mixing jug and mix 20secs/speed 4, scrape and repeat or add ingredients to mixing bowl and using electric beaters mix until well combined.

3. Pour batter into your cake tin and bake for approx. 35-45 mins or until a skewer comes out clean.

4. Leave to cool in tin for 5 mins then turn out onto a wire rack to cool completely.

5. Ice with our basic icing recipe and add 1 tsp. mandarin zest when making for extra flavour.


MANDARIN CAKE

5 mins 35 mins

WEEK 3

v Mandarin zest - approx. 2 tsp.


v 100 g raw sugar

v 130 g milk

v Juice of 1 mandarin (approx. 30g)

v 1 egg

v 100 g butter, soft

v 1 tsp. vanilla paste or extract

21

~ METHOD ~


BAKED POTATOES WITH CREAMY CHICKEN FILLING

10 mins 50 mins

WEEK 4

1. Preheat the oven to 200ºC. Thoroughly clean and scrub your potatoes. Prick each one with a fork a few times and then wrap (individually) in foil. Place in an oven safe dish. Cook for approx. 40 minutes, while you make the filling.

2. Add enough water to the mixing jug so the blades are fully covered. Then in your steaming tray (the deep one) place the diced chicken. Put the veggies in the top tray, and set all into place.

3. Cook for 15 minutes/steaming temp/speed 2. Set this to the side and make the sauce. Tip out any excess water from the jug, but no need to wash it.

4. To make the sauce add onion to the mixing jug and blitz 3 seconds/speed 6 then add the butter and cook 3 minutes/100ºC/speed 1.

5. Add all other sauce ingredients and cook for 7 minutes/90ºC/speed 4.

6. Now add both the chicken and veggies back into the sauce mix and shred the chicken apart by spinning for 3 seconds/speed 4/reverse. Skip this step if your chicken is already finely diced.

7. Check that the potatoes are cooked by inserting a skewer, if they are soft, they are ready. Cut a cross into the top of each one and gently pull apart. Fill with chicken mixture and top with a small handful of grated cheese. Bake under the grill for 5 minutes until the cheese is golden.

8. Serve with a dollop of sour cream (optional) and whatever sides you like.

v 6 large potatoes

v 2 chicken breast, roughly diced

v 2 c diced veggies (e.g. peas, corn, zucchini and carrots)


v Sour cream for serving

Sauce Ingredients

v 30 g butter

v 1 medium brown onion

v 400 g tin coconut cream

v 50 g plain flour

v 1 tbsp. curry powder (or to taste)


v Ground pepper (or to taste)

22

~ METHOD ~


CHICKEN NOODLE SOUP

5 min 20 mins

1. Chop onion and garlic for 5 seconds/speed 5, scrape down the sides.

2. Add olive oil and cook for 3 minutes/100ºC/speed 1.

3. If adding extra veggies, add them now and chop for 2 seconds/speed 5 (optional).

4. Add chicken, vegetable stock paste, salt, pepper, water and cook for 15 minutes/100ºC/speed 1.

5. Shred your chicken for 2-3 seconds/speed 4/reverse or until chicken is shredded apart.

6. Add noodles at the end and cook on 1 minute/100ºC/speed 1/reverse or until noodles are cooked through. Serve and enjoy!

WEEK 4

v 1 brown onion, peeled and chopped in half

v 2 cloves of garlic

v 1 tbsp. olive oil

v 250 g corn (and other veggies of choice)

v Instant rice noodles

v 2 chicken breasts


v Salt and pepper to taste

v 1 L water

23

~ METHOD ~

v 1 kg diced stewing steak

v 1/2 tsp. dried chilli powder (or to taste)

v 2 bay leaves

v 70 g plain flour

v 1 400ml tin tomatoes

v 1 tbsp. white vinegar

v 2 tbsp. heaped vegetable stock paste

v 300 g water

v 8 large button mushrooms, thinly sliced

v 2 carrots, diced roughly

v 2 cloves garlic

v 1 brown onion

v 500 g pasta


SLOW-COOKEDBEEF RAGU WEEK 4

10 mins 6 hours

1. Place the steak in your slow cooker.

2. Crush garlic, dice onions and carrots OR add onions, garlic and carrots to your thermal cooking jug and blitz 3 secs/speed 5. Add to slow cooker, along with the mushrooms.

3. Place water, stock, vinegar, tinned tomatoes, flour, bay leaves and chilli powder into thermal jug and blitz 3 secs/speed 6 OR food processor on medium speed. Pour into slow cooker. Mixing really well.

4. Leave to cook for 4 hours on high, or 6-8 hours on low.

5. Prior to serving, cook pasta as per packet instructions.

6. Serve and enjoy.

24

~ METHOD ~


STEAK AND MUSHROOM PIE

10 mins 6 hours 45 mins

WEEK 4

1. Add all the filling ingredients to the slow cooker, mix well and cook on high for 4-6 hours.

2. With 10 minutes to go preheat your oven to 180ºC (fan forced) and defrost the pastry. Grease a pie dish with a little butter and line the base with shortcrust pastry (if making your own pastry you will need to have this done prior and ready to go).

3. Pour the filling into the pie and place the puff pastry on top. Join the edges together by pressing and pinching the pastry together. Baste the top with a bit of fresh milk and cook for approx. 35 mins, or until nice and golden.

Pie Filling

v 1 kg diced steak (rump, blade or round cuts all work well)


v 4 tbsp. plain flour

v 8 -10 mushrooms (sliced)

v 1/2 tsp. ground black pepper

v 1/2 tsp. salt

v 1/2 tsp. dried thyme

v 1 small brown onion

v 1/2 c Nutra Organics Collagen Powder

v 1/3 c Nutra Organics Beef Broth Powder

Other Ingredients

v 1 sheet shortcrust pastry

v 1 sheet puff pastry

v dash of fresh milk

25

~ METHOD ~


SALMON PATTIES

5 mins 25 mins

WEEK 4

1. Peel your potatoes and chop them around 2 x 2 cm in size. Put these into your simmering basket and half fill your mixing jug with water.

2. Place your salmon on top in your steaming tray.

3. Cook for 20 mins/steaming temp (the hottest your machine goes)/speed 1.

4. Once cooked, discard water and set aside potatoes and salmon.

5. Add bread into your mixing jug and blitz into breadcrumbs. Do this by hitting turbo until done. If you have breadcrumbs discard this step.

6. Add cucumber pickle and chop finely, again, do this by hitting turbo until done.

7. Add all ingredients, including potato and salmon and mix 4-6 seconds/speed 4/reverse. You don't want puree, you want it well mixed together but not mush.

8. Shape into patties and cook in a med-hot frying pan until golden on each side. We like to use a mix of ghee and olive oil. Drain on paper towel.

v 2 fresh salmon fillets or 1 x tin of salmon (fresh is best)

v 2 med-large potatoes

v 130 g corn kernels (tinned is fine)

v 2 eggs

v 65 -100g breadcrumbs (or the crusts off 4 pieces of bread)

v 1 cucumber pickle

v Pinch of salt

v Ghee, butter or olive oil for frying

v Tartare sauce

26

~ METHOD ~

1. Place yeast, warm water and sugar into the mixing jug and heat for 1 minute/37ºC/speed 2.

2. Add all other dough ingredients (apart from toppings) and knead for 5 minutes.

3. 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.

4. Preheat oven to 190ºC and line an over tray with some baking paper.

5. Knock down dough, add dried fruit and 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).

6. Once rolled out spread any berry jam evenly over the dough.

7. Roll up into a scroll shape and slice into 2 cm strips

8. 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).

v 2 tsp. dried instant yeast

v 280 g lukewarm water

v 1 1/2 tsp. sugar

v 500 g bakers flour

v 1 1/2 tsp. salt

v 2 tsp. apple cider vinegar

v 1 tbsp. olive oil

v 100 g mixed dried fruit (preservative 220 free)

v 1/2 c raspberry jam


FRUIT BERRY SCROLLS

40 min 20 min

WEEK 4

27

~ 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.

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

~ INGREDIENTS ~Serves Lots

CURRY POWDER

1 mins 2 mins

28

~ METHOD ~

1. Add everything to your thermal mixing jug, but don't overfill it. Cook for 45 mins/steaming temp/speed 1. Add more olive oil or water if you feel it is burning.

2. To puree, gradually increase the speed to 7 and puree for 1 minute, or until nice and smooth.

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

~ INGREDIENTS ~Serves lots

VEGETABLE STOCK PASTE

5 mins 40 mins

29

~ METHOD ~

1. Blitz onion and garlic for 3 seconds/speed 7. Then cook with olive oil for 3 minutes/100ºC/speed 2.

2. Add everything else and cook for 10 minutes/steaming temp/speed 2.

3. Now cook for a further 5 minutes/90ºC/speed 1/MC off. You may want to put your basket on top in case of any splatters.

4. To puree your sauce, blitz for 30-45 seconds/speed 9/MC on - increasing slowly to speed 9. BE CAREFUL it will be hot!

5. Now cook again for another 3 minutes/90ºC/speed 2/MC off. You may want to put your basket on top in case of any splatters.

6. Store in sterilised bottles for approx. 3 months (possibly longer) in the fridge. We store ours in the freezer in resealable pouches so that there is less chance of waste as we only have one out a time (in the fridge).

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


BBQ SAUCE

3 mins 22 mins

30

~ METHOD ~

1. Blitz the onions and garlic for 5 seconds/speed 7. Scrape down the sides and add the oil. Cook for 3 minutes/100ºC/speed 2.

2. Add everything else and cook this for 25 minutes/100ºC/speed 1/MC off/simmering basket on top to stop the splatter. If you have used fresh tomatoes you will need to cook for longer, approx. 35-40 minutes.

3. To puree the sauce very, very slowly increase the speed of your machine to speed 9 and puree for at least 1-2 minutes. You want a nice smooth consistency.

4. Store in an airtight sterilised jars/bottles in the fridge.

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


TOMATO SAUCE

5 mins 30 mins

31

MEXICAN SPICE MIX

~ METHOD ~

1. Place your cumin and coriander into the jug and dry cook for 2 mins/80ºC/speed 2.

2. Add everything else and mix 5 seconds speed 6.

3. All done, how simple is that!

v 1 tbsp. ground cumin

v 1 tbsp. ground coriander

v 1 tbsp. mild paprika

v 1 tsp. mixed herbs

v 1/2 tsp. chilli powder (or to taste)

v 1 tsp. salt

~ INGREDIENTS ~Serves 1-2 2 mins 2 mins

32

~ METHOD ~

1. Place half the tomatoes and onions into the mixing jug (as it doesn't all fit at once) and blitz 10 seconds/speed 7. Work up to this speed slowly as your machine may bounce around.

2. Add the rest of the ingredients and blitz again, this time for 30 seconds. Again, work up to speed 7 slowly.

3. Cook for 60 minutes/steaming temp/speed 2/MF off/simmering basket on top to prevent splatter. If you have a TM5 cook on temp 115. If you think that your mix might be burning turn down to 100ºC and increase to speed 3.

4. Once cooked, puree your mix by slowly increasing your speed up to 9 for 1 minute.

5. Store in your fridge or freezer in some Sinchies resealable pouches or ice cube trays. You can also use sterilised glass jars.

v 1 kg tomatoes (skin and all)

v 2 brown onions, peeled and cut in half

v 4 -6 cloves garlic

v 1 -2 long red chillies

v 30 g salt


v 1/2 c water

v 2 green apples, cored (no need to peel)


TOMATO PASTE

5 mins 1 hour

33

~ METHOD ~

1. Place yeast, water and sugar into thermal mixing jug and heat for 1 minute/37ºC/speed 2.

2. Add all other ingredients and knead for 5 minutes.

3. 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.

4. Pre-heat oven to 220ºC or turn on the pizza oven.

5. Flatten or roll dough into a round shape and cover with toppings of choice.

6. Place onto a lined baking tray or into pizza oven and cook until done.

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


PIZZA DOUGH

1 hour 10 mins

34

~ METHOD ~

1. Place flour, salt and butter into mixing jug and mix for 5 seconds/speed 7.

2. Turn the blades onto speed 2 and add the egg yolk then drizzle water through the hole of the mixing jug. Stop once the dough forms a ball stop.

3. Sprinkle a little flour out onto the bench and tip the dough out. Form it into a ball and place it in the fridge to cool for 20 minutes. You may like to cover with a clean tea towel.

4. After 20 minutes in the fridge, roll out flat (you may need to flour the bench) and use as planned.

v 230 g plain flour

v Pinch of salt

v 130 g cold butter, cubed

v 1 egg yolk

v 1 tbsp. cold water

~ INGREDIENTS ~Serves 1 batch

SHORTCRUST PASTRY

30 mins 0 mins

addi i ef eelife le.c

35

JOIN US & LEARN MORE

Come and hang out with us!

ONLINE COURSEJoin our Additive Free Made Easy e-course

RECIPESTry our recipes: Simple, tasty, no nasties!

LISTENListen to our podcast

show The Whole Circle for great info and content

https://www.additivefreemadeeasy.com/

https://additivefreelifestyle.com/additive-free-recipes-home/

https://additivefreelifestyle.com/whole-circle-podcast/

SHOPPING LISTS BY RECIPE

CREAMY CHICKEN AND VEGETARIAN PASTA BAKE

1

SWEET POTATO AND BACON SLICE

SHOPPING LIST BY RECIPE JUNE

CRUNCHY CRUMBED FISH AND CHIPS

BEEF BRISKET

q 2 chicken breast

q 1 c mixed diced veg – peas, corn,

zucchini etc.

q 2 large handfuls fresh grated cheese

q 500 g spiral pasta

q 30 g butter

q 1 medium brown onion

q 400 g tin coconut cream

q 50 g plain flour

q 1 tbsp. curry powder

q 200 g cheese

q 1 small sweet potato

q 1 carrot

q 1 zucchini

q 200g bacon –nitrate free if possible

q 4 eggs

q 150 g self-raising flour

q Salt and pepper

q 1 tbsp. vegetable stock paste

q White Fish of choice

q Plain flour or GF flour

q Eggs for whisking

q Cornflakes or GF cornflakes

q Potatoes

q Olive oil

q Salt and Pepper

q Vital Veggie Powder (optional)

q 1 beef brisket

q 1 brown onion

q 2 garlic cloves

q 1/2 c BBQ sauce

q 1/4 c tomato sauce

q 2 tbsp. rapadura or brown sugar

q 1 tsp. mixed herbs

q 1 bay leaf

q 2 tbsp. beef bone broth powder

2


CHICKEN NACHOS

CARAMEL BLISS BALLS

CHICKEN AND TURMERIC SOUP

QUINOA TUNA BAKE

q 1 chicken breast

q 1/2 c grated cheese

q 40 g BBQ sauce

q 1 tbsp. Mexican spice mix

q 1/2 c corn

q 2 large mushrooms

q 1/2 red capsicum

q 1 garlic clove

q 1 brown onion

q 1 tin tomatoes or 4-5 fresh

q 175 g pack cornchips

q 1 tbsp. olive oil

q 100 g oats

q 80 g desiccated coconut

q 170 g pitted dates

q 2 tsp. vanilla paste

q 1 tbsp. rice malt syrup

q 2 tbsp. coconut oil

q 500 g chicken thighs

q 1 small brown onion

q 1 tbsp. chicken turmeric bone broth

powder

q 1/2 tsp. turmeric powder

q 1 packet rice noodles

q Salt and pepper

q 100 g quinoa

q Salt

q 2 heaped tbsp. seeded mustard

q 1 handful of baby spinach

q 100 g corn kernels

q 2 spring onions

q 8 eggs

q 150 g cheddar cheese

q 425 g tin tuna (in spring water)

q 2 medium sweet potato

q cracked pepper

3


PUMPKIN AND LENTIL LASAGNE

CHICKEN ONE POT WONDER

WALDORF SALAD

PUMPKIN SCONES

q 1 brown onion

q 1 garlic clove

q 1 c butternut pumpkin

q 2 425 g tin lentils

q 1 420 g tin tomatoes

q 2 tbsp. tomato paste

q 1/2 c BBQ sauce

q 1 carrot

q 1/2 green capsicum

q 1/2 red capsicum

q 1 small zucchini

q Lasagne sheets


q 4-5 handfuls fresh grated cheese

q 80 g butter

q 4 tbsp. plain flour

q 600 g milk

q Salt and pepper

q 6 chicken thighs

q 1 carrot

q 1 capsicum

q 1 small jar tomato paste

q 1/2 c frozen corn

q 1/2 tsp. dried oregano

q 1/2 tsp. dried basil

q Salt and pepper

q 400 g tin tomatoes

q 1 c freshly grated cheese

q 2 sweet red apples

q 1 small lemon

q 1 carrot

q 2-3 handfuls of walnuts

q 1 crisp lettuce to fill 1 cup approx. or

cabbage

q 1 tbsp. mayonnaise

q 1200 g kent or butternut pumpkin

q 70 g raw sugar

q 50 g cold butter

q 1 egg


q 70 g milk

4


BASIC MEATLOAF WITH A STICKY BBQ GLAZE

MEXICAN SPICED CHICKEN DRUMSTICKS

TRADITIONAL QUICHE LORRAINE

PUMPKIN< SPINACH AND FETTA PIZZA

q Pizza bases

q 2 tbsp. tomato paste

q 1 c pumpkin

q 1 handful of baby spinach

q 50 g feta cheese


q 1/4 c sour cream

q 1 large brown onion

q 2 garlic cloves

q 1 tsp. olive oil or butter

q 2 carrots

q 1 red capsicum

q 1 kg beef mince


q 1 tsp. dried mixed herbs

q 1 egg

q 1 c fresh additive-free breadcrumbs

q 1 tbsp. butter

q 1/2 c tomato paste

q 2 tsp. Worcestershire sauce

q 2 tbsp. brown or rapadura sugar

q 6-8 chicken drumsticks

q 2 tbsp. Mexican spice mix

q 1 brown onion

q 2-3 carrots

q Additional roasting veggies of choice

q Extra virgin olive oil

q 1 batch of shortcrust pastry

q 170 g block cheese

q 170 g nitrate-free bacon


q 300 g pure cream

q 5 eggs

q butter

5


MANDARIN CAKE

BAKED POTATOES WITH CREAMY CHICKEN FILLING

CHICKEN NOODLE SOUP

CHICKEN AND PORK BURGERSq 1 carrot

q 70 g broccoli

q 2 large mushrooms

q 3 spring onions

q 500 g chicken mince

q 500 g pork mince

q 20 g vegetable stock paste

q 20 g tomato sauce or relish

q 50 g breadcrumbs

q 2 tbsp. bone broth powder

q Mandarin Zest


q 100 g raw sugar

q 130 g milk

q Juice of 1 mandarin

q 1 egg

q 100 g butter

q 1 tsp. vanilla paste or extract

q 6 large potatoes

q 2 chicken breasts

q 2 c diced veg of choice


q Sour cream

q 30 g butter

q 1 medium brown onion

q 400 g tin coconut cream

q 50 g plain flour

q 1 tbsp. curry powder


q Ground pepper

q 1 brown onion

q 2 garlic cloves

q 1 tbsp. olive oil

q 250 g corn (as well as other veg of

choice)

q Instant rice noodles

q 2 chicken breasts


q Salt and pepper

6


STEAK AND MUSHROOM PIE

SALMON PATTIES

FRUIT BERRY SCROLLS

SLOW COOKED BEEF RAGU

q 1 kg diced steak

q 1/2 tsp. dried chilli powder

q 2 bay leaves

q 70 g plain flour

q 1 400ml tin tomatoes

q 1 tbsp. white vinegar


q 8 large button mushrooms

q 2 carrots

q 2 garlic cloves

q 1 brown onion

q 500 g pasta

q 1 kg diced steak


q 4 tbsp. plain flour

q 8-10 mushrooms

q 1/2 tsp. ground black pepper

q 1/2 tsp. salt

q 1/2 tsp. dried thyme


q 1/2 c collagen powder

q 1 sheet shortcrust pastry

q Dash of milk

q 2 fresh salmon fillets or 1 tin salmon

q 2 med-large potatoes

q 130 g corn kernels

q 2 eggs

q Tartare sauce

q 65-100 g breadcrumbs

q 1 cucumber pickle

q Pinch of salt

q Ghee, butter or olive oil

q 2 tsp. dried instant yeast

q 1 1/2 tsp. sugar

q 500 g bakers flour

q 1 1/2 tsp. salt

q 2 tsp. apple cider vinegar

q 1 tbsp. olive oil

q 100 g mixed dried fruit

q 1/2 c raspberry jam

7


BBQ SAUCE

TOMATO SAUCE

VEGETABLE STOCK PASTE

q 5-6 cups mixed veggies

q 2 tbsp. fresh herbs of choice

q 50 g rock salt

q 1 tsp. black peppercorns

q 2 tbsp. extra virgin olive oil

q 2 tbsp. extra virgin olive oil

q 1 brown onion

q 2 garlic cloves

q 800 g tomatoes

q 130 g rapadura or brown sugar

q 4 tbsp. Worcestershire sauce

q 2 tbsp. sweet chilli sauce

q 4 tbsp. white or apple cider vinegar

q 1 tsp. ground cloves

q 1 tsp. nutmeg

q 1 tsp. minced ginger

q 30 g cornflour

q 1 1/2 L pureed tomatoes or 1.5 kg ripe

q 2 red onions

q 2 garlic cloves

q 1 tsp. ground cloves

q 1 tsp. nutmeg

q 1 tsp. paprika

q 1 tsp. ground black pepper

q 2 tsp. salt

q Drizzle of olive oil

q 130 g rice malt

q 150 g brown sugar

q 100 g white vinegar

MEXICAN SPICE MIX

q 1 tbsp. ground cumin

q 1 tbsp. ground coriander

q 1 tbsp. mild paprika


q 1/2 tsp. chilli powder

q 1 tsp. salt

CURRY POWDER

q 4 tbsp. cumin

q 4 tbsp. turmeric

q 2 tbsp. ground coriander

q 2 tbsp. ground chillies

q 2 tbsp. ground cardamom

q 1 tbsp. garlic powder

q 1/2 tbsp. ground cloves

q 1/2 tbsp. ground black pepper

8


PIZZA DOUGH

q 1 tsp. dried yeast

q 1 tsp. sugar

q 250 g bakers flour

q 1 tsp. chia seeds

q 1 tsp. dried mixed herbs

q 1 tbsp. olive oil

TOMATO PASTE

q 1 kg tomatoes

q 2 brown onions

q 4-6 garlic cloves

q 1-2 long red chillies

q 30 g salt


q 2 green apples

SHORTCRUST PASTRY

q 230 g plain flour

q Pinch of salt

q 130 g butter

q 1 egg yolk

thermal cooking methods - mealsmadeeasy.recipes · thermal cooking basket, then into another bowl...

Documents